Room 010
Jul 11th 2017, 9:38 am
#61
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Joined: Jan 2011
Location: Dubai
Posts: 3,467
Re: Room 010
Politely, I'll agree to disagree with you here. I like fine foods, I like cheap nasty food....but I believe the roast to be totally overrated because it is far too much effort for a plate of vegetables. Eating one out involves a plate of badly cooked or average vegetables, dry meat and terrible potatoes. I'd have to come to your house to have a decent one (apparently) and that only goes to put the full stop on my point - they're not worth the hassle.
Put one in front of me and I'll enjoy it if it's good (My step-mother was a fantastic home cook who's roasts were about the only ones I'd ever consider eating.....and they didn't come with oval-pan fried Egyptian smoked twice washed brussels, stuffed king edward herb crusted helmets and basting of the underside of a truffled jam puree and other genuine Heston-inspired bollocks because once you introduce that stuff you're forcing someone to say it's incredible). Taking normal flavours of a 'mainstay' and flowering them up as more than they are is exactly what fancy is.
However, 99 out of 100 are going to be bang average plates of veg which have been cooked by someone who now regrets starting it.
Chicken being the bottom of the pile. Beef is the tallest dwarf and in first spot. Crackling is very hard to do so Pork goes third. Lamb is tasty and goes second for me, but that's because I love beef, Lamb probably deserves top spot I reckon.
Put one in front of me and I'll enjoy it if it's good (My step-mother was a fantastic home cook who's roasts were about the only ones I'd ever consider eating.....and they didn't come with oval-pan fried Egyptian smoked twice washed brussels, stuffed king edward herb crusted helmets and basting of the underside of a truffled jam puree and other genuine Heston-inspired bollocks because once you introduce that stuff you're forcing someone to say it's incredible). Taking normal flavours of a 'mainstay' and flowering them up as more than they are is exactly what fancy is.
However, 99 out of 100 are going to be bang average plates of veg which have been cooked by someone who now regrets starting it.
Chicken being the bottom of the pile. Beef is the tallest dwarf and in first spot. Crackling is very hard to do so Pork goes third. Lamb is tasty and goes second for me, but that's because I love beef, Lamb probably deserves top spot I reckon.
:r ofl:
Jul 11th 2017, 9:49 am
#62
...we killed the flame
Joined: Jan 2017
Location: Dubai
Posts: 1,086
Re: Room 010
Coming back from 2-5 down to win the set,
particularly if it also means winning the match
against a mouthy trash-talking opponent
on a questionable line-call but agreed rules said your challenge prevailed...
(increasing levels of ecstasy but even the basic one definitely belongs).
particularly if it also means winning the match
against a mouthy trash-talking opponent
on a questionable line-call but agreed rules said your challenge prevailed...
(increasing levels of ecstasy but even the basic one definitely belongs).
Jul 11th 2017, 9:52 am
#63
...we killed the flame
Joined: Jan 2017
Location: Dubai
Posts: 1,086
Re: Room 010
John Terry's penalty miss in the 2008 Champions league final
Jul 11th 2017, 10:17 am
#65
BE Forum Addict
Joined: Jan 2015
Posts: 3,520
Re: Room 010
Among the roast meats I must admit to preferring a proper roast chicken the most. The juice is brilliant. My mum does a great one. But it's simple. Stick a lemon up the bum, season the chicken and cavity and pop it into the oven. No need for any basters or fat on the skin for, after all, it is chicken! It has enough of its own fat to baste itself. Goose is also brilliant.
Lamb comes next.
Then pork and rib roast. A standing rib roast is a magnificent beast to look at but I don't find it terribly exciting. My mum goes for nice pink interior and the only way that successfully works means the beef is served at a tepid temperature. Despite that she always gets high quality beef I usually end up enjoying the horseradish the most.
As for the trimmings, don't need a lot of them. There's a trend towards fussy trimmings gussied up but nine times out of time they end up saturated in fat and butter and strong bacon flavouring, which defeats the purpose for me. A simple steamed or blanched veg or two and a big salad is ideal though not the standard. Not a fan of potatoes other than in the chips or rosti form, so I like rice with the roast chicken. Chicken juice dribbled over the rice is
Cornbread stuffing is also brilliant with chicken or turkey.
Lamb comes next.
Then pork and rib roast. A standing rib roast is a magnificent beast to look at but I don't find it terribly exciting. My mum goes for nice pink interior and the only way that successfully works means the beef is served at a tepid temperature. Despite that she always gets high quality beef I usually end up enjoying the horseradish the most.
As for the trimmings, don't need a lot of them. There's a trend towards fussy trimmings gussied up but nine times out of time they end up saturated in fat and butter and strong bacon flavouring, which defeats the purpose for me. A simple steamed or blanched veg or two and a big salad is ideal though not the standard. Not a fan of potatoes other than in the chips or rosti form, so I like rice with the roast chicken. Chicken juice dribbled over the rice is
Cornbread stuffing is also brilliant with chicken or turkey.
Jul 11th 2017, 10:37 am
#66
BE Forum Addict
Joined: Jul 2008
Location: Dubai
Posts: 2,843
Re: Room 010
Among the roast meats I must admit to preferring a proper roast chicken the most. The juice is brilliant. My mum does a great one. But it's simple. Stick a lemon up the bum, season the chicken and cavity and pop it into the oven. No need for any basters or fat on the skin for, after all, it is chicken! It has enough of its own fat to baste itself. Goose is also brilliant.
Jul 11th 2017, 10:44 am
#67
Forum Regular
Joined: Mar 2015
Location: The Sandpit
Posts: 265
Re: Room 010
My favourite Sunday dinner is.....
Roast pork with crackling (crunchy or chewy, I don't mind. Love the stuff), roast and mash taters, cauliflower with the leaves (wish supermarkets wouldn't hack these off), sprouts, Yorkshires (plain and seasoned), stuffing, gravy and cheese sauce.
Also with parsnips and pigs in blankets if it's Christmas.
Used to love my mum and mum in law's dinners. Both completely different but both bloody lovely.
For tea we'd have cold pork, my dad's home cooked chips, piccalilli and Yorkshire pickle (cucumber and onion in malt vinegar)
Roast pork with crackling (crunchy or chewy, I don't mind. Love the stuff), roast and mash taters, cauliflower with the leaves (wish supermarkets wouldn't hack these off), sprouts, Yorkshires (plain and seasoned), stuffing, gravy and cheese sauce.
Also with parsnips and pigs in blankets if it's Christmas.
Used to love my mum and mum in law's dinners. Both completely different but both bloody lovely.
For tea we'd have cold pork, my dad's home cooked chips, piccalilli and Yorkshire pickle (cucumber and onion in malt vinegar)
Jul 11th 2017, 10:45 am
#68
Account Closed
Thread Starter
Joined: Feb 2011
Posts: 0
Re: Room 010
Coming back from 2-5 down to win the set,
particularly if it also means winning the match
against a mouthy trash-talking opponent
on a questionable line-call but agreed rules said your challenge prevailed...
(increasing levels of ecstasy but even the basic one definitely belongs).
particularly if it also means winning the match
against a mouthy trash-talking opponent
on a questionable line-call but agreed rules said your challenge prevailed...
(increasing levels of ecstasy but even the basic one definitely belongs).
Yeah, why not.
Jul 11th 2017, 12:04 pm
#70
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Joined: Aug 2009
Location: Dubai
Posts: 4,017
Re: Room 010
You cannot beat a Fray Bentos Pie .
Jul 11th 2017, 12:50 pm
#74
...we killed the flame
Joined: Jan 2017
Location: Dubai
Posts: 1,086
Re: Room 010
Jul 11th 2017, 5:20 pm
#75
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Joined: Oct 2015
Location: Abu Dhabi via Barcelona
Posts: 1,478