|
Since I wasn't in charge of Thanksgiving, plus we all kinda got into a bit of  territory thanks to my mom being sick and also having a sick 6-month-old sapping everybody's energy, I didn't get to do much in the way of adventurous cooking.We had some pretty good success with a smaller apple pie made in the toaster oven, top crust got pretty brown but not horribly overdone. I also made stock for the first time ever with the turkey carcass. Just tossed the carcass in the crockpot with some water, a couple bay leaves (that may have not done much because those dried leaves have been in mom's cupboard for god knows how long), I think I put in some dried basil, and some garlic powder. Just let that sit on low overnight, and it certainly smells good, so here's hoping it's as good as it smelled. Wish I'd had some veggies to throw in there too, but I think it did well enough, especially since the wings went in there whole, skin, meat, and all, since none of us really felt much like fighting what meat are on the wings off of them. I've got a Christmas potluck I'm thinking of making the sweet potato rolls someone linked the recipe to over in the quick questions thread, and might make them for family too if they go over well.
|
#
?
Nov 29, 2014 19:47
|
|
|
|
| # ? May 4, 2024 23:35 |
|
|
taiyoko posted:I also made stock for the first time ever with the turkey carcass. Just tossed the carcass in the crockpot with some water, a couple bay leaves (that may have not done much because those dried leaves have been in mom's cupboard for god knows how long), I think I put in some dried basil, and some garlic powder. Just let that sit on low overnight, and it certainly smells good, so here's hoping it's as good as it smelled. Wish I'd had some veggies to throw in there too, but I think it did well enough, especially since the wings went in there whole, skin, meat, and all, since none of us really felt much like fighting what meat are on the wings off of them. Hooray about the sweet potato rolls! They are my go to bread recepie when im feeling fancy. Your stock might be a little weak with just the carcas, but if it smells good, it probably tastes good too. Taste it and see. Worstershire does wonder for a flavor boost.
|
|
#
?
Nov 29, 2014 20:30
|
|
|
Looking for some advice on if I should do this or not: For thanksgiving, my relatives made a dry turkey and all the old trimmings you can think of. To compensate, I made some sous vide carrots which went over well. I'm thinking of doing the deep fried turkey porchetta for Christmas and wowing them with that. A few things though: I did this last year at my house on an electric stove with little problem. I had a bit too much oil in the pan, but nothing spilled over. My relatives have a gas stove-not sure how that will effect things. I plan on doing the sous vide at my house, then bringing the wok, oil, and turkey over to their place for the final fry. I'll sous vide the day before and refrigerate overnight. So-what to do with the large amount of oil? I could stick the wok outside after cooking for the oil to cool and then throw it away there. I'm not sure how the gas range will affect it. Where I live now, I have a gas stove, but I'm travelling right now and won't be back until December 18th when I could do a trial run...that's a lot of porchetta to eat in a week long time frame. Am I crazy for thinking to try this? I worry about the oil boiling over, catching the gas stove on fire, and turning it into a major event that I'd rather avoid...
|
|
#
?
Dec 5, 2014 23:23
|
|
|
nwin posted:Looking for some advice on if I should do this or not: quote:So-what to do with the large amount of oil? I could stick the wok outside after cooking for the oil to cool and then throw it away there. quote:I'm not sure how the gas range will affect it. Where I live now, I have a gas stove, but I'm travelling right now and won't be back until December 18th when I could do a trial run...that's a lot of porchetta to eat in a week long time frame. quote:I worry about the oil boiling over, catching the gas stove on fire, and turning it into a major event that I'd rather avoid... If anything the problem might be keeping the oil hot enough, if your turkey breast is large. One large breast I did dropped below 325 and never recovered above 350 even with the gas on high. Steve Yun fucked around with this message at 23:35 on Dec 5, 2014 |
|
#
?
Dec 5, 2014 23:33
|
|
|
Steve Yun posted:Have a fry thermometer/candy or laser thermometer? Problem solved. Keep it between 350-400°F I do have a candy thermometer and laser thermometer, which is what I used last time. You brought up a good point-I know on my gas stove it takes forever to boil water, where with an electric it is much quicker and all that heat is stored on the coils, for lack of a better explanation. I know when I did it the last time on the electric, it did drop a good amount, but it recovered fairly quickly. The main thing was keeping the lid on the wok while it spurted all over the place...without that lid, it would have been a huge hazard. Maybe I'll try and do a test run if time allows.
|
|
#
?
Dec 5, 2014 23:42
|
|
|
Buy a kitchen fire extinguisher if you're worried. Everyone should have one anyway.
|
|
#
?
Dec 6, 2014 21:31
|
|
|
d3rt posted:Buy a kitchen fire extinguisher if you're worried. Everyone should have one anyway. I just ripped my grandmother's off the wall that has been in the red for years to replace with a new one. Now to get it recharged and stuck upstairs to have one on each floor. Butch Cassidy fucked around with this message at 22:00 on Dec 6, 2014 |
|
#
?
Dec 6, 2014 21:58
|
|
|
It sounds like maybe you should just get a larger wok (or other deep, large pot)? You don't need to use more oil, but it will give you more insurance against splashing/overflow.
|
|
#
?
Dec 7, 2014 02:49
|
|
|
Like the last few years, I'm throwing my annual Swedish Christmas Dinner Party this year. Because of my living situation (Southern California is expensive for a recent divorcee so now I have a roommate), I asked a couple of friends who live in a big house if I could host at their place and they said yes. Looking forward to using their big-rear end 5-burner stove and luxurious immense amount of counter space. For ~25 people, I'm making: Marinated herring (4 kinds - mustard, garlic, matjes, and orange/juniper) Cured salmon (gravlax) with hovmästarsås (mustard/vinegar/dill sauce) Baked ham covered with mustard and breadcrumbs (griljerad skinka) Meatballs (made with pork/beef and allspice) Prince sausages (prinskorvar - small sausages, pan fried) Västerbottenpaj - a cheese quiche with herbs Janssons Frestelse - "Jansson's Temptation" which is potatoes, anchovies, onions, and cream baked with a breadcrumb topping Stewed kale Brussels sprouts Hard boiled eggs with herring roe Vörtbröd - homemade dark rye bread Knäckebröd cracker bread Assorted cheeses Soft gingerbread cake with whipped cream Mulled wine (glögg) Aquavit shots I started cooking things last night and the party is Saturday. I'm so happy I found both ham and prince sausages at IKEA (together with the marinated herring and some lingonberry jam). Excited and terrified all at once.
|
|
#
?
Dec 9, 2014 19:49
|
|
|
So I'm doing a Polish Christmas. How does this sound: Golabki - Main Pierogi - we'll make a few different kinds. Loaded mashed potato, mushroom & onion, nutella and ricotta Placki - side Pączki - dessert Croatoan fucked around with this message at 04:13 on Dec 14, 2014 |
|
#
?
Dec 14, 2014 04:08
|
|
|
as someone who is one-eighth Polish, and thus not really qualified to make a cultural comment at all, sounds delish! especially the Pierogi options
|
|
#
?
Dec 14, 2014 05:55
|
|
|
I'm leaning toward using the King Arthur tourtière recipe as a base for Christmas supper with a cold water dough. Any better suggestions before I prep a couple to freeze tonight? The full meal will be simple with the meat pies, a bread puddin with rumnsauce to top, gravy, brown sauce, turnip or rutebega, and mulled mead. E: Filling ready to pack into a brace of pies once the dough is rolled.  Added some fresh ground allspice to the recipe and ground whole cloves/thyme in the trusty mortar while at it. And bloomed the spices in the meat drippings before sweating the onion/celery.  And glamour shot of Boston butt grindery in the end of the kitchen still in need of final zoning. 
Butch Cassidy fucked around with this message at 18:29 on Dec 15, 2014 |
|
#
?
Dec 14, 2014 20:07
|
|
|
Since I am a sad, lonely person with a small family (3 people), and not particularly enamored of turkey, I am thinking of making a turkey breast this year. Any suggestions or advice? I am looking to get a fresh turkey breast with bone in and skin on, and do a simple dry rub with salt, garlic, and pepper. I am also tempted to lay some strips of bacon on top of the baking turkey breast, because I am that kind of dude. We also have a ham. I am thinking of making some kind of mushroom and cheese hotdish for a side, possibly with tater tots. Or alternatively, hasselback potatoes Au gratin. Also thinking of some schmaltz herring and beets.
|
|
#
?
Dec 16, 2014 01:16
|
|
|
ascendance posted:I am also tempted to lay some strips of bacon on top of the baking turkey breast, because I am that kind of dude. Can I suggest that, if you're looking for a way to add some fat and moisture, you use duck fat instead? This past Thanksgiving, I made a duck because I was only cooking for three, but I was making a turkey for a late family Thanksgiving the following Saturday. I saved all the duck fat and injected a bunch of it into the turkey breast; I rubbed the remaining fat under and on the turkey skin. The turkey came out great and I would recommend it.
|
|
#
?
Dec 19, 2014 06:36
|
|
|
mediaphage posted:The only right answer here is buttermilk dinner rolls. What about Hawaiian rolls? They tend to have a bit of sweet flavor that goes well with most turkey based meals.
|
|
#
?
Dec 19, 2014 16:12
|
|
|
I am trying to consider what to make for Christmas dinner yet. I am some what tired of the old Ham and Turkey meals that everyone grew up with. I'm working on a bit of a budget and would like to keep the entire meal under $250.(not sure if that a high budget or not) Looking to cook for about 20 people. Anyone have suggestions?
|
|
#
?
Dec 19, 2014 16:15
|
|
|
Bigfabdaddy posted:I am trying to consider what to make for Christmas dinner yet. I am some what tired of the old Ham and Turkey meals that everyone grew up with. I'm working on a bit of a budget and would like to keep the entire meal under $250.(not sure if that a high budget or not) Looking to cook for about 20 people. Anyone have suggestions? The $250 budget includes beverages also.
|
|
#
?
Dec 19, 2014 16:16
|
|
|
The biggest prime rib you can find, no sides, Yuengling to drink.
|
|
#
?
Dec 19, 2014 16:17
|
|
|
Never thought about making it a BBQ. That opens lots of possibilities.
|
|
#
?
Dec 19, 2014 16:28
|
|
|
I am in charge this year of making our traditional Christmas morning egg dish. The recipe calls for 1 can of cheddar cheese soup, thinned with 1/2 to 3/4 cup half and half. I am considering making my own cheese sauce instead. I have made cheese sauces before for homemade mac and cheese using simply milk, flour, butter, and cheddar cheese, but it has a tendency to be thick and stretchy instead of a creamy sauce that could be poured. Does anyone have any tips, with regards to ingredients and technique, for a cheese sauce that could be poured over the dish? Here is the recipe in case anyone is interested: 1 dozen eggs, deviled 1 lb ham, diced 1 large can of mushrooms (I am going to saute some fresh ones) 1 can cheddar cheese soup 1/2 to 3/4 cup half and half Croutons Spray 9x13 pan, arrange egg halves and cover with ham and mushrooms. Thin the soup with the cream and pour on top. Bake at 350 for 30 mins, sprinkle with croutons and bake 15 minutes more. Schedule angioplasty.
|
|
#
?
Dec 19, 2014 23:12
|
|
|
Gorson posted:I am in charge this year of making our traditional Christmas morning egg dish. The recipe calls for 1 can of cheddar cheese soup, thinned with 1/2 to 3/4 cup half and half. I am considering making my own cheese sauce instead. I have made cheese sauces before for homemade mac and cheese using simply milk, flour, butter, and cheddar cheese, but it has a tendency to be thick and stretchy instead of a creamy sauce that could be poured. Does anyone have any tips, with regards to ingredients and technique, for a cheese sauce that could be poured over the dish? Here is the recipe in case anyone is interested: Sorry, but that sounds absolutely hideous. So you end up with a dish of deviled eggs floating in cheese soup with bits of ham and croutons?? I just can't even picture how that becomes some sort of cohesive thing. May I suggest finding a new Xmas morning casserole? There's plenty out there that are like savory bread puddings, and you can add ham, cheddar and mushrooms. Or instead of bread, I think some people use frozen hash browns and then pour the eggs/toppings on top. (And of course quiche and fritattas.) If you MUST make this thing though, get yourself some sodium citrate and make modernist cheese sauce. Just milk (or water, beer, etc), cheese and sodium citrate. Sodium citrate is what makes velveeta "processed" cheese, so the sauce is smooth and flowing just like velveeta or American cheese. Though, I kind of feel like you're wasting perfectly good cheese sauce on this thing... edit: honestly I'm sorry but that is really one of the worst recipes I've ever seen, please don't make that.
|
|
#
?
Dec 19, 2014 23:19
|
|
|
Crusty Nutsack posted:Sorry, but that sounds absolutely hideous. So you end up with a dish of deviled eggs floating in cheese soup with bits of ham and croutons?? I just can't even picture how that becomes some sort of cohesive thing. May I suggest finding a new Xmas morning casserole? There's plenty out there that are like savory bread puddings, and you can add ham, cheddar and mushrooms. Or instead of bread, I think some people use frozen hash browns and then pour the eggs/toppings on top. (And of course quiche and fritattas.) Tell me how you really feel. Thanks for the advice.
|
|
#
?
Dec 19, 2014 23:27
|
|
|
Gorson posted:Tell me how you really feel. Thanks for the advice. I was nicer than a lot of folks here would have been. Get sodium citrate, make cheese sauce, impress your family. Then make mac and cheese and queso dip.
|
|
#
?
Dec 19, 2014 23:30
|
|
|
Yeah I was going to suggest a sodium citrate using cheese sauce. And incorporate/blend it with a stick blender and it wont be stretchy. Also I'm really trying hard not to be judgey of that recipe but drat.
|
|
#
?
Dec 19, 2014 23:31
|
|
|
Question about the Grandma that created that recipe: At what point did the family realize she had a drinking problem?
|
|
#
?
Dec 19, 2014 23:34
|
|
|
Crusty Nutsack posted:I was nicer than a lot of folks here would have been. Get sodium citrate, make cheese sauce, impress your family. Then make mac and cheese and queso dip. Don't worry I'm not offended. It's not my favorite dish but it is tradition and the older folks in my family like it. They also like lutefisk 
|
|
#
?
Dec 19, 2014 23:35
|
|
|
So we just decided today that we're doing xmas at our place for the first time, since plans with parental units changed this year. I have no idea what to make since we don't really have anything traditional for xmas dinner, except my late grandma's buffet of mostly crap. I think I'm going to keep it casual buffet style, but that's all I know. One parent doesn't eat anything with flavor (seriously, things with dried herbs "aggrevate my ulcer" he had 30 years ago, and don't even think about onions or garlic), one person doesn't eat seafood, one is diabetic, one loves cooking lobster in the microwave but doesn't know what salmon is, and 2 eat anything (MY parents, thank god). I figured a buffet style will be easiest to accommodate the one who doesn't eat anything with flavor, cause we can have ham, and cheese, or something. Also, cookies for dessert. But that's as far as I've gotten, ugh. Crusty Nutsack fucked around with this message at 06:18 on Dec 20, 2014 |
|
#
?
Dec 20, 2014 06:15
|
|
|
Please review my menu for me. I am cooking for 5 adults and 2 kids. It's mostly a rehash of poo poo I made this year: APPETIZER - prosciutto roses MAINS - pork loin stuffed with dried fruit and wrapped in lotus leaves - 72 hour shortribs SIDES - duckfat roasted potatoes - mushroom risotto - rataouille (confit byaldi) - mac and cheese - rolls - some salad (undecided) DESSERT - dunno, sticky toffee pudding sounds good Questions: 1: anything look totally off? 2: is that too much food for 5 adults and 2 kids? What would you drop if that's the case? 3: gravy for the pork loin or cumberland sauce? 4: when I made prosciutto roses before I used watermelon cubes as bases, what would make a good alternate? potato cubes? mochi? bread? Steve Yun fucked around with this message at 08:48 on Dec 21, 2014 |
|
#
?
Dec 21, 2014 08:45
|
|
|
We're hosting the family New Year's celebration this year which means we'll be in charge of the meal. I don't know how specific this is, but I was wondering if anyone here has any neat recipes that incorporate Christmas / New Years themes with traditional Korean meals. A lot of the folks coming are old and aren't too welcoming of anything that isn't identifiably Korean which is where I'm getting hung over. We've already made preparations for the traditional rice cake soup, braised beef short ribs, and assorted Korean pancakes. What else would you guys recommend?
|
|
#
?
Dec 21, 2014 09:20
|
|
|
For xmas ive been testing some dishes. I was givin a large sliced ham by my work so I guess Ill be making that, Im guessing ill just be tossing it in the oven to warm it up its still in the packaging so im guessing based on it being pre sliced and pre glazed its already cooked as well. Anyways on to what ive tested thus far. Sweet potatoes with a splash of OJ. The OJ overpowered the sweet potatoes and made me feel like i was eating orange pulp, reguardless i thought it was gross. Bacon and cauliflower gratin with goat cheese. I dont think i let it simmer for long enough, either way it was really good.
|
|
#
?
Dec 22, 2014 13:55
|
|
|
So... Stuffing. Any tips and advice? How can I make stuffing I actually like?
|
|
#
?
Dec 22, 2014 19:02
|
|
|
ascendance posted:So... Stuffing. Any tips and advice? How can I make stuffing I actually like? what don't you like about stuffings you've had?
|
|
#
?
Dec 22, 2014 19:18
|
|
|
GrAviTy84 posted:what don't you like about stuffings you've had? But it won't be in a bird.
|
|
#
?
Dec 22, 2014 20:17
|
|
|
ascendance posted:They don't look appetizing to me. Like a pile of brown mush. well that's kind of what it is, a pile of brown mush. I made some oyster dressing for thanksgiving. It owned. Make some of that. http://www.foodandwine.com/recipes/oyster-dressing-grand-mere
|
|
#
?
Dec 22, 2014 20:39
|
|
|
ascendance posted:They don't look appetizing to me. Like a pile of brown mush. Form brown mush into the shape of patties. For flavor use less salt and add bacon. Bacon makes mosts things better.
|
|
#
?
Dec 23, 2014 17:14
|
|
|
Going to make steak tonight and try out another xmas side with it. Im making brussel sprouts with pecans any suggestions for it like spices/sauces.
|
|
#
?
Dec 23, 2014 20:27
|
|
|
Was at Costco today picking up my heretical turkey breast. Almost picked up a package of smoked oysters to make oyster dressing, but I don't think my FIL would approve.
|
|
#
?
Dec 23, 2014 20:33
|
|
|
I made latkes today. I ate mine with natto. It was good. I think in the future, I'm going to dress latkes like okonomiyaki, with katsu sauce, bonito, seaweed and mayo.
|
|
#
?
Dec 23, 2014 20:36
|
|
|
ascendance posted:I made latkes today. I ate mine with natto. It was good. Latkes + sour cream 4EVA
|
|
#
?
Dec 23, 2014 21:28
|
|
|
|
| # ? May 4, 2024 23:35 |
|
|
ascendance posted:I made latkes today. I ate mine with natto. It was good. Natto is the best.
|
|
#
?
Dec 23, 2014 21:44
|
|
