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Stitch on 7/2/2005 at 21:03

Yeah, it's called hunger with a side of potatoes.

Fingernail on 7/2/2005 at 21:05

Pot. 2 Handles, preferable le Creuset style (wrought iron, French).

Get Ham joint (Gammon). Unsmoked is best, but you may prefer it smoked. Large enough to feed diners and then a bit. Put it into the pot. Cover in water. Slice up an onion. Chuck it in. Season with herbs (Thyme, Rosemary), salt, pepper and ONE BAY LEAF. Maybe two. Unlike Monsieur GBM's, go easy on the salt. The joint will be pretty salty itself.

Boil then simmer (yes on the hob), for about an hour, topping up with water occasionally to prevent dryness.

After one hour, add chopped potatoes, carrots, swedes, leeks and pretty much any other root vegetable that takes your fancy. You could even add beans and shit like that. It's all good.

Let it cook for a further hour.

Consume. With French mustard. Meat and many veg, all from one pot, with minimal fuss. All cooked to tenderness. Very Provencale. Considerably Morerish (not Moorish, I'll give you Tagine another time).

BUT THAT'S NOT ALL

If you've got some left (and if you did it right you will have), bottle it up in your fridge and use it to make wonderful soup, thicken it up a bit, and it's instant stock, with meat and vegetables.

Speesh on 7/2/2005 at 22:29

I feel very bad for people who miss out on pork their entire lives due to religious beliefs.

screech on 8/2/2005 at 02:02

more for us. \o/ :angel:

PigLick on 8/2/2005 at 10:07

hahah pork tastes like people!

mol on 8/2/2005 at 12:32

Quote Posted by PigLick

hahah pork tastes like people!

You, erm, have personal experience on the matter? *backs away slowly* :eww:

mol on 8/2/2005 at 12:50

Last weekend I prepared a shoulder of reindeer. Rubbed it with salt, pepper, crushed juniper berries and some olive oil, placed it into an oven bag and covered with thick slices of onion and carrots, and some turnips (or rutabaga -- are they actually the same thing?) on the side. Set the oven to 150 C, then let it roast for about 4 hours.

Made a sauce from the juices, adding a couple of teaspoons of flour, a couple of dl game & chanterelle stock and some red wine, and reduced it to about half of the original volume, seasoned with salt and pepper, and finally whipped in some butter.

Served with roasted and glazed vegetables and country bread.

Damn, that was good!

PigLick on 8/2/2005 at 15:29

haha yes

well I served up a leg of humility. Well roasted with crushed garlic, fresh basil and chili, with rosemary as stuff you put on shit. YOU LISTENING YET MOFO?
I CAN COOK GODAMMIT I BELONG IN A RESTAURANT LISTEN TO ME YOU NONOTHING. HJAHAH YES then i put some shit on that stuff, then i fried that mutha till it was black, nuthin racist mind you it wasjust burnt
then i laughed like a big hairy ape then i ate it no i lied i just drank bourbon till i pasted out

PigLick on 9/2/2005 at 00:30

wtf? I'm sure that wasnt me.

TheHurley on 9/2/2005 at 02:40

"drool" "drool" im stuck a t home with canned soup an macncheese.

nobody gna bee home fer 5 days.

i jest orderd a pizza.

damn you to hell im starving

i will make this and come beat you wtih it. than eat it. "drool" "drool"