New Years day food tradition

[ponyo]

Any of you have food you always eat on New Years? I just had rice cake soup with dumplings for breakfast. We always eat rice cake soup every New Years day. I've had it for 40+ years, and I hope to continue the same tradition til the day I die.

Happy New Year!

 

[lxskllr]

No, but that looks kinda good :^)

Getting ready to make steel cut oatmeal. That's my traditional "I'm not sure what I want to eat, so I'll make this" food :^D

 

[Hayabusa Rider]

Shrimp, mostly shrimp cocktails.

 

[Kaido]

I've never had a New Year's Day food tradition, but now I want one! Looks good!

 

[ponyo]

We use homemade beef bone broth for the soup. We make our own beef bone broth using beef knuckle bones. We cook it for 8 to 16+ hours on the stove and can get about 3 different batches using the same beef knuckle bones.

Since the process takes so long, I like to make big batches and freeze the broth in Ziplock bags. Then I have access to beef bone broth anytime, and when I'm about to run out I make another big batch. I do this year round.

I tried making small batch of bone broth using Instant Pot and it doesn't compare. The broth made using Instant Pot lacks depth and richness of slow boiling on the stove. Instant Pot is ok for making chicken stock but makes poor beef broth. So I have to do it the old fashioned way using the stove.

 

[gill77]

Hard to believe no one has mentioned black eyed peas. Not my thing, but a standard deal in the South.

https://www.thespruceeats.com/new-years-black-eyed-peas-greens-101706

 

[Kaido]

Since the process takes so long, I like to make big batches and freeze the broth in Ziplock bags. Then I have access to beef bone stock anytime, and when I'm about to run out I make another big batch. I do this year round.

I tried making small batch of bone stock using Instant Pot and it doesn't compare. The stock made using Instant Pot lacks depth and richness of slow boiling on the stove. Instant Pot is ok for making chicken stock but makes poor beef stock. So I have to do it the old fashioned way using the stove.

Two items:

1. Liquid storage in the freezer: Don't know if I've mentioned Souper Cubes, but they are great!

Silicone Food Freezer Trays & Kitchen Accessories - Souper Cubes®

Souper Cubes® is the best way to freeze and store your soup, stock, broth or sauce in perfect portions. Don't just freeze it, Souper Cube it! Try Souper Cubes® today.

www.soupercubes.com

This is the picture that sold me on them for storage:

View this content on Instagram

View this content on Instagram

I used to either use Ziplocs or deli containers, but the cubes are soooooo much easier!

2. Instant Pot broth: I haven't given up on this yet, although it's been a long road to travel down. Most of my early batches did not come out ANYWHERE near where I wanted them to be. I found a non-standard approach on Facebook recently & have been working on that. The process is to set to your Instant Pot on Soup for 4 hours & then leave it on warming mode overnight. This has a couple benefits:

1) It gives the broth a deeper color & MUCH better flavor

2) It does a natural pressure release, so it doesn't stink up your house

That's the framework, but I haven't reached the point where I have a finished procedure for it yet - still WIP! However, I am now convinced that a solid pho base (and other rich broths & stocks) can be achieved in the IP, it's just a matter of chipping away on more batches in order to get it totally figured out. 2020 is the year!!

 

[mrblotto]

Pork and sauerkraut for us. Must be a location thing (originally from NW Pa). Added a bit of barley, onion, and chopped apple this time around. Also seared the pork first, then sprinkled on smoked paprika before tossing the whole shebang in the roaster. Turned out quite well

 

[stargazr]

Yes, pork and sauerkraut. It's a Pennsylvania Dutch thing.

 

[snoopy7548]

In my house, it's tradition (stemming back eight generations to my relatives in Italy) to make a deep dish pizza stuffed with clams, pineapple, hot dogs, and calamari.

 

[OccamsToothbrush]

New Years Day is a football food orgy second only to the Super Bowl. The proper food tradition includes pizza (REAL pizza, not that fake Chicago casserole shit), chicken wings, nachos, chili, chips, dips, etc.

 

[zinfamous]

Shit that looks good. Way better than all that creepy, live, sea insect stuff that you are always posting.

Happy New Year, OP!

 

[zinfamous]

Two items:

1. Liquid storage in the freezer: Don't know if I've mentioned Souper Cubes, but they are great!

Silicone Food Freezer Trays & Kitchen Accessories - Souper Cubes®

Souper Cubes® is the best way to freeze and store your soup, stock, broth or sauce in perfect portions. Don't just freeze it, Souper Cube it! Try Souper Cubes® today.

www.soupercubes.com

This is the picture that sold me on them for storage:

View this content on Instagram

View this content on Instagram

I used to either use Ziplocs or deli containers, but the cubes are soooooo much easier!

2. Instant Pot broth: I haven't given up on this yet, although it's been a long road to travel down. Most of my early batches did not come out ANYWHERE near where I wanted them to be. I found a non-standard approach on Facebook recently & have been working on that. The process is to set to your Instant Pot on Soup for 4 hours & then leave it on warming mode overnight. This has a couple benefits:

1) It gives the broth a deeper color & MUCH better flavor

2) It does a natural pressure release, so it doesn't stink up your house

That's the framework, but I haven't reached the point where I have a finished procedure for it yet - still WIP! However, I am now convinced that a solid pho base (and other rich broths & stocks) can be achieved in the IP, it's just a matter of chipping away on more batches in order to get it totally figured out. 2020 is the year!!

I just got one of those for XMas and am pretty excited about it. I was thinking just regular ice trays for smaller, "more measurable" stock cubes, but I think this will work fine...and now freezing them, then vacuum sealing individually--I didn't think of that yet. That's brilliant. I will start doing that.

 

[JEDIYoda]

Deep fried Anchovies with a nice ghost pepper sauce@!!

 

[Mr.IncrediblyBored]

Smoked salmon sandwiches and mimosas for brunch.

 

[Kaido]

I just got one of those for XMas and am pretty excited about it. I was thinking just regular ice trays for smaller, "more measurable" stock cubes, but I think this will work fine...and now freezing them, then vacuum sealing individually--I didn't think of that yet. That's brilliant. I will start doing that.

Nice, congrats! I did the vac-seal method initially, then switched to Press 'N Seal. Easier, quicker, more stackable (vac-seal bags have the wing on the end to seal, so they tend to slide off when you stack them), and with the same results as vac-sealing! Then I throw the bricks into a Ziploc gallon freezer bag & label that with a sharpie (date & meal/ingredient). I use the molds for soups, soups, bisques, chilis, broths, stocks, mashed bananas (for future banana bread), brown butter (DIY bricks), small chocolate bars, etc.

 

[DigDog]

Not new year's, but italians have a traditional meal at both christmas and new year's eve.

Christmas is tortellini in beef broth, and stewed beef (big ol chunk of beef with olive oil and balsamic vinegar), but it's a monster sized meal generally accompanied by parmesan in chunks, walnuts, cake (tiramisu is popular), torrone (literally a fucking bar of compressed honey and sugar), bread/focaccia aplenty and you know, it's just so much stuff that even a giant like me cannot cope. Also EVERYONE in italy will eat Pandoro or Panettone.
Naturally nuts and torrone are not around just on the day but for most of the month. Torrone is particularly funny because it's this candy squished between two thin layers of Sacramental Bread (the stuff you are given at communion). It has its roots in the bread having a thin layer of honey added to it and spiralled out of control into this ridiculously overcaloric sugar bomb, having started from something that represents poverty and humility.

New Years Even is traditionally lentils with cotechino or zampone (two of the same thing). these are big-ass sausages made with the shin of the pig and are super fatty. the fattiness is appropriate with the otherwise lean lentils, and lentils are there because they mimick coins = money.
Depending on where you are you'll add Mostarda which is .. but also isn't .. mustard. It's more like a fruit jam that's sugary but also spiced with mustard powder or seeds, and therefore spicy. Contains approximately 1 fuckton of calorie.

As a joke we have a "lean" day before christmas where we eat fish - fried fish, stewed fish, fish soup, mussels, spaghetti with clams, tuna steak, and what's meant to be a day of pseudo-fasting turns into another orgy.

Easter is traditionally lamb, and as we associate this with Jesus (the lamb of god and all that stuff) we also eat a lot of it in those christmasey-but-not-christmas days, like the 27th or the 23rd. So those days you are not engorging yourself with the aforemntioned you'll be eating roast lamb. Most people pass out after lunch.

I'm not saying we eat as much as the Greeks, but we try.

 

[pcgeek11]

Hoppin John and Collard Greens.