So just how difficult is TOP 4 now?

Quote:

---

Originally Posted by Luis Anaconda

Mustafi will score in every game until the end of the season FACT

We'll still be **** though

---

All from corners too :cloud9:

Quote:

---

Originally Posted by Sir C

I can't tell you what a joy it is to use.

I'm thinking we might consider a long, slow pork shoulder. Now the twist is, most of the recipes one finds for barbecued pulled pork are Mercan, so the dry rub contains loads of sugar, the injection fluid is apple juice and sugar, and the barbecue sauce is... sugar. So our challenge could be to produce perfectly melting pulled pork with our own recipes for rub, inject and sauce...

---

You have to bear in mind I'm new to this game. However, would a strongly fennel-y, dried garlic and onion rub not be a good thing, imparting a deal of natural sweetness and aroma, but without the cloying sugar?

Quote:

---

Originally Posted by Burney

You have to bear in mind I'm new to this game. However, would a strongly fennel-y, dried garlic and onion rub not be a good thing, imparting a deal of natural sweetness and aroma, but without the cloying sugar?

---

:clap: There you go, that's the blue sky thinking we need!

I wonder if we could find a way to inject the flavour of sage into it? Perhaps something more citric.

Injecting a great lump of pork is my favourite thing. I insist that you have the pleasure. It's, well, sexy.

Quote:

---

Originally Posted by Sir C

:clap: There you go, that's the blue sky thinking we need!

I wonder if we could find a way to inject the flavour of sage into it? Perhaps something more citric.

Injecting a great lump of pork is my favourite thing. I insist that you have the pleasure. It's, well, sexy.

---

Could one use cider vinegar infused with various things?

Quote:

---

Originally Posted by Burney

Could one use cider vinegar infused with various things?

---

Lovely job, lovely job.

And the sauce. One supposes one is stuck with tomatoes and vinegar as the base, in which case sugar would be required... unless we perhaps looked to Asia as a base?

Also, side dishes. We must consider quality side dishes. And apple sauce for the glw :-(

Quote:

---

Originally Posted by Sir C

Lovely job, lovely job.

And the sauce. One supposes one is stuck with tomatoes and vinegar as the base, in which case sugar would be required... unless we perhaps looked to Asia as a base?

Also, side dishes. We must consider quality side dishes. And apple sauce for the glw :-(

---

I think some sugar would be OK, it's just having it in everything that's problematic.

As to sage, could one use sage branches to help smoke it?

Side dishes: Big rake o' spuds. Salad.

Quote:

---

Originally Posted by Burney

I think some sugar would be OK, it's just having it in everything that's problematic.

As to sage, could one use sage branches to help smoke it?

Side dishes: Big rake o' spuds. Salad.

---

We'd have to experiment with the sage branches to see if they smoke nicely or simply burn and produce bitter smoke.

Fancy salad though? Quinoa and pomegranate. Melon and radish. Clementine and cous cous.

Quote:

---

Originally Posted by Sir C

We'd have to experiment with the sage branches to see if they smoke nicely or simply burn and produce bitter smoke.

Fancy salad though? Quinoa and pomegranate. Melon and radish. Clementine and cous cous.

---

Isn't coleslaw of some sort traditional? Obviously, without caraway seeds.

EDIT: I have it: Celeriac remoulade.

Quote:

---

Originally Posted by Burney

Isn't coleslaw of some sort traditional? Obviously, without caraway seeds.

EDIT: I have it: Celeriac remoulade.

---

We could update the coleslaw. Cabbage and freekeh in an almond milk dressing. Vegan, gluten-free, bish bosh everyone's happy.

Quote:

---

Originally Posted by Sir C

We could update the coleslaw. Cabbage and freekeh in an almond milk dressing. Vegan, gluten-free, bish bosh everyone's happy.

---

:-( Why do people insist on eating this shït?