Mr.Duck on 24/1/2008 at 06:01
Pics plz :D
Also, Piggy, any personal recipe you'd like to share? (TTLG Cookbook thread, plz).
Quite curious what you can do with a side of pork.
Scots Taffer on 24/1/2008 at 06:50
Yeah, ducky, I can see me lumbering a camera around amidst helping peel veggies, prep food, clean up spillages, watching folk prepare and cook, perhaps sample and get to plate... I don't think.
Also, if by side of pork you mean loin of pork, score the fat, slice it open in the middle, put some italian parsley, sage, garlic, seasoning and lemon zest in there, roll it up, tie it up, oven the bastard and prepare some apple cider cabbage and duck fat taters to go with. Deglaze the roasting dish with some white wine and stock for a gravy and bob's your father's brother.
And fuck it, I work for my living, I'm going out this long-weekend to buy some decent knives, a food processor and ramekins and by this time next week, I'll have tried some souffles and some herb crusted lamb.
PigLick on 24/1/2008 at 07:47
While Scots little pork loin dish is pretty nice, in a standard sort of way, try this pork rib recipe. Basically you get a nice rack of spare ribs, cut them into singles. Then marinate in this : tomato paste, balsamic, orange juice and zest of said orange, fresh thyme, roasted fennel and cumin seeds, olive oil, salt + pepper to taste. You can also add garlic and chili if so desired. Stuff all the sauce ingredients into a processor, whizz it all up, then marinate the pork for couple of hours.
To cook, you can either bake in a hot oven, or on a grill or bbq plate. Best results are the grill, because you end up with these nice black sticky ribs, the oven way is good too, but you dont end up with as nice a coating. Its important to keep the extra marinade and baste the ribs a few times during cooking. Serve with some nice fresh sweetcorn and mashed potatoes.
thefonz on 24/1/2008 at 18:42
Pah, forget about all this faggoty kitchen nonsense.
What you want is this:
Cous Cous
Carrots
Huge fucking slab of chicken BREAST
Spicy Humous.
Dinner.
Eat.
Stitch on 24/1/2008 at 18:46
Cous cous and hummus are certainly A MAN'S MEAL
thefonz on 24/1/2008 at 19:00
Oh hells yes.
Washed down with some beer for the win!
PigLick on 29/1/2008 at 02:19
That was really interesting Scots, what a great chance to see how a kitchen really works. I would love to able to do something like that just to see what its all about, but as you say, I think cooking classes are about as much as I could do.
Scots Taffer on 29/1/2008 at 04:17
I'm very much interested in the true alchemy of cooking: sauces. I want to understand how I can get to a level where I can managably make a decent set of jus, demiglace and stocks at home without having to create the vats they do in the professional kitchens.
I feel like I've got a handle on meats and fish, getting better over time through simple practice, experimentation and the appropriate tools (cast iron skillet, for example). Vegetables are a relatively simple affair, as are much of the garnishes and so on.
My main stumbling blocks are getting access to the best ingredients possible and then having interesting sauces to go with them.
Matthew on 29/1/2008 at 11:39
Do you think anyone can train themselves to cook to a reasonable standard, Scots, or do you think there has to be a certain element of inborn talent? I ask because my cookery is something I've had a hankering to improve for a while now, but I'm not convinced I'll be able to manage anything particularly fancy.
