Forum Moderators: open
Needless to say, the house was laden with the heavenly ( albiet heavy ) aroma of Pork & Sauerkraut this morning, but my honey has been walkin around with both hands over her mouth and nose since she got up.
Geeze, it's not like throwing in a couple of hotdogs is gonna change anything...... :o
What's your traditional meal?
My background culture (if there is such a thing for me) would dictate ham hocks and black-eyed peas. I generally save that sort of thing for when it's REALLY cold, and the house needs warming both from day-long cooking and the aromas. If I were going to plan a tradition, I think I'd go with red beans and rice, etc. My husband would starve....
the Pork roast and Sauerkraut have been slow cooking overnight
My mouth began to water just reading that.
Its a tradition im starting....
This is a disgrace, and the author should be ashamed, and embarrassed.
Only Chicken and Mushroom pot noodle will do for a proper, traditional New Year feast
We have the traditional Osechi Ryori which include a large number of foods in small portions. Here's a bit of what I had on New Year's day:
This is very funny, especially if not intended as a joke ;) - for those who don't know, 'Pot Noodle' is a product in the UK which represents the worst of fast food slop. It consists of a plastic pot with dried, flavoured noodles in it, to which boiling water is added. It has a nutritional value of less than nil. I think Essex Boy was suggesting a fast food orgy for his traditional New Year feast, rather than being bothered actually cooking anything. (FYI, Beef and Tomato and Chicken and Mushroom are the 2 big Pot Noodle flavours).
I, on the other hand, have no idea how to make pork & saurkraut, and had to get on Google to find out what 'collards' are... I must be a lot closer to fast food hell than I am to being a decent cook!
Greens (like collard, mustard, beet, and even the ever-ubiquitous spinach) generally take a bit of getting used to for those not brought up in a part of the US where they're easily available....
But I was still hoping for RECIPES....
When I move I always look for a location near these sort of things, as I dont own a can opener or any cooking pots. (Sadly true)
I live next to North station in Colchester an area reknown for its food, I have a Thai, chinese, 3 indian, 4 pizza places, chip shop, kebab shop etc thats not counting the numerous pubs which serve food in the same street.
At one point, with the Gurkha's being based in the town here there was even a Nepalese restaurant. Never any trouble in there, cant imagaine why.
You can eat around the world all week and only be 10 minutes from home.
Well, I don't think that sort of pot noodle can exist without involving a large factory with modern 'food processing' machinery, and probably some legally guarded proprietary flavoring formulas. ;-)
However, if you'd like a pointer to some good curry recipes, sticky me. A good curry is worlds better than a pot noodle anyhow!
Buy Pot Noodle from supermarket (they come in plastic containers). Remove foil from top of plastic container. Boil water in kettle. Pour boiled water into pot noodle container. Leave to stand for a couple of minutes. Then eat lonely meal before going to the pub to take the taste away (unless, of course, you've eaten in after coming back from the pub, in which case you probably didn't taste it anyway).
Pot noodles are much loved by students, since you can make one in a halls of residence (dorm) that doesn't have kitchen facilities. You can also make one if you have no cooking ability whatsoever. Indeed, improving your cooking ability probably won't improve the taste of the stuff one iota, since theer's not much you can do to improve on your technique for boiling a kettle.
Be thankful you live in a country where the standard of junk food is higher than that. ;)
What makes you think that? hehe... Cup Noodles are the same thing, with slightly different flavoring and less sticky noodles.
Pro'bly take you up on that, mivox!
That'll teach you! Us pesky kids always foil the evil plot!
When we got up the next day, she opened the crock-pot and gagged badly. Some folks just do not interact well with Sauerkraut at all and she is one of them. <chuckle> The aromas tend to stay encapsulated until you open the lid.
I must give credit where credit is due here. She held her nose shut and tried some over nice thick mash potatoes and admitted she liked it. Given that one hand should be holding a piece of fresh home-made bread smothered with Butter and then a thick layer of Apple Butter, and the other needs to be holding the fork, she may not have enough extremities to dine properly. :)
Japan. Ahhhh, yes. I was stationed at the MCAS Iwakuni for 18 months and was in palate heaven.
Back then the exchange rate was 360Y to the dollar and boy could you dine...or whatever else you wanted to do.
But the food. Even when I didn't know what it was, I tried it. In addition, I am still that way today, now that I live in a City again.
In closing, let me say Thanks for those who've participated. Some of these dishes sound delightful.
I trust you've all had a wonderful holiday season. <warm smile>
Note: I haven't touched a pot in atleast a year; lame reason; too bussy.
I like to put in leaftover meat in it (adds flavor). Also cheeze can make worlds of difference to this easy way out meal.
[Note please: it's the ONLY meal whereat I will stomach sauerkraut. Something about the flavor-meld that just doesn't happen with other combos....]
This thread rang a bell... I think it's Dutch, and I think it's a New Year's tradition but it might be Christmas - small, doughy balls, raisins(?) inside (something small & dark), (carefully!) dropped in oil to fry them, or was it boiling water?
Know what I'm talking about? Do you have a recipe?
