Food

those flat with a little lip plates are a pain in the neck imo - your fork never quite rests right on them ime

ASA's OCO range would fit the bill too.

Resting your fork on the edge of the plate? Outing yourself in a big way here...

Apparently required to keep gravy under control and so she doesn't tip the plate over by pushing on the side... She's from Yorkshire!

? dont tell user amey he'll cancel me

These?
https://www.argos.co.uk/product/8355874

Not a big fan of pro cook stoneware, chips easily and cracks. I really rate their pans though.

There was a Denby shop at the same outlet place which has these online, any reviews of Denby ?

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Yeah, I don't think stoneware is any good, I have some of their hardened porcelain and it has held up great so far.

Can't abide by ASA oco being overlooked, pitching them again but with a picture this time.

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nice but seems quite spendy.

Plus I doubt that bowl shape will stack well in the dishwasher - which is one of my main criteria when selecting crockery.

Went hard in La Fromagerie earlier - putting together a serious cheeseboard, can’t bloody wait.

What are people cooking for Xmas day this year? I’ve got a big rib of beef which will be the first time cooking for Xmas vs a traditional Goose/Turkey. Also means cracking out a couple of nice bottles of red is possible!

If you're going Rib of Beef I can thoroughly recommend cooking it the Serious Eats way...

It's fail proof and definitely the way to go, we had a lovely joint a few days ago cooked this way.

Yep read that one before and not a million miles from how I’ll be doing it - I’ll be cooking it in the water bath and then finishing it in the pan/oven. Have cooked a few this way but never one this big before, part of me wonders whether to cut in two in order to get more caramelisation but maybe will make it less moist. Terrible idea?

Always cook meat in the biggest chunk possible.

That’s all I need to hear - cheers buddy!

What are people cooking for Xmas day this year?

Gigot de sept heurs

Feeling lazy this year, no gatherings, CBF to stand in a queue at the butcher's for anything. Also my son has been pestering me for lamb. Plus I can use up all the garlic just in case Santa is a vampire.

Wasn't sure we'd have an oven installed in time and the window on getting something special ran out so this year it's just going to be our safety turkey crown that has been held in the ocado order for last 2 months. also got a basic gammon joint for leftover sandwich combos

Picked up my goose from the local farm earlier, going to do the Nigel Slater recipe unless there's a better suggestion?

Problem you might have with a big rib joint is finding a sous vide bag wide enough, I couldn't fit a 5 Rib roast in one last year.

I've cooked rib joints sous vide then reverse sear and via the Serious Eats oven method and personally prefer the flavour that the oven imparts over the sous vide, both are great though.

Yeah that is a good point - fairly sure having eye balled it I have a bag big enough. It’s more so that it’s one less thing to worry about and so that I can use the oven to cook the ham and stuffing in. Only have a single oven currently so have to be semi tactical about these things!

That makes sense

Going porchetta again this year worked quite well last time. Going simple rub of salt, pepper, fennel, baye and rosemary. Seen a Recipie that adds white wine in the rub mix to make a paste that sounds a nice addition.

Doing the jerk porchetta again this year, so good.

Ooh nice. 👍