What do you eat for Christmas?

[Cerebral_DownTime]

We have a German Xmas dinner in my family my great-grandparents came here in 1938 heres what we eat.

Honey Glazed Ham

Goose or Duck

Garlic mashed potatos

German Potato salad/ Sour Beans

homemade Biscuits and dinner rolls

Sauerkraut (not my thing except on New years)

Corn

Apple spice pie

Chocolat Pie

and Chocolat buckeyes

Im going to gain 15 lbs I bet.

[swerb]

Ham and pasta.

Honey baked ham and about 4 lbs of cavatells & my homemade sauce and meatballs.

[General]

Calamari in my homemade red sauce with fried smelts on Christmas eve. Christmas day we will either fry a turkey or do a prime rib and lobster fiesta. There will be plenty of gin martinis and other forms of imbibery to add accent to these entrees.

[pup]

Gong to throw my hat into the deep fried turkey world this year.

Anyone got any tips?

[Dozen]

Gong to throw my hat into the deep fried turkey world this year.

Anyone got any tips?

Do it outside And dont light yourself on fire Pup.


I usually get enough Ham and Turkey during my 15 stop 2 day fiasco that xmas is for me so when I finally get home we have Prime Rib which is my favorite xmas dish.

[General]

Gong to throw my hat into the deep fried turkey world this year.

Anyone got any tips?

Get a good injector and marinade and don't be shy about getting it into the meat, I always visulaize myself as one of the botox doc's. Shallow penetration and fill 'er up. (man if that one isn't a 3-0 fastball....)Be careful to get the right level of oil in there, other wise it will be disaster. Put your bird in the pot and fill it with water until it covers the bird, take the bird out and mark the line where the water settles, that is your oil line. (This is key)You wouldn't believe how many porch fires happen down here on the "Redneck Riviera" because of skipping or misinterpreting that step. Stay close by once you are cooking to regulate the temp of the oil, other than that follow the cooking instructions that you will get with your fryer, makew sure your juices run clear when cutting, other wise you will get a visit from an old Italian guy, Sal....Sal Monella. It isn't hard and it is good. Enjoy.

[peeker643]

Gong to throw my hat into the deep fried turkey world this year.

Anyone got any tips?

Do it outside And dont light yourself on fire Pup.


I usually get enough Ham and Turkey during my 15 stop 2 day fiasco that xmas is for me so when I finally get home we have Prime Rib which is my favorite xmas dish.

Don't listen to these guys Pup. It's best accomplished in a closet with oily rags, my mother-in-law and some paint thinner cans.

[mswerb]

Ham, lots of it!

The best part is that I don't have to do any of the cooking.

[mattvan1]

Gong to throw my hat into the deep fried turkey world this year.

Anyone got any tips?

Get a good injector and marinade and don't be shy about getting it into the meat, I always visulaize myself as one of the botox doc's. Shallow penetration and fill 'er up. (man if that one isn't a 3-0 fastball....)Be careful to get the right level of oil in there, other wise it will be disaster. Put your bird in the pot and fill it with water until it covers the bird, take the bird out and mark the line where the water settles, that is your oil line. (This is key)You wouldn't believe how many porch fires happen down here on the "Redneck Riviera" because of skipping or misinterpreting that step. Stay close by once you are cooking to regulate the temp of the oil, other than that follow the cooking instructions that you will get with your fryer, makew sure your juices run clear when cutting, other wise you will get a visit from an old Italian guy, Sal....Sal Monella. It isn't hard and it is good. Enjoy.

Good tips. Here's some more - make sure the bird is dry, especially in the cavity, before you lower into the oil. Also remember that if you have your oil at 350 and lower in the bird, the oil temp will drop immeadiately and take a while to increase. We ususally start at a higher temp. Use a deep fry thermometer and clip it to the side of the fryer. Use peanut oil (I guess everyone knows this?) Also, figure out how you are going to get the bird out before you put it in. Most fryers have a bsaket insert. Lastly - remove the pop up thermometer before frying!

[pup]

Thanks gang.

[municipalmutt]

We used to do the turkey and ham thing but we started a new tradition three years ago. Standing rib roast.

[Joens]

deep fried turkey

[Joens]

alcohol and 300+ degree oil dont mix well

[mattvan1]

alcohol and 300+ degree oil dont mix well

Strongly disagree. More enjoyable when there is a certain (though manageable) element of danger.

[swerb]

bump

[Erie Warrior]

Shit, I was hoping Joens was back.

[jb]

Do you enjoy the holiday's on Schrute fams with Counsin Mose?

We have a German Xmas dinner in my family my great-grandparents came here in 1938 heres what we eat.

Honey Glazed Ham

Goose or Duck

Garlic mashed potatos

German Potato salad/ Sour Beans

homemade Biscuits and dinner rolls

Sauerkraut (not my thing except on New years)

Corn

Apple spice pie

Chocolat Pie

and Chocolat buckeyes

Im going to gain 15 lbs I bet.

[jb]

Get a good injector and marinade and don't be shy about getting it into the meat,

So General, is there a home game and you're meeting up with the Dog Bone Lady in Muni on X mas?

[aoxo1]

Pinnekjøtt, sausage, rutabaga, and aquavit.

[Cerebral_DownTime]

Do you enjoy the holiday's on Schrute fams with Counsin Mose?

Cousin Mose was banned from family events after the plumbing incident of '98.

[jb]

Pinnekjøtt, sausage, rutabaga, and aquavit.

Dude, his looks like backbone meat?

What is this Pinnekjøtt & aquavit stuff?

Aren't there any Americans here who slam down candy from stockings all morning and then pass out after roast turkey with all the trimmings? See alos. "A Christmas Story" before the Bumpas' dogs.

[mattvan1]

Pinnekjøtt, sausage, rutabaga, and aquavit.

Lived in Norway for 3 years. Christmas was a fun time, and the locals seemed to put way more into the holiday food than the every day meals. Liked the pork ribs, passed on the lutefisk, though. Seeing the sun rise above the horizon about 10 degrees and then stay there for 5 hours before darkness came again was extremely depressing, however. Most ex-pats fled after our Thanksgiving (sidenote - ever have a turkey raised on fishmeal? not overly appealing) and did not return until mid January.

skol

[aoxo1]

JB: Pinnekjøtt is smoked, salted, dried lamb ribs. Aquavit is a liquor made from potatoes, I believe. Really cuts through the lamb ribs, as they are extremely fatty/greasy.

mattvan: where at? My mom is from Bergen, and I've been there visiting family maybe 8 times or so. Love it there, although much more in the summer than the winter. Most beautiful country IMO.

[Bayou Tribe]

Christmas Eve tradition is to have gumbo. Usually have one pot of each - chicken/andouille gumbo and seafood gumbo. Potato salad on the side. Eat early and then go out to watch the bonfires and fireworks on the levee.

Christmas Day is more middle of the road Thanksgiving-type meal. Turkey, ham, etc....

[Squints]

We're of Italian heritage and on Christmas Eve we have pasta with clam sauce. The sauce is a family recipe, a red sauce, that a cousin makes and it is outstanding. They also make what we call "dirty spaghetti" which is pasta with anchovies, which I don't eat, but the older relatives love it.

[Larvell Blanks]

My moms side of the family it has been/ always will be Honey Baked Ham, kielbasa/w saurkraut, mashed potatoes, stuffed cabbage, homemade pierogi's.

My wife's side, the brother in law has done prime rib, lamb chops, ham, bone in ribeyes. It's a crap shoot every year. I've been recruited this year and we're talking about dry aging a strip loin and roasting that for dinner. We're also going to smoke a side of salmon.

[mattvan1]

mattvan: where at? My mom is from Bergen, and I've been there visiting family maybe 8 times or so. Love it there, although much more in the summer than the winter. Most beautiful country IMO.

Stavanger. Oil field trash My son was born in Norway, we will always have fond memories of the country and the people. Not so fond memories of $60 pizzas and Tau beer on draft at $4.00 a pint. Especially now with the dollar so weak, that is one expensive country.

Ha det bra