General Chat

I am in full agreement with that statement :-D

And no it's not a step back for women it's a step forward..... :-D

That's the way Caroline ;-) :-D :-D

Exactly.....I've taught my daughter the same...learn how to do it if you need to...but know how to get someone else to do it if you have to :-D :-D

I do it when I have to but why have a dog and bark yourself. Same with checking the oil and water etc on my car I never do it :-D :-D :-D :-D

I'm hopeless at that sort of thing don't even like touching meat...wimp I know... :-(

Just means he knows all about and can do abbatoir work as well as high quality cuts in shop work. Nothing fancy in that YUK :-D :-D :-D :-D :-D.

Oh I see a master butcher.....being an ordinary one just not good enough I suppose...some people and their fancy titles :-D :-D :-D

Oooh! I'm really envious!!
...so you can get sweetbreads, tripe, and all manner of 'disappeared' meat/offal!

No problem for me with all meats my son is a master butcher. :-D. Now fish is another matter :-D

The problem with both Boar and Venison is where to buy it?
Supermarkets rarely stock it - mind you, I've seen New Zealand venison in Tesco's - Why New Zealand?
Farm shops and Sunday Markets can (and often do) overcharge.

I buy mine on a market stall held in the week - run by the man who shot the beasts :-D
So, fussy fanny here can ask for Roe Deer liver rather than Red Deer liver - and yes, they are different!! :-D :-D :-D

There is at least one farm in Scotland that I know of which breeds wild boar and the market for their meat is an increasing one. One thing I did learn is that one has to be very careful around them.

Yep they are sea snails.

I think you'll find the winkle is an edible sea snail.
They're also free - from rock pools - (or at least were when I was a nipper), so comparing cost per gram doesn't work.
Winkles were probably the first 'meal' I ever cooked, at about 5 years of age.

Hmm - I quite often eat Wild boar - freshly butchered at Bramshaw, or shot at Wellow - you know, part of the New Forest, that area you sometimes appear to be au fait with.
Oh yes, and Pedigree Aberdeen Angus cattle are also bred at Bramshaw.

Raising pigs outdoors doesn't come under the 'organic' logo, it's just a more humane way to treat an intelligent animal. The pigs also prepare and fertilise a field for a crop the next season.
Beef is still generally raised in fields in this country - no-one wants a beef 'factory' near to them, so planning for a vast cattle torture chamber is difficult to get.

:-D :-D :-D :-D
Very nice plumber/boilerman.
He even 'acknowledged' the cats - they like people at least saying 'hello' when they come in. :-D

Yah to the boiler!

Boilers been fixed now :-D :-D :-D :-D :-D

I've eaten snails - they're okay, as are winkles, but what makes snails any better than winkles?
Snails may be bred for the purpose, and winkles can be picked by anyone - to me, that makes winkles better - they're not put through some 'regime' to make them edible. :-D :-D :-D
By the same token, I'd rather eat outdoor bred pig than one that was confined to a sty, and/or routinely dosed with antibiotics, or carrying a strain of MRSA. :-0

Maggie, who would want to eat snails no matter what posh name the french give them :-P :-P :-P :-P :-P. Or for that matter frogs legs :-P :-P :-P :-P

So if, and I quote you: " Scots nosh is different to France neither better nor worse."
Why slag off the haggis? If it's a personal choice, why not say so?
Some may say snails are the devils food, to others, they are manna from heaven.

Yes, I'm aware one can eat well all over Scotland, but on this journey, we didn't go 'all over Scotland'. One can eat well anywhere, providing you choose a restaurant, or even café, that serves the type of food you like - and it's not necessarily everyone's favourite!
It's not exactly rocket science.