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  1. #26
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    Quote Originally Posted by cyrille View Post
    I disagree.

    A pool of gravy is only needed if the meat is overcooked.

    A sauce just flavoured to taste the same as the meat is stiflingly unimaginative.
    That picture has peppercorn sauce with the rib. Just on one side of the plate too and enough for a final mop up with the mash and the meat at the end.

    I agree with shutree though when it comes to roasts; as much gravy as possible (and on your chippy chips too, of course) otherwise it's as dry as those American style steaks posters often put up on here. Btw, I didn't know nouvelle cuisine had made it as far as Smethwick.
    This was the only Great British roast I had and I reckon this is the perfect amount (later with plenty of mint sauce added too- mint sauce with any roast dinner IMO otherwise it's just too bland).

    Ye Olde English great food thread-20220501-142859-jpg


    I obviously made a complaint about the needless addition of greenery on top.

    (The little bowls on the side contain a Yorkshire pudding with pígs in blankets and another portion of little piggies because why not?)
    Last edited by hallelujah; 26-05-2022 at 12:47 PM.

  2. #27
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    Liver, bacon and onions- with a good gravy, peas n mash a great and much underrated British comfort food imo.

  3. #28
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    Quote Originally Posted by sabang View Post
    Liver, bacon and onions- with a good gravy, peas n mash a great and much underrated British comfort food imo.
    It is comfort food for me. My father used to make it, usually with slightly overcooked onions, and I have never been able to reproduce it, sadly. I suspect he used lard or beef dripping or something.

  4. #29
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    Quote Originally Posted by Seekingasylum View Post

    And a good dollop of HP sauce on the side.
    HP on a roast?!?!?!?!? People have been locked up for less.

  5. #30
    Hangin' Around cyrille's Avatar
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    Quote Originally Posted by Seekingasylum View Post
    You pretentious twat...
    Quote Originally Posted by Seekingasylum View Post
    ...lashings of a gravy reduction...

  6. #31
    Hangin' Around cyrille's Avatar
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    Quote Originally Posted by hallelujah View Post
    HP on a roast?!?!?!?!? People have been locked up for less.
    It's his token attempt to not sound like a 'pretentious twat' and, as you suggest, a miserable failure.

    I bet he's never eaten a roast with HP sauce in his life.

  7. #32
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    Quote Originally Posted by sabang View Post
    Liver, bacon and onions- with a good gravy, peas n mash a great and much underrated British comfort food imo.
    I can't stand liver, but on the subject of comfort food, it was a cold day in the north, so I had pea and ham soup before the Sunday lunch as a starter. Delicious, but my eyes were (somehow) bigger than my belly and there was no chance of me finishing the roast. Schoolboy error that I won't make again.

    Ye Olde English great food thread-20220501-140816-jpg


    'Er indoors had prawn cocktail. A 1970s classic, and often sneered at today, but who doesn't like prawns in Marie Rose?

    Ye Olde English great food thread-20220501-140754-jpg


    The waitress actually told me that this brawl took place because someone suspected Edmund of being a southerner after he told his mates that he didn't particularly like much gravy on his Sunday dinner.

    Ye Olde English great food thread-20220501-134208-jpg
    Last edited by hallelujah; 26-05-2022 at 01:11 PM.

  8. #33
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    Quote Originally Posted by cyrille View Post
    It's his token attempt to not sound like a 'pretentious twat' and, as you suggest, a miserable failure.

    I bet he's never eaten a roast with HP sauce in his life.
    Har har!

    He was dismissing black pudding yesterday as only being fit for us norveners, yet here he is advocating fucking HP with a roast dinner!

  9. #34
    Thailand Expat David48atTD's Avatar
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    Quote Originally Posted by hallelujah View Post
    I can't stand liver,
    Buy that man a beer

    Liver (any offal) like Australian wine from the 80's should be avoided at all cost.

    Probably taste about the same also

  10. #35
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    I'll just throw a couple of scones in here with Somerset clotted cream and jam.

    Ye Olde English great food thread-20220506_160701-jpg


    Coffee and cake while watching croquet on the lawn.

    Ye Olde English great food thread-20220426_140646-jpg

  11. #36
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    Ye Olde English great food thread-pic9pvtxx-jpg

    Are the cucumber sangers with the crusts cut off make an appearance anytime soon?

    Buckingham Palace Garden Party Cucumber Sandwiches Recipe - Food.com

  12. #37
    Days Work Done! Norton's Avatar
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    Make this often. Shephard's pie like mum made.

    Ye Olde English great food thread-best-classic-shepherds-pie-600x900-jpg
    Last edited by Norton; 26-05-2022 at 02:05 PM. Reason: Spelling correction :-)

  13. #38
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    Quote Originally Posted by hallelujah View Post
    I'll just throw a couple of scones in here with Somerset clotted cream and jam.

    Ye Olde English great food thread-20220506_160701-jpg

    Good to seen the scones built in correct fashion, i.e. jam on top of the cream.

  14. #39
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    Quote Originally Posted by David48atTD View Post

    Liver (any offal) like Australian wine from the 80's should be avoided at all cost.
    Apart from haggis and black pudding!

    Incidentally, as I was saying to tomcat a few months ago when talking about Nonna's traditional cooking, you'll find offal in most great cuisines of the world: Italian, Spanish, Thai, British...
    Last edited by hallelujah; 26-05-2022 at 01:40 PM.

  15. #40
    Thailand Expat David48atTD's Avatar
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    Quote Originally Posted by hallelujah View Post
    you'll find offal in most great cuisines of the world,
    My neighbour, when I was knee high to a grasshopper, had an Italian/Hungarian Husband.

    Their kitchen windows were often open.

    Sometime I come home and ask ... WTF is that smell.

    Oh David48 ... Jenny (our neighbour) is just boiling up some tripe

    My revulsion for offal has an early beginning.


    That said, I do like a nice Pâté
    Someone is sitting in the shade today because someone planted a tree a long time ago ...


  16. #41
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    Quote Originally Posted by hallelujah View Post
    HP on a roast?!?!?!?!? People have been locked up for less.
    indeed. all you need is this.


  17. #42
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    Quote Originally Posted by David48atTD View Post
    My neighbour, when I was knee high to a grasshopper, had an Italian/Hungarian Husband.

    Their kitchen windows were often open.

    Sometime I come home and ask ... WTF is that smell.

    Oh David48 ... Jenny (our neighbour) is just boiling up some tripe

    My revulsion for offal has an early beginning.


    That said, I do like a nice Pâté
    My grandad used to have tripe with vinegar!

    Oh, pate. There was lots of that.

    Ye Olde English great food thread-20220424_135517-jpg



    Do you find it just doesn't go with beer though? It's like brushing your teeth and then having a glass of orange juice.

    I don't drink wine anymore, so I can't really remember, but maybe that's a better tipple. Dunno. You drink wine, doncha?

  18. #43
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    Quote Originally Posted by taxexile View Post
    indeed. all you need is this.

    Colmans or mint sauce all the way.

  19. #44
    Thailand Expat David48atTD's Avatar
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    Quote Originally Posted by hallelujah View Post
    You drink wine, doncha?
    Guzzle might be a closer approximation

  20. #45
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    Quote Originally Posted by PAG View Post
    Good to seen the scones built in correct fashion, i.e. jam on top of the cream.
    I prefer the Cornish way, cream on top. Although I am prepared to revisit the alternative next time we are at Fortnum's.

    Ye Olde English great food thread-scone-jpg

    (Not my own pic, obviously.)

  21. #46
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    Quote Originally Posted by Norton View Post
    Make this often. Shephard's pie like mum made.

    Ye Olde English great food thread-best-classic-shepherds-pie-600x900-jpg
    Brilliant edit!

  22. #47
    Isle of discombobulation Joe 90's Avatar
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    Quote Originally Posted by David48atTD View Post
    Ye Olde English great food thread-pic9pvtxx-jpg

    Are the cucumber sangers with the crusts cut off make an appearance anytime soon?

    Buckingham Palace Garden Party Cucumber Sandwiches Recipe - Food.com
    Only if they have scottish salmon on them.

  23. #48
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    I have HP sauce as a side condiment with all my roasts and steaks. I'm not dogmatic about it, mint sauce with my lamb, horseradish cream and mustard with my beef, a tarragon/white wine/ butter jus with my roast chicken ...whatever takes your fancy, eh?

    Trouble with the underclass is they actually think manners and behaviour are formulaic and there are rules which must be followed if they are to emulate their social betters.

    " Ya gotta speak proper, aintcha?" sort of thing.

    A tip for your roast chicken dinner.

    Crumble dry tarragon into a large softened but still chilled knob of butter and mix into a stiff cream. Using your buttered greasy fingers gently separate the skin from the flesh of the carcass, starting from parson's nose end, and get your hand up to the crown of the breast and then slather the tarragon cream under the skin and over the breast and in the crevices between the leg and thighs. Do not split the skin. Stuff into the carcass cavity a bunch of fresh tarragon leaves attached to their stalks and a halved lemon. Truss the legs together closing the cavity and massage the entire bird with a glistening of olive oil. Liberally season the bird with white pepper and salt and then place laterally strips of smoked streaky bacon over the top of the breast overlapping the legs. Roast for 30 minutes a lb at 180c fan.

    When cooked drain the liquid out of the cavity onto the roasting tray, discard the tarragon stalks and lemon, (but squeeze the remaining juice first into the pan ) and rest the bird on a hot plate and wrap under tin foil. Tip the roasting tray and spoon off the excess oil reserving the remaining jus into which dust a couple of teaspoons of plain white flour. Heat over the hob stirring all the time and add, in splashes, about a third of a bottle of dry white wine ( Chablis is best ) and let it bubble up until the flour is cooked through and the alcohol is burnt off. Add fresh chopped tarragon leaves and a nice swirl of double cream, adjust for seasoning and serve in a warm sauce boat. Carve the chicken and serve with thyme/Rosemary roasted potatoes or a timbale of buttered saffron flavoured patna rice garnished with parsley accompanied by fried mushrooms sautéed with the smoked bacon you didn't eat when you took th bird out of the oven.

    Drink with the Chablis or a pinot noir.

  24. #49
    Isle of discombobulation Joe 90's Avatar
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    Gordon Ramsey eat your heart out!

    Ruddy hank marvin now, init!

  25. #50
    Isle of discombobulation Joe 90's Avatar
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    Quote Originally Posted by taxexile View Post


    love this guys style. typical down to earth yorkshireman.

    i'd like to see him try some thai street food.
    This is by far the best review he has done!


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