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These 66 comments are related to the topic:
Favourite Pork dish?
Favourite Pork dish?
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Replies: 66
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hahaha! I'm a good woodchopper!
You should see me tackle the lilac tree with my loppers! |
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hehehe I've just done the same to my Nectarine Tree.
The Woodchopping Competition is on the Saturday Morning, Cup Day is on the Friday....so you might need to behave yourself so you can turn up in a reasonable state.. |
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Okay, just a gallon of rum from Sunday to Friday then...well...two gallons.
I'll be most reasonable then! |
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- or whatever days I'm supposed to be moderate!
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hahaha well if you want to come for the entire Beef Week festivities they start on a Saturday, the Cup is the following Friday and the Woodchopping is the next day. Don't tell anyone but Beef Week actually goes for about 10 days.
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haha! My kind of week!
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I must say I have never attended but it's on the bucket list! I'm going away next week so I am giving it a miss this year, but next year is a possibility!
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i agree with kenny mann's chick:
http://bit.ly/1KfXBXw |
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Reasons to eat pork
#75 It offends Muslims  |
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Bodice for me but you would nearly want a big feed of drink first if salted.
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This is, without doubt, my real favourite?
Created entirely by yours truly, and a dinner party winner every time.... "Pork Tenderloin" opened and beaten and then filled with Spinach, Prunes and dried Apricots, then rolled and covered with Prosciutto. Finally browned, and then cooked in cider, which is then reduced, and thickened into a fabulous sauce. I like to serve this cut into medallions, and with "Parmesan Roast Potatoes" (ask me how to make them) and Fine Green Beans and Carrot Batons. If it sounds a bit "poncey" it is absolutely dead simple, and enjoyable to make, and I promise that your guests will be well impressed. |
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Bacon butty, for me.
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When I was in Germany once, I stopped for lunch at a restaurant/cafe style place
I was served pork schnitzel, bratwurst sausage, mash and sauerkraut with gravy followed by a beer. Simple, but one of the best plate of pork and meal overall I have ever had in my life. |
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Actually, I tell a lie, it was a bierwurst, not brat.
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I'm going round Aunty's for dinner
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Aunty, I am impressed just reading about it.
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www.youtube.com/watch?v=RhEmouTZZNo
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Those baby piggies were so cute
 Anilmals riding turtles not funny  |
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I'm cheering on the cannibals. Should be more of it.
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M_D... next time I do it I will discipline myself to post some photos.
I'm somewhat ashamed that, maybe as long as ten years ago, my son gave me a superb book, in which he wanted me to write my recipes and include a photograph on each page. Crazy perhaps but I just can't be bothered with stuff like that! The thing is that, when you are catering for guests, you need to work quickly, and efficiently in the kitchen, to get the food on the table! I'm going to ask him to fart about with the photography business, and then may have a result! |
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Saw some haggis today which was made using pork lungs. I thought the genuine article should be made with sheep offal. Is that right or is pork allowed? Perhaps our Scottish friends can rule on this.
"Black pudding's very black today Mother." - Eric Olthwaite. |
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haggis=sheep
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Thanks Sofiakenny, the ones I like are from a company called Macsween and they use sheep although they also make a vegetarian version.
The Tesco one I put back on the shelf. You have to read the fine print to know it's made from pork. |
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My butcher sells McSween's Haggis and will sell no other. He used to make them himself and gave up after tasting McSweens. No point going to a lot of trouble to reinvent the wheel.
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Agree they taste great. I like to eat any leftover the next day cold sliced in a sandwich with a bit of HP sauce.
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