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Old 07-06-2008, 08:36 AM   #11
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My dictionary lists it as "abattoir".
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Old 07-06-2008, 10:14 AM   #12
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Wikipedia lists abattoir as the correct spelling.
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Old 07-06-2008, 10:42 AM   #13
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Quote:
Originally Posted by Sanosarah View Post
Wikipedia lists abattoir as the correct spelling.

My mistake. Thanks for setting it straight.
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Old 07-06-2008, 12:37 PM   #14
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Ironchef- any particular reason you aren't trimming the fat caps from your pork and strip loins? Do you just like that extra little bit of fat on each chop/steak?
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Old 07-06-2008, 04:45 PM   #15
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Originally Posted by college_cook View Post
Ironchef- any particular reason you aren't trimming the fat caps from your pork and strip loins? Do you just like that extra little bit of fat on each chop/steak?
Yeah, I like just a little bit of fat on there for flavor. I think the only fat that I really don't care for is chicken fat. Beef fat, pork fat, duck fat. Pretty much anything else is good.
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Old 07-08-2008, 01:40 PM   #16
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if you butcher them yourself you get to keep all that leftover stuff that's been cut away for use later, like with a sauce or broth or whatever, makes sense to do it yourself, plus the savings and the size that you can create instead of one created for you. you may want smaller portions or larger ones.
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Old 07-08-2008, 01:50 PM   #17
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Quote:
Originally Posted by jet View Post
I cannot seem to find the word "abertoire" in my English or French dictionary.

While I was there, butcher: "to slaughter and dress for market".
I'm pretty sure what the TS was doing was "dressing for market," regardless if it was to be sold or consumed by himself. That is indeed butchery.

It is abattoir (had to check on that one, it's a tricky one), and that's synonymous with slaughterhouse.

EDIT: I hadn't noticed that all this has been previously posted.
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