pepperdoo
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Joined: Sept 23, 2012 11:50:29 GMT -5
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Post by pepperdoo on Dec 5, 2013 21:36:52 GMT -5
I was looking through an old photograph album that has mostly black and white photos of my Mum and her part of the family from Newfoundland. Inside the album were a sleeve of very old recipes that I remember my Mum making for us when I was little. Some were old British recipes like Bubble and Squeak ( Green cabbage, potatoes and onions) cooked until it's nicely browned. My Mum used to add bacon to a big skillet of this and it would feed 5 very well. I made this today, at a total cost of $3.78, including everything. Dinner tonight, lunch and dinner tomorrow plus the much needed late night snack while decorating my place for Xmas.
Someone once smartly told me that British food was garbage. I highly disagree
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chiver78
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Post by chiver78 on Dec 5, 2013 21:48:41 GMT -5
I did not know you were Canadian, pepperdoo! I am, and Irish as well - from opposite sides of the family. my Irish "bubble and squeak" is colcannon, and it's a winter staple for me.
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pepperdoo
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Joined: Sept 23, 2012 11:50:29 GMT -5
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Post by pepperdoo on Dec 5, 2013 22:16:50 GMT -5
chiver78: Oh yeah, I'm half Newfie, and big heritage of Irish Love Colcannon My mother didn't care for it much, so she still made the best parts, just so we all ate it, just in a different way, LOL Nothing better than potatoes, cabbage, bacon, ( I can't get side bacon where I live so I have to settle for slimy white sliced). Any way you put them together is a food group in itself
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Iggy aka IG
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Location: Good ol' USA
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Post by Iggy aka IG on Dec 6, 2013 13:25:55 GMT -5
I had to toss a cucumber and two baggies of cauliflower this morning.
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donnafreedman
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Post by donnafreedman on Dec 24, 2013 3:19:35 GMT -5
Pepperdoo and Chiver78: Have you ever made colcannon with kale instead of cabbage? It's very good. DF and I tried an experiment when chickens went on sale: We cooked several and then pressure-canned the meat along with the broth. The result looks kind of funky but tastes great. Thus far we've made barbecued chicken sandwiches (think "pulled pork," except with chicken) and a kind of stroganoff dish. Oh, and we turned the chicken carcasses into soup stock overnight in the slow cooker, and scraped the thin layer of fat off the top of the broth to use for frying potatoes. We now have a couple of turkeys on ice. When I get back from Phoenix we want to try canning those. He'll probably smoke one on the Weber and I'll roast the other one in the oven. Having quart jars of meat and broth is very convenient -- and shelf-stable, too.
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pepperdoo
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Joined: Sept 23, 2012 11:50:29 GMT -5
Posts: 262
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Post by pepperdoo on Dec 31, 2013 21:48:21 GMT -5
Pepperdoo and Chiver78: Have you ever made colcannon with kale instead of cabbage? It's very good. DF and I tried an experiment when chickens went on sale: We cooked several and then pressure-canned the meat along with the broth. The result looks kind of funky but tastes great. Thus far we've made barbecued chicken sandwiches (think "pulled pork," except with chicken) and a kind of stroganoff dish. Oh, and we turned the chicken carcasses into soup stock overnight in the slow cooker, and scraped the thin layer of fat off the top of the broth to use for frying potatoes. We now have a couple of turkeys on ice. When I get back from Phoenix we want to try canning those. He'll probably smoke one on the Weber and I'll roast the other one in the oven. Having quart jars of meat and broth is very convenient -- and shelf-stable, too. I've never tried it with kale, but guess what I'll be up to when the time comes to make colcannon
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