quote:
Originally posted by Wet Spanielquote:
Originally posted by rinembJonty, tell us about Yorkshire pudding with chicken (not beef). Do you use chicken drippins to make it? Brad
Brad, we love puddings and will have them with any roast meat, as long as there's gravy we#ll have them. I'm afraid I'm not that much of a perfectionist when it comes to the fat, I'll use either lard (comes in block form similar to butter) or the rapeseed oil we use as regular cooking oil. I think it was always traditionally beef drippings (my mum always had a bowl in the fridge) but unless it was a special occasion/fancy meal, I#ll use what we have got to hand,
Lard blocks why not, eh. We always use the roast chicken drippings in that meal for a gravy. Never enough leftover for schmalz. But our grocer carry's frozen pints of chicken schmalz. So we often keep some on hand. As well as as broth. Trouble is, my likes my biscuits. Brad
Here’s an idea………… Brad , you roast the chicken, Jonty makes the Yorkshires, and I’ll make the gravy!!! I pride myself on flavorful rich gravy, although my wife only lets me make it occasionally!!! What’s better than yorkshires, biscuits, or crusty rolls mopped up in good gravy???
Dammit, now I’m hungry again!!!
Slammer!!!
Dale, I’m thinking Michigan is about half way between Jonty and me, eh. And everyone else bring a dish. Can you imagine the feast that would be!
Game Day treats. From a retro recipe list, I made pepper poppers. This recipe is “non-heat” using baby sweet peppers. Recipe called for pizza flavor using chopped pepperoni. I hacked it using diced prosciutto . And a blend of mozzarella and cream cheese with herbs and seasoning. Then baked and browned. These are the leftovers. Brad
Like a potato skin but a pepper. Scarce as hen's teeth around here.
Like the cheese mix. Need to do that with some crab meat.
quote:
Originally posted by slammerHere’s an idea………… Brad , you roast the chicken, Jonty makes the Yorkshires, and I’ll make the gravy!!! I pride myself on flavorful rich gravy, although my wife only lets me make it occasionally!!! What’s better than yorkshires, biscuits, or crusty rolls mopped up in good gravy???
Dammit, now I’m hungry again!!!
Slammer!!!
HEY...!!!?
WHAT AM I....,!?
THE ..CHOPPED LIVER BRINGER..!?
EXTRA. GREEN BELL PEPPERS IN YER STOCKING..! :0/
;0)
quote:
Originally posted by slammerHere’s an idea………… Brad , you roast the chicken, Jonty makes the Yorkshires, and I’ll make the gravy!!! I pride myself on flavorful rich gravy, although my wife only lets me make it occasionally!!! What’s better than yorkshires, biscuits, or crusty rolls mopped up in good gravy???
Dammit, now I’m hungry again!!!
Slammer!!!
I'm in!!
Could you even imagine us all getting together!!!
Besides the best feast ever, there would be guns, beer, booze, cars, explosives, fireworks, light shows, fishing expeditions, recipe trading , bragging, meat smoking, grill comparing, driving range competitions, wife swapping, banjo trading , fly tying, tomato growing, garden growing, hors-d’oeuvre trading, aches and pains comparing, bread recipe sharing, Joke telling, coffee flying out yer nose, loss of bladder and bowel control, jamming , story telling, knife throwing, and who knows what else!!!
Did I mention Beer ??? Ok, maybe I went a little overboard with the …..fly tying!!! I'm in !!!
Slammer!!!
Edited by - slammer on 10/16/2022 18:21:45
Oh, and tell the chopped liver bringer he’s invited too !!!
Slammer!!!
My sister in law turned up the other day with a fantastic joint of beef. So last nights dinner was roast beef with all the trimmings. After a few pints of wet spaniel beer and some red wine I managed to stay awake for maybe the first ten minutes of the movie we put on after dinner.
Sunday night is usually Pizza night at our house and tonight’s homemade pizza didn’t suck!!! Hot Italian sausage with extra fennel, onions and whole milk mozzarella from the Nasonville Dairy in Marshfield, Wi. which also has the best just made squeaky cheese curds EVER !!!
Slammer!!!
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Originally posted by slammerSunday night is usually Pizza night at our house and tonight’s homemade pizza didn’t suck!!! Hot Italian sausage with extra fennel, onions and whole milk mozzarella from the Nasonville Dairy in Marshfield, Wi. which also has the best just made squeaky cheese curds EVER !!!
Slammer!!!
That looks both good, and congrats on a perfect bake of that pizza! Brad
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Originally posted by Wet SpanielMy sister in law turned up the other day with a fantastic joint of beef. So last nights dinner was roast beef with all the trimmings. After a few pints of wet spaniel beer and some red wine I managed to stay awake for maybe the first ten minutes of the movie we put on after dinner.
YUM!
Thanks………575 degrees F. Great Smokey char on da fennel sausage!!!
The leftovers are best served cold !!!
Slammer!!!
Greek-seasoned chicken breast, hasselback potato, shredded green pepper & shredded carrot salad.
Get this: From time to time, I've been buying a 750ml bottle of a white Chardonnay. To me, it has a sharp green apple finish that I really like. $9.99 each
I discover that there is also a 4,000ml (4 liter) bag-in-a-box. Same thing for $36.99.
That's 4000/750 = 5.33 bottles per box. At that rate, 36.99/5.33 = $6.94 per bottle in the box.
Methinks that I have diddled myself out of a few dollars over the past year.
About that lard, let me tell you a little tale. When I was a kid we visited my grandmother who lived "out in the country" without indoor plumbing, chickens in the yard, etc. She told me to get some lard from the lard bucket, which was under the front porch! So I got a coffee cup and crawled under the porch and scooped out a cup of lard with which she proceeded to bake something , and I have never forgotten that lard bucket under the porch!
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Originally posted by banjo bill-eAbout that lard, let me tell you a little tale. When I was a kid we visited my grandmother who lived "out in the country" without indoor plumbing, chickens in the yard, etc. She told me to get some lard from the lard bucket, which was under the front porch! So I got a coffee cup and crawled under the porch and scooped out a cup of lard with which she proceeded to bake something , and I have never forgotten that lard bucket under the porch!
A great granny memory, for sure!
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Originally posted by Brian TGreek-seasoned chicken breast, hasselback potato, shredded green pepper & shredded carrot salad.
Get this: From time to time, I've been buying a 750ml bottle of a white Chardonnay. To me, it has a sharp green apple finish that I really like. $9.99 each
I discover that there is also a 4,000ml (4 liter) bag-in-a-box. Same thing for $36.99.
That's 4000/750 = 5.33 bottles per box. At that rate, 36.99/5.33 = $6.94 per bottle in the box.
Methinks that I have diddled myself out of a few dollars over the past year.
Box wines choices and drink ability have definitely improved over the last decade. And, they don't go bad....at least in the time we empty them! Brad
Bag-in-a-box was commonplace by 1971 all over Australia. So found none when I got back to Canada in 1972. Slow to be adopted. When I was making a lot of wine (25-100 gal batches), I had friends save those boxes. I figured out how to get the spout off then sulfite the bag, rinse with boiled water and refill with mostly Cal. Zinfandel (from grapes).
100 gal = 450 liters = 600 x 750ml bottles with $162.00+ in corks. That always bugged me.
Corks in that day and time were running $0.27 each, even in lots of 1,000. So a 3 liter box still saved me more than a dollar in corks.
I do believe that it has magically become 5+ o'clock. Time for a slurp, turn on the oven and see what's left of the Greek chicken. Have some really good burgers for back-up.
Strata tonight. For those not in the know, it's basically a savory bread pudding with meat and vegetables instead of sugar and fruit. I used bacon, sausage, onion, and hot and sweet peppers as well as Cheddar cheese.
Tonight, a pair of thick cut, bone in pork chops with roasted mixed veggies. Pork chops were CI pan seared then roasted in oven to finish. Sweet peppers, potatoes, carrots, and onion roasted in oven. Some gravy made with skillet juices. Brad (served over a 120 year old plus chestnut breakfast table)
Edited by - rinemb on 10/17/2022 20:09:00
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Originally posted by STUDStrata tonight. For those not in the know, it's basically a savory bread pudding with meat and vegetables instead of sugar and fruit. I used bacon, sausage, onion, and hot and sweet peppers as well as Cheddar cheese.
We enjoy savory bread puddings. Your combination of ingredients looks great.
I had a cheese sandwich last night, laced with profanities……
My sister in law is staying with us and we all had a very nice roast beef (see above pics) dinner on Sunday. I declared that the next day, my birthday, we would have hash as we get to choose your birthday meal in this house. My SiL said she’d treat me by cooking and went out and bought lots of different veggies etc got the hash and spent ages in the kitchen. Sod’s law, I came down with a bug yesterday and didn’t feel great so I went for a doze and said I’d have mine a little later. About 9pm I walked into the kitchen to find all the pans empty. I swore a bit assuming my son had come in and demolished it so I made a cheese sandwich only to walk into the lounge to see my SiL tucking into a late night second (and last remaining) helping of MY BLOODY BIRTHDAY DINNER 
you couldn't make it up......apparently it was very tasty
quote:
Originally posted by rinembquote:
Originally posted by Wet Spanielquote:
Originally posted by rinembJonty, tell us about Yorkshire pudding with chicken (not beef). Do you use chicken drippins to make it? Brad
Brad, we love puddings and will have them with any roast meat, as long as there's gravy we#ll have them. I'm afraid I'm not that much of a perfectionist when it comes to the fat, I'll use either lard (comes in block form similar to butter) or the rapeseed oil we use as regular cooking oil. I think it was always traditionally beef drippings (my mum always had a bowl in the fridge) but unless it was a special occasion/fancy meal, I#ll use what we have got to hand,
Lard blocks why not, eh. We always use the roast chicken drippings in that meal for a gravy. Never enough leftover for schmalz. But our grocer carry's frozen pints of chicken schmalz. So we often keep some on hand. As well as as broth. Trouble is, my likes my biscuits. Brad
I had to look up 'schmalz' Brad. I've heard the term but never knew exactly what it was. Anything in our roasting tin has flour ash stock,added to,make the gravy, there's no leftover or surplus. My mum always had a beef dripping bowl in the fridge, she used that for the Yorkshire puddings and roast potatoes - it also made the best fried bread ever.
Jonty. A sad birthday story for sure. Take care! Brad
