It looked nice mate, my point being is rice dishes are mearly a stop gap.They taste good, but not long after, you are hungry again. Probably why many countries who eat a lot of rice, eat about 8 times a day.
If you use breadcrumbs it will keep the meatballs soft and they retain more flavour. The breadcrumbs soak up the meat fats that would otherwise escape during the cooking process. When that happens without breadcrumbs the meat contracts making them tougher.
Good lord Com do you not understand the science behind cooking? All meat shrinks in cooking (unprotected) breadcrumbs keep them really soft and more flavoursome. How many have you had?
How can you not like a pork pie. Shop bought tend to be ****. But proper ones using nice meat and not much jelly are good. One of the pubs I use used to stock the next pork pies ive ever eaten. They were made by an old lady who lived down the lane. She retired her baking duties this year, so they have found someone that makes brilliant scotch eggs now. They make one using Cumberland sausage, a Lincolnshire one, plain and one mixed with black pudding.
correct, so much better than shop bought. Used a combo of pork collar n belly, seasoned only with salt and two different peppers.
