Food

nice try guys

https://www.youtube.com/watch?v=o5qJ3MAPxS8

Holy fuck... Can't wait 'til Erin gets up here, need porchetta in my belly...

Interesting to see the dry rub approach, will try that next year... Or maybe for new years, why not? No such thing as too much porchetta...

Holy fuck...

This

Hmm I don’t even have a smoker...
What’s the cheapest smoker option if I wanted to do the oranges?
I did also consider really peat heavy whisky but might trouble the setting??

#porchettawatch

Just out of the oven. Did not disappoint.

Obvs guests 3 hours late and when they arrived they just went for cold turkey so I've basically got a 5kg porchetta to myself for the next... day?

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This

This

Puts mine to shame.

Fuck

That looks incredible

Sounds like a challenge

If you don't have a smoker/bbq then peaty whisky is a good shout. Just make the marmalade as normal and then when it's ready (and hot), whack in a reasonable dram or two. The alcohol evaporates immediately: careful for bubbling over.

Ok I’ll give it a go and report back!!

Sounds accepted!

You need new friends.
I’m in SE4 in case you are wondering...

Wee man is inhaling leftover porchetta

#porchettawatch

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That skin!

Interesting video.. I could relate in so many ways to his family history and tradition.

How was the Vouvray?

I've seen a couple of versions where they remove the skin completely and re-wrap it and they all look mad. Must stop the fat acting like a heatsink or something.

Done a goose.

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Which is fairly pedestrian to be fair.

But it did come with giblets, which included the liver and heart, so I also made a terrine with the some of the leftovers shredded.

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And does anyone have any recommendations for pastry recipe books?

Fuck yeah

Keep in mind the general purpose of Porchetta in Italy is to then be sliced thin and eaten in a sandwich as if it was a cured cold cut rather than a Christmassy roast. Maybe keeping it leaner is also towards that. On top of that the fat content can vary a lot depending on animal age and nutrition.

I can still remember my first porchetta sandwich from a food truck in Piazza Navona at Christmas time many years ago, it was pretty amazing...

Epic hangover = yesterday’s homemade chicken biryani.. roti + fry up with brinjal pickle

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Wow. Kill or cure!

was tempted to make this at 5am when I got back.. Delicious btw, check back around 3pm
if I’m either still alive or just cured