5 out of what?
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Just making mine and the families now.
Roast Pork
cauliflower cheese
honey glazed carrots
parsnips (plain today)
roast potatoes
yorkies (which we have with every roast)
sweetcorn.
Home made gravy!
5pm here as well.
Nothing like it on a Sunday, while reading about people moaning on here!
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Well it is at 5 and I’ll edit, also a 5 out of 5 and one of my 5 a day.
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Sweetcorn does not go with a roast, that disgusting and vile, you make me want to vomit.
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Surely you could find a little spot for some sweetcorn? Maybe inside one of the Yorkshires?
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Originally posted by @Barry-Sanchez
and have eaten 4 yorkshires, 2 mustard parsnips, 3 stuffing balls, a field of carrots, half a bottle of wine, 3 bottles of magners and dinner is at 5, my guess is I’ll be half cut and full in 2 hours.
How come you’ve eaten all of those things two hours before the dinner is actually ready? Did you eat them raw?
Having roast chicken tonight, but not until about 8pm Plenty of time for gin consumption while the dinner cooks…
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Lasagne, salad and a nice red, for the C_S family in about 10mins
Not exactly what you want on a miserable rainy day, but have a nice open fire to sit down in front of afterwards.
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Sunday is work day.
Roast Beef was had last night. Properly cremated Parsnips included bottle of Bolghera Red
Planning Roast Lamb next weekend might Crack open a Chateau Neuf if all goes well this week
What Chatneau Neuf that is the question? I missed out the in laws brought a vintage Dom Perignon to toast my son, alas missed out, it doesn’t take a good week to open a good bottle of wine.
Prep, yorks can be done on the day and whack in the oven for 2 mins before service, same with stuffing and vegs, the wine has to be consumed at point though.
Barry are you a chef? Just the terms you are using and the way you are cooking things. Now you see I love cooking, bug I am forever looking for ways of serving things in different ways, when really the old plain way is often the best. I’m a chef, in a past life, well that’s what it seems like, 17 years ago… my god.
But looking to work a couple of nights a pretty decent restaurant near me, just because I love cooking.
Oh the sweet corn… mainly for the young ones.
Also at Christmas I cooked for 16 people, and as you say most can be prepped up the night before and reheated. With the yorkies they are banged in the oven pretty much as the last few bits are going on the table.
Was tops the dinner today, liked by all. Not so keen on the dessert… cheesecake.
A 5 year old Chateau costs about €100 down here.
It shouldn’t be drunk for 7 years but nobody can afford that.
I got some Mont Redon in CndP back in 2012 from the Vinyard 4 years old was €40 a bottle. It’s ready to drink.
So IF all goes well…
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I’ve drunk a £6 bottle of red wine whilst making and then eating dinner. Not sure I’d be happier if I’d drunk something that cost €100.
I love cooking and have worked in kitchens when I was backpacking but no, to make something from things is beautiful, gardening as well, creation.
I agree and disagree is that possible? With me yes.
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backpacking! Haha! Fucking liberal elite.
Hardly, on the piss for 5 years and a little bit of work, no gap ya just ale and the rest.
fuck off you whopper. I didn’t have the luxury of going backpacking. Working class lads you see, none of your Tristan’s and Cuthbert’s. We had to work. Did you wear sandals whilst backpacking?
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Boshing Tofu and falafel on the kibbutz.
Fucking lentil lover.