Bolas De Fraile
Executive Chef
- Joined
- Oct 28, 2010
- Messages
- 3,191
I concur, for you poppiWell... whatever floats your boat, mate.
Meanwhile, I'll happily stick to roast pork all caramalisy-brown and cracklingly fragrant out the oven, sprinkled with lovely fresh sage and thyme, served with roast potaotes, beautiful little parsnips and all the trimmings, homemade gravy poured over and delicious stewed apple on the side.
Each to their own.
There is a shop in the center of Wolverhampton that roasts pork all day, they then sell you the basic roll filled with pork, the optional extra's are gravy, stuffing, apple sauce, crackling. I asked how many they sold at lunchtime, would you believe 2 to300 fantastic fast food.