tag:blogger.com,1999:blog-38739054.post4551134808907827805..comments2023-08-22T17:10:29.661+01:00Comments on THE GOOD STUFF: Roasted Belly of Pork with Cain's GravyLeighhttp://www.blogger.com/profile/05512660051158275112noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-38739054.post-37926949880440597012008-03-03T18:18:00.000+00:002008-03-03T18:18:00.000+00:00hi mate - yes, please let me know how that works o...hi mate - yes, please let me know how that works out. As for North, last time i was in there (bout a fortnight ago) they were only stocking 'The Physics' amber beer - however, i am going in on Thursday so i will keep you informed. Its a range worth trying - as i know you appreciate!Leighhttps://www.blogger.com/profile/05512660051158275112noreply@blogger.comtag:blogger.com,1999:blog-38739054.post-5853284064297098452008-03-03T13:53:00.000+00:002008-03-03T13:53:00.000+00:00Sounds like another winner. Michaela (MOH) is alwa...Sounds like another winner. Michaela (MOH) is always looking for new ways to do belly pork (it's an Italian obsession apparently!) and coincidently Cains Raisin is one of her all time favourites - so this one can't miss! Will let you know. <BR/>Off topic - can you confirm whether the range of bottled beers from Brew Dog are still available at the North Bar? We're planning a visit in a few weeks and some folks here are ever so slightly nuts about the stuff! Cheers Leigh.Ale Lousehttps://www.blogger.com/profile/11450424254610095173noreply@blogger.comtag:blogger.com,1999:blog-38739054.post-7815916154040835932008-02-29T07:32:00.000+00:002008-02-29T07:32:00.000+00:00John - that sounds great - im certainly getting in...John - that sounds great - im certainly getting into slowcooking these days - it just goes together with beer so well. We have a top-heating oven which doesnt lend itself well to slow roasting, but we are getting the hang of it. As for the brewing project - no movement yet. There's a couple of loose panels on the shed i need to replace, and then i'll start looking into brewing kit. Gonna start small though - that's the advice i've got thus far from most people, including yourself. needless to say, it'll be documented on here! <BR/>Heather - the pleasure is all mine - i love your site!Leighhttps://www.blogger.com/profile/05512660051158275112noreply@blogger.comtag:blogger.com,1999:blog-38739054.post-21263095945788622292008-02-27T22:52:00.000+00:002008-02-27T22:52:00.000+00:00Sounds like a tasty recipe there Leigh, belly pork...Sounds like a tasty recipe there Leigh, belly pork is a much underrated cut of meat. I'm also a big fan of "fire and forget" cooking like this so I may give it a bash.<BR/><BR/>My favourite cut of meat is cheap and tasty, rolled shoulder of lamb. My good lady friend cooks it "a la Hugh Fearnley". We first has it when I took her to River Cottage for tea for her birthday, I preferred it to the roast and sliced cuts of lamb on the same plate.<BR/><BR/>It involves cooking it on gas mark 0.5 (half) all day which give us plenty of time to go and get the veg from the allotment. We generally serve it with roast home grown squash, carrots, potatoes and whatever else is available in the garden / allotment.<BR/><BR/>Any update on your shed to brewery experiment?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-38739054.post-32792741038394014462008-02-27T20:16:00.000+00:002008-02-27T20:16:00.000+00:00Ah, beer and pork. Two great tastes that taste gre...Ah, beer and pork. Two great tastes that taste great together. I've never seen that beer before, I'll have to look for it.<BR/><BR/>Thanks for linking me, Leigh! You have a nice spot over here.Heatherhttps://www.blogger.com/profile/07630354073303047529noreply@blogger.com