So...whats for dinner?

KB870, let me know what you think, you can place some baking paper on top of it while in oven so it will not burn but for me one hour is what ut takes, the recipe says 45 min but then it i really moist. I have to admit, I force this recipe on people)))

Happy holidays to my foodie peeps! May your day be merry and bright and filled with good things to eat!

Merry Christmas to all! Time gets away from me so much, that I forget to check in. Im hoping you are all doing well, and enjoying the season as much as possible.

Had everyone over on Saturday, the usual ham and all the trimmings. Managed to get one picture in all 5 hours of having the two DGDs where they are both sitting down. (sort of) LOL

Made a special breakfast for my DH, as it is quiet here today! small fritatas, biscuits with honey nut butter,and mango smoothies. Tonight just small steaks and mashed potatos, with either carrots or whatever I have frozen. LOL

So Merry Christmas to you and yours ftom me and mine!

Cherry - no, I have an electric pressure cooker, but I'm new to sous vide.

Great family pic Monica!

DH and I packed up and passed out sandwich stuff to some local homeless. DH does this when the aftershow deli trays take up too much room on the bus. Rather than toss it, some small groups we found will be having a variety of turkey, ham, roast beef, salami, provolone, cheddar and Colby on multigrain bread. I’m looking forward to the seafood feast myself

Oh I am so jealous about the crab.

My dinner was left over crab fried rice & tuna tartare from Eddie Vs. Delicious.The Persian buffet on Christmas Eve was also excellent, but 30 people milling around one house was stressful - especially with 7 tired & fussy children under the age of 4. Not to mention 3 BIG dogs knocking over glasses (and I do mean big - think Great Dane). I assigned myself to keeping the buffet table stocked and washing up used plates & glasses, and I left by dark for the hour drive home. The older I get the more I treasure small quiet gatherings where one might actually share a meaningful exchange with someone. (and this from the lady who always had BBQs for 25 & at least 30 people over on NY Eve).

auntienance-- please share your sous vide successes with us. I bought an immersion stick for DH's birthday. We have had good luck with the few items he has cooked with it. Was simply amazed at how tender and juicy boneless/skinless chicken breasts are when sous vided. We think this will be a great way to start a New Year's diet in 2018. Prepare the chicken breasts and make different sauces to change up the taste.

So far DH has done steaks, chicken, and carrots. Pork chops are on sale locally and DH plans to try chops next. Then he wants to make the Starbuck's egg bites.

I'm anticipating reports on the sous vide, too. Which one do you own, Nance? Is it necessary to use a special appliance to seal the food in a plastic bag?

The refrigerator is full of leftovers but we're having ribeyes and baked potatoes for dinner. We'll use a pre-heated cast iron grill pan to sear the ribeye and finish it in a 500 degree oven.

Yesterday my sister brought me the turkey carcass and drippings so I will make turkey veggie noodle soup tomorrow. While it's simmering, I will remove all traces of Christmas.

Cherry, the fudge and candy are beautiful.

auntienance-- sounds delicious! We use water displacement method with zip lock bags most of the time but have cooked frozen steaks on vacuum sealed bags with success.

From what I have read, if you cook your food ahead of time (like on the weekend) and put it in an ice bath to quickly lower the temp, you can store in the refrigerator for days and just pull out and sear, then serve. We haven't tried this yet

Brunch today and "Dunch" tonight was whatever leftovers remained in the fridge (one chicken salsa verde tamale, half my eggplant parm, linguine, shrimp bucatini--minus the shrimp--broccoli rabe and 1/4 of a pork chop. No partridge, no pear tree). Last night our friends made roast beef (au jus, plus horseradish cream), Brussels sprouts, mashed Yukon gold spuds, cranberry sauce & dressing (which they usually make for turkey or goose), yeast rolls, "green slime" (family gelatin/fruit/nut/Cool-Whip "mousse" salad recipe, which tastes better than it sounds)--only this time it was "orange slime" because the grocery was out of lime Jello. One guest brought a red velvet cake, but our hostess made a really good pumpkin pie. Had a big mug of mocha latte plus a little piece of baklava.

illimae - the Shakey's we went to after high school football games still stands in the same location. This is before your time, but I worked after school in the same shopping center at a store selling Dittos jeans. #throwback

I love the "cracker" crust that is finally making its way into popularity as "thin crust." I would prefer no red sauce at all, instead olive oil, but a small layer of red sauce is ok. During the last year I have enjoyed pizza from Pizza Hut (pickup place a short distance away) and Domino's (also several minutes away). We have decided that delivery is too pricey since a delivery price is tacked on and then you feel obliged to give the driver a tip. A medium pizza can end up costing $30. So we go and pick up the pizza, which takes 10 minutes at most. With all this said, pizza is a rare treat. We don't eat it often.

Dh and I usually get Italian sausage, black olives, and extra cheese. I sprinkle lots of cracked red pepper. I would prefer a veggie pizza with artichoke hearts, spinach, tomatoes, fresh mushrooms and cheese. I have eaten pizza with pineapple as a topping but would never order that.

All this chatter about pizza is making me want pizza!

I do not own a vacuum sealer and have resisted buying one. I don't have a handy spot to store it. I freeze portioned meat in zip locks and find that method satisfactory. On the whole I buy and freeze less meat than I once did.

Isn't it interesting that sous vide has gone mainstream so quickly? I had never heard of it when Susan got hers a few years ago.

Personally, I love NY pizza, particularly White pizza, sadly I can’t get it in Texas. There is a local place called Brothers that do NY very well, it’s family owned and they still have their NY accents. When I have some extra time, I make a chicken Alfredo myself with a simple pizza dough recipe and topped with alfredo, spinach, red onion, mozzarella and grilled chicken on a thin crust.

illimae - Try Fuzzy's on Antoine just a block south of I-10. They have NY and Chicago Pizza, a couple of 'white' pizzas, & olive oil w/no sauce. Yes there are other Fuzzys but they're not quite the same - apparently a feud in the family at one time.

https://www.originalfuzzyspizza.com/specialty-pizz...

Oh, a pizza discussion, I love those. Ham and pineapple topping is called Hawaii in Sweden and it is one of the most popular pizzas in Swedish country side. My former manager had no other pizza than Hawaii. Seriously the company I work for has an office in Northern Italy, so many times he was there and was not able to enjoy a pizza. Now he had relocated abroad and I guess he has to travel to Sweden for a pizza)))

We have thin-crust pizzas here, Pizza Hut is the only place that serves thick crust pizzas, not my thing at all. The best pizza I had was in Pesaro, Italy. There was this restaurant that had the crust that just had the perfect balance between saltness of the dough and sweetness of the sauce. Another one my mom and I had in Rome, so called pizza al taglio, usually sold in lunch restaurants. We had a slice each of what was white pizza with cherry tomatoes cut in quarters and chili flakes on top of it, nothing more. It was hot and so delicious. I left my Rome city guide book at this restaurant and when I came back they sent me to elderly lady at the counter. I explained in English that I left a book and she nodded, si, si, pulled it from the counter, put it in front of me and said to me with reassurance: Inglese. I looked at the book title "Första klass pocketguide med extra utvikskarta över Rom med omnejd" and just thought ... how? Ans answered to her: No, Swedese. It was funny. The worst pizza I too had in Rom, at a restaurant at Piazza Navona, we wanted to see the fountains and reliazed that these places serve no quality food at all because they know people will pay anyway. It was not even a pre-made crust, I wonder if it was tortilla or some kind of soft bread they used.

Interesting that pizza in Sweden had no mozzarella on it until probably mid-90-is, it was usual shredded cheese and I liked it a lot. When mozzarella started to take over I did not like it first, it felt like rubber. I wanted this greasy, oily mess hard cheese would turn to when melted. Now I cannot imagine a pizza without mozzarella. We have Vapiano in Sweden, I like their pizzas, very rustique. I also want to go to Napoli, never been there, have to taste the pizza. Otherwise, I usually buy a sheet of pizza dough with marinara sauce and do my own at home. Sauteed spinage with Italian sausages became my new favorite after I tasted it on vacation in DR, otherwise it has always been Quatro Stagioni or Marinara, which in Sweden is a name for a sea food pizza. NY style pizza reminds me of Swedish and Italian pizza. Pizza Hut, nope, I can eat it but why would I want to Cherry.