The dastardly red Posted September 25, 2016 Report Share Posted September 25, 2016 5 hours ago, Mike Hunt-Hertz said: I've got the least funny username anywhere in the world but I wasn't going for laughs which is lucky because if I was I'd be an idiot 6 hours ago, CyderInACan said: What constitutes "just right" @The dastardly red? you know it when you taste it and if it's not just right throw the plate at the wall and learn yourself some manners on the way out Link to comment Share on other sites More sharing options...
The Coach Posted September 25, 2016 Report Share Posted September 25, 2016 Cauliflower cheese adds a nice touch to a roast also. Never understand how people have a "roast" with mash and/or sweetcorn! Link to comment Share on other sites More sharing options...
Calculus Posted September 25, 2016 Report Share Posted September 25, 2016 5 hours ago, Mike Hunt-Hertz said: I parboil, then roll them in dried polenta. Roast 'em in goosefat....job's very much a good 'un. You could also cut up a potato into a small dice and parboil along with the other potatoes. The diced potato disintegrates and coats the others, leading to very crispy roasties. Roast in goose fat or lard. Sounds a bit odd, but I promise you it works... Link to comment Share on other sites More sharing options...
CyderInACan Posted September 25, 2016 Author Report Share Posted September 25, 2016 1 hour ago, Red_Wizard said: Cauliflower cheese adds a nice touch to a roast also. Never understand how people have a "roast" with mash and/or sweetcorn! Mash on a roast is just WRONG!!!! Link to comment Share on other sites More sharing options...
CyderInACan Posted September 25, 2016 Author Report Share Posted September 25, 2016 1 hour ago, Calculus said: You could also cut up a potato into a small dice and parboil along with the other potatoes. The diced potato disintegrates and coats the others, leading to very crispy roasties. Roast in goose fat or lard. Sounds a bit odd, but I promise you it works... This cannibalism reminds me of a trick I know to making the best cuppa. You brew the tea in your mug and then add the warm teabag to your usual measure of milk in a separate glass and let it flavour the milk before adding it to the tea. Bit of a faff but bloody worth it. Also boiling your spuds for roasters with a muslin sack containing the potato peelings, makes for a very potatoey potato if that makes sense! Link to comment Share on other sites More sharing options...
Son of Fred Posted September 25, 2016 Report Share Posted September 25, 2016 On 23/09/2016 at 13:25, Woodsy said: Sounds wonderful Peg, what time do you want me? Shove your apple Source though, give me some bread to mop up my gravy instead, and can we have peas as well? Peas get overlooked too often on roast dinners Bubby with roast.Philistine. Link to comment Share on other sites More sharing options...
... Posted September 28, 2016 Report Share Posted September 28, 2016 Mishal Husain / Veronica Zemanova / Fiona Bruce (on one of her really good days). Nice thick gravy too. Mmmmmmmm ............... Uncle TFR Link to comment Share on other sites More sharing options...
Slippin cider Posted September 28, 2016 Report Share Posted September 28, 2016 Roast rib of aged beef...big ol crispy yorkshires...crispy roasties ....and your choice of fresh veg....personally I like carrots , broccoli , sweetheart cabbage or kale and crispy roasted parsnips glazed with honey. Oh and the best gravey made with the meat juices. ...and horseradish Source is a must! ....or a leg of lamb with minted gravey....both sublime....feel proper hungry now! Link to comment Share on other sites More sharing options...
... Posted September 29, 2016 Report Share Posted September 29, 2016 22 hours ago, Slippin cider said: Roast rib of aged beef...big ol crispy yorkshires...crispy roasties ....and your choice of fresh veg....personally I like carrots , broccoli , sweetheart cabbage or kale and crispy roasted parsnips glazed with honey. Oh and the best gravey made with the meat juices. ...and horseradish Source is a must! ....or a leg of lamb with minted gravey....both sublime....feel proper hungry now! I am dribbling like an English Mastiff with his dinner bowl just out of reach. "Mmmmmm". Uncle TFR Link to comment Share on other sites More sharing options...
BigTone Posted September 29, 2016 Report Share Posted September 29, 2016 13 minutes ago, Taxi for Rennie said: I am dribbling like an English Mastiff with his dinner bowl just out of reach. "Mmmmmm". Uncle TFR Business as usual then Link to comment Share on other sites More sharing options...
CitySmitty Posted September 29, 2016 Report Share Posted September 29, 2016 Try Arran Victory for roast potatoes... some of the best crunch you'll ever get! Link to comment Share on other sites More sharing options...
Slippin cider Posted October 1, 2016 Report Share Posted October 1, 2016 Albert Bartlett spuds make awesome roasties as well Link to comment Share on other sites More sharing options...
... Posted October 2, 2016 Report Share Posted October 2, 2016 What about stuffing? Any good tips / recipes?? Uncle TFR Link to comment Share on other sites More sharing options...
CyderInACan Posted October 3, 2016 Author Report Share Posted October 3, 2016 Classic Sage & Onion Link to comment Share on other sites More sharing options...
WhistleHappy Posted October 3, 2016 Report Share Posted October 3, 2016 All this chat about food.... Is anyone else craving a nice Lindley pie or pasty? Hmm doncha just miss Lindley's, thanks to their catering I lost *pounds over the years.... *(£££s ... wasting away!) Link to comment Share on other sites More sharing options...
WhistleHappy Posted October 3, 2016 Report Share Posted October 3, 2016 20 hours ago, Taxi for Rennie said: What about stuffing? Uncle TFR FAO : Mr Rudolph Hucker Link to comment Share on other sites More sharing options...
WhistleHappy Posted October 3, 2016 Report Share Posted October 3, 2016 On 23/09/2016 at 12:46, Mike Hunt-Hertz said: What about a spit roast? FAO: Mr Rudolph Hucker Link to comment Share on other sites More sharing options...
WhistleHappy Posted October 3, 2016 Report Share Posted October 3, 2016 On 23/09/2016 at 15:31, Woodsy said: Don't start this filth again! FAO: Mr Rudolph Hucker Link to comment Share on other sites More sharing options...
WhistleHappy Posted October 3, 2016 Report Share Posted October 3, 2016 On 25/09/2016 at 18:07, The dastardly red said: you know it when you taste it and if it's not just right throw the plate at the wall and learn yourself some manners on the way out FAO : .. Mr R.. oh you know who... Link to comment Share on other sites More sharing options...
Red-Robbo Posted October 3, 2016 Report Share Posted October 3, 2016 I always think I was born in the wrong culture. I've never been much of a fan of roasts. I'll eat them, but I wouldn't go out of my way to have one. When I cook for the Robbo household, it's mainly Italian dishes or fresh fish. Link to comment Share on other sites More sharing options...
Mike Hunt-Hertz Posted October 3, 2016 Report Share Posted October 3, 2016 3 hours ago, Red-Robbo said: I always think I was born in the wrong culture. I've never been much of a fan of roasts. I'll eat them, but I wouldn't go out of my way to have one. When I cook for the Robbo household, it's mainly Italian dishes or fresh fish. I consider roasts to be like shagging...bloody sublime, but would get pretty samey if you had it every day. (Especially if it was the same dish) Link to comment Share on other sites More sharing options...
Red-Robbo Posted October 3, 2016 Report Share Posted October 3, 2016 47 minutes ago, Mike Hunt-Hertz said: I consider roasts to be like shagging...bloody sublime, but would get pretty samey if you had it every day. (Especially if it was the same dish) If it's like shagging then no wonder I have an olive skinned dark-eyed wife! Viva Italia! Good job she likes English meat and two veg. Link to comment Share on other sites More sharing options...
Barrs Court Red Posted October 3, 2016 Report Share Posted October 3, 2016 Pork, crackilng, apple Source, roasters done in goose fat, new potatoes, cauliflower very well salted and cut extremely small, peas, kale - all covered in a filthy meaty gravey. Link to comment Share on other sites More sharing options...
AshtonGreat Posted October 4, 2016 Report Share Posted October 4, 2016 Personally I find a lot of this 'posh gravy' to be a bit overrated. Give me Bisto any day Link to comment Share on other sites More sharing options...
... Posted October 4, 2016 Report Share Posted October 4, 2016 22 hours ago, Red-Robbo said: If it's like shagging then no wonder I have an olive skinned dark-eyed wife! Viva Italia! Good job she likes English meat and two veg. ...... and you talking about her like this on OTIB. Carefull Robbo, sounds like you are one step away from dogging. FAO Rudolph ........ Uncle TFR Link to comment Share on other sites More sharing options...
Mike Hunt-Hertz Posted October 4, 2016 Report Share Posted October 4, 2016 22 hours ago, Red-Robbo said: If it's like shagging then no wonder I have an olive skinned dark-eyed wife! Viva Italia! Good job she likes English meat and two veg. Saucepot. Link to comment Share on other sites More sharing options...
Guest Posted October 4, 2016 Report Share Posted October 4, 2016 22 hours ago, Barrs Court Red said: Pork, crackilng, apple Source, roasters done in goose fat, new potatoes, cauliflower very well salted and cut extremely small, peas, kale - all covered in a filthy meaty gravey. Be round about 2pm on Sunday Link to comment Share on other sites More sharing options...
Barrs Court Red Posted October 4, 2016 Report Share Posted October 4, 2016 2 hours ago, Tomarse said: Be round about 2pm on Sunday Ha leave now and you might make it in time Link to comment Share on other sites More sharing options...
Major Isewater Posted October 5, 2016 Report Share Posted October 5, 2016 Peas. Link to comment Share on other sites More sharing options...
Major Isewater Posted October 5, 2016 Report Share Posted October 5, 2016 On 3 octobre 2016 at 18:01, Red-Robbo said: If it's like shagging then no wonder I have an olive skinned dark-eyed wife! Viva Italia! Good job she likes English meat and two veg. Your wife's green ? Link to comment Share on other sites More sharing options...
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