One loves a Roast and isn't quite sure what one loves more - is it the Roast at the meal that it has been cooked for, or is it in fact the days following the roast where a sneaky left over is snatched out of the fridge at any time of the day or night, or even the following lunches when a delightful sandwich or baguette has been made with all the deliciously yummy left over bits? Today lunch involved a fresh baguette from Breadmakers at the Herdie, butter, horseradish cream and then beef, cauliflower cheese, sweet potatoes, caramelised onion and a dollop of warm gravy to finish it off.
Roast beef is the king of roasts so far as One is concerned. Roast chicken just doesn't seem as special given that you can readily pick one up from all manner of stores for about $10. Roast Lamb is far to stinky and fatty for One's liking and while pork does present the opportunity for crackling, it just doesn't get there in One's book anyway.
I'm afraid I have to respectfully disagree with you here. For me, pork is the kind of roasts. But I can see why you'd say beef. It certainly has it's good points, but when you are talking pure deliciousness, you just can't beat a pork roast - with cracking, natch.
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