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Xray the Enforcer

What's For Dinner, Take 7

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3 hours ago, BigFatCoward said:

Back me up board, when eating a roast dinner (Xmas dinner in particular), peas are unecessary and not remotely festive.

 yeah.  layoff the peas, Englanders. certainly they are lovely mashed with some marrow, but it is winter. eat them when in season. 

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Christmas ( and as you say, any roast )dinner should be a pea free zone. Sprouts, carrots and parsnips all the way.

I love peas but their fresh sweet flavour doesn’t work with a savory roast at all, even less when there is delicious gravy. 

 

thanks for the goose tips Merc Chef.

 

Tonight, Thai red curry with coconut rice.

 

 

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Going to dissent. I really dig peas, although I agree that they really ought to be in season, especially if they're a standalone side-dish, rather than incorporated into something else.

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My feeling is that unless someone can tell me otherwise, you can't roast a pea, and if you can't roast it, it needs to stay the f'ck away from my festive fat face!

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1 hour ago, Xray the Enforcer said:

Going to dissent. I really dig peas, although I agree that they really ought to be in season, especially if they're a standalone side-dish, rather than incorporated into something else.

I’m in agreement with X-Ray here. I may not be looking forward to Christmas dinner but if there are no peas I will be most annoyed.

In general I like to have peas with roast dinners involving white meat though, hence why they are a must for Christmas Day for me.

Our veg selection will be carrots, parsnip, peas, cauliflower and swede this year, I think. 

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we are putting on a pretty aggressive holiday meal spread. 

proteins will be roasted duck breast with ginger-apple chutney, poached halibut and 48 hour red wine braised short rib.

accompaniments are maple glazed brussels sprouts, creme fraiche mashed potatoes, carrots glazed in carrot juice, mushroom risotto and curry style collard greens. 

it is an eclectic selection but i want to give the people dining with us ample variety.

 

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Trying to stress the simple for nieces, who so far are not inclined to learn to cook, I made a simple roasted chicken noodle soup, using chickens from Costco.  Did a bit of browning on onions, carrots, celery and leeks and the bones after I'd stripped the chicken off.  Made stock.  Same vegetables (cut much smaller) and pappardelle for the soup.  The kids LOVED it.  But didn't love it enough to want to make it for themselves in the future. :(

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Hitting up the only food thread I found to ask this: 

I want to make a lentil salad on New Year’s Day, but I can’t seem to find a recipe that gets me hooked. 

Does anybody have any suggestions? 

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I am so looking forward to the holidays to be over so i can get back to vegetables. Just got to get a wedding today and NYE out of the way and that is me done with booze, chocolate and garbage for a good long while. 

I have my meals planned for the next fortnight and my main food group is 'green'. 

Edited by BigFatCoward

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55 minutes ago, BigFatCoward said:

I am so looking forward to the holidays to be over so i can get back to vegetables. Just got to get a wedding today and NYE out of the way and that is me done with booze, chocolate and garbage for a good long while. 

I have my meals planned for the next fortnight and my main food group is 'green'. 

Quoting this for posterity. Will there be roasted peas on the menu?

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A Japanese Fried Chicked Donburi in a local restaurant. A great example of simple food done extremely well.

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Peas are awful. I cannot stand it when watching some cooking show on tv and there's a really great looking dish being created and then at the last minute it gets ruined with peas. I will allow for some seasonal use but as a wise man pointed out, what possible place would they have in a roast dinner?

Still have about £50's worth of fancy cheese to get though here. So I guess it's cheese and lambics for dinner tonight. 

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4 courses on the cards for tonight.

Fig (roast) and goats cheese salad.

Celeriac and smoked haddock soup.

Roast chateaubriand, gravy, roast potato, carrots and parsnips.

Toffee soufflé.

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There's this yellow curry sauce at Trader Joe's, and somehow I discovered that if you marinate salmon in it the flavors compliment each other very well, and the salmon has this really nice flavor upgrade that's not overly curry-esque.  Highly recommended.  

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Posted (edited)

Last meal of 2017 was a bacon wrapped pork chop with yams and a pint of Guinness then a banana split for dessert. So much win.

Edited by PetyrPunkinhead

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I randomly decided to make Vietnamese caramel sauce this evening while fixing a bunch of vegetables for lunches for the rest of the week. It wasn't hard, but does require one to keep an eye on the stove so the sugar doesn't scorch. The end result is a beautiful dark mahogany.

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I made a soy-sauce based sweet and sour sauce yesterday, while having a cold. I realized how much I rely on smells while cooking, I had to trust proportions because besides the basic sweet/sour/salty balance hardly anything of the flavours came through.

 

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