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Sunday roast do you stll bother?
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 Frickin Saweet  South Cronx 01 Nov 16 2.33pm |
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seems to be more blokes than women that cook Sunday roasts, by the sound of this thread. We always had one on a Sunday growing up - chicken, pork or beef usually, sometimes lamb. I don't do one with my family now but when my son (and hopefully more kids) are older I'd like to think we'll have a Sunday roast together. I quite like to spend a few hours in the kitchen cooking - the only place I get a bit of peace and escapism nowadaysl
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Barcelona Based Fan  No longer Barcelona, now living in... 01 Nov 16 4.00pm |
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I work nights, Mrs BBF works days,although I have most weekends off but I normally do all the shopping and all cooking apart from if am getting back late from a late kick off Footie match. When I do make a a good old roast I roast the root veg,
Edited by Barcelona Based Fan (01 Nov 2016 4.01pm)
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 Michaelawt85 Bexley 01 Nov 16 4.22pm |
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Originally posted by Frickin Saweet
seems to be more blokes than women that cook Sunday roasts, by the sound of this thread. We always had one on a Sunday growing up - chicken, pork or beef usually, sometimes lamb. I don't do one with my family now but when my son (and hopefully more kids) are older I'd like to think we'll have a Sunday roast together. I quite like to spend a few hours in the kitchen cooking - the only place I get a bit of peace and escapism nowadaysl That's because there are more men than women on this thread and this forum in general so statistically more men than women appear to cook a roast
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| Michaelawt85 Bexley 01 Nov 16 4.24pm |
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What are people's tips for the best roast potatoes. Ie variety and method of cooking. I don't like beef dripping so nothing which involves that please
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| Cucking Funt Clapham on the Back 01 Nov 16 4.26pm |
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Originally posted by Michaelawt85
What are people's tips for the best roast potatoes. Ie variety and method of cooking. I don't like beef dripping so nothing which involves that please Goose fat, or just plain old cooking oil.
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| Michaelawt85 Bexley 01 Nov 16 4.33pm |
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Originally posted by Cucking Funt
Goose fat, or just plain old cooking oil. I use sunflower oil hot in the oven and throw in whatever part boiled potatoes I happen to have in the cupboard (boil until they are soft enough to get a dinner knife in) and then roast until they look ready. No real method. Sometimes they turn out good sometimes not.
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| Barcelona Based Fan No longer Barcelona, now living in... 01 Nov 16 4.38pm |
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Originally posted by Michaelawt85
I use sunflower oil hot in the oven and throw in whatever part boiled potatoes I happen to have in the cupboard (boil until they are soft enough to get a dinner knife in) and then roast until they look ready. No real method. Sometimes they turn out good sometimes not. King Edwards make the best roasties but always look on the packet, some are grown with a lower water content so the suit roasting.
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| Stuk Top half 01 Nov 16 4.48pm |
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Originally posted by Michaelawt85
I use sunflower oil hot in the oven and throw in whatever part boiled potatoes I happen to have in the cupboard (boil until they are soft enough to get a dinner knife in) and then roast until they look ready. No real method. Sometimes they turn out good sometimes not. I do Maris pipers, parboiled until soft enough to get them to slide off a knife without effort, then smash them around the pot with the lid on to rough them up. Then in to smoking hot olive oil or goose fat. Sunday used to be the only day for desert in our house too, except Christmas. And cheese has no place in a roast dinner at all, likewise red cabbage. And you never left the table until you'd finished, no matter how long it was or how cold the food was.
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| Midlands Eagle 01 Nov 16 5.03pm |
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Originally posted by Stuk
I do Maris pipers, parboiled until soft enough to get them to slide off a knife without effort, then smash them around the pot with the lid on to rough them up. Then in to smoking hot olive oil or goose fat. Olive oil isn't really recommended for higher temperatures. I remember reading a blind tasting of roasties in one of the quality newspapers a few years ago and I was rather surprised that everyone picked the potatoes cooked in rapeseed oil as the best
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| Michaelawt85 Bexley 01 Nov 16 5.18pm |
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Originally posted by Stuk
I do Maris pipers, parboiled until soft enough to get them to slide off a knife without effort, then smash them around the pot with the lid on to rough them up. Then in to smoking hot olive oil or goose fat. Sunday used to be the only day for desert in our house too, except Christmas. And cheese has no place in a roast dinner at all, likewise red cabbage. And you never left the table until you'd finished, no matter how long it was or how cold the food was. Peas on a roast absolute no no in my book as is sweet corn
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| paperhat croydon 01 Nov 16 5.23pm |
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Originally posted by Michaelawt85
Peas on a roast absolute no no in my book as is sweet corn Peas are about the only veg that should be on/in a roast, that n carrots. One major no no that I see frequently, Ketchup on a roast. And from the fridge. wtf?
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| Cucking Funt Clapham on the Back 01 Nov 16 5.25pm |
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Originally posted by Michaelawt85
Peas on a roast absolute no no in my book as is sweet corn I have yet to understand the purpose of sweetcorn. It tastes bland and would appear to be of minimal nutritional value as it often appears undigested in one's post-prandial eliminations.
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