- Why has 'pulled Pork' appeared everywhere?
Hora go to Gringo’s in town,opposite tesco’s, in the arche’s and order a pulled pork burger or a big boy platter, its hearty mexican grub and beer nothing posh about it,and enjoy they’ve been doing it long before it was fashionable.
Has he moved to Huddersfield now? My kids keep raving about the fusion food hall opposite the university. Apparently they do a pulled pork and chips platter with gravy and cheesy chips, and you get a discount if you’ve got a beard. Personally that sounds a good reason to stay away………..Posted 5 years ago
Can we have your curry recipe dannyh. Sound good.
I’ll get the book out tonight at home. The end product tastes very similar to what I have eaten in a restaurant presented as a ‘Jaipuri’. I tend to add some fresh chillies at the stir frying stage and up the dry spice quantities by an extra quarter or third for a bit more flavour. It also ends up more like ‘home-cooked’ Indian food in that it still has a yogurty texture and taste, but is not over-thickened like restaurant yoghurt-based curries can be.
Watch this space!Posted 5 years agodonksMember
Its because Britain has undergone a food revolution in the last few years. We have all started to cook now thanks to the explosion of cookery programs on the telly and every chef bringing out a book or 5.
We are no longer a nation of food bores eating spam fritters or a cremated sunday roast. Pulled pork is just another example of making quite a bland meat very interesting…i mean who here has plain pork chops these days served if your lucky with a bit of apple sauce? Almost everything I eat now is spiced up in some way.
As much as I hate to endorse the likes of Mr Oliver ect I have recently found my self cooking meals from his books and im really liking them…I mean all of the recipes we’ve done recently have been fantastic, cheap and very easy so I guess pulled pork and pork belly etc are going down a lot better than the old slab of grey meat with a big lump of rubbery fat on the side as we were all used to…..just my opinion though.Posted 5 years agomolgripsSubscriber
A restaurant in a shopping centre with STREET FOOD written across the front
Street food is certain dishes that are generally sold from street stalls in various parts of the world. So the term refers to those particular dishes not the fact it’s on a street.
As much as I hate to endorse the likes of Mr Oliver
I’ll endorse him. He’s a chef, and his food’s brilliant and simple. Can’t ask for much more than that 🙂Posted 5 years agocrashtestmonkeyMember
is it just me or has he put on a serious amount of weight and look really rough? Accidently caught a bit of some programme he does with a mate on a pier and god he looks rough, bloated and pasty. Only other times Ive seen that is with crack/heroin users who turn to alcohol (and no I’m not suggesting either is the case for the fat tongued one, but he is not currently a good advert for his food).
Along the lines of Hora’s “franz ferdinand” comment have you noticed every bloke in a TV ad has to have a beard and beanie? Every time I see that Bose advert with the ****t with both tapping the wheel, gosh he’s such an indie free spirit, I wish I was driving a HGV in the opposite direction.Posted 5 years agojamieaMember
The next home-cooking fad will be anything cooked sous vide. Pork belly cooked in a water bath, and the resultant jus, takes it to another level completely. The duck breasts I did for valentines where very good too, the pheasant on Saturday was not as good (cooked a degree or two too high), but still much better than drying it out in a pan.
Cheers,Posted 5 years ago
Lots of roadside BBQ joints in Texas. Meat is cooked in BBQ for 12 hours or more. We went to one recommended by some locals. Served on paper plates, pulled pork, two slices of white bread, cup of beans, cup of coleslaw, cup of BBQ sauce, washed down with bottle of Corr’s Light. One of the best meals we had in Texas, delicious.Posted 5 years agoourmaninthenorthSubscriber
Its because Britain has undergone a food revolution in the last few years.
We’ve had an interesting evolution, I think, rather than a revolution, if we think about the long term multicultural influence our empire had on our cooking. We shouldn’t deny the influence of Mrs Beeton, through Fanny Craddock on the TV, paying particular attention to Elizabeth David, and on to Delia.
We are no longer a nation of food bores
Up to a point, I agree. (I mean, which other nation chooses “plain” – “What flavour ice cream?” “Plain, please” FFS…!). But I still think the prevailing trend is for bland food – on any trip to Tesco, I have a look in people’s trolleys to see the balance between fresh and packets. Packets always win….
As much as I hate to endorse the likes of Mr Oliver
As much as it’s fashionable to knock him (that charming british way we have with success – he’s the world’s richest chef), people in their 30s and 40s are, as much as they hate to admit it, heavily influenced by him. Our fashion for cooking interesting, but accessible food, and the ongoing trends around casual dining. He did that. It’s nothing new elsewhere, but it was for us. Fair play to him.Posted 5 years ago
Right. For mikemolini, the curry recipe.
1lb braising / stewing steak.
1 teaspoon salt.
Half pint natural yoghurt.
Put meat between two pieces of grease proof paper and whack until thin with a rolling pin. Rub the salt into the beef. Cut into inch squares. Put in a bowl and pour over the yoghurt. Cover with cling film and leave at least overnight in the fridge. To marinade.
Heat three tablespoons of oil in a pan. Stir fry one large sliced onion three sliced garlic cloves and a couple of de seeded and chopped green chillis. Do the stir frying gently until soft.
Mix the following dry spices together.
2 teaspoons ground ginger
2 and a half teaspoons ground coriander
2 teaspoons chilli powder
1 and a half teaspoons ground cumin
2 and a half teaspoons turmeric
1 and a half teaspoons of garam masala
I have sometimes replaced the garam masala with vindaloo powder if feeling the need for more kick.
Add this mix to the pan with the onion, garlic and chilli and fry for three minutes, making sure to stir constantly.
Add the beef and yoghurt to the pan and stir well. Cover with a tight fitting old and simmer for one and a half hours or until meat is tender.
P.S. Don’t worry about it seeming dry and sticky when you’ve just put the yoghurt and beef in the pan. The yoghurt will separate a bit and the beef fat will come out of the meat. It all adds to the richness.
Serve with rice and chappattis.
You are most welcome!Posted 5 years agooliverd1981Member
Where it has come from – America
Didwe used to have it – pretty much – not far away from the texture of a fairground hog roast.
Why is it trendy – Why is anything trendy? Gullible people let smart people think it’s the best way to eat pork.
I’s it as good as a hog roast sandwich with stuffing and gravy? Probably not.
But it’s nice to have a choice.Posted 5 years ago
Saturdays dinner sorted.
The pleasure is all mine! 🙂
Note that the dry spice quantities I gave you were already my ‘revved up’ amounts – so I wouldn’t exceed them first time out – I once ruined this dish by over-spicing it!!!
That’s all for cookery corner this week, folks…………..Posted 5 years agohoraMember
Speaking of which..
On one Man V Food episode there is one restaurant that I really want to visit: Katz’s DeliPosted 5 years ago
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