Salad cream is awesome.
It certainly is. Though I've never put it on a pizza before...
The **Now Eating** Thread
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It certainly is. Though I've never put it on a pizza before...
Caporegime
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No salad cream in here...
Tuna, cucumber and lettuce with some sea salt and Chardonnay wine vinegar crisps.... oooh I say
Tuna, cucumber and lettuce with some sea salt and Chardonnay wine vinegar crisps.... oooh I say
No salad cream in here...
Tuna, cucumber and lettuce with some sea salt and Chardonnay wine vinegar crisps.... oooh I say
http://imageshack.us/a/img802/6569/20130509130817086.jpg[IMG][/QUOTE]White bread? :(
I'm nomming a ham and cheese baguette. Been eating it for an hour now.. still have 1/4 of it left. Must not waste..... must.. not... waste >_<
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Caporegime
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White bread?
I'm nomming a ham and cheese baguette. Been eating it for an hour now.. still have 1/4 of it left. Must not waste..... must.. not... waste >_<
Get it down yee! (Close your eyes and you can hear it)
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I'm eating percy pig, old mcdonalds porridge, and a tin of sweetcorn.
Soldato
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Sour Skittles - afternoon sugar rush required.
Goat moussaka. Minced the mince as well.
4kilos of goat trim £12
About 1kilo of fat trimmed off.
One of the best bits of kit I own.
As well as a metal bowl frozen into a plastic bowl to keep everything ice cold.
Frying it up
Food time
Rest of mince is to make sausages with, possibly tomorrow if I CBA
4kilos of goat trim £12
About 1kilo of fat trimmed off.
One of the best bits of kit I own.
As well as a metal bowl frozen into a plastic bowl to keep everything ice cold.
Frying it up
Food time
Rest of mince is to make sausages with, possibly tomorrow if I CBA
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Soldato
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I have never tried goat, would like to try it. One thing I would ask though - in the last photo, the moussaka looks a little oily (not sure if it's just the photo - I know it often does end up a bit oily from the lamb mince and the cheese etc) - is it quite a fatty meat even though you took a lot of fat off?
Does it need to be cooked slowly? I've only ever seen it in stews, curries etc.
Does it need to be cooked slowly? I've only ever seen it in stews, curries etc.
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Oil clots, I wouldn't say it's insanely fatty.
But as I'm skint this month, this is goat trimmings, mainly from belly area, so this stuff is very fatty, like any belly meat. This meat is also more fatty than other goat I've purchased. Goat is meant to be pretty lean, but this stuff is far from lean, even the chops I have, have far more fat than photos on google.
First time I've purchased anything other than cubed, so I'm no expert.
Depends on age of goat and cut, but pretty much all recipes slow cook, due to where goat is mainly eaten, it's any age live stock.
If you don't fancy cooking it until you've tried it, go try a goat curry from somewhere. Las iguanas chane do goat curry with fried plantain. Oh god, goat curry with fried plantain is lush.
But as I'm skint this month, this is goat trimmings, mainly from belly area, so this stuff is very fatty, like any belly meat. This meat is also more fatty than other goat I've purchased. Goat is meant to be pretty lean, but this stuff is far from lean, even the chops I have, have far more fat than photos on google.
First time I've purchased anything other than cubed, so I'm no expert.
Depends on age of goat and cut, but pretty much all recipes slow cook, due to where goat is mainly eaten, it's any age live stock.
If you don't fancy cooking it until you've tried it, go try a goat curry from somewhere. Las iguanas chane do goat curry with fried plantain. Oh god, goat curry with fried plantain is lush.
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i had some of those from Tesco last month, not bad for re-formed steaks
Caporegime
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Yes, today I'm a piggy...
