Click here for Arsenal FC news and reports

Page 8 of 13 FirstFirst ... 678910 ... LastLast
Results 71 to 80 of 124

Thread: So it turns out that eating raw fish might not have been such a good idea after all

  1. #71
    Quote Originally Posted by Burney View Post
    No, that's OK (although I'm never sure how much flavour the mustard powder actually imparts, tbh). You should certainly salt and pepper it, though.

    Have you a meat thermometer? If so, throw the ghastly thing away, since they lie and want you to cremate your meat.
    No
    I think meat thermometers are cundish so just measure when it is cooked by weight timings
    I am keen to try the initial 20 minute blast
    10 characters? Pile of cund.

  2. #72
    Quote Originally Posted by IUFG View Post
    Put half an inch of water in the bottom of the roasting dish. Put the top lid on. Your beef will be as juicy and tender as ****.

    And you'll have enough juice / water / fat to make a gravy.
    Good idea
    Is the top lid a piece of foil ?
    10 characters? Pile of cund.

  3. #73
    Quote Originally Posted by IUFG View Post
    Put half an inch of water in the bottom of the roasting dish. Put the top lid on. Your beef will be as juicy and tender as ****.

    And you'll have enough juice / water / fat to make a gravy.
    Water? But if you have water in the bottom of the pan, you'll have no sticky residues to deglaze. Without sticky residues, there can be no true gravy.

    Ignore this dangerous charlatan, vpv. He knows nothing of gravy.

  4. #74
    Quote Originally Posted by Viva Prat Vegas View Post
    Is the top lid a piece of foil ?
    I suppose that could work, but I use a lidded dish.

    something akin to this
    41M4Q8X98JL.jpg
    “Other clubs never came into my thoughts once I knew Arsenal wanted to sign me.”

  5. #75
    Quote Originally Posted by Sir C View Post
    You're going to see some thermometer action this weekend, mind.
    That's fine if it's just measuring temperature rather than being one of those that's marked with different types of meat and an arrow telling you when they're 'cooked'.

  6. #76
    Quote Originally Posted by IUFG View Post
    Put half an inch of water in the bottom of the roasting dish. Put the top lid on. Your beef will be as juicy and tender as ****.

    And you'll have enough juice / water / fat to make a gravy.
    **** idea IUFG
    10 characters? Pile of cund.

  7. #77
    Quote Originally Posted by Viva Prat Vegas View Post
    Good idea
    Is the top lid a piece of foil ?
    I told you to ignore him!

  8. #78
    Quote Originally Posted by IUFG View Post
    I suppose that could work, but I use a lidded dish.

    something akin to this
    41M4Q8X98JL.jpg
    Water? Lid? You've got steamed meat there, not roast meat!

  9. #79
    Quote Originally Posted by Burney View Post
    Water? But if you have water in the bottom of the pan, you'll have no sticky residues to deglaze. Without sticky residues, there can be no true gravy.

    Ignore this dangerous charlatan, vpv. He knows nothing of gravy.
    Sticky residues? This stock makes the ideal gravy.

    I do appreciate that water / no water in roasts is a moot point. But you is wrong, b.
    “Other clubs never came into my thoughts once I knew Arsenal wanted to sign me.”

  10. #80
    Quote Originally Posted by Burney View Post
    That's fine if it's just measuring temperature rather than being one of those that's marked with different types of meat and an arrow telling you when they're 'cooked'.
    Oh Lordy no.

    Actually we'll be using 4 thermometers.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •