gosh... that does sound nice
i'm thinking of having just an epic bacon, sausage fiesta for breakfast then Cumin lamb with cous cous for dinner
( ,
Fri 17 Jul 2009, 10:31,
archived)
I made of variant of that when I did the pork butchery course.
The place I did the course insist that you cook it *on* the bone. It was wonderful, despite my most fervent attempts to banjax it.
( ,
Fri 17 Jul 2009, 10:36,
archived)
*learns new word* how do you pronounce that?
does cooking meats on the bone make a great deal of difference then?
( ,
Fri 17 Jul 2009, 10:38,
archived)
On the bone usually seems to make it moister and more flavourful.
Takes a lot longer but well worth it. Also, it gives you the bonus of bones to gnaw at.
( ,
Fri 17 Jul 2009, 10:40,
archived)
Which word?
If you've (and I seem to recall before we went to Bodeans that you did) got a decent butcher close at hand, always get them to leave stuff on the bone.
You have to adjust the cooking time a bit to allow for it, but the results are always much better.
Rib of beef, for instance. Total Win!
( ,
Fri 17 Jul 2009, 10:41,
archived)
You have to adjust the cooking time a bit to allow for it, but the results are always much better.
Rib of beef, for instance. Total Win!
"banjax"
I shall have to look into it, sadly at the moment I'm too poor to afford meats really. I can only really afford to have breakfast and then occasional dinner meats at the weekend.
( ,
Fri 17 Jul 2009, 10:49,
archived)