Don't really have a tradition of cooking any special/thematic "Christmas foods", 
but last year I was celebrating with my family and decided to make Burgundian beef stew (aka Boef Bourguignon) because I accidentally saw some dude on youtube making it and it looked very yummy. Everyone liked it so I'm gonna make it this year too. It tastes very nice and has a rich and deep flavour which makes it feel more fancy than it really is. It also scales really well as if you want to make more of it you just get a bigger pot and throw more stuff into it, you don't really have to do much additional chopping or frying or whatever else. This also means it's quite easy to make, though time consuming (it took me 1 day to make the stock and 1 day to make the rest of the dish). I recommend everyone try it sometime 
Besides that my mom also has a tradition of buying rabbit or goose for New Year's when they go for cheaper which she turns into a roast, so I imagine this year it will be no different. Rabbit in white wine and rosemary is very nice but goose (
) is genuinely one of the best meats there is and the best tasting poultry for sure.
So what about you, any specific dishes you're planning on making for the table?
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Geese meat is banned here
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Lol what? Why?
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https://www.straitstimes.com/asia/east-asia/hong-kong-roast-goose-and-other-roast-meats-may-be-allowed-into-singapore
the article says that the feds are thinking of allowing it but the article was dated 2018 and we dont have geese meat here yet lol
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That sad, it sounds ridiculous but then again I haven't really given much thought that a a small city-state like yours would be absolutely dependent on imports for food. Does this mean the surrounding countries can literally starve you if they wanted to?
Also do you even celebrate Christmas or New Year over there? I'm certain that you have Chinese New Year instead of those but on the offchance I'm wrong I decided to ask.
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kinda but it's not as important as the Lunar New Year y'know, most of the places outside to celebrate are crowded as frick so i'd usually just have a small party at home
yea we had to rely on our food reserves during the covid lockdown but it was manageable even though it sucked
a year or so ago Malaysia couldnt send us enough chicken because of bird flu or some nonsense so we were pretty cucked by that, especially since chicken rice is like our national dish lol
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You guys need to colonize
a part of Africa 
or something like 
@kaamrev did
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lol in normal times malaysia send us the better quality produce and meat and other nonsense because they can get a higher price from us and keep the lousier stuff for themselves
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Hey that's just like South
Africa 
charcoal and china 
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Just conquer
Malaysia at this point 
smdh
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mo backsies after they stripped our statehood
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I'm baking cookies
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Pigs in blankets, roast parsnips, turkey woth stuffing, gammon, more stuffing, roast carrots, and roast potatoes. Luv me tradition, luv me food coma
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Are pigs in blankets the ones where you wrap sausages in bacon? Never got the appeal of that.
The rest sound very delicious though
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Yes. They're just so good. Meat and salt and savoury and grease, it's the perfect package
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I've always known them as sausage wrapped in dough, kinda like a mini corndog
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Risalamande
Duck Roast 
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Kinda waant to try it now, looks tasty
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Spinach and artichoke dip. I ball hard
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I'm making some pimento cheese dip to bring as an appetizer. I use those toast crackers that are like little pieces of bread so people can make mini sandwiches. The store-bought stuff is usually whipped to heck and back and frequently has a slimy texture. I've near-perfected a method to prevent that. The trick is to drain the heck out of the diced pimentos before adding them and using as little mayonnaise as possible. Ingredients:
16oz regular cream cheese
2-4 table spoons mayonaise
2 cups of coarsely grated sharp cheddar. The bigger the pieces and the sharper the better.
4oz diced pimentos (shake your strainer of these between each step)
Heaping 1/4 teaspoon/flat 1/2 teaspoon of onion powder, garlic powder, and cayenne pepper. Salt and Pepper to taste.
1. 15-30 minutes before you really want to start, pop those pimentos into a strainer to drain and take the cream cheese out to soften.
2. Place the cream cheese in a bowl, add seasoning, and mix to incorporate.
3. Add mayo by the spoonful and mix. Stop adding when the mixture is just thicker than you'd like to serve.
4. Add 1/2 of the pimentos and mix. Add the second 1/2 and mix again. (A mixer is fine up until here, I recommend switching to a spoon from here out)
5. Add the cheddar 1/2 cup at a time. You want to gently mix so pieces are evenly distributed, but you really want to avoid as much breakage as you can.
This is ready to serve and is good once prepared. Chilling for 24-48 hours prior to serving and mixing it with a spoon periodically really elevates the dish.
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Thanks for the recipe! I'd try making it myself but I don't think I ever saw pimento cheese in stores here
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Have you owned the libs yet?
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Pecan pies
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I'm going to be serving my homemade virgin boy eggs alongside flash marinated shrimp and raw seaweed salad
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Make sure to serve it alongside some Ttongsul: https://rdrama.net/h/food/post/225512/ttongsul-korean-wine-with-child-feces
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Santa's seen your rdrama comment history
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Trying to make a 10 lbs brisket in the oven this year.
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Sounds good, try not to burn your house down in the process!
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At Christmas Eve we usually eat sausage and the same potatoe salad. That's the biggest tradition, and has the advantage that you can prepare it early on and then just wait and only have to heat the sausage when everyone is here / has time. And even late comers can still eat it.
For dinner there is usually a mix of cold cuts (mostly game hunted in the forest here), cheese & pates. Those last the entire holidays.
On the Christmas days it's goose and venison this year. Sides are red cabbage, kale with maroons, brezen knödel (think knödel made out of brezels) and spätzle.
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All of that sounds delicious
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Sarmale
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Huh, never heard of those but they look genuinely interesting.
I think I'll try and make some myself after the festivities
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I have already made like 6lbs of butter worth of cookies, and have like 4 lbs more to make.
I look forward to the Christmas ravioli each year.
Which recipe did you use? That looks like a great use of that chuck roast in my freezer.
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I got it off this video:
minus the chocolateThe recipe is also written in the description. He proposes 2 methods of doing it- in the oven or on the stove, and I did the stove variant
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I didn't realize Alex made it, he's like the only Fr*nch person I like.
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Might make a Coffee Cake for Christmas Brunch at my parents house.
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