ryaldinhio

I don't like him at all. Arrogant not confident. Was getting on top of him and if you watch the replay they go over because of him and then he feigns injury? Wanker.

I was half expecting it from someone, you win

Answer to earlier question but you already know it works Yes will work on UK plug, 230v. 2kw should run at about 8amp there or thereabouts. If there is no earth in the flex then it will be double insulated so there should be a symbol on it somewhere which is a square within a square.

Fire is back on for the first time this year, pippa is happy about it! Anyone else had the burners on yet or are we nesh?!

Misus over the moon with her loaves tonight, been making em for a few weeks now and getting better each time. One is a normal loaf and one is garlic/herbs. Cooked in the AGA that is on anyway so no extra cost to cook these.

Wrong thread!

Bacon trial No1. Been curing all week, took first joint out to try. First couple slices were really salty but these were outside ones. Others were spot on. The fat on the bacon actually cooked, none of the water and shite coming out of it like shop bought that stops the fat going crispy. Home grown bacon, home grown eggs on home made bread....we are getting there now!

What mesh do you use over your hoops? We used some insect mesh from BnQ this yr and it was useless. Cabbage whites just landed on it, folded their wings in and crawled through! We were hammered by caterpillar

Misus is planning some green tomato chutney with the ones that didn't turn. This is probably a stupid question but will ask anyway.....can you pickle any onion? I was looking for pickling onion types in garden centre and none of the seed packs said good for pickling. What do you use in your pickle? Equal parts water/vinegar and some herbs/spices?

Thanks pal. Always eggs going spare round here.....the sausage and bacon are at a premium though . I know it's easily said and probably expected but seasonal homegrown and homemade everything is so much better than shop bought version. We have all become so used to everything being mediocre but available all year. It's taking some work and we are still developing and learning. We are about 1year in now. I reckon it will take a few years for us to really nail it down and have succession planting and sufficient stores to see us through the year etc. Plenty show and interest in wh

Todays activity for the misus and kids, making pickles out the last of the cucumbers. Bit of onion and fresh garlic in there and a couple jars with chillies in too. All homegrown

Just noticed the leg in the third pic, my lad was "helping".......I've not got baby legs like deadpool

Bacon joints cured and vacuum packed. Some back bacon, one belly. Cured in either normal or hickory smoked. One the butcher had left as a joint so I've had skin off that for crackling and taken some of the fat off another for rendering down. Keep turning it now each day until the weekend then time to get some in the smoker and slice and pack it all.

From what I've read you put the curing salts on the meat, stick it in a bag and put it in the fridge. Turn it every day for 5-7days. That's it. Then I'm going to put some of it in the smoker but keep some out. Slice it, stick it in packs of 10 maybe, vacuum seal and freeze ready to get out when needed. I wasn't sure on the re-freezing but all says it's OK to do it so long as defrosted and kept in the fridge. Reason I'm doing this now is to learn method before the others go, next time I want to process it all as soon as I get em back and have em in packs from the beginning