Very surprised, Livo.  The beast, as first pictured by T63, had been gutted (removing the gralloch on the spot is normal practice when hunting deer) but appeared otherwise  unmutilated, although the head may have been removed (it is not possible to tell from the angle of the photograph).  So to see the feet deliberately removed hit me in the stomach — it literally made me feel sick.  Of course when T63 comes to butcher the carcase he will remove the feet, and all the other inedible (to westerners) parts, and that is perfectly normal, but to find that they had been removed before the carcase ever reached T63 came as a shock.  As to your analogies, I have bought whole rabbits (with feet), whole pheasants (with feet), whole hens (with feet) and so on — I have never bought a whole lamb, so cannot comment there.  But if one were buying a whole calf (something I deplore, but let's not go there), then if the feet are not present how can the purchaser make calfs'/calves' foot jelly ?

Thank you, T63 — much appreciated.
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** Phil.

I realise that he was dead, I fully appreciate that he could no longer feel pain, I know that he was destined to be eaten, but why did someone find it necessary to cut off his feet ?  I am confident that it wasn't mutilation for mutilation's sake, but to my mind it does convey a sad lack of respect for a once noble creature ...
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** Phil.

Quote from: tempest63 on November 20, 2023, 08:56 PM
Does anyone here regularly use sous vide for food preparation at home ?

Not I, but I increasingly find that many, if not most, of the "traditional Christmas lunches/dinners" on offer now use sous vide turkey rather than roast ...
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** Phil.

Quote from: Robbo141 on November 19, 2023, 04:44 PM
I've never seen coconut milk in a vindaloo or madras curry

Sunny Spice (a southern-Indian restaurant with branches in Fowey & Lostwithiel, Cornwall) use coconut milk in their Madras — it is one of my favourite non-Southern dishes when I eat there.
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** Phil.

£4.20 for 10 ml, or was at the time this listing appeared.  The one that KB depicted is not food grade (which would not stop me consuming it, but a word to the wise ...).

Quote from: bhamcurry on October 26, 2023, 06:01 PM
Gliblets, those witty little bon mots that you can never remember the next day.....!

"I wish I had said that".  "You will, Oscar, you will ...".

Quote from: Secret Santa on October 25, 2023, 09:24 PM

Quote from: Kashmiri Bob on October 24, 2023, 06:03 PMQualiko whole frozen chicken (without giblets).

Seems strange to see that. When was the last time a chicken came with giblets? I recall seeing them as a kid, they'd be in a plastic bag in the cavity, but haven't seen any since, maybe, 1980.

I too remember those much-missed plastic bags (they produced the best gravy known to man) but since their apparent demise I have been able to buy the giblets separately, but I no longer remember from where — almost certainly Harrod's or Fortnum & Mason's.  Alternatively you could buy a complete free-range bird (including giblets) online from suppliers such as Hugh Grierson.

Or you could just buy the giblets themselves online.

Incidentally, the word "giblets" is something that I so rarely type that I have not once, while typing this comment, been able to type it correctly at a first attempt — each attempt comes out something like "gliblets" ...

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** Phil.

Quote from: Peripatetic Phil on September 30, 2023, 12:44 PM
The BBC are currently offering a promotion on their Mæstro courses, and I have taken out a one-year subscription for just £72 including VAT. 

The £72 for one year offer has just been repeated, so sign up now if you are interested.  Having watched all of Vineet Bhatia, Pierre Koffman, Richard Bertinet, and now starting on Marco Pierre White, I can wholeheartedly recommend the series.
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** Phil.

Quote from: livo on October 19, 2023, 11:33 AM
She was just so aggressive towards him.

Yes, fair comment.  On the other hand, there are so many journalists who are willing to allow an interviewee (especially politicians) to avoid answering the question being asked that I found her confrontational approach somewhat refreshing.  And I also felt that the interviewee handled himself very well, stating what he believed to be the facts without suggesting for one minute that these must be true and were unchallengeable.  Like you, I had never heard of Anna Botting, and wonder how you came to be watching that particular interview (my position is somewhat atypical, in that, by choice, I watch no live television at all — I also put all the pseudo-legal "We are coming for you" letters from the UK television licencing authorities straight in the bin).
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** Phil.