Ain't Nobody Here Posted January 14, 2011 Share Posted January 14, 2011 Browsing on the Riso Gallo website for risotto recipies, I spotted this. I've never heard of eating those . The reason I was on the website was because there are no cooking instructions on the box - at all . Very odd, I thought . Quote Link to comment Share on other sites More sharing options...
Alis girls Posted January 14, 2011 Share Posted January 14, 2011 I have visions of cockerels running around minus combs but I expect you have to kill the whole bird - not much meat on them thou - 'cuse my ignorance I am assuming its the red thing on top of its head and not another name for say a willy or something i only know a bit about hens - cockerels are a mystery to me Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 14, 2011 Share Posted January 14, 2011 Bleuch. They won't be on the menu anytime soon at Egluntyne Towers. Quote Link to comment Share on other sites More sharing options...
Alis girls Posted January 14, 2011 Share Posted January 14, 2011 No - my kids faces would be a picture if I served cockscomb rissotto - like a bush tucker trial only in your own home Quote Link to comment Share on other sites More sharing options...
sari Posted January 14, 2011 Share Posted January 14, 2011 In India, the cockscomb is a plant used as a flavouring/colouring.....was hoping it might have been that....not so Quote Link to comment Share on other sites More sharing options...
Olly Posted January 14, 2011 Share Posted January 14, 2011 I don't fancy it, but then these days we don't (mostly) eat pig's snouts, ears, or trotters (or we don't THINK we do - if you've ever eaten a cheap pork pie or a frankfurter, you most likely have! ) I think this dates from a time when meat was a luxury and nothing was wasted. My mother would have cooked and consumed with pleasure several things I don't like the sound of, including brains and heart! Quote Link to comment Share on other sites More sharing options...
sari Posted January 14, 2011 Share Posted January 14, 2011 My Welsh Nan made Brawn from a Pig's head....made and ate home made faggots from a pig#s liver and lights ( the lungs!)....I went veggie aged 12 after walking in on a cooking session...seeing the head on the table was a shock!..I'm afraid I eat meat now..but am choosy about the quality...would love to go to Fergus Henderson's restaurant and eat marrow on toast, trotters etc.... Quote Link to comment Share on other sites More sharing options...
kevf1 Posted January 14, 2011 Share Posted January 14, 2011 My Welsh Nan made Brawn from a Pig's head....made and ate home made faggots from a pig#s liver and lights ( the lungs!)....I went veggie aged 12 after walking in on a cooking session...seeing the head on the table was a shock!..I'm afraid I eat meat now..but am choosy about the quality...would love to go to Fergus Henderson's restaurant and eat marrow on toast, trotters etc.... why are you afraid you eat meat? my grandad was master butcher and made sure i knew where bits of meat came from... i love brawn.. faggots are good... i'll give anyhting a try... Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 14, 2011 Share Posted January 14, 2011 I ate a cocks comb once at a Michelin starred restaurant, can't say as I liked it it was bland and wobbly. I didn't really rate any of the food give me real hearty food any day. Quote Link to comment Share on other sites More sharing options...
kevf1 Posted January 14, 2011 Share Posted January 14, 2011 I ate a cocks comb once at a Michelin starred restaurant, can't say as I liked it it was bland and wobbly. I didn't really rate any of the food give me real hearty food any day. but the good thing is you tried...... and you can comment.. Quote Link to comment Share on other sites More sharing options...
Alis girls Posted January 15, 2011 Share Posted January 15, 2011 My gran used to make brawn and my OH (of Cypriot stock) reported there was often a pigs head in the fridge as a child - bit to much like the Godfather for my liking yes I know that was a horse before you all tell me Quote Link to comment Share on other sites More sharing options...
sari Posted January 15, 2011 Share Posted January 15, 2011 My Welsh Nan made Brawn from a Pig's head....made and ate home made faggots from a pig#s liver and lights ( the lungs!)....I went veggie aged 12 after walking in on a cooking session...seeing the head on the table was a shock!..I'm afraid I eat meat now..but am choosy about the quality...would love to go to Fergus Henderson's restaurant and eat marrow on toast, trotters etc.... why are you afraid you eat meat? my grandad was master butcher and made sure i knew where bits of meat came from... i love brawn.. faggots are good... i'll give anyhting a try... I'm still a bit funny, I suppose because I was Vegan for a while and veggie from 12 to 24.craved meat in pregnancy and never gone back!......and I still wrestle with the ....umm...I can't think of the word.."rightness" doesn't cut it... with meat and dairy production. MY OH is a judo player, and BJJ player too..as a consequence reads American magazines, and was shocked to learn that the majority of American Beef is grain fed, as a lot of the recipes and diet guides specify grass fed beef...so he looked into it, and found out that US cattle are almost battery reared...on grain that is GM, and grown intensively. I would hate to get to that state here..I am concerned about that massive Dairy in Lincolnshire tho' sorry a bit random and off topic Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted January 15, 2011 Share Posted January 15, 2011 Are they really cooking cockerels red bits? I just couldn't. I don't even eat chicken & recently on a mixed grill - we requested the chicken to be substituted for something else! We also have veggie meals on any flights - too many times we've been served a chicken dish & gone hungry instead of eaten it. Emma.x Quote Link to comment Share on other sites More sharing options...
Miss Millies Chicken Posted January 15, 2011 Share Posted January 15, 2011 Perhaps we waste to much food these days. As a child we regularly ate ox tongue, tripe and onions, pigs trotters in a stew and sheeps brains cooked in a little milk on toast. Might explain why I have been a vegetarian for years. Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted January 15, 2011 Share Posted January 15, 2011 There was a Gordon Ramsay restaurant series recently, Britain's Best Restaurant I think it was called. He visited a tapas restaurant in London where they served a Spanish version of risotto (made with paella rice I guess) which had cocks combs in it. The restaurant owner was a happy chappy as it was one of his best selling dishes, but he got the combs free from the butchers as they would otherwise be thrown away. So he made a good profit and also stopped the combs from simply being thrown away. Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 16, 2011 Share Posted January 16, 2011 It might have been the Gordon Ramsay programme I saw then - or it might have been Carluccio on Saturday Kitchen - where cocks comb was cooked. I don't fancy them either , particularly if they're wobbly Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted January 17, 2011 Share Posted January 17, 2011 Personally, I accept meat as a natural part of my diet, and happen to enjoy it too. However, whilst I am prepared to kill an animal to eat it, I'm glad to say I take no pleasure in it at all, so am all for maximising the use of animal. I do, for instance, have several trotters in the freezer at the moment, along with pigs' livers and, in fact, an ox heart (which I'm trying to decide what to do with). I don't know how many combs are needed to make up the half a pound necessary for this risotto, but if we guessed at half a dozen, then for every six chickens killed for roasting, you could postpone one meal further into the future the death of a seventh. Having said that, I must admit I don't see them as particularly appetising, so I'll probably leave them to the epicures unless I see them at offal-type prices. Quote Link to comment Share on other sites More sharing options...
Tara.F Posted January 22, 2011 Share Posted January 22, 2011 I don't really eat meat because I disagree with intensive farming practices and cannot afford to buy organic and decently reared/slaughtered versions. But I honestly believe that if we kill an animal for food, we should use every edible part of it. When I do buy (organic) meat for my carnivorous family, the cheaper, old fashioned cuts are always the tastiest. (although no-one in this house will ever eat anything wobbly ) Quote Link to comment Share on other sites More sharing options...
Saronne Posted January 24, 2011 Share Posted January 24, 2011 I like the chewy texture of squid. I wonder if cock's comb is similar in texture? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 25, 2011 Share Posted January 25, 2011 There is only one way to find out! Quote Link to comment Share on other sites More sharing options...
Lewis Posted January 26, 2011 Share Posted January 26, 2011 There is only one way to find out! Ask someone thats tried it?? Quote Link to comment Share on other sites More sharing options...
Alis girls Posted January 26, 2011 Share Posted January 26, 2011 Dont even go there Quote Link to comment Share on other sites More sharing options...
lillybettybabs Posted January 26, 2011 Share Posted January 26, 2011 I like the chewy texture of squid. I wonder if cock's comb is similar in texture? I Do to, Maybe in a tempura batter would be nice Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted January 27, 2011 Share Posted January 27, 2011 And a teriyaki sauce would be nice. Whilst the thought of it is really rather yuk at first I would have to try it. Like the Major we should all use as much of the animal as possible - for my part as respect for it losing it's life for me to nom away! Clever cooks disguise where some of the meat comes from. I'm not that clever and I baulk at hearts and brains (although liver and kidneys - also nom)! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted February 2, 2011 Share Posted February 2, 2011 I am currently in Costa having my morning coffee and reading The Times,and there is an article about Hestons new place. It looks amazing......on of the dishes is a turkey pudding with cocks comb,not sure if its the herb or the real thing though. Quote Link to comment Share on other sites More sharing options...
