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 Flashback to 2011 when I was still new to this forum and when I asked what I should make for Christmas, somebody suggested crown roast as a joke
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Dec 26, 2019 08:40
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| # ? May 5, 2024 00:33 |
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No pictures but I pulled off my first motherfuckin' Xmas dinner for a crowd! Did sous vide duck breast seared, prime rib roast, grilled salmon for a pescetarian in attendance, and clam chowder w./ real clams, which was novel for a midwestern crowd and really tastey. The sides were pretty basic - cheesey potatoes, roasted brussel sprouts, fresh rolls. As usual, Serious Eats is my favorite for techniques and learning, but their timing is always off for me. The roast was 5.5lbs and they recommend either 150 for 6 hours or 250 for 4. It was basically stuck about 10 degrees below where I needed it to be, so kinda added a middle stage to the reverse sear, an anxiety ridden 15-30 minutes of 350 degrees and close monitoring. It turned out right at medium, a decent medium-rare pinkness for most of the slices. i was in a bit of a daze by the time I sat down, hoo-leh gently caress.
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Dec 26, 2019 19:54
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So, I just moved away from my hometown a couple weeks ago, and while I've lived on my own since I was 19, my mother has always been around to make food for me (she is a truly excellent and avid cook - I grew up watching her cook all the time, which I think was a good sort of.. semi-subconscious education. I was always curious and asking questions and wanted to help stir this or saute that. So anyway! My absolute FAVORITE thing my mom would make every Thanksgiving and/or Christmas, was this incredibly tasty stuffing/dressing - she almost never would actually stuff it into a bird, just make it separately in another baking pan. So when I got out here, I wanted to make my mother's stuffing for everyone else (and, selfishly, myself of course), but I also wanted to try making it because it was a legitimate challenge. I truly really like to cook, but I've never been ambitious at all. I kinda stick to breakfast-type stuff; I'm pretty good at makings eggs (I like egg-in-the-basket), pancakes, bacon, etc, and I can do most basic stuff, bit as I said I've never gotten ambitious. The stuffing I made last night was basically my first venture cooking that complicated where I was the one calling shots and making the decisions about what to cook and how much and when and where and what and so on. I got very useful help from my good friend/new roommate doing some of the prep work - she knew the best way to dice onions and mince parsley, for example. Anyway, the whole thing was a RESOUNDING success, all in all. I was honestly like, truly amazed at just how well it turned out - It was my first time cooking something this ambitious, and it was in a new kitchen and I was making it for people I wanted to make a good impression on. So I felt very gratified when everyone thought it was really great and tasty, and my friend/roomie's mother it was the BEST stuffing she had ever had, and insisted I send her the 'secret family recipe' - which I was more than happy to write out for her. Probably her recipe is not too different than most, but it's elegant and delicious in its simplicity. Best of all, I got that effect of it being perfectly browned and crispy on the top exposed layer, and perfectly soft and slightly gooey inside when it first came out. And it really tasted JUST like what my mom would make, I really succeeded in emulating her, more or less, which was one of my goals. Mos important of all, we all loved it 
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Dec 26, 2019 20:35
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Liquid Communism posted:
I enjoyed your fruitcake posts, and that looks really lovely. For various reasons I will be seeing my family in February rather than this month, so I started my batch of fruitcake this week. It took one day for fruit preparation, then some mellowing time, then another day for baking. The loaves are now resting and getting brushed with spirits every few days.
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Dec 28, 2019 06:19
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Since I recently moved, my dad had the idea of doing a Christmas dinner together at my new place. These are the results of our collaboration; the amuse was all his, the dessert was all mine, the rest we did together. The guests loved it, so it was a success in my book. Amuse: Smoked eel brandade with caviar  First course: Salmon and scallop tiradito  Second course: Foie gras crème brulée  Soup: Mushroom consommé with liquid pumpkin spheres  Main course: Hare dumpling with roasted shallot and red wine sauce.  Dessert: Buttermilk panna cotta with pear compote and caramelized pecans. 
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Dec 28, 2019 08:43
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What the gently caress I want all of that
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Dec 28, 2019 08:56
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What are some good seasonal/party dishes that are healthy? I'll be doing a meat/cheese plate (Costco cheese and boars Head charcuterie), baked brie, and a fruit plate (Supremed citrus salad, sliced apples and spreads). Veg and baba ganoush another night. What else is good? No restrictions besides calories.
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Dec 28, 2019 18:52
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We finally celebrated our Polish Christmas last night. It was a big success and everyone had tons of food.   
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Dec 30, 2019 16:38
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Suspect Bucket posted:What are some good seasonal/party dishes that are healthy? I'll be doing a meat/cheese plate (Costco cheese and boars Head charcuterie), baked brie, and a fruit plate (Supremed citrus salad, sliced apples and spreads). Veg and baba ganoush another night. What else is good? No restrictions besides calories. Lightly pickled veggies come to mind - carrot rounds, haricots verts, broccoli stem slices, and cauliflower florets are tasty, make a beautiful presentation, and they are very quick to make.
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Dec 30, 2019 17:11
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Wine Santa was a big hit! We went through nine bottles https://www.youtube.com/watch?v=Om8q_GWXMN0 Some splatters from when the Santa ran out of wine and sputtered. Friend’s daughter felt he needed eyes so she made anime eyes Probably gonna use a rubber Santa mask to give him facial features next time We brainstormed what could be done in the future and now I’m thinking of making a full body Russian prostitute peeing on a baby Trump for the upcoming election
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Dec 30, 2019 20:50
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Notes about KBBQ for the holidays: KBBQ gets cold fast and is so much better when it’s hot so either A) do it at the table on a portable grill B) do a single batch on a full grill and cook it last and rush it to the table or C) have everyone stand around the outdoor grill and eat it as it comes out
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Dec 30, 2019 22:28
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| # ? May 5, 2024 00:33 |
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That wine Santa looks insane. Congratulations!
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Dec 30, 2019 22:41
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