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Whats for Supper...


Flourgirl
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Today I made Glamorgan vegetarian sausages for my wife and I did a Roast beef for me. I don't usually do roast as there is only me to eat meat and steak is expensive.  I have enough left over for two days at least, Did roast button mushrooms , roast squash and roast red onions.  I also did steamed carrots, celery and Brussels sprouts, however I forgot to put the vegetables in in time and we dis not need them anyway, so I added a bit of onion and leek to all the vegetables and left overs and made a vegetable soup  and added some cream, which we had when we got home from our evening service.

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Grilled lamb. cauliflower cheese, braised red cabbage, steamed potatoes, carrot and Brussels sprouts.  I also did grilled squash but it didn't get cooked in time so I will have to think of something to do with it tomorrow.

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I don't eat pork and when the have Pork at our seniors lunch I usually take my own meat or have the vegetarian option.

Next Tuesday we will hold our Christmas lunch, we be having turkey as usual.  How boring.  I may be doing the veggie option, I may have that.

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I love turkey too. I can't even imagine not liking pork. Pork roast is especially good, love that gravy. I have a recipe for pork chops that might change Invicta's mind, unless he just really does not like the taste of any pork. Many times preparation makes all the difference. For instance, I don't care for pumpkin pie, but I just had some tonight that was wonderful. It was a home recipe I had not had before and the texture and taste were not like any other I had ever had.

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On 29/11/2016 at 9:44 PM, Invicta said:

I don't eat pork and when the have Pork at our seniors lunch I usually take my own meat or have the vegetarian option.

Next Tuesday we will hold our Christmas lunch, we be having turkey as usual.  How boring.  I may be doing the veggie option, I may have that.

I take the last sentence back. I  cut my left thumb badly yesterday. I have lots of dressings on it and have my arm in a sling. I won't be able to do anything in the kitchen.

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On 30/11/2016 at 0:27 AM, HappyChristian said:

I love turkey...

When I worked in an office in London We went for our annual Christmas meal.  Very few had turkey most had other options. We once went to an Italian restaurant. I had trout  in a delicious cream sauce with cockles When we go to France  we never see turkey for Noel, more often salmon. Once I had cerf, red deer. 

When we were children during the war, there was very little food around, especially meat.  We usually had chicken or rabbit as my dad used to keep them, They were  very thin as they did not get much food either. Chickens were fed  on potato peelings and cornmeal.

The traditional English celebration meal before turkeys arrived was goose and although some people have goose today it is very expensive

 

Edited by Invicta
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On 12/1/2016 at 11:30 AM, Invicta said:

When I worked in an office in London We went for our annual Christmas meal.  Very few had turkey most had other options. We once went to an Italian restaurant. I had trout  in a delicious cream sauce with cockles When we go to France  we never see turkey for Noel, more often salmon. Once I had cerf, red deer. 

When we were children during the war, there was very little food around, especially meat.  We usually had chicken or rabbit as my dad used to keep them, They were  very thin as they did not get much food either. Chickens were fed  on potato peelings and cornmeal.

The traditional English celebration meal before turkeys arrived was goose and although some people have goose today it is very expensive

 

Yes, I think turkey is more of an American tradition for Thanksgiving/Christmas.  I have never had goose.

 

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When my hubs was in college, there were several married students in attendance. We all learned, together, how to stretch our food budgets and pray in supplies. My hubs hit a deer...meat for weeks!  Another friend hit a deer, same thing. One of the wives told me about the time they were praying for meat. I can't remember if it was her or her hubby, but one of them looked out onto the pond near their house and there was a duck - FROZEN to the ice. Her hubby got the duck and that's what they ate. I think it was the first time, but they sure did enjoy it. (of course, she cooked it first =D )

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20 hours ago, HappyChristian said:

Yes, I think turkey is more of an American tradition for Thanksgiving/Christmas.  I have never had goose.

 

Neither have I. 

 

3 hours ago, HappyChristian said:

When my hubs was in college, there were several married students in attendance. We all learned, together, how to stretch our food budgets and pray in supplies. My hubs hit a deer...meat for weeks!  Another friend hit a deer, same thing. One of the wives told me about the time they were praying for meat. I can't remember if it was her or her hubby, but one of them looked out onto the pond near their house and there was a duck - FROZEN to the ice. Her hubby got the duck and that's what they ate. I think it was the first time, but they sure did enjoy it. (of course, she cooked it first =D )

I like duck but I usually only buy duck breasts.  When I have bought whole duck there seems to be less meat on it.

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We are celebrating me getting a new job at the VA Hospital so it is Elk Backstrap from our hunt this year!  Having it with delicata squash (some call it peanut squash) from our garden and Yukon Gold potatoes also from the garden.  

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On 04/12/2016 at 5:07 AM, HappyChristian said:

My hubs made beef stew tonight while Mom and I were gone. It was quite tasty!

Invicta, is duck a stronger flavor than chicken?

The meat is completely different from chicken.  It is a brown meat, and much more dense that chicken., there is also a great deal of fat under the skin.  The received wisdom for roasting duck breasts is to score the skin deeply and put it skin down in a hot dry frying pan or skillet until the fat has mostly drained, then place it flesh down in baking tray and roast in an oven at about 180-200C I am not sure what that is in F, but before we went metric my wife used to cook most things at 375F so I expect is somewhere about that.  Goose fat is supposed to be the best fat for roasting potatoes, and you can buy that for the purpose, but duck is supposed to be second best.  Neither is suitable for me though as my wife is vegetarian.  

Here is my way with roast potatoes.  The best potatoes are floury ones.  Peel your potatoes and cut them into portions.a very large potato will cut into about 6 portions of about equal size.  If you like them very crispy, you can boil or steam them till the outsides are slightly done then rough the outsides a bit by draining them and then shaking them about in the pan.   Either way, put them in a baking pan. and add salt and pepper and a shake of garlic powder or granules and a little Herbes de Provence.  (I like the H de P to be very fine so i put them in a beaker and grind them very fine with a stick blender.  Put your hand over the beaker as there will be some very fine dust.)  Then toss them in some olive oil, not too much, you don't want to boil them in oil. Roast them at the above temperature for about 50 minutes.  

The above also works well with Parsnips.  Unless the skins are not good, I never peel parsnips, just scrub them.  Small ones you can roast whole, larger ones slice lengthwise, very large ones quarter lengthwise.  Season as with potatoes above.  Roast as above for about 40 minutes or so.  

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Your potatoes sound very tasty, Invicta! I've never had anything with H de P as available to you. From what I understand, Italian seasoning is quite similar, though. 

I have heard that duck and goose fat are both good for cooking.

2b! So good to "see" you! We miss your postings.  Hope all is well with the both of you.

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