Jump to content

Log in or register to remove this advert

The Cooking Thread


AHPP

Recommended Posts

 

4 minutes ago, AHPP said:

 

Aspirations have tonight not been reflected in reality. 

 

8C9EEAFF-4145-476B-8250-61461C0E4FC5.thumb.jpeg.3ead886436ed1a59fc06af02f6dceac4.jpeg

 

Oh well, points for a slight effort I suppose. It was chicken, and it was curry flavour.

  • Like 1
Link to comment
Share on other sites

Log in or register to remove this advert

I've acquired the peppers but I also only got in the door from band practice twenty minutes ago. The allure of the 10p bargain was too strong.

Link to comment
Share on other sites

On 30/04/2024 at 08:55, sime42 said:

Back to pork. The less popular cuts of meat can be such good value. I got this ham hock from the butcher, only £4 for this great big hunk. And that's premium free range, organic blah blah blah. Cheap as chips.

 

PXL_20240430_074424130.thumb.jpg.6b9ec280f24546af58fbed707c6722ff.jpg

 

Is a hock the same as a hand btw? Mum used to swear by hands as a cheap cut that punches above its weight because of the bone.

Link to comment
Share on other sites

1 hour ago, AHPP said:

 

Is a hock the same as a hand btw? 

It varies an awful lot, especially depending on where you are from, but some people call the bottom of the hind legs hocks and the front legs hands. Some people call them both hocks. Noone calls the back legs hands. 

Some people call the front hock the knuckle instead, particularly when it is cut smaller. 

 

The hand as a roasting joint often contains a bit more meat from further up the shoulder, but not necessarily. It could be called the hand and spring, if cut to include even more from higher up the shoulder. 

 

Just the same as the question "is it a shrimp or a prawn?", the answer is more based on geography than the animal.

 

  • Like 1
Link to comment
Share on other sites

2 minutes ago, peds said:

It varies an awful lot, especially depending on where you are from, but some people call the bottom of the hind legs hocks and the front legs hands. Some people call them both hocks. Noone calls the back legs hands. 

Some people call the front hock the knuckle instead, particularly when it is cut smaller. 

 

The hand as a roasting joint often contains a bit more meat from further up the shoulder, but not necessarily. It could be called the hand and spring, if cut to include even more from higher up the shoulder. 

 

Just the same as the question "is it a shrimp or a prawn?", the answer is more based on geography than the animal.

 

Yeah, I feared it would be one of those, "It depends." answers.

Link to comment
Share on other sites

  • 3 weeks later...

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  •  

  • Featured Adverts

About

Arbtalk.co.uk is a hub for the arboriculture industry in the UK.  
If you're just starting out and you need business, equipment, tech or training support you're in the right place.  If you've done it, made it, got a van load of oily t-shirts and have decided to give something back by sharing your knowledge or wisdom,  then you're welcome too.
If you would like to contribute to making this industry more effective and safe then welcome.
Just like a living tree, it'll always be a work in progress.
Please have a look around, sign up, share and contribute the best you have.

See you inside.

The Arbtalk Team

Follow us

×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.