Thread: Dinner

Youve only tied those legs up because it was luring you in

Originally Posted by NZdick1983

Turned out quite acceptable... tatties absorbed the fat from the pork skin - and formed a slightly sweet honey crust.





Meat was very tender.. didn't need gravy.. just some mustard, wifey approved *but used Japanese Mayonnaise (I know).



All fookin' day effort... harder work than plastering haha..



I pulled some of me pork.. (Dickie does love to pull his pork )... and left the other half intact.
A distinct lack of vegetables... oh, well...

Couldn't be arsed drawing a TD with the Mustard... cuz that would be gay!

Btw, Richard, what's the potato market look like in Japan these days?
They grow hardy and tasty spuds now?

Cheers - above looks reasonably eatable.

Originally Posted by NZdick1983

It's a balancing act trying to get really crispy skin, while keeping the meat tender..

Try filling the cavity with boiling water and leave for a minute or two before draining then popping in a hot oven.
The hot water moistly starts the cooking from the inside, and so you get thoroughly cooked chook in less time than it takes for the meat to dry out, and with the oven being hot, the skin crispens nicely.

And that's a good tip, Headworx. It's a similar principle with rotisserie chicken being so moist: the constant turning keeps the juices inside, but in this case you're letting the juices drain to the breast.

Thanks kindly for the tips, gents...

No idea in regards to hard, tasty studs ehem... spuds, Jess... Jeff! (my keyboard is playing up)..

^ I shall ask my Mrs, tomorrow (she's sleeping)..

^ I do that boiling water trick, Maanaam... both inside the cavity and outside the chicken (before stuffing it with me sausage)...

I find the sausage enhances the flavor... Oh, then cums the cream sauce... Anyone tried injecting fluid into their meat?

Greeta's Gash, for emergencies

Looks yumm bro... I love Indian (FOOD)...

Can I copy some of you guys recipes...

Originally Posted by Luigi

Greeta's Gash, for emergencies

How does it compare to Patak's?

Originally Posted by NZdick1983

Looks yumm bro... I love Indian (FOOD)...

Can I copy some of you guys recipes...

Recipe?

Open a jar, tear open a package.

Originally Posted by CSFFan

Originally Posted by Luigi

Greeta's Gash, for emergencies

How does it compare to Patak's?

Patak's would take it.

Originally Posted by Luigi

Patak's would take it.

I've gotta admit...I fucking love their stuff....

Originally Posted by NZdick1983

Meat was very tender.. didn't need gravy.. just some mustard, wifey approved *but used Japanese Mayonnaise (I know).

Mate you always need gravy especially in the case of long slow cooking like you did. That meat is very very well done. Now drippings are nice, but drippings and a nice roux and a little stock and oh u la la.....

I took the easy approach with ya bro!!! It could have come down like this.

Originally Posted by thaimeme

Recipe?

Open a jar, tear open a package.

Beats the fuck out of:
Snap twigs from a tree, plate, serve on a counter that would make pigs vomit.

Originally Posted by Luigi

Originally Posted by CSFFan

Originally Posted by Luigi

Greeta's Gash, for emergencies

How does it compare to Patak's?

Patak's would take it.

I think the importer stopped importing them around 1-2 years ago.

They seemed to have done away with the Indian Curry section and replaced it with Japanese Curry stuff. There was also that Asian Gourmet stuff up until 3 or so years ago.


This stuff has showed up in Tops a few months ago. Quick and easy for emergencies, really.

Originally Posted by thaimeme

Open a jar, tear open a package.

Gives us more time to clean up after....

Originally Posted by aging one

Mate you always need gravy

That is gospel. gravy is sacred.

Originally Posted by crackerjack101

Originally Posted by aging one

Mate you always need gravy

That is gospel. gravy is sacred.

.....yet, sauce is better any way you measure it.

I had to Google if Indian (or our friend Geeta) ate omelettes.

Apparently, some do!

Try one with chopped onions, chilis and coriander leaves.
Mix with the egg and then add to hot frying pan until.
Delicious with a freshly made roti for breakfast.
Very common amongst Indians

Originally Posted by Bogon

I had to Google if Indian (or our friend Geeta) ate omelettes.

Apparently, some do!

Originally Posted by Headworx

Beats the fuck out of: Snap twigs from a tree, plate, serve on a counter that would make pigs vomit.

True ,,, allthough to be fair to Jeff he does.nt serve his special thanksgiving dinner every night

Originally Posted by aging one

Mate you always need gravy especially in the case of long slow cooking like you did. That meat is very very well done. Now drippings are nice, but drippings and a nice roux and a little stock and oh u la la..... I took the easy approach with ya bro!!! It could have come down like this.

All good, AO.. I'm a humble guy, here to learn from you guys, I know I have a lot to learn... I'll be taking notes..

Thanks AO.

Originally Posted by CSFFan

Originally Posted by Luigi

Patak's would take it.

I've gotta admit...I fucking love their stuff....

Next time you make a pizza, drizzle some Patak's over it before putting it in the oven.

Pork Chop (bone in) Liberally season with salt and pepper.



Get some spuds ready



Stick them in the steamer until soft and roughen up the edges







and then into a preheated oven pan with hot oil and pop in the oven until they look like this. The add garlic cloves and fresh rosemary



add the pork chop



and roast until ready and allow to rest in foil.



Check the internal temp to make sure it is safe to eat.



and serve with steamed corn, gravy and a dollop of senf.




Done.

Fantastic, it looks like a great chop and sides. Plus it had the gravy. Dick do you see the gravy?