I am making "Ripper-pork" today. It is my own recepie, and I am only using herbs and spices, that was to be found in London in the 1890's. Hence the name Jack-The-Ripper-Pork. I develloped the recepie my self, and I named it. The picture is from when it went into the oven. The black liquid is a pint of porter. (beer type)
Today I used 1.6 to 1.7 kilo of meat (just over 3 pounds) and is for 4 persons. I will be serving some baked roots for it (root-selleri, carrots, onions and that stuff), seasoned with thyme, black pepper, salt and garlic.
Don't eat stuff off a 15 year old never cleaned cpu cooler.
Those cakes make you sick....
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