RapierFugue
Posts: 4740
Joined: 3/16/2006 From: London, England Status: offline
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quote:
ORIGINAL: LadyPact I admit that sounded really good, RF. I admit I also agree with you about the size of the table for certain dishes. I admit, next day with horseradish, yum! I admit it was simply beyond compare - there's a company in the UK that does superb, old style, properly aged meat, organic, non drained*, by next day delivery. So my mates ordered a huge joint of it in ... Cleverly, the company de-bone it for you, then re-tie & bind the bone back on with ovenproof string and binding "tape", so you can roast it on the bone, then simply snip the bindings and remove the bone for stock (or in my case to add flavour to a pressure cooked beef stew) and hey presto! Easy-to-carve! Genius :) Ok, so it's about £50 a joint, but that'll easily feed 10-12 people, and leave some for sarnies the next day too. A rare roast beef-on-the bone sandwich, with a little creamed horseradish, is the food of kings (and queens!) :) That's it! I'm too hungry now! It's going to have to be my fave Ocakbasi restaurant in a minute for a take-away kebab ... proper kebabs, done the old-style way, with slices of gorgeous, marinated lamb slowly spit-roasted ... served in handmade flat breads that have been toasted over a proper charcoal pit ... oooh nom nom nom :) *all supermarket meat nowadays has been processed to remove much of the juices, for use in various food industry products - it's why roast beef joints don't give proper dripping (the intensely beefy brown reduction of juices, not just fat) anymore** ... or taste as good as once they did either :( **I used to love me a bit of beef dripping on toast, for Sunday tea-time, in the evening after a lunchtime full roast dinner :)
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