Food

puns have no plaice here

Pollocks

What are you lot carping on about you pike-y cunts!?

^ cod do batter

It'll be a mackerel if this thread survives now.

We should dolphinitely scale back on the fish puns

Slow cooker pulled pork was a huge success.

Put chopped onion, carrot, celery, chilli and apple in the cooker, seasoned, added smoked paprika, sugar, a can of chopped tomatoes and a glug of chipotle sauce. Rubbed the pork shoulder in salt, pepper and smoked paprika, cooked on low for 10 hours.

Removed meat, removed skin and fat blobs, shredded. Skimmed the fat off the sauce, wizzed up, poured JUST enough over the pork to flavour and keep moist.

Future additions: liquid smoke, casserole beef

You can buy dried chipotle chillis from Waitrose - recommend

Rad, will do that

Really looking forward to our back-to-front xmas dinner... Porchetta with turkey stuffing... Nomzzzzzz!!!11!!!1!1!

Must get the meat in this weekend...

That sounds awesome, CG... Lots of leftovers, right? PM'd...

houseguests?

you doing a dombey's or going further afield?

/does anyone have a bulletproof beef wellington recipe?

Have you got a recipe Joe?

We did turducken last year and as fun as it was it wasn't cooked great and was a pain to fit in the oven. Looking for alternatives for this year...

Speaking of gadgets, anyone got a blendtec or vitamix blender? if so just how useful are they? am trying to eat healthier and these seem to be able to whip up a lot of the stuff you pay through the nose for in health food stores from scratch.

just wondering if they justify the significant outlay or not.

This popped up today, more than you could ever want to know about the Vitamix
http://www.businessweek.com/printer/articles/173921-the-cult-of-vitamix

we tried to book a table for christams lunsj at the pub down the road from us... 65 notes a head excluding drinks and tip!

faaaaa-huck that.

houseguests?

you doing a dombey's or going further afield?

/does anyone have a bulletproof beef wellington recipe?

I always go to Dombey's... He minces my turkey as well...
#notaeuph #wellmaybeitis

Have you got a recipe Joe?

We did turducken last year and as fun as it was it wasn't cooked great and was a pain to fit in the oven. Looking for alternatives for this year...

For what, porchetta? Yeah, really simple... The only tricky/messy bit is rolling it once you've left it in the delicious marinade for a couple of days... It's a bit slippy...

Have you got a recipe Joe?

We did turducken last year and as fun as it was it wasn't cooked great and was a pain to fit in the oven. Looking for alternatives for this year...

Tom Kerridge did a pretty nice alternative to Turkey - a rolled crown, was on his xmas BBC show.
Looked good and less stressful/dry than traditional.

I'm doing lamb boulangere and Roast Turkey, with confit dark meat bits.

^ that man looks one pig in a blanket away from a massive, delicious coronary.

Tom Kerridge is a prick... "I'm all about simplicity", then proceeds to fuck around smothering ten fucking different types of 'American style' seasonings on a beautiful piece of meat...

Knob...

That sounds awesome, CG... Lots of leftovers, right? PM'd...

Not when I'm around pal. Might add a cheap choritzo next time, for MOAR FLAVER

First Food thread boast post: Spicing beef atm for a trad Irish dish on Boxing Day. Got 2 x 2kg hunks of silverside in the fridge with sugar all over it. Will brine later in solution of various Christmassy spices & saltpetre. Then a slow cook and cool until the buffet. Fuck I'm excited.

For the big day itself: another huge hunk of gammon, for a sweet glazed ham. Dunno what accompaniments yet though, but I do plan to have leftovers & fried eggs for breakfast for days if not weeks afterward.

Last night I made pulled pork belly - slow cooked for ~4 hours. Tonight's a visit to MEATmarket. I might be overdoing it on the meat.

Plus my other half's mother is coming to visit and bringing all kinds of chorizo and jamons (!!!!!!)

8kg monster turkey to be brined. 12 people to feed over 2 days. Bring on the L tryptophan coma.

I think I'll brine the pork before I marinade it, water, sugar and salt?

I've never even brined, gimme some tips...

Oh oh, I know this. You need to look at the weight of the meat and the weight of the water as well and then have X% of that total weight in salt, which is the strength of brine you want to aim for.

Lots of brining recipes say "just use a X% solution of salt in water" which would underestimate the salt needed if you had a huge lump of meat in a very close fitting container.