Christmas glutton ftw

Dr Strange

Brothers and brotherettes,

I am just curious as to what you will be feasting on this Christmas and New Years. Is it the old turkey and ham? Carp or any other fish for New Years?

Apart from the drinks, which should aways be stock-piled, I have already filled my larder with:

- ducklings (for starters)
- goose
- turkey
- beef dripping
- sirloins and striploins
- rack of lamb

Sauces will include home-made gravy, peppercorn sauce, cheese sauce, bread sauce and mustard/horseradish and garlic mayonnaise.

Drinks include sherry and port as well as whiskey and German Schnapps.....

Ok, I admit, if you leave out the goose and turkey the rest is part of non-Christmas cooking in my house anway.

trout

This year, I will be cooking for the fam-ba-lee, and we have mrs trouts folks as well. They're pretty cool, but they don't drink. We also have mrs trouts aunt, who smells of wee

I plan a monster feast, mostly aimed at myself. That way, I can spend all day with the kids, or in the kitchen, and not have too much to do with Aunty Pi$$tench.

I admire your menu Brother Preusse, when I have compiled my own, I will post and we can compare. I think yours needs more beer, and trifle.

Slow Motion

trout wrote: »

I think yours needs more beer, and trifle.

Brifle ?

_blank_

I'll be going to my ma's for dinner.

She usually does something along these lines.

Prawn Cocktail for starters. I love this.

Turkey, Ham, Gravey, Carrots, Sprouts, Roast Spuds, Mashed Spuds, Spud Croquettes, Stuffing..maybe another veg.

And an extremely alcohol filled trifle, this is my favourite part.

The next day it's usually a Turkey Curry, and there'll be a soup made with the bones.

trout

Slow Motion wrote: »

Brifle ?

Dr Strange

I can feel your pain brother trout. A good idea to strengthen your defences with a barricade of animal fats and alcohol!

Sherry soaked trifle it is, forgot that alright. It's one of my favourite deserts. Only discovered it when I came over here.

Beer? That's a given. There's always a never ending stock in the Preusse houshold.


Brother DesF, well done. I agree roast potatoes, mashed potatoes, croquettes, fries are very tasty particularly when soaked with all the good meat juices floating around on a plate mixing with the gravy or heavy sauces.

I do agree with brussel sprouts as well. The way my grandma makes them. First cooked to perfection and then some extra cooking in rich butter for some minutes. They almost fall apart and the butter is dripping thickly of them.

Brother SloMo I congratulate you on your ingenuity! The combination has to be tried for sure. I would only leave out the sherry in that case as it may interfer with the cool dry taste of a good stout or ale.

WindSock

Cool. I've never had Goose. Is it nice? We usually just have the Turkey, Salmon and mashed potatoes made with cream cheese.

Dr Strange

WindSock wrote: »

Cool. I've never had Goose. Is it nice? We usually just have the Turkey, Salmon and mashed potatoes made with cream cheese.

Goose is a traditional Christmas dish in Germany although most don't do it anymore. When I saw the frozen geese on offer last week I couldn't resist.

I like turkey but find it a bit dry. Duck is great as it is quite fatty under the skin unless you go for wild duck. Goose is somewhere in the middle with some nice fat and crispy skin and very tasty. Also quite big but if you get a young goose it's smaller than a turkey but larger than a large duck.

John Mason

Probably some sort of homemade soup and bread

Turkey
Ham
Nut Roast (for me)
Roasted Spuds
Mash Spud
Sprouts
Peas
Cauliflower
Broccoli
Stuffed Tomatoes
Turnip
Carrots
Roasted Sweet Potato
Corn on the Cob
Parsnip
Cabbage
All with the usual sauces



Home made mergine, cream and some type of fruit
Vientta
Home made trifle
Home made chrimbo pud and custard


Tea/Coffee

Homemade Christmas cake and mincers
Selection of chocolates


All washed down with red/white wine, beer and a selection of spirits

Dr Strange

Excellent menue IB.

What are sweet potatoes? Heard about them before but all I could come up with is some potatoe hash with sugar.

Love corn on the cob. Smothered in butter and salt, of course. I always hope there will be some kind of miracle medicine in future that will keep my arteries clear. :rolleyes:

John Mason

they are like yams but easier to get over here. they are red sphere shaped potates, they taste like pumpkin or very sweet turnip bascially sweet potatoes:D

http://en.wikipedia.org/wiki/Image:Ipomoea_batatasL_ja01.jpg

buckieburd

Prawns (yuck! I'm the only one who doesnt like them in the house)
Lamb
Mash
Roasties
Brussells (fresh from me da's allotment)
Carrots
Trifle (again yuck!)

Then as I'm from the land of the heathens of to the pub for Karioki chrimbo styley!!

someothername

DesF wrote: »

I'll be going to my ma's for dinner.

She usually does something along these lines.

Prawn Cocktail for starters. I love this.

Turkey, Ham, Gravey, Carrots, Sprouts, Roast Spuds, Mashed Spuds, Spud Croquettes, Stuffing..maybe another veg.

And an extremely alcohol filled trifle, this is my favourite part.

The next day it's usually a Turkey Curry, and there'll be a soup made with the bones.

i cant believe more people havent commented on this!
Turkey Soup - fantastic stuff! Missus Quiffs da usually makes this and i always manage to 'aquire' a big pot of it!

excellent choice with the bones brother DesF - ill get you a pint in yore mas for that

WindSock

Preusse wrote: »

Goose is a traditional Christmas dish in Germany although most don't do it anymore. When I saw the frozen geese on offer last week I couldn't resist.

I like turkey but find it a bit dry. Duck is great as it is quite fatty under the skin unless you go for wild duck. Goose is somewhere in the middle with some nice fat and crispy skin and very tasty. Also quite big but if you get a young goose it's smaller than a turkey but larger than a large duck.

It used to be a traditional dish here too, I don't know why Turkey became more popular. Maybe something to do with Thanksgiving in the States. I love wild game. Quail is yum.

Beruthiel

Frois Gras with toast for starters with a nice, sweet Sauternes

Chateauneuf du Pape to go with the below

scalops sauted in Cognac

Duck, stuffing, with mash potatoe (mash will have been done from the night before with ham, onion, parsley and a heart attack amount of butter) put in oven on the day for an hour - to die for.
veg

Baileys gateaux


btw
My fella's mother is coming over for christmas.
People, I need inventive ways to drink without her noticing, I cannot give up my christmas ritual of bailys for breakfast and a continuation of slow but progressive intoxication for the rest of the day (she thinks you're an alco after 2 glasses of wine.)

Alternatively I could just leave the two of them to it and go round the corner to my mate who has enough drink to keep the thirst away from a small army.

WindSock

Disguise the Baileys in Coffee. Mmm.

trout

Beruthiel wrote: »

People, I need inventive ways to drink without her noticing, I cannot give up my christmas ritual of bailys for breakfast and a continuation of slow but progressive intoxication for the rest of the day (she thinks you're an alco after 2 glasses of wine.)

• Keep a very small glass beside the outlaw.
• Refer to it frequently, and obliquely (sideways glances) but rarely touch it.
• Don't offer to "top her up".
• Be super polite "Excuse me ... I need to check the spuds/sprouts/ham"
• Do all your 'extra drinking' in the kitchen. At 10 minute intervals.
• Occasionally visit your decoy glass ... and say "jeez, I hardly touched it".
• Easy peasy.

Beruthiel

trout I like the way you think

Do you think I'd get away with the wine in a coke bottle?

Dr Strange

I can't stop drooling......excellent ideas here.

Thanks IB, that clears it up for me. A traditional snack in Germany was the potatoe hash with lots of sugar on it.

The traditional East Prussian filling for goose and other poultry is whole apples. Now I mix apples and backing prunes. Lovely. But I also love the sausage stuffing at my fiancee's. As a guest I am always guaranteed some nice slices while the others have to fight over it.

Yes, never throw out bones. Lovely for soups and stocks.

Ah yes WS, Wild game. My grandfather used to shoot wild boar and I got a whole leg for myself once at my 18th birthday (I suppose 18th is similar in importance then the 21st here in Ireland). I was lucky enough to find wild boar pate in Tesco last week......

Scallops! Love them, Beruthiel. Particularely the Spanish dish where they are backed in half a shell with a nice cheese topping and garlic mayonnaise...

As for the mashed potatoe that sounds mouth watering. I make the mash with loads of butter and crispy fried onions, cured diced bacon...also mix egg yolks into it for added creamyness.

Why don't you pour the Baileys in a mug and pretend it to be cocoa.

_blank_

Beruthiel wrote: »

Do you think I'd get away with the wine in a coke bottle?

Are you ffteen years old and going to a festival?

If not, then no.

trout

Beruthiel wrote: »

trout I like the way you think

Do you think I'd get away with the wine in a coke bottle?

Hmmm. Try a fruity drink bottle (or pouch), such as ribena or similar.
Use a straw to throw the old bag off the scent. :cool:

Lola123

OMG, I'm drooling reading this!! So hungry!
I'll be going to the folks for dinner.
WE'll be having
Prawn cocktail/smoked salmon (hopefully both)
Corn on the cob (smothered in butter and salt...mmm!)
Turkey
Ham
Roasties
Croquette potatoes
Veg (won't be haveing any green stuff myself)
Then there's the selection of deserts including (but not limited to) pavlova, tiramisu, some sort of chocolate thing and trifle.
This is all washed down with wine, beer, cider and followed later on by packets of king crisps, the remainder of the selection boxes and turkey sambos! mmm!!!!

old boy

thats a nice snack for the time of the year

Robbo

Beruthiel wrote: »

btw
My fella's mother is coming over for christmas.
People, I need inventive ways to drink without her noticing, I cannot give up my christmas ritual of bailys for breakfast and a continuation of slow but progressive intoxication for the rest of the day (she thinks you're an alco after 2 glasses of wine.)

Alternatively I could just leave the two of them to it and go round the corner to my mate who has enough drink to keep the thirst away from a small army.

There's an epsiode of Yes, Minister where they have to find way to drink in some Arab country. They set up an urgent "communications room" where they're needed every 10 minutes, coming out of there progressively more and more sloshed.


What you want is some kind of ongoing crisis that only you need to tend to.

dr strangelove

For starters:
Pringles
Nachos
Monster Munch (Pickled onion flavour if i can find them)
Beer, something light and fruity, Sol, perhaps

For Mains:
Pot Noodle (chicken and mushrooms flavour, natch)
or
Shin Ramyun Spicy Noodle Cup
Bread and butter (sandwiching is allowed, it is christmas after all)
Serious beer for serious food: Becks, i think.

Afters:
Chocolate, something classy - turkish delight.
Reeses Pieces Peanutbutter cup
Haagen Dazs - pralines and cream flavour - generally left to melt though.
Washed down with a 20 year old port.

Followed by
Chocolate Cigars
Hennesy VSOP.


This is probably what myself and teh missus really will be having.

My oven is broken, i'm lazy.

5starpool

I'm going home to the parents for Christmas, so it'll look something like this. Get up around midday (set my alarm). Have a beer handed to me by my teetotal mother. Drink til dinner about 3. Have big dinner with the following:

Turkey
Ham
Sprouts
Carrots
Cauliflower
Peas
Mash
Roast Spuds
Loads of gravy

Then more beer after dinner, then some trifle, then more beer.

Then down to brothers or sisters house for a night of wimmins drinking in one room, men drinking in another room, children in other rooms. Wimmins bring in beer and Turkey/Ham sandwiches at regular intervals.

internelligent

I finish working a 12hr shift at 7am christmas morning so it'll be a slow start for me. 2hr drive home to the parents house, bed for ~5hrs. Up, christmas dinner:
4 scoops of mashed spud
Turkey
Ham
Stuffing
Sprouts (to give it the christmassy look)
Celery (keep my nice an' regular)
Croquettes
Roast spuds
Smothered in Gravy.

Have to say.. it's a nice breakfast!

internelligent

Oh...and beer thrown in there somewhere!

ruthiedv

trout wrote: »

We also have mrs trouts aunt, who smells of wee

If I may be so bold as to make a suggestion, if you feed her some kind of asparagus snack when she arrives and then plenty more of it with her dinner, her wee will soon begin to smell like asparagus and so will she.

nomorebadtown

Beruthiel wrote: »

Frois Gras with toast for starters with a nice, sweet Sauternes

i know i'll get shot down for this and its off topic but...
i love meat as much as the next man but it there really any need to make the animals suffer before slaughter? the geese are force fed through tubes for 12-14 days prior to death...i dont like putting a downer on anyones christmas but its just unnecessary crulety imo...same goes for veal...just let the animal have a quick death at least.

Dr Strange

Uhm...yeah.

Anyway, nice menues so far. Keep 'em coming. Had a nice rack of lamb yesterday. It was a bit too fat but I managed to get it down with copious amounts of ale.

trout

Preusse wrote: »

Had a nice rack of lamb yesterday. It was a bit too fat but I managed to get it down with copious amounts of ale.

Fatty lamb :mad: fair fupps for eatin' it ... *smacks chest* You are hardcore!

Mrs trout was expecting guests for dinner on Saturday ... so I cooked steak.
The guests bailed at the very last minute ... so I had four steaks for dinnner. Mmmm. Meaty goodness

Dr Strange

trout wrote: »

Fatty lamb :mad: fair fupps for eatin' it ... *smacks chest* You are hardcore!

Mrs trout was expecting guests for dinner on Saturday ... so I cooked steak.
The guests bailed at the very last minute ... so I had four steaks for dinnner. Mmmm. Meaty goodness

Four steaks? It was definitely a lucky day for you, brother trout!

Ah yes, as soon as the grease hit the plate it solidified into a white hard mass. So I kept most of it in the oven, ate seven chops in quick succession and mixed the rest of the fluids up with the potatoe mash. It is, after all, all paid for. Don't want to waste anything.

Kur4mA

Sneak alcohol into everything she consumes. That way you both get locked at the same pace and she'll just think the world is a happier, lollier place because it's Christmas... not that you're an alco.

Beruthiel wrote: »

Frois Gras with toast for starters with a nice, sweet Sauternes

Chateauneuf du Pape to go with the below

scalops sauted in Cognac

Duck, stuffing, with mash potatoe (mash will have been done from the night before with ham, onion, parsley and a heart attack amount of butter) put in oven on the day for an hour - to die for.
veg

Baileys gateaux


btw
My fella's mother is coming over for christmas.
People, I need inventive ways to drink without her noticing, I cannot give up my christmas ritual of bailys for breakfast and a continuation of slow but progressive intoxication for the rest of the day (she thinks you're an alco after 2 glasses of wine.)

Alternatively I could just leave the two of them to it and go round the corner to my mate who has enough drink to keep the thirst away from a small army.

machiavellianme

A turkey and nothing else ftw.
But not just an average turkey, oh no, a 42 pounder all for me. I plan to polish him off in 4 or less sittings.

themadchef

machiavellianme wrote: »

A turkey and nothing else ftw.
But not just an average turkey, oh no, a 42 pounder all for me. I plan to polish him off in 4 or less sittings.

May i suggest a crate or 6 of beer to wash that sucker down with. Wow stock up on the rennie.


Oh yeah, pics or it never happened