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Carvery Food

24567…10

Comments

  • #32
    iDave
    Registered Users, Registered Users 2 Posts: 3,750 ✭✭✭iDave


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


  • #33
    NachoBusiness
    Closed Accounts Posts: 3,389 ✭✭✭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.


  • #34
    mikom
    Closed Accounts Posts: 16,391 ✭✭✭✭mikom


    Jaysus, I love a carvery now.


  • #35
    Eugene Norman
    Closed Accounts Posts: 5,191 ✭✭✭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.


  • #36
    Valetta
    Closed Accounts Posts: 2,611 ✭✭✭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 .


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  • #37
    ytpe2r5bxkn0c1
    Closed Accounts Posts: 32,688 ✭✭✭✭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.


  • #38
    Right Turn Clyde
    Closed Accounts Posts: 1,487 ✭✭✭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.


  • #39
    Valetta
    Closed Accounts Posts: 2,611 ✭✭✭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.


  • #40
    uck51js9zml2yt
    Closed Accounts Posts: 18,252 ✭✭✭✭uck51js9zml2yt


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


  • #41
    Huntergonzo
    Closed Accounts Posts: 2,160 ✭✭✭Huntergonzo


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


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  • #42
    OldMrBrennan83
    Closed Accounts Posts: 26,611 ✭✭✭✭OldMrBrennan83


    This post has been deleted.


  • #43
    BoJack Horseman
    Registered Users, Registered Users 2 Posts: 12,247 ✭✭✭✭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.


  • #44
    murpho999
    Registered Users, Registered Users 2 Posts: 28,956 ✭✭✭✭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.


  • #45
    RichardCeann
    Banned (with Prison Access) Posts: 647 ✭✭✭RichardCeann


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


  • #46
    Links234
    Closed Accounts Posts: 20,944 ✭✭✭✭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 :D


  • #47
    BoJack Horseman
    Registered Users, Registered Users 2 Posts: 12,247 ✭✭✭✭BoJack Horseman


    Links234 wrote: »
    and gravy :D

    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.)


  • #48
    Menas
    Closed Accounts Posts: 12,318 ✭✭✭✭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..


  • #49
    Links234
    Closed Accounts Posts: 20,944 ✭✭✭✭Links234


    Valetta wrote: »
    I like my steak well done. So there .

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


  • #50
    cloud493
    Closed Accounts Posts: 11,835 ✭✭✭✭cloud493


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


  • #51
    Right Turn Clyde
    Closed Accounts Posts: 1,487 ✭✭✭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.


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  • #52
    Teyla Emmagan
    Registered Users, Registered Users 2 Posts: 5,638 ✭✭✭Teyla Emmagan


    I really dislike carveries. For me they're the last considerable option for lunch, even lower than a soggy sandwich. I even hate the smell when you walk into a room full of people eating plates of food six inches high, with 3 different types of potato. I get very put off by a plate with ten mushy things on it and I hate the way they always assume you want the scary mixed veg thing that almost definitely has turnip in it. I only ever end up with a bit of meat and some roast spuds (none of their grotty thin gravy). I can understand why you'd want a massive carvery lunch if you were going training in the evening but they're just not for me. I like places with waiting staff and the option to get a salad that probably doesn't come with a lump of coleslaw. Carvery places bring out all the worst of my food related snobberies.


  • #53
    ytpe2r5bxkn0c1
    Closed Accounts Posts: 32,688 ✭✭✭✭ytpe2r5bxkn0c1


    +1 I'm a fussy eater and can't stand gravy or sauces. I'm put off by fat on my meat too and don't like many vegetables. I always end, up at a carvery, with a slice of meat and a single roast potato but get charged full whack. I much prefer to order what I know I will eat.


  • #54
    Valetta
    Closed Accounts Posts: 2,611 ✭✭✭Valetta


    Miranda Muscular Vegetation wrote: »
    +1 I'm a fussy eater and can't stand gravy or sauces. I'm put off by fat on my meat too and don't like many vegetables. I always end, up at a carvery, with a slice of meat and a single roast potato but get charged full whack. I much prefer to order what I know I will eat.

    Despite what many people think, it's actually not compulsory to have gravy and an overloaded plate full of potatoes .

    The beauty of a carvery is that you can have exactly what you like, and as much or little of it.


  • #55
    [Deleted User]
    Posts: 12,694 ✭✭✭✭ [Deleted User]


    Strongly dislike carvery as an option and would not pick it, however I had a carvery in Kettles near Swords a few week ago and It was excellent I have to say, it probably depends on where you go.


  • #56
    Huntergonzo
    Closed Accounts Posts: 2,160 ✭✭✭Huntergonzo


    BoJack Horseman wrote: »
    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.

    That's an uncomfortable fact for the snobs alright :)

    I'm a bit surprised by all the hatred for the carvery, I think it's mainly physiological to be honest. Again if you get a nice one it's better than many restaurants and believe me I know, I eat around a lot, I'm a bit of slut when it comes to food!


  • #57
    ytpe2r5bxkn0c1
    Closed Accounts Posts: 32,688 ✭✭✭✭ytpe2r5bxkn0c1


    Valetta wrote: »
    Despite what many people think, it's actually not compulsory to have gravy and an overloaded plate full of potatoes .

    The beauty of a carvery is that you can have exactly what you like, and as much or little of it.

    D'oh! I didn't say that. What I did say was I end up with next to nothing on my plate.


  • #58
    murpho999
    Registered Users, Registered Users 2 Posts: 28,956 ✭✭✭✭murpho999


    BoJack Horseman wrote: »
    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.

    Why are you labelling people snobs for simply not liking well done meat and over boiled veg?

    Spending a little time under hot lamp is fine but not compared to the long time that carvery food can.


  • #59
    BoJack Horseman
    Registered Users, Registered Users 2 Posts: 12,247 ✭✭✭✭BoJack Horseman


    murpho999 wrote: »
    Why are you labelling people snobs for simply not liking well done meat and over boiled veg?

    Why are you assuming that overcooked food is exclusively the realm of carvery.... or that every carvery features same?.... We know neither is the case!

    The only difference between ordering roast beef in a normal restaurant vs a carvery, is that in the former, you don't see the chef slicing the meat.


  • #60
    ytpe2r5bxkn0c1
    Closed Accounts Posts: 32,688 ✭✭✭✭ytpe2r5bxkn0c1


    BoJack Horseman wrote: »
    Why are you assuming that overcooked food is exclusively the realm of carvery.... or that every carvery features same?

    The only difference between ordering roast beef in a normal restaurant vs a carvery, is that in the former, you don't see the chef slicing the meat.

    The problem with a carvery is that all you can choose between is usually roast beef, roast turkey or roast ham. In a normal restaurant I can actually order something I'd like to eat.


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  • #61
    BoJack Horseman
    Registered Users, Registered Users 2 Posts: 12,247 ✭✭✭✭BoJack Horseman


    Miranda Muscular Vegetation wrote: »
    The problem with a carvery is that all you can choose between is usually roast beef, roast turkey or roast ham. In a normal restaurant I can actually order something I'd like to eat.

    So don't go to one then!

    Are you the type that stands in a Burger King sulking at the staff member for not having a roast peach & parma ham salad?


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