I have finally become a crackling-meister. While I've never had a problem getting a lovely crackling on a pork roast bought fresh from a butcher, I've always had problems with vac-pack pork bought from a supermarket, resulting in some chewy, flacid stuff that had to be thrown away.
The secret with waterlogged pork is to raise the heat for the last 30 minutes of roasting (not the first, as seems to be the orthodox recommendation) and to leave the roast in the oven with the door slightly ajar while cooling and resting.
I was stood in a queue at our local Tesco on Friday evening and had to endure some punter inspecting a new, plastic fiver for one of those micro engravings that signify it could be worth £50k and discussing the issue with the lady on the till for five minutes, oblivious of the ire he was causing to those waiting to be served. Some people really don't have a clue.
The lady on the till seemed to think all you had to do on finding one of these fivers was to take it to the bank and they would give you £50k. I had to tell her that it might be worth £50k, if she could find someone on eBay who was daft enough to pay £50k for one, but the bank would only give her an exchange fiver.
The lady on the till seemed to think all you had to do on finding one of these fivers was to take it to the bank and they would give you £50k. I had to tell her that it might be worth £50k, if she could find someone on eBay who was daft enough to pay £50k for one, but the bank would only give her an exchange fiver.
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