Author Topic: mmmmmmmm meat. (Read 352 times)

nidgemo · « **on:** December 1, 2004, 12:59:11 PM »

As a male, I love all types of meat, but am going to do a nice roast this sunday, and am going to let rawk decide what I'll cook. Fish IS an option (yes, it IS meat, by definition) as a nice roast salmon or trout in rock salt is delicious as well.

As well as just vote, I suppose you could talk about, your sauce preference with your choice (personally i think gravy is best with any red meat, and don't go in for all this mint sauce, cranberry sauce, horseradish etc shit)

your favourite?

Roddysul · « **Reply #1 on:** December 1, 2004, 01:00:14 PM »

5FTH · « **Reply #2 on:** December 1, 2004, 01:02:01 PM »

Beef, Without horseradish? Are you mad?

5FTH · « **Reply #3 on:** December 1, 2004, 01:17:29 PM »

Do a delicious Rosemary and garlic potroast served with a potato and horseradish rosti and seasonal veg. Make a sauce then from the beef stock, it will taste delicious from the garlic!

mmmm.

The secret to beef is letting the bugger rest. Once you have pulled it out the oven dont just hack the poor thing to death immediately, let it sit for 5-7 minutes, it makes all the difference!

Maggie May · « **Reply #4 on:** December 1, 2004, 01:41:50 PM »

Quote from: SFTH on December 1, 2004, 01:17:29 PM

Do a delicious Rosemary and garlic potroast served with a potato and horseradish rosti and seasonal veg. Make a sauce then from the beef stock, it will taste delicious from the garlic!

mmmm.

The secret to beef is letting the bugger rest. Once you have pulled it out the oven dont just hack the poor thing to death immediately, let it sit for 5-7 minutes, it makes all the difference!

Absolutely spot on the button. I let it rest for at least 20 minutes. Your rosemary and garlic potroast sounds delicious. Would you be kind enough to post the recipe please.

KOTP · « **Reply #5 on:** December 1, 2004, 01:45:35 PM »

you cant beat a lovely steak. but will be having chicken tonight

Kirsty · « **Reply #6 on:** December 1, 2004, 01:50:16 PM »

God such a hard decision ... I just love meat

But I plumped for lamb today. Although I'm a bit concerned about your comment re mint sauce

Lamb must be accompanied by mint sauce, it's a crime against all sheep and welsh people if you don't!! But of course there's always room for garvy too!!

I'd go for roast lamb with garlic (make holes with knife in lamb before cooking and stuff in slithers of garlic, can also stuff in bits of apricot too for a fruity flavour) roast potatoes, roast parsnips, roast sweet potato and a few carrots, lots of gravy and mint sauce.

Although, if you're in a cracklin mood it's got to be pork (not forgetting apple sauce).

And if you're in a yorkshire pudding mood, it's got to be beef (and please don't forget the horseradish!). Mind you I don't think it's much of a crime to have yorkshire puddings with any roast, they're only little after all!!

Ben_JP · « **Reply #7 on:** December 1, 2004, 01:52:58 PM »

Chicken edges it for me, although bacon is only just behind. Also you can't beat the smell of pies at football but they're not really meat, so they don't count

nidgemo · « **Reply #8 on:** December 1, 2004, 02:03:18 PM »

There's another one.

Pork with Apple.

MESSAGE TO ENGLISH PEOPLE

Apple is a dessert (in a pie or crumble, possibly roasted with a stuffing of sweet mince, served with lightly whipped double cream at this time of year)

Mint is a flavouring for chewing gum, breath sweets, mouthwash, toothpaste and gay tea.

Cranberry is for drinking with Absolout Vodka.

I don't even know what a fucking horseradish is.

Any food connessieur will tell you the flavour in any meat is in the fat (ie - the skin on chicken is soooo tasty) and therefore, a properly made gravy, with stock, meat juices, fried onion and cornflour, is the best accompaniment to meat.

For the lamb fans...

try it roasted with very thinly sliced lemon on top - acid tenderises the meat fantastically, and the sugars give an excellent glaze round the edges, rub in some olive oil, salt, black pepper and rosemary before placing the lemons on.

Kirsty · « **Reply #9 on:** December 1, 2004, 02:13:29 PM »

Is a lemon not a fruit wise boy?

Litherland_Leon · « **Reply #10 on:** December 1, 2004, 02:14:36 PM »

doner

nidgemo · « **Reply #11 on:** December 1, 2004, 02:15:41 PM »

Quote from: Kirsty on December 1, 2004, 02:13:29 PM

Is a lemon not a fruit wise boy?

it's there,as i stated, to provide glaze and tenderness, not flavour, or as an accompaniment

dinglered · « **Reply #12 on:** December 1, 2004, 02:18:38 PM »

Italian style roast pork with a bit of olive oil and garlic potatoes

nidgemo · « **Reply #13 on:** December 1, 2004, 02:21:31 PM »

who voted for vegeterian shit by the way?

(and how did they get the strength up to push the button)

Note to vegeterians...

Vegetables are a side order. Eat a main course, and you'll feel better. It's dead anyway.

5FTH · « **Reply #14 on:** December 1, 2004, 02:24:48 PM »

Quote from: Maggie May on December 1, 2004, 01:41:50 PM

Absolutely spot on the button. I let it rest for at least 20 minutes. Your rosemary and garlic potroast sounds delicious. Would you be kind enough to post the recipe please.

WIll do. I try to remember what the chef does on telly programs, I think Jamie Oliver did this one.

- Get the beef and season liberally with Sea salt and black pepper.
- Then buy some (or pick from the garden) FRESH rosemary 'sprigs', you want a enough for couple of handfuls or a bit more if you like. Take about half a handful of the rosemary and add with 1 large clove of garlic (or two, again however you like it... I personnaly love garlic so I add loads but not everyone is fan...) to a pestle. Add a little of Olive oil to moisten. Mash this all up into a paste.
- Score the top of the beef lightly with a sharp knife and rub generously the paste above all over the cut of beef.
- Tie the beef together with 3 or 4 pieces of string to hold it together whilst cooking. What you want to do now is put the remaining rosemary under the string on the top (this lets the flavor seep into the beef).
- You want to now seer the beef on either a large frying pan or roasting dish on all sides over a full ring. You want the edges of the beef to go brown all round.
- Add the remaider of a bulb of garlic to the roasting dish (leave the skins on the cloves if you like) and place the beef on top of them and transfer this to a pre-heated oven (gas mark

, middle shelf.
- you want to cook for about 20 minutes, remove from oven and turn the beef over and baste with the garlic stock.
- Add a couple of Ounces of butter to the dish and about half a bottle of wine (this is obviously dependant on the size of the cut).
- Return the beef to the oven and cook for about another 15-25 mintues. Of course, everyone likes beef cooked differently so if you like it well done, leave longer etc...
-Remove the beef and let it rest before serviing. The beef should be sitting in a delicious redwine - Rosemary and garlic sauce.
- Carve and serve with a little of the gravy.

I hope this is ok!

JonnyCigarettes® · « **Reply #15 on:** December 1, 2004, 02:33:12 PM »

How could you be certain the shit was vegetarian?

Or is it the shit of a vegetarian?

Anyway, that gets my vote.

hooded claw · « **Reply #16 on:** December 1, 2004, 02:34:37 PM »

The best meat I ever had was a cochinillo asado at Meson Candido in Segovia- whole roasted suckling pig, the crackling so crispy-brittle the meat can be carved with the side of a dinner plate.
And I do mean whole- the little thing still has its face when they bring it to you

5FTH · « **Reply #17 on:** December 1, 2004, 02:36:43 PM »

Quote from: hooded claw on December 1, 2004, 02:34:37 PM

The best meat I ever had was a cochinillo asado at Meson Candido in Segovia- whole roasted suckling pig, the crackling so crispy-brittle the meat can be carved with the side of a dinner plate.
And I do mean whole- the little thing still has its face when they bring it to you

That is what makes or break pork for me - the Crackling. It has to be, as you say, brittle. Ive seen it like leather and it just put me off the dish.

hooded claw · « **Reply #18 on:** December 1, 2004, 02:38:47 PM »

Quote from: SFTH on December 1, 2004, 02:36:43 PM

That is what makes or break pork for me - the Crackling. It has to be, as you say, brittle. Ive seen it like leather and it just put me off the dish.

Apparently they like it 'like porcelain'- unbeatable place, that. Pork with good crackling is the bomb- like you say, leathery tough rind is loathsome

Maggie May · « **Reply #19 on:** December 1, 2004, 02:41:32 PM »

SFTH. What a superb recipe. Most kind of you and greatly appreciated. I've printed it off and I'll definitely use it very very soon. My favourite flavours - I'm drooling into the keyboard here. Cheers mate

BIGdavalad · « **Reply #20 on:** December 1, 2004, 02:41:39 PM »

Beef, brown on the ouside, pink and dripping with blood in the middle, roast potatoes, yorkshire pudding, mash, cauliflower and carrots all drowning in thick homemade gravy

nidgemo · « **Reply #21 on:** December 1, 2004, 02:44:30 PM »

Quote from: BIGdavalad on December 1, 2004, 02:41:39 PM

Beef, brown on the ouside, pink and dripping with blood in the middle, roast potatoes, yorkshire pudding, mash, cauliflower and carrots all drowning in thick homemade gravy

Mrfabulous · « **Reply #22 on:** December 1, 2004, 02:45:49 PM »

i had horse when i was in holland about 12 years ago it was stunning

5FTH · « **Reply #23 on:** December 1, 2004, 02:49:08 PM »

Quote from: Maggie May on December 1, 2004, 02:41:32 PM

SFTH. What a superb recipe. Most kind of you and greatly appreciated. I've printed it off and I'll definitely use it very very soon. My favourite flavours - I'm drooling into the keyboard here. Cheers mate

No probs! I hope it works out for you. Let us know how it tastes!

neil4ad · « **Reply #24 on:** December 1, 2004, 05:39:57 PM »

SFTH -- sounds like a really nice recipe. I have one question though (sorry, I'm teaching myself how to cook!) what cut of beef do you use? Do I just ask for a pot roast? (I know this sounds rather stupid....)

Rob K · « **Reply #25 on:** December 1, 2004, 05:45:53 PM »

lamb with mint sauce.

mmmmmmmmmmm.

been to my mates house a few times on a sunday and they av mint sauce with their roast chicken, which is also

mmmmmmmmmmm.

Barney_Rubble · « **Reply #26 on:** December 1, 2004, 06:00:38 PM »

TURKEY

Danny Boys Dad · « **Reply #27 on:** December 1, 2004, 06:34:46 PM »

Quote from: Mrfabulous on December 1, 2004, 02:45:49 PM

i had horse when i was in holland about 12 years ago it was stunning

I've had horse as well, not bad at all. Had antelope too, and smoked crocodile. Ostrich is very nice.

Quite partial to a bit of venison as well, and who doesn'ty love a good goose?

BIGdavalad · « **Reply #28 on:** December 1, 2004, 06:44:57 PM »

Buffalo is lovely, like strong beef. Rabbit and venison are also very good. Snake tastes like chicken (as does everything else inthe world that you can't really describe the taste of)

Danny Boys Dad · « **Reply #29 on:** December 1, 2004, 06:47:19 PM »

Been ages since I had anything a bit exotic though, since I got sacked by the safari park anyway

Bobby Fury · « **Reply #30 on:** December 1, 2004, 06:48:44 PM »

It's all good. My mouth is watering as I read the other replys. (It's getting close to lunch time here)

I prefer beef, nice prime rib, end cut.

Tosh · « **Reply #31 on:** December 1, 2004, 06:59:55 PM »

Nothing like a big ol' hunk of beef on the barbie. Except for two big ol' hunks of beef on the barbie!

What's all this about sauces then? That's just wrecking the perfectly good meat taste. As long as you've cooked it right that is....

Poll

Well?

Author Topic: mmmmmmmm meat. (Read 352 times)

Roddysul