Isn't that an oxymoron?
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- Thread starter threebikesmcginty
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Isn't that an oxymoron?
vernon
Harder than Ronnie Pickering
- Location
- Meanwood, Leeds
MrPie
Telling it like it is since 1971
- Location
- Perth, Australia
One's butler let loose that 'the snooty oik' serving quinoa down Costco way made this smug face to M'lady this very morning. What is the Old Empire coming to?
MacB
Lover of things that come in 3's
- Location
- Farnborough, Hampshire
Stripped your post back to bare essentials and am left wondering what it is that you can't understand....natch
slowmotion
Quite dreadful
- Location
- lost somewhere
I just bought some pork shoulder from a poncy butcher to slow roast a la Jamie Oliver.
raleighnut
Legendary Member
- Location
- One of the 'Elite'
The 'Hairy Bikers' recipe gives better results, its the kettle of boiling water over the skin that does it.
slowmotion
Quite dreadful
- Location
- lost somewhere
I'm open to suggestions. Do you have a link?
raleighnut
Legendary Member
- Location
- One of the 'Elite'
No I bought the cookbook, but basically place the pork on a rack (from a grill) over the kitchen bowl and pour boiling water over it, then sprinkle with salt. Lay the pork on a bed of quartered onions, carrots and parsnips and roast it for a couple of hours, start it at 190 for half an hour then turn it to 160. Use some liquid over the veg, either stock or a nice cider before putting the meat on top.
(and untie the string before you start, it cooks far better)
OP
OP
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
I gave you a 'like' to show there's no hard feelings you ****ing ****.
MacB
Lover of things that come in 3's
- Location
- Farnborough, Hampshire
I wanted to reciprocate but just couldn't bring myself to do it you nobber
slowmotion
Quite dreadful
- Location
- lost somewhere
I'm afraid that the Hairy Biker's don't cut the mustard. I was hoping for at least six hours in our planet-busting electric oven. I also need to give our digital meat thermometer another spin. It said that our turkey was cooked after 90 minutes but I'm going to give it another chance.No I bought the cookbook, but basically place the pork on a rack (from a grill) over the kitchen bowl and pour boiling water over it, then sprinkle with salt. Lay the pork on a bed of quartered onions, carrots and parsnips and roast it for a couple of hours, start it at 190 for half an hour then turn it to 160. Use some liquid over the veg, either stock or a nice cider before putting the meat on top.
subaqua
What’s the point
- Location
- Leytonstone
spelt makes brilliant pizza dough bases. far better than semolina flour or normal strong bread flour
sackville d
Veteran
- Location
- Todmorden
Look.your doing it without even realizing now.
U
User169
Guest
A tbsp of sambal oelek - that's going to be pretty fiery!
vernon
Harder than Ronnie Pickering
- Location
- Meanwood, Leeds
[QUOTE 3457609, member: 259"]Anyone tried the recipe for Mesopotamian Wildfowl Pie?[/QUOTE]
It's foul.
It's foul.
