Live Stoner Chat AFNs Live Food Thread.

[Vas Deferens]

Tonights special at Vas' Kitchen;

Lemon, Garlic & Dill Tasmanian (Atlantic) Salmon, grilled, fresh garden salad with garlic & balsamic dressing + fresh cut potato chips

 

[epenguin]

Tonight for us it is the staple Irish diet of Spuds, Boiled Bacon and Cabbage. With a dash of Chef sauce. Yummy.

 

[thetreeman]

Boiled bacon sounds so nasty..... :Bad Luck:

 

[hecno]

save some for me .

 

[epenguin]

Boiled bacon sounds so nasty..... :Bad Luck:

Don't knock it till u tried it.

Take a small sweet nugget of best bacon/gammon ham and instead of roasting it, boil it for 1 hour an a half. ish maybe less, depends on size,

And you have a most perfect, moist, lean and tasty chunk of meat. Much better than a roast, I promise. The water left from the boiling, is salty enough to use to boil the cabbage. Floury potatoes cooked in their skins until they burst are the final touch. Heaven.

I know it sounds iffy, but try it, you will be amazed. Just get the best bit of bacon joint you can afford. Back in the day in Ireland, for the poor people, it was usually a pigs head. DaddyP tells me they would fight over the "ladder" which was the roof of the mouth. Well crispy and tasty! Also the ears were crunchy. The snout had a taste of its own and the tongue was a favourite too.

We don't know we are born these days. Here in the Black Country, pigs trotters are a delicacy. (The feet) I have not yet tried those!!!

eP.

 

[thetreeman]

My dad tells me about how they used to make pickled pigs feet and head cheese back on the farm. Waste not, want not I guess. Im thinking maybe your definition of 'bacon' is different than what we have here in the states. Here bacon comes thin sliced and is about 70% fat. Are you talking about Ham? I like ham, but its usually roasted instead of boiled. Pressure cooking it might be ok tho....

 

[epenguin]

Yep, I'm talking joints of meat. We also have bacon "rashers", the thin slice stuff.

 

[thetreeman]

I can do ham and cabbage, NP, yummy! :slaps:

 

[bad dragon bzzz]

the only place bacon should be is between 2 slices of white bread ,with a good smearing of hp sauce.its just a pity they had to mess about with the hp sauce a while back and take out most of the salt.thats my rant of the day over with.
on the other hand a joint of boiled ham is pretty damn tasty with anything,goes particulary well with cabbage.

 

[Vas Deferens]

Don't knock it till u tried it.

Take a small sweet nugget of best bacon/gammon ham and instead of roasting it, boil it for 1 hour an a half. ish maybe less, depends on size,

And you have a most perfect, moist, lean and tasty chunk of meat. Much better than a roast, I promise. The water left from the boiling, is salty enough to use to boil the cabbage. Floury potatoes cooked in their skins until they burst are the final touch. Heaven.

I know it sounds iffy, but try it, you will be amazed. Just get the best bit of bacon joint you can afford. Back in the day in Ireland, for the poor people, it was usually a pigs head. DaddyP tells me they would fight over the "ladder" which was the roof of the mouth. Well crispy and tasty! Also the ears were crunchy. The snout had a taste of its own and the tongue was a favourite too.

We don't know we are born these days. Here in the Black Country, pigs trotters are a delicacy. (The feet) I have not yet tried those!!!

eP.

I guess it's the same principle as slow cooked 'Corned beef" / "Silverside", sounds a bit how ya going but tastes fantastic.