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It's that time again...

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    Posted: December/21/2017 at 16:39
Christmas Dinner begins…

I just finished up the absolute best vichyssoise I've ever made.  Next comes orange/cranberry bread pudding with Amaretto sauce.  
In the swing of it, even though the children are gone… the twins will be here this year, but oldest and youngest are working too late to make it.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote cheaptrick Quote  Post ReplyReply Direct Link To This Post Posted: December/21/2017 at 17:43
You and Peddler ought to tag team a holiday feast sometime. And be SURE to invite ME! 
If at first you don't secede...try..try again.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Bigdaddy0381 Quote  Post ReplyReply Direct Link To This Post Posted: December/21/2017 at 18:24
KB Your son should be joining around the 3rd or 4th also. Also is working that direction so far.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kickboxer Quote  Post ReplyReply Direct Link To This Post Posted: December/21/2017 at 23:15
Originally posted by cheaptrick cheaptrick wrote:

You and Peddler ought to tag team a holiday feast sometime. And be SURE to invite ME! 
I'm game...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kickboxer Quote  Post ReplyReply Direct Link To This Post Posted: December/21/2017 at 23:16
Originally posted by Bigdaddy0381 Bigdaddy0381 wrote:

KB Your son should be joining around the 3rd or 4th also. Also is working that direction so far.
Looking forward to it...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kickboxer Quote  Post ReplyReply Direct Link To This Post Posted: December/24/2017 at 10:14
The bread pudding/sauce, Wild Mushroom/Sage dressing, spiced butternut squash, cranberry/wild cherry sauce are finished.  Pork loins are "brining", vichyssoise is ready to add cream and warm.  All that's left are a few vegetables and Lori is making mashed potatoes (my twins have never really snapped on the fact that vichyssoise is made with potatoes… they still HAVE to have mashed potatoes)… cooking the pork loins will take about 90 minutes…
Takes 5 days to fix it all, a couple hours to serve and eat… 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote cheaptrick Quote  Post ReplyReply Direct Link To This Post Posted: December/24/2017 at 15:56
Mesquite/Apple wood smoked prime rib roast here today. Turned out nice.   
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kickboxer Quote  Post ReplyReply Direct Link To This Post Posted: December/24/2017 at 17:20
Originally posted by cheaptrick cheaptrick wrote:

Mesquite/Apple wood smoked prime rib roast here today. Turned out nice.   
Have a wornderful Christmas dinner.  Happy Christmas.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote DCAMM94 Quote  Post ReplyReply Direct Link To This Post Posted: December/27/2017 at 11:05

Here was our Christmas dinner.  Fried chicken quarters cut for drumsticks and de-boned thighs.  Added homemade sweet potato fries and onion rings for good measure!!!!
Although personally I am quite content with existing explosives, I feel we must not stand in the path of improvement. -Winston Churchill
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Post Options Post Options   Thanks (0) Thanks(0)   Quote cheaptrick Quote  Post ReplyReply Direct Link To This Post Posted: December/27/2017 at 11:45
I LOVE fried chicken....And onion rings. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kickboxer Quote  Post ReplyReply Direct Link To This Post Posted: December/27/2017 at 11:48
Roger to that...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kickboxer Quote  Post ReplyReply Direct Link To This Post Posted: December/21/2018 at 22:30
I started the Christmas Dinner marathon today (after spending the last two days shopping for everything I need).  Today I did the easy stuff (a lesson learned from the best computer science instructor I ever had... he said "always start with the easiest thing first (not the hardest)... that way every step from then on is the easiest thing left to do, not the hardest thing left to do) today... Pear and Apple Compote and Cranberry/Wild Cherry relish.  Tomorrow I will cook the Wild Mushroom Dressing, cook the bread portion of my Christmas Bread Pudding with Amaretto Sauce and the first stage of the Parsnip Vichyssoise.  Sunday I will start the brining of the pork loins... this year I purchased pork loin because I did not hog hunt.  Deviating from tradition, this year I chose bone-in pork loins.  Monday will finish up the bread pudding so all the flavors can meld.  Christmas Day I will heat everything, adding final touches, and cook the pork loins with dressing, green beans, butternut squash casserole and yeast rolls.  
I will finish the meal with a Taylor Fladgate 22 year old Port and a Davidoff Anniversario Churchill cigar.  Looking forward to it...

My work station:

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kickboxer Quote  Post ReplyReply Direct Link To This Post Posted: December/23/2018 at 14:39
Just made my own "homemade" stock, from Thanksgiving turkey, for the vichyssoise.  I will never use "store bought" stock for any special meal again.  The difference is incredible.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Urimaginaryfrnd Quote  Post ReplyReply Direct Link To This Post Posted: December/25/2018 at 14:57
Well I put a turkey in the smoker and came to work.  I can see I should have taken the day off and gone  to your house.

"Always do the right thing, just because it is the right thing to do".
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kickboxer Quote  Post ReplyReply Direct Link To This Post Posted: December/26/2018 at 07:45
You SHOULD have... you are always welcome, my friend.  We have lots of leftovers...
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