Independent Leyton Orient Forum

Huxley wrote: ↑Fri Dec 20, 2019 8:53 pm

Lucky7 wrote: ↑Fri Dec 20, 2019 8:43 pm

Mikero wrote: ↑Fri Dec 20, 2019 8:34 pm Turkey from a local farm in Hassocks. Birds are killed, plucked and dressed, then hung at zero degrees for at least two weeks. Really tender and full of flavour, unlike the frozen ones from the supermarket.

Mikero

My old Dad gets his Turkey from Bridgers Farm at Hurstpierpoint has done for years

Cool story bro.

Thanks

Lucky7 wrote: ↑Fri Dec 20, 2019 8:57 pm

Huxley wrote: ↑Fri Dec 20, 2019 8:53 pm

Lucky7 wrote: ↑Fri Dec 20, 2019 8:43 pm

My old Dad gets his Turkey from Bridgers Farm at Hurstpierpoint has done for years

Cool story bro.

Thanks

I notice you said your old dad. How many new ones have you had since?

You will find that around Christmas and New year, many offers in Supermarkets of meat joints for half price. Buy it now and if you so wish, freeze it and have it throughout the year. Also around Easter time, similar half price offer's as well. Try to avoid Silverside Beef joints, looks ok but very tough and needs a long time to cook, topside/top rump is similar price but more tender. I brought a large top rump joint a few days ago priced at £4,95 a kilo. Weight was around 2 kilo, so I cut it into 3 parts, then wrapped the portions up and then put in the freezer for future use.

RedO wrote: ↑Fri Dec 20, 2019 11:48 am

Adz wrote: ↑Fri Dec 20, 2019 11:31 am Going out for Christmas lunch, stuff cooking!

How the other half live, eh.

I'm a champagne socialist

Mikero wrote: ↑Fri Dec 20, 2019 8:34 pm Turkey from a local farm in Hassocks. Birds are killed, plucked and dressed, then hung at zero degrees for at least two weeks. Really tender and full of flavour, unlike the frozen ones from the supermarket.

Mikero

Erm, do you mean zero degrees as in angle then?

Must be turkey, but I think turkey actually tastes better in a sandwich .

Sid Bishop wrote: ↑Fri Dec 20, 2019 10:22 pm You will find that around Christmas and New year, many offers in Supermarkets of meat joints for half price. Buy it now and if you so wish, freeze it and have it throughout the year. Also around Easter time, similar half price offer's as well. Try to avoid Silverside Beef joints, looks ok but very tough and needs a long time to cook, topside/top rump is similar price but more tender. I brought a large top rump joint a few days ago priced at £4,95 a kilo. Weight was around 2 kilo, so I cut it into 3 parts, then wrapped the portions up and then put in the freezer for future use.

Never understood anyone buying silverside. It takes forever to cook if you're going to render it edible. If you've got ages, just buy a nice bit of rolled brisket (make sure there's a decent hunk of fat in the middle) and braise it for ages in wine and root veg (add some rehydrated porcici to the braising liquor).

If you're gonna roast beef, make it bone-in rib or rib-eye.

Got half a leg of lamb for £6 today.

Nice one. Is it Scotch?

Prestige Worldwide wrote: ↑Sat Dec 21, 2019 10:37 pm Got half a leg of lamb for £6 today.

Doubt I would have stumped up that much.

Half a leg?
Doesn't leave much for shearing.

StillSpike wrote: ↑Sat Dec 21, 2019 9:43 pm

Sid Bishop wrote: ↑Fri Dec 20, 2019 10:22 pm You will find that around Christmas and New year, many offers in Supermarkets of meat joints for half price. Buy it now and if you so wish, freeze it and have it throughout the year. Also around Easter time, similar half price offer's as well. Try to avoid Silverside Beef joints, looks ok but very tough and needs a long time to cook, topside/top rump is similar price but more tender. I brought a large top rump joint a few days ago priced at £4,95 a kilo. Weight was around 2 kilo, so I cut it into 3 parts, then wrapped the portions up and then put in the freezer for future use.

Never understood anyone buying silverside. It takes forever to cook if you're going to render it edible. If you've got ages, just buy a nice bit of rolled brisket (make sure there's a decent hunk of fat in the middle) and braise it for ages in wine and root veg (add some rehydrated porcici to the braising liquor).

If you're gonna roast beef, make it bone-in rib or rib-eye.

I get some very good results with top rump.

StillSpike wrote: ↑Sat Dec 21, 2019 10:39 pm Nice one. Is it Scotch?

well its playing the bag pipes so it must be.