Thread #21909680
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Me Din Dins
Carvery time. Gammon and Beef with Yorkshire pudding, stuffing, roast and mash potatoes, cauliflower cheese, carrots and peas, horseradish and a bit of cranberry sauce.
Bosh.
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>>21909682
yorkshire pudding
with a gravy and a "stuffing" in it.
yorkshire pudding is fine, eggs flour milk and fat puffed up
that gravy looks like from concentrate as opposed to pan drippings thickened up.
the stuffing, i never liked british stuffing (not dislike more take it or leave it not pay extra) it was always some crusty ball of sage and breadcrumbs cooked on its own as opposed to breadcrumbs,pork,fruit and vegetables inside like a turkey or wrapped by prok
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>>21910273
I like British Sage and onion stuffing, it's supposed to be a bit crusty on the outside but moist on the inside, The Brits use breadcrumbs as opposed to chunks of bread with no crust, like in the USA. I suppose it's like bacon, most Brits don't have their bacon as overcooked as Americans but that's just preference, I have been to UK and USA, so I have a good idea.
The gravy probably is from concentrate rather than meat juices thickened up as it's from a carvery, rather than home-made, having said that it looks like it has bits in it, so it's not a cheap and nasty one.
I also have issues with mashed potato and cauliflower cheese, it seems to be a Northern English thing but again that's a personal issue.
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