I've never understood why so many people are so keen on roast dinners.

( tangledupinblue hairy badge with moving eyes, Tue 4 Nov 2014, 11:33, 3 replies, latest was 11 years ago)

That's because you're some kind of flailing veggie who neither likes nor understands food.
HTH xxx
(Reverend Fister "a disciplined fuckwit", Tue 4 Nov 2014, 11:35, Reply)

Well this isn't helpful at all.

( tangledupinblue hairy badge with moving eyes, Tue 4 Nov 2014, 11:35, Reply)

Sometimes we don't like to hear the truth mate. Sozzers.

(Reverend Fister "a disciplined fuckwit", Tue 4 Nov 2014, 11:38, Reply)

I disagree, it's very helpful. He's concisely explained why you don't understand peoples' enjoyment of a roast lunch.
I can't see how it could have been more helpful, really.
( Kroney, Tue 4 Nov 2014, 11:40, Reply)

Not really.
He's assumed that I have never eaten meat and has projected his dislike and misunderstanding of my diet onto me.
( tangledupinblue hairy badge with moving eyes, Tue 4 Nov 2014, 11:47, Reply)

Big lumps of dead animals...
..with added tubers, roots and items FTW
(Captain Placid 24/7 ball gags, brownie mix and clown porn, Tue 4 Nov 2014, 11:36, Reply)

They are a comfort food though
A well done roast is very nice (not the greatest thing in the world) However as a comfort it is a family image thing bit like Christmas dinner being a warm family time
(Bonzodog29 is an unemployed sponge of the worst kind, Tue 4 Nov 2014, 11:36, Reply)

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, Reply)

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)

My family never really bothered with Sunday lunches, so I guess that might explain my lack of nostalgic affection for them.
'Comfort food' often tends to be stodge, your view seems the most realistic 'nice, but not the greatest...'


*The questioner chose this response as the most helpful
( tangledupinblue hairy badge with moving eyes, Tue 4 Nov 2014, 11:54, Reply)

\0/

(Bonzodog29 is an unemployed sponge of the worst kind, Tue 4 Nov 2014, 12:15, Reply)

Also its not whether you had sunday lunches
But the idea of them as a family time, the romanticised version if you will
(Bonzodog29 is an unemployed sponge of the worst kind, Tue 4 Nov 2014, 12:17, Reply)

I ain't so mad on them, they're dull generally

( G/PP 💩💩💩💩💩&#128, Tue 4 Nov 2014, 11:47, Reply)

Yeah, it probably isn't going to further my point if the only consensus I get is from you and swipe.

( tangledupinblue hairy badge with moving eyes, Tue 4 Nov 2014, 11:49, Reply)

Yeah so far we have the 3 massive OT foodwrongs not understanding the allure of the Sunday roast.
If nothing else this will confirm to everyone else which way they should be voting here.
(Reverend Fister "a disciplined fuckwit", Tue 4 Nov 2014, 11:57, Reply)

Thanks Holmez, Thanks.

( G/PP 💩💩💩💩💩&#128, Tue 4 Nov 2014, 12:10, Reply)

Soz bro
For what it's worth, I agree with and appreciate your input, but see Fister's post above for how others perceive it.
( tangledupinblue hairy badge with moving eyes, Tue 4 Nov 2014, 12:13, Reply)