Middle-Class Thread Alert! It's Only 9:00am and...

[Dirk]

Give over, that's got mammoth wee in it!!

Isn't that an oxymoron?

 

[vernon]

Isn't that an oxymoron?

You're thinking of wee mammoth.

 

[MrPie]

It misses out "pull that smug face when you correct someone who calls in quin-oh-a instead of keen-wah"

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]

What I don't understand is how someone like McGinty can be such a nobber.

Stripped your post back to bare essentials and am left wondering what it is that you can't understand....natch

 

[slowmotion]

I just bought some pork shoulder from a poncy butcher to slow roast a la Jamie Oliver.

 

[raleighnut]

I just bought some pork shoulder from a poncy butcher to slow roast a la Jamie Oliver.

The 'Hairy Bikers' recipe gives better results, its the kettle of boiling water over the skin that does it.

 

[slowmotion]

The 'Hairy Bikers' recipe gives better results, its the kettle of boiling water over the skin that does it.

I'm open to suggestions. Do you have a link?

 

[raleighnut]

I'm open to suggestions. Do you have a link?

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)

 

[threebikesmcginty]

Stripped your post back to bare essentials and am left wondering what it is that you can't understand....natch

I gave you a 'like' to show there's no hard feelings you ****ing ****.

 

[MacB]

I gave you a 'like' to show there's no hard feelings you ****ing ****.

I wanted to reciprocate but just couldn't bring myself to do it you nobber

 

[slowmotion]

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)

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.

 

[subaqua]

spelt makes brilliant pizza dough bases. far better than semolina flour or normal strong bread flour

 

[sackville d]

digital meat thermometer

Look.your doing it without even realizing now.

 

[User169]

Well I spent all morning braising kale in coconut milk http://www.theguardian.com/lifeandstyle/2015/jan/03/kale-recipes-crisps-stew-salad-10-best

A tbsp of sambal oelek - that's going to be pretty fiery!

 

[vernon]

[QUOTE 3457609, member: 259"]Anyone tried the recipe for Mesopotamian Wildfowl Pie?[/QUOTE]

It's foul.