Tastes even better now it's cooled down.. Maybe i should have done some red pork (may get a slow cooker) a few bit off chicken etc. House special chow mein, ala Comm hoying randon ****.
Was having Malaysian beef curry but the top of the salt grinder fell off when the Mrs was seasoning. Took me back to the Thai abomination I made a couple of weeks ago with the weird concentrated soy sauce. I ate it. Was very salty. Chugging white wine now as an antidote. With ice.
Just cooked roast beef with roast potatoes and savoy cabbage. Sealed the joint first in a pan then covered in English mustard and ground pepper. A few cloves of garlic to flavour the spuds and sprinkled paprika over them. Home made gravy from the tin and a big dollop of horseradish. With a nice bottle of Chilean red. Rule Britannia. Can't get number 1 son to eat the greens though.
My mum did that to the roast potatoes once at Christmas I didn’t eat them and felt like killing her. Roast potatoes are integral to a roast dinner and should just be delightfully crispy. They should not taste of anything but potato and the fat they have been cooked in. Goose fat, duck fat, beef dripping are the best. As to garlic on them as well. I can sort of accept that. Though I only really use garlic on potatoes if I was roasting new potatoes to go with steak but as you were having beef I will let it slide.
You can **** right off. You heathen. What would you want on ya roasties? Jerk seasoning? Or some Peruvian flake ?
You can **** right off. You heathen. What would you want on ya roasties? Jerk seasoning? Or some Peruvian flake ?
Bit of garlic, rosemary? some herbs perhaps. Something.. Anything ffs. plain spuds man WTF's wrong with you bruv
