What's Cooking

[poliphilo]

The last time we cooked steak and kidney we did it in the oven for too long and with the heat turned up too high. The stupid thing is I could smell it burning but refused to believe my nose. This can't be happening, therefore it isn't. 

This time we cooked it in the slow cooker- which uses about as much power as a light bulb and would take days to burn anything. 

Steak and kidney- with the emphasis on the kidney- was one of the things I most missed when I was a vegetarian. Top of the list was bacon, but steak and kidney came in at number two. Number three was pork crackling.

I've taken to eating bacon for lunch. Either I fry it  with eggs and tomatoes or I cut it up small, fry it to a crisp and scatter it over pasta. 

Comments

[sassy-red-head.livejournal.com]

What is pork crackling?

[fickleasever.livejournal.com]

It's the skin and fat cooked so that it gets crunchy.

http://en.wikipedia.org/wiki/Pork_scratchings#United_Kingdom

[sassy-red-head.livejournal.com]

bleh!

[poliphilo.livejournal.com]

It's the pork rind. You rub in plently of salt and it goes all crackly in the oven.

[sculptruth.livejournal.com]

Pork cracklin' is love. Pure love.


MMMmmmmmmmmm. Great on top of salads.