• Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!

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  1. G

    Mower madness

    What cleaning fluid do you use for carbs? I’ve got a cheapie 15L ultrasonic cleaner, which has proved useful. Very good for derusting in something like evaporust - it seems to allow the fluid to get right down to base metal quickly, by knocking the treated layers away. Heater also helps.
  2. G

    Pork scratchings theory

    Some progress. This one was finished with a minute or two under the grill on max, and flavoured with sweet pimenton:
  3. G

    Pork scratchings theory

    Now, my wife’s late uncle was a chef in HK, and it’s coming back to me that for siu yuk he would ‘shallow parboil’ the belly piece, skin down, in a wok for just a minute or so. He could then prick the holes with just a bunch of toothpicks. He told us to get one of those needle tools for extra...
  4. G

    Pork scratchings theory

    Will do. I’m not there yet - although that joint looked the part, after cooking and resting the skin was quite soft. A blast in the air fryer both sides crisped it up, but it was still very chewy in the middle, like crisps laminated to a piece of leather. Meat was nicer cooked on the trivet...
  5. G

    Pork scratchings theory

    It’s looking pretty good after the 20 min sizzle. No wire rack to fit, so on a trivet of carrots.
  6. G

    Pork scratchings theory

    That looks nice. I’ve tried a MAPP gas torch but found it very easy to overdo. Skin wasn’t properly dried, though.
  7. G

    Pork scratchings theory

    That sounds like a good technique, too. Only problems are: A) I’ve banged on so much about how it’s a gimmick that burns the top and undercooks the rest it’s hard to backtrack B) it’s a bit small C) we may not always have it So, I’m aiming to nail it using a conventional oven.
  8. G

    Pork scratchings theory

    Oui, Chef!
  9. G

    Pork scratchings theory

    This bit for tonight was scored, scalded, dried and salted yesterday evening, and is sitting open in the fridge. Metal dish this time :pDark stuff is 5-spice on the meat. There’s quite a bit of brine forming. Should I rinse this off at some point? Adrian’s comment about temperatures makes me...
  10. G

    Pork scratchings theory

    Tonight’s pork belly* obviously had to skip the drying step, but the other half is drying away in the fridge. After the 160 long cook, then 20 min rest, the skin was still quite soft so it went into the air fryer (its only earthly use, as far as I can see) and came out nice and crackly after 10...
  11. G

    Pork scratchings theory

    Pigs (and vegetarians) eat vegetable waste (check legality in your country). Just saying.
  12. G

    Pork scratchings theory

    Scald, as in, dip briefly into boiling water? I do, rightly or wrongly! The meat side gets rubbed with 5-spice, salt and pepper, then I make a custom tinfoil bath for it, so during the slow cook, it sort of ‘confits’ in its own fat. Perhaps only appealing to primitive carnivores like me, not...
  13. G

    Pork scratchings theory

    Two parts to this: For crackling, I usually slow roast the pork belly, cut the skin off, then stick it in the air fryer. Some areas are perfect, expanded almost like a hard, crispy foam, other areas go hard and tough like plastic. I haven’t been able to work out why, but the method is more...
  14. G

    Wadkin router

    I’ve got one. Made in Japan, maybe 80s/90s vintage. Nicely made tool.
  15. G

    Motor-run capacitors... bookmark this?

    Nice to have an alternative to the Amazon/ebay lottery. Those all appear to be run rated, as opposed to starting type ones which generally have a higher capacitance but must be switched out when the motor is up to speed. There shouldn’t be any harm in using a run one in place of a start type.
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