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rob, Sun 1 Apr 2001, 1:00)
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Yep, fried it gently to get as much oil out of it as I could, before frying the onions in that oil.(
Agnostic Antichrist Baltimora, Tue 9 Aug 2011, 13:00,
2 replies,
latest was 15 years ago)
Hard balance between nom and ARGH! BURNT!(
sporters I’m sincerely gratitude to you, Tue 9 Aug 2011, 13:02,
Reply)
I normally slice it about .5cm thickthen you get nice chunks of it and it fries off OK without burning
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sporters I’m sincerely gratitude to you, Tue 9 Aug 2011, 13:03,
Reply)
Nope, not bad stuffAnd the slices weren't that small, is that where I've gone wrong?
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Agnostic Antichrist Baltimora, Tue 9 Aug 2011, 13:04,
Reply)
Noted!I'm cooking it again in a couple of days, just going to have it with tomatoes, onions, peppers, garlic and pasta, simple as possible.
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Agnostic Antichrist Baltimora, Tue 9 Aug 2011, 13:11,
Reply)
Sounds good. Buy and mix in a bit of spanish Morcilla. Same way, half as much as the chorizo.
(, Tue 9 Aug 2011, 13:14, Reply)
I shall see if I can get my hands on some!(
Agnostic Antichrist Baltimora, Tue 9 Aug 2011, 13:16,
Reply)
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