Off Topic Favourite grub

Bri OBE said:
I been really enjoying high quality Franks. Gourmet Hot dogs are the bollocks. Low quality Franks and hotdogs have to be about the most vile thing out there so the difference in quality really matters. In my hotdog i like mustard(old english made from powder), onions(crisp but chard) with a bit of tom sauce that's been mixed with balsamic vinegar.
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That sounds fit, I never considered there was such a thing as a good quality hotdog.
 
Bri OBE said:
When meat is cooked correctly the fat becomes unstable which in turn breaks down in a reaction with your saliva. When you get steak that feels like it melts in the mouth, that's because the fat in the meat is actually melting away on the pallet and releasing all that flavor direct. Slowcookers require a lid, it retains steam which isn't good for meat unless you're stewing as it releases all the flavor from the meat into the broth. Only certain types of meet are good for stewing because of the way the fat behaves in that particular cut and pork in particular doesn't stew well which is why you don't get many pork stews.

For pulled pork, take your joint, seer it(this retains it's juice and fat for the roast ahead) then slow roast it covering it for first half(to protect the outside so it doesn't dry out and reduce the amount of pulled pork you'll get, the searing has retained the moisture so no danger of losing flavour while it's covered) then remove the cover for the second half basting regularly.

Take it out and let it rest for 20 minutes, you can't pull pork while the muscle fibers are tight. Cut it down the middle and scrape out the pork, you'll be left with two thin shells of roasted meat like a couple of giant jacket potato skins(thick shell if you let it dry out while cooking) which is well nice too. Season your pork then mix with your sauce of choice(feel free to stir in the roasting tray juices, if you do that)

To use the juices from the roasting tin, decant the fat into a jug and drop in some icecubes, stir the icecubes and scoop them out. All the excess fat you don't want greasing up your sauce will turn solid instantly and stick to the ice cubes(work fast so the cubes don't melt too much). You're left with perfect meat stock free of fat, add it to your sauce and simmer until it reduces to your perfect consistency. Then mix it with the pork and get that ****ing sandwich made.
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:emoticon-0165-muscl<applause>

Did you write all of that? I was convinced that was a copy and paste until the last line <laugh>

I'ma ****ing try that brother Brian, ta very much marrow.
 
commachio1 said:
<laugh>. Wee needs jamie ****ing oliver

Cook book Bri could possibly become the greatest thread ever.

Get it done and sticky.

Top stuff. We have 2 betting stickies. This one could be much better.

Gastros delight. Liking it.
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You'll just get pissed up and spoil it <laugh>
 
SAFC Nacho said:
That sounds fit, I never considered there was such a thing as a good quality hotdog.
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The spectrum is vast.

These
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59% Chicken (Mechanically Separated) Aye righto, Water, Pork Rind Pig skin, Pork Greaves The unmelted residue left after animal fat has been rendered., Salt ,Wheat Flour, Beef Collagen Casing what the **** is that?, Pork Collagen , Pork , Pork Fat , Smoke Flavouring , Stabiliser (E451 (i)) , Herbs (contains Celery) , Garlic Powder , Preservative (E250) , Brine: Water, Smoke Flavouring .

It a carcrash.

This is a mid range and about the best you'll get from a supermarket, a vast improvement and very nice.

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Ingredients
Pork (74.5%) , Water , Pork Fat , Lactose (Milk) , Salt , Milk Proteins , Wheat Fibre , Yeast , Flavourings (Celery, Wheat) , Pea Protein , Dextrose , Colours (Carmine, Paprika Extract) , Preservative (Sodium Nitrite) , Antioxidant (Sodium Erythorbate) , Lactic Acid Culture , Natural Beechwood Smoke .

Top end you got brands like Grandpafranks which I really want to try because apparently they blow your mind.
http://www.grandpafranks.co.uk/our-franks/

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Despicable_Tel said:
:emoticon-0165-muscl<applause>

Did you write all of that? I was convinced that was a copy and paste until the last line <laugh>

I'ma ****ing try that brother Brian, ta very much marrow.
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Aye mate, I wrote that. Check online for timings and season the meat before you sear it. That meat shell is a great treat. you must put water in the roasting tin, prop your joint on some thick sliced potato so it's sitting just above the water line.

I'll find you a recipe that's similar to mine for you to follow.
 
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Bri OBE said:
The spectrum is vast.

These
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59% Chicken (Mechanically Separated) Aye righto, Water, Pork Rind Pig skin, Pork Greaves The unmelted residue left after animal fat has been rendered., Salt ,Wheat Flour, Beef Collagen Casing what the **** is that?, Pork Collagen , Pork , Pork Fat , Smoke Flavouring , Stabiliser (E451 (i)) , Herbs (contains Celery) , Garlic Powder , Preservative (E250) , Brine: Water, Smoke Flavouring .

It a carcrash.

This is a mid range and about the best you'll get from a supper market, a vast improvement and very nice.

You must log in or register to see images


Ingredients
Pork (74.5%) , Water , Pork Fat , Lactose (Milk) , Salt , Milk Proteins , Wheat Fibre , Yeast , Flavourings (Celery, Wheat) , Pea Protein , Dextrose , Colours (Carmine, Paprika Extract) , Preservative (Sodium Nitrite) , Antioxidant (Sodium Erythorbate) , Lactic Acid Culture , Natural Beechwood Smoke .

Top end you got brands like Grandpafranks which I really want to try because apparently they blow your mind.
http://www.grandpafranks.co.uk/our-franks/

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I used to eat them Herta ones for fun, they taste decent
 
Bri OBE said:
Alright aren't they. Unfortunately continental markets only come round once in a while so I get those in the meantime. More than adequate though for nice hotdog.
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Mate we get everything here in the foreign supermarkets if you need any exotic bits let a homey know.
 
Bri OBE said:
We've got them but they look a bit grubby, more like they've been set up by dodgy illegal immigrants with no interest in food standards.
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The ones here are **** hot, not all but most. The polish ones do meat that I know is not Halal so I'll eat it all day long.
 
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