Member Since: 03 Oct 2014
Location: Pwllheli
Posts: 3976
4? Take it you had two more then ==================================
05 D3 HSE V8 4.4
04 MG TF 135
03 MG TF 115 Cool Blue Edition
02 MG TF 160
00 Hymer B564 Lionheart
1971 Series III 109
Actually... we have another with us for New Years Eve LRs are a fond memory, apart from the maintenance.
25th Dec 2017 9:36 pm
galwaygreen
Member Since: 30 Oct 2011
Location: plymouth
Posts: 6525
turkey............them some lovely soup....worth the effort
25th Dec 2017 11:43 pm
Gareth Site Moderator
Member Since: 07 Dec 2004
Location: Bramhall
Posts: 26698
10 for dinner here. 6kg beef rib, slow cooked for 4 hrs in humidified oven. Rested for an hour, and was absolutely delicious! Only enough left for a sandwich tomorrow!
That, with the starter of melon and Parma ham, and the afters of trifle, chocolate brownie and cream, or jelly and custard, plus the obligatory Christmas pudding and cake, all followed by a great cheeseboard with all my favourite cheeses and chutneys. 5 bottles of Malbec, plus 4 Ned whites, now on the Talisker Port Ruighe.
Getting full now.
26th Dec 2017 12:47 am
DG Site Moderator
Member Since: 12 Dec 2005
Location: The Gaff
Posts: 50934
Butterfly Turkey 4.2kg ...deepest to 72oC yesterday ...flash cooled ...3 portions carved and returned to temp today under foil with freshly cooked stuffing balls, pigs in blankets and fresh home made gravy, traditional veg & roast pots.
Sirloin of Beef ...centre to 58oC in the fridge ...waiting.
Loin of pork ...centre to 65oC ...crackling an extra hour at 160oC ....in the fridge...waiting.
Gammon ham centre to 77oC ...in FFCC with all relevant spices .....in the fridge..waiting.
Roll on Boxing day dinner 8)
26th Dec 2017 1:02 am
Mogwyth
Member Since: 03 Oct 2014
Location: Pwllheli
Posts: 3976
Glad to see someone else cooks to temperature rather than time. Not sure I agree with your pork and ham temps though.==================================
05 D3 HSE V8 4.4
04 MG TF 135
03 MG TF 115 Cool Blue Edition
02 MG TF 160
00 Hymer B564 Lionheart
1971 Series III 109
26th Dec 2017 1:19 am
DG Site Moderator
Member Since: 12 Dec 2005
Location: The Gaff
Posts: 50934
I'm level 3 trained ...temps are fine for me
26th Dec 2017 1:40 am
Mogwyth
Member Since: 03 Oct 2014
Location: Pwllheli
Posts: 3976
I bow to your superior knowledge but I have never read anything that puts Ham at 77c, pork I normally do to 70c, although I understand that recent (ish) recommendations in some areas have dropped this a bit, but really cant understand why you would need to cook ham to higher temp than pork happy to be enlightened but mine gets done to 65c, not killed anyone yet.==================================
05 D3 HSE V8 4.4
04 MG TF 135
03 MG TF 115 Cool Blue Edition
02 MG TF 160
00 Hymer B564 Lionheart
1971 Series III 109
26th Dec 2017 1:59 am
DG Site Moderator
Member Since: 12 Dec 2005
Location: The Gaff
Posts: 50934
Horses for courses ...mainly a preference tbh as long as we all avoid Trichinella
26th Dec 2017 2:07 am
DG Site Moderator
Member Since: 12 Dec 2005
Location: The Gaff
Posts: 50934
DG wrote:
Gammon ham centre to 67oC ...in FFCC with all relevant spices .....in the fridge..waiting.
I had to go back up to the kitchen to check my cooking notes
not 77 ...67
Anyone can be trained
Last edited by DG on 26th Dec 2017 11:30 am. Edited 1 time in total
26th Dec 2017 2:23 am
Mogwyth
Member Since: 03 Oct 2014
Location: Pwllheli
Posts: 3976
==================================
05 D3 HSE V8 4.4
04 MG TF 135
03 MG TF 115 Cool Blue Edition
02 MG TF 160
00 Hymer B564 Lionheart
1971 Series III 109
26th Dec 2017 10:17 am
DSL Keeper of the wheelie bin
Member Since: 11 May 2006
Location: Off again! :-)
Posts: 72768
Second meal from the turkey. Mmmmmmmmm. Though forgot the cranberry stuff in the fridge.
Click image to enlarge
26th Dec 2017 6:50 pm
Someone-Gone
Member Since: 21 Dec 2015
Location: Gone
Posts: 5117
You have a family bag of peas on there!
26th Dec 2017 7:14 pm
DSL Keeper of the wheelie bin
Member Since: 11 May 2006
Location: Off again! :-)
Posts: 72768
Just a little jar of peas & carrots for 2 of us, honest. Minimum effort, max results.
Gravy was faaaaaaaaaaaab, made from turkey jelly. 8)
26th Dec 2017 7:17 pm
Popelka
Member Since: 31 May 2008
Location: Praha (Prague)
Posts: 2430
I worked night from the Fri- Mon, family was 250km away so Xmas dinner was on Tuesday when they came home I had it all cooking or prepared, same will be for new year I have long week for shifts; Fri-Mon days, Tue-Thur nights.Experience is a difficult teacher, because she gives the test first and then the lesson afterwards!!!!
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