The Cooking Thread

[sime42]

 

4 minutes ago, AHPP said:

 

Aspirations have tonight not been reflected in reality. 

 

 

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

[AHPP]

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.

[AHPP]

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.

 

 

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.

[sime42]

I don't know, not particularly good on my meat cuts.

[sime42]

This suggests not -

 

 

I'd not heard of the Hand before, so thanks for that little gem.

[AHPP]

Belly strips for special occasions. We had a load of family over for either my 18th or 21st birthday. Hungover as hell.

[peds]

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.

 

[AHPP]

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.