Pork
LSS has devised a method of making perfect pork crackling from a bacon joint. The crackling is absolutely crispy and crunchy, with no hard chewy bits anywhere, and the fat underneath melts in your mouth, like the bacon fat that the gods on Olympus suck on during their eternal boys' poker nights.
I ate practically all of it last night, it was so good I could not help myself, and now I do not feel very well.
Oh, we have a new desk (thank you, eBay!) and I love it.
I ate practically all of it last night, it was so good I could not help myself, and now I do not feel very well.
Oh, we have a new desk (thank you, eBay!) and I love it.
posted by FBT at 12:45 pm
3 Comments:
A what might that method be, pray tell?
Bacon joints nice if you simmer them in cider for a couple of hours with diced carrot, onion celery and some cloves in the pan, skimming the liquid periodically. Best eaten just at that point where the meat is still warm and gives slightly under the pressure of the knife and when the fat it quite gelatenous.
Were you one of the people causing trouble on the Tube the other day, Phiz?
You roast the joint, then you take the skin off, fry off any extra moisture and stick it back in the oven to crisp up, and it is divine.
As for causing trouble on the Tube, Fumie, I think you must me confused with Mr Ink. You forget that I am a Fellow of the Institute of Chartered Accountants of England and Wales and would never be seen doing anything that smacks of the slightest impropriety. I am entirely with Boris Johnson on this one, only I would not just fine people who drink on the tube, I would cut their heads off and plant them around the tube station exit on spikes.
LSS thinks that is a little extreme.
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