slemslempike | Nude men

Entry tags:

food,
museums

Nude men

Oh man, I really want to see the art exhibition about nude men, but I cannot find a reasonable way to get to Vienna before it closes that is a) less than £500, and b) less than 2 days travel. Oh, my life is so hard (snigger). Well, I could fly to Munich for about £220, and then get trains, but the timings mean that I'd have to spend two nights in Vienna, but really only have one day to do anything, which seems excessive in terms of time and money spent. I shall have to get my arty fix of penes another way.

I made a pork and apple casserole last night. I haven't had any as it was for freezing for lunches, but I tried one of the bits of pork, and it was drear and tasteless. Is there a way of cooking pork that makes it actually taste nice? Is it about the bits of meat you use? I would like to go on something like a wine tasting course, but for meat.

Flat | Top-Level Comments Only

Casseroled pork doesn't have much taste, which is why I rarely do it. It needs a lot of onion as well as the apples; if you don't want to actually eat the bits of onion, put the onion in whole.

There were 2 onions in there.

Yeah, that was what I was thinking - I LOVE pork but it doesn't seem to work well in casserole or stew form; it seems to need a lot of flavouring to soak up.

My grandmother used to cook a pork dish in which the pork was cut up small, seared in a frying pan with onions and ginger and things and then left to bubble for half an hour or so in a can of red wine (you know those ones you can get in Tesco that probably aren't great to drink even if you like red wine, which I don't, but are fine for cooking with). I recall that was flavoursome and pleasing, and I was never a big fan of pork.

That does sound very nice indeed! I shall try it next time I come in to some pork.

You've probably tried this already but cheap flight to Bratislava?

No such thing from Edinburgh or nearby! Bratislava was my first thought, as I've not been and could happily spend a few days there and cut across to Vienna for half a day to see the exhibition. Alas, not to be.

Damn you, Ryanair.

Could you cunningly suggest in your professional role of arbiter of Scottish cultural stuff that Scotland and its culture really, really needs an exhibition of nude men? (And that it must happen when you are not elsewhere.)

Add cider to the casserole? Also sage is good with pork and is a strong flavour. But none of these are any use if you loathe them. Wonder if ginger beer would work, instead of cider?

Alas, I cannot find a single way to link naked men to setting up the organisation (although we normally call it a body, which might help!).

Cider would have been good - and I am now intruiged by the idea of ginger beer!

I haven't ever tried ginger beer, but pork and ginger go well together, so I wonder if the right sort of pork would work well with ginger beer

Oooooooh, there is a recipe here. I'd leave out the celery (blech) and probably use veg or chicken stock, not beef. I'm not sure about the tomatoes either.

Here's another version, but that's one done in a slow cooker. I expect it could be adapted for an oven if you don't have one. This one is much simpler, but I'd still change the beef stock for chicken or veg stock.

I don't really do pork, well apart from a chinese belly pork thing delia did for Waitrose and Nasi Goreng. My mum used to do a pork and mustard thing which was great it involved large quantities of grain mustard, garlic, rosemary and cream. If any of these things sound appealing let me know. Only the latter fits the casserole type bill, though the belly pork one is a slow cook and serve with rice so might work. I can provide recipes if any appeal.

Unfortunately I am not big on mustard, which would take care of the flavouring. Thanks for the offer of recipes, though!

Ah, I think rosemary and garlic and cream are good flavours anyway but ymmv.

I make a pork and chorizo casserole which tastes pretty good - though I think the pork takes on a lot of flavour from the other things in it.

Chorizo! I love chorizo. There was a chorizo and butternut squash sort of thing I used to have a while ago, I should make it again.

Basically it's pork (last couple of times I used loin steaks with fat trimmed off), chorizo chopped up, onion, garlic, chilli, paprika, butterbeans, some stock, tomatoes and can use a bit of wine in the sauce. It's particularly easy as cooking consists of chopping ingredients that need it, adding to pan and cooking. Can go in oven or be simmered on hob. Is very good with garlic bread.

They have loans of naked men from all over Europe! Clearly, some of these loans should be diverted via Scotland on their way home. Maybe some of them are *from* Scotland? I think we should be told.

I know nothing cooking pork, I'm sorry. Personally, I prefer cheese. However, I realise that that wasn't the question you asked, so I'm going to shut up, now.

We should indeed! Scottish naked men for Scottish museums.

We did a lovely roast pork this Sunday which had plenty of flavour (but again not exactly what you are asking about). If you buy gammon then you can easily boil it and it tastes delicious either hot or as a cold sandwich meat - you put the meat in a saucepan, cover with cold water, add about 10 cloves and about 20 peppercorns, and boil for a couple of hours.

For stews for freezing, try venison or stewing beef, I suggest. Or try adding a bit of cayenne or paprika, that would pep things up. Or just use sausage instead - a sausage casserole is a thing of beauty and freezes very well. (Recipes on application if you want any.)

A recipe for sausage casserole would be very welcome!

This is what I do for sausage casserole, you may be able to find a more echt recipe somewhere else on the internet as this is my own made-y uppy version.

6 pork sausages
veg such as courgette, leek, carrot, onion, garlic
tin of tomatoes

Oven on at Gas mark 6
Put the sausages into [my] large pyrex dish [this is the largest round one I have], with the lid on (dome side down) while you chop the veg. This will cook them by themselves for a bit
Preferably fry the veg by themselves once chopped, then add into the pyrex and cover with tinned tomatoes and a bit of water.
Cook in the oven until bubbly. Probably 40 mins?

Serve with rice. [mashed potatoes would also be fine]

Flat | Top-Level Comments Only