Thread: What's Cooking?

Originally Posted by evnpar

I'm just now sitting down to a plate of leftovers!!

Attachment 313719

Looks Good!

So I 'think' that I see some jellied cranberry sauce on some sliced turkey
Sweet potatoes with baked marshmallows
Mashed potatoes with green peas
And bread dressing

A couple of questions:

1. Were the peas orginally in the gravy or added during warming leftovers.
2. Do I see some corn in the dressing?

Originally Posted by evnpar

I'm just now sitting down to a plate of leftovers!!

Attachment 313719

Money shot right there.
Thanks Richard..

Corn pudding is next to the dressing. I always put peas on my potatoes instead of on the plate, and a couple scoops of homemade cranberry sauce on top of my turkey. The plate looks a mess because I put too much on my plate. However, I still have a little room for a slice of pumpkin pie in a couple of hours. One of my favorite meals.

Thank you! that all makes sense.

I can't help but think of something from my youth about peas--

I eat my peas with honey
I've done it all my life
It makes the peas taste funny
But it keeps them on my knife

Enjoy that pie, I'll try to remember to post my slice of apple pie with homemade vanilla ice cream. (I was too stuffed yesterday to even consider having it).

Here’s today’s pork belly.

Oh yumm,,,
And nice knife too!

One of my Bruno’s, have had them for 3+ years and truly love mine. They hold an edge forever, and comfortable in hand. I want a carving knife, and maybe a brisket knife with a small vegetable knife to round it the set.

Had a kg of thick cut bacon that was hitting expiration..
Excuse to try a tweaked candy recipe.

Less maple syrup and rice wine vinegar, more brown sugar, went for more of a paste than a sauce this time.
Hoping it drys less sticky and more candy ish and brittle.
Will advise,

Originally Posted by MikeB52

Had a kg of thick cut bacon that was hitting expiration..
Excuse to try a tweaked candy recipe.

Less maple syrup and rice wine vinegar, more brown sugar, went for more of a paste than a sauce this time.
Hoping it drys less sticky and more candy ish and brittle.
Will advise,

Looks Great!

Now where would you get an idea to make 'Candied Bacon'--------

And after cooling it looks like,,,


Look at that crusty glazed coating, was crunchy and candy like but still very bacon.
So my modified recipe for 2 lbs of bacon is now:
1/2 cup light brown sugar.
1 tablespoon of dark maple syrup.
1 tablespoon vinegar
Splash of liquid smoke flavour
Lots of fresh cracked pepper as it hardens after baking.
Bake at 355, flipping every 10 and baste till sauce is all gone, then till desired crispness.

As to why candied bacon Roy,,,, I say, why not..
Stays good for up to a week in the fridge. BLT, Caesar salad, omelet stuffing, alla mode. At your convenience.