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Cant believe what i'm reading in this thread... Kinda disappointed with you guys tbh

-Duck is one of my favourite meats, I rarely eat it but when i do have duck i will gorge myself on it until i feel ill
-Pork is of the gods, sausages and bacon ffs! Gammon is also tasty
-Provided you don't mistakenly eat them thinking they're chips, parsnips can be lovely
-Cashew nuts rock my world

Now then... what about offal? Liver and bacon anyone? Steak and kidney pie? Pate?

what you sayin' dsf

I mistook parsnips for chips once. It was truly traumatising.

Terpit wrote:I mistook parsnips for chips once. It was truly traumatising.

It's the worst ain't it, that's why I had to put that caveat in there lol

parsnips can be really amazing if done right, swedes are pretty underrated too

Thanks, learnt a new word today

dubfordessert wrote:parsnips can be really amazing if done right, swedes are pretty underrated too

Mashed swede with butter and black pepper

I'm only parsnip sceptic because my Mum used to put roast ones in the same bowl as roast potatoes... she scarred me for life over the course of about three Sunday lunches.

Duck is amazing, but you HAVE to cook it right.

magma wrote:I'm only parsnip sceptic because my Mum used to put roast ones in the same bowl as roast potatoes.

Now that's just cruel and perverted

Parsnip roulette

Duck is only right when its been pretty much cremated. in pancakes.

southstar wrote:Duck is only right when its been pretty much cremated. in pancakes.

Incorrect. You can get away with cremated duck in pancakes because hoisin is so tasty, but duck should be SLOWLY cooked and kept as moist as possible... use lemon or orange juice as a sort of baste! DE-to-the-fucking-LISH

magma wrote:

southstar wrote:Duck is only right when its been pretty much cremated. in pancakes.

Incorrect. You can get away with cremated duck in pancakes because hoisin is so tasty, but duck should be SLOWLY cooked and kept as moist as possible... use lemon or orange juice as a sort of baste! DE-to-the-fucking-LISH

man knows

get a duck breast with the skin still on and render all of the fat out by cooking it skin side down on a high heat for about 3 minutes, then turn the heat down and turn the breast over, cook it to how you like it (a light pink blush in the middle is best imo) take the breast out of the pan and let it rest under a tea towel. Drain the fat out of the pan and add 1 finely chopped shallot and a crushed garlic clove, cook these off then add some port/redwine, salt & pepper, ground cloves, nutmeg and star anise cook on a high heat until the sauce has reduced by a 3rd. Serve with some buttery mash, baby carrots and the sauce poured over the breast!

That's my favourite way to cook duck, the sauce has a kind of oriental feel to it without reaching hoi sin levels. If you want to eat duck in the summer a good duck a l'orange recipe suits sunshine more!

particle-jim wrote:

magma wrote:

southstar wrote:Duck is only right when its been pretty much cremated. in pancakes.

Incorrect. You can get away with cremated duck in pancakes because hoisin is so tasty, but duck should be SLOWLY cooked and kept as moist as possible... use lemon or orange juice as a sort of baste! DE-to-the-fucking-LISH

man knows

Dun tes' me in this game cooking game, man... I'll roll up on you with a roast Guinea Fowl an' a couple of Wood Pigeons and show you what time it REALLY is.

magma wrote:

particle-jim wrote:

magma wrote:

southstar wrote:Duck is only right when its been pretty much cremated. in pancakes.

Incorrect. You can get away with cremated duck in pancakes because hoisin is so tasty, but duck should be SLOWLY cooked and kept as moist as possible... use lemon or orange juice as a sort of baste! DE-to-the-fucking-LISH

man knows

Dun tes' me in this game cooking game, man... I'll roll up on you with a roast Guinea Fowl an' a couple of Wood Pigeons and show you what time it REALLY is.

I can only cook standard boring meats, I do cook a splendid chicken cacciatore though, trust

My problem with duck is the same as with lamb, half of what you get served is always fat

southstar wrote:My problem with duck is the same as with lamb, half of what you get served is always fat

you can minimise that risk just by preparing it yourself though, take the extra time to remove a bit of the fat before cooking, job done

magma wrote:

southstar wrote:Duck is only right when its been pretty much cremated. in pancakes.

Incorrect. You can get away with cremated duck in pancakes because hoisin is so tasty, but duck should be SLOWLY cooked and kept as moist as possible... use lemon or orange juice as a sort of baste! DE-to-the-fucking-LISH

you'd be a great dinner party guest. and when I say great I mean I'd cut your tedious, informative tongue out with a barely sharpened bottle opener.

Seems reasonable.

Personally I think Magma would make a pretty good dinner party guest, knowledgable on a variety of subjects and friendly without being needy!

E-F wrote:

magma wrote:

southstar wrote:Duck is only right when its been pretty much cremated. in pancakes.

Incorrect. You can get away with cremated duck in pancakes because hoisin is so tasty, but duck should be SLOWLY cooked and kept as moist as possible... use lemon or orange juice as a sort of baste! DE-to-the-fucking-LISH

you'd be a great dinner party guest. and when I say great I mean I'd cut your tedious, informative tongue out with a barely sharpened bottle opener.

And then how would you cook it? Tongue's tricky to get right, especially when you're a hamfisted troll with a lower IQ than the piece of "meat" your Mum slopped on a cracked Argos plate for dinner last night.

Welcome to SNH. Let's see how long you can keep this persona up, eh?