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I'm so hungry, please stop.
I like the sound of Petit Pois, might give it a try when I make your recipe Katie.
 
I did this years ago so coming from memory but its easy

baby onions (pickling onions, un pickled) cut in half

frozen peas

olive oil

baby gem lettuces

-----------

blanch onions in boiling water for 5 minutes and peas for 2 minutes.

heat olive oil in frying pan then brown the onions, then add the peas and shredded gem lettuces. Cook until just heated through. Season and serve... mmmmm along side the fish pie. You could add squares of butter if you like! If you cant find baby gem's Im sure baby cos would work.
 
I think Julie should have been off the show yonks ago. She's an average home cook and she'd fall apart in any commercial kitchen. Potentially smug he might be but I love the idea of Chris' gutsy beer hall using all parts of every animal. It's the way so many recipes developed before I palates turned so sensitive we assumend lamb chops with tommy sauce was all we should eat.

I also think Donna Hay completely underestimates the market that is developing for a cookig style like Chris' and subsequently a cookbook. It would appeal to men who love cooking and beer, women who love cooking and beer and people who are sick of cooking and want to encourage their yobbo aprtners to pull their finger out and get into the kitchen.
 
While your rhetoric is fine taken at face value I really don't think new cooks are gonna be too stoked about cooking trotters and beef cheeks. And his "sout to tail" ethos is bullshit because there is not equal weight given to more traditional proteins - it is all offal. I don't think his book would sell unless he ignored offal completely - even then it wouldn't sell in numbers they'd want to move unless everything was also cooked on a barbie.
 
bum said:
And his "sout to tail" ethos is bullshit because there is not equal weight given to more traditional proteins - it is all offal. I don't think his book would sell unless he ignored offal completely
Click to expand...

What? WTF are you talking about Bum? Nose to tail eating is about consuming EVRYTHING from the animal including 'traditional protiens'. Which are not so traditional as they where not consumed by the commoners, more so by the wealthy/royalty in 'traditional times'. Why would a section on offal stop people from buying a book? It would be like buying a cake recipe book and because 5 pages where about cheesecake you don't buy it. Just because you might not like cheesecake it makes the other recpices or the rest of the content not as good?! i think this is a very short sighted view.
 
Who is talking about a section?
 
I'm confused. How is beef cheek considered offal?

And why is my opinion rhetoric?
 
Rhetoric is how an opinion is presented. Not all opinions, obviously. Meant no offence.

Sorry, using the term offal more in the colloquial "goes in dog food" rather than the dictionary "internal organs" sense.
 
Donna Hay - mutton dressed up as lamb.

I nearly threw up when i saw her walk through the door.

There is a reason her recipes come free in the weekend papers...... :icon_vomit:
 
bum said:
While your rhetoric is fine taken at face value I really don't think new cooks are gonna be too stoked about cooking trotters and beef cheeks. And his "sout to tail" ethos is bullshit because there is not equal weight given to more traditional proteins - it is all offal. I don't think his book would sell unless he ignored offal completely - even then it wouldn't sell in numbers they'd want to move unless everything was also cooked on a barbie.
Click to expand...

Actually, Id probably buy an all-offal cookbook.
 
staggalee said:
http://www.cassino.com.au/products-and-ser...eal/offals.aspx

stagga.
Click to expand...

My interpretation of offal is organs and entrails (tripe heart, liver brains etc) not just any non- coles worthy premium cut of loin. I accept that there are some wider definitions though.

@bum - you keep apologising for causing offence but you haven't yet done so. Rhetoric is how something is phrased, usually with a focus on being entertaining but often as a way of disguising a lack of substance behind the pretty words.

I'm pretty sure Chris's book would include offal AND other cuts as not every dish he's served up has been just organs and heads (which makes his approach a traditional peasant one).

I may be strange but I actually thought Donna Hay was a bit milfy. She should be in that Gordon Ramsay parody porn.
 
staggalee said:
http://www.cookitsimply.com/category-0020-015f.html

Don`t spend money on the book if you love offal, James.
It`s all here. The braised pig livers sound good.
Be sure to let us know when you do them.

stagga.
Click to expand...

Thanks for the link Stagga. It looks the goods. But I'd still buy an offal cook book if I saw a decent one - after all, how many of us own a copy of how to brew when its free online?
 
manticle said:
My interpretation of offal is organs and entrails (tripe heart, liver brains etc) not just any non- coles worthy premium cut of loin. I accept that there are some wider definitions though.
Click to expand...

I tend to think of offal as the 'fall away' (off-fall) from the carcase once its hung for skinning and gutting. So that would be the head, internal organs and fat, and hooves.
 
staggalee said:
Glad to see you read that link I put there.

stagga.
Click to expand...

Looking at the Kidney and Orange simmer. Might be a while until I get to make it though the missus doesnt eat offal. I usually only get it when she goes away somewhere for the night.
 
This pisses me off....after weeks of me watching Masterchef and not missing an episode, some moron on one of the Masterchef forums has told us who the winner is.
Claims it was leaked to 2 women`s magazines, and seeing the show was probably taped well ahead it may be right.
Anyone got info. on this?

stagga.

edit....the possible leaking, I mean, not the winners name.
 

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