The Gammon thread....

[mudsticks]

Bit too thick pink and flabby for my tastes..

Much prefer a nice lamb chop

 

[Reynard]

Oooo a bit off piste, but acceptable!

Well, it's much the same as ham hock, isn't it? And ham hock with parsley sauce...

Needs mashed potatoes and steamed green beans on the side.

 

[Reynard]

Bit too thick pink and flabby for my tastes..

Much prefer a nice lamb chop

Pink, I hope, and nicely seared on the outside

 

[Fab Foodie]

Bit too thick pink and flabby for my tastes..

Sums-up Gammons perfectly....

 

[mudsticks]

Pink, I hope, and nicely seared on the outside

Oh yes 😊

I really like the extra thin ones they do in Spanish mountain restaurants too
Taste like they've come straight off the hillside..

(Like me)

 

[mudsticks]

Sums-up Gammons perfectly....

Well I couldn't possibly comment
(thankfully)
having none close to hand

 

[mudsticks]

Well, it's much the same as ham hock, isn't it? And ham hock with parsley sauce...

Needs mashed potatoes and steamed green beans on the side.

Just realised I haven't made 'proper' parsley sauce in ages..

And there's an abundance here atm.

Plus no vegans on site for dins tonight..

Might have to see what's in the freezer, meat-wise

 

[Reynard]

Oh yes 😊

I really like the extra thin ones they do in Spanish mountain restaurants too
Taste like they've come straight off the hillside..

(Like me)

I marinate mine in garlic, mint and olive oil overnight, then dip into proper mint sauce, the bone making the perfect handle for such a delectable morsel.

That's the usual destination for the lamb racks that I sometimes pick up on yellow sticker. And I get to cut my own chops.

 

[Reynard]

Just realised I haven't made 'proper' parsley sauce in ages..

And there's an abundance here atm.

Plus no vegans on site for dins tonight..

Might have to see what's in the freezer, meat-wise

I make mine a la Sophie Grigson. Which basically means I put half of the parsley in once I've made the roux, and then put the rest of the parsley in just before serving.

 

[mudsticks]

I marinate mine in garlic, mint and olive oil overnight, then dip into proper mint sauce, the bone making the perfect handle for such a delectable morsel.

That's the usual destination for the lamb racks that I sometimes pick up on yellow sticker. And I get to cut my own chops.

Now Im proper hungry..

I did a veg for hogget swap with a friend a little while back..

Maybe I'll get marinating for tomorrow, and have something simple tonight instead.

Especially as I'm not done with work yet, and cripes, look at the time it's gone six...

>>>>>>>> !!

 

[stephec]

View attachment 601921

Did you not fancy a bit more gammon with your pineapple? 😊

 

[StuAff]

I'd opt for the Belgian approach: knuckle served on the bone with a mustard sauce…

(Yes, gammon may not like Brussels, but Brussels likes gammon).

 

[fozy tornip]

Au naturelle, accompanied with petit pois and new potatoes. Mmm.

Sounds invidiously exotic. French peas and starch from the new world?
I take mine as as it should be taken: on a bed of turnips and flax with a tankard of mead and an over-egged sense of English exceptionalism.
Y'all should be ashamed.

 

[fossyant]

Did you not fancy a bit more gammon with your pineapple? 😊

Oh no, portion control. Body like a temple.





An old ruin.

 

[Reynard]

Now Im proper hungry..

I did a veg for hogget swap with a friend a little while back..

Maybe I'll get marinating for tomorrow, and have something simple tonight instead.

Especially as I'm not done with work yet, and cripes, look at the time it's gone six...

>>>>>>>> !!

Sorry, didn't mean to give you the munchies!