DreamTheaterForums.org Dream Theater Fan Site
General => General Discussion => Topic started by: Harmony on November 16, 2019, 02:08:52 PM
-
I'm making my first batch of Chex Party mix of the season. My home smells amazing.
The *holidays are a time of feasting. What are some of your favorites? What are some of your traditions? Recipes welcome!
(https://i.imgur.com/dlBW6CT.jpg)
*The word 'holidays' are not meant to demean the word 'Christmas'. It is used here to include Thanksgiving and other November/December celebrations that can be, but are not limited to, religious-based observances.
-
Thanksgiving for us was always a traditional T-Giving meal: Turkey, stuffing, potatoes, corn, green bean casserole, cranberries, sweet potatoes, etc.
I could eat homemade stuffing from now until next 4th of July. I legit like green bean casserole. And I can eat turkey sandwiches from the day after until next Labor Day. I love sweet potatoes, but don't like marshmallows, so don't really like the traditional sweet potato casseroles.
Christmas for us was more an ethnic meal. Pierogies, ham, borscht (cold beet soup), mom-made lasagna (with meat; I've asked for spinach in there but have 30 years of "no dice!"). I LOVE pierogies; don't eat the beets.
-
Green bean casserole can die in a fire. I know it isn't alive in order to die, but seriously, how did that crappy dish barge its way in to the standard American Thanksgiving meal? The Pilgrims would have turned around and headed for home if the Indians fed them that shit.
-
Green bean casserole can die in a fire. I know it isn't alive in order to die, but seriously, how did that crappy dish barge its way in to the standard American Thanksgiving meal? The Pilgrims would have turned around and headed for home if the Indians fed them that shit.
I like all of the aspects of it minus the actual green beans. I HATE green beans.
-
Green bean casserole is one of those remnants of shitty '50s cooking that just won't die. Blame the Better Homes and Gardens cookbook for that one.
My family's dining goes as so...
Thanksgiving- Traditional turkey dinner...the standout being my mom's stuffing. She uses a special apple pork sausage and fine diced potatoes in it. Yes she is my mom...but I have yet to try something that is even in the same universe as her stuffing.
Xmas eve- Dungeness crab, sourdough bread, melted butter.
Xmas breakfast- Maple sausages, crab eggs benedict, Swedish pancakes,scrambled eggs
Xmas dinner- Traditional turkey, with a prime rib as well.
-
Thanksgiving- Traditional turkey dinner...the standout being my mom's stuffing. She uses a special apple pork sausage and fine diced potatoes in it. Yes she is my mom...but I have yet to try something that is even in the same universe as her stuffing.
Xmas eve- Dungeness crab, sourdough bread, melted butter.
Xmas breakfast- Maple sausages, crab eggs benedict, Swedish pancakes,scrambled eggs
Xmas dinner- Traditional turkey, with a prime rib as well.
Can... Can I spend Christmas with you guys? :lol
-
Thanksgiving- Traditional turkey dinner...the standout being my mom's stuffing. She uses a special apple pork sausage and fine diced potatoes in it. Yes she is my mom...but I have yet to try something that is even in the same universe as her stuffing.
Xmas eve- Dungeness crab, sourdough bread, melted butter.
Xmas breakfast- Maple sausages, crab eggs benedict, Swedish pancakes,scrambled eggs
Xmas dinner- Traditional turkey, with a prime rib as well.
Can... Can I spend Christmas with you guys? :lol
Right? It's no wonder three of my mom's sons are chefs.
-
Green bean casserole can die in a fire. I know it isn't alive in order to die, but seriously, how did that crappy dish barge its way in to the standard American Thanksgiving meal? The Pilgrims would have turned around and headed for home if the Indians fed them that shit.
I like all of the aspects of it minus the actual green beans. I HATE green beans.
So you like soupy fried onions? :biggrin:
Thanksgiving is traditional turkey, potatoes (real potatoes not that sweet potato garbage) stuffing, green bean casserole (most everyone else in my family likes it), green salad, rolls. Christmas dinner can be the same, or different, depending on where we are. If we are with all the same family we will do something different, like a London broil.
I could eat homemade stuffing from now until next 4th of July.... And I can eat turkey sandwiches from the day after until next Labor Day.
Same here.
-
I actually will make a enhanced, doctored version of stove top from time to time just to have stuffing on hand.
-
The only thing that'll hit my plate on Thanksgiving is turkey, potatoes, corn if available, and gravy.
-
I love holiday meals. No specific foods or recipes. We're competent, but not great cooks in my family. We mostly stick with the traditional foods. My favorite is Christmas eve where we do some Swedish foods (meatball, sausage, cookies and breads) to celebrate our Swedish heritage. Most of it is store bought at a local Swedish food store (no, not Ikea), but I have started making Swedish meatballs myself the last couple years.
-
LMAO at all the hatred for green bean casserole. :laugh: I heard someone recently say that studies show the most hated food at Thanksgiving is the cranberry sauce (undoubtedly from the can). Both of these can be excellent additions to your Thanksgiving table if made correctly. Not to toot my own horn, but I make the best cranberry sauce I've ever had. PM me if you want the recipe. It goes great with chicken and pork too.
And if you want decent green bean casserole, try Paula Deen's recipe on-line. The trick is to briefly blanch the fresh green beans in chicken stock ahead of putting the casserole together so they don't get all mushy at the end.
-
And if you want decent green bean casserole, try Paula Deen's recipe on-line. The trick is to briefly blanch the fresh green beans in chicken stock ahead of putting the casserole together so they don't get all mushy at the end.
For myself at least green beans are my least favorite vegetable, so it doesn't matter if the recipe is from Blanche, Rose, Dorothy, or Sophie, I am not going to like it.
I also am not a fan of cranberry sauce.
The only thing that'll hit my plate on Thanksgiving is turkey, potatoes, corn if available, and gravy.
This resembles my plate pretty well. I feel like years ago some of us made a pie chart to show the %s of each item on our plates. Mine would be about 20% turkey, 35% stuffing, 25% potatoes, 10% rolls, 5% gravy, 5% whatever side dish my wife made to keep her from being annoyed I didn't eat any of it.
-
See, I like green beans when done right (I make them myself with shallots, garlic, salt and pepper) and I will often eat a bowl of sweet potatoes mashed with a little salt and butter. I LOVE sweet potatoes.
-
Yeah, sweet potatoes are great. Very versatile from savory to uber sweet.
Anyone out there have a good recipe for mashed acorn squash? I looked on-line and everything looks kind of pedestrian to me. I'm actually not a fan. My mom always brought them and people at my table seemed to like them but I never got her recipe before she died which is a bummer.
Anyway, one thing I never enjoy is the stuffing. And if anyone makes it inside the bird, I wouldn't touch it with a 10 foot pole. I can manage a few bites of Stove Top. But otherwise, I'll pass.
-
For the acorn squash, I usually halve it, remove seeds and put it skin side down on a sheet tray. Season the other side liberally with s&p and brown sugar, a slice of butter in the empty seed cup and some maple syrup. Roast at 350 for a good 45 minutes at least till tender, then scoop out the guts, mash and re-adjust seasoning. I always prefer roasting it to peeling and boiling, the texture is just so much more appealing.
-
I love cranberry sauce and also make a pretty good version of it.
-
Not a fan myself, but it's really easy to make. Frozen cranberries, sugar, orange zest and a cinnamon stick. Simmer for hours.
-
I always make a 2ft high tower of mozzarella encaroza, and it's always a hit. I destroy my kitchen in the process, but it's worth it.
-
Thanksgiving - Turkey, gravy, stuffing, cranberry sauce, mashed potatoes, green beans, lemon carrots, and pies. Lots and lots of pies. Lonestar, the stuffing that I make uses a special apple pork sausage. I don't put potatoes in it, but it does have a finely chopped golden delicious apple, slivered almonds and craisins. I've always got rave reviews for it.
Solstice - Prime rib (see the food thread for the last couple of years), Yorkshire pudding (or rolls if we don't want to fuss), brown gravy, funeral potatoes, beet salad, and chocolate cake. This is our traditional evening to gather with the kids and grandkids. We don't do a Christmas gathering.
Christmas - Morning; Ebelskivers. This is a danish pancake ball that has been a Christmas tradition in my family for at least five generations.
Afternoon; Honeybaked ham, rolls, funeral potatoes, and green salad.
-
Anyway, one thing I never enjoy is the stuffing. And if anyone makes it inside the bird, I wouldn't touch it with a 10 foot pole. I can manage a few bites of Stove Top. But otherwise, I'll pass.
Not in any way mocking you, just making an observation: that may be the first time I've ever heard someone say "no" to stuffing. I get it, we like what we like, but that always seems to be the one thing that everyone CAN agree on. I know people that make Stove Top and just eat it like it is.
-
I'd rather not eat for the day that have to put stuffing on my plate.
-
I heard someone recently say that studies show the most hated food at Thanksgiving is the cranberry sauce (undoubtedly from the can).
I've had lots of really good, homemade versions. But I actually prefer the canned stuff. I grew up on it, so that's obviously one reason. (although I don't care for some of the other things I grew up eating) But I eat it basically as a condiment: A little sliver with each bite of turkey and gravy is the perfect Thanksgiving bite. (or spread on my leftover turkey sandwich) I like it just fine in that context.
But as far as other dishes, I really prefer homemade, more creative dishes. My mom usually asks me to bring a homemade baked mac & cheese that I've been doing for years now. It's not my favorite, but is pretty good. It started as an Alton Brown recipe, so that should tell you something already. But I've modified it through the years to taste, and I always make it a bit differently. My bechamel is mostly cheddar, which is pretty traditional for mac and cheese, but I also like to add a good amount of asiago or gruyere to take it up a notch. This year, I was thinking about "next level"-ing it by adding chorizo.
-
AH! As I was reading, I was formulating the question "do you ever put anything else in there?" and you answered it at the end.
I make a decent mac & cheese, but I have to find a way to make it creamier. I'm an Alton Brown fan, so I might try his version. But I like adding things. Sausage is good. I will put in halved cherry tomatoes as well.
-
I'm not a fan of the cranberry but have nothing against it.
I absolutely love green beans in general, my favorite veggie I think, but I can't recall last time I had a casserole to comment if I enjoy it, but my gut tells me green beans are best sauteed and not baked in something.
My Thanksgiving is very traditional, nothing of total interest other than my mother's broccoli and cheese caserole. It's essentially taking something healthy and making it very unhealthy, but it's soooo good and simple. Broccoli, velveeta cheese, and beaten ritz crackers on top. That may be the only different dish than what you'll see at everyone elses Thanksgiving.
Also, my moms stuffing (not dressing, but definition) is really really good. I could just eat that all day long, not sure how she makes it though to comment anymore than it's super soft and delicious.
For Christmas eve we do a tradional Italian meal of lots of seafood my uncle makes. He does a seafood stew, crab legs, fried calamari, coconut shrimp, two different seafood pastas (a white and red sauce), and crab cakes. Christmas day is usually closer to a Thanksgiving meal.
-
I make a decent mac & cheese, but I have to find a way to make it creamier.
Some years, mine has been less creamy than I would like. I think it just boils down to:
1. Change your sauce/pasta ratio in favor of the former.
2. DON'T overbake it. Your sauce and your pasta are already cooked before you put your casserole dish in the oven (for most recipes), so you usually don't need the full cook time in the oven that most recipes call for. I generally cook it a little less than what is called for, remove it from the oven, turn up the broiler, and then when the broiler has reached the right temp, I put it back in for literally about 2 minutes so the panko/cheese crust on top browns up.
-
Growing up, we always did the traditional Thanksgiving feast, and my wife and I have always done the same. I don't really care for most of the traditional TG food, though, so to me it's a helluva lot of work for what I consider to be a mediocre meal. I think my point of view is significantly influenced by the fact that we never had a big TG gathering like a lot of folks have. I'm 11 years younger than all of my siblings, so from the time my youngest sister got married at 19, I never had more than one sibling living in the house, and it was hit or miss who would show up for TG. Also, all of our extended family was back east, so we never saw them. This more or less continued after I got married since my wife's family is also back east. Nowadays, we only have a few close living relatives -- both of her parents and both of mine are dead -- so it's just my wife and me and our two teenagers (and occasionally a family friend). My wife finally decided that, this year, she's not going to buy a full turkey and will scale things way down (but she'll still do the pecan and apple pies!).
Christmas dinner when I was a kid was, for whatever reason, centered around ham, which I never liked. My mom made a bunch of different kinds of cookies, my favorite of which were oatmeal butterscotch cookies with marashino (sp?) cherries. For whatever reason, my wife's family adopted most of the Swedish Christmas food traditions of her father's mother (who was born in the U.S. to two immigrants from Sweden). She makes ground pork meatballs and some other stuff and a couple types of Swedish Christmas cookies (spritz and pepparkakor). She also makes Swedish coffee cake, which I think is dry AF, but she insists on making one for Santa Lucia (sometime in the second week of December, I think) and one for Christmas morning. About 10 years ago, we added roast beef to the mix for those who don't care for the pork meatballs.
-
My family does not make a traditional thanksgiving meal. We usually have a variety of meat (Chicken, pork, maybe ribs), different types of rices, 2 types of potato salad and chicken salad (and we do the same for Christmas).
-
For the acorn squash, I usually halve it, remove seeds and put it skin side down on a sheet tray. Season the other side liberally with s&p and brown sugar, a slice of butter in the empty seed cup and some maple syrup. Roast at 350 for a good 45 minutes at least till tender, then scoop out the guts, mash and re-adjust seasoning. I always prefer roasting it to peeling and boiling, the texture is just so much more appealing.
Sounds easy enough. I may have to do a trial run this weekend and see what the family thinks. I kind of recall my mom's having some cinnamon and brown sugar flavors in hers, which I would normally like but I can't get past the stringy texture of the squash. I love butternut squash, but just couldn't ever get into the acorn squash. Thanks for recipe!
I can guarantee you all that nothing beats my cranberry compote. It uses caramelized shallots, fresh cranberries and dried tart cherries among other things. I'm pretty sure it was originally from Bon Appetite but I've been making it for the past 15 years. The thought of canned cranberry sauce makes me nauseated.
I always make a 2ft high tower of mozzarella encaroza, and it's always a hit. I destroy my kitchen in the process, but it's worth it.
WTF is that and do you have a picture of it? :huh:
funeral potatoes
WTF is that?? :laugh:
Not in any way mocking you, just making an observation: that may be the first time I've ever heard someone say "no" to stuffing. I get it, we like what we like, but that always seems to be the one thing that everyone CAN agree on. I know people that make Stove Top and just eat it like it is.
I think it's probably a texture issue more than anything. Growing up, my mom made a sage-based stuffing with celery (not a fan) and apples (ew) and it either came out super dry or super wet and either way, I just never enjoyed it. One year I made a wild rice and mushroom stuffing that I actually enjoyed. But my sister hates mushrooms and I promptly lost the recipe anyway so there went that. I have grudgingly enjoyed a bacon/corn bread stuffing but not enough to get super jazzed about it. It's a lot of bread - I'd rather just have a roll with butter on it. I know, I know....I'm the oddball at the Thanksgiving table but other than some gentle teasing, nobody cares because it just means more for them!
Christmas Eve at our house is always some version of surf and turf - grilled filet mignon or a T-bone with lobster or crab depending on what's fresh and available. I think we did scampi one year which was fine. It's always gluttony at its finest as we splurge on the wine to pair with the meal which translates to both a great white and a great red.
I know a lot of people really enjoy the dessert portion of these meals. Honestly, I never have enough room so typically skip this part. We may get some chocolate truffles for the Christmas Eve feast but not always.
Christmas Day is typically just a matter of grazing. Everyone brings a couple of appetizer type dishes to share. A highlight for me is my mom's clam dip. It's nothing special but it was served yearly since I was a kid, so it's a traditional dish for us. Mulled wine and champagne with the opening of gifts. It's pretty laid back and that's what I like best about it, honestly. Nobody feels like they have to knock themselves out too much with the food.
-
I know people that make Stove Top and just eat it like it is.
Why you outing me bro...
Yeah I make it on occasion, though it's usually for turkey sandwiches with stuffing. Dopest shit ever.
-
I know a lot of people really enjoy the dessert portion of these meals. Honestly, I never have enough room so typically skip this part. We may get some chocolate truffles for the Christmas Eve feast but not always.
Now, on THIS we agree. Do not like pumpkin pie, do not like pie in general (though I can be coaxed into a slice of apple if it's not too tart). I usually just gorge on the main food, then go have a glass of wine and fall asleep.
Thank you Bosk; both of those could reasonably be the culprit, since I usually follow recipes to the letter. I need to adjust.
-
funeral potatoes
WTF is that?? :laugh:
Seriously? You're from Arizona, certainly you've been exposed to enough Mormons to have gone to one of their after funeral food fests! :biggrin:
https://www.cookingchanneltv.com/recipes/funeral-potatoes-utah-potato-casserole-2108116
-
I have never in my life heard that name. But judging from the link, I know the dish. :tup
-
I have never in my life heard that name. But judging from the link, I know the dish. :tup
The ultimate food for when you want to comfort a group of grieving folks. Unfortunately, I'm not able to eat them anymore due to dietary restrictions to combat high A1C numbers.
-
funeral potatoes
WTF is that?? :laugh:
Seriously? You're from Arizona, certainly you've been exposed to enough Mormons to have gone to one of their after funeral food fests! :biggrin:
https://www.cookingchanneltv.com/recipes/funeral-potatoes-utah-potato-casserole-2108116
Oh! That's what we call Potatoes Peru! That's my kids' favorite dish of all time. They'd eat it breakfast, lunch, and dinner.
-
funeral potatoes
WTF is that?? :laugh:
Seriously? You're from Arizona, certainly you've been exposed to enough Mormons to have gone to one of their after funeral food fests! :biggrin:
https://www.cookingchanneltv.com/recipes/funeral-potatoes-utah-potato-casserole-2108116
Maybe this should go on the "mildly irritating" board, but why do so many recipe writers feel the need to say, "kosher salt"? If you care, do you really need to be told? It's not like there's any real difference between kosher and non-kosher salt. And the damn recipe doesn't say "kosher sour cream" and "kosher black pepper," etc. For that matter, if you're really keeping kosher, are you even making this dish?
-
Maybe this should go on the "mildly irritating" board, but why do so many recipe writers feel the need to say, "kosher salt"? If you care, do you really need to be told? It's not like there's any real difference between kosher and non-kosher salt. And the damn recipe doesn't say "kosher sour cream" and "kosher black pepper," etc. For that matter, if you're really keeping kosher, are you even making this dish?
As I understand it, primarily because of the preference of the cook. Because of the larger surface area of the flakes, kosher salt doesn't seem to be as salty for equal volumes as finer ground salt. In this recipe, for example, it lists 1-1/2 teaspoons of kosher salt. If all I had was iodized table salt, I'd probably cut it back to 1 teaspoon. If you tend to cook a lot, you probably have a salt pig near by with kosher salt in it so you can just grab a pinch an throw it in. The author of the recipe probably primarily uses kosher salt and is just being precise about what they used to get good results.
The difference is minor enough that it does come off as a bit pretentious, doesn't it. Wait until you see a recipe that specifies Himalayan pink salt because of the spiritual benefits! :lol
-
For the acorn squash, I usually halve it, remove seeds and put it skin side down on a sheet tray. Season the other side liberally with s&p and brown sugar, a slice of butter in the empty seed cup and some maple syrup. Roast at 350 for a good 45 minutes at least till tender, then scoop out the guts, mash and re-adjust seasoning. I always prefer roasting it to peeling and boiling, the texture is just so much more appealing.
Do you cook all squash cut-side up? I have seen recipes say either way and I never know which is better lol
-
I have never in my life heard that name. But judging from the link, I know the dish. :tup
The ultimate food for when you want to comfort a group of grieving folks. Unfortunately, I'm not able to eat them anymore due to dietary restrictions to combat high A1C numbers.
I feel ya on teh A1C thing, it's especially a bitch in my profession. Fortunately for me, staying active (I average 35k steps a day at work alone plus hiking on weekends) and metformin keep it in check enough to where I can eat liberally (just not stupid stuff like tons of cookies, soda, or whole loaves of bread)
For the acorn squash, I usually halve it, remove seeds and put it skin side down on a sheet tray. Season the other side liberally with s&p and brown sugar, a slice of butter in the empty seed cup and some maple syrup. Roast at 350 for a good 45 minutes at least till tender, then scoop out the guts, mash and re-adjust seasoning. I always prefer roasting it to peeling and boiling, the texture is just so much more appealing.
Do you cook all squash cut-side up? I have seen recipes say either way and I never know which is better lol
Yeah, that way the butter and all the flavorings, especially the maple syrup, work there way into the flesh as its roasting.
-
I have never in my life heard that name. But judging from the link, I know the dish. :tup
The ultimate food for when you want to comfort a group of grieving folks. Unfortunately, I'm not able to eat them anymore due to dietary restrictions to combat high A1C numbers.
I feel ya on teh A1C thing, it's especially a bitch in my profession. Fortunately for me, staying active (I average 35k steps a day at work alone plus hiking on weekends) and metformin keep it in check enough to where I can eat liberally (just not stupid stuff like tons of cookies, soda, or whole loaves of bread)
True. I shouldn't have said I can't eat them anymore. In reality I can have a little, I just shouldn't eat half a casserole dish worth like I used to.
-
:lol
I feel ya on that one.
-
Shoot, if you limited yourself to half, you've got me beat in the self-control department. :lol
-
I average 35k steps a day at work alone
Is your kitchen at work the size of a football field? :lol
-
I average 35k steps a day at work alone
Is your kitchen at work the size of a football field? :lol
Nah, it's all done in fifteen foot chunks :lol
-
Not a fan myself, but it's really easy to make. Frozen cranberries, sugar, orange zest and a cinnamon stick. Simmer for hours.
Little Cognac livens my version up a bit and I use fresh cranberries... easiest is always best with me. :biggrin:
I'll borrower Chef's formatting as well
Thanksgiving- Spatchcock Turkey (think Good Eats from several years back) with the skin like cracklins (we need a drool character), homemade cranberry sauce (see above), homemade yeast rolls, roasted root vegetables and sprouts with honey mustard vinaigrette, mom's stuffing, wife's sweet potato pie
Christmas Eve: Crockpot Mulled Cider, my wife's double fudge cookies (these are the stars)... seared steak, roasted asparagus, homemade crusty bread, homemade steak sauce using the pan drippings
Christmas Dinner: Spiced Pork roast, roasted sprouts with sweet peppers, shallots, and dijon mustard vinaigrette, sweet cornbread, wife's pumpkin or apple pie
New Years Eve: Homemade tomato soup, grilled cheese (using the remaining crusty bread... if there is any :biggrin:), Apricot and Fig Bread Pudding, and Thai iced tea (made with half n half)
New Years Day: Spring Rolls (not the fried type; I think its Vietnamese style) and garlic and sesame sticky noodles.... and a long run :lol
Edit: forgot the holiday spiced kombucha that I brew that's consumed liberally throughout the holidays. My standard brew that gets a second bottle ferment with clove, cinnamon, and star anise. For some of my family, this is the only one they'll drink.
-
Yeah, that reminds me... my wife makes the best egg nog. And yes, I'm a fan, whether it's homemade or store bought, but her's is really good (it's "high test"; there's a liberal amount of Tito's in there).
-
Yeah, I love egg nog too, all types. I've actually taken to the Almond Milk version as well and it makes a great ice cream mix when a little more fat is added... and some rum.
So, after speaking with my wife last night, Christmas Dinner's desert will be Tres Leche cake this year, God love her! Where's that drool emoji?
-
Most searched side dishes by state in 2019.
(https://www.wwaytv3.com/wp-content/uploads/2019/11/ONR2VNXWJZHLFEYBQGQ2PCT3IM.jpg)
-
Keto Soup?
-
Keto Soup?
I'm more concerned that peeps in Texas have to Google fruit salad.
-
Fruit salad, yummy yummy.
-
Acorn squash success! So I did the trial run about a week ago using Lonestar's advice and the squash turned out way undercooked. (I'm certain the size of the squash is a factor here.) But it did allow me to play around with the flavors.
Today, I nuked the squash for 3 minutes - to make it easier to halve and scoop out the seeds - roasted them in a 425 degree oven for 90 minutes. Salt and pepper on the cut sides up, then drizzled with quality maple syrup, a tablespoon each of butter and brown sugar, then a generous sprinkle of cardamom. Once out and cooled a bit, I dumped the buttery goodness into my food processor, then scooped out the squash and added a drizzle of heavy cream and hit pulse a couple of times.
The consistency may be a tad bit thinner than I'm used to, but the flavors are heavenly. No disrespect to my mom, but I think this is the best prep I've ever tasted. Yay to trying new things! And thanks to Lonestar for the nudge. :tup
-
Awesome, glad it worked out...nuking it is an interesting trick, never thought of it. We did 8 cases of squash (18 per case) for our client's Thanksgiving last week, and just plowed through it. (probably would've burnt out the microwave on that hahah). :RJ:
-
Acorn squash, fruit salad, keto soup, green bean casserole... The lack of discussion about meat in this thread is making me reconsider my forum membership.
-
Acorn squash, fruit salad, keto soup, green bean casserole... The lack of discussion about meat in this thread is making me reconsider my forum membership.
For our client's Thanksgiving we also did 80 turkeys and 40 stone ground mustard glazed hams.
Happy now?
-
Thanks lonestar. Thank you for getting us back on track!
Incidentally, I went to my sister's house Thursday, and she and my husband are better than average cooks, so I decided to give their green bean casserole a try. I must say it was mildly tasty. That sounds like faint praise but it isn't considering how much I generally hate that dish. It tasted like others I've had (except it might have been more mushroom-y) so I don't think they did anything particularly unique to their recipe. It just somehow managed to mask the horrible taste of green beans enough to make it palatable for me.
They also made some dish with yams, pineapple, and marshmallows. I cannot think of an odder threesome to end up in a dish together. I was too terrified to try it.
-
LoL - Chris, life is short! Try new things*
My green bean casserole was better than ever this year! I used a combination of white and yellow sharp cheddar and my kids claimed the cheese to bean ratio was perfect. So well in fact, that one of them is going to the store today for more beans and I will demonstrate my green bean casserole-making technique. FTW, I used Red Robin's seasoning in place of Paula Deen's seasoning. :P
*exception for eating bugs and any kind of offal.
-
Whoa, whoa, whoa! You can add cheese?! No one in my family has ever included cheese in their recipe!
-
I'll say it again - Paula Deen has got the goods for the green bean casserole. Nothing a pound of butter and cheese can't make better. :laugh:
https://www.pauladeen.com/recipe/southern-green-bean-casserole-recipe/
-
I've got nothing against green bean casserole, but it honestly just seems like an excuse to eat baked cheese sauce with fried onions on top. The beans just seem like an afterthought, put in place because they're a fairly benign veggie. Nothing at all wrong with that, but I can think of better vehicles for it than green beans. I've made it from scratch and it turned out pretty good, but really there are plenty of other casseroles to go for.
I really want to like sweet potatoes, but every fucking person on earth drowns them in sugar, and often plenty of other too sweet things. And every damn one of those assholes says "you'd love mine, I don't make them very sweet at all," before bringing out a god damned twenty-thousand calorie mess of sugar, butter, syrup, marshmallow, and gods know what else.
My standard holiday takealong side has switched to a hasselback gratin. I prefer it to my mac and cheese, but often times I'm out-voted (and occasionally threatened), so I don't always have the choice. Still, it's cheaper, healthier, easier, and looks magnificent, so that's my preference.
-
On Thanksgiving I had Smoked Stuffing with Bacon. Holy shit that was good.
-
I've got nothing against green bean casserole, but it honestly just seems like an excuse to eat baked cheese sauce with fried onions on top.
LoL, that's exactly right! Honestly though, I'm with you. I'd rather have sautéed green beans but I'd be the only happy person at my table, so the much-loved casserole gets the nod.
My standard holiday takealong side has switched to a hasselback gratin. I prefer it to my mac and cheese, but often times I'm out-voted (and occasionally threatened), so I don't always have the choice. Still, it's cheaper, healthier, easier, and looks magnificent, so that's my preference.
That sounds amazing. I tried a hasselback-type dessert once that was essentially a baked apple dish. It was a lot more work than I had anticipated and the finished product was just ok. I've sort of steered clear of hasselback recipes since then. If you have it in recipe form, could you PM it to me or post it here?
-
My standard holiday takealong side has switched to a hasselback gratin.
What the heck are those? Potatoes that guarantee a win in OT and then toss a pick-6 to lose?
-
I stumbled across Kenji Alt-Lopez Epstein Smith's recipe and made a couple of changes. If you only cover the spuds half way the tops will be hard rather than nicely crispy. You need 3/4 or 7/8 covered. Also, for my money asiago's the way to go with potatoes.
https://www.seriouseats.com/2013/12/the-food-lab-hasselback-potato-gratin-the-best-potatoes-ever-recipe.html
The downside is that it really does take 90 minutes to cook. That complicates things when you're taking it elsewhere to cook. You have to get their pretty early, and at family holidays I'm usually nicely toasted an hour after I get there.
-
That recipe looks amazing and I book marked it for future reference. TY
My kid is obsessed with the funeral potatoes. I tried to swap the Christmas feast from the funeral potatoes to the hasselback recipe and while the kid was definitely interested the swap idea got a resounding "NO WAY" with a very whiny "It's the only thing I like to eat at Christmas!" ::) :laugh:
Then a hasty, "Why not both?" That ain't happening but I admire the attempt. :lol
-
eggnog ROCKS