Nice people thread part 8 - worth the wait

Generali

vivatifosi wrote: »

Yep, that's what happened with mine. One day it wasn't there, next day it was. However I reiterate, it's when they are left they are really bad. You're doing all the right stuff.

Perfect.

Leaving it for 6 days = fine, leaving it for 6 months = 6 feet under (maybe).

We had a yummy pork roast for dinner tonight featuring the best crackling I've made in Australia I reckon. By crickey it was good. Nom

COYS BTW. While I'm on the subject I hope Wolves get a result for lemonjelly.

michaels

Saints lose (=Spurs win) and Wigan win = squeaky bum time after it looked like we were safe a month ago

Generali

michaels wrote: »

Saints lose (=Spurs win) and Wigan win = squeaky bum time after it looked like we were safe a month ago

Who's we for you?

Spirit_2

I am no Miss K or LemonJelly but I have been gardening in my miniscule veg patch.

I bought some plants and a couple of hanging baskets at the newsagentswho have a decent and keenly priced supply this weekend.

Emptied out one compost heap which seemed a fair amount of effort to yield quite a small sq yardage of compost onto the patch. Planted two courgette plants in the patch and three tomato plants into the ground where the last compost heap had stood as the soil was lovely and did not require digging.

Sown the runner bean seeds - I have only sown 16 plants as that will be about 30 left over. This happens every year I have hundreds of leftover seeds. Last year I tried using teh previous years leftovers but it was so awful I am not sure whether they worked or not.

The veg patch is a source of frustration - every year I try and I get almost nothing from it- Slugs are the main culprit. It has post and rail fence all around it with chicken wire and a gate but the bl**dy chickens limbo dance under the gate or vault up onto the fence and down into the patch. If they ate teh slugs that would be some consolation but they don't. and I do not put pellets down because of the risk to birds and chooks.

I will sow peas in a triumph of hope over experience, mixed lettuce and hispi cabbage. I would like to try red peppers but may be too late for this year.

So if you are an equally samll gardener want free seeds (all this years) - Runners, Hispi,peas,lettuce,red peppers let me know and I will pop them in the post.

HAMISH_MCTAVISH

Generali wrote: »

We had a yummy pork roast for dinner tonight featuring the best crackling I've made in Australia I reckon. By crickey it was good. Nom8.

Sounds tasty. Just put a pork roast in the oven here as well.

My crackling hasn't been so good lately though.

What's the secret?

Spirit_2

Gen - what did you do to the crackling - mine is usually OK but nothing to write home about.

I bought meat in M&S instead of at the butchers for tonight - a porkbelly roast which is already dusted with something and a lamb leg roast again already dressed with 'whatever". This is a real departure from the norm.

DD will not eat lamb which is why we have two choices - I expect Oh will have both.

Generali

The one thing crackling needs is salt as it draws the moisture out.

I find that if you crank the oven up to 250C for the last 20 mins of cooking then you'll get a decent crackle. If needs be you can cut the skin off and grill it for a few minutes.

If you're cooking belly then curing it a day before with salt, sugar and five spice is recommended. Leave it in the fridge in a Tupperware and pour off the water that comes off the joint.

Anyone that wants a specific recipie for a specific cut I will gladly provide on request.

PasturesNew

I don't eat skin or salt, so crackling's off the agenda for me. I do remember, 35-40 years ago we'd sometimes have pork/crackling for Sunday lunch. If I ever had to cook any such thing I'd be thinking that the entire inside of the oven would end up splattered with pork fat as it spits.

Spirit_2

I c*cked up dinner.

the lamb - instruction = cook for 30-40 mins

the pork = for 2.5 hours:eek:

DD has opted for chinese takeaway.

OH and I will eat shortly.

lostinrates

Generali wrote: »

The one thing crackling needs is salt as it draws the moisture out.

I find that if you crank the oven up to 250C for the last 20 mins of cooking then you'll get a decent crackle. If needs be you can cut the skin off and grill it for a few minutes.

If you're cooking belly then curing it a day before with salt, sugar and five spice is recommended. Leave it in the fridge in a Tupperware and pour off the water that comes off the joint.

Anyone that wants a specific recipie for a specific cut I will gladly provide on request.

We have started using vinegar for crackling. It's the best result ever. (I used to use hot water and salt) now I use hot water, then salt then vinegar. It's amazing.