By mathurst, 29-Dec-2011 20:45:00
All the trimmings? There are a lot of trimmings, you know. So my top 5 trimmings are as follows:
Roast potatoes - First on the list for any roast dinner. Crunchy on the outside and soft on the inside, rated by most as the most up-market and stylish of potato variants.
Pigs in blankets - Meat wrapped in meat. What an amazing, amazing piece of culinary brilliance.
Pork, sage and onion stuffing - compliments the other pig-based trimmings nicely, but still has time for veg and herbs. Classy.
Gravy - Moisture. Turkey is mostly dry and gravy is wet. A match made in heaven.
Boiled Cabbage - Simplicity is the key to quality vegetables. You don't need slow roasted, honey-glazed, lightly salted panache of yam. Just bung cabbage in a pot of water and let it crack on. Not too soft though.
I know what is happening right now. You are disagreeing. Putting to the side that you are wrong, I will address the obvious bones of contention.
The first being Brussels sprouts. They aren't actually that nice, they are just traditional. I don't mind them, but if I was stuck on a desert island for the rest of my life with one set of roast turkey with all the trimmings, sprouts would not make the grade.
The Second being Gravy. Is it a trimming or a right? It is a trimming. I work in market research and did an extensive study into this and people all agree that it is a trimming. Think about it. It is.
That is all.
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