What Are You Eating & Drinking?

skinny

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#1
Today have sat a 2kg oiled and rind-salted pork loin for 90min on the weber bbq kettle and then rested it for 2 hours and have carved off the rind and have then sat that then back on the heat for another 90min and have sat that to cool and have et most of the crackling on the back of a six pack of Guinness and have plated a goodly portion of crackle for my dearest for tomorrow coz she wanted to hit the sack rather than slurp booze by the chiminea with me this finest of eves (22C currently ~ been a VERY mild summer so far). The rest of the loin has been sliced thinly and frozen for sangas, apart from 4.5 slices to go onto cooked sangas with cheddar chee and dongass sauce on the fatless grill when the inkiling takes me later tonight. 'Tis 10:17pm and I have a public holiday Monday to recover from the heartshock of all that fat and salt.]

Hog. Heaven.
 

Swifty

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#2
I've had a bacon and egg roll for breakfast, I'm having an hour or two snoozies later then we're having roast pork with creamed leeks, carrots, roast potatoes, gravy and apple sauce tonight .. *drool* ...
 

Frideswide

Fortea Morgana :)
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#3
Roast chicken tomorrow. With lots and lots of veggies. Then the chicken in various forms will do us for evening meals until Wednesday


Today is probably leeks and potatoes in cheese sauce. With any other veggies that need eating up.
 

skinny

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#4
We seem to have a lot in common, Swifty. What are you doing in June next year?
 

skinny

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#5
Joost! Nice to have you eating on my thread too.

Anything to wash it all down? I realise it is only nigh on brunch on Earth Central, but it is the weekend. So what's going down?
 
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#7
All sounds good. I'm glad I had a hearty traditional breakfast* or this thread would be a kind of torture.

*Orange juice
Bacon, egg, shrooms, hash browns, toast, beans
Lashings of Earl Grey

Unoriginal but perfect.

*edited to remove reference to 'taoist beans'. Whatever they are.
 

Yithian

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#8
Sushi - real sushi from a specialist restaurant - prepared in front of me by a chef whom I know well. It was mostly varying cuts of tuna (the majority raw, some blowtorched), but also a lot of raw shrimp in soy, some salmon, some bream and a few scallops. Now I'm back home and washing it down with a large glass of Graham's Late-Bottled Vintage Port.

I eat like a peasant from Monday to Friday - truly - but indulge myself culinarily on the weekend.
 

skinny

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#9
Getting you drunk if you can get to Norfolk (England) ...
Will be barely 100 miles from there, but have abandoned plans to stride though the Blighty. Could you trip over the wAter to Dublin? I feel we'd gel.
 

Swifty

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#10
Will be barely 100 miles from there, but have abandoned plans to stride though the Blighty. Could you trip over the wAter to Dublin? I feel we'd gel.
I've always wanted to go to Dublin mate ... send me a pm (because I haven't figured out that function yet) :)
 

skinny

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#11
Sushi - real sushi from a specialist restaurant - prepared in front of me by a chef whom I know well. It was mostly varying cuts of tuna (mostly raw, some blowtorched), but also a lot of raw shrimp in soy, some salmon and a few scallops. Now I'm back home and washing it down with a large glass of Graham's Late-Bottled Vintage Port.

I eat like a peasant from Monday to Friday - truly - but indulge heavily on the weekend.
Salivating. Myself and the mrs scrimp the $50 each fortnight to do the sushi train and blow the lot on eel sushi mostly. Smoked.
 

Yithian

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#13
I'm a late but ardent convert to fresh-water eel, although my favourite means of preparation is salted (far too heavily to be healthy, but with really chunky coarse grains), barbecued and served with shredded ginger and chillied scallions in leaf-wraps.
 

skinny

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#15
There's nothing diviner, eelwise. We had a healthy population in many of our native bogs in Oz before the invasion, but there's nothing left. One of my favourite musos hails from a lake-eel area and there's a freshwater festival in cold weather each year: Bulakbara Man
 

Swifty

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#16
I feel a summit coming on outside Whelans post Easter '16. RM, you in?
'16's better for me, I'm about to start a new job so this year's out until I can get some funds ..
 

rynner2

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#18
Roasted monkey nuts in shells.

A good nibble if you're bothered about calories - it takes ages just to eat a few, because you've got to get them out of the shells first!

Those and cherry tomatoes would probably keep you going all day, and no washing up needed! :D
 

Swifty

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#19
:)My Grandad used to eat that stuff ... and got us to toast bread over his fire and dried his hair the same way ..
 
G

GeorgeP

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#20
I had beef chow mein earlier from the local Chinese. Tastless! I ended up crushing part of an OXO cube into it to add flavor.
 
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