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Thread: Tell Me Something............Anything!

  1. #2421
    Join Date: Nov 2013

    Location: HAMPSTEAD

    Posts: 710
    I'm brian.

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    Quote Originally Posted by Marco View Post
    Yesh, and my clothes also had labels with my name sewn on

    Just off to the farmer's market in Chester to collect the goose, for tomorrow, and get all the veg!

    Marco.
    . How would you compare Turkey v Goose Marco ?. Is it similar ?, maybe like to try Goose one day.

  2. #2422
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 87,124
    I'm AudioAl'sArbiterForPISHANTO.

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    Quote Originally Posted by tapid View Post
    . How would you compare Turkey v Goose Marco ?. Is it similar ?, maybe like to try Goose one day.
    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!

    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!

    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.
    http://www.thestainedglasscompany.com

    "A man is a success if he gets up in the morning and gets to bed at night, and in between he does what he wants to do" -- Milan Kundera.

    BE HAPPY EVERYDAY!

  3. #2423
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 87,124
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    Quote Originally Posted by struth View Post
    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..
    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?

    Marco.
    http://www.thestainedglasscompany.com

    "A man is a success if he gets up in the morning and gets to bed at night, and in between he does what he wants to do" -- Milan Kundera.

    BE HAPPY EVERYDAY!

  4. #2424
    Join Date: Feb 2013

    Location: W Lothian

    Posts: 55,841
    I'm Grant.

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    nope, ive done my bit turkey broth soup then turkey with all the trimmings. choice of a couple of desserts..i might have both 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
    Regards,
    Grant .... ؠ

    I've said it before and I'll say it again: democracy simply-doesn't-work
    .... ..... ...... ...... ................... ..... ..... ..... ..... .....
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  5. #2425
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 87,124
    I'm AudioAl'sArbiterForPISHANTO.

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    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'!

    Please don't tell me it'll be 'sponsored by Bisto'...

    Marco.
    http://www.thestainedglasscompany.com

    "A man is a success if he gets up in the morning and gets to bed at night, and in between he does what he wants to do" -- Milan Kundera.

    BE HAPPY EVERYDAY!

  6. #2426
    Join Date: Feb 2013

    Location: W Lothian

    Posts: 55,841
    I'm Grant.

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    Quote Originally Posted by Marco View Post
    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'!

    Please don't tell me it'll be 'sponsored by Bisto'...

    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.
    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.
    Regards,
    Grant .... ؠ

    I've said it before and I'll say it again: democracy simply-doesn't-work
    .... ..... ...... ...... ................... ..... ..... ..... ..... .....
    OPPO BDP-103D DARBEE - JBE SERIES 3/B&O SP1/PROJECT PHONOBOX DS2 USB - QUAD VENA 2 - IFI PURIFIER 2/TWIN PRO MONOBLOCK POWER AMPLIFIERS - LEAF HD BLUETOOTH - OPPO PM-3 PLANAR, SONY H900 & NURAPHONE HEADPHONES - ZBOOK/ IFI SILENCER/WIN10 PRO/AUDIRVANA 3 PLUS/TIDAL - SMSL M6 DAC & IFI SILENCER - RPI 3+, DIGIONE HAT/VOLUMIO2 - FULL RANGE TWIN TELEFUNKEN SPEAKERS - CABLE INC CHORD, MOGAMI, SUPRA & WIREWORLD

    **Men are not punished for their sins, but by them**
    ***SMILE, BE HAPPY***

  7. #2427
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

    Posts: 87,124
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    Quote Originally Posted by struth View Post
    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.
    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!

    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.
    http://www.thestainedglasscompany.com

    "A man is a success if he gets up in the morning and gets to bed at night, and in between he does what he wants to do" -- Milan Kundera.

    BE HAPPY EVERYDAY!

  8. #2428
    Join Date: Nov 2011

    Location: Harold Hill, Romford, Essex

    Posts: 6,045
    I'm tired.

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    That all sounds delicious Marco. How many are you catering for?, there'll be 11 of us

  9. #2429
    Join Date: Feb 2013

    Location: W Lothian

    Posts: 55,841
    I'm Grant.

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    Quote Originally Posted by Roy S View Post
    That all sounds delicious Marco. How many are you catering for?, there'll be 11 of us
    thats just marco's helping
    Regards,
    Grant .... ؠ

    I've said it before and I'll say it again: democracy simply-doesn't-work
    .... ..... ...... ...... ................... ..... ..... ..... ..... .....
    OPPO BDP-103D DARBEE - JBE SERIES 3/B&O SP1/PROJECT PHONOBOX DS2 USB - QUAD VENA 2 - IFI PURIFIER 2/TWIN PRO MONOBLOCK POWER AMPLIFIERS - LEAF HD BLUETOOTH - OPPO PM-3 PLANAR, SONY H900 & NURAPHONE HEADPHONES - ZBOOK/ IFI SILENCER/WIN10 PRO/AUDIRVANA 3 PLUS/TIDAL - SMSL M6 DAC & IFI SILENCER - RPI 3+, DIGIONE HAT/VOLUMIO2 - FULL RANGE TWIN TELEFUNKEN SPEAKERS - CABLE INC CHORD, MOGAMI, SUPRA & WIREWORLD

    **Men are not punished for their sins, but by them**
    ***SMILE, BE HAPPY***

  10. #2430
    Join Date: Jul 2009

    Location: Hampshire, UK

    Posts: 2,703
    I'm Buriedunderaloadofturntables.

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    Quote Originally Posted by Marco View Post
    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!
    .
    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!

    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!
    Adam.

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