Fame at last 582Your crunchy nut cornflakes were probably stuck together with tons of sugar, June. My friend, an EFT (energy freedom technique) therapist who...
Fame at last 581On Tue, 14 Mar 2006, Phil C. Right, i've dug out a review 1 on this. Apparently, what's going on is that something in the grapefruit juice...
On 13 Mar 2006 11:12:11 GMT, Richard Dixon
I'd agree that pubs and nice roasts don't always mix but I've got a rather different view of a really good roast. I like vegetables anything from raw to stewed but I've recently decided that I actually prefer soft-boiled vegetables with a traditional roast (though I wouldn't take it to extremes). Perhaps our food traditions aren't all as daft as they look. The whole balance of the dish is, for me, about the contrast between bitter and sweet flavours and between soft and crisp textures. It's a dish of strongly-flavoured elements married by a rich gravy (and whatever sauces-condiments are used) but retaining their individuality. The contrast between, say, the concentrated, caramelised sweetness of crisp roast parsnips and soft, bitter sprouts or cauliflower is the very essence of the dish - and what makes it a clbuttic.
Also, IMHO, the strong, distinctive taste of lamb, of all meats, is actually brought out by it being well done rather than undercooked.
And now you must excuse me - I can't stay in one place too long lest the Food Inquisition catch up with me. They seek him here, they seek him there etc etc. -- Phil C.
