Paging the cooks.

Discussion in 'UK Motorcycles' started by Lady Nina, Apr 5, 2009.

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  1. Lady Nina

    Lozzo Guest

    They take whats left at the end of the day, and bottle the gases that
    come from it to run his company Toyota Prius on.

    --
    Lozzo
    Versys 650 Tourer
    Fireblade 929 (For sale)
    CBR600F-W trackbike
    SR250 SpazzTrakka,
    SR250 wivva topbox
    TS250C
    RD400F, somewhere
    I see a bright new future, where chickens can cross the road with no
    fear of having their motives questioned
     
    Lozzo, Apr 6, 2009
    #41

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  2. Lady Nina

    Hankjam Guest

    I'm with on non-crackling crackling and it does my head in.

    Knicked this from the Guardian a while back:
    ===========================================
    Mark Hix

    The owner of Hix Oyster and Chop House in London, he has written a
    number of books about British food.

    Pork crackling

    Heat oven200C. Cut 1kgporkrind into strips. Boil 15m. Drain, scatter
    w/csalt, roast1hr, turnevrysooften.

    ===========================================

    they were doing some foolish thing called twitter.

    I know it's more pork scratchings.... but interesting (possibly)

    Aj
     
    Hankjam, Apr 6, 2009
    #42

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  3. Lady Nina

    Gyp Guest

    I've been working at perfecting my belly over the last few weeks. Last
    week was an enormous slab from the local butcher and it was meat from
    Tesco previously.

    What seems to be working consistently is olive oil and a reasonable
    amount of salt, 1 hour at 230 then turn down to 160 and leave until it's
    lunchtime. The big slab from the butcher was in for a total of 4 hours
    and tasted wonderful.
     
    Gyp, Apr 7, 2009
    #43
  4. Lady Nina

    Catman Guest

    /me dribbles

    I *love* pork belly.

    --
    Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3
    Tyger, Tyger Burning Bright (Remove rust to reply)
    116 Giulietta 3.0l Sprint 1.7 145 2.0 Cloverleaf 156 V6 2.5 S2
    Triumph Sprint ST 1050: It's blue, see.
    www.cuore-sportivo.co.uk
     
    Catman, Apr 7, 2009
    #44
  5. Lady Nina

    CT Guest

    It's taken me years to get a belly like mine.
     
    CT, Apr 7, 2009
    #45
  6. Lady Nina

    M J Carley Guest

    M J Carley, Apr 7, 2009
    #46
  7. Lady Nina

    Owen Guest

    Score skin with sharp knife (some do, some dont - your choice). Then
    you need to open up the pores of the skin... So boil the pork for 4 or
    5 mins, or at the very least slowly pour a kettle of boiling water
    over the joint to be cooked... Then pat dry and rub in your seasoning
    over the skin (having mixed it together with a little oil - rapeseed
    will do fine), salt/salt n pepper/salt, pepper n spices...

    Practiuse, temperatures seem to vary a litte, oven to oven...
     
    Owen, Apr 7, 2009
    #47

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