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/ck/ - Food & Cooking


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17121989 No.17121989 [Reply] [Original]

Alrighty /ck/ it's time to start thinking about your Christmas roasts, puddings, sides, and sweets.

What are you planning?

>> No.17122102

>>17121989
I'm just getting Chinese this year, last year my brother's dog got into the turkey while it was resting and I don't want a potential repeat.

>> No.17122111

>>17122102
https://youtu.be/HbhML-vtfBk

>> No.17122285

Plum pudding, and think im gonna make nog this year

>> No.17122318

>>17121989
>time to start
wow.
you really plan late.

>> No.17122329

>>17122102
>dog gets into the Chinese this year
>who could have possibly seen this coming?
Just eliminate the dog from the picture and enjoy turkey worry free.

>> No.17122354

>>17121989
I will make some Rouladen for myself

>> No.17122384
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17122384

any gingerbread houses?

>> No.17122575

>>17122329
The dog is the Chinese food

>> No.17123230

>>17121989
I just ordered a 4lbs chateaubriand roast that will be for 6-7 people on Christmas day.

Not sure what the starters/sides will be yet, but the roast is obviously the main item.

>> No.17124480

>>17123230
>chateaubriand
Fancy

>> No.17124488

I never cook Christmas meal myself, I make it a habit. Either family/the woman I'm with or her family/Chinese food.

>> No.17124785

My parents and sister are vegan so holiday meals suck now. When I was a kid they were great but they got hoodwinked by CNN and the liberal media into not eating meat "to Dave the environment".

>> No.17124790

>>17124785
*save

>> No.17124800
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17124800

>>17121989
literally frozen junk food is what i was told (pizza rolls, chicken nuggets, etc..) because my entire family eats like children
i suggested things and was met with "eww, yuck, what?" every time

>> No.17124836
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17124836

>>17124800
sad
Thankfully my mom and grandmother both cook and the rest of the family generally enjoys a nice home-cooked meal, so roasts are well accepted for holidays.

Our typical holiday roasts are tenderloin roast, standing rib roast, or occasionally a striploin roast. We also tend to have a small/medium-sized baked ham on Christmas as an option for people who don't want beef (or just want variety).

>> No.17124850
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17124850

>>17121989
I have to work so pic related

>> No.17124890

>>17121989
Hmm... maybe a nice, big pot of beef stew would be good this year. Hadn't really given it any thought.

>> No.17124965

>>17121989
Before COVID I would roast a goose for the family, but with smaller numbers again I’ll probably roast a duck as I did last year (pic related). Simple menu of oyster stew, duck, pommes gratin, and a green salad. Pudding and Armagnac to follow.

>> No.17124968
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17124968

>>17124965
Forgot pic.

>> No.17125698
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17125698

alright guy help me out here/. I picked up pic related the other day (nicest looking halms Woolies had to offer).

Now am I correct in assuming this thing is already cooked and ready to eat? So no need to poach it before roasting? Also I'm gonna glaze the mothafucker and the instructions I'm seeing are to remove the rind first, then cut crosshatches into the fat layer, and then roast and glaze. Is this correct? Remove the skin?

>> No.17127109

>>17124968
Yum

>> No.17127167
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17127167

>>17121989
>What are you planning?
Maybe roast some weanies over a bonfire while drinking bud light. Maybe some jameson's and a small dose of mushrooms. I might smoke fly agaric skins on Xmas Eve...