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| Quote El Barbudo="El Barbudo"And?
We're on tenterhooks here.
Come on, spill the beans, which steak did you go for in the end?'"
Didn't go over the top, just went for the 10oz rump, rare and very nice it was too.
Then had to eat half of the wifes well done rump steak too, you know me, can't see food go to waste, don't know how people can eat meat cooked to hell though. |
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Fazenda in Leeds
Best meat place I have ever eaten at
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| Quote Mintball="Mintball"You might appreciate [url=http://thevoluptuousmanifesto.blogspot.co.uk/2010/11/experience-that-got-right-on-me-bristol.htmlthis[/url then....'"
I'm intrigued as to how they say that one cut of lamb (shank) is in season but another cut (steak) isn't.
Except that, if my local butcher is typical ... he only sells Dales lamb and he maintains that English cuts don't include shanks and that shanks come frozen from New Zealand, hence he doesn't sell lamb shanks.
(I like shanks but he is very sniffy about them because of the frozen NZ aspect ... I do suspect that some butchers will cut British lamb in styles other than English cuts and he's just being a bit narky about it).
Anyway, IIRC, the main season for fresh English lamb runs up to about September, Scottish up to November, so, maybe, Piccolino had simply run out of fresh Scottish lamb steaks and were using frozen NZ shanks ... hence the "seasonal" excuse.
Or maybe it was all bollox anyway.
Remaining question ... can anyone out there confirm/refute what my local butcher says about lamb shanks i.e. they're all (or mainly) frozen NZ lamb? |
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| Quote El Barbudo="El Barbudo"I'm intrigued as to how they say that one cut of lamb (shank) is in season but another cut (steak) isn't...'"
A perfectly good question. If, as you then note, it depends on imports, then the menu should reflect that.
I wouldn't normally want to be instrumental in someone getting the sack, but in this case, the manager was presiding over a series of quite deliberate cons, in the hope that people wouldn't check the bill again. Naughty.
I've no idea about the answer to your question on the shanks – it's not a cut I use very often. And in essence, I get whatever my farmers/butchers have available or can bring up if I order during the week. |
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| Quote Lawrie L="Lawrie L"Fazenda in Leeds
Best meat place I have ever eaten at'"
Up there with Reds as one of the most overrated in Leeds IMO |
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| Quote El Barbudo="El Barbudo"
Remaining question ... can anyone out there confirm/refute what my local butcher says about lamb shanks i.e. they're all (or mainly) frozen NZ lamb?'"
Long time listener first time caller!
What your butcher says is pretty much true, NZ Lamb is butchered slightly differently in that they remove the shank /knuckle from the shoulder to sell separately but leave the neck fillet on. British lamb tends to be butchered the other way round so the shank is left on the shoulder for sale and the fillet removed.
NZ lamb is not necessarily frozen, it is quite easy to transport fresh meat half way around the world in a refigerated container. |
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| Quote Howard="Howard"Long time listener first time caller!
What your butcher says is pretty much true, NZ Lamb is butchered slightly differently in that they remove the shank /knuckle from the shoulder to sell separately but leave the neck fillet on. British lamb tends to be butchered the other way round so the shank is left on the shoulder for sale and the fillet removed.
NZ lamb is not necessarily frozen, it is quite easy to transport fresh meat half way around the world in a refigerated container.'"
Thanks for that !
You've also cleared up another niggle, which was whether the shank was below the shoulder or the bottom of the hind leg.
I can see the sense in the refrigerated container rather than frozen, after all meat is hung for a few weeks to mature, so I guess it's a bit like that, just colder.
Cheers. |
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| Quote Howard="Howard"Long time listener first time caller!
What your butcher says is pretty much true, NZ Lamb is butchered slightly differently in that they remove the shank /knuckle from the shoulder to sell separately but leave the neck fillet on. British lamb tends to be butchered the other way round so the shank is left on the shoulder for sale and the fillet removed.
NZ lamb is not necessarily frozen, it is quite easy to transport fresh meat half way around the world in a refigerated container.'"
You live and learn.
I had no idea of that. Thanks. |
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I knew those days subbing for the butcher behind a supermarket meat counter would come in useful. I was actually a fishmonger!
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You won't get many shanks on a fish though ?
Or a neck...
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I need to get some serious scoffing done.
This morning I noticed that my big freezer had iced and consequently switched itself off (there must be hundreds scrapped each year, simply because people think they've gone kaput, when all they need is to be defrosted and they work fine again). So it was a rush to pack all my Coleman X-Treme and Icy-Tek coolboxes with everything that was in there.
Re-packing after the defrost and I've got four freezer racks of fish: bass, bream, turbot, brill, plaice, cod, pollack and ling. Three shoulder of pork joints, about half a dozen packs of steak, various cuts of pork, lamb, chicken etc. Not to mention six Morrison's curries (the good ones), asparagus, mash, peas, gravies and other sundries. I even found six packs of Parmesan, various pasta sauces and pizza bases.
I don't think I'll be buying much between now and Christmas. The only problem with the fish is it's all vacuum-sealed in packs of 2 or 3 and now Emma and Jon have got their own gaff, I'm only cooking for meself.
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| Quote cod'ead="cod'ead"I need to get some serious scoffing done.
This morning I noticed that my big freezer had iced and consequently switched itself off (there must be hundreds scrapped each year, simply because people think they've gone kaput, when all they need is to be defrosted and they work fine again). So it was a rush to pack all my Coleman X-Treme and Icy-Tek coolboxes with everything that was in there.
Re-packing after the defrost and I've got four freezer racks of fish: bass, bream, turbot, brill, plaice, cod, pollack and ling. Three shoulder of pork joints, about half a dozen packs of steak, various cuts of pork, lamb, chicken etc. Not to mention six Morrison's curries (the good ones), asparagus, mash, peas, gravies and other sundries. I even found six packs of Parmesan, various pasta sauces and pizza bases.
I don't think I'll be buying much between now and Christmas. The only problem with the fish is it's all vacuum-sealed in packs of 2 or 3 and now Emma and Jon have got their own gaff, I'm only cooking for meself.'"
Have you considered opening a Wincantonshire food bank? |
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| Quote WIZEB="WIZEB"Have you considered opening a Wincantonshire food bank?'"
They're the only fooking banks both in numbers opening and clients, that are thriving around here. Unfortunately they can't handle fresh, let alone frozen foods |
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| Quote cod'ead="cod'ead"They're the only fooking banks both in numbers opening and clients, that are thriving around here. '"
[url=http://www.hulldailymail.co.uk/2-600-people-rely-food-banks-Hull-area-Trussell/story-19953471-detail/story.html'They are also thriving up here in your old stomping ground.[/url
Another Tory success story. |
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| Quote peggy="peggy"Lillet, St Raphael & Pontarlier. Years ago I really enjoyed a large vodka with a large Campari topped up with orange juice.
NP is very nice I keep mine in the fridge an use it often if making a cream based sauce for fish.'"
Tried a red Lillet this week.
La Senora managed to find some at the Leeds branch of Gerry's (*).
Very nice ... I can only describe it being like a slightly herby port, more a digestif than an aperitif (oooh, get him) and very enjoyable.
Campari I'm already familiar with but I'll keep an eye open for St Raphael & Pontarlier.
Thanks for the tip. 
I have recently also become quite partial to La Senora's home-infused Sloe Vodka, with chilled Schweppes tonic.(**)
(*) When we lived in London, Gerry's in Old Compton Street was my favourite shop in the whole world.
(**) The home infusing of the vodka took three years ... well, I say "took" three years, it was more "forgotten about" for three years on the cool, dark, spider-ridden shelf at the top of the cellar steps. During a tidy-up it came to light, so she strained it off and it's gorgeous. |
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| Quote El Barbudo="El Barbudo"Tried a red Lillet this week.'"
Sorry mate but that just conjours up visions too nauseous to mention |
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| Quote cod'ead="cod'ead"Sorry mate but that just conjours up visions too nauseous to mention'"
Ah.
Maybe think of it pronounced as "Lillay" ... that might help.
Tried another aperitif this weekend.
Called "Cynar", it's Italian and made from an extract of artichokes.
I have no idea how it got into the house in the first place, I didn't buy it and my first impression is not that encouraging ... it's a bit sour/bitter and not a flavour I've experienced before except that a background flavour reminds me of a medicine I had as a kid when I had dysentery.
I had it neat but the instructions on the bottle say it should always have ice.
I will try it again but with ice and soda.
Lined-up for trying after that is "Bitterol" (another mystery visitor to the drinks cupboard) but I'll give it a shot.
Whilst reading last night, the glass at my elbow contained rum, "The Versailles Still", a Demerara pot-still, distilled 1984 and bottled from the wood by those gods at Bristol Spirits.
Very light, citrussy and fragrant with a touch of spiciness, although it spent 16 years in oak it's not over-vanilla-ed and has almost none of the sticky caramel flavour of most rums.
Yum. |
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| I have become very friendly with a young lady who owns her own cafe/restaurant thingymajig in my home town.
I have been inundated with home made steak pies, chicken and mushroom pies, lasagna's etc etc.
Very handy when u can't be @rsed to cook for yourself.
All freebies as well, for services rendered.  |
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| Quote El Barbudo="El Barbudo"Tried a red Lillet this week.
La Senora managed to find some at the Leeds branch of Gerry's (*) ... (*) When we lived in London, Gerry's in Old Compton Street was my favourite shop in the whole world. '"
Gerry's is amazing. There's a rather fab coffee and tea shop just down Old Compton Street (just around the corner from Dean Street) that's worth a mention if you're in the area. However much they try to clean it up, trendify it, franchise it and sanitise it, there are still hangouts of small, independent shops in Soho, and they're often absolute gems.
Generally: tried my first mint julep recently – not normally a whisky drinker, but that's nice. |
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Sticking with the being lazy theme I have been using a fair amount of Aldi's Four Seasons frozen vegetable medleys.
Not usually a fan of frozen veg but this brand is definitely passable.
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| I am currently having a little five day rest in a suite in the Midland hotel Manchester, had some interesting and very tasty food [url=http://www.mrcoopershouseandgarden.co.uk/restaurant/urlhere[/url and [url=http://www.the-french.co.uk/urlhere[/url
Quote WIZEB="WIZEB"
I have been inundated with home made steak pies, chicken and mushroom pies, lasagna's etc etc.
'"
At around 3am Sunday morning my niece and I were tucking into a chilli laden kebab watching a bit of TV after a hard night eating, drinking and various Manchester pubs and clubs we both discussed in great detail the making of a chicken and mushroom pie. The best pie ever, we did bicker though over the addition of sweet corn (her) and carrot (me). She is currently scouring the shops of Manchester buying a varied selection of chicken pies for research purposes. |
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| Quote peggy="peggy"I am currently having a little five day rest in a suite in the Midland hotel Manchester, had some interesting and very tasty food [url=http://www.mrcoopershouseandgarden.co.uk/restaurant/urlhere[/url and [url=http://www.the-french.co.uk/urlhere[/url
At around 3am Sunday morning my niece and I were tucking into a chilli laden kebab watching a bit of TV after a hard night eating, drinking and various Manchester pubs and clubs we both discussed in great detail the making of a chicken and mushroom pie. The best pie ever, we did bicker though over the addition of sweet corn (her) and carrot (me). She is currently scouring the shops of Manchester buying a varied selection of chicken pies for research purposes.'"
Carrot would be fine mate but I draw the line at sweetcorn.
Always been a bit phobic in relation to it.
No can do.
Just been nformed my sausage and bacon quiche is slowly cooling as we speak and ready for picking up.
Roll with it. |
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Quote Mintball="Mintball"Gerry's is amazing. There's a rather fab coffee and tea shop just down Old Compton Street (just around the corner from Dean Street) that's worth a mention if you're in the area. However much they try to clean it up, trendify it, franchise it and sanitise it, there are still hangouts of small, independent shops in Soho, and they're often absolute gems.
Generally: tried my first mint julep recently – not normally a whisky drinker, but that's nice.'"
I think it is [iThe Algerian Coffee Store[/i to which you refer. 
I used to buy coffee there, as much for the ritual of the selecting and grinding as much as anything else, if truth be told.
They have a nice line in Turkish brass spice grinders too.
[iGerry's[/i has modernised quite a lot behind the scenes.
Right up to the late noughties they didn't accept cards or cheques (more than once, having forgotten, I'd have to suspend my purchase in order to go find a cash machine!) but now they are online and have branches !!
You used to go in and be served at a battered ironmonger's-style counter topped in brown lino, ask for what you wanted and they'd disappear "in the back" between racks and racks of groaning Dexion shelving for a few moments and reappear with your bottle.
The old guy would be sat in a chair in the corner by the window on the customer side of the counter, arguing with his mates (Greek, I think).
I could never just walk past, at the very least I'd have my nose pressed up to the window.
I do hope it hasn't changed in those respects.
Mint Julep eh?
I'll have to add that my list to try as well.
Speaking of whisky, there's a good whisky shop on Old Compton Street too.
I think it's called [iThe Whisky Shop[/i.
The original [iPatisserie Valerie[/i was also in Old Compton Street ... still there I think.
For my next reminiscence at some future date I shall describe the Spanish mini-supermarket in Notting Hill.
The only place I knew where I could buy Magno black soap.
This is it ---> rgarciaandsons.com/ |
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Quote Mintball="Mintball"Gerry's is amazing. There's a rather fab coffee and tea shop just down Old Compton Street (just around the corner from Dean Street) that's worth a mention if you're in the area. However much they try to clean it up, trendify it, franchise it and sanitise it, there are still hangouts of small, independent shops in Soho, and they're often absolute gems.
Generally: tried my first mint julep recently – not normally a whisky drinker, but that's nice.'"
I think it is [iThe Algerian Coffee Store[/i to which you refer.
I used to buy coffee there, as much for the ritual of the selecting and grinding as much as anything else, if truth be told.
They have a nice line in Turkish brass spice grinders too.
[iGerry's[/i has modernised quite a lot behind the scenes.
Right up to the late noughties they didn't accept cards or cheques (more than once, having forgotten, I'd have to suspend my purchase in order to go find a cash machine!) but now they are online and have branches !!
You used to go in and be served at a battered ironmonger's-style counter topped in brown lino, ask for what you wanted and they'd disappear "in the back" between racks and racks of groaning Dexion shelving for a few moments and reappear with your bottle.
The old guy would be sat in a chair in the corner by the window on the customer side of the counter, arguing with his mates (Greek, I think).
I could never just walk past, at the very least I'd have my nose pressed up to the window.
I do hope it hasn't changed in those respects.
Mint Julep eh?
I'll have to add that my list to try as well.
Speaking of whisky, there's a good whisky shop on Old Compton Street too.
I think it's called [iThe Whisky Shop[/i.
The original [iPatisserie Valerie[/i was also in Old Compton Street ... still there I think.
For my next reminiscence at some future date I shall describe the Spanish mini-supermarket in Notting Hill.
The only place I knew where I could buy Magno black soap.
This is it ---> rgarciaandsons.com/ | |
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| Quote WIZEB="WIZEB"Carrot would be fine mate but I draw the line at sweetcorn...'"
Quite right too.
Reminds me of when I was in the pub the other day (unlike me, I know  ) and the landlady asked me to test a Cherry Stout.
I had a bit of a Peter Kay moment.
Cherry?
Stout?
Cherry Stout? What's that about then?
If you're half-Belgian, half-Irish ... it's the drink for you.
Cherry Stout, it's the future. |
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| Trying to dispell the thoughts of alcohol from my mind. 
Managed to enter my local at 11am Saturday morning and escaped at 3am Sun morning.
Back in at opening yesterday until 7pm then a few of us round to my mates for a firework display.
He decided to keep pouring me a large tumbler(s) of Pernod and Bacardi mixture with lemonade and like a t!t I kept firing them down.
I have managed to leave me sofa and quilt only to go to the boys room today.
Made myself a tin of Baxters chicken broth with a couple of slices of bread as I hadn't eaten.
Was sweetcorn free thankfully.
Think quiche might have to mature overnight and get collected tomorrow. |
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) and the landlady asked me to test a Cherry Stout.
