Looking for other dishes to serve with.........

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I agree with Joe- Polish sausage. However, fresh and not smoked. A little steam and a quick saute, grill or broil for color and it's done. Holds very well in a sealed baking dish, foil pan, etc.

If you're not sure about likes and dislikes, maybe 1/2 kielbasa and 1/2 other sausage or Swedish meatballs as Tom suggested. I believe cooked cabbage of any sort would be a shoe-in side.

Chuck
 
Really anything goes well.

Of course that tasty brisket, I've had a honey pecan one even. Stuufed cabbages,
Fish, Lamb, veal, poultry, or that yummy polish goulash or hunters stew.
Beets, or beet salad, cucumber salad with thinly sliced onion, vinegar and sour cream.
Trying to cut way back on carbohydrate intake. My sister was not able to get her scale to move in a year. She has lost several pounds in only two weeks.
Both of our parents had type 2 diabetes. Not going there, not going on pills.
Once you start insulin, you gain more weight because you have to eat after to make your blood sugar go back up some. It also puts us at higher risk for coronary artery disease, stroke, etc.
This problem is global. Processed foods, Corn, sugars, white flour are bad. Saturated fats are not the main problem causing heart disease. It has even affected the Aboriginal's of North Australia. The govt. gave the needy white flour, sugar, and lard to make pan bread with. Ours gave our reservation placed natives the same.
South Africa began growing GMO corn and fed it's impoverished and they were all getting sick. Corn wasn't even indigenous to S. Africa.
Corn fed cattle can become sick and die after 60 days eating it. It fattens them up quick, and their beef does it to us. Loaded with higher fat and cholesterol.
Yes grass fed costs more. People get a deep freeze, and buy an entire butchered grass grazed cow, to save money.
I saw the documentary Magic Pill on Netflix. Very informative.
Kids with autism, asthma, bowel and or weight problems, cognative issues improved after just weeks on a ketogenic diet of proteins, less dairy, less carbs, if any, fresh vegetables, and fruits. Even a cancer patient. Sugar feeds cancer cells.
Coconut and olive oil are great health benefiting. Even butter is not as bad as hydrogenated fats.
Clearing farm land of all grasses and wild flowers to plant crops requires using more man made fertilizers, herbicides, and gmo modified plants. It ruins the soil in time. All the grass lands in the world remove as much or more carbon dioxide from the air as the trees do. Plots of grass lands can be left to thrive next to farms where the land need be cleared for growing large cash crops. The nutrients from the grass land will leech into the soil and help replenish it. The seeds will pollinate back into the other farm fields on the off season to enrich the soil for the next planting.
Better, healthier produce, farm animals, milk, and humans are all possible.
Even vegans say you can not remove the animals from the food chain. They are needed to fertilize soil, lay eggs, etc. Worms, and bugs also enrich the earth, and are better pesticides than chemicals. Free range chickens can eat bugs and worms also. No antibiotics needed. Same for people who eat healthier. Fewer colds, and flu.
 
The secret to the success of this meal will be to start cooking the latkes ahead of time and then keeping them warm in the ovens on sheet cake pans with racks so that the air circulates around them and they don't steam and get limp. Even if they had 6 square 12 inch skillets, cooking latkes for 25 people is not something an experienced cook would try to pull off with people waiting for food.  These take a while to cook and can't be hurried or you will have burnt or overly brown latkes. When I make them for myself, I fry 4 at a time in an electric skillet on the flat top of  a '53 Hamilton dryer covered with heavy brown paper and eat the previous 4 while the next 4 are cooking. I would not want to clean that stove after the latke fry off. It sounds like the perfect stove to have for someone who does not cook. In the 80s, they would have a set of Calphalon to hang above it.

 

Squeeze the juice out of the potato-onion & other vegetable mixture mixture before combining the rest of the ingredients.

 

Grate the onions first so that you grate the potatoes into them to prevent the raw potatoes from darkening and stir to combine several times. Do they have a Cuisinart? How many good large skillets do they have? Some grated unpeeled zucchini  and peeled carrots, maybe some minced  red bell peppers added to the mix lightens the latkes and adds some color. Parsley can be used, too.  Celery seed adds a nice flavor. You will probably make two or three smaller batches of  mixture rather than one large one.
 
Thank you for asking!

 

 

 

<span style="font-family: -webkit-standard; font-size: medium;">All in all everything went well!</span>

 

<span style="font-family: -webkit-standard; font-size: medium;">More people showed up than expected, the younger one (Ezra) had bought 40 plates just for this party and all were used plus a few of the "daily" plates too.</span>

 

<span style="font-family: -webkit-standard; font-size: medium;">The older one (Charlie) made a ginormous batch of latkes.  He didn't measure </span>anything and mixing it all by hand, know it was ready by the"feel".  Only 4 ingredients, potato, onion, eggs and flour.  After mixing it sat there 30-40 minutes before he started cooking.  Yes in my opinion they needed salt, but he later said "Salt will draw more moisture out of the potatoes and changes the texture."  They were served with applesauce, sour cream, sugar, caviar, lox (salmon), cream cheese and capers as topping options.

 

Additionally a green salad and 4 different flavors of sausages were served.  Two chicken (spinach/cheese and cheese/garlic), a jalapeño beef and fourth and a mild Italian sausage.   I sliced them before serving rather than leaving them whole.  Freshly baked chocolate chip cookies were served for dessert.

 

One thing we discovered is their Viking cooktop isn't level, lower in the front then the back!   When oil was added to the griddles, it pooled at the front.  Also, as the oil was heating, it expanded and started flowing over the edge onto the cooktop around one of the burners, Ezra later referred to this as the "Exxon Valdez event" haha.  We shifted over to 3 frying pans instead.   

 

One thing Ezra later said "I KNEW that was going to happen", as the 3rd or 4th batch of latkes were cooking and more guests arrived, <span style="font-family: -webkit-standard; font-size: medium;">Charlie just walked away and started socializing!  After about 10 minutes Charlie realized his "error" and returned to the kitchen to find m</span>y other half, bless his heart, had jumped in and taken over the "latkes cooking duties" (ended up being for the rest of the party).  Charlie gave him a couple "how to" tips and was off again.

<br style="font-family: -webkit-standard; font-weight: normal;" /><span style="font-family: -webkit-standard; font-size: medium;">Overall everything went really well and the hosts received many positive comments for the latkes and food in general.  This, of course was a MUCH better outcome than the last time they tried doing this many years ago!</span>

 

<span style="font-family: -webkit-standard; font-size: medium;">Kevin </span>
 
I love cooking with cast iron

 

 

I do have 1 (or maybe 2?) cast iron skillets I got from my grandmothers estate 10 years ago, but I have never used it.  I'm not a germophobe, nor do I have OCD, I just haven't taken the time to clean & re-seasoned it.

 

I have a variety of cast iron cookware that I used about 75% of the time when I cook, they include a deep skillet, a few dutch ovens, a braiser, even a cast iron wok, but these are all enamel coated (Le Creuset), no seasoning required.  I got the photo below off the web, though I do have one in that color. 
smiley-laughing.gif
 

 

Aside from at shopping camping / outdoors / sporting goods stores for regular cast iron, it can also be found online, like Amazon.   

 

In addition to Lodge and Camp Chef, I was surprised to see Calphalon and T-fal also offer regular (pre-seasoned) cast iron skillets.

 





 

Kevin

 

revvinkevin-2018101009341409249_1.jpg
 

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