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Your favourite meat
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Victoria Sponge
24-05-2013
Veal, closely followed by venison.
KidPoker
24-05-2013
Beef.
Aarghawasp!
24-05-2013
Beef. Then chicken or ham. I don't like duck, lamb or pork. I only like turkey roasted. I only like mild fish and don't do seafood.

I love veg and I'm not fussy re herbs/spices...I like Chinese, Indian, Italian, Thai, Mexican etc. It's just the type of meat I'm fussy about.
swingaleg
24-05-2013
Originally Posted by swingaleg:
“I'm a bit new to buying joints of meat

I was looking at Gammon roasting joints.............but I'm not sure what they are !..............

I've had gammon steaks which are like thick bacon........when you cook the gammon roasting joint does it end up as a joint of bacon or a joint of ham or even a joint of pork (I guess not the latter as it's salted ?)”

I got a gammon joint today and I boiled it...............I changed the water after 5 minutes hoping to lose the saltiness but the stock was still too salty to use for soup so i chucked it away

I've had a few slices off the joint and it's very nice.............more like ham than bacon or pork

Ham salad for me every day for the foreseeable future............

That's the main problem for a single person buying joints............you end up eating the same thing every day for a week..............but I'll vary the salady bits and the dressing to give a bit of variety
Orangemaid
25-05-2013
Beef ( the mince kind ),, and chicken thighs or any chicken really
cassius_west
25-05-2013
Can't choose a favourite. I like most meats apart from anything too gamey. But love chicken, lamb, beef, turkey and pork. Just depends what mood I'm in and what I've had in the days preceding. Couldn't eat the same thing every day.
orangebird
25-05-2013
Originally Posted by swingaleg:
“OK, ta...............is it very salty ?

I think the easiest thing is for me just to get one this weekend and try it ..............

(I fancy the idea of pea and ham soup !)”

If you're organised enough, soak the gammon for a couple of hours at least in cold water (changing the water a few times if you can) - this removes more salt. Then boil it for 30-45 mins depending on weight, the roast for an hour or so, glazing it about 20 mins before the end. Yummy.
daisiesfan
26-05-2013
Duck, Goose, Pork.
Darcy_
26-05-2013
Rib of beef or leg of lamb, both need to be pink in the middle and served with all the trimmings.
BlueZane00
26-05-2013
Originally Posted by Gogfumble:
“I prefer shoulder of lamb to a leg.
Rump steak
Chicken thighs
Roast duck

I think any meat needs a bit of fat for flavour. Lean joints/steaks with all the fat cut of don't cook or eat well in my opinion.”

I normally go for pork if I'm slow roasting a shoulder joint, but I picked up a lamb shoulder yesterday and roasted it today. It was great - it fell apart and went really well with some mash.
RAINBOWGIRL22
26-05-2013
Chicken for diversity, pork for my roasts but you just cannot beat a good steak.
mackara
26-05-2013
Nice bit of steak followed by Rabbit
shmisk
27-05-2013
been veggie for as long as I can remember but when I was a kid I LOVED pork chops.

thats the only meat I miss
mirrormirror
27-05-2013
Quorn
yellowpark
27-05-2013
Leg of Lamb.
cassius_west
29-05-2013
Meh.

Chicken
SHAFT
29-05-2013
Free range cornfed roasted chicken thighs.
swingaleg
29-05-2013
I got a beef roasting joint at sainsbury yesterday..............they're on special off this week. Half price

So it was about £5.70 for a 1.1 KG chunk

That's going to last me at least 5 days i should think............probably more if I make a curry with the last bit
GordyR
30-05-2013
"normal" meat - pork

"exotic" meat - wild boar.
joe2-snj
31-05-2013
Chicken thigh or leg = Jesus

Chicken Breast = Satan, Anti Christ and False Prophet

Burgers
Lamb
Pork
Duck
Veal
Venison
Wild Boar = the other diciples

Turkey = Judas

Hope thats clear
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