Roast Dinner....
- Thread starter Psymonkee
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Yuk*** the spuds, i'll have the cracking please!
Soldato
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you cant pour gravy over anything and call it a roast :\ your dinner looks bland and i bet it tastes the same, apart from the sage n onion stuffing.. as that is nice
i dont get people here they show off the crappest dinners they make and its clear they have no tastebuds. reminds me of mr tomato ketchup+vinegar man making chilli, disgusting.
lets have some real cooking and not poor student type meals ty.
i dont get people here they show off the crappest dinners they make and its clear they have no tastebuds. reminds me of mr tomato ketchup+vinegar man making chilli, disgusting.
lets have some real cooking and not poor student type meals ty.
I'll try get some photos of tonight's roast beef. Not made by a student!
Cut it up into 3. Got £5 off with voucher (Costco) Not bad price for 3 meals in the end. Plus it taste delicious, people go to Costco just to buy the meat
Please, a few pics of your latest culinary creations
I think we can all agree that the roast dinner is never one of the most visually appealing dishes; it is all about the taste
Soldato
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Caporegime
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Go to Crail and buy great fish and chips instead of ... whatever that was you posted.
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+1
Please, a few pics of your latest culinary creations
I think we can all agree that the roast dinner is never one of the most visually appealing dishes; it is all about the taste
i can cook some lovely dishes but i aint gona cook one now just to take a pic for you and why would you want pics if its all about the taste ? why would you want MASH instead of roast potatoes if its all about the taste ? :/
cmon you can tell he cant taste crap just from the way he did the mash potatoes, hes hit them once with a masher left them all lumpy, not added butter and you can see the rest of the dinner looks equallly bland.. plain beans... bland! carrots... bland! pigskin... ? no thats not quite roast lamb or beef is it. yuk. he could have made that so much better, but has no clue.
if your happy eating that kind of poop then its nowt to do with me but if you post pictures of it here and i can tell its crap, i will say so.
when my eggplants have ripened i'll be doing some "eggplant parmizan" and roast potatos+tomatos with plenty of olive oil. google it and try it, its way up there for one of the nicest things ive eaten.
Sorry, I can't hold a conversation with someone who doesn't have a grasp of basic English.
DOing it wrong then
Hahaha- I'm now feeling the urge for some fantastically presented dinners!
Associate
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OK, zipp0r, and others, this is NOT prescott but the person who cooked this meal - prescott is kindly allowing me to use their account as I don't want to start a new account on here (I have lots of other places I use and don't want to add another one).
I have the following observations to make:
1. The potatoes are a new variety from A J Bartlett* called Majesty which, if you had been watching the news, you would see are only available in the south east of England and in Scotland, having been developed as a good source of anti-oxidants. Just thought we would try them - they may look strange but they taste like "normal" potatoes. (*A J Bartlett developed and grow Red Roosters, a great all round potato).
2. The potatoes were RICED. This is a technique where they are put through a rough kind of sieve and is used by many of the top chefs in the UK to make a meal look pretty. Again, thought we would try it for a change instead of chunks of potato or mash. For this technique to work, you DON'T put milk or butter with them.
3. There were roast potatoes on the meal - they were also purple. Could have done white potatoes but decided I would stick with the purple ones.
4. The meat was roast pork, which, even at its very best, is a pale colour. As it so happens, the meat was hidden under the vegetables. The "ravioli" looking things are actually squares of the pork skin made into absolutely perfect crackling - lovely and crisp. There was also sage and onion stuffing but no Yorkshire Puddings because I only serve those with roast beef, not with pork (although I have known them served with every main meal, to eek out small portions and fill bellies).
5. Why are carrots and broad beans bland? Have you ever tasted home grown ones? These weren't this time round but that is not the point - those vegetables ARE in season right now and ARE the traditional vegetables that accompany pork.
6. Why is a roast meal not a roast meal if it doesn't have roast potatoes? As it happens there WERE roast potatoes - they were just purple instead of whitish with brown crispy edges.
As to student cookery, well you obviously haven't see the stuff students cook! Pasta and sauce and a lot of use of microwaves seem to abound from what I have seen at close quarters.
Yes, I do cook a LOT of very nice meals and this was not, in my own opinion, one of the most interesting looking ones I have done but it tasted great, especially the gravy, which was home made (we NEVER use any gravy mixes or Bisto/Oxo or whatever in our house - ours is always made from the meat juices).
I look forward to seeing your "eggplant parmizan" and roast potatos+tomatos with plenty of olive oil (shame you can't spell - it is PARMESAN and POTATOES and TOMATOES). Go easy on the olive oil - it's OK in moderation but it can also "drown" the taste if you are not a little bit discerning.
Say what you like after this - I won't be posting on here again, courtesy of prescott or not.
Bon Appetit!
I have the following observations to make:
1. The potatoes are a new variety from A J Bartlett* called Majesty which, if you had been watching the news, you would see are only available in the south east of England and in Scotland, having been developed as a good source of anti-oxidants. Just thought we would try them - they may look strange but they taste like "normal" potatoes. (*A J Bartlett developed and grow Red Roosters, a great all round potato).
2. The potatoes were RICED. This is a technique where they are put through a rough kind of sieve and is used by many of the top chefs in the UK to make a meal look pretty. Again, thought we would try it for a change instead of chunks of potato or mash. For this technique to work, you DON'T put milk or butter with them.
3. There were roast potatoes on the meal - they were also purple. Could have done white potatoes but decided I would stick with the purple ones.
4. The meat was roast pork, which, even at its very best, is a pale colour. As it so happens, the meat was hidden under the vegetables. The "ravioli" looking things are actually squares of the pork skin made into absolutely perfect crackling - lovely and crisp. There was also sage and onion stuffing but no Yorkshire Puddings because I only serve those with roast beef, not with pork (although I have known them served with every main meal, to eek out small portions and fill bellies).
5. Why are carrots and broad beans bland? Have you ever tasted home grown ones? These weren't this time round but that is not the point - those vegetables ARE in season right now and ARE the traditional vegetables that accompany pork.
6. Why is a roast meal not a roast meal if it doesn't have roast potatoes? As it happens there WERE roast potatoes - they were just purple instead of whitish with brown crispy edges.
As to student cookery, well you obviously haven't see the stuff students cook! Pasta and sauce and a lot of use of microwaves seem to abound from what I have seen at close quarters.
Yes, I do cook a LOT of very nice meals and this was not, in my own opinion, one of the most interesting looking ones I have done but it tasted great, especially the gravy, which was home made (we NEVER use any gravy mixes or Bisto/Oxo or whatever in our house - ours is always made from the meat juices).
I look forward to seeing your "eggplant parmizan" and roast potatos+tomatos with plenty of olive oil (shame you can't spell - it is PARMESAN and POTATOES and TOMATOES). Go easy on the olive oil - it's OK in moderation but it can also "drown" the taste if you are not a little bit discerning.
Say what you like after this - I won't be posting on here again, courtesy of prescott or not.
Bon Appetit!