General discussion


What's your favorite Christmas food?

By jck ·
Just wondered what everyone else looks forward to most at Christmas when they have the meal.

Mine is pecan pralines.

Mom's cooking is why I was a fat kid...hahaha.

This conversation is currently closed to new comments.

Thread display: Collapse - | Expand +

All Comments

Collapse -

Roast potatoes in goose fat

by neilb@uk In reply to Goose!

I buy a time of goose fat especially for Christmas roasties! We always have a rib roast but I still like my spuds done in goose fat.

(wipes drool from keyboard)

My mother cooked a Christmas Goose back when I was 5 or 6 and I can still remember slipping and sliding across the kitchen floor because the rendered fat had overflowed the roasting tin! We haven't had goose since.

Brussels are good but only for bubble-and-squeak on Boxing Day.

Collapse -

Okay Neil, tell us what bubble-and-squeak is.

by sleepin'dawg In reply to Roast potatoes in goose f ...

Some things just don't transition over here and rhyming is one of them. So what is it?

Dawg ]:)

Collapse -

Go on, Neil, your explanation

by gadgetgirl In reply to Okay Neil, tell us what b ...

would be far more precise than mine

(hoy it aaal in, pet, mash the sproots, storr it and bang it on th'playet!)



Collapse -

Bubble and squeak

by neilb@uk In reply to Okay Neil, tell us what b ...

Just checked with my mother and this is her recipe:

1 pound cold cooked potatoes
2 ounces dripping or lard
1 onion finely chopped
8 ounces chopped cooked sprouts

Finely chop the potatoes and crush slightly. You can mash them smoothly but we like some texture. In a frying pan melt half the fat and fry the onion until lightly browned. Mix in the potato and greens and season well.

Add more dripping or lard. Press the bubble into the hot fat and fry over a moderate heat until browned underneath.

Turn the bubble over, add the last of the fat and fry until the other side is browned.

Serve with cold turkey, pickle, etc.

An old English dish, supposedly named for the sounds the ingredients make while cooking. Most people make it witgh cabbage but we prefer sprouts.

Collapse -


by BFilmFan In reply to Bubble and squeak

I was thinking Bubble and Squeak was what happened when you walked in on a lady taking a bubble bath in a claw foot tub.

Collapse -

oho! Regional difference!

by gadgetgirl In reply to Bubble and squeak

In Geordieland, we use the same ingredients, but use gravy not oil to the larger extent. Onions are fried off in a little oil, then mashed potatoes added. Then the sprouts go in. Just to give it a little moisture, we then add in half a cup of gravy. This tends to make the mix runny, which is why it is left simmering. (Hence the bubbles) After around 3 minutes, the gravy begins to cook off, and the mix is stirred. It is ready to eat when the mix "squeaks" - which is the sound of the escaping steam caused by the gravy cooking off.

Numerous variations are used, but basically you can add any vegetable to this, as long as the sprouts remain. Great for getting veg into tiddlypeeps, cos they like listening for the "squeak"!

Up here, usually served with pork, and either with or without Yorkshire Pud. And loads more gravy.

So, that's the recipe today, Jim! (Only older UKites will get that one, too!)


Collapse -

Gravy?No way!

by neilb@uk In reply to oho! Regional difference ...

And definitely not oil. Has to be dripping - especially gungy dripping. Lard if you're really stuck, butter if you're a Southerner. Surely only the French would use oil on bubble and squeak.

Collapse -

well that serves me right

by gadgetgirl In reply to Gravy?No way!

for trying to be culturally correct for all these foreigners, dunnit?!

And yes, gravy.

Now you've got me starving hungry again! Just fancy bubble and squeak, but having plaice instead. Just doesn't seem to be what I fancy anymore....


Collapse -

No I use oil, but you've room

by Tony Hopkinson In reply to Gravy?No way!

to talk, a recipe for bubble and squeak!. Pour left overs in pan, fry till hot. A great dollop of HP sauce and several rounds of bread. Never had it done in gravy though, may be worth an investigation.

Collapse -

Stick to your puddings

by neilb@uk In reply to Gravy?No way!

B&S in our neck of the woods is haute cuisine!

Don't tell Gadget but I might just try the gravy option myself. Still won't use oil, though.

Related Discussions

Related Forums