Had slow cooked pork belly on a bed of spinach and sweet potato weges with a cider jus last night.

METHOD:

Grab a can of pepsi max and add 1-2 shots of scotch.

Walk to pub.

Order.

Eat.

Walk home.

Yummo.

True Blue... wrote on Aug 10^th, 2014 at 4:06pm:



The better half did bangers in red wine and cream sauce the other week, they were sensational.

It’s so hard to not go to the pub sometimes!!! The walk there is along the banks of the Murray River, with the restaurant overlooking he Murray River as well. Just too bloody easy….

Redmond Neck wrote on Aug 17^th, 2014 at 5:59pm:


I think that you could do it either way... cook it and then put it in at the start or the end of the soup cycle...

a guy I work with doesn't bother to brown the meat first when he does a soup or even a stew...

each way would give a slightly different flavour to your soup...

myself, I like to brown everything first rather than just "boil" it...

I've just done a BBQ sausage stew in my pressure cooker browning the cut up sausages in garlic, Onion, worcestershire sauce, BBQ sauce (or did I use smokey BBQ  ) when nearly browned up add in around a cup of red wine...

then add potatoes, carrot, celery, a can of four bean, a can of chick peas, 2 cans of chopped tomatoes (Australian) and some beef stock...

omg.. Delicious.. 

Thanks Annie

Thanks BO

Mechanic, not sure where you live, but...

In WA, there's a shop called spud shed. It's basically like a farmers' market. There, you can pick up 10kg bags of spuds, onions or carrots for $5 a pop. Anyway, that's a good base for general soups I find. You can always add meat or other vegies like celeriac to change the taste.

Love your how-tos, by the way

Are those soup makers big enough to accommodate a ham bone?

Growing up I hated pea and ham soup but the older I get the more I like things that I didn't like as a child and now I love pea soup.

I always have trouble finding a pot big enough to cook the ham bone in.