Food

Hope you gave it a quick massage....

What do they taste like?

I’m ok for massages, thank you. They taste fine.

Batch 4 were better but not great but I can’t be arsed. Cream and chocolate and nobody will give two shits that it took me half a day. Merry bloody Christmas.

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Good work on the puffy things, my mum used to make them, will have to do one day.

Here it's simple stuff, Osso Bucco alla Milanese with Bramata.

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Osso bucco on Xmas Eve....do you not respect the virgin Mary and know she didn't like the smell of cooking meat hence we cook fish on the eves...

Maybe also something about fish in Friday, then rabbit is fish and so is puffin.

This is Roman Catholic wierdness, tho the smell of cooking meat is probably local woo.

You have more patience than me with profitable roles (auto croupt I'm keeping)

Some great looking meals above!

Prepped for tomorrow - 3 ribs of beef. Trifle made by the kids. Not shown are the dolphinnose potatoes and braised red cabbage. Hopefully should be pretty stress free - stick the beef in the oven early at 65c and then heat up potatoes, cabbage and some other veg when then beef comes out to rest.
3 guinea fowl for Boxing Day when my brothers family come over.

Need to decide on wine for tomorrow - Burgundy (Maranges premier cru) or Bordeaux (pauillac or margaux). Have a Sauternes to have with the Trifle.

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My partner is half polish, my mum is from a good Catholic family, so I know all about the carps in bathtubs, and had to endure funny fish stuff with mango cooked days in advance and whatnot from the polish grandmother. But didn't know I was offending Maria, so might do fish sticks next year.

Roman Catholics/Christmas traditions really not our thing.

Is profitable roles or dolphinnose funnier?

Got mine in the fridge too (covered though right?)

Chateau Talbot for me tomorrow I think and probably a couple of more interesting things around that. But also have some Sauternes for desert.

Ham is out and looking good

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Fuck that ham looks good.

I’m going off the comment of the reverse sear method here : https://www.seriouseats.com/perfect-prime-rib-beef-recipe

If you're able to plan ahead, it's best to season your prime rib with salt at least the day before, and up to four days ahead of roasting, letting it sit on a rack in your fridge uncovered.

Not sure it really makes that much difference - maybe uncovered lets the surface dry a little more?

Hmmm yeah I just don’t like leaving meat uncovered in a full domestic fridge. I put some muslin cloth on mine which allows the meat to breath. Sure it will be fine.

Both doing Kenji’s recipe too then!

7 hours later at 120C

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Nearly ready

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We're looking ok

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The tying bit fucks me over every time

Kenji said to micro plane the garlic, I just sliced it instead.

Hurrrrrrrrrr

got a nice macvin du jura to go with my cheese for a little treat

Nice, not come across that before - similar to Port?

Looking at yours and Dan's makes me realise I should've rolled the belly the other way. Oh well, I'm sure they'll all be delicious. Merry Christmas, dorks! X

And that looks amazing, @Aroogah! 🤤

mine is white so closer to a typical sauternes. discovered it myself at the palmerston in edinburgh- great spot if anyone ever in ed

Cool, will have to look out for some

Ready to go in the oven in the morning. There's only the two of us so we'll be eating this for days

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The Maria thing is what I have had shout at me, but hey the Italians and the polish have great breads and certain delicacies that are awesome. I don't know of others Christmas stuff as I grew up around poles and Italians. At a time you could get the stuff in Tesco.

I met someone that was freaked out by the fish in the bathtub and thought I was wierd as it seemed normal to me.