The good old sunday roast.

I'm quite well travelled and have always tried local food wherever I've been and there is some really delicious food throughout the world. The thing i struggle with is how quick certain people are to mock British cuisine as bland and unexciting. I don't eat food to marvel at how fancy it looks and give it marks for artistic impression, I eat food for taste and satisfaction and a good British Sunday roast may be low on sophistication but often high on flavour. I'd like eateries to give the Sunday roast more respect because it seems to have lost it's way in recent years.
 
BlueMoonRisin’ said:
I'm quite well travelled and have always tried local food wherever I've been and there is some really delicious food throughout the world. The thing i struggle with is how quick certain people are to mock British cuisine as bland and unexciting. I don't eat food to marvel at how fancy it looks and give it marks for artistic impression, I eat food for taste and satisfaction and a good British Sunday roast may be low on sophistication but often high on flavour. I'd like eateries to give the Sunday roast more respect because it seems to have lost it's way in recent years.
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Hawksmoor and the square Albert both do a good Sunday roast mate.
 
Bloody love a roast. And even the nicest pub ones aren't a patch on home made.

Did a lovely topside of beef yesterday but forgot to make the Yorkshire puds! Amateur hour.

The mrs is veggie and doesn't like roasts so whenever I do one it's always just for myself.
 
Cooked breakfast and roast on a Sunday but two previous Sundays were so hot a roast didn't seem appetising. One or two special things like Chateaubriand became very special things for the dog when the freezer packed up.
Yesterday was cooler but found we were out of the roast habit.
So next week we must get back on track. It's been traditional all my live. Reminds me of us crowding round my dad asking for the 'Burnt' when he came home from the Legion late and his meal came out of the oven.
 
Nebuchadnezzar said:
I'll back you up here. We could be forgiven for thinking we had stumbled onto a vampire enthusiast forum. I for one am not afraid to say bien cuit, even on the Haussmanised boulevards of gay Paris.
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Had a meal at a Flunch cafe at a Leclercs hypermarket in Cognac (think Asda but a lot bigger), and ordered burger and fries for myself and my good lady - gourmet dining at it's finest. I noticed that most of the locals were ordering it as "a point", meaning wave it near the grill and put it on a plate still mooing. I said to the chef " nous sommes Anglais - tres bien cuit, svp". He gave me a funny look, and kept asking me if it was cooked enough. Eventually, I nodded - much to his relief.
I prefer my food cooked, not raw, as most adverts tend to show meat that I would put back in the oven/grill and finish off. If I do a casserole, I have le Creuset-type pot, and a minimum 5 hours under a low 150 degrees C must elapse, stirring hourly, before it's ready to eat. (old boots take 6.5 hours)
 
Shite. Last thing I'd pick to cook or eat. Unless, somebody else is making it. Absolute fucking chore to knock a decent one out.
 
crazyg said:
Had a meal at a Flunch cafe at a Leclercs hypermarket in Cognac (think Asda but a lot bigger), and ordered burger and fries for myself and my good lady - gourmet dining at it's finest. I noticed that most of the locals were ordering it as "a point", meaning wave it near the grill and put it on a plate still mooing. I said to the chef " nous sommes Anglais - tres bien cuit, svp". He gave me a funny look, and kept asking me if it was cooked enough. Eventually, I nodded - much to his relief.
I prefer my food cooked, not raw, as most adverts tend to show meat that I would put back in the oven/grill and finish off. If I do a casserole, I have le Creuset-type pot, and a minimum 5 hours under a low 150 degrees C must elapse, stirring hourly, before it's ready to eat. (old boots take 6.5 hours)
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I believe that if you point to the sole of your shoe at the same time as saying "bien cuit", a French chef will get your drift.

Of course this may only work with leather-soled footwear, I admit.
 
Never made one at home, never would too much messing about.

Do like going our for one though as long as it’s somewhere decent. Edinburgh Castle and Counter House in Ancoats are 2 of my current favourites and Hearth of the Ram in Ramsbottom is always great.

The state of some of the roasts you see posted on peoples social media when they go to their mums or a shitty pub, should be charged with treason.
 
BlueMoonRisin’ said:
Always been a traditional British family meal on a Sunday but It's never been as unpopular as it is nowadays. I think it's because of all the choices we have of world foods and the convenience and laziness of people deciding to get a takeaway instead of cooking themselves
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There's a young couple on our street who seem to get a takeaway delivered every night of the week. They even get them delivered at weekends during the day

They're either lazy arses or neither have a clue how to cook a thing
 
chaddblue said:
There's a young couple on our street who seem to get a takeaway delivered every night of the week. They even get them delivered at weekends during the day

They're either lazy arses or neither have a clue how to cook a thing
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I honestly think some people today have just never learned to cook, they don’t know what they’re missing.
 
The Bulls Head Mottram St Andrew - the beef is excellent, the others are mighty fine too
 
Two Gun Bob said:
Legs for a thread: For starters I shall peruse a a double Tanqueray over a bed of broken ice whilst chef brings the menu.

Houres des overies: Any canopies on offer with a martini dry

Appetizer .. Dry roasted nuts and cheesie dips

Starters. mango & bree pastry parcels from the Iceland stable

Mains: Fillet steak (a big one well done) served with maris piper chunky chips avec lockwood mushy peas, baby carrots with an exceptionally generous portion of pepper sauce.

Pudding: Carte Door vanilla ice cream served with sainsbury taste the difference butter shortcrust pastry with luscious fillings of kentish bramley apple pie: Mais oui

By the fire: After eight mints and mint flavoured matchmakers served with a treble baileys over ice
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Overies (sic)?

Is that not a little bit chewy?
 
Fode N The Hole said:
Overies (sic)?

Is that not a little bit chewy?
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It's an appetizer. I think they use these posh colloquialisms merely to justify their price hikes. Same with perfumes .. .. afford it a french name and they're all mad up for it. I think thats why Old Spice and Denim never caught on : /

Starter
tit bits
mains
pudding
cheese and crackers

It's not difficult but lacks finesse.
 
Two Gun Bob said:
It's an appetizer. I think they use these posh colloquialisms merely to justify their price hikes. Same with perfumes .. .. afford it a french name and they're all mad up for it. I think thats why Old Spice and Denim never caught on : /

Starter
tit bits
mains
pudding
cheese and crackers

It's not difficult but lacks finesse.
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Whoosh


Hors d'oeuvre
 
asahartford1 said:
Twice recently I have been out for Sunday lunch . Both times the food was stacked on itself in the middle of the plate. Why can't they use the whole of the plate, just like the old days.
A full plate spread out the way it has always been.
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When we get our pub open Mr H you are invited for a freebie Sunday roast . All laid out and with veg on a different dish to help yourself.
 
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