Repulsive

On Fri, 29 Nov 2024 08:43:51 -0600, BryanGSimmons

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

Not as nasty as you.

--
Bruce
<Loading Image...

clams casino

2024-11-29 19:09:30 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

Ooof...

dsi1

2024-11-29 20:12:36 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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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2024-11-29 21:00:17 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

Ha!

Merry Festivus to you too.

T'was a noice thing to say.

dsi1

2024-11-29 21:29:24 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

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

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.

As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.

https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

clams casino

2024-11-29 21:51:37 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

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

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.

Oh my, they have a memory lock - that splains it!

Post by dsi1
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

I've never see that before, very inventive.

Seasonal fare prompts me to add:

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?

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

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.

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).

dsi1

2024-11-29 22:46:11 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

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

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.

Oh my, they have a memory lock - that splains it!

Post by dsi1
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

I've never see that before, very inventive.
http://youtu.be/zBSrp-NW6L4
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?
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
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.
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 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

clams casino

2024-11-29 23:16:08 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

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

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.

Oh my, they have a memory lock - that splains it!

Post by dsi1
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

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.

Post by dsi1
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

dsi1

2024-12-01 02:27:34 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

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

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.

Oh my, they have a memory lock - that splains it!

Post by dsi1
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

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.

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

Cooking turkey in an imu was never a thing in Hawaii - until 42 years
ago.

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2024-12-01 17:35:23 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

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

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.

Oh my, they have a memory lock - that splains it!

Post by dsi1
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

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.

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

Cooking turkey in an imu was never a thing in Hawaii - until 42 years
ago.
http://youtu.be/EHzo3lxkvuI

Very cool.

ItsJoanNotJoAnn

2024-11-29 23:35:40 UTC

That turkey looks rather naked. Thirty minutes or so
in a HOT oven would have given it a nice pleasing tan
plus crisp up the skin.

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2024-11-29 23:50:53 UTC

That turkey looks rather naked. Thirty minutes or so
in a HOT oven would have given it a nice pleasing tan
plus crisp up the skin.

Or:

Bob crisps up the turkey skin with a propane torch

Hank Rogers

2024-11-30 01:28:16 UTC

That turkey looks rather naked. Thirty minutes or so
in a HOT oven would have given it a nice pleasing tan
plus crisp up the skin.

Dummy, its perfectly cooked. Asian style. Turkey Tartare.

On da rock it's also served in sushi joints (if yoose not a mainlander
honkey).

jmcquown

2024-12-01 15:20:41 UTC

That turkey looks rather naked. Thirty minutes or so
in a HOT oven would have given it a nice pleasing tan
plus crisp up the skin.

Yeah, imu's are used for steaming. Who the heck wants steamed turkey?

Jill

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2024-12-01 18:46:24 UTC

That turkey looks rather naked. Thirty minutes or so
in a HOT oven would have given it a nice pleasing tan
plus crisp up the skin.

Yeah, imu's are used for steaming. Who the heck wants steamed turkey?
Jill

Anyone who wants all the moisture kept in the meat, duh!

Loading Image...

ItsJoanNotJoAnn

2024-12-01 19:47:28 UTC

That turkey looks rather naked. Thirty minutes or so
in a HOT oven would have given it a nice pleasing tan
plus crisp up the skin.

Yeah, imu's are used for steaming. Who the heck wants steamed turkey?
Jill

Anyone who wants all the moisture kept in the meat, duh!

A moist turkey can be achieved with a crispy skin without
it being dry. This feat is achieved yearly by millions
of experienced cooks.

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2024-12-01 21:28:37 UTC

Post by ItsJoanNotJoAnn

That turkey looks rather naked. Thirty minutes or so
in a HOT oven would have given it a nice pleasing tan
plus crisp up the skin.

Yeah, imu's are used for steaming. Who the heck wants steamed turkey?
Jill

Anyone who wants all the moisture kept in the meat, duh!

A moist turkey can be achieved with a crispy skin without
it being dry. This feat is achieved yearly by millions
of experienced cooks.

Like dis:

Thank you for posting your recipe videos! I watched your crockpot
turkey video last year and cooked the turkey exactly to your method and
instructions. I will admit that I was a bit skeptical about the entire
process. It was the best turkey I have ever made. It was so moist,
flavorful and cooked perfectly. I am back rewatching your video to make
sure I follow your magic again for this year’s Thanksgiving turkey!
Seasons greetings from Pennsylvania!

Carol

2024-12-01 21:14:48 UTC

Post by dsi1
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

That turkey looks rather naked. Thirty minutes or so
in a HOT oven would have given it a nice pleasing tan
plus crisp up the skin.

Yeah, imu's are used for steaming. Who the heck wants steamed turkey?
Jill

When I did the cornish hen, I did it with 4 red potatoes cut to
quarters then put them in a lidded roating pan nd put the cornish hen
on top then the lid. Baked 45 minutes at 350F then took off lid to
crisp for another 15. It basically 'steaned' in it's juices with the
potatoes and the meat was perfect. Don and I each polished off the
bird in one sitting! (ok, Jack helped 8-)

I made up Turkey gravy and Don had a happy gravy swamp meal.

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2024-12-01 21:45:20 UTC

Post by dsi1
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

That turkey looks rather naked. Thirty minutes or so
in a HOT oven would have given it a nice pleasing tan
plus crisp up the skin.

Yeah, imu's are used for steaming. Who the heck wants steamed turkey?
Jill

When I did the cornish hen, I did it with 4 red potatoes cut to
quarters then put them in a lidded roating pan nd put the cornish hen
on top then the lid. Baked 45 minutes at 350F then took off lid to
crisp for another 15. It basically 'steaned' in it's juices with the
potatoes and the meat was perfect. Don and I each polished off the
bird in one sitting! (ok, Jack helped 8-)
I made up Turkey gravy and Don had a happy gravy swamp meal.

+1 - efficient meal.

Dave Smith

2024-11-29 22:02:33 UTC

On 2024-11-29 4:29 p.m., dsi1 wrote:
.

Post by dsi1
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.
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

I have been hit and miss with cabbage rolls. I never appreciated them
when I was a kid. I started to like them a little more as I got older.
The venue where our club had its year end dinner was famous for their
cabbage rolls and last year I really liked them. We were there last
Friday and I have to say I was disappointed in them. Either they were
not as good as last year or my taste buds have changed.

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2024-11-29 22:06:46 UTC

Post by Dave Smith
.

Huh...maybe you lot started deporting your nazi war criminals and the
cabbage rolls went along with 'em?

https://ottawacitizen.com/news/national/defence-watch/chrystia-freelands-granddad-was-indeed-a-nazi-collaborator-so-much-for-russian-disinformation

Loading Image...

Now that...that...is a "your papers please" kinda face!

2024-11-29 23:33:33 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

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

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.
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

For a swedish (ottoman) twist, you can invert it! Cabbage outside, meat
inside, and you have the classic KÃ¥ldolmar!

https://en.wikipedia.org/wiki/Cabbage_roll#Sweden_and_Finland

In 1709, after losing the Battle of Poltava, the wounded Charles XII of
Sweden and the remnants of his army escaped with their Cossack allies to
the Ottoman town of Bender, in present-day Moldavia, where they were
granted refuge by Sultan Ahmed III. Charles XII spent more than five years
in the Ottoman Empire, trying to convince the Sultan to help him defeat
the Russians. When he finally returned to Sweden in 1715, he was followed
by his Ottoman creditors and their cooks. The creditors remained in Sweden
at least until 1732; it is generally believed that Ottoman style dolma
were introduced into Swedish cooking during this period.

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2024-11-29 23:47:52 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

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

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.
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

For a swedish (ottoman) twist, you can invert it! Cabbage outside, meat
inside, and you have the classic Kåldolmar!
https://en.wikipedia.org/wiki/Cabbage_roll#Sweden_and_Finland
In 1709, after losing the Battle of Poltava, the wounded Charles XII of
Sweden and the remnants of his army escaped with their Cossack allies to
the Ottoman town of Bender, in present-day Moldavia, where they were
granted refuge by Sultan Ahmed III. Charles XII spent more than five
years in the Ottoman Empire, trying to convince the Sultan to help him
defeat the Russians. When he finally returned to Sweden in 1715, he was
followed by his Ottoman creditors and their cooks. The creditors
remained in Sweden at least until 1732; it is generally believed that
Ottoman style dolma were introduced into Swedish cooking during this period.

The lingonberries are much more eye-appealing than the tomato souse.

https://swedishspoon.com/cabbage-rolls/

1 cabbage head—white or savoy
300 gr (10 oz) minced meat—preferably a mix of beef and pork
0,5 yellow onion
2,5 dl (1 cup) boiled rice
1,5 tsp salt
A good pinch of black pepper
Possibly 1 dl milk

Frying: butter or oil
Oven: water or stock
Sauce: concentrated meat stock, cream or milk, potato starch or corn
starch, soy sauce, pepper
Serving: boiled potato, lingonberry jam, sauce

2024-11-30 11:29:29 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

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

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.
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

For a swedish (ottoman) twist, you can invert it! Cabbage outside, meat
inside, and you have the classic KÃ¥ldolmar!
https://en.wikipedia.org/wiki/Cabbage_roll#Sweden_and_Finland
In 1709, after losing the Battle of Poltava, the wounded Charles XII of
Sweden and the remnants of his army escaped with their Cossack allies to
the Ottoman town of Bender, in present-day Moldavia, where they were
granted refuge by Sultan Ahmed III. Charles XII spent more than five years
in the Ottoman Empire, trying to convince the Sultan to help him defeat the
Russians. When he finally returned to Sweden in 1715, he was followed by
his Ottoman creditors and their cooks. The creditors remained in Sweden at
least until 1732; it is generally believed that Ottoman style dolma were
introduced into Swedish cooking during this period.

http://youtu.be/AqlbNjGCxUQ
The lingonberries are much more eye-appealing than the tomato souse.
https://swedishspoon.com/cabbage-rolls/
1 cabbage headâwhite or savoy
300 gr (10 oz) minced meatâpreferably a mix of beef and pork
0,5 yellow onion
2,5 dl (1 cup) boiled rice
1,5 tsp salt
A good pinch of black pepper
Possibly 1 dl milk
Frying: butter or oil
Oven: water or stock
Sauce: concentrated meat stock, cream or milk, potato starch or corn starch,
soy sauce, pepper
Serving: boiled potato, lingonberry jam, sauce

Now you made me feel homesick and nostalgic! Hmm, I wonder if I should try
to cook some? Ah, no, tomorrow is a birthday dinner in a restaurant, so
maybe next sunday!

clams casino

2024-11-30 16:49:30 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

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

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.
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

For a swedish (ottoman) twist, you can invert it! Cabbage outside,
meat inside, and you have the classic Kåldolmar!
https://en.wikipedia.org/wiki/Cabbage_roll#Sweden_and_Finland
In 1709, after losing the Battle of Poltava, the wounded Charles XII
of Sweden and the remnants of his army escaped with their Cossack
allies to the Ottoman town of Bender, in present-day Moldavia, where
they were granted refuge by Sultan Ahmed III. Charles XII spent more
than five years in the Ottoman Empire, trying to convince the Sultan
to help him defeat the Russians. When he finally returned to Sweden
in 1715, he was followed by his Ottoman creditors and their cooks.
The creditors remained in Sweden at least until 1732; it is generally
believed that Ottoman style dolma were introduced into Swedish
cooking during this period.

http://youtu.be/AqlbNjGCxUQ
The lingonberries are much more eye-appealing than the tomato souse.
https://swedishspoon.com/cabbage-rolls/
1 cabbage head—white or savoy
300 gr (10 oz) minced meat—preferably a mix of beef and pork
0,5 yellow onion
2,5 dl (1 cup) boiled rice
1,5 tsp salt
A good pinch of black pepper
Possibly 1 dl milk
Frying: butter or oil
Oven: water or stock
Sauce: concentrated meat stock, cream or milk, potato starch or corn
starch, soy sauce, pepper
Serving: boiled potato, lingonberry jam, sauce

Now you made me feel homesick and nostalgic! Hmm, I wonder if I should
try to cook some? Ah, no, tomorrow is a birthday dinner in a restaurant,
so maybe next sunday!

I think savoy cabbage is the way to go, the grape leaves never really
tripped my trigger.

:-)

2024-11-30 22:04:11 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

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

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.
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are a
much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

For a swedish (ottoman) twist, you can invert it! Cabbage outside, meat
inside, and you have the classic KÃ¥ldolmar!
https://en.wikipedia.org/wiki/Cabbage_roll#Sweden_and_Finland
In 1709, after losing the Battle of Poltava, the wounded Charles XII of
Sweden and the remnants of his army escaped with their Cossack allies to
the Ottoman town of Bender, in present-day Moldavia, where they were
granted refuge by Sultan Ahmed III. Charles XII spent more than five
years in the Ottoman Empire, trying to convince the Sultan to help him
defeat the Russians. When he finally returned to Sweden in 1715, he was
followed by his Ottoman creditors and their cooks. The creditors remained
in Sweden at least until 1732; it is generally believed that Ottoman
style dolma were introduced into Swedish cooking during this period.

http://youtu.be/AqlbNjGCxUQ
The lingonberries are much more eye-appealing than the tomato souse.
https://swedishspoon.com/cabbage-rolls/
1 cabbage headâwhite or savoy
300 gr (10 oz) minced meatâpreferably a mix of beef and pork
0,5 yellow onion
2,5 dl (1 cup) boiled rice
1,5 tsp salt
A good pinch of black pepper
Possibly 1 dl milk
Frying: butter or oil
Oven: water or stock
Sauce: concentrated meat stock, cream or milk, potato starch or corn
starch, soy sauce, pepper
Serving: boiled potato, lingonberry jam, sauce

Now you made me feel homesick and nostalgic! Hmm, I wonder if I should try
to cook some? Ah, no, tomorrow is a birthday dinner in a restaurant, so
maybe next sunday!

I think savoy cabbage is the way to go, the grape leaves never really tripped
my trigger.
:-)

True... we always used cabbage at home. Grape leaves were impossible to
find when I was a child.

Carol

2024-11-30 21:20:16 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

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

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.
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are
a much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

Humm, image that loaf with kim chee?

jmcquown

2024-12-01 15:18:44 UTC

Post by dsi1
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are
a much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

Humm, image that loaf with kim chee?

I can't imagine why anyone would put cabbage (or kimchee) in a meatloaf.
But hey, they seem to do a lot of things odd things on his "rock". :)

Jill

Cindy Hamilton

2024-12-01 15:52:40 UTC

Post by dsi1
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are
a much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

Humm, image that loaf with kim chee?

I can't imagine why anyone would put cabbage (or kimchee) in a meatloaf.

Why not? Cabbage would stretch the meat. Kimchee would add flavor.

https://www.bigoven.com/recipe/cabbage-meatloaf/484497

--
Cindy Hamilton

Bruce

2024-12-01 17:59:36 UTC

Post by dsi1
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are
a much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

Humm, image that loaf with kim chee?

I can't imagine why anyone would put cabbage (or kimchee) in a meatloaf.
But hey, they seem to do a lot of things odd things on his "rock". :)

They even bury pigs on the beach and then try to cook them. Duh.

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>

clams casino

2024-12-01 18:44:53 UTC

Post by jmcquown
I can't imagine

...

Post by jmcquown
they seem to do a lot of things odd things on his "rock".

"I can't imagine"

Loading Image...

dsi1

2024-12-01 04:46:46 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

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.

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

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.
As it goes, I have stuffed cabbage into a meatloaf. Cabbage rolls are
a much better idea.
https://photos.app.goo.gl/j2AeAb9GjJfEEpiX8

Humm, image that loaf with kim chee?

It might be Kim chee. I don't know.

ItsJoanNotJoAnn

2024-11-29 23:29:57 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

Why are they nasty? Is this something your wife
posted on Nextdoor?

It looks like cabbage rolls before being covered
and going into the oven. These certainly don't
look like they're cooked and could stand a bit
more tomato sauce.

Ed P

2024-11-30 00:10:54 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

Why are they nasty? Is this something your wife
posted on Nextdoor?
It looks like cabbage rolls before being covered
and going into the oven. These certainly don't
look like they're cooked and could stand a bit
more tomato sauce.

Made with ground turkey.

jmcquown

2024-11-30 02:23:59 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

Why are they nasty? Is this something your wife
posted on Nextdoor?
It looks like cabbage rolls before being covered
and going into the oven. These certainly don't
look like they're cooked and could stand a bit
more tomato sauce.

Made with ground turkey.

That would be slightly off-putting but not necessarily repulsive if
reasonably spiced. I'd much prefer ground pork or even ground beef
(which is the way my mother made cabbage rolls).

Jill

Cindy Hamilton

2024-11-30 09:42:57 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

Why are they nasty? Is this something your wife
posted on Nextdoor?
It looks like cabbage rolls before being covered
and going into the oven. These certainly don't
look like they're cooked and could stand a bit
more tomato sauce.

Made with ground turkey.

That would be slightly off-putting but not necessarily repulsive if
reasonably spiced. I'd much prefer ground pork or even ground beef
(which is the way my mother made cabbage rolls).

Or both pork and beef.

Joan's right, though. More tomato sauce is needed, and not straight
from the can. It needs to be flavored with onion, garlic, salt, and
pepper (at least).

--
Cindy Hamilton

jmcquown

2024-11-30 14:42:43 UTC

Post by Cindy Hamilton

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

Why are they nasty? Is this something your wife
posted on Nextdoor?
It looks like cabbage rolls before being covered
and going into the oven. These certainly don't
look like they're cooked and could stand a bit
more tomato sauce.

Made with ground turkey.

That would be slightly off-putting but not necessarily repulsive if
reasonably spiced. I'd much prefer ground pork or even ground beef
(which is the way my mother made cabbage rolls).

Or both pork and beef.

Yep! And if I remember correctly, there was cooked rice added to the
cooked ground meat.

Post by Cindy Hamilton
Joan's right, though. More tomato sauce is needed, and not straight
from the can. It needs to be flavored with onion, garlic, salt, and
pepper (at least).

I think my mother used canned tomato juice, not tomato sauce, to simmer
the cabbage rolls in. I could be wrong. I've got my mother's recipe
around here somewhere. I know they were delicious but also a lot of
work to assemble. And I think she simmered them in a large pan on the
stovetop, not baked in the oven.

Jill

Carol

2024-11-30 21:30:29 UTC

Post by Cindy Hamilton

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

Why are they nasty? Is this something your wife
posted on Nextdoor?
It looks like cabbage rolls before being covered
and going into the oven. These certainly don't
look like they're cooked and could stand a bit
more tomato sauce.

Made with ground turkey.

That would be slightly off-putting but not necessarily repulsive
if reasonably spiced. I'd much prefer ground pork or even ground
beef (which is the way my mother made cabbage rolls).

Or both pork and beef.

Yep! And if I remember correctly, there was cooked rice added to the
cooked ground meat.

Post by Cindy Hamilton
Joan's right, though. More tomato sauce is needed, and not straight
from the can. It needs to be flavored with onion, garlic, salt, and
pepper (at least).

I think my mother used canned tomato juice, not tomato sauce, to
simmer the cabbage rolls in. I could be wrong. I've got my mother's
recipe around here somewhere. I know they were delicious but also a
lot of work to assemble. And I think she simmered them in a large
pan on the stovetop, not baked in the oven.
Jill

I had them at a small hospital potluck. I worked there and on holiday
meals when we had to work, we'd each bring a dish. One of the fellow
Nurse's aides brought them in a crockpot. Rice combined with mild
sausage meat in what I think was tomato juice then wrapped in soft
steamed cabbage leaves.

They were very good. Klumpkies or something like that? I think she
said a family recipe from Poland? It's a memore from 1981 or so.

Bruce

2024-11-30 21:43:41 UTC

On Sat, 30 Nov 2024 21:30:29 -0000 (UTC), "Carol"

Post by jmcquown
I think my mother used canned tomato juice, not tomato sauce, to
simmer the cabbage rolls in. I could be wrong. I've got my mother's
recipe around here somewhere. I know they were delicious but also a
lot of work to assemble. And I think she simmered them in a large
pan on the stovetop, not baked in the oven.
Jill

I had them at a small hospital potluck. I worked there and on holiday
meals when we had to work, we'd each bring a dish. One of the fellow
Nurse's aides brought them in a crockpot. Rice combined with mild
sausage meat in what I think was tomato juice then wrapped in soft
steamed cabbage leaves.
They were very good. Klumpkies or something like that? I think she
said a family recipe from Poland? It's a memore from 1981 or so.

Golubtsi (Russian, Ukrainian):
<https://en.wikipedia.org/wiki/Cabbage_roll>

Golumpki (Polish):
<https://en.wikipedia.org/wiki/Go%C5%82%C4%85bki>

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>

jmcquown

2024-12-01 13:19:00 UTC

Post by Cindy Hamilton

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

Why are they nasty? Is this something your wife
posted on Nextdoor?
It looks like cabbage rolls before being covered
and going into the oven. These certainly don't
look like they're cooked and could stand a bit
more tomato sauce.

Made with ground turkey.

That would be slightly off-putting but not necessarily repulsive
if reasonably spiced. I'd much prefer ground pork or even ground
beef (which is the way my mother made cabbage rolls).

Or both pork and beef.

Yep! And if I remember correctly, there was cooked rice added to the
cooked ground meat.

Post by Cindy Hamilton
Joan's right, though. More tomato sauce is needed, and not straight
from the can. It needs to be flavored with onion, garlic, salt, and
pepper (at least).

I think my mother used canned tomato juice, not tomato sauce, to
simmer the cabbage rolls in. I could be wrong. I've got my mother's
recipe around here somewhere. I know they were delicious but also a
lot of work to assemble. And I think she simmered them in a large
pan on the stovetop, not baked in the oven.
Jill

I had them at a small hospital potluck. I worked there and on holiday
meals when we had to work, we'd each bring a dish. One of the fellow
Nurse's aides brought them in a crockpot. Rice combined with mild
sausage meat in what I think was tomato juice then wrapped in soft
steamed cabbage leaves.
They were very good. Klumpkies or something like that? I think she
said a family recipe from Poland? It's a memore from 1981 or so.

I'm sure they're fairly common in many parts of eastern Europe. On
Mom's recipe card she wrote "Hungarian Cabbage Rolls". In the tiny
village in Ohio where she grew up there were a number of families who
had emigrated from Hungary.

Jill

Carol

2024-12-01 21:07:59 UTC

Post by BryanGSimmons
https://photos.app.goo.gl/a4vRogPDMwRapZsE8

I had them at a small hospital potluck. I worked there and on
holiday meals when we had to work, we'd each bring a dish. One of
the fellow Nurse's aides brought them in a crockpot. Rice combined
with mild sausage meat in what I think was tomato juice then
wrapped in soft steamed cabbage leaves.
They were very good. Klumpkies or something like that? I think she
said a family recipe from Poland? It's a memore from 1981 or so.

Yes, that general 'area' all seem to have variations on it. From the
long ago 1980 memory, Jean's had a fair amount of black pepper in it.
I don't recall more than looking them up and deciding they looked a bit
pesky to wrap.

If it didn't predate spicy V8's showing in at heast that area, she
might have used it as the 'sauce'. (I wasn't able to find when the
spicy version came out but the low sodium Spicy V8 seems to be about
2010).

I might try making a small pot with my 'baby crockpot'. It's more
fondeu sized. Just something 'different' to try out in the kitchen!

BryanGSimmons

2024-12-01 04:10:26 UTC

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

Why are they nasty? Is this something your wife
posted on Nextdoor?

Joan, my wife doesn't do social media at all. The person who posted it
is obviously a shitty cook, very likely worse than you. My wife has
become a passable cook, and is a great baker. She baked cranberry
gingerbread today with fresh ginger root and fresh cranberries. Not my
cup of tea, but her parents loved it. I made soup with turkey stock,
sauteed onions and mushrooms, carrots and home made egg noodles, and
salmon breaded with seasoned corn meal, and fried in mostly high oleic
sunflower oil, with a little good olive oil, with halved lemons to
squeeze on. The three of them also had a salad, which I didn't share
because it had cucumber in it, but I cut up some avocado. They put
about 2/3 of it in their salad, and I had the rest with just lemon and salt.

It looks like cabbage rolls before being covered
and going into the oven. These certainly don't
look like they're cooked and could stand a bit
more tomato sauce.

Made with ground turkey.

That's the icing on the cake. It would have been awful with beef, but
ground turkey seems like something you'd feed a dog.

Bruce

2024-12-01 04:19:24 UTC

On Sat, 30 Nov 2024 22:10:26 -0600, BryanGSimmons

Post by BryanGSimmons

Post by BryanGSimmons
Screenshot from Nextdoor.
https://photos.app.goo.gl/a4vRogPDMwRapZsE8
Nasty.

Why are they nasty? Is this something your wife
posted on Nextdoor?

Ghe ghe.

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>

clams casino

2024-12-01 17:53:25 UTC

My wife has become a passable cook, and is a great baker.

Ouch!

Someone is angling for 🛋 time...

Michael Trew

2024-12-01 22:07:55 UTC

Post by BryanGSimmons
She baked cranberry
gingerbread today with fresh ginger root and fresh cranberries. Not my
cup of tea, but her parents loved it. I made soup with turkey stock,
sauteed onions and mushrooms, carrots and home made egg noodles, and
salmon breaded with seasoned corn meal, and fried in mostly high oleic
sunflower oil, with a little good olive oil, with halved lemons to
squeeze on. The three of them also had a salad, which I didn't share
because it had cucumber in it, but I cut up some avocado. They put
about 2/3 of it in their salad, and I had the rest with just lemon and salt.

I'm not much for gingerbread, but I'd try cranberry gingerbread.

Can't you pick the cucumbers out, or are they diced small? I don't care
for cucumbers, either.

Post by BryanGSimmons

Post by Ed P
Made with ground turkey.

That's the icing on the cake. It would have been awful with beef, but
ground turkey seems like something you'd feed a dog.

My mother regularly fed her dog ground turkey and brown rice. The dog
seemed to appreciate it, but I'm glad I didn't have to eat it. Mom
isn't much of a cook, I think she cared more about cooking for the dog, LOL.

Do you hate cabbage rolls as a concept, or just the presentation? I'd
eat it if it had properly seasoned sauce, more sauce, and no turkey.
Still, I'd prefer stuffed peppers.

Hank Rogers

2024-11-30 01:41:07 UTC