There is nothing tastier than a well cooked pork chop
Old and tired said
08:30 AM Nov 5, 2017
living in England, you dont get a lot of beef or lamb easily. The beef is all pretty fatty, they prefer it that way, and quite pricey. Lamb chops are great, very tasty compared with ours, but also not common, and pricey. There is plenty of pork though, it mostly comes from huge factory farms in Denmark. We live in the country and manage to get free range and mostly organic, still reasonable price. The cuts they favour are belly strips, loins, and chops.
have never eaten pork, the brides people were beef farmers in NZ and you just grow into throwing a bit of steak on. For two small eaters we get a couple of bits of filet from Safeway for not much. But I have been working up a couple of recipes for pork bellies, roasted pork loin, and pork chops. Very noice! It can be a lean meat depending which cut you choose.
i reckon you could cook up a great bit of pork in a Dutch oven. It needs a long slow cook to be best, not really great for the bbq. Rub the pork with a bit of olive oil, salt it generously. Put the veg cut into small cubes onto the bottom of the pan, give them a light toss with olive oil if you want, not too much. Use whatever you want, potatoes onions and carrots is a good combo, and pork goes great with sweet potatoe. Season the meat if you want with a bit of fresh fennel, or some thyme, or rosemary.
Then stick the pork on top of the piled veg. The flavours travel both ways, if you get my drift.
Check the timings on the Internet, Jamie and Nigella both do great pork throw togetherS. Sort of tray bakes.
I am going to claim that a well cooked bit of pork is just as tasty, and just as healthy, as beef or lamb.
have a crack at that.
RossG
Santa said
08:58 AM Nov 5, 2017
I tend to agree with you Ross, my better half is a pretty fair hand at cooking pork, enjoy a roast with crackling, and she inherited a recipe from her mother for pork chops Hawaiian that always goes down well, particularly during the cooler months.
The one proviso, have you ever eaten pork with an offensive taste/odour? probably a male pig, once tasted never forgotten, this from Wikipedia.
"Boar taint is the offensive odor or taste that can be evident during the cooking or eating of pork or pork products derived from non-castrated male pigs once they reach puberty. Boar taint is found in around 20% of entire male finishing pigs. Skatole may also be detected in gilts, but this is linked with faecal contamination of the skin. Studies show that about 75% of consumers are sensitive to boar taint so it is necessary for pork producers to control it.[1] Women appear to be more sensitive than men and some ethnic groups also seem to be more sensitive than others"
the rocket said
09:28 AM Nov 5, 2017
May have been better to put this in cooking section.
Santa said
09:45 AM Nov 5, 2017
the rocket wrote:
May have been better to put this in cooking section.
Morning Rocket, your probably right.
macka17 said
11:07 AM Nov 5, 2017
""I am going to claim that a well cooked bit of pork is just as tasty, and just as healthy, as beef or lamb.""
Better than mate. Unless it Suffolk Lamb. It's Very rare I eat beef of any kind. apart from 90% Mince in my Chili-Con.
Pork chops very NIIICE.
Char cooked PORK RIBS.....
Next level UP again Methink's. I prefer them to Beef ribs.
The only meats worth eating in UK. Are Scottish Longhorn. (Mountain Beasts. Leaner. less fat.
Suffolk Lamb. Dover sole (Fish) and wild duck.
Whenever we went out for a meal.(Every Fri when home) It was either Roast Duck Complete. or sole.
-- Edited by macka17 on Sunday 5th of November 2017 11:08:46 AM
Just personally, I really cannot stand pork ... chook or fish for me. 'Cept on a BBQ then give me a well-burnt snag.
Cheers - John
Dickodownunder said
11:33 AM Nov 5, 2017
Are Weber Qs or Z and Bs available in England.
My wife does a mean pork roast with the perfect crackling in our Q
Personally I am a beef or pork man myself... my least preference of the three is lamb.
I wish you guys would stop talking about pork I love roast pork (especially the crackling) it's excellent when done on the Weber properly. In the part of the world that I am currently residing pork or products containing pork are not an option as pigs are considered to be unclean. I actually eat turkey bacon in the middle east which looks the same and I reckon tastes even better than bacon that is made from pigs. By the way they love nothing better than a nice piece of goat for dinner.
cheers BB
-- Edited by The Belmont Bear on Sunday 5th of November 2017 04:51:02 PM
macka17 said
01:06 AM Nov 6, 2017
Goat.
Old Nanny,
Is the best meat for Indian Curry's. Billy too chewy. Kids for shoulders and flanks.
They all leave over rated beef for dead.
Roo IS overrated.
After you've cleaned out a few tails and seen the worms in them all.
It'll put you off. For life.
Old and tired said
02:25 AM Nov 6, 2017
I had a great feed of goat and potato in Athens last month. Tend to agree it is pretty good. Nice and lean.
West Indians here in England highly value curry goat.
Santa said
08:14 AM Nov 6, 2017
I'll leave the goat to you guys, tried it a number of times, worst meat I've ever eaten.
Blues Man said
08:46 AM Nov 6, 2017
Each to their own i reckon but personally, i love goat meat.
macka17 said
10:14 AM Nov 6, 2017
It
s like comparing Whiting to Spanish Mackerel.
One. The tastiest fish in the sea.
The other (Whiting)
Like a slice of stale white bread.. Nothing.
Kid. or young Nanny goat meat is a delicacy.
WHEN COOKED RIGHT.
Old Indians prefer the craanky old Billy meat. stewed for a week for it'd "extra" flavour.
Like a good curry. It improves with age.
I spent a lot of yrs with a Northern India Mate and his family. Also a Fijian girl too.
Her Sweet Curries were to die for.
Only part of any chuck I can eat is the Parsons Nose and the wings. HOT out of oven.
The rest goes out to the ferals for me.
Wizardofoz said
01:49 PM Nov 6, 2017
macka17 wrote:
It s like comparing Whiting to Spanish Mackerel. One. The tastiest fish in the sea. The other (Whiting) Like a slice of stale white bread.. Nothing.
Kid. or young Nanny goat meat is a delicacy.
WHEN COOKED RIGHT. Old Indians prefer the craanky old Billy meat. stewed for a week for it'd "extra" flavour. Like a good curry. It improves with age. I spent a lot of yrs with a Northern India Mate and his family. Also a Fijian girl too. Her Sweet Curries were to die for.
Only part of any chuck I can eat is the Parsons Nose and the wings. HOT out of oven. The rest goes out to the ferals for me.
Macka, You should always qualify your statements with an In My Opinion as in my opinion, whiting is as good as it gets when it comes to fish, had some fillets for lunch at Maclean yesterday...yum, absolutely beautiful!
Old and tired said
05:12 AM Nov 7, 2017
If were onto fish I reckon you cant beat snapper in Australia. In England, as mentioned in this string, you cant go past Dover sole. It is not far from being a flounder, but firmer tastier flesh.
RossG
dazz49 said
10:57 AM Nov 7, 2017
Macka how do you know its suffolf lamb. With the skin off no one can tell. And it would only be half Suffolk as it is a terminal breed used over Merino and xb ewes. I would be willing to give you 5 to 1 that you could not pick the Suffolk x lamb out of 10 carcass's . Marketing is a wonderful thing. That is why Angus cattle have surpassed all other breeds
dazz49 said
10:59 AM Nov 7, 2017
My preferred red meat is lamb. Do like pork roast on occasions. Nice porterhouse steak every now and then.
Aus-Kiwi said
12:05 PM Nov 7, 2017
Most meats are stuffed or made good in the frying pan . Iâve had top meals from brisket type cuts . Mind you we had our OWN meat. Cattle etc .
Cupie said
06:06 PM Nov 7, 2017
Santa wrote:
I'll leave the goat to you guys, tried it a number of times, worst meat I've ever eaten.
Funny that ...
Recently I made a boo boo & picked up two Lamb shanks & by mistake two goat shanks.
What the hell, we just cooked (braised) them together & no one could tell the difference. They were excellent.
Might have been the great cook (SWMBO) or the ample red wine.
ps ... My fav is rare to med rump ... grilled on BBQ .. the pointy bit is best I reckon.
-- Edited by Cupie on Tuesday 7th of November 2017 06:09:36 PM
Santa said
06:11 PM Nov 7, 2017
Cupie wrote:
Santa wrote:
I'll leave the goat to you guys, tried it a number of times, worst meat I've ever eaten.
Funny that ...
Recently I made a boo boo & picked up two Lamb shanks & by mistake two goat shanks.
What the hell, we just cooked (braised) them together & no one could tell the difference. They were excellent.
Might have been the great cook (SWMBO) or the ample red wine.
ps ... My fav is rare to med rump ... grilled on BBQ .. the pointy bit is best I reckon.
-- Edited by Cupie on Tuesday 7th of November 2017 06:09:36 PM
living in England, you dont get a lot of beef or lamb easily. The beef is all pretty fatty, they prefer it that way, and quite pricey. Lamb chops are great, very tasty compared with ours, but also not common, and pricey. There is plenty of pork though, it mostly comes from huge factory farms in Denmark. We live in the country and manage to get free range and mostly organic, still reasonable price. The cuts they favour are belly strips, loins, and chops.
have never eaten pork, the brides people were beef farmers in NZ and you just grow into throwing a bit of steak on. For two small eaters we get a couple of bits of filet from Safeway for not much. But I have been working up a couple of recipes for pork bellies, roasted pork loin, and pork chops. Very noice! It can be a lean meat depending which cut you choose.
i reckon you could cook up a great bit of pork in a Dutch oven. It needs a long slow cook to be best, not really great for the bbq. Rub the pork with a bit of olive oil, salt it generously. Put the veg cut into small cubes onto the bottom of the pan, give them a light toss with olive oil if you want, not too much. Use whatever you want, potatoes onions and carrots is a good combo, and pork goes great with sweet potatoe. Season the meat if you want with a bit of fresh fennel, or some thyme, or rosemary.
Then stick the pork on top of the piled veg. The flavours travel both ways, if you get my drift.
Check the timings on the Internet, Jamie and Nigella both do great pork throw togetherS. Sort of tray bakes.
I am going to claim that a well cooked bit of pork is just as tasty, and just as healthy, as beef or lamb.
have a crack at that.
RossG
I tend to agree with you Ross, my better half is a pretty fair hand at cooking pork, enjoy a roast with crackling, and she inherited a recipe from her mother for pork chops Hawaiian that always goes down well, particularly during the cooler months.
The one proviso, have you ever eaten pork with an offensive taste/odour? probably a male pig, once tasted never forgotten, this from Wikipedia.
"Boar taint is the offensive odor or taste that can be evident during the cooking or eating of pork or pork products derived from non-castrated male pigs once they reach puberty. Boar taint is found in around 20% of entire male finishing pigs. Skatole may also be detected in gilts, but this is linked with faecal contamination of the skin. Studies show that about 75% of consumers are sensitive to boar taint so it is necessary for pork producers to control it.[1] Women appear to be more sensitive than men and some ethnic groups also seem to be more sensitive than others"
May have been better to put this in cooking section.
Morning Rocket, your probably right.
""I am going to claim that a well cooked bit of pork is just as tasty, and just as healthy, as beef or lamb.""
Better than mate. Unless it Suffolk Lamb. It's Very rare I eat beef of any kind.
apart from 90% Mince in my Chili-Con.
Pork chops very NIIICE.
Char cooked PORK RIBS.....
Next level UP again Methink's.
I prefer them to Beef ribs.
The only meats worth eating in UK.
Are Scottish Longhorn. (Mountain Beasts. Leaner. less fat.
Suffolk Lamb. Dover sole (Fish) and wild duck.
Whenever we went out for a meal.(Every Fri when home)
It was either Roast Duck Complete. or sole.
-- Edited by macka17 on Sunday 5th of November 2017 11:08:46 AM
Gday...
Chicken and other white meat overtakes red meat for the very first time.
poultry has overtaken red meat for the first time
Just personally, I really cannot stand pork
... chook or fish for me. 'Cept on a BBQ then give me a well-burnt snag. 
Cheers - John
My wife does a mean pork roast with the perfect crackling in our Q
Personally I am a beef or pork man myself... my least preference of the three is lamb.
Gday...
https://www.riversidegardencentre.co.uk/weber-bbq.html
http://www.bbqworld.co.uk/weber-barbecues.asp
Cheers - John
I wish you guys would stop talking about pork I love roast pork (especially the crackling) it's excellent when done on the Weber properly. In the part of the world that I am currently residing pork or products containing pork are not an option as pigs are considered to be unclean. I actually eat turkey bacon in the middle east which looks the same and I reckon tastes even better than bacon that is made from pigs. By the way they love nothing better than a nice piece of goat for dinner.
cheers BB
-- Edited by The Belmont Bear on Sunday 5th of November 2017 04:51:02 PM
Old Nanny,
Is the best meat for Indian Curry's. Billy too chewy. Kids for shoulders and flanks.
They all leave over rated beef for dead.
Roo IS overrated.
After you've cleaned out a few tails and seen the worms in them all.
It'll put you off. For life.
West Indians here in England highly value curry goat.
I'll leave the goat to you guys, tried it a number of times, worst meat I've ever eaten.
Each to their own i reckon but personally, i love goat meat.
s like comparing Whiting to Spanish Mackerel.
One. The tastiest fish in the sea.
The other (Whiting)
Like a slice of stale white bread.. Nothing.
Kid. or young Nanny goat meat is a delicacy.
WHEN COOKED RIGHT.
Old Indians prefer the craanky old Billy meat. stewed for a week for it'd "extra" flavour.
Like a good curry. It improves with age.
I spent a lot of yrs with a Northern India Mate and his family. Also a Fijian girl too.
Her Sweet Curries were to die for.
Only part of any chuck I can eat is the Parsons Nose and the wings. HOT out of oven.
The rest goes out to the ferals for me.
Macka, You should always qualify your statements with an In My Opinion as in my opinion, whiting is as good as it gets when it comes to fish, had some fillets for lunch at Maclean yesterday...yum, absolutely beautiful!
RossG
Funny that ...
Recently I made a boo boo & picked up two Lamb shanks & by mistake two goat shanks.
What the hell, we just cooked (braised) them together & no one could tell the difference. They were excellent.
Might have been the great cook (SWMBO) or the ample red wine.
ps ... My fav is rare to med rump ... grilled on BBQ .. the pointy bit is best I reckon.
-- Edited by Cupie on Tuesday 7th of November 2017 06:09:36 PM
Perhaps a combination of the two.