This^

( sporters I’m sincerely gratitude to you, Mon 28 Feb 2011, 14:47, 1 reply, 15 years ago)

I am begining to think i might be happier working with food...

( Naked Ape call me Caitlyn, Mon 28 Feb 2011, 14:47, Reply)

your recipe sounds great
I've thought the same.

did I mention a roast pork risotto last week? my friend and I came up with the idea, of basically roast pork with a sage and butternut squash risotto with chunks of crackling in the risotto.

She made it on friday and it was exactly as I imagined and absolutely delicious. So good with some apple sauce and english mustard.
( Vipros. clever got me this far, then tricky got me in, Mon 28 Feb 2011, 14:49, Reply)

You know what is awesome in risotto?
BACON
( TGB checking Off Topic is still shit at, Mon 28 Feb 2011, 14:50, Reply)

yeah it is!
so is chorizo.
( Vipros. clever got me this far, then tricky got me in, Mon 28 Feb 2011, 14:51, Reply)

I had the chicken and chorizo risotto at the weekend
Excellent!
( sporters I’m sincerely gratitude to you, Mon 28 Feb 2011, 14:58, Reply)

This does sound good
I find the trick to really awsome crackling is four fold:

1: Pour boiling water over the skin,
2: Score and salt heavily
3: Remove skin and place on a raised rack
4: Roast at a relatively low heat
( Naked Ape call me Caitlyn, Mon 28 Feb 2011, 14:56, Reply)

it was better than you can possibly imagine
the pork element was a couple of tenderloins, marinated with garlic and olive oil, seared then roasted for 10 minutes.

The crackling element came from two big sheets of pork fat and skin for 74p. Cooked seperately.

The boiling water trick is a good one, I use that on duck, and sometimes chicken pieces if I want crispy skin.
( Vipros. clever got me this far, then tricky got me in, Mon 28 Feb 2011, 14:59, Reply)

It sounded an excellent idea
I shall try this for sure
( sporters I’m sincerely gratitude to you, Mon 28 Feb 2011, 14:58, Reply)

oh my goodness me all mighty.

( G/PP 💩💩💩💩💩&#128, Mon 28 Feb 2011, 15:11, Reply)