PF Members: Which Roast Dinner Do You Prefer?

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Discussion Overview

The thread discusses preferences for roast dinners among members of the Physics Forums community, focusing on various types of meats typically served in roast dinners. Participants express their favorites and share experiences related to different meats, while also touching on related topics such as side dishes and cooking methods.

Discussion Character

  • Debate/contested
  • Exploratory

Main Points Raised

  • Some participants express a preference for traditional roast meats such as chicken, turkey, beef, and lamb, while others mention more exotic options like elk, moose, and wild game.
  • Several members discuss the appeal of wild game compared to domestic meats, suggesting that wild meats have more flavor.
  • There are mentions of side dishes that accompany roast dinners, with varying opinions on favorites like carrots, mac and cheese, and homemade bread.
  • Some participants share humorous or off-topic remarks about the nature of certain meats, such as pigeons and squab, leading to light-hearted debates about their edibility.
  • There are discussions about the mechanics of creating a poll for the thread, with some expressing frustration over technical issues.
  • Participants share personal anecdotes related to their experiences with different types of meat and cooking methods, including specific dishes they enjoy.

Areas of Agreement / Disagreement

Participants generally express a variety of preferences for roast dinners, with no clear consensus on a single favorite. Multiple competing views on the best types of meat and side dishes remain present throughout the discussion.

Contextual Notes

Some participants mention specific cooking techniques and personal experiences with different meats, which may not be universally applicable. The discussion also includes a mix of serious preferences and humorous asides, reflecting a casual tone.

Who May Find This Useful

Readers interested in culinary preferences, particularly regarding roast dinners, or those looking for insights into various meat options and cooking styles may find this discussion engaging.

Which roast dinner?

  • Chicken

    Votes: 23 52.3%

  • Turkey

    Votes: 10 22.7%

  • Beef

    Votes: 20 45.5%

  • Pork

    Votes: 10 22.7%

  • Lamb

    Votes: 10 22.7%

  • Whale

    Votes: 4 9.1%
  • Total voters
    44
  • #31
Dear lord Astronuc, did somebody say necropost?

For a moment I thought someone had been in here as me, and opened a poll under my name! Never mind eh.
 
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  • #32
Beef: It's what's for dinner.
 
  • #33
brewnog said:
Dear lord Astronuc, did somebody say necropost?

For a moment I thought someone had been in here as me, and opened a poll under my name! Never mind eh.
It's more like "Resurrection"! :smile:

Anyway, I was thinking about reviving either of two "What's for dinner" threads, one originated by Evo and the other by yomamma, but they should be merged first, and anyway, the subject of this thread seemed appropriate for my purpose. :biggrin:

And actually, I like roast game, e.g. elk or moose, with a blackberry or cloudberry sauce. I had some fantastic roasted moose (Älg) in Sweden. :-p

And I had some great roast boar and elk in England. :-p

Also had some roast kangaroo in Preston of all places. You haven't eaten meat until you've eaten kangaroo steaks. It is to heavily exercise one's mandible - it's tougher than buffalo jerky! I can't tell you how painful my jaws were after that meal! But it was great! :-p :biggrin:
 
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  • #34
I see that you pre-eliminated Guinea fowl, you barbarian. Nice try, but since I've always preferred pork to chicken, I'm sticking with Guinea pig. :approve:
 
  • #35
Astronuc said:
:redface: You should've let me know. I'd bring some roast and fixings right over. :smile:

Roast and Yorkshire pudding - you mean like this - http://en.wikipedia.org/wiki/Image:Sunday_roast_-_roast_beef_1.jpg
No, that's a scary looking yorkshire pudding.

Traditional yorkshire pudding is baked in drippings in the same pan that the roast was cooked in, so it is usually large and rectangular and you cut it into squares. That's some new age yorkshire pudding there. Goes to show you can't trust wikipedia. :-p

This is a real yorkshire pudding.
 

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  • #36
None of my favourite meat is on the menu.
Not even whale.
 
  • #37
arildno said:
None of my favourite meat is on the menu.
Not even whale.
Roast whale? Check the poll again. :biggrin:
 
  • #38
Evo said:
Roast whale?
Whale burger is great!
(Technically, that's barbecued whale I guess..)

EDIT:
:smile:
 
  • #39
Evo said:
No, that's a scary looking yorkshire pudding.

Traditional yorkshire pudding is baked in drippings in the same pan that the roast was cooked in, so it is usually large and rectangular and you cut it into squares. That's some new age yorkshire pudding there. Goes to show you can't trust wikipedia. :-p

This is a real yorkshire pudding.
The thing in the wikipedia photo looks like a popover to me. From what you had posted before for recipes, pretty much the only difference is using oil or shortening to grease the pan instead of roast drippings...and you make popovers in muffin pans, not a baking pan.
 
  • #40
Moonbear said:
The thing in the wikipedia photo looks like a popover to me. From what you had posted before for recipes, pretty much the only difference is using oil or shortening to grease the pan instead of roast drippings...and you make popovers in muffin pans, not a baking pan.
Yep, they're just popovers unless they're cooked in the roast drippings in a roasting pan.
 
  • #41
I see we have one vote for roast whale. :-p
 
  • #42
Evo said:
I see we have one vote for roast whale. :-p
Wow, that would require a large oven! :bugeye:
 
  • #43
Moonbear said:
The thing in the wikipedia photo looks like a popover to me. From what you had posted before for recipes, pretty much the only difference is using oil or shortening to grease the pan instead of roast drippings...and you make popovers in muffin pans, not a baking pan.
Yorkshire popovers!?

Some new age thing perhaps. :rolleyes:

I see that Evo is a purist when it comes to Yorkshire pudding.


Anyway, my daughter was experimenting in the kitchen this evening with some butter, minced garlic and other seasonings, and she made some garlic bread fingers. I tried some with the leftover beef, which was pretty good.

But the garlic, basil and rosemary, made me think of roast lamb in garlic, basil and rosemary baste or sauté. Sometimes we have a mint jelly with lamb, and my mom used to make a mint sauce from fresh mint that we grew, but is was a bit sour since she used vinegar.
 
  • #44
Moonbear said:
Wow, that would require a large oven! :bugeye:
More like a furnace! Although there are some steel mills with large enough ovens. :rolleyes:
 
  • #45
Well, if your oven isn't big enough for a whale, you can content yourself with a dolphin instead.
(Seal is also tasty, BTW, but not polar bear)
 
  • #46
My favorite is coelacanth roast with frozen broccoli, but beef works well.
 
  • #47
Whale... my arch rival
 
  • #48
Whale!Espically the ones form oaklhoma(but the made it illgegaly )
 
  • #49
Well, I finally had my first pheasant. The guy at work that hunts brought me some pheasant that he cooked. It was so tender that I could cut it with a plastic fork. He is a great cook and he always brings me a sample of what he's made.

He's going deer hunting soon. Mmmmmm, I told him to make more of that deer sausage with the jalepenos and cheddar cheese that he gave me last year. It's the best sausage I've ever eaten.

I've decided to do a smoked turkey for dinner tonight. The weather is supposed to cool off next week, so it will be a perfect time to throw the carcass into a big pot and make smoked turkey and bean soup. :!)

I also got a call from the other guy I worked with (aka my muse) that was a former chef and he's offered to come over and cook me a pot of his incredible shrimp gumbo. It'll have to wait until I get everything put away. He's terribly obsessive compulsive. He pours 6-7 gallons of bleach into his bath tub and let's it sit overnight once a week, he even disinfects his mailbox. He said he spends about $300/mo on cleaning supplies. He'd make a good wife.
 
  • #50
How are you getting by with the injured elbow, Evo? Do you still have your arm in the sling? I'd think it would be pretty hard to cook.
 
  • #51
Math Is Hard said:
How are you getting by with the injured elbow, Evo? Do you still have your arm in the sling? I'd think it would be pretty hard to cook.
The pain has gotten worse. I should have allowed him to put it in a cast. With it in a sling, I keep forgetting not to use it until the jolt of pain hits. I have all my porcelain toureens sitting atop the kitchen cabinets and I need to <gasp> climb a ladder and carry them down. Sounds like a job for the evil child.

I figure a smoked turkey is already cooked, I can hack pieces off of it, probably the easiest solution for food right now.
 
  • #52
Cooking can't be too fun with one hand. We've been preparing for a cookout with friends that we only see once or twice a year. Digging carrots, picking peppers, cukes, tomatoes, etc, and cutting herbs and chives. Having one arm in a sling would make lots of that stuff pretty tough. Get well soon.

https://www.physicsforums.com/showpost.php?p=1440236&postcount=808
 
  • #53
Hmmm I'll go with roast chicken...I love roast chicken! I like roast beef to but it isn't much of a treat for me, sometimes I swear the next time I have to eat another roast beef or steak will be to soon. It's good stuff but when you have nearly a whole cow in your freezer you eat more of it than you would sometimes like haha.
 
  • #54
It has to be beef, Irish corned beef is my favorite, no need to ask how to corn it, my last effort was a disaster, it is not the tined stuff.