Leonard Hatred 6:15 Sat Oct 21
Cheese of the week
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Saint Agur.
On Krackawheat.
Marvellous.
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Replies - Newest Posts First ( Show In Chronological Order)
Hammer and Pickle
12:09 Tue Oct 24
Re: Cheese of the week
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Roll out the butt sounds kind of SE London.
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gph
12:08 Tue Oct 24
Re: Cheese of the week
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Actually, I'm pretty sure I've heard of a butt of herring, so maybe it's alive as a [large] container of anything
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gph
12:03 Tue Oct 24
Re: Cheese of the week
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Butt in the sense of a container of liquid is very much alive in British English.
And in several other senses.
I think butt as backside is still perceived as an Americanism, though.
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ironsofcanada
11:24 Mon Oct 23
Re: Cheese of the week
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Hammer and Pickle 11:01 Mon Oct 23
Interesting, the beef chuck is in the shoulder (ground, it is part of great burger) and the rump is the rump.
For pork it would be shoulder/butt and ham.
gph 11:03 Mon Oct 23
That one I know. It is from the general name for containers, which lesser cuts of meat (like the butt) were salted and stored in around the time of American independence. It was used a lot around Boston, hence the name still used Boston butt.
The container name can be seen the Tempest, where Stephano says
Sweare by this Bottle how thou cam'st hither: I escap'd
vpon a But of Sacke, which the Saylors heaued o'reboord,
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Willtell
11:05 Mon Oct 23
Re: Cheese of the week
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Talking about yerself again Thickle?
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Hammer and Pickle
11:04 Mon Oct 23
Re: Cheese of the week
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Don't know their arse from their tit.
Tut Tut
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Willtell
11:04 Mon Oct 23
Re: Cheese of the week
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Well I live in France and the best cheese I eat is strong Cheddar. And strong cheese should always be accompanied by a red wine.
I also miss Stilton which is far superior to St Agur. That is OK but a bit common in France whilst Stilton is simply not available. Enjoy but all veined cheeses need red wines.
White wines can accompany cheese if you're a southern softy wanker eating a brie....
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gph
11:03 Mon Oct 23
Re: Cheese of the week
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In checking that, I've just found a listing for pork butt.
But it's a shoulder joint - those crazy yanks!
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gph
11:01 Mon Oct 23
Re: Cheese of the week
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I'd be surprised if butchers' cuts aren't subject to a lot of regional variation, if not in geometry than in name.
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Hammer and Pickle
11:01 Mon Oct 23
Re: Cheese of the week
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Actually it's chuck ioc - just googled that.
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ironsofcanada
10:58 Mon Oct 23
Re: Cheese of the week
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Honest question
Is "rump" often used with pork? Isn't that area usually the ham or gammon in that animal?
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Hammer and Pickle
10:46 Mon Oct 23
Re: Cheese of the week
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Pork rump is red and fatty = red wine.
Pork loin is white and dry = red, rose or full-bodied chardonnay or perhaps a Pouilly-Fume (all other Sauvinon Blanc is an abomination unto the face of humanity).
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Hammer and Pickle
10:41 Mon Oct 23
Re: Cheese of the week
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Shame.
You'd have pulled off a cultural coup if you'd said a Basque glass
https://www.google.pl/search?q=basque+glass&tbm=isch&source=iu&pf=m&ictx=1&fir=ZhlXEivwyNHTKM%253A%252CpjW_FmNBIR9afM%252C_&usg=__VmiH0ceJNrOBx4O4enpcOSN82yY%3D&sa=X&ved=0ahUKEwjIj8D-xIfXAhVGIpoKHaZQC7sQ9QEIMjAF#imgrc=sEXjaGlCjim1RM:
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SurfaceAgentX2Zero
10:39 Mon Oct 23
Re: Cheese of the week
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Oh do fuck off, Pickled, you silly sod.
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Hammer and Pickle
10:36 Mon Oct 23
Re: Cheese of the week
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What shape glass would you serve the cider in Zero?
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gph
10:35 Mon Oct 23
Re: Cheese of the week
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You're partly right in your original post.
Traditionally, it's considered white by definition, no matter what cut, and surely the traditional definition is the right one when considering these rules.
However, having looked it up, I've discovered that more recent rules are "red meat = meat from mammals", and "red meat = meat whose myglobin level exceeds 65% when cooked".
According to both of these, pork is red meat (no matter what the cut).
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SurfaceAgentX2Zero
10:32 Mon Oct 23
Re: Cheese of the week
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That's a first Pickled. You posted the link to something you just Googled two minutes ago.
Are you slipping or is there hope for you yet?
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Hammer and Pickle
10:24 Mon Oct 23
Re: Cheese of the week
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Depends on the cut of pork doesn't it geep?
The rump is used rather than the loin, hence the red meat.
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gph
10:21 Mon Oct 23
Re: Cheese of the week
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H+P: I think I'd give that dish a body swerve - my sensory system would make it taste terrible, I'm sure.
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gph
10:19 Mon Oct 23
Re: Cheese of the week
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H+P: pork counts as white.
In Israel, non-Kosher-keeping Jews (who aren't necessarily secular), even use "white meat" as a euphemism.
But there are beef and fish dishes, which would work better. Can't think of any Western ones, apart from old-fashioned Northern fish and chips, which were cooked in beef fat.
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BRANDED
10:12 Mon Oct 23
Re: Cheese of the week
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There are sweeter less acidic reds and whites. There are tanin reds and whites. There are stronger whites and reds and less strong. There's ports and sherrys and fortified wines. There's a million ways of drinking with food and finding the right combo is one of lifes great pleasures. Avoid nobishniss.
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