[Giles]

Illuyankas, on 17 January 2010 - 12:19 AM, said:

My insanely complicated dinner earlier today:

1. Take one 700g turkey thigh joint
2. Put on tray
3. Roast in oven at 200 celsius for about an hour
4. Consume
4a. Consider side dishes
4b. Ignore and continue eating
5. Die of gout in five years

That sounds similar to what ive been doing for the last few months but i add boiled vegetable and substitute the turkey for fish becuase im a healthy person...

[Illuyankas]

baudin, on 17 January 2010 - 03:35 AM, said:

Illuyankas, on 17 January 2010 - 12:19 AM, said:

My insanely complicated dinner earlier today:

1. Take one 700g turkey thigh joint
2. Put on tray
3. Roast in oven at 200 celsius for about an hour
4. Consume
4a. Consider side dishes
4b. Ignore and continue eating
5. Die of gout in five years

That sounds similar to what ive been doing for the last few months but i add boiled vegetable and substitute the turkey for fish becuase im a healthy person...

baudin, on 17 January 2010 - 03:35 AM, said:

vegetable

GREEN ON YOUR PLATE = MOULD

HEALTHY FOOD IS FOR THE WEAK
AND RABBITS
WHO ARE WEAK
AND DELICIOUS
AND WEAK

[stone monkey]

Am I the only person who actually likes to supplement his diet of seared flesh with the occasional green thing because they taste good? (Some of them, that is... Sweet corn; I know it's not green, but it's still the vegetable of the devil...)

This post has been edited by stone monkey: 17 January 2010 - 09:28 PM

[Cougar]

stone monkey, on 17 January 2010 - 09:26 PM, said:

Am I the only person who actually likes to supplement his diet of seared flesh with the occasional green thing because they taste good? (Some of them, that is... Sweet corn; I know it's not green, but it's still the vegetable of the devil...)

Yes you are.

[Stradivarius]

Hey just had a brilliant idea! Everyone in here seams to like large lumps of various flesh..... i'm a farmer so i grow large lumps of various flesh....... supermarkets hidiously over charge........ so why not buy from me?! yeah!

This post has been edited by Stradivarius: 17 January 2010 - 11:06 PM

[masan's saddle]

Stradivarius, on 17 January 2010 - 11:03 PM, said:

Hey just had a brilliant idea! Everyone in here seams to like large lumps of various flesh..... i'm a farmer so i grow large lumps of various flesh....... supermarkets hidiously over charge........ so why not buy from me?! yeah!

No thanks Strad, the mutton you rear is probably far too salty.........

[cerveza_fiesta]

My friend (who grew up in a very rural area) was telling me about his after-school snack that he and his sisters shared as children.

Brace yourselves bacon lovers, here it is

CHEESY BACON

• cook 1lb bacon
• place on microwave safe tray
• Grate cheese over bacon
• melt cheese onto bacon in microwave

I don't even know how this guy is still alive. He said they ate it pretty much every day.

Or maybe it is the reason he's still alive

But he's vegetarian now, so who knows.

[masan's saddle]

A delicious variation on this theme... THE FRIED CHEESE AND BACON SANDWICH.

Cheap and effective it is quite simply the best cure for all hangover related ailments.

Make a basic bacon sandwich and add the desired amount of cheese.

Whip up a couple of eggs and dunk the sandwich liberally in the eggy ambrosia, making sure to get plenty of egginess between the joins in the bread.

A little bit of oil in a pan and off we go, fry until the eggy bread is of your desired consistency and the cheese start to spill out.

I have just convinced myself to go and make one.....goodbye arteries.

[Stradivarius]

hmmm possinly the mutton..... but the lamb beef pork and bacon should be ok!

[masan's saddle]

Stradivarius, on 18 January 2010 - 02:17 PM, said:

hmmm possinly the mutton..... but the lamb beef pork and bacon should be ok!

Phew !

That's ok then, it's good to know your perversions have not strayed past the seasoning of mutton.

[cerveza_fiesta]

cerveza_fiesta, on 11 January 2010 - 03:50 PM, said:

MOST DELICIOUS THING EVER LAST NIGHT

Sirloin roast of beef complete with bacon weave. (will post pics of it when I get home)
Easy recipe - prep time 30min, cook time varies on size of roast.

Recipe for beef.

• Put roast in a generously sized shallow roasting pan.
• Salt and pepper + rosemary on top of the roast.
• Weave bacon to completely cover the roast and first layer of spices.
• Add more pepper + rosemary overtop of bacon
• Add about 10 quartered mushrooms and diced onion to the bottom of the pan, surrounding the bacon-draped roast with a fortress of flavour.
• Throw in no more than 1/4 of a medium sized tomato, chopped small.
• Cook at about 325 deg F for about 35 minutes per pound for medium-cookedness.
• About every 20 minutes, brush drippings from the bottom of the pan over the onions and mushrooms. This is critical to avoid burning the veggies and ruining the gravy
• Check with a thermometer or the "slice it open and look" test. Add cooking time if necessary.

Recipe for gravy.

• Remove the roast from the pan, dump drippings (and there will be a lot) along with all the mushrooms/onions/tomatos into a small pot.
• Add 1/2 cup of water and 1/2 cup dry red wine.
• Whisk in 2-3 tbsp of flour and cook on low heat until it bubbles and thickens.
• Add small amounts of flour to thicken further if you like.
• Don't strain it. The mushrooms and onions taste awesome in it.

There you have it. Serve it up with your favourite veggies on the side.

I swear nobody talked for the half-hour it took to consume this other than cavemanlike mmm's of approval.

Nor did we talk for the 2 hours after when we were near sleeping.

Pics to follow later.

as promised, pics.

Under the bacon mat

 DSC_8049.JPG (193.51K)
Number of downloads: 2

Just before cooking, note the fortress of flavour.

 DSC_8048.JPG (197.25K)
Number of downloads: 2

Just about done.

 DSC_8051.JPG (200.07K)
Number of downloads: 2

Sliced

 DSC_8057.JPG (230.98K)
Number of downloads: 2

This post has been edited by cerveza_fiesta: 19 January 2010 - 03:21 PM

[masan's saddle]

That looks delicious.

Bacon weaving should now be included on the curriculum for Arts courses.

[Obdigore]

That's not how you cook a roast!

You need to fill the rest of the pan with vegetables, such as onions, carrots, and potatoes. And you need a lid to keep the delicious juices in.

[cerveza_fiesta]

you only need a lid if its a low-grade shite potroast.

And the veggies are in the neighboring pan.

And the bacon is a lid of sorts.

I win.

[Obdigore]

bullshit son.

You want it tender? You cook it low and slow with a lid to keep the delicious juices in.

Of course, since you ignore any flavor that isn't bacon, I suppose it dosen't matter to your taste buds.

[cerveza_fiesta]

the beef flavour in that roast was actually the dominant part. Wasn't overwhelmed by bacon at all. Bacon just made a pleasant salty crust and incredible gravy.

I'm never a fan of the lidded roast, bacon or no. The crustiness on the outside is one of my favourite parts.

You're right though, slow cook is the way to do it. I usually go 25deg F below the recommended temperature even when roasting lidless to preserve juiciness, with a quick broil at the end to crip up the outside. Not necessary with the bacon since it literally forms a lid.

And RE veggies in the pan, I rarely do that, especially with potatoes since they seem to soak up the grease, which I use to make gravy instead.

[Illuyankas]

Potatoes roasted with beef and soaking up all the grease are the - THE - tastiest potatoes you can get. Goose and pork are pretty close but god damn I could eat all the roast beef juice-covered roast spuds in the world.

This post has been edited by Illuyankas: 19 January 2010 - 06:16 PM

[Mezla PigDog]

No no no no! The best way to make roast beef is to rub with oil, salt and pepper, sear the outside in a smoking hot pan then as short as possible in a hot oven. The result is bloody-as-hell in the middle and the juices come out on resting to make a lovely gravy. Amateurs!

I'm currently making my first ever chicken soup! I'm still learning to like non-red meat in an attempt not to die of bowel cancer. It's going well so far. I've boiled up the bones from Sundays roast and now souping up the left overs with some veg. Chicken carcass boils up gooooooood.

[rhulad]

stone monkey, on 17 January 2010 - 09:26 PM, said:

Am I the only person who actually likes to supplement his diet of seared flesh with the occasional green thing because they taste good? (Some of them, that is... Sweet corn; I know it's not green, but it's still the vegetable of the devil...)

Meat is a more efficient way of eating vegetables. Cows and pigs and all other tasty animals that we eat eat vegetables, so indirectly when we eat them we are eating the vegetables that they ate. Also, if you have a beer with your meal, you are drinking barley, which is a grain, which is kind of like a vegetable...

[Thelomen Toblerone]

Last Saturday week I made a pizza burger with my mate - two of those mini pizzas as the bun, with a burger, etra cheese, fried onions and bacon inside. Immense stuff, I recommend it to all!