"Olympic" pigs put through their paces - Reuters - Saturday April 15Hundreds of Russians gathered for the first day of the annual "pig Olympics" on Saturday, cheering a field of 12 piglets who competed in three events: pig-racing, pig-swimming and "pigball".
Alexei Sharshkov, vice-president of the Sport-Pig Federation, which claims 100 members, said the competitors had a happy future ahead of them, win or lose.
"They go on to produce a new generation of sport pigs. They don't get eaten," ...ahem, of course they don't.
Aren't piggy-wiggies cute? I love 'em...hmmm...baaaaacon.
sausages!
ResponderEliminarApple sauce.
ResponderEliminarps that damn letter thing. My dyslexia means that letters move around and it always takes me 3 attempts to get post cos I keep putting them in in the wrong order. steam steam and more steam!!!
What is he terrible thing that happens if you remove it?
Go on try without and see (please?)
What a wonderful pair of comments...bacon sandwiches rivalled only by sausage sandwiches (with an honourable mention in despatches for cheese and pickle)...and apple sauce, I can taste the pork with apple sauce and gravy...hmmmmmm...oooooohhh!
ResponderEliminarLucy, when most of us started blogging there was a lot of spam, messages selling stuff, gambling, etc...a real pain but not toooooo much of a pain. To show willing I will remove word-verification now but if the crap starts again I'll turn it back on. Sorry if it's a problem but I (and others I imagine) often put the wrong letters as well!...
hugs and smiles xxx
ResponderEliminarI will fully understand if the spam kicks in again and it has to go back on but for now - Yeah!
Crackling!
ResponderEliminarI'm into lamb at the moment actually.
ResponderEliminarMy Little Philospoher was home for Easter and I prepared my World Famous provencal lamb with lentils as a going away treat. It is so deeply medieval it really mustn't be sullied with anything as new world as a potato. Dip hunks of crusty bread in the sauce and spring greens on the side.
He took the left overs back to London in a kilner jar.
It is without doubt the best thing I have ever eaten anywhere.
I MIGHT be persuaded to disclose the recipe at some point...
Disclose now! Lamb is my favourite meat - I was deprived for many years whilst away and so it is a real treat still (not in sandwiches though...I´m on about joints. In Sapin they do wonderful yonug lamb and a special dish in Catalonia is slightly older and not as fat as they are grown in the Uk, but super cooked so it´s dropping offf the bone and a lovely sauce...hmmmmmmm
ResponderEliminarI´m not a big crackling fan as I don´t eat a lot of fat (SHUT IT!)...;-)...
I love sausages, bacon and the ultimate in pig by-products that is black pudding, however I don't like roast pork. Yes lamb is divine but a well hung piece of beef really does get me going.
ResponderEliminarI may have to do a post not merely a comment in order to do jutsice to my provencal lamb. I could do pictures....
ResponderEliminarSpan, I suspect a man of your appetites would be disappointed with anything less than a hoggett.
Why Mags my dear, I should be horrified were you NOT to like it well hung!
Yes pictures would be great....I could then do a follow up to my Catalan cooking post!
ResponderEliminarGavin, yes but the younger lamb is more tender and tasty so maybe two legs...having said that teh size of the last leg I ate it must have been a hogget at least.
Mags, knowing that being well hung is of great importance, making the meat juicy and delicious and satisfying; would the longhorn be your fav breed?
Span, I don't know as I know enough about it all to actually specify a breed. However, the only beef I will eat, has to have been well hung so that it is brown, well marbled because it is the fat that gives it the taste and be preferably off the rib because the bone keeps it all together when roasting.
ResponderEliminarIt would be a shame to do it without Number One Son...and he's not expected until June. Can you wait or will the suspense be too desperate? Oh dear I am starting to salivate!
ResponderEliminarI haven't got a pan that would accommodate two legs AND then fit in the oven. I have a mighty vat of a thing which is great for hob based stuff but modern ovens are a bit titchy really. Designers of kitchen appliances seem only to think of a family as Mummy Daddy and bambino. But what happens when bambino is taller than his Dad and he has three younger siblings, a girlfriend and a mighty appetite?
And stop being so saucy to Mags!
ResponderEliminarActually it's just occurred to me, you love this recipe - it's got olives in it!
ResponderEliminarA funny photo scrapbook about the pig olympics is at www.ScrapbookFlair.com
ResponderEliminarExcuse me Mr Corder, what do you mean by this sauce remark? re two people not allowed to participate in a chat about the merits of well hung beef without being accused of being saucy? Tut tut Mr Corder, you have a disgusting mind.
ResponderEliminarhmmm...careful with the olives though, they add a bitter flavour.
ResponderEliminarI agree re the ovens too...I mean any decent family roast just cannot be handled...especially birds. Hot birds, juicy tasty hot birds, meat hmmmm (SLAP!)...oops where was I?
Yes Gavin, what is wrong with Mags and I discussing the ESSENTIAL hanging of meat...ahem. Anyway, what sauce did you have in mind? Baby Oil?...;-)
P.S. Anonymous nearly got a telling off (i.e. F*** Off C***) but it's not a 'selling' thing so you're forgiven and the piggies are cute...last years winners? Oh that's mean!
ResponderEliminar