Stormy, The winter will last long enoughgo for a small ham and have fun. I have 2 frozen Turkey breast that one day I'll take one out and have turkey and stuffing. Don't need a Holiday to enjoy.
Comfort food for a cold winter's night!
Has anyone eaten pawnhaus and puddings?
pawnwhatis ?????? That's not like hagus is it???
Chris, What Doc is calling pawnhaus, I call puddin'! The easiest way to describe it is : it is scrapple, or kettle meat and scraps run through a grinder without the cornmeal and flour. I've always had it cooked as a gravy over pancakes or waffles, although I have been told it is good with biscuits or mashed potatoes. I did raise hogs for food, and we butchered in our barn, so have my sons, we also render our own venison. It is a part of our heritage to be self providing. The boys also have weeded their fair share of garden. There is green in their blood. They both also appreciate the flowers and the importance of stopping to smell the flowers. And they do! Ric
Ric, thanks for clearing that up. I know it as scrapple, never had it, but I have had pigs feet, blood pudding, and liver pudding. So I'm not one of those Yuck people who turn up their noses to "strange" foods. But I will pass on kidney stew because of the smell and eating bugs. lol. Of course I guess I can't rule out bugs as there is no way bits and pieces can't escape the food processing. I swear I see things in the cornmeal, but I eat it anyways.
Sorry guys! I can laugh as I say this... but those last two posts went TOO far!
Waayyy too much descriptives there for me!
Ric I grew up with hunter/gatherers too, and I have eaten my share of venison and bear, and other critter... I have no problem with all that.
But the "puddin'"... well that's too much!
Aaauuucckk!!!
Sorry VWR, you are not going to turn us into the Aaauuucckk Police are you??? LOL
Being raised Dutch or derivitive there of I never heard of anything but pawnhaus and puddings until we were married and moved out of the area that was at least twenty five percent Dutch and other Plain and Dunkard religious folks.
I'm over in the corner with VWR, stickin to nibbling from the cheese plate LOL
I'm kinda not 'getting' it, ?? maybe its like ground up pork in pork gravy. Now That doesn't sound so bad.
But we're having salmon cakes tonight, I'm tired of warm blooded flesh. and pizza.
Tonight is roast beef, spaetzle and a veggie.
For snacking I am trying a home made Pepperoni bread. Found the recipe just have not tried it yet.
I was going to pull some parsnips to add to the roast but the soil in my grow bag is frozen. I'm not sure they will be good when the bag thaws, time will tell, and another lesson learned.
Ooo Lady, I love Spaetzle. I like to fry a little bit of bread crumbs and parsley in butter and toss the Spaetzle in that. I have to work hard at not mincing some garlic in with it.
In my heritage, every dish starts and sometimes ends with olive oil and garlic. Polenta has been a staple since childhood, and is rarely prepared without cheese and garlic. It's not new fangled. It's an ancient Roman grain and the preparations are either soft, or hard styles, but all start and usually end with olive oil. Except, when we bake cookies and cakes with it.
Stormy, I like making Spaetzle now that I got a Spaetzle maker, looks like a grater the sit across the pot of boiling water, you load the dough in the hopper and slide it back and forth and the dough drop through the holes.
We have them with butter but the leftovers we fry up in more butter.
I should try Polenta, never had it. I have seen it a lot on the cooking chanels.
I think it'll be stuffed peppers and a little pasta for us. I better get started, you ladies are making me hungry and I have to pass the cookies on the way to the kitchen. LOL Ric
Well I included some cracked pepper, garlic and parmesan dipping oil for my toasted plan bread, and as I'm setting the table Holly asked if I made her pizza. She seriously wanted a Celeste frozen pizza instead. I guess there is no accounting for some peoples taste, LOL After all she got me. Ric
This message was edited Dec 29, 2009 6:32 PM
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