What the helll has happened to chocolate-cream eclairs?

Arthur

In message , Arthur2
writes
What the helll has happened to chocolate-cream eclairs?

The ones I make are the same as they ever were - why?

--
Si

"Arthur2" wrote in message
...
What the helll has happened to chocolate-cream eclairs?

Arthur




Nothing,they're in the bakers shop not the butchers.

In message , Arthur2
writes
What the helll has happened to chocolate-cream eclairs?

Gone the same way as rind on bacon ...

--
geoff

On Jan 13, 12:58 am, geoff wrote:
In message , Arthur2
writesWhat the helll has happened to chocolate-cream eclairs?

Gone the same way as rind on bacon ...

That reminds me of something I've long found puzzling. Now that bacon
with the rind on is impossible to find in supermarkets etc, I've taken
to visiting a local-ish posh butchers, occasionally, to get my fix.
Sometimes I'll get a couple of T-bone steaks while I'm there.

So how is it that the mediocre steak on offer in supermarkets has to
have "die by" dates on it and apparently turns instantly toxic at the
stroke of midnight, while the really good steak on offer at the posh
butchers has been nailed to a wall for a month without suffering any
ill effects?
--
Rob

Rob Hamadi wrote:
ometimes I'll get a couple of T-bone steaks while I'm there.

So how is it that the mediocre steak on offer in supermarkets has to
have "die by" dates on it and apparently turns instantly toxic at the
stroke of midnight, while the really good steak on offer at the posh
butchers has been nailed to a wall for a month without suffering any
ill effects?

Loads of reasons.
Supermarkets buy the cheapest bulls/bullocks for their butchery.
They think the redder it is, the more appealing it looks.
The meat is never left to hang before cutting, or if it is, then not
long enough.

Proper butchers get the carcass in, then let it hang for however long
they think is required. This is all at low temps., so not a health risk.
The meat is then more tender. Proper butchers also know what cuts are
where - 1 told me Sainsburys were selling silverside as steak once, and
when cooked as steak, it would be tough as leather.
They know if they have cut it up which bits are best - few, if any,
supermarkets get the whole carcass in, they are usually ready packed /
cut up on arrival.
One I deal with sometimes tells me to get rump steak this week, then
another week he'll tell me the sirloin is the best from this animal.
Alan.

--
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On 12 Jan, 22:42, "Arthur2" wrote:
What the helll has happened to chocolate-cream eclairs?

Arthur

Never mind eclairs what about Elephants Feet ( big cream puffs
absolutlely stuffed with double cream)

On Sun, 13 Jan 2008 11:14:01 +0000, (A.Lee) wrote:

Rob Hamadi wrote:
ometimes I'll get a couple of T-bone steaks while I'm there.

So how is it that the mediocre steak on offer in supermarkets has to
have "die by" dates on it and apparently turns instantly toxic at the
stroke of midnight, while the really good steak on offer at the posh
butchers has been nailed to a wall for a month without suffering any
ill effects?

Loads of reasons.
Supermarkets buy the cheapest bulls/bullocks for their butchery.
They think the redder it is, the more appealing it looks.
The meat is never left to hang before cutting, or if it is, then not
long enough.


It's the consumer who likes the meat red.

The length of time for which beef has been hung will also determine
how flavoursome and tender it is; 10-14 days is a good length, though
some super-premium beef is hung for longer, up to six weeks.

Morrisons hang their beef for 14 days.



Proper butchers get the carcass in, then let it hang for however long
they think is required. This is all at low temps., so not a health risk.

Proper butchers still have to think about cost and profit though.

The meat is then more tender. Proper butchers also know what cuts are
where - 1 told me Sainsburys were selling silverside as steak once, and
when cooked as steak, it would be tough as leather.
They know if they have cut it up which bits are best - few, if any,
supermarkets get the whole carcass in, they are usually ready packed /
cut up on arrival.
One I deal with sometimes tells me to get rump steak this week, then
another week he'll tell me the sirloin is the best from this animal.
Alan.
--
http://www.orderonlinepickupinstore.co.uk
Ah fetch it yourself if you can't wait for delivery
http://www.freedeliveryuk.co.uk
Or get it delivered for free

On Sun, 13 Jan 2008 12:14:34 -0800 (PST), cynic
wrote:

On 12 Jan, 22:42, "Arthur2" wrote:
What the helll has happened to chocolate-cream eclairs?

Arthur

Never mind eclairs what about Elephants Feet ( big cream puffs
absolutlely stuffed with double cream)

Choux buns.
Mmm.
--
http://www.orderonlinepickupinstore.co.uk
Ah fetch it yourself if you can't wait for delivery
http://www.freedeliveryuk.co.uk
Or get it delivered for free

In article ,
says...
What the helll has happened to chocolate-cream eclairs?

Sorry. They just looked so nice.
Perhaps next time don't leave them where I can see them.
--
Skipweasel.
Never knowingly understood.

Mogga wrote:
On Sun, 13 Jan 2008 11:14:01 +0000, (A.Lee) wrote:

Rob Hamadi wrote:
ometimes I'll get a couple of T-bone steaks while I'm there.

So how is it that the mediocre steak on offer in supermarkets has to
have "die by" dates on it and apparently turns instantly toxic at
the stroke of midnight, while the really good steak on offer at the
posh butchers has been nailed to a wall for a month without
suffering any ill effects?

Loads of reasons.
Supermarkets buy the cheapest bulls/bullocks for their butchery.
They think the redder it is, the more appealing it looks.
The meat is never left to hang before cutting, or if it is, then not
long enough.


It's the consumer who likes the meat red.

Only through ignorance & marketing..

SWMBO is a qualified cook. City & Guilds in Catering, with distinction.
Came before NVQ'S (not very qualified). She reckons that beef should be
brown with cream fat, not red with white fat.

The length of time for which beef has been hung will also determine
how flavoursome and tender it is; 10-14 days is a good length, though
some super-premium beef is hung for longer, up to six weeks.

Morrisons hang their beef for 14 days.


Thats where SWMBO buys our Sunday joint - and its wonderful!


--
Dave - The Medway Handyman
www.medwayhandyman.co.uk
01634 717930
07850 597257