Pork Fat Therapy/ What are you eating?


#3874

remove the skins from the broad beans and they taste so much nicer


#3875

Cullen skink.


#3876

Looks lovely, restaurant or your own?


#3877

Luckily for me made by my Wife.


#3878

This is so rong…

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#3879

looks lovely - one of my favourites. Do you do deliveries? I could do with something for lunch…


#3880

Would sir prefer this?


#3881

To vegetarian chicken flavoured “ham”?


#3882


The pig and pallet, topsham

All home cured and smoked meats


#3883

Our neighbour has a mate who keeps quails - Claire has made some excellent scotch eggs.


#3884

Getting a runny yolk on a regular scotch egg isn’t trivial, even more so with a quail’s egg. Serious skills on display there.


#3885

Yep. Still on holibobs.


#3886

Where is the bacon,eggs,beans,sausages,toast etc?


#3887

Yep, scotch egg with a rock hard yolk - i quail at the thought :smile:


#3888

Not eating for the foreseeable:

Pulled pork sort of à-la @Wayward, but only 3kgs so I thought it doesn’t need over night cooking…

Been in the oven @ 140°C for over 7 hours and is nowhere near ready…


#3889

Still not done. Taken the foil and skin off now to see if it’ll help…

Ellie has decided to have a Mugshot for her Sunday dinner rather than wait. Dad fail… :pensive:


#3890

Think I know what’s gone wrong. It was a rolled shoulder joint, I should have unrolled it before cooking it. Wank.


#3891


#3892

Looks about spot on that does Pete.


#3893

What’s that white powdery stuff under the grill :thinking: