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Hi everyone. I have a curing mix - salt, sugar, bay, pepper, juniper. I sprinkle it all around my pork belly. Next day, I come back and the container has lots of liquid in it. The recipe book says discard this liquid and re-apply the seasoning. Is this really necessary?? for safe bacon...

My wife and I are visiting Scotland atm. I want to eat real everyday Scottish food (nothing fancy just what the locals are having that’s different from the English). Anyone know ?? Currently in Edinburgh having Haggis, Neeps & Tatties. Yesterday was deep fried Mars bar, Iron Bru and Makars...

Anyone know, in short, the big difference between these models?? Are parts fairly interchangeable? Are parts still available for the R101?? Thanks in advance ;-)

Hiya everyone. My bolognese is boring. Does anyone have any ideas on making it better?? 6 red onion 4 carrots 4 celery 4 slices of pork belly (thick skin removed) 1 tube tomato paste 6 cans chopped plum tomatoes 2 cups red wine 7 chicken stock cubes 1.5kg ground beef I chop the pork belly...

Heya - has anyone got any advice?? I bought some beef brisket, put it in a big enamel coated cast iron pot, filled with chicken stock, oven cooked on 100C for about 9 hours. The meat was dry. What am I doing wrong??