Stirring people up in the meat section

Quote:

---

Originally Posted by redrovertdi

Crumbed sweet breads[lambs brains] were always a fast mover[seller] in a public bar hot box[when i was a chef], when i was a kid my step grandmother would do a corned ox tongue[when ever a best on the farm was slaughtered] and it was delicious, older family members were always big on liver and bacon and steak and kidney, but for me the winner is chicken livers as mentioned in an earlier post, not about the price but all about the taste

---

My mum's mother used to say about offal "We don't need to eat offal. We are not poor people." Bit of a snob was Nana. The family were country town gentry. However grandfather was a prosperous business man who started life as a horse teamster's boy and drover. Drover's families were never short of meat. Mum did do sheep's tongues and bullock tongues. Salt cured and steamed and pressed into a jelly mould. Great stuff particularly for lunch sandwiches or cold plates. Grandfather made his own hams from feral hogs, wethers, goats. Mostly they were prosciutto style, salt cured and air dried and some he cold smoked. I liked the mutton hams which were salt cured, air dried for about 6 weeks and then cold smoked. Prosciutto style needed to be air dried for a long time, almost 12 months until they reached 70% of starting weight. I can't find a butcher who even sells mutton let alone makes mutton hams.

My Dad, being the good Yorkshireman he was had an Offal cook book. Over the years I’ve tried pretty much everything and liked some stuff but not others. That’s all good as long as we tried it Dad didn’t mind if we didn’t like it.

Pickled tongue and brawn were my favourites.

Quote:

---

Originally Posted by Homestar

My Dad, being the good Yorkshireman he was had an Offal cook book. Over the years I’ve tried pretty much everything and liked some stuff but not others. That’s all good as long as we tried it Dad didn’t mind if we didn’t like it.

Pickled tongue and brawn were my favourites.

---

Ooh, Aye. He were a canny lad then. Careful wit' his brass.

Dad and I were out on a beef road job south of Boulia with two body tippers about 1960. We were having our crib and the foreman, a Yorkie, asked if that were a toong we were cutting up onto damper. It was indeed. a salted and jellied bullocks tongue. Dad made him a damper and toong sandwich and then another. Kept lunch sandwiches up to him for the duration of the job and were always first onto the scales, dockets approved for prompt payment, and paid for a half hour whilst chatting about cricket.

Quote:

---

Originally Posted by Roverlord off road spares

Been to the meat section at the local supermarket and as you walk down the aisle there's always some fussy customer that can't decide between the scotch filler or porterhouse or Rib eye..... Along comes me and so they can hear I go to the offal section and say gee you can feed a whole family on a couple dollars of liver.:D, I get funny looks, but i like liver, having calves liver tonight, 3 large steaks of it and on a little over $2.00.
No one else at home shares my passion for it though. If I want it I got to cook it too.
I draw the line at sheep brains, sheep are pretty stupid creatures and the mushy taste of them, why no wonder. Only tried them once and tried tripe once and never ever again. How revolting

---

If you have a 'Crab' stick, you are having tripe. I know somebody who's daughter is allergic to sea food and can safely eat them...

Quote:

---

Originally Posted by BathurstTom

If you have a 'Crab' stick, you are having tripe. I know somebody who's daughter is allergic to sea food and can safely eat them...

---

No crabs sticks are fish (about 5%) with crab flavouring and some sort of cereal based filler.

Quote:

---

Originally Posted by Eevo

I like fritz.

Only south auzzies will know what im talking about

---

Yep Eevo, a kid's favourite of mine. Gotta have Tomato Sauce spread on it though.[smilebigeye] Not bad pan fried either.

In Victoria I believe it was/is called German Sausage. Well it seemed to be when I went to the local Deli in Sunshine when I was helping build an Uncle's house yonks ago, although I think there may have been another name for it but it escapes me for the mo.

The shop lady didn't have a clue what I was asking for & guessed I was from SA.[biggrin]

Re above meat products.
All will be "discovered" by today's Cheffy types one day & they will claim them all as their own recipe & the world will go ape**** over them.

About 2.5 years ago I was collecting data on a rock lobster boat working out of Port Mac in SA.

After a few days the subject of 'fritz' arose and it turned out the owner / skipper had a particular liking of it, and it was apparently available frozen from the Port Mac general store.

He also told me one of the best stories I've ever heard, about going for his first job after leaving school at the minimum age of 14, 15?

Went to the local abattoir for an interview that went fine and was given some paperwork to fill in.

He asked politely if he could take it home and bring it back first thing the next day. No probs.

Next day he took it back all filled in and apologised, telling the ab. boss he had to get help because he couldn't actually read or write.

Boss gave him the job on the spot, saying that honest people like him were the ones they wanted.

This guy, let's call him Dennis, can read and write a bit these days thanks to a patient and loving wife and his own determination and is doing very well in the world.

cheers, DL

"Fritz" has been called Windsor Sausage in Queensland since WW1 when all German sounding names had to be removed. When I was a schoolboy before the arrival of "DP's, Reffos, Balts, Wogs, Dagos" and the start up of delicatessens we had Windsor and Garlic Sausage. Garlic Sausage was Windsor with a smell of garlic. The Russian shops on the southside sold Windsor as Teawurst. Seemed the same to me. Coles now call it Devon.

Reading this thread has made my mouth water and brought back many memories. Lambs fry, bacon and onion gravy with mashed potatoes, yum. Crumbed fried lambs brains, yum. Tripe, yumish not a fav but ok. Black pudding, yum, saw some in Coles the other day and amost bought some. Now I'm going back to get it. Fried pork kindneys are the best, done in a little butter. Had haggis at the Scottish Club in the ACT, was pretty good. Was never really keen on tongue, lamb or ox.

For those that want to try or get back into tripe try and find some honeycomb tripe this is the best bit.

OMG I'm so hungry.

Quote:

---

Originally Posted by Bigbjorn

"Fritz" has been called Windsor Sausage in Queensland since WW1 when all German sounding names had to be removed. When I was a schoolboy before the arrival of "DP's, Reffos, Balts, Wogs, Dagos" and the start up of delicatessens we had Windsor and Garlic Sausage. Garlic Sausage was Windsor with a smell of garlic. The Russian shops on the southside sold Windsor as Teawurst. Seemed the same to me. Coles now call it Devon.

---

Is that like polony?