"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning
Click Here to Login
Thread Tools Display Modes
Old 06-02-2011, 04:12 PM   #11
Master Chef
Aunt Bea's Avatar
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,285
Originally Posted by Pioneer Lady View Post

Meeting with a family of six growing boys on Sabbath. I'm bringing the sides dishes to go along with fresh beef roast.

What are some of your favorite sides other than the typical mashed potato's, carrots/peas?


I think all you need to be concerned about with six growing boys is dessert

Aunt Bea is offline   Reply With Quote
Old 06-02-2011, 04:50 PM   #12
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,359
Yeh, I forgot the cheese curds. In the Great South, Uncle Bob, you can answer this one for me. Do you melt your cheese cubes, and put that and your gravy over popsicles?

Sorry, I couldn't resist. In all fairness, my Southern freinds, where would this world be without pulled pork, or vinagar based barbecue sauce, or honey mustard sauce, or sweet potatoes, or pecan pie, or, or, or...

I love Southern cooking, though I will state that you don't have to be born in the South to correctly make it (contrary to popular belief). And I think that people in, say, Alabama could make a mean pastie if they put their minds to it.

Oh, and if you're going to make that popsicle with the cheese and gravy, might I suggest that the gravy be tomato based, and the popsicle needs to be a piece of cold pepperoni, or cooked sausage on a stick?

Seeeeeya; Goodweed of the North

“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-02-2011, 05:18 PM   #13
Master Chef
Sir_Loin_of_Beef's Avatar
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 6,369
Your sides for a beef roast, from Sir Loin of Beef

  • 6 potatoes, unpeeled
  • 1 cup flour, sifted
  • 1 egg, beaten
  • 1 Tbs Salt
  • 4 tsp butter, melted
  • ¼ tsp pepper
  • 1 Tbs onion, chopped
  • Croutons
  • ½ cup dry breadcrumbs

Boil potatoes with skin on. Refrigerate until ready to use. Peel boiled potatoes and press through a potato ricer. Combine potato, flour, egg, onion and seasonings into a dough.

Roll dough into balls the size of a golf ball. Press down to flatten, insert 2 or 3 croutons into the center and roll the dough around croutons to form a ball.
Bring a large amount of salted water to a boil. Slowly lower dumplings into boiling salted water and boil for 8-10 minutes. Remove from water using a slotted spoon and drain on paper towels.

Combine butter and breadcrumbs and spread on plate. Roll dumplings in buttered breadcrumbs.


  • ¼ pound sliced bacon
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 (16-ounce) package frozen corn, thawed
  • 1 (10-ounce) package frozen baby lima beans, thawed
  • 1 (10-ounce) package frozen Okra, thawed (optional)
  • 1 large fresh Jalapeño pepper, finely chopped
  • ¾ pound cherry tomatoes (1 pint), halved
  • 2 tablespoons cider vinegar
  • ¼ cup chopped fresh basil
  • Salt and freshly ground black pepper

Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet. Add onion to skillet and sauté over moderate heat, stirring, until softened. Add garlic and sauté, stirring, 1 minute. Stir in corn, jalapeno, lima beans, okra, and tomatoes and sauté until vegetables are tender, about 7 minutes. Stir in vinegar, basil, salt, and pepper, and adjust seasonings to taste. Serve succotash with bacon crumbled over the top.
If you love something, set it free. If it doesn't come back, HUNT IT DOWN AND KILL IT!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 06-03-2011, 05:51 AM   #14
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,820
Poutine originated in Riviere du Loup, Quebec. It consists of French fries (I like mine with the skin on), gravy, and fresh cheese curds. HOWEVER, poutine can also be made using chili (and cheese curds) over fries, sphaghetti sauce (and cheese curds) over fries, etc. The original poutine was fries, gravy, and cheese curds. I like my poutine with turkey giblet gravy. The secret is the gravy and the freshness of the curds. Next time I make poutine, I'm going to deviate and use blue cheese instead of the cheese curds. French fries dipped in blue cheese dressing is on of my favorite ways to eat fries. In Quebec, some folks eat their fries with mayo.
CWS4322 is offline   Reply With Quote
Old 06-03-2011, 07:34 AM   #15
Senior Cook
LindaZ's Avatar
Join Date: Nov 2010
Location: Lexington, SC
Posts: 274
Originally Posted by Goodweed of the North View Post
Ah, I have it! That French Fry with gravy and other things is called Poutine.

Didn't I hear somewhere that gravy is served on everything, south of the Mason/Dixon line? I think y'all even serve it on popsicles..

Of course being a northerner, bred in the deep freeze and 10 foot snowbanks, I had to tease ya just a little.

Seeeeeya; Goodweed of the North
In our house gravy is served in a water goblet and consumed as the beverage!
"Life is too short for ugly cowboys and slow horses."
LindaZ is offline   Reply With Quote
Old 06-03-2011, 08:54 AM   #16
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,619
Originally Posted by CWS4322 View Post
...In Quebec, some folks eat their fries with mayo.
That's a habit I picked up from my BIL over fifty years ago when I was an impressionable child. He doesn't use mayo any more but I still do. Neither of us if from Quebec.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-03-2011, 09:07 AM   #17
Half Baked
4meandthem's Avatar
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Horseradish cream and some aujus for the beef
Green beans tossed with some granulatedgarlic/butter/slivered almonds
Orzo with mushrooms and chives
A green salad or herb salad
Quinoa with sauteed onions and chopped pecans
Yorkshire puddings
scalloped potatoes with leeks
savory bread pudding with gravy
Corn souffle
Isreali cous cous salad
grilled and marinated eggplant/veggies
Just be yourself! Everyone else is taken.

My Flickr stuff!
4meandthem is offline   Reply With Quote
Old 06-03-2011, 09:57 AM   #18
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,820
Originally Posted by Andy M. View Post
That's a habit I picked up from my BIL over fifty years ago when I was an impressionable child. He doesn't use mayo any more but I still do. Neither of us if from Quebec.
I know that when I lived in northern Germany, mayo was one of the condiments you could order with your fries. A friend who lives in Belgian swears that there are "chip wagons" there where the mayo is homemade and that homemade mayo and fries with the skin on bought on the corner after a movie makes for perfect "date" food. I had to run into the village this morning--the chip wagon was open--I was craving poutine...

CWS4322 is offline   Reply With Quote

beef, roast

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:08 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.