Posted - 2010.08.29 20:09:00 - [2]

 

I watched the Roast of David Hasselhoff on Comedy Central and I loved it. That guy is still hot as hell

Posted - 2010.08.29 20:16:00 - [4]

 

Originally by: Mister Gimp

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Got an absolute deal on a bit of pork in morrisons earlier (their fridges broke down for 12 hours so lots of things cheap). Saving it for tomorrow seeing as it's bank holiday and all.

Hoping for some cracking crackling. Will let you know how it goes. Pork, crackling, crispy spuds, stuffing and GRAVY ... oh yeah and a bit of veg. Yum Yum.

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remember to score the pork fat before roasting and salt in moderation is your friend lol!

hope it goes well and i hope to hear an update on how the crackling went in particular! good crackling is an art


xx

Posted - 2010.08.30 07:26:00 - [6]

 

Talk about roasts? Does deep fried jalapeno pepper jack turkey count?

Posted - 2010.08.30 09:23:00 - [8]

 

Originally by: SupaKudoRio

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Is that bacon in your veg? ♥

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bacon is one of the tastiest vegetables

Originally by: Lia'Vael

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Talk about roasts? Does deep fried jalapeno pepper jack turkey count?

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i dont know but tell me anyway, i got jalepenos to spare my plant has gone crazy lol

x

Posted - 2010.08.30 14:03:00 - [10]

 

Originally by: Mister Gimp

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Got an absolute deal on a bit of pork in morrisons earlier (their fridges broke down for 12 hours so lots of things cheap). Saving it for tomorrow seeing as it's bank holiday and all.

Hoping for some cracking crackling. Will let you know how it goes. Pork, crackling, crispy spuds, stuffing and GRAVY ... oh yeah and a bit of veg. Yum Yum.

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Shame my family doesn't much like roast pork. But had lamb yesterday, which is my favourite. Remains to be turned into a biryani for tonight \o/

Posted - 2010.08.30 19:23:00 - [12]

 

Originally by: Cat o'Ninetails

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i dont know but tell me anyway, i got jalepenos to spare my plant has gone crazy lol

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*ahem* First adopt a southern texas hill folk accent, alright good.


Well watchya wanna does is you take one those turducken critters, thats a turky wif a duck wif a little chickydoo in thar, geta brick of pepper jack cheese and cube it and slice tha jalapenos so you have sum little rings, stuff em wif tha cheese cubes and you loosen tha skin a little bit so you can gets tha jalapeno slices init use a little butter fer it you need. Now wat ya do is shuv thos tasty jalapenos under the skin, get a few layers and wif an injector you inject sum liqyfied cheese and marinade into tha meet, heha this is an awesum steep an I lik it. Now at this step you have a choice, you can whip up sum beer, mmm beer, batter, mmm batter, and coat the turkey before frying or ya can just go all nekkid skinny dip the birdie. Either way yous gunna wanna geta vat big enough for tha turkey and enough oil, heet er up and dip the little birds who gave their lives so we can have an awesome thanksgiving.

Thats about the gist of it, next week lets talk about how to prepare the horse tongue or, if your country has too many hippies, cow tongue.

also dont fry frozen anything, its a good way to lose something delicious, think of the food!

Posted - 2010.08.30 21:42:00 - [14]

 

Edited by: Cat o''Ninetails on 30/08/2010 21:42:37

Originally by: Scorpionidae

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Cat are you a chef? Or do you just love to cook?

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I am not, though I have worked in kitchens in the past.

Had another nice roast today went to see family and there was roast beef and roast lamb! so i have eaten four types of roasted animal this weekend lol \o/ (if you count the bacon too)

been a good weekend

x

Posted - 2010.09.19 15:13:00 - [16]

 

well this little piggy decided to have roast beef today lol \o/

x

Posted - 2010.09.19 18:20:00 - [18]

 

Well I didn't reply last week about my roast piggy cos it was one of the worst roasts I have ever done. May as well have just bought a packet of pork scratchings and some soggy crisps and added the leather from an old shoe.

But, today I created a MIGHTY roast. The sort of roast that only happens once. The meat was perfect and flavoursome and tender, the pots were crispy on the outside and fluffy soft in the middle, the veg was crisp and bursting with the taste of carrot, broccoli and pea, the stuffing was just the right consistency and the gravy ... omg the GRAVY.

It's what sundays are all about. Chill out, have a glass or three of wine and relax after a superb meal.

Was just awesome, ok?

Posted - 2010.09.20 13:48:00 - [20]

 

well i dont know about any of that stuff lol but as a side note i have always wanted to try a spit roast

x

Posted - 2010.09.20 14:46:00 - [22]

 

Originally by: Cat o'Ninetails

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well i dont know about any of that stuff lol but as a side note i have always wanted to try a spit roast

x

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Followed link looking for... meh... you get the idea.

Posted - 2010.09.20 20:05:00 - [24]

 

Edited by: dr doooo on 20/09/2010 20:34:35
Check out all the English ITT :)
Everyone's idea of a perfect roast is different, so no offence meant but FWIW, my roasting tips:

Put a bit of foil around the legs and wings so that they don't end up overcooked compared to the rest of the bird (take the foil off for the last 15 minutes or so to brown off the skin). IMO salt/pepper is the only seasoning needed for a bird, plus a bit of butter of course.

You've overloaded that pan with vegetables. Use a bigger pan to give them space to cook, cut into fairly small even sizes, drizzle with olive oil and a few herbs if you like. Stick them in 10 mins before you take the chicken out and turn the oven up high. Take the chicken out to settle (cover it with a bit of foil), and serve up when the veg are done.

Also don't forget real gravy instead of that tinned bollox. Takes a few seconds longer but is the heart of a roast. Mix a few teaspoons of flour into the roasting juices. Stick over the heat and mix/brown off. Mix in half a litre or so of chicken stock with a whisk, heat for a few more minutes, add a good dolop of wine if you have some to spare, sieve if you have to and eat.

- i'm probably teaching you folks to suck eggs here, but as you can tell, I also love roasts.