[3macs1]

Have to think about this one since most stuff we make all year or most of the year and try to share different things from the norm
Like buckmark corned beef and cabbage is way up there and a few times a month we eat it especially since David shared his secrets I make one 5 gallon pail of the corned beef every fall now to his recipe next to a 5 gallon pail of pea meal bacon
Pedaha which non ukrainians call pierogi we do a lot of but not like those who make the non ukrainian style no meat in ours and four types of cheeses and a ton of work but well worth it since they freeze well. We also make a white sauce for them which I have never seen before that my grandmother made with carnation milk , onions garlic and spices .They are wicked with the sauce
same as these

 

[3macs1]

Paska is winter for sure would be another one for me normally make 4 or 5 times over the winter plus easter. A sweet bread that again my grandmother made and yes my braids and flowers suck compared to hers and moms and look terrible but the bread tastes the same with butter and of course molasses for me

 

[3macs1]

Dave you sound like you cook much like I do! Need the flavor that the browning provides! I usually deglaze with red wine, myself!

I don't like to cook but sure like to eat so I cook

 

[3macs1]

Good lord how can I forget these two Not my pics but pretty much the same
Borscht which I make late fall and a few times in the winter after my beets are harvested and stashed away like a beet soup

And Olivye which I make all year buit more in the winter which is a form of potato salad and yummy

 

[3macs1]

Great new thread Dave..!!

3macs1, I'd be interested in knowing more about that pierogi sauce that your grandmother made. My wife usually sautés onions to put over them.

You can't beat a good stew or a full bodied soup for a 'Winter' meal...!!! I will definitely be posting a photo account of one of my Winter concoctions.

Honestly not to much to it
Sautes the onions with butter and some fresh sqeezed garlic and add two cans of regular carnation milk and not the low fat or any other type or brand in a frying pan and turn on very low heat and stand there over it like a fool for it seems forever constantly sturring it so it doesn't burn or stick to the pan until most of the moisture is out of it and the sauce is thick to your liking add in the boiled pedaha and mix it up with them and serve

I should add much easier if you use a non stick frying pan

 

[3macs1]

OMG after reading all the new posts I forgot so many things like kevin's fish cake recipe, fish chowder ( there is a 100 bucks to make today and mama making next week ) meat loaf , chilli etc etc and everything above easier to say what I won't eat and love like pea soup and dam creme of wheat and puffed rice and only because I was forced to eat so much of it as a kid I think
No big deal but liver and onions is a big winter dish for me since the girls will be both working and I don't have to listen to the OMG the stink from that cooking that is gross do you know what the liver does in the body Yep and tastes delicious

 

[3macs1]

Yes ... after reading Kevin's post ... I eat all of that stuff as well. He lost me at the liver and onions. Just can't do it. I have tried it a few different ways, but just can't do it.

That shocks me and I am nice today so won't say why . So I guess heart ,tongue and testicles are out of the question also
I will be honest calf is my favorite which seems impossible to buy any more followed by beef and lamb
my bud keeps offering me goat and no way will I eat that nor will I eat chicken or turkey livers or deer

 

[3macs1]

this has to be one of the best posts ive read

My mrs cooks but everything is plain and I am the total opposite she hates mayo, ketchup, BBQ sauce mustard any sauces period won't eat any veggies except yellow beans and no fruit except oranges drives me crazy when we eat out and get burgers a cheese burger to her is the burger bun and the cheeze nothing else and a pizza is the crust and cheese that is it

 

[3macs1]

Kind of disappointed that the beaver man has not shared some of his favorite winter meals

 

[3macs1]

Little story of my attempt to cook a nice supper.
My son shot a couple of pheasants one day and I shot one so decided to cook them up for supper the next day which was Sunday. Found a recipe book and even a recipe for roast pheasant! Man I was all set. Recipe said to pour lemon juice over the pheasant so I did.
When it was cooking it didn’t smell the best,lol. Took it out of oven and sliced it up. It tasted terrible! Found out that lemon juice and lemon extract are two different things, yep I used extract!!! Could not eat anything lemon flavoured for yrs afterwards. Wasn’t as upset about the no meat type food for supper as I was about wasting Wild game, which really really bothers me.
So now ya’all know why I don’t cook!!!!!

Great thread Dave!

here you would get you better learn quick or be prepared to starve from the mrs I am not your slave

 

[3macs1]

Just made my pea soup stock yesterday afternoon. We had a big baked ham few days ago. Saved some meat, added a diced onion and boiled the bones, trimmings and fat for 1 3/4 hrs. Turnip, carrots and 2 bags of split yellow peas to go in this afternoon. Some fresh rolls, salted crackers and lots of pepper !!
Can't wait !

Yuck

 

[3macs1]

I use the BBQ a fair bit in Winter - just something about cooking outside when temps are cold.
Cook up a pot of potatoes or rice. Dump the potatoes or rice in a hot, greased/oiled pan/pot (cast iron works good), add bottled meat, stir in gravy. Add some peas to taste, plus herbs/spice you like. Stir a few times - not too much.
Take inside and let pot sit a few minutes then serve with a slab of toast.

Same here gary never comes off the deck and we are a 5/6 tank a year family
BBQ most days during the summer and fall I did steak just after xmas

 

[3macs1]

Perhaps but I ain’t there I’m here. Duties for each of us was worked out and determined before we got married. My wife was and is perfectly fine with assigned duties.

My mrs says the more wives you have the more they accept if I want to change it Maybe she is on to something oh forgot the next line is there is the door if you like to try

 

[3macs1]

Half a deer for a pig is a great trade off. ... and you can't beat home smoked hams and bacon.

Sure is cost me 575 bucks for a side of pig this year

 

[3macs1]

View attachment 99398 View attachment 99399

You needs to buy a garlic press Dude to get the max flavor of the garlic Not expensive

 

[3macs1]

I literally just bought one at ikea last week forgot to use it😅
$575 for ONE side?How much did it weigh???Im guessing that price included smoking hams bacon etc?

Nope no smoking 5 bucks a pound here just cut and wrapped
Side on kijij as we speak

1/2 a pig for sale $5 per pound | Other | New Glasgow | Kijiji

Looking to sell the last 1/2 of pig. Weight of half is 112 pounds @ $5 a pound is 560$ Already cut and wrapped. Thanks

www.kijiji.ca

 

[3macs1]

My son is getting almost $6 per pound for his pork. Cross between Berkshire and Mangalitsa. The best pork I have ever eaten. I guess by the time most people factor in what it costs for a deer nowadays with all the gas to and from and gear and baiting, if they do, maybe a side of deer is well worth a pig.

Side of deer is not worth a few free range chickens IMO let alone a entire pig

 

[3macs1]

The pig i got this year was 358lbs !
Cost me just over $1/lb , $397, at Reid's
That included the killing, cut, wrap, smoking
We generally sell half so we dont eat freezer burnt pork and are out before we get the next one.
Weve been trading deer/pork for years and can usually get one other pig trade each year. Steve was the lucky recipient this year

pig poop is more than a buck a pound here ( are you sure it is not some old horse ) and we have been getting a side for many years plus normally a side of beef and three lamb but no lamb again this year NONE being raised it seems any more to be bought and only took a 1/4 of the steer

 

[3macs1]

I literally just bought one at ikea last week forgot to use it😅
$575 for ONE side?How much did it weigh???Im guessing that price included smoking hams bacon etc?

Just don't force the ikea one when pressing since if you sqeeze too hard it will snap a handle off Been there twice with theirs
I do a ton of garlic a year ( like save 200 bulbs for our own use ) so upgraded from that stye to this and so far cannot break this one

The ones I broke looked like this one

 

[3macs1]

View attachment 99404

Going away for the weekend so I made up a giant pot of goulash to hold the missus and kids over for a couple days. Easy winter meal that hits the spot in a snow storm. All one dish too, except for the measuring cup. So that’s a bonus.

AHH my specialty made a huge pot of it last or this week cannot remember
What do you use for sauce I like this in it