Cooking.
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Roquetas
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subsub
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Re: Cooking.
Braise it. Pork fillet is so lean, very hard not to dry it out. Or you could steam it, Japanese style, with ginger etcgheko wrote:I have a pork fillet and can't decide hat to do with it. Any suggestions??
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Sadact7
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Re: Cooking.
Cook itgheko wrote:I have a pork fillet and can't decide hat to do with it. Any suggestions??
I was bummed by the ghost of Liberace
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Reg
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Re: Cooking.
Have sex with it THEN cook it.Sadact7 wrote:Cook itgheko wrote:I have a pork fillet and can't decide hat to do with it. Any suggestions??
Or vice versa if you're weird.
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Sadact7
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Re: Cooking.
En fuego tonite broReg wrote:Have sex with it THEN cook it.Sadact7 wrote:Cook itgheko wrote:I have a pork fillet and can't decide hat to do with it. Any suggestions??
Or vice versa if you're weird.
I was bummed by the ghost of Liberace
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gheko
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Re: Cooking.
You will be glad to know I cooked it, without having sex with it.
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kancutlawns
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Re: Cooking.
Bro, you haven't lived!!gheko wrote:You will be glad to know I cooked it, without having sex with it.
Please don't hoover up all the bollocks for yourself. Leave some for others.
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Basualdo
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Re: Cooking.
More disappointed than glad, tbh.gheko wrote:You will be glad to know I cooked it, without having sex with it.
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gheko
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Re: Cooking.
Perv's.
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Basualdo
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Re: Cooking.
Bog roll tube, a little cooking oil, some bacon slices.
Theres still time to make amends.
Theres still time to make amends.
Proud Gammon
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RIP Neil Peart 1952-2020.
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Sid Pervcat
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Re: Cooking.
Raw Liver, bro's.
The friction actually cooks it a little.
The friction actually cooks it a little.
I released the blob must to my darkest dread
But its mint choc chip which is the ice cream flavour of Satan's spermatozoa
Careful now, you’re being beastly to Leado and this canno he totlerated.
About to get underway at the Berbabeu
But its mint choc chip which is the ice cream flavour of Satan's spermatozoa
Careful now, you’re being beastly to Leado and this canno he totlerated.
About to get underway at the Berbabeu
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antdad
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Re: Cooking.
Pork fillet is such a flavourless textureless cut the best thing to do is escalope it then make pork schnitzel, if you can't arsed with the flour, egg and breading then I like to quick fry the escalope in a sage butter.
You could even use some left over Sage n Onion Paxo as a coating for the schnitzel and if you have left over egg double dip the egg and coating to make it extra crispy.
PS. Is that a young Matt Damon?
You could even use some left over Sage n Onion Paxo as a coating for the schnitzel and if you have left over egg double dip the egg and coating to make it extra crispy.
PS. Is that a young Matt Damon?