Yes - unless itās still attached to his chest and to his groin.
You could try my recipe further up the page for the soy sauce, honey, garlic chicken and use the pork belly instead. A shot or two of sherry might be nice in with it. Calling @anon7035031 - French training required to answer A. Foley.
You can do whatever the fuck you want mate. Itās your cooker
I try and avoid fatty meats ironmoth to maintain my lean and mean fighting weight, but I would say very long cooking time on low (assuming the roasters have a slow cooker with more than an on/off switch). Iād agree that Asian is the way to go, maybe a rub of some 5 spice powder first. Alternatively, juniper berries, allspice and a shot of gin.
I put a half shoulder of lamb in the slow cooker this morning for a mild fruity curry. Onions, celery (fine-dice), mushrooms, butternut squash, sweet potatoes, apples, pears, chick peas all in a korma sauce(from a jar). There was fenugreek, chilli, garlic, tumeric and curry powder in there too. I added in some coconut milk about ten minutes before the end. It was sensational. It was meant to be around for the next few days but I spent a fair bit of time this evening nicking in for little dose of seconds/thirds etc. Weāll see.
That sounds like some weird sadomastic shit Mike
This is a diabolical thread. None of the subtlety and nuance of the ravenous topic. This is just a competition to see who can list the most ingredients. No care paid to the cooking process, precious few photos of final product and serving suggestions, no discussion of how the flavours play off one another.
Where are the synergies and harmonies? Where is the precision and balance? Where are the exciting blends, the unusual marriages, the challenging flavours? This is just list some stuff, put it together and the more you put in the more likes you get. Itās remedial cuisine and makes for poor discourse.
Considering your food preparation skills generally involve begging someone else to call a takeaway Iāll be taking anything you say here with a slow cooked pinch of salt, garlic, pepper, thyme and basil.
Sounds wonderful, although a touch remedial according to @Rocko. Nice job listing the spice ingredients off the jar though, an unusual touch. In general though you are better off sautƩing fresh spices (preferably ones you grind yourself) to start things off. One step at a time though.
The whole point of a slow cooker is to eliminate the cooking process. It was invented in the 1950s for Anerican housewives so they could go off drinking martinis / shagging for the afternoon.
Hmmmm. The spices were extra spices I added Labane. Iām a massive fan of slow cooking and have been a long while. I feel no shame in occasionally throwing a jar in with it.
Do you go off drinking martinis/shagging for the afternoon?
Informative rating.
You know all about poor discourse
I wish I did glas. I wish I did.
And thatās how itās still used to this day.
Thereās no shame in a cheat, so long as itās a good quality cheat. Drive on pal!
Is it not to allow financially challenged and disadvantaged people to create edible dinners from cheap and rancid cuts of meat?
Yes, but it then facilitates them getting sauced up and having their fannies battered. Itās a win-win.