Guest Anonymous Posted December 22, 2008 Report Share Posted December 22, 2008 A suggestion for a variation on the tattie soup suggestions. Instead of Reestit Mutton, try a Smoked Pork Trotter. The Smoked Pork Trotter has a lot of fat on it, so best way is to boil it up, then remove from pan and allow fat to settle to the surface so you can skim most of it off. Then add vegetables, as already described, and boil until cooked. In the meantime remove the skin, fat, and bone from the trotter, and return meat to soup once veggies are cooked. Because of the size of the Pork Trotters, there tends to be more stock than is needed for a normal pan off soup, so freeze some of it for use as a stock later, it makes an excellent base for almost any kind of gravy. Best thing about Pork Trotters is that they are very cheap compared to most other cured meats. Link to comment Share on other sites More sharing options...
Guest Anonymous Posted December 22, 2008 Report Share Posted December 22, 2008 ^^ I'm not even cooking a Christmas dinner, Neither am I really.. The other half is cooking both Christmas dinners this year.Well the main bits, that is. I'm still responsible for the 1st, 3rd, 5th, and 7th courses....That's the Beer, Wine, Cognac, and Whisky It'll be great to have a break from cooking dinner for a couple of days. Having said that, I reckon I'll have to cook the sprouts. Norwegians don't know what to do with a sprout,, apart from run when the gas emissions start. Link to comment Share on other sites More sharing options...
PJ of Hildisvik Posted December 22, 2008 Report Share Posted December 22, 2008 Tattie soup.....20 cans Heinz Big soup, no messing Link to comment Share on other sites More sharing options...
Guest Anonymous Posted December 22, 2008 Report Share Posted December 22, 2008 Tattie soup.....20 cans Heinz Big soup, no messing Wheesht wi dee.Weemin already tink dat aa wis men folk can dö is open tinnies, (maistly red eens), so Loard bliss dee an dunna confirm dir tochts. Link to comment Share on other sites More sharing options...
khitajrah Posted December 22, 2008 Report Share Posted December 22, 2008 Smoked Pork Trotter. I still can't bring myself to eat anything that used to live in/on the seabed (you know, being poo-ed on by everything above it) so I definitely don't think I could willingly consume a pig's foot. Link to comment Share on other sites More sharing options...
PJ of Hildisvik Posted December 22, 2008 Report Share Posted December 22, 2008 I actually do all the cooking in our house, no tinned soup involved I do a big stew once a week, cook it slowly for a few hours, havn't done Tattie soup in ages, i think simpler the better for it, but good homemade stock is the key, and not ten OXOs, far too much salt IMHO.Homemade Pheasant Curry, cooked in an AGA for 7 hours is the buisness, as something different than cold cuts. Link to comment Share on other sites More sharing options...
EM Posted December 22, 2008 Report Share Posted December 22, 2008 I still can't bring myself to eat anything that used to live in/on the seabed (you know, being poo-ed on by everything above it).What a bizarre idea. Presumably this policy does not extend to agriculture, specifically traditional/bio vegetable cultivation? Do you prefer to eat synthetically fertilised produce rather than sharn-fed stuff? Link to comment Share on other sites More sharing options...
60north Posted December 22, 2008 Report Share Posted December 22, 2008 How I've always done it... A nice big pot, put in your reest or saat beef, fill pot with enough water to cover maet, boil for about 1hr per pound for the beef or until the mutton comes away fom the bone. Take out maet and remove enough pf the stock to leave the pot half full. The amount of tatties and veg needed depends on the pot size but the ratios I use are 2 parts tatties (2.5lb of good ness wans cut to 1-2" cubes) 1 part neep (1.25lb cut to cubes less than 1" size) and one part carrots (1.25lb halved longwise and sliced roughly). To this amount o' veg I add as big a white onion as i can get (finely chopped). Top up with enough fresh water to float the veg while laevin' a couple of inches clear to the top o' da pot. Bring to the boil and simmer for at least an hour. Da tatties need to be fa'in apart. Tak aff da stove and mash the contents 'til your happy wee how lumpy it is. I lik mine fairly fine mashed! Taste, if to saaty - toughen up it's reestit efter aa! (or add some plain water) If no sat enough add mair You can cut up da maet and add it to if you want, or just serve it on da side! Enjoy! Have a good Christmas a'body! Link to comment Share on other sites More sharing options...
khitajrah Posted December 22, 2008 Report Share Posted December 22, 2008 I still can't bring myself to eat anything that used to live in/on the seabed (you know, being poo-ed on by everything above it).What a bizarre idea. Presumably this policy does not extend to agriculture, specifically traditional/bio vegetable cultivation? Do you prefer to eat synthetically fertilised produce rather than sharn-fed stuff? Hey I never said it made any sense! Lobsters.. ergh.. big ocean cockroaches.... Link to comment Share on other sites More sharing options...
PJ of Hildisvik Posted December 22, 2008 Report Share Posted December 22, 2008 La Cucaracha...La Cucaracha Tough decision, Lobster or deep fried roaches, Umm??? Link to comment Share on other sites More sharing options...
tlady Posted December 22, 2008 Report Share Posted December 22, 2008 ^^^ But awful yummy ones Link to comment Share on other sites More sharing options...
PJ of Hildisvik Posted December 22, 2008 Report Share Posted December 22, 2008 ^^^^It's the crunchiness that does it for me Link to comment Share on other sites More sharing options...
EM Posted December 22, 2008 Report Share Posted December 22, 2008 Lobsters.. ergh.. big ocean cockroaches....I personally love lobster, crab and prawns, but I do find the mainstream popularity of such food remarkable. Whenever you hear people who have eaten insects describe the taste they often say "just like prawns." Despite my liking of aquatic crustaceans such comments don't tempt me to try bugs or similar. In terms of what you are missing I'd say scallops are for me the best of the best, especially when they have the fluorescent orangey bits. Link to comment Share on other sites More sharing options...
Guest Anonymous Posted December 22, 2008 Report Share Posted December 22, 2008 I still can't bring myself to eat anything that used to live in/on the seabed (you know, being poo-ed on by everything above it).What a bizarre idea. Presumably this policy does not extend to agriculture, specifically traditional/bio vegetable cultivation? Do you prefer to eat synthetically fertilised produce rather than sharn-fed stuff? I am a great believer in sharn-fed stuff. All very natural and tasty. Apart from some forum threads... Link to comment Share on other sites More sharing options...
Guest Anonymous Posted December 22, 2008 Report Share Posted December 22, 2008 Smoked Pork Trotter. I still can't bring myself to eat anything that used to live in/on the seabed (you know, being poo-ed on by everything above it) so I definitely don't think I could willingly consume a pig's foot. It's actually more like the knee of the pig. But, given your apprehension about 'under poop' things.. How do you get on with Eggs, or Oxtail Soup??? Link to comment Share on other sites More sharing options...
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