Re: Repulsive

On 11/29/2024 3:46 PM, dsi1 wrote:

On Fri, 29 Nov 2024 21:51:37 +0000, clams casino wrote:
 

On 11/29/2024 2:29 PM, dsi1 wrote:

On Fri, 29 Nov 2024 21:00:17 +0000, clams casino wrote:
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On 11/29/2024 1:12 PM, dsi1 wrote:

On Fri, 29 Nov 2024 14:43:51 +0000, BryanGSimmons wrote:
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Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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I'd eat that. I'd make it swimming in a sweet tomato sauce though. It's
an old time dish that I haven't had in over a decade. I believe it's
about time.

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Ha!
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Merry Festivus to you too.
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T'was a noice thing to say.

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I wasn't trying to be nice. Cabbage rolls is something that I'd turn my
nose up when I was a kid but I'm an old guy now and I'm looking to
hobble down memory lane.

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Oh my, they have a memory lock - that splains it!
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As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.
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https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

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I've never see that before, very inventive.
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Seasonal fare prompts me to add:
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https://www.youtube.com/watch?v=zBSrp-NW6L4
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Stuffed Rolled Turkey Breast Recipe - Turkey Roulade With Sausage
Stuffing. It's that time of year again; time to cook a turkey! If a
whole turkey is bit too much, try out a rolled stuffed turkey breast. Do
you call it turkey stuffing, or turkey dressing?
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Sausage Dressing Recipe
500g (1 pound) breakfast sausage
2-3 celery ribs, chopped
1 large onion, chopped
60 mL (¼ cup) butter (if needed)
1-2 apples, chopped
5 mL (1 tsp) poultry seasoning
5 mL (1 tsp) summer savoury
Salt and pepper to taste
1L (4 cups) bread cubes
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Method:
In a large pot over medium heat, cook the sausage meat until it starts
to render out the fat.
Add in the celery, onion, and apples and continue cooking until the
celery is soft and the sausage is cooked through.
Season with poultry seasoning, summer savoury, salt and pepper to taste.
Place the bread cubes in a large bowl, and pour over the hot sausage
mixture.
Combine throughly and cover, place in the fridge to chill completely
before stuffing the turkey.
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Turkey Roulade:
Preheat oven to 245ºC (475ºF).
Debone the turkey as shown in the video.
Place the stuffing / dressing onto the butterflied turkey breast and
roll up.
Tie off the turkey roll.
Brush the skin of the turkey roll with melted butter, and season with
salt and pepper.
Roast at 245ºC (475ºF) for 15 minutes, then reduce the temperature to
160ºC (325ºF).
Roast for roughly 20-25 minutes per pound… but you really should be
checking for an internal temp of 74ºC (165ºF).

 I like those guys. Their laid-back manner and matter-of-fact
presentation is alright with me.

:-)
I am a fan of the porchetta as well.

I did not cook a turkey this year. My daughter had it cooked in an imu.
It's not my favorite way to cook a turkey. It gets somewhat dry and
there's no gravy. It would have been better to have a nice pork butt
cooked in an imu. That would be awesome.
 https://photos.app.goo.gl/K5V2jVZ46UXmbiwcA

Oh the moisture held inside, that's never going to get old on the dining table.
I'd crisp that skin with a blowtorch to finish, otherwise - dig danged in.
https://www.primitiveways.com/Imu1.html