Sir John Gielgud on Casablanca star Ingrid Bergman. Shutterstock Wikimedia CommonsActress Mae West on a man she didn't like in Belle of the Nineties (1934).
ShutterstockComedienne and television producer Roseanne Barr, on her ex-husband Tom Arnold. ShutterstockWriter and filmmaker Billy Wilder, while listening to an actor sing in the movie Kiss Me, Stupid.
Flickr / Patrick Humphries Everyone who ever loved you was wrong. I’m jealous of all the people that haven’t met you.
I don’t have the time or the crayons to explain this to you. It’s been a pleasure to meet the poster child for the pro-choice movement.
Some drink from the fountain of knowledge; you only gargled. You are the result of a wet dream your mother rolled into.
You’re so ugly you make blind kids cry. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.
Our present-day leaders have inherited a sparkling line in withering put -downs from the likes of former Prime Ministers Benjamin Disraeli and Winston Churchill. Indeed, after the dour days of Gordon Brown it seemed that our great linguistic tradition had come to an end.
This year, a preselection PMS went viral after David Cameron responded to a dig from the Labor opposition with: Judging by the hits this racked up on social media, the British public still values charisma over policy.
The most satisfying examples take the form of repartee, and Churchill was primus inter pares when it came to acerbic wit. On one occasion, Churchill dealt with George Bernard Shaw in his usual way.
Now I was going out with friends that night however it’s a tradition in my family to have pork roast and sauerkraut on NYE. I’m not sure if it was Mom’s way of giving us one last big meal before we all started our new year diets or as a way to clear out the fridge and freezers.
Start by patting your pork roast dry and then seasoning all over with the salt, pepper, and paprika mixture. In a heavy bottom pan (like a Dutch oven), add the oil.
Remove the pork from the pan, wipe out most of the oil, and then proceed to add in the rest of the ingredients. To the pan add in the sauerkraut, caraway seeds, onions, and apples.
Add in the seared pork roast, cover with the lid or foil (tightly), and pop it into the oven. If you drain your sauerkraut, then you will need to replace the liquid by adding some water.
You need to make sure that, while this is cooking, is that there is liquid in the bottom of the pot, so it does not dry out or burn the kraut. Now, this is the same woman who, every NYE would go outside at the crack of midnight, bang a wooden spoon on the back of a pot loudly 12 times (not sure why 12), put that down, and then put some change in her purse, zip it shut and with her right arm (never left) swing it forward around and around like she was winding up to throw a strike.
I can still remember her saying “Lori Ann you always want to put in some change and swing it forward, never backward. By swinging it forward you’re capturing all the good fortune and bringing it towards you.” Yeah. That didn’t work either.
Yes. We had all of that at midnight . Well after the obligatory pot banging and purse twirling. This post has a lot of sentimental meaning to me thus it’s very story-based BUT I also know you guys have questions so let’s get to the types of pork to use.
As you can see below, mine still has a slight fat cap on top to help keep it moist as it bakes. You can BUT those cuts tend to be higher in fat AND often are used in pulled pork.
About 10 or 15 years ago I started adding in puréed onions to the mix and eventually grew to just throwing in chopped onions that yes when they were on my plate and visible I’d still eat them. You won’t see them but the light sweetness it adds to the dish really helps balance out the flavors.
I like that one as it’s sweetened slightly with a hint of sugar and caraway seeds. Even though I grew up in a German and Slovak family, we were not fans of very sour or tangy kraut.
When Mom made this and when I make it we always taste the kraut straight out of the jar. If the kraut is super tangy, I will add the full amount to the recipe.
The sugar is added to only help balance out the bite of the kraut. The brown sugar is truly your call and all based on your preference as to how you like your kraut.
If you belong to Sam’s Club, Costco, or a big warehouse store, they are your best bet. The prices are super cheap AND you can get a large one that you can slice into smaller portions.
During the holidays, I normally buy a 12lb pork loin roast from Sam’s club that I cut up into three-4 pound sections. For years Mr. Fabulous said he “wasn’t a pork fan” even though he’d inhale it every time I made it.
The trick to getting a super moist and juicy pork roast is searing it first. It lends to a deep flavor that just can’t be created with no amount of seasonings.
Searing over high heat caramelizes the surface of the meat, which enhances the savory ‘meat’ flavor and fills the finished dish with complex layers of nutty caramel and coffee-like bitterness. In technical terms, this is called a Millard reaction, and it’s a flavor profile we omnivores happen to find quite delicious.
Without searing, meat dishes can taste flat and boring. The meat should be at room temperature before searing and patted dry.
The pan should be very hot and the goal is to keep the meat raw with just a browned surface. Per Wikipedia, “high temperature, intermediate moisture levels, and alkaline conditions all promote the Millard reaction.
In cooking, low moisture levels are necessary mainly because water boils into steam at 212 °F (Crock Pot), whereas the Millard reaction happens noticeably around 310 °F (Very hot skillet): significant browning of food does not occur until all “surface” water is vaporized.” Add oil to the pan and when it begins to shimmer, add the meat (carefully). I mean to see those rich caramel colors glistening is kinda sexy in a meaty-kinda-way.
If you’re making a double batch or your pan is HUGE, you may need to add more. When I make it for a crowd I’ll still pan sear it but will just throw everything in the crock and set it on low while I go about my business.
It’s still just as amazing, but I don’t know, there’s just something more sensual about the dish when you pull it out of the oven, and you see it all tender and juicy. Now the trick with this roast is once you pull it out of the oven, you need to remove it from the pan and loosely cover it with foil.
Meat proteins are heated during cooking, they coagulate and squeeze out some moisture inside their coiled structures and in the spaces between the individual molecules. As a result, less juice runs out of the meat when you cut into it per the author of Cook Wise.
Pat the pork dry and sprinkle the entire roast with salt, pepper and smoked paprika. When the olive oil starts to simmer carefully place the pork roast in.
In a lidded 6qrt Dutch Oven place the sauerkraut all over the bottom. Sprinkle over the caraway seeds, onions, apples and brown sugar.
Place the seared pork roast on top nestling it in the sauerkraut. Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads between 145F-150F.
Carefully remove the roast from the pan and place on a cutting board covering loosely with foil. Crock Pot Instructions: If you want to make this in the crock pot, pan sear the meat following the recipe and in the bottom of a 6qrt crock pot add in the sauerkraut, caraway seeds, onions, brown sugar and pork (water if you drained the kraut).
If your Kraut is really bitter, add the full amount of sugar. Prevent it from drying out You need to ensure that your pot has a tight seal.