The **Now Eating** Thread

RoboCod said:
I haven't had pork for months as I'm away at a place where they won't serve any - so you get turkey bacon and beef sausages for breakfast, it's all quite rank.

So I've put the order in to the gf, when I'm back home next month I want bacon and sausages for breakfast. Pulled pork or belly pork for lunch then a nice roast Ham for dinner :D

So not so much what are you eating, but what I will be eating is pig three ways, I'm that excited I had to post about it. God I miss pig.
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That's what I'm like after I've been away in Egypt for a month. As soon as I land in Heathrow, I get myself a BLT sandwich while I'm waiting for my connecting flight.Then I'll have a pork pie when I get home. Breakfast the following morning usually consists of 1/2 a pound of bacon in a stottie.
 
RoboCod said:
I haven't had pork for months as I'm away at a place where they won't serve any - so you get turkey bacon and beef sausages for breakfast, it's all quite rank.

So I've put the order in to the gf, when I'm back home next month I want bacon and sausages for breakfast. Pulled pork or belly pork for lunch then a nice roast Ham for dinner :D

So not so much what are you eating, but what I will be eating is pig three ways, I'm that excited I had to post about it. God I miss pig.
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David Cameron is that you?
 
JetMars said:
Clearly he struggles in frying, so my suggestion is an easy way of poaching eggs. Your sarcastic comment is not needed. :rolleyes:
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I associated the wok with frying when I first read your comment to be honest which I imagine FrenchTart may have done as well. Quite clear now you meant poached eggs, but then I'd do that in a saucepan personally.

Don't get so touchy, chill out.
 
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Muscle food piri piri burgers.

Quite dense. They'll take a while to see light again.
 
Stan_Lite said:
That's one of the things I miss now that I reside in Englandshire - going to the chippy and asking for a "supper".
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You're in the wrong part when I go back to see the parents I get started at if my order doesn't end in the word supper and if my beverage is anything other than Irn Bru.
 
Raymond Lin said:
salt draws all the moisture out, my dad even stabs the skin hundreds of times and rub salt into all the holes. Leave it overnight and then dust off all the excess before cooking.
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I pour just boilt water over the skin and then pat dry before cooking. Add plenty of salt etc too :)
 
Quickest way is to simply blow torch the tops of the eggs whilst you fry them. Cooks in record time and despite how it might sound is actually way less hassle than any other method.
 
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