The best Roast

What is everyone's favorite roast

Beef, cooked properly - 15 mins per 450g plus 15 mins plus 15 mins resting.

Mmmmm...

All about Chicken

Lamb Leg or Beef

Went for beef - if it's done right and with all the trimmings.

Beef - rib on the bone.

I did a roast gammon the other day.
Prepared a glaze of whole grain mustard, honey, marmalade, fresh orange juice and orange rind, brown sugar, mix together.
Boil the joint for a couple of hours first with carrots and onions, take the joint out then, scour the fat diagonally and insert a clove into each diamond before then brushing the entire joint in the glaze and bung in the oven. Keep checking the joint and reapplying the glaze until cooked.

i love Gammon...im eating Gammon tonight

Pig

Has to be Chicken , you can get a decent roast chicken most places were as beef i can't eat if theres a hint of pink to it so i can never get a decent roast beef dinner out that suits me

Come to Wales. Here it's not roast beef unless its hot a crust...

Kenny wrote:Has to be Chicken , you can get a decent roast chicken most places were as beef i can't eat if theres a hint of pink to it so i can never get a decent roast beef dinner out that suits me

philistine!

My other half and her family often do what they call a roast ... without yorkshires !!!
They think In joking when I make a deal about it...what kind of bizarre family have I married into , I am of course bringing up my children to know a roast inst a roast with a Yorkshire or 3 and it doesn't have to be roast beef to warrant having them.

TopHat24/7 wrote:

Kenny wrote:Has to be Chicken , you can get a decent roast chicken most places were as beef i can't eat if theres a hint of pink to it so i can never get a decent roast beef dinner out that suits me

philistine!

I know , but just cant eat it pink , and i also agree you CAN NOT have a roast without Yorkshire puddings

Fascist!

Kenny wrote:

TopHat24/7 wrote:

Kenny wrote:Has to be Chicken , you can get a decent roast chicken most places were as beef i can't eat if theres a hint of pink to it so i can never get a decent roast beef dinner out that suits me

philistine!

I know , but just cant eat it pink , and i also agree you CAN NOT have a roast without Yorkshire puddings

Gotta be pink, no point eating it otherwise!

Agree re the Yorkshire puds though, absolutely love them and it’s just not a roast without them. However, one of my biggest bug-bears is people trying to tell me I can only have Yorkshires with roast beef and that they traditionally don’t go with any other meat therefore you shouldn’t have them.

Codswallop. My mum is from Yorkshire and, if you want to be ‘traditional’ about it, then you shouldn’t be eating them ‘with’ your roast at all. They were originally served as a kind of starter to fill you up as batter is v cheap whereas meat was expensive – it was a dish borne out of low income living.

Yorkshires go with any roast, I don't care whether it's chicken, turkey, lamb, beef or pork. I made some huge ones yesterday to go with boneless leg of lamb. Very tasty despite beef being my favourite.

I do agree with whoever said they sometimes dont go for beef when they are out in case its a bit rare. Happens more and more these days, bloody chefs trying to tell us how we should eat our meat. Just cook it properly.
I'll usually do beef at home and eat chicken out.

That is cooked properly. What you're doing is called cremating, not cooking.

Only if your French.

Which would explain our global reputation for awful food versus France's for haute cuisine.

If you like horse meat maybe.

Erm, no.

Actually Tophat Ive come round to my beef being a little less well done these days, medium is fine for me. But what bugs me is chefs telling the world it has to be rare or its ruined, everyones palate and tastes are different. If people prefer the taste and texture of meat thats been cooked longer then thats there choice, why should someone have to force down rare meat because the chef thinks thats the way it should be eaten ?
Each to their own I say.

I agree 'rare' can be pushed a little too often, but it is simply the case that 'well done' actually means overcook and contributes to a loss of flavour and tenderness.

I read somewhere that if you order a steak well done, they'll give you a worse cut as they can disguise the lesser quality better than they can with a rare or medium cooked steak. Don't know how true that is though but I'm with Kenny. It has to be brown all the way through.

Sort of related, a bit, I also heard never to order the next wine up from house wine. They know that most people who order this are only doing so as they don't want to look cheap by ordering house wine and actually know nothing about wine... so this wine is often not even as good the house wine.

The sods.

Il Gialloblu wrote:I read somewhere that if you order a steak well done, they'll give you a worse cut as they can disguise the lesser quality better than they can with a rare or medium cooked steak. Don't know how true that is though but I'm with Kenny. It has to be brown all the way through.

Sort of related, a bit, I also heard never to order the next wine up from house wine. They know that most people who order this are only doing so as they don't want to look cheap by ordering house wine and actually know nothing about wine... so this wine is often not even as good the house wine.

The sods.

Yeah, thats what happened in this restaurant in Salisbury. Asked for that wine (pointing at a middle priced one) for my guest and they gave me something that was (presumably) horrible because my guest made a face. Asked the waiter if this was the wine I ordered - Pointed at it again and he said yes. Then I asked for the manager who went back screamed bloody murder at the waiter, then gave us a free meal and a bottle of the most expensive wine.

Sadly it was for no good reason as she made another face at the new wine and confessed that she hated wine and had only had some because she thought I was having some Good times.

In theory you should always order house wine as all being well it should be a good value and quality wine that the restaurant has chosen to represent the wine list for the restaurant and has thus bought in bulk.
Of course it doesnt always work that way but thats the idea behind it.

I regularly order house wine, no shame in it at all.

Just out of curiousity - is there any etiquette involved when you choose wine for business guests?

Yeh - go expensive, the company is footing the bill afterall!

Joking aside, I usually let the client pick, that way their conscience decides how big a bill they want to lump us with and, as most people are decent folk, either they'll not take the urine or, if they go big, it will be sub-consciously acknowledged and lead to instructions down the line.

That said, breakfast is the new lunch/dinner, so wine choice is rarely an issue anymore! Instead it's earl grey down the Wolseley!

Cheers

On a slightly different note , has anyone tried those roasting bags for cooking meat ? people have told me they enhance the flavour .

Lamb with rosemary. Sometimes just risemary. She's great.

Had Roast Lamb yesterday was soooo nice

Got to be a leg of lamb!

its still chicken !!!

CF wrote:i love Gammon...im eating Gammon tonight

^ this, its boring and tedious

Had Roast pork today

The sexual tension between CF and Nick is unbearable.

Its gotta be roast Pork any day of the week.

No it's still chicken

No its Pork.

Are you sure ? because someone told me it was chicken

A little bird told me it was Pork lol.