Why is a Belgian Bun?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Alain Maréchal
    Full Member
    • Dec 2010
    • 1286

    #46
    Flemish Giants are not typically regarded as "meat" rabbits because much of the commercial rabbit market focuses on young rabbits, usually around 70 days of age. At this time, Flemish Giants are developing bone mass rather than muscle. However, when raised to roasting (under 6 months) and stewing (over 6 months) age, the size of the Flemish makes them desirable. They are also often bred with other meat rabbit breeds, such as the New Zealand, to increase both meat-to-bone ratio and litter size.

    I wish I didn't know all that. I'm a meat-avoider, personally. (Not an easy food choice in France, but I do my best).

    Comment

    • salymap
      Late member
      • Nov 2010
      • 5969

      #47
      Ithink Loppy was 4 or 5 - I hope she gave them all indigestion.

      People also made fur gloves from rabbit- perhaps they still do.

      I'm fussy over the meat I buy. Present butcher is organic, very good and I can't give upthings like their braising steak. I stick to things I know.

      Comment

      • Nick Armstrong
        Host
        • Nov 2010
        • 26538

        #48
        Originally posted by Alain Maréchal View Post
        (Not an easy food choice in France, but I do my best).
        AM, I was somewhat scarred mentally as a youth (11 or 12 yo I think) - I had a pet rabbit, which used to exercise on our lawn, and on one occasion, a French visitor a few years older than me looked down his nose at her and said "Eeen France we do not take zee rabbits for walks, we eat zem"

        If only I'd known about Gérard de Nerval's pet lobster Thibault and his blue ribbon...
        "...the isle is full of noises,
        Sounds and sweet airs, that give delight and hurt not.
        Sometimes a thousand twangling instruments
        Will hum about mine ears, and sometime voices..."

        Comment

        • Stunsworth
          Full Member
          • Nov 2010
          • 1553

          #49
          Originally posted by jean View Post
          The good people of Lancashre are proud of Eccles cakes
          I prefer Chorley cakes myself.

          The bun described by the OP sounds rather like what used to be called a 'Danish pastry' when I was young.
          Steve

          Comment

          • salymap
            Late member
            • Nov 2010
            • 5969

            #50
            Originally posted by Stunsworth View Post

            The bun described by the OP sounds rather like what used to be called a 'Danish pastry' when I was young.
            Our baker imports from somewhere, but doesn't bake, Belgian Buns [like lead, sooo heavy] and Danish Pastries, which usually taste rather better and have bits of fruit in the middle.
            They are made with yeast-- years I used to love making the various shapes.

            Comment

            • greenilex
              Full Member
              • Nov 2010
              • 1626

              #51
              I am haunted by Netherlands Dwarves - not rabbits in this instance but those charming children's books about (are they) kabouters?

              Comment

              • salymap
                Late member
                • Nov 2010
                • 5969

                #52
                I hear Grieg's Peer Gynt when you say that - is that right?

                Comment

                Working...
                X