Christmas dinner down the spout...

  Seth Haniel 16:20 12 Nov 2007

click here
Fresh case of bird flu in turkeys

A fresh case of bird flu has been confirmed on the Norfolk-Suffolk border, government officials say.
Defra said the H5 strain had been found in turkeys at a site near Diss and a 3km exclusion zone is in place.

  Quickbeam 16:25 12 Nov 2007

We only have Turkey about once in five years...

This year the vote is between Goose or Venison:)

  Earthsea 17:01 12 Nov 2007

I prefer beef. I cooked Christmas dinner for the first time a few years ago, but didn't realise you were supposed to keep the string on when roasting it so it unfolded in the oven and welded itself to the sides. The roast potatoes were all soggy too, but I'm having another go this year and determined to get it right.

  Quickbeam 17:26 12 Nov 2007

Christmas dinner for us is now for 12 adults and 6 children. With this many, everybody is given a duty, and we are all pleased to have a hand in it.

Hors d'oeuvre
Main meat
Cheese & biscuits

Plus service and clearing.
Starts about 4pm 'til midnight... or so!

  cream. 17:52 12 Nov 2007

re the turkey.

The turkey industry must have and seems to continue to have a big knock this year.

Welsh Lamb and Scottish beef will be the main dishes this year.

Won't be long before the red padlock appears with the mention of

C**********s in the title.

  Forum Editor 17:53 12 Nov 2007

that we should go for venison this year, but she's not keen. Beef may be on the cards, though.

  Brumas 17:54 12 Nov 2007

That made me chuckle!

  wee eddie 17:58 12 Nov 2007

Part boil your spuds first and then put them in the Roasting Pan, with the beef, about 40 minutes before you're ready to take the beef out. Turn them a couple of times while they're browning.

  Earthsea 18:32 12 Nov 2007

Thanks! Never had advice from a professional chef before.

  wallbash 18:47 12 Nov 2007

Par boil ( as posted ) but remember the salt.
Then drain and replace lid, shake vigorously.
Leave , with lid off , to cool ( and dry )
Place into VERY HOT lard/ goose fat or veg oil...
I dont find an awful lot of difference.

As my original spuds ( M.piper) were cut the size of golf ball, and we like them golden not brown 25/ 30 mins.

If you slice the original large spuds with lots of sharp angles so much the better.

  Earthsea 18:52 12 Nov 2007

Getting complicated now... Could buy a bag of the frozen ones, I suppose.

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