Pan-fried / oven-roasted rant

[ClaireFromWork]

How the bloody hell else are you supposed to pan or roast something! Winds me up.

So is roast cooked in fat or oil, and baked is reg?

But we have baked ham just to confuse the matter further.

Well you could deep dry in a deep fat fryer instead of pan fry.

Well my restaurant menu pet hate is the "on a bed of" mixed leaves/excuse for a salad/cous cous or whatever.

Why can't they just say with? And are potatoes not baked in their jackets? Confused......

Oh lordy! I read that as pan-fried rat.... I know times are hard but there are limits....

Back to the battery haggi.

Do you think we could get Liz Jones interested? Patron of Haggi maybe?

Vine tomatoes is the one that irritates me.

All tomatoes grown on a bloody vine.

I have a haggis. It's been in the freezer for 2 years at least. I spent money on it so I'm not throwing it away.

How do I prepare / cook a haggis, anyway? Please tell me. It's time it was eaten.

billbryson - temperature. Baking = 160 to 180 degrees, roasting = 200 and above. Quite different results (if you tried to roast a whole, large potato in its skin you'd end up with incinerated skin and rock-hard potato; conversely if you tried to bake par-boiled potato pieces to go with your Sunday roast, you'd end up with soggy, gloppy, greasy mess).