Exotic meats...
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- mark111757
- Posts: 1091
- Joined: Wed Apr 25, 2012 9:49 pm
- Location: USA
Re: Exotic meats...
Sue
As I recall, cheeks are the basis of guanciale. Supposed to be oh so good, especially in carbonara....n
Here in this part of the states, it is considered exotic either way.
As I recall, cheeks are the basis of guanciale. Supposed to be oh so good, especially in carbonara....n
Here in this part of the states, it is considered exotic either way.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Exotic meats...
Joan,
I adore calves liver .. It is not as common in Spain as in Veneto, Italy.
Manitas ( pig´s trotters) in a stew are delectable .. Very common in Spain, particularly in the rurals ..
Thank you for the links ..
Have a lovely day ..
I adore calves liver .. It is not as common in Spain as in Veneto, Italy.
Manitas ( pig´s trotters) in a stew are delectable .. Very common in Spain, particularly in the rurals ..
Thank you for the links ..
Have a lovely day ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Exotic meats...
Mark,
Guanciale ( cheeks of a pig ) are amazingly extraordinary. Not as common in Spain as in Italy .. It is a staple in Italy .. Authentic classic Italian Carbonara is made with Guanciale, not bacon or ham.
Delicious ..
Have a lovely day ..
Guanciale ( cheeks of a pig ) are amazingly extraordinary. Not as common in Spain as in Italy .. It is a staple in Italy .. Authentic classic Italian Carbonara is made with Guanciale, not bacon or ham.
Delicious ..
Have a lovely day ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Badger's Mate
- Posts: 393
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Exotic meats...
Love trotters. Always do them in the pressure cooker with a little water and onion until tender, then release pressure and add leeks, milk and cornflour, simmering until leeks are cooked and sauce is thickened. Serve with mash
I save an old disposable razor for shaving trotters and pigs' heads. It's a Fergus Henderson tip. I like most offal, just this morning bought some lamb's liver at Great Amwell farmers' market in fact. Our local tapas bar does wonderful braised pig's cheeks.
I save an old disposable razor for shaving trotters and pigs' heads. It's a Fergus Henderson tip. I like most offal, just this morning bought some lamb's liver at Great Amwell farmers' market in fact. Our local tapas bar does wonderful braised pig's cheeks.
Re: Exotic meats...
I'm a huge fan of many exotic, or so called, meats. Calf liver, sweetbreads, oxtail, kidneys and many of the things already mentioned.
I hope to find an occasion to try lamb fries after reading an account of a meal written by Anthony Bourdain. He made it sound rather delicious, having been baked in situ so to speak in the desert sand.
I hope to find an occasion to try lamb fries after reading an account of a meal written by Anthony Bourdain. He made it sound rather delicious, having been baked in situ so to speak in the desert sand.
- Badger's Mate
- Posts: 393
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Exotic meats...
I hope to find an occasion to try lamb fries
I've had lamb's fry at St. John B&W
- Stokey Sue
- Posts: 4139
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Exotic meats...
I'm not sure I could face fry, having been confronted by a half tonne of bull's balls, frozen, courtesy of Fray Bentos, in a lab many years ago. The smell as they slowly thawed.... we were trying to extract an enzyme (actually we succeeded)
- Badger's Mate
- Posts: 393
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Exotic meats...
having been confronted by a half tonne of bull's balls
To be fair, the portion sizes at St John are a bit more manageable
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