I’ve been thinking about [link2post id=”673″]my trip to Fuzzy’s Grub[/link2post] and this has led me to think of what roast meat I’ll have on my next trip there. Roast meat is such a pleasurable thing to eat, but which is best? This calls for another fantastic Elitist Review poll!
I’m going to have to think about this for a bit before I commit myself, there is just so much happiness in different flavours of roast hunks of protein.
Once again, readers of my RSS feed will have to come to the site proper to vote.
I thought I should put turkey as an option, but has anyone ever eaten turkey which wasn’t dry and flavourless? I don’t understand why people rave about ‘turkey and all the trimmings’ (possibly the most depressing phrase used in the English language) when the main ingredient, turkey, is simply awful.
There are worse things, of course. I recall someone proudly telling me his family was having a turkey roll for christmas and, when I questioned the celebratory value of turkey roll, him defending it with the comment, “Well, there is no waste on it.” Deary me.
I’ve had turkey that wasn’t dry and flavorless: young Bresse turkey stuffed with wild rice, foie gras and truffles. The turkey itsel was plenty good. It was a rather fantastic dish. Still, that is a long way off from the norm of turkey. I also think that goose, with the exception of rillettes or goose foie gras, makes for a poor roast. How can the meat be so dry and tough despite all that fat?
The best fancy roast for me are birds, game, e.g. snipe, grouse or thrush (had recently, astounding stuff. Unfortunately illegal in your country). But I would not want to have those every day. If there was one I had to pick for every day of the year, it would have to be roast chicken.
As far as lamb or beef are concerned, they are good roasted, but better grilled in this man’s mind.
Wow, ‘Young Bresse turkey stuffed with wild rice, foie gras and truffles’, you French-types know how to live, alright! Never have I experienced such a thing but I would be very happy to give it a go.
I suppose this leaves us with the question of how do you get wild rice, foie gras and truffles into a turkey roll…
Choices, Davey, choices!
How about, rib of beef roasted in the top oven of the Aga, or a whole shoulder of pork cooked for 24 hours in the bottom oven of the aga? Or a Christmas goose, roasted with pears and perry and a drizzle of honey over the breast half an hour before you take it out of the oven? Or a leg of lamb, studded with rosemary and garlic? Or for simplicity a chicken, stuffed with a lemon and some herbs (or to make it more difficult, roast on the bbq…)? And I fear you’ve missed venison from the list.
Not sure about roast pheasant – like turkey it turns dry and tough on roasting. much better pot roasted, surely. Here’s to the autumn and shoving a local bird into a pot with some pancetta, sage and a good splash of vermouth….
Strangey, old bean, what a question, and so difficult to answer… but, with a gun to my head, rib of beef.
The gun would still be there, Keithy, unless you had voted;)
For what it is worth, I agree.
if you have to make something taste good by adding truffle and so on then I am afraid the game is up. Almost all turkey is, well – a turkey. Only an idiot would vote for anything other than grouse, the thinking man’s bird.
The lovely Katie voted for turkey, but admitted it was less the bird more the occasion she liked. So it very much seems that turkey’s case is not being well supported.
It pleases me to see beef pulling ahead in the vote count. I am surprised chicken has not merited more votes.