What you all cooking tonite?

[gardener]

I'm not cooking anything at all tonight I got some stomach bug yesterday so could not even be bothered to get dressed. My darling husband went out and bought some trout for dinner, decided that I would probably not be very interested in it, so went and bought pizza instead (though why he thought that a turbulant stomach would like that, beats me). Anyhow, the trout is in the fridge and I am not planning on cooking today either so I think himself will be barbequeing it along with some potatoes, and I will try my best to be appreciative.

[Lulu]

So that looks a nice bit of skirt!

Yes it does but too late to defrost mine for the BBQ.

When we have the annual beef, it comes in two large boxes, prepared for us by the farmer's local butcher. The last three years, it's come vacuum packed and labelled, with weight and price, as if sold through his shop, most of the prices make me feel a bit shakey at the knees but as we get the whole lot for £240, we are paying way (weigh ) below shop price and it is Organic and hung for weeks, so always just beautiful, you can't go wrong with it. I always consider it worth the annual investment. I get rolls of topside around 18 inches long and it's up to me how, of what I cut for the freezer. Some pieces I freeze whole, as they are great for large family dinners but I think this is the first year I have had such a huge piece of Skirt. I'm quite looking forward now to an excuse to get it out and cook it.

[Lulu]

Hope you soon feel better Gardener. I could do with a stomach bug, to help with my weight loss. Our Slimmer of the week this week had lost 9 pounds, due to a stomach bug! I'll have some of that please. I know it isn't nice at the time but I really could do with some help.

[gardener]

I haven't had skirt for years!
Mum used to braise it with onions and mushrooms, for a long time at low temperature, totally sealed with no extra liquid. A winter time dish though, with mashed potatoes
But I don't think that is the cut you have. That sort of skirt is from the diaphragm area and very course grained. http://en.wikipedia.org/wiki/Skirt_steak

[peterd]

I haven't had skirt for years!
Mum used to braise it with onions and mushrooms, for a long time at low temperature, totally sealed with no extra liquid. A winter time dish though, with mashed potatoes

But I don't think that is the cut you have. That sort of skirt is from the diaphragm area and very course grained. http://en.wikipedia.org/wiki/Skirt_steak

that the us the uk different and larger cut

http://en.wikipedia.org/wiki/Category:Cuts_of_beef

[snoopysue]

Hope you're feeling better soon, Gardener

[SRD]

SRD, I know what you mean, a joint can be too big for two, we tend to buy something called flank steak (I assume it's from the flank of the beast) it's usually very tender and tasty!

To be honest, rather than roasting beef, I buy rib eye steak when it's reduced and stick it in the freezer, that way we can cook it as steak with chips and all the trimmings or serve it as if it was roast. Pork fillet is a favourite of ours too, for some reason it's not very popular round here and the supermarkets often have it reduced almost to the price of mince.

[snoopysue]

We can get it relatively cheap here too, Delia has a good recipe with Cider.

[Lulu]

I think I'm a bit confused now about the Skirt. I'll just enjoy it and not worry where it came from.

[gardener]

Good plan

(Thanks for the well wishes, I'm getting better now I think)

[Northern Lass]

Anyone ever have saddle of lamb
and what is it?

and what is the difference between rack of lamb and it

[Rob]

I think I'm a bit confused now about the Skirt. I'll just enjoy it and not worry where it came from.

I used to enjoy a bit of skirt in my younger days

[Northern Lass]

I think I'm a bit confused now about the Skirt. I'll just enjoy it and not worry where it came from.

I used to enjoy a bit of skirt in my younger days

snigger .....

[Lulu]

Ignoring the attempt to lower the tone, tosses hair a la Miss Piggy.

Glad to hear it Gardener.

We ARE having a BBQ. I have all the food prepared and that took some time, with marinades and kebabs etc. Now the sky has gone black and the wind got up but I shall ignore it, as it's still very warm and I weeded the patio especially, so I can now walk round without tripping over foot high weeds. What's a little rain?

[Lulu]

I've never saddled a Lamb NL, I find my legs are too long. Alright if you are vertically challenged, I suppose but they can be a bit flighty, I'd stick to horses.