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Its Dinner-time...again! (Read 738 times)
Feb 17th, 2012 at 7:40am

Fozzer   Offline
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Joyfulness!...>>>

...

Roast Sausages.
Roast Potatoes.
Boiled potatoes.
..all sorts of Vegetables!..

...and my amazing gravy!

Paul...Happy Tummy... Smiley...!

 
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Reply #1 - Feb 17th, 2012 at 8:04am

Flying Trucker   Offline
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As always...looks wonderful Paul... Smiley

The old girl and I just got the breakfast dishes done, we had back bacon and french toast... Wink
 
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Reply #2 - Feb 17th, 2012 at 8:44am

expat   Offline
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I hope that is Colman's on your sausages Paul and not one of these namby-pamby look a like mustards Grin

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Reply #3 - Feb 17th, 2012 at 10:12am

ozzy72   Offline
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Paul, why do you always smear your mustard along your bangers? I prefer the dip method myself... Just curious.
 
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Reply #4 - Feb 17th, 2012 at 10:45am

Fozzer   Offline
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ozzy72 wrote on Feb 17th, 2012 at 10:12am:
Paul, why do you always smear your mustard along your bangers? I prefer the dip method myself... Just curious.


"Dipity, doo-daa, dipity-ay...

....My-oh, my!..What a wonderful day!"

Why do I do it?....I suppose it reminds me of the method used in creating a sausage dog in a bun.. Wink..!

"...have you ever created a sausage dog in a bun, Madam?"

Paul... Grin... Grin... Grin...!

P.S...Mark...I can smear what I like on my "Banger", in the privacy of my own home!... Wink... Wink...!

P.P.S...I'm sorry Matt...It is Colmans "French Mustard"...the runny sort!... Roll Eyes...!
 
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Reply #5 - Feb 17th, 2012 at 12:41pm

machineman9   Offline
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Perhaps your definition of 'roasted sausage' and my definition are slightly different... They look incredibly, well, roasted  Tongue
 
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Reply #6 - Feb 17th, 2012 at 1:35pm

Fozzer   Offline
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machineman9 wrote on Feb 17th, 2012 at 12:41pm:
Perhaps your definition of 'roasted sausage' and my definition are slightly different... They look incredibly, well, roasted  Tongue


.... Grin...!

Its a very successful technique I use for cooking sausages...
...and avoiding the dangers in fat..!

Sausages cooked in a frying pan, fry in their own fat, and retain the fat...(which is bad for you and me!).
I place the sausages on a wire rack, placed over a pre-heated roasting tin, in my trusty Gas Oven.
(The same method that I use for cooking Roast Beef and Pork joints, Whole Chicken, etc).
This allows all the fat to drain away, and because the heat has access all round the sausages, they cook evenly all the way round without constantly turning them.
At Gas Mark 5 they are perfectly (and safely) cooked in 1/2 hour.
Excess fat, salt, and sugar is excluded from all my meals....(Instructions from my Practice Nurse... Kiss...!).

Paul... Smiley...!
 
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Reply #7 - Feb 17th, 2012 at 1:38pm

Wing Nut   Offline
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Paul, have you ever eaten a meal that wasn't smothered in gravy? Smiley
 
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Reply #8 - Feb 17th, 2012 at 1:39pm

expat   Offline
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Fozzer wrote on Feb 17th, 2012 at 10:45am:
ozzy72 wrote on Feb 17th, 2012 at 10:12am:
Paul, why do you always smear your mustard along your bangers? I prefer the dip method myself... Just curious.


P.S...Mark...I can smear what I like on my "Banger", in the privacy of my own home!... Wink... Wink...!




It kills me to respect the family orientation of this website from time to time.......... Lips Sealed Lips Sealed Grin Grin

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Reply #9 - Feb 17th, 2012 at 1:43pm

Fozzer   Offline
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Wing Nut wrote on Feb 17th, 2012 at 1:38pm:
Paul, have you ever eaten a meal that wasn't smothered in gravy? Smiley


..... Grin...!

Its a proper English style Roast Dinner...with the regulation gravy!
(Not a Beefburger in a Bun!)... Grin...!

Paul.... Grin...!

P.S. My Special Gravy Sauce is protected by Crown Copyright, World Wide.
(Probably).
« Last Edit: Feb 17th, 2012 at 3:30pm by Fozzer »  
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Reply #10 - Feb 17th, 2012 at 2:29pm

ozzy72   Offline
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Tell me Paul, when making your stock do you add real ale to it? I find it really gives it a lovely tang Wink
 
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Reply #11 - Feb 17th, 2012 at 3:06pm

Wing Nut   Offline
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Paul's gravy vat.  The small one is for wine...   Grin

...
 
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Reply #12 - Feb 17th, 2012 at 3:16pm

andy190   Offline
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Yum, can I have some Fozzer? Wink
 
...

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Reply #13 - Feb 17th, 2012 at 3:47pm

Bud Greene   Offline
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ozzy72 wrote on Feb 17th, 2012 at 2:29pm:
Tell me Paul, when making your stock do you add real ale to it? I find it really gives it a lovely tang Wink

Sounds like a racy meal...
http://www.youtube.com/watch?v=hXqksVCD_hM
Grin Grin Grin Grin
 
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Reply #14 - Feb 17th, 2012 at 3:49pm

Bud Greene   Offline
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Foz, it's been too long since I've seen a good meal from you.  If I didn't need this computer for work I would eat the monitor (I've managed to skip breakfast AND lunch today). Wink
Wink
 
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Reply #15 - Feb 17th, 2012 at 4:00pm

Fozzer   Offline
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ozzy72 wrote on Feb 17th, 2012 at 2:29pm:
Tell me Paul, when making your stock do you add real ale to it? I find it really gives it a lovely tang Wink


You will need to remove the bottle of warm, Mulled Wine from my tight clasp first, Mark!

Real Ale goes into the Batter for my Fried Fish... Wink...!
(..and down my neck!)...

Paul....just getting something nice for Supper ready now... Smiley...!

I like Kevin's Gravy Storage Barrel....should last me for a day...or two.. Roll Eyes..!
 
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Reply #16 - Feb 17th, 2012 at 4:41pm

Fozzer   Offline
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...as promised..

For Supper:

...

Egg Tagliatelle...

For the Sauce...
Virgin Olive Oil.
Chopped Onion
Chopped Garlic.
Chopped Tomatoes.
Tomato Ketchup.
Grated Cheese.
Dried Parsley.
Dried Basil.

All served on a hot plate, with a slice of fresh, crusty bread and butter, and a glass of Mulled Wine.

Paul...what could be nicer at bed time?...(don't ask!.. Wink...Grin..)....!

P.S...Kevin:...and not a drop of Gravy in sight!... Wink...!
 
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Reply #17 - Feb 17th, 2012 at 5:02pm

Wing Nut   Offline
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Fozzer wrote on Feb 17th, 2012 at 4:41pm:
...as promised..

For Supper:

[img]

Egg Tagliatelle...

For the Sauce...
Virgin Olive Oil.
Chopped Onion
Chopped Garlic.
Chopped Tomatoes.
Tomato Ketchup.
Grated Cheese.
Dried Parsley.
Dried Basil.

All served on a hot plate, with a slice of fresh, crusty bread and butter, and a glass of Mulled Wine.

Paul...what could be nicer at bed time?...(don't ask!.. Wink...Grin..)....!

P.S...Kevin:...and not a drop of Gravy in sight!... Wink...!


Man, that REALLY looks good!  As for the gravy, thanks Paul; I've been worried about your heart (which is probably stronger than mine).  Cheesy
 
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Reply #18 - Feb 17th, 2012 at 5:05pm

andy190   Offline
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Give me some Fozzer, please. Grin Grin
 
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Reply #19 - Feb 17th, 2012 at 5:14pm

Fozzer   Offline
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andy190 wrote on Feb 17th, 2012 at 5:05pm:
Give me some Fozzer, please. Grin Grin

Get in that kitchen and practice, Andy!...

(Get a few tips from Mum?.... Wink...).

Remember: All the best Cooks are Men!
...and Boys!... Wink...!

Paul... Cool...!


 
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Reply #20 - Feb 18th, 2012 at 7:42am

J.   Offline
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Making me hungry Sad
 
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Reply #21 - Feb 18th, 2012 at 8:30am

jetprop   Offline
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Fozzer wrote on Feb 17th, 2012 at 5:14pm:
andy190 wrote on Feb 17th, 2012 at 5:05pm:
Give me some Fozzer, please. Grin Grin

Get in that kitchen and practice, Andy!...

(Get a few tips from Mum?.... Wink...).

Remember: All the best Cooks are Men!
...and Boys!... Wink...!

Paul... Cool...!




Oh trust me,I know that from the neighbour,she somehow managed to burn a saté (not sure how its called in english) sauce we gave here while all she had to do was warm it up a bit. Grin Grin Grin
 
...
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Reply #22 - Feb 18th, 2012 at 9:16am

Bud Greene   Offline
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So how long have tapeworms been on your menu, Fozzer? Tongue Cheesy Wink Grin
 
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Reply #23 - Feb 18th, 2012 at 11:47am

Fozzer   Offline
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Bud Greene wrote on Feb 18th, 2012 at 9:16am:
So how long have tapeworms been on your menu, Fozzer? Tongue Cheesy Wink Grin


Liberally laced with crushed Garlic and Virgin Olive Oil...and you wont notice the difference between Tape Worms and Egg Tagliatelle, Bud... Wink...!

...trust me!.... Smiley..!

Paul... Grin... Grin... Grin...!
 
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