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Old Nov 16th 2017, 4:06 pm   #31
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Default Re: Boiling bacon or gammon joint

Coriander does not like change i.e. hot, then cold or cold then hot. Does not like transplanting, bit of an awkward customer to say the least. We have found it best to plant seeds in autumn and/or spring, last we did in autumn over wintered really well despite heavy snow. Also worth noting that some varieties are grown specifically for their seed, so will flower quickly naturally – look for a slow bolt variety.
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Old Nov 16th 2017, 7:21 pm   #32
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Default Re: Boiling bacon or gammon joint

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Originally Posted by Geordieborn View Post
Coriander does not like change i.e. hot, then cold or cold then hot. Does not like transplanting, bit of an awkward customer to say the least. We have found it best to plant seeds in autumn and/or spring, last we did in autumn over wintered really well despite heavy snow. Also worth noting that some varieties are grown specifically for their seed, so will flower quickly naturally – look for a slow bolt variety.
Hi,we just plant the seeds in a pot ,normally in may and it grows like a weed.Bearing in mind we are in the deep south which is 40+ in the summer and may be similar to its natural origins.I am a retired plumber and its all pot luck with us,lol,cheers,Brian.
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Old Nov 17th 2017, 8:16 am   #33
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Default Re: Boiling bacon or gammon joint

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Originally Posted by Lorna at Vicenza View Post
I wonder if I print some pictures of cooked hams and raw gammon joints off internet and take then to the butcher, would he be able to chop a pig to give me what I want or would I end up with a whole and very expensive prosciutto complete with bone?
You probably will Lorna. I did. Got VERY excited at seeing raw prosciutto and asked if it would be suitable to either boil or roast and the butcher said yes. What we ended up with was boiled pork Curing in sodium nitrate is the trick so if you can hold of what uk_grenada suggests that would be an option. Otherwise it's a suitcase job.
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Old Nov 17th 2017, 11:28 am   #34
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Default Re: Boiling bacon or gammon joint

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Originally Posted by Caprihana View Post
You probably will Lorna. I did. Got VERY excited at seeing raw prosciutto and asked if it would be suitable to either boil or roast and the butcher said yes. What we ended up with was boiled pork Curing in sodium nitrate is the trick so if you can hold of what uk_grenada suggests that would be an option. Otherwise it's a suitcase job.
Damn.
I forgot about the curing part. Will have to wait until I'm next in the UK then or somebody comes out here.
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