Short on eggs or short on butter.
Ah. Would it possibly be that I used Flora Buttery rather than actual butter?
You dick.
Grim... wrote:
Ah. Would it possibly be that I used Flora Buttery rather than actual butter?
Quite possibly. Flora Buttery is likely to have significantly less fat in it than butter, and the recipe will be based on using a specific amount of fat. Butter and margarine (as in, stuff that's actually labelled margarine, not Flora or Sunflower Spread or whatever) are broadly interchangable as they have the same fat content (although margarine does taste like filth), but pretty much any butter-substitute spreadable things have a lower fat content and will be moderately useless for baking unless explicitly labelled as such.
Do we still get margarine in this country? Also, Flora said it was "fine for all types of cooking" the lying fuck.
Still, they taste fine. Yay me!
Still, they taste fine. Yay me!
I have used flora in baking when I've run out of butter, and it's worked fine.
Well, usually a mixture of butter and flora.
And I never bought the flora (Why would I buy something that isn't butter) and it may've been special cooking flora.
Well, usually a mixture of butter and flora.
And I never bought the flora (Why would I buy something that isn't butter) and it may've been special cooking flora.
Mrs Grim... did online shopping, and bought us 1KG of the stuff.
Pulled Pork Rolls
Anyone who has a slow cooker, you owe it to yourself to make this.
1 medium onion, chopped
2 tbsp ketchup
2 tbsps cider or white wine vinegar
1 tbsp brown sugar
1 tbsp tomato paste
2 tbsps paprika
2 tablespoon(s) Worcestershire sauce
1 tablespoon(s) yellow mustard
2 cloves garlic
200ml white wine
500ml chicken stock
1Kg or so pork leg or shoulder joint
BBQ/meat spice rub - most supermarkets do one or make your own.
Cut the fat off the meat joint and discard, then cut the pork into 3 chunks or so. Rub the spice mix into the meat then chill for a couple of hours or overnight.
When ready:
Dice the onion and garlic and fry in a little oil. Add all the other ingredients, mix well, and bring to a boil. Put the pork in the slow cooker, pour over the sauce (add water if it doesn't cover the meat), and put on low for 8 hours or so.
When done, take the meat out onto a chopping board. Transfer the cooking juices to a saucepan and bring rapidly to a boil to reduce. Using two forks, shred the meat (it should pull apart easily). When the sauce is thickened, add the meat and toss to coat.
Serve on soft rolls with coleslaw.
Anyone who has a slow cooker, you owe it to yourself to make this.
Attachment:
P1000439.JPG
1 medium onion, chopped
2 tbsp ketchup
2 tbsps cider or white wine vinegar
1 tbsp brown sugar
1 tbsp tomato paste
2 tbsps paprika
2 tablespoon(s) Worcestershire sauce
1 tablespoon(s) yellow mustard
2 cloves garlic
200ml white wine
500ml chicken stock
1Kg or so pork leg or shoulder joint
BBQ/meat spice rub - most supermarkets do one or make your own.
Cut the fat off the meat joint and discard, then cut the pork into 3 chunks or so. Rub the spice mix into the meat then chill for a couple of hours or overnight.
When ready:
Dice the onion and garlic and fry in a little oil. Add all the other ingredients, mix well, and bring to a boil. Put the pork in the slow cooker, pour over the sauce (add water if it doesn't cover the meat), and put on low for 8 hours or so.
When done, take the meat out onto a chopping board. Transfer the cooking juices to a saucepan and bring rapidly to a boil to reduce. Using two forks, shred the meat (it should pull apart easily). When the sauce is thickened, add the meat and toss to coat.
Serve on soft rolls with coleslaw.
That's me buying a new slow cooker then.
It's so...fucking...good...
Those rolls look like doughnuts!
Now there's an idea...
One day I'm going to try a Luther Burger.
Grim... wrote:
One day I'm going to try a Luther Burger.
One for each of the 95 Theses?
I WANTS TO EATAS IT!
Me too. Who sells them?
America.
Craster wrote:
Pulled Pork Rolls
Oh my. I'm making that.
Prepped last night and the slow cooker is on now. Just need to pull my pork when I get in.
I need to get my hands on some plump white baps at lunchtime.
Wahey!
Really looking forward to trying this tonight. Mrs Z looked at the picture you posted with the recipe and said, "Errrrgh, looks like kebab shop tackle". She'll be eating hers with salad.
I'll be eating them in the way the Pork Lord intended.
I'll be eating them in the way the Pork Lord intended.
Zardoz wrote:
Mrs Z looked at the picture you posted with the recipe and said, "Errrrgh, looks like kebab shop tackle".
Heh, excellent.
I can't for the life of me ever take decent pictures of food.
Is this a recipe you made yourself or something you were recommended?
Had it in the states, came home and decided to make it, made up that bbq sauce recipe from a few sources and experimentation.
Pork report:
Just spoke to the Mrs. She says it's smelling really good!
Not long to go now.
Just spoke to the Mrs. She says it's smelling really good!
Not long to go now.
AND?!!!
The only thing stopping me having the fourth bap was Mrs Z's glare.
Due to family happenings neither of us got home to turn it off after 8 hours so it had 11 hours! By the time I returned the meat to the reduced sauce it was falling apart quite dramatically. Shame really but no spoiler.
Will make again, but possibly make the sauce richer.
*burp*
Due to family happenings neither of us got home to turn it off after 8 hours so it had 11 hours! By the time I returned the meat to the reduced sauce it was falling apart quite dramatically. Shame really but no spoiler.
Will make again, but possibly make the sauce richer.
*burp*
I have 3 2 of them with me today for my packed lunch. Very nice cold I might add.
A colleague has just mentioned a culinary invention he made: Apple and Rolo cake. Sounds pretty damn good to me.
Philadelphia cheese steaks* (* Philadelphia as in the place, not the brand of cream cheese).
Ingredients -
Steak. I use blade steak as it is cheap and perfect for the need. But you can use whatever you like.
3-4 teaspoons of Dairylea spreading cheese* (*basically in the U.S they make cheese steaks with either Cheesewhizz or American Cheddar. American Cheddar is very mild white cheese and Cheesewhizz is manky shitty processed runny wank).
Bread rolls. Chewy not crusty, but crusty will do.
Method.
Take your steak and get out the sharpest knife you have. You need to slice your steak into very thin pieces (3mm max). Once it has all been sliced cook the steak shreds in a frying pan. When almost done add the cream cheese and work into the steak. At this point you can create -
A regular cheese steak (served with ketchup). For this just put the cheese covered steak pieces into the roll and serve.
A pizza steak - Add Marinara sauce to the cheesed steak in the frying pan.
Buffalo cheese steak - adding Louisiana or Buffalo hot sauce to the cheesed steak in the frying pan.
Ingredients -
Steak. I use blade steak as it is cheap and perfect for the need. But you can use whatever you like.
3-4 teaspoons of Dairylea spreading cheese* (*basically in the U.S they make cheese steaks with either Cheesewhizz or American Cheddar. American Cheddar is very mild white cheese and Cheesewhizz is manky shitty processed runny wank).
Bread rolls. Chewy not crusty, but crusty will do.
Method.
Take your steak and get out the sharpest knife you have. You need to slice your steak into very thin pieces (3mm max). Once it has all been sliced cook the steak shreds in a frying pan. When almost done add the cream cheese and work into the steak. At this point you can create -
A regular cheese steak (served with ketchup). For this just put the cheese covered steak pieces into the roll and serve.
A pizza steak - Add Marinara sauce to the cheesed steak in the frying pan.
Buffalo cheese steak - adding Louisiana or Buffalo hot sauce to the cheesed steak in the frying pan.
Zardoz wrote:
I have 3 2 of them with me today for my packed lunch. Very nice cold I might add.
Yeah, aren't they? I was very disappointed that I didn't use a larger piece of meat, I have to say. It ran out too quickly.
Yeah, last night I looked at the pan full of pork thinking I hope non of this goes to waste.
There is now only a small tub left in the fridge.
Going to use it up on home made pizzas I think.
There is now only a small tub left in the fridge.
Going to use it up on home made pizzas I think.
kalmar wrote:
A colleague has just mentioned a culinary invention he made: Apple and Rolo cake. Sounds pretty damn good to me.
Recipe PLZ
CAN I HAZ MOR PULD PORKZY PLZ
Just had them again for my packed lunch.
Win.
Win.
Last night I discovered that raw anchovies, feta and roast red peppers and olives with lemon olive oil make for a toppo salad. Mmm, anchovy salad.
Would do. Anchovies are fantastic critters.
Raw anchovies?
Only had them from jar either dripping in balsamic vinegar or thrown on a pizza.
*drools*
Only had them from jar either dripping in balsamic vinegar or thrown on a pizza.
*drools*
Well now I've made my sandwiches for tomorrow I haz no puld porx 
My word! They're fantastic with Frenchs mustard on.
Well, that's the last Pulled Pork barmcake gone... eating it was like saying goodbye to an old friend. 
SHUT UP ABOUT THE THING I CAN'T MAKE UNLESS I BUY A SLOW COOKER TODAY.
The Pork Lord speaketh...
Coooook meeeeeee slooooooowleeeeeeeeeeee
Coooook meeeeeee slooooooowleeeeeeeeeeee
Doctor Glyndwr wrote:
SHUT UP ABOUT THE THING I CAN'T MAKE UNLESS I BUY A SLOW COOKER TODAY.
So which one did you get?
Remember that I might be moving countries. So I am on a no-buying stuff bender, particularly things that rely on 240V.
Presumably, a cast iron casserole and an oven turned down low can also achieve this however. I might try that out tomorrow if I can be arsed to go to the butcher's today.
Presumably, a cast iron casserole and an oven turned down low can also achieve this however. I might try that out tomorrow if I can be arsed to go to the butcher's today.
Did you get a leg or a shoulder joint?
DIY sous vide cooker. I say DIY; it calls for an EEPROM blower so it's a bit specialised. Still though.
We've been making pizzas quite a lot in the last few weeks.
We make the dough in our Panasonic breadmaker - it seems to work fine. Mixes in 45 mins and then let it rest for a couple of hours.
For the sauce. Enough for 3-4 pizzas
One onion, finely chopped
3 cloves of garlic
heaped teaspoons of basil, thyme and oregano
1 heaped tbl spoon of puree
250 - 300ml of passata
salt and pepper.
Put the onion into a hot pan with a couple of tbl spoons of olive oil, nuke it for a 3-4 mins making sure it doesn't burn, add the garlic, basil, thyme, oregano, salt and pepper. Turn the heat down and cook gently for about 20 mins until softened nicely.
Then put it into one of those neat hand blenders with the processor attachments or use a food processor and add the puree and passata. Whizz it quickly to mix it, taste it to check it's good and adjust with more puree if you want more tomato, or season accordingly.
Add about 3 heaped dessert spoons to each base.
We use Asda's pizza dishes which we put a fine coat of olive oil in.
Toppings are up to you, but last night I quickly flash fried a seasoned (salt and pepper) sirloin steak for about 2 mins a side, and sliced it finely.
Added raw mushrooms, onions and steak, all sliced finely and some roughly cut mozzarella.
Cooked for 12-14 mins in a very hot oven.
Much better than anything I've ever bought in a restaurant.
We make the dough in our Panasonic breadmaker - it seems to work fine. Mixes in 45 mins and then let it rest for a couple of hours.
For the sauce. Enough for 3-4 pizzas
One onion, finely chopped
3 cloves of garlic
heaped teaspoons of basil, thyme and oregano
1 heaped tbl spoon of puree
250 - 300ml of passata
salt and pepper.
Put the onion into a hot pan with a couple of tbl spoons of olive oil, nuke it for a 3-4 mins making sure it doesn't burn, add the garlic, basil, thyme, oregano, salt and pepper. Turn the heat down and cook gently for about 20 mins until softened nicely.
Then put it into one of those neat hand blenders with the processor attachments or use a food processor and add the puree and passata. Whizz it quickly to mix it, taste it to check it's good and adjust with more puree if you want more tomato, or season accordingly.
Add about 3 heaped dessert spoons to each base.
We use Asda's pizza dishes which we put a fine coat of olive oil in.
Toppings are up to you, but last night I quickly flash fried a seasoned (salt and pepper) sirloin steak for about 2 mins a side, and sliced it finely.
Added raw mushrooms, onions and steak, all sliced finely and some roughly cut mozzarella.
Cooked for 12-14 mins in a very hot oven.
Much better than anything I've ever bought in a restaurant.
DBSnappa wrote:
We make the dough in our Panasonic breadmaker - it seems to work fine. Mixes in 45 mins and then let it rest for a couple of hours.
Fark meee! I mix mine in 3 minutes and let it rest for an hour sometimes less. Perfect every time too.
I follow this recipe but don't sift or warm the flour:
http://www.deliaonline.com/recipes/type ... dough.html
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