Christmas Tree 3997 Posted September 12, 2013 Share Posted September 12, 2013 Cooking today included. Pizza base sauce, pizzas, bolognese and of course bread buns. Link to comment Share on other sites More sharing options...
ewerk 26542 Posted September 12, 2013 Share Posted September 12, 2013 Bread is horrifically caloric though, isn't it? I probably lost half a stone just by cutting it out my diet (except weekend brunch). You can eat virtually anything as long as its moderation though. Cooking today included. Pizza base sauce, pizzas, bolognese and of course bread buns. Moderation? Link to comment Share on other sites More sharing options...
Meenzer 14096 Posted September 12, 2013 Share Posted September 12, 2013 He's cooking for a family of 9. (There aren't 9 of them, but he's cooking for them anyway.) Link to comment Share on other sites More sharing options...
Monkeys Fist 38894 Posted September 12, 2013 Share Posted September 12, 2013 Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted September 12, 2013 Share Posted September 12, 2013 He's cooking for a family of 9. (There aren't 9 of them, but he's cooking for them anyway.) I like that logic, our lass is up the duff so i am 'drinking for 2'. Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted September 12, 2013 Share Posted September 12, 2013 Moderation? All I had was the wine guv. Link to comment Share on other sites More sharing options...
Monkeys Fist 38894 Posted September 12, 2013 Share Posted September 12, 2013 Congratulations Chez When's it due? Link to comment Share on other sites More sharing options...
Monkeys Fist 38894 Posted September 12, 2013 Share Posted September 12, 2013 All I had was the wine guv. A pint,judging by the shape of the pizzas Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted September 12, 2013 Share Posted September 12, 2013 Congratulations Chez When's it due? I missed that. Congratulations Chez. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted September 12, 2013 Share Posted September 12, 2013 You already said congrats CT, I said it on here just after my 40th. Cheers anyway lads, due at the end of Feb. Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted September 12, 2013 Share Posted September 12, 2013 You already said congrats CT, I said it on here just after my 40th. Cheers anyway lads, due at the end of Feb. Good stuff. How many do you want in total? Link to comment Share on other sites More sharing options...
trophyshy 6434 Posted September 12, 2013 Share Posted September 12, 2013 Happy 40th Chez! Link to comment Share on other sites More sharing options...
Monkeys Fist 38894 Posted September 12, 2013 Share Posted September 12, 2013 Happy 40th Chez!That's a lot of kids. Buy blobs. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted September 13, 2013 Share Posted September 13, 2013 'The CT diet, eating for 40, drinking for 2' I'm confused now, sure TS already said happy birthday and CT said congrats for about the pending new arrival. Let no one say this forum is full of demented old bastards. Anyway, today's the day for the roast pork. Setting up the tripod and the buttered slice this morning. Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted September 13, 2013 Share Posted September 13, 2013 (edited) O Edited September 13, 2013 by Christmas Tree Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted September 13, 2013 Share Posted September 13, 2013 'The CT diet, eating for 40, drinking for 2' I'm confused now, sure TS already said happy birthday and CT said congrats for about the pending new arrival. Let no one say this forum is full of demented old bastards. Anyway, today's the day for the roast pork. Setting up the tripod and the buttered slice this morning. So what menu / sides did you decide on? Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted September 13, 2013 Share Posted September 13, 2013 Creamy Savoy cabbage, if there are Savoys in the market. If not green beans a la fist. Still not decided whether i make that sauce that Ausman recommended or just go with a straightforward apple sauce. Going to see what sort of apples are in the market later. I'm a bit worried about creamy cabbage, gravy from the pork AND another sauce. I want the crackling and pork to be the main event, too many saucy things on the side (oo-er) could detract. I'm also opening some vintage Burgundy which per bottle is more expensive than all the food put together. More chance of it clashing the more intense flavours that go in. So, the choice comes down to roast potatoes or sauteed. I will cook the potatoes early and then with 40 mins to go, if the oven needs a blast to get the crackling going, will whack in the pots to roast them. They can carry on once the meat is resting. Link to comment Share on other sites More sharing options...
Monkeys Fist 38894 Posted September 13, 2013 Share Posted September 13, 2013 You realise we are all expecting pics of the finished articles à la CT? Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted September 13, 2013 Share Posted September 13, 2013 I'll have to try and hide the baked beans and sliced white then. Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted September 13, 2013 Share Posted September 13, 2013 Creamy Savoy cabbage, if there are Savoys in the market. If not green beans a la fist. Still not decided whether i make that sauce that Ausman recommended or just go with a straightforward apple sauce. Going to see what sort of apples are in the market later. I'm a bit worried about creamy cabbage, gravy from the pork AND another sauce. I want the crackling and pork to be the main event, too many saucy things on the side (oo-er) could detract. I'm also opening some vintage Burgundy which per bottle is more expensive than all the food put together. More chance of it clashing the more intense flavours that go in. So, the choice comes down to roast potatoes or sauteed. I will cook the potatoes early and then with 40 mins to go, if the oven needs a blast to get the crackling going, will whack in the pots to roast them. They can carry on once the meat is resting. Lose the veg. Hog roast and wine. Done. Link to comment Share on other sites More sharing options...
Monkeys Fist 38894 Posted September 13, 2013 Share Posted September 13, 2013 I'll have to try and hide the baked beans and sliced white then. Keep the pudgy fingers though Link to comment Share on other sites More sharing options...
Monkeys Fist 38894 Posted September 13, 2013 Share Posted September 13, 2013 Lose the veg. Hog roast and wine. Done. CT Ramsay. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted September 13, 2013 Share Posted September 13, 2013 Crispy chicken skin is my favourite part. The crackling is only unhealthy if i get it right, otherwise it will be shit and no one will eat it. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted September 13, 2013 Share Posted September 13, 2013 It was fucking magnificent. Crackling was perfect on the high side of the roast, less good towards the bottom. Did an apple sauce so didn't do ausman's Normande cider thing. The meat was ridiculously good, was a 4kg piece so roasted it for 5 hours, could have done more. The wine was amazing (savigny les beaunes) and we had a tarte tatin for afters so I opened the half bottle of 1989 Sauternes premier cru which was a gift from the father in law. Rounded off with 1991 Coal Ila Mackillops choice. Fucking lush. Link to comment Share on other sites More sharing options...
catmag 336 Posted September 13, 2013 Share Posted September 13, 2013 Sounds amazing. Did you take pics a la CT? Link to comment Share on other sites More sharing options...
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