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Thread: Food

  1. Feb 26, 2016, 11:37 AM #3721
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    Quote Originally Posted by geoffbot View Post
    Pork scratchings are so damn good. And I utterly love pepper so...I should try these.

    Black Country pork scratchings are the best you can get!
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  2. Feb 26, 2016, 11:50 AM #3722
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    Went out to Buca for dinner last night, an excellent Italian spot. We started with antipasto that included fried pigs ears and they were absolutely divine.
    It is now my duty to completely drain you.
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  3. Feb 26, 2016, 12:03 PM #3723
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    Quote Originally Posted by geoffbot View Post
    Pork scratchings are so damn good. And I utterly love pepper so...I should try these.
    Pork scratchings are just what we call pork rinds, right?
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  4. Feb 26, 2016, 12:05 PM #3724
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    yes mate the skin of the pig well cooked
    “I have nothing to offer but blood, toil, te“The time is out of joint—O cursèd spite, That ever I was born to set it right!”ars and sweat”​
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  5. Feb 26, 2016, 12:10 PM #3725
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    Name: uploadfromtaptalk1456492202002.jpg Views: 270 Size: 54.7 KB

    I was inspired.
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  6. Feb 26, 2016, 12:13 PM #3726
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  7. Feb 26, 2016, 01:28 PM #3727
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    Quote Originally Posted by Raza View Post
    Pork scratchings are just what we call pork rinds, right?
    Based on Geoff's pic I'd say yes.

    I'm more of a cracklins fan myself.
    Chris:
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  8. Feb 26, 2016, 01:28 PM #3728
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    Quote Originally Posted by is that my watch View Post
    yes mate the skin of the pig well cooked
    I do enjoy that sometimes.
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  9. Feb 26, 2016, 07:57 PM #3729
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    Noodle Factory Friday at the Straps household. Last week I made spaghetti and meatballs, what a classic. This week I want to go off the beaten path. I just made some scratch pasta dough and it is resting. Let's turn this into an IWL choose your own adventure. What should I do with this dough:

    - seafood (thinking crab or lobster depending on what the market has) and ricotta stuffed ravioli
    - basil-leaf sheet personal lasagnes
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  10. Feb 26, 2016, 08:36 PM #3730
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    I endorse the seafood, especially if you'll chop up a bulb of fennel and throw that in for me.
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