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The farting a few hours after eating the stuffing.
(oh, and does anyone remember the particular jacket spud van on Torquay harbourside back in the early 2000s that served the drunken revelers? That was awesome)
Yes, we knew him as 'the jacky P man'. (Original I know). Very fond memories, especially drinking the melted butter out of the tray at the end. Yummers!
As for the question, for me it's the combination of the chicken breast, stuffing and gravy.
Crispy burnt ends on the roast parsnip.
Yorkshire pudding and crispy chicken skin or crackling
Crispy skin of chicken or lamb.
Crackling.
The warm moist fat of lamb.
The rare meat and wobbly fat bit right in the middle of a rib roast.
The well done end bits.
Proper gravy - i.e not out of a jar or packet.
Yorkshire puds.
Then afterwards:
Beef and horseradish sarnies.
Pork dripping.
Chicken broth made from the carcass.
[quote=mtbfix ]Today's roast lamb was delicious. But the best bit was coming in from a chilly, wet ride to be met by the smell of said roast cooking.
This for me I reckon, although it's usually something slow cooked rather than a roast.
The crispy edges of roast duck
The kip on the sofa afterwards.
@pictonroad - are you anywhere near The Lord Darcy in north Leeds?
Love their roast beef & Yorkshire wraps. Their sausages & mash are pretty good too
Has anyone ever had a roast in a restaurant that's as good as one at home?
They always slip up on the roasties and the gravy.
If you can't make gravy , you shouldn't work in a kitchen.
Has anyone ever had a roast in a restaurant that's as good as one at home?
Probably not.
If you can't make gravy , you shouldn't work in a kitchen.
If you can't make gravy you shouldn't attempt a roast.
I don't think I've ever had a decent roast potato in a restaurant. They always taste old.