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Short answer: hot damn Long Answer: The first roast I've been really happy with to the point when I actually, shock horro, ate something. Quite a lot actually. Some notes: * Getting wild beef really makes a difference. Bonus marks because the women who runs the stall had a son at Imperial College and gave me a hefty discount meaning that I got a ncie big joint to slow roast and have stuff left over for some roast beef sandwiches tonight. * Ratatouille *really* works (in my opinion). It'd be even better with lamb but the sweetness and the moisture just went really well. Particulalrly good was mopping it up with the gravy and potatos bits. * I've taken to slightly over doing my potatos when boiling them and then cooking them for a fairly long time in the oven since this makes them really fluffy. I also cook twice as many as I think I'll need. It'll still end up being not enough. * I did a sort of half dauphinois, half white sauce for the cabbages. The cheese was some really lovely, crumbly chesire. I really liked it and it was all gone by the end of the meal even though I cooked a lot. I also did some carrots which I amrinated in beer, honey and whole grain mustard and then roasted. These were ncie but could have benefitted from being removed from their marinade before placing in the oven. -- gap wearing anarchist
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