Do you not remember this from the 70's Joe?
Can you call them and tell them they can have it fuckin back
I think I'd sooner rim Boy George than try that again
https://i.imgur.com/iQaOSc0.jpeg
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Do you not remember this from the 70's Joe?
Can you call them and tell them they can have it fuckin back
I think I'd sooner rim Boy George than try that again
https://i.imgur.com/iQaOSc0.jpeg
That pile of shite liver and onions evokes memories of motorway greasy spoons and dodgy cafes were hard working numbskulls got their sustenance .
You'd go to the shithouse to unload afterwards and be accosted through a hole in the bog wall by some cvnt singing " do you really want to hurt me".
Yeah, fvck the Seventies and fvck liver n onions.
Having said that, I reckon Mendy would be all over it like a Austin Princess bonnet.
Home made gnocchi?
:puke:
Quote:
Originally Posted by Reg Dingle
https://teakdoor.com/attachment.php?...d=121595&stc=1
The Mixed Hog from Maggie’s Grill
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Then I came home, chopped and marinaded 1.5 kg of gammon joints.
Somebody asked why the meat comes in nets:
https://teakdoor.com/attachment.php?...d=121597&stc=1
This is why
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https://teakdoor.com/attachment.php?...d=121599&stc=1
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Looking forward to an abundance of Moo Daeng to get me through tomorrow
https://teakdoor.com/attachment.php?...d=121602&stc=1
Sorry Mike
https://teakdoor.com/attachment.php?...d=121603&stc=1
Watch out PAG, there's a new chef on the TD block!
PAG is the Next Level Master Guru
He is, but he also has been absent from the forum for over a year, so he may have flown the coup sadly.Quote:
Originally Posted by dirk diggler
Er excuse my ignorance but what is a gammon joint. I know it's pork but what cut off pork? You don't see or hear if gammon in Oz much. And what's the go with that packet of lobo roast red pork is that a marinade for the gammon?or do you rub it on the joints of meat before roasting? To make it red.
Reason I ask is because I used to help a mate spit roast pigs and he would boil annato seeds in oil until the oil turned bright red then brush it on the pig. This is the Filipino method taught to us by some mates in olongapo.
Quote:
Originally Posted by bsnub
PAG is still doing what PAG does, just not on here.Quote:
Originally Posted by bsnub
Pribabky because of all the TDous bickering and shite we have to struggle through to get to the good bits.
@BLD
https://teakdoor.com/attachment.php?...d=121609&stc=1
I didn’t need gammon in particular but those are the big cuts that are readily bailable in my local CO-OP, so I used that.
Just a marinade, and gives me an abundance of tasty pork to knock up other stuff with.
I’ll get round to that soon.
I've had a gammon steak before but was wondering about your large portion..so basicly it's a pork leg cured either smoked or brined. What's the plan with the pack of lobo? Marinate?
I'm curious now
Been marinading all nightQuote:
Originally Posted by BLD
Dinner
Will fry up a sample for breakfast and stick it in a softie.
Then I gotta get my ass to the other side of town for a job interview.
-2degC out there ffs.
Smoked pigs leg.
Unsmoked, in this case.
Nice edit, snubby.Quote:
Originally Posted by bsnub
:)
Jeezus get a life.Quote:
Originally Posted by hallelujah
Attachment 121610
It is half past 2am here you wanker I am deep into the cups.
:)
It was a Cornish geezer that I worked with years ago that found a British butcher in perth selling Gammon steaks. He would always bring a couple of dozen to site with him and they were great on the BBQ I seem to recall. We were to damn busy to cook large chunks of meat. It was a 4 man crew in a caravan in bumfuck WA . Ye had to get a bit creative with the dinner I did become pretty good at cooking a roast in a camp oven ( cast iron Dutch oven) pop it in the previous nights coals from the fire and done by end of shift
I've lost his number but can give you boy armstrong s number or boy iceman. If it helps:)Quote:
Originally Posted by Reg Dingle