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Panic, Chaos, Destruction. My work here is done.
Drink. Get drunk. Fall over - P O'H
OK, I will win to day or my name isn't Ethel Crudacre! - DD Ethel Crudacre
I cannot live by bread alone. Bacon and ketchup are needed as well. - Trollslayer
Have a bit more patience with newbies. Of course some of them act dumb - they're often *students*, for heaven's sake - Terry Pratchett
Reality is an illusion caused by a lack of alcohol
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Does the person running have to be cunning?
Or can the boss take the loss
From the dog on the backlog
Taking rice from the mice?
Can we have rum in our SCRUM
Or must the owner take a loaner?
I must give a hand up to help at the standup
And remember not to turn down our burn down.
Panic, Chaos, Destruction. My work here is done.
Drink. Get drunk. Fall over - P O'H
OK, I will win to day or my name isn't Ethel Crudacre! - DD Ethel Crudacre
I cannot live by bread alone. Bacon and ketchup are needed as well. - Trollslayer
Have a bit more patience with newbies. Of course some of them act dumb - they're often *students*, for heaven's sake - Terry Pratchett
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Ingredient
600 g pork shoulder or leg
4-5 slices bacon [thick slices about 1cm, you'll need the butcher to do it]
fat for frying
Salt & pepper
6-7 large garlic cloves.
Description
Slice the meat up and tenderise. Mix in the salt, pepper and all but one crushed garlic clove. Set aside for at half an hour; longer if you can.
Cut slices halfway into the inside of the bacon; this is how it looks[^].
Fry the bacon in fat for a few minutes until cooked through but not too crispy.
Sear the meat in the pan and then put the meat and the garlic mixture into a shallow roasting tin with any juices and cover lightly with foil. Cook in a preheated oven at 190-200oC for about 45 minutes; turning once.
Mix the garlic mixture from the pan with one freshly crushed clove.
Serve the pork with chunky fries and the garlic mixture spread over the top with the bacon on top of that.
Enjoy!
Panic, Chaos, Destruction. My work here is done.
Drink. Get drunk. Fall over - P O'H
OK, I will win to day or my name isn't Ethel Crudacre! - DD Ethel Crudacre
I cannot live by bread alone. Bacon and ketchup are needed as well. - Trollslayer
Have a bit more patience with newbies. Of course some of them act dumb - they're often *students*, for heaven's sake - Terry Pratchett
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A family favourite, posted here[^] for your delectation.
Panic, Chaos, Destruction. My work here is done.
Drink. Get drunk. Fall over - P O'H
OK, I will win to day or my name isn't Ethel Crudacre! - DD Ethel Crudacre
I cannot live by bread alone. Bacon and ketchup are needed as well. - Trollslayer
Have a bit more patience with newbies. Of course some of them act dumb - they're often *students*, for heaven's sake - Terry Pratchett
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A warming and very easy soup.
You'll need some good smoked fatty bacon - not sliced but a big uncut chunk, about 500g - some onions, garlic, carrot, cauliflower, broccoli, pasta and stock.
Heat a large soup pan and cut up the the bacon into chunks about 1cm cube. When the pans hot throw in the bacon and keep stirring it around. The aim is to get the fat melted.
Meanwhile roughly, or finely if you're posh, chop a couple or three onions. Once the bacon's looking good, chuck in the onion and keep things moving.
Now peel a head of garlic - yup the entire head not a single clove - and add the whole cloves to the pan. Season with salt and lots of pepper.
After a while add some light vegetable stock, a little at a time. Once you've covered the bacon, continue to at least double the volume and bring it to a nice simmer.
Chunky chop up the rest of the vegetables and add them to the soup. Stir, cover and leave to simmer for at least half an hour. Longer if you already have an open bottle of wine.
Towards the end of the cooking, add a couple of tablespoons of paprika [thought I'd forgotten this] and some small pasta bits; I use crushed up spaghetti. Once the pasta's done you're good to go.
Serve with crusty bread and lashings of red wine.
Panic, Chaos, Destruction. My work here is done.
Drink. Get drunk. Fall over - P O'H
OK, I will win to day or my name isn't Ethel Crudacre! - DD Ethel Crudacre
I cannot live by bread alone. Bacon and ketchup are needed as well. - Trollslayer
Have a bit more patience with newbies. Of course some of them act dumb - they're often *students*, for heaven's sake - Terry Pratchett
modified on Monday, July 18, 2011 5:11 AM
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Came across your profile and saw this. Seems like you have a passion for cooking. 
Signature construction in progress. Sorry for the inconvenience.
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First up it's pronounced 'goo-yash-lev-esh' and it's a soup. So, impress your friends [if you have any] and eat well!
You'll need lard, onion, paprika powder, beef, seasoning, water, fresh paprika [pepers], carrots, tomaotoes, potatoes and cream. Base it on about 200g meat per person. Mrs Wife reckons anything less then 1kg and you're waisting your time; it does freeze.
Take one large onion for every 500g of meat and chop it finely. In a FRIKIN large soup pan melt some lard over a mediaum/low heat and soften the onion. You're looking for it to become translucent rather than brown.
Dice the meat and add it to the pan. Keep on stirring things away, hopefully there won't be too much fat and the meat browns nice and quickly.
Once the meat is browned add some dry paprika. By some I'm talking 3-5 tablespoons. Stir this in and cook it up. The paprika should take up all the fat.
After a few minutes start adding water or very light vegetable stock. A little at a time stiring all the way and taking it to the a simmer until there's enough to cover all the meat plus 1cm.
Now you can roughly chop the fresh paprika and chuck it in. Stir and add more water to keep covered.
If required [I don't, but Mrs Wife does] add some carrots for that authentic british taste. 
Do add some tomatoes, as many or as few as you like, again adding more water.
Once this starts to simmer slowly add more water; probably about double what you had. You are looking at a minimum of 2 litres per kilo of meat. Season to taste.
After at least an hour, more if you can, add some roughly chopped potatoes. Traditionally they're cut in wedges something like a big fat chip.
Keep it simmering and wait at least an hour. Check the meat and taties and you're good to go.
Serve with sour cream and thick crusty bread.
Panic, Chaos, Destruction.
My work here is done.
or "Drink. Get drunk. Fall over." - P O'H
OK, I will win to day or my name isn't Ethel Crudacre! - DD Ethel Crudacre
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Your gholash is nearly as nice as my Cuban Bananas.
By the way, you and your wife, what are your names, I would like to issue an 'official invite' to a special event very soon.
(My accedence to power!)
David.position>Plebian.norm
------------------------------------
I will never again mention that I was the poster of the One Millionth Lounge Post, nor that it was complete drivel. Dalek Dave
CCC Link[ ^]
Trolls[ ^]
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Dave, I've replied via e-mail.
Panic, Chaos, Destruction.
My work here is done.
or "Drink. Get drunk. Fall over." - P O'H
OK, I will win to day or my name isn't Ethel Crudacre! - DD Ethel Crudacre
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Food of Teh Gods[^]
Panic, Chaos, Destruction.
My work here is done.
or "Drink. Get drunk. Fall over." - P O'H
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It's pronounced 'gom-bots'
You need to get Turo; or /wait a minute while I check the fridge/ Twarog from the Polish Deli. You cannot use british Cottage Cheese, it tastes awful. 250g will make enough to have 12-15 dumplings as a pudding, we normally do 500g for the 5 of us and it will be all we eat tonight.
So:
250g Turo/Twarog
200g-300g bread crumbs
100g-200g sugar
1 large egg; go on two, if you like
Oil for frying
Sour cream to serve.
Place a LARGE pan of water on to boil, it needs to be big enough that all the dumplings can be covered and float to the surface.
In a bowl, mix by hand the turo and eggs with equal amounts of bread crumbs and sugar to make a dough that is just moist but will still hold together. [Probably around 200g of each but it depends on ho wlarge the eggs are and how moist the turo is]
Form the mixture into balls about the size of squash ball and add them all to the BOILING water.
Meanwhile fry some more breadcrumbs in oil until they are golden brown. Keep them moving all the time or else they will burn. When they are ready add some suger; you can't make this too sweet.
Once the gombocs are all floating in the pan, remove them with a slotted spoon; or two large forks if you must. Coat in thee fried bread crumbs.
Serve with the remaining bread crumbs, more sugar and the cream.
Food of Teh Gods = Sorted.
Panic, Chaos, Destruction.
My work here is done.
or "Drink. Get drunk. Fall over." - P O'H
modified on Wednesday, October 6, 2010 5:28 AM
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Twarog translates into quark (which is a kind of curd) in both German and Swedish which is readily available here. Am I supposed to use the non-fat or proper version?
"When did ignorance become a point of view" - Dilbert
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FAT FAT FAT! Always go FULL ON FAT AS YOU CAN FAT CHEESE!
 Low fat is a travesty, low fat cheese doubly so.
Panic, Chaos, Destruction.
My work here is done.
or "Drink. Get drunk. Fall over." - P O'H
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Never thought anything else, but you know wives, they don't trust you, so I had to ask.
"When did ignorance become a point of view" - Dilbert
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