this^
I made some excellent roast beef and Yorkshire puddings at the weekend. Managed some of my finest roasties too
( sporters I’m sincerely gratitude to you, Tue 4 Nov 2014, 11:38, 2 replies, latest was 10 years ago)

What's your methodology?
Roasties can be a contentious issue in my house.
(Baggenfrock get fucked, Tue 4 Nov 2014, 11:40, Reply)

^ living on the edge right here ^
(the edge of shitdull suburbia)
( rachelswipe with a fork, Tue 4 Nov 2014, 11:45, Reply)

he even manages to out-dull cranley, and is approaching Cranley levels of pomposity

(dozers, do fuck off ur a nob m8, Tue 4 Nov 2014, 11:46, Reply)

it is quite bizarre that nobody has killed him yet

( rachelswipe with a fork, Tue 4 Nov 2014, 11:49, Reply)

See QOTW for an exciting and shocking anecdote!!!
People get drunk at a wedding
( MEATSNAKE Richard Hammond, Tue 4 Nov 2014, 11:49, Reply)

classic baggenprick!

(dozers, do fuck off ur a nob m8, Tue 4 Nov 2014, 11:53, Reply)

It's a prick from me!

( MEATSNAKE Richard Hammond, Tue 4 Nov 2014, 11:54, Reply)

^ upset
and it's not even midday.
(Baggenfrock get fucked, Tue 4 Nov 2014, 11:59, Reply)

ha ha yeah

( MEATSNAKE Richard Hammond, Tue 4 Nov 2014, 12:00, Reply)

It's not pomposity bumlord
It's called 'superiority'
(Baggenfrock get fucked, Tue 4 Nov 2014, 12:00, Reply)

nah m8
Deffo pompositude.
(dozers, do fuck off ur a nob m8, Tue 4 Nov 2014, 12:04, Reply)

Don't blame me for your failure mate.

(Baggenfrock get fucked, Tue 4 Nov 2014, 12:07, Reply)

Cook spuds in oven until roasted

(Bonzodog29 is an unemployed sponge of the worst kind, Tue 4 Nov 2014, 11:45, Reply)

I used to used goose fat
But now I just put my joint of meat on the top shelf of the oven and the roast tin for the spuds on the shelf below it. The tin collects the juice which I then use to roast the spuds. QED.
(Reverend Fister "a disciplined fuckwit", Tue 4 Nov 2014, 11:55, Reply)

I use the juice for gravy rather than spud

( sporters I’m sincerely gratitude to you, Tue 4 Nov 2014, 11:57, Reply)

"I cook all the moisture out of it and then pour it back over it again to make it edible"

( tangledupinblue hairy badge with moving eyes, Tue 4 Nov 2014, 12:03, Reply)

Exactly

( sporters I’m sincerely gratitude to you, Tue 4 Nov 2014, 12:05, Reply)

I put a bit of juice to one side for the gravy but I also use the leftover water from the vegetable steamer.
^ Pro tip ^
(Reverend Fister "a disciplined fuckwit", Tue 4 Nov 2014, 12:09, Reply)

Maris piper + sweet potato
Peel and chop into large chunks. Boil for 5 mins until edges starting to crumble then drain and leave to dry out. Stick a roasting tray in the oven with olive oil with beef dripping in it too. Season the tray with salt and leave to get FUCKING hot. Chuck drained spuds into oil, toss it around a bit and leave it in at 230 for an hour. Crispy outsides, brown bits and fluffy inside.

WIN
( sporters I’m sincerely gratitude to you, Tue 4 Nov 2014, 11:56, Reply)

See above - I use the juices from the meat instead.
Also remember to give your spuds a bit of a shake to break down the edges if they need it.
(Reverend Fister "a disciplined fuckwit", Tue 4 Nov 2014, 11:58, Reply)

Mix of both potato and fat. Interesting.
I always boil for much longer ... maybe 10-15 mins to try and fluff them up more.
(Baggenfrock get fucked, Tue 4 Nov 2014, 12:03, Reply)

Maris Pipers disintegrate if you boil them too long

( sporters I’m sincerely gratitude to you, Tue 4 Nov 2014, 12:04, Reply)

Maybe I'm not using the right potato. I usually just buy the bag labled 'potato'.
I'll try it your way.
(Baggenfrock get fucked, Tue 4 Nov 2014, 12:06, Reply)

^ This ^
I usually put the spuds onto boil about 1hr 10mins before I'm serving - 10 mins to start boiling, 5 mins actual boiling, rest of the time in the oven.
(Reverend Fister "a disciplined fuckwit", Tue 4 Nov 2014, 12:08, Reply)

See you try and answer helpfully and the stupid veggie doesnt even bother to reply

(Bonzodog29 is an unemployed sponge of the worst kind, Tue 4 Nov 2014, 11:45, Reply)

probably too busy firing up his morning dooby

( rachelswipe with a fork, Tue 4 Nov 2014, 11:49, Reply)

Who doesn't love a wake n bake, eh?

( tangledupinblue hairy badge with moving eyes, Tue 4 Nov 2014, 11:50, Reply)