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Not really a dessert, but you can put it in tarts, yoghurt, cheesecake ;-) etc So what the hell lol Lemon curd recipe You will need 3 oz castor (fine white) sugar 3 oz melted butter 3 large eggs or 4 medium/small 2 lemons - juice and zest (as fine as you can get it) 1 large glass/pyrex bowl...

Was a friends 65th birthday party last weekend, she decided to have a big party on a friends property and her son and I decided we'd cook a whole pig. I've been wanting to build one of cowgirl's cinderblock ovens for a while so it seemed a natural progression. I spent a week or two bugging...

don't recall seeing any new posts since the forum went back up. Be a real shame if he has.

Started with a 5 lb boneless leg joint. removed the skin and trimmed. I left a thin fat cap to help with the frying :-) Ended up with two loin shaped pieces that weighed in at 2lb each made up the cure with my curing salt - which uses 15g salt per kg. Weirdly this is just 1 heaped teaspoon of...

okay I'm fine with curing and smoking pork. And I've got this brisket in the freezer and nice new slicer machine, so I'm thinking why not do the brisket and thin slice for sarnies. But I'm wondering what a dry cure would do to it and what temps to smoke it to after to get a medium but moist...

all I got this morning was 'Database error' And no part of the site would load. I checked it with 2 different systems and three different browsers - same result with every one - so I knew it wasn't my end. Don't know when it came back online - been out all day. I've had database errors before...

So after the complete slagging I've taken this week (no more comment ;-), I thought. Right lets find some ribs and do the job properly. So off to costco I went - as it's the only shop I've seen them. You can buy very small racks elsewhere but generally they've already been cooked and sauced -...

http://www.360imagery.co.uk/VT/St_Ja...es_church.html Okay this is a virtual tour around a local village church. I know one of the guys involved in 'unusual' money raising schemes for the church and he sent this to me this morning. They have a teddy bear day with rides for kids teddys. One of...

Okay I'm a rib boiler. I'm not apologising it happened to be the only way I could process a whole bunch of real cheap ribs. I did try and make amends by smoking some of them. They were great while warm but a little dry a day or so after. So I invented rib reviver and committed another...

Right I seem to spend most of my day dreaming time these days (waiting for virus/spyware scans to run, tuning out wingeing customers, gym time, tuning out while doing tai chi forms, those zen times when you're driving a well travelled route and seem to get to where you're going without...

Cold smoked salmon seems to be a europaen thing. It's very easy to make and really good to eat. SO here's the definitive 'How To' right from salmon fillet to Sandwich :-) There are a number of 'traditional' cure mixes for salmon. Most of them use way too much salt in my opinion and result in...

I've got a mate who's grown a bunch of chillis this year. We have no idea what kind of chilli they are. About 2 inches long and bright red. He says if you take the seeds out they're not too hot. I've yet to try one :-) Anyway looking for a recipe for sausage with chillis in. I generally avoid...

All these pasta fatties this week got me thinking. lasagna. In a fatty. A proper job. So I've made a couple, just off to set up the smoker and I'll be back later to show the pics and what i did. I'm up to 10 ounce fatties now lol. Also made a mini-6 oz er with chopped peppers, bacon and low...

Was ambling around costco yesterday - £3 off a side of salmon - bought three - and they had some samples of a rather pleasant cheese. turns out to be a strong double gloucester. double gloucester is a full fat hard cheese. sort of like a creamy cheddar, but subtler flavour. It's good cheese...

Lots of rib rubs and bbq sauces are either very spicey or very salty - or both. And I have a theory. I find that standing in the smoke for either a bbq/grill/or smoke session really knocks my taste buds into a cocked hat (translation: I can't taste anything subtle). The only way I can really...

Okay I've broken the strict vow of silence that's been the code of the aardvarks for centuries. And I can now bring you the best kept secret since the revelation that mickey mouse was really a vole in a costume (what ? you didn't know ;-) No waiting, no money parted with, no secret special...

When people talk about taking the meat from the smoker, wrapping it and puttijng it in the cooler. Do they mean they're putting it in the fridger to cool down quickly - or putting it in acooler (insulated container) to stay warm and cool down very slowly ? I really need to know this now lol...

finally finished at 3am this morning, Mind you starting in the kitchen at 22:00 doesn't help lol. anyway got a batch of my world famous thai style shrimp cakes made for the grill. also made up 4 mini fatties (pics will follow i'm currently in bed lol) 1/2 # sausage meat per fatty. ended up...

Okay - I'm pretty sure that simply the mention of the word 'vegetarian' will cause all manner of apoplexy on the forum. However, I like feeding people - in particular I like feeding my friends. And for good or bad I do have some friends who are veggies. Not vegans thank the stars - vegans...

By now anyone reading my posts will have gathered I try and keep my fat intake fairly low (I plan on eating bbq for a very long time to come and heart attacks are no part of that plan :-). I make low fat content sausage meat and I try to avoid streaky bacon. Looking around the forum it seems...