Did you ever figure out why the turnips are waxed? My son is 1/2 Newfie so I thought I’d better learn some traditional Newfie meals, that’s why I’m here. Thank you, this is a terrific video. I come back here often. I’m in BC, so I had to brine my own beef & riblets. Imagine that lol.
Hi 👋 so sorry for the late reply but I am so glad you like the video! The turnips are still a mystery 😊 I am impressed that you are brining your own meat - I would love to hear how it does. Blessings, Penny
@@pennyskitchenNFLD Well I let my tubs brine for 8 weeks (1 pork 1 beef) and I’m not certain what it should taste like but they weren’t that salty lol. Nothing to write home about. The pot liquor and medley of veggies were perfect & somwtujbgbyo write home about though. The peas pudding was AWESOME. I’m on my 2nd batch of salt beef brining and I added sugar, extra salt, and cut up the roasts into smaller chunks so I’m crossing my fingers Jiggs Dinner #2 is even better. Side note: the 18 year old son whose half Newfie (and the reason I’m even trying) didn’t take to it nearly as much as he took to kippers and “newfie steak” when he was a kid and didn’t know he had Newfie blood. Teenagers are so strange lol Hugs. Thanks for being in my kitchen cheering it up so much this past month, Penny. Best Kind ;) -Jenny
@@pseudonymhacklife4111 Hi, I am so glad your jigs dinner turned out well! Cutting up the meat into pork cop size pcs will help to flavour it thoroughly. I haven’t had kippers and “Newfie steak” since I was a kid!!!😃 Thank you! Penny
@@pennyskitchenNFLD dearest Penny. I’m getting good at brining my own salt beef. The best thing I ever did was but some Prague Powder. I’m not a fan of sweetening and using pickling spices. After all it’s Jiggs dinner: the simplicity & letting each ingredient shine in its own is the best part. I want to incorporate Blueberry Duff now; I have a gorgeous pudding bag ready to hang next to the peas pudding. I’ve watched and read maybe 100 JD recipes and your instructions are the best. THE ABSOLUTE BEST. So I’m writing to ask if you ever repeat the Jiggs Dinner Vlog coukd you show us that part, too? 1 last question …does the Chalkers salt beef dry-out quickly overnight? Or is just my homemade salt beef. Anyways, loves ya …Best Kind. -Jenn (Your instructions are perfect, I can find a duff recipe online, but I’d sure appreciate seeing how you it’s gone how you do it)
Sorry Jenn, I am not sure what you mean by the salt meat drying out overnight. Could explain a little more? I keep my salt meat in the freezer and just take it out the morning I am cooking. I will definitely do a “duff” video soon. Blessings, Penny
Love Nfld… love Little Rock.. cape Breton💕💕💕
God luv ya
Oh! Don't be sorry dear, you ard so sweet Mama 🤗🤗🤗🥰🥰🥰🥰
Thank you!
Looks delicious
Thank you 😋
So fun! Thanks for showing us how to make Jigg's Dinner, Penny. Someday we'll eat one together. :)
Did you ever figure out why the turnips are waxed?
My son is 1/2 Newfie so I thought I’d better learn some traditional Newfie meals, that’s why I’m here. Thank you, this is a terrific video. I come back here often.
I’m in BC, so I had to brine my own beef & riblets. Imagine that lol.
Hi 👋 so sorry for the late reply but I am so glad you like the video! The turnips are still a mystery 😊 I am impressed that you are brining your own meat - I would love to hear how it does. Blessings, Penny
@@pennyskitchenNFLD Well I let my tubs brine for 8 weeks (1 pork 1 beef) and I’m not certain what it should taste like but they weren’t that salty lol. Nothing to write home about. The pot liquor and medley of veggies were perfect & somwtujbgbyo write home about though. The peas pudding was AWESOME. I’m on my 2nd batch of salt beef brining and I added sugar, extra salt, and cut up the roasts into smaller chunks so I’m crossing my fingers Jiggs Dinner #2 is even better.
Side note: the 18 year old son whose half Newfie (and the reason I’m even trying) didn’t take to it nearly as much as he took to kippers and “newfie steak” when he was a kid and didn’t know he had Newfie blood. Teenagers are so strange lol
Hugs. Thanks for being in my kitchen cheering it up so much this past month, Penny.
Best Kind ;)
-Jenny
@@pseudonymhacklife4111 Hi, I am so glad your jigs dinner turned out well! Cutting up the meat into pork cop size pcs will help to flavour it thoroughly. I haven’t had kippers and “Newfie steak” since I was a kid!!!😃 Thank you! Penny
@@pennyskitchenNFLD dearest Penny. I’m getting good at brining my own salt beef. The best thing I ever did was but some Prague Powder. I’m not a fan of sweetening and using pickling spices. After all it’s Jiggs dinner: the simplicity & letting each ingredient shine in its own is the best part.
I want to incorporate Blueberry Duff now; I have a gorgeous pudding bag ready to hang next to the peas pudding. I’ve watched and read maybe 100 JD recipes and your instructions are the best. THE ABSOLUTE BEST. So I’m writing to ask if you ever repeat the Jiggs Dinner Vlog coukd you show us that part, too?
1 last question …does the Chalkers salt beef dry-out quickly overnight? Or is just my homemade salt beef.
Anyways, loves ya …Best Kind. -Jenn
(Your instructions are perfect, I can find a duff recipe online, but I’d sure appreciate seeing how you it’s gone how you do it)
Sorry Jenn, I am not sure what you mean by the salt meat drying out overnight. Could explain a little more? I keep my salt meat in the freezer and just take it out the morning I am cooking. I will definitely do a “duff” video soon. Blessings, Penny