Carvery Food

316

I don't get the hard on some people have for it, each to their own I guess.

NachoBusiness

Stop eating at nudist clubs and then their hard ons won't be as bothersome.

HalloweenJack

I would murder a carvery right now.

henryporter

Nothing says 'muck savagery' more than carvery frequenters.

Help!!!!

316 wrote: »

I don't get the hard on some people have for it, each to their own I guess.

Its only good if they have crispy Yorkshire puddings, crispy potatoes & thick gravy (not the watery phish that makes everything soggy )

haveringchick

HalloweenJack wrote: »

I would murder a carvery right now.

Me too. A big heap of roast rib beef and a mountain of mash. Croquettes drowning in gravy. Followed by big slice of lemon meringue. Lovely

ygolometsipe

316 wrote: »

I don't get the hard on some people have for it, each to their own I guess.

I feel your pain, I only get a semi watching people eating cavary.

haveringchick

henryporter wrote: »

Nothing says 'muck savagery' more than carvery frequenters.

Muck savages is what we are then

ToddyDoody

henryporter wrote: »

Nothing says 'muck savagery' more than carvery frequenters.

I agree completely. I prefer more pretentious food.

Sir Osis of Liver.

Nothing like it,meat,spuds,veg swimming in gravy,washed down with a few scoops.

If that makes me a woolly-backed muck savage so be it.

Fcukin ace it is.

ygolometsipe

Nothing says "Nothing says 'muck savagery' more than carvery frequenters." more than a muck savage racist.

Sheep Lover

For people who don't like food and just like to bury their snot in a plate of muck like a pig in a trough.

ygolometsipe

ToddyDoody wrote: »

I agree completely. I prefer more pretentious food.

I only like pretentious food that suffered a lot before it died.

ytpe2r5bxkn0c1

I can't abide carvery lunches. I have never liked them. Give me a proper dinner any day.

Valetta

Miranda Muscular Vegetation wrote: »

I can't abide carvery lunches. I have never liked them. Give me a proper dinner any day.

What's the difference? #confused

strelok

i'd much rather a chinese or a quarter pounder and chips

junospider

roasts are always way overcooked

Sheep Lover

junospider wrote: »

roasts are always way overcooked

They are usually..... roasted...

Right Turn Clyde

When this country starts delivering sophisticated, classically-inspired dishes on a Sunday afternoon, then I'll start buying them. Until then it's carvery.

Don't hate the playa, hate the game.

RichardCeann

They are the business when hungover and not in the mood for cooking.

Banjoxed

Mmm, tasteless carvery dinners. For people who don't like food but need it for practical reasons, like staying alive.

Right Turn Clyde

strelok wrote: »

i'd much rather a chinese or a quarter pounder and chips

I think the idea of a carvery is that we can pretend it's a healthy meal, so we can then justify having a Chinese later on that night. They're not mutually exclusive.

Eugene Norman

Valetta wrote: »

What's the difference? #confused

The carvery meat is made from cardboard and the gravy is made from snot and the vegetables are made from plasticine.

Or something.

BoJack Horseman

Leopardstown Inn....

Awfull lounge, but an excellent carvery.
The best gratin potatoes I've ever had.

The carvery is very much an Irish/British thing.... I love it.
€12-€14 get your fill, in & out, no waiting around for waiters/waitresses.

Eugene Norman

Banjoxed wrote: »

Mmm, tasteless carvery dinners. For people who don't like food but need it for practical reasons, like staying alive.

For muck savages not having mammy cook their Sunday lunch from age 3-33, like a lot of dubliners.

murpho999

Don't like it either, overcooked meat and veggies kept warm under hot lamps for hours.
It's for people who don't really like decent food and eat meat with two veg and/or deep fried food all the time.

Duckworth_Luas

henryporter wrote: »

Nothing says 'muck savagery' more than carvery frequenters.

I left carvery food and "muck savagery" behind when I moved on to buffets

I'm quite the sophisticate

Banjoxed

The criteria for a "beautiful" carvery from more than one carvery fan: tasteless grey overcooked beef with gravy on everything, and stuffing.

Cold War Kid

I don't get the hate. If it's decent food and cooked correctly, what's the issue. The hate seems a bit of a bandwagon tbh. I love the more "adventurous" meals and so on, really love going to restaurants, but a decent carvery is delicious I think. Would love one now actually.

Eugene Norman

I used to have to stay in England over weekends a few years ago. Sunday's were the day to get a good roast dinner with the Yorkshire pudding. That was often a carvery, sometimes not. No real difference at a normal price range. If you paid a bit more you might get better quality. Might.

In general they don't actually go and cook the roast beef, spuds and veg on demand. They are either being keep heated in the kitchen or in the carvery area.

Right Turn Clyde

This is going to turn into a culchie versus Dublin thing.

In before someone mentions coddle.

iDave

Can't stand hipsters and post Celtic tiger knobs who think they're too good for it.

NachoBusiness

People are snobs when it comes to carvery because it's popular and nothing snobs hate more than popularity. Some places do bad carvery but they'd do bad food no matter how they cooked and served it. It's the keeping it warm under a lamp part that has people getting all snooty but sure if it's a decent piece of meat and been cooked nicely, that won't take anything away from it. Many restaurants people pay a mint for have a similar set up in their kitchens, but you just never see it and so out of sight, out of mind.

O'Neill's on Suffolk St is one of the best carverys around. They make their own gravy too.

mikom

Jaysus, I love a carvery now.

Eugene Norman

Banjoxed wrote: »

The criteria for a "beautiful" carvery from more than one carvery fan: tasteless grey overcooked beef with gravy on everything, and stuffing.

Roast meat is rarely cooked rare.

Is the problem here the carvery or the Sunday roast idea? Given the pathological hatred of gravy I suspect that latter.

Valetta

iDave wrote: »

Can't stand hipsters and post Celtic tiger knobs who think they're too good for it.

I like my steak well done. So there .

ytpe2r5bxkn0c1

Valetta wrote: »

What's the difference? #confused

If you don't know the difference between a freshly cooked meal with quality ingredients from the poor standard pre cooked and stale mess that passes for carvery food in most locations, there is no hope for you.

Right Turn Clyde

When your mother reheats it in the microwave it's 'mother's food', and there's nothing finer. But when it's kept warm under a bulb in Tullamore its carvery, and we're too good for it.

My mother works in a pub in Tullamore, so I have mixed feelings on the matter.

Valetta

Miranda Muscular Vegetation wrote: »

If you don't know the difference between a freshly cooked meal with quality ingredients from the poor standard pre cooked and stale mess that passes for carvery food in most locations, there is no hope for you.

You're going to the wrong places.

The carverys I have are freshly cooked, because they are so busy. A full roast will be out for no more than 10 or 15 minutes, then a brand spanking new one will arrive.

uck51js9zml2yt

Had one yesterday in comiskeys.
Nothing to write home about hence my writing about it here.

Huntergonzo

If you get a good carvery (and I know a few) they're absolutely lovely, nothing wrong with them at all!

OldMrBrennan83

This post has been deleted.

BoJack Horseman

The snobs obviously have never seen a restaurant kitchen.

Every meal, carvery or otherwise will send some time under a hot bulb while it awaits a busy waiting staff to bring it to table.

I've never been in a kitchen where it was otherwise.

murpho999

Valetta wrote: »

You're going to the wrong places.

The carverys I have are freshly cooked, because they are so busy. A full roast will be out for no more than 10 or 15 minutes, then a brand spanking new one will arrive.

Yes, but the meat in carveries and the cooking methods are often poor that's the issue for me.

RichardCeann

If it's a decent carvery then the food doesn't be under the lights for too long! It's being constantly replenished.

Links234

Carveries like everything else can be hit and miss. I used to hate them with a passion, because they were always places we'd go when I was a kid and we were taking my gran someplace, veg that was flavourless and cooked to mush, meat was overcooked. But find a decent carvery and it's fantastic. Sometimes you just can't beat a good turkey dinner with roasties, stuffing and gravy

BoJack Horseman

Links234 wrote: »

and gravy

I just love gravy.

And doctors recommend 8 glasses of it a day

(Plus, you can just call it 'jus' and the snobs will queef with delight.)

Menas

Thats the trouble with Carveries. I would love one now, but know that the local pub's one is going to be dire.
The Goat do a decent on, but that will be Jammers....too much hassle.
The ones in the UK have Yorkshire puddings...would love some of them too..

Links234

Valetta wrote: »

I like my steak well done. So there .

https://www.youtube.com/watch?v=amKyA2PrSu4

cloud493

I'm so hungry now. I want a big roast dinner with beef, and more yorkshire puddings than I can eat.

Right Turn Clyde

I like my Sunday dinner how my girlfriend likes our sex.

Tired and predictable with me paying the price.

Edit: That makes no sense whatsoever. I was on a bit of roll until now.