(Closed) Spin off – What are you cooking for Christmas dinner? Or what’s on the menu?

posted 9 years ago in Cooking
Post # 32
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8735 posts
Bumble Beekeeper
  • Wedding: September 2011

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@SpecialSundae: I am cracking up at the image of almost deep frying your feet!

I love sprouts (as does my DH and sister) especially when cooked with shallots and bacon… YUM!

I already cooked a turkey for American Thanksgiving in November but if that’s what my sister really wants, then I will cook it again for her. I want her to feel happy and at home over Christmas since she’s flying all the way from California to London to visit me!

Post # 33
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8735 posts
Bumble Beekeeper
  • Wedding: September 2011

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@SpecialSundae: I think those crispy skinned with really soft middle potatoes are definitely a British thing. I’ve made them a few times here and LOVED them. I still need to try cooking them in duck fat as I’ve heard that makes them even better than olive oil.

When in the states, the roast potatoes I’d have would always been cooked underneath the roast. So you’d put the roast on a rack and let the potatoes and veg “roast” in the juices that dripped down.

Post # 36
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8735 posts
Bumble Beekeeper
  • Wedding: September 2011

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@SpecialSundae: The secret that’s worked for me has been to cook them in a pyrex (glass) roasting dish rather than a metal pan.

That way they don’t burn on the outside but just get really crisp and browned. When I cooked them on a metal cookie sheet instead of the pyrex dish the completely burned.

Also, I make sure to get the oil really really hot in the oven before adding the potatoes and I par-boil the potatoes first and then “rough up” the edges before dropping into the hot oil roasting pan.

I usually add a bit of pre-chopped garlic as well.

Post # 38
Member
7605 posts
Bumble Beekeeper

At my parents house, the standard Easter/Thanksgiving/Christmas meal is: turkey, stuffing, broccoli, cauliflower, corn, potatoes, carrots, dinner rolls, gravy, cranberry sauce, and maybe something extra since my brother doesn’t eat meat and he sometimes makes a rice (or something) dish just for him.  Oh, and there is always Smarties ice cream for dessert. 🙂

Post # 39
Member
8735 posts
Bumble Beekeeper
  • Wedding: September 2011

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@SpecialSundae: I’m definitely going to try soon with duck or goose fat. The par-boiling REALLY helps the center become super soft. My oven takes FOREVER to heat up, so I can usually par boil the potatoes in the time it takes the onion and the fat to heat up. I will have to try adding cloves.

PS I LOVE the term “wee shoogles”.

Post # 41
Member
8735 posts
Bumble Beekeeper
  • Wedding: September 2011

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@SpecialSundae: Oh jeeze… yeah. Cloves of garlic. Ugh, this head cold has REALLY gone to my head.

Cloves would be… well… interesting.

Post # 43
Member
1941 posts
Buzzing bee
  • Wedding: June 2009

I decided last night I’m going to make homemade chicken and dumplings. My family is doing our Christmas this Wednesday with a fairly traditional ham dinner; then I work Friday and Saturday 7p-7a so I’ll be tired! In the evening it will just be DH and I with my niece so it should be perfect!

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