Vegetarians

[Mich the Tester]

Thats why it would be taken out and served seperately, as with Ox tongue.

Oh OK, but it was included in my German brawn; v tasty too.

[NotAllThere]

I am vegetarian and I enjoy every meal I lovingly prepare. I cook every cuisine under the earth and so far I have neve felt I am missing out on anything by not eating meat.

Some kind of underground oven is it?

If you cook every cuisine on the earth, then that must include, e.g. pressed duck with orange sauce. Or do you mean that you cook it but don't eat it.

[DaveB]

Oh OK, but it was included in my German brawn; v tasty too.

On a related note, in the US Brawn is known as Head Cheese. Considerably less appealing imo.

[Mich the Tester]

On a related note, in the US Brawn is known as Head Cheese. Considerably less appealing imo.

[EternalOptimist]

On a related note, in the US Brawn is known as Head Cheese. Considerably less appealing imo.

Fanny Craddock was an early celebrity chef, and famously invented a new type of batter for her fish recipe.

Thank god she didnt live long enough to see what CUK would have made of her batter on US Brawn

[norrahe]

This is a great book

I'm lucky to have a restaurant down the road from me that sources local meat, do their own butchery and use everything but the squeak, here's their brawn recipe

My family had a butchers when I was quite young so it was normal to eat offal, as well as go out shooting with the aim of putting it on the plate

[Gibbon]

[QUOTE=gingerjedi;1103826]Bloody Romophile. /QUOTE]

Are you trying to chat me up ?

"Famous for dishes that highlight quinto quatro, the “fifth quarter” or oft-ignored parts of an animal, Rome is my kind of town. Alla vaccinara is old Roman for “butcher’s style” and no other cut could be more appropriate for such a designation than oxtail. Unappealing to most, a butcher would know that when properly prepared, oxtail can be much more enjoyable than pricey ribeye or tenderloin" - quote

Just put my Coda alla vaccinara in the oven, got to wait til tomorrow to eat it though

[norrahe]

[QUOTE=Gibbon;1103900]

Bloody Romophile. /QUOTE]

Are you trying to chat me up ?

"Famous for dishes that highlight quinto quatro, the “fifth quarter” or oft-ignored parts of an animal, Rome is my kind of town. Alla vaccinara is old Roman for “butcher’s style” and no other cut could be more appropriate for such a designation than oxtail. Unappealing to most, a butcher would know that when properly prepared, oxtail can be much more enjoyable than pricey ribeye or tenderloin" - quote

Just put my Coda alla vaccinara in the oven, got to wait til tomorrow to eat it though

I love oxtail, takes two days to make a casserole but is well worth the wait.

[TykeMerc]

I'm a dedicated carnivore, but I do enjoy plenty of veggie food so long as it's not of the obsessive whole grain, brown rice, requires industrial machinery to masticate variety.

[wurzel]

I'm a dedicated carnivore, but I do enjoy plenty of veggie food so long as it's not of the obsessive whole grain, brown rice, requires industrial machinery to masticate variety.

Yes, that's what has put me off being meat free in the past. Whenever I've previously dabbled I always seem to have been pushed in the direction of health foods. This time round I've treated myself to a deep fat frier so I can do deep fried mushies in breadcrumbs with garlic mayo. Not to mention deep fried brie.