Jonty

After the best part of a couple of weeks covered in cure in the fridge, I pulled the leg last night and gave it a quick rinse so I could hang it to air dry. Because it doesn’t have a layer of skin like a pigs leg, I have read that they can dry out too quickly, so it’s considered a good idea to slow that drying process out. The main option is coating it with lard or some other air proof coating. A friend of mine is a bee keeper and gave me some beeswax - it smelled amazing when I melted it down and painted it on. I’ve left the ‘soggy end’ exposed - as though it was a ‘skin on leg’ and it’s now hanging to dry in my boiler room….. fingers crossed it behaves itself!

Scratch that question, after doing some more reading, for the sake of thirty quid, I’ve bought the specific cable.

Do any of you folks know much about electric fences? We’ve just bought a hotline system which operates via either battery or mains. I’d really like to run it on mains. It’s approximately 15m from where I could mount the unit on the house all with a mains supply to the start of the fence. Reading the blurb, hotline state I need to use their ‘under the gate’ wire to connect the energiser to the fence (to join that 15m gap). They’d specify that standard copper cable isn’t sufficient to do the job and it needs to be their galvanised specialist cable. I’ve got loads of various sizes and configurations of external sheathed electrical cable and was wondering if there was anything stopping me running a length in flexible conduit for 15m rather than buying their cable. Warranty aside, I was wondering if anyone else had done similar? Thanks

Me too! But that pork,looks ace. however….the home made oak aged cider …..I’d love to find out how that tastes !

Made a chicken Karahi last night, it uses a lot of fresh tomatoes for the sauce which is a new one on me - but very nice it was too. Whilst looking at recipes, I saw one dish served with a lamb Yahkni - a meaty pilau rice. I found some lamb in the freezer and made a quick/very basic attempt at a chunky lamb stock to cook the rice in … I could eat a bowl of the rice on its own. I cheated on the naan but truth be told, with that rice it, the bread was surplus to requirements.

😀😀 fair point!

By 'Eck - can we stop with the regional sterotyping please. Otherwise I'm going to get someone to hold my whippet whilst I give you all a a right good kicking with me clogs on

It was really good Mel - my boy had an egg on his too - but I didn't want to over face myself 😀

That looks superb!! I love liver but the rest of the family aren't fans so we don't have it at home. I regularly visit a supplier of mine in Sheffield and I look forward to those trips as the greasy spoon around the corner do an awesome liver, bacon & onion butty.

Making the most of Burns Night leftovers. Haggis, bacon and black pudden butty with plenty of HP - proper job!!

I’d say those dimensions would be bob on. Depth wise anything over 40mm would do it I recon 👍

For a third attempt that looks superb. Don’t worry about the softer bottom bit, in a dish that size where you don’t have much space between the bangers you’ll never get it to crisp/rise like the outer pieces of the pudding - you’d need to use bigger dish to achieve that. Also, (my own opinion only) think you get better results with a metal dish as it transfers the heat more. That said, I think it looks great and I would happily scarf it all up - including that third sausage you’re obviously hiding!

I do have to say that although i love all wildfowl, a nice fatty domesticated goose roasted to skin crispiness perfection served with spuds bathed in the fat is an absolute thing of beauty.

Some of you guys must not be cooking them properly…. Or my tastebuds are defunct. I’ve never had a bad Canada. As they’re typically resident I assume they’ve done far less mileage than the pinks and greys I’ve shot. One year we had a roast Canada and a roast pink foot for Xmas dinner between 4 adults and 3 kids and the overall consensus was that tbe Canada was the tastier of the two. Breasted and cubed, for me, the meat is great in casseroles. RE the bricks, I’ve never eaten one but truth be told I’ve definitely **** a few over the years - most recently whilst teaching my daughter to drive !!

😀