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#26
6th November 2018, 07:20
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Quote:
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#27
6th November 2018, 07:38
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Quote:
She must have been delighted to find you were amenable to "Correction".
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#28
6th November 2018, 11:40
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A pleasure so far denied me E-S although I am sure a riding crop must be available.
__________________
David V Lord Finchley tried to mend the electric light Himself. It struck him dead and serve him right It is the duty of the wealthy man To give employment to the artisan
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#29
9th November 2018, 08:48
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Number 3 on my Bucket List.
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#30
13th November 2018, 22:49
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The first time I tasted oxtail was in the Nestor, 1960. I thought it was an unpleasant meal, scant meat but plenty of bone, served with carrots and mashed potato. We got it every week on a fjve month voyage to Oz. Apart from a couple of gannets, the crowd always dumped it in the gash bucket and headed for the toaster. We nicknamed the cook Oxtaill Ollie, he was an Oliver Hardy lookalike and we suspected him of scoffing all the good stuff himself and serving us with the rubbish.
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#31
6th January 2019, 13:43
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Well known among the crowd as 'Bum Lids'
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#32
10th July 2019, 09:59
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Watched a TV programme recently where local cook, Nevin Maguire, visited a 3 Michelin Star restaurant in Spain. They cooked ox tails from bullfighting bulls in herbs, spices and gallons of Rioja. Then took the meat off the bone and shaped it like a fillet steak, reduced the sauce / jus (gravy) and served it up.
Didn't look much like the Texaco ox-tail jardinière. Poor old cook, Abdul Haq, just didn't have the knack.
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#33
10th July 2019, 10:24
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I have never had much luck cooking in red wine. I could happily have shit-house lid providing the bones were left in the galley (much the same as all my meat, don't appreciate reminder that it used to stand up using them). Oxtail soup, very palatable.
When the bull wins do they reduce the matador to 'jus' too? ('Jus' very posh E-S, are you trying to muscle in with the blue rinsers as well?)
__________________
David V Lord Finchley tried to mend the electric light Himself. It struck him dead and serve him right It is the duty of the wealthy man To give employment to the artisan
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#34
7th September 2019, 10:57
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Food related; their was always some wit decky who wanted a bit near the ass when oxtail was on. But this post is about a place I worked in before retiring. A catering company with two fully kitted out trucks and three vans operating from a central kitchen. One day a health inspector turned up and was conducted round the base by the owner. In the fridge,on the floor was a ten litre pail of mayo with no lid on it.
"What's this?", says the health inspector. The boss leans down and sticks his finger in it to taste and says,"it's mayo". Priceless
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#35
11th September 2019, 00:31
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A dish we have on occasion is made with the meat on the lower leg of the cattle. Very tough and stringy but e cook it slowly with knuckle bones and marrow bones meat falls from the bones which are removed.
The whole thing is allowed to cool slightly them the fat skimmed off. The meat and stock are allowed to cool and it sets up. An old Scottish dish called "Potted Head" or "potted hough"
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#36
11th September 2019, 12:59
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Exactly as in East Antrim, hough is pronounced hough but spelled haugh. It is the leg or hock of the animal. The term haugh is in danger of dying out as the more gentile of people now call it shin beef. But I will still eat haugh soup, fried fadge and soda farls, my Répertoire de la Cuisine will not be altered by faddy chefs' or topical health scares.
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#37
1st January 2020, 20:28
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Loved ox tail soup but like Varley not keen on the bones submerged in your bowl, but changing the menus slightly a well prepared and cooked correctly a bowl of tripe and onions used to hit the spot very nicely
Andy
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