Comments on: I hae meat tha ye can eat! The perfect roast pork recipe.

By: razzbuffnik

razzbuffnik — Thu, 28 May 2009 02:16:17 +0000

Turkish

It IS a pity that you live so far away. If you lived near by we could experiment with various venison cuts in the barbeque.

Wine is a bit feature at most of my dinners as a few of my friends collect wines and they always bring over a few bottles of something special. What you see on the table was only about a third of what was drunk, as the photo was taken at the beginning of the night when we were eating entrées and waiting for the main meal.

By: Turkish Prawn

Turkish Prawn — Wed, 27 May 2009 23:32:43 +0000

YUMMMMMMM! If you weren’t on the exact polar opposite side of the globe from me, I would have been over like a shot! Looks like the wine tasting went well to, judging by the open bottles on the table. Must have been a great time!

-TP

By: razzbuffnik

razzbuffnik — Mon, 25 May 2009 22:14:15 +0000

Donald

Thanks. I love the the crackling as well but I only eat a tiny little bit of it because, let’s face it, it not good for one’s health and I’m fat enough. For me one of the real pleasures is getting the cracking perfect.

Planetross

The real miracle is that they let you live. The couple at the very front on the top photo are Kiwis and let me tell you, they just loved the crackling and ate a heap of it.

Pat

The guy with the glasses is Peter and he is so similar to me that many people have thought we were brothers. There is a better shot of me (not mugging for the camera) in the About section.

By: Pat Coakley

Pat Coakley — Mon, 25 May 2009 16:30:39 +0000

Now, I’m just waiting for wordpress to develop a 3D feature. I’d spply it to that picture of you and the pork roast! PS…I always thought in previous photos of your current day dinner parties that you were the one with very short hair and the glasses!

By: planetross

planetross — Mon, 25 May 2009 14:38:43 +0000

It looks like good eats were ate by all.

on anothe note: when I stayed with a flat of Kiwis in London, I was in charge of cutting up the Sunday pork roasts. I cut the strings off the first one, ripped off the fat on top and threw it in the garbage. I’ve never seen 10 people freak out while I thought they weren’t looking at me.
I’d never heard of crackling before that.

By: Donald Diddams

Donald Diddams — Mon, 25 May 2009 13:57:01 +0000

Looks like a nice party, razzbuffnik! That pork skin and the skin fat that drizzles down through the meat as it cooks is the real secret (garlic, thyme and lemons don’t hurt either). The skin and attached meat is always my favorite when we’ve roasted a whole pig over charcoal at my brother’s. Yum! But be careful… too much of that pig grease, and it will run right through you!