They are beautiful. Don't eat them just yet - Jeremy and TP are very naughty.
Carol.
[/quote]
Jeremy and who? who? Shouldn't it be croc's name there? But since you've included me, I'm indeed dreaming of [url=http://www.webcreationz.co.uk/image-archive/Food-Chinese-whole-roast-suckling-pig-just-like-a-big-crispy-duck.jpg]this.[/url]
How's the babes? My dream and this question are unconnected.
Oh yes! Man alzheimers setting in all the aluminum in our pots at work!
Hey did you see my pics of my NY photos?[url]http://atcast.typepad.com/photos/scallops/cimg1473-thumb.jpg[/url]
Well if I have come across as a vegetarian - far from it. I like my steaks rare!
And all our meat is grown and killed by us personally (except the cows as I do not have a coolroom -yet!).
So yes I have no problems eating pigs either (that is why we have them actually).
However we usually pet the little ones and eat the big ones.
I have been known to freeze the goats with names on, so I know who the animal was we are eating and cooking it accordingly - if it was a surplus yearling or an old animal. This has often not gone down too well with the visitors who ask "and what meat is this"? And I can tell them all about the life of Geraldine which is being carved up right now...
Of course I would prefer if they'd jump right into the deep freeze all by themselves and I wouldn't have to do the bloody work. However I do like the odd piece of meat and so I do the lot from scratch.
I like this piggy from a book on my shelves called 'China - the Beautiful Cookbook' ... whenever I think of this book I think of this succulent, shiny beauty:
Replies
i'm hungry
Croc,
Although I grew up on a dairy farm where if we ate it we grew it and killed it first, if I actually had to do it myself, I'd live on eggs and fish!
But if someone takes care of all that for me, game on!
Carol.
[quote="SourYumMum"]
Carla,
They are beautiful. Don't eat them just yet - Jeremy and TP are very naughty.
Carol.
[/quote]
Jeremy and who? who? Shouldn't it be croc's name there? But since you've included me, I'm indeed dreaming of [url=http://www.webcreationz.co.uk/image-archive/Food-Chinese-whole-roast-suckling-pig-just-like-a-big-crispy-duck.jpg]this.[/url]
How's the babes? My dream and this question are unconnected.
Tp your sinister, hiding under that innocent facade!
Where is that banquet I am there!
Jeremy
TP .. quite right.
Until, of course, that link!
I reckon I could eat a whole one!!!
That looks just delicious, but of course let's not go there until Carla's babies get big and strong.
Carol,
Reminds me of the kids in that movie on the deserted Island and they hunt wild pigs, duh I can't remember the name!
Jeremy
Here is my take on cochon![url]http://atcast.typepad.com/photos/uncategorized/chancho.jpg[/url]
william golding's Lord of the Flies?
Lord of the Flies.
Compulsory high school reading.
LOL
Oh yes! Man alzheimers setting in all the aluminum in our pots at work!
Hey did you see my pics of my NY photos?[url]http://atcast.typepad.com/photos/scallops/cimg1473-thumb.jpg[/url]
Well if I have come across as a vegetarian - far from it. I like my steaks rare!
And all our meat is grown and killed by us personally (except the cows as I do not have a coolroom -yet!).
So yes I have no problems eating pigs either (that is why we have them actually).
However we usually pet the little ones and eat the big ones.
I have been known to freeze the goats with names on, so I know who the animal was we are eating and cooking it accordingly - if it was a surplus yearling or an old animal. This has often not gone down too well with the visitors who ask "and what meat is this"? And I can tell them all about the life of Geraldine which is being carved up right now...
Of course I would prefer if they'd jump right into the deep freeze all by themselves and I wouldn't have to do the bloody work. However I do like the odd piece of meat and so I do the lot from scratch.
I like this piggy from a book on my shelves called 'China - the Beautiful Cookbook' ... whenever I think of this book I think of this succulent, shiny beauty:
[img]http://sourdough.com.au/gallery/d/4824-1/pig+_402+x+261_.jpg[/img]
That skin looks soooooooooooooooooo yummy.
Jeremy!
You lick the spoons in your restaurant?
The scallops look nice, but why is it that they are frequently prepared without the coral ... which in my opinion is the best bit?
Here's my city:
[img]http://sourdough.com.au/gallery/d/4826-1/newcastle.jpg[/img]
Carol.
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