I'm happy with my morning coffee of choice, ta. Taylor's Brazilian ground coffee with a splash of milk. As others have pointed out numerous times on here, I make it for me, nobody else!
You missed out food from bins.I have the cheapest instant coffee I can get and a load of UHT milk in it, that's how I like it .
I like well done steaks with no pink bits.
Offal can fcuk off back where it came from.
Dry stringy chicken that's been in the hot cabinet for 3 days.
And pineapple on pizza.
You or any of your food Nazis won't stop me.
Thank you. It was indeed excellent. Slow roast for six hours. The meat fell away like pulled pork and still juicy. The veg under the meat looks a bit caramelised (apparently that’s chef speak for burnt) but this just added to the very rich gravy of which there was plenty.The crackling alone is worthy of an excellent.
i can only hope mine is as good tmw at work, massive hunk half tmw then half as pulled pork mexican wraps the shift after
8 on shift tomorrow fingers crossedI’m sure you know what your doing but what I did was a good blast at 220 for the first hour, then covered it in foil and reduced to 170 for 4.5 hrs then the last hour with the foil off at 170. In the past I’ve burnt the crackling so keep it on a low shelf in the oven. Good luck!