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From Talk

Loads of potatoes

Meat cakes! - lean ground beef, onions, spices of your liking (I just use S & P and lots of summer savoury, a little cayenne) - cook these together, remove any fat and add to potatoes and mix well, add an egg or two and mix again - make into hamburg patties - they freeze well stacked between waxed paper - before I fry them I lightly dust them with flour. Delicious!

From Talk

Oh, what a dud!

@dbcurrie - your post reminded me of my cousin many years ago - she was trying to make popcorn and she grabbed one of our Uncles who was a priest and had never been in a kitchen for 30 years - even he knew she was using split peas and that is why it "wasn't popping up and down!"

From Talk

How to cook butternut squash

My Mom's arthritis will no longer allow her to peel some of the tougher squash (like butternut) so she washes the squash, makes three slits along the top of the squash and puts it on a pan in at 375 degree oven for about an hour - after it cools it can be easily cut lengthwise, she scoops out the seeds and pulls flesh away from peel without any pain.

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No more @GrumpyOldMan?

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SIDES FOR CABBAGE ROLLS

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Everyday Food...

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digital scales?

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Biscuit recipe. So good.

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From Talk

Loads of potatoes

Meat cakes! - lean ground beef, onions, spices of your liking (I just use S & P and lots of summer savoury, a little cayenne) - cook these together, remove any fat and add to potatoes and mix well, add an egg or two and mix again - make into hamburg patties - they freeze well stacked between waxed paper - before I fry them I lightly dust them with flour. Delicious!

From Talk

Oh, what a dud!

@dbcurrie - your post reminded me of my cousin many years ago - she was trying to make popcorn and she grabbed one of our Uncles who was a priest and had never been in a kitchen for 30 years - even he knew she was using split peas and that is why it "wasn't popping up and down!"

From Talk

How to cook butternut squash

My Mom's arthritis will no longer allow her to peel some of the tougher squash (like butternut) so she washes the squash, makes three slits along the top of the squash and puts it on a pan in at 375 degree oven for about an hour - after it cools it can be easily cut lengthwise, she scoops out the seeds and pulls flesh away from peel without any pain.

From Talk

Thanksgiving Menu what is yours?

@betteirene - hope you get this. Sounds like you are busy and I won't rush you, but sometime next week after your Thanksgiving, will you please post your method of cooking sweet potatoes in gingerale with the fresh ginger and butter? Out of all the posts here, this one intrigues me the most. Up here in Canada, sweet potato pies with marshmallows and brown sugar, etc. are almost unheard of, and frankly, they do not sound appetizing. However, your recipe sounds like it would be worth a try. Thanks and have a great day - we have large family celebrations as well and I know how much fun you will have.

From Talk

Question About Favorites

@Alaina, I have Windows XP, Internet Explorer and Version 8 - I am also unable to "save" a favorite post. Nothing happens when I click on "Favorite"

From Talk

Oh, what a dud!

agree with @Cary - it is the only thing that makes sense

From Talk

Lobster or King Crab Legs: Which do you prefer?

I'm gobsmacked! I thought lobster would be the hands-down winner here. I have wonderful memories of my childhood in Newfoundland, taking a drive "around the bay" and stopping to buy fresh lobsters from a fisherman standing at the side of the road with a wheelbarrow full of just caught "big fellas," going home and waiting with anticipation while Mom got out the pot and melted the butter. My God it was delicious - cheap too, a buck or two per lobster (however, that was over 50 years ago!) Yes, I know, crab is wonderful also, but nothing can spoil those memories.

From Talk

Oh, what a dud!

It had to be Apple Bundt Cake with Calvados - I am a good cook, but a lousy baker, I have had so many failures that I hardly ever attempt to bake anything. I saw the above in the newspaper and it just appealed to me. I have copied it here.
APPLE BUNDT CAKE WITH CALVADOS
4 MEDIUM APPLES, CORED, PEELED & CUT INTO HALF INCH PIECES
1 CUP (250 ML) CHOPPED WALNUTS
2 3/4 CUPS (675 ML) GRANULATED SUGAR
1 TEASPOON (5 ML) GROUND CINNAMON
1/2 TEASPOON (2.5 ML) GROUND NUTMEG
4 EGGS
1 CUP VEGETABLE OIL
1/4 CUP (5 ML) APPLE JUICE OR CIDER
1 TEASPOON (5ML) VANILLA
2 CUPS (750 ML) ALL PURPOSE FLOUR
3 TEASPOONS (20 ML) BAKING POWDER
1/2 TEASPOON SALT
1/2 CUP (125 ML) CALVADOS OR APPLE CIDER
ICING SUGAR FOR DUSTING

1 PREHEAT OVEN TO 350 F. OIL & FLOUR A 3L (12 CUP) BUNDT PAN
2 COMBINE APPLE WITH WALNUTS, 1/4 CUP OF THE SUGAR, CINN & NUTMEG
3 IN A LARGE BOWL, BEAT REST OF SUGAR WITH EGGS, VEG.OIL, APPLE JUICE VANILLA, AND HALF OF APPLE MIXTURE
4 IN ANOTHER BOWL, COMBINE FLOUR, BAKING POWDER & SALT
5 ADD DRY INGREDIENTS TO THE WET, FOLDING GENTLY UNTIL COMBINED
6 SPOON HALF OF BATTER INTO BUNDT PAN. SPOON REMAINING APPLE MIXTURE OVER THE BATTER EVENLY, LEAVING A 1 INCH BORDER AROUND EDGE OF PAN
7 SPOON REMAINING BATTER OVER TOP
8 BAKE IN OVEN FOR 1 HOUR AND 30 MINUTES.
9 COOL CAKE IN THE PAN ON A RACK FOR 15 MINUTES. RUN A SPATULA AROUND THE SIDES TO LOOSEN
10 TURN CAKE OUT AND COOL FOR 15 MINUTES
11 PRICK CAKE ALL OVER WITH A FORK, DRIZZLE CALVADOS ON TOP
12 WHEN COMPLETELY COOL, DUST WITH ICING SUGAR

I thought it would be pungent with spices, and tasty with the Calvados and just a wonderful Fall taste treat. It was crap - weak tasting, with a crusty top that totally cracked while baking, then flaked off. The consistency was doughy and it didn't cut well. It was a waste of time, energy and money and put me right back in the "I am NEVER baking again" doldrums. Can anyone tell me what might have gone wrong?

From Talk

Are canned tomatillos good?

@rumanddiet - I am in exactly the same boat for the same reason - I am dying to try the same recipe - here in Canada, there are precious few Latin Markets in my area, so I have sadly filed the recipe away for next season. Two of my neighbours grew Tomatillo's this year and I gave them both copies of the recipe (this vegetable is almost unknown here) - I haven't heard any feed back from them and I was kind of hoping to get a few, but no luck! I will try and source out a few Latin markets on my next trip to Toronto, but my question is, when is their growing season, and can you buy them off season from a hothouse?

From Talk

Brussels Sprouts

I will have to try some of the recipes above. I was "brought up" on brussel sprouts, just gently steamed until soft, with butter - so good - I am always surprised that so many turn their noses up.

From Talk

Help me name my food blog (yes, another one!)

As usual, Pavlov, you cut right to the point - I would call it, "Global Gobble" Too bad it isn't a blog on drinking - it could be, "International Imbibing!"

From Talk

Potatos in the refrigerator crisper drawer.

What @betteirene and @savory say. We even have ads for Ontario produce on TV that tell us how to store items properly. I usually buy 5lb. bags of potatoes and although, not used every day, they are gone before the weird things start to grow.

From Talk

And now the cake dilemma...c'est finalement l'ennui gateau

@gastromeg - ha, ha, I am wiping tears from my eyes just thinking about that video someone posted last year of that Kwanzaa cake - and - I am not sure if they are tears of mirth or horror! That one deserves a "gold medal!"

From Talk

shipping meat pies

@dearrie - did you make French tortiere? If so, somebody's lucky to receive them! My Mom makes one for New Year's Day - for years she has been using a pizza tin to make a huge pie - will have to watch her this year to see how she does it. There are line ups at the buffet table to get a piece.

From Talk

Mashed Potatoes for Thanksgiving - 3 questions


My brother brings the mashed potatoes to our house on holidays, he cooks and mashes them at home, then puts them in a big pot and ties it with string, wraps it in a blanket or towels and places it in a big beer cooler. It stays hot for hours, saves the space for cooking other things and we just unwrap at serving time - they are hot and fluffy.

From Talk

Potted Fruit Trees?

What the heck is @pandora's post about - is this my first opportunity to say, "shill!"

From Talk

Help me name my food blog (yes, another one!)

Food (or Culinary) Fare With International Flair

From Talk

Help me name my food blog (yes, another one!)

Cuisine from Everywhere

Plates up to the World

Next Food Stop - the World

Gastronomical Chairs

From Talk

Flavored Flakesalt...what are your favorites?

Guys, I just don't get it - this is not the first time it has happened, either. Call me a naive Canadian, but please enlighten me - how can you tell that the post from @a dash of this .. . a dash of that, is an advertisement? Do you think it is because of the nomiker and the fact that the name hasn't appeared here before? The post sounds authentic and I can see why @the realchiffonade is confused - does a shill ask a question, try to hook your interest, then tell you what the product is? In this particular incidence, it seems as though the poster is just filling in more information from @therealchiffonade's post. Are you making educated guesses from instinct - do tell!

From Talk

Kin in YOUR kitchen....good or bad?

Cooking with relatives is OK - we basically have the same ideas and techniques - I hate cooking with friends - it is a different story altogether - some of them doddle, one friends stops what she is doing until she finishes what she is saying - one year it took her three hours to scrap a couple of bunches of carrots! Another one tuts like crazy if you add a tiny bit of salt to water or meat, rubs and herbs are taboo, it is like her eyes are boring into your neck. You get the picture - I have learned to have everything pre-prepped when friends come over. My family bustles around the kitchen, yakking and efficiently organizing the jobs to be done and we are not afraid to take on a task. because we are comfortable with one another. The one SIL who is a food picker and time waster gets the job of ironing the tableclothes!

From Talk

My favorite part of the Thanksgiving meal...

@gizmosma- try sprinkling a bit of fresh nutmeg on those mashed turnips - delicious!

From Talk

My favorite part of the Thanksgiving meal...

@dhorst - you made me laugh about your husband and the gravy. My son visited friends of my Mother's while visiting in England. He had a great trip, saw many things and visited many places but the thing that had the greatest impact on him was the wonderful roast dinner at this lady's house and that each of the guests had their own gravy boat!! A chip off the old block, indeed.

From Talk

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!

From Talk

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.

From Talk

Thanksgiving Menu what is yours?

@ lakeloverHH:

check out Ina Garten's pumpkin roulade with ginger buttercream.. I made it last year. I won't be making another pumpkin dessert other than this one ever again. IT was wonderful! The presentation is impressive and beautiful. The best part was it can be assembled the day before, frozen, and then thawed a bit for Tday. If you do make it, freeze the candied ginger for easier mincing. The recipe says it is "difficult" but it really isn't.

From Talk

Thanksgiving Menu what is yours?

There will only be four of us, and none of us are huge turkey fans. So dinner will be a little different.
A steak of some sort (or standing rib roast, whatever)
roasted fingerling potatoes
some kind of vegetable
a salad perhaps
pumpkin pie
maybe an apple pie
a bread of some type

From Talk

Thanksgiving Menu what is yours?

Yum to everyone, and I second the request for @dbcurrie to share some more info about the bubble salad. Sounds like a must-do!

My meal will serve 10 people on Thursday, and then we traditionally do Second Thanksgiving on Friday for all of our friends who are required to spend time with family on actual Thanksgiving Day, but for whom we want to give thanks. That's looking like a group of 14 this year. All food for Second Thanksgiving is leftover from the original meal.

Main Meal:


  • Dinner rolls - Cook's Illustrated recipe, the triangle-shaped ones

  • Beet salad with feta and cardamom dressing

  • Turkey - AB's Good Eats version like some others, but spatchcocked or butterflied - that oven time is too precious!

  • Mashed potatoes

  • Sweet potatoes with orange juice and Calvados

  • Thyme-roasted apples and onions - from Epicurious/Bon Appetit

  • Green beans with ginger and soya

  • Apple raisin stuffing

  • Classic stuffing

  • Corn Casserole - a bizarre mix of canned, fresh, and ground corn products that my best friend can't go without on t-giving

  • Whole cranberry sauce

  • Lots of extra turkey gravy - Cook's Illustrated recipe

Dessert:


  • Pumpkin Pie

  • French Silk Pie

  • Cranberry-Walnut Cobbler


Drinks:

From Talk

Thanksgiving Menu what is yours?

@dbcurrie: You MUST share more detailed instructions/recipe for the bread "bubble" salad; that sounds like the coolest thing EVER!

From Talk

Thanksgiving Menu what is yours?

We are traveling to TX for the holiday and there will be at least 15 people there. Besides the normal roast turkey, dressing, giblet gravy, mashed potatoes, homemade cranberry sauce, there will be many sides, a few of which will be fruit type salads andlots of delicious vegetables, a few pies plus I will be taking pumpkin squares, cranberry nut bread and a pineapple zuchinni cake. One of our favorite recipes is Paula Deen's Tugboat turnips and another is our TX corn casserole. Someone will make the green bean casserole which I hate and won't eat. I much prefer fresh beans! I am thinking about taking a few new cookie recipes too! These are my grandchildren!

From Talk

"dinner" vs "supper"

I think it depends on what's served. We have "chicken dinner," "lasagna dinner," "steak dinner," "breakfast for dinner," "chili supper," spaghetti supper," "soup and salad supper." "Lasagna supper" just doesn't sound right.

From Talk

"dinner" vs "supper"

I have lived in Missouri (St. Louis) all my life. We always called the second meal of the day "Lunch", and the last meal of the day, "Supper". Although Dinner and Supper could be used interchangeably My husband's family did the same thing.. I notice my older siblings are now calling it "dinner" when they invite us over. I have always used the word Supper unless we are going out to a formal meal, then I will call it Dinner.

We have always used the word soda. My uncle used to call it sodie.

From Talk

My favorite part of the Thanksgiving meal...

@julea
I'm with you - all my friends know that I'll be bringing the "shape of the can" - it has become a minor competition to see who can dump the cranberry sauce out in perfect "can" shape. However, my favorite part is the other thing no one else I know likes but me - mincemeat pie.

From Talk

Thanksgiving Menu what is yours?

@lakeloverhh - I am making these pumpkin cake squares instead of pumpkin pie. I sampled them at a Williams Sonoma years ago and they are always a hit.

http://www.recipezaar.com/Williams-Sonoma-Pumpkin-Dessert-Squares-263086

From Talk

Thanksgiving Menu what is yours?

@lakeloverhh
"Something pumpkin-- not in the mood for pie. Don't want to make a cheesecake. I would love any suggestions from the SE crowd."

Well...
It's called pie, but is more custard in an unusual and lovely presentation...

Baked Whole Pumpkin Pie

4 to 6 lb (2 to 3 kg) pumpkin
6 eggs
2 cups (500 ml) whipping cream
1/2 cup (125 ml) brown sugar
2 tsp (10 ml) molasses
1/2 tsp (2 ml) freshly grated nutmeg
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) allspice
1/4 tsp (1 ml) powdered ginger
2 TBS (30 ml) butter

Remove the top of the pumpkin and scrape out the seeds and membranes as though you were making a jack-o'lantern. Mix the remaining ingredients together EXCEPT the butter and pour into the pumpkin. Top with the butter, put the lid of the pumpkin in place, and place in a large baking dish. Bake at 350°F (180°C) for 1 to 1 1/2 hours, until the mixture has set. Serve from the pumpkin at the table, scraping a little of the pumpkin flesh to accompany each serving. Serves 6 to 8.

From Talk

Thanksgiving Menu what is yours?

Brined turkey
roast pork w/ apple topping
stuffing
mashed potatos
buternut squash
greenbean caserole
homemade mac&cheese
cranberry compote
apple pie
chocolate cream pie
funfetti holiday cupcakes
rolls
gravy

From Talk

Thanksgiving Menu what is yours?

Cooks' Illustrated Garlic Mashed Potatoes
Spatchcocked Turkey smoked or roasted haven't decided which
Gravy
Apple and Sausage stuffing in a crockpot
PW's Sweet Potato Casserole
Yeast rolls
Indiana noodles (MIL)
Green Bean Casserole (MIL)
Scalloped Corn (MIL)
Cranberry Sauce
Also thinking about Roasted Asparagus
Apple Pie
Banana Cream Pie
Pumpkin Pie
Sugar Cream pie (MIL)

From Talk

How to cook butternut squash

for the past 4 consecutive meals i have had michael chiarello's butternut squash pastina and i'm pretty sure i could eat it for another straight week and not get sick of it.

http://www.foodnetwork.com/recipes/michael-chiarello/roasted-butternut-squash-pastina-served-in-a-pumpkin-recipe/index.html

i modified it a little... and serving it in a pumkin is a delightful idea for a dinner party, but i obviously skipped that, as i was just cooking for myself.

it's the ultimate comfort food that you don't have to feel guilty about. the creaminess comes from the squash, not cream or cheese. and because it's not a cream-based recipe, it also keeps well as long as you rinse your pastina so it's not too starchy.

From Talk

Lobster or King Crab Legs: Which do you prefer?

A properly steamed, uncleaned, whole, female lobster.

YESSSSS! When I buy lobsters I ask for females and my shopping trip usually turns out to be a lobster anatomy lesson.

From Talk

Loads of potatoes

Slice them and make a torta/fritatta. Or slice them thinly and roast a chicken over them - the delicious chicken grease soaks into the potatoes... mmmmm.

From Talk

Loads of potatoes

True, I thought she wrote "baking potatoes" but I see that she wrote "baked potatoes" now.

From Talk

My favorite part of the Thanksgiving meal...

Stuffing(!), cranberry sauce-- don't hate me, I love the canned stuff--, pumpkin pie, pearl onions, and of course, a little turkey is mandatory.
Everything else is meh.

What I REALLY love is the leftover turkey/cranberry sauce sandwiches.
Godly.

From Talk

Tell me if this cake idea sounds good.

Of course it sounds good! Better than good, actually.

From Talk

Loads of potatoes

Aren't we talking about already cooked potatoes? They wouldn't sprout, and you wouldn't need to cook them again.

From Talk

Tell me if this cake idea sounds good.

You had me at cake...and then peanut butter...and then drizzle. It sounds divine!!

From Talk

Loads of potatoes

boxty....basically an irish potato pancake
1. Boil the potatoes for 15-20 minutes, then mash half of them. Grate the rest and put in a colander lined with kitchen paper. Put kitchen paper on top and press to squeeze out as much liquid and starch as possible. Mix the grated potato with the mash, then sift in the flour, bicarbonate of soda and plenty of salt.
2. Stir in buttermilk to make a soft batter. Heat the butter on a griddle or heavy-based frying pan. Drop in spoonfuls of the batter, large or small, and cook for 2 minutes until golden underneath. Flip and cook for 2 minutes more.

Boxty on the griddle,
Boxty in the pan,
If you can't make boxty,
You'll never get a man

colcannon is also a delicious way to use up those taters
mashed potatoes, kale or cabbage, butter, salt, and pepper. it can contain other ingredients such as milk, cream, leeks, onions, chives, garlic, boiled ham or Irish bacon.

or potato bread: http://en.wikibooks.org/wiki/Cookbook:Potato_bread

lucky!


From Talk

How to cook butternut squash

I once asked my boyfriend to put a squash in the oven for me before I got out of work. I gave him the instructions cut it in half and put on a cookie sheet. I called him later to see if he had done it. He replied, "Yeah but it barely fit. I had to rearrange the whole oven."

We have a tiny apartment stove, but I was perplexed by how a squash couldn't fit in it. When I got home, the squash was sitting on top of the stove. He had cut it in half crosswise! It looked quite hilarious sitting in the pan.

As for a cooking suggestion, I like to cut my squash in half lengthwise, throw some maple syrup and butter on it, and roast.

From Talk

Tell me if this cake idea sounds good.

Pumpkin and chocolate work better than pumpkin and peanut butter. Add some apple and you have three great Fall flavors that all compliment each other.

From Talk

Loads of potatoes

Don't keep them in the refrigerator. They grow roots faster in there. Keep them in a slightly cool, dark place.

You can make a big batch of Pomme Frites.

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About bareneed

Website:

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.