slammer - Posted - 12/23/2020:  18:38:35

Well Brian, does that mean it’s yer B-Day ??? If so, happy Birthday and hope you have a great B-Day, Christmas Holiday, and may the butter and garlic from your scallops run down your chin in delight !!!
Slammer!!!

bubbalouie - Posted - 12/23/2020:  18:38:54

quote:

---

Originally posted by Brian T

Nice to change plans.

Got a big jar of mixed, smoked olive varieties, smoked olive tapenade and smoked Cyprus salt.

Discovered 300g bags of scallops in the grocery store (back of the bottom shelf in the freezer).

I have had a scallop birthday dinner for maybe 65(?) years. Tonight will be another one.

With my extreme sense of generosity, Heidi cat will get a few, if she likes.

---

Happy Birthday my Brother from another Mother! I love olives! When I make bacon or prosscuito wrapped Jalapeno poppers. I stuff them with the same cream cheese/ chorizo / chive mix. I buy pitted black olives in a can & green olives in the deli section. Goo some off that into an olive with the back of a spoon & Bob's your uncle!

Brian T - Posted - 12/23/2020:  18:48:56

Bought the olive stuff from FUME-eh. They are in Coquitlam & web store.
Was a gamble that paid off, I'm quite pleased.
Their smoked Cyprus sea salt is no screaming hell.
I have several that are much better such as Matiz for Spain.

Heidi-cat is aging fast.
I think I can understand that as much as I don't want to keep pace with her.

bubbalouie - Posted - 12/23/2020:  18:52:36

Cyprus, the country or the tree? 

Brian T - Posted - 12/23/2020:  19:38:02

Cyprus country in the Mediterranean. I have several other Cypriot salts, they have the climate for it!
Somewhat similar to the English Maldon salt. The salt is in beautiful open pyramidal crystals.

Read": ". Salt, A World History", by Kurlansky. Not nearly as dull as it sounds.

Some chefs in this day and time get their aprons in a twist if a patron wants to use a "finishing salt." Very trendy thing to add at the table. I bring my own to restaurants, usually 4 or 5, and do a little taste test to entertain myself. The staff appreciate the novelty.

Tonight, I will pan-fry my scallops in butter, garlic and salt. The salt will be Greek Leonidas sea salt.
Very clean fresh salt taste as some are quite muddy. My vegetables will be steamed and seasoned similarly.

Wet Spaniel - Posted - 12/24/2020:  03:25:16

That’s the pork pies sorted.

 

bubbalouie - Posted - 12/24/2020:  04:19:08

Nice! Those are taller than any meat pies I've ever seen!

geoB - Posted - 12/24/2020:  05:07:42

Christmas eve dinner...

Omelets

steve davis - Posted - 12/24/2020:  05:24:03

Meat pie made by my dear friend from the Gaspe.

STUD - Posted - 12/24/2020:  05:34:58

Last night: Cornish hens, squash on the side.

 

STUD - Posted - 12/24/2020:  05:50:20

quote:

---

Originally posted by Wet Spaniel

That’s the pork pies sorted.

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I'd eat that crust n ...all..! :0)

1935tb-11 - Posted - 12/24/2020:  13:14:43

don't know why but my bride wanted flounder for supper,,, she called around and found a place still open,,,,her and her mom has gone to pickup some flounder,,,, whatever makes her happy,,, i would have been good with a sandwich and a cup of joe.

Edited by - 1935tb-11 on 12/24/2020 13:15:15

Wet Spaniel - Posted - 12/24/2020:  13:33:38

Ham with a marmalade glaze.... and bloody cloves - I can’t stand cloves, little meat based booby traps of nastiness.... whoever thought it would be a remotely good idea to stick cloves is a perfectly good piece of meat needs a good kick up the arse 

Edited by - Wet Spaniel on 12/24/2020 13:34:28

 

geoB - Posted - 12/25/2020:  10:02:57

We usually walk Willyamsbourough then hit one of two wonderful big Chinese buffets.

Well this year is different...

Grillin' chickens, but... I'll wok the green beans, roasted potatoes, carrot soup, salad, homemade apple pie, relish tray etc...

Brian T - Posted - 12/25/2020:  10:49:55

The rack of White tail ribs will be in the oven by 2 PM.
Fresh mix of Paddy-Rub (citrus and coffee in it).
Foil covered so I can give it a few snorts with a Breville smoke pistol & apple sawdust.
Half will get an apple juice/apple cider vinegar wet mop.

STUD - Posted - 12/25/2020:  12:16:16

Prime rib pics, plus my xmas gift to Al.
Liz

 

rinemb - Posted - 12/25/2020:  12:58:22

Last night, the beet soup wife made. This morning, the scone breakfast along with french yogurt I made, bacon, and mimosas. Later today, crown rib roast dinner kids are doing. Tonight, Tums and a liquid digestive! Brad

STUD - Posted - 12/25/2020:  14:39:44

More pics

 

slammer - Posted - 12/25/2020:  18:49:42

Slammer got a “Little Tail “ for Christmas !!!

Treated the family to some Monster 1 1/2 lb. Lobster Tails!!! Brushed with salted butter, a little garlic and paprika. Then 425 degree oven for about 25 minutes till center was 135-140degrees internal . OMG, we were piggies, but what a way to do it !!!
Slammer!!!

 

STUD - Posted - 12/25/2020:  22:39:25

That's an excited lookin face Dude... :0)

Wet Spaniel - Posted - 12/25/2020:  23:21:43

quote:

---

Originally posted by figmo59

Prime rib pics, plus my xmas gift to Al.

Liz

---

Look like it's cooked to perfection- lovely !

Wet Spaniel - Posted - 12/25/2020:  23:22:38

quote:

---

Originally posted by slammer

Slammer got a “Little Tail “ for Christmas !!!



Treated the family to some Monster 1 1/2 lb. Lobster Tails!!! Brushed with salted butter, a little garlic and paprika. Then 425 degree oven for about 25 minutes till center was 135-140degrees internal . OMG, we were piggies, but what a way to do it !!!

Slammer!!!

---

Nothing wrong with a little tail !  Looks superb Dale - merry Christmas 

Wet Spaniel - Posted - 12/26/2020:  02:45:38

We weren’t having anybody over so we made the most of it. Tree bird roast turned out really well, I live the look on the kid’s faces when I started carving it .......’c’mon dad - don’t be it now’ 

Roast potatoes and parsnips (in the duck fat), orange glazed carrots, pigs in blankets and sprouts with bacon and chestnuts.

Edited by - Wet Spaniel on 12/26/2020 02:46:29

Wet Spaniel - Posted - 12/26/2020:  05:21:45

Ding ding....round two

 

slammer - Posted - 12/26/2020:  09:21:52

That is one fine looking meal!!! Your hard work looks like it payed off !!!
Can’t wait to see round three !!!
Slammer!!!

The Fifth Element - Posted - 12/26/2020:  10:58:24

We had prime rib, ginger sweet potato casserole, asparagus, and lemon meringue pie.

STUD - Posted - 12/26/2020:  15:59:01

Good job...! :0)
I see ah little juice flowin... bet it was perfect..!

bubbalouie - Posted - 12/26/2020:  16:23:18

You've got me at Lemon Merengue Pie! That looks ready to go in the oven?  Looks Heavenly! 

bubbalouie - Posted - 12/26/2020:  16:35:04

I'm seeing a lot of variations of pigs in a blanket on lots of Christmas dinner plate pics. This was never a thing all my life! I'm not sure why. I'm all about sausage/mystery meat wrapped in bacon, prosciutto, puff pastry or toast to dunk in my turkey gravy.

rinemb - Posted - 12/28/2020:  08:53:37

All those pics and faces are outstanding, and makes me hungry. I am sure you and yours enjoyed muchly. Brad

rinemb - Posted - 12/28/2020:  09:13:06

I am going to bring this thread down a tad, as we are eating the fridge, freezer, and pantry for a while.

Last night I fixed a beef stroganoff "hack," using ground beef, sour cream, creme fraische, can mushroom soup, onion, garlic, peas, beef stock, etc.  Along with an open bag of Alcasien egg noodles, and pulled enough dough from my refrigerated bucket of handmade dough to make 4 Salt Brotchen while I sprinkled with everything bagel spice-we got for Christmas.

Admittedly, the topping may look like upchuck, but it did taste good.

For dessert: plenty treats ,stollen, fruitcake, etc for a eater's choice.   Brad

 

Brian T - Posted - 12/28/2020:  09:31:15

Brad, that Stroganoff looks good enough for breakfast. Which reminds me that I should make pasta dough. I do have a linguini cutter.

That's a fact = eat the freezer because it's packed full. Craving for devilled eggs, too.

Wet Spaniel - Posted - 12/28/2020:  09:46:26

quote:

---

Originally posted by rinemb

I am going to bring this thread down a tad, as we are eating the fridge, freezer, and pantry for a while.

Last night I fixed a beef stroganoff "hack," using ground beef, sour cream, creme fraische, can mushroom soup, onion, garlic, peas, beef stock, etc.  Along with an open bag of Alcasien egg noodles, and pulled enough dough from my refrigerated bucket of handmade dough to make 4 Salt Brotchen while I sprinkled with everything bagel spice-we got for Christmas.

Admittedly, the topping may look like upchuck, but it did taste good.

For dessert: plenty treats ,stollen, fruitcake, etc for a eater's choice.   Brad

---

Nope, looks spot on to me Brad - nothing wrong with that plate at all sir.

Wet Spaniel - Posted - 12/28/2020:  09:50:35

quote:

---

Originally posted by slammer

That is one fine looking meal!!! Your hard work looks like it payed off !!!

Can’t wait to see round three !!!

Slammer!!!

---

Round three looked vaguely similar Dale, I made hash browns, then fried a slice of ham and a slice of the three bird roast in goose fat - ahem, there wasn't time to take a picture ... oh boy it was good

rinemb - Posted - 12/28/2020:  10:13:52

Thanks for the kind comments. For leftovers, we will switch starches, to change things up.
hmmm. so many decisions. Brad

Brian T - Posted - 12/28/2020:  10:28:24

I think that I'm addicted to wheat. Don't seem satisfied with whatever the meal is, need that bun or slice of bread or a pancake, etc. My egg pasta dough is 1/2 all-purpose flour and 1/2 durum semolina flour. I love all kinds of corn foods but still have to slip a little bready thing in there, too.

Dang! I need to think about that stroganoff. Thanks for listing the ingredients.

rinemb - Posted - 12/28/2020:  10:51:05

quote:

---

Originally posted by Brian T

I think that I'm addicted to wheat. Don't seem satisfied with whatever the meal is, need that bun or slice of bread or a pancake, etc. My egg pasta dough is 1/2 all-purpose flour and 1/2 durum semolina flour. I love all kinds of corn foods but still have to slip a little bready thing in there, too.



Dang! I need to think about that stroganoff. Thanks for listing the ingredients.

The stroganoff was not as "sour creamy" as many. One because I needed to sub in creme fraische to make the measure called for, then there was the cream of mushroom soup.  I added the peas, just because.  Below is the recipe I worked from.  Brad

thecountrycook.net/wprm_print/20321

---

Brian T - Posted - 12/28/2020:  11:16:29

Here's mine, #4.5 (Beef & Bison) from my cook book. Has to be 25+ years old and 20 years since I last made this:

1 lb ground beef made into meatballs, seasoned as you like (egg, onion, crumb, herbs/spices).
Bake at 350F.

1 can cream of mushroom/celery soup
1 pkg onion soup mix
1/2C water and 1/2C white wine
>stir very well to mix in a pot.
>add meatballs and heat and stir very well to get hot.
>fold in 1C sour cream and reheat.

I think I'll double the meatballs just to have some on hand.

I'm really enjoying being a food pig these days.
The scallops? I fried and ate all of 600g (1 lb 6 oz) with some trimmings. OINK!

Wet Spaniel - Posted - 12/28/2020:  11:58:35

Bangers n mash tonight - with, dare I say it .... instant gravy - easy meal required after the last few days

 

rinemb - Posted - 12/28/2020:  13:09:56

I wish I could get fresh peas around here, especially true petites. Just never seen them in many, many years. Wife will not eat canned peas. We keep a couple of bags (frozen) on hand. And, petites/baby etc AIN'T any more, in my parts. They are as big as regular peas no matter what lie is on the package. Brad

Brian T - Posted - 12/28/2020:  14:55:10

When I was a kid, in our house, frozen foods seems to have looked upon with suspicion.
The older hypocrites did have bulk meat in the rented freezer locker.
The veg stuff was all canned. Hideous-looking by modern standards. Frankenveg.

I do recall, mid summer, driving to veg farms for what seemed like a pillow case of peas in the pods.
Never cooked, just dumped on the table at suppertime. My kids still talk about Dad's sacrilegious disregard for decorum.

I make great use of frozen mixed veg and frozen peas, only steamed, never boiled in water.
I do push tablespoons of frozen peas into boiling hot chicken pies to cool them down before I starve to death.

I do believe I will follow Brad's lead and stuff a lot of frozen veg (eat the freezer) into the stroganoff for color.

STUD - Posted - 12/28/2020:  15:44:45

Fried potatoes and authentic Polish kielbasa from The Kid's fiancee's family, or as Al calls it, Filet of Mule Tool.

 

bubbalouie - Posted - 12/28/2020:  17:01:49

We had our turkey & a ham yesterday. Tonight it's Monte Cristo sandwiches! 

allrecipes.com/recipe/20803/mo...sandwich/

Edited by - bubbalouie on 12/28/2020 17:03:22

Brian T - Posted - 12/28/2020:  17:24:40

Probably chicken tortellini in a sauce with green pepper dice, onion dice, dried tomatoes
and a few snorts of EVO with mixed herbs.
Taking the burger out for the 2 lbs meat ball cookery tomorrow.
"Filet of mule-tool". Really! I need to remember that for the chance to embarrass somebody.

Wet Spaniel - Posted - 12/28/2020:  17:28:39

quote:

---

Originally posted by rinemb

I wish I could get fresh peas around here, especially true petites. Just never seen them in many, many years. Wife will not eat canned peas. We keep a couple of bags (frozen) on hand. And, petites/baby etc AIN'T any more, in my parts. They are as big as regular peas no matter what lie is on the package. Brad

---

I'm afraid they aren't fresh Brad, I'm with your wife on the canned pea front, but there's always a bag of frozen peas and a bag of sweet corn in our freezer - along with the tub of instant gravy on the shelf 

Good Buddy - Posted - 12/28/2020:  17:30:56

Italian sausage cooked in Marinara with grilled onions and roasted Red Peppers on Ciabatta with Mozzarella and Parmesan cheese with thick cut fries on the side. Homemade sauce and bread.

Wet Spaniel - Posted - 12/28/2020:  17:35:17

quote:

---

Originally posted by figmo59

Fried potatoes and authentic Polish kielbasa from The Kid's fiancee's family, or as Al calls it, Filet of Mule Tool.

---

Now that wouldn't look out of place on Terry's new Blakstone Grill - I love the fact we all have comedy names for stuff -  Filet of Mule Tool gets called 'Donkey's Doo-Dah' in our house,... usually accompanied by the sn*****s od]f an 11 year old - and a 49 year old 

Wet Spaniel - Posted - 12/28/2020:  17:38:50

quote:

---

Originally posted by bubbalouie

We had our turkey & a ham yesterday. Tonight it's Monte Cristo sandwiches! 

 

allrecipes.com/recipe/20803/mo...sandwich/

---

Never heard of those Bob, but they aren't a million miles  away from a French 'Croque Monseiur' 

bubbalouie - Posted - 12/28/2020:  17:44:58

I had to dig to find my photo of my 2 small farm fed spatchcocked chickens & a nice hunk of kielbasa!

Smoked with fresh sage, rosemary & apple chunks.

I scored it up with a clean Olfa blade.

Edited by - bubbalouie on 12/28/2020 17:49:15