Room 010
#46
Re: Room 010
[QUOTE=Scamp;12291417]
Nope, sorry. It's like a roast dinner. Totally overrated.
Is this Scamps room, or everyones??
Nope, sorry. It's like a roast dinner. Totally overrated.
Is this Scamps room, or everyones??
#47
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Thread Starter
Joined: Feb 2011
Posts: 0
Re: Room 010
I refer the honorable gentleman to the first post of the thread. Particularly:
I'm not being swayed on roast dinners. If you can make a case for fish and chips then I'm happy to hear it because from time to time I will make the mistake of ordering it.
I'm not being swayed on roast dinners. If you can make a case for fish and chips then I'm happy to hear it because from time to time I will make the mistake of ordering it.
#48
BE Forum Addict
Joined: Jan 2011
Location: Dubai
Posts: 3,467
Re: Room 010
I'm with you on roast dinners but a decent fish and chips is top bollocks! Bad ones are just awful though.
#49
Re: Room 010
That's a good call , the smell of bovril and the glistening grass . Almost makes me homesick .
#50
Hit 16's
Joined: Mar 2010
Location: Of all the gin joints, in all the towns, in all the world, she walks into mine
Posts: 13,112
Re: Room 010
Large, corn-fed chicken, stuffed with two oranges, garlic butter inserted under the skin and liberally applied on the skin, roasted correctly until the flesh is succulent and tender and the skin crisp. Breasts carved off whole and then sliced vertically so that each slice has a piece of crisp skin on top.
Home-made stuffing cooked separately till crisp on top. Roast parsnips; pan-fried Brussels a la Jamie; swede/potato mash; roast potatoes done in goose fat till really crisp on the outside but fluffy on the inside. Home-made bread sauce and cranberry sauce, and of course gravy made with the roasting juices.
Followed by raspberry pavlova.
Sorry Scamp, but that's going in...
Home-made stuffing cooked separately till crisp on top. Roast parsnips; pan-fried Brussels a la Jamie; swede/potato mash; roast potatoes done in goose fat till really crisp on the outside but fluffy on the inside. Home-made bread sauce and cranberry sauce, and of course gravy made with the roasting juices.
Followed by raspberry pavlova.
Sorry Scamp, but that's going in...
#51
Re: Room 010
Large, corn-fed chicken, stuffed with two oranges, garlic butter inserted under the skin and liberally applied on the skin, roasted correctly until the flesh is succulent and tender and the skin crisp. Breasts carved off whole and then sliced vertically so that each slice has a piece of crisp skin on top.
Home-made stuffing cooked separately till crisp on top. Roast parsnips; pan-fried Brussels a la Jamie; swede/potato mash; roast potatoes done in goose fat till really crisp on the outside but fluffy on the inside. Home-made bread sauce and cranberry sauce, and of course gravy made with the roasting juices.
Followed by raspberry pavlova.
Sorry Scamp, but that's going in...
Home-made stuffing cooked separately till crisp on top. Roast parsnips; pan-fried Brussels a la Jamie; swede/potato mash; roast potatoes done in goose fat till really crisp on the outside but fluffy on the inside. Home-made bread sauce and cranberry sauce, and of course gravy made with the roasting juices.
Followed by raspberry pavlova.
Sorry Scamp, but that's going in...
#52
Forum Regular
Joined: Jan 2017
Posts: 177
Re: Room 010
I'm sure there will be exceptions but in my experience, fish and chips is generally shite unless the chip shop is within 20 miles or so of a fishing port.
#55
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Joined: Feb 2011
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Re: Room 010
Large, corn-fed chicken, stuffed with two oranges, garlic butter inserted under the skin and liberally applied on the skin, roasted correctly until the flesh is succulent and tender and the skin crisp. Breasts carved off whole and then sliced vertically so that each slice has a piece of crisp skin on top.
Home-made stuffing cooked separately till crisp on top. Roast parsnips; pan-fried Brussels a la Jamie; swede/potato mash; roast potatoes done in goose fat till really crisp on the outside but fluffy on the inside. Home-made bread sauce and cranberry sauce, and of course gravy made with the roasting juices.
Followed by raspberry pavlova.
Sorry Scamp, but that's going in...
Home-made stuffing cooked separately till crisp on top. Roast parsnips; pan-fried Brussels a la Jamie; swede/potato mash; roast potatoes done in goose fat till really crisp on the outside but fluffy on the inside. Home-made bread sauce and cranberry sauce, and of course gravy made with the roasting juices.
Followed by raspberry pavlova.
Sorry Scamp, but that's going in...
It's got to be the worst roast option possible. No matter how good or fancy or 'juicy' you claim that recipe or others may be it's worse than turkey.
I'm sorry Bahtat, you're a good man but this is awful.
Palatable. I do enjoy beef in whatever format. People can't be snobby about having yorkshire puds with beef either.
#56
Re: Room 010
Large, corn-fed chicken, stuffed with two oranges, garlic butter inserted under the skin and liberally applied on the skin, roasted correctly until the flesh is succulent and tender and the skin crisp. Breasts carved off whole and then sliced vertically so that each slice has a piece of crisp skin on top.
Home-made stuffing cooked separately till crisp on top. Roast parsnips; pan-fried Brussels a la Jamie; swede/potato mash; roast potatoes done in goose fat till really crisp on the outside but fluffy on the inside. Home-made bread sauce and cranberry sauce, and of course gravy made with the roasting juices.
Followed by raspberry pavlova.
Sorry Scamp, but that's going in...
Home-made stuffing cooked separately till crisp on top. Roast parsnips; pan-fried Brussels a la Jamie; swede/potato mash; roast potatoes done in goose fat till really crisp on the outside but fluffy on the inside. Home-made bread sauce and cranberry sauce, and of course gravy made with the roasting juices.
Followed by raspberry pavlova.
Sorry Scamp, but that's going in...
But I do love a bit of pavlova....
#57
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Joined: Feb 2011
Posts: 0
Re: Room 010
That stuff belongs in Room 101. Roast dinners are vastly over rated, the only thing I like is the roast beef / chicken, Yorkshires, roast spuds and gravy. Everything else can go down the pan - mashed potatos in particular. Worst food invention ever.
But I do love a bit of pavlova....
But I do love a bit of pavlova....
#58
Hit 16's
Joined: Mar 2010
Location: Of all the gin joints, in all the towns, in all the world, she walks into mine
Posts: 13,112
Re: Room 010
...
You're joking aren't you? You had the chance to fight for a roast dinner to go in and you chose chicken?
It's got to be the worst roast option possible. No matter how good or fancy or 'juicy' you claim that recipe or others may be it's worse than turkey.
I'm sorry Bahtat, you're a good man but this is awful.
...
You're joking aren't you? You had the chance to fight for a roast dinner to go in and you chose chicken?
It's got to be the worst roast option possible. No matter how good or fancy or 'juicy' you claim that recipe or others may be it's worse than turkey.
I'm sorry Bahtat, you're a good man but this is awful.
...
But I'll return to the chicken: as a simple, traditional Sunday roast it's a mainstay of English family cooking; by combining a corn/grain-fed free-range bird and exotic elements (the garlic and orange) the taste, succulence and aroma are fundamentally different from anything you'll get from a limp, pale, ill-fed, ill-nurtured and water-injected obscenity from a "super"market. Add to that the skill of the cook in ensuring that its cooked to a T, is allowed to rest, and then expertly carved onto piping-hot plates, and accompanied by veg and sauces that complement the flavour of the bird, and you have a meal of true excellence.
Dissing that because its "only chicken" demeans refined home cooking. Sorry to say, but if you don't / can't appreciate that, it's either because you've never experienced it done properly (ingredients, technique, combinations, sauces, presentation), or you've been seduced into believing that something can't be excellent unless it's fancy.
#59
Re: Room 010
Large, corn-fed chicken, stuffed with two oranges, garlic butter inserted under the skin and liberally applied on the skin, roasted correctly until the flesh is succulent and tender and the skin crisp. Breasts carved off whole and then sliced vertically so that each slice has a piece of crisp skin on top.
Home-made stuffing cooked separately till crisp on top. Roast parsnips; pan-fried Brussels a la Jamie; swede/potato mash; roast potatoes done in goose fat till really crisp on the outside but fluffy on the inside. Home-made bread sauce and cranberry sauce, and of course gravy made with the roasting juices.
Followed by raspberry pavlova.
Sorry Scamp, but that's going in...
Home-made stuffing cooked separately till crisp on top. Roast parsnips; pan-fried Brussels a la Jamie; swede/potato mash; roast potatoes done in goose fat till really crisp on the outside but fluffy on the inside. Home-made bread sauce and cranberry sauce, and of course gravy made with the roasting juices.
Followed by raspberry pavlova.
Sorry Scamp, but that's going in...
#60
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Thread Starter
Joined: Feb 2011
Posts: 0
Re: Room 010
There's chicken and then there's chicken. And then some. Mouth-wateringly good when done right, provided the bird's premium. But I'd happily go with turkey, crown roast of lamb (or hoggit), beef, beef wellington (verging away from true roast), pork (but only if the crackling's really brittle, which requires cooking it separately), pheasant, duck...
But I'll return to the chicken: as a simple, traditional Sunday roast it's a mainstay of English family cooking; by combining a corn/grain-fed free-range bird and exotic elements (the garlic and orange) the taste, succulence and aroma are fundamentally different from anything you'll get from a limp, pale, ill-fed, ill-nurtured and water-injected obscenity from a "super"market. Add to that the skill of the cook in ensuring that its cooked to a T, is allowed to rest, and then expertly carved onto piping-hot plates, and accompanied by veg and sauces that complement the flavour of the bird, and you have a meal of true excellence.
Dissing that because its "only chicken" demeans refined home cooking. Sorry to say, but if you don't / can't appreciate that, it's either because you've never experienced it done properly (ingredients, technique, combinations, sauces, presentation), or you've been seduced into believing that something can't be excellent unless it's fancy.
http://www.lishmansbutchers.co.uk/wp...Prooduct13.jpg
But I'll return to the chicken: as a simple, traditional Sunday roast it's a mainstay of English family cooking; by combining a corn/grain-fed free-range bird and exotic elements (the garlic and orange) the taste, succulence and aroma are fundamentally different from anything you'll get from a limp, pale, ill-fed, ill-nurtured and water-injected obscenity from a "super"market. Add to that the skill of the cook in ensuring that its cooked to a T, is allowed to rest, and then expertly carved onto piping-hot plates, and accompanied by veg and sauces that complement the flavour of the bird, and you have a meal of true excellence.
Dissing that because its "only chicken" demeans refined home cooking. Sorry to say, but if you don't / can't appreciate that, it's either because you've never experienced it done properly (ingredients, technique, combinations, sauces, presentation), or you've been seduced into believing that something can't be excellent unless it's fancy.
http://www.lishmansbutchers.co.uk/wp...Prooduct13.jpg
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.