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Good grief Snooze, I haven't cooked Thanksgiving yet!:wah:

Far's got my vote!! Well, actually, the pheasant does. I like to Weber them.



A couple of years, for kicks, we've gone to chinese restaurants on

Christmas.



Give us a pheasant avatar, it'd be a hoot!!



:p

prime rib and yorkshire pudding plum pudding too!

lady cop wrote: prime rib and yorkshire pudding plum pudding too!
I have always wondered about yorkshire pudding. Tell me what it's like?

SnoozeControl wrote: Turkey, ham, duck, tofu... I need to start planning my avatar accordingly.

Puddles, that is a really cool picture! Weird thing, I'm watching "Venom ER" on Animal Planet right now. (Yes, I know that's an eel, not a snake, but still....)

Yorkshire Pudding

This dish was originally cooked in a tin under the rotating spit on which roast beef was cooking - the juices from the meat dripped on to it, giving a delicious flavour. In Yorkshire, it is still cooked around the meat tin and is served as a first course before the meat and vegetables. Serves 4-6.



INGREDIENTS: Lard - a little, melted, Plain flour - 110 g (4 oz), Egg - 1, Milk - 300 ml.



COOKING: 1. Pre-heat oven to 220C / 425F / Gas 7.

2. Put a little lard in 12 individual Yorkshire pudding tins (or deep bun tins) or a single large tin and leave in the oven until the fat is very hot.

3. Place the flour in a bowl, then make a well in the centre and break in the egg. Add half the milk and, using a wooden spoon, gradually work in the flour. Beat the mixture until it is smooth then add the remaining milk. Beat until well mixed and the surface is covered with tiny bubbles.

4. Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings; 30 to 40 minutes, if using a large tin, until risen and golden brown.

BabyRider wrote: Puddles, that is a really cool picture! Weird thing, I'm watching "Venom ER" on Animal Planet right now. (Yes, I know that's an eel, not a snake, but still....)




:-4 :-4 :-4 *sigh*

Hello there.

Im polish but live in australia.

Here is 'our version' of a traditional Christmas.....

Entree:

Smoked Eel

Prawn and Crab Salads

Salads

1st course:

Beetroot soup with dumplings filled with cheeze and potato

2nd course:

BBQ grilled prawns and vegetables

3rd course:

BBQ cooked whole Salmon or Snapper or if we are lucky Barramundi

Salads

4th course:

I always make homemade Gelato (mango flavoured) because its always hot summer

5th course:

An arragement of assorted torts and cakes and shortbreads with coffee

at that point I look for releif in the medicine cabinet.....

:wah:

hope that was some help to your avator

Far Rider wrote: Note to self: add "thanksgiving in australia to the list of places to vist when retired."


Far Rider... this is just my house.... we do traditional polish thing as well as incorporate aussie xmas (shrimp on da barbie - Crocodile hunter voice)...

Far Rider wrote: I do like shrimp and all kinds of seafood... I saw the great pacific ocean when I was thirteen and been in love with it ever since....

Abalone steaks... fried on the beach is also one of my favorites!
Never had abalone before... I do like smoked eels and caviar and all good expensive seafood it seems lol

Bella_Boo wrote: Hello there.

Im polish but live in australia.

Here is 'our version' of a traditional Christmas.....

Entree:

Smoked Eel

Prawn and Crab Salads

Salads

1st course:

Beetroot soup with dumplings filled with cheeze and potato

2nd course:

BBQ grilled prawns and vegetables

3rd course:

BBQ cooked whole Salmon or Snapper or if we are lucky Barramundi

Salads

4th course:

I always make homemade Gelato (mango flavoured) because its always hot summer

5th course:

An arragement of assorted torts and cakes and shortbreads with coffee

at that point I look for releif in the medicine cabinet.....

:wah:

hope that was some help to your avator


you make gellato, OMG can I come visit we love that stuff here and only 2 shops in the entire city make the stuff yummmmmmmy we eat it in the winter too ahahahaha (stupid canadians)

minks wrote: you make gellato, OMG can I come visit we love that stuff here and only 2 shops in the entire city make the stuff yummmmmmmy we eat it in the winter too ahahahaha (stupid canadians)


its not that hard to make google gelato receipes..... its real easy my son and i make all different flavours (im lactose intollerant so i dont eat ice-cream alot) all the time... our favourite flavour is Limone

Far Rider wrote: Abalone is awesome... it has a flavor all its own... best cooked in butter and lightly breaded over an open fire right on the beach... ya gotta pound it some to tenderize it, but its to die for!

Caviar... now I have tried it... and um.... it goes down and comes right back up... I do not like anhovies either.. theres an oily flavor to them that I can't stomoch.
i love anchovies..... i put them into my ceasar salad!!!!!!!!!!!

Far Rider wrote: oh i take that back.. in caeser salad is acceptable... I dont taste that oil then.


mmmmmm i feel like salad now.... its almost 2 pm and i ahvent had breakfast yet... i havent even gotten dressed yet or done anything... such a lazy day soon i have to drive to get my son from school.... i should shower.... to hell with it... lazy day yay!!!!!!!!

im craving caesar,,, i have no cos lettuce tho

Bella_Boo wrote: its not that hard to make google gelato receipes..... its real easy my son and i make all different flavours (im lactose intollerant so i dont eat ice-cream alot) all the time... our favourite flavour is Limone


you mean it is easy OMG I like that

Far Rider wrote: careful...she makes fruitcake thats to die for...


i hate traditional fruitcakes...

i do however love italian xmas fruitcakes - panatonne - omg they taste soooooooooooooo good....

i can make gelato and clean up all in under 30 mins... its that easy!

try it. make small amts and experiment with flavours like we do here... its way fun trying to find the best flavours.... im going to make watermelon flavour tomorrow i think...

pannetone and torrone were tradition in my house! .............

lady cop wrote: pannetone and torrone were tradition in my house!


i just stuffed my face with a slice of pannetone just then.... man i love the italians.... good food... good art... good shoes.... good food....

i cant get enough of their christmas cakes!

Far Rider wrote: Abalone is awesome... it has a flavor all its own... best cooked in butter and lightly breaded over an open fire right on the beach... ya gotta pound it some to tenderize it, but its to die for!



Caviar... now I have tried it... and um.... it goes down and comes right back up... I do not like anhovies either.. theres an oily flavor to them that I can't stomoch.


Good luck getting abalone anymore, it is endangered and if you do happen to score it is very, very expensive maybe two to three times more than lobster these days.:-3

It's been about twenty years since I had it, and I was in Mexico then , now that I think of it.

I want some! lol

We are off to the in-laws for Xmas this year and can't wait. The in-laws spoil me rotten (as they should) and mother-in-law is a brilliant cook! What this actually means is that we have to take our stretchy pants along for the ride :wah:

StupidCowboyTricks wrote: Good luck getting abalone anymore, it is endangered and if you do happen to score it is very, very expensive maybe two to three times more than lobster these days.:-3

It's been about twenty years since I had it, and I was in Mexico then , now that I think of it.

I want some! lol


no wonder i havent ever had some

btw i posted a pic of me in pics area if ur nosy and want to c my ugly mug

I'm still deciding... all the standards will be there... I like to make something new every year, however... that's why I'm perusing cookbooks and magazines in my library at this very moment...