Chop fat | Tuesday, August 28, 2007 |
Ah, smoke alarms, a call from the buildling managment. Lets just say they're gonna have to clean the oven after my pork chop extravaganza. mmmm fat. It crackled without effort and takes up exactly 1/4 of my plate. Even allowing for the usual male exageration, there's 6 inches of crackling there.
That's another tick for the ginger pig so thanks to Chris the big Kiwi down there.
This is the best pork chop I've eaten for a very long time. The baseline quality of meat in Australia is better than in the UK, I think. But as specialists go, I think the UK (and Europe I imagine) wins.
That's another tick for the ginger pig so thanks to Chris the big Kiwi down there.
This is the best pork chop I've eaten for a very long time. The baseline quality of meat in Australia is better than in the UK, I think. But as specialists go, I think the UK (and Europe I imagine) wins.
