01-04-2009, 08:22 AM | #3121 |
We have to go back, Kate!
Join Date: Apr 2004
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Of course she is, that's the law!
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01-04-2009, 10:43 AM | #3122 |
polaroid of perfection
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Nah - pub deal, not a dedicated carvery.
Although I found a proper time-warp 70's-80's restaurant when I first lived in London called The Dolphin which still had tomato soup and prawn cocktail starters, full roast dinners and a sweet trolley. We ordered a bottle of Mattheus Rose to wash it down. This was just a carvery. Pictures in the Aylesbury thread. It was lovely. And my bro stopped by (the house) when we got back, which always makes me happy. |
01-04-2009, 10:50 AM | #3123 | ||
“Hypocrisy: prejudice with a halo”
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Prawns Marie Rose = Big shrimp cooked in wine? black Forest Gateau? pud? Translate please. A common people separated by language.
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01-04-2009, 11:14 AM | #3124 | |||
polaroid of perfection
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It's like a buffet formed of the constituents for a roast dinner.
You choose one of the meats - usually a choice of three or four. The standards are pork/ lamb/ beef/ poultry plus one other. They carve it, then you add your accompaniments from a selection. This will include all the necessaries for the roasts on offer - yorkshire puddings (beef), crackling (pork), stuffing (poultry) and all the various condiments inc bread sauce, horseradish, mustard, apple sauce, cranberry sauce et al. They used to be HUGE - both in popularity and selection, but now whole restaurants are not given over to them, only corners of pubs. Quote:
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To see a modern carvery, see the Aylesbury thread. It's retro for us, and great fun. Last edited by Sundae; 01-04-2009 at 11:34 AM. Reason: Spelilgn mistkaes |
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01-04-2009, 11:32 AM | #3125 |
“Hypocrisy: prejudice with a halo”
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Sounds awesome. Makes me hungry thinking about it. Thanks for the explanation.
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01-04-2009, 12:16 PM | #3126 |
lobber of scimitars
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Okay, so I think I got it ...
A carvery = buffet that only consists of a carving station, where they don't let you go back in line as many times as you want. Prawns Marie Rose = shrimp cocktail black Forest Gateau = Schwarzwalderkirschtorte pud = lump of pudding that's cooked along with the beef, mainly to keep it company. Can be awesome in it's yumminess, or horribly dry and tasteless. Originally popular in Yorkshire. Bears no relation to American Pudding, or that other thing that we call pud, which isn't a food but is often eaten. Edit ... oh ... that pud is like our pudding. Now you're confusing me.
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01-04-2009, 12:57 PM | #3127 |
Encroaching on your decrees
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Yorkshire pudding - make batter as for pancakes and then cook in a dish in a hot oven above the beef. Probably best not to open the door til it's done (about 20 minutes? Dana?)
Pudding - generic term for any dessert, particularly a dough-based one.
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01-04-2009, 01:13 PM | #3128 | |
We have to go back, Kate!
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[eta] Now I have mad cravings for Toad in the Hole. I have no way of assuaging that craving without either a) making toad in the whole using ingredients bought atthe local shop - never gonna happen, or b) taking a chance with the Birds Eye frozen TitH - unwise. |
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01-04-2009, 01:25 PM | #3129 |
“Hypocrisy: prejudice with a halo”
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We had a roasted rack of beef and Yorkshire Pudding for X-mas dinner. It was fantastic.
We had Toad in the Hole at the pub next to the Westminster Cathedral when we visited London 2 years ago.
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01-04-2009, 02:17 PM | #3130 |
Slattern of the Swail
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this "retro roasted dinner" thing has made me realize that my very, very favorite restaurant and my very, very favorite meal is hopelessly retro.
The Pine Club: Filet mignon (med. rare), hash browns, fried onions, stewed tomatoes and salad with bleu cheese. I am soooo fifties. But, man, I LOVE it. ETA: no room for desert until much later. Then, CAKE.
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01-04-2009, 02:46 PM | #3131 | |
Encroaching on your decrees
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Quote:
During this process you've started to roast your sausages in the oven in a little fat. When the batter is mixed turn the oven up (mark 8, 225 degrees), pour the batter over the sausages and slam back in the oven for 20-30 minutes. If you open the door too soon it'll flop a little - just don't tell your gran. Or come and visit with SG and we'll have Yorkshire pud lessons (taught by a Londoner in Scotland) :p !
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01-04-2009, 03:21 PM | #3132 |
polaroid of perfection
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Ah Limey, while I appreciate your intention, I believe people (previously women) are either born able to make yorkshires, or they're not.
My sister's second boyfriend was a chef, and he could make an eye watering yorkshire. None of us liked him, so we had to stop going to the carvery they both worked at when she took up with her current amour. To be fair she's now been married to him for sixteen years. I mourn those yorkshires though. My Nan, despite all her other faults, culinary and otherwise, could also do the magic. No-one else I know can. They should look more like the pic below, rather than the arid ones shown in the Aylesbury thread! BTW Dana - I gave up years ago and have used Aunt Bessies' every time too. |
01-04-2009, 03:49 PM | #3133 |
Your Bartender
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I installed a stove and a dishwasher yesterday.
So far nothing has blown up or leaked. (I have some doubts about the dishwasher, but we'll see how it goes.) |
01-04-2009, 04:10 PM | #3134 | |
Slattern of the Swail
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Quote:
Dammit!
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In Barrie's play and novel, the roles of fairies are brief: they are allies to the Lost Boys, the source of fairy dust and ...They are portrayed as dangerous, whimsical and extremely clever but quite hedonistic. "Shall I give you a kiss?" Peter asked and, jerking an acorn button off his coat, solemnly presented it to her. —James Barrie Wimminfolk they be tricksy. - ZenGum |
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01-04-2009, 06:00 PM | #3135 |
The future is unwritten
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What, and give the rest of them up?
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