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(Daily Mail)   Private chefs for European aristocrats reveal secrets to make your Christmas dinner a truly noble feast. Consider serving alternative meats such as pigeon and partridge, and if that isn't possible, cook the pork in MILK with sage and lemon zest   (dailymail.co.uk) divider line
    More: Obvious  
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287 clicks; posted to Food » on 30 Nov 2020 at 12:53 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



24 Comments     (+0 »)
 
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2020-11-29 5:07:41 PM  
Actually, I was thinking of doing a nice venison roast.

What?
 
2020-11-29 6:14:51 PM  
Good lord, I have no idea what the staff will whip up this year. All I know is that if it isn't perfect, they are farking fired. Merry Christmas, lazy turds.

/impossible to find good people...my life is hard
 
2020-11-29 8:02:23 PM  
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2020-11-29 8:04:14 PM  
I find it difficult to take any advice on food from a British publication. Go to the French, go to the Italians, heck, go to the Germans who do meats and birds quite well, but the Brits...just back away.
 
2020-11-29 10:02:55 PM  
If they're not careful we'll be having roast aristocrat this year.
 
2020-11-30 12:26:29 AM  

hubiestubert: I find it difficult to take any advice on food from a British publication. Go to the French, go to the Italians, heck, go to the Germans who do meats and birds quite well, but the Brits...just back away.


Milk braised pork with sage and lemon zest is an Italian recipe.  I've cooked it many times.  Of course, it does take about 8-10 hours to cook, because you cook it in a very slow oven (200 degrees F) so the milk doesn't curdle.  I use a well trimmed pork shoulder, brown it thoroughly, then move it to an enameled cast iron 6 quart pot.  A half a gallon of whole milk, fresh sage leaves and the zest of one lemon go in and then bring the mixture to a bare simmer on the stovetop, then place in your pre-heated oven.
 
2020-11-30 12:58:37 AM  
My plan was to sous vide four calling birds, but they make a racket. Amazon has a sweet deal on three French hens for cyber Monday.
 
2020-11-30 1:19:36 AM  
I share recipes and food porn via Instagram DMs with this hot bartender with amazing titties.
 
2020-11-30 1:58:26 AM  

Cubansaltyballs: I share recipes and food porn via Instagram DMs with this hot bartender with amazing titties.


Manti Te'o is this you?
 
2020-11-30 2:13:54 AM  

johnny_vegas: Cubansaltyballs: I share recipes and food porn via Instagram DMs with this hot bartender with amazing titties.

Manti Te'o is this you?


Titties?
 
2020-11-30 2:23:59 AM  
Partridge? Pigeon? I think I'll stick to things that don't require a small game license or a $50 shipping charge. Maybe a small roast this year.
 
2020-11-30 2:57:57 AM  

mjjt: [Fark user image image 850x1094]


I love how clean that pupper is.

Faked pic, or good at avoiding his own mess?
 
2020-11-30 3:11:38 AM  
Well that was condescending
 
2020-11-30 7:30:57 AM  

hubiestubert: I find it difficult to take any advice on food from a British publication. Go to the French, go to the Italians, heck, go to the Germans who do meats and birds quite well, but the Brits...just back away.


German meats? Yes.....yesssss.......
 
2020-11-30 8:31:37 AM  

testosteronephobe: My plan was to sous vide four calling birds, but they make a racket. Amazon has a sweet deal on three French hens for cyber Monday.


Rookie mistake. None of the birds in that song benefit from sous vide cookery. Now, 10 Lords a Leaping? That's what you want to sous vide. You see, all that leaping, combined with a life of luxury, means that the lords have that optimal level of intramuscular fat and collagenous connective tissue that's just perfect for slow, gentle cooking.
 
2020-11-30 8:33:32 AM  

hubiestubert: I find it difficult to take any advice on food from a British publication. Go to the French, go to the Italians, heck, go to the Germans who do meats and birds quite well, but the Brits...just back away.


And the Daily Mail, at that. I now doubt the existence of food and chefs and Christmas. Seriously, I don't even know what I expected to find when I clicked on the link, and I'm still disappointed.
 
2020-11-30 10:09:42 AM  
For fun, compare this article with the one just above it (for us liters) about dining in ancient Rome.  The Brits haven't quite reached the level of "stuffed dormouse" but they may be getting close.
 
2020-11-30 10:23:12 AM  

Nicholas D. Wolfwood: Actually, I was thinking of doing a nice venison roast.

What?


I do an elk ragout based on a German venison recipe every year.
 
2020-11-30 10:26:29 AM  

Ambitwistor: Nicholas D. Wolfwood: Actually, I was thinking of doing a nice venison roast.

What?

I do an elk ragout based on a German venison recipe every year.


Damn that sounds good
 
2020-11-30 10:32:29 AM  

johnny_vegas: Ambitwistor: Nicholas D. Wolfwood: Actually, I was thinking of doing a nice venison roast.

What?

I do an elk ragout based on a German venison recipe every year.

Damn that sounds good


Served over spätzle, with applesauce. I think it's my best holiday recipe.

Fark user imageView Full Size
 
2020-11-30 10:38:09 AM  

Auntie Cheesus: hubiestubert: I find it difficult to take any advice on food from a British publication. Go to the French, go to the Italians, heck, go to the Germans who do meats and birds quite well, but the Brits...just back away. Milk braised pork with sage and lemon zest is an Italian recipe.  I've cooked it many times.  Of course, it does take about 8-10 hours to cook, because you cook it in a very slow oven (200 degrees F) so the milk doesn't curdle.  I use a well trimmed pork shoulder, brown it thoroughly, then move it to an enameled cast iron 6 quart pot.  A half a gallon of whole milk, fresh sage leaves and the zest of one lemon go in and then bring the mixture to a bare simmer on the stovetop, then place in your pre-heated oven.


I do Marcella Hazan's pork-in-milk recipe. We just a pork tenderloin and we can get it ready in about 30min or so. Mmm mmm.
 
2020-11-30 10:39:08 AM  

Nicholas D. Wolfwood: Actually, I was thinking of doing a nice venison roast.

What?


Anyone seen Rudolph?
 
2020-11-30 10:43:09 AM  

Gough: For fun, compare this article with the one just above it (for us liters) about dining in ancient Rome.  The Brits haven't quite reached the level of "stuffed dormouse" but they may be getting close.


I give them points for eating Lamprey Pie

Fark user imageView Full Size
 
2020-11-30 1:50:05 PM  

Smackledorfer: mjjt: [Fark user image image 850x1094]

I love how clean that pupper is.

Faked pic, or good at avoiding his own mess?



It seems unlikely the small bottle would fall and land in an upright position
 
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