Sunday Roast?

Before COVID, I used to love getting spit-roasted twice a month on Sundays.

I do one every Sunday but then I'm British and we all do.

I mix it up a bit so we'll have beef one week, lamb the next, then chicken, then pork etc. There's always leftover meat which can be used for lunches in the week.

Yorkshire puddings, roast potatoes and gravy (proper gravy, not that shitty American creamy stuff) are non-negotiable and you would be cast out of society if you ever served a roast without them.

Do you use goose fat for your potatoes? When we’re staying with friends in Windsor, that’s what they use. It’s difficult to find it in L.A.

You think I eat that to keep this figure?

I'd like to start that tradition too. Please send your husbear over to my house every Sunday.

R3 Duck or goose fat, yes. You can skim off some of the fat from your roasting tin and add that to your potatoes with vegetable or rapeseed oil.

The main thing is that your oil or fat is ridiculously hot when you add the potatoes otherwise they'll soak up too much oil and be soggy rather than crispy.

[quote](proper gravy, not that shitty American creamy stuff)

Americans make "proper" gravy. The cream gravy is usually on a chicken fried steak, sometimes fried chicken and mainly a Southern thing AFAIK but never a roasted meat. Where do you guys get your weird ideas?

I’m kind of a gravy connoisseur, and it’s been my experience that British gravy is much better than most American gravy. I think using real ingredients is the key, and even the packaged mixes are better.

that white shit they eat down south is disgusting, I saw it on a breakfast buffet once and thought it was farina. I nearly gagged when I realized it was thickened flour and you were meant to dunk your biscuits in it. Gross.

R7 here and a Southerner. How is gravy made from meat drippings and flour not real ingredients? Anyone who uses a mix shouldn't be in a kitchen.

R9, in a restaurant it is gross. Usually tastes like paste. Homemade is where it's at.

Sausage gravy is not thickened flour. The sausage is cooked and sprinkled lightly with flour. Then you had cream and stir until thickened.

Sausage gravy for biscuits and cream for CFS. The only time I ever had a great CFS at a restaurant was some little podunk place on the side of a highway in a small town in my home state of Texas. It was seriously great and I'm very picky about my CFS and sides.

OP and R2 What kind of roast should I use to get it to look like it does in OP’s picture? And can I cook it in my Instant Pot? Lastly, could one of you be so kind to post your recipes for both the roast and the sides?

Thank you!

Julia Child’s brown gravy is delicious. My husband makes it sometimes. It’s a lot of effort but hands down the best gravy I’ve ever tasted.

R14 I'm not really sure what's going on in OP's pic. A glass of milk has no place near a Sunday Roast.

A Roast Dinner is cooked in an oven. If you're so clueless about such basics, you might want to spend some time learning what a roast dinner is before you try cooking one.

R16 No need for the shitty attitude. This is one of the biggest problems with the “gay community.” Gays treat their own like shit.

I love everything you say except I am prickling at Husbear!! 😖😖😖😖

Mmmm gravy. I love a good roast and roasted potatoes. We don’t do this, but we should. Thanks for the inspiration!

R17 well it is the DL...

I'm sorry, the food sounds very nice, but how can anyone even think about eating that much food every couple of weeks? And then, no doubt, cleaning-up the leftovers throughout the week?

R19 Maybe I’ve outgrown DL. I guess I just don’t find the snarky bitchy stuff amusing anymore.

R20 is lazy with an eating disorder.

Very rarely would I bother to do a full roast dinner for 2 people. I'd much rather go to a decent pub that serves a good roast than do it at home.

It is definitely one of my favourite meals, but I am rather contrary in that I don't really like making it myself (by the time I'm finished cooking, I can hardly be bothered to eat it) but I don't like the way other people do it so I keep a track of the pubs local to me that I know meet my standards. Done well, it's definitely the best thing to eat on a Sunday. Done badly, it's so incredibly disappointing.

R7 I have never ever understood the phrase 'chicken fried steak' - it makes no sense to me. I honestly thought for a long time it was steak fried in chicken fat (which would also be bizarre) but finding out it doesn't have anything to do with chicken just blew my mind. It literally makes no sense. Why is it not just called a battered steak!?

U lost me at "Husbear"

R18 as has come up on another thread about them, please do not refer to 'roast potatoes' as 'roasted potatoes', it just sounds wrong.

R20 oh Mary, are you some skinny twink with no appetite? That picture shows a modest portion. There would be no leftovers from that. Do you even lift bro?

Because it's battered and fried like chicken R25. Texas had a huge migrant wave of Germans and they did not have the ingredients for wiener schnitzel forcing them to use what was available and the CFS was born.

[quote]Maybe I’ve outgrown DL. I guess I just don’t find the snarky bitchy stuff amusing anymore.

Maybe the DL has outgrown you.

^^^sorry that was for R24.

R20 signed his post "No." I was expecting "DO."

Is R20 serious? Has to be funning.

What's that large elephant man looking thing at the top? Bread?

What are those two things next to the glass of milk?

OP where the fuck did you get that horrific pic?

[quote]What are those two things next to the glass of milk?

Deep fried Erna specials.

That photo is not appetizing...

The glass of milk is weird, yes, but I liked how it wasn’t on china, so you could imagine mine.

Using an instant pot would take all the fun out of this meal. Imagining overcooked meat and vegetables. The other meal that we do sometimes is a beef stew or burgundy beef in the le creuset, served with mashed potatoes. That might be up your alley if you want to use a big pot.

I need a good gravy recipy for roasted pork.

Oh, man, this thread is making me hungry. Spent first half of my childhood in the UK. My aunt used to make a fantastic Sunday Roast. It wasn't ever something my mum did, though, so I only got it occasionally.

Are scratch made Yorkshire puddings challenging to make? Any reliable recipes for those or for proper gravy?

There’s a mix you can get for the Yorkshire puddings, and it tastes just as good as from scratch. We get it at Bristol Farms, if you’re not in CA, I’m sure there’s a market you can get it at. Either way, the hard part is dealing with hot oil.

OP, Setting a good table for a nice meal is a great way to step back from the craziness of the world and appreciate all you have. We haul out the fine China, sterling silver and Waterford once a month to break the monotony of rush-rush meals and feel connected to the many people who gifted us these items long ago. Washing up is never a chore. Food tastes better when it is presented well.

they sell duck fat at Whole Foods.

Why is OP’s pic showing it served on a cutting board? Is this how hipsters eat Sunday roast?

R44 OP's pic is basically the opposite of a good Sunday Roast.

You lost me at 'husbear'

I was with you, r42—even willing to overlook your use of "gift" as a verb—until your last sentence. Physically impossible.

Stop fixating on the photo, it was the most neutral example I could find that wasn’t on an ugly plate.

R48 It's not even on a plate. It's not a proper beef joint unless they've squashed it. The meat doesn't look like it was roasted. It has a glass of milk next to it. What are those two things next to the glass of milk?

I worry for your idea of a Sunday Roast. It's an offensive example of a Sunday Roast, not neutral.

Sounds like some people will have something to contribute at the next Asperger’s support group zoom session.

Every Sunday is a roast dinner day for me here in the UK!

Roast potatoes are prood positive that God is real and he loves us!😘😁👍😋

R41 What's the name of the mix you suggest?

The best Yorkshire puddings are made with bacon grease. So tasty.

I thought they were made from the drippings from the roast.

R54 you can but bacon grease is tastier

R28 I theoretically understand the origin of the expression, but I just think it makes no sense and it seems completely bonkers to me.

There are lots of things that are battered and fried, but don't have anything to do with chicken and don't have 'chicken' arbitrarily added to their name, so I just don't understand why this does.

It is just odd that something that really refers to a process rather than a product uses the name of the product rather than the process.

I’m reading Sam Sifton’s cookbook, “See You on Sunday” and he includes a roast beef recipe where you roast the meat at 500 for each pound and then turn off the oven, don’t open the door, and in 2 hours the roast is cooked medium rare at 125.

For some reason Yorkshire puddings made with bacon grease don’t sound good to me. Who cares if they’re kosher or not?

R58 who cares? The 50% of DL made up of Jewish eldergays!!!

This looks like it has lots of info - Waitrose’s roast guide. Includes a section on gravy, hopefully you can handle this. Better sit down before reading.

^there’s a recipe for sage and thyme Yorkshire puddings. That sounds amazing, but would need the regular as a backup.

For me the quality and crispiness of the roast potatoes is the key vital ingredient in a great roast dinner. If there are no roast potatoes or roasties or they are not cooked right then that would ruin the roast dinner experience for me more than anything.

"husbear?" Yikes. You sound dreadful.