Simviation Forums

Posted: **Tue Dec 24, 2013 7:52 am**

..this morning, shopping for my Xmas Dinner, observing the rows of Turkeys, Chickens, etc, on the display shelves, each with an imaginary notice warning: "Salmonella poisoning will kill you!"....

....
I thought to myself; "Sod this for a game of soldiers!", and bought myself a small, fresh Pork joint of meat, with crackling...

If I'm going to die of food poisoning, let it be crispy, Pork Crackling poisoning!... :dance:

..!

Paul....the thought of eating undercooked Poultry always terrifies me!...

...!

..that joint of Pork is going to be extremely well-cooked.....Trust me!...

...!

Posted: **Tue Dec 24, 2013 9:07 am**

Fozzer wrote:
If I'm going to die of food poisoning, let it be crispy, Pork Crackling poisoning!... ..!

Just put some extra brown sugar on the cracking Paul. The medicinal properties of the sugar will kill of any germ..............

Matt

Posted: **Tue Dec 24, 2013 10:36 am**

MMMMMMM... pork cracklings!

Just the kicker, in sufficient quantities, to finish off a nice porcetta sandwich... on Cibatta bread!

Happy Holiday Dining, Everyone!

Alan

Posted: **Tue Dec 24, 2013 11:09 am**

ViperPilot wrote:MMMMMMM... pork cracklings!

Just the kicker, in sufficient quantities, to finish off a nice porcetta sandwich... on Cibatta bread!

Happy Holiday Dining, Everyone!

Alan

Pork Crackling.... :dance:

....

The Dentists Delight!....$$$$$...!

That's how they make their money, repairing fractured teeth...... and dentures*, due to their clients crunching their way through crunchy Pork Crackling!

Paul...

...!

* I have to suck my Crackling 'till its soft...

....

...!

Posted: **Tue Dec 24, 2013 11:45 am**

Fozzer wrote:
ViperPilot wrote:MMMMMMM... pork cracklings!

Just the kicker, in sufficient quantities, to finish off a nice porcetta sandwich... on Cibatta bread!

Happy Holiday Dining, Everyone!

Alan

Pork Crackling.... ....

The Dentists Delight!....$$$$$...!

That's how they make their money, repairing fractured teeth...... and dentures*, due to their clients crunching their way through crunchy Pork Crackling!

Paul... ...!

* I have to suck my Crackling 'till its soft... .... ...!

Here in Colorado, cracklings are also known by another name... chicharrones!

Thanks, Paul... now I have images of Chicharone and Bean Burritos, smothered in Pork Green Chili with melted cheese!

Posted: **Tue Dec 24, 2013 12:14 pm**

Ummmm....Just wondering, but if you cook your pork long enough to make sure it's safe, why can't you cook your poultry long enough too? Seems to me, who are a rank amature as a cook, that one is no different from t'other....

Me, I do love a good chunk of turkey breast, slow cooked in the oven, injected with broth, butter, and brown sugar, basted every 30 min or so :confusion-waiting:

...with a nice thick, yummy gravey I make with the juices left in the pan after it's cooked...and of course all the trimmings: squashed taters, sweet taters topped with butter, brown sugar, and marshmallows, corn off the cob, cranberry jelly etc etc... :drool:

And let's not forget an nice, Napa Valley or Woodside Zinfandel to go along and keep the palate moist.., :obscene-drinkingdrunk:

Great, now I've made myself hungry!!

Great day to all, and a very merry Winter Solstice Holiday, however you celebrate it!

Pat~

Posted: **Tue Dec 24, 2013 12:29 pm**

PhantomTweak wrote:Ummmm....Just wondering, but if you cook your pork long enough to make sure it's safe, why can't you cook your poultry long enough too? Seems to me, who are a rank amature as a cook, that one is no different from t'other....

Pat~

I think you are having to get used to me pulling your plonker at regular times!....

...

..!

I often tell fibs...

...!

Paul..a Joke a day keeps the Doctor away!...

...!

http://community.write.com/topic/1228-a ... r-amature/

Posted: **Tue Dec 24, 2013 1:17 pm**

Hi Fozz..
Me and my mates have a saying....
A Pork Scratching ain't a Pork Scratching unless it has a "hair" attached.

Yum.

Merry Christmas All.

Zaph...

Posted: **Tue Dec 24, 2013 2:26 pm**

Paul,

The only thing better than a roast pork with lots of crackling is a roast of beef with Yorkshire pudding and lots of gravy. Mmmmmmmmmmmm good.

Posted: **Tue Dec 24, 2013 2:46 pm**

RAFSB wrote:Paul,

The only thing better than a roast pork with lots of crackling is a roast of beef with Yorkshire pudding and lots of gravy. Mmmmmmmmmmmm good.

Never fear RAF...

Yorkshire Puddings, apple sauce, and my usual amazing gravy sauce are also included on the menu, together with my roast Porky Pig, spiked with Cloves!...

...!

It was a toss-up between Roast Beef and Roast Pork....Percy Pig won...until next time...

...!

Paul....

...!

Posted: **Wed Dec 25, 2013 11:53 am**

I think you are having to get used to me pulling your plonker at regular times!.... ... ... ..!

Paul, you toucha my plonker, I breaka you face!!

I kinda figgered that's what was going on anyway

By the way, just curious as I only speak limited British....what is a "plonker"?????

And fyi: I am a HUGE fan of roast beast. Yorkshire pudding and gravey!! :drool:

Out of all the wonderful things you Brits have come up with, that combo beats all hands down!

Merry Christmas all!

Pat~

Posted: **Fri Dec 27, 2013 2:59 am**

Fozzer wrote:...the thought of eating undercooked Poultry always terrifies me!

I never understood that part of French cuisine... or steak medium-rare, let alone rare (there was, to my knowledge, no French in my dad's geneology but he said he "couldn't understand [my] eating shoe leather" and I replied I "couldn't understand [his] eating his steak raw). He also ate Polish sausage (the stuff with the big white chunks of fat in it that, if I ever have it, I boil and drain off the fat) straight from the package along with his potatoes and mandatory, usually white, bread. His arteries clogged and he died on the operating table short of his 56th birthdate.

Posted: **Fri Dec 27, 2013 5:18 am**

H wrote:
Fozzer wrote:...the thought of eating undercooked Poultry always terrifies me!
I never understood that part of French cuisine... or steak medium-rare, let alone rare (there was, to my knowledge, no French in my dad's geneology but he said he "couldn't understand [my] eating shoe leather" and I replied I "couldn't understand [his] eating his steak raw). He also ate Polish sausage (the stuff with the big white chunks of fat in it that, if I ever have it, I boil and drain off the fat) straight from the package along with his potatoes and mandatory, usually white, bread. His arteries clogged and he died on the operating table short of his 56th birthdate.

8)

....

....!

Every time I watch a cookery program, etc, and see folks carving/slicing cooked joints (of MEAT!), with blood still dripping out of it, I curl my toes up in horror!
That, to me, is a recipe for food poisoning!
I like my meats "cremated", to ensure that its cooked properly, all the way through!

I never suffer from the dreaded "Delhi-Belly" with my sort of food cooking and presentation....
..NEVER go to other folks garden Barbeque's, if you want to live...trust me!

Paul...MASSIVE pork casserole, with everything, on the go, slowly cooking in my trusty gas oven, at the moment!....JOY!..... :dance:

...!

Posted: **Fri Dec 27, 2013 5:54 am**

Massive fan of rare steak here. Medium rare if I'm feeling conservative!

Hooved animals are fine. It's the fowl that need cremating in the oven!

Posted: **Fri Dec 27, 2013 6:24 am**

C wrote:Massive fan of rare steak here. Medium rare if I'm feeling conservative!

Hooved animals are fine. It's the fowl that need cremating in the oven!

Most dogs look upon me as; "rare steak"....

...!

Paul.....just popped some mixed herb suet Dumplings into the simmering Casserole...Yummy!.... :dance:

...!

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