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By (user no longer on site)
over a year ago
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I pat dry the skin,score and salt it then roast the meat as normal. After taking the joint out I remove the cracking and while the meat is resting I put it back in the oven on a high heat. |
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By (user no longer on site)
over a year ago
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"I pat dry the skin,score and salt in my mouth then roast the meat as normal. After taking the joint out I remove of my fanny i lick the cracking and while the meat is resting I put it back in the my hot soaking oven on a high heated cumhole. "
frankly I'm disgusted |
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By (user no longer on site)
over a year ago
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I get the crackling looking nice on the joint as OP suggested then I remove the whole crackling in one piece from the joint appox 30 mins before taking the joint out of the oven to rest. Bung the joint back in while I flip the crackling over and remove any excess loose fat.
I then put the crackling back in the oven on a tin plate and let the fat drip off.
When the joint is removed to rest I remove the crackling and let it cool before breaking it up into manageable pieces, some of which as cooks prerogative dictates I crunch away at while preparing the rest of the roast dinner.
Always turns out delicious
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By (user no longer on site)
over a year ago
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"I pat dry the skin,score and salt it then roast the meat as normal. After taking the joint out I remove the cracking and while the meat is resting I put it back in the oven on a high heat. "
This is how I do it too.  |
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By (user no longer on site) OP
over a year ago
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"I get the crackling looking nice on the joint as OP suggested then I remove the whole crackling in one piece from the joint appox 30 mins before taking the joint out of the oven to rest. Bung the joint back in while I flip the crackling over and remove any excess loose fat.
I then put the crackling back in the oven on a tin plate and let the fat drip off.
When the joint is removed to rest I remove the crackling and let it cool before breaking it up into manageable pieces, some of which as cooks prerogative dictates I crunch away at while preparing the rest of the roast dinner.
Always turns out delicious
"
The Cook should always get first dibs at nibbling  |
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By (user no longer on site)
over a year ago
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"I get the crackling looking nice on the joint as OP suggested then I remove the whole crackling in one piece from the joint appox 30 mins before taking the joint out of the oven to rest. Bung the joint back in while I flip the crackling over and remove any excess loose fat.
I then put the crackling back in the oven on a tin plate and let the fat drip off.
When the joint is removed to rest I remove the crackling and let it cool before breaking it up into manageable pieces, some of which as cooks prerogative dictates I crunch away at while preparing the rest of the roast dinner.
Always turns out delicious
The Cook should always get first dibs at nibbling "
This Cook Certainly Does!
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"I pat dry the skin,score and salt in my mouth then roast the meat as normal. After taking the joint out I remove of my fanny i lick the cracking and while the meat is resting I put it back in the my hot soaking oven on a high heated cumhole.
frankly I'm disgusted"
 |
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By *azNdavCouple
over a year ago
barnsley |
"I pat dry the skin,score and salt it then roast the meat as normal. After taking the joint out I remove the cracking and while the meat is resting I put it back in the oven on a high heat.
This is how I do it too. "
Almost the same but rub salt in to score marks and leave to stand and soak in. Then sprinkle more salt over evenly before starting to cook.
Mmm shame it's beef today |
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By (user no longer on site)
over a year ago
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"I pat dry the skin,score and salt in my mouth then roast the meat as normal. After taking the joint out I remove of my fanny i lick the cracking and while the meat is resting I put it back in the my hot soaking oven on a high heated cumhole.
frankly I'm disgusted
"
sounded funnier when I typed it heheheheh xxx |
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By (user no longer on site)
over a year ago
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Obviously anyone doing this does so at their own risk, but..
Starting it off with some extremely hot oil poured over the rind while the meat is still raw has given me some decent results.
That and not just cooking it at gas x from start to finish. Start it with a blast at full tilt for half an hour or so, then cook the rest of the time at a much lower temp. There's a much better explanation (and a table) in the Hugh Fearnley Wosserface book on meat. |
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By (user no longer on site)
over a year ago
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"I stand corrected my crackling was lovely 
I'd say it was lovely too..but really I just meant I really liked your tits"
Why thank you! Feel free to nibble both |
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By (user no longer on site)
over a year ago
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"roast dinners arent worth doing when cooking for one 
Exactly
*goes to shop to buy a packet of pork scratchings "
I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..  |
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By (user no longer on site)
over a year ago
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"I stand corrected my crackling was lovely
I'd say it was lovely too..but really I just meant I really liked your tits
Why thank you! Feel free to nibble both "
dont tease me..am veryyyyyy fragile lol xxxx spurt! xxx |
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By (user no longer on site)
over a year ago
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"roast dinners arent worth doing when cooking for one
Exactly
*goes to shop to buy a packet of pork scratchings
I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too.. "
I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days.  |
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"I pat dry the skin,score and salt it then roast the meat as normal. After taking the joint out I remove the cracking and while the meat is resting I put it back in the oven on a high heat. "
This......works great every time |
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By (user no longer on site)
over a year ago
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"roast dinners arent worth doing when cooking for one
Exactly
*goes to shop to buy a packet of pork scratchings
I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..
I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days. "
One can never have enough pork Mr Hock |
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By (user no longer on site)
over a year ago
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"roast dinners arent worth doing when cooking for one
Exactly
*goes to shop to buy a packet of pork scratchings
I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..
I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days.
One can never have enough pork Mr Hock "
If the spam folder in my email account is anything to go by, you might be right. |
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By (user no longer on site)
over a year ago
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"roast dinners arent worth doing when cooking for one
Exactly
*goes to shop to buy a packet of pork scratchings
I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..
I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days.
One can never have enough pork Mr Hock
If the spam folder in my email account is anything to go by, you might be right. "
does spam count as pork?  |
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By (user no longer on site)
over a year ago
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"roast dinners arent worth doing when cooking for one
Exactly
*goes to shop to buy a packet of pork scratchings
I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..
I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days.
One can never have enough pork Mr Hock
If the spam folder in my email account is anything to go by, you might be right. does spam count as pork? "
Now I genuinely can't work out if you've missed the point there... |
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By (user no longer on site)
over a year ago
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"roast dinners arent worth doing when cooking for one
Exactly
*goes to shop to buy a packet of pork scratchings
I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..
I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days.
One can never have enough pork Mr Hock
If the spam folder in my email account is anything to go by, you might be right. does spam count as pork?
Now I genuinely can't work out if you've missed the point there... "
I did. Totally!  |
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By (user no longer on site)
over a year ago
|
"roast dinners arent worth doing when cooking for one
Exactly
*goes to shop to buy a packet of pork scratchings
I don't usually bother, but made one for me and bubs today, and enough left over for a plate for my elderly Neighbour, and meat for the next few days too..
I'm sure there are several men here who are gutted to hear that you have plenty of pork for the next few days.
One can never have enough pork Mr Hock
If the spam folder in my email account is anything to go by, you might be right. does spam count as pork?
Now I genuinely can't work out if you've missed the point there...
I did. Totally! "
My spam folder is full of people offering me stuff to make my cock bigger. So yes, given how popular those emails seem to be, it appears you really can never have enough pork... X |
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