I had a beef roast yesterday
It was magnificent.
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 13:36, 1 reply, 15 years ago)

I had chicken
also good.

The trouble with roast beef is that to get the best out of it you have to spend a reasonable amount on the joint, because small ones don't give as good a result.

I'm too skint for that though, so I get my beef hit with the occasional steak instead.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:40, Reply)

Aye, this cooked for a good 4 hours
And was left to rest for about half an hour, best roast I've had all year. Come Boxing Day, that will change though, the beef my Dad cooks is just incredible.

Also, the duck fat roasties, the carrots & parsnips (both cooked in the juice of the meat, coated in honey & wholegrain mustard), etc etc.

All just fucking amazing.
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 13:43, Reply)

I had the superior goose fat roasties yesterday
forgot to buy any fucking parsnips though. Wasn't happy about that.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:44, Reply)

Rookie mistake that
I was shocked to find that several of my friends don't like parsnips. I don't talk to them anymore.
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 13:45, Reply)

when it comes to roast vegetables
I prefer parsnips to potatoes
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:53, Reply)

If they are cripsy at the end
and chewy the other, then yes. Sweet potato roasties are the shiznit though
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 13:55, Reply)

I do love Parsnips
But I feel that good roasties are the best part of the dinner.
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 13:59, Reply)

the glory of a roast dinner is the combination of everything though
the meat, the potatoes, the veg, the glorious gravy, and whatever are appropriate accompaniments to the type of meat, like yorkshires, horseradish, stuffing, bread sauce, cranberry sauce, all that kind of stuff.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:04, Reply)

Proper gravy is key, I feel
Bisto just won't cut it
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 14:08, Reply)

I use a mixture of bisto powder and cornflour to thicken the gravy generally
but most of the flavour comes from the meat juices, veg water and wine/other booze.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:11, Reply)

Exactly
Plus, the meat juice will have taken flavour from the honey & mustard, often all that is needed to be added is the flour.
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 14:13, Reply)

that is true
bisto powder doesn't actually have much flavour to it, unlike the granules and stuff, so it is more as a browning really.

I've taken to roasting meat sat on a trivet made of thick sliced onions in a roasting tin. This works well with the gravy, as it gets some good caramelisation on the onion as well as keeping the meat from sitting in the juices.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:16, Reply)

Oof, that sounds great

( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 14:19, Reply)

give it a try
particularly with pork.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:20, Reply)

This^
Not good with chicken though as it makes the chicken taste slightly oniony
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:21, Reply)

I did it last night and found it ok
used red onions though, which are less oniony
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:27, Reply)

Hmmm
Good tip! I prefer red onions anyway
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:30, Reply)

one of my favourite things is a cumberland sausage and red onion sandwich
fucking lovely
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:30, Reply)

I like this!

( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:32, Reply)

Yep
This but with carrots as the burnt bits make the gravy amazing!
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:19, Reply)

I fucking love roast carrots anyway
I can also recommend using water used to cook sweetcorn in your gravy. Makes it quite sweet. Great with chicken.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:21, Reply)

I always pour too much water
into my veg then make the gravy from this when the veggies are boiling.
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:22, Reply)

I tend to steam my veg most of the team
so don't end up with much useful water, but it all helps
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:27, Reply)

Who is in Team Veg?

( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:31, Reply)

that was supposed to say time
I think while I was typing that a reminder came up for a team meeting!
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:33, Reply)

I use the "endies" of the Yorkshire pudding mix
After I've taken out the meat, the yorkies go in and the dregs go straight into the roasting tray
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:15, Reply)