Recipes, home grown goodness, BBQing and food stuff
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I don't know where to put this but I need to share my find... I've just discovered something absolutely grrrr mom nom nom get in my mouth now and make me obese. In poundland (don't judge me I needed pegs and they didn't have any)
I don't know how I've never had these, peanut butter, wrapped in chocolate!? PEANUT BUTTER IN CHOCOLATE! I feel sick now, over indulged. Seriously get some.
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@r-l hah I discovered those while on "holiday" last week. I don't have much of a sweet tooth, but they're top notch eh. Smashed back a few of those and strawberry sours one particularly cider happy night.
But yeah, a couple at a time is enough...
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@r-l said in Recipes, home grown goodness, BBQing and food stuff:
I don't know where to put this but I need to share my find... I've just discovered something absolutely grrrr mom nom nom get in my mouth now and make me obese. In poundland (don't judge me I needed pegs and they didn't have any)
I don't know how I've never had these, peanut butter, wrapped in chocolate!? PEANUT BUTTER IN CHOCOLATE! I feel sick now, over indulged. Seriously get some.
<shudder>
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@catogrande PEANUT BUTTER SMOTHERED IN CHOCOLATE...
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@r-l said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande PEANUT BUTTER SMOTHERED IN CHOCOLATE...
Or....Peanut Slab in a jar
with its friend..
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Nailed it.
drool hits my keyboard..yum!
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@bayimports mate, it was excellent. Worth the prep - drying in the fridge for a couple of days. Family smashed it
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@nzzp t
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Nailed it.
![dac215e2-1a45-4cde-a194-73243839d4ee-image.png](/assets/uploads/files/1629879948332-dac215e2-1a45-4cde-a194-73243839d4ee-imag
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Nailed it.
That is quite the food porn there nzzp. Nailed it alright!
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Nailed it.
I'm surprised Bones hasn't written "Phrasing!"...
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We got a quarter Waygu beast and it must have been twenty years old it's that tough and nasty.
I have been experimenting with it so that if it is a fail it goes to the dogs. (Which it has every time so far apart from steaks which have only just been palatable)
Today is a rolled rib roast in the pressure cooker with red wine, shallots, soy, Worcestershire sauce, miso paste, bay leaves and carrots.
Seared first.
Will let you know. Going to do natural release method rather than quick release.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Is that a loin or rolled shoulder?
Boneless loin. My second attempt - the first got rushed, and the crackling just didn't form. This one I slowed down, really scored it well, and made a real effort to rub salt into the wounds, like NZR do to me by reappointing Foster. Anyhoo, I found two things; 1. that a super hot oven and prep makes good crackling, and 2. a super hot oven that's not immacuately clean sets off the smoke alarm.
My best pork loin yet - super juicy, but really good crackling.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp It looks great. I don't get crackling. Skin and fat.
The only time I ever find it palatable is when a suckling pig is cooked in an umu.
Which makes me very popular at the dinner table when Roast Pork is served
is that because your false teeth can't get through it?
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