Recipes, home grown goodness, BBQing and food stuff
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
Bacon, ham, perfectly cooked pork belly and ribs are great. Pork roasts, chops etc are disgusting.
But what I'm truly shocked by is that an adult said 'nom nom nom'.
I think you either grew up a pork eater or didn't. I didn't. Don't like the smell and find it sickly. The texture is horrid as well IMO.
As you say though, bacon works as does good ham (air dried stuff not 'pumped full of brine mushy shit'. Belly can work because it is so rich the a small amount is ample.
I have never understood the way some people go giddy over skin fried in it's own fat. Sure, if you are going to eat it then it is much nicer if 'crackled' well but I'd prefer not to eat it in the first place.
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thought I'd try some preserved limes (chucked half a lemon in each too) pnly 2 jars as I have no idea what I'll use them in haha
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@shark said in Recipes, home grown goodness, BBQing and food stuff:
Bacon, ham, perfectly cooked pork belly and ribs are great. Pork roasts, chops etc are disgusting.
But what I'm truly shocked by is that an adult said 'nom nom nom'.
I think you either grew up a pork eater or didn't. I didn't. Don't like the smell and find it sickly. The texture is horrid as well IMO.
As you say though, bacon works as does good ham (air dried stuff not 'pumped full of brine mushy shit'. Belly can work because it is so rich the a small amount is ample.
I have never understood the way some people go giddy over skin fried in it's own fat. Sure, if you are going to eat it then it is much nicer if 'crackled' well but I'd prefer not to eat it in the first place.
Well put. We certainty didn't eat pork when I was a kid, so I haven't acquired a taste for it in it's more pure forms. If I ever go somewhere where there is a Roast of the Day option, I dread it being pork, but it often is andmy understanding is that's because it's the easiest meat to keep warm for an extended period of time without drying out. The only reason I'd eat it is as a vehicle for good apple sauce.
Give me roast beef any day.
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@shark @crucial interesting. I didn't grow up eating any amount of pork - but have really acquired a taste for it later in life.
My wife refused to eat it for ages, as usually it's like you say - dry and tasteless.
Done well, though, it's really nice. A great vehicle for applesauce, creamy pear reduction, mushroom and tarragon... and the crackling can be off the charts.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@shark @crucial interesting. I didn't grow up eating any amount of pork - but have really acquired a taste for it later in life.
My wife refused to eat it for ages, as usually it's like you say - dry and tasteless.
Done well, though, it's really nice. A great vehicle for applesauce, creamy pear reduction, mushroom and tarragon... and the crackling can be off the charts.
Belly is the King. Moist, crispy crackling. Yummy
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
So we have 'yummy' and 'nom nom nom'
Good to see that Suzi Cato's programs are taking effect
No relation.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial shark is Suzi Cato?
Nah. She doesn’t look inbred at all.
I rest my case.
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
Tomorrow night for a belated Mother's Day dinner for Mrs Shark, Mummy Shark and Sister Shark, I'm doing lamb back straps with pea and mint risotto, broccolini, pinot noir syrup, rocket oil and crispy shallots.
What time is it all starting?
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