tag:blogger.com,1999:blog-27914104.post7913682138763118683..comments2024-03-24T17:06:58.902-07:00Comments on Kitchen Connection: A FEW PORKIES – THERE’S NO NEED TO BE CRABBY!Leehttp://www.blogger.com/profile/15835982875620956300noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-27914104.post-64458854471529832962017-08-13T02:51:17.861-07:002017-08-13T02:51:17.861-07:00I'm sure you make a lovely spirit at the islan...I'm sure you make a lovely spirit at the island:)<br /><br /><br /><a href="https://ramsey-otaku.blogspot.com" rel="nofollow">การ์ตูนโป๊, jav</a>UplayOnlinehttps://www.blogger.com/profile/07056159688537638797noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-27595062176697510202016-12-13T11:27:11.656-08:002016-12-13T11:27:11.656-08:00Was just reading of a combo for roast pork which i...Was just reading of a combo for roast pork which involved Sichuan ground peppercorns; this was problematic since I would have had to order digitally. Yours looks tasty though -- thickening gravy along with apple cider is a nice twist for me to try. Best laid plans there with the freezer discards . . .goatmanhttps://www.blogger.com/profile/02317617928368945316noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-21286500942605267562016-12-11T04:12:39.068-08:002016-12-11T04:12:39.068-08:00One thing (one of many) that I miss about living i...One thing (one of many) that I miss about living in New Zealand is all the locally grown produce available. I rather fancy trying your method of dealing with the pork crackling. I had a feeling as soon as you mentioned that you'd thrown the meat in the sea that potential disaster awaited.Graham Edwardshttps://www.blogger.com/profile/11196744947133121475noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-40736479219347020592016-12-05T14:07:56.700-08:002016-12-05T14:07:56.700-08:00Soaking in brine is the way to go, Mr. Ad-Man!!
T...Soaking in brine is the way to go, Mr. Ad-Man!!<br /><br />Thanks for coming by. :)Leehttps://www.blogger.com/profile/15835982875620956300noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-89033009110534447862016-12-05T10:46:20.420-08:002016-12-05T10:46:20.420-08:00Yeah! You must have got out of the right side of t...Yeah! You must have got out of the right side of the bed when you wrote this Nigella! Thanks for the water over joint tip.Yorkshire Puddinghttps://www.blogger.com/profile/06019673884543913089noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-31652221290511622882016-12-05T06:47:10.314-08:002016-12-05T06:47:10.314-08:00Too much salty water in the lunch...Too much salty water in the lunch...Adullamitehttps://www.blogger.com/profile/15537659871829290071noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-35908132471954539292016-12-04T13:26:23.455-08:002016-12-04T13:26:23.455-08:00Hi Sandra...Lake Weyba is quite a large salt-water...Hi Sandra...Lake Weyba is quite a large salt-water lake, but it's also very shallow. And it's a good breeding ground...for sea creatures, that is!<br /><br />Thanks for popping in. :)Leehttps://www.blogger.com/profile/15835982875620956300noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-46987177104459473192016-12-04T08:47:53.076-08:002016-12-04T08:47:53.076-08:00That picture of Lake Weyba is beautiful.
I'm s...That picture of Lake Weyba is beautiful.<br />I'm sure you make a lovely spirit at the island:)<br />Have a great one, Lee.Sandra Coxhttps://www.blogger.com/profile/03814573408898140885noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-56215306539496496832016-12-03T16:10:32.903-08:002016-12-03T16:10:32.903-08:00Hey Treey...Yes, I cooked professionally for many ...Hey Treey...Yes, I cooked professionally for many years...in and for various venues...restaurants, resorts, hotels, and more. Actually, I've begun forming my next post and it will expand further on this subject.<br /><br />Thanks for coming by. I hope all is well. :)Leehttps://www.blogger.com/profile/15835982875620956300noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-82364648648280071152016-12-03T13:02:54.543-08:002016-12-03T13:02:54.543-08:00Hey there, Lynn...I'm glad you enjoy my rambli...Hey there, Lynn...I'm glad you enjoy my ramblings. It makes writing them worthwhile. :)<br /><br />Thanks for coming by. :)Leehttps://www.blogger.com/profile/15835982875620956300noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-72166313200704856632016-12-03T07:41:19.538-08:002016-12-03T07:41:19.538-08:00A good post. I never knew you were a professional ...A good post. I never knew you were a professional cook.Terryhttps://www.blogger.com/profile/08094441414025227387noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-5471652172731626552016-12-03T05:43:27.351-08:002016-12-03T05:43:27.351-08:00I love your stories and especially your descriptio...I love your stories and especially your descriptions of cooking. Lynnhttps://www.blogger.com/profile/13984802196897920610noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-74811570708863990282016-12-02T15:03:59.442-08:002016-12-02T15:03:59.442-08:00Hi Gail...Fortunately, throughout my life I've...Hi Gail...Fortunately, throughout my life I've had access to fresh seafood. We were introduced to it from when I was a child....and how my late brother and I loved collecting fresh oysters off the rocks with our Nana while our mother was off fishing and mud crabbing! <br /><br />More joys of Nature. Thanks for coming by. :)Leehttps://www.blogger.com/profile/15835982875620956300noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-38878761471392748532016-12-02T07:50:55.935-08:002016-12-02T07:50:55.935-08:00I would love to be closer to fresh sea food. We h...I would love to be closer to fresh sea food. We have fresh water fish, crawdads, turtle and frog but love sea food, too. We can't count on fresh so much because we are so far inland.<br /><br />We would all do better to mimic nature. A balanced world is a healthy world.<br /><br />Have a very blessed week.Gailhttps://www.blogger.com/profile/04219479223227928561noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-44314184703502247402016-12-02T03:42:11.878-08:002016-12-02T03:42:11.878-08:00I must be in the mood for long responses today, Yo...I must be in the mood for long responses today, Yorkie! ;)Leehttps://www.blogger.com/profile/15835982875620956300noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-89929817733956338312016-12-02T03:34:02.268-08:002016-12-02T03:34:02.268-08:00Hi Yorkie...I mostly buy locally-grown produce...t...Hi Yorkie...I mostly buy locally-grown produce...there are many home producers here on the mountain who sell their home-grown produce at roadside stalls outside their properties, and/or at the Green Shed on Sundays. We have rich, red volcanic soil here on the hill that grows just about anything.<br /><br />I've not been peeling my vegetables for ages; and shall continue with my practice of not doing so. I wash all vegetables and fruit at length and with care.<br /><br />No matter what we do and how diligent we are, in this day and age, we will never entirely escape chemicals of varying descriptions. I don't eat a lot of processed foods...I try mostly to stick to fresh...but, it's not always possible. Cheese, for one, is processed...as is butter, olive oil etc., etc., et al.<br /><br />Even some of our meats, red and white have chemicals in them. <br /><br />I will not touch seafood of any description or form that originates from Asia. I only buy local seafood. However, I do buy the most delicious salmon fillets from my local "fisho"....he gets it from New Zealand's Marlborough Sounds...and it is the best salmon I've ever had. I wish I'd been able to get supplies of it when I was cooking professionally in restaurants.<br /><br />One of the best hints for roasting joints of beef, pork or lamb (and even chicken, turkey etc.,)..is to place the joint on a rack...and pour some water into the roasting pan. That will certainly help the meat retain moisture. By the time the meat is cooked or almost cooked the liquid has evaporated and the vegetables can be roasted in the same pan...or in a separate pan. A trick I learned from a chef I once worked with.<br /><br />Now our cooking segment is at an end! Nigella and Jamie would be envious! lol<br /><br />Thanks for coming by. :)Leehttps://www.blogger.com/profile/15835982875620956300noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-35486008340510225032016-12-02T03:29:05.658-08:002016-12-02T03:29:05.658-08:00There is little I don't like, River. I like po...There is little I don't like, River. I like pork...I don't have it often, but I do like it. Actually, I don't eat a lot of meat of any description these days...however I do like meat,red and white ...and I will never give it up entirely.<br /><br />I love crabs, sandies and muddies, but muddies in particularly...and as I wrote...I prefer cooking and eating them in the most simplistic of ways. Their flesh is so delicate it seems, to me, to be a shame to embellish it unnecessarily. Each to their own, of course. I prefer all seafood - fish, crabs, prawns and oysters served simply. I do love garlic prawns, though...done the traditional Spanish way in olive oil with loads of garlic! Yum! :)<br /><br />Thanks for coming by. :)<br />Leehttps://www.blogger.com/profile/15835982875620956300noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-17645466213756773052016-12-02T02:18:50.181-08:002016-12-02T02:18:50.181-08:00"If you buy non-organic carrots, it's hea..."If you buy non-organic carrots, it's healthier to take the time to peel the skin before cooking the vegetable or eating it raw. When carrots are treated with pesticides as they grow, the peel holds the majority of the chemical." This is why we always peel our carrots and indeed parsnips too.<br /><br />I prefer joints of loin pork. The first hour in a sealed roasting tin with some onion. The second hour on a wire rack above a roasting tin with par-boiled potato chunks sitting below. <br /><br />However, thanks for the excellent tips about scoring and preparing the pork rind. I will follow your advice next time we have pork.Yorkshire Puddinghttps://www.blogger.com/profile/06019673884543913089noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-65743876582429163932016-12-01T21:21:07.774-08:002016-12-01T21:21:07.774-08:00Hey EC....I wish I'd had that moment recorded ...Hey EC....I wish I'd had that moment recorded on video of me in the sea with the crabs and legs of pork! lol Oh! Dear! What a classic moment that was!<br /><br />Thanks for coming by. :)Leehttps://www.blogger.com/profile/15835982875620956300noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-67764513863545540142016-12-01T20:46:14.057-08:002016-12-01T20:46:14.057-08:00I love crabs, we used to make curry with the blue ...I love crabs, we used to make curry with the blue swimmer variety and serve it in the cleaned shells. it's a bit fiddly to make though, so I don't bother anymore.<br />I don't like pork though, so these recipes are not for me, delicious as they sound.Riverhttps://www.blogger.com/profile/14794655013673748992noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-14294278879452575812016-12-01T20:13:21.457-08:002016-12-01T20:13:21.457-08:00Ooops.
And yes, it is always better to be safe on ...Ooops.<br />And yes, it is always better to be safe on the food front. After my mother died we emptied her freezer straight into the bin. With no qualms.<br /> Pork and seafood have caused many a troubled night...Elephant's Childhttps://www.blogger.com/profile/06650565833097914052noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-27287065572360037792016-12-01T19:12:11.577-08:002016-12-01T19:12:11.577-08:00Hey Margaret...as far as food goes, it's bette...Hey Margaret...as far as food goes, it's better to be safe than sorry is my mantra. I will never fool around with food...as I said if I have the slightest suspicion...out it goes, with no guilty feelings.<br /><br />Thanks for coming by. I'm loving all your photos from your trip. :)Leehttps://www.blogger.com/profile/15835982875620956300noreply@blogger.comtag:blogger.com,1999:blog-27914104.post-86890307041601951302016-12-01T19:01:50.526-08:002016-12-01T19:01:50.526-08:00Interesting way to do the pork never done it like ...Interesting way to do the pork never done it like that - the crackle is always crackly for me mostly, just an odd time or two it's not and I don't do anything.<br />When my late mum passed away I found several large piece of pork in the downstairs freezer - wow, it had lost all it's colour dad being blind (legally) didn't know how long it had been there so I turfed them and there were quite some $$ worth..Margaret Dhttps://www.blogger.com/profile/14074619859060647600noreply@blogger.com