Food

good stuff! I have done the same but found it didn't keep that well.
Maybe because I wasn't using it much and probably needed more oil and not touch the sides.
Hot as hell though after it steeped!

I froze mine in small ice cube trays and popped them out into snap lock bags.

Oh the panchetta is black pepper and oregano (again not traditional). No sugar. # 2 again so will be able to eat without cooking

Made a banging thai green curry... ...by... ...omitting the fish sauce

Sorry but this simply does. not. compute.

Ace! Pics pls!

I made coca-cola bbq sauce ribs last night...

They look good. Recipe for the sauce?
I will take some. I think I need to document it well as I`m sure I will be making loads of mistakes

Re: Porridge....oh yeah work microwaves are sometime industrial strength...like a gazillion watts.
So there's a factor for volcano-making.
I once worked somewhere where 30 seconds heated up my take-away tub lunch.

Ideally i would soak overnight, which i do if I'm having brekkie at home, but just way too much faff at work what with storage etc.... Nice idea though, keep em coming!

buy a box of coco pops. don't even need milk.

Took this and made all the substitutions and different quantities - unless baking, i am liberal with the interpretation also due to not having the ingreds. and then cook via tasting.

http://www.epicurious.com/recipes/food/views/dr-pepper-barbecue-sauce-353269

So coke, ketchup, mustard, vinegar - malt and white-wine & japanese, half giant onion, bit of garlic, Worcestershire sauce - splash splash that will do, brown sugar - chuck it in, oh some honey just a bit as the ketchup has enough sugar in it I reckon, chilli powder - sprinkle, yeah more, I can eat hot, oh i got some dried chilli - put half that in too, pepper? nah, couldn't be bothered.

oh onion & garlic first - browned off.

in the wider interests of you not killing yourself/others with botulism, have a read up on this experienced curers blog > http://honest-food.net/cured-meat/

That is a good blog. Ive been reading lots of blogs and lots of books, I`m not going into it completely blind!

I`ve done quite a few bacons and now looking into starting drying whole muscles. Next will be the salamis after I have a bit more practice with fresh sausage.

let us know when we can put in orders for pata negra with u...

good, just checking :)

@>>>>>> thinking about the porchetta thing, would it be worth brining the pork, with a seasoned brine, before stuffing and tying? Would want to get as much flavour as possible in there, but would brining be overkill???

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It's up to you but leaving the herb marinade on for a couple of days should be adequate... It'd deffo keep it moister which is a plus... Depends what cut of meat you're using, I guess?

I've been collecting jars and bottles for months in anticipation of creating my first batch of chilli sauce. Did you not ferment at all? Most of the recipes I've seen involve fermenting.

No fermenting, it's nothing more than a really tasty, simple chilli oil/piri piri really...

I smeared it all over some fish and chicken (#noeuph) as a marinade this week and the results were spectacular...

Interested in tasting this, shall we book a date in 2 months?

Also, it's spelled Pancetta, without "h"

thinking all porchetta, all the time right now,

what would you serve with porchetta? Roast potatoes, wilted creamed greens, rice???

this looks like a fantastic recipe..

http://ladyandpups.com/2013/09/24/xmas-morning-jerk-spiced-porchetta-eng/

also has some amazing photo's

We had mini rosemary roasties, Italian turkey meatloaf, parmesan peas and roasted parsnips for our last London Xmas... Went with boar instead of pork last year, went a bit dry compared to the pork I've previously done... Very tasty tho'...

Sure thing. As long as you are cooking something back!

okay so I'm thinking of doing porchetta for the second night, marinate the meat two different ways, so you get a different flavour in the loin, than you do in the pork belly, the stuffing will be rosemary, sage, mushrooms and thyme, plus some chili and garlic.

For the day before, will do a brisket, again marinade for a couple of days beforehand, make a tomato based soup/stew, dump in some pearl barley, with dumplings to thicken, and crusty bread, should be super warming winter food, and thinking maybe some sort of poached egg, watered down version for the following morning...

Nice link Corny, her pics make my stomach growl every time.

Edit: your recipies sound boss too.

Made ribs, boiled then basted. Celeriac 'slaw with home made mayo. Demolished.

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