Aren’t Woolworths and Coles Deli’s just unpackaged Primo meats?
I’ve never really investigated how cost effective buying the pre-packaged meats/chicken is compared to the ‘Deli’ options.
Aren’t Woolworths and Coles Deli’s just unpackaged Primo meats?
I’ve never really investigated how cost effective buying the pre-packaged meats/chicken is compared to the ‘Deli’ options.
You’ll be hard pressed to find a proper deli in either of those 2 now.
Much in the same way they did away with their butchers, they’re now closing down all of their deli’s and going to pre-packed stuff.
No clue, but that’s literally the only place we’ve been able to find the good chorizo. The one in Top Ryde still has one at least. I’ve looked at the pre-packaged stuff and never been able to find anything similar to that. Although that’s the only time we’ll ever buy stuff from the deli
The Primo factory is actually around the corner from my office. They’ve got a wholesale shop that you can go in and buy stuff ‘Fresh’.
Might try that.
Primo Calebrese. Get some.
Note the Best before.
Chuck it in the fridge. Wait about a month after the best before.
Packaged preserved meat is awful, I’d rather pay the extra for decent deli stuff. Hornsby has a decent deli right outside Woolies.
I made two feijoadas last week in honour of the signing too. The first with black beans and the second with pinto beans. I prefered the black beans but the pinto look more appetising and more of a hit with the kids. Black beans just turn everything into a bit of a black mess.
I did both the same way that a girl taught me in brasil. I did the beans in a pressure cooker with a few laurel leaves.
While the beans are going, in a dutch oven, I brown off pork loin chops then set aside.
Fry chopped chorizo and smoked ham hock over medium heat in the dutch oven then set aside.
Saute finely chopped onion and garlic in the chorizo oil on low. When the onions and garlic are cooked add the sausage and hock back to the dutch oven. I was told the key is to cook the meats and and onions long and slow as this is the base for the flavour.
When the beans are done, set aside and add the pork chops back to the pressure cooker. While the pork chops are going, take a small amount of beans and mash them (this creates a creamy texture) then add to the dutch oven with along with the the the unsmashed beans and some of the bean water. I like a consistency between refried beans and a soup. When the pork loin is done in the pressure cooker, serve a chop on top of the beans, it’ll be soft and salty as hell if you seasoned it right.
Edit. I used the smoked hock and chorizo from the local coles deli and couldnt complain
Really good one opened in Putney. Meat is top quality and they do some nice sandwiches too! There used to be a good one in North Ryde, but I think theyre shut for renovations. The only problem with the North Ryde one, is that theyre ridiculously slow…
We have family that do Polish smallgoods in Plumpton. Theyre saying it’s getting more and mor expensive to operate, and the clientel is very much shifting. Back in the day, the older Polish community would come in once a week and but deli meat by the kilo, now that theyre passing away, you’re left with the more Aussie clients that buy by the slice… theyre also finding it impossible to compete with the big supermarkets. Coles and Woolies are buying up all the female pigs and the male ones left, are pretty much inedible
Delitalia in Ryde has gone. They are renovating the old shop to put in a Maggios pasticcieria. It should be massive with an attached bakery.
I get my Polish goods from Copernicus at Prestons whenever I’m out that way. Their paczki is worth the trip. But, as @jubal1 said the deli at Hornsby is good (and a whole lot closer than Prestons). They have proper Kabanos and hunter sausage.
Plumpton would be closer than Prestons wouldnt it? Polish smallgoods are generally made by two families, Narel or Pazdzior
Discussion of Primo packaged deli stuff makes me cry.
Had an amazing Pie the other night in the Cotswolds, Steak, Guinness and Stilton. My partner is lactose intolerant so not something I can make us for dinner, but she’s going away with a friend for a week end of this month, so definitely going to attempt to make one then.
The place I got the pie from have some amazing looking/sounding ones, the breakfast one sounds banging Shop — The Cotswold Pie Co
What do they have against gravy in pies?
English pies always look like horrible dry affairs.
Stilton is cheese isn’t it? That would have gone all nice and gooey. Sounds like a winner to me
How do you go with blue cheese?
If his wife is lactose intolerant, i’d say: really easily…
Stilton is a type of blue cheese.
And not everyone likes blue cheese, hence the question, “how do you do with blue cheese?”.
Who are these people who don’t like blue cheese?
You can also get white Stilton, definitely not as good though and more of a desert cheese which is often served with cranberries, apricot etc in it.
Out of all the blue cheeses, Stilton is the superior.