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(Buzzfeed)   Weekly Fark food thread: Christmas Dinners. Share your menus, ask your questions, post photos. Bonus for this week only: A special guest chef who is also a farker   ( buzzfeed.com) divider line
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1669 clicks; posted to Main » on 20 Dec 2012 at 4:58 PM (4 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-12-20 04:14:54 PM  
My sister used to host a 12th night party where we would have goose (and of course yorkshire pudding) every year but she passed away in July. Got a good yorkie recipe for goosefat drippings?
 
2012-12-20 04:14:55 PM  
twoody, my family tradition is ham, keilbasa, and a bunch of boring sides.  My mom hosts every year.  How do I get her to gradually switch it up a little bit?  My family are picky eaters.
 
2012-12-20 04:15:01 PM  

namegoeshere: 'kay. Tks. What temp? How long?


375.  Time will depend on how thick you cube your squash.  3/4" cubes take about 30-40 minutes.
 
2012-12-20 04:15:36 PM  

flucto: R.A.Danny: Here's a nice smoked Boston Butt from this Thanksgiving. I'm planning a repeat performance for Christmas

How does the roast stay on the pan when upside down?


Yeah, I saved it right side up then it uploaded upside down and awfarkit I just posted.
 
2012-12-20 04:15:37 PM  

twoody: namegoeshere: 'kay. Tks. What temp? How long?

375.  Time will depend on how thick you cube your squash.  3/4" cubes take about 30-40 minutes.


Tks.
 
2012-12-20 04:15:37 PM  

moogrum: You look a little bit like a young version of the host from America's test Kitchen. Are you his and Julia Child's love-child?


Oh crap, my secret is now officially out.
 
Now I gotta put on a bowtie, and start talking with a high pitch falsetto.
 
2012-12-20 04:16:13 PM  

moogrum: Dear twoody,
You look a little bit like a young version of the host from America's test Kitchen.  Are you his and Julia Child's love-child?


Actually.
i2.photobucket.comView Full Size
 
2012-12-20 04:16:19 PM  
My family is poor this year, so... Turkey we bought before thanksgiving for cheap $4.68 for a 12 pound bird. Bag of potatoes for mashed potatoes: 5 pound bag for 79 cents. Canned cranberry sauce came free with the turkey. Stove top stuffing: came free with the turkey. Green bean casserole: $2.94 Home maid turkey gravy: too cheap to count. Brown and serve rolls: $1.67.

Total cost to feed 6: $10.08 or $1.68 a person. With leftovers that will probably be enough for two additional meals.

I'm sure some of you food snobs will turn your nose up at our menu, but workman's comp disability doesn't pay shiat, and my wife can't get anything other than part time, so we do what we have to in order to get by. Thank god we have a freezer that we can store stuff in when we can get it cheap.

Hey good news! the bill for property taxes just came! Slightly more than $3,000 for my 1400 square foot, 1960's ranch that's appraised at $140,000. HA! We'd be lucky to get $120,000 for it.

/sorry for getting off topic
//property tax bill came in today's mail
///but I'm not pissed off and bitter!
 
2012-12-20 04:16:37 PM  

twoody: durbnpoisn: Do you know Alton Brown?

Never met him.  But I absolutely respect his work.


It may have sounded like I was poking fun or something, but since you mentioned the science thing I didn't think it was too far off.

He is awesome. And I've learned a lot watching him.
 
2012-12-20 04:17:15 PM  

moogrum: twoody, my family tradition is ham, keilbasa, and a bunch of boring sides. My mom hosts every year. How do I get her to gradually switch it up a little bit? My family are picky eaters.


I have two rules about holiday food:
1 - DO NOT MESS WITH FAMILY HOLIDAY FOOD TRADITIONS.  This is not the time to break out the dish you saw in Saveur... people will only complain that it's not the same way that Aunt Beth made it.
 
2 - If you do make a change... make it gradually, and only one dish at a time.
 
2012-12-20 04:17:20 PM  
For Christmas we have to deal with:
Wife (vegetarian)
BiL (allergic to dairy and nuts)*
MiL (Diverticulitis and Celiac)**
Sister (vegan)
Mother (doesn't like cheese or fish)
Brother (doesn't like anything without meat in it)
Me (eats just about every damn thing that humans anywhere are willing to eat)***
3 year old daughter (eats everything as long as they're not touching)

* Not just intolerant, actually allergic. You can see the blisters form on his lips.
** Not clinically diagnosed but if she eats that stuff she spends the next three days on the crapper.
*** Yes. You can find some things I won't eat but you have to try really hard.

So we end up essentially cooking multiple Christmas dinners. This year:
chestnut soup
duck confit
pork roast
vegan cassoulet
roasted sweet potatoes
beet salad
green beans
cranberry sauce
sauerkraut
vegan ganach with raspberry sauce

the rest of the weekend includes:
vegetarian chili
coq au vin
gulasch (the leftover duck from the confit makes a great base)
chana masala
bread

Lot's of alcohol

We make everything from scratch (my wife makes the sauerkraut because the last time I tried it I made 5 gallons of rotten cabbage).

Holidays are an orgy of drunken feasting.
 
2012-12-20 04:17:35 PM  

ferretman: Want to make but don't have a deep fryer:

[randomcravings.files.wordpress.com image 850x637]


Oooh what is that? I have a deep frier. I'll make some and fax it to you.
 
2012-12-20 04:17:41 PM  

Gneisskate: Sapper_Topo: I want to glaze a ham with something other than brown sugar or honey any of you have success with something a little more say... Exotic? Also I have a confession I hate Christmas! But seriously ham glaze GO!

Molasses? Maple syrup? Pineapple juice? Mustard + butter? So many options...


Google Alton Brown's Gingersnap and Bourbon ham glaze. Oh dear Lard....
 
/contains brown sugar
//and BOURBON
///did I mention the BOURBON?
 
2012-12-20 04:18:08 PM  

R.A.Danny: Yeah, I saved it right side up then it uploaded upside down and awfarkit I just posted.


I am currently suffering a major sugar rush from porking down a bunch of Enstrom's toffee somebody sent me and I thought I had progressed to the tripping balls state of sugar consumption when I saw your picture.
 
2012-12-20 04:18:33 PM  

durbnpoisn: Close the grill and don't open it again for like 15-20


You like your salmon WAY overcooked.
 
2012-12-20 04:18:47 PM  
No real question, but I have recently fell in love with Shepard's Pie / Cottage Pie.

As opposed to, say, Taco Bell or Mac and Cheese.

So easy.

1. Brown some ground beef with spices and onions.
2. Mix it with a whole bunch of other random stuff in a baking pan.
3. Mashed Potatoes
4. Cheese

Bake for an hour - Win.
 
2012-12-20 04:18:58 PM  
I got huge 2" thick pork chops, pasture raised and all that. What's the best way to cook them. I was thinking about smoking them after a brine.

Any other ideas? Can you braise pork chops?
 
2012-12-20 04:19:01 PM  

BigBooper: My family is poor this year, so... Turkey we bought before thanksgiving for cheap $4.68 for a 12 pound bird.


If you can spend $40+ on a turkey for Christmas dinner, you're not poor.
 
2012-12-20 04:19:05 PM  

aprentic: We make everything from scratch (my wife makes the sauerkraut because the last time I tried it I made 5 gallons of rotten cabbage).


I'd love her recipe.  Homemade fermentations are loads of fun!
 
2012-12-20 04:19:12 PM  
Apricot pastry turnovers

Pastry: 2 cups flour, tsp salt, 1.5 sticks unsalted butter, 8 oz. cream cheese.
Cut the butter into pea-sized pieces, and the cream cheese into chunks. Cut the wet into the dry with a pastry cutter until it resembles corn meal with some pea-sized chunks in it. Add cold water 1 tsp at a time until the pastry JUST begins to hold together. Knead until constituted, split in half, flatten into a disk, and refrigerate one hour.

Filling: 8 oz. jar apricot preserves, 1/2 cup chopped walnuts, 2 tsp. sugar. Mix.

Roll out first disk of dough until very thin (@ 1/8 inch), trim square and cut into 8 triangles. Put a tsp. of filling on each one, fold over into a smaller triangle and seal around the edges (wetting the edge helps, but isn't essential. Roll the trimmings to make 2-4 more cookies. Repeat with second disk. Bake at 400 degrees for 12 minutes. Makes 18-20 cookies.

These are not too sweet, and resemble mini-empanadas.
 
2012-12-20 04:19:13 PM  
All I know so far is that we are having different soups. My aunt is making gumbo and I think my mom is making either potato or chicken/vegetable noodle. I'm thinking about making chicken tortilla. I've never made it before, but I've been saving different recipes for ideas. I'll mix and match the things I like in a soup (basically, as many veggies and beans as I can cram in there) and hopefully it'll be yummy.

Anyone got a good recipe for chicken tortilla soup that they've made?
 
2012-12-20 04:19:35 PM  

moogrum: twoody: Did you use a casing stuffer?
/also, my nickname is casing stuffer...

I used my grandmother's one from like the 60s.  Maybe I need a new one, the meat just wouldn't go down the tube easily.

There's no way to discuss this without sounding sexual.


This thread now has a theme song.
 
2012-12-20 04:19:41 PM  

aprentic: coq au vin


Beautiful
 
2012-12-20 04:20:36 PM  

big pig peaches: Any other ideas? Can you braise pork chops?


You can braise them in milk *very slowly* for a couple of hours and serve them risotto. Oops, I just drooled on my shirt.
 
2012-12-20 04:20:52 PM  

kwame: BigBooper: My family is poor this year, so... Turkey we bought before thanksgiving for cheap $4.68 for a 12 pound bird.

If you can spend $40+ on a turkey for Christmas dinner, you're not poor.


that's $4.68 for the bird, not $4.68 a pound.
 
Sorry things are rough for you, <b>BigBooper</b>.  Hope things improve.
 
2012-12-20 04:21:17 PM  
In my family we invert the turkey and fill the cavity with Ro-Tel cheese dip, then you dip the cheese dip out by ripping off parts of the bird.  It's pretty genius.
 
2012-12-20 04:21:26 PM  
since my mom is swedish, we usually had a smorgasbord style christmas dinner, of grazing and drinking all christmas eve.  christmas day was not really the holiday.  mostly just for sleeping off real christmas (which is christmas eve).
 
here's a few standards:
 
1)
gravelox (literally, dead fish).
 
ingredients:
salmon fillet
salt
sugar
dill
 
cut salmon fillet in half
(you can skin it.  or not.  doesn't matter too much.  only matters when it comes to how easy you want it to be to carve later)
 
create a mixture of 50/50 salt/sugar
 
apply salt/sugar mix liberally over all sides of the fish
 
lay down a lot of dill in a sealable dish
(don't chop it up, just put the whole dill sprigs in)
 
put one half of salmon in dish.  cover with dill.
 
put other half of salmon on top of first half.  'marrying' the two halves.  cover with dill.
 
seal the dish.  put in fridge.  every 12 hours or so, flip the sides around.  in a couple days or so you'll have perfectly cured salmon.  just take it out of the dish, discard all the water that's in the dish.  clean the fillets as much as you feel like, cut very thin.
 
there's also a sauce to make with vinegar and mustard and dill, but i don't know how i make it.  i just had a mixture of vinegar, mustard, dill, oil and sugar until it tastes good.  only, it takes an hour for it to really taste good, so... enjoy.  there might be other ingredients, but i don't really remember.
 
2)
johansson's temptation (aka, best potatoes on earth)
 
ingredients:
6-8 golden potatoes
heavy cream
salt
butter
anchovies or sprats
garlic
onion
 
slice potatoes 1/8 inch thick, put in cold water
crush a lot of garlic and mash it around the bottom of a baking dish
pat dry the potatoes
 
put down a layer of potatoes
put some little dollops of butter here and there
more layers of potatoes
 
at the halfway point, put in some chopped onions and put in the anchovies or sprats from one little tin.
 
reserve the fish juices.
 
keep layering potatoes and little spots of butter.
 
at the end, pour in cream and fish juice to fill dish about halfway.  put bread crumbs on top
 
stick in oven at 400 for like 40-60 minutes.  halfway, check to see if you should add more cream.
 
2012-12-20 04:21:53 PM  

BigBooper: My family is poor this year, so... Turkey we bought before thanksgiving for cheap $4.68 for a 12 pound bird. Bag of potatoes for mashed potatoes: 5 pound bag for 79 cents. Canned cranberry sauce came free with the turkey. Stove top stuffing: came free with the turkey. Green bean casserole: $2.94 Home maid turkey gravy: too cheap to count. Brown and serve rolls: $1.67.

Total cost to feed 6: $10.08 or $1.68 a person. With leftovers that will probably be enough for two additional meals.

I'm sure some of you food snobs will turn your nose up at our menu, but workman's comp disability doesn't pay shiat, and my wife can't get anything other than part time, so we do what we have to in order to get by. Thank god we have a freezer that we can store stuff in when we can get it cheap.

Hey good news! the bill for property taxes just came! Slightly more than $3,000 for my 1400 square foot, 1960's ranch that's appraised at $140,000. HA! We'd be lucky to get $120,000 for it.

/sorry for getting off topic
//property tax bill came in today's mail
///but I'm not pissed off and bitter!


Don't feel bad for being a tightwad*. I went out on Black Friday not to the malls but to the grocery store. I bought my turkey, ham, and everything I could buy in advance, since my Christmas dinner is similar to a Thanksgiving dinner. Everything was on post-thanksgiving clearance. It was great.

PS call yourself frugal, not cheap. Sounds intentional, like a lifestyle choice. Not just being broke.

*There is another appropriate word but Fark won't let me say it EVEN THOUGH IT'S A REAL WORD AND NOT EVEN A LITTLE BIT RACIST DAMMIT
 
2012-12-20 04:22:26 PM  

Sapper_Topo: durbnpoisn: Close the grill and don't open it again for like 15-20

You like your salmon WAY overcooked.


I think I forgot to mention to turn the heat down. It actually comes out somewhat raw in the middle.
I know what you mean. I don't like it cooked to dry death.
 
2012-12-20 04:23:13 PM  

kwame: If you can spend $40+ on a turkey for Christmas dinner, you're not poor.

 
img src="KwameIsAnA-Hole.jpg"
 
:P
 
2012-12-20 04:23:26 PM  
Venison tenderloin w/ blueberry sauce, polenta w/ shiatake mushrooms and sauteed Brussels sprouts w/ hazelnuts. And a 2005 Esprit de Beaucastel from Tablas Creek
yearofthemouse.comView Full Size
 
2012-12-20 04:23:42 PM  

DesertZephyr: Gneisskate: Sapper_Topo: I want to glaze a ham with something other than brown sugar or honey any of you have success with something a little more say... Exotic? Also I have a confession I hate Christmas! But seriously ham glaze GO!

Molasses? Maple syrup? Pineapple juice? Mustard + butter? So many options...

Google Alton Brown's Gingersnap and Bourbon ham glaze. Oh dear Lard....
 
/contains brown sugar
//and BOURBON
///did I mention the BOURBON?


Usually I chime in pretty good in food threads. But I am not so much of a Chirstmas dinner guy. I guess what I am trying to say here is... Thank  you! TThat sounds perfect.
 
2012-12-20 04:23:48 PM  

eraser8: ChadM89: There are a few of us current and former professional chefs on fark.

And, to think, I had you farkied as a mere foodie.  Looks like it's time to upgrade you to "professional chef."


Hell I'm just flattered you've got me farkied at all. "Foodie" is probably most accurate at present, as I made a career change in 2000. But yes, until then, I was a chef. Now I spend my days designing premanufactured structural components used in construction, but I still cook at home a lot, especially for family and friends around the holidays. I don't have as much time to fark as I used to, but I still lurk most days and drop into food threads when I see them. Cheers!
 
2012-12-20 04:23:55 PM  
I like to eat the skin. Of everything.
 
2012-12-20 04:23:56 PM  
Don't know if all know this trick, I submitted this video and the Fark Nazis didn't pick it for the video page.

So I figure why not post in in a food thread!!?


easy way to separate the yolk from egg whites. Never, ever, seen it done this way.
 
2012-12-20 04:24:13 PM  
We like to make Christmas a little fancy and exotic. That's why I always make my famous Spamshi...
guavarose.comView Full Size
 
2012-12-20 04:24:18 PM  

namegoeshere: *There is another appropriate word but Fark won't let me say it EVEN THOUGH IT'S A REAL WORD AND NOT EVEN A LITTLE BIT RACIST DAMMIT


The "Old Norse" filter strikes again.
 
2012-12-20 04:24:34 PM  
What Farkers are saying they will have:
static.guim.co.ukView Full Size


What they're REALLY gonna have:
x-entertainment.comView Full Size
 
2012-12-20 04:24:54 PM  
sixthseal.comView Full Size


Two har gao, two shu mai, two fengszhao, tripe with pumpkin, sticky rice, two plates of pork bao, two ham sui gao. I think that's good for now but we'll get more if we're still hungry.

/jewish
/nothing to really add to this thread
 
2012-12-20 04:25:31 PM  

vegasj: easy way to separate the yolk from egg whites. Never, ever, seen it done this way.


It doesn't work all that well in real life.
 
2012-12-20 04:26:48 PM  
Tom,
 
Once had a lovely winter salad of navel orange segments with julienned fennel bulb over torn romaine with a vinegarette made with balsamic vinegar, orange juice and olive oil... maybe some capers...
 
I dunno the proportions of acid to oil for a vinegarette... how would YOU suggest assembly??
 
2012-12-20 04:26:55 PM  
A strange Aussie dish that my grandmother used to make for Christmas ( since it was often too hot to cook )
Thin slices of orange and thin slices of onion layered in a shallow dish sprinkled with vinegar
The combination is really nice especially if you use purple onions. 
 
Other than that, ROASTS!!!!
 
2012-12-20 04:28:41 PM  
Tom, which would you recommend for baking a souffle? Microwave or toaster oven?
 
2012-12-20 04:29:05 PM  
2.bp.blogspot.comView Full Size
 
2012-12-20 04:30:02 PM  

twoody: Purelilac: post a link to your youtube?

Most of them have been pulled down, but I still keep a few over at my website:  www.cookwithtom.com


Gah! I wish I knew about this the other day! I just made caramel for the first time since a I was a wee Glavin and it came out blonde.

O well.
 
2012-12-20 04:30:15 PM  

Bill_Wick's_Friend: [www.sixthseal.com image 500x375]

Two har gao, two shu mai, two fengszhao, tripe with pumpkin, sticky rice, two plates of pork bao, two ham sui gao. I think that's good for now but we'll get more if we're still hungry.

/jewish
/nothing to really add to this thread


Fa ra ra ra ra...
 
2012-12-20 04:31:01 PM  

shakenasababy: ferretman: Want to make but don't have a deep fryer:

[randomcravings.files.wordpress.com image 850x637]

Oooh what is that? I have a deep frier. I'll make some and fax it to you.


Spedini alla romana
 
2012-12-20 04:31:29 PM  

kwame: BigBooper: My family is poor this year, so... Turkey we bought before thanksgiving for cheap $4.68 for a 12 pound bird.

If you can spend $40+ on a turkey for Christmas dinner, you're not poor.


No. The entire Turkey was $4.68. We got the thing for 39 cents a pound. And then got a bunch of stuff free with it. We had to argue with a store manager to use all the coupons together, but the store coupons said they could be used together, and the manufacturers coupon didn't have any restrictions on it. So he didn't argue long. He probably didn't want other shoppers hearing what we were doing.
 
2012-12-20 04:31:45 PM  

shakenasababy: ferretman: Want to make but don't have a deep fryer:

[randomcravings.files.wordpress.com image 850x637]

Oooh what is that? I have a deep frier. I'll make some and fax it to you.


correct spelling: spiedini alla romana
 
2012-12-20 04:32:09 PM  

DesertZephyr: I dunno the proportions of acid to oil for a vinegarette... how would YOU suggest assembly?


Cooking school says 3 part oil to 1 part acid, but geometry doesn't support such a high level of oil, math says you shouldn't be able to emulsify more than 2 parts oil with 1 part acid without your vinaigrette breaking.
 
I personally like to do a 1 to 1 ratio as its lower in calories, and still tastes great.  Just be sure to add your oil to your acid SLOWLY while whisking.  The smaller you can make the droplets of oil in your dressing, the more your tastebuds will taste them, even though you've got less oil than other recipes typically call for.  More info:  http://www.cookwithtom.com/?p=446
 
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