The NFC B-Day Chat Thread

[sunflour]

Good morning, all! It's New Year's Eve, and once again we're all the party we're going to get! Let's make it a good one! ​

I'll be asleep before the New Year Rings in, but we always have folks doing fireworks and that will wake me up to check the clock...see 12 and go back to sleep

 

[Blooie]

This is a different kind of party, Sunflour - this is a "come-as-you-are, pop-in-anytime" kinda party, so if you can only come at 10:30 this morning and have to leave at noon, it counts! I've got chislic 'n' beer....may have a margarita stashed behind the canisters but if I do I ain't telling....and a platter of pig cheeks.

 

[sunflour]

This is a different kind of party, Sunflour - this is a "come-as-you-are, pop-in-anytime" kinda party, so if you can only come at 10:30 this morning and have to leave at noon, it counts! I've got chislic 'n' beer....may have a margarita stashed behind the canisters but if I do I ain't telling....and a platter of pig cheeks.

Oh, you mean daytime....OK I'll be awake til about 9 pm..will pop in later to see what's cooking

 

[N F C]

 

[N F C]

This is a different kind of party, Sunflour - this is a "come-as-you-are, pop-in-anytime" kinda party, so if you can only come at 10:30 this morning and have to leave at noon, it counts! I've got chislic 'n' beer....may have a margarita stashed behind the canisters but if I do I ain't telling....and a platter of pig cheeks.

I like your idea of a party Blooie! Except for maybe the pig cheeks...you can have those. But sign me up for some of that chislic!

 

[JaeG]

What's chislic? I haven't heard of that before. I've never had pig cheeks either.

I was kept awake by fireworks last night (it's 2018 down under, 5am) and a son who decided to have an afternoon nap so was up until all hours! Then I woke up at 4.30am as I was too hot. Not a great start but I made chocolate cake last night so there is that to look forward to! I'm happy to share but it still needs icing (which is what we call frosting). It's the best recipe in the world because you make it in the food processor in about 2 minutes flat.

 

[Blooie]

Ooh, chislic is a staple of the Sioux Falls area of South Dakota. It's such a regional dish that if you travel 100 miles outside of SF in any direction you probably won't find it, but almost all bars, many restaurants, (and even the local Dairy Queens for a long time) have it. It's similar to a fondue, but it's small pieces of mutton, venison (my preference) or beef. You toss the pieces into a hot skillet of oil, let it cook for a few minutes, then take it out and sprinkle it liberally with coarse salt. Eaten while enjoying a tall, cold beer, I kinda like to think that's what Heaven serves at least once a week! Love me some chislic 'n' beer. Some folks mess it up by overcooking it, or serving with barbecue sauce, garlic salt, or other nonsense, but just plain salt is perfect. This is how it came last time I ordered it, and I have to admit I'm not as fond of it in strips as I am little chunks, and I don't need or want all the fru-fru extras like fries and toast and stuff. Just the meat, salt and a beer.

And Pig Cheeks are actually the temple meat of a pig, not truly "pig cheeks". They are a bit chewy, but they pack more pork flavor per bite than any other cut of pork. We serve them seasoned, floured and fried with mashed taters, milk gravy made with the pan drippings, and corn. Always. It's how I grew up on them. Ma could buy 4-5 packs of them for next to nothing and feed all 7 of us, and we loved them! We all still do, my kids do, and my grandkids do. The only place I can get them is when we got back, again, to Sioux Falls. We always take an empty cooler, pick up a package of dry ice for it, then pack that cooler as tightly as we can with package after package of pig cheeks. When we get home some packs go to Kenny, some to Tam, and the rest are hoarded in my freezer.

 

[bruceha2000]

Happy New Year @JaeG and @Teila !!

What's chislic? I haven't heard of that before.

https://en.wikipedia.org/wiki/Chislic
Looks to be something that couldn't possibly be easier to make. Cut meat small, fry meat fast, cool a bit, add some "spices" and eat.

I got a fuji apple tree, 2 plum trees and a peach tree.

Do you have other apple tree varieties or are there some nearby?

It's 98 here too...inside the fireplace.

Only 98°F, may be time for another log!

DD1 told me yesterday that it is DC2's (*) 11th BDay on the 30th, same day as @Teila !

Dear Cat #2, like #1, came from the Humane Society at (assumed) 5 Y/O, except 5 years later.

 

[DigMyChicks]

Happy New Year all! We have warmed up to 18 below... was -26. I would like to go to Walmart today but really don’t want to freeze my hiney off. First egg of the day froze before I could get to it. No partying for us tonight but may go out for supper.

 

[DigMyChicks]

Ooh, chislic is a staple of the Sioux Falls area of South Dakota. It's such a regional dish that if you travel 100 miles outside of SF in any direction you probably won't find it, but almost all bars, many restaurants, (and even the local Dairy Queens for a long time) have it. It's similar to a fondue, but it's small pieces of mutton, venison (my preference) or beef. You toss the pieces into a hot skillet of oil, let it cook for a few minutes, then take it out and sprinkle it liberally with coarse salt. Eaten while enjoying a tall, cold beer, I kinda like to think that's what Heaven serves at least once a week! Love me some chislic 'n' beer. Some folks mess it up by overcooking it, or serving with barbecue sauce, garlic salt, or other nonsense, but just plain salt is perfect. This is how it came last time I ordered it, and I have to admit I'm not as fond of it in strips as I am little chunks, and I don't need or want all the fru-fru extras like fries and toast and stuff. Just the meat, salt and a beer.

View attachment 1222775

And Pig Cheeks are actually the temple meat of a pig, not truly "pig cheeks". They are a bit chewy, but they pack more pork flavor per bite than any other cut of pork. We serve them seasoned, floured and fried with mashed taters, milk gravy made with the pan drippings, and corn. Always. It's how I grew up on them. Ma could buy 4-5 packs of them for next to nothing and feed all 7 of us, and we loved them! We all still do, my kids do, and my grandkids do. The only place I can get them is when we got back, again, to Sioux Falls. We always take an empty cooler, pick up a package of dry ice for it, then pack that cooler as tightly as we can with package after package of pig cheeks. When we get home some packs go to Kenny, some to Tam, and the rest are hoarded in my freezer.
View attachment 1222786 View attachment 1222787 View attachment 1222788

Looks delicious!