Food anyone?

[skimonkey]

Hi Carol - I love meat pies & yours looks delicious! :thumbs:

Our community was started back in the 1750s by a Moravian religious group from PA - in the next decade the town of Salem was found (united in 1913 to form our hyphenated city of Winston-Salem) - BUT, Chicken Pie is a centuries old specialty - a recipe HERE from our NC state magazine - there are so many variations - Dave

That's a great recipe, Dave. Thanks for sharing that with me. I love having a variety of different ways to make meat pies. It turned out very good, especially with it starting to get cold out. My recipe includes low fat potato and chicken cream soups, cut up carrots, frozen peas. I also add mushrooms and diced potatoes to it.

I must say ski (wistfully looking at watch, still two hours to go before dinner) that looks delicious! Not that a Thanksgiving turkey falls into any class of "leftovers", but that's a great way of enjoying it. Am I wrong to think that would make a great lunch having a slice of that pie cold with a nice glass of beer?
Andrew

You're right about the beer, however, you will need to heat the meat pie because it needs to be served hot.

Here's the matzo ball recipe. I add some parsley (fresh or dried) and leave the batter sitting at least an hour. Manischewitz - Manischewitz Matzo Balls


For the soup, I place a cut-up chicken in water to cover, adding salt and pepper and a bay leaf, bring to a boil then turn heat to simmer for one hour. Skim off protein scum. Remove chicken to cool, leaving the broth in the pot. When chicken is cool, break it up into chunks.
Meanwhile, on medium heat, in chicken's broth, cook 2 stalks of celery, one quartered onion and 2 carrots (more of each, if you want.) Some people also add parsnips. Cook for one hour. Add shredded chicken and previously cooked matzo balls. Shortly before serving add sprigs of fresh parsley and dill (if you add them too soon they lose flavor).

I love soup recipes, can't wait to check this one out, Suenc! Thank you for sharing your secrets!

 

[Hayles66]

Everything looks great

 

[leelai]

Here's the matzo ball recipe. I add some parsley (fresh or dried) and leave the batter sitting at least an hour. Manischewitz - Manischewitz Matzo Balls For the soup, I place a cut-up chicken in water to cover, adding salt and pepper and a bay leaf, bring to a boil then turn heat to simmer for one hour. Skim off protein scum. Remove chicken to cool, leaving the broth in the pot. When chicken is cool, break it up into chunks. Meanwhile, on medium heat, in chicken's broth, cook 2 stalks of celery, one quartered onion and 2 carrots (more of each, if you want.) Some people also add parsnips. Cook for one hour. Add shredded chicken and previously cooked matzo balls. Shortly before serving add sprigs of fresh parsley and dill (if you add them too soon they lose flavor).

Thank you very much for this....I've now saved it to my Paprika app

Just have to see if I can get Matzo Meal here....come winter I'll have a go at this one!

 

[giradman]

Thank you very much for this....I've now saved it to my Paprika app Just have to see if I can get Matzo Meal here....come winter I'll have a go at this one!

Hi Leelai - saw that my wife posted her recipe - now I'm sure that in one of the largest cities in Australia that a Jewish community exits w/ specialty stores - I'll bet you a 'wallaby' that there is a place in your town that sells Matzo meal; if not, can always be ordered online (e.g. available from Amazon below) - Dave P.S. the emoticons don't seem to be working (on my MBPro nor on my iPad) - assume a forum issue?

 

[suenc]

Hi Leelai - saw that my wife posted her recipe - now I'm sure that in one of the largest cities in Australia that a Jewish community exits w/ specialty stores - I'll bet you a 'wallaby' that there is a place in your town that sells Matzo meal; if not, can always be ordered online (e.g. available from Amazon below) - Dave P.S. the emoticons don't seem to be working (on my MBPro nor on my iPad) - assume a forum issue?


View attachment 51167

I think that matzo meal is just finely crushed matzos, so if your areas has any kind of matzos, you can crush them finely until they're almost like bread crumbs. Matzo is the unleavened bread of the Bible but you could probably use some other kind of dry cracker

 

[leelai]

Hi Leelai - saw that my wife posted her recipe - now I'm sure that in one of the largest cities in Australia that a Jewish community exits w/ specialty stores - I'll bet you a 'wallaby' that there is a place in your town that sells Matzo meal; if not, can always be ordered online (e.g. available from Amazon below) - Dave P.S. the emoticons don't seem to be working (on my MBPro nor on my iPad) - assume a forum issue?

<img src="http://www.ipadforums.net/attachment.php?attachmentid=51167"/>

I'm sure we do have a Jewish community here although I don't know where that is right now.....Sydney certainly does and I even have friends there who are Jewish. I'll have to check this out or maybe even ask one of them where I can get hold of them.

We do seem to be having an 'emoticon issue' right now and our IT guys are checking it out....hopefully it will be resolved soon. It would seem to be location based also as I can still see them whereas others who live elsewhere can not,

I think that matzo meal is just finely crushed matzos, so if your areas has any kind of matzos, you can crush them finely until they're almost like bread crumbs. Matzo is the unleavened bread of the Bible but you could probably use some other kind of dry cracker

I'll check our local supermarkets first, they do have an international section where I do source other foods.

Thanks for this, if all else fails, I'll try a dry cracker.

 

[zstairlessone]

Boy, a single - Animal Style, fries and a chocolate shake at In-n-Out were a pretty good dinner. I forgot to take a picture.

 

[Hayles66]

Pigs in blankets and veg last night, followed up with treacle tart and cream.

 

[The OB]

Pigs in blankets and veg last night, followed up with treacle tart and cream.

Treacle tart and cream! Oh yes
Andrew

 

[leelai]

<img src="http://www.ipadforums.net/attachment.php?attachmentid=51489"/>

Treacle tart and cream! Oh yes
Andrew

Oh, that's too funny!!

 

[scifan57]

Here's a different recipe for pigs in a blanket.




Photo Credit: Almanac of Merriment

 

[Hayles66]

Lol. Too funny. It was scrumdidliumptious

 

[giradman]

North Carolina Pulled Pork Shoulder​ BBQ - this is a great state for smoked pig meat w/ a sauce - there are two general traditions, i.e. Eastern (whole pig cooked w/ sauce of vinegar, salt, peppers, and 'secret' spices) and Piedmont or Lexington-style (pork shoulder w/ sauce starting similar but a little ketchup & brown sugar added).

We do occasional take-out of pulled coarsely chopped pork (shoulder like the one shown below - meat is pulled or sliced; if pulled can be finely or coarsely chopped) from Little Richard's Lexington BBQ shown below & 5 minutes from our house; the chopped BBQ is usually placed on a bun, but we just eat it from a plate along w/ cole slaw (I like the 'white' & Susan gets the 'red' which just has BBQ sauce mixed in) - if you're passing through the area, then a visit to a BBQ restaurant is highly recommended - Dave

 

[giradman]

Seems like we are into PIGS at the moment!

Just wanted to do a follow-up to my previous post in case some of you may indeed be coming through the state of North Carolina - there are actually BBQ Trail maps for the state (one shown below) - I'm in Winston Salem, but Lexington (about 45 mins from us) is considered the 'home' of western (or Piedmont) BBQ as described in my previous post. Concerning the map, a place in the eastern (to the right) part of the state is missing, i.e. Wilson, NC where Parker's BBQ is located, a great place to try the 'Eastern' style mentioned.

NOW, for those who are really serious in coming here and trying a number of these 'pork joints', then there is an excellent book (now in its 2nd edition from a year or two ago) by Bob Garner (he also did a PBS special on the topic) - this is a travelogue & guide the NC barbecue (its on my iPad) - BTW, he rates our place (Little Richard's) as one of the TOPS in the state, which for many here would mean one of the best in the country (duck for blows to the head!) Dave

 

[The OB]

North Carolina Pulled Pork Shoulder​ BBQ - this is a great state for smoked pig meat w/ a sauce - there are two general traditions, i.e. Eastern (whole pig cooked w/ sauce of vinegar, salt, peppers, and 'secret' spices) and Piedmont or Lexington-style (pork shoulder w/ sauce starting similar but a little ketchup & brown sugar added).

We do occasional take-out of pulled coarsely chopped pork (shoulder like the one shown below - meat is pulled or sliced; if pulled can be finely or coarsely chopped) from Little Richard's Lexington BBQ shown below & 5 minutes from our house; the chopped BBQ is usually placed on a bun, but we just eat it from a plate along w/ cole slaw (I like the 'white' & Susan gets the 'red' which just has BBQ sauce mixed in) - if you're passing through the area, then a visit to a BBQ restaurant is highly recommended - Dave

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That BBQ experience just looks deeelish Dave. Just something I've experienced myself, fairly often, is that taste, quality and popularity of an eatery can be inversely proportional to its appearance. Or put another way, some of my most disappointing experiences have been in the more pretentious "posh" establishments. I wonder if you agree.
That Little Richard's place is certainly one I would love to experience. I think North Carolina is edging very fast towards my travel "bucket list"
Andrew


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