MrsRam Posted December 1, 2012 Share Posted December 1, 2012 For the past two Christmas dinners, I've had T-Bone steak with all the trimmings, whilst the wife and in-laws have turkey. I even get to have a bit of turkey myself. The trimmings must include home-made Yorkshire puds, pigs-in-blankets, roast potatoes & mash potatoes. I'm fairly easy going on the veg, but usually it's carrots, peas & broccoli on our roasts, with sprouts no doubt making another appearance at Christmas. The more important question is 'what to drink?'. I had Poacher's Choice last year, a bottled beer from Badger. It has a unique taste, and was perfect for the occasion. It might make a reappearance this year. http://i290.photobucket.com/albums/ll268/rammy65/Ain-t-Nobody-Got-Time-Fo-Dat-sweet-brown-31241125-480-330 Link to comment Share on other sites More sharing options...
froggg Posted December 2, 2012 Share Posted December 2, 2012 For the past two Christmas dinners, I've had T-Bone steak with all the trimmings, whilst the wife and in-laws have turkey. I even get to have a bit of turkey myself. The trimmings must include home-made Yorkshire puds, pigs-in-blankets, roast potatoes & mash potatoes. I'm fairly easy going on the veg, but usually it's carrots, peas & broccoli on our roasts, with sprouts no doubt making another appearance at Christmas. The more important question is 'what to drink?'.[size=5] I had Poacher's Choice last year, a bottled beer from Badger. It has a unique taste, and was perfect for the occasion. It might make a reappearance this year.[/size] They brew it round here, tastes like dandelion and burdock pop to me 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/blink' class='bbc_emoticon' alt=':blink:' /> Link to comment Share on other sites More sharing options...
trekkie_ram Posted December 3, 2012 Share Posted December 3, 2012 They brew it round here, tastes like dandelion and burdock pop to me 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/blink' class='bbc_emoticon' alt=':blink:' /> Less fizz, more liquorice, and a respectable 6%ish ABV, it's lovely!! Link to comment Share on other sites More sharing options...
Day Posted December 12, 2012 Share Posted December 12, 2012 http://www.fistofblog.com/wp-content/uploads/2009/09/chicken Link to comment Share on other sites More sharing options...
trekkie_ram Posted December 12, 2012 Share Posted December 12, 2012 Lovely Daveo. The masses in my household aren't having the usual turkey, instead they are favouring rib of beef this year. As this means my usual steak seems a little overkill, I'll probably just be having the same beef as them. Might have a canned chicken on the side though..... Link to comment Share on other sites More sharing options...
ladyram Posted December 12, 2012 Share Posted December 12, 2012 http://www.fistofblog.com/wp-content/uploads/2009/09/chicken That's disgusting 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/sad' class='bbc_emoticon' alt=':(' /> Link to comment Share on other sites More sharing options...
DCFCfranco Posted December 12, 2012 Share Posted December 12, 2012 Is it microwavable? Link to comment Share on other sites More sharing options...
BondJovi Posted December 12, 2012 Share Posted December 12, 2012 Is it microwavable? Looks like a lot of slime that has to go somewhere.... Link to comment Share on other sites More sharing options...
ladyram Posted December 12, 2012 Share Posted December 12, 2012 Lovely Daveo. The masses in my household aren't having the usual turkey, instead they are favouring rib of beef this year. As this means my usual steak seems a little overkill, I'll probably just be having the same beef as them. Might have a canned chicken on the side though..... A rib roast, yum. If you can get one with a good bit of marbling on http://blog.kumkani.com/wp-content/uploads/2012/04/roast-rib-of-beef-300x272 Link to comment Share on other sites More sharing options...
Boycie Posted December 12, 2012 Share Posted December 12, 2012 I thought marbleing meant it was stringy and tough? Link to comment Share on other sites More sharing options...
froggg Posted December 12, 2012 Share Posted December 12, 2012 http://www.fistofblog.com/wp-content/uploads/2009/09/chicken Sweet mother of Jesus...... 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/ohmy' class='bbc_emoticon' alt=':o' /> 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/blink' class='bbc_emoticon' alt=':blink:' /> 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/blink' class='bbc_emoticon' alt=':blink:' /> Link to comment Share on other sites More sharing options...
trekkie_ram Posted December 12, 2012 Share Posted December 12, 2012 A rib roast, yum. If you can get one with a good bit of marbling on http://blog.kumkani.com/wp-content/uploads/2012/04/roast-rib-of-beef-300x272 My main concern is them wanting to cook it until it's black. I like it still moo'ing. Link to comment Share on other sites More sharing options...
trekkie_ram Posted December 12, 2012 Share Posted December 12, 2012 http://www.fistofblog.com/wp-content/uploads/2009/09/chicken Instructions from the can.... http://foodnetworkhumor.com/img/chicken-can-2 That label clearly says "or serve cold just as chicken comes from the can". - This HAS to be a piss take? Surely? http://foodnetworkhumor.com/2009/04/a-whole-chicken-in-a-can-yummo/ Link to comment Share on other sites More sharing options...
Boycie Posted December 12, 2012 Share Posted December 12, 2012 Nice broth yoth Link to comment Share on other sites More sharing options...
ladyram Posted December 13, 2012 Share Posted December 13, 2012 Instructions from the can.... That label clearly says "or serve cold just as chicken comes from the can". - This HAS to be a piss take? Surely? [url=http://foodnetworkhumor.com/2009/04/a-whole-chicken-in-a-can-yummo/]http://foodnetworkhu...in-a-can-yummo/ Got to be a piss take. It's just gross and whoever thought of it needs a bloody good slap. Link to comment Share on other sites More sharing options...
ladyram Posted December 13, 2012 Share Posted December 13, 2012 My main concern is them wanting to cook it until it's black. I like it still moo'ing. Cut off one of the ribs if you can (or ask your butcher to do it) then add yours to the oven when the main bits nearly done, just prepare it the same way, that should work. I have to do that with what Dav eats, he likes his just walked through a warm room. Link to comment Share on other sites More sharing options...
ladyram Posted December 13, 2012 Share Posted December 13, 2012 I thought marbleing meant it was stringy and tough? No, the more marbling a piece of meat has, the better it tastes as the marbling ( the thin streaks of fat) contributes a lot to the flavour. Link to comment Share on other sites More sharing options...
EastKentRam Posted December 13, 2012 Share Posted December 13, 2012 My main concern is them wanting to cook it until it's black. I like it still moo'ing. RIp its horns off and wipe its ars. If a good vet couldnt save it, it's over done. Link to comment Share on other sites More sharing options...
trekkie_ram Posted December 13, 2012 Share Posted December 13, 2012 Cut off one of the ribs if you can (or ask your butcher to do it) then add yours to the oven when the main bits nearly done, just prepare it the same way, that should work. I have to do that with what Dav eats, he likes his just walked through a warm room. I'll probably just get my bit from the middle, Mrs Trekkie has promised she won't overcook it. Link to comment Share on other sites More sharing options...
BorneoRam Posted December 15, 2012 Share Posted December 15, 2012 Make sure you get beef that has been aged properly, min 28 days, 30 plus even better, makes a massive difference. Link to comment Share on other sites More sharing options...
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