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Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Wed Aug 23, 06 1:52 pm Post subject:

jocorless wrote:

Which reminds me --- Rob - How is my half of Dexter coming along ?

How does the 9th September sound? Still got to make the arrangements but I better get onto it.

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Aug 23, 06 1:59 pm Post subject:

Behemoth wrote:

An remember to plan for processing all the bits. Are you going to want the casings and offal etc. I do hope you're going to pickle the tongue.

Maybe, dunno how they deal with all that though. Tongue? Sorry, can't see that, unless the MIL wants to gimme some tips on it.

What do you do with beef kidneys/liver etc? (Never had teh opportunity before).

If they do the casings they'll be full of muck won't they?

joanne

Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire

Posted: Wed Aug 23, 06 2:02 pm Post subject:

Rob R wrote:

jocorless wrote:

Which reminds me --- Rob - How is my half of Dexter coming along ?

How does the 9th September sound? Still got to make the arrangements but I better get onto it.

PM'd you

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Wed Aug 23, 06 2:05 pm Post subject:
Don't think you are allowed to keep the casings any more Wot no steak and kidney pie?

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Aug 23, 06 2:05 pm Post subject:

judith wrote:

Behemoth wrote:

I do hope you're going to pickle the tongue.

And don't forget to put a couple of pieces of rolled brisket in the brine too.

Now if I knew what brisket was that'd mean something to me, wouldn't it?

Remember, this is my first real experience of beef.

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Aug 23, 06 2:06 pm Post subject:

judith wrote:

Wot no steak and kidney pie?

Deffo sounds good. Can you freeze uncooked kidney/liver?

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Wed Aug 23, 06 2:08 pm Post subject:
I tell a lie ! The book is a video called Dexter Beef from field to freezer. Price �8.00 plus �1.50 from Caroline Ryder on 01422 823949. Its advertised on the Dexter for Sale site. It should fit the bill, just watch your fingers you don't want to spoil the sausages !

joanne

Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire

Posted: Wed Aug 23, 06 2:08 pm Post subject:
Yeah of course you can Tahir - I'm a little confused are you saying you've never been able to eat a wide selection of Beef cuts because of the Halal issue - or you've never had those cuts full stop?

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Aug 23, 06 2:08 pm Post subject:
Haven't got a video, is it on DVD?

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Wed Aug 23, 06 2:09 pm Post subject:
I think thats what I meant. Hang on, I'll check It says video but it might be worth checking with her ! Last edited by Bodger on Wed Aug 23, 06 2:12 pm; edited 1 time in total

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Aug 23, 06 2:11 pm Post subject:

jocorless wrote:

Tahir - I'm a little confused are you saying you've never been able to eat a wide selection of Beef cuts because of the Halal issue - or you've never had those cuts full stop?

I've only ever bought beef online, so just used to go for stuff that I knew; rib, sirloin, fillet, shin (I think that's it)

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Wed Aug 23, 06 2:15 pm Post subject:

tahir wrote:

Tongue? Sorry, can't see that, unless the MIL wants to gimme some tips on it.

What do you do with beef kidneys/liver etc? (Never had teh opportunity before).

If they do the casings they'll be full of muck won't they?

Brining is a piece of pith. Make up a basic brind leave meat to soak in for a few days to a week in the fridge. For tongue you just boil it after with you urual stock veg and herbs, bobs your uncle.

I've never played with cow offal so I'm not sure but you'll need to process this first so read up on it.

I think they'll wash the casings for you but again you have to ask. Robs your man for this I think.

It might be an idea for you to ask them to label the bits for you if you don't know your brisket from your shank.

Penny Outskirts

Joined: 18 Sep 2005
Posts: 23385
Location: Planet, not on the....

Posted: Wed Aug 23, 06 2:20 pm Post subject:
Just found this, which seems to clarify things a bit: Beef Cuts

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Wed Aug 23, 06 2:20 pm Post subject:

tahir wrote:

Haven't got a video, is it on DVD?

I seem to remember seeing somewhere that it is now on DVD, but I'm not sure on that.

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Wed Aug 23, 06 2:22 pm Post subject:
The thing is, can you understand North Country accents?

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