Archive: What are you eating today?


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themistake
themistake avatar

10847 posts since 20/2/06

21 Jan 2010 16:39
true dat….
biglforlife
biglforlife avatar

2100 posts since 23/9/06

21 Jan 2010 16:40
Noble Locks wrote: yep, tho 3 hours wouldnt kill it either. make sure you score the top for the crackling and season it with loads of salt first tho bro.


Cheers, mate.
stoney
stoney avatar

17771 posts since 22/1/05

21 Jan 2010 17:05
i loosley followed this :

http://www.bbc.co.uk/food/recipes/database/roastbellyofporkwith_84057.shtml

but did it for bit over 3 hours at about 160

the meat was so good by the end, staks left for some shit hot pork sarnies the day after too.
EVERS
EVERS avatar

8580 posts since 2/7/06

21 Jan 2010 17:53
biglforlife wrote: I've got just over a kilo of pork belly and I'm going to put it in the oven for about 2.5 hours on 180c. Does that sound about right?

make sure the skin is totally dry (wipe with kitchen roll) and put it on a higher heat (200) for the first half hour to get it going.
Noble Locks
Noble Locks avatar

66963 posts since 10/7/03

21 Jan 2010 17:56
why would it be wet?
do you wash your meat (or veg) then? Puzzled
i dont, just bung it straight in, if that oven heat or boiling water aint gonna kill the germs then a bit of warm water aint gonna do fuck all.
nick2
nick2 avatar

7231 posts since 18/2/09

21 Jan 2010 17:57
Noble Locks wrote: its the shit.
i was just having this conversation with my bird last week saying how the fuck can that beautiful bit of meat that feeds a family of four only cost four quid when a bit of beef or lamb is 20 quid. Puzzled

you can get brisket or neck of lamb really cheap too, but not everywhere sells the cheaper cuts and I think people are a bit squeemish of cooking/eating anything thats not a "normal" cut.

Also, offel is uber cheap, but again a lot of places don't sell it, or sell it a silly prices.


EVERS
EVERS avatar

8580 posts since 2/7/06

21 Jan 2010 18:01
Noble Locks wrote: why would it be wet?
do you wash your meat (or veg) then? Puzzled
i dont, just bung it straight in, if that oven heat or boiling water aint gonna kill the germs then a bit of warm water aint gonna do fuck all.

no i dont.

condensation / moisture, etc..

any excess moisure = less good crackling

on the other topic - my missus ma used to get us lamb shanks from her butcher in Braintree for 30p each Cry
oldgregg
oldgregg avatar

6370 posts since 13/4/02

22 Jan 2010 20:41
wholemeal/fibre letter biscuits, healthy and educational

Jason789
Jason789 avatar

6210 posts since 2/1/07

22 Jan 2010 21:11
nick2 wrote:
Noble Locks wrote: its the shit.
i was just having this conversation with my bird last week saying how the fuck can that beautiful bit of meat that feeds a family of four only cost four quid when a bit of beef or lamb is 20 quid. Puzzled

you can get brisket or neck of lamb really cheap too, but not everywhere sells the cheaper cuts and I think people are a bit squeemish of cooking/eating anything thats not a "normal" cut.

Also, offel is uber cheap, but again a lot of places don't sell it, or sell it a silly prices.
ox tail FTW
stelfox
stelfox avatar

8488 posts since 11/3/09

22 Jan 2010 22:03
Earlier


There's a large mild chili that i fried with the tomatoes in there too, was awesome + hot sauce



Waiting for tomorrow

inversesquare
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6749 posts since 7/6/08

22 Jan 2010 22:59
That's a busy plate Laughing out loud
Jesus
Jesus avatar

6084 posts since 7/10/08

22 Jan 2010 23:14
he made it in retard class, leave him alone
EVERS
EVERS avatar

8580 posts since 2/7/06

23 Jan 2010 00:44
good use of the pig, farrell

doing gammon for Sun. (no pineapple)

pics to follow

EVERS
EVERS avatar

8580 posts since 2/7/06

23 Jan 2010 00:44
good use of the pig, farrell

doing gammon for Sun. (no pineapple)

pics to follow

alchemist
alchemist avatar

403 posts since 27/2/07

23 Jan 2010 01:26
I just found out the other day the reason why pork always tastes so salty without even seasoning it is due to the fact pig's have no sweat glands.

carry on…
stelfox
stelfox avatar

8488 posts since 11/3/09

23 Jan 2010 01:44
Man I just had the wierdest munchiest snack of 2 black pudding slices, square of dark chocolate (melted sandwiched between the 2 slices post-cooking), grilled cherry tomatoes and hot sauce.

Odd things those tastes coming and going all odd
Antmusic
Antmusic avatar

2592 posts since 23/9/06

23 Jan 2010 01:46
http://www.facebook.com/topic.php?uid=2204776062&topic;=7133
inversesquare
inversesquare avatar

6749 posts since 7/6/08

24 Jan 2010 15:03
French toast with hot cross buns. Should I do it?
HiFi
HiFi avatar

1047 posts since 17/7/06

24 Jan 2010 15:07
French toast = yay.
Hot cross buns = yay.


French toast + hot cross buns = nay.

Sad
inversesquare
inversesquare avatar

6749 posts since 7/6/08

24 Jan 2010 15:09
Have you tried it? I think it could work.