Armed Polite Society
Main Forums => The Mess Hall => Topic started by: K Frame on September 12, 2017, 09:47:58 AM
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with fall and winter coming on?
Or don't you really do "seasonal" foods?
I've made my first pot of chili, I've made my first batch of ham and bean soup. Those are traditional fall/winter foods in my family.
Other traditional fall foods in my family are sauerkraut (obviously!), creamed cabbage, my family's version of pot pie, mac and cheese, and beef stew.
Roasted winter squash, either roasted with butter and brown sugar or stuffed with a sausage and rice mixture, are also winter treats.
One that I started making recently, and which I'm not really sure as to whether it fits in my winter or my year round rotation, is cabbage roll casserole. I love cabbage rolls, but they're such a pain in the ass to make, but a casserole version using chopped cabbage is a lot easier.
And, let's not forget toddys... hot buttered rum and whiskey...
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Sweet potato pie.
Though, with the prediabetes, I should avoid it at all costs.
Chris
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Nah, go for full-bore diabeetus.
Then I can have fun throwing syringes at you and pretending I'm Marlin Perkins darting a hippo... :rofl: :rofl: :rofl:
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Then I can have fun throwing syringes at you and pretending I'm Marlin Perkins darting a hippo... :rofl: :rofl: :rofl:
LOL!
Chris
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I'm just looking forward to fall, which is taking its sweet time arriving. When it shows up, I want some Mexican hot chocolate.
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Green chili! We usually put up a bunch of chiles and salsa this time of year. We just got back from checking on the Romas just up the road, and they look good. Probably get a box roasted and a bushel of chile also, this afternoon or tomorrow. We'll chop and bag a bunch of chiles in 29 oz bags (which makes a 20 qt pot of either of our recipes). When we get in the new house with a proper kitchen in November, we can cook and freeze a big pot full. Thaw and heat a pot of chili, and smother some bean or avocado burritos. Easy and everyone likes it.
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Fresh apples. I buy the half-bushel bags of "seconds" from the local orchard. Mostly Honeygold and Haralsons.
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Don't you dare say you're looking forward to pumpkin spice lattes. That's racist!
https://townhall.com/tipsheet/christinerousselle/2017/09/12/feminist-group-says-starbucks-psl-is-funding-white-supremacy-n2380232
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Around Thanksgiving is when I make a new batch of batter for hot buttered rum. I'll keep making more batter as required until about Christmas. Then when it runs out, that's it until the next Thanksgiving.
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apple cider (the real thing- not that pasteurized stuff)
chilli
fresh venison
fall wild mushrooms like hen o the woods and giant puffball
homemade smoked sausage (venison again)
root crops like sweet potatos and beets turnips etc
fresh horseradish!
pheasant stroganof
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Looking forward to a lot of "seasonal" foods and beverages but since I've been overseas since June some of the things I'm craving include: biscuits and sausage gravy, country fried steak and eggs, and Philly cheesesteaks just to name a few.
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Fruitcake.
I only eat it around the holidays, to keep it associated with them.
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Boeuf Bourguignon. So simple to make in the crockpot, and so tasty.
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Fried deer heart from my 1st deer of the year.
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The eggnog is coming soon. This is how I tolerate Christmas stuff being put on the shelves before Thanksgiving. I find I am much less easily annoyed when I can gulp down some cold eggnog.
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The eggnog is coming soon. This is how I tolerate Christmas stuff being put on the shelves before Thanksgiving. I find I am much less easily annoyed when I can gulp down some cold eggnog.
I have a recipe for eggnog that is a killer. I got it about 30 years ago from our squadron MS (Navy Cook). The only problem was cutting it down to reasonable portions. The original called for 11 dozen eggs, and a ton of vanilla ice cream along with the other ingredients. If I remember I will post it up later.
bob
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Fruitcake.
I only eat it around the holidays, to keep it associated with them.
My favorite commercial fruitcake that I can easily find is the Claxton dark. No one in this area sells it, so I buy it on Amazon. The locally-made fruitcakes, including Costco, are not very good. The Costco fruitcake does not have a large enough variety of fruit (pineapple and cherries) and is way too sweet for me.
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Boeuf Bourguignon. So simple to make in the crockpot, and so tasty.
Recipe ?? I have a packet of Beef Bourgiugnon Seasoning I need to make that again. It was really good. I made mine in the oven, but I'd love a crockpot recipe !!!
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I used to make a traditional English plum pudding for Christmas. Basically an early form of fruitcake.
Now that mom is gone I probably won't make it again just for me.
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I have a recipe for eggnog that is a killer. I got it about 30 years ago from our squadron MS (Navy Cook). The only problem was cutting it down to reasonable portions. The original called for 11 dozen eggs, and a ton of vanilla ice cream along with the other ingredients. If I remember I will post it up later.
bob
Eggnog falls under that category of things I don't want to actually have to make, just enjoy. Store bought is fine with me. Part of it is because I can and will drink the carton within 24 hours of purchase. Having to go to the store to get more both limits consumption and makes me feel less guilty about gulping rather than savoring.
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Eggnog falls under that category of things I don't want to actually have to make, just enjoy. Store bought is fine with me. Part of it is because I can and will drink the carton within 24 hours of purchase. Having to go to the store to get more both limits consumption and makes me feel less guilty about gulping rather than savoring.
Making is so much better though and you get to control the ingredients. I can't drink the store bought stuff at all. :(
bob
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Recipe ?? I have a packet of Beef Bourgiugnon Seasoning I need to make that again. It was really good. I made mine in the oven, but I'd love a crockpot recipe !!!
I'll see if I can remember the recipe I used. It was tasty, but for some reason the meat wasn't as tender as I would've liked, despite 8ish hours in the pot on high heat. Not sure if I used too much wine or too little tbh.
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Eggnog falls under that category of things I don't want to actually have to make, just enjoy. Store bought is fine with me. Part of it is because I can and will drink the carton within 24 hours of purchase. Having to go to the store to get more both limits consumption and makes me feel less guilty about gulping rather than savoring.
It last longer if you cut it 50/50 with some good dark spiced rum.
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It last longer if you cut it 50/50 with some good dark spiced rum.
I got some (I think) Bird Dog Blueberry Whiskey last year. Nasty stuff by itself.
Excellent added to Eggnog. I may have to get some more this year.
Also, BSL, you shouldn't be gulping eggnog as it should be served hot. Noting better than a hot cup of eggnog and watching the snow fall. Well, maybe hot cup of apple cider.
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Looking forward to some pheasant now that I can walk again on my new knee. Bad timing is the bird dog is now 12 y/o and not good for long hunts.
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I'll see if I can remember the recipe I used. It was tasty, but for some reason the meat wasn't as tender as I would've liked, despite 8ish hours in the pot on high heat. Not sure if I used too much wine or too little tbh.
What is "tbh" ??
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What is "tbh" ??
"Tbh" = to be honest.
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Oh, okay....so the correct answer to your question is "Needs more wine", if the meat is still tough.
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Oh, okay....so the correct answer to your question is "Needs more wine", if the meat is still tough.
Or more time. Think I used 475 ml of wine for about 1 kg of meat.
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Or more time. Think I used 475 ml of wine for about 1 kg of meat.
That's a good amount of wine (Goes to google to figure out how much meat that is... Ah, 2.2. pounds)
It's definitely not a lack of wine. I generally go about 1/2 cup/pound when I'm slow cooking meat, which is about half of what you posted. I'd say cook longer, yes.
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Wine and other acids do not tenderize meat.
If anything, the acids in wine cause meat to become firmer due to coagulation of the proteins. Think cheese making.
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My wife made these, yesterday.
https://www.pillsbury.com/recipes/caramel-apple-pie-cookies/9b703983-672d-4ad6-9383-faa315dd20fc
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Ffarm6.staticflickr.com%2F5131%2F5404458199_c0bf1170bc_m.jpg&hash=e7dafddf25b36a003876a376e55c620aea725e79)
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Oh fuh, those look good!
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Late to the topic, but now that it has finally friggin' cooled down here enough so that I can turn the dang oven on, I'm baking bread again. I've just been buying it at Costco most of the Summer.
I also just put my big Fall order in at germandeli.com for kraut baking and cooking stuff, wurst, spaetzle with jagersosse, knodel, and lebkuchen for Christmas (because they always run out of the good ones by Thanksgiving). I'll also start making rouladen again.
Also I don't seem to make biscuits and gravy much in the Summer, but will now start up with that again.
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Oh fuh, those look good!
They taste gooder.
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Now that October is actually acting like October I'm going to make a go of sauerkraut sometime in the next couple of weeks.
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Now that October is actually acting like October I'm going to make a go of sauerkraut sometime in the next couple of weeks.
That's on my list as well. In fact I guess I'd better start this week if I want some for Thanksgiving.
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I think I try my hand at Sauerkraut also....