大象传媒

This comment was removed because the moderators found it broke the house rules. Explain.

Never heard of the vinegar trick before - can you taste it? I always use the kettle of boiling water method BUT - and this is important - I dry it thoroughly after with kitchen towel & leave it, uncovered, in the fridge (sometimes overnight).

I always use the hot water method as well, Dee

Tasty!
I'm always looking for nibbles and snack recipes. Cheers!

I'm very tempted to go out and buy some pork belly now. Sounds delicious! Thanks.

May I also ask, as a Dan Lepard sourdough baker "trained", and I see Dan's excellent link over there to the right of this page -
who or what does the "currently reading" field refer to, please?

(As it doesn't appear to change between Ramona's & this Charles Campion's blog post).

Cool.
Thank you Ramona.

Hi Luca - I was thinking the very same thing.

Snag

Snagging also.

i use the hot water method................ surely you would taste the vinegar??

Has anyone successfully made scratchings from other meats? Breast of lamb, boar etc? Is it possible. Lamb scratchings with rosemary salt sound very appealing.

This comment was removed because the moderators found it broke the house rules. Explain.

This comment was removed because the moderators found it broke the house rules. Explain.

Of COURSE the 大象传媒 and the message boards should feel free to discuss foods that are considered unhealthy. Chablis, for example, would not be considered a healthy addition to a child's lunchbox but it doesn't preclude the 大象传媒 posting a blog from a wine expert of anyone discussing the merits of the drink or what food to eat with it. Charles Campion suggests a beer with the pork scratchings (I agree, but what about a nice dry chilled cder Charles?) but you wouldn't put that in a lunchbox either.

Cannot for the life of me see who is being hyprocritical - Charles Campion has never, to my knowledge, said that we should all eat healthily all of the time.

snag

Snagging also

Wisely put Dee. No need to censor adult discussion about any subject within the new remit.

Never known anyone shave boar. My friends torch it off.

This comment was removed because the moderators found it broke the house rules. Explain.

Well said Dee. I love pork crackling but it doesn't mean I eat it every day.

Not sure about the vinegar though, I find rubbing salt into the skin is enough to get a good crackling.

This comment was removed because the moderators found it broke the house rules. Explain.

Thanks for the information, Charles. I had always wondered if pork scratchings could be made satisfactorily at home. They are very popular as a snack here in Texas.

Think I shall have tell my Food Hero Regional winner friends, Breeders of Rare Breads and Wild Boar X's that the info in their best selling book is all wrong.

Pork scratchings do not have to be unhealthy if eaten in moderation. Someone on the Atkins diet ate them instead of carbohydrate-high potato crisps or tortilla chips.

I personally wouldn't consider any food in moderation to be the cause of ill health. Bad diet and over indulgence is the underlying cause.

Snagging also

Just hope that at the moment we are all just finding our feet and will soon get the idea about what is or isn't on topic. Perhaps some leeway at first and a short explaination if a post or thread strays a bit from the expected.

Snagging,thanks.

I snagged earlier....was in pre-mod....OK but my name seems to have become you...yes the word you. How is this possible.


tinyTrishkins

Purely personal observations.
I think it's unclear from the home page snippet that this is infact a blog, let alone that it's one of the trumpeted new blogs meant to breathe new life into the old food message board.

If you had no interest in actually making pork scratchings at home, would you click on the link at all?


Secondly, and sorry to be so negative, but I find the choice of topic poor for a first blog - I'd been anticipating something more all encompassing to help bring together the defunct boards and embrace the wider topic of food, food enjoyment and cooking.

Give it a day or two Frillz, may improve or this may be what it's going to be from now on.

This comment was removed because the moderators found it broke the house rules. Explain.

beezuscleary - Your msg 14 could not be more wrong. It is NOT the job of the 大象传媒 to mindlessly accept any flavour of the month pc food views, any more than it is any part of the job of teachers to interfere in the food parents provide for their children.

Though as the new blog starts as the Vegetarian and the Healthy Eating message boards are closed it could be thought tactless?

Why are people "snagging"? Where do the snags go?

Ah! I've found out how "snagging" works here! It appears as "Comments" in your discussions listing!

Always wondered what they were for.

Helps get out of Pre Mod quicker

In her comment #12 Dee asked about making scratchings from other meats, mentioning breast of lamb as one.

It would be interesting to know if it could be done, and whether the procedure would be the same as for making pork scratchings.

Wouldn't have thought that Lamb would have the thickness of skin that Pork has. You can get crispy lamb skin but it wouldn't be anything like Pork Scratchings.

And few people like the taste of lamb fat, whereas pork fat has little taste at all.

Reply to Bazzer.

Sure, I'll give it more than a few days. Our Host said there should be 3-4 blogs a week hopefully and of course it's all new and finding its feet.
I just thought some constructive criticism might be useful, especially given the stated desire to
a) give the message board a higher profile on the internet and make content easier to find
and
b) amalgamate the previously distinct message boards into one which covers all topics (i.e. healthy eating; vegetarian and vegan foods and issues; beverages and last but not least, food programmes on TV and Radio) I appreciate this topic has followed on from a radio topic, but given all the fanfare about the blogs working in tandem with the message boards, I just think it's a spectacularly poor choice and would alienate a significant section of users.

Hopefully it'll be thought through in future, and I'm looking forward to the other blog content.



In reply to the lamb fat question, I trim mine off the cooked meat as I really don't like the taste of it hot, let alone cold!

I just listened to the sound of Charles crunching his scratchings.
How surreal is that?

My own early opinion is that as the blog grows you are going to have to trawl through myriads of topics on the blogs instead of just an interest group

Well that answers my question about opening hours being restricted. Well done Auntie Beeb.

Sounds tasty snagging

Thanks

beezuscleary: I think we have enough Nannying from our government as it is without them deciding what we can and can't eat.

Slap on wrist accepted, how long on naughty step lol. Back to topic.
Would you agree that all of us may need a bit of guidence and fine tuning to get an understanding of the new remit. I'm sure none of us wish to cross the line once we find out where that line is.

Seems as I am still in pre-mod and not allowed to snag....Ok I'm not snagging...I like pork, but I would like to know why my name is 'you'

Why would someone want to make lamb scratchings? maybe if they didn't eat pork for religious reasons but like the idea of crispy skin to snack on - like duck skin on Peking Duck. As much as I like pork, I like lamb fat too but only it it's really well done - I really dislike ot pale & flabby although I like the meat pink. So the idea of removing a skin/fat layer & cooking it separately from the meat appeals.

Will try the vinegar next time - thanks.

Can you explain what this chemical reaction is please, and how it works ?

Re: #49 regarding the possibility of lamb scratchings. I do not eat pork and have no idea what pork scratchings actually taste like, but they are obviously very popular.

Lamb is very expensive where I live so is a rare treat, but when I have some I do like the fat and whatever skin is on the joint.

So I wondered if it would be possible to make lamb scratchings in the same way you have described for pork scratchings.

Just found this at last - snagging if I am allowed to?? Thank you. Ilove pork, pork batches and all things porkie.

Beware!!! Pork scratchings are addictive, they are one of those vanishing foods, I believe there is never enough on a pork joint to meet (pun intended)all needs.

I also love duck and goose crispy skin, the scratchings of a hogget (this has a thicker layer of fat and a more sheepy flavour than lamb) are wonderful though I realise that they are an aquired taste.

Cheers

SD2

In the West Midlands you can tell you are in the capital of the Land of Scratchings when the reply when you ask the barman for a packet is "Soft 'r 'ard?". Now I know the difference!