Yes, I eat oxtail soup.
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I like liver. One of my daughters will eat it, but the other two won't touch it. I don't like the smell of it cooking, so I make sure I air the house out when I cook it.
We grill it, I love it very much.
Do you use the head meat? tongue? In beef and lambs that it.
Some here eats the brain , and do some nice dishes of it, but I don't because the concern of CJD.
Beef tongue or neat's tongue is a dish made of the tongue of a cow.
Beef tongue is very high in fat, and 72% of its calories come from fat. Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue.
Tara does this mean your son won't be showing Lacey next month![]()
Beef tongue yes. Brains no. I don't think I've ever tried the head meat.
The cheek meat is wonderful!
See this one
http://www.taste.com.au/recipes/slo...red-wine/e582c886-1874-4054-bf31-c76c6269d838
Cod cheeks
They are what you think. These little morsels of goodness are from the jaws of cod and haddock, or halibut in the Pacific. They are a fisherman's friend; traditionally fishermen would eat the cheeks and sell the rest of the fish, thinking they would not be appealing to buyers. These tiny pieces of cod or halibut are easy to cook and fun to eat as a sandwich on a crusty bun with greens and sauce of choice or solo, with just a dipping sauce, as an appetizer. Simply breaded or battered, cod cheeks are a must-have when in New England.
It actually looks good. I'll have to see if I can get them around here. Thank you! I had not heard of eating beef cheeks before.
Hanger Steak
A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 grams (1 to 1 1⁄2 pounds). This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale.
Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The hanger steak is usually the most tender cut on an animal, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare to avoid toughness.
And what about beef tail? Aka oxtail ?
https://en.m.wikipedia.org/wiki/Oxtail
https://en.m.wikipedia.org/wiki/Coda_alla_vaccinara
TARA I was in an Arab authentic market and look what I have found for 3 $.
View attachment 1159969 View attachment 1159970
I now have to buy a heard!![]()
Yes, I eat oxtail soup.
Let's put it like this: I'm from the south. In regards to animals, if it's edible, we have a recipe. Very little waste.
We are souther then you, so I think it is also right for us!![]()
Dirty rice is a traditional Cajun and Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South.
A pig's head is an embarrassment of riches. There are the obvious and much-loved pig's cheeks, which are truly the only sections on the pig that manage to be both lean yet moist and flavorful. You'll get a similar type of flesh down in the hocks and trotters, but cheeks eclipse the hocks in terms of moistness and the trotters in terms of size. Though there's a lot of fat and skin surrounding the cheeks, cheek meat itself is just pure flesh that, when stewed, is soft and rich in flavor. Even so, there's a lot more to the head than the cheeks. Large pockets of meat similar in texture to that of cheeks can be found underneath the eye sockets. There's also a hefty section of flesh the size of a baseball, near the brain at the base of the skull. Scattered throughout the head are smaller, equally moist slivers of meat that can be set aside for later use.
Tips to Make Your Poinsettia Bloom
Here is the tricky part — getting your poinsettia to bloom again.
•When fall temperatures begin to drop, bring the plant indoors.
•From October 1 to December 1, (or for at least 40 days) a poinsettia will need a strict light / dark regimen to produce color. Provide 13 to 16 hours of complete and uninterrupted darkness daily. At dusk, place the plant in a dark room (or closet) or cover with a box or paper bag. At dawn, move or uncover the plant to allow 8 hours of sunlight.
This is a pretty labor-intensive process, but if you are lucky, you will have a healthy, colorful plant for the holidays.
October
Poinsettias are short-day plants, meaning their bud set is affected by the length of daylight. To re-bloom, poinsettias need about 10 weeks with 12 hours or less of sunlight per day. You will have to artificially create these conditions and it's crucial that you be diligent.
Beginning October 1st, keep your plant in complete darkness from 5 pm to 8 am. Any exposure to light will delay blooming. Use an opaque box or material to block out light. Many people place their plants in a closest, but if light gets in though the cracks or if you open and use the closet, it will affect the bud set.
Move the plant back to the sunny window during the daytime and continue watering and fertilizing.
To make a poinsettia flower for the holidays, the plant must be kept in total darkness for fourteen hours each night during the months of October, November and early December. During that same time the plant should also receive six to eight hours of bright sunlight each day.
This can be accomplished by moving the poinsettia to a dark closet each night between 5 PM and 8 AM, making sure that no light sneaks beneath the door. Or simply cover the plant with a large box overnight. No peeking! Even the smallest amount of stray light will upset the schedule and the poinsettia will not flower.
Strictly follow this schedule of six to eight hours of daylight and fourteen hours of total darkness for eight to ten weeks. Continue to fertilize the plant twice a month until mid December. With a bit of planning and some luck, your carefully-tended poinsettia will flower and reward your efforts with a colorful holiday display.
Tara nothing canned , exept Tuna fish or Anchovies, for me! ,
Ox tail is very common here, I can find at in my Butcher every time.
We now cannot find the entire chicken (with the gut legs and head that is ) Because the low don't allow it, but in the past it was allowed , and I remember my dear grandma, bless here memory, making some wonderful soup with the legs and heads,
The birds are marketed with the head and characteristic slate-blue legs, traditionally a sign of authenticity. The left leg carries a metal leg-ring with the name of the producer.
Tara , I meant COMERSIAL canned! Your salmon is perfect and 100% cosher! I WOULD LOVE TO TASTE IT! we never And I mean NEVER get fresh wild pacific Salmons from any kind! The only fresh salmon here is the Norwegian cultivated ones.You would have loved my canned Sockeye salmon...super fresh, clean, not kosher though because I am not an authority on that...sigh! Rick and I fished and as each one was caught, I cleaned it and it went on ice to go home.
You are another blessed person!
The Bresse chicken (likely not kosher?) has to have head and legs... them BLUE legs--like some of my Booted Bantams have...the queen of poultry, the poultry of kings...poulet de Bresse (heaven forbid, there is also a TURKEY too)LOL
https://en.wikipedia.org/wiki/Bresse_chicken
Doggone & Chicken UP!
Tara Lee Higgins
Higgins Rat Ranch Conservation Farm, Alberta, Canada
Tara , I meant COMERSIAL canned! Your salmon is perfect and 100% cosher! I WOULD LOVE TO TASTE IT! we never And I mean NEVER get fresh wild pacific Salmons from any kind! The only fresh salmon here is the Norwegian cultivated ones.
But we have some other grate feash here!
I can see your salmon in some fresh cream souce with mushrooms on a freshly home made Linguine pasta!
Bresse is a chiken and it is cosher, and I know that it has blue shanks, it is the symbol of French poultry! It has the colors of the French Tricolor! Red comb, white body and blue shsnks And it is caponized too. So more tender meat.
You said Bresse and what about the Dong tao breed?
View attachment 1162346
Can you imagine a soup from that?