Off Topic The cooking thread….

I can take it or leave it on the roast. Probably have it with the left over cold cuts.

 

Left over?


The views expressed in my posts are not necessarily mine.

 

Left over roast beef with homemade chips and gravy is even better than the Sunday roast
Bread n butter chip sarny with gravy

 

Grim, got to be mayo.

 

Always cook enough for leftovers is a rule in my house, well, unless it's summat that goes off.
Favourite leftovers? Cold roast spuds, spot of salt.

 

Got some left over gravy. I could happily heat that up and drink it.

 

Just had bubble and squeak from leftover mash, broccoli and sprouts - fried egg on top with bread & butter, lovely!

 

Reheated roast dinner is ****e.

Eaten fresh or not at all.

 

Had some beef brisket in the slow cooker since 8am this morning. Cooking in Guinness and Beef Stock - looking forward to opening the door to the house and that first smell of it....mmmmm!

 

Post a pic when finished, that sounds amazing

 

I really like slow cooked, as in braised meat, but I'll just put it out there that slow cooked at low temperature is a bit of an eye-opener. Get yourselves an immersion circulator, you will be able to eat that brisket pink and it should be as tender as. Last couple of Christmases I've broken the turkey down: the breasts are like butter and the legs are a revelation . Great temperature control and practically no shrinkage.

 

I like to put the meat in my quantum discombobulator after it’s been in the immersion circulator.

 

Cod & chorizo bean casserole on Chelsea waterfront…

 

That's where you're going wrong. You don't put it IN the circulator.

 

Cod!!!!!

 

The only fish worth eating.

 

Apologies for the presentation, the wife dished it up and didn't do a great job of it

 

You are trying too hard.

 

Ok, sole and seabass are ok too. And I’ve heard swordfish is alright but never tried it.