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Phil Waters
Guest
Is fish meat?
Correctly cooked, the fat on a properly dressed roasting joint of whatever animal enhances and flavours the meat.
To achieve delicious pork crackling, score it well with a sharp knife to a couple of mm from the edge of the actual meat - traditionally in a criss cross pattern. If you like mustard, rub a LITTLE Colman's dried mustard into the rind and then rub in some coarse sea salt. Grind some fresh black pepper over too.
Place the pork joint on a rack over plenty of quartered red onions/garlic bulbs and I like to add a bunch of sage leaves and also a little lemon peel as well. Bung in a really hot oven (220 - 250 Gas 6?) for about 20 minutes, then reduced the heat and cook at about 170 - 180 (Gas 4?) for about 25 mins/lb - you need to cook pork thoroughly.
Let meat rest for 10 - 20 minutes and tip off the excess fat (save for roasties or whatever another day), remove herbs/onions etc and use the lovely burned bits on the roasting tin to make PROPER gravy. I add a bit of sherry at this point to make a delicious jus.
Served with roast potatoes, apple sauce, seasonal greens it is a lovely meal - as long as you have selected your pork properly, traditionally reared outside and fed properly it should at least taste of pork. Though nothing beats a porker raised the old fashioned way on really good grub, free-range and especially killed late autumn after it's been fed on all the windfall apples. Yum!
To achieve delicious pork crackling, score it well with a sharp knife to a couple of mm from the edge of the actual meat - traditionally in a criss cross pattern. If you like mustard, rub a LITTLE Colman's dried mustard into the rind and then rub in some coarse sea salt. Grind some fresh black pepper over too.
Place the pork joint on a rack over plenty of quartered red onions/garlic bulbs and I like to add a bunch of sage leaves and also a little lemon peel as well. Bung in a really hot oven (220 - 250 Gas 6?) for about 20 minutes, then reduced the heat and cook at about 170 - 180 (Gas 4?) for about 25 mins/lb - you need to cook pork thoroughly.
Let meat rest for 10 - 20 minutes and tip off the excess fat (save for roasties or whatever another day), remove herbs/onions etc and use the lovely burned bits on the roasting tin to make PROPER gravy. I add a bit of sherry at this point to make a delicious jus.
Served with roast potatoes, apple sauce, seasonal greens it is a lovely meal - as long as you have selected your pork properly, traditionally reared outside and fed properly it should at least taste of pork. Though nothing beats a porker raised the old fashioned way on really good grub, free-range and especially killed late autumn after it's been fed on all the windfall apples. Yum!
Merlin the Magician
At the Start
thanks DELIA.............. hope your side bounces back up.................. 
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Phil Waters
Guest
What kind of meat is hot dogs?
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Phil Waters
Guest
I love hot dogs but have to eat them in secret as I'm not allowed to eat them.
Thanks, Songy! :lol: Well done, I knew you had to score the fat first, but that was about the extent of my culinary skill!
Come on, Maurice - live a bit close to the edge now and then! :lol: There's a lot of scaremongering about eating smoked and barbecued foods (that includes roasted Med. veg., too) because of the nitrates involved. If you only eat them now and then, as against in large quantities daily (which you'd have to do, to keep them from being flushed down the loo by the miracle of your kiddleys), the scare stuff is irrelevant. The most likely carcinogens in foodstuffs are wood alcohol-based products, such as ASPARTAME - which in the USA has allegedly been linked to Multiple Sclerosis and cancers. I say allegedly, because the anti-brigade is under constant threat of being sued to death by commercial interests, some of which include hospitals and clinics which are funded by the same companies which 'donate' equipment and drugs to them, and which make the artificial sweeteners and other ingredients in a variety of American, and now UK, foodstuffs. If the hospitals want to lose their very lucrative sponsorships, they might take the issue of food-related ill health seriously, but as they don't, they won't.
Come on, Maurice - live a bit close to the edge now and then! :lol: There's a lot of scaremongering about eating smoked and barbecued foods (that includes roasted Med. veg., too) because of the nitrates involved. If you only eat them now and then, as against in large quantities daily (which you'd have to do, to keep them from being flushed down the loo by the miracle of your kiddleys), the scare stuff is irrelevant. The most likely carcinogens in foodstuffs are wood alcohol-based products, such as ASPARTAME - which in the USA has allegedly been linked to Multiple Sclerosis and cancers. I say allegedly, because the anti-brigade is under constant threat of being sued to death by commercial interests, some of which include hospitals and clinics which are funded by the same companies which 'donate' equipment and drugs to them, and which make the artificial sweeteners and other ingredients in a variety of American, and now UK, foodstuffs. If the hospitals want to lose their very lucrative sponsorships, they might take the issue of food-related ill health seriously, but as they don't, they won't.
Shadow Leader
At the Start
- Joined
- Nov 9, 2003
- Messages
- 9,884
Erm, you're scaring me now - reckon I might keep the UK visit to Berkshire & Kent now..... :lol:
Seriously though, I love pork - nothing beats a good spit-roast pig. It's my grandpa's 80th birthday party in deepest darkest Kent on the 17th & my uncle is doing a spit-roast pig & a spit-roast lamb.... B) B)
Jules, your post concerning roasting pork has made me very, very hungry and crave some pork!!! It sounds absolutely fantastic! You can't beat pork & crackling.
Jon - you're right about serrano ham too, I love it. It is a speciality in Andalucia and the stuff they produce is fantastic. I'll see if I can bring some back for you in August.
I tried an ostrich burger at the Marlborough Cup one day & it was very nice, i was pretty surprised! I like pheasant too, I can take or leave venison, and I tried pigeon once, that was quite nice too. I'll try most game, but I'm not so sure I'd try anything too adventurous - I'm not really into eating bugs & things, I'd rather starve!
By the way, isn't much of this thread irrelevant as apart from lamb, pork and beef, everything tastes like chicken, doesn't it??!! :lol:
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Ardross
Guest
Disgusting thread !
May i put in a good word for chick pea and halloumi salad
1 x 14oz tin of chick peas drained
4 tablespoons olive oil
3 red onions diced
4 cloves of garlic, peeled and finely chopped
3 red chillies, seeded and sliced thinly
1 packet of halloumi cheese
A bunch of parsley
A bunch of coriander
A bunch of mint
All three herbs finely chopped
1 bunch of spring onions
5 floz white wine vinegar
8 sun dried tomatoes
100 ml extra virgin olive oil
pepper
Heat 3 tbsp olive oil until hot but not smoking , add red onions , chillies and garlic and cook stirring frequently until soft. Add the white wine vinegar and cook until it is absorbed and evaporated.
Remove contents from pan and stir into the drained chick peas ( you can cook them from dried but there is no real point )
Cut the halloumi cheese into thin slices and fry in another tbsp of olive oil until brown on both sides turning once . Drain on kitchen paper and cut pieces in four . Stir into the chick peas. Add the herbs , don't stint on them about 3 tbsp of each . Add the finely chopped spring onions and sun dried tomatoes( though I reckon they can be dispensed with ) . Then add the extra virgin olive oil and season . You might well not need salt as halloumi is very salty- serve at room temperature with foccaccia or French bread
May i put in a good word for chick pea and halloumi salad
1 x 14oz tin of chick peas drained
4 tablespoons olive oil
3 red onions diced
4 cloves of garlic, peeled and finely chopped
3 red chillies, seeded and sliced thinly
1 packet of halloumi cheese
A bunch of parsley
A bunch of coriander
A bunch of mint
All three herbs finely chopped
1 bunch of spring onions
5 floz white wine vinegar
8 sun dried tomatoes
100 ml extra virgin olive oil
pepper
Heat 3 tbsp olive oil until hot but not smoking , add red onions , chillies and garlic and cook stirring frequently until soft. Add the white wine vinegar and cook until it is absorbed and evaporated.
Remove contents from pan and stir into the drained chick peas ( you can cook them from dried but there is no real point )
Cut the halloumi cheese into thin slices and fry in another tbsp of olive oil until brown on both sides turning once . Drain on kitchen paper and cut pieces in four . Stir into the chick peas. Add the herbs , don't stint on them about 3 tbsp of each . Add the finely chopped spring onions and sun dried tomatoes( though I reckon they can be dispensed with ) . Then add the extra virgin olive oil and season . You might well not need salt as halloumi is very salty- serve at room temperature with foccaccia or French bread
Shadow Leader
At the Start
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- Nov 9, 2003
- Messages
- 9,884
Sounds disgusting, James. On the other hand, it might be salvaged by the addition of lots of bacon....
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Phil Waters
Guest
What are chick peas?
I was asked if I wanted to see one once but felt it was a bit strange saying yes...
I was asked if I wanted to see one once but felt it was a bit strange saying yes...
BrianH
At the Start
We have to be very careful these days when discussing spit-roasts...
Diamond Geezer
Gone But Not Forgotten
- Joined
- May 2, 2003
- Messages
- 13,884
A
Ardross
Guest
Peasants!
Honest Tom
At the Start
- Joined
- May 2, 2003
- Messages
- 1,272
They are only following orders Ardross.
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Phil Waters
Guest
Are any meats eaten raw?
Merlin the Magician
At the Start
beef steak .......
If you're including non-mammals, Phil, then oysters are eaten raw, and a Dutch speciality is fresh raw herring. Inuit (previously Eskimo before MPCD - mad political correctness disease - struck) eat seal meat raw, and there is a fairly ghastly Egyptian practice of eating monkey brains directly from live monkeys. Well, dying monkeys, is probably more correct.
(If I remember an awful film on foul things done to animals, the monkey is led under a table where the top opens into two halves, with a hole in the middle. The two halves of the table close, with the hapless monkey's head poking out of the hole, while its body is left dangling underneath. Some sort of gigantic pincers pinch off the top of the monkey's head, and the diners dig into the skull with spoons, scooping out the brains, bloody, warm, and raw. I don't know who thinks these things up, but I wouldn't mind pincing off the top of their head, too.)
Plenty of indigenous tribes from various countries eat their catch of the day raw, whether it's small deer, monkeys, or whatever. The problem is that in dank jungle/rainforest conditions, it's bloody difficult to light fires, and meat would soon go rotten in such conditions, so it's eyes down, look in, and bon appetit!
Steak Tartare (also Steak Tartar, Tartare Steak, or Tartar Steak) is minced raw beef steak with finely chopped raw onions, seasonings, and a raw egg, all mixed together and served usually as a main dish. I've had it a couple of times - the first time it was excellent, the second time it felt a bit greasy, and I didn't finish it.
(If I remember an awful film on foul things done to animals, the monkey is led under a table where the top opens into two halves, with a hole in the middle. The two halves of the table close, with the hapless monkey's head poking out of the hole, while its body is left dangling underneath. Some sort of gigantic pincers pinch off the top of the monkey's head, and the diners dig into the skull with spoons, scooping out the brains, bloody, warm, and raw. I don't know who thinks these things up, but I wouldn't mind pincing off the top of their head, too.)
Plenty of indigenous tribes from various countries eat their catch of the day raw, whether it's small deer, monkeys, or whatever. The problem is that in dank jungle/rainforest conditions, it's bloody difficult to light fires, and meat would soon go rotten in such conditions, so it's eyes down, look in, and bon appetit!
Steak Tartare (also Steak Tartar, Tartare Steak, or Tartar Steak) is minced raw beef steak with finely chopped raw onions, seasonings, and a raw egg, all mixed together and served usually as a main dish. I've had it a couple of times - the first time it was excellent, the second time it felt a bit greasy, and I didn't finish it.
Euronymous
Senior Jockey
Meat and two veg anyone?
