[retired_MikeMcC]

Originally posted by Daaaaave:
that, my friends, is a whole pork shoulder. a marvellous sub-primal that took me forever to source because even the butchers are buying their meat already broken down. finding one bone-in and skin-on was nearly impossible.

really? I would have thought that it would be cheaper for butchers to buy the animal whole, although I suppose if they buy it by joint, they won't get any of the parts they find hard to sell, still, I think that must be an Americn thing, all my local butchers have whole carcasses.

[retired_ks reddy]

Chicharrones afb.

[retired_sajnesh]

Last night I made an irish stew of sorts. And bloody nice it was too.

Today for lunch, we had a platter of italian and cumbrian(!) charcuterie, local cheshire cheeses, sea-bass on a bed of anchovy and almond potatoes and a ravioli of aubergine, local mushrooms, sun-blush tomatoes topped with pesto.

Top stuff it was too. Well worth the visit to Chester.

[retired_the gizmo]

a couple more pics if anyone cares

http://farm3.static.flickr.com/2002/...d0622e38ee.jpg - meat

http://farm3.static.flickr.com/2128/...e00f6fc2a2.jpg - adobo marinade

http://farm3.static.flickr.com/2325/...de3e133546.jpg - my wife didn't get a pic of it when it was finished. so here's a pic of the picked over carcass. looks like fallujah.

[retired_firebear369]

I had a box of pizza rolls...I'm so f'ing poor

[retired_sajnesh]

Man that looks good.

We did a half shoulder of Gloucester Old Spot pig slow cooked with puy lentils, thyme and shallots a couple of weeks ago. Ended up cooking it for 22 hours, and by God it was lovely.

And it became the first meat to be eaten by our baby.

[retired_absoluteangel]

Roast Chicken, Roast potatoes, gravy and broccoli, now thats a meal.

[retired_navy0614]

Goulash is fb :thup: Best I had was actually room service in Berlin, somehow

[retired_jhr2211]

Originally posted by spotg:
Last night I made an irish stew of sorts. And bloody nice it was too.

Today for lunch, we had a platter of italian and cumbrian(!) charcuterie, local cheshire cheeses, sea-bass on a bed of anchovy and almond potatoes and a ravioli of aubergine, local mushrooms, sun-blush tomatoes topped with pesto.

Top stuff it was too. Well worth the visit to Chester.

sounds ok, Id have dropped the sea bass for something that is substainable (cod? haddock? can be just as good as line caught sea bass)

I'd have done away with the pesto as it strikes me too much as the pesto and pine nuts that seems all the rage and thus in every recipe in the UK atm. Personally with a ravioli as you mentioned I would have wanted to keep it pretty plain and gone with just a mushroom and a spinach or a squash filling.

The cheese sounds nice, although I don't know about mixing the saltiness of that with the anchovy in the next dish. Would like a palette cleanser or would rather pefer a slightly less ambitious take with a pan fried "fish" with steamed asparaus with balsamic vinegar and EVO Oil dressing.

[retired_jhr2211]

But irish stew wins my vote