Those (pulled) pork shoulders look delicious, got my mouth watering sitting here having a cup of tea on my day off.

We're going out for lunch today to the Edinburgh "Browns". I'm thinking a steak might be nice

Thanks guys. My mom had a college degree in Restaurant Managment and was a test cook for Betty Crocker back in the 60’s. She had 4 boys and 0 girls, so she taught us all how to cook. In college, I found my love of grilling. My wife also loves to cook, so we do a lot of cooking at home and don’t go out much. As we tell our friends, we like the prices, food choices, and service at home and know what’s in the food we eat.

Not dinner but lunch yesterday:-

Wilted beetroot leaves with butter, baby beetroot and nuggets of St Agur and Cambozola cheese, on toasted multigrain bread with butter.



Guy

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Classic Sunday supper:

Aberdeen Angus fillet steak, chips, peas, mushrooms

Frozen yoghurt with fresh grated coconut and berries

Camembert Lait Cru, Stilton

Californian Merlot

Last night: Fusilli lunghi alle vongole, washed down with a nice Viognier

Chicken casserole for tea tonight.


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ddav wrote:Chicken casserole for tea tonight.


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My chicken casseroles never look like that.

Are you practicing for Masterchef (new series of which starts tonight)?

Guy

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Thanks Guy but I think those years are long behind me.

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Baco Noir wrote: ↑Tue Nov 20, 2018 5:45 am Put two pork shoulders on the smoker last night at 6PM and pulled them off at 2PM this afternoon, wrapped them in heavy foil, and put them in a cooler to rest for 4 hrs before pulling them.

Try that with wild pork, unbeatable.

Cassoulet with slow roasted shoulder of pork for this evening.

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I'm not sure yet but it will be on a couple of slices of this freshly baked Sourdough , maybe some pulled pork.

ddav wrote:I'm not sure yet but it will be on a couple of slices of this freshly baked Sourdough , maybe some pulled pork.

That loaf looks fabulous.


No photo I'm afraid, but this afternoon I've cooked my first dish in a new LeCrueset style cast iron casserole (Tesco own brand at a quarter of the price).

Big pot of Italian Meat Sauce, from the Hairy Bikers Meat Feast book. Slightly underestimated the time required, so it came out a bit liquid.

Left it cooking for another half an hour whilst we ate and the remainder, destined for the freezer, was spot on.

What's next?

Guy

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Tasted good too.
It might last tomorrow but have a feeling the wife and kids will have finished it off by the time I get home.

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Proud English Burger

blowfish89 wrote: ↑Tue May 21, 2019 12:17 am Proud English Burger

English with a Union Flag on top?