The Thread

[rtrapasso]

so, dtravel, how does it look???[:D]

[dtravel]

ORIGINAL: rtrapasso

so, dtravel, how does it look???[:D]

Like I should have a full BattleGroup blow it away from orbit.

[fabertong]

Good morning brothers..........a slow night for the brotherhood........

[Raverdave]

The frypan should be heated gently on a low flame, now melt about one tablespoon of REAL butter but do not let it bubble !
Once the butter is melted take an egg that is at room temp and crack it......let the contents of the egg slide slowly into the pan and continue to keep the temp low...........yes my brothers THAT is the secret to frying the PERFECT fried egg !

[fabertong]

ORIGINAL: Raverdave

The frypan should be heated gently on a low flame, now melt about one tablespoon of REAL butter but do not let it bubble !
Once the butter is melted take an egg that is at room temp and crack it......let the contents of the egg slide slowly into the pan and continue to keep the temp low...........yes my brothers THAT is the secret to frying the PERFECT fried egg !

Wise words from brother Raver..........now to put the bacon on............

[Raverdave]

Ah yes the Bacon! Also this must be cooked slowly with a gentle flame............none of that "put it in the oven" rubbish......pig flesh must be cooked with love.

[Raverdave]

"By the center......quick.............march! "

[Raverdave]

"Where'd they all go?"

[fabertong]

ORIGINAL: Raverdave

"By the center......quick.............march! "

Ahhh, the 14th Waddling Detachment........best used in rear areas.......

[fabertong]

ORIGINAL: Raverdave

"Where'd they all go?"

THE LONLINESS OF COMMAND.

[fabertong]

ORIGINAL: Raverdave

Ah yes the Bacon! Also this must be cooked slowly with a gentle flame............none of that "put it in the oven" rubbish......pig flesh must be cooked with love.

Raver, What is your approach to roast pork?

[Raverdave]

Nuns are admitted to Heaven through a special gate and are expected to make one last confession before they become angels. Several nuns are lined up at this gate waiting to be absolved of their last sins before they are made holy.

"And so," says St. Peter, "have you ever had any contact with a penis?"

"Well," says the first Nun in line, "I did once just touch the tip of one with the tip of my finger."

"OK" says St. Peter, "Dip your finger in the holy water and pass on into heaven."

The next Nun admits that "Well, yes, I did once get carried away and I, you know, sort of massaged one a bit."

"OK" says St. Peter, "Rinse your hand in the holy water and pass on into heaven."

Suddenly, there is some jostling in the line, and one of the nuns is trying to cut in front. "Well now, what's going on here?" says St. Peter.

"Well, your excellency," says the Nun who is trying to improve her position in line, "If I'm going to have to gargle that stuff, I want to do it before Sister Mary Thomas sticks her ass in it!"

[fabertong]

ORIGINAL: Raverdave

Nuns are admitted to Heaven through a special gate and are expected to make one last confession before they become angels. Several nuns are lined up at this gate waiting to be absolved of their last sins before they are made holy.

"And so," says St. Peter, "have you ever had any contact with a penis?"

"Well," says the first Nun in line, "I did once just touch the tip of one with the tip of my finger."

"OK" says St. Peter, "Dip your finger in the holy water and pass on into heaven."

The next Nun admits that "Well, yes, I did once get carried away and I, you know, sort of massaged one a bit."

"OK" says St. Peter, "Rinse your hand in the holy water and pass on into heaven."

Suddenly, there is some jostling in the line, and one of the nuns is trying to cut in front. "Well now, what's going on here?" says St. Peter.

"Well, your excellency," says the Nun who is trying to improve her position in line, "If I'm going to have to gargle that stuff, I want to do it before Sister Mary Thomas sticks her ass in it!"

[:D][:D][:D][:D]

[Raverdave]

Ah roast pork ! The day before you cook it , with a sharp knife and make deep cuts to the skin.....in a cross-hatch style. Then rub in some oil and lots of salt. This is preparing the skin to make the best crackling ever ! The next day when you go to cook....pre heat the oven to 300C and put the pork leg in and leave it at 300C for 20 minutes....THEN turn the oven down to 180C and cook for another one and a half hours depending on the weight of the leg. Serve with apple sauce ! White wine of course.

[fabertong]

ORIGINAL: Raverdave

Ah roast pork ! The day before you cook it , with a sharp knife and make deep cuts to the skin.....in a cross-hatch style. Then rub in some oil and lots of salt. This is preparing the skin to make the best crackling ever ! The next day when you go to cook....pre heat the oven to 300C and put the pork leg in and leave it at 300C for 20 minutes....THEN turn the oven down to 180C and cook for another one and a half hours depending on the weight of the leg. Serve with apple sauce ! White wine of course.

Cheers, raver....that's sunday lunch sorted..........

[fabertong]

Hmmm and maybe a nice Gruner Veltliner to go with it..........

[Raverdave]

The wonderful world of Grüner Veltliner

Grüner Veltliner, or Gru-Vee, as it has been dubbed, is the latest craze. It’s Austria’s own white variety: although lots of attention has focused on Austrian Riesling, there’s actually an awful lot more Gru-Vee planted (by a factor of 10). Now it’s rightfully regarded as the centrepiece of Austria’s wine industry. If you want to look cool this summer, then you should really be sipping Gru-Vee.

So if Austrian whites, and Grüner Veltliners in particular, are so good, how come we haven’t seen many of them here in the UK? The main reason they’ve not been better known abroad is because the domestic market greedily snaps up most of the good stuff, and keeps the prices high across the board. Indeed, Austria doesn’t actually make that much wine. But the word is out, and Grüner Veltliner is gaining more of the attention that it deserves. With its food friendliness, versatility and in many cases a capacity to gain complexity with age, Grüner looks set to gain more friends.

Much of the hype surrounding Grüner Veltliner comes from a series of blind tastings (there have been three so far) put on by a Swiss aficionado of Austrian wines, of which the best publicized was held in the UK at the invitation of MWs Jancis Robinson and Tim Atkin. In this shoot-out, Austria’s leading Grüner Veltliners and Chardonnays were pitched against top Chardonnays from around the world, including some very, very stylish white Burgundies. Remarkably, the panel of illustrious judges voted the Austrian wines into seven of the top 10 places. Grüner Veltliner was the clear winner.

Grüner has a variety of expressions. Cropped at high yields it can make a pleasant but light quaffing white, but if growers take a little more care it is capable of making complex, full flavoured, spicy whites often with a distinctive white flower and cracked pepper edge to them. The examples that I tried below (at a tasting put on by the Austrian wine marketing board) aren’t necessarily the best; they represent a spectrum of styles, and many of the most famous names are missing. However, the quality was consistently good across the board. Only a couple of these wines have seen new oak: generally, Gru-Vee doesn’t need new oak to enhance its character, and if barriques are used they have to be used with care.

[fabertong]

Much more suited to pork than say Chardonnay....or Sauvignon........

[Raverdave]

Yup. [:)]

[DuckofTindalos]

Talking about food again, I see... Carry on, Brothers...