The General Chat Thread (2016-2022)

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Yorky said:
I read this some time ago; whether it's the accepted definition I don't know:

"The difference between gammon and ham, which both refer to meat from the hind legs of a pig, is that gammon is sold raw, while ham is sold cooked or dry cured and is ready for consumption. Once gammon is cooked, it is called ham."
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On this subject, dinner this evening was gammon, egg, potato croquettes and baked beans

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Lullabelle said:
On this subject, dinner this evening was gammon, egg, potato croquettes and baked beans

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No pineapple? :D

I always thought it an odd thing back in the 60's or 70's when gammon was served with a warm pinapple ring. You are perhaps, too young @Lullabelle, to remember this!

But its not quite so daft as it sounds as pineapple has meat tenderising enzymes.
 
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morning glory said:
No pineapple? :D

I always thought it an odd thing back in the 60's r 70's when gammon was served with a warm pinapple ring. You are perhaps, too young @Lullabelle, to remember this!

But its not quite so daft as it sounds as pineapple has meat tenderising enzymes.
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Neither of us like pineapple and as I was just born in 1970 I do remember and have served it a couple of times, not keen.
 
Lullabelle said:
Neither of us like pineapple and as I was just born in 1970 I do remember and have served it a couple of times, not keen.
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I agree. But using fresh pineapple as a tenderising agent is interesting. Marinate meat (any meat) with fresh pineapple juice/pieces, chilli, garlic, ginger. (or whatever) for a few hours or overnight, before cooking. You don''t need to cook the pineapple with meat - just use in marinade.
 
Dry here but having seen the forecast earlier I don't think we will be going far tomorrow. :rain::rain::rain:
 
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