Archived posting to the Leica Users Group, 2009/09/22

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Subject: [Leica] dead pig - or pieces of one (food photography and a recipe)
From: glehrer at san.rr.com (Jerry Lehrer)
Date: Tue, 22 Sep 2009 15:40:35 -0700
References: <8CC08675DA1548D-2E70-C9AA@webmail-m095.sysops.aol.com> <B20A749D-A791-4D7E-9B68-4934D17B1555@gmail.com> <F4757FCC-E63C-45C7-8ACB-922CF76B180E@frozenlight.eu> <200909211351.BWO64569@rg5.comporium.net> <4AB8064C.7080801@gmx.de>

Douglas,

YUM-O !  Isn't Pickering on the way to Scarborough?  Not as nice as Whitby.

Jerry (an honorary Lancashire lad)


Douglas Sharp wrote:
> Enough of this hamming - although a nice thick slice of gammon with a 
> fried egg or two on it is right up my street - my most recent 
> encounter with pieces cut out of dead animals are shown here:
>
> Home cooking on holiday, pork loin chops fresh from the farm: 
> Succulent pieces of dead pig just where they belong when raw
> http://gallery.leica-users.org/v/DMS/Food+and+drink/_MG_0342.jpg.html
>
> A refreshing aperitif - strong dry cider
> http://gallery.leica-users.org/v/DMS/Food+and+drink/_MG_0252.jpg.html
>
> Where they belong when cooked
> http://gallery.leica-users.org/v/DMS/Food+and+drink/_MG_0345.jpg.html
>
> Chops accompanied by spring greens lightly boiled and sauteed in 
> salted butter, garden peas with finely chopped mint, steamed new 
> potatoes and my cider/onion/mustard relish (see recipe below)
>
> Something nice to wash it down with
> http://gallery.leica-users.org/v/DMS/Food+and+drink/_MG_0251.jpg.html
>
> The aftermath of 2 steak and ale pies (courtesy of the Rose Inn, 
> Pickering UK - highly recommendable)
> http://gallery.leica-users.org/v/DMS/Food+and+drink/_MG_0254.jpg.html
>
> They were already finished before I thought about whether they would 
> look good on film :-)
>
> Enjoy
> Douglas
>
>
> Onion Relish recipe:
>
> Chop or slice two large onions and 3 shallots, put in a bowl with a 
> knob of butter, a little salt and ground black peppert.
>
> Microwave for 12 minutes on full (850W)
>
> Remove the bowl and add a handful of raisins, sultanas, dried 
> cranberries and chopped nuts (I usually use cashews and pecans/walnuts).
>
> Add 1/2 pint of strong dry cider and return to microwave for 10 
> minutes on full
>
> Remove and add 2 teaspoons of English mustard and 2 tablespoons of 
> demerara sugar
>
> Stir and return to microwave and heat until the juices are almost 
> caramelised (should be nicely sticky)
>
> Serve warm
>
> You can add chopped apples and the zest of an orange along with the 
> nuts too if you like - it can all be done on a stove, but microwaving 
> is faster and it doesn't stick to the bottom of the pan
>
>
>
>>
> ------------------------------------------------------------------------
>
>
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In reply to: Message from lrzeitlin at aol.com (lrzeitlin at aol.com) ([Leica] Best use for a dead pig)
Message from leowesson at gmail.com (Leo Wesson) ([Leica] Best use for a dead pig)
Message from photo at frozenlight.eu (Nathan Wajsman) ([Leica] Best use for a dead pig)
Message from images at comporium.net (Tina Manley) ([Leica] Best use for a dead pig)
Message from douglas.sharp at gmx.de (Douglas Sharp) ([Leica] dead pig - or pieces of one (food photography and a recipe))