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Black Forest ham and other Lidl bargains.

Joker62

ADC
Book Reviewer

Joker62

ADC
Book Reviewer
Tesco stocked Veal some years ago, didn't last, suspect many didn't even know what it was.
Sainsburys still stock Veal occasionally, only medallions, no joints unfortunately. There's nothing like a forerib of Veal, used to cook them back in the day when white Veal was still around in the UK.
Edited to add, SWMBO has just informed me that they do escalopes as well.
 
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There are actually thousands and thousands.... though perhaps not for consumption.

When a dairy herd cow delivers a bullock, it will be destroyed immediately as it is of no commercial value to a dairy farmer.
People fail to realise this i think. Veal isn't eaten because of the "oh I couldn't eat a wee calf" mentality. A bull calf kept for meat and looked after well, will of course have a better life than those slaughtered at birth. A shocking waste.
 

jarrod248

LE
Gallery Guru
I wouldn't mind getting hold of some traditionally made Bockwurst - the ones with veal in them. I think that they'd be quite hard to get hold of in the UK by reason of a very limited market, expense (they'd come from specialist firms using more traditional methods) and they contain veal - and British consumers are squeamish about veal and resistant to it.

I've noticed that the scaloppine served in Italian restaurants are mostly pork now, as are most things served or sold in this country as schnitzel. the The only veal product you see in butchery departments now is veal hearts, which makes you wonder what happens to the rest of the beast. Sold on to the foreign market, I guess.
Chef Hans - the ultimate German Sausage shop
Veal ones.
 
A long time ago when I worked in a Hospital a nursing assistant asked what I was having for dinner, said fillet steak, cream sauce, morelles and whatever else. She was very pleased that I could afford such a meal, when asked what she was haing, her and her husband, pizza each, garlic bread from takeaway, reckon they spent more than double I did. Then she was huge so probably only needed carbohydrate in form of animal type fodder.
I've seen the tired old "can't afford proper food" claim dragged out on the BBC website again today, despite it being utter bolleaux.
I managed at least eight portions of fruit/veg today, some in salad, some in a nice beef stew.
I think everything apart from the stewing steak came from Aldi & I doubt the total cost was £4.
People are either snobs or must leave their brains at home when it comes to food shopping. That or too lazy to find enjoyment in cooking good quality meals.
 
People fail to realise this i think. Veal isn't eaten because of the "oh I couldn't eat a wee calf" mentality. A bull calf kept for meat and looked after well, will of course have a better life than those slaughtered at birth. A shocking waste.
I think you will find it is more about breeding, and ultimately economics.
Some breeds are much better milk producers than others, and vice versa.
When they give birth, which is of course why a cow makes milk in the first place, 50% of the offspring will be male, and a poor breed for meat production.
Jamie Oliver might be able to afford niche cuts from niche producers but I reckon they are few, and possibly more idealistically based than everyday practical .
I do agree it is shame though and I am getting less comfortable with industrial slaughter, the older I get.
Which is why I shoot rabbits, pigeons, pheasants, deer as often as possible. They have led a mostly wild, free natural life until they got taken down by buzzard, fox, badger, roadkill, starvation or my rifle.
 
With these male calfs born into dairy herds, IIRC in Devon, there's a woman farming who takes these off other local farmers and raises them to produce beef.
I think Hugh Fearnley Whittingstall covered it it one of his programmes.

Bloody fantastic idea IMHO.
 

jarrod248

LE
Gallery Guru
I've seen the tired old "can't afford proper food" claim dragged out on the BBC website again today, despite it being utter bolleaux.
I managed at least eight portions of fruit/veg today, some in salad, some in a nice beef stew.
I think everything apart from the stewing steak came from Aldi & I doubt the total cost was £4.
People are either snobs or must leave their brains at home when it comes to food shopping. That or too lazy to find enjoyment in cooking good quality meals.
Jamie Oliver did a show for the poor ‘take your leftover salmon...’ snigger.
 
Means nothing to you all as we only have Lidl.

But next week is Euro Cheese week so the are having lots of blue cheeses from Euro land , as well as cheddar and Bree.

Fantastic as Italian cheeses are mostly the same.
 
With these male calfs born into dairy herds, IIRC in Devon, there's a woman farming who takes these off other local farmers and raises them to produce beef.
I think Hugh Fearnley Whittingstall covered it it one of his programmes.

Bloody fantastic idea IMHO.
I saw it on Countryfile
 
Hugh definitely did it as well. From what I recall he was only moderately successful in trying to convince people to eat veal. If the desire for veal is there then some farmers will undoubtedly farm the bull calves rather than slaughter them at birth. People just need to shift their mindset.
 
Just discovered Lidl Islay whisky, having had their highland whisky before and enjoyed it. I'm not a big whisky drinker but in my opinion it's not quite as good as Laphroaig but very close and half the price (and a sight better than some single malts I've tried that tasted like ashtrays). Definitely better with a small drop of water in the glass.

No indication of age on the bottle so I assume it's as close to the 3 year minimum as possible. I await the reaction of the whisky connoisseurs telling me I'm drinking iodine flavoured paint stripper but it tastes nice to me.
 
Just discovered Lidl Islay whisky, having had their highland whisky before and enjoyed it. I'm not a big whisky drinker but in my opinion it's not quite as good as Laphroaig but very close and half the price (and a sight better than some single malts I've tried that tasted like ashtrays). Definitely better with a small drop of water in the glass.

No indication of age on the bottle so I assume it's as close to the 3 year minimum as possible. I await the reaction of the whisky connoisseurs telling me I'm drinking iodine flavoured paint stripper but it tastes nice to me.

Is it only available in Jockland? A lot of their booze is I've discovered.
 
Is it only available in Jockland? A lot of their booze is I've discovered.
Nope, I'm one of those soft southern shandy drinking types. Aldershot area, local one had half a dozen bottles of their versions of highland, Speyside and Islay whiskies when I popped in half an hour ago.

lidlwhisky.jpg


One of the few complaints I have about Lidl is that when they do a special thing on their own products that sell out in hours they don't stock them as a regular product. Their Purple Panther beer is an excellent porter that I would happily buy every week. Instead there's row upon row of the mediocre IPA that never seems to shift.
 
Nope, I'm one of those soft southern shandy drinking types. Aldershot area, local one had half a dozen bottles of their versions of highland, Speyside and Islay whiskies when I popped in half an hour ago.

View attachment 355996

One of the few complaints I have about Lidl is that when they do a special thing on their own products that sell out in hours they don't stock them as a regular product. Their Purple Panther beer is an excellent porter that I would happily buy every week. Instead there's row upon row of the mediocre IPA that never seems to shift.

Ta. I'll have a look tomorrow.
 
Nope, taught a lot of their kids though. Always amusing when someone walks in asking to speak to a 'someone Gurung' and it's 'take your pick, I've got 9 of them'.

Generally the Gurkha lot had a much better work ethic than the locals as well. Nice kids.
 
Kitchen knives in this week. I've been using one of their Ernesto chef knives for a couple of years and it's my favourite one for general chopping. Holds a nice sharp edge, takes a beating and only takes a minute with a steel to get the edge back again. I've broken out the sharpening stone to do it properly about once a year and that's plenty.

The 4 quid bargain job gets used a lot more often than my expensive Wusthof 'proper' chef knife. In fact I've just bought a second one for use as a replacement just in case.
 
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