If you have a gas oven. A roast chicken needs a minimum of 245C and preferably 260C. You will not get above 200C on a consumer grade electric oven regardless of the lies the manufacturer tells you. A chicken “roasted” at 200C or less will turn out dried out like a leather boot.
If you don’t have a gas oven then an outdoor grill ala Fitzy is the best option. Easily gets to 260C, mine goes to 350C (for grilling the perfect steak).
Jesus lads the last few pages make for great reading. I’m in Cork so as a homage to my hero @chocolatemice I’m going to go to the garage to buy dinner.
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The whole thread is one page, mate.
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Pick up a nice bottle of red while you’re there. I think a Shiraz to compliment the snack box would be my recommendation, But I would defer to @ChocolateMice expertise on that.
Link? Come on don’t tempt us and then forget to post the link.
I invested in the deluxe tfk app bandage. Well worth the extra tenner a month.
I’m glad @anon7035031 has come in to back me up here. He’s mugged all the idiots off with a single post (again)
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Fixed - sorry pal.
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If the wine is for someone else fire away with whatever…if he is buying it for himself, in a garage, he should have a serious talk with himself. @Juhniallio, if you are buying white i highly recommend any sav blanc from the marlborough vineyard (New Zealand). If it is red, i personally have no time for Shiraz, but usually favour Chile when going red.
You cant find decent Shiraz in Ireland, any more than decent California Cab. For everyday drinking Cotes du Rhone is your best bet, preferably Villages, or even better from one of the named villages like Rasteau or Cairanne. Chilean red wine can be decent, as can Argentinian.
where is it? I cant spend my whole day scrolling up and down a mile long thread looking for a link that doesn’t exist.
Actually, It’s merlot I detest… Shiraz is OK.
Spanish red can be unreal too…Bozeto de Exopto Rioja is lovely.
Ingredients
1-4 slices of bread, depending on how hungry you
a couple of slices of cheese, I think Leicester is the best myself
a bit of butter
Method
put the bread under the grill
slice the cheese
when bread has turned into toast (check for a hard toasted surface to the bread) thickly spread some of the butter on it
put the cheese on top and put it under the grill for a while
withdraw from under the grill when the cheese has started to melt and bubble
serve
tip, I like to use a bit of hot sauce on the cheese before grilling, gives it a lovely kick, a glass of ice cold milk is the perfect accompaniment
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Would you not drizzle carling over it to get some real flavour going?
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Merlot on its own can be very bland, but in a blend like St. Emilion or Pomerol its outstanding. At the end of the day only the French really know how to make great wine, even though their weather conspires against them a lot of the time. All the decent wine made in the New World was taught to them by French winemakers. It’s almost worth going to Australia just to taste good Shiraz or Chardonnay from Tasmania (actually its the only reason unless you enjoy being attacked by a variety of venomous creatures that want to kill you, or even worse listen to Australians).
Rioja can be delicious as can Ribera del Duero.
imagine the toxins going into the chicken from the aluminum can that stupid bastard uses, sure thats the yanks for you, total mugs
FFS! Here… Jesus!
(having said that, I see you’ve been fire-fighting bacon on chicken - yikes!)
That sounds fucking disgusting. Humans are not equipped to digest the milk of another species you pillock, its the reason everyone in Ireland, especially the kids fed endless glasses of milk, are sick as a hospital all the time.
At least you found your level of cooking though.
We are still waiting for his ‘famous’ meat loaf recipe he has been blathering on and on about.
I know fisty and @glasagusban in particular are waiting on that one, but for some reason he’s now slow to reveal it.
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