Food

The annual Bacon Jam has been made and put into the kilner jars.

It's now officially Christmas.

#Porchettawatch Lidl have some Deluxe 1.9kg jobs in the chiller but there was no price label on the shelf and UK website doesn't list them either

1stworldprobs etc but my loin and belly for the porchetta arrived today with bone still in despite them saying on the phone they'd prep it for rolling

#Porchettawatch

same!

#porchettagate

https://youtu.be/RGfMv7Hte3s

Hasn’t even been chined? Get the hacksaw out!

Saw a Nigel Slater gammon recipe I liked the look of last night. Involved marinating streaky bacon in maple syrup and wrapping it round the gammon which had been cooked in apple juice, then finishing off in the oven.

'kinell, the scrum at Turner & George this morning was intense, was the second person to arrive 5 minutes before opening and only managed to be 8th person going into the shop when they opened the door.

by the time I'd picked up my order the line out the door had 20-25 people in it.

got my 2kg beef shin, recipe calls for 1kg but tempted to whack in as much as will fit in the pan. need to figure out how much longer it'll take though or face being cannibalised before the queens speech if it's not ready in time.

All wrapped up. had to cut the fucker in half - 5 kilos of pig is a lot of meat. took the tonselm less is more approach so its stuffed with a handful each of thyme, sage and rosemary, half a jar of anchovies, shitloads of garlic, crushed black pepper and fennel seeds, lemon zest + juice, dash of red wine vinegar and a healthy twist of salt or 4. hopefully the next few days in the fridge will dry out the skin sufficiently before being ovened for 4 hours or so.

if i've forgotten owt, it's too fuckin late now.

#porchatta

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You should see the skin start to blister over the next day as moisture is drawn out. I’d cover it with something if keeping in the fridge that long

Went to Burger and Beyond last night in Shoreditch. After a 16 hours of being ill I’ve lost 8 pounds and still feel fucking dreadful. Just hoping to be right for Christmas 😔

I haven't salted the skin yet. Planning on doing that about two hours before it meets it's fate.

I would have thought covering it would hamper the drying process? Happy to be corrected.

I’d salt it the day before then pat it dry with some kitchen towel and repeat a few hours before. The skin should visibly blister which is 👌 to get excellent crackling

Pandoro: have you seen any from big supermarkets and what are the prices?

Only Waitrose i think £7

#porchettachannel

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The butcher had already tied my porchetta, so I just made the seasoning paste and shoved it down the meat holes with my fingers and a chopstick. It was slightly erotic. My fingernails will smell like fennel for a while.
3.2kg for six people.
#porchettawatch

That's pricey.. but I am afraid it's the typical price.

I will see if I can find this

As I wanted to buy a few.. (first Christmas in UK and my Italian side is freaking out)

5kg. Ha.
Current Pig stock:

Guanciale in progress:

Also 2 x heads, not photographed.

Guanciale

Yes! Carbonara time!

Actually Lidl have the same too. My local Italian deli in Lewisham Antonio's always hass all the cakes too

Same as Mario in Highbury Village, but £££

I will check out Lidl

I have an analogue meat thermometer, never used one. Will this do? Do I leave it wedged in the middle of my meat while it's in the oven until it reaches pork o'clock or do i just stick it in every so often?

fnar

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Buy a thermapen, treat yo self,

yeah i spent enough on this pissing affair as it is.