Lisa Cuddy Posted April 5, 2010 Share Posted April 5, 2010 Dumplings,balls and breasts !! Certain pattern developing with your recipies Only in your head, you foul, depraved pervert. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted April 5, 2010 Author Share Posted April 5, 2010 (edited) Only in your head, you foul, depraved pervert. Thats the nicest thing anyones ever said to me Edited April 5, 2010 by Unleash The Nade 0 Quote Link to comment Share on other sites More sharing options...
Reina Posted April 5, 2010 Share Posted April 5, 2010 Looking for some suggestions - I have a pork joint in the freezer... what should I do with it (obviously after I've defrosted it etc)? 0 Quote Link to comment Share on other sites More sharing options...
bopolopoluss1 Posted April 5, 2010 Share Posted April 5, 2010 Buy a bottle of Reggae Reggae sauce, pour half the bottle in and cook on low for 7 hours. Take the pork out and shred it to bits before adding the rest of the sauce and back on the cook for another hour or so. Once your done add a healthy lump of butter, stir it in and allow to cool before refridgerating (sp?). Best sandwich/tattie filler ever invented. 0 Quote Link to comment Share on other sites More sharing options...
Reina Posted April 5, 2010 Share Posted April 5, 2010 (edited) Sounds good, but not sure I want it in a sandwich? Was thinking more like a roast? Thanks though Edited April 5, 2010 by Reina 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted April 5, 2010 Share Posted April 5, 2010 Pork, cider and apple casserole looks quite nice. 0 Quote Link to comment Share on other sites More sharing options...
Reina Posted April 5, 2010 Share Posted April 5, 2010 That's nice made with pork chops, but not really what I'm looking for here unfortunately. Hmm, this is a quandary. 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted April 5, 2010 Share Posted April 5, 2010 This looks magic. 0 Quote Link to comment Share on other sites More sharing options...
doulikefish Posted April 5, 2010 Share Posted April 5, 2010 how about a nice b-b-q sauce with the pork,some roast potatoes and some veggies or a salad?? 0 Quote Link to comment Share on other sites More sharing options...
Reina Posted April 5, 2010 Share Posted April 5, 2010 This looks magic. That is exactly the kind of thing I was after Cheers! 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted April 5, 2010 Author Share Posted April 5, 2010 Buy a bottle of Reggae Reggae sauce, pour half the bottle in and cook on low for 7 hours. Take the pork out and shred it to bits before adding the rest of the sauce and back on the cook for another hour or so. Once your done add a healthy lump of butter, stir it in and allow to cool before refridgerating (sp?). Best sandwich/tattie filler ever invented. Sounds a bit like pulled pork recipe I posted a wee while ago. Must agree its absolutely delicious. Dont use a good cut of pork for this as something cheap like shouder will suffice. Still best thing Ive cooked in my SC 0 Quote Link to comment Share on other sites More sharing options...
doonhameronthedon Posted April 6, 2010 Share Posted April 6, 2010 Cooked the diced pork yesterday, 4 1/2 hours was plenty on low was very nice. Probably had too much water in to begin with though. Will know better next time. 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted April 10, 2010 Share Posted April 10, 2010 Got my slow cooker recipe book through the post today. There's a lovely looking plum and polenta cake that I'm looking forward to trying out. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted April 12, 2010 Author Share Posted April 12, 2010 Got a chilli simmering away for tonight. Used stewing steak instead of mince,as got this served in a pub and it was brilliant. Also added some sliced chorizo and tin of baked beans as well as kidney beans for some added flavours. Did pulled pork again on Saturday and still the bollocks ! 0 Quote Link to comment Share on other sites More sharing options...
Homer Thompson Posted April 12, 2010 Share Posted April 12, 2010 I've got chicken breasts snigger I've been very lazy with my slow cooking. Yesterday was just some diced beef chucked in with a jar of 'beef in ale' sauce. Chucked it on at lunch time and it was perfect when we came back in at tea time. Not very adventurous, but handy and tasty all at the same time 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted April 12, 2010 Author Share Posted April 12, 2010 Dumplings,balls and breasts !! Certain pattern developing with your recipies Only in your head, you foul, depraved pervert. snigger Lyn-Marie will not be happy !!!! 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted April 12, 2010 Share Posted April 12, 2010 Lyn-Marie will not be happy !!!! No, that's ok, because it's him. You foul pervert. 0 Quote Link to comment Share on other sites More sharing options...
Homer Thompson Posted April 12, 2010 Share Posted April 12, 2010 Lyn-Marie will not be happy !!!! No, that's ok, because it's him. You foul pervert. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted April 12, 2010 Author Share Posted April 12, 2010 (edited) No, that's ok, because it's him. You foul pervert. Im totally hurtit PS.Did you no mean fowl pervert Edited April 12, 2010 by Unleash The Nade 0 Quote Link to comment Share on other sites More sharing options...
Swampy Posted April 12, 2010 Share Posted April 12, 2010 Got a chilli simmering away for tonight. Used stewing steak instead of mince,as got this served in a pub and it was brilliant. Also added some sliced chorizo and tin of baked beans as well as kidney beans for some added flavours. Did pulled pork again on Saturday and still the bollocks ! I'm in Texas a lot and often the chili there doesn't use mince, but little chunks of beef. It's amazing that way. Of course in Texas they'd also hang you for putting in chorizo and beans of any kind. There's a lot of purists out there who say that chili is just chile peppers and meat - nothing else. Well, f**k 'em. I prefer my chili made with beans and tomato, because it tastes better, has a more interesting texture, and might ward off bowel cancer for a couple years longer. Chili purists annoy the f**k out of me. 0 Quote Link to comment Share on other sites More sharing options...
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