[oz-food] Re: resized photos from the butcher

From: "Tilden, Steve ST" <Steve.Tilden@xxxxxxxxxxxxxxxxxx>
To: "oz-food@xxxxxxxxxxxxx" <oz-food@xxxxxxxxxxxxx>
Date: Sat, 1 May 2021 20:31:35 +0000

Hi Susan

I USED to do bacon bones, but find it hard to get ones with plenty of meat left
on, and I like the hock eat. But sometimes if I find nice and meaty bacon bones
will add those in too.

I would struggle to eat soup of this kind in Singapore as I only make this soup
once the weather turns cold late Autumn through to early spring.

Cheers
Steve

From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Susan Yuen
Sent: Saturday, 1 May 2021 6:05 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: resized photos from the butcher

Hi Steve,,

That sounds marvellous and I am glad your young man is enjoying a wide range of
foods..

We make soups with bacon bones which some supermarkets sell occasionally and
the ham bones we keep after Christmas.
But we leave them in entire pieces (no stripping of meats) in the soup,
and we gnaw on them, bones and all.  Esp love the cartilage/soft bones whenever
available.

Susan

On Sat, 1 May 2021 at 06:34, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Susan

I’m using smoked ham hocks in soup which gives lot of delicious gelatinous
richness  to the soup, carefully managing the fat. I simmer the hocks separate
to the grains until soft enough to come off the bone. I take off the meat and
the skin – scrape the fat off the skin and cut into small pieces and back into
the soup. Fighting off Jen and Darcy, I leave a few salty gelatinous scraps of
the cartilage bits and salvage as much as I can to keep on the bones and back
into the soup simmer, with the meat cut into generous pieces…delicious…

Wishing I could find some fresh duck livers…I don’t know what the producers do
with them all – there isn’t that much pate products out there for sale…

Cheers
Steve

From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>] On
Behalf Of Susan Yuen
Sent: Thursday, 29 April 2021 5:41 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: resized photos from the butcher

Hi all,

Chicken feet is great for stocks and contains a lot of collagen - which we are
told is great for our complexions!
Here in Singapore, their prices have increased a lot since they have been
touted as beauty aids when cooked in soup!

Just throw a handful (pun intended) of them together with pork/chicken bones
and simmer for at least 3 hours
as you would for most stocks?

I use the Thermal Pot and leave them in for at least 4 or 5 hours.  The longer
the better.

We eat them too (tell me something we Chinese do not eat?) rather than
discarding after being boiled for stock.
It is more actually skin and cartilage/tendons than fat.

It is also used in Dim Sum - the feet are deep fried first then braised.
But it is a bit of an acquired taste and many Westerners and even local kids
are not keen.
But at home, my younger daughter and I fight over them.  My elder child is not
so keen, though she will eat it.

Pig's head is often braised in a master sauce (dark soya sauce, spices, etc)
but again it is an acquired taste.
I like it when I can get it at a hawker stall, often sold together with braised
ducks.
It is traditional for hawkers to braise the pigs' heads together with ducks -
some magic happens to
the taste of them together!  But this increasingly is harder to find here.

And don't start me on offal: livers, kidneys, tripe/stomach, intestines, even
lungs are all loved and not just given to pets.
Just need to know how to clean them and prepare them so that they do not smell
or get overcooked and nasty.
But given their high cholesterol, I do not cook much of them at home.   Chicken
liver and gizzards, and pork liver
and kidneys are occasional treats.

Tripe and intestines we will eat very occasionally (but already cooked by
someone else) when the cravings hit.

Susan

On Thu, 29 Apr 2021 at 15:00, Julia Leatherwood
<dmarc-noreply@xxxxxxxxxxxxx<mailto:dmarc-noreply@xxxxxxxxxxxxx>> wrote:
I will have to ask Agi, the butcher, what the Spanish use the feet for.  Would
be an inexpensive way to make a good stock.

Not sure I would like see the pig head as the centre piece though.  I recalll a
few years back went to a ladies lunch at a local cafe/restaurant and we were
served roast suckling piggies.  Was delicious and think the heads appeared, One
or  two very picky eaters freaked out though and refused to eat.

Jules
Sent from my iPad

On 29 Apr 2021, at 08:48, Vicki Taylor
<vicki@xxxxxxxxxxxx<mailto:vicki@xxxxxxxxxxxx>> wrote:
Chicken feet seem to be prized over here for use in chicken stock/broth, but I
don’t recall seeing them in a cooked dish…

I have, however, partaken of pig-on-a-spit at a Slow Food Perth event, and when
they were ready to serve they served the head on the dish. I didn’t mind at
all. Which is weird, since I don’t like fish with heads. 🤔

[cid:image001.png@01D73F1C.C180D900]

Vicki. :-)

On 29 Apr 2021, at 1:20 pm, Jo Melmer (Redacted sender "jomelmer" for DMARC)
<dmarc-noreply@xxxxxxxxxxxxx<mailto:dmarc-noreply@xxxxxxxxxxxxx>> wrote:

I’d freak out too, Julia. Especially over that pig head. When we had the food
fest at Terry Matte’s some years ago, for one of the meals we had dim sum at a
Chinese restaurant. One of the dishes was chickens’ feet. I’m sure that I had
an ugh-y face when I tried one—the fatty part in the middle. It tasted like
plain fat, and that was eNOUGH for me!

Jo

On Apr 28, 2021, at 2:20 PM, Julia Leatherwood (Redacted sender
"julialeatherwood" for DMARC)
<dmarc-noreply@xxxxxxxxxxxxx<mailto:dmarc-noreply@xxxxxxxxxxxxx>> wrote:

Hi all,

Not sure if this will be accepted but been in touch with Vicki who has resized
the pics for me.  Was in Super Turre yesterday at the butcher counter.  This is
Agi who teaches me Spanish and I teach him English.  I was freaking out over
the pig head and chook feet,🤔😱😜

Jules
Sent from my iPad

Begin forwarded message:

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References:
- [oz-food] Re: resized photos from the butcher
  - From: Susan Yuen

[oz-food] Re: resized photos from the butcher

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