In which I try pulling meat with a fork
Ingredients: Some bits of duck leg and a really hot oven
Preparation: Cooking at home
Cost: Free, we were given the duck
My sister would be jealous, she loves this stuff. So does Mrs G. In fact other than vegetarians I don’t know of anyone else who doesn’t like crispy duck. It’s one of those super-meats like bacon that are universally adored by those with functioning taste buds and an omnivorous diet.
There is a quirky fact about meat that as you cook it it goes from juicy (good) to dry (bad) but then something miraculous happens. It crisps up and becomes amazing. If you see any menu items with crispy in the description you know its going to be tasty. This doesn’t happen in the herbivore world, crispy apples are great but celery (despite it’s crispness) is rank.
Continue reading “Lunchtime Review : Homemade Crispy Duck”
In which I prove that the best thing about bacon is that it makes all foods better.
There is no proper food that bacon cannot make better. Try it, Bacon & Sausage, Bacon & Steak, Bacon & Chicken, Bacon & Bacon. All works, all made better by the introduction of more bacon. Regular readers will know that for me bacon is an important part of my diet and what I consider a “freebie” (in the same way others consider celery or lettuce of no calorific value).
I will start with an important clarification, mostly what I am talking about here is what I call ‘proper bacon’. This is the kind that has more that 10% meat on and isn’t just fat. Not saying there is any thing wrong with that ‘bacon’ but it’s not ‘proper bacon’.
To show you how versatile bacon is I have a few handy bacon recipes.
Continue reading “Ideas for bacon recipes”