For me it's not just about the oil but the type of potato used, to guarantee crispy roasties. I find the Albert Bartlett Rooster potato the most consistently crispy one. Highly recommended. Part boil, until the outside starts to soften, and becomes crumbly. Oil in the fan oven at 220c, from the moment the potatoes are put on to boil, giving plenty of time to get up to sizzling temperature, for when the spuds are added.
Yes, we've been through that one. I did some in goose fat and some in olive oil. I preferred the ones in olive oil.
Well, that has been a topsy-turvy PM. Just as my goose was coming out of the oven I got a call to ask me to rescue a friend who was in desperate need of a helping hand. So all I've had the chance to do since I got back was pop two roast spuds in my mouth. One done with goose fat, the other with olive oil. As mentioned, I preferred the olive oil one. Oh well. I would say that the goose has had plenty of time to rest. Now to eat some of it.! EDIT: Bloody hell, that's a bit good. Tender and sweet in a cider based gravy. Right, I can safely say I've cracked goose. Honestly thought I was going to screw it up. Glad I thawed it out now.
I imagine Gareth Rodgers has left us for a club whose fans are less obsessed with giving each other culinary advice... I agree about Albert Bartlett Roosters by the way. As well as making perfect roasties (in olive oil), they also mash very nicely, and if you bake them in their jackets that lovely red skin goes beautifully crisp.
I like the fact that people on this forum can go off at a tangent....as you would if talking to people face to face. Better if not on the transfer thread though....you see two extra pages and think we've signed/sold someone.
I don't like it. I love it. Flick through other boards and they are obsessed with football. Boring snoring.
I am fasting today so I would like to offer my sincere thanks for the several pages of diatribe on roasted fowl, root vegetables and smoke points of oils, That really helped. As did the pictures of someone's lunch! Bastards.
No, it definitely will, I'm living proof of that. In the case of Gregg's apple turnovers with fresh cream, half a stone can be gained every night for the following week
The insensitivity of people on this board is unbelievable. I blame whoever it was who first mentioned cooking a goose, which was highly offensive to the vegetarian members of the board. Maybe - and I'm just throwing this out there - the mods should proof read every single post and check that no minority groups could be offended. Those on fasting days would need to be included. No further references to how to get rid of your cheap whisky (don't pretend it wasn't you, FLT) for fear of exciting recovering alcoholics. In fact, FLT should be forced to change his sign in name as grave offense is caused to those who are kilogrammatically challenged. Just not enough PC monitoring on this board, that's the problem.
As a non meat-eater I'm used to having my sensibilities disregarded and mocked on this board, so I try and be strong nowadays. I did, on the other hand, buy a litre of Famous Grouse Smokey Black for £13 in duty-free a couple of weeks ago, if that gets me any points back!
Let's set up a non meat-eater's support group and get pissed then. Last one to remember what this thread was meant to be about loses.
To keep with the new theme on the thread. Roast chicken tonight, basted in oil and garlic, with broccoli, cauliflower and spinach as sides. A whole roast chicken just for me. I love low carbing
