Nice People Thread No. 15, a Cyber Summer

chris_m

Tha now owes me a monitor without coffee all over it

Pyxis

chris_m wrote: »

Tha now owes me a monitor without coffee all over it

:rotfl::rotfl:

chris_m

PasturesNew wrote: »

so I'd probably either pin it with cocktail sticks and/or prop it up in some way, and/or wrap it in foil and just uncover to brown towards the end bit.

Cheers, I'll try the pinning - or, maybe, more bits of string. One problem was that the cut was somewhat tapered, maybe I'd do better to trim it to square it off first.
Can't really wrap it in foil unfortunately. Lamb breast is particularly fatty, more so than other cuts, and the fat & meat are somewhat layered so trimming the fat first is very fiddly (I made a ham-fisted enough job of removing the ribs LOL) so it does need to be cooked "open" to let the worst of the fat drain off instead of it all soaking into the stuffing.

It cooked fine and tasted good, just the presentation that's really lacking - maybe I should look to a thread on DT and serve it up on a slab of slate or some posh-named wood? :rotfl:

Pyxis

Or cut into slices and hung from a miniature washing-line!

PasturesNew

Future generations will despair of the food trends of these years .... as they tuck into their hearty pies and mash

chris_m

PasturesNew wrote: »

Or, use minced lamb - make two "burgers", bang the chestnut in the middle and give it all a tight squeeze round the edges. Job's a good 'un

That'd be cheating, especially if I were to serve it with nuked chips

It's all about the taste unless you're in a competition/on the telly. I'd rather it fell apart and was a visual disaster but tasted gorgeous .... than looked fab and tasted manky.

Tis true, but I'd rather it didn't look like I'd played football with it - coz I'm carp at football too :rotfl:

chris_m

Pyxis wrote: »

Or cut into slices and hung from a miniature washing-line!

Hmm, wossat then? A Launderette Kebab?
:rotfl:

chris_m

PasturesNew wrote: »

Future generations will despair of the food trends of these years .... as they tuck into their hearty pies and mash

Just like past generations - don't forget the mushy peas

oldandhappy

PasturesNew wrote: »

I looked at the tin of mushy peas tonight, to accompany my chips/fish fingers... but then I thought "Nah, CBA to then have to eat something that the other half of the can goes with in the next 2 days".

can be added to loads...shepherds pie, cornish pasties, or soup for all the cold weather you had lately......;)

you have though reminded me to order marrowfat peas with my order in hand at Tescos for 23rd May pick up from uk to france:)

Pyxis

Most of my made-from-scratch meals are variations on the stirfry, so you can bung anything in those.....any old bits of left-over veg or meat, asparagus stalks, the last bit of pasta sauce in the jar, line-end of mushy peas! Even things like watercress and lettuce that you normally wouldn't think of adding to a stirfry, I just chop it up and bung it in. Tomatoes when they've gone squidgy, too.

Some of the nicest dishes were just made from leftover bits and leftover sauce.