My socks have labels sewn on, marked L and RQuote:
Originally Posted by Marco
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My socks have labels sewn on, marked L and RQuote:
Originally Posted by Marco
mine have tooQuote:
Originally Posted by spendorman
I have an odd pair of socks, strangely, I have another pair that are identical.Quote:
Originally Posted by struth
You got sauce for that thing?Quote:
Originally Posted by Marco
managed a trip to morrisons... was busyish even at 8 am. car was solid ice; neighbour kindly scraped it for me.
The dog is up to its usual tricks. Does an enormous fart, stinks the place out and wanders off looking horrified, as though somebody else was to blame! :rolleyes:
wonder where she learned that trick from ;)Quote:
Originally Posted by walpurgis
Merry Christmas Ian, to Mia and your good self :santa:Quote:
Originally Posted by Ian7633
We just bought a new cat bed for Alice, as for some reason she has disowned her old one.
I put it on the sofa, and next it an old hifi mag I was perusing. She stepped around the bed, and settled on the magazine. I really don't know what goes on in her head. The mag was open at a review for a Krell Duo 300 power amp. Next time she came over I had it open at an advert for Russ Andrews' products, but she couldn't settle. So it's back to Krell :)
I thought you wore tights?:DQuote:
Originally Posted by struth
Marco.
Que?:hmm:Quote:
Originally Posted by Macca
Marco.
stockings now:eyebrows:Quote:
Originally Posted by Marco
:kiss::booty:
Marco.
just wants into me panties :ner:Quote:
Originally Posted by Marco
Going to a neighbour and friend tomorrow for Christmas dinner. Just cooking some red cabbage to take with, tasted it, coming along nicely. Red cabbage, onion, garlic, ginger, wine vinegar, port, cinnamon, salt pepper, soft brown sugar, raisins, apple, maple syrup, just a little.
cooking oatmeal stuffing to take to my daughters. Old family recipe, which may die out with me as im only one left that seems to be able to make it right, sadly.
Baking oatmeal, suet, onion, marg or butter, salt and pepper. cook in a stoneware bowl in a pan of water. simmer gently for 2 to 2 1/2hrs, with a tinfoil hat over stone bowl and a pan lid 3/4 on... stir after 1 1/2hrs and adj etc....start in microwave for a couple of mins to melt suet and dollop of butter; adjust there for desired gloop, it should stick together but not too much.
tastes superb with a turkey dinner or similar. goes solid when cold, so dont try and mess with it or your likely to bust the stoneware. just reheat in microwave...
pic to follow
Is this it?
https://www.youtube.com/watch?v=7buhAOWbKXk
Pics
https://uploads.tapatalk-cdn.com/201...31b215a637.jpg
https://uploads.tapatalk-cdn.com/201...4546ee4d19.jpg
https://uploads.tapatalk-cdn.com/201...597467c0f2.jpg
Skirlie is similar but not the same or as good.
just tasted it...goodness its perfect:eek:
Looks good, mate:thumbsup:
We're doing Jamie's pork & cider one, which we watched on TV the other night: https://www.jamieoliver.com/recipes/...ider-stuffing/
...to have with one of these chaps, which blows turkey into the weeds: https://www.gressinghamduck.co.uk/re...al-roast-goose
Hope you have a lovely day with your family:)
Marco.
already made pork sausagemeat, sage, onion and apple one too. they picked that up yesterday as i froze it after making. it was lovely too..:)
. How would you compare Turkey v Goose Marco ?. Is it similar ?, maybe like to try Goose one day.Quote:
Originally Posted by Marco
Goose tastes more like (very good) duck, and produces dark, rather than white meat, but is also a little sweeter and has a slight gamey flavour all of its own. Properly cooked [essential to render down the copious quantities of fat generated, so that the meat is nicely moist but not greasy], and wrapped in smoked streaky bacon or pancetta, before roasting, it's utterly delicious!Quote:
Originally Posted by tapid
It's knocks turkey into a cocked hat. Much more moist and flavourful, but it helps if you like bones, not just breast meat. In that respect, 'turkey crowns' are my bête noire, so dry, bland and boring!:rolleyes:
However... If you decide to 'go goose', *do not* buy one from a supermarket, as it'll be grossly inferior to the real thing. You MUST get it from a proper butcher, who will source it from a local farm - or even better - if you know of a farm near you that sells geese, direct to the public, then buy it there.
Best of all, is that the goose fat makes wonderful roast potatoes!:)
Marco.
Nice one, mate. What the menu then for tomorrow then, and will you be involved in any of the cooking - or are you just going to enjoy the opportunity of being served for a change?;)Quote:
Originally Posted by struth
Marco.
nope, ive done my bit;) turkey broth soup then turkey with all the trimmings. choice of a couple of desserts..i might have both:eyebrows: may be other things but im not a big eater so will depend on room. i gave them a bottle of red wine but i wont be imbibing... water probably
Nice one, apart from the lack of alcohol... Couldn't you just treat yourself to one glass of red or a wee whisky, since it's Christmas?:)
Oh, and who's in charge of the gravy? A VITAL ingredient in any 'roast dinner'! :exactly:
Please don't tell me it'll be 'sponsored by Bisto'...:whistle:
Marco.
no, Bob will be making homemade gravy as usual... he's a fan of the young lad you mentioned. he's a good cook, as is Angela, although Bob is better.Quote:
Originally Posted by Marco
As for booze, I could and was offered a lift etc but im happy without it and dont want to start again at moment anyway.
No worries, and glad to hear that the gravy will be properly made, which 'Bisto' is an affront to!:doh:Quote:
Originally Posted by struth
Tomorrow's menu, chez-moi:
Homemade cocktails and assorted canapés
*************
Smoked pressed chicken terrine with mustard and honey, accompanied by thin strips of smoked Highland venison, with a fresh watercress salad and chive and crème fraîche dressing
*************
Free-range roast Gressingham goose, wrapped in Herefordshire streaky bacon, with a homemade pork, sage and cider stuffing, all the trimmings, and served with a rich port wine and redcurrant gravy.
*************
Baked Comice pears with ricotta and Amaretti biscuits
*************
Small cheeseboard (consisting of various Welsh varieties) with artisan crackers
*************
Freshly ground Mocha coffee and petits fours
Wines:
Tavel Rosé Les Lauzeraies 2016
Fontanafredda Langhe Nebbiolo 2005
Châteauneuf du Pape, Domaine du Père Caboche Rouge 2015
Tokaji Aszu Puttonyos, Chateau Dereszla.
Marco.
That all sounds delicious Marco. How many are you catering for?, there'll be 11 of us :eek:
thats just marco's helping :eek:Quote:
Originally Posted by Roy S
Whilst I haven’t ever tried goose (but would like to), I have to take issue with this. If your turkey really is ‘bland and boring’, then you’ve either got a crap turkey or you’re not cooking it properly!Quote:
Originally Posted by Marco
We had the full Christmas dinner with my family last weekend and the turkey was stunning. Even the breast was as moist as a moist thing that had been well lubricated!
Lol... Might need two sittings, then! We're catering for four:)Quote:
Originally Posted by Roy S
What will you be having Roy-boy?:cool:
Marco.
"Bland and boring" compared with Goose! When you've tried a good goose, Adam, you'll know where I'm coming from;)Quote:
Originally Posted by Beobloke
I do agree though, that a good free-range turkey is excellent (we've had many over the years), but as I said, cooked right, goose knocks it into a cocked hat. The "bland and boring" comment was aimed at turkey crowns, which really are bland and boring, as there's no juicy leg meat, which is where all the flavour is!!
You can't beat meat that's next to the bone.... Give me a nice carcass, legs or wings to gnaw on, and I'm as happy as a sand boy. Breast is for puffs:eyebrows:
:exactly:
Marco.
Ive always cooked the turkey earlier like today for tomorrow. Carve it cold and put it in trays and pour a bit of stock over them and cover with foil. Heat in oven on the day, and you have the most delicate moist turkey out. And you dont get stressed doing it all on the one day. Serving is a doddle too...
Nice day for a bit of drone flying. :)
http://i68.tinypic.com/oj1s3o.jpg
We’ve got a table that seats 6 & a spare table in the garage, one of the guests is bringing more chairs.Quote:
Originally Posted by Marco
There’ll be turkey (for those traditionalists), beef & pork loin with all the usual accompaniments (I’m on pigs in blanket & veg prep duty). There’s mince pies, xmas pud, chocolate trifle for dessert(s) + I’ve put a cheeseboard together washed down with my usual plonk [emoji4]
Sounds good, nothing on your menu that I wouldn't eat, and I'm a picky bugger! Are you drawing straws to decide who eats in the garage? Gonna be freezing tomorrow :(Quote:
Originally Posted by Roy S
Wot about my menu?;)Quote:
Originally Posted by Pigmy Pony
Marco.
Sounds good, dude. Doubt you'll be able to move much after that lot:eyebrows:Quote:
Originally Posted by Roy S
Marco.
[emoji4] The kids can go in the garage, they’ll be fine out there, we’ll check on them every few hoursQuote:
Originally Posted by Pigmy Pony
Supposed to be playing twister but can’t see that happening.Quote:
Originally Posted by Marco
:lol: That was too easy, I knew that would get a response!Quote:
Originally Posted by Marco
Your menu looks fabulous, and I'm sure you're more than familiar with everything on it. But I'm a simple soul, and much as I'd be happy to try it, I wouldn't want to possibly have to pick at something so meticulously and lovingly prepared. That would be an insult to the chef.
We're having dinner at Anita's son's pub, to give Anita a break from it all - she's had a bit of a tough year, and the rest of her family (and me) are next to useless. The chef is staying back after the pub closes at 3.30 to do dinner for us, including himself. There will be ten of us dining.
It's 50 quid a head, but me and Anita's are free as a thankyou for helping out. The menu looks a bit too fancy for me, but he knows me well enough not to take offence when I sniff at UFO's (unfamiliar food objects).
Being honest, your menu looks more appetising than what I'm facing tomorrow. If I can find the menu I'll post it on here later.
There's one or two in our family I'd happily stick in the garage, preferably someone else's garage :DQuote:
Originally Posted by Roy S
I think it sounds wonderful, but with no turkey, no bread sauce, no pigs in blankets and no Christmas pud, I’m afraid I’d only be prepared to pop in for the cocktails!Quote:
Originally Posted by Marco
;)
Hahaha... Not at all mate - you like what you like!:DQuote:
Originally Posted by Pigmy Pony
If you were invited to dinner here, we'd ask what you liked to eat first, and would cook that, so that you wouldn't be put in that type of awkward position. For us, making guests feel relaxed and comfortable, so that they enjoy themselves, and we do too, is the most important thing.
Hope Anita has an enjoyable and stress-free day tomorrow:cool:
Marco.
P.S Yes, would like to see the pub menu.
Lol... Only turkey is missing from the above! The Christmas pud will be served another day with homemade brandy sauce. Plus, there's homemade bread sauce and cranberry sauce. What do you think "all the trimmings" means? Do I need to list them all..?:DQuote:
Originally Posted by Beobloke
Marco.
Looking again at your menu, I'd happily swap it for ours. He really is an excellent chef, but a dog turd cooked to perfection with a creamy snot jus is still a dog turd.
And I've never tried goose, I bet that will be nice.
I'd have this i think...all washed down with some champersQuote:
Originally Posted by Marco
A man after my own heart .... :)Quote:
Originally Posted by struth
i do have a soft spot for decent champagne alas... can get you blitzed thoQuote:
Originally Posted by RobbieGong
Thanks for reply on the Goose topic Marco, as detailed as always...Noted. Merry Christmas to you and everybody