The " Honey I'm home and I'm bloody starving , what's for dinner " Thread.

[Langers]

The Hairy Bikers Beef Hotpot.

The one I did last night was their recipe too.

 

[Johnny75]

The one I did last night was their recipe too.

I like their stuff, bloody tasty. I like Jamie Oliver's recipe's too, as long as you can shut out his voice in your head, and him really, when you're cooking.

 

[Paddingtonwolf]

Just doing a very nice shoulder of pork today. Hoping for crackling so massive it has its own gravitational pull.

 

[Paddingtonwolf]

I like their stuff, bloody tasty. I like Jamie Oliver's recipe's too, as long as you can shut out his voice in your head, and him really, when you're cooking.

By a Rachel Allen cookbook. I NEVER shut her out of my head when cooking one of her recipes...

 

[Jolemai]

Just doing a very nice shoulder of pork today. Hoping for crackling so massive it has its own gravitational pull.

Need a little more than hope. Are you using the salt technique or have you another method?

 

[Paddingtonwolf]

Salt, bit of oil. I can usually deliver pretty decent crackling, but you need a little bit of the Gods in your favour to deliver the stuff where it puffs up in the oven. I have managed to get crackling an inch thick before, super crunchy on the outside and then a texture like the Bostin Scratchins but that isn't a guarantee every time.

I saw someone on telly once pour boiling water over the pig to start crackling off but have never tried that myself.

 

[Johnny75]

My crackling always has the look and texture of David Dickensin's face. I'll try the boiling water next time I think.

 

[Jolemai]

Salt, bit of oil. I can usually deliver pretty decent crackling, but you need a little bit of the Gods in your favour to deliver the stuff where it puffs up in the oven. I have managed to get crackling an inch thick before, super crunchy on the outside and then a texture like the Bostin Scratchins but that isn't a guarantee every time.

I saw someone on telly once pour boiling water over the pig to start crackling off but have never tried that myself.

When you check on it, do you use the oven light or open the door?

 

[Langers]

I like their stuff, bloody tasty. I like Jamie Oliver's recipe's too, as long as you can shut out his voice in your head, and him really, when you're cooking.

Yeah they're ace. The lamb koftas and lamb passanda I did were both their recipes too.

I don't mind Jamie Oliver all that much. I never used to like him but I guess I can now see that he's got some bloody good ideas. Even for novices like me!

 

[leedswolf]

Boiling water on David Dickinson's face is a top idea.

 

[PPB]

Yeah they're ace. The lamb koftas and lamb passanda I did were both their recipes too.

I don't mind Jamie Oliver all that much. I never used to like him but I guess I can now see that he's got some bloody good ideas. Even for novices like me!

I like watching Jamie Oliver. His voice doesn't grate on me, he's pleasing on the eye in a weird kind of way, and his recipes are easy to follow and very tasty.

 

[Paddingtonwolf]

My crackling always has the look and texture of David Dickensin's face. I'll try the boiling water next time I think.

I am going from fuzzy memory but I think it was the big chef with the handlebar moustache and a Brizzle accent who did it.

Think he put the joint on a trivette and the boiling water pooled below it. The skin tensed up to start the crackling and the steaming water below during the cooking helped to keep the pork moist. Like I say, never tried it myself, but it seems an interesting theory.

 

[Paddingtonwolf]

When you check on it, do you use the oven light or open the door?

Oven light always. Same with Yorkshire puddings, at which I am the MASTER.

 

[Langers]

I like watching Jamie Oliver. His voice doesn't grate on me, he's pleasing on the eye in a weird kind of way, and his recipes are easy to follow and very tasty.

Agreed. Though I don't find him pleasing on the eye.

I still haven't done one of his 15 minute meals in less than 30 minutes though!

 

[leedswolf]

Oven light always. Same with Yorkshire puddings, at which I am the MASTER.

I love it when people go on how good their yorkies are.

 

[Paddingtonwolf]

Mine are epic. Absolutely epic.

 

[leedswolf]

So are mine.

 

[Paddingtonwolf]

There really should be no excuse. Make a good batter, get the oil seriously hot before the batter hits it, and NEVER open the oven door when they are cooking.

 

[Jolemai]

I love it when people go on how good their yorkies are.

and Christmas.

and Mothering Sunday.

and Valentine's Day.

and...

 

[leedswolf]

There really should be no excuse. Make a good batter, get the oil seriously hot before the batter hits it, and NEVER open the oven door when they are cooking.

Oil? Oil? Never in a million years.