troutman Posted March 13, 2015 Share Posted March 13, 2015 I might have to make this on Sunday. :D 1 Link to comment Share on other sites More sharing options...
Janie Posted March 13, 2015 Share Posted March 13, 2015 ^^^ It's perfect Sunday food. I went to Costco the other day and walked away with something like 45 lbs of pork butt. We'll be feasting on this stuff for weeks. 2 Link to comment Share on other sites More sharing options...
Lorraine Posted March 13, 2015 Author Share Posted March 13, 2015 I still have that pork butt in the freezer. But this coming week is reserved for one of our yearly treats - corned beef and cabbage! Link to comment Share on other sites More sharing options...
Lorraine Posted March 13, 2015 Author Share Posted March 13, 2015 This all sounds great. I need to attempt a pot roast one of these days. Oh, you must! :) It was so good!! 1 Link to comment Share on other sites More sharing options...
EagleMoon Posted March 13, 2015 Share Posted March 13, 2015 I still have that pork butt in the freezer. But this coming week is reserved for one of our yearly treats - corned beef and cabbage! Do you have that for New Year's? A lot of people either eat sauerkraut or cabbage on New Year's. I've done both. Link to comment Share on other sites More sharing options...
Lorraine Posted March 14, 2015 Author Share Posted March 14, 2015 I still have that pork butt in the freezer. But this coming week is reserved for one of our yearly treats - corned beef and cabbage! Do you have that for New Year's? A lot of people either eat sauerkraut or cabbage on New Year's. I've done both. The corned beef? That's for St. Patrick's Day. Neither one of us is Irish, but I love the meal. And it's the only time of the year that the meat is affordable for us. Link to comment Share on other sites More sharing options...
EagleMoon Posted March 14, 2015 Share Posted March 14, 2015 I still have that pork butt in the freezer. But this coming week is reserved for one of our yearly treats - corned beef and cabbage! Do you have that for New Year's? A lot of people either eat sauerkraut or cabbage on New Year's. I've done both. The corned beef? That's for St. Patrick's Day. Neither one of us is Irish, but I love the meal. And it's the only time of the year that the meat is affordable for us. No I meant the cabbage or the sauerkraut. Link to comment Share on other sites More sharing options...
Lorraine Posted March 14, 2015 Author Share Posted March 14, 2015 I still have that pork butt in the freezer. But this coming week is reserved for one of our yearly treats - corned beef and cabbage! Do you have that for New Year's? A lot of people either eat sauerkraut or cabbage on New Year's. I've done both. The corned beef? That's for St. Patrick's Day. Neither one of us is Irish, but I love the meal. And it's the only time of the year that the meat is affordable for us. No I meant the cabbage or the sauerkraut. No, I don't think I ever heard of that. At least not that I remember. When I was growing up, my mother always made loin of pork on New Year's Day. Link to comment Share on other sites More sharing options...
EagleMoon Posted March 14, 2015 Share Posted March 14, 2015 I still have that pork butt in the freezer. But this coming week is reserved for one of our yearly treats - corned beef and cabbage! Do you have that for New Year's? A lot of people either eat sauerkraut or cabbage on New Year's. I've done both. The corned beef? That's for St. Patrick's Day. Neither one of us is Irish, but I love the meal. And it's the only time of the year that the meat is affordable for us. No I meant the cabbage or the sauerkraut. No, I don't think I ever heard of that. At least not that I remember. When I was growing up, my mother always made loin of pork on New Year's Day. Oh really? I just looked it up, and I guess it's pork and sauerkraut. I forgot about the pork part. Superstitious?Don’t forget your Pork and Sauerkraut for New YearsBy John RizzoSomething about the aroma of pork roasting in sauerkraut, brings back fond memories of the holidays. If you grew up in Pennsylvania, chances are this was a staple in your New Year’s diet. But why do we eat pork and sauerkraut? Because we were told it brings you good luck and prosperity for the year. The source of this tradition is not real clear, but there are some ideas.More than likely it originated in Germany and found its way to the Pennsylvania Dutch. Families who had a pig were considered lucky to be able to feed their family throughout the winter. They would use the phrase “I have had pig” which translates to “I have had good luck!” Cabbage leaves were symbolic of money. Thus, having your pork and sauerkraut would bring good luck and a prosperous New Year.While speaking of tradition, why the noisemakers and fireworks on New Years Eve?This was to ward off the evil spirits that might be lurking around the New Year. So, if you have a hearty plate of pork and sauerkraut while banging and your pots and pans this New Years; what could possibly go wrong? Link to comment Share on other sites More sharing options...
Lorraine Posted March 14, 2015 Author Share Posted March 14, 2015 My grandmother used to make pig's feet and sauerkraut. It could have been for New Year's Day. She died in 1962, so it was a long time ago, and my memory of past events, if I don't keep them alive by thinking of them now and again, isn't what it used to be. But maybe I ought to adopt this tradition and see if it works. Link to comment Share on other sites More sharing options...
EagleMoon Posted March 14, 2015 Share Posted March 14, 2015 My grandmother used to make pig's feet and sauerkraut. It could have been for New Year's Day. She died in 1962, so it was a long time ago, and my memory of past events, if I don't keep them alive by thinking of them now and again, isn't what it used to be. But maybe I ought to adopt this tradition and see if it works. I was raised to think this is what we should do so now if I don't do it I feel like I've jinxed myself for the entire year. 1 Link to comment Share on other sites More sharing options...
Lorraine Posted March 14, 2015 Author Share Posted March 14, 2015 My grandmother used to make pig's feet and sauerkraut. It could have been for New Year's Day. She died in 1962, so it was a long time ago, and my memory of past events, if I don't keep them alive by thinking of them now and again, isn't what it used to be. But maybe I ought to adopt this tradition and see if it works. I was raised to think this is what we should do so now if I don't do it I feel like I've jinxed myself for the entire year. I'm laughing with you. Isn't it strange how conditioned we become? Do you go out and throw a few firecrackers around too in case anything is lurking about your home? Link to comment Share on other sites More sharing options...
Lorraine Posted March 14, 2015 Author Share Posted March 14, 2015 (edited) Now I know why I've had bad luck and no prosperity my entire life. No pork and kraut on New Year's Day. I guess it's too late to eat it now. Hope I remember for 2016. Edited March 14, 2015 by Lorraine 2 Link to comment Share on other sites More sharing options...
EagleMoon Posted March 14, 2015 Share Posted March 14, 2015 My grandmother used to make pig's feet and sauerkraut. It could have been for New Year's Day. She died in 1962, so it was a long time ago, and my memory of past events, if I don't keep them alive by thinking of them now and again, isn't what it used to be. But maybe I ought to adopt this tradition and see if it works. I was raised to think this is what we should do so now if I don't do it I feel like I've jinxed myself for the entire year. I'm laughing with you. Isn't it strange how conditioned we become? Do you go out and throw a few firecrackers around too in case anything is lurking about your home? I haven't done that but I have banged the pots and pans together while you open the back door to let the old year out and then open the front door to let the new year in. When I was younger it was always kind of a fun thing to do, but sort of a superstition is well. 1 Link to comment Share on other sites More sharing options...
Lorraine Posted March 14, 2015 Author Share Posted March 14, 2015 Banging pots and pans together must've been the urbanized version of firecrackers, kraut and pork. 1 Link to comment Share on other sites More sharing options...
The Analog Cub Posted March 14, 2015 Share Posted March 14, 2015 I'm so proud of you Lorraine! I knew you could do it. Pot roast is such a perfect comfort food. Janie, it kept the tum warm for hours! :) Must've been the mashed potatoes!!Mashed potatoes are the best. I make them at least once a week and I always make extra so we have leftovers. My oldest requests mashed potatoes for breakfast! A mainstay in any Midwestern dinner! :drool:It should be one no matter where you are! Mashed taters are just the best. But you have to make them with the right kind of potato, add lots of salt, tons of butter, cream cheese and heavy whipping cream. And they can't be too thick or too creamy or have lumps. I use my ricer each time and I get the smoothest taters. No lumps in the mashed potatoes? I think that almost makes them better, really. And throw in a few shavings from when peeling them. Mix with a little garlic, turn it into a gravy volcano and put it next to a big steak and you got the perfect dinner. Link to comment Share on other sites More sharing options...
Janie Posted March 14, 2015 Share Posted March 14, 2015 I'm so proud of you Lorraine! I knew you could do it. Pot roast is such a perfect comfort food. Janie, it kept the tum warm for hours! :) Must've been the mashed potatoes!!Mashed potatoes are the best. I make them at least once a week and I always make extra so we have leftovers. My oldest requests mashed potatoes for breakfast! A mainstay in any Midwestern dinner! :drool:It should be one no matter where you are! Mashed taters are just the best. But you have to make them with the right kind of potato, add lots of salt, tons of butter, cream cheese and heavy whipping cream. And they can't be too thick or too creamy or have lumps. I use my ricer each time and I get the smoothest taters. No lumps in the mashed potatoes? I think that almost makes them better, really. And throw in a few shavings from when peeling them. Mix with a little garlic, turn it into a gravy volcano and put it next to a big steak and you got the perfect dinner.For mashed potatoes, I want NO lumps! Sometimes I make smashed potatoes though and add grated cheese, crumbled bacon and diced scallion. And I serve them all lumpy because it works with the other stuff I add in. I always peel the potatoes too just out of personal preference. I don't like the texture of skin in mashed potatoes. I love baked potatoes though and want super extra crispy skin on those babies. 2 Link to comment Share on other sites More sharing options...
troutman Posted March 14, 2015 Share Posted March 14, 2015 ^^^ It's perfect Sunday food. I went to Costco the other day and walked away with something like 45 lbs of pork butt. We'll be feasting on this stuff for weeks. Yeah, Especially now. Its - 5 degrees outside. :P Link to comment Share on other sites More sharing options...
troutman Posted March 14, 2015 Share Posted March 14, 2015 I'm so proud of you Lorraine! I knew you could do it. Pot roast is such a perfect comfort food. Janie, it kept the tum warm for hours! :) Must've been the mashed potatoes!!Mashed potatoes are the best. I make them at least once a week and I always make extra so we have leftovers. My oldest requests mashed potatoes for breakfast! A mainstay in any Midwestern dinner! :drool:It should be one no matter where you are! Mashed taters are just the best. But you have to make them with the right kind of potato, add lots of salt, tons of butter, cream cheese and heavy whipping cream. And they can't be too thick or too creamy or have lumps. I use my ricer each time and I get the smoothest taters. No lumps in the mashed potatoes? I think that almost makes them better, really. And throw in a few shavings from when peeling them. Mix with a little garlic, turn it into a gravy volcano and put it next to a big steak and you got the perfect dinner.For mashed potatoes, I want NO lumps! Sometimes I make smashed potatoes though and add grated cheese, crumbled bacon and diced scallion. And I serve them all lumpy because it works with the other stuff I add in. I always peel the potatoes too just out of personal preference. I don't like the texture of skin in mashed potatoes. I love baked potatoes though and want super extra crispy skin on those babies. I like them both ways, i am the same way with baked potatoes. I love them nice and crispy. I eat all of it. :D 1 Link to comment Share on other sites More sharing options...
The Analog Cub Posted March 14, 2015 Share Posted March 14, 2015 (edited) I'm so proud of you Lorraine! I knew you could do it. Pot roast is such a perfect comfort food. Janie, it kept the tum warm for hours! :) Must've been the mashed potatoes!!Mashed potatoes are the best. I make them at least once a week and I always make extra so we have leftovers. My oldest requests mashed potatoes for breakfast! A mainstay in any Midwestern dinner! :drool:It should be one no matter where you are! Mashed taters are just the best. But you have to make them with the right kind of potato, add lots of salt, tons of butter, cream cheese and heavy whipping cream. And they can't be too thick or too creamy or have lumps. I use my ricer each time and I get the smoothest taters. No lumps in the mashed potatoes? I think that almost makes them better, really. And throw in a few shavings from when peeling them. Mix with a little garlic, turn it into a gravy volcano and put it next to a big steak and you got the perfect dinner.For mashed potatoes, I want NO lumps! Sometimes I make smashed potatoes though and add grated cheese, crumbled bacon and diced scallion. And I serve them all lumpy because it works with the other stuff I add in. I always peel the potatoes too just out of personal preference. I don't like the texture of skin in mashed potatoes. I love baked potatoes though and want super extra crispy skin on those babies. I like them both ways, i am the same way with baked potatoes. I love them nice and crispy. I eat all of it. :D Covered in bacon, melted cheese, and spicy as hell chili with a little onion in it. Perfection. :drool: Edited March 14, 2015 by BowlCity 1 Link to comment Share on other sites More sharing options...
troutman Posted March 16, 2015 Share Posted March 16, 2015 Didn't make the pot roast yesterday, The price of Chuck was insane!! I will have to shop around. Link to comment Share on other sites More sharing options...
Lorraine Posted March 16, 2015 Author Share Posted March 16, 2015 (edited) Didn't make the pot roast yesterday, The price of Chuck was insane!! I will have to shop around. The price of beef has gone up. I don't think we'll be having corned beef this week. Last year, it was about $1.70 a pound; this year it is on sale this week for $2.99 a pound. Edited March 16, 2015 by Lorraine 1 Link to comment Share on other sites More sharing options...
troutman Posted April 24, 2015 Share Posted April 24, 2015 Found a good deal on a Chuck Roast, Sunday's dinner is all planned out. :D 1 Link to comment Share on other sites More sharing options...
Lorraine Posted April 24, 2015 Author Share Posted April 24, 2015 (edited) How much a pound? Isn't it funny how once you get it in your head to have pot roast, you get no rest until you actually make it? Edited April 24, 2015 by Lorraine 1 Link to comment Share on other sites More sharing options...
troutman Posted April 24, 2015 Share Posted April 24, 2015 How much a pound? Isn't it funny how once you get it in your head to have pot roast, you get no rest until you actually make it? $3.99, Which is really good up here. :D 1 Link to comment Share on other sites More sharing options...
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