revtothelimit - motorbike forum

Posted: **Sun Aug 07, 2022 5:08 pm**

mangocrazy wrote: Sun Aug 07, 2022 5:07 pm
MingtheMerciless wrote: Sun Aug 07, 2022 4:55 pm
mangocrazy wrote: Sun Aug 07, 2022 4:47 pm

Very impressed with the crunchy crackling. Care to share your secrets?
Rub skin with a good dose of salt a few hours before cooking, take joint out of fridge at least 30mins before putting in oven. Preheat oven to 220/200 (Normal/fan). Put joint in at this temp for 30 mins before turning down to 180 and cooking at this temp for the rest of the cooking time. Remove from oven and Allow to “rest” 30 mins before carving.

Oh and it’s butchers local pork, not a tescos one.
Yes, that does make a difference. I've been meaning to find a good local butcher and use them for a while now. Must do this. We cook on gas - will that make any difference to the finished product?

Have no idea I’m afraid as work and home cookers are both electric.

Posted: **Sun Aug 07, 2022 6:07 pm**

mangocrazy wrote: Sun Aug 07, 2022 5:07 pm
MingtheMerciless wrote: Sun Aug 07, 2022 4:55 pm
mangocrazy wrote: Sun Aug 07, 2022 4:47 pm

Very impressed with the crunchy crackling. Care to share your secrets?
Rub skin with a good dose of salt a few hours before cooking, take joint out of fridge at least 30mins before putting in oven. Preheat oven to 220/200 (Normal/fan). Put joint in at this temp for 30 mins before turning down to 180 and cooking at this temp for the rest of the cooking time. Remove from oven and Allow to “rest” 30 mins before carving.

Oh and it’s butchers local pork, not a tescos one.
Yes, that does make a difference. I've been meaning to find a good local butcher and use them for a while now. Must do this. We cook on gas - will that make any difference to the finished product?

Shouldn't make any difference if you get the equivalent normal temp. Assuming your gas oven isn't fan assisted. (Is there such a thing?). 220 is Mark 7, 180 is Mark 4. Only q? is is that 180 fan? If so add 20 for non-fan and make it Mark 5. Cooking time will depend on weight though obvs.

Posted: **Sun Aug 07, 2022 6:17 pm**

I was idly thinking about this the other day...presumably a gas oven is more humid inside cause the gas exhaust has a large proportion of water?

But then I thought that's probably swamped by the water already in the food.

Posted: **Sun Aug 07, 2022 6:21 pm**

Got off the ferry and drove 279 miles to Salbris. Never stopped until we hit here. It’s enjoying the drive and the camper ran like a dream.

Posted: **Sun Aug 07, 2022 6:31 pm**

Count Steer wrote: Sun Aug 07, 2022 6:07 pm Shouldn't make any difference if you get the equivalent normal temp. Assuming your gas oven isn't fan assisted. (Is there such a thing?). 220 is Mark 7, 180 is Mark 4. Only q? is is that 180 fan? If so add 20 for non-fan and make it Mark 5. Cooking time will depend on weight though obvs.

You might blow the flames out in a fan-assisted oven...

I'd be happy to go with Gas 7 for 30 mins and Gas 4 for the rest of the time. Too high a temp for too long can make pork a bit tough, I've found. Some years back, when we went back to Philippines for Jackie's mum's birthday, the rellies made a snap decision to get a whole roasted hog for the party. The trouble was, they didn't give the cooks enough advance notice so they had to cook it on too high a heat to get it done in time, and the meat was tough all the way through. Tasty, but tough.

Posted: **Sun Aug 07, 2022 6:31 pm**

Watched a helicopter defy the laws of physics and marvelled at the dancing diamonds of a Mirage.

Posted: **Sun Aug 07, 2022 6:34 pm**

Drove back from Poole, 245 miles, having driven to Poole the day before.

Every mile there and back roof down, I'm not sure if I'll ever be without a convertible ever again.

On the way there I even averaged 37mpg!!!!

Posted: **Sun Aug 07, 2022 6:52 pm**

Mr. Dazzle wrote: Sun Aug 07, 2022 6:17 pm I was idly thinking about this the other day...presumably a gas oven is more humid inside cause the gas exhaust has a large proportion of water?

But then I thought that's probably swamped by the water already in the food.

I was going to say that the oven probably won't fill with combustion products but then again all the gas ovens I've had have been on un-flued, stand-alone cookers, so the kitchen does! (Can't quite believe un-flued anything is allowed any more).

Steam isn't an issue I wouldn't think...they inject it in commercial baking ovens and you don't get soggy tops.

You'll get more variation in temp from top to bottom with an un-fanned oven though.

Posted: **Sun Aug 07, 2022 6:53 pm**

KungFooBob wrote: Sun Aug 07, 2022 6:34 pm Drove back from Poole, 245 miles, having driven to Poole the day before.

Every mile there and back roof down, I'm not sure if I'll ever be without a convertible ever again.

On the way there I even averaged 37mpg!!!!

I was in Poole yesterday too !

Posted: **Mon Aug 08, 2022 5:53 am**

I've sent my resignation email for one of my jobs, no more paid van battering. Shame really but it was at odds with one of the other jobs.

Posted: **Mon Aug 08, 2022 6:32 pm**

Vapour barrier, insulate and board a ceiling.
Oh and give consideration to my previous life choices.

Mostly cos plasterboarding isn't my favourite job.

Posted: **Mon Aug 08, 2022 7:43 pm**

Best thing of all - no issues with knee or shoulder/arm today. Physio thinks I'm just going to have to get used to the bit of arm that hurt but I'm not accepting that (won't argue with him just yet!!). He says that there's nothing that will be causing it specifically, so there is nothing to work on!! I reckon that it will get used to the movement on the bike the more I do it, hopefully. Maybe!! LOL

But hey!! At least nothing hurt today, so back on the bike tomorrow

Noggin wrote: Sun Aug 07, 2022 4:49 pm I rode my Monster!! Damn it makes some noises and burbles that I'm not used to!! LOL I'm kind of assuming it's all 'normal for Ducati'!! LOL

I went to Bourg St Maurice via some friends, and when I arrived at my mates shop she asked how the bike is. I replied "well, she burbles, grumbles, coughs and chokes a bit" to which my mate replied "That's what you want isn't it?"

Jess has a background in racing classic cars (mostly off road) so my description of the Monster was perfect to her!! To me, as a modern bike owner (ok, the TLs was the same age as the Monster, but VERY different!!) it's not normal or perfect!!

But, DAMN it was good to be riding. Waiting to see how things feel tomorrow, but I think that mostly things will be ok - the upper/outer bit of my arm is a bit grumpy now but that's totally wiped out by the fact that I'm soooooooooooo happy to have been able to ride to the valley and back

(So much for me being sensible and riding around up here for a bit to make sure all would be well )

Posted: **Mon Aug 08, 2022 7:58 pm**

I don’t know about you Guys, but I come to France for the charcuterie and the fine wines…

Posted: **Mon Aug 08, 2022 8:05 pm**

Why make them look like malt vinegar bottles.

Posted: **Mon Aug 08, 2022 8:07 pm**

Does the label read 'La vinegar'?

Posted: **Mon Aug 08, 2022 8:11 pm**

I love wine in a plastic bottle, makes it taste better

Posted: **Mon Aug 08, 2022 8:33 pm**

La Sarsons

Posted: **Mon Aug 08, 2022 9:07 pm**

Can you still get wine in a 750ml glass bottle for less than one Euro?

Posted: **Mon Aug 08, 2022 9:23 pm**

Taipan wrote: Mon Aug 08, 2022 7:58 pm I don’t know about you Guys, but I come to France for the charcuterie and the fine wines…

: dpmtxh.jpg (81.99 KiB) Viewed 453 times

Posted: **Tue Aug 09, 2022 2:26 pm**

Crossed into Spain at 14:00. Stopped at devices for a cold one snd a salad!

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