Thread: Are we eating the right bits ?

Originally Posted by Bol Tackshin

If you're old enough to need joint support, you are too old to be fit and proper. I'm paraphrasing GCNZ...

Oh crap. Just realised she's talking about me in 7 months! WTF!!!

I question your "fit and proper" status friend. Its making me gag just thinking about that

Originally Posted by Mr Browning

I question your "fit and proper" status friend. Its making me gag just thinking about that

That is a rather 'prudish' comment surly Mr Browning ? There is nothing in the Arms Code that restricts the number of women in our lives. What is more, most blokes wouldn't gag at the prospect of a threesome.

Originally Posted by Mr Browning

I question your "fit and proper" status friend. Its making me gag just thinking about that

Haha...maybe @Moa Hunter needs to add an eye of newt to his cauldron to cap it all off

Originally Posted by Strummer

Haha...maybe @Moa Hunter needs to add an eye of newt to his cauldron to cap it all off

I have given the idea of Mr @Strummer a bit of thought this afternoon and it is not without merit. I proceeded to inspect live Skinks eyes to establish whether they would be used as a suitable substitute for Newt's, of which I am embarrassingly short. Whilst inspecting the 'Eye of Skink' the tail broke off so I duly added this to the pressure cooker. Held under restraint the Skink shot out his tongue and this was just the Catalyst required for me to realise that adding cooked and sliced deer's tongue to the liquid jelly would make a superb sandwich filling, much like the tinned lambs tongues we used to get. Adding Tongue would also supply the amino acids missing from Collagen along with the benefit of sliced velvet antler added to the cooking bone broth.

Okay I'll bite (ha)

What would you say would be the best way to make a palatable method of eating the bone broth. Just boil it up and use it in a casserole?

Originally Posted by Russian 22.

Okay I'll bite (ha)

What would you say would be the best way to make a palatable method of eating the bone broth. Just boil it up and use it in a casserole?

Sinew has one type of Collagen and bones another, so a bone broth alone won't do it all. That is why I have made a combination brew. I put two litres of water into the pressure cooker with the sinew and cracked leg bones of one spiker. The longer it is cooked down the better the collagen will be hydrolysed. This will not produce a perfect product like the commercial stuff made with enzymes but is a lot cheaper than $90 for a months supply. It is not at all unpalatable, the jelly is much stiffer than the jelly your mum made you for desert, but not unpleasant or slimy. Because it is so high in protein and moisture it will be adored by bacteria, even in the fridge so best to pour it out into a rectangular pie dish whilst warm, let it set in the fridge and slice into cubes and freeze them - they need to be separated and sat on a surface that they wont stick to while freezing.
Once you have your frozen cubes they can be added to meat dishes, thawed and added to breakfast cereal, popped into a drink at night - whatever. Man Food

Trotters and pig skin I don't eat...I have seen the shit they walk and roll in...clean it up as much as you like but cooked pig shit is still pig shit.

Originally Posted by DavidGunn

Trotters and pig skin I don't eat...I have seen the shit they walk and roll in...clean it up as much as you like but cooked pig shit is still pig shit.

Leviticus 11 ?

The best venison stew/casserole comes from the shin fillet and neck with all the sinew. its excellent and the best part is any left over will be venison pie the next day.

sweet glutinous meat with a little blue or cream cheese warped in crunchy butter.

Yeah the shin meat is the tastiest meat on the animal in my opinion and a casserole can only be enhanced by sawing up the leg to create shin on the bone, cook till it falls apart. [The good gel stuff Moa's talking about rises to the top if left over night and a good low fat venison stew should have plenty]. Kangaroo tail is good like this to but needs about 2 days cook till it falls apart. Deer neck would probably be great but a lot of weight to carry so I've never bothered.
Now days I give away most of the rump and just eat the back steaks and shin.

Slow cooked/smoked veni ribs are bloody good too, full of gelatiny connective tissue.

When I cook a hare for three hours in liquid cream, I get all the benefits of the collagen senews and bones somewhat offset by the fat of the cream :-)

We had a big dose of collagen with our dinner tonight.

And it was absolutely delicious in a sticky smoky kinda way....

Beef cheeks smoked low and slow for 7 hours.

A cut of meat you could never eat unless cooked for a long time.



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Just add some cider vinegar (or wine) to your bones and water and it will help extract the collagen in the connective tissue that adheres to those bones.
It also helps with chicken soup