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Not to mention the Royal Variety Performance.
The totally off-topic thread
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Flashback
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Yes, we had some minor roof damage (again) :evil:
That really sucks. I'll bet the same thing happens to you for boxing day.......
whatmeworry
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Paging Doctor How Long!
erkpod
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Boxing Day so far is clear. I don't do Days Off Canceled but considering that I was originally not required but am now, not sure where I stand.
If I have to work Boxing Day now, I'm under 48 hrs notice & must agree to it.
Just to correct myself from earlier, I am only required to have 11 hrs between shifts.
anat0l
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Re: Merry Christmas!
Bit of a question of appeal to the cooks and roasters in AFF:
How do you normally make your sauce / gravy / jus to accompany your roast meat? Including if you just use packet mix gravy...
I tried out an interesting sauce tonight to accompany a roast pork. I first put in a decent amount of Shiraz then boiled it to reduce it by about half. After this, I added the pan drippings into the pot, reducing the heat a bit to minimise the spitting of the mix. I cooked down the mix for a while, whisking as I went, then whisked in packet peppercorn sauce mix gradually until the gravy was at the desired thickness (not too stodgy).
I thought the gravy tasted excellent (and had a couple of opinions to back this up), but the real problem was the residual fat from the pan drippings which floated on top of the gravy. Also, during the night as the gravy cooled, the fat naturally started to congeal which looked really unappealing. I did skim off quite a bit of fat before serving the gravy, but I really wanted to get the flavours of the pan into the gravy.
Any suggestions on how to improve? Anyone do differently?
Bit of a question of appeal to the cooks and roasters in AFF:
How do you normally make your sauce / gravy / jus to accompany your roast meat? Including if you just use packet mix gravy...
I tried out an interesting sauce tonight to accompany a roast pork. I first put in a decent amount of Shiraz then boiled it to reduce it by about half. After this, I added the pan drippings into the pot, reducing the heat a bit to minimise the spitting of the mix. I cooked down the mix for a while, whisking as I went, then whisked in packet peppercorn sauce mix gradually until the gravy was at the desired thickness (not too stodgy).
I thought the gravy tasted excellent (and had a couple of opinions to back this up), but the real problem was the residual fat from the pan drippings which floated on top of the gravy. Also, during the night as the gravy cooled, the fat naturally started to congeal which looked really unappealing. I did skim off quite a bit of fat before serving the gravy, but I really wanted to get the flavours of the pan into the gravy.
Any suggestions on how to improve? Anyone do differently?
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JohnK
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Sounds like a dictatorship.
whatmeworry
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Re: Merry Christmas!
Thinking of milk, you either need to homogenise the mixture or add an emulsifier.
End of the day, my mother makes a number of meals where fat congeals at the top when cooled but melts but into the mixture once heated.
Thinking of milk, you either need to homogenise the mixture or add an emulsifier.
End of the day, my mother makes a number of meals where fat congeals at the top when cooled but melts but into the mixture once heated.
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Gravy. If you think there's too much fat then put a Scott towel or two into the dish when it's hot over those oily bits (and remove them 
). Mops up the oil not the flavour. A slice of bread will do the same. Don't leave the bread in it too long or it will break up.
Also, put a spoonful of chutney (spicy if you want it) into the gravy and stir.
Adds a nice depth.
Hope everyone has a happy and safe Christmas.
). Mops up the oil not the flavour. A slice of bread will do the same. Don't leave the bread in it too long or it will break up. Also, put a spoonful of chutney (spicy if you want it) into the gravy and stir.
Adds a nice depth.
Hope everyone has a happy and safe Christmas.
D
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Re: Merry Christmas!
Draining the pan and reducing your wine was a good start.
The pan juices need to be separated. ( you can buy separator cheaply enough )
BUT you need to reduce again and just before serving ( optional) add some butter , whisk in and you will have a silky sauce.
If you don't have enough by way of pan juices, chicken or veg stock is a great addition.
But if you want a traditional gravy, then after draining as much of the pan juices as you can, and again separate them from the fat, you can add a small amount of flour to the pan. Combine with the residue to make a roux.
To make your gravy add ( slowly) heated stock and your pan juices, stirring and combining , where most people go wrong is to rush this process. The meat needs to rest, so there is no need to rush the sauce / gravy .
If you don't "cook out" the flour and simmer properly you will end up with a floury fatty and unappealing gravy.
I like to add some Worcestershire sauce to the mix, and any fresh herbs that take your fancy.
A good well made sauce
Draining the pan and reducing your wine was a good start.
The pan juices need to be separated. ( you can buy separator cheaply enough )
BUT you need to reduce again and just before serving ( optional) add some butter , whisk in and you will have a silky sauce.
If you don't have enough by way of pan juices, chicken or veg stock is a great addition.
But if you want a traditional gravy, then after draining as much of the pan juices as you can, and again separate them from the fat, you can add a small amount of flour to the pan. Combine with the residue to make a roux.
To make your gravy add ( slowly) heated stock and your pan juices, stirring and combining , where most people go wrong is to rush this process. The meat needs to rest, so there is no need to rush the sauce / gravy .
If you don't "cook out" the flour and simmer properly you will end up with a floury fatty and unappealing gravy.
I like to add some Worcestershire sauce to the mix, and any fresh herbs that take your fancy.
A good well made sauce
drron
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Re: Merry Christmas!
Had lunch with the GM of a large industry travel agency yesterday and the stupidity of some supposedly intelligent people is outstanding.
One fellow had booked a Christmas cruise from Flight Centre which was mainly Australian ports but included Bali.He was sure FC had given him the wrong advice and came in on the morning of the cruise to check if he needed a passport-he didn't have one.
Group of 14 going to the USA last Friday.All told about ESTAs.3 didn't think it was necessary.11 flew that day.
Fellow with a non Australian passport told he needed a visa for Dubai with his passport.He insisted he didn't.Wasn't allowed on the plane Monday night.
Tuesday morning fellow comes in wanting to go away for Christmas with his partner.Came in with flight numbers etc but told everything booked out.Angrily declared he could book it online.Told that as he had all the details it seemed as if he had tried and the online agency had correctly also said not possible.
Had lunch with the GM of a large industry travel agency yesterday and the stupidity of some supposedly intelligent people is outstanding.
One fellow had booked a Christmas cruise from Flight Centre which was mainly Australian ports but included Bali.He was sure FC had given him the wrong advice and came in on the morning of the cruise to check if he needed a passport-he didn't have one.
Group of 14 going to the USA last Friday.All told about ESTAs.3 didn't think it was necessary.11 flew that day.
Fellow with a non Australian passport told he needed a visa for Dubai with his passport.He insisted he didn't.Wasn't allowed on the plane Monday night.
Tuesday morning fellow comes in wanting to go away for Christmas with his partner.Came in with flight numbers etc but told everything booked out.Angrily declared he could book it online.Told that as he had all the details it seemed as if he had tried and the online agency had correctly also said not possible.
Major
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Re: Merry Christmas!
As a golfing senior I fully support these rule changes
Golf Rule Changes for Seniors:
Rule 1.a.5
A ball sliced or hooked into the rough shall be lifted and placed on the fairway at a point equal to the distance it carried or rolled into the rough with no penalty. The senior should not be penalized for tall grass which ground keepers failed to mow.
Rule 2.d.6 (B)
A ball hitting a tree shall be deemed not to have hit the tree. This is simply bad luck and luck has no place in a scientific game. The senior player must estimate the distance the ball would have travelled if it had not hit the tree and play the ball from there.
Rule 3.B.3 (G)
There shall be no such thing as a lost ball. The missing ball is on or near the course and will eventually be found and pocketed by someone else, making it a stolen ball. The player is not to compound the felony by charging himself or herself with a penalty.
Rule 4.c.7 (h)
If a putt passes over a hole without dropping, it is deemed to have dropped. The Law of Gravity supersedes the Rules of Golf.
Rule 5
Putts that stop close enough to the cup that they could be blown in, may be blown in. This does not apply to balls more than three inches from the hole. No one wants to make a travesty of the game.
Rule 6.a.9 (k)
There is no penalty for so-called "out of bounds". If penny-pinching golf course owners bought sufficient land, this would not occur.. The senior golfer deserves an apology, not a penalty.
Rule 7..G.15 (z)
There is no penalty for a ball in a water hazard, as golf balls should float. Senior golfers should not be penalized for manufacturers' shortcomings.
Rule 8.k.9 (S)
Advertisements claim that golf scores can be improved by purchasing new golf equipment. Since this is financially impractical for many senior golfers, one-half stroke per hole may be subtracted for using old equipment.
As a golfing senior I fully support these rule changes
Golf Rule Changes for Seniors:
Rule 1.a.5
A ball sliced or hooked into the rough shall be lifted and placed on the fairway at a point equal to the distance it carried or rolled into the rough with no penalty. The senior should not be penalized for tall grass which ground keepers failed to mow.
Rule 2.d.6 (B)
A ball hitting a tree shall be deemed not to have hit the tree. This is simply bad luck and luck has no place in a scientific game. The senior player must estimate the distance the ball would have travelled if it had not hit the tree and play the ball from there.
Rule 3.B.3 (G)
There shall be no such thing as a lost ball. The missing ball is on or near the course and will eventually be found and pocketed by someone else, making it a stolen ball. The player is not to compound the felony by charging himself or herself with a penalty.
Rule 4.c.7 (h)
If a putt passes over a hole without dropping, it is deemed to have dropped. The Law of Gravity supersedes the Rules of Golf.
Rule 5
Putts that stop close enough to the cup that they could be blown in, may be blown in. This does not apply to balls more than three inches from the hole. No one wants to make a travesty of the game.
Rule 6.a.9 (k)
There is no penalty for so-called "out of bounds". If penny-pinching golf course owners bought sufficient land, this would not occur.. The senior golfer deserves an apology, not a penalty.
Rule 7..G.15 (z)
There is no penalty for a ball in a water hazard, as golf balls should float. Senior golfers should not be penalized for manufacturers' shortcomings.
Rule 8.k.9 (S)
Advertisements claim that golf scores can be improved by purchasing new golf equipment. Since this is financially impractical for many senior golfers, one-half stroke per hole may be subtracted for using old equipment.
erkpod
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I worded that badly. If there's a change at T-48 & sooner, I must be told & I must be in agreement. If I don't agree, it doesn't happen. Early than T-48, I don't have a leg to stand on...
erkpod
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Sane? Me?
I get to repeat a part of the Xmas train trip but this time, I'm up the front in F! *evil laugh*
I'm off to Bondi Junction, Cronulla & Richmond today.
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