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Chocoholic wrote:Says you!

Who bloody cares what you're upto at home!

Chocs, if this thread annoys you so much, why do you bother reading it even, just dont look at it, simple , pretend it doesnt exist

@BM - Morning to you ma'am, although my time zone is +8 GMT

Chocs
I will be just as interested to see your photos from wherever you end up when you finally leave Dubai.

Chocoholic wrote:Says you!

Who bloody cares what you're upto at home!

Oh dear! LOL

-- Sun Dec 12, 2010 2:05 pm --

zubber wrote:

Chocoholic wrote:Says you!

Who bloody cares what you're upto at home!

Chocs, if this thread annoys you so much, why do you bother reading it even, just dont look at it, simple , pretend it doesnt exist

@BM - Morning to you ma'am, although my time zone is +8 GMT

Sorry Zubber, I forget, blonde moment, wait, 10 + 8 = 18! Good evening Zubber, hope you've had a good day.Got there in the end BM!

Chocoholic wrote:DK, a good post, but sadly some of the mods themselves are the biggest culprits! You yourself are a prime suspect for taking many threads off topic, albeit with humour, but still you derail many many threads. DDS and Bora are constantly at each others throats, so what kind of example does that set when many of the mods can't even keep themselves in check?

Just saying.

Apparently you can include yourself based on how you took this post off topic.

Is it the topic that bothers you or the person who started it? If the first, you should have ignored it. If the second, you should have ignored her. You chose to run it in another direction. Consider: thou protest too much.

I remember when Sym posted his photos of his vacation, which included Japan, you had no objections (other than how you boycott Japan).

Back on topic.

Thanks for the beautiful photos BM. Chistmas must be wonderful with that setting. Not to mention the fireplace, mulled cider, smell of pine. OOOOOOOOH, I'm suffering here.......

benwj wrote::lol: Chocs
I will be just as interested to see your photos from wherever you end up when you finally leave Dubai.

I would be interested, aswell!
Benwj, I'm sure Chocs will be thrilled to know that I shall be returning to my little holiday home in JBR sometime in the New Year and if she would like me to, I can post my holiday snaps too.

A little off topic but still on xmas. What are people eating/roasting this year --- turkey, lamb, beef, pork? I am considering doing goose for the first time so if anyone has any good recipes on how best to do that its most welcome.

Turkey + Ham.
Thought about goose a few years ago but was told that it was very greasy so gave it a miss.

Yeah was thinking I could use some of that for roasting my spuds with. But I have heard the bird is tricky.

Turkey on the xmas ? I thought that was for that thanksgiving thing ?

In Canada our Thanksgiving and Christmas dinners look pretty much the same

JoeTGF wrote:A little off topic but still on xmas. What are people eating/roasting this year --- turkey, lamb, beef, pork? I am considering doing goose for the first time so if anyone has any good recipes on how best to do that its most welcome.

Brave!

However goose is the traditional christmas fare, turkey was only introduced after the 1700's.

Its a very fatty bird so you need to use a dry stuffing. Bread with apricot, sage, onion, a little lemon zest and garlic is best. You can then plug the parsons nose with a little sausage meat. It hardens in cooking and effectively seals in the flavours.

As for cooking, you need to put the bird on a raised mesh above a baking tray to allow all the fat to drain completely away. This is very useful for cooking the roast potatoes! Leave them in the tray underneath and they will roast beautifully in the goose fat. Yummy!! Baste the bird regularly and remember to turn the potatoes to get them evenly golden brown. Cooking time depends on the size of the bird, but 2 - 3 hours at 170 with a foil tent will allow it to slow cook all the way through. Whack the oven up to 200 at the end and remove the foil if you like the skin to be golden and crispy.

When done, take the goose out and leave to rest wrapped in foil for about 15 minutes. This gives you time to sort out the veggies and will make it easier to carve.

Enjoy!!



Knight

^^^Wow I m impressed DK! it sounds like you know what u talking about!

kanelli wrote:In Canada our Thanksgiving and Christmas dinners look pretty much the same

Ah i see, the common denominator is the bird, so i assume that roasting a lamb on these events is out the question ?

melika969 wrote:^^^Wow I m impressed DK! it sounds like you know what u talking about!

Contrary to stereotypical profiling, men are also able to cook and allowed in the kitchen these days! I am a bit of a foodie and my friends are always coming round to sample (for that read blag a free meal!) anytime they can!



Knight

^^^That s true, they are some men who can cook! but the recipe you giving out is more than just cooking! Impressive!!

I don't view 'cooking' as a challenge anymore. Most little boys (and some girls) used to make those little model airplanes and tanks and boats that came in pieces in a box that had to be glued together in the right order and painted and finished. They always came with a set of instructions with the sequence from A to Z.

Recipe books are the same, a set of instructions. You just need to add all the components. However, when you have made enough different dishes, you start to play with the ingredients and create your own new ones. Learning the basics, then applying it in different ways.

I bake my own bread, I make fresh pasta, I love sauces...

Cooking is now a creative process for me and is very therapeutic. I do it to relax!

Dinner at The Baskervillas is always an adventure!



Knight

JoeTGF wrote:A little off topic but still on xmas. What are people eating/roasting this year --- turkey, lamb, beef, pork? I am considering doing goose for the first time so if anyone has any good recipes on how best to do that its most welcome.

It is always turkey for Christmas dinner in Casa BM. The turkey is never frozen, but is purchased from a farm near by. You can never specify a weight when ordering, it just depends on how fat they turn out. When BM goes it pick it up, the turkeys are laid out on a couple of tressle tables in a barn and the old farm dog is usually giving each turkey a good old sniff. The taste is always excellent.

Thanks DK - I am a bit of a foodie as well but I think you are a fair bit ahead than me in terms of expertise. I really fancy the goose fat roasted potatoes but don't want to mess up the main attraction.

BM - I would have expected nothing less for xmas at yours. ....Shame its impossible to get farm fresh here apart from camel.

JoeTGF wrote:Thanks DK - I am a bit of a foodie as well but I think you are a fair bit ahead than me in terms of expertise. I really fancy the goose fat roasted potatoes but don't want to mess up the main attraction.

BM - I would have expected nothing less for xmas at yours. ....Shame its impossible to get farm fresh here apart from camel.

Joe, BM buys goose fat for the roasties from Cranstons, our local butcher. Can't you get it in Spinneys? LOL.
My favourite bit of the dinner is the sausages wrapped in streaky bacon. BM has 48 little Cumberland sausages on order at Crannies. They won't all be eaten at the table, there has to be some left so that I can stuff one in every time I go into the kitchen. That's the best bit. Then of course, there will be the diet in the New Year. If anybody buys BM a fitness DVD this year, they are dead.

Dubai Knight wrote:I don't view 'cooking' as a challenge anymore. Most little boys (and some girls) used to make those little model airplanes and tanks and boats that came in pieces in a box that had to be glued together in the right order and painted and finished. They always came with a set of instructions with the sequence from A to Z.

Recipe books are the same, a set of instructions. You just need to add all the components. However, when you have made enough different dishes, you start to play with the ingredients and create your own new ones. Learning the basics, then applying it in different ways.

I bake my own bread, I make fresh pasta, I love sauces...

Cooking is now a creative process for me and is very therapeutic. I do it to relax!

Dinner at The Baskervillas is always an adventure!



Knight

Agreed, recipes are all the same. I believe for cooking there is some special talent, thta if someone have it they can be the best cook. Experience and learning does help, but not for people withour that talent!
I have seen some cooking some dishes fot he first time, but they can do the best out of it!

Well the way u talk abt cooking, shows how much you enjoy it, and so the result should be great!

(Sorry BM for being off topic)

Bethsmum wrote:

JoeTGF wrote:Thanks DK - I am a bit of a foodie as well but I think you are a fair bit ahead than me in terms of expertise. I really fancy the goose fat roasted potatoes but don't want to mess up the main attraction.

BM - I would have expected nothing less for xmas at yours. ....Shame its impossible to get farm fresh here apart from camel.

Joe, BM buys goose fat for the roasties from Cranstons, our local butcher. Can't you get it in Spinneys? LOL.
My favourite bit of the dinner is the sausages wrapped in streaky bacon. BM has 48 little Cumberland sausages on order at Crannies. They won't all be eaten at the table, there has to be some left so that I can stuff one in every time I go into the kitchen. That's the best bit. Then of course, there will be the diet in the New Year. If anybody buys BM a fitness DVD this year, they are dead.

Oooh! "Angels on Horseback"! Luv em!

Have you tried "Devils on Horseback"? Prunes wrapped in bacon...

Or my favourite: "Sticky Pig Fingers"! Little cocktail sausages baked with honey...shlurp!



Knight

OOOh, DK, that's a bit posh for BM, 'Angels on Horseback'! We're dead basic in Cumbria, not like you lot from Darlington.

I'm partial to parsnips done in honey or Maple Syrup, also finger lickin good.


I don't do prunes, BM is a healthy lass.

@Mel, No problem Mel! I'm prone to going off topic myself! I like it.

Prunes wrapped in bacon are fantastic! Parsnips in maple syrup sound great, but haven't tried that yet.

Baked shredded beetroot with cream and blue cheese - yum!

I second the prunes, but need to do them with turkey bacon now.

BM, you can never be toooo healthy. Worth giving them a try, really. Pitted prune, half slice of bacon wrapped around it, pop into the oven until bacon is crispy. (I put them on a rack). Tis yummy......

I'll try that Bora, thanks. I'm also gonna try Kanelli's suggestion, BM loves beetroot, except when she misses her gob and it ruins her top.
BTW For the Brits amongst us, BM does a good Nigella impression.

Bethsmum wrote:BTW For the Brits amongst us, BM does a good Nigella impression.

What? Cooking wearing night attire???



Knight

No, licking her lips when putting something in the oven.