Plan this week is to try slow cooked pork in a teriyaki sauce, and serve it with rice and salad. That's if I can steal a pork shoulder from my sisters recently deceased pigs 
LOOK UPON MY WORKS YE MIGHTY AND DESPAIR!
Goodness me.
Looks very nice, personally I would have baked a bigger one, that one is tiny 
Came back from my sister's place with the following.
2 Gammon joints
1 Pork shoulder
2 Packs of black pepper sausages
1 Packs of treacle cured streaky bacon
2 Gammon joints
1 Pork shoulder
2 Packs of black pepper sausages
1 Packs of treacle cured streaky bacon
Image fixed now so you can see it in its full Black Forest-y glory. The chocolate cream topping wasn't meant to be quite that runny, and in fact contributed to quite a bad case of subsidance after half the cake got eaten. That was easily rectified by eating the other half of the cake, though.
Trooper wrote:
1 Packs of treacle cured streaky bacon
OH MY
Does she have an online shop?
Grim... wrote:
Trooper wrote:
1 Packs of treacle cured streaky bacon
OH MY
Does she have an online shop?
Gosh no, she has 3 pigs twice a year, and ends up with 6 freezers full of meat.
Most of it gets given away, i'm sure she'll be happy to donate some, i'll ask next time i'm over.
Worst case scenario, i'll bring a freezer box full of random meat to the next cottage, if I remember.
Trooper wrote:
Worst case scenario, i'll bring a freezer box full of random meat to the next cottage, if I remember.
That's not a worst case scenario, by any means.
Craster wrote:
Trooper wrote:
Worst case scenario, i'll bring a freezer box full of random meat to the next cottage, if I remember.
That's not a worst case scenario, by any means.
Just think how amazing the best case scenario could be!
Best case scenario is you bring three pigs to next year's cottage.
He said 3 twice a year. 6 pigs or GTFO.
Speaking of which, when is the cottage next year?
Speaking of which, when is the cottage next year?
Craster wrote:
Best case scenario is you bring three pigs to next year's cottage.
Which of you big poofs will blow their houses down?
*parp*
An Evora full of pork. An excellent day to turn car thie... I mean, see you all there!
Evora is likely to be long gone by then, i'll probably be in an ebay sourced diesel Volvo or something...
"Mr Pretzel" soft pretzels, where have you been all my life! Fucking nom!
I'm off to Jamie's Union Jacks tonight. Anybody been? What's worth trying?
Punching him in the tongue?
I doubt he'll be there in person, I assume he'll be out pushing carrots into school kids or something.
I've not been to a Union Jacks before, his Italian restaurants I find good and bad in equal measure, some things are great but other things are just horrible.
I've not been to a Union Jacks before, his Italian restaurants I find good and bad in equal measure, some things are great but other things are just horrible.
Oh, and before I forget
Trooper wrote:
Evora is likely to be long gone by then, i'll probably be in an ebay sourced diesel Volvo or something...
RAGE QUIT! I bought a little pot of chilli oil to go with my sushi today for the eye-watering price of 65p. After eating my sushi I went back to the shop and drop £5 on a little jar of it.
By Christ, it was nice. Let me see if they're online.
By Christ, it was nice. Let me see if they're online.
Mincing attachment get! Can't really see me using it this year, I'm faintly disgusted to say.
My friend had some cake the other week at a party. He loved it so much that he made his own and then brought the rest in for us at work. IT WAS GREAT. So I demanded my girlfriend make some for me. She did, and it was great and we all loved it, including the original introducer. It's clearly some kind of chain-letter-cake.
What is it? Nigella's chocolate guiness cake.
Tastes even better after it's been in the fridge right now. S'real easy. Anyone can make it.
What is it? Nigella's chocolate guiness cake.
Tastes even better after it's been in the fridge right now. S'real easy. Anyone can make it.
Quote:
For the cake
250 ml Guinness
250 gram(s) unsalted butter
75 gram(s) cocoa powder
400 gram(s) caster sugar
142 ml sour cream
2 medium egg(s)
1 tablespoon(s) vanilla extract
275 gram(s) Plain flour
2.5 teaspoon(s) bicarbonate of soda
For the topping
300 gram(s) cream cheese
150 gram(s) Icing sugar
125 ml double cream (or whipping cream)
Method
1. Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform tin.
2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
250 ml Guinness
250 gram(s) unsalted butter
75 gram(s) cocoa powder
400 gram(s) caster sugar
142 ml sour cream
2 medium egg(s)
1 tablespoon(s) vanilla extract
275 gram(s) Plain flour
2.5 teaspoon(s) bicarbonate of soda
For the topping
300 gram(s) cream cheese
150 gram(s) Icing sugar
125 ml double cream (or whipping cream)
Method
1. Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform tin.
2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Christmas food! I made myself feel pretty sick the other day after spending a fortune on cheese and sitting eating it 'til I couldn't move.
What does everybody have for breakfast on Christmas morning? Give me ideas please
What does everybody have for breakfast on Christmas morning? Give me ideas please
Eggs Benedict.
Cras Kringle wrote:
Eggs Benedict.
I have never had or made eggs benedict, whats' the recipe? I was thinking something along those lines, like scrambled eggs and salmon or something. Enjoyed with a glass of Prosseco, obv.
What about Christmas starters? I think I'm going to make smoked salmon and prawns, but I might have a bash at a terrine or pate as well.
It's basically poached eggs, on ham/bacon, on an english muffin, with hollandaise sauce on top. The only bit that needs work is the hollandaise, which is effectively egg yolks emulsified with melted butter and a little lemon juice or vinegar.
Cras Kringle wrote:
It's basically poached eggs, on ham/bacon, on an english muffin, with hollandaise sauce on top. The only bit that needs work is the hollandaise, which is effectively egg yolks emulsified with melted butter and a little lemon juice or vinegar.
Is an english muffin that roll McDonalds give people their breakfast on?
Yep. Most supermarkets have them.
sdg wrote:
Christmas food! I made myself feel pretty sick the other day after spending a fortune on cheese and sitting eating it 'til I couldn't move.
What does everybody have for breakfast on Christmas morning? Give me ideas please
What does everybody have for breakfast on Christmas morning? Give me ideas please
Breakfast Martini.
Double shot of gin. Spoon of thin cut marmalade. Half shot of Cointreaue. Between a dash and a half shot of lemon juice depending on your tastes.
Shake the ingredients together very well, with LOTS of ice. The ice is basically providing the mixer here!
Strain into a martini glass, garnish with an orange zest twist in the glass and a bit of toast on the rim.
Bosh.
gravelax and champagne.
Kippers and brown ale.
Bacon sandwich for me.
sdg wrote:
What does everybody have for breakfast on Christmas morning? Give me ideas please
This year I'm doing apfelpfannkuchen again. Most of Danielle's family are German-American if you go back a few generations, and I first saw this recipe in a charming little family cookbook that she was given at some reunion years ago. I make it heavy on the cinnamon. I made it for Craster last time he stayed with me, but I made too much in a too-small pan and it didn't come out right. It was bloody lovely though. Mostly down to my work on the apples and spices, I think
I used to have a full english xmas morning, after present openings. That was always Dad's contribution to the days cooking.
However I now have to do it myself if I want that, so breakfast is usually chocolate instead...
However I now have to do it myself if I want that, so breakfast is usually chocolate instead...
Seriously, breakfast martinis are the way forward.
Porridge, big fryup, pint of tea & a curer for breakfast.
sdg wrote:
What about Christmas starters? I think I'm going to make smoked salmon and prawns, but I might have a bash at a terrine or pate as well.
The fuck? Lentil soup, obv Cras Kringle wrote:
It was bloody lovely though.
Fishing for compliments: I'm doing it right.Quote:
Mostly down to my work on the apples and spices, I think
Ah, you turned it into self-aggrandisement. Good work.Watching you and Danielle cook together is a rare treat, and it should stay rare for the sake of my blood pressure.
Good smoked salmon and scrambled eggs on toasted buttered bagels (real Welsh butter), Bucks Fizz and copious fresh ground coffee.
Lord Raiden wrote:
Good smoked salmon and scrambled eggs on toasted buttered bagels (real Welsh butter)
This is a pretty regular Sunday brunch in my house: 
(OK, so that's a muffin rather than a bagel, but I use those interchangeably anyway.)
(And I favour French butter.)
Best scrambled eggs I've made yet were these, using black truffle butter, and finished with double cream, parsley, and white pepper:
That first one looks lovely, the second looks like cat sick.
The "sloppy vs firm" debate on scrambled egg is a perennial one, but one in which I'm on the right side.
The "sloppy vs firm" debate on scrambled egg is a perennial one, but one in which I'm on the right side.
Mr Christmassyfur wrote:
The "sloppy vs firm" debate on scrambled egg is a perennial one, but one in which I'm on the right side.
Of all the things you're wrong about, this is one of them.
Doctor Glyndwr wrote:
Watching you and Danielle cook together is a rare treat, and it should stay rare for the sake of my blood pressure.
That was the most fun I'd had in ages.
In scrambled eggs, like many other things, I'm on the side of the sloppy. Overdone eggs are far worse than underdone. That second pic looks just about how I like them - much more than the top pic and they start going dry and rubbery and WRONG AND HORRID.
