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Grumpy old men and gourmets

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Jeff
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Jeff replied on Wed, Dec 14 2016 3:25 AM

Don't be hesitant Jeff, the recipe is easy! And delicious. 

Jeff

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Piaf
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Piaf replied on Wed, Dec 14 2016 3:28 AM

Please do. I can't wait to see what you have decided to serve those 8 hungry women. Big Smile

Jeff

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Jeff
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Jeff replied on Wed, Dec 14 2016 2:35 PM

Damn Soren, you're even more surrounded by estrogen than I am. I'm the only local male relative surrounded by three women, my wife, her sister and her mother. Event that gets to be too much of a hen party at times. Stay strong my man!

Jeff

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Søren Mexico
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I have these same women 4/5 times a year for dinner, they meet for every B/day normally at each others homes, the one who has B/day doesnt do anything her birthday is at one of the others home, but the last 3/4 years they have begun to do it here, I dont know if they are just lazy, or because they found out that I can cook, 2 month ago they were here and discussing where and how Xmas dinner, a hen house in full speed, it was just too much, so I broke into their interesting discussion where everybody was talking and nobody listening, I told them I am going to make a classic Danish Xmas dinner and they were all invited, it took them about an hour to set the date, I gave 3 different dates in December, they asked me various times if I could change these dates, but they were the only dates where I didnt have works to do, within the hour  I had to tell them no 5/6 times, at last I offered them my client list, and told them to call my clients to change my schedule, they dint go that far but it was near. Well I keep myself in the background when they are here, and what they are talking about is amazing, all from babys to love life and Victorias secrets and the results of the same, of course they describe their sicknesses and cramps in detail. Nearly all of them are on a diet, but they eat like horses all of them

Collecting Vintage B&O is not a hobby, its a lifestyle.

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Duels replied on Wed, Dec 14 2016 10:18 PM
Søren Mexico:

Tomorrow I will cook a nearly classic Danish Xmas dinner for 8 women, (my wife´s friends) I will try to remember to take pics

Of the women or the dinner?Wink
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Piaf replied on Thu, Dec 15 2016 1:06 AM

Søren Mexico:
Well I keep myself in the background when they are here, and what they are talking about is amazing, all from babys to love life and Victorias secrets and the results of the same, of course they describe their sicknesses and cramps in detail. Nearly all of them are on a diet, but they eat like horses all of them

Yikes Soren,

I can't honestly say I envy you. Eight women discussing cramps, etc. and in detail. OMG, you are a patient man.

By comparison all I have to "deal" with is my father-in-law talking endlessly about family and his friends we have never met, and almost always set in 1939? Why 1939, I have no idea and would be afraid to ask.

I hope we all, including the "other" Jeff survive the holidays. Drinks

Jeff

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Piaf
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Piaf replied on Thu, Dec 15 2016 1:09 AM

Duels:
Of the women or the dinner?Wink

Perhaps Soren can do both, take pictures of the food and the ladies. Victoria Secret huh? Oh boy.

Jeff

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Jeff
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Jeff replied on Sat, Dec 17 2016 11:23 PM

Well, tomorrow is the group Birthday Brunch for the family members who have birthdays in Nov and Dec. I have a flour-less chocolate cake in the oven right now, and will be making this breakfast casserole that has eggs, sausage, potatoes, onions, mushrooms, and cheese tomorrow morning, and serving it with a fruit salad and croissants from the local bakery.

I've looked at a lot of flour-less chocolate cake recipes, and they all are about identical, only varying in amount of ingredients depending on how big they are. But they all are pretty delicious!

Jeff

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elephant
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elephant replied on Sun, Dec 18 2016 12:59 AM
Today (Sun 18th) is our combined birthday party for two sons (10th, 16th) and SWMBO (19th) but I am "only" Cinderfella doing the house and garden cleaning -- and the local restaurant is bring around the hors d'oeuvres for the High Tea Party we having.

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Aussie Michael
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I promised some photos of the Christmas Cake

Now I'm on the iPad photos work.

Duels
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Duels replied on Fri, Dec 23 2016 5:25 PM
Aussie Michael:

I promised some photos of the Christmas Cake

Now I'm on the iPad photos work.

Hey hey. Nice!
chartz
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chartz replied on Sun, Dec 25 2016 4:14 PM
Where am I?

Jacques

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Piaf replied on Sun, Dec 25 2016 6:06 PM

Hi Jacques,

I am not sure where you are, but from the delicious above photo(s) you really should be at that festive table. Come to think of it, I wouldn't mind having been invited myself.

Can't wait to see what we actually have here..... as the menu STILL isn't set beyond the turkey. And this year the family is making a special trip from Calgary, Alberta to celebrate New Years with our now "traditional" home made pizza and champagne. (Sounds odd, and frankly is odd, but the two actually DO go together.)

Merry Christmas and Happy Hanukkah everyone!

Jeff

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chartz
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chartz replied on Sun, Dec 25 2016 6:21 PM
Hi Jeff, and happy Christmas to you too!

Just duck b reast in orange sauce, roast sweet potatoes with pumpkin seeds, balsamic vinegar with whole grain mustard, olive oil and honey dressing.

The clue is the bottle of wine.

Jacques

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CB replied on Sun, Dec 25 2016 6:25 PM
chartz:
Where am I?

Rhodes ?

Smile
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CB:

Rhodes ?

Shut Up! Haha. I was gonna just write that! Stick out tongue

Piaf. Pizza goes with everything.
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Yesterday was approaching 40 Celsius and it was too hot to roast anything for hours on end so thank god (literally) for the Philips Air fryer.

I thought it prudent that I make a number of different salads and that can be served with sliced ham.

1. Potato salad

Made with bacon 🥓 (airfyer does a marvellous job), chopped gherkin and spring onions. Dressing of mayonnaise, seeded mustard, gherkin juice, pepper and rice wine vinegar (it's softer)

2. Japanese style sweet potato

Sweet potato cooked in catsu curry sauce and cooled in sauce. Topped with chopped red capsicum

3. Asian style noodle salad

I wanted to do this raw but I don't thinkit would go well with people's bridge work Surprise so I blanched everything and served al dente. Made with broccoli, 2 minute noodles, sesame seeds (only a few). Dressing of sashimi Soy sauce and brown sugar.

4. simple salad

Cherry tomatoes, cucumber (the long European one "continental") and pineapple slices I roasted in the airfyer. Simple red and green

5. Beetroot and feta salad

Whole beetroots cooked cut up cooled and served with crumbled feta

6. Pea and feta salad

Peas blanched for 2 mins with slivers of fresh mint and mint sauce crumbled with feta

Mint sauce is about 7 mint leaves cut up then out in a bowl with 1-2 teaspoons of sugar. Pour over some hot water to dissolve the sugar and get the flavour out of he mint leaves then pour in some vinegar. I use rice wine vinegar.
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Oh and 7. Roast vegetable salad

Cut up carrot, red capsicum, and zucchini. Bung that in the airfryer with a little oil and then let cool
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Piaf replied on Mon, Dec 26 2016 12:43 AM

chartz:
The clue is the bottle of wine.

The definitive sign of a SMART man.

Turkey here with all the expected "fixings." And yes, I will be close to the wine as well. Big Smile

Jeff

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chartz
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chartz replied on Mon, Dec 26 2016 6:24 AM
καλησπέρα!

The correct answer is Greece. I am with my daughter and my other half (yes, her mother!) in Athens, where she studies fine arts. Cheers!

Jacques

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Chartz. How wonderful. I loved my time in Greece.
Piaf
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Piaf replied on Mon, Dec 26 2016 7:00 AM

Hi Jacques,

Athens, how truly wonderful. Studying fine arts in Athens.... I can only imagine, I am green with jealousy. Still, genuinely happy for your daughter.

My degree is in history with emphasis in modern European, but minoring in Ancient. You can probably imagine what studying in Greece would mean to me.

Thank you for sharing and please enjoy the grandeur that is Greece just a little bit for me. I need to live vicariously. Smile

Jeff

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Duels replied on Tue, Dec 27 2016 8:40 AM
Aussie Michael:

Shut Up! Haha. I was gonna just write that!

Piaf. Pizza goes with everything.

As does the champagne for that matter 🍕 🍾
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Duels replied on Tue, Dec 27 2016 8:54 AM
Aussie Michael:

Yesterday was approaching 40 Celsius and it was too hot to roast anything for hours on end so thank god (literally) for the Philips Air fryer.

I thought it prudent that I make a number of different salads and that can be served with sliced ham.

Your menu and the temperature is pretty alien for Christmas in this part of the world but your selection of homemade salads with ham sounds totally fabulous nonetheless. I hope it was enjoyed by all who joined you.
Aussie Michael
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To keep it traditional a plum pudding with custard; and tifle was served

And of course wine! And champers.

A lot of Aussies serve seafood such as prawns, fish, Crays, lobster, mud 🦀, scampi, etc

Even though I'm at a fishing village no seafood this year.

Many others also do a big roast whether pork or whatever. I have never done a roast turkey.
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elephant replied on Tue, Dec 27 2016 10:19 AM
Aussie Michael:

Many others also do a big roast whether pork or whatever. I have never done a roast turkey

We (insanely) did our usual traditional hot dinner of a roast turkey with roast potatoes, carrots, parsnips, broccoli, as well as cold chicken, ham, salmon with salads.

With Pavlova and Christmas Pudding for deserts.

BeoNut since '75

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elephant:

We (insanely) did our usual traditional hot dinner of a roast turkey with roast potatoes, carrots, parsnips, broccoli, as well as cold chicken, ham, salmon with salads.

With Pavlova and Christmas Pudding for deserts. BeoNut since '75

OMG

I do hope that I see your next post of what's playing right now is Cyprus Hill "Insane in the Membrane"

FB post from my friend family and they were all dressed up. The father wore a suit with tie and waistcoat. Unbelievable.

I was in boardies!

Too hot.

I made Pav tonight though.

Duels
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Duels replied on Tue, Dec 27 2016 10:50 AM
Aussie Michael:

I was in boardies!

Translation?
elephant
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elephant replied on Tue, Dec 27 2016 11:23 AM
Duels:

Aussie Michael:

I was in boardies!

Translation?

Surfer board shorts

BeoNut since '75

Duels
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Duels replied on Tue, Dec 27 2016 12:21 PM
elephant:

Surfer board shorts

Ah. Makes perfect sense.
Jeff
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Jeff replied on Tue, Dec 27 2016 1:28 PM

Been some delicious sounding meals and food described here for the Xmas season! With a lot of regional variations.

I had to do two dinner parties, the usual Xmas Eve one for the whole extended family, 8 in total, then Xmas Day lunch for the local crowd of 4.

For Xmas Eve I did a ham loaf (a meatloaf made of pork and ham, always yummy), rice casserole, herb bread, green beans almondine, and my brother-in-law brought a marvelous apple pie from this high end bakery in the big city. Also did nuts, cheese, and a smoked salmon spread I made for appetizers.

Xmas day I did homemade cream of tomato soup, and a mushroom quiche, something lighter after the bloatarama that is Xmas Eve dinner.

The tomato soup requires you make the base tomato stock, blend it with a stick blender, pour it through a strainer to get the pulp and pips and skin out of it, then return it to the pot and rewarm and add the cream. I'm getting better at it as time goes on, usually my kitchen looks like a crime scene after I make it, but I only had a couple of "blood" spots on the counter this time! I've always loved cream of tomato soup, but this makes the usual Campbell's stuff in a can look like comparing Hershey's chocolate to Lindt.

Jeff

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Thanks Ed for the translation ;-)

Jeff have you ever heard of gin and tomato soup? Someone told me that it's a match made in heaven. I am yet to try it.

Cream of tomato is lovely. I'm the number one fan of soup.
Jeff
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Jeff replied on Tue, Dec 27 2016 10:16 PM

Aussie Michael:
Thanks Ed for the translation ;-)

 

 

Jeff have you ever heard of gin and tomato soup? Someone told me that it's a match made in heaven. I am yet to try it.

 

 

Cream of tomato is lovely. I'm the number one fan of soup.

I've never heard of gin and tomato soup! Will have to find a recipe and try it.

One "secret" to tomato soup I've found is to forget about fresh tomatoes unless you grew them yourself and use, gasp, canned. Turns out that the ones you get in most markets have been picked so green they never truly ripen, whereas the canning companies want ripe tomatoes and are willing to take ones that are misshapen and/or bruised as long as they are ripe. The soups I've made with good canned tomatoes have all been much more tomato-y than the ones I've made with even decent looking grocery store tomatoes.

Jeff

Beovirus victim, it's gotten to be too much to list!

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Piaf replied on Tue, Dec 27 2016 10:41 PM

Jeff:
Jeff have you ever heard of gin and tomato soup?

I have never heard of it either, but MORE than willing to try it!

Jeff if Victoria Big Smile

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Canned tomatoes are good.

I have worked in kitchens in the past and many tomato soups and Napoli sauce have used them for that exact same reason.
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chartz replied on Sat, Dec 31 2016 6:22 PM
Back from Greece!

Cooking now... capon with morels and Vin Jaune, fresh cream. Smile

Wikipedia: "Capon is produced in France, in many regions, notably Gers and Jura regions. It is a specialty of Bresse [where I live] (Chapon de Bresse), where it has its own appellation to differentiate it from other capons from other regions. In Bresse, it is exclusively produced from the Bresse blue foot breed (patte bleue), and fed a certain diet which makes it even more tender than from other regions and breeds, making it the world's best, most sought after and expensive chicken."

Needless to say, not that expensive here in Bresse Big Smile

"Vin jaune is often served at cellar temperature 13–15 °C (55–60 °F) and the wine is sometimes decanted, exposing it to more oxygen prior to serving in order to stimulate the wine's unique aromas. The wine can be paired with savory food dishes with local Jura cuisine often including chicken recipes where the wine is cooked with the chicken itself and as a sauce component. Another common pairing is the local Comté cheese that is produced in the Franche-Comté region."

Jacques

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Jeff replied on Sun, Jan 1 2017 1:49 AM

While I can't get such a special bird here in Podunk (aka Rural America) surprisingly the local mega-mart has been having frozen duck, goose, and really surprisingly, capon, in addition to the usual turkeys and chickens. I have a goose in my freezer now waiting for me to get time to prepare it. I also have small ovens, and I'm not sure it'll fit! Fortunately my sister-in-law lives about half a mile from us and has a "normal" sized oven/stove combo.

Never knew you worked in a restaurant Aussie Michael. I never have, not even fast food, which is unusual for someone who grew up in the US. Most kids get their start at McDonald's or Burger King.

Jeff

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Piaf replied on Sun, Jan 1 2017 8:49 AM

Jacques,

Wow, colour me impressed. Notice the Canadian spelling of COLOR. After 12 years, I am getting used to it, eh?

You are truly an accomplished chef extraordinaire.

For New Years we had two pizzas, one vegetarian, and one meaty for family from Calgary, Alberta. Both great with champagne, of all things. Pizza

Jeff    Normal 0 false false false MicrosoftInternetExplorer4

Normal 0 false false false MicrosoftInternetExplorer4

Beogram 4000, Beogram 4002, Beogram 4004, Beogram 8000, Beogram 8002, Bogram 1602. Beogram 4500 CD player, B&O CDX player, Beocord 5000 T4716, Beocord 8004, Beocord 9000. Beomaster 1000, Beomaster 1600, Beomaster 2400.2, Beomaster 2400.2, Beomaster 4400, Beomaster 4500, Beolab 5000, Beomaster 5000, BeoCenter 9000. BeoSound Century,  S-45, S-75, S-75, M-75, MC 120.2 speakers; B&O Illuminated Sign (with crown & red logo). B&O grey & black Illuminated Sign, B&O black Plexiglas dealer sign, B&O ash tray, B&O (Orrefors) dealer award vase,  B&O Beotime Clock. Navy blue B&O baseball cap, B&O T-shirt X2, B&O black ball point pen, B&O Retail Management Binder

 

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Capon. I think that is also known as chicken (poulet) a la king.

Jeff. Hospitality is where I started before I morphed. Big Smile
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Over the last 2 weeks I have limited myself to 20 grams of carbs a day as advice from my trainer to push myself to the next level

I thought this was going to be hell. No bread. No pasta. No rice. No potatoes or veg below the ground. Fat is ok. Sugar not so.

But it has actually been going great.

Tonight I made a Thai salad a bit like Larb Gai.

I fried 3 hot Thai chillies with a little garlic I minced. Then fried the chicken mince and put a little sauce to coat it and then tossed it with salad leaves and squeezed some fresh lime on.

It was so delicious.

I have made some wonderful dishes over the last few weeks.

Trainer says no grog (alcohol). I said no way. A mans not a camel! Haha.
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