Comfort food

[norrahe]

<SASguru>
Tarte Fine with scallops and black truffle

Washed down with a bottle or two of 1996 Le Montrachet, Domaine de la Romanée-Conti.

</SASguru>

You forgot the caviar and gold leaf and I think a '69 petrus is more his tipple of choice

[DimPrawn]

Crikey, no wonder you lot are all fat wobbly arsed fookers.

[Cliphead]

Crikey, no wonder you lot are all fat wobbly arsed fookers.

On the curry tonight

[shaunbhoy]

With apple sauce and all the usual sunday roast trimmings!

Nom Nom Nom!!!

[norrahe]

With apple sauce and all the usual sunday roast trimmings!

Nom Nom Nom!!!

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm crackling mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm mmmm

[Cliphead]

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm crackling mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm mmmm

I mentioned this before on another thread but never tried crackling.

[norrahe]

I mentioned this before on another thread but never tried crackling.

Well I've got some pork belly for tomorrow's lunch which will be slow roasted in cider, stock and herbs for 6 hours and then whack the heat up to finish off the crackling for the last 20 mins

[shaunbhoy]

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm crackling mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm mmmm

I used to always get first dibs at the crackling in our house as none of the kids liked it. Then after a holiday at the in-laws, my MIL insisted that they keep trying it. Before long they all took a shine to it. Now it is a free-for-all over the crackling at Chez SB. Malevolent old witch that she is.

I have added a photo of her in case you are ever unfortunate enough to see her on her broomstick!!

[Cliphead]

Well I've got some pork belly for tomorrow's lunch which will be slow roasted in cider, stock and herbs for 6 hours and then whack the heat up to finish off the crackling for the last 20 mins

I'll try this at the weekend, not sure if I want to be eating pure fat but I'll give it a go anyway.

[DimPrawn]

Well I've got some pork belly for tomorrow's lunch which will be slow roasted in cider, stock and herbs for 6 hours and then whack the heat up to finish off the crackling for the last 20 mins

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