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:rubchin: :shrug:
http://www.dailymail.co.uk/femail/fo...tmas-tips.html
I like to think I am a fairly tolerant person, b, but if can't have pigs in blankets what is the ****ing point of livingQuote:
Originally Posted by Burney
Cultural appropriation much?Quote:
Originally Posted by Burney
Well quite. Pork and booze are pretty fücking central to Christmas. Ham, ps-in-bs, bacon on the turkey, lard to cook the roast potatoes, sausage meat in the stuffing. And as for drink, you're basically drinking from breakfast time onwards - and that's without all the booze in the trifle, Christmas pudding, mince pies, etc.Quote:
Originally Posted by Luis Anaconda
Muslim Christmas would - and I can say this without fear of contradiction - be fùcking wánk. :-(
Quote:
Originally Posted by Sir C
More pressingly, can we not even trust The Daily Mail to resist the tide of islamic cultural imperialism? :-(
Indeed. Christ I am hungry now though. Haven't had a proper roast for ages - last Christmas in fact. Alcohol not so much of a problemQuote:
Originally Posted by Burney
Surely you can buy a chicken there, la, or a rib of beef? And lard must be available, Christ on a bike there must be gallons of rendered pork fat produced in Munich every day.Quote:
Originally Posted by Luis Anaconda
Rostbraten happens there, surely?Quote:
Originally Posted by Sir C
But I would have to fly my mother or one of my sisters over to cook it. That's the complicated bitQuote:
Originally Posted by Sir C
Yes, but it's a bit foreign, isn't it? It's not a decent English roast.Quote:
Originally Posted by Burney
I am sure that a renaissance man such as yourself is well capable of knocking up a roast dinner, la.Quote:
Originally Posted by Luis Anaconda
And your mum's quite busy being roasted herselfQuote:
Originally Posted by Luis Anaconda
No. The Germans also have a very unfortunate habit of sometimes simply presenting one with a huge and frankly off-putting lump of mea, which is antithetical to the roast.Quote:
Originally Posted by Sir C
You find the Schweinshaxe 'off-putting'? It's nothing to do with a roast, granted, but it is a magnificent other thing entirely.Quote:
Originally Posted by Burney
Indeed, a 'haxe with sauerkraut and Kartoffelsalat might be one of the finest lunches available in mainland Europe.
it is undeniably an unsettling-looking thing, I think. And, when all's said and done, it's just an unadorned lump of pork. One has to be in the right mood to grapple with it.Quote:
Originally Posted by Sir C
I'm going 1 x beef and 1 x duck this year. Re: the beef - what should I be asking my butcher for?Quote:
Originally Posted by Sir C
A chined rib, obviously.Quote:
Originally Posted by Rich
1 duck won't go around many people.
You want a rib of beef. A minimum of 4 bones. :cloud9:Quote:
Originally Posted by Rich
However, I would advise defenestrating the duck and replacing it with God's own honest goose.
Oh I wouldn't chine it. The crispy tendony bits on the bones are the perfect chef's treat whilst carving.Quote:
Originally Posted by Burney
Can I comfortably feed five with 4 bones of rib? Not really sure how much meat comes on a beef rib, to be honest.Quote:
Originally Posted by Sir C
Purely for ease of carving whilst not going full homo and having it rolled, really.Quote:
Originally Posted by Sir C
Otherwise, there comes a point with rib of beef where you find yourself hacking at the damn thing, I find - particularly if doing it for a lot of people.
A 4 bone rib will feed 8 common people or 4 bon viveurs.Quote:
Originally Posted by Rich