Oh joy oh bliss. Suddenly ham steaks have reappeared in the supermarket. They are made of ham and all sorts of other goodies you don't want to know about and are absolutely delicious with fried pineapple pieces. Is this an Aussie dish or does the world eat ham steaks and pineapple?
Jewish and Moslem readers are probably pulling a face now, but to rely on old joke first told by a Jew, they were half price, and suddenly Jewish people want to know where they are so cheap.
When we were in Malaysia a few years ago, we heard of beef bacon. I thought it might have been just a euphemistic word for pork bacon, but no, there is beef bacon. It is rather boring. Speaking of bacon, what is so special in England about gamon? For me it was quite ordinary very thick bacon. On our Mediterranean cruise at the breakfast buffet we had the choice of English style bacon or American style bacon. Extreme American bacon style is when it shatters into pieces when it is cut. Australians are more inclined to English bacon. When I served myself bacon, I would take the English bacon and top it with a piece of American bacon.
We might dine out once a fortnight and honestly and I am finding its value becoming poorer. Ok, we don't go to smart places, but I struggle to find an appealing dish on so many menus. I wish I liked Chicken Parmigiana. Last night when we were out at a pub I had not been to before, I just could not decide and ended up choosing the Southern Fried Chicken Burger. There was nothing wrong with it, but nothing really right about it.
I prefer home cooked food, and why would I not when R is such an excellent cook, a naturally instinctive cook. It is not just how it is cooked but how it is served too. I am a more 'bung it on a plate' type if I cook and serve but I have learnt a lot about meal presentation from R, along with gift wrapping. Everyone knows which gift comes from R, because of the exquisite wrapping. He has raised the wrapping standards of my whole extended family by shaming them and their careless wrapping, yep, me included.
While I rarely cook, at least once every winter I make pea and ham soup. It takes three days to make. Today I boiled two ham bones with a two roughly chopped onions, a couple of bay leaves and a clove of garlic for a couple of hours. I extracted the bones and cut off the meat and most but not all of the skin and then chucked the meat back into the pot and it is cooling. I will skim off fat once it is cold tomorrow and the split dried peas are soaking tonight. They will be rinsed and added to the pot and it will be cooked until the peas break down. Let go cold again, skimmed of fat again and day 3, more water added and reheated and ready to eat.
How on earth did the price of ham bones reach $10 per kilo. Butchers used to almost give away ham bones for your dog, admittedly without much meat on them.
I smell that my ham steaks are nearly ready. Goodbye.