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Casual Fall dinner party ideas
@bananamonkey - I see from your comments on another thread that you have experience with short ribs - I have never cooked them, but have a bunch in my freezer because of a recipe for Braised Hoisin Beer Short Ribs that I saw in SE (Dave Lieberman) - it looked so yummy and the comments were so favourable that I am determined to try them, and I thought it might be just the ticket for your party. The recipe also recommends sides.
Thanksgiving: eh?!
Sob - we didn't have our typical Thanksgiving meal because my nephew was married on the Saturday and there was just too much going on. I made cabbage rolls (first time) with my brother, and Mother (her recipe, which she loved) - we made up six Savoy cabbages worth, but I have to admit they weren't the best - I think they could have used more cooking time and definitely, next time, I will "doctor" up the sauce and meat/rice mixture with more spices and a little heat. Still, they served the purpose of a "drop in" meal for whomever was around - I had salad, crusty rolls and baked potatoes and fixings. Christmas is coming up! @hungry christel - I am so jealous!!
What do turnips go with?
We have turnips every holiday or special meal - oh wait, there are turnips and rutabaga and I always interchange them. Do you mean the small white vegetable with a pink tinge at the bottom and looks like an over grown radish in shape? If so, then I guess I am referring to rutabaga, the larger, purple-ish, veggie that is usually waxed and stronger in flavour.
So, on to parsnips. They are tremendous and a big hit at our house, even with the little kids. We parboil them and set them to roast amongst the meat we are roasting - beef, pork, chicken. Yummy.
Also we use up leftover mashed potatoes, mashed up carrots, turnip, parsnip and cabbage, all toether with a little milk, butter, S & P to fry up with some oil - we call it "bubble and squeak" because of the noise it makes in the frying pan. Delicious!!
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Recent Comments | Response to Comments
A bit too many Asian-themed articles on this site?
Thanks for sharing @betteirene - I love hearing about regional culture, which of course, includes food and cooking - that is my favourite part of reading SE, the little insights and glimpses into a world you are not really familiar with - I think it is wonderful - oh, and I just love the "chili-billies!"
To the initial poster - I am not familiar with Oriental styles and I have learned a lot reading SE - I have tried many recipes and really like them, there is some items mentioned that I have never even heard of before, so I google them (i.e. Bento boxes, kimchi, banh mi, sriraca) and I am gaining diverse culinary information.
I love the Jewish holidays when people write in about what they are eating and how it is prepared & what is "kosher" etc. I have learned a lot from this site and I like the international flavour.
I also enjoy all the chatter about burgers, pizza, hot dogs, fried chicken - it is all good!
Casual Fall dinner party ideas
@bananamonkey - I see from your comments on another thread that you have experience with short ribs - I have never cooked them, but have a bunch in my freezer because of a recipe for Braised Hoisin Beer Short Ribs that I saw in SE (Dave Lieberman) - it looked so yummy and the comments were so favourable that I am determined to try them, and I thought it might be just the ticket for your party. The recipe also recommends sides.
Thanksgiving: eh?!
Sob - we didn't have our typical Thanksgiving meal because my nephew was married on the Saturday and there was just too much going on. I made cabbage rolls (first time) with my brother, and Mother (her recipe, which she loved) - we made up six Savoy cabbages worth, but I have to admit they weren't the best - I think they could have used more cooking time and definitely, next time, I will "doctor" up the sauce and meat/rice mixture with more spices and a little heat. Still, they served the purpose of a "drop in" meal for whomever was around - I had salad, crusty rolls and baked potatoes and fixings. Christmas is coming up! @hungry christel - I am so jealous!!
What do turnips go with?
We have turnips every holiday or special meal - oh wait, there are turnips and rutabaga and I always interchange them. Do you mean the small white vegetable with a pink tinge at the bottom and looks like an over grown radish in shape? If so, then I guess I am referring to rutabaga, the larger, purple-ish, veggie that is usually waxed and stronger in flavour.
So, on to parsnips. They are tremendous and a big hit at our house, even with the little kids. We parboil them and set them to roast amongst the meat we are roasting - beef, pork, chicken. Yummy.
Also we use up leftover mashed potatoes, mashed up carrots, turnip, parsnip and cabbage, all toether with a little milk, butter, S & P to fry up with some oil - we call it "bubble and squeak" because of the noise it makes in the frying pan. Delicious!!
What's your favorite food when drunk?
I haven't been drunk for 45 years! It was so bad, the "sobering" effects have lasted a lifetime. I still get queasy when I smell Gin and the thought of eating food in any proximity to being tipsy just literally turns my stomach. To each his own, I guess.
Do you preheat your oven when roasting and baking?
Pre-heating is important. That is why most recipes start with - Preheat the oven to . . ." as its first instruction. I suppose now with digital thermometers, timing isn't quite so crucial, but I still mostly cook the old fashioned way and depend on approximate time of cooking on the recipe as my guideline for doneness. I would never not preheat.
Brand/type of canned tuna
Yeah! Wasn't it Dan Quayle, and wasn't he attempting to spell, "Potato?"
Talk about a trivia whiz - and I am not even American! Getting back to topic, I will look for Tonno Genova here in Canada as (sob) we don't have Trader Joe's.
Taking turkey's temperature
@2qrs - thanks. I don't know if @larkspurkc will find it helpful, but I sure did. I just bought an electronic thermometer (always cooked by the pound) and will be using it this weekend. Now, is there a site which lists the various temperatures for meat - I thought there would be a sheet in my meat thermometer but there wasn't.
Need Recipes for Beets
I just rinse them off, leave the roots, cut off the leaves about an inch from the beet, boil them until they can be penetrated with a knife, rinse and run them under cold water while you slip off the skin, root and leaf nub. Add a bit of butter and salt and eat hot - especially good with other Fall vegetables such as squash, cabbage, carrots. If I have a few, I will cook them up and reheat in the microwave as needed.
Also, I don't have a recipe but it would be easy to find one for pickled beets.
Gluten-Free Tuesday: Delicata Squash
I just made an inquiry about Delicata squash a few days ago in the Serious Eats, "Talk" section. I just discovered them a year ago in the countryside about 3 hours North of here. I looked very hard to find them in supermarkets or most Farmer's markets because they are so delicious. I was rewarded last week by finding them at a Market just outside our city - we have had three since then! The people at the Market knew them as "sweet potato" squash. I wrote in to ask if they were more available in the USA than they are in Ontario, Canada. I was interested to learn that they were an heirloom variety.
Kale, kale and more kale
@2fussie - write in "Kale recipes" in the search area - you will get loads of ideas
Do you twitter?
@eatlocallondon - I just logged onto your blog, thinking for sure it would be from London, England - but, NO! It is London, Ontario - terrific and I found a lot of great information from my own back yard. I will be logging on frequently and added you to my favourites list.
Favorite Fall Foods?
I am with @gastromeg - squash in all and all varieties - thought I knew them all but last year while visiting up in the Bruce Peninsula in Ontario, we visited a Farmer's Market that sold a squash called, "Delicata" - it was superb, just delicious - I had so much trouble buying it in our area, but recently found a farmer who grew it and knew it as "sweet potato squash" Does anyone know it stateside?
What's for dinner tonight - 9/30
Happy Anniversary to Jerzee and Mr. Tomato!
Do you twitter?
I guess I am just too old to "get it." I agree with @Beth1, however, I realize I shouldn't knock something if I never tried it, it is just that I don't see the point - the idea of a mass audience "twittering" about any little thing they might think of is absurd to me. How many other pursuits are ignored or abandoned while people twitter on and on?
Red onions...in soup?
Did you use an aluminium pot? Sometimes, things react with aluminium - I remember cooking a lot of scrambled eggs at the Church for a breakfast and the eggs had a greeny-grey tinge.
I have used red onions in soups if I am out or low on yellow onions - they do lose their colour, but that is not a problem. They taste great - there is no health concern.
Using a tagine
Thanks, as well, Pavlov - now that I know it can be used on a stovetop, I will start looking around for a larger one - the ones I saw were really very small (almost too small for one person!) so I will look around in the specialty shops next time I am in Toronto - I am dying to do a tagine with lamb.
Using a tagine
@AnnieNT - I don't own a tagine, but am very interested in them - I didn't buy one because the ones I saw were too little for my needs - my guess would be NOT to use it on the stovetop, especially without a diffuser - I will be watching for someone with knowledge to answer - when I tried to find your thread I put "tagine" in the search area up in the right hand corner of the red bar and a few good ideas and recipes came up - you might be interested.
what's for dinner tomorrow night?
I made two large meatloaves with pork and lean ground beef left over from making 7 dozen cabbage rolls for a family gathering - Mom, brother and myself had a "line" going and we finished in no time - now I have to freeze them until October - takes up a lot of room in the freezer!! Anyway, I digress - tonight I have my daughter in law and grandkids, so I will have meatloaf with a basil-tomato sauce, baked sweet potatoes and broccali and homemade brownies for dessert - sure to make me a popular Nana!
What's for dinner tonight???
Roast chicken, braised cabbage, fresh baby carrots, Yukon gold potatoes and gravy - and, no, I do not eat like that every night! I am having company. Oh, I forgot, homemade brownies covered with chocolate chip and cappuccino ice cream. My blood sugar is already rising!
What is the best store bought salad dressing?
Gosh, I am amazed no one cited "Ranch" dressing as a favourite - here in Canada, it is probably the most popular by far. Next time I am in the U.S., I will buy some, "Maries blue cheese" - several people have mentioned it and I love blue cheese dressing, but I make my own (not always convenient) because I can't find a good one. I don't think Maries is sold here.
No more @GrumpyOldMan?
Thank you everyone, for your input - I just wondered what happened - before I went away @GOM was a daily poster and when I came back two weeks later, he was off the radar. @therealchiffonade is correct though, that people leave a website for all sorts of reasons - he WAS curmudgeonly (I remember he was pissed with me and @HeartofGlass once when we questioned the calorie count of a cake he posted), but he seemed so interested in food and recipes and in participating, I hoped he wasn't ill or something. I really enjoyed all the comments. I have belong to SE for almost a year now, I don't do Facebooks or blogs (mostly because of computer illiteracy) and I feel as though SE is a "family."
A plethora of red peppers - help!
@Maureen - Yes, it is always a huge hit here and people are disappointed if I don't bring it - it is so easy I feel as though I am cheating! I think folks in the Carolinas would laugh at the success because down there they use it for sandwich spread, dollop it into soup, spreads, and stuff it into celery - it is so well used that they would be surprised to see how "unusual" it is here in Canada - that is why I like Serious Eats - you learn so much. Another example of this would be the various posts and threads concerning Jewish celebrations - there is a very small Jewish community in my town, mostly non-conservative and I don't know much about the Jewish tradition especially surrounding cooking, etc. I wouldn't know a brisket if it hit me in the face and I just love reading about the recipes and food culture and work and love that go into these celebrations.
Celery Greens
What you have described is what you get when you grow celery in the garden. I was disappointed that I was not getting the nice bunch you see in a store, but then, like so many above I started to use it in soup stocks, red sauce, stuffing into a chicken, etc. They add really delicious flavour and like @lemons, I never waste any and put them in the freezer for Winter cooking. I wouldn't be without them - my MIL used to add them to a chicken & meatball soup that had a lot of nutmeg in it - yummy!
Awkward Eating
If I see someone tearing in to a nice crusty piece of bread, I think I would like to ask them where there Bakery is, and wish it was me! Munch away - I'm with @olddad.
Giada at Home and Barefoot Contessa, Back to Basics
What austintx said. Exactly. I need not type another word.
Giada at Home and Barefoot Contessa, Back to Basics
Ina paid her dues with a successful specialty shop in one of the richest markets in the world. Giada may have had a financial leg up being the granddaughter of Dino DeLaurentis but she knows how to cook - this is obvious. Her food is great and whether or not her tits are on display, it's her cooking that gives her credibility. If you're not interested in her cleavage, don't look. If you want to attack TV cooking "personalities," focus on the ones who CAN'T cook - God knows there are lots of them.
Giada at Home and Barefoot Contessa, Back to Basics
What is it with these supposidly "professional" (and I use that term loosely) cooks on tv with these boobs hanging out? Giada, Ratchel? Is this because they need a ratings boost? Trouble at home?? Come on, be like Ina and act like a professional, lady and cover up! Do they want us to notice their dishes, or their boobs?
Casual Fall dinner party ideas
Thanks all for the good wishes! We went with chili after all, it being the f-f-f-fiance's specialty and me being swamped with work. I did make a pan of Martha's Mac and cheese (oh my word that's decadent!) and a giant caesar salad as accoutrement. Those, with chips and bread, rounded out the meal.
As to the surprise...we handed out glasses, popped some champagne and asked them to toast to us. Hugs and cheers and A LOT more champagne followed.
What's your favorite food when drunk?
Days of college, days of youth, six parts gin to one part vermouth
http://www.collegehumor.com/video:1919716
What's your favorite food when drunk?
This must be the dumbest question I've ever seen on this site. Get serious.
What's your favorite food when drunk?
Actually ANYTHING with a Side of Hot Man is good... drunk or sober!
What's your favorite food when drunk?
Whataburger taquitos: bacon, egg & cheese (with picante) or a Philly cheesesteak. Depends on whether I am in Texas or NJ/PA at the time of said drunk.
What's your favorite food when drunk?
I don't get drunk anymore, but after a few drinks, if there is cold fried chicken left over, it's gone! Dave
What's your favorite food when drunk?
I don't know that it's actually considered food, but I can kill some Taco Bells after having a few "pops". Grease is GOOD!!! LOL!!!
What's your favorite food when drunk?
katerine, if i had the ingredients to make poutine at home, i would! i would have to drive to dysarts restaurant and, well, i would be drunk, *sigh* i wish they delivered.
What's your favorite food when drunk?
When I was in Korea, the food trucks with the spiciest dukbukki were the best...the raging heartburn the next day, not so much
What's your favorite food when drunk?
Cheese fries with feta dip from The Grill in Athens, GA (open 24 hours, and they don't mind my drunken revelry!) or animal style from an In N Out. Although I'm pretty sure everybody likes about anything from LaFonda dogs by the UGA library, in terms of nasty-ass street food. I'm nursing a gin and tonic right now, and getting absolutely ravenous reading your posts!
What's your favorite food when drunk?
oh and there's chili on there too :) numnum
What's your favorite food when drunk?
Has no one heard of a garbage plate? i think it originated around rochester, ny.. best drunk food. ever... basically its a giant plate with either two hamburger patties or chicken fingers, french fries or homefries, mac salad, bread and covered in chopped onions.. you have to drench it in ketchup, mustard, salt and pepper.. its amazing...
http://www.facebook.com/photo.php?pid=31625280&l=0b694a8f5b&id=8102742
Casual Fall dinner party ideas
Congratulations on your engagement BananaMonkey!!
Thanksgiving: eh?!
@piccola - that's really sweet of you to do turkey when it's only you two and you're a vegetarian! The string of leftovers your BF consumes after T-Giving must be a mile long. ("Turkey soup, turkey tetrazzini, turkey quiche, turkey nachos!")
@Chew - Butternut squash will not taste much different than pumpkin pie. My cousin prepares "mostly pumpkin" pies for a homeless shelter and using butternut to stretch the pumpkin is a tactic they use to keep the cost down.
@mookie - Once you make fresh cran sauce, you will NEVER look back. It's incredibly easy and very delicious. If you take one bag of crans (supermarket sized bags are usually 12 oz.), 1 cup sugar and 1 cup water, it's a basic recipe you can use to springboard off and add a whole host of other ingredients. For your ginger cran sauce, add 1/4 cup finely chopped candied ginger. For orange cran sauce, add the zest and juice of 2 oranges (as part of the water requirement). For pear cran sauce, add the diced flesh of 2 pears. Use a granny smith apple. You can add dried cherries if you like. Add the flavoring agents to the pan, bring the sauce to a boil, lower to a simmer and simmer for about 10 minutes. Crans have a TON of pectin and the sauce will set up as it cools. For a sauce with some crunch, stir in 1 cup of rough chopped pecans or a finely diced poblano chile at the end of cooking time.
Thanksgiving: eh?!
The BF and I kept it pretty simple, if overly abundant: a turkey (keep in mind it's just the two of us, and I'm vegetarian), mashed potatoes and turnips, roasted green beans, veggie refried beans and apple crumble pie with vanilla ice cream.
Casual Fall dinner party ideas
Congratulations! Have a wonderful weekend - from a fellow Canuck in South Eastern Ontario.....
A bit too many Asian-themed articles on this site?
what CanadianFoodieGirl said.
Thanksgiving: eh?!
Our annual Thanksgiving menu is so good, it's hard to mess with. But, I'm thinking of adding a butternut squash pie to the mix. I'm going to test it out very soon.
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About bareneed
Location: London, ON, Canada
About: A proud Canadian. I am a grandmother of four beauties and have been retired from medical field for seven years. I love to travel and I enjoy belonging to Serious Eats - it is fun and informative and I love to read everyone's comments.
Favorite foods: My very favourite foods are roast meats, vegetables, fruits - in fact, I like almost everything that isn't organ meat, offal or "out of the ordinary" (ie chicken feet, frog legs, snake meat - stuff like that puts me off! I guess I am not adventurous.
Last bite on earth: Roast lamb with a lemon, garlic and rosemary crust, gravy, roasted potatoes, parsnips, carrots, with something green like peas, brussel sprouts or butter beans.

Thanks for sharing @betteirene - I love hearing about regional culture, which of course, includes food and cooking - that is my favourite part of reading SE, the little insights and glimpses into a world you are not really familiar with - I think it is wonderful - oh, and I just love the "chili-billies!"
To the initial poster - I am not familiar with Oriental styles and I have learned a lot reading SE - I have tried many recipes and really like them, there is some items mentioned that I have never even heard of before, so I google them (i.e. Bento boxes, kimchi, banh mi, sriraca) and I am gaining diverse culinary information.
I love the Jewish holidays when people write in about what they are eating and how it is prepared & what is "kosher" etc. I have learned a lot from this site and I like the international flavour.
I also enjoy all the chatter about burgers, pizza, hot dogs, fried chicken - it is all good!