Poor, poor thing
Get yourself down to the shops this very evening and put this right.

Cooking order: meat first, potatoes, veg.

Edit: Don't roast the veg. Unless it's a parsnip.
(Set your faces to Stunned Bigly, Tue 2 Nov 2010, 13:53, 1 reply, 15 years ago)

Or a potato, surely? Or are you more of a mash man?

(LongJohnBaldry, Tue 2 Nov 2010, 13:56, Reply)

^this
also, roast carrots and butternut squash are fucking awesome.
( Vipros. clever got me this far, then tricky got me in, Tue 2 Nov 2010, 13:57, Reply)

Roast onion and celery is alright as well.

(PsychoChomp, Tue 2 Nov 2010, 13:58, Reply)

Roast celery?!
You're weird.
(berk, Tue 2 Nov 2010, 13:58, Reply)

Need to roast it under the meat to stop it burning
but it's nice.
(PsychoChomp, Tue 2 Nov 2010, 14:00, Reply)

I agree with this
celery is a much maligned vegetable. It has superb flavour imparting qualities.
( Vipros. clever got me this far, then tricky got me in, Tue 2 Nov 2010, 14:06, Reply)

and is excellent raw with cheese.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Tue 2 Nov 2010, 14:08, Reply)

Well possibly
but as I don't especially like the flavour of celery I'd rather it fucked off instead of imparting it's flavour to other things which I do like.
(berk, Tue 2 Nov 2010, 14:09, Reply)

Particulary roast onion with roast lamb.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Tue 2 Nov 2010, 13:58, Reply)

Like raising
a shoulder off the bottom of your pan with a cacophony of chopped onions and carrots and thyme.

The sweet lamb fat cooks those veg to perfection. *drools*
(Himjim died a little more inside on, Tue 2 Nov 2010, 14:00, Reply)

mmmmmm

( Vipros. clever got me this far, then tricky got me in, Tue 2 Nov 2010, 14:01, Reply)

Niiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiice.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Tue 2 Nov 2010, 14:06, Reply)

I love shoulder of lamb
There's a lot of fat and bone but that's where the flavour is.
(Zoz prayed for twink on, Tue 2 Nov 2010, 14:14, Reply)

When done wrong it can be
abhorently fatty tasting though.

Another favourite method is deboning it, spreading the inside with an olive paste made with garlic, paprika and smoked chili, then rolled and cooked slow on a half filled charcoal bbq.

Shred with forks, insert into pitta, add condiments, die, go to heaven.
(Himjim died a little more inside on, Tue 2 Nov 2010, 14:16, Reply)

fucking hell that sounds awesome
My bbq is suitable for that sort of stuff. I need to do it.
( Vipros. clever got me this far, then tricky got me in, Tue 2 Nov 2010, 14:18, Reply)

damn that sounds good.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Tue 2 Nov 2010, 14:20, Reply)

Sounds like the best kebab ever.

(Zoz prayed for twink on, Tue 2 Nov 2010, 14:21, Reply)

I am a new convert
to butternut squash and you are indeed correct.

But let's not get Lampito running before she can walk.
(Set your faces to Stunned Bigly, Tue 2 Nov 2010, 13:59, Reply)

Roast carrots with honey & wholegrain mustard.
Fucking NOM.
( Agnostic Antichrist Baltimora, Tue 2 Nov 2010, 14:03, Reply)

mmmm
I can also recommended putting some carrots in foil with cardamom pods, a few garlic cloves and some grated root ginger, wrapping it into a parcel and cooking in the oven for 20-25 minutes.

really delicious delicately fragrant carrots.
( Vipros. clever got me this far, then tricky got me in, Tue 2 Nov 2010, 14:09, Reply)

Swap the honey for mango chutney
Trust me, my Dad did that this weekend and they were delicious!
( Labia Majora You keep on talking but it makes no sense at all, Tue 2 Nov 2010, 14:11, Reply)

Hmm, tempting

( Agnostic Antichrist Baltimora, Tue 2 Nov 2010, 14:12, Reply)

I well loves the mash.
But roasties are king.
(Set your faces to Stunned Bigly, Tue 2 Nov 2010, 13:57, Reply)

Have to be made with par-boiled king edwards and done in either goose fat or beef lard

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Tue 2 Nov 2010, 13:59, Reply)

Duck fat is nom too.

(Set your faces to Stunned Bigly, Tue 2 Nov 2010, 14:00, Reply)

I have found that those Rooster potatoes are fucking brilliant for everything

( Vipros. clever got me this far, then tricky got me in, Tue 2 Nov 2010, 14:00, Reply)

Good roasties are, definitely
But I've had many bad roasties in my time.
( Agnostic Antichrist Baltimora, Tue 2 Nov 2010, 14:04, Reply)

bad roast spuds = worse than bad sex.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Tue 2 Nov 2010, 14:05, Reply)

Maybe I've just not had a sufficiently bad roast potato, but I must disagree
If nothing else because I like the mental image of someone going,
"Oh put your pyjamas on, I can't be doing with this! I'm off to the kitchen to eat soggy roast potatoes."
(LongJohnBaldry, Tue 2 Nov 2010, 14:08, Reply)

Nah, you wouldn't eat them cold
Save them til the next day, and fry them up with the veg & meat that's left, serve hot with brown sauce, or cold with Branston Pickle.

Bubble and Squeak, awesome.
( Agnostic Antichrist Baltimora, Tue 2 Nov 2010, 14:10, Reply)

Soate potatoes made from leftover roast spuds works well.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Tue 2 Nov 2010, 14:11, Reply)

Definitely
Especially when the skin goes dry, and crunchy (in a bad way). It's a fookin disgrace.
( Agnostic Antichrist Baltimora, Tue 2 Nov 2010, 14:08, Reply)

My mum is only able to make two types of roast potato:
damp or leathery. And she wonders why I always leave before Sunday dinner when I go up to visit..
(berk, Tue 2 Nov 2010, 14:10, Reply)

That's a true shame
My Dad's roasties are so good, I'm proud to be his son.
( Agnostic Antichrist Baltimora, Tue 2 Nov 2010, 14:11, Reply)

I make the Christmas dinner now
we actually had family round to ours last year. Normally they all pretend they're busy so as to avoid mum's cooking.
(berk, Tue 2 Nov 2010, 14:14, Reply)

I can't cook really
but I've done Christmas dinner twice
( Amberl was stripey and dominated Europe, Tue 2 Nov 2010, 14:16, Reply)

I'm a pretty good cook
but not nearly as inventive as Vipros or Battered. I probably make better cake than they do though.
/immodest
(berk, Tue 2 Nov 2010, 14:20, Reply)

So far, I've found I can cook, but I'm not really one to experiment
In my life, I've made one utterly magnificent meal for others, but that's about it. (A venison, duck and pheasant pie)

Although I did invent the slow roasted bolognaise sandwich.
( Agnostic Antichrist Baltimora, Tue 2 Nov 2010, 14:21, Reply)

Having tried the brownie
I would bet that this is true.

I did salmon with port wine jelly and soda bread for starter, then traditional dinner with trimmings for the main, and christmas pudding with brandy butter for pudding
( Amberl was stripey and dominated Europe, Tue 2 Nov 2010, 14:21, Reply)

my baking skills have got worse as my other cooking skills have improved
so you are almost certainly right.

I love cooking and I love eating more, hence inventiveness and adventurousness. I find can also imagine how things will taste together in my head, which helps.
( Vipros. clever got me this far, then tricky got me in, Tue 2 Nov 2010, 14:22, Reply)

Sweet
Duck fat for the roasties?
( Agnostic Antichrist Baltimora, Tue 2 Nov 2010, 14:17, Reply)

Or goose
there is no other way.
(berk, Tue 2 Nov 2010, 14:18, Reply)

I only had duck fat roasties for the first time last Christmas
Before that, it's always just been Lard.
( Agnostic Antichrist Baltimora, Tue 2 Nov 2010, 14:20, Reply)

I've got a jar of fat from the goose my mum cooked at Easter
it produced about 5 fucking jars of the stuff, but it is seriously good for roasties. If you can believe it, it is even considerably better than duck fat
( Vipros. clever got me this far, then tricky got me in, Tue 2 Nov 2010, 14:24, Reply)

Sounds awesome

( Agnostic Antichrist Baltimora, Tue 2 Nov 2010, 14:26, Reply)

Beef lard is also good.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Tue 2 Nov 2010, 14:20, Reply)