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Topper wrote: ↑Sun Dec 15, 2024 7:28 pm No deviled eggs, she bought a baked some weird spanikopita ring that was raw soggy dough in the middle (it was a coiled roll of spinach in pyllo, kind of like a sausage coil) with store bought container of Tzatziki. She started carving it up and plating it for folks while raving about how good it is. Barf.

Yeah, people bring some weird shit at "potluck" type gatherings.

Luckily Ive always been around stellar cooks so there was/is always something edible.

Store bought Tzatziki....gag.

Topper wrote: ↑Sun Dec 15, 2024 7:28 pm Best discussion - one guy was lamenting that since his doctor took away his driver's license he's been trying to sell his Arizona Snowbird RV site but every time he has a potential buyer lined up they die before closing the deal. He's had at least two buyers die just before cutting cheques.

Somehow I didn't burst out laughing.

I did.

Topper wrote: ↑Sun Dec 15, 2024 9:57 am A little appy for gathering at friend's house this afternoon. Mini brioche, gravlax, cream fresh, capers and dill.



They are all OLD. Discussion will revolve around favoured hip/knee replacement specialists and who's the next read in the obituaries.This will go nicely with the deviled eggs the retired Saskatchewan farmer's wife will be bringing.

Mmm... gravlax! A must at all Swedish holiday gatherings. I usually make some myself for xmas and midsummer, but otherwise I just get the store bought stuff. Just picked some up yesterday as my daughter is dropping by tomorrow. We typically serve it with a mustard/dill sauce, but I'm sure capers must go well with it too.

The kid never wants to be eating leftover sandwiches for the following week, so Xmas dinner at the Topper household.

Crispy pork belly, smoked white beans, roasted fennel carrot onion and garlic, gremolatta.

Desert will be pineapple upside down cake.

Mmm, I used to love my mum's pineapple upside down cake when I was a kid. I thought it was a Betty Crocker type thing, not something I would expect to Topper to make.

I also dislike Christmas leftovers, except for the turkey, which is nice in a turkey and leek pie.

In another forum, a guy found a box of his grandmother's handwritten recipe that the family loved. He's transcribing them and a few of us are helping make some and take photos. His plan is to compile a cookbook of Grandma's family favorite to give his siblings next Christmas. Hence the pineapple upside down cake, and no, it is not from a box.

What's in Naniamo bars?

Hells Angels and strippers

A friend got a hold of me the other day, he'd bought a big chunk of tuna and asked if I'd cook it for a dinner for us and a few others.

Seared Tuna steak with blood orange sauce
White beans
Ratatouille

One woman doesn't eat fish so for her I subbed in a spinach,feta,pine nut stuffed pork loin

back to 2003 for lava cakes for desert

Does anyone have a recipe for dry garlic pork bites - the kind you get in most pubs up there?

They don't make them down here, and my last trip up north got me hooked again. I've tried a couple of times, but not quite there yet.

I did a search of "dry garlic pork bites" on the Real Canadian Superstore website and the results returned were 2 different sizes of Purina Alpo...

Here's the recipe:

Ingredients: Ground Yellow Corn, Corn Germ Meal, Pork and Bone Meal, Soybean Meal, Beef Fat Preserved with Mixed-Tocopherols, Poultry By-Product Meal, Corn Protein Meal, Poultry and Pork Digest, Salt, Calcium Carbonate, Dried Peas, Potassium Chloride, Choline Chloride, Minerals [Zinc Sulphate, Ferrous Sulphate, Manganese Sulphate, Copper Sulphate, Calcium Iodate, Sodium Selenite], Natural Grill Flavour, L-Lysine Monohydrochloride, Vitamins [Vitamin E Supplement, Niacin (Vitamin B-3), Vitamin A Supplement, Calcium Pantothenate (Vitamin B-5), Pyridoxine Hydrochloride (Vitamin B-6), Vitamin B-12 Supplement, Thiamine Mononitrate (Vitamin B-1), Vitamin D-3 Supplement, Riboflavin Supplement (Vitamin B-2), Menadione Sodium Bisulphite Complex (Vitamin K), Folic Acid (Vitamin B-9), Biotin (Vitamin B-7)], DL-Methionine, Red 40, Yellow 5, Blue 2, Garlic Oil.

Steps: Combine ingredients in a large bowl. Serve at room temperature.

Calories: 3400 kcal/kg, 361 kcal/cup.

Yer welcome.

No idea on pub dry garlic ribs.

I do dry rub pork ribs often.

Dry rub of Italian herbs, garlic powder, ground coriander, liquid smoke, salt and pepper.

Wrap tight in foil and bake on a rack over a sheet pan, 2.5 - 3 hours at 375F.

Cut open the foil and roll it back, put the ribs under the broiler for 10 minutes to char them a bit.

Uh.... thanks..... Carl.....

And (actual) thanks, Topper. I'll give this a shot.

you need pork belly for the fat layer cut in chunks. Low and slow for 3-4 hours (200-225 degrees). I would use pork perfection rub from the BBQ Pit boys website or a local BBQ store in your town.

Fixed the typos

Switch up the tub a desired

Cousin Strawberry wrote: ↑Wed Mar 05, 2025 7:04 pm you need pork belly for the fat layer cut in chunks. Low and slow for 3-4 hours (200-225 degrees). I would use pork perfection rub from the BBQ Pit boys website or a local BBQ store in your town.

Oh fuck, I did pork belly for Christmas.

Salt the fat cap, Make a fool boat to wrap the bottom and sides tight, low and slow for the hours. Good idea to put a layer of onion rounds between the pork and the foil to keep the bottom from drying out.

Finish 40 minutes at 450 to crisp the to fat cap.

Call your cardiologist.

Topper wrote: ↑Wed Mar 05, 2025 7:28 pm Call your cardiologist.

I love dry garlic ribs...