Keeping your drumstick stiff
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Somewhatfoolish

Original Poster:

5,051 posts

214 months

Wednesday 9th February 2011
quotequote all
I propose to "cook" (I use that term with some reservation) a golden drummer curry tonight, for reasons not worth going in to. Is there anything I can do to keep the golden drummers reasonably firm once they're saturated by curry?

Apart from burning them, that is biggrin

Oh... and need answer fast... half an hour kind of fast...

21TonyK

13,227 posts

237 months

Wednesday 9th February 2011
quotequote all
Explain a "golden drummer"? I assume a chicken drum stick in breadcrumbs deep fried?

Somewhatfoolish

Original Poster:

5,051 posts

214 months

Wednesday 9th February 2011
quotequote all
21TonyK said:
Explain a "golden drummer"? I assume a chicken drum stick in breadcrumbs deep fried?
oh god how I wish it were.

It's turkey crap mixed with god knows what in breadcrumbs. Bernard Mathews. http://www.turkeyfortoday.com/family_golden_drumme...

Melman Giraffe

6,794 posts

246 months

Wednesday 9th February 2011
quotequote all
Somewhatfoolish said:
oh god how I wish it were.

It's turkey crap mixed with god knows what in breadcrumbs. Bernard Mathews. http://www.turkeyfortoday.com/family_golden_drumme...
For your kids I Presume?

Maybe precook the turkey twizlers and add at the end!!

Somewhatfoolish

Original Poster:

5,051 posts

214 months

Wednesday 9th February 2011
quotequote all
Not my kids.

Anyway, bit late now, drummers are in the oven... sod it, I'm knackered and doubt they'll be too fussy biggrin

Melman Giraffe

6,794 posts

246 months

Wednesday 9th February 2011
quotequote all
Somewhatfoolish said:
Not my kids.

Anyway, bit late now, drummers are in the oven... sod it, I'm knackered and doubt they'll be too fussy biggrin
Bon Appetit!!

21TonyK

13,227 posts

237 months

Wednesday 9th February 2011
quotequote all
Melman Giraffe said:
Bon Appetit!!
Have... errr. fun with that biglaugh

dudleybloke

20,553 posts

214 months

Wednesday 9th February 2011
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the best way of preparing such culinary finesse is to place them on an unseasoned oak board and steam for 2 days then throw the drummers away and eat the board! smile

Gord2

54 posts

198 months

Thursday 10th February 2011
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dudleybloke said:
the best way of preparing such culinary finesse is to place them on an unseasoned oak board and steam for 2 days then throw the drummers away and eat the board! smile
biglaugh

Cotty

42,155 posts

312 months

Thursday 10th February 2011
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Cook the drummers and the curry sauce seperately and mix before plating up.

I might have to try this one scratchchin

captainzep

13,306 posts

220 months

Thursday 10th February 2011
quotequote all
Cotty said:
Cook the drummers and the curry sauce seperately and mix before plating up.

I might have to try this one scratchchin
Not unlike chicken Katsu curry at Wagamamas.

Breaded chicken -chip shop curry sauce splodged on top.

(Rather fecking like it actually)

Somewhatfoolish

Original Poster:

5,051 posts

214 months

Thursday 10th February 2011
quotequote all
It was horrible thumbup