Sunday Dinner, 2026.01.11

[In A Pickle]

I just checked the recipe again and it actually says "lingonberry"! (None of that around these parts either of course.)

You can pick up some Ligonberry next time you make the mistake of venturing into the hell hole that is Ikea

 

[KatyCooks]

You can pick up some Ligonberry next time you make the mistake of venturing into the hell hole that is Ikea

No way I am going to an Ikea!! One visit (back in the 90s) was enough for me!! (Though I do wish I had tried the meatballs - everyone raves about them!)

 

[caseydog]

And it just occurred to me, speaking of football...

I'm watching two teams right now that I saw play each other before in a playoff game.
I saw Jacksonville play in Buffalo's Rich Stadium and beat the Bills back when the Brown's were in limbo.
I went with my buddy, who lived in Pgh back then, and was up visiting.
Bills fans thought we were Jacksonville fans because we weren't wearing the colors, lol.

I just got home from Houston yesterday. I did not wear any black and gold clothing while I was there, and left my Steelers hat at home. I hope we win, but had no interest in pi$$ing people off in Houston.

For people who are not NFL football fans, the Steelers play the Houston Texans tomorrow on Monday Night Football, which is the game of the week in the US.

CD

 

[In A Pickle]

No way I am going to an Ikea!! One visit (back in the 90s) was enough for me!! (Though I do wish I had tried the meatballs - everyone raves about them!)

Wise woman.
And the meatballs are meh.
Buy any Swedish meatballs from the freezer section and you’re transported back there.. which is pretty triggering

 

[KatyCooks]

Wise woman.
And the meatballs are meh.
Buy any Swedish meatballs from the freezer section and you’re transported back there.. which is pretty triggering

Oh really? Interesting!

 

[Gone Hiking]

Smoked baby back ribs.

 

[caseydog]

Smoked baby back ribs.

Those look like some big baby backs. They look like St. Louis style. They look very meaty. What wood pellets did you use?

CD

 

[pacanis]

Dang. What part of PA are you in @Gone Hiking ?
Nice weather!

 

[Gone Hiking]

Those look like some big baby backs. They look like St. Louis style. They look very meaty. What wood pellets did you use?

CD

Yep, they're some giant baby backs, 4+ lbs. I have another just like it in the freezer. I used pecan this time, and smoked for 5 hours before paper wrapping with beef tallow. No sauce. Good stuff!

Dang. What part of PA are you in @Gone Hiking ?
Nice weather!

Chocolatetown, USA.

 

[Katie H]

Our temp took a nosedive today but, at least, we've had sunshine all day.

Gonna have spaghetti and meatballs tonight, perhaps a veggie side and, definitely, garlic bread. Key lime pie got 'et up last night, so no idea what we'll have for dessert if we have any at all. We'll see what I may be able to rustle up. No matter, really, since we've certainly had our share of sweets between Thanksgiving and Christmas goodies. Time to do a little cutting back.

 

[Rocklobster]

Beef Stew.

 

[taxlady]

Doesn’t matter that you know Americans do it the other way around because you don’t start reading something from the mindset of ‘what nationality was the person wrote this title?’

I do, but we always have to check here in Canada. Most commonly, in Canada we use the UK DD-MM-YY or DD-MM-YYYY. But, when stores buy their cash registers from the US, they print the receipts in US format. And in Quebec, the government and a lot of people use the YYYY-MM-DD format. I started using that when I found out about it in the 1980s. It had to do with getting a computer and having to tell it what date format I wanted to use. One of them was called Swedish as well as Japanese and that was the YYYY-MM-DD. It makes sorting things easier on a computer.

 

[taxlady]

One could also say that the US's dates ascend, or increase in number. It all depends how creative your thinking is.

Of course you could. You would be wrong, but you could say it.

 

[Ruff20]

I made some fresh "ravioletti" from a local Italian market near us, with my homemade "light" marinara sauce (light as in no tomato paste) and a drizzle of extra-virgin olive oil. Basically they're bite-size ravioli. My 11 year old loves them because "you can eat them without cutting them and having the cheese squish out". I happen to enjoy them for the same reason....wonder where he gets it from

 

[taxlady]

I made "Danish Meatloaf" today from the latest Sainsbury's Magazine. I am not sure what is particularly Danish about it, but it tasted very nice! (Certainly a far cry from the only other meatloaf I made a few decades ago and which was so vile it has taken me this long to try again!) Served with mini roasted Charlotte potatoes, carrots and green beans, plus a rather odd but tasty sauce that also came with the recipe. The recipe said to pour a mixture of milk, cream and redcurrant jelly around the meatloaf and continue baking. It promptly curdled and looked desperate! So I ignored the rest of the recipe instructions and just blitzed it and warmed it up in a small pan. Problem solved! (It did look like melted dark chocolate mind you, but it tasted fine.)

View attachment 78681

The bacon wrap is common with Danish meatloaf. What were the ingredients?

Love a good meatloaf Katy. Looks great! Isn't Loganberry more likely to be used in a Danish dish or actually many Scandinavian dishes?

Nope

It seems it is all about the "tartness". (So they are more or less interchangeable - you would use what was locally available.) I am now going to be lynched by purists...

No, I wouldn't interchange all of those. I have never seen a Scandinavian recipe that used loganberries for anything, never mind for a savoury dish. Lingonberries are more similar to cranberries than to red currants. The lingonberries are a slightly less bitter than cranberries. If I don't happen to have any red currant jelly for a Danish recipe, I would substitute raspberry or strawberry jam, but puree them first or just take out the fruit chunks and munch those separately. BTW, that does sound like an odd way to cook that kind of sauce, even for a Danish recipe.

 

[dragnlaw]

Chocolatetown, USA.

LOL, Spoiler Alert! On my way!
see you in about 6 or 7 hours, well, I like ribs for breakfast too! Pacanis, want me to pick you up on the way? Yeah, bring the puppies, lots of room in the van.
Pray for no snow for the next 48 hours, eh? There, eat, say hello/goodbye, back again. (in that order.)

 

[pacanis]

Of course you could. You would be wrong, but you could say it.

Exactly.
One could say whatever they want to spin things.

 

[KatyCooks]

The bacon wrap is common with Danish meatloaf. What were the ingredients?

Nope

No, I wouldn't interchange all of those. I have never seen a Scandinavian recipe that used loganberries for anything, never mind for a savoury dish. Lingonberries are more similar to cranberries than to red currants. The lingonberries are a slightly less bitter than cranberries. If I don't happen to have any red currant jelly for a Danish recipe, I would substitute raspberry or strawberry jam, but puree them first or just take out the fruit chunks and munch those separately. BTW, that does sound like an odd way to cook that kind of sauce, even for a Danish recipe.

It was beef mince, egg, a lot of parsley, nutmeg, breadcrumbs, tomato puree, mustard, salt, pepper and a little milk for the meat mix. Chilled and then formed into the loaf and wrapped with the bacon.

Are you saying that redcurrant was the most appropriate thing to use Taxy?

 

[pacanis]

Yep, they're some giant baby backs, 4+ lbs. I have another just like it in the freezer. I used pecan this time, and smoked for 5 hours before paper wrapping with beef tallow. No sauce. Good stuff!

Chocolatetown, USA.

Their weather has really appealed to me lately.

 

[dragnlaw]

Ready to roll, just need a break and an extra glass of wine to start...

Mussels, Pernod, cream
my favourite tiny M & P for spices