OK I am happy :). Had a few pints with Tube at the LC but a serious question about Roast chicken. Cooked one earlier tonight and only got to have it after I got home. Skipped the veg and went straight for the roast and personally prefer the juicy parts. The family all had the breast and some of the stuffing but I believe the best of the roast is the Legs,Wings,popes nose and all the lovely bits under the carcase, along with the stuffing. :) :) :) :)
So what's the serious question? ;D
What's your question you drunken lout?
It's like the song "I would do anything for love, but I won't do that!" Everyone wants to know what "that" is. The answer is in the song.
Demsey's serious question is, what's the best part of a roast chicken?
What do you call the two little circular pieces that slide out under the carcass? They're my favorite.
Quote from: LordEoin on May 21, 2014, 12:30:54 AM
What's your question you drunken lout?
I know where he's coming from. After a mammoth drinking session in Dublin 2 Saturdays ago we rounded the night off with the nicest kebab I've ever had. Believe me, if I'd had Tapatalk on my phone, or the wherewithal to string a coherent sentence together I'd have written about the fecker.
In answer to the question: dark bits at the bottom (not the feet).
-Barry
Quote from: Garry on May 21, 2014, 08:55:39 AM
What do you call the two little circular pieces that slide out under the carcass? They're my favorite.
chicken oysters
Quote from: pob on May 21, 2014, 09:54:59 AM
chicken oysters
That's the stuff :D Google failed me!
Quote from: Tube on May 21, 2014, 09:30:41 AM
Where did you have the kebab Barry?
No clue Shane, sorry. I know it was a small place and wasn't a chain, but that's about it.
-Barry
Quality Kebabs
Dublin
One place:
Zaytoon!!! :P :P :P :P
Hmmm.. Just looked at Google Maps there. I know our last place of the night was Bad Bobs, and Zaytoon looks to be just down the street from it, so we may well have been there. It might have appeared small because we were the last ones in there and they were trying to shut up shop for the night so probably had closed most of the place off bar a couple of tables.
-Barry
If you made it to Baggot street there is a tiny Kebab hut beside the Baggot Inn that you get a good kebab from. :)
Nah, wasn't a hut. We were sitting inside at tables. I remember, because there was this huge pool of sauce left where I'd been sitting - on the table, I hasten to add :o
Seriously good kebab.
-Barry
Quote from: Garry on May 21, 2014, 08:55:39 AM
What do you call the two little circular pieces that slide out under the carcass? They're my favorite.
They're called the Olives. Nice piece of meat alright.
Quote from: Bazza on May 21, 2014, 10:29:44 AM
Hmmm.. Just looked at Google Maps there. I know our last place of the night was Bad Bobs, and Zaytoon looks to be just down the street from it, so we may well have been there. It might have appeared small because we were the last ones in there and they were trying to shut up shop for the night so probably had closed most of the place off bar a couple of tables.
-Barry
Bad Bobs does have a small place across the road from it that does Kebabs.......... I think!! Could of been that!
Quote from: Bazza on May 21, 2014, 10:36:48 AM
Nah, wasn't a hut. We were sitting inside at tables. I remember, because there was this huge pool of sauce left where I'd been sitting - on the table, I hasten to add :o
Seriously good kebab.
-Barry
It sounds like Zaytoons, or across the road on Dame Street there is Iskanders which is also a very good Kebab.
call me a traditionalist, but I think the breast is the best bit so long as it's cooked properly and not dried out like so many people make them.
I don't think I could eat an oyster/olive (whatever you want to call them) the size of a nice juicy chicken breast.
Quote from: LordEoin on May 21, 2014, 01:31:00 PM
call me a traditionalist, but I think the breast is the best bit so long as it's cooked properly and not dried out like so many people make them.
I don't think I could eat an oyster/olive (whatever you want to call them) the size of a nice juicy chicken breast.
I'm a thigh man myself, breast is never as tasty.
Can't bate a bit of leg :)
Wot about doing tandoori chicken in the oven, om om. :P
I had beef cheeks slow cooked for 4 hours last weekend. Oh man! they're my new Chicken Oysters! Dee Lish!
I think I might regret this question but what part of the cow did the cheeks come from. ::)
Quote from: DEMPSEY on May 23, 2014, 09:25:18 AM
I think I might regret this question but what part of the cow did the cheeks come from. ::)
The face ffs.....
The cheeks,i.e the bits they do all the chewing with..... so really tight fibers, dark and strong earthy, kinda that liverish flavor!!! but with melt in the mouth when slow cooked!
Quote from: Eoin on May 23, 2014, 09:31:54 AM
Quote from: DEMPSEY on May 23, 2014, 09:25:18 AM
I think I might regret this question but what part of the cow did the cheeks come from. ::)
The face ffs.....
Unless Dempsey you goes into the Butcher and asks for a pound or two of Butt cheeks..... But I think thats a different shop!! ??? ;)
Quote from: Tube on May 23, 2014, 10:19:22 AM
Dempsey was telling me the other evening down the pub that he'd only use anything less than fillet for wiping his arse.
That's his loss. There's nothing better than cheap cuts cooked low and slow.
(he's also loaded.)
deer > beef
That is all.
Quote from: Tube on May 23, 2014, 11:00:25 AM
Quote from: Eoin on May 23, 2014, 10:23:23 AM
Quote from: Tube on May 23, 2014, 10:19:22 AM
Dempsey was telling me the other evening down the pub that he'd only use anything less than fillet for wiping his arse.
That's his loss. There's nothing better than cheap cuts cooked low and slow.
(he's also loaded.)
Think how soft his arse is.
Good point, wiped daily with a good ribeye....making it into a browneye...
Quote from: LordEoin on May 23, 2014, 10:41:38 AM
deer > beef
That is all.
Does that mean cows eat deer?