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The Clubhouse Bar
Christmas 2009
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<blockquote data-quote="Laetca" data-source="post: 295049"><p><div class='quotetop'>QUOTE (fcukernaut @ Dec 21 2009, 10:17 PM) <a href="http://index.php?act=findpost&pid=428479" target="_blank"><{POST_SNAPBACK}></a></div></p><p></p><p>Tried searching for dressing recipes, found one I want to try out, I'll let you know if it's any good. The great thing about looking for recipes on the worldwideweb, it doesn't say how many people it serves, and I'll have to fumble around with a few of the ingredients and some of the measurements and temperatures. Thankfully cooking isn't an exact science, except when it comes to baking pastry and such <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite7" alt=":p" title="Stick Out Tongue :p" loading="lazy" data-shortname=":p" /> I need the recipe for Thursday (I'm cooking on Christmas Eve, we traditionally celebrate that more than Christmas itself, which is convenient since we can go to my boyfriend's parents for Christmas) which means I'm going ingredient shopping tomorrow, considering the difference in timezones it would be impossible to get the recipe on time <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite7" alt=":p" title="Stick Out Tongue :p" loading="lazy" data-shortname=":p" /></p><p></p><p>Great tips about gravy, and especially about the carrots since I don't have a wire rack, was thinking of buying a pan especially for this, but I don't know if it would be used very often after that, would seem like a waste. Then again, I might have been able to use it for Roastbeef on the 31st.</p><p></p><p>I know what you mean about change, things that are unknown are unloved, it's a miracle I get to prepare a dish they never had before this year. My next attempt at something new will be to get fruit in a hearty dish. </p><p></p><p>The notion of goose is utterly unknown here, it's either Turkey, or game (I think that's the word? Meat that still has the pellets from being shot in it?), though lobster is also gaining ground. The sale of funcooking-appliances which make you do everything yourself (fondue, gourmet, raclette, ...) also peaks around this time of year. I'm pretty sure I'll be sitting around a tiny kettle waiting for my bit of meat to cook this Christmas too.</p></blockquote><p></p>
[QUOTE="Laetca, post: 295049"] <div class='quotetop'>QUOTE (fcukernaut @ Dec 21 2009, 10:17 PM) [url='index.php?act=findpost&pid=428479']<{POST_SNAPBACK}>[/url]</div> Tried searching for dressing recipes, found one I want to try out, I'll let you know if it's any good. The great thing about looking for recipes on the worldwideweb, it doesn't say how many people it serves, and I'll have to fumble around with a few of the ingredients and some of the measurements and temperatures. Thankfully cooking isn't an exact science, except when it comes to baking pastry and such :P I need the recipe for Thursday (I'm cooking on Christmas Eve, we traditionally celebrate that more than Christmas itself, which is convenient since we can go to my boyfriend's parents for Christmas) which means I'm going ingredient shopping tomorrow, considering the difference in timezones it would be impossible to get the recipe on time :P Great tips about gravy, and especially about the carrots since I don't have a wire rack, was thinking of buying a pan especially for this, but I don't know if it would be used very often after that, would seem like a waste. Then again, I might have been able to use it for Roastbeef on the 31st. I know what you mean about change, things that are unknown are unloved, it's a miracle I get to prepare a dish they never had before this year. My next attempt at something new will be to get fruit in a hearty dish. The notion of goose is utterly unknown here, it's either Turkey, or game (I think that's the word? Meat that still has the pellets from being shot in it?), though lobster is also gaining ground. The sale of funcooking-appliances which make you do everything yourself (fondue, gourmet, raclette, ...) also peaks around this time of year. I'm pretty sure I'll be sitting around a tiny kettle waiting for my bit of meat to cook this Christmas too. [/QUOTE]
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