Carvery food

Yamanoto · 20-02-2014 11:58AM

Santa Cruz wrote: »

Obviously you visit the type of places that don't know how to cook.

So that'll be 98% of the spots that serve this tired old crud on any given Sunday.

Usually to a soundtrack of Whychester v Tottingham Rovers blaring away in the background

SEPT 23 1989 · 20-02-2014 12:00PM

Yamanoto wrote: »

So that'll be 98% of the spots that serve this tired old crud on any given Sunday.

Usually to a soundtrack of Whychester v Tottingham Rovers blaring away in the background

a public house is not the place for you so

RollieFingers · 20-02-2014 12:00PM

Yamanoto wrote: »

So that'll be 98% of the spots that serve this tired old crud on any given Sunday.

Usually to a soundtrack of Whychester v Tottingham Rovers blaring away in the background

You sound like great craic!

homerjay2005 · 20-02-2014 12:21PM

why is it popular?

cheap
quick
normally good sized portions.
good choice
tasty

the above are reason enough why its popular. you cant beat a sunday roast

Sgt Hartman · 20-02-2014 12:28PM

I've had some good ones and some awful ones. A carvery can be great if there's a good chef who really cares. Some of the best carvery food I've had was in Madigan's in Talbot Street Dublin and the Glenside Hotel outside Drogheda. Really tasty with huge portions.

MadYaker · 20-02-2014 12:29PM

A good one is nice. Most are sh!t though.

homerjay2005 · 20-02-2014 12:31PM

should add a poll.

dub_skav · 20-02-2014 12:32PM

homerjay2005 wrote: »

why is it popular?

cheap - No
quick - Yes
normally good sized portions - Yes
good choice - No
tasty - Debatable

the above are reason enough why its popular. you cant beat a sunday roast

I believe your list was incorrect, however even corrected it still shows why they are popular.

The main thing I think though is that they are what you could (or would) do at home without having to cook

dollypet · 20-02-2014 12:35PM

I want my food cooked for me, to order. Carvery is sh1te

Ush1 · 20-02-2014 12:35PM

Pure sh*te.

dub_skav · 20-02-2014 12:37PM

Ush1 wrote: »

Pure sh*te.

Probably more blended than pure

20-02-2014 12:39PM

What sort of magnificent stuff do the people eat who turn their nose up at a good hearty carvery roast?

awec · 20-02-2014 12:40PM

homerjay2005 wrote: »

why is it popular?

cheap
quick
normally good sized portions.
good choice
tasty

the above are reason enough why its popular. you cant beat a sunday roast

Quality over quantity for me. The food being piled onto the plate isn't a plus point really.

"Oooooh, three spoons of potato! Lucky me!"

whisky_galore · 20-02-2014 12:40PM

awec wrote: »

Carvery is terrible. Dull and rubbish. I'm sure any chef who's stuck serving up carvery on a Sunday afternoon must be wondering where it all went wrong for themselves.

It's boring food for people who stick to the traditional meat, veg and potato meal even when they are eating out. The same people who enjoy their beef overcooked - if it's a bit pink then it's clearly raw. Get excited cause there's a bit of burnt honey smeared on the outside of their slice of overdone lamb that's as dry as a boot cause it's been sitting under a hot light.

What do you expect? Dishes made with endangered chillies handpicked by ninja midgets from Antarctica?:pac:

iDave · 20-02-2014 12:41PM

Ezekiel Scrawny Octopi wrote: »

What sort of magnificent stuff do the people eat who turn their nose up at a good hearty carvery roast?

A plate of post Celtic Tiger bullsh1t

Orlaw3136 · 20-02-2014 12:42PM

Learn how to cook a decent roast dinner. It's not hard. It's also cheaper and tastes better.

Unless you love an afternoon in the pub in which case plough on of course.

20-02-2014 12:44PM

awec wrote: »

Quality over quantity for me. The food being piled onto the plate isn't a plus point really.

"Oooooh, three spoons of potato! Lucky me!"

Whats the good in going to eat out if you dont get enough, quantity is very important. A good mix of quality and quantity is obviously best though. Some of the stuff you see on tv being served in fancy restaurants wouldn't feed a small child.

burnhardlanger · 20-02-2014 12:44PM

I can only imagine how much salt is in a bog standard carvery dinner.

jimgoose · 20-02-2014 12:45PM

Orlaw3136 wrote: »

Learn how to cook a decent roast dinner. It's not hard. It's also cheaper and tastes better.

Unless you love an afternoon in the pub in which case plough on of course.

Hmm. Let me see...

On the one hand, we have:

Option A: Spend half the day doing the eejit in the kitchen, looking for ingredients, swearing because some of them are missing, pre-heating the oven, boiling pots, and finally, exhausted and on the point of starvation, sit down to a plate of stuff after more than two hours messing.

And on t'other:

Option B: Hop into my Jaguar with Mrs. Goose and cruise down as far as the Four Elms in Glounthane for a plate of possibly the best carvery in Munster.

awec · 20-02-2014 12:49PM

whisky_galore wrote: »

What do you expect? Dishes made with endangered chillies handpicked by ninja midgets from Antarctica?:pac:

Well, if I'm eating out I'd like to eat something cooked for me that I wouldn't be able to cook better myself.

Ezekiel Scrawny Octopi wrote: »

Whats the good in going to eat out if you dont get enough, quantity is very important. A good mix of quality and quantity is obviously best though. Some of the stuff you see on tv being served in fancy restaurants wouldn't feed a small child.

I presume you're talking about fine dining food. Don't be fooled by how it looks compared to a plate brimming with potatoes, it is still filling. We generally are fooled into thinking that the plate must be full for a meal to be filling, when most people would be absolutely fine (or even better off) if they had a few spuds less with every meal they eat.

Yamanoto · 20-02-2014 12:49PM

Ezekiel Scrawny Octopi wrote: »

What sort of magnificent stuff do the people eat who turn their nose up at a good hearty carvery roast?

But it ain't good - that's the OP's point.

Grey roast beef with the consistency of carpet tile & veg that's been industrially steamed for 6 hours prior to serving are unfortunately the norm, rather than the exception.

SEPT 23 1989 · 20-02-2014 12:50PM

Ezekiel Scrawny Octopi wrote: »

What sort of magnificent stuff do the people eat who turn their nose up at a good hearty carvery roast?

A single plum, floating in perfume, served in a man's hat.

20-02-2014 01:03PM

awec wrote: »

Well, if I'm eating out I'd like to eat something cooked for me that I wouldn't be able to cook better myself.

.

I'm not a fan of cooking so I only cook fairly basic things so most things I eat out are nicer than I do myself. In general I also look on eating out as an easier option than cooking myself so I'm not really expecting or looking for anything that out of the ordinary.

Yamanoto wrote: »

But it ain't good - that's the OP's point.

In general I can't complain about carverys I've had, they tasted good to me and filled me up so I enjoy them.

Plazaman · 20-02-2014 01:06PM

Yamanoto wrote: »

But it ain't good - that's the OP's point.

Grey roast beef with the consistency of carpet tile & veg that's been industrially steamed for 6 hours prior to serving are unfortunately the norm, rather than the exception.

Crikey folks, I think ye just might going to the wrong places. I'm not a regular Sunday Lunch goer / carvery customer, but anyplace I've ever been to (no matter where in the country) I have never come across the maladies, problems or complaints that are listed here. I do agree carverys (especially Sunday Lunchs) are Little Old Lady magnets but the quality of food is always top notch.

I think if a place is busy, the food is replenished regularly and therefore freshness is guaranteed. Any problems I've had in restaurants with the yellow potatos with the skin on top indicating they're sitting under lights or are a ding dinner, came already plated from the kitchen. With a carvery I can see what they're doing and select accordingly.

Sir Arthur Daley · 20-02-2014 01:06PM

I must try Restaurant Patrick Guilbaud next Sunday, its only two michelin stars but will have to do.

homerjay2005 · 20-02-2014 01:15PM

dub_skav wrote: »

I believe your list was incorrect, however even corrected it still shows why they are popular.

The main thing I think though is that they are what you could (or would) do at home without having to cook

a big dinner for around €11-€12 is cheap. as regards tasty, depends on where you eat but anything ive ever had, has always been top notch.

maxfresh · 20-02-2014 01:53PM

Haven't had a cavery dinner in ages, must get one soon

stargazer 68 · 20-02-2014 01:55PM

Im certainly not a fan of carvery. If Im going out to eat I want it cooked and brought to me! Can't stand how a lot of places now on a Sunday only do carvery and won't serve off the A La Carte!

Santa Cruz · 20-02-2014 02:12PM

WikiHow wrote: »

I must try Restaurant Patrick Guilbaud next Sunday, its only two michelin stars but will have to do.

You really are scraping the bottom. I recommend the courgettes lightly fried in goose fat (geese specially imported before slaughter)

LoonyLovegood · 20-02-2014 02:14PM

biko wrote: »

I love a good carvery me. It's like a fast food place but with actual food instead of kept-warm hamburgers.
Frends on Tuam Road make a great carvery.

Really? I haven't found a decent one since I moved down, I may have to try it.

Fagans Pub in Dublin does a gorgeous one. Went last week with family, absolutely gorgeous.

Carvery food

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