[harry]

saw a programme on tv about a poultry farmer that hangs his chickens for 2 weeks, ive done that with ducks and geese but not chickens, will do in future. i have an old tall fridge to hang them chilled, i think you would need them chilled for a 2 week hang in normal weather, he tested them by pressing his thumb into the plucked breast, if it left a thumb impression it was done.

[daniellestocks]

I watched that last nite too, Kill it cook it eat it, think its on again tonite, the last one?

[scattybiker1972]

yeh there looking at using tripe    and offally bits also what to do with bits you dont usually use.

[Wizard]

Hello Scatty Have a look in recipes what I have said about using up the bits after you have killed the pig

[scattybiker1972]

its the thought of tripe,    euugh bad enough when we fed it to the dogs,im sorry you couldnt make that appealing in any recipe. 

[harry]

Think again, ever eaten  a burger.... probadly got a bit of everything in it, and i mean everthing... it might say 90% pork or beef but if it comes off the animal its pork or beef, eyes, brains, knobs etc

[Wizard]

Hello Harry Can you remember the 3 letters MRM I wonder how many folk knows what the three letters stood for?

[harry]

i dont remember them i remember 3 others they had an A in it for arsxxxxes, i tried some tripe once, if you close your eyes its ham.

[shetlandpaul]

the brown stuff is nicer cold with viniger. i used to love it as a kid

[scattybiker1972]

Hello Harry Can you remember the 3 letters MRM I wonder how many folk knows what the three letters stood for?

it stands for the really appealing stuff called mechanically removed meat  and its in lots of processed food.in fact a lot of dog food companies wont use it either,....mmmmmmmmmmm   

[Wizard]

Hello all You are so right but I was told it was M R M Mechanically Reclaimed Meat.The (THING) was a box full of revolving s/s wire brushes and all the bones etc; were fed in and this dare I say slurry was collected from the discharge chute and used for fill (mixing with) in lots of pies and sausages.Terrible stuff really.I am afraid I don't like tripe either Pigs offal all of it, but cows tripe and cows heel is not on my list of must haves. Lambs kidney beautiful and Lamb haggis nice stuff .The only bit I have in cow offal is kidney it makes grand steak and kidney pie filling but not fond of Ox liver at all.I like a nice braised ox tail though.But since all these TV cooks has shown people how to use them they are nearly as expensive as steak.George and Kath