So how was everyone's Christmas dinner then? Mine was quite superb, if I do say so

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Originally Posted by World's End Stella

The turkey breast was moist and wonderfully tender, the braised turkey leg was unctuous and utterly sublime, the roasted vegetables perfectly done, the fried bread stuffing was both rich, fruity and slightly crunchy and the turkey gravy was quite historic. The creamed sprouts, chipolata and cranberry sauce completed the meal.

It was yummy, and further proof that those people who don't like turkey, don't know how to cook it.

CHRISTMAS FACT

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It was lovely, especially as sister's husband and in-laws did all the hard work and we just brought the cheese, crackers and port. I was able to sit down and just get smashed

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Originally Posted by Sir C

I did a rib of beef on christmas day. I overcooked it. Just a little, but enough to sadden me severely.

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Easily done with rib, though, isn't it? Last year I picked up a rib for flumpence in Tesco that had clearly been a cancelled Christmas order. It was still attached to the bone, but only at the base, so it acted as a cradle for what was - in effect - several côtes de boeuf . I have no idea what this way of butchering the beast is called, but it makes it a doddle to roast and carve, so if you chat to your chum Dennis, I'm sure he'd happily oblige.

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Originally Posted by Burney

Easily done with rib, though, isn't it? Last year I picked up a rib for flumpence in Tesco that had clearly been a cancelled Christmas order. It was still attached to the bone, but only at the base, so it acted as a cradle for what was - in effect - several côtes de boeuf . I have no idea what this way of butchering the beast is called, but it makes it a doddle to roast and carve, so if you chat to your chum Dennis, I'm sure he'd happily oblige.

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Do you mean chined?

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Originally Posted by Sir C

Do you mean chined?

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I may do. I'm happy to eat meat, but have little or no idea how it works :shrug:

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Originally Posted by Burney

I may do. I'm happy to eat meat, but have little or no idea how it works :shrug:

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I got a new filleting knife for christmas and I'm keen to play butchers with it.

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Originally Posted by Sir C

I got a new filleting knife for christmas and I'm keen to play butchers with it.

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Hmmm. You realise it's a skilled profession, of course? And that means that you will fûck up several pieces of perfectly good meat before you attain any degree of competence?

That said, I've always fancied having a go at a carcass, myself. You can buy half a dead sheep for nothing.

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Originally Posted by Burney

Hmmm. You realise it's a skilled profession, of course? And that means that you will fûck up several pieces of perfectly good meat before you attain any degree of competence?

That said, I've always fancied having a go at a carcass, myself. You can buy half a dead sheep for nothing.

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Well I joint chickens and ducks and geese and fillet fish to a reasonable standard, so hacking up some lumps of flesh, taking a little care... it might not be perfect but it's unlikely to be a complete fúck up.

was fore rib indeed mmmmmmmmmmmmmmmm

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Originally Posted by Burney

Hmmm. You realise it's a skilled profession, of course? And that means that you will fûck up several pieces of perfectly good meat before you attain any degree of competence?

That said, I've always fancied having a go at a carcass, myself. You can buy half a dead sheep for nothing.

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I hit that stuff pretty hard on christmas, I aint gonna lie. My dinner companions said they were "proud of me." :-)

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Originally Posted by Sir C

Well I joint chickens and ducks and geese and fillet fish to a reasonable standard, so hacking up some lumps of flesh, taking a little care... it might not be perfect but it's unlikely to be a complete fúck up.

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Yes, I don't know whether it's better to start small or big? What sort of thing were you thinking of?