Arnorrian, merry christmas!! We have a fast meal on christmas eve as well, salt fish and raisin bread. I couldn't see your picture though.

[mention]pondgardner[/mention] Goulash sounds good... recipe please!!

Bower wrote: ↑Mon Jan 06, 2020 2:03 pm I couldn't see your picture though.

Now?

Yeah I see it now! Oh wow!!! You guys really know how to fast in style! Yum.

I fast only incidentally, but fasting is not about quantity here, only about not eating mammals and birds and their products.

Merry Christmas Arnorrian. That is some fast.
I guess that I do a lot of fasting too but didn't know it until now, my daughter is vegan. When she comes to visit we have no food produced by an animal including meat, fish or dairy and honey.

Thanks!

The spread looks good.
Smoked salmon would be good with it.

Last night I made some sort of concoction out of some of my pork belly plait bacon stuff, V/8 juice and HEB brand easy melt cheese.
Cooked the bacon a wee bit, put it in the V/8 juice and melted cheese in it and used corn starch as a thickener.
Put this on spaghetti.
Had the scrapings from the clam chowder I made after I froze it and used the left overs with water and crushed oyster crackers for a thick soup.

Finally got around to making my version of Hungarian Goulash using the stove instead of the Instant Pot. Slow cooking over the stove really fills the house with the aroma of the dish. Took about 3 hours total.

That looks really good.
There is no such thing as (authentic goulash) in my opinion unless we are talking about that American ketchup hamburger macaroni stuff.
By the way I like it too.

worth1 wrote: ↑Tue Jan 07, 2020 5:56 pm That looks really good.
There is no such thing as (authentic goulash) in my opinion unless we are talking about that American ketchup hamburger macaroni stuff.
By the way I like it too.

I'm glad that my Grandmother is not around to hear you say that. She made her own Chile sauce with Grandpa's homegrown tomatoes. Canned the sauce just so that she could make her "authentic" Hungarian Goulash. Gosh that was so darn good and she did not leave behind her recipe.

George, we could use a recipe....

[mention]Nan6b[/mention]
All you had to do was ask!
viewtopic.php?f=85&t=404#p5689

Thank you! I might have to buy some paprika from the current millennium to make this.

Seems that goulash dates back to around the year 900.
Long before paprika or tomatoes were in Europe.

My cousin's "Pork Gulyas" contained sour cream and saurkraut, no tomatoes, just a small bit of Hungarian paprika in the seasoning. Delicious on noodles like the other ones.
The important thing, in my books, is that it's a big pot of food you can eat hearty and then freeze the leftovers for another day!

Lunch served with buttered toast with cranberry preserves.

Supper.
Homemade minestrone soup with oyster crackers.

Looks good Worth.

It's a bit absurd, but I am feeling a bit proud of myself, though people have been doing canning for a long time, LOL, but used a couple items from my pantry and both the canned arm roast in a beefy tomato broth and the chicken thighs were very good and very very tender. Cheap as both were sale items about a year ago and saved me some dollars this week, and time.

Just followed the Ball book and so the recipes were tried and true, mostly proud that I had taught myself a new to me skill that is useful. Looking forward to more pressure and water bath canning in the future.