CatPoet

I have spent 19 dollar on 16 corn cobs.... because they were in season and great....

I serve it a room temperature with hot gravy in autumn and with yoghurt sauce in summer and so far no one have ever complained and the best thing, since the meat is frozen solid when you start, it really hard to over cook it. Just remember this, the meat has to be frozen solid and the time for the marinate starts as soon as meat goes into the liquid and it is goes quick from nice to salty I most often keep it at 4 hour and be happy with it. The end are always salty. My father takes about 3 bunches of sage, thyme and oregano and packs that tightly around the meat, before adding adding the marinade and it just makes a very aromatic roast. But what ever you do, do a test run at home.

Why not serve cold roast beef and let the side be warm? That is what I do for big parties and I have an ace recipe for called permafrost roast http://forums.egullet.org/topic/148966-permafrost-roasttj%C3%A4lkn%C3%B6l-backward-roast/

We drink fil, which is bit like cultured buttermilk, a bit thicker and so lovely. Sadly they cant make perfect as lactose free, it taste like something is missing.

I have already bought 50% of the Christmas gift, planned Christmas dinner ( same thing every year but I set the schedule when everything needs to made) and I have my weird little bit OCD ways when it comes to holiday food. Thank God it is only Lucia and Christmas to look forward too. Have you tried making smoked venison sausages for sandwiches?

In our case , we cant afford enough corn to fill our stomachs so we needed something more and well I dont like mac&cheese and nor does my husband. Yes I have tried 52 recipes and it still no when it comes to Mac&cheese.

I told a friend I was making creamed corn and pulled pork, she lit up like a Christmas tree on fire and started talking about the good old days. In her world that is when she run a restaurant some where in the deep American south in 1970: ties. So I got a list of dishes to have with my pork and creamed corn. It was based on her show stopper, most famous dish they made, a Southern glory plate, pulled pork, cream corn, onion rings, mac&cheese and/or bakes potato, corn biscuits, PawPaws okra stew . deep fried oyster/ alligator/muddaddies / frog legs depending on season and side dishes where a choices of jalapeno poppers, coleslaw, fries and Old one eyed special hot sauce and home made root beer and for dessert cobbler made with fruit of the season and in autumn they even had a caramel cooked apple served with vanilla ice cream and hot fudge sauce. I listen, took notes and ended up with this. Still too much food for me, half the potato was left, but it was yummy. Thank you all for helping me find a recipe on creamed corn. It doesnt look creamy but it was, I used lactose free cream and it just coated corn and made it taste creamier .

I check the recipe tonight. I think I just mixed the recipes.

This is twist on the tarte tatin, I love apple cake ( sponge cake with apples) and I love toffee , so I followed the idea of tarte tatin but added the apple cake batter on top and it came out great!

My tomato bush is in a sunny warm living room , so far no red tomatoes, just green slowly growing bigger, I fed them nutrasticks , I hope that works.

I grew up with 10- 12 apple trees, The only type of apple I miss is the oldest in Sweden and most apple allergic arent allergic to this. Risäter, a pale green apple, sometimes nearly white and would give some years a clear apple gel and pure white apple sauce, If you mixed the risäter with Christmas apples ( this is not the true name of the apple, but every one calls it that), you could end up with a barbie pink apple sauce.

Mexican corn chowder with nachos and crispy bacon. Lovely, creamy and flavourful, we make this one or two times per year because so rich and not good for your waste line. The recipe 2 portions and from an American cook book Help! My apartment has a kitchen, we three are all stuffed and happy and we have a portion left for lunch...

My mum most often gives me things I am intolerant too. It is bit annoying.

We just had Fried apples, just apples, onions, bacon , sage and allspice fried. I love it with pork.

Pork chop with allspice, gravy, potatoes, carrot and fried apples ( apples, onion, bacon, sage and allspice.

Oh I wished you could have seen the glory of my dinner today but I had guest and I dont take pictures then, unless they are food nerds too. A lovely Beef stew, thick gravy made out of caramelised onions, mustard, cloves, all spice, bay, dark beef stock and Trappist beer , slowly simmered for 4 hours, perfectly risen yorkies and golden brown rosties and peas and pickled cucumber.

Marmite and liquid smoke, makes a sauce taste bacon.

Janeer; you cant hoard port, you can only store it, mature it and save it for later.

Maybe this one of the things who doesnt get better by sous vide?

I mostly react to the oil in the peel of citrus fruits but sometimes the juice and I never know if it is just blisters around my mouth or swelling, it is random. Husband said no to chicken Marbella, he didnt like the look of it and I know not to push it then. Can you make chicken Marsala with porcini? Funny thing is, I gotten idea by looking at the recipe given by you all and then looking at links on the same page to other chicken dishes.

My former mother in law was like that, which meant when she used something it was most often our of date and taste horrible. Me and her mother cleaned out her pantry and fridge when they where on a long holiday. 6 bags of food that was old. Spices that was 30 years out of date among other weird things. So I use everything I buy. Look at the date and wonder if it worth just to keep to never use? Why buy things to not enjoy?

harefurs, they are owned but they are not kept like cows, they a free range and walk all over the north of Sweden, So they are all wild but owned , it bit paradoxical I know. But because they are owned they are no longer seen as wild, even if herds takes care of them self most of the year. They are send down with trucks in some areas for the winter feeding grounds for example.

Pineapple cake, the batter was yummier then the cake, but the cake was good too.

Italian slow pork ragu with pasta. Well the 10 hours it said it needed wasn't right, it only need 3 and then it was perfect, letting go the full time was a mistake, because it became over cooked and watery. I will make it again and only cook it 3 hours.

This my daughter lunch yesterday, a small bacon, cheese quiche. My husband had the same. I had a left over salad.