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Whose the brains in this outfit ?

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Just checked the first 4 episodes are available on youtube.com...Going to watch. Thanks for the heads up...JJ
 
Chef JimmyJ said:
Well I have to disagree...JJ aka FAT GUY on Social Security Disability and Offended...
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...God Bless AMERICA ...
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Chef, or anyone, I mean no disrespect at all! 

Mick, can't wait to see some of your creations.   Growing up mom made us at least taste what was on the table.   It wasn't an option.   I never cared for liver pudding.  I'm thinking it had the squeal in it too. 

Martin,  the wife will try what I fix.   I really want to try goat.   I may ask the butcher if she can get one.  They have lamb, so why not goat.

Hope everyone has an awesome day!
 
 Exploring China A Culinary Adventure, seems like it will be a great show. I'm going to watch the rest of it when I have the time....but from what I've seen so far, I see a lot of things that I would love to try......ShoneyBoy
 
Just post "Exploring China A Culinary Adventure" in the search bar in Youtube and it will give you the options for the other episodes......ShoneyBoy
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After watching the second one, I noticed the markets in China are on the street.  Meat hanging out what I would assume most of the day.   Are our standards of meat storage over kill or are they just taking that big of risk with bacteria? 

Everything has chilly peppers in it.  I can tell it would be way to spicy for my liking.   I don't even like spicy wings.  I like a good flavor rub and let the meats goodness come through. 

If you follow the BBC links for the show, they have recipes posted. 
 
Yes our standards are over kill. In most Asian countries every piece of meat eaten is cut thin and into bite sized pieces, it is virtually all cooked well done. Besides there is no such thing as Suing the Butcher because you got sick. We are way too litigious in this country so the Gov sets higher standards. Additionally the Immune Systems of people in other countries is adapted to handle higher bacteria levels. An American could spend weeks in the Hospital for drinking the same water that a couple of Billion people in India drink every day...JJ
 
In street markets, the meat they sell is slaughtered the day before at the earliest and no left overs at the end of the day. It breaks our "four hour rule" but it works for them.
 
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Shoneyboy said:
 Exploring China A Culinary Adventure, seems like it will be a great show. I'm going to watch the rest of it when I have the time....but from what I've seen so far, I see a lot of things that I would love to try......ShoneyBoy
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I like the regionality of it.Such a big country with variations in style . I am no TV  critic but I like the gentle style of the 2 out the front of the camera. And yes that meat hanging unrefrigerated was a shock in Hong Kong. 

Sydney has a really big chinese population & you can get different styles of food including a lot of northern stuff just up the road from me. They do dig the pig!
 
Chinese butcher has pig,spleen,kidney ,liver,maw,ears ,tongue .I ask for brains they look at me funny! No,cant get through why not but no. So I get ears & duck liver sausage.

Get off the bus near my local Italian outfit they have caul fat & black pudding.They stopped making their own a while back & now sell a version made by South Americans. Also tell me all the big pigs they get are headless.Never seen pig brain but can get me lamb brains next week.
 
Shoneyboy said:
 Exploring China A Culinary Adventure, seems like it will be a great show. I'm going to watch the rest of it when I have the time....but from what I've seen so far, I see a lot of things that I would love to try......ShoneyBoy
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I re watched the 2nd episode on Sichuan just to get a handle on the pigs ears. I don't think its all about spicy hot across the whole country. I will have to go back for episode 1. It does seem a pretty well made show .I wouldnt rush to eat everything I  saw but that Sichuan style makes sense when learn about the damp cold climate. I never knew chinese people ate rabbit!
 
I may have to substitute lambs brains I am not getting far with pigs. Leave rest the same. I have how I am going to do it fairly settled, I dont have a recipe just a description but I understand the principle.

Next week.Back down the coast for long w/e.Australia Day.
 
Gave up on finding pigs brains & went with lambs brains. Have about 500gms frozen. More of an Aussie ingredient,simply crumbed & fried a lot of the time but again not a modern taste. 

I will get it done this week,serve it with a chinese pickled vegetables.
 
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