Roast Dinners

[General Dryness]

LF has been replying to this thread for ages.

 

Either he's got distracted or he's absolutely slaughtering me. Appropriately enough for a thread about meat.

[lifetime fan]

If you're resting a steak properly, it should be around five minutes.

 

If you're cooking a steak properly i.e. medium rare, you're looking at 2 to 3 minutes each side, depending on how thick the steaks are.

 

Don't tell me you're just waving it at the pan.

You rest a steak longer than you cook it?

 

A steak one inch thick needs 90 seconds each side in a searing hot pan or on a griddle.

 

Resting should be between a third and a quarter of the cooking time.

[General Dryness]

You rest a steak longer than you cook it?

 

A steak one inch thick needs 90 seconds each side in a searing hot pan or on a griddle.

 

Resting should be between a third and a quarter of the cooking time.

 

Theres better chefs than both of us that would disagree with us both.

 

All down to preference I suppose. I know what works for me.

[Bjornebye]

buying a griddle was one of the best buys for the kitchen ive ever made. 

 

oil the steaks first and season, get the griddle red hot then 2 mins either side and let it rest for about 5 minutes. 

 

perfect. 

[mattyq]

I'm having this tonight.

Not as good as a roast but a tasty alternative now that the weather's changed

 

http://www.bbcgoodfood.com/recipes/1940707/chorizo-pork-belly-and-chickpea-casserole-

 

Fuck yeah!

Added some paprika because i like it and celery sticks as i had some spare

Lovely comforting peasant food with a Shiraz

Think the leftovers will taste better tomorrow

[Champ]

Have been having a hankering for a chickpea stew. I might give this a go. Or Tom Kerridge's. Or a bit of both

[lifetime fan]

Roast pork today.

[Guest Numero Veinticinco]

Roast pork today.

Same here. Luckily, I don't have to cook it today. Off to family's house in a bit. Few beers, big bit of pork, crackling, apple sauce. Ace.

[Guest Numero Veinticinco]

Feel sick

[lifetime fan]

I hope you're going to blame it on the amount you ate and not slightly pink pork.

[Jairzinho]

Hmm...gammon. Yeah, ok, I didn't roast it.

 

With stuffing, obviously.

[Pidge]

Bacon, extra mature cheddar, cheese and jalapeno bread, mustard.

 

Can't be arsed with a roast after that lunch.

[Fugitive]

Just had a nice roast with lots of Beef and will be ordering a large Pizza from Dominos soon.

 

Sundays are made for eating.

[Bjornebye]

Garlic Mash, Brocolli, Green Beans and Lamb Shanks for this evening. 

[Guest Numero Veinticinco]

I hope you're going to blame it on the amount you ate and not slightly pink pork.

 

Perfectly cooked. I must have eaten a good three pigs just to myself. Nah, it's the trimmings that get me feeling stuffed. 

[Champ]

I'm going to be home tomorrow evening for the first time in ages so thought it would be nice to do a roast. I spotted roast pheasant and bread sauce featured on the BBC website. I guess I should get this from a proper butcher's but as I've never cooked pheasant before, is there anything I need to know?

 

I just spotted your recommendation for lamb shanks, Stig. That might make a good substitute for tomorrow

[lifetime fan]

I'm going to be home tomorrow evening for the first time in ages so thought it would be nice to do a roast. I spotted roast pheasant and bread sauce featured on the BBC website. I guess I should get this from a proper butcher's but as I've never cooked pheasant before, is there anything I need to know?

 

I just spotted your recommendation for lamb shanks, Stig. That might make a good substitute for tomorrow

Young birds should be nice and pink. Older birds need more effort, but then you'd know that.

[Champ]

Young birds should be nice and pink. Older birds need more effort, but then you'd know that.

You're hilarious

[General Dryness]

You're hilarious

 

That was pretty good though. I'd probably have said something about older birds having a tendency to be a bit dry, but I have been known to lack subtlety on occasion.

[Champ]

That was pretty good though. I'd probably have said something about older birds having a tendency to be a bit dry, but I have been known to lack subtlety on occasion.

Don't tell him, but I thought it was pretty good too.

 

Although I still remain clueless on the art of roasting pheasant

[General Dryness]

Don't tell him, but I thought it was pretty good too.

 

Although I still remain clueless on the art of roasting pheasant

Get two open minded men and a pheasant. Then await further instructions.

[lifetime fan]

In all seriouness Cath how old is it?

[Champ]

In all seriouness Cath how old is it?

I haven't got it yet. What should I be looking for?

[lifetime fan]

Buy it from a butcher and he'll be able to tell you know how old it is.

 

If you buy it from a supermarket you'll have no idea how old it is and you're best pot roasting it.

[Fowlers God]

Did the ol' bird get roasted or not?

 

I've had the slow cooker on since last night for a beef stew. Got those extra large yorkshire puds that fill ya plate up and gonna put the stew in that.