Cookin again

[Zardnaar]

Christmas falls on summer here.



BBQ breakfast.


Plate with balsamic vinegar swirl.

Christmas vegetables/salad options.

My plate. Olds had last lamb and other stuff from 1980s. Gen X and younger went for salads. Boomers and older roast lamb., spuds, cooked vegetables.



Desserts.


Washed down with copious beer, wine. Mimosas.

Kept serving sizes somewhat modest.

 

[Zardnaar]

I had two glasses of beer.

 

[Dannyalcatraz]

We decided to have one of those (many different) traditional NYD dinners.

The corned beef was braised (overnight) at 225degF for 9 hours in a mix of beer & beef broth, using the seasoning packets the beef came with, plus additional bay leaf, black peppercorns, black pepper, and thyme.

The cabbage was cooked with onions, shredded carrots and diced smoked turkey breast, seasoned with salt & pepper. USUALLY, I use ham or bacon in my cabbage, but our current houseguest doesn’t eat pork. The smoked turkey breast made a decent substitute.

 

[payn]

We decided to have one of those (many different) traditional NYD dinners.

The corned beef was braised (overnight) at 225degF for 9 hours in a mix of beer & beef broth, using the seasoning packets the beef came with, plus additional bay leaf, black peppercorns, black pepper, and thyme.

The cabbage was cooked with onions, shredded carrots and diced smoked turkey breast, seasoned with salt & pepper. USUALLY, I use ham or bacon in my cabbage, but our current houseguest doesn’t eat pork. The smoked turkey breast made a decent substitute.

I don't like corn beef and cabbage, but these photos look like they could change that.

 

[Bedrockgames]

Haven't been cooking but lately been enjoying lamb ragu. Not usually into lamb but it is quite good

 

[Dannyalcatraz]

I don't like corn beef and cabbage, but these photos look like they could change that.

No joke: I do not eat corned beef…except my own.

Mom loves it, so for the past 15+ years, I’ve cooked her some for St. Patrick’s Day and/or New Year’s. I baked it, steamed it, whatever. Didn’t eat a molecule of it.

Until one time, I decided to try beer-braising it. I used the seasoning packets and added some additional spices per recipes I looked up (books & online). The braising liquid was beef stock & beer.

Mom took a bite, and told me I needed to try it.

“You know I don’t eat corned beef.”

She used The Voice, “Son, try it.”

It was tender, moist & tasty. I’ve been eating it ever since. But mine ONLY.

FWIW, I usually mix a dark & lighter beer- this was Shiner Bock and Fat Tire- and I always add a bunch of bay leaf, black peppercorns, ground pepper, and thyme.

The cabbage is simple: sautéed 3 onions in LOTS of butter, adding shredded carrots and 2 heads of chopped cabbage leaves, using chicken broth as the cooking medium. Seasoned with salt & black pepper.

If it helps, the veggie mix is very similar to what you’d find in a good vegetarian egg roll.

 

[Bedrockgames]

No joke: I do not eat corned beef…except my own.

Mom loves it, so for the past 15+ years, I’ve cooked her some for St. Patrick’s Day and/or New Year’s. I baked it, steamed it, whatever. Didn’t eat a molecule of it.

Until one time, I decided to try beer-braising it. I used the seasoning packets and added some additional spices per recipes I looked up (books & online). The braising liquid was beef stock & beer.

Mom took a bite, and told me I needed to try it.

“You know I don’t eat corned beef.”

She used The Voice, “Son, try it.”

It was tender, moist & tasty. I’ve been eating it ever since. But mine ONLY.

FWIW, I usually mix a dark & lighter beer- this was Shiner Bock and Fat Tire- and I always add a bunch of bay leaf, black peppercorns, ground pepper, and thyme.

The cabbage is simple: sautéed 3 onions in LOTS of butter, adding shredded carrots and 2 heads of chopped cabbage leaves, using chicken broth as the cooking medium. Seasoned with salt & black pepper.

If it helps, the veggie mix is very similar to what you’d find in a good vegetarian egg roll.

I have a soft spot for corned beef and cabbage. My mom used to make it and I started making it for a number of years when I got older. However my health doesn't really permit me to eat that kind of stuff these days so I have it rarely. Something about boiled dinners really hit the spot (especially on cold nights in Boston). I tend to like them kind of bland though. Nothing more than salt and pepper in them. I generally prefer simple flavors. I mostly grew up on Italian food and the way my mom would make stuff was to keep the flavors as simple as possible

 

[Bedrockgames]

Christmas falls on summer here.

View attachment 390259

BBQ breakfast.
View attachment 390260

Plate with balsamic vinegar swirl.
View attachment 390261
Christmas vegetables/salad options.
View attachment 390262
My plate. Olds had last lamb and other stuff from 1980s. Gen X and younger went for salads. Boomers and older roast lamb., spuds, cooked vegetables.

View attachment 390263

Desserts.


Washed down with copious beer, wine. Mimosas.

Kept serving sizes somewhat modest.

That looks great. We usually do lobsters every Christmas

 

[trappedslider]

I would love to find a cookbook that is geared for people who only have a Walmart to get ingredients at.

 

[prabe]

I would love to find a cookbook that is geared for people who only have a Walmart to get ingredients at.

There's a magazine called Taste of Home that might come pretty close to this. They are (or were last I looked inside any issues) very focused on people who do not have unlimited time or money to get food on the table. They also print cookbooks and/or "special issues."