Thanks Baz and Yogi, but my computer is in a different room to the TV (We're old-fashioned, just one TV in the house 
) so I can't contribute, but if you don't mind I'll enjoy the programmes vicariously. Besides, I love your comments, so keep it up 
Originally Posted by Bursar:
Thanks Baz and Yogi, but my computer is in a different room to the TV (We're old-fashioned, just one TV in the house ) so I can't contribute, but if you don't mind I'll enjoy the programmes vicariously. Besides, I love your comments, so keep it up
Will do.
Originally Posted by Bursar:
Hello folks, I'd just like to thank you for entertaining me this week. I've been catching up with the BB threads and found you. I haven't been watching the shows but loved watching them through your eyes.
Saint, if you'll forgive me butting in, I have to say something about your pork. Don't cook it for 7 hours at 180c, it'll be totally cremated unless it's a whole pig. My sister cooks pork overnight, but she does it in an Aga, in the coolest oven. If you cook it at 100 or 120 in a gas or electric oven it might be OK, but would cost you a fortune in fuel. Having said that, I do cook even small pieces of belly pork for 3 hrs, but I do it at 140c and I put water in the roasting pan then lift the meat (flat out, not rolled) above the water on a trivet or balanced on onion halves. The steam seems to melt out the fat and it comes out really tender and absolutely delicious.
As a committed veggy who eats fish (I call myself a fishist - lol) I shall ignore your comment that "Its delicious"
I thought it was a feriously expensive way to cook but Mother Superior (staff who thinks she knows it all) said at 180 it was cheap - i thought it wasn't!!
SEVEN hours and basting in water (is that a van Marie - i dunno) it didn't dry out but i didn;t peak under the tin foil at the carnage to check it out.
Either way an oven on for 7 hours can't be as cheap as a crisp sammich - surely!!!
Saint,
Crisp sandwich definitely cheaper, but for a meat eater not quite as delicious. The 'van' bain-marie method shouldn't have a cover, or you won't get crackling. The kindest think I can say about your culinary informant is that perhaps she has a very old oven and the 180 was F not C. As a piscatrian (sp?) I think it's very noble of you to be cooking meat at all 
Pescatarian - is latin for bloody hypocrite LOL 
Originally Posted by Baz:
*lays table and polishes cutlery ready for penguins at 8 o'clock*
Er Baz, I have CDWM on at the moment.
Originally Posted by Baz:
Originally Posted by Enthusiastic Contrafibularities:
Originally Posted by Baz:
*lays table and polishes cutlery ready for penguins at 8 o'clock*
Er Baz, I have CDWM on at the moment.
I know EC... but Pengy and I watch on +1, cos of other programmes
I'm the other way round!
Pity as it is from a town close to me today (Barnsley) and I have seen something tonight I thought I would never see at a dinner party 
But it is Barnsley and they are a bit like that up there.
Originally Posted by Baz:
Are you watching it though? Is it any good?
Missed this post - yes and yes (in a way).
Originally Posted by Enthusiastic Contrafibularities:
Originally Posted by Baz:
Originally Posted by Enthusiastic Contrafibularities:
Originally Posted by Baz:
*lays table and polishes cutlery ready for penguins at 8 o'clock*
Er Baz, I have CDWM on at the moment.
I know EC... but Pengy and I watch on +1, cos of other programmes
I'm the other way round!
Pity as it is from a town close to me today (Barnsley) and I have seen something tonight I thought I would never see at a dinner party
But it is Barnsley and they are a bit like that up there.
Mr Baz comes from somewhere very close to there, so I will watch with interest
Originally Posted by Baz:
Originally Posted by Enthusiastic Contrafibularities:
Originally Posted by Baz:
Originally Posted by Enthusiastic Contrafibularities:
Originally Posted by Baz:
*lays table and polishes cutlery ready for penguins at 8 o'clock*
Er Baz, I have CDWM on at the moment.
I know EC... but Pengy and I watch on +1, cos of other programmes
I'm the other way round!
Pity as it is from a town close to me today (Barnsley) and I have seen something tonight I thought I would never see at a dinner party
But it is Barnsley and they are a bit like that up there.
Mr Baz comes from somewhere very close to there, so I will watch with interest
Does Mr Baz watch?
This CDWM seems to have flow by.
Hi Baz - I am here but my internet connection is on a go slow 
I quite like ribs , but they are quite messy mates and mate in Barnsley are different do you know what I mean?
Originally Posted by Baz:
Yes, he does , although he's in the bath at the moment
Hope you taped it for him.
Originally Posted by Pengy:
mates and mate in Barnsley are different do you know what I mean?
First I've heard of that TBH.
this one isn't exactly high on the intelligence level is she!!!!
They're called Pennsylvania potatoes cos they match - both begin with Ps 
Originally Posted by Enthusiastic Contrafibularities:
Originally Posted by Pengy:
mates and mate in Barnsley are different do you know what I mean?
First I've heard of that TBH.
it's often the way EC
Originally Posted by Baz:
I am EC
Originally Posted by Baz:
They do talk funny Pengy, eh EC
I can vouch for that Baz.
Originally Posted by Pengy:
Originally Posted by Enthusiastic Contrafibularities:
Originally Posted by Pengy:
mates and mate in Barnsley are different do you know what I mean?
First I've heard of that TBH.
it's often the way EC
I work with three people from Barnsley and I still struggle to understand these !!!
Originally Posted by Enthusiastic Contrafibularities:
Originally Posted by Baz:
They do talk funny Pengy, eh EC
I can vouch for that Baz.
Mr Baz actually lived down south most of his life (although clings on to being born a Yorkshireman) , but I have to admit the first time I went to visit his relatives I had a bit of trouble with some of the phrases they use...
Originally Posted by Baz:
His rellies also like large portions
you've got to be joking - ostrich eggs and pig ear dippers 
that house would freak me out - I'd not be able to eat anything in there