Thread: Pork abuse

This is my third attempt at posting this, lost it twice.Curse these sausage fingers

Found a pork shoulder roast in the freezer.It was one from "swapsys" with a mate,I could tell cos his idea of prepping meat for the freezer is to put it in a pac and save bag job done

Naturally it was covered in freezer ice and a bit burnt. I washed/melted all the ice off it to find a skinny chewed/bruised shoulder. I think this one somehow got mixed up and was meant for the dog freezer.

10 am put the shoulder(still frozen) and half a bottle of white wine the other half must not have liked and half a stubbie into a roasting dish with a lid and bunged it in the oven on 80 deg c(80 not 180)

1pm


4pm looking tender and juicy needs browning up


Sorted out some spuds/yams/pumpkin/carrots into another dish and cranked the oven up to 180c with the fan on removed the meat for a bit and bunged the veg in.

Tipped the liquid out of the meat pan and bunged it back in sans lid for the last 40 mins to brown/crisp up what little fat was on it.


Id forgotten about my portabello mushrooms Id got as a treat to myself(no one else eats em round here) so i wasn't making proper gravy and got the missus to do a packet one while I cooked my precious

I can never make my mind up how "rare" or "well done" i want my mushrooms.
The reason being is that I love the texture of a only just cooked mushy but with all common variety's of edible mushrooms they dont release there full flavor until well done and they start to release there water.
I went with just starting to release water. Cooked in a fry pan with real butter of course.



The meat came up well, tender and not dry at all but still with just a hint of that flavor pork can get when it has been chased and fought literally to the death. Not bad considering the state of it

And my mushrooms were awesome

yuck

VC you have talent in the kitchen and are French speaking as well. I am suitably impressed.

Originally Posted by Dundee

yuck

All out of Watties at the mo Dundee

We had wild pork roast tonight as well , I absolutely nailed it . Tender and moist young back leg , gota be my favorite game meat , takes some beating . May be about time for a before bed Sammie and a beer to wash it down .

Originally Posted by Rushy

VC you have talent in the kitchen and are French speaking as well. I am suitably impressed.

Lol bout the only French I know I cant even spell so it looks close but has to do with a threesome, you know the one rushy

the threesome pfft I sprayed my watties over the computer screen

Originally Posted by Dundee

the threesome pfft I sprayed my watties over the computer screen

You know the one then, can you spell it?

The old ménage a trois VC. What makes you think i would know anything about that? I picked up on your use of the French word "sans"

palais vous francais vous charcoal

Originally Posted by Rushy

The old ménage a trois VC. What makes you think i would know anything about that? I picked up on your use of the French word "sans"

Well you knew what I ment tho eh "sans" is it also used in Spanish? I dont speak or read anything fluently including english however iv picked up bits and bobs of German,pollish,spanish,norwegian from having to wade threw parts manuals.

Originally Posted by veitnamcam

You know the one then, can you spell it?

Get the kids every time when that questions asked

IT

Originally Posted by Dundee

palais vous francais vous charcoal

Well bugger me Dundee, you croak like a frog as well.

Originally Posted by veitnamcam

Well you knew what I ment tho eh

Dont we all VC? That has to be every mans dream.

[QUOTE=veitnamcam;49123] Cooked in a fry pan with real butter of course. QUOTE]

Excellent