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Topper wrote:

Ropesauce wrote:how about a burger recipe

........................................ From there play,
Smoked paprika (LaChinita brand is fantastic and readily available at SaveOn)
Tamarind (HP is tamarind based)
Balsamic - always good with beef
Anchovies - yum and you can use instead of salt

Now for dressing up your burger, stilton and pineapple on the burger is my personal favourite, but you can try grilled eggplant and/or roasted red pepper.

Look around, be creative.

thats what i'm talkin 'bout............awesome and thank-you

I hope you are thanking me rs cuz without me...you die never knowing that recipe..lol

Topper wrote:I bet you tented it with foil. 212F

Lol yes I did but only for the first couple of hours.

lamb burgers, grilled eggplant, roasted red pepper, goat cheese and mint.

On the weekend we picked up a bundle of fresh herbs they called "poultry mix". We were rushing around shopping and didn't look too closely at it. When we get it home we find that it is a blend of Sage, Tarragon and Italian Parsley. I get the sage, but since when are the other two herbs considered to be part of a poultry blend? Where's the rosemary and thyme?

A little disappointing but I do love tarragon. Made for a pretty unique tasting gravy.

When I have bought poultry mix it has been parsley, thyme, rosemary and sage. They may have fucked up.

Tarragon is great (braised carrots) but it is incompatible with rosemary and sage.

Personally not a big fan of sage and only use it on rare occasions. Make an egg white baking soda batter and deep fry as a garnish for beef barley soup.

Eddy Punch Clock wrote:Where's the rosemary and thyme?

I guess therragon

KeyserSoze wrote:

Eddy Punch Clock wrote:Where's the rosemary and thyme?

I guess therragon

KeyserSoze wrote:

Eddy Punch Clock wrote:Where's the rosemary and thyme?

I guess therragon

Good one. The judges also would have accepted Scarborough.

Eddy Punch Clock wrote:On the weekend we picked up a bundle of fresh herbs they called "poultry mix". We were rushing around shopping and didn't look too closely at it. When we get it home we find that it is a blend of Sage, Tarragon and Italian Parsley. I get the sage, but since when are the other two herbs considered to be part of a poultry blend? Where's the rosemary and thyme?

A little disappointing but I do love tarragon. Made for a pretty unique tasting gravy.

The package we had was sage, rosemary, thyme. Never seen anything other than that combo. The dried stuff doesn't even compare.

I'm at the point where I almost want to host all the holiday feasts. getting tired of dried out turkey, lumpy or greasy gravy and mushy vegitables. I was trying to make the gravy using the chicken fat to make a roux but had to subcontract it out halfway through so that i could get on the carving. Needless to say it ended up not how i wanted, was way too thick and the excess flour made it a bit too bland. To keep on topic, i also cooked our extra stuffing on the BBQ along with the yams.

You need to cook out the roux when you add it, it may take 20 minutes or more. Also, when you make your roux, if you do it on heat, the more you cook it (darker roux) the less thickening power it has.

Oh, and parsley, there is only flat leaf (Italian) parsley. That curly shit on the side of your plate can be fed to the hogs.

Be thankful that we don't have to catch the turkeys ourselves anymore:

Mmmmmm... free range turkey.

Cornuck wrote:Be thankful that we don't have to catch the turkeys ourselves anymore:

CuJowl!

Any spice it up renditions for tacos/burritos?

Gonna mix it up with a man roast tomorrow. Lots of root veg and garlic along side and hoping to make some nice gravy for yorkshire.

Any leamans recipes would be great too.