What the f uck are you having for Dinner thread..

Since when has cream and shallots been **** ingredients?

 

No.

Every time I try I either get it fatty on top and moist or crispy fat and dry meat.

I’ve done one pack plain with sea salt and olive oil and one pack with a bbq marinade. They’re in the oven on 150’

 

Ketchup

Nope don't have any of that either.

 

I meant the brandy and the cream.

The chances of me making something with cream are fairly slim, so it's hardly likely i'd have a pot of it in the fridge, just incase.

 

could you not grill them?

 

Absolutely mate, you need to take care of yourself none of this high fat ****. ..

 

Belly pork should be roasted I just have never figured out how to do it well. One of my few failures at cooking. I usually opt for crispy and over cooked as my preferred method.

 

Ok, try marinading the belly in soy sauce and rice wine with garlic for an hour or so skin side up. Take out the the meat and put in a tray and cover the skin entirely with salt (lots of it) bake it on a wire rack at 350f for an hour with water in the tray below. Then take it out and the salt crust comes off in one piece. Increase the temp to 465f and bake for 30 minutes. Done!

 

exactly mate, think ginge is trying to kill me of.

 

Belly pork should be roasted I just have never figured out how to do it well. One of my few failures at cooking. I usually opt for crispy and over cooked as my preferred method.

 

It’s not a cut I like, primarily because barely anyone can cook it right. I can only remember having it and really enjoying it once tbh.

 

Said the hash brown kid.

 

Same. My mate does it well. Also went to a restaurant in pershore a few years ago, husband an wife combo in the kitchen she went on great british menu and bombed, he won professional master chef a year or two ago. Their belly pork was divine.

 

Too late, they’re in on a low temp not in a rack. Will cook for an hour then crank the heat up for a bit.

I shall post photos of my failure for some ridicule.

 

I've had some success with high heat first then down low, can't see it going well the other way.

 

Bought these for afters.

Also the bbq sauce used to marinade the one pack of belly pork behind. It’s good ****.

 

What are peoples thoughts on QUORN , as a substitute for mince is sauces ( Spag Bol ) etc ?

I have a genuine reason for asking .

 

Hmm I’ve tried that before and failed. Will see dude.

I wanted chicken wings but sainsbury local didn’t have any.

 

Mrs made a chilli using it. Was ok. At least with a chilli you can pack flavour into it. Never tried a bolognese.

 

It's not good but tolerable if you really have to. The mince is better than the chicken as you can go nuts with adding flavor.