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Post by fourlittlediamonds on Nov 23, 2017 4:10:01 GMT
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Post by eloneen on Nov 23, 2017 4:32:07 GMT
Thanks fourlittlediamonds ! This forum (and all of the great people on it) is one of the many, many things for which I am thankful this Thanksgiving holiday! I joined last spring because I decided that I need to have a little more fun, and you have delivered! You shine a little fun on my life!! Thanks everybody!
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Post by fourlittlediamonds on Nov 23, 2017 5:15:38 GMT
Thanks fourlittlediamonds ! This forum (and all of the great people on it) is one of the many, many things for which I am thankful this Thanksgiving holiday! I joined last spring because I decided that I need to have a little more fun, and you have delivered! You shine a little fun on my life!! Thanks everybody!
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Post by unomusette on Nov 23, 2017 22:30:17 GMT
Wishing all our US forumheads a hugely Happy Thanksgiving And just as you thought dinner was over, here's a cake to remind you
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Post by eloneen on Nov 23, 2017 22:53:38 GMT
OMG! So much food: Meats: turkey with gravy, ham, chicken, baby back ribs, salmon Veggies: kale, collard greens, green bean casserole, roasted Brussels sprouts, corn, sweet potatoes Other: macaroni and cheese, pasta salad, deviled eggs, cornbread dressing, bread, cranberry sauce Desserts: two cakes, pumpkin pie, brownies, cupcakes Assorted beverages ("adult" and for general consumption) We are having a great time - four generations of Hubby's family all together, ages 16 months to 85 years old. It's actually quite beautiful...especially since we got the under 35 crowd to do some of the clean up this time!
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Post by unomusette on Nov 23, 2017 23:05:19 GMT
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Post by eloneen on Nov 23, 2017 23:33:35 GMT
At babyzoomer 's request, here are the details for how I prepared my Brussels sprouts : I had 4.5 pounds of frozen Brussels sprouts, one pound of bacon, extra virgin olive oil, dried minced onion, salt, and garlic powder. After partially thawing them, I cut the sprouts in half, and placed them in two large baking pans. I dusted them lightly with (low sodium ) salt and garlic powder, sprinkled the onions liberally over it all, and then drizzled them with olive oil. I cut the bacon into very small pieces, tossed it evenly between the two pans, and then roasted them in the oven, uncovered at 400 F until they started to brown, turning them every 20 minutes or so. I think it was about an hour, but I was multitasking and not paying attention to the time. I've done variations over the years on the basic bacon, sprouts and onion idea. One year I had a sweeter version with brown sugar, and another time I did a balsamic vinegar glaze, for example. I fear I may be tempting you to violate your very successful diet. This is not low calorie!
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Post by babyzoomer on Nov 23, 2017 23:37:21 GMT
Thanks for sharing eloneen. I shall file this one away for next winter...Sounds like it would go well with a roast.
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Post by eloneen on Nov 23, 2017 23:50:37 GMT
When you eventually prepare it, let me know what you think of it. You might want to start with a smaller amount until you've actually tried it.
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Post by babyzoomer on Nov 24, 2017 0:08:06 GMT
When you eventually prepare it, let me know what you think of it. You might want to start with a smaller amount until you've actually tried it. Sudden thought - I suppose you use what we (here in Oz) call 'American Streaky Bacon' - that is pork belly cured with salt & sugar (not just salt).
Is the bacon smoky?
Standard bacon in Oz is only salted (not sugar), not very streaky and lightly smoked.
Sorry to be so inquisitive but nomenclature across oceans can be tricky, and (with cooking) the devil's in the detail.....
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Post by eloneen on Nov 24, 2017 3:28:17 GMT
When you eventually prepare it, let me know what you think of it. You might want to start with a smaller amount until you've actually tried it. Sudden thought - I suppose you use what we (here in Oz) call 'American Streaky Bacon' - that is pork belly cured with salt & sugar (not just salt).
Is the bacon smoky?
Standard bacon in Oz is only salted (not sugar), not very streaky and lightly smoked.
Sorry to be so inquisitive but nomenclature across oceans can be tricky, and (with cooking) the devil's in the detail.....
What I used sounds like the streaky bacon you described above. It's cured with salt and sugar, and it's slightly smoky. There are lots of varieties of bacon available, but I just used the basic kind. I'm sure you could get some interesting subtle changes in flavor just by varying the type of bacon used. Have fun!
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Post by BSJ on Nov 24, 2017 3:31:02 GMT
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Post by BSJ on Nov 24, 2017 3:39:05 GMT
Wishing all our US forumheads a hugely Happy Thanksgiving And just as you thought dinner was over, here's a cake to remind you This cake is insane! Well... ok. May I please have a slice with the apple pie on it before eloneen 's hubby scarfs it?
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Post by eloneen on Nov 24, 2017 3:44:18 GMT
Better move fast, because my guy is all about the apple pie!
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Post by BSJ on Nov 24, 2017 3:52:09 GMT
*elbows* your guy away from the pie! Oh! *smacks lips* this is good!
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