Dinner

**S Landreth** · 15-05-2023, 05:13 AM

Originally Posted by Topper

I always tell my students there's no real American food...its all stuff borrowed from other cuisines.

ain't no such thing as 'Merican food....its all about perfecting it

That we do.

Dinner - Stuffed Pepper

China - The Cantonese version of stuffed peppers is part of a street food called Three Fried Stuffed Treasures
Spain - Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine
India - Stuffed peppers (bharvan mirch or bharva hari mirch) is one of several stuffed vegetable (bharvan subji) dishes.
Eastern Mediterranean - Dolma is a family of stuffed dishes from Ottoman cuisine that can be served warm or cold
Guatemala - In Guatemala, the "pimiento" pepper is stuffed with shredded pork and vegetables. As the Mexican version, it is covered with egg batter and fried. It is served with tomato sauce or inside a bread bun.

**Joe 90** · 15-05-2023, 05:14 AM

Originally Posted by PAG

Cooked or bought?

Cooked naturally.

Can't abide processed food.

I have a sensitive and selective pallet nowadays.

**Stumpy** · 16-05-2023, 04:58 PM

Dinner salad tonight. Fresh local lettuce, tomatoes, green onions and avocado. Added some crumbled blue cheese, a green/black olive sundried tomato mix and marinated artichoke hearts. Slight drizzle with olive oil and red wine vinegar.

**BLD** · 16-05-2023, 05:03 PM

Originally Posted by Joe 90

Cooked naturally.

Can't abide processed food.

I have a sensitive and selective pallet nowadays.

Absolutely joe. We gotta treat ourselves right ya know. Pag and stumpy sure do.

**armstrong** · 16-05-2023, 05:44 PM

Originally Posted by BLD

Absolutely joe. We gotta treat ourselves right ya know. Pag and stumpy sure do.

Bit more time to prepare meals when retired. Not that I will.

**cyrille** · 16-05-2023, 05:48 PM

Originally Posted by Joe 90

I have a sensitive and selective pallet nowadays.

What, did you come home from work with it and not realise?

**Edmond** · 16-05-2023, 06:56 PM

^

Where's Flouncy-Dave's Humourous Qoutes thread.

Looks good stumpy, but gotta have some meat somewhere in each meal.

Breaded pork chops, spuds with bisto here. Edith and Edwina don't like bisto so I can drink their lot from the cu.... jug, the gravy jug.

**Reg Dingle** · 16-05-2023, 09:46 PM

Having my first crack at pulled pork.

Following this American rub recipe of 3 parts spice,2 parts salt and 18 parts mollases...

Hell Yeah!!!

**Joe 90** · 16-05-2023, 09:57 PM

^
Sammy the Smackhead dooing a roaring trade, can you tell him to arf inch me 4 Tomahawk steaks from Aldi? £15 each!!

Going down the Italian route this evening after last nights pissed up abomination.

Speg Boll all cooked from scratch with fresh ingredients.

Bsnub- Tear yourself away from that Five Guys Deliveroo app snd follow the lead from across the pond...cook something healthy you "big bonned" twat!

**Joe 90** · 16-05-2023, 11:09 PM

OMG!

Call me an ambulance ..

**malmomike77** · 16-05-2023, 11:14 PM

ambulance

**Topper** · 16-05-2023, 11:15 PM

Reg, you didn't pull your pork yet....

**PAG** · 16-05-2023, 11:21 PM

Bated breath.......

**Joe 90** · 16-05-2023, 11:23 PM

^

Give him a minute, he's filling his face.

**PAG** · 16-05-2023, 11:34 PM

Hopefully not detracting from what I'm sure will be a Reg Dinners Winner, the 'Pulled Pork' kind of prompted a memory.

PAG's Pulled Pork

**malmomike77** · 17-05-2023, 12:18 AM

I do mine in a pressure cooker after searing, speeds it up, 1hr 15 mins and keeps it really moist. Pork shoulder is often £3.50p / kg here so i do a 2 Kgs joint, cut in two and freeze a load.

**Reg Dingle** · 17-05-2023, 12:43 AM

Originally Posted by Topper

Reg, you didn't pull your pork yet....

There's another hour and half at 130 degrees yet. Then on with salt to crisp the fat, leave it to stand for 20 minutes then pull it apart and dinner should be ready about 10pm

Originally Posted by PAG

I'm sure will be a Reg Dinners Winner,

Not expecting to much tbh. I bought 8 of these joints a couple of months ago off one of Hal's mates and they have all halved in size after roasting

Just had a good look at your first go at it PAG where you mention the dryness. This recipe mentions using the fat to soak it in after pulling it apart together with... as Snubby mentions... a shit load of bbq sauce.

I looked at a few recipes, some say take all the fat off like you did, others say put the fat on the bottom. I'm trying to get a bit of crackling out of it too.

Think I'll have a bagel and the last banana muffin whilst watching the footy

**Reg Dingle** · 17-05-2023, 02:22 AM

Decided to give it a probe to check the temperature inside and it was ready to roll or be ripped in half like some poor bargirl/ladybloke down soi 22 when Mendy gets off the plane tomorrow morning

The wet patch

Dry and tender after the forking

Juices all over the saucy meat

The money shot. A fine pair of stuffed buns and coldsore topping

**Joe 90** · 17-05-2023, 03:16 AM

A damn fine effort Dill!

The anticipation was too much that you couldn't wait till 10pm, fair play.

Point of order, for the American flag to be raised you have to tunnel a hole in the centre of the bun by whatever comes to hand

and rename it a bagel

**DrWilly** · 17-05-2023, 04:07 AM

Originally Posted by Reg Dingle

Decided to give it a probe to check the temperature inside and it was ready to roll or be ripped in half like some poor bargirl/ladybloke down soi 22 when Mendy gets off the plane tomorrow morning

Dry and tender after the forking
M

Juices all over the saucy meat

The money shot. A fine pair of stuffed buns and coldsore topping

m

Looks very good. Did you need to rest it first?

**Joe 90** · 17-05-2023, 04:58 AM

Originally Posted by DrWilly

Did you need to rest it first?

Did he fvck!

It didn't touch the sides

**bsnub** · 17-05-2023, 05:08 AM

Originally Posted by Reg Dingle

The money shot. A fine pair of stuffed buns and coldsore topping

Looking good!

**Joe 90** · 17-05-2023, 05:40 AM

I'll do a Ciz....

A fitting dessert would be Zorivax

**Joe 90** · 17-05-2023, 05:42 AM

Originally Posted by Reg Dingle

Decided to give it a probe to check the temperature inside and it was ready to roll or be ripped in half like some poor bargirl/ladybloke down soi 22 when Mendy gets off the plane tomorrow morning

Go Mendy! Go!

**Edmond** · 17-05-2023, 09:56 AM

Looks great Dill.

We do ours differently.

Pork collar in the slow cooker with pineapple juice, like this.

Slow Cooker Pineapple BBQ Pulled Pork Recipe - Savory Nothings

Will do up a batch over the next few days now I've been inspired by yer man-baps.

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