cheers folks.

BG.
i dont eat pepper or onion or celery.
we did toy with the idea of pearl barley so that will go in too.
thanks.

hi folks; just a word of advice, rosemary completey trashes the flaour of pork, totally ruined the meal yesterday.

Only time I'd use it with pork is with the roast spuds, thyme has a similar effect on pork IMO.

Rosemary works very well with fish, I can't understand why it won't work with pork, unless too much is used

hardly any used, just a really small sprig, I think it was maybe a contributing factor was the pork, it wasn't that nice.

I've come to the conclusion that pork loin is great if you actually don't want the pork to taste of pork.

Try a [url=http://www.jamieoliver.com/recipes/pork-recipes/bone-in-shoulder-roastbone-in pork shoulder, cooked slow for about six hours[/url

looks wonderful, next time I do pork I'll be cooking that, thanks cod'ead.

I saw the episode where he made it. It just fell off the bone.

You do need a decent amount of fat on Pork to get any flavour, pork loin just roasted is a bit dry for me.

Lovely cold the next day in a sandwich with a rake of mustard.

cold pork and cold lamb are, in my opinion, awful.

Agree. You can't beat belly. It's got it all! Damn I'm hungry now..

Couldn't agree less.
Each to his own I guess.

indeed, I think my dislike comes from getting cole meat and chips on a Monday after Sunday dinner when I was a kid, or even worse, cold meat and warm everything else (veg and gravy)

That is the perfect description of a Monday night cooked-by-Dad tea. Whatever meat is left over from the weekend (straight out of the fridge) with red-hot enormo-chips and lumpy gravy. One of those childhood horrors you think you've forgotten, and all it takes is the Blue Peter theme tune to bring it all flooding back.

Love cold ham though.

Try shredding the meat, nuking it in the microwave and stuffing it into pitta, add some salad, chilli sauce and tsatsiki. Best gyros you'll ever eat

Mondays for us was slices and the odd-shaped "corner bits" from the Sunday joint with a mound of steaming bubble-and-squeak.
The bubble-and-squeak was the spuds and veg (regardless of what type of veg, it could be cauliflower, cabbage, carrots, peas, you name it ... it all went in with the mashed spud) from Sunday too.
Sometimes a cold roastie or two on the side of the plate as well.
I don't remember having gravy on the Monday meal ... my dad always made gravy from the joint's juices on the Sunday and wouldn't ever use bought Gravy mix etc. so I can't think how he'd have made some on the Monday.
Sometimes there'd be a little bit of leftover apple sauce or mint sauce.

The only bit that wasn't leftover from Sunday was the optional dollop of HP.

I could eat it right now TBH.

That was our Monday night tea every week, for ever, when I was a kid but at least our mother had the decency to serve it up with fresh mashed potatoes - when I first started to "court" my dear wife (she may read this) in the north east I was served up at her mothers house on a Monday the fried remains of whatever had been left from Sunday lunch, including anything that had been left on the plates on Sunday - you basically got everyone's leftovers fried up as a great big ball of e which was fried brown around the edges and served with tomato sauce as a "delicacy".

I didn't go around to their house very often on a Monday night after that.

Yup.

Cold pork, beans, egg, and home-made chips, deep fried in lard of a Monday teatime.

You couldn't whack it.



Also, Monday tea was a far more relaxed atmosphere than Sunday lunch.
One wasn't forcibly ordered to eat sprouts and white cabbage!


Cold pork in a sarnie with mustard and black pepper, although salad cream or tomato sauce are both equally acceptable.

Now it's my turn to feel queasy.

You know it makes sense.

But if it was corned beef with piccallilli (sp?) between two slices of decent bread ... I'd be with you all the way on that one.

Some people give me strange looks when I tel them that I like tinned corned beef, none of that American/Jewish bollox please. I'm also partial to potted meat (or beef paste if you prefer) and salmon paste & cucumber sandwiches

Monday was washing day and I seem to remember often having egg and chips in the evening. Or pork pie and baked beans.

If you want food nostalgia, read Nigel Slater's [iEating for England[/i.

Very large tins of it in our household.

Swagged straight off Hull docks I believe.
That and plenty of Capo Di Monte figurines.

It was posh in our council house.