• AA5B@lemmy.world
    3·
    6 days ago

    A Costco 15# pork shoulder smoked all day and shredded into pulled pork, and a half dozen different bottles of bbq sauce

    • Little1Lost@gehirneimer.de
      10·
      8 days ago

      Cheese of the day: CréMonté Paladin CréMonté is a German blue cheese encased in a white mould. It has a pleasant smooth texture with a special creaminess, even though it contains only 34% fat. a piece of CréMonté cheese having a yellow color and blue veins

    • f314@lemmy.world
      5·
      8 days ago

      A friend of mine hates cheese (I know, none of us understand it), and she got a job in Switzerland. She worked remotely, but every time she had to go there for company gatherings and such she had to endure endless amounts of fondue and raclette 😆

  • SkaraBrae@lemmy.worldEnglish
    14·
    8 days ago

    Quinoa Salad

    Salad

    • 1 cup uncooked white quinoa
    • 1 punnet cherry tomatoes halved or quartered
    • 1 English cucumber diced small
    • 1/4 cup finely diced red onion
    • 150g fresh baby spinach coarsely chopped
    • 2 large ripe avocados chopped
    • 1/3 cup finely chopped cilantro or parsley, optional 1/3 cup crumbled feta cheese optional

    Dressing

    • 4 Tbsp red wine vinegar
    • 2 Tbsp Dijon-style mustard
    • 1 tsp dried oregano
    • 1 clove minced garlic
    • 1/2 cup olive oil
    • 1 Tbsp honey
    • 1 large lemon
    • Salt and pepper

    Leave out the feta and the honey and it’s vegan, too.

    Edit: cook and cool the quinoa before assembly.

    • HerbGrower@slrpnk.net
      2·
      7 days ago

      Might try something like that with the sourdough I usually use. Got a nice big cast iron pan already.

      Sourdough that I have been making lately: add flour to bowl and pour in some boiling water. Mix and allow to cool, shouldn’t be so much water that it forms a dough yet. Once cool, add sourdough starter and enough water to form dough. Then leave for a few hours or all day to rise and then bake.

      The hot water reacts with the starches to gelatinise which cold water doesn’t. Results in softer bread, I think it works by holding moisture better.

  • ButteryMonkey@piefed.socialEnglish
    11·
    8 days ago

    Cheesecake is the one and only thing I make for events that I’m not hosting. The variety and form changes (muffin form are popular with the people I know now, not big on sweets), but its one thing I’m very good at doing to the point people look forward to it. I’m prettt sure several invites over the years have been just for that.

    Because my recipe is ultra-simple minimalist base recipe designed to be slightly modified to account for different toppings, and it wasn’t written within the last 100 years (passed down several generations, though it did have to be modified somewhat ages back for modern products), and that just makes it better. Modern cheesecake recipes are crap and have too much shit in them. Flour in the filling?? Are you insane??? Talk about a ruined texture!

  • CombatWombat@feddit.onlineEnglish
    11·
    8 days ago

    OP you are a lifesaver. I definitely have to get the Thanksgiving Libation in the infuser soon (it’s just a cranberry orange infused vodka) and this thread reminded me I had a pear one I had to take out. I’ll probably also bring a bacon brussel sprouts and maybe a roasted root vegetable this year, but I won’t know until we get closer to the holiday.

    • Mycatiskai@lemmy.ca
      3·
      8 days ago

      Is this the buckwheat meal wrapped meatballs?

      I lived in Toronto for a while and a schwarma place had kebe meatballs. I wish for a real middle eastern restaurant to open in my small town but I fear people will be unhappy about it opening because there is a lady in town that already has a donair place that isn’t great but she is from this town and people might back her over a new person in town.

      • Return_of_Chippy@lemmy.world
        3·
        8 days ago

        Kinda, I do them where everything is incorporated. Instead of it being wrapped in bulgar wheat is more like a meatloaf thats then portioned into balls and shallow fried in a pan. So more of what you’d consider a meatball less of a pocket type thing. Served with a yogurt sauce and a hot sauce.

  • velma@sh.itjust.works
    8·
    8 days ago

    BBQ Pulled Pork Sliders

    Throw a pork shoulder in a slow cooker with a can of coke and seasoning. Let cook on low for 8 hours.

    Shred the pork (it should be easy to pull apart). Add bbq sauce. Bring rolls and coleslaw to make the sandwiches.

    It’s always a hit, feeds a ton of people, and it’s the easiest recipe I keep around.

  • Postmortal_Pop@lemmy.world
    8·
    8 days ago

    How much time do I have to prepare, what season is it, and who is doing desserts? I cannot stress how much these matter.

      • Postmortal_Pop@lemmy.world
        2·
        7 days ago

        Fuck me, she’s going to do one of those"homemade" canned pies again…

        Ok a month puts us at peak Thanksgiving with time to spare, I’m going to be bringing Pumpernickel Rye stuffing, one 9x9 for the old fashioned and a basket of stuffins for everyone else. A gallon of burbon mulled cider for the grown ups, and I’ll have the spouse whip up her homemade whipped cream.

        Cool whip died in the 70’s Janet, quit pretending it’s edible!

      • Postmortal_Pop@lemmy.world
        3·
        7 days ago

        If it’s for thanksgiving, I’m bringing butter basted butternut squash, one in garlic sage and the other in maple burbon. If it’s particularly cold out, I’ll bring a sachette for ponche vino.

        If it’s any time you’re making macarons, I’ll be frying up wonton pizza rolls. They’re the opposite of fancy but they meet macarons in the whimsical department and I’m all about that whimsy.