dbd33

Yorkshire puddings come out of Loblaws packaging and into the oven four minutes before serving, while the roast is standing.

Zoe Bell

http://recipes.ianrenton.com/the-gre...r-timing-chart

Partially discharged

http://www.youtube.com/watch?v=mFbQVUlK6pc

Poutine is one reason I will never become totally assimilated

Piff Poff

Plus one on this one, you could even look at his recipes online. Every Jamie Oliver recipe I have attempted comes out looking very similar to the pic and very tasty, can't say the same for Mr Ramseys' concoctions

Piff Poff

I've only seen Elk and Bison at specialty butchers and I've never seen Ostrich.

Greenhill

My recommendation for the beef, for two people, would be a 1kg (2.2lb) chunk of prime rib. Pick the bloodiest, nicely marbled cut that you can find.

At least 3 hours prior to cooking give it a good rub with a quality soy sauce and cover it in coarse ground black pepper. Cover it with something to keep the flies off and leave it out of the fridge to allow it to completely warm up to room temperature.

To cook it, slap it in a roasting pan or pie dish with a cut up onion and stand it on one side, sort-of balanced on the bone. Stick it in a very hot oven (450F should do it) for 20 mins then turn the temperature down to 375F for around 40 minutes. You can use a meat thermometer to test the internal temperature for your required level of doneness but usually for this size and shape of cut it should come out rare or medium rare.

If it's a bit too bloody in the middle then just wrap it in tin foil for a bit. But, really, this is where you should man-up, pick it up in your hands and start eating it in a ravenous fashion. If anyone comes near to you, growl at them like a rabid dog. Eat it all down and spend the rest of the day chewing on the bones and drinking beer. This might be best done in a garage or shed, consider locking yourself in and placing a sign on the door with the two words "**** OFF" printed in capital letters on it. A few cow blood smudged finger prints on the sign is also recommended.

dbd33

Another reason to move to Ontario then.

I can't stand Jamie Oliver and I don't have enough spit to replicate his creations. I did like the River Cottage Meat Book though and had good luck with the suggestions therein.

Auld Yin

For most of the 20th century British food/cooking was the laughing stock of the world. The entry into Europe thankfully changed that although, IMO, restaurant food is still much superior in North America overall.

Atlantic Xpat

Amen to that sister. A well thumbed copy of Delia's original recipe book is my bible, particularly for the traditional dishes.

Simon Legree

Yes but in Calgary isn't "surf & turf" fish fingers and bologna ?

Here in N S it's steak and lobster.

lyn1972

Thanks guys I am now hungry
All sounds pretty good......

Going off subject ........slightly lol ........ t.v....... here we have sky tv ...... we love it ..... my little girl loves disney junior chanel ..... with long winters will want my t.v lol ...... do you have sky tv out there . ? If not what? Do you get english tv ......cant say im that fussed but I like emmerdale ...... also disney channels? ?......... thanks again

lyn1972

Oh so whats a surf and turf in edmonton then. .....

Souvy

We are sort of getting to where I want to be but we're missing the essentials. The beef bit seems to be sorted but what do I do with the other bits and when?

On principle, I would prefer to make my own puds.

Zoe Bell

sky tv is a europe thing due to satellite poitioning etc

cable / satellite TV providers depend on the region
In Toronto Bell and Rogers are the big ones. You can google their websites to see the kind of dross they offer

dbd33

You'll want the meat to be on some sort of rack over a roasting pan. The carrots and spuds go into the pan at a timing that can only really be determined by practise, I go at an hour and 10 for the carrots/parsnips and an hour for the spuds, turning them three times. A couple of onions go in with the carrots. Don't forget to allow that the meat has to come out and sit but the vegetables don't.