Paid Members Teedy Kay Posted October 21, 2014 Paid Members Share Posted October 21, 2014 I'm a food freak, but a Yorkshire should be dowsed in gravy and absorb it. Only real crispy part should be should be the upper part of the hoop so it holds it's structure on picking it up. Â Eaten early so that absorbtion doesn't turn to a caggy fucking mess next to your peas. Â What's with people having their Yorkies on a separate side plate? Â I'm a roast dinner eater every Wednesday and Sunday, with chicken on Wed as it's just easier of an evening. Â Beef's the standard, but for me, nowt touches Roast Duck! Link to comment Share on other sites More sharing options...
Paid Members Sergio Mendacious Posted October 21, 2014 Paid Members Share Posted October 21, 2014 Carveries can be reasonable enough, but even the best ones are basically botulism roulette.  Haven't had a roast that isn't chicken for a bloody long time — thinking of doing beef on Christmas day this year, as two turkey dinners inside of a month is a killer. Carveries can be reasonable enough, but even the best ones are basically botulism roulette.  Haven't had a roast that isn't chicken for a bloody long time — thinking of doing beef on Christmas day this year, as two turkey dinners inside of a month is a killer. Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted October 21, 2014 Moderators Share Posted October 21, 2014 Â What's with people having their Yorkies on a separate side plate? Â Â To make sure they don't touch a stray bean. I think you've forfeited any right to comment on other peoples' eating habits now! Link to comment Share on other sites More sharing options...
Mr_Danger Posted October 21, 2014 Share Posted October 21, 2014 What's everyone's general rule with potatoes? I was brought up with sometimes having 4 or 5 different varieties on the plate which was probably excessive but my wife acts like I'm the glutton off se7en if I want mash and roasties. My thinking is similar to my stance on beans on a fry up, the more food on the plate the better. Link to comment Share on other sites More sharing options...
Moderators PowerButchi Posted October 21, 2014 Moderators Share Posted October 21, 2014 I have both mash and roasties with the occasional croquette. Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted October 21, 2014 Moderators Share Posted October 21, 2014 Don't think I've ever had more than one type of potato at a time. Link to comment Share on other sites More sharing options...
Moderators PowerButchi Posted October 21, 2014 Moderators Share Posted October 21, 2014 You've not lived. Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted October 21, 2014 Moderators Share Posted October 21, 2014 I've recently discovered potato scones in Scotland at hotel fried breakfast though, and they're brilliant. Â They're not scones though, more like potato pancakes. Link to comment Share on other sites More sharing options...
Paid Members Bellenda Carlisle Posted October 21, 2014 Paid Members Share Posted October 21, 2014 (edited) My girlfriend's family always does two types of potatoes with a meal, I put it down to them being Irish. Butch You like carbs don't you? Edited October 21, 2014 by Call me Bellend Link to comment Share on other sites More sharing options...
Keith Houchen Posted October 21, 2014 Share Posted October 21, 2014 That's the Irish mixed grill, jacket potato, roast potato, boiled potato, mash and chips. Â I think being an Irish child put me off food. Everything was boiled to within an inch of its life to remove all the goodness and I hated spuds. Only started enjoying food when I moved out. Still hate carverys though. Link to comment Share on other sites More sharing options...
King Pitcos Posted October 21, 2014 Share Posted October 21, 2014 On a Sunday dinner, I don't like having roast potatoes and the other kind -- what are they, boiled? Mostly because they seem like a lazy, bland version of roasters anyway so I think they're a waste when you could just roast the lot. I wouldn't mind combining chips and croquettes, but it just seems a bit redundant because how much spud do you need and how big is the variation? One or the other usually suffices. Link to comment Share on other sites More sharing options...
Paid Members Teedy Kay Posted October 21, 2014 Paid Members Share Posted October 21, 2014 Â Â What's with people having their Yorkies on a separate side plate? Â Â To make sure they don't touch a stray bean. I think you've forfeited any right to comment on other peoples' eating habits now!I hate my life Link to comment Share on other sites More sharing options...
Paid Members Arch Stanton Posted October 21, 2014 Paid Members Share Posted October 21, 2014 This thread has turned out brilliant. Might as well take that boring bastard out of the title now though, half the forum probably don't have a clue what's going on in here. Â I like a good roast dinner, but it's not something I ever go out of my way for. I might order one if I'm in a nice pub, but we never ever have them at home. Far too much effort goes into them for us to bother with that on a Sunday when there's football on TV all afternoon. They're just not worth the hassle. Also, roast potatoes are sufficient. Don't see the point whatsoever is putting another, less tasty variation on the same plate. Â Teedy wouldn't be happy sat next to me for dinner, I'm one of them that likes to get a little bit of everything on my fork in one go before stuffing it into my gob, especially with a breakfast. Link to comment Share on other sites More sharing options...
Moderators PowerButchi Posted October 21, 2014 Moderators Share Posted October 21, 2014 I try and get half my breakfast on a piece on toast, fold it up, eat it, and get covered in bean juice so my kecks look like they're covered in spaff when it dries. Link to comment Share on other sites More sharing options...
Loki Posted October 21, 2014 Share Posted October 21, 2014 I finally ran through my supply of the weird power that I put on my roasties, so I need a replacement — it's the only way I've ever made bearable roast taters. A mix of flour, salt and pepper. The key though is that the tin and fat you put them in has to be very hot. Goose fat makes the best roast potatoes. Link to comment Share on other sites More sharing options...
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