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What is/was for dinner?

Scepticalscribe said:
good quality chicken) stock
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I suppose that rules out Campbell's. LOL

(I'm not sure if Campbell's is recognized ouside North America. They make mass market canned soups.)

I fondly remember the vegetable soup that my mother made when I was growing up. I've thought that one of the reasons that it was so good was because she made the stock for it from scratch.
 
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WriteNow said:
Risotto definitely take more ambition than I have in the kitchen these days. But I have to admit I'm still kind of curious...
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If you do decide to have a go at risotto—or a lot of other classic Italian dishes, such as Bolognese sauce, for that matter—a fine place to start is Marcella Hazan's classic cookbook

www.penguinrandomhouse.com

Essentials of Classic Italian Cooking by Marcella Hazan: 9780593534328 | PenguinRandomHouse.com: Books

One of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only...
www.penguinrandomhouse.com www.penguinrandomhouse.com

because the recipes are great and easy to follow plus there is a lot of information about Italian ingredients and technique that other cookbooks, including Hazan's later books, don't have.
 
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WriteNow said:
I suppose that rules out Campbell's. LOL

(I'm not sure if Campbell's is recognized ouside North America. They make mass market canned soups.)

I fondly remember the vegetable soup that my mother made when I was growing up. I've thought that one of the reasons that it was so good was because she made the stock for it from scratch.
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I remember Campbell's soups from my childhood and teens, but haven't seen the brand on sale anywhere in an absolute age.

If memory serves, they did a exceedingly good consommé, and a pretty good oxtail soup.

However, I must admit that I never much cared for their chicken soup.
 
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Campbell's soup, you mean these...?

IMG_3186.jpeg
 
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Scepticalscribe said:
However, I must admit that I never much cared for their chicken soup.
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My grandmother once opened a can of some Campbell's chicken soup and found a feather floating in it.

My mother sort of laughed about it, because she had heard jokes about them making the soup by waving a chicken over the vat of soup in the factory or something like that.

Chicken soup jokes aside, Campbell's was the only brand of canned soup that I recall ever seeing when I was growing up, although I'm sure there must have been other brands out there.

I remember it served both as soup, say for a quick lunch, and also as an ingredient used in other dishes. One of my grandmothers seemed to use canned soup a lot as an ingredient for various hot dish recipes.

When I began cooking I revolted a bit and made insisted on making soups from scratch. They were so much better! I'll never have a canned soup again! Or so I said. ..

Fast forward more years than I want to think about. I make soup from scratch a lot. Soup is a staple item for me in winter, given that it's a good tool to help battle winter cold! But I also find myself often stooping to the once unthinkable level of using canned soup for a fast, convenient meal. One issue I think is just that I live alone and so it's harder to get much enthusiasm to do cooking. Usually, I go with brands other than Campbell's these days, although occasionally I get Campbell's out of sentiment.
 
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Yesterday’s TG dinner was more an early afternoon sup’ around 2:30pm which we served as a self service buffet since we stuff a lot of people & their plates onto the dinner table, thus not much real estate for food dishes.
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Well, a photo would be great but the site is having an “oops we ran into a problem” problem.

Roasted Turkey
Roasted ham
Mashed potatoes
Mashed yam casserole
Herbed sausage stuffing
Green bean ragout
Succotash
Cranberry sauce
Turkey gravy
Green chile turkey gravy
Dads deviled eggs
Green salad
Pull apart rolls
Pumpkin pie
Lattice cherry pie
Pecan pie
Brownies
 
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Certificate of Excellence said:
Yesterday’s TG dinner was more an early afternoon sup’ around 2:30pm
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Isn't that a pretty typical time for Thanksgiving dinner?

When I was young, many, many years ago, my family always had Thanksgiving dinner at standard dinner time. I was surprised when I first tead something that suggested that many, if not most people, did it as more of an afternoon affair.

These days, my Thanksgiving dinner is definitely at a standard dinner time, but then my Thanksgiving dinner is just a regular weeknight dinner. The only thing marking it as Thanksgiving dinner is that I happen to have it on Thanksgiving.
 
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WriteNow said:
Isn't that a pretty typical time for Thanksgiving dinner?

When I was young, many, many years ago, my family always had Thanksgiving dinner at standard dinner time. I was surprised when I first tead something that suggested that many, if not most people, did it as more of an afternoon affair.

These days, my Thanksgiving dinner is definitely at a standard dinner time, but then my Thanksgiving dinner is just a regular weeknight dinner. The only thing marking it as Thanksgiving dinner is that I happen to have it on Thanksgiving.
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I don’t know if it is standard for everyone but when I was a kid, yes it certainly was a midday meal in my family, not an afternoon or late night meal. The goal was to finish the big meal before football kickoff which typically was 1-2pm in the Midwest where I grew up. Being a midday meal, if you got hungry at night, my grandmas would break out the left over sliced turkey & ham with cheeses & sandwich bread & have sandwiches with pickles & chips & sodas.

Nowadays, I typically shoot for later than midday as I don’t want to get up & start cooking at 5am haha. It also gives traveling family more time to get here without rushing. A later 230-330 meal works out better for us nowadays than a midday meal.
 
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Today is a filthy day.

Having headed into town and collected my bread in the French bakery, treating myself to a soothing, warming, comforting and delicious bowl of chicken ramen noodle soup, in a local (recently opened, exceedingly reasonably priced, family-owned and exceptionally good) Asian spot seemed like a good idea.
 
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We went up into the mountains to hunt down a Christmas tree so dinner was an easy lift - fish sticks Mac n cheese and broccoli
for the kids and left over posole for us (it’s even tastier on day two anyways).
 
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Last nights dinner was a use up what ya have night. I had about a pint and a half of some left over marinara sauce so I made spaghets and meatballs for the boys with garlic toast. For the adults, I browned some knobs of uncased sweet Italian sausage, and sauteed in that julienne sweet onion, diced zucchini, julienne red bell pepper and built a modest cream sauce e around that with some frozen garden basil pesto pucks, half & half, beef stock, grated pecorino and a few bits of beurre manie.

The idea for the adults was to drop this mixture onto & mix into the spaghetti marinara for a richer, velvety addition that would round out the acidic edge of the marinara sauce.

It was delicious.
 
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I'm avoiding dairy these days, and pizza is the thing I miss the most.

It was torture walking by a puzza place yesterday and smelling the pizza.

I have fond memories of a pizza place my family went to. A local place. No fancy pizzas and decor that the 60s calling, asking for the decor back.

Showing how crazy kids are, I sometimes wished for Pizza Hut. Why go to a chain when there is a good, local establishment?
 
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edubfromktown said:
Last night I fired up beef chuck roast (butterflied and seared, then let rest while sauteeing the vegetables).

This was a photo before braising in the oven for 3+ hours. There were no leftovers
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Ahh wow that looks so good :)

Last nights dinner was impromptu-pub fare meat loaf sandwiches (toasted yeast rolls, melty American not-cheese, remoulade and dill pickle slices) from a balsamic and french-fired onions topped meatloaf we made over the weekend. This was accompanied by crispy air-fried steak fries and sauteed garlic broccoli florets. Adults double dipped their sandwiches with additional balsamic glaze ketchup sauce.
 
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We’re hosting a northern New Mexican themed Christmas party for our neighbors and friends tonight. Menu is red chile pork posole, pork tamales and we’ll have some noshables like cheese (Spanish Manchego and English cheddar ), charcuterie (Jamon Serrano, and assorted Spanish salames) along with some sweet dried fruits and zingy seasonal fresh ones & a few wines ( a blend, French Pinot noir & Cotes du Rhône, an Argentinian Portuguese Vinho Verde and a few others) and some homemade tortillas. I started two days ago making some culinary stock of 60% chicken carcasses of which 80% were roasted deeply and the other 20% were raw/30% rst pork bones/and about 10% raw beef connective tissue and bones.
IMG_2248.jpeg

12hrs later, it turned out to be some delicious quite round and savory culinary jelly at just over 4Qts.
IMG_2259.jpeg

I also get a fantastic blended animal fat medium to cook with as well. I love the deep amber color from pork/bacon renders, chicken schmaltz and rendered beef tallows. Anytime you want to add a nice & mysterious depth of flavor that keeps your guests guessing, this blend of rendered & clarified animal fats is it.
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Anyways moving on to today, I just finished browning all the pork shoulder and getting the posole going.
IMG_2258.jpeg

Smells great but will go on high for about 2hrs and then low on 2 before being ready to eat at which point, I will make the red chile sauce and I’ll have steamed the tamales. We typically will make armies of red chile pork tamales right after Thanksgiving with friends and family via a “tamale party” but ran short on time to get everyone together for that this year so we went with a couple dozen of a preferred local makers pork tamale so will only need steaming prior to service. Now I have to get the kitchen in order before my better half gets back from her salon visit. Tonight will be a fun & festive gathering.
 
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KaliYoni said:
Hope you have an abuela in the house for that!
;-)



I didn't know vinho verde was produced in Argentina...always thought it was a Portuguese DOC.
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Oh boy, you are absolutely correct. VV and Gewürztraminer are favorites of mine & yes VV is specifically Portuguese. I don't know where I got Argentina from. Scratching my head on that one but please don't tell my good friend Ricardo (who is Portuguese and is bringing some VV because he knows it is a fav of mine) that I flubbed that one. You're not Ricardo are you? If so, the cats out of the bag and I guess we'll be having a fun laugh over some vinho in an hour or so LOL

*face palm* :D
 
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