Why yes oh loaded question follow me around and try to trip me up in a blatant obvious way SOG.
Do carry on, your digs, snides and innuendoes are a staple on here.
I actually think sweetcorn is intolerant of people, which is why we cannot digest it and machine gun the pan the next day.
It also belongs with a BBQ NOT a fucking Roast
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Not a roast, but some times, toast can be really good. hot buttered toastā¦lovely.
What about peoples thoughts on the leftovers? Chicken/turkey curry? Bubble and squeak? Sandwiches? Give it to the dog?
I recently stripped the leftover chicken, used the carcass and some veg to make a nice stock, then made an excellent (if I do say so myself) chicken and vegetable soup 
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Love Bubble and Squeak! mmmmmm
Making a Pork Curry tomorrow from the leftover Pork from the weekend.
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Leftover chicken with crispy pancetta and chestnut mushrooms in a tomato sauce, spiced with a little cayenne pepper served over a big bowl of pasta of your choice & a good grating of parmesanā¦nice.
True story. Was the first thing I ever learned to cook properly. I had no choice after moving to Liverpool for Uni. All about the timing. Cooked Chrimbo dinner '94 for some pals.
We never have any left overs per se, so Bubble and squeak is out of the question, after its been on the main table its removed back to the kitchen where the staff will either polish it off or If there is anything after that the hounds will take it along with all the bones.
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I tend to find that if the staff havenāt finished it and the hounds are out on a hunt, I get Jenkins to bring the carriage around to the East Wing and we travel to the backstreets of Whitechapel where I distribute the scraps to the unfortunate mudlarks and neāer-do-wells.
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Credit where it is due.
Followed this with tonightās Roast Pork & the Crackling was perfect.
Cheers!
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Oh well was struggling to answer as being so faaaarkin posh and classy,we dont do roastsā¦ we do Chateaubriandā¦ Even a genius cook like myself struggled at first until I did the pro-thing and turned the oven down to 115C . Fire the fucker on teh hotest pan and cameralise it in butter n teh outside then in oven as 115C for 20 mins then rest for 20mins covered ā¦ will be medium rare to rare but teh same perfect shade of pink throughoutā¦ too hot an oven and you get rare in the middle and brown on outsideā¦best with a beefstock (fresh only) and port reduction, maybe a few fresh blackberries thrown inā¦but make sure you reduce until it naturaly thickens before a knob of butter whisked in.
Decent heavy red - Quite like a Frogās Leap (Napa Valley) Zinfandelā¦
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