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Bjornebye

What Constitutes Your Perfect Roast Dinner

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Anyone who roasts spuds with the skin on, probably cuts their food in to little cock shapes and sucks them dead hard whilst sticking carrots up their arse.

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Beef, pork or lamb. Chicken is a midweek dinner.

Roast potatoes

Yorkshires

Stuffing

Carrots

Peas/Leeks/Cabbage

Parsnip

Broccoli

Caulli cheese

 

The only way you can improve a roast dinner is add cheese.

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Beef, pork or lamb. Chicken is a midweek dinner.

Roast potatoes

Yorkshires

Stuffing

Carrots

Peas/Leeks/Cabbage

Parsnip

Broccoli

Caulli cheese

 

The only way you can improve a roast dinner is add cheese.

 

Where's the gravy on that list?

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You fucking spud peelers are all the same. Hardly surprising to see fuge mention cock. Again.

I bet you can suck the spud right out the skin in one go, you fancy French cunt.

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5 different vegetables? Plus spuds. Really? I love vegetables but that's a lot

 

I was assuming it was a selection from that list. I'm also not comfortable with the Yorkshires and stuffing. In my world Yorkhires are only ever seen with beef and stuffing with poultry although I could see it having a place with pork. And clearly, we've not even got onto the condiments

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Couldn't agree more Champ, said the same on Yorkshires above. Stuffing is for poultry only. Too much one size fits all on here

 

I thought the selection of options was covered by the Peas/Leeks/Cabbage line and the rest were staples

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5 different vegetables? Plus spuds. Really? I love vegetables but that's a lot

 

It's a sunday, big group of people, plenty of chateauneuf du pape and plenty of veg, served in hot serving bowls and people digging in.

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I was assuming it was a selection from that list. I'm also not comfortable with the Yorkshires and stuffing. In my world Yorkhires are only ever seen with beef and stuffing with poultry although I could see it having a place with pork. And clearly, we've not even got onto the condiments

 

Yorkshires and stuffing go with every roast.

 

Condiments?

 

 

LE81023ULR.jpg

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Couldn't agree more Champ, said the same on Yorkshires above. Stuffing is for poultry only. Too much one size fits all on here

 

I thought the selection of options was covered by the Peas/Leeks/Cabbage line and the rest were staples

 

And I'd never have  cauliflower cheese with a roast...too much else going on on the plate already. Good with leftovers though

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Hugh Fearnley Whittingstall is annoying but his book, Meat, is definitely worth a look. He has a large section on Roasting, both tips and recipes. They are pretty much all regulars in my house.

 

http://www.amazon.co.uk/The-River-Cottage-Meat-Book/dp/0340826355

 

It's a great book, love the way he showed up veggies for the fucking weirdos they are.

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It's a sunday, big group of people, plenty of chateauneuf du pape and plenty of veg, served in hot serving bowls and people digging in.

Fair enough mate, each to their own. (but broccoli and cauli on the same plate, that's weird)

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Yorkshires and stuffing go with every roast.

 

Condiments?

 

 

LE81023ULR.jpg

 

You're so predictable, Colin.

 

And not with every kind of meat. Surely?

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Guest Numero Veinticinco

Roast Pork, with loads of crackling

Apple Jelly*

Roasted Potatoes, peeled, boiled as far as you dare, left to steam right out, then left in the fridge overnight. Plunged in hot fat for a crunchy exterior. Heston says yes.

Carrots

Peas

Corn on the cob

Roast onion

Gravy made from the meat juices, and some magic.

 

If they're going, I'd probably throw on a boiled new or some mash, but they're not really part of it. Mashed swede, parsnips, etc, should all be on the table for those that want them. I don't. Fuck off. I'm a man. More room for meat.

 

*Fuck off, it's dead cheap. It's Tesco Value apple sauce, but it's just a jelly type thing. Trust me. It's amazing.

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Fair enough mate, each to their own. (but broccoli and cauli on the same plate, that's weird)

 

No, no. Broccoli and cauliflower cheese is great

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No, no. Broccoli and cauliflower cheese is great

Yeah, sorry, I get that. What I meant was it's weird having cauliflower cheese and then plain broccoli as well.

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