ok, so i need to go to the butchers and get a pork loin with skin as i want it to have nice crackling when it's cooked. So far i have only seen it with a small bit of fat attached and no skin. My french is bit rubbish, so can anybody help me pronounce what i should be asking for??
thank u so much in advance! :D
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pork loin with crackling
Dec 23, 2008 @ 14:17
The text you are quoting:
ok, so i need to go to the butchers and get a pork loin with skin as i want it to have nice crackling when it's cooked. So far i have only seen it with a small bit of fat attached and no skin. My french is bit rubbish, so can anybody help me pronounce what i should be asking for??
thank u so much in advance! :D
sausagesDec 23, 2008 @ 14:17
thank u so much in advance! :D
sausagesDec 23, 2008 @ 14:17
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Re: pork loin with crackling
Post 1
Dec 23, 2008 @ 16:31
[quote]ok, so i need to go to the butchers and get a pork loin with skin as i want it to have nice crackling when it's cooked. So far i have only seen it with a small bit of fat attached and no skin. My french is bit rubbish, so can anybody help me pronounce what i should be asking for??
thank u so much in advance! :D[/quote]
I've just ordered this - I think the word is avec gresse (i.e. with fat). I've noticed the swiss don't really do crackling so I always order a day in advance....
thank u so much in advance! :D[/quote]
I've just ordered this - I think the word is avec gresse (i.e. with fat). I've noticed the swiss don't really do crackling so I always order a day in advance....
The text you are quoting:
[quote]ok, so i need to go to the butchers and get a pork loin with skin as i want it to have nice crackling when it's cooked. So far i have only seen it with a small bit of fat attached and no skin. My french is bit rubbish, so can anybody help me pronounce what i should be asking for??
thank u so much in advance! :D[/quote]
I've just ordered this - I think the word is avec gresse (i.e. with fat). I've noticed the swiss don't really do crackling so I always order a day in advance....
nickpenn, Dec 23, 2008 @ 16:31
thank u so much in advance! :D[/quote]
I've just ordered this - I think the word is avec gresse (i.e. with fat). I've noticed the swiss don't really do crackling so I always order a day in advance....
nickpenn, Dec 23, 2008 @ 16:31
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Re: pork loin with crackling
Post 2
Dec 23, 2008 @ 16:34
fab! will giv that a try, thanks so much!
The text you are quoting:
fab! will giv that a try, thanks so much!
sausages, Dec 23, 2008 @ 16:34
sausages, Dec 23, 2008 @ 16:34
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