Rigatoni alla Carbonara... wont bother with picture
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Rigatoni alla Carbonara... wont bother with picture
Not a fan of belly pork - it’s too fatty for my liking.Quote:
Originally Posted by Marco
Other that that, it looks fab!
Would quite happy to eat that meal washed down with the Bo jolly.Quote:
Originally Posted by Marco
Haha... If I were a betting man, I'd bet a substantial amount of money that if you'd tasted any of it, you'd have loved it!:ner:;)Quote:
Originally Posted by walpurgis
Marco.
Cheers, but FAT is FLAVOUR, especially when barbecued! And it also ensures that the meat stays tender. I'm not a massive fan of fat either, especially when belly pork is served with a huge thick slab of gloopy/jelly-like fat and skin/rind, on top of mash, or whatever, as you get it in some restaurants - UGH! :spew:Quote:
Originally Posted by Beobloke
But when fat has been beautifully rendered down and turns crispy, on a very good, flavoursome piece of belly pork, and the meat has been slowly cooked over applewood chips on a BBQ, so it's lovely and succulent, then sliced thinly - such as what I had yesterday - it's a different ball game, and absolutely gorgeous:)
Marco.
The peppers looked a little oily & although the pork looked nicely done the main, overall, looked a bit dry & the roasties looked like they'd just gone brown & not 'crisped up'.Quote:
Originally Posted by Marco
Notwithstanding all that I'd still have ate it up ;)
Lol - nice one, Robin. I can always rely on you for having taste/sophistication, and not being a right fussy bastard!:lol::eyebrows:Quote:
Originally Posted by rmcin626
Marco.
:lolsign:Quote:
Originally Posted by Roy S
Trust me, Roy, the pork wasn't dry - the exact opposite! Hard to picture correctly though, which is why I tried doing so twice, unfortunately [as it seems] without much success:D
Peppers were a little 'oily', but that's how they're supposed to be, if you like the flavour of extra-virgin olive oil, garlic, anchovies and balsamic vinegar combined. And of course have a love of strong flavours, such as most continentals do.
If you go to an authentic Spanish restaurant (where the recipe originates from), that's how it looks - much like Italians, they LOVE their olive oil and tend to use it rather liberally!:)
Marco.
Looks like a great meal, right up my street. The peppers dish looks like a riot of good Med flavour.Quote:
Originally Posted by Marco
Love Belly Pork as long as the fat has been rendered and it isn’t just a slab of crackling floating on a sea of fat, that dish looks spot on.
I’d happily hoover-up all of that (especially the Jadot) [emoji23][emoji106]
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I used to do a pork and apricot casserole as a student. Belly pork was dirt cheap, and I would always cut away the fat afterwards.Quote:
Originally Posted by Marco
The peppers look great, unfortunately I find anchovies far too salty, even after soaking them in milk beforehand.