Food Thread: It's That Time Again...Thanksgiving! (Or, "Oh damn..thanksgiving)

[Photo courtesy of The Food Network, illustrating a very interesting looking dish]

Yup...someone else is cooking the turkey for Thanksgiving at Chez Dildo. Real men eat rotisserie pork roast, brined for several days in lots of good stuff. And to answer your next question: no, the bones will not be Frenched, because that is a crime against nature. Whoever thought of stripping fat and meat off the bone just to make it pretty was a bad, bad man. I will get the bones split, so it it is easy to carve. That takes any butcher about 30 seconds and is a huge time-saver.

And speaking of butchers, I make a mess of tying roasts. I can't seem to get the hang of the technique, so I just tie each bone separately. It takes longer, but accomplishes the same thing. Of course I do it in the privacy of my kitchen, with the blinds drawn. it's too embarrassing for public consumption.

******
Before we continue, here is a message from the Moron Cookbook committee:

DaveM -- please check your email that you used to send in your Death by Cinnamon Coffee Cake to the Moron Cookbook. Bluebell needs clarifications for a few things. Thank you!

Left unsaid is, "Now, or we'll shiv you in the yard before lunch"
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Stuffing is one of those great and simple foods that is festive and easy and actually tastes good. Here is my favorite recipe...one that I have worked on for a few years to simplify. Obviously it is almost infinitely modifiable, so for instance, I will probably use about half hot sausage and half sweet...just for kicks. Here is the PDF of the recipe, because otherwise this thread will be about four feet long....

Sausage And Cornbread Stuffing

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Another regular visitor to The Thanksgiving table at Chez Dildo is Squash Soup. Hell, it's so easy, and it tastes so good I have no idea why I don't make it more often. I use butternut squash, but I'll bet there are other varieties that are as good.

I like to garnish it with baguette slices that I have soaked in olive oil, toasted, and then smeared with goat cheese. But any garnish that will float will work. Maybe I should go for the chicken feet garnish I mentioned recently.

Butternut Squash Soup

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Here is Bluebell's recipe for Pecan Pie, which she swears by. Notice there is no recipe for the crust, because that's how most cooks roll; leave something out so they can chuckle over somebody else's last-minute panic. She did say to use lard in the crust, so I guess she can be forgiven...a bit.

Pecan Pie

1 cup sugar
1 cup light corn syrup
1/3 cup butter
4 large eggs, lightly beaten
1 teaspoon vanilla extract
¼ teaspoon salt
1 unbaked 9-inch pastry shell
1 ¼ cup pecan halves

Combine first 3 ingredients in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves and butter melts.
Remove from heat; let cool slightly.
Stir in eggs, vanilla, and salt.
Pour filling into pastry shell, and top with pecan halves.
Bake at 325 for 50-55 minutes or until mixture is set.
There is also a variation where you add 3 tablespoons of dark rum with the vanilla – I’ve never tried it.

[From: Southern Living: Our Best Christmas Recipes]
PDF here

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Everybody gets into a tizzy over Thanksgiving, mostly because people forget that the point of the holiday is to enjoy (or tolerate) the people around you. The meal is a delightful bonus for which your guests should express themselves appropriately. And even if it isn't perfect -- and it won't be -- the meal should not overshadow the pleasure of seeing your friends and relatives in a relatively relaxed situation.

And here is my advice for those of you who will be hosting millenials or Gen-Xers....

Have them put their phones in a basket at the door. That's the price of admission.

If that is too much, at the very least turn of your WiFi and make them fend for themselves; why should you pay for their rudeness by supplying an internet connection?

What's that? How is my construction of a cellular phone jammer going? Quite well. There is the pesky issue of a federal rap if I am caught, but that is a small price to pay for the look of horror on the 20-something's faces when they realize that, "OH NO, I CAN"T SNAPCHAT!"

Okay..fine...one more bit of advice. Don't be a bartender for everyone. Beer, wine, a bottle of bourbon. Don't make nine different drinks because it takes way too long. We make a big pitcher of Margaritas as our one sop to the amateur drinkers in the crowd.

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Food and cooking tips, great sourdough baguettes, spare bottles of Oban Scotch Whisky, fresh Morels and other goodies with impressive girth: cbd dot aoshq at gmail dot com

Posted by: CBD at 05:00 PM

Comments

(Jump to bottom of comments)

1 ST

Posted by: ALH at November 05, 2017 05:05 PM (v/pT6)

2 I'm bringing green bean casserole and an apple pie.

Posted by: ALH at November 05, 2017 05:05 PM (v/pT6)

3 Bourbon chocolate pecan pie...for. The. WIN!

Posted by: CrotchetyOldJarhead at November 05, 2017 05:06 PM (oLTNb)

4 And spinach dip.

Posted by: ALH at November 05, 2017 05:06 PM (v/pT6)

5 Hubs is buying a Honey Baked Ham.

Posted by: ALH at November 05, 2017 05:06 PM (v/pT6)

6 The stuffing recipe looks a lot like my grandfather's recipe that we still make. He added oysters to it though. Damn that stuff is good.

Posted by: Aetius451AD at November 05, 2017 05:08 PM (ycWCI)

7 Good Lord, that looks yummy!

Posted by: Jewells45can handle your jewels at November 05, 2017 05:08 PM (CNHr1)

8 My Aunt Mary made oyster dressing. It was delicious. She passed away at the age of 89 a few years back. I miss her.

Posted by: ALH at November 05, 2017 05:09 PM (v/pT6)

9 My oldest daughter and her husband will be here for thanksgiving. She doesnt like turkey and hes a ham guy. So we are gonna have a prime rib roast and mac and cheese with bacon crumbles on top. And pumpkin cheesecake. And bourbon chocolate pecan pie.

Posted by: CrotchetyOldJarhead at November 05, 2017 05:09 PM (oLTNb)

10
I can't cook, but I do appreciate good recipes.

Posted by: Skandia Recluse, Peerless Popovski at November 05, 2017 05:10 PM (4XCge)

11 I always make a turkey with stuffing and sides.

Left overs get turned into a casserole layered with turkey, stuffing, green beans, sweet taters, cranberry sauce and mashed potatoes on top with some cheese.

Yummy!

Posted by: Hairyback Guy at November 05, 2017 05:11 PM (nUkMr)

12 I can't cook, either, but green bean casserole is idiot proof.

Posted by: ALH at November 05, 2017 05:11 PM (v/pT6)

13 I'm hoping for an invite from grammie winger, I hear she's the best cook ever!

Posted by: Peaches at November 05, 2017 05:12 PM (14URa)

14
If that is too much, at the very least turn of (off) your WiFi and make them fend for themselves; why should you pay for their rudeness by supplying an internet connection?

Good idea. A bunch of millennials going through connected withdrawal. But f em.

I like when the first holiday words you're greeted with is "what's your password?" It's just like holidays of old.

Posted by: Ace Tractor Seat Supply at November 05, 2017 05:13 PM (ajiE5)

15 I tries the best doggie cookie I ever had last week. No lie. Its a regular cookie without the bad stuff we eat because doggie. Not as sweet as cookies which i liked. its was like an Oreo but one side vanilla. I kidded the clerk about eating one when I saw the samples out and she got me one an said "i eat hem all the time." delish.

Posted by: Cannibal Bob 'BobsElectricPressureCookers.com" at November 05, 2017 05:13 PM (VezBU)

16 Again with the "stuffing" recipe. It's dressing. dressing. DRESSING.

And that's not really my "stuffing" recipe, by the way. CBD just likes to see if he can get my blood pressure spiking.

Posted by: bluebell at November 05, 2017 05:13 PM (UoSKV)

17 What's with the porn that pops up and wont go away? I mean its OK for awhile but.....

Posted by: Cannibal Bob 'BobsElectricPressureCookers.com at November 05, 2017 05:15 PM (VezBU)

18 You put cornbread in your stuffing, I'm gonna spit it right out on the plate. It's great with chili. Got no place on the turkey table. I will defend that to the death.

Posted by: Peaches at November 05, 2017 05:15 PM (14URa)

19 In the South, they make their dressing with cornbread and it is Delish!

Posted by: ALH at November 05, 2017 05:16 PM (v/pT6)

20 Will be going over to MIL's house for Thanksgiving. Unfortunately libtard Obama voting SIL will be coming down from Charlotte. Will have to zipper mouth.

Posted by: Vic We Have No Party at November 05, 2017 05:17 PM (mpXpK)

21 Duck is on the menu again for Thanksgiving but this year I'm going to roast it on the farberware rotisserie.

Wild rice with pine nuts and mushrooms, and a small salad.

Of course the blackberry sage sauce.

Posted by: Ben Had at November 05, 2017 05:17 PM (syqpf)

22 if anyone needs extra iron, make some yummy spinach pancakes a la Chelsea. They also make wonderful stocking stuffers and trivets.

Posted by: mallfly the Peach of Hoboken at November 05, 2017 05:18 PM (ILitO)

23 18 You put cornbread in your stuffing, I'm gonna spit it right out on the plate. It's great with chili. Got no place on the turkey table. I will defend that to the death.
Posted by: Peaches at November 05, 2017 05:15 PM (14URa)

I respectfully disagree, Ma'am. I always liked my Mammaw's stuffing (which was more of a bread dressing without the cornbread) but my grandpa's dressing is a staple. My Mom still makes it at Christmas and Thanksgiving. As a kid, I hated the oysters, but now I love em.

And the cornbread does an awesome job of soaking up that delicious turkey essence.

Posted by: Aetius451AD at November 05, 2017 05:18 PM (ycWCI)

24
If that is too much, at the very least turn of (off) your WiFi and make them fend for themselves; why should you pay for their rudeness by supplying an internet connection?

Good idea. A bunch of millennials going through connected withdrawal. But f em.

I like when the first holiday words you're greeted with is "what's your password?" It's just like holidays of old.
Posted by: Ace Tractor Seat Supply at November 05, 2017 05:13 PM (ajiE5)

Password is "getyourowndamnedwifiyoumoocher"

Posted by: IllTemperedCur at November 05, 2017 05:19 PM (eXA4G)

25 19
In the South, they make their dressing with cornbread and it is Delish!

Posted by: ALH at November 05, 2017 05:16 PM (v/pT6)

My mother did not make her dressing with cornbread or corn meal. I wish I had got her recipe before she dies. She had the best dressing I have ever had.

Posted by: Vic We Have No Party at November 05, 2017 05:19 PM (mpXpK)

26 18 You put cornbread in your stuffing, I'm gonna spit it right out on the plate. It's great with chili. Got no place on the turkey table. I will defend that to the death.

Posted by: Peaches at November 05, 2017 05:15 PM (14URa)

Peaches means YOUR death. And it wont be pretty.

Posted by: Cannibal Bob 'BobsElectricPressureCookers.com at November 05, 2017 05:19 PM (VezBU)

27 19
In the South, they make their dressing with cornbread and it is Delish!

Posted by: ALH at November 05, 2017 05:16 PM (v/pT6)
South gets a pass. In the North, needs to be regular bread, sausage, sage, lots of butter, chopped celery and onion, some boiled giblets broth. I know people love their cornbread dressing and I'm not putting it down. Just don't care for it, is all.

Posted by: Peaches at November 05, 2017 05:20 PM (14URa)

28 CBD, you put goat cheese on the bread you serve with your squash soup? You're awful. I'd rather eat the chicken foot garnish. Goat cheese is nasssss-TEEE.

Posted by: bluebell at November 05, 2017 05:20 PM (UoSKV)

29 speaking of dressing...

what did the mayonnaise say to the refrigerator?
Close the door, can't you see I'm putting my clothes on?!

Posted by: mallfly the Peach of Hoboken at November 05, 2017 05:20 PM (ILitO)

30 Prime rib is great anytime!

Posted by: Killerdog at November 05, 2017 05:21 PM (OhOgv)

31 I made fresh beets last night in the electric pressure cooker. Delish. Just a little olive oil and wine vinegar. For my blood pressure.

Posted by: Cannibal Bob 'BobsElectricPressureCookers.com at November 05, 2017 05:21 PM (VezBU)

32 I love dressing/stuffing, cornbread and traditional. It's my favorite thing at Thanksgivig dinner.

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 05:22 PM (NWiLs)

33
Don't get me started on Cretins.

Why anyone would put STALE BREAD pieces on their salad is beyond me.

Posted by: Soothsayer -- Fake Commenter at November 05, 2017 05:22 PM (Vejc8)

34 My favorite thing about Thanksgiving is hanging out with my family.

And the spinach dip. I could hook up an IV for that stuff.

Posted by: ALH at November 05, 2017 05:23 PM (v/pT6)

35 Pork roast for Thanksgiving seems . . . indecent. Or something. But definitely un-American.

Peaches, you want the real McCoy Thanksgiving meal, you come here. I'll take good care of you.

No sissified goat cheese or pork roast on my Thanksgiving table.

Posted by: bluebell at November 05, 2017 05:23 PM (UoSKV)

36 29 speaking of dressing...

what did the mayonnaise say to the refrigerator?

Close the door, can't you see I'm putting my clothes on?!
Posted by: mallfly the Peach of Hoboken at November 05, 2017 05:20 PM (ILitO

Ben?

Posted by: Cannibal Bob 'BobsElectricPressureCookers.com at November 05, 2017 05:23 PM (VezBU)

37 ?? 1 ?? Vanilla extract tsp?

Posted by: Random ~~lurker~~ commenter at November 05, 2017 05:24 PM (fcxP2)

38 Not a fan of canned anything BUT I found the greatest pork and green chilie-chili. I went back and bought six more cans and they also do an ancho, pork and porter ale one as well. Gotta have some corn bread for that one.

Posted by: Ben Had at November 05, 2017 05:25 PM (syqpf)

39
You want to ruin the textural goodness of salad?

Put Crootons on it.

One second you're enjoying crisp juicy salad bits, and the next second you're biting into a hard piece of stale bread.

Posted by: Soothsayer -- Fake Commenter at November 05, 2017 05:25 PM (Vejc8)

40 You put cornbread in your stuffing, I'm gonna spit it right out on the
plate.

Posted by: Peaches at November 05, 2017 05:15 PM (14URa)

No you wouldn't.

Because A) you are a lady, and 2) because it's really good.

Posted by: CharlieBrown'sDildo at November 05, 2017 05:25 PM (wYseH)

41 ?? 1 ?? Vanilla extract tsp?
Posted by: Random lurker commenter at November 05, 2017 05:24 PM (fcxP2)
---------

Whoops! That's my fault! I sent it to CBD that way - I need a proofreader!

Yes, that should be 1 teaspoon vanilla extract. Sorry about that.

Posted by: bluebell at November 05, 2017 05:25 PM (UoSKV)

42
Stuffing. /snort

More stale bread. But this time soggy.

Posted by: Soothsayer -- Fake Commenter at November 05, 2017 05:26 PM (Vejc8)

43
Password is "getyourowndamnedwifiyoumoocher"

Posted by: IllTemperedCur at November 05, 2017 05:19 PM (eXA4G)

That's a good idea. But I think I'll just change the old wifi password. Since they've all been here before they'll expect it to be the same.

Then I'll just hand them the sheet of paper with the old password on it. Watch the frustration and frantic calls to tech support.

Finally they'll switch to their data plans and continue annoying me, but for shorter periods of time.

Posted by: Ace Tractor Seat Supply at November 05, 2017 05:26 PM (ajiE5)

44 36 29 speaking of dressing...

what did the mayonnaise say to the refrigerator?

Close the door, can't you see I'm putting my clothes on?!
Posted by: mallfly the Peach of Hoboken at November 05, 2017 05:20 PM (ILitO

Ben?
Posted by: Cannibal Bob 'BobsElectricPressureCookers.com at November 05, 2017 05:23 PM (VezBU)

IT'S FUNNY BECAUSE MAYONNAISE IS CALLED SALAD DRESSING.

Posted by: Ben Roethlisberger at November 05, 2017 05:26 PM (ycWCI)

45 We decided to NOT do a turkey this year.

Baby Back Ribs, baby.

Posted by: JAS at November 05, 2017 05:26 PM (Oj1RP)

46 My MIL I heard was of the belief if you came up with a recipe you should leave something out, so Bluebell's thought on that pecan ( and I thought only I would sit and arrange nuts on the top) isn't out of the ordinary.

Posted by: Skip at November 05, 2017 05:27 PM (aC6Sd)

47 The Pecan Pie recipe says:

1 vanilla extract

1 what? Teaspoon or tablespoon?!

Posted by: Darth Chipmunk at November 05, 2017 05:28 PM (0/B0s)

48 It's stuffing only if it is stuffed into the cavity of the bird. Otherwise, it is dressing.

Posted by: JAS at November 05, 2017 05:28 PM (Oj1RP)

49 47 The Pecan Pie recipe says:

1 vanilla extract

1 what? Teaspoon or tablespoon?!
Posted by: Darth Chipmunk at November 05, 2017 05:28 PM (0/B0s)

I have always thought with regards to vanilla extract: go big or go home.

Posted by: Aetius451AD at November 05, 2017 05:29 PM (ycWCI)

50 1 TEASPOON VANILLA EXTRACT

Sorry! Sorry! Sorry! Bet you all can't wait for that cookbook now!

Posted by: bluebell at November 05, 2017 05:29 PM (UoSKV)

51 CBD, you put goat cheese on the bread you serve with
your squash soup?

Posted by: bluebell at November 05, 2017 05:20 PM (UoSKV)

Yes, it's really good. Toast the baguette rounds in lots of olive oil, dab a little goat cheese on top, then stick it under the broiler for a few seconds.

It's great! You should broaden your culinary horizons just a bit.

I know that you have led a sheltered life, being a Boston Red Sox fan and being shunned by polite society, but it's never too late!

Posted by: CharlieBrown'sDildo at November 05, 2017 05:30 PM (wYseH)

52 Oh... got it ! Thank you!

Posted by: Darth Chipmunk at November 05, 2017 05:30 PM (0/B0s)

53 I vote for 1 tsp.

1 tbsp would be too much.

Posted by: ALH at November 05, 2017 05:30 PM (v/pT6)

54 It's stuffing only if it is stuffed into the cavity of the bird. Otherwise, it is dressing.

Posted by: JAS at November 05, 2017 05:28 PM (Oj1RP)
---------

Yoooo hooooo! CBD!!!!! See this? It's not just I.

Thank you, JAS.

Posted by: bluebell at November 05, 2017 05:30 PM (UoSKV)

55 Does someone really put turkey gravy on cornbread dressing with oysters in it?

Posted by: Ben Had at November 05, 2017 05:30 PM (syqpf)

56 "My mother did not make her dressing with cornbread or corn meal. I wish I had got her recipe before she dies. She had the best dressing I have ever had."

My guess?

Mrs. Cubbison's regular bread stuff.

Posted by: JAS at November 05, 2017 05:30 PM (Oj1RP)

57 "getyourowndamnedwifi" Someone nearby used that for their network name.

Posted by: Random ~~lurker~~ commenter at November 05, 2017 05:31 PM (fcxP2)

58 Last week, I mentioned-

The Crisp - an excellent pilsner/lager type beer from SixPoints Brewery.

Over the last week, I got to try a few more and found two more excellent beers from them:

Kold Schauer - a K�lsch style beer - more malty than hoppy, tasty and easy to drink

Resin - a double IPA that has a big dollop of malt to bring the sweetness and smooth out the bitter flavor.

Wonderfully well-balanced and tasty brew. Delightful stuff.

Posted by: naturalfake at November 05, 2017 05:31 PM (9q7Dl)

59 It's stuffing only if it is stuffed into the cavity of the bird. Otherwise, it is dressing.

Posted by: JAS
........
Dressing is much better done in a buttered pan, IMHO.. there ain't nothing like the crispy edges that I always call dibs on!

And.. stuffing a bird sucks up all the juices that should be saved for wonderful gravy!

Posted by: Chi-Town Jerry at November 05, 2017 05:31 PM (5tSKk)

60
That gets my goat.

https://shepherdboyfarms.com/

Posted by: Bertram Cabot, Jr. at November 05, 2017 05:31 PM (IqV8l)

61 No no no. No goat cheese. Gross.

Now if you put boursin on there, you'd be my hero.

Posted by: bluebell at November 05, 2017 05:32 PM (UoSKV)

62 9
My oldest daughter and her husband will be here for thanksgiving. She
doesnt like turkey and hes a ham guy. So we are gonna have a prime rib
roast and mac and cheese with bacon crumbles on top. And pumpkin
cheesecake. And bourbon chocolate pecan pie.
====
I heartily endorse this alternate menu for the holiday feast. Except for the pie, unless I can take an extra metformin ahead of time.

Posted by: exdem13 at November 05, 2017 05:32 PM (wZznc)

63 55 Does someone really put turkey gravy on cornbread dressing with oysters in it?
Posted by: Ben Had at November 05, 2017 05:30 PM (syqpf)

Not the gravy, but rather when it is stuffed into the bird, the dressing really captures a lot of turkey flavor.

Posted by: Aetius451AD at November 05, 2017 05:32 PM (ycWCI)

64 My MiL would make stuffing. She would do a nasty trick. She would roughly chop the liver and throw it in.

Yikes.

The liver is really good if you blend it into the broth.

Posted by: JAS at November 05, 2017 05:32 PM (Oj1RP)

65
You want to ruin the textural goodness of salad?

Put Crootons on it.

One second you're enjoying crisp juicy salad bits, and the next second you're biting into a hard piece of stale bread.

Posted by: Soothsayer -- Fake Commenter at November 05, 2017 05:25 PM (Vejc

My recipe for croutons:

One garlic clove
Lottsa butter
Melt butter and crushed garlic juice
Toast two slices of bread - fresh bread
Using pastry brush, brush heated garlic/butter combo on toast
Cut into 1/4" by 1/4" sections
Heat in oven at about 175 degrees for about 20 minutes

Nice soft, flavorful croutons without broken teeth. The wife used to buy the store-bought types all the time. Now she prefers my recipe.

Posted by: Ace Tractor Seat Supply at November 05, 2017 05:32 PM (ajiE5)

66 And.. stuffing a bird sucks up all the juices that should be saved for wonderful gravy!

Posted by: Chi-Town Jerry at November 05, 2017 05:31 PM (5tSKk)

With the added risk of gastrointestinal illness.

That's why good cooks make their stuffing in a pan.

Posted by: CharlieBrown'sDildo at November 05, 2017 05:33 PM (wYseH)

67 CBD - You gonna tell us how you brine your roast?

I made a bone-in loin roast the other night.. cooked far faster than I planned and it was already 160 degrees internal temp by the time I took it out.. I tented it and it rested for a half hour while everything else was finishing.. came out fine.. nice and juicy! With potato dumplings und sauerkraut!

Posted by: Chi-Town Jerry at November 05, 2017 05:34 PM (5tSKk)

68 The Pecan Pie recipe says:

1 vanilla extract

1 what? Teaspoon or tablespoon?!

1 cup. Drink to taste. *hic!*

Posted by: Hillary! at November 05, 2017 05:34 PM (pszv/)

69 23
18 You put cornbread in your stuffing, I'm gonna spit it right out on
the plate. It's great with chili. Got no place on the turkey table. I
will defend that to the death.

Posted by: Peaches at November 05, 2017 05:15 PM (14URa)

I respectfully disagree, Ma'am. I always liked my Mammaw's stuffing
(which was more of a bread dressing without the cornbread) but my
grandpa's dressing is a staple. My Mom still makes it at Christmas and
Thanksgiving. As a kid, I hated the oysters, but now I love em.

And the cornbread does an awesome job of soaking up that delicious turkey essence.
=======
*makes note to see if Mom could try it*

Posted by: exdem13 at November 05, 2017 05:34 PM (wZznc)

70 56 "My mother did not make her dressing with cornbread or corn meal. I wish I had got her recipe before she dies. She had the best dressing I have ever had."

My guess?

Mrs. Cubbison's regular bread stuff.
Posted by: JAS at November 05, 2017 05:30 PM (Oj1RP)

Stove Top.

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 05:35 PM (NWiLs)

71 CBD, what's the fun if you can't play the botulism lotto?

Posted by: Ben Had at November 05, 2017 05:35 PM (syqpf)

72 Sissy

Posted by: bluebell at November 05, 2017 05:36 PM (UoSKV)

73 And.. stuffing a bird sucks up all the juices that should be saved for wonderful gravy!
Posted by: Chi-Town Jerry at November 05, 2017 05:31 PM (5tSKk)

That's what the neck and all that stuff in the bag you find inside the bird is for.

Posted by: Random ~~lurker~~ commenter at November 05, 2017 05:36 PM (fcxP2)

74
Cut into 1/4" by 1/4" sections

That's manageable.

Ever see those HUGE croutons in some places?
They're as big as cherry tomatoes!

Posted by: Soothsayer -- Fake Commenter at November 05, 2017 05:36 PM (Vejc8)

75
With the added risk of gastrointestinal illness.

That's why good cooks make their stuffing in a pan.
Posted by: CharlieBrown'sDildo at November 05, 2017 05:33 PM (wYseH)

My gastrointestinal tract just asked me: "What does a Dildo need a turkey for?"

Posted by: Aetius451AD at November 05, 2017 05:36 PM (ycWCI)

76 Wow........that is some serious meat porn photography.

I've been told we're having takeout turkey from some restaurant and a home cooked ham for Thanksgiving, but I doubt any of it will look as good as that photo.

Drat...now I'm hungry!

Posted by: Jill V2 at November 05, 2017 05:36 PM (8zN2Y)

77 It's a little challenging to put stuffing in a deep fried turkey, so that's why I make dressing in a pan

Posted by: westminsterdogshow........GNAMM ette at November 05, 2017 05:37 PM (mMeIQ)

78 39

You want to ruin the textural goodness of salad?

Put Crootons on it.

One second you're enjoying crisp juicy salad bits, and the next second you're biting into a hard piece of stale bread.
====
Croutons are no friend to diabetics either; just look at the carbs for the suggested serving.

Posted by: exdem13 at November 05, 2017 05:37 PM (wZznc)

79 And the cornbread does an awesome job of soaking up that delicious turkey essence.

I do not avoid cornbread, Mandrake. But I do deny it my essence.

Posted by: General Turkey at November 05, 2017 05:37 PM (NWiLs)

80 79 And the cornbread does an awesome job of soaking up that delicious turkey essence.

I do not avoid cornbread, Mandrake. But I do deny it my essence.
Posted by: General Turkey at November 05, 2017 05:37 PM (NWiLs)

I was waiting for the Strangelove ref.

Posted by: Aetius451AD at November 05, 2017 05:38 PM (ycWCI)

81
Baby Back Ribs, baby.

I'll probably do ribs or steaks, too.

Posted by: Soothsayer -- Fake Commenter at November 05, 2017 05:38 PM (Vejc8)

82 Posted by: Chi-Town Jerry at November 05, 2017 05:34 PM (5tSKk)

I'll put the PDF in the body of the post....

Posted by: CharlieBrown'sDildo at November 05, 2017 05:38 PM (wYseH)

83 Ever see those HUGE croutons in some places?
They're as big as cherry tomatoes!

Posted by: Soothsayer -- Fake Commenter at November 05, 2017 05:36 PM (Vejc

Only our dentist in residence, NGU, likes to see croutons that large. I consider croutins flavor delivery units. Not worthy of an emergency trip to the dentist with a cracked molar.

Posted by: Ace Tractor Seat Supply at November 05, 2017 05:39 PM (ajiE5)

84 Would love cornbread as a side, not in

Posted by: Skip at November 05, 2017 05:39 PM (aC6Sd)

85 77 It's a little challenging to put stuffing in a deep fried turkey, so that's why I make dressing in a pan
Posted by: westminsterdogshow........GNAMM ette at November 05, 2017 05:37 PM (mMeIQ)

What has been your experience with those? I have heard great things about juiciness.

Posted by: Aetius451AD at November 05, 2017 05:40 PM (ycWCI)

86 Farraday Cage for the cell phones. Have them place them in the nice wooden box lined with copper wires.
Or, take the phones away from them and throw them into a bucket of water. Take your choice.

Posted by: Winston at November 05, 2017 05:40 PM (tFY+3)

87 And.. stuffing a bird sucks up all the juices that should be saved for wonderful gravy!
Posted by: Chi-Town Jerry at November 05, 2017 05:31 PM (5tSKk)
-----------

Nope. I still get plenty of juices for the wonderful gravy. And good stuffing - STUFFING - to boot.

Yes, you have to be careful if you stuff the bird, but there are articles all over the internet telling you how to do it safely (by cooking it long enough). Which I do. And then I pull it out of the turkey after it comes out of the oven, put the stuffing into a dish, cover it, and put it back in the oven to stay hot.

If you're not willing to do it the right way, then don't do it. But you'll be missing out.

Posted by: bluebell at November 05, 2017 05:40 PM (UoSKV)

88 My mom would make a broth with the neck, heart, liver, etc.

She made dressing. MiL made stuffing. Too wet and those chunks of liver were offputting.

Posted by: JAS at November 05, 2017 05:41 PM (Oj1RP)

89 I've done the wee Cornish hens thing, believing it to be a time/effort saver, but I miss the leftovers and end up making a turkey anyway. At least they're on sale.

Other Thanksgiving beasts have included duck, capon, ham, and pot roast.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 05, 2017 05:41 PM (qJtVm)

90

My week and today. Using last of the garden stuff. Peppers, herbs (Rosemary, Flat Italian and curly parsley still hanging in there even with below freezing temps at night!)

Fall/Winter is time for one of my favorite food groups, soups.

Made a lot of "bulk" meals this week because it's been super busy in the arti house. Helping out friends, winterizing house, and personal deadlines to meet. And our favorite sport season is well in the thick of it (especially on the weekends!) Not a lot of time for Ace, in general

Stuff I was doing in the kitchen:

1) Made a beef barley with mushroom soup this morning and had a cup for breakfast'ish. I fiddled with a base recipe, adding this and that, and also had to find a "substitute" for homemade beef broth with shredded meat from a homemade broth - which I did not make. I used canned beef broth (and some Vegetable Broth to change up the nutrients a bit), and ended up digging to the bottom of my meat freezer for a package of beef tenderloin "scraps" as I call them. When you buy a full roast, be it a pork loin, or beef tenderloin on the economy $cale, and cut it up into smaller roasts (for 2 or 4 entree's), or cut into the chop thicknesses that you like, there is invariably "scraps" left over. Weird sizes, tips, extra fat or grizzle, whatever, so I always have chunks from the beef tenderloin that I freeze for later use for flavoring or bulking up a dish. I used one package today in my Beef Barley with Mushrooms soup. Worked great. Cooked the scraps a bit ahead of time, then added the meat and its juices to the soup when it was at the simmer phase. Pulled out the meat when the soup was almost done, and shredded it, then put it back. It added the right amount of fat and meat flavor missing from a store bought stock. Sneaky, easy.

2) Last week I mentioned that I made a fall'ish sauce with cloves and whatnot (opting to leave out the nuts from the sauce but rather placing on top of the veggie lasagna instead of pureeing into the sauce). I used some of the leftover sauce today for a pizza. A pizza using some of the last peppers (bell and even a few small hot ones), onion, garlic, meat plus pepperoni, etc. Decided not to freeze any extra ground beef and cook it all up for something later in the week (no clue what, maybe taco's, or stuffed bell peppers, or just tossed with pasta, or just another pizza - I DO have more potato gnocchi in the freezer, but that is probably too heavy - and I still have even more extra sauce for that).

3) Made a delicious variation of one of America's Test Kitchen/Cook's Dutch Oven Chicken Pot Pie. I had some fresh corn on the cob (still very sweet), zucchini and a Red Bell Pepper, and those took the place of traditional veggies in the pot pie. Some chili powder and chopped fresh basil leaves to top it off. Fabulous! We were surprised (I just wanted to use up the squash, bell pepper and corn, so it was a pleasant surprise to us, and I'll definitely make it again. I noted this in my cookbook. There is nothing like fresh corn kernels in recipes.) But, I guess I've been in the dark about this wonderful trick in this particular recipe, which is the point of this note. They simultaneously made the cream biscuits to serve with the dish on the flipped over lid of the dutch oven when you put the stew (pot and flipped lid on top of pot) in the oven to cook. It was great. You make the biscuit dough, cut into 8 wedges, then place on parchment paper on top of the opposite side of the dutch oven lid. Once the biscuits are done and browned, you remove the lid with the biscuits, lift them off the lid with the parchment paper to a cooling rack, then continue cooking the pot pie until it's fully done (reducing the temp and leaving off the lid for the remainder of the cooking time). You top the hot stew with a biscuit and let it sink in a bit. So good. Less messy, and less time-consuming - which is my motto. I hate cleaning dishes, and always looking to cut prep and cooking time. But it was also fun!

4) Lastly, from my summer adventures with potatoes roasted in duck fat rotisserie drippings on the grill, I decided to use some of my (frozen) duck fat and try it inside, in my oven, with a beef tenderloin roast one night. I referenced about 3-4 different techniques and recipes and came up with this. My very sloppy write-up for myself, so I wouldn't forget what I did. Nothing special. Nothing others haven't done, or even covered, perhaps by CBD, I'm sure, but it was so delicious I thought I would share. One thing Jamie Oliver (I believe it was) did to increase the crispiness, was to smash or press the potatoes down a bit before they were done crisping, during roasting, so that there was more flat space to crisp, but I didn't do that, nor had to. They came out so crispy, better than I have ever made fries or other roasted potato wedges before. I have no idea why. I think it's the duck fat.

Roasted Crispy Potatoes with Duck Fat

(my own recipe yanked from a bunch of others)

Potatoes (use whatever you want, but cut them small enough and of the same approximate size. I use fingerlings, yellow fleshed and small red skinned ones mixed - adds variety of texture and flavor).
Garlic ( whole cloves, unpeeled but separated - use as many as you want, at least a handful! - so good! )
Salt and Pepper
Duck fat, anywhere from 1/ 4 cup to 1/ 3 cup depending on how many potatoes you have (min 3 Tablespoons or so).
Flour
Cayenne, pinch
Thyme, fresh, or rosemary, or sage, or w/e you like. I use thyme the most, 2nd rosemary. Depends on the main dish.

I wash the fingerlings (brush), dry them well, and cut them up, unpeeled, into halves for the small ones, and quarters for the big ones. Just make the pieces about the same size.

I put the pieces in a large measuring cup (the big 8 cup one), cover with plastic wrap and microwave on high for about 5 minutes (same as for duck rotisserie roasted potatoes one). Alternately, you can parboil them. If you use regular baking potatoes, cut into serving size chunks and parboil for 10 minutes or so. You'll have to drain them well if you do.

Take the potatoes out of microwave, carefully, with pot holders and shake them up so they get rough, and let it cool a minute before taking off plastic. Throw in the garlic cloves, whole, unpeeled, but separated into individual segments/cloves. Mix in some flour to coat the potatoes thoroughly. They will crisp up better. Add salt and pepper, and a pinch of cayenne pepper if you like (I do!)

Melt the duck fat in the microwave ( covered - small measuring cup ), then add a dash or more of red wine vinegar to the melted fat ( I use about 1-2 Tablespoons depending on how many potatoes you make and how much fat is used ), then pour onto potatoes. Mix well to coat all potatoes.

Place in one layer onto a roasting pan (I cover with heavy duty foil for easier cleanup).

Roast in 425-450 F oven for 30-45 minutes, or more if needed. Rotate and turn over the potatoes halfway through, or 3 times during the roasting.

Halfway through, sprinkle on the herb(s) and stir/toss them onto the potatoes.

No need to peel the garlic cloves. They taste wonderful as is.

Amazing crispy potatoes. Add some more salt if you need to.

--------

Now, dinner time and relaxing with hubby for the rest of the weekend.

cucina felice!

bon appetit

eat, drink and try to be merry (not easy today given what has happened. )

Posted by: artisanal 'ette at November 05, 2017 05:41 PM (fceHP)

91 Will be spending Thanksgiving with hubby's family whose unofficial motto is :Food is Love." Will be fabulous dishes and twice as much as is needed (which takes work - they're a big family). Not sure what we're contributing yet.

I made these mashed potatoes last year and they were tasty. Best part was that you can make them days in advance and they travel/reheat well:

https://food52.com/recipes/38993-silver-palate-s-
thanksgiving-potatoes

Posted by: Lizzy at November 05, 2017 05:42 PM (W+vEI)

92 I have found that the recipe for Pecan Pie on the bottle of Karo is just fine. Use real butter and real vanilla. Make an oil crust from scratch. Yum.

Posted by: JAS at November 05, 2017 05:42 PM (Oj1RP)

93 The only thing about stuffing a bird is there aren't enough left overs to fry up the next morning.

Posted by: Ben Had at November 05, 2017 05:43 PM (syqpf)

94 So, sweet potato pie... is that like pumpkin pie lite? Not calories, but flavor-wise.

Posted by: olddog in mo at November 05, 2017 05:44 PM (Dhht7)

95 Has anyone tried roasting the turkey upside-down?

Posted by: JAS at November 05, 2017 05:44 PM (Oj1RP)

96 I'll put the PDF in the body of the post....
..........
Thanks! Interesting mix of spices!

Posted by: Chi-Town Jerry at November 05, 2017 05:45 PM (5tSKk)

97 Make a big batch of "stuffing" What won't fit into the bird, make a casserole of dressing.

Posted by: JAS at November 05, 2017 05:45 PM (Oj1RP)

98 Ben Had, what brand / source for that canned chili ?

Posted by: Steck at November 05, 2017 05:45 PM (LlRQB)

99 Lizzy, anything I've ever made from my Silver Palate cookbooks has been delicious.

On the piecrust, if anyone needs a good recipe, I use the basic one from Better Homes and Gardens, with lard as the fat. It makes the crust yummy and crispy, the way it should be (no soggy crusts for me).

Posted by: bluebell at November 05, 2017 05:45 PM (UoSKV)

100
Cornmeal should always be in homemade pizza. I bake my pizza on parchment sheets at 415 degrees -- which is just below the flammability rating of parchment paper. That super hot oven stuff - not for me. I consider pizza to be bread - first and foremost.

First sprinkle the cornmeal then drop the dough onto it. It adds a sweet little flavor note. If you don't have people taking a bite of pizza then looking at the slice in their hand in pleasant surprise? You're not hitting enough notes.

Posted by: Ace Tractor Seat Supply at November 05, 2017 05:46 PM (ajiE5)

101 Hate hate hate wet gloppy stuffing.

Ugh. It's the diarrhea of carbohydrates.

Mom used to make half-bread/half-cornbread stuffing/dressing baked in a giant pa in the oven.

Nice crisp top for you to slather with turkey gravy. So, so good.

While nobody but me likes turkey in our family, the delightful and perceptive will make Mom's stuffing even when I'm making prime rib for Thanksgiving cuz it's just that delicious.

Posted by: naturalfake at November 05, 2017 05:46 PM (9q7Dl)

102
I still can't get over "Yams" being called Sweet Potatoes.

Posted by: Soothsayer -- Fake Commenter at November 05, 2017 05:46 PM (Vejc8)

103 Aetius.....they are delish! Mr. WDS injects them with a Cajun brine the night before.

We kinda have it down to a science. We fry them for family and friends and have a Thanksgiving celebration. Last year he fried 35.

Posted by: westminsterdogshow........GNAMM ette at November 05, 2017 05:47 PM (mMeIQ)

104 Westie, how many deep fryers do you have going at once?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 05, 2017 05:48 PM (qJtVm)

105 Steck- Vietti- Artisan craft at HEB. I was so surprised at how good the flavor was.

Posted by: Ben Had at November 05, 2017 05:49 PM (syqpf)

106 103 Aetius.....they are delish! Mr. WDS injects them with a Cajun brine the night before.

We kinda have it down to a science. We fry them for family and friends and have a Thanksgiving celebration. Last year he fried 35.
Posted by: westminsterdogshow........GNAMM ette at November 05, 2017 05:47 PM (mMeIQ)

Wow. That is some mass production turkey frying.

Posted by: Aetius451AD at November 05, 2017 05:49 PM (ycWCI)

107 ...the delightful and perceptive Mrs naturalfake...

that should be.

Posted by: naturalfake at November 05, 2017 05:49 PM (9q7Dl)

108 "Pur�e thoroughly with a hand blender, or make a huge mess in your kitchen by using an upright
blender and spraying soup all over the ceiling. "

I thought that butternut squash soup recipe looked familiar.

I use 4oz of butter and both salt and pepper.

Posted by: JAS at November 05, 2017 05:49 PM (Oj1RP)

109 There's a butcher shop up the road from the Martini Farmer's abode. With notice they will cut and wrap anything we want.

Their baby back ribs are to die for, the steaks are awesome, the sausage equally good. We place about 6 orders a year. Never disappointed.

Local is the best.

Posted by: Martini Farmer (Deplorable Redneck Bitter Clinger) at November 05, 2017 05:49 PM (MCEs2)

110 (by cooking it long enough). Which I do.

Posted by: bluebell at November 05, 2017 05:40 PM (UoSKV)

So you overcook your turkey to make sure that you don't give all of your guests food poisoning from the stuffing you could have made better and more easily in the oven, separate from the turkey?

Please tell your family that they are welcome to come here for a correctly cooked turkey, great stuffing, and some great pork roast to boot!

Posted by: CharlieBrown'sDildo at November 05, 2017 05:50 PM (wYseH)

111 I still can't get over "Yams" being called Sweet Potatoes.

Posted by: Soothsayer -- Fake Commenter at November 05, 2017 05:46 PM (Vejc

-----------

I still can't get over sweet potatoes being called "yams."

Posted by: bluebell at November 05, 2017 05:50 PM (UoSKV)

112 I still can't get over "Yams" being called Sweet Potatoes.
Posted by: Soothsayer -- Fake Commenter at November 05, 2017 05:46 PM (Vejc

There actually is some kind of botanical and culinary difference, I think. No idea what the difference is. I save time and effort and get more done in a day by just soundly rejecting both on account of neither tastes good. Ain't got time for all that yamsplainin' when they're both just weak-smile unsatisfying as food.

Posted by: hogmartin at November 05, 2017 05:50 PM (y87Qq)

113 Hi Eris!

Six.....they take about 45 minutes each

Posted by: westminsterdogshow........GNAMM ette at November 05, 2017 05:50 PM (mMeIQ)

114 Cook fight.

Posted by: Aetius451AD at November 05, 2017 05:51 PM (ycWCI)

115 If you have an Aldi's near you, the baby back ribs have NEVER been frozen. They are meaty and their regular price is $2.99 / lb.

Cannot be beat.

Posted by: JAS at November 05, 2017 05:52 PM (Oj1RP)

116 Six.....they take about 45 minutes each

Posted by: westminsterdogshow........GNAMM ette at November 05, 2017 05:50 PM (mMeIQ)

Wow!

Posted by: CharlieBrown'sDildo at November 05, 2017 05:52 PM (wYseH)

117 Cajun restaurant we go to makes sweet potato pecan pie.. tastes a little less sugary sweet than the regular pecan pie.. delishus with a scoop of Hagn Daz vanilla on it!

Posted by: Chi-Town Jerry at November 05, 2017 05:53 PM (5tSKk)

118 I haven't made any butternut soup yet this Fall. I need to rectify the situation. I bought an immersion blender years ago specifically to make it. I love that thing.

Posted by: no good deed at November 05, 2017 05:53 PM (eIQHF)

119
Has anyone tried roasting the turkey upside-down?

Posted by: JAS at November 05, 2017 05:44 PM (Oj1RP)

That's my standard method for about 80% of cooking time. Then flip it over and start basting. It seems to keep the turkey juicier.

But the best turkey I ever had my son made. Spatchplatched the sucker. It took him a while. With industrial level cutters.

Posted by: Ace Tractor Seat Supply at November 05, 2017 05:54 PM (ajiE5)

120 Grammi and Mom made what they called potato stuffing. Mashed potatoes with additional butter, breadcrumbs (not croutons you heathens!), bacon pieces or sausage, more butter, a bit a baking powder - mixed together and then baked in a baking pan (duh) until brown on top. Add butter.

Ok, not *stuffing*. Did I mention the butter?

Posted by: Tonypete at November 05, 2017 05:54 PM (tr2D7)

121 My sister did a twice-baked russets and sweet potatoes thing. Mix the russet stuff with bacon and cheddar and green onion. Mix the sweet potato stuff with brown sugar butter and cinnamon.

Posted by: JAS at November 05, 2017 05:54 PM (Oj1RP)

122 95
Has anyone tried roasting the turkey upside-down?
====
My family now slices the turkey up its underside and cooks it that way. Takes less time, no bacteria issues, not dried out. The dressing cooks separately.

Posted by: exdem13 at November 05, 2017 05:55 PM (wZznc)

123 Never stuff the bird. The breasts will dry out while trying to cook the stuffing well enough to prevent botulism. Stuffing should be cooked in a pan. There I said it.

Posted by: olddog in mo at November 05, 2017 05:55 PM (Dhht7)

124 I. do. not. overcook. my. turkey. (If you are hearing that as being spoken through gritted teeth, you are hearing that correctly.)

I also have never poisoned anyone. I also don't try to pass off goat cheese in my soup. Or dressing as stuffing. Or pork roast (delicious though it may be) as a suitable entree for an American Thanksgiving dinner.

Remember that drink recipe you sent us for the cookbook? It now has bananas and goat cheese in it.

Posted by: bluebell at November 05, 2017 05:55 PM (UoSKV)

125 Has anyone tried roasting the turkey upside-down?
Posted by: JAS at November 05, 2017 05:44 PM (Oj1RP)

By accident, yes. No idea if it was better, worse or whatever.

It was better than the time I dropped the kitchen sink stopper into the roasting pan and roasted that along with the turkey.

Posted by: Kindltot at November 05, 2017 05:55 PM (X/yv5)

126 I've been doing a "low land" non-seafood gumbo for about 10 years.

Chicken, and Andouille sausage, peppers, onions and roux.

Nobody, I mean nobody has ever come close to this masterpiece. Ever.

Posted by: Martini Farmer (Deplorable Redneck Bitter Clinger) at November 05, 2017 05:56 PM (MCEs2)

127 Spatchcocked you mean?

Yeah, my kitchen sissors wouldn't work. The Sheet metal shears my Dad left me might work.

Posted by: JAS at November 05, 2017 05:56 PM (Oj1RP)

128 You put cornbread in your stuffing, I'm gonna spit it right out on
the plate. It's great with chili. Got no place on the turkey table. I
will defend that to the death.

Posted by: Peaches at November

If we sit next to each other there will be a plate full of recently spit out corn bread and chestnuts. Nothing worse than chestnuts in dressing. Should be felony.

Posted by: yankeefifth at November 05, 2017 05:56 PM (vuY5x)

129 My mother makes a ton of stuffing, and whatever we don't cook, she freezes for Christmas. Works out great.

Posted by: no good deed at November 05, 2017 05:56 PM (eIQHF)

130 120
Grammi and Mom made what they called potato stuffing. Mashed potatoes
with additional butter, breadcrumbs (not croutons you heathens!), bacon
pieces or sausage, more butter, a bit a baking powder - mixed together
and then baked in a baking pan (duh) until brown on top. Add butter.

=====
Definitely worth bringing the extra metformin along, even for just 1 scoop.

Posted by: exdem13 at November 05, 2017 05:57 PM (wZznc)

131 Son and his family are going to Kansas for a week at Thanksgiving to see his wife's parents and her siblings' families. The ceo and I will just do a bone in turkey breast as that will be plenty for the two of us. Not sure what else we'll have.

If only I had a cookbook with some yummy sides and desserts from people I trust to have discerning tastes.

***ducks and runs***

Posted by: cfo mom at November 05, 2017 05:58 PM (RfzVr)

132 Nobody, I mean nobody has ever come close to this masterpiece. Ever.

Posted by: Martini Farmer (Deplorable Redneck Bitter Clinger) at November 05, 2017 05:56 PM (MCEs2)

Those are brave words.

Prove it.

Post the recipe!

[Man...I love gumbo]

Posted by: CharlieBrown'sDildo at November 05, 2017 05:58 PM (wYseH)

133 It was better than the time I dropped the kitchen sink stopper into the roasting pan and roasted that along with the turkey.
Posted by: Kindltot at November 05, 2017 05:55 PM (X/yv5)
---------

Ha! That sounds like something I would do (although I haven't, yet).

This thread is making me hungry. Everything (except the goat cheese in soup thing) sounds so good.

Posted by: bluebell at November 05, 2017 05:59 PM (UoSKV)

134 I have never been a fan of sweet potatoes. And Mammaw made every pie under the sun: Pumpkin, Apple, Cherry, Rubarb (with cinnamon imperials), Persimmon pudding, Squash (which always struck me as a more subtle pumpkin pie), Blueberry cobbler, Peach cobbler, etc, etc.

And she made all of them without ever referring to a recipe.

And she put her stuffing in the bird (as well as also making it in a separate dish.) Never got food poisoning from anything she ever made.

Grown men would cry at eating one of her meals, and I'd be tempted to murder to have her scalloped potatoes (made with cheez whiz) one more time.

Posted by: Aetius451AD at November 05, 2017 05:59 PM (ycWCI)

135 Son and his family are going to Kansas for a week at Thanksgiving to see his wife's parents and her siblings' families. The ceo and I will just do a bone in turkey breast as that will be plenty for the two of us. Not sure what else we'll have.

If only I had a cookbook with some yummy sides and desserts from people I trust to have discerning tastes.

***ducks and runs***
Posted by: cfo mom at November

Bone in turkey breast has something of a Flinstonian feel to it.

Posted by: yankeefifth at November 05, 2017 06:00 PM (vuY5x)

136 Hey everybody.

Thinking of asking my BIL (he's usually the one in charge of carving the turkey) on Thanksgiving, to cut me some medium-sized slices of the finished turkey, so that I can bread them in something spicy and try frying up some turkey tenders right before dinner. Hmmm.

Posted by: qdpsteve at November 05, 2017 06:01 PM (eMKNe)

137 - I prefer the dressing (?) cooked outside of the bird.
- Canned cranberry is good, but home made sauce is so much better.
- Had Thanksgiving with a cousin for 20+ who always brought sweet potatoes smothered in brown sugar and marshmallows - blech! I much prefer this (which I contributed to the cookbook) - easy and tasty:
http://preview.tinyurl.com/hmyx4a5

- Must have enough of T-day to have leftovers
- Open presents on Christmas morning, not Christmas eve--er, what were we talking about?

Posted by: Lizzy at November 05, 2017 06:02 PM (W+vEI)

138 if you spatchcock your turkey and roast it on top of your dressing then it will taste like stuffing and take a fraction of the time. I make gravy by roasting turkey wings I buy seperately and the giblets with vegetables. I also dry brine the turkey.

Posted by: lin-duh at November 05, 2017 06:02 PM (kufk0)

139 Anybody else hide the ketchup from your guests? There's meals that don't do catsup. Breakfast is the one I preach about.

Posted by: Tinfoilbaby at November 05, 2017 06:02 PM (fEVby)

140 I'd be tempted to murder to have her scalloped potatoes (made with cheez whiz) one more time.

Posted by: Aetius451AD at November 05, 2017 05:59 PM (ycWCI)

My grandmother was an indifferent cook, but she made cheese blintzes that were spectacularly good, and her chopped chicken liver was the best I have ever eaten by a long, long way.

Posted by: CharlieBrown'sDildo at November 05, 2017 06:02 PM (wYseH)

141 A weedeater makes short work of a head of lettuce.

Posted by: Killerdog at November 05, 2017 06:02 PM (OhOgv)

142 MMMMM food!!! My favorite!!!

Thanks CBD, can't wait for Thanksgiving with my family. And all y'all Morons!

Posted by: NC Ref at November 05, 2017 06:03 PM (pAx+1)

143 Anybody else hide the ketchup from your guests?

Posted by: Tinfoilbaby at November 05, 2017 06:02 PM (fEVby)

Well, on dried out turkey it's pretty good.

Posted by: CharlieBrown'sDildo at November 05, 2017 06:03 PM (wYseH)

144 Anybody else hide the ketchup from your guests? There's meals that don't do catsup. Breakfast is the one I preach about.
Posted by: Tinfoilbaby at November

Meh, that is silly. Anyone who tries to use ketchup on the Thanksgiving meal gets tossed out of the house. Rulz.

Posted by: yankeefifth at November 05, 2017 06:03 PM (vuY5x)

145 Whatever y'all are having for Turkey Day (we're going out to eat), just don't serve it alongside products from BrewDog Brewery.

A Scottish brewery has teamed up with an environmental charity to launch a beer aimed at raising awareness of climate change.

BrewDog's Make Earth Great Again contains ingredients sourced from areas affected by global warming, including water from melting Arctic glaciers and endangered Arctic cloudberries.

The beer was inspired by Donald Trump's decision to pull the US out of the Paris climate agreement, and a case has even been sent to the White House in an attempt to capture the attention of the president.

I hear they have opened a few pubs in the US as well.

Posted by: GnuBreed at November 05, 2017 06:04 PM (0ogQG)

146 I take my tomatoes like I take my friendship- Not squishy.

Posted by: Ben Had at November 05, 2017 06:04 PM (syqpf)

147 Anybody else hide the ketchup from your guests? There's meals that don't do catsup. Breakfast is the one I preach about.
Posted by: Tinfoilbaby at November
Meh, that is silly. Anyone who tries to use ketchup on the Thanksgiving meal gets tossed out of the house. Rulz.
Posted by: yankeefifth at November 05, 2017 06:03 PM (vuY5x)

Yup....anyone who uses catsup at Thanksgiving is a mook.

And we ain't feeding no mook.

Posted by: Hairyback Guy at November 05, 2017 06:05 PM (nUkMr)

148 Well coincidentally I just pulled a pork loin rib roast off of the smoker. Mmmmm mmmm. Gave it a sweet, fine pork rub and started off at 425 for 45 minutes, then dialed back to 250 for another hour plus until it hit 140 internal temp. Trying a 'glaze' of honey, cider vinegar, salt, pepper, vinegar, red pepper flakes because someone on YouTube recommended it.

Posted by: peacelovewoodstock at November 05, 2017 06:05 PM (q136n)

149 134 Mammaw made every pie
under the sun: Pumpkin, Apple, Cherry, Rubarb (with cinnamon imperials),
Persimmon pudding, Squash (which always struck me as a more subtle
pumpkin pie), Blueberry cobbler, Peach cobbler, etc, etc.

And she made all of them without ever referring to a recipe.

And she put her stuffing in the bird (as well as also making it in a
separate dish.) Never got food poisoning from anything she ever made.

Grown men would cry at eating one of her meals, and I'd be tempted
to murder to have her scalloped potatoes (made with cheez whiz) one more
time.
=======
"Grandma's cooking was the best." Truth from time immemorial. No store-bought pie ever beat one made with love. And....cheese whiz as the key ingredient for scalloped potatoes? I am interested in knowing how his is done.

Posted by: exdem13 at November 05, 2017 06:05 PM (wZznc)

150 Bone in turkey breast has something of a Flinstonian feel to it.

Posted by: yankeefifth at November 05, 2017 06:00 PM (vuY5x)

Yabba-Dabba-Delicious!!!

Posted by: Fred F from Bedrock at November 05, 2017 06:05 PM (pAx+1)

151 For the first time in .. gosh, I can't remember when ... having Thanksgiving somewhere else.

The good news? #1 Daughter hosting us in her new (to her) house!

She and her sister are in charge, mrs ibguy and I will provide labor (and $$).

SO excited!

Posted by: ibguy at November 05, 2017 06:05 PM (vUcdz)

152 OK, Botulism is an anaerobic bacteria, generally Clostridium, that creates a toxin that paralyzes nerves and kills by suppressing breathing and heart functions. It is often found in home canned, non-acid foods that were not processed hot enough and long enough to kill the spores. It is found in dirt, which is probably why you are encouraged to peel root veggies before pressure canning them.

What you are worried about with undercooked poultry is a range of e Coli, salmonella, listeria, etc. Its symptoms are diarrhea like an ornamental fountain and projectile vomiting.
Internal temperatures will kill the bacteria in the stuffing just like in meat. Follow those rules for proper cooking and you should be fine.

By the way, wearing those Kleenex boxes on your feet doesn't really help no matter how fetching they are.

Posted by: Kindltot at November 05, 2017 06:05 PM (X/yv5)

153 Anybody else smoke the turkey? Mom usually brines it
a few days prior and then I smoke it on Thanksgiving. Last time I tried to do the brining myself (had sister and her BF, now my BiL over two years ago), it didn't quite thaw completely. The temperature was fine and it was cooked through, great smoke flavor, texture like it was raw. Truly hork-worthy. This year, I'll let mom handle the brine and prep again up until I start putting wood on the smoker.

Posted by: hogmartin at November 05, 2017 06:06 PM (y87Qq)

154 Indeed, when we host Thanksgiving I put the ketchup in the center of the table as a display of dominance and dare anyone to reach for it.

Posted by: yankeefifth at November 05, 2017 06:06 PM (vuY5x)

155 It's about 3-4 mins/lb to fry a turkey. Most fryers only take up to 18 lb bird. 15 lb bird approx 45-50 mins.

My BIL and I have about 4-5 fryers setup each T-day. The frying starts at 5a in the morning and goes until noonish. Friends bring their birds over to fry. Been doing it for 20 years. Lots of drinking and camaraderie.

Posted by: olddog in mo at November 05, 2017 06:07 PM (Dhht7)

156 145
Whatever y'all are having for Turkey Day (we're going out to eat), just don't serve it alongside products from BrewDog Brewery.

I hear they have opened a few pubs in the US as well.
====
The Left corrupts everything it touches. EVERYTHING.

Posted by: exdem13 at November 05, 2017 06:07 PM (wZznc)

157 artisanal 'ette at November 05, 2017 05:41 PM (fceHP)

You are so making my mouth water. The soup especially sounds great.

BTW, I have been chasing you all over AOS this past week. I came back to last week's Food Thread late and saw your offer of the fresh kielbasa recipe. No rush of course, but yes I would be delighted if you would share that on a Food Thread when you have time.

Posted by: cfo mom at November 05, 2017 06:08 PM (RfzVr)

158 Anybody else smoke the turkey? Mom usually brines it
a few days prior and then I smoke it on Thanksgiving. Last time I tried to do the brining myself (had sister and her BF, now my BiL over two years ago), it didn't quite thaw completely. The temperature was fine and it was cooked through, great smoke flavor, texture like it was raw. Truly hork-worthy. This year, I'll let mom handle the brine and prep again up until I start putting wood on the smoker.
Posted by: hogmartin at November

When my cousin got caught smoking a turkey her dad took her out behind a barn and made her smoke a whole flock of em.

Posted by: yankeefifth at November 05, 2017 06:08 PM (vuY5x)

159 I still can't get over sweet potatoes being called "yams."

Posted by: bluebell at November 05, 2017 05:50 PM (UoSKV)

"I yam what I yam" is a good motto.

Posted by: Kindltot at November 05, 2017 06:08 PM (X/yv5)

160 My grandmother was an indifferent cook, but she made cheese blintzes that were spectacularly good, and her chopped chicken liver was the best I have ever eaten by a long, long way.
Posted by: CharlieBrown'sDildo at November 05, 2017 06:02 PM (wYseH)

Mammaw and Pappaw grew up hard during the depression, so she always (even when they were comfortably off) bought the absolute cheapest ingredients she could find. Never hurt the finished product.

Posted by: Aetius451AD at November 05, 2017 06:09 PM (ycWCI)

161
BrewDog's Make Earth Great Again contains ingredients sourced from areas affected by global warming, including water from melting Arctic glaciers and endangered Arctic cloudberries.

For a second there, I thought it was going to say sourced from water from Flint, Michigan, and Puerto Rico. Which would be hilarious!

Posted by: Soothsayer -- Fake Commenter at November 05, 2017 06:09 PM (Vejc8)

162
What's that? How is my construction of a cellular phone jammer going? Quite well. There is the pesky issue of a federal rap if I am caught, but that is a small price to pay for the look of horror on the 20-something's faces when they realize that, "OH NO, I CAN"T SNAPCHAT!"

Geez, man. You haven't stapled up wire screen on your floors, walls and ceiling and grounded it to create a Faraday cage? It is much less trouble than a custom crafted aluminum Homburg. You will need to drag a ground strap to make the hat work properly. And that just looks silly.

Posted by: Headless Body of Agnew at November 05, 2017 06:09 PM (e1mEI)

163
I suspect why the spatchcock turkey was so delicious and moist was that so much more of it was able to absorb the wine/water/spice mixture it was cooked in.

Both chicken and turkey are infinitely more tender and juicy when cooked in some small quantity of wine.

A twelve inch tall turkey may have a difficult time wicking up the wine from that long a distance. Starting with upside-down turkey then flipping might be a way around the issue.

Posted by: Ace Tractor Seat Supply at November 05, 2017 06:09 PM (ajiE5)

164 Now I am going to get supper because I am one hungry man.

Posted by: exdem13 at November 05, 2017 06:09 PM (wZznc)

165 One thing I hope no one prepares for Thanksgiving this year: an article/post of talking points on [hot topic du jour] to educate your bigoted old Trump-voter uncle. A gal can hope! *sigh*

Posted by: Lizzy at November 05, 2017 06:10 PM (W+vEI)

166 olddog.......sounds like our Thanksgiving

Posted by: westminsterdogshow........GNAMM ette at November 05, 2017 06:11 PM (mMeIQ)

167 Guess the only offense worse than bringing ketchup to the Thanksgiving table is taking a knee at the table.

Posted by: yankeefifth at November 05, 2017 06:12 PM (vuY5x)

168 Thanksgiving is the American Seder.

Posted by: boulder terlit hobo at November 05, 2017 06:13 PM (6FqZa)

169 I am roasting my duck this year so I can have an ample supply of duck fat to cook potatoes and other things in.

Posted by: Ben Had at November 05, 2017 06:13 PM (syqpf)

170
And if anyone thinks that turkey or chicken doesn't absorb the wine...I cooked some boneless chicken once with red wine. It turned completely like dark meat. Completely absorbed evenly into every square inch of the chicken.

So white wine is the best choice. For aesthetics.

Posted by: Ace Tractor Seat Supply at November 05, 2017 06:13 PM (ajiE5)

171 Looks like I'm grilling a turkey for the in-laws this year. As liberals, they really don't deserve it.

Posted by: Weasel at November 05, 2017 06:18 PM (Sfs6o)

172 Heh. Westminsterdogshow, when we started years ago several guys got in trouble because they we rather tipsy when they got home. So, then we started frying some birds Weds nite for men who got in trouble on drinking too much on T-day.

Posted by: olddog in mo at November 05, 2017 06:18 PM (Dhht7)

173 hey, on topic - sort of, at least for Thanksgiving Friday - I gave my parents in Houston some advice on what sort of terlit to buy to replace the one Harvey pissed all over.

I suggested the elongated type with the curved seat. Because round small-diameter seats are (i) uncomfortable and (ii) potentially messy in cases of Emergencia de Enchilada.

Posted by: boulder terlit hobo at November 05, 2017 06:18 PM (6FqZa)

174 My Aunt put a dollop of lard in most every dish she ever made, She was my favorite Aunt. Are you hungry? Was the first she ever asked when we visited.

Posted by: Tinfoilbaby at November 05, 2017 06:19 PM (6Ll1u)

175 "Grandma's cooking was the best." Truth from time immemorial. No store-bought pie ever beat one made with love. And....cheese whiz as the key ingredient for scalloped potatoes? I am interested in knowing how his is done.
Posted by: exdem13 at November 05, 2017 06:05 PM (wZznc)

It drove my mom crazy because when she would ask Mammaw for a recipe, Mammaw would have to make the thing and then tell her how much of everything she put in. The scalloped potatoes is one that got lost, unfortunately. I remember she would peel, then boil the potatoes. She would slice them into discs. She would take some velvetta or the generic equivalent and cut it into cubes. Throw all that together with cheez whiz and possibly some other things, bake and then poof!- delicious.

Posted by: Aetius451AD at November 05, 2017 06:19 PM (ycWCI)

176 They promised to send me a pic of the new terlit. So now I'm apparently the family terlit expert.

Posted by: boulder terlit hobo at November 05, 2017 06:19 PM (6FqZa)

177 Weasel, I'll send you a Mexican buzzard just for occasion.

Posted by: Ben Had at November 05, 2017 06:20 PM (syqpf)

178 They promised to send me a pic of the new terlit. So now I'm apparently the family terlit expert.
Posted by: boulder terlit hobo at November 05, 2017 06:19 PM (6FqZa)
-------------

I mean, with a name like yours, you weren't already the family terlit expert?

Posted by: bluebell at November 05, 2017 06:21 PM (UoSKV)

179 Weasel. you can tell them it is a non GMO turkey.

Posted by: Ben Had at November 05, 2017 06:22 PM (syqpf)

180 Nobody ever gets tipsy at our Thanksgiving

Posted by: westminsterdogshow........GNAMM ette at November 05, 2017 06:22 PM (mMeIQ)

181 Looks like I'm grilling a turkey for the in-laws this year. As liberals, they really don't deserve it.
Posted by: Weasel at November 05, 2017 06:18 PM (Sfs6o)
-----------

Well, shoot (no! not literally!). How did that happen? I thought you guys always go out?

Posted by: bluebell at November 05, 2017 06:22 PM (UoSKV)

182 Pee-can pie or Puh-cahn?

Posted by: andycanuck at November 05, 2017 06:22 PM (mJ8mX)

183 Alcoholic Thanksgiving drinks? Beer, wine and maybe something mulled? Drinking medium/top shelf neat scotch or bourbon or tequila (and drinking coffee black) is an aquired trait. I personally dislike straight liquor and coffee black. Having said that - it also doesn't mean I want an appletini or a bacon flavored white russian. Yuck.

Happy mediums.

I'm not picky, and will eat and drink any and everything set in front of me. I guess that's the thing, isn't it? Dinner guests should show simple courtesy. And aficionados could probably ease up on the Proper Ways.

Posted by: 13times at November 05, 2017 06:23 PM (WHVu+)

184 PEE-cahn.

Posted by: bluebell at November 05, 2017 06:23 PM (UoSKV)

185 CBD, you put goat cheese on the bread you serve with

your squash soup?

Posted by: bluebell at November 05, 2017 05:20 PM (UoSKV)

Yes,
it's really good. Toast the baguette rounds in lots of olive oil, dab a
little goat cheese on top, then stick it under the broiler for a few
seconds.

It's great! You should broaden your culinary horizons just a bit.

I
know that you have led a sheltered life, being a Boston Red Sox fan and
being shunned by polite society, but it's never too late!

Posted by: CharlieBrown'sDildo at November 05, 2017 05:30 PM

*sigh*

bluebell, I have to side with the Yankees fan here. That's some good stuff.

CBD, for another good garnish for squash soup, try pulverizing dried porcinis in a spice grinder and folding the powder into some whipped cream. Pipe little swirls of that onto the soup. Trust me on this. I like to throw an apple or two into the soup, too. Gives it a nice sweetness.

Posted by: RedMindBlueState at November 05, 2017 06:23 PM (+XVlR)

186 Pee-can pie or Puh-cahn?
Posted by: andycanuck at November

Neither. Pee-cahn.

Posted by: yankeefifth at November 05, 2017 06:23 PM (vuY5x)

187 Puh-cahn

Posted by: olddog in mo at November 05, 2017 06:24 PM (Dhht7)

188 Sweeter white wines are terrific with turkey, like Riesling or Gewurtztraminer.

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 06:24 PM (NWiLs)

189 White wine. ish.

Posted by: yankeefifth at November 05, 2017 06:24 PM (vuY5x)

190 No to turkey unless it is wild. I find domestic turkey bland. The 3 kids and their broods will be here for 5 days around Thanksgiving so there will be 8 adults and 7 youngsters crowded into the house. Thanksgiving will be 2 legs of lamb, buttermilk mashed taters, roasted parsnips with sharp cheddar, a yuge salad from the cold frames, pickled asparagus, pumpkin and mincemeat pies.

Youngsters are not allowed electronic gadgets. There will be board and card games, movies and lots of walks in the Rolling countryside. Plus shooting at our 25 yard range.

Posted by: colfax mingo at November 05, 2017 06:24 PM (0n18S)

191 I still can't get over sweet potatoes being called "yams."

Posted by: bluebell at November 05, 2017 05:50 PM (UoSKV)

"I yam what I yam" is a good motto.

Posted by: Kindltot at November 05, 2017 06:08 PM

Cogito, ergo spud.

I think, therefore I yam.

Posted by: RedMindBlueState at November 05, 2017 06:25 PM (+XVlR)

192 Is your real surname "Ferguson" by any chance, boulder terlit hobo?

Posted by: andycanuck at November 05, 2017 06:25 PM (mJ8mX)

193 Krauts have no business making wine.

Posted by: yankeefifth at November 05, 2017 06:25 PM (vuY5x)

194 Pee-can pie or Puh-cahn?

pick-AHN where I am from.

Posted by: no good deed at November 05, 2017 06:25 PM (eIQHF)

195 Trust me on this. I like to throw an apple or two into the soup, too. Gives it a nice sweetness.
Posted by: RedMindBlueState at November 05, 2017 06:23 PM (+XVlR)
-----------

Doesn't it make too big of a splash?

I keed, I keed. I actually make my squash soup with apples, carrots and onions roasted in the pan with the squash. And it does indeed give it a nice sweetness.

Posted by: bluebell at November 05, 2017 06:26 PM (UoSKV)

196 bluebell is right.

Posted by: yankeefifth at November 05, 2017 06:26 PM (vuY5x)

197 It drove my mom crazy because when she would ask Mammaw for a recipe, Mammaw would have to make the thing and then tell her how much of everything she put in.
Posted by: Aetius451AD
---
Grammi hand-written recipes for me usually said things like *bake until done*.

I wish I had watched her more carefully. But then, she baked pies in a outdoor brick oven when I was really little. So, for her, an electric oven was. . . .

Luxury!

Posted by: Tonypete at November 05, 2017 06:26 PM (tr2D7)

198 Is your real surname "Ferguson" by any chance, boulder terlit hobo?
Posted by: andycanuck at November 05, 2017 06:25 PM (mJ8mX)
---------

Kohler.

Posted by: bluebell at November 05, 2017 06:26 PM (UoSKV)

199 I like a nice Liebfraumilch.

Posted by: JAS at November 05, 2017 06:27 PM (Oj1RP)

200 Adult beverage of choice for Thanksgiving?

Wild. Turkey.

It is written.

Posted by: Pug Mahon at November 05, 2017 06:27 PM (mt0YG)

201 I put apples in my soup too, bluebell, and finish it off with heavy whipping cream.

Posted by: no good deed at November 05, 2017 06:27 PM (eIQHF)

202 Pee-cahn.
--------
Very interesting.

Posted by: andycanuck at November 05, 2017 06:27 PM (mJ8mX)

203 Love Squash Soup!! Panera has a great Squash Soup and just today I found a copycat recipe for it, and have spent the afternoon making it.

I think it's delicious. Your MMV

https://www.rachelcooks.com /2015/10/21/copycat-panera-squash-soup-recipe-vegetarian/

There's an extra space after the m in com. Tighten that up (do the tighten up) and proceed.

Make it mellow.

Posted by: Boots at November 05, 2017 06:28 PM (EBwPV)

204 Posted by: colfax mingo at November 05, 2017 06:24 PM (0n18S)
-----------

That sounds delicious, and wonderful, and exactly how Thanksgiving should be.

By the way, where is Tami? I remember last week she asked for this Thanksgiving thread. Tami, come play if you can!

Posted by: bluebell at November 05, 2017 06:29 PM (UoSKV)

205 Panera also makes a great broccoli cheese soup. It's on the intertubes.

Posted by: JAS at November 05, 2017 06:29 PM (Oj1RP)

206 Cogito, ergo spud.

I think, therefore I yam.

Posted by: RedMindBlueState at November 05, 2017 06:25

Semper ubi sub ubi.

Posted by: olddog in mo at November 05, 2017 06:29 PM (Dhht7)

207 Doesn't it make too big of a splash?

I keed, I keed. I actually make my squash soup with apples, carrots
and onions roasted in the pan with the squash. And it does indeed give
it a nice sweetness.

Posted by: bluebell at November 05, 2017 06:26 PM

The minute I hit post, I just knew....

This is not a formulaic AoSHQ carrot joke, but I leave them out. Onion, apple, squash and stock. I usually put in some sage, a (very) little clove, cinnamon and fresh nutmeg, too. Just a hint. I don't want liquid pumpkin pie filling.

Posted by: RedMindBlueState at November 05, 2017 06:29 PM (+XVlR)

208
184 PEE-cahn.

Posted by: bluebell at November 05, 2017 06:23 PM (UoSKV)

pee-KAAAAAAAAHN.

Posted by: Kirk at November 05, 2017 06:29 PM (e1mEI)

209 pick-AHN
------
That's very interesting. Cool.

Posted by: andycanuck at November 05, 2017 06:30 PM (mJ8mX)

210 Semper ubi sub ubi.

Posted by: olddog in mo at November 05, 2017 06:29 PM

*nods sagely*

Posted by: RedMindBlueState at November 05, 2017 06:30 PM (+XVlR)

211 I love you people. Bigly.

Posted by: bluebell at November 05, 2017 06:31 PM (UoSKV)

212 210 Semper ubi sub ubi.

Posted by: olddog in mo at November 05, 2017 06:29 PM

*nods sagely*
Posted by: RedMindBlueState at November 05, 2017 06:30 PM (+XVlR)

I don't have thyme for this nonsense.

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 06:32 PM (NWiLs)

213 bluebell, You did hear from Tami about rickl ?

Posted by: Ben Had at November 05, 2017 06:32 PM (syqpf)

214 No to turkey unless it is wild. I find domestic turkey bland.
Posted by: colfax mingo at November 05, 2017 06:24 PM (0n18S)

Smoke dat bird. Crispy smoky skin, and a crunchy chewy 'crust' on the meat under it. Really turns out nice, even with a big bland supermarket bird.

Or, y'know, don't. It's not like I get a commission every time someone smokes a turkey or something. It's just worth trying if you're bored with ordinary roast turkey.

Posted by: hogmartin at November 05, 2017 06:32 PM (y87Qq)

215 ubi subi soo

Posted by: zombie frank sinatra at November 05, 2017 06:33 PM (mJ8mX)

216 pick-AHN

That's how I've always pronounced "pecan."

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 06:33 PM (NWiLs)

217
No matter how you pronounce it, pecan pie still is about 500 calories per slice, give or take.

Yes, I enjoy peeing in the punchbowl.

Posted by: publius, the Persistent Poperin Pear at November 05, 2017 06:33 PM (8O3HH)

218 Always pork roast because no one likes turkey.
With a nice rigatoni carbonara because Italican.

Posted by: Monkfish at November 05, 2017 06:33 PM (a1s18)

219 Correct me if I'm wrong, but can't only white people and American Indians participate in thanksgiving without breaking the cultural appropriation rule?

Posted by: Tinfoilbaby at November 05, 2017 06:34 PM (fEVby)

220 pick-AHN

That's how I've always pronounced "pecan."

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 06:33 PM

What Insomniac said. But then, I'm from New England. We pronounce things wicked bizzah.

Posted by: RedMindBlueState at November 05, 2017 06:34 PM (+XVlR)

221 bluebell, You did hear from Tami about rickl ?
Posted by: Ben Had at November 05, 2017 06:32 PM (syqpf)
---------

Ben, no I didn't. I'll email her. Thank you.

Posted by: bluebell at November 05, 2017 06:35 PM (UoSKV)

222 I don't have thyme for this nonsense.

Posted by: Insomniac

Tempus fugit.

Posted by: olddog in mo at November 05, 2017 06:35 PM (Dhht7)

223 194 Pee-can pie or Puh-cahn?

pick-AHN where I am from.
Posted by: no good deed at November 05, 2017 06:25 PM (eIQHF)

Puh-cahn.

Posted by: CaliGirl at November 05, 2017 06:35 PM (Ri/rl)

224 Or is that bowling in the pee can?

Posted by: andycanuck at November 05, 2017 06:35 PM (mJ8mX)

225 219 Correct me if I'm wrong, but can't only white people and American Indians participate in thanksgiving without breaking the cultural appropriation rule?
Posted by: Tinfoilbaby at November 05, 2017 06:34 PM (fEVby)

Just American Indians. Because white privilege.

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 06:35 PM (NWiLs)

226 No matter how you pronounce it, pecan pie still is about 500 calories per slice, give or take.

Ha! I don't even care. Pie for breakfast the day after is my favorite.

Posted by: no good deed at November 05, 2017 06:35 PM (eIQHF)

227 220 pick-AHN

That's how I've always pronounced "pecan."

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 06:33 PM

What Insomniac said. But then, I'm from New England. We pronounce things wicked bizzah.
Posted by: RedMindBlueState at November 05, 2017 06:34 PM (+XVlR)

Huh. I'm Floridian born and raised and that's how I'd always heard it.

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 06:36 PM (NWiLs)

228 Just American Indians. Because white privilege.

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 06:35 PM

Elizabeth Warren hardest hit.

Posted by: RedMindBlueState at November 05, 2017 06:36 PM (+XVlR)

229 Just American Indians. Because white privilege.
Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 06:35 PM (NWiLs)
-----------

Tsk tsk tsk. You've obviously never been to Plimouth Plantation.

First People.

Posted by: bluebell at November 05, 2017 06:36 PM (UoSKV)

230 bluebell- Hang on and I will email you first.

Posted by: Ben Had at November 05, 2017 06:36 PM (syqpf)

231 226 No matter how you pronounce it, pecan pie still is about 500 calories per slice, give or take.

Ha! I don't even care. Pie for breakfast the day after is my favorite.
Posted by: no good deed at November 05, 2017 06:35 PM (eIQHF)

Mmmhmmm. Pumpkin pie and coffee is a great way to start the day.

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 06:37 PM (NWiLs)

232 Pie for breakfast the day after is my favorite.
Posted by: no good deed at November 05, 2017 06:35 PM (eIQHF)
---------

That's our family tradition! Everyone gets up early too so they can get to the pie they want before everyone else does. I always make extras of the kind I like *just in case*.

Posted by: bluebell at November 05, 2017 06:37 PM (UoSKV)

233 peh-KHAN

Posted by: GnuBreed at November 05, 2017 06:38 PM (0ogQG)

234 Just American Indians. Because white privilege.

----------------------------

When my kids were little their elementary school (grades K-4) went all out and each grade level had a Thanksgiving Feast.

Parents all brought in the potluck food, and the kids dressed up as either American Indians or Pilgrims. The kids loved it, it was like dressing up for Halloween but with wonderful food instead of candy. Every family would bring in a family favorite dish.

Good times....

Posted by: Boots at November 05, 2017 06:38 PM (EBwPV)

235 181 Looks like I'm grilling a turkey for the in-laws this year. As liberals, they really don't deserve it.
Posted by: Weasel at November 05, 2017 06:18 PM (Sfs6o)
-----------

Well, shoot (no! not literally!). How did that happen? I thought you guys always go out?

Posted by: bluebell at November 05, 2017 06:22 PM (UoSKV)
-------
Well I'm not sure what happened. It's like they're not afraid of me anymore!

Posted by: Weasel at November 05, 2017 06:38 PM (Sfs6o)

236 Tsk tsk tsk. You've obviously never been to Plimouth Plantation.

First People.

Posted by: bluebell at November 05, 2017 06:36 PM (UoSKV)

Ha, maybe Third people.

Posted by: Steck at November 05, 2017 06:38 PM (LlRQB)

237 We pronounce things wicked bizzah.

South Louisiana and the folks who moved over to Southeast Texas.

Posted by: no good deed at November 05, 2017 06:38 PM (eIQHF)

238 pecan pie still is about 500 calories per slice, give or take.

Posted by: publius,

And your point is... ?

Posted by: olddog in mo at November 05, 2017 06:39 PM (Dhht7)

239 Tsk tsk tsk. You've obviously never been to Plimouth Plantation.

First People.

Posted by: bluebell at November 05, 2017 06:36 PM

Thankfully, I visited when the signs for the Mass Pike still had Pilgrim hats with an arrow in them. Yeah. My lawn....

Posted by: RedMindBlueState at November 05, 2017 06:39 PM (+XVlR)

240 Well I'm not sure what happened. It's like they're not afraid of me anymore!
Posted by: Weasel at November 05, 2017 06:38 PM (Sfs6o)
----------

Deploy the dog.

You know what I'm talking about.

Posted by: bluebell at November 05, 2017 06:39 PM (UoSKV)

241 233 peh-KHAN
Posted by: GnuBreed at November 05, 2017 06:38 PM (0ogQG)

Thanksgiving on Ceti Alpha V

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 06:39 PM (NWiLs)

242 I enjoy a good turkey dinner once a year.

Posted by: Misanthropic Humanitarian at November 05, 2017 06:39 PM (ZTRlp)

243 Everyone gets up early too so they can get to the pie they want before everyone else does.

We haven't thrown elbows over it...yet. There is always an extra pecan pie just for breakfast.

Posted by: no good deed at November 05, 2017 06:40 PM (eIQHF)

244 238 pecan pie still is about 500 calories per slice, give or take.

Posted by: publius,

And your point is... ?
Posted by: olddog in mo at November 05, 2017 06:39 PM (Dhht7)

Yeah. One slice and you are a quarter of the way done.

Posted by: Aetius451AD at November 05, 2017 06:40 PM (ycWCI)

245 >>> Okay..fine...one more bit of advice. Don't be a bartender for everyone. Beer, wine, a bottle of bourbon.

You're not a Yankee so you can be forgiven for not putting out rum.

Posted by: fluffy at November 05, 2017 06:42 PM (cHbmY)

246 Pumpkin pie and coffee is a great way to start the day.

Posted by: Insomniac

That's how I started today.

Posted by: olddog in mo at November 05, 2017 06:42 PM (Dhht7)

247 A thanksgiving sandwich is one of best ever.

Posted by: Tinfoilbaby at November 05, 2017 06:42 PM (fEVby)

248 246 Pumpkin pie and coffee is a great way to start the day.

Posted by: Insomniac

That's how I started today.
Posted by: olddog in mo at November 05, 2017 06:42 PM (Dhht7)

Nice!

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 06:42 PM (NWiLs)

249 Insomniac- seconded.

Posted by: Ben Had at November 05, 2017 06:43 PM (syqpf)

250 241 Thanksgiving on Ceti Alpha V

Posted by: Insomniac

MS Gulf Coast; we do have lots of pecan orchards here, plus every other yard has one or more pecan trees.

Posted by: GnuBreed at November 05, 2017 06:43 PM (0ogQG)

251
240 Well I'm not sure what happened. It's like they're not afraid of me anymore!
Posted by: Weasel at November 05, 2017 06:38 PM (Sfs6o)
----------

Deploy the dog.

You know what I'm talking about.

Posted by: bluebell at November 05, 2017 06:39 PM (UoSKV)
----------
Yes. Yes I do. Extreme problems call for extreme measures.

Posted by: Weasel at November 05, 2017 06:44 PM (Sfs6o)

252 My aunt and I usually also take advantage of trying out various alcohol for Thanksgiving. Pretty much anything odd we have picked up throughout the year.

Posted by: Aetius451AD at November 05, 2017 06:44 PM (ycWCI)

253 Yes. Yes I do. Extreme problems call for extreme measures.
Posted by: Weasel at November 05, 2017 06:44 PM (Sfs6o)
----------

Wouldn't hurt to have the cooler handy.

Just

in

case.

Posted by: bluebell at November 05, 2017 06:45 PM (UoSKV)

254 So I here Trump is going to personally execute turkeys on east lawn. One will be given traitor nameplate and other terrorist. Picnic on grounds, beer and whiskey flowing: then bam bam. He puts 45 back in jacket! Damn!

Posted by: rhennigantx at November 05, 2017 06:45 PM (bmkS9)

255 All pie is zero calories on Thanksgiving day.

Posted by: ALH at November 05, 2017 06:47 PM (v/pT6)

256
Wouldn't hurt to have the cooler handy.

Just

in

case.

Posted by: bluebell at November 05, 2017 06:45 PM (UoSKV)
-------
I'll have to check, but when WeaselDog gnaws off a human organ it is generally no longer fit for transplant.

Posted by: Weasel at November 05, 2017 06:47 PM (Sfs6o)

257 Then it's your familial duty to have two slices then to save a future life.

Posted by: andycanuck at November 05, 2017 06:48 PM (mJ8mX)

258 So I here Trump is going to personally execute turkeys on east lawn.
One will be given traitor nameplate and other terrorist. Picnic on
grounds, beer and whiskey flowing: then bam bam. He puts 45 back in
jacket! Damn!

On broadcast news or pay per view?

Posted by: Infidel at November 05, 2017 06:49 PM (4ZKcy)

259 Two beautiful pictures in one day, and it's not Pet Day.

Posted by: George LeS at November 05, 2017 06:49 PM (+TcCF)

260 Bluebell,

Your pecan pie is beautiful. The fancy bakery I buy pies from for the holidays has nothing on you!

Mine taste good but they're never that pretty.

Posted by: CaliGirl at November 05, 2017 06:53 PM (Ri/rl)

261 I'm not even going to click the "Continue Reading" link until I stop slobbering over that opening picture!

Posted by: goon at November 05, 2017 06:54 PM (EaQ6/)

262 How does the turkey soak up the wine, are cooking without a rack?

Posted by: JT in KC at November 05, 2017 06:54 PM (FoSz+)

263 262 How does the turkey soak up the wine, are cooking without a rack?
Posted by: JT in KC at November 05, 2017 06:54 PM (FoSz+)
---
Not in my house!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 05, 2017 06:56 PM (qJtVm)

264 How does the turkey soak up the wine, are cooking without a rack?

Posted by: JT in KC at November 05, 2017 06:54 PM (FoSz+)

---

Not in my house!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 05, 2017 06:56 PM

You know the rule....pics.

Posted by: RedMindBlueState at November 05, 2017 06:57 PM (+XVlR)

265 I'm wit ya. I find a turkey soaking up wine at my place, well, it's going to be lunch pretty quick!

Posted by: goon at November 05, 2017 06:59 PM (EaQ6/)

266 Somebody make this pumpkin-pecan pull-apart bread for me right now and deliver it:

http://www.foodnetwork.com/videos/pumpkin-pecan-pull-apart-bread-0284140

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 05, 2017 07:00 PM (qJtVm)

267 "So I here Trump is going to personally execute turkeys on east lawn.
One will be given traitor nameplate and other terrorist. Picnic on grounds, beer and whiskey flowing: then bam bam. He puts 45 back in jacket! Damn!"

Oh my.
Please. Yes.
THIS !

Posted by: sock_rat_eez, we are being gaslighted 24/7 at November 05, 2017 07:02 PM (Ktb8D)

268 Is that the same pecan pie picture that we used at Gitmo? I remember that it used to make them weep and ask for mommy.

Posted by: goon at November 05, 2017 07:02 PM (EaQ6/)

269 Posted by: CaliGirl at November 05, 2017 06:53 PM (Ri/rl)
-------
bluebell is the Pie Master.

Posted by: Weasel at November 05, 2017 07:03 PM (Sfs6o)

270 I came back to last week's Food Thread late and saw your offer of the fresh kielbasa recipe. No rush of course, but yes I would be delighted if you would share that on a Food Thread when you have time.

Posted by: cfo mom

Link to the recipe (which she posted on the thread last Sunday) is in the sig.........

Posted by: this lurkers first post of the year at November 05, 2017 07:04 PM (ylJfM)

271 18 You put cornbread in your stuffing, I'm gonna spit it right out on the plate. It's great with chili. Got no place on the turkey table. I will defend that to the death.
Posted by: Peaches at November 05, 2017 05:15 PM (14URa)

Totes with Peaces on this. The man makes homemade bread (it uses milk, really nice and rich and creamy), and I make the stuffing with that. Cornbread has too strong a flavour and interferes, as do oysters. I put ground celery root in my stuffing, and people go crazy over it.

As for pie, Cook's Illustrated had a recipe a bunch of years ago for a crust that had unflavoured vodka in it, which evaporates when cooking but means you have enough liquid to work the dough. We tried it, worked really well!

Posted by: atomicplaygirl - I survived GNAMM 2017 and all I got was this lousy nic at November 05, 2017 07:06 PM (Gim9y)

272 Ya know, I wouldn't care if that first picture was of something from outer space. I would still eat it!

Posted by: goon at November 05, 2017 07:06 PM (EaQ6/)

273 219 Correct me if I'm wrong, but can't only white people and American Indians participate in thanksgiving without breaking the cultural appropriation rule?
Posted by: Tinfoilbaby at November 05, 2017 06:34 PM (fEVby)

That's true, and the American Indians can eat the white people, because they have a natural abhorrence for dark meat.

Posted by: Caliban at November 05, 2017 07:06 PM (QE8X6)

274 not sure what, if anything we're doing this year... no family or friends to speak of near by that don't already have plans (maybe my folks, but why make the day worse?) and i'm tired of cooking up lots of food that just goes to the racoons et all, in a few days...

maybe smoke a small prime rib, but even that seems to go to waste after the frst meal.

F it, maybe i'll just order pizza.

Posted by: redc1c4 at November 05, 2017 07:08 PM (D0ZGj)

275 Oh my God! It is only the 5th of November and already the Super Cooks are taunting us mere mortals with their cooking juju! No justice!

Posted by: goon at November 05, 2017 07:08 PM (EaQ6/)

276 271 atomic girl

Second on the Cook's Illustrated pie dough.

Stuffing-related: some years ago, dear friend got signals crossed, and used pickled herring instead of oysters.

One can imagine.....

Posted by: ibguy at November 05, 2017 07:09 PM (vUcdz)

277 Stuffing-related: some years ago, dear friend got signals crossed, and used pickled herring instead of oysters.

One can imagine.....
Posted by: ibguy at November 05, 2017 07:09 PM (vUcdz)

That would... probably not be good.

Posted by: Aetius451AD at November 05, 2017 07:10 PM (ycWCI)

278 276 271 atomic girl

Second on the Cook's Illustrated pie dough.

Stuffing-related: some years ago, dear friend got signals crossed, and used pickled herring instead of oysters.

One can imagine.....
Posted by: ibguy at November 05, 2017 07:09 PM (vUcdz)

Imagine if it had been bearded clams.

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 07:11 PM (NWiLs)

279 I hate when I have company and miss the food thread!

On the other hand, we BBQ'd today...so I got that going for me.

Posted by: Tami at November 05, 2017 07:12 PM (Enq6K)

280 279 I hate when I have company and miss the food thread!

On the other hand, we BBQ'd today...so I got that going for me.
Posted by: Tami at November 05, 2017 07:12 PM (Enq6K)

The solution is obvious. Stop having company.

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 07:13 PM (NWiLs)

281 278 Insomniac

Heh.

Posted by: ibguy at November 05, 2017 07:13 PM (vUcdz)

282 Save us, Jesus. There are so many weekends left before Thanksgiving and these "chefs" are not going to show any mercy it seems. It, obviously, will not be safe to look at this thread until December.

Posted by: goon at November 05, 2017 07:13 PM (EaQ6/)

283 271 18 You put cornbread in your stuffing, I'm gonna spit it right out on the plate. It's great with chili. Got no place on the turkey table. I will defend that to the death.
Posted by: Peaches at November 05, 2017 05:15 PM (14URa)

Totes with Peaces on this. The man makes homemade bread (it uses milk, really nice and rich and creamy), and I make the stuffing with that. Cornbread has too strong a flavour and interferes, as do oysters. I put ground celery root in my stuffing, and people go crazy over it.

As for pie, Cook's Illustrated had a recipe a bunch of years ago for a crust that had unflavoured vodka in it, which evaporates when cooking but means you have enough liquid to work the dough. We tried it, worked really well!

Posted by: atomicplaygirl - I survived GNAMM 2017 and all I got was this lousy nic at November 05, 2017 07:06 PM (Gim9y)

Me three. I'm not a huge cornbread fan...I like it, just not gaga over it.

Posted by: Tami at November 05, 2017 07:14 PM (Enq6K)

284 The solution is obvious. Stop having company.

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 07:13 PM (NWiLs)

*Smacks forehead* Why didn't I think of that!?

Posted by: Tami at November 05, 2017 07:15 PM (Enq6K)

285 Just about to sit down to a pork roast I had in the slow cooker for the last 6 hours, along with asparagus & mash potatoes

Posted by: josephistan at November 05, 2017 07:16 PM (ANIFC)

286 284 The solution is obvious. Stop having company.

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 07:13 PM (NWiLs)

*Smacks forehead* Why didn't I think of that!?
Posted by: Tami at November 05, 2017 07:15 PM (Enq6K)

Probably because, unlike me, you're a normal human being who engages in appropriate levels of social interaction.

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 07:17 PM (NWiLs)

287 Thank you lurker and thank you artisanal 'ette! I didn't check the thread after about 8am Monday so I never saw it.

And now I also have a better idea of how old a thread you can still post on without ending up banned. Got a twofer!

Posted by: cfo mom at November 05, 2017 07:19 PM (RfzVr)

288 275 Oh my God! It is only the 5th of November and already the Super Cooks are taunting us mere mortals with their cooking juju! No justice!
Posted by: goon at November 05, 2017 07:08 PM (EaQ6/)

Heck, I feel that way reading this thread on any given Sunday.

Posted by: rickl at November 05, 2017 07:19 PM (sdi6R)

289 Grilled New York Strip n' Beans for dinner.

Posted by: Weasel at November 05, 2017 07:20 PM (Sfs6o)

290 282 Save us, Jesus. There are so many weekends left before Thanksgiving and these "chefs" are not going to show any mercy it seems. It, obviously, will not be safe to look at this thread until December.
Posted by: goon at November 05, 2017 07:13 PM (EaQ6/)

My thoughts too. I think just reading this thread causes a 5 pound weight gain. But in December it'll be about Christmas cookies....so it probably won't be safe until January to read the thread.

Posted by: Prof Chaos aka gumdrop gorilla at November 05, 2017 07:20 PM (HTJUH)

291 CaliGirl, that's not actually a picture of a pie I made. I was trying to describe to CBD how I put the pecans on, so I found a picture that looked similar and sent it to him.

I actually smoosh the pecans just a bit, to fit more in, but they're in concentric circles just like that picture. Also, as I told CBD, my crust is not that bulbous, lol.

Posted by: bluebell at November 05, 2017 07:21 PM (UoSKV)

292 Remember, remember!
The fifth of November,
The Gunpowder treason and plot;
I know of no reason
Why the Gunpowder treason
Should ever be forgot!
Guy Fawkes and his companions
Did the scheme contrive,
To blow the King and Parliament
All up alive.
Threescore barrels, laid below,
To prove old England's overthrow.
But, by God's providence, him they catch,
With a dark lantern, lighting a match!
A stick and a stake
For King James's sake!
If you won't give me one,
I'll take two,
The better for me,
And the worse for you.
A rope, a rope, to hang the Pope,
A penn'orth of cheese to choke him,
A pint of beer to wash it down,
And a jolly good fire to burn him.
Holloa, boys! holloa, boys! make the bells ring!
Holloa, boys! holloa boys! God save the King!
Hip, hip, hooor-r-r-ray!

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 07:22 PM (NWiLs)

293 Instead of tossing the kale that dressed up the bottom of a edible fruit arrangement, I blanched it, and sauteed it with garlic in olive oil with sea salt and pepper. Quite tasty.

Posted by: Roy at November 05, 2017 07:23 PM (ABjxW)

294 Posted by: this lurkers first post of the year at November 05, 2017 07:04 PM (ylJfM)
---------

Hey lurker, stick around! Glad you got that post in before Dec. 31.

Posted by: bluebell at November 05, 2017 07:24 PM (UoSKV)

295 288 rickl

How are you? Any new news?

Posted by: ibguy at November 05, 2017 07:24 PM (vUcdz)

296 Late to the party. My daughter just wants lasagne and cherry pie. I can do lasagne and the cherry pie is taken care of my the culinary arts students at local HS. It helps that I'm good friends with their instructor.

Posted by: auscolpyr at November 05, 2017 07:24 PM (pzA2L)

297 296 Late to the party. My daughter just wants lasagne and cherry pie. I can do lasagne and the cherry pie is taken care of my the culinary arts students at local HS. It helps that I'm good friends with their instructor.
Posted by: auscolpyr at November 05, 2017 07:24 PM (pzA2L)

Tastes so good make a grown man cry
Sweet cherry pie!

Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 07:25 PM (NWiLs)

298 293 Roy

>> instead of tossing the kale...

Better: mix it with coconut oil. Makes it slide right off into the trash can, where it belongs.

Posted by: ibguy at November 05, 2017 07:26 PM (vUcdz)

299 Tastes so good make a grown man cry
Sweet cherry pie!
Posted by: Insomniac - Existential Vacuum Salesman at November 05, 2017 07:25 PM (NWiLs)

Without the video it does not quite seem the same.

Posted by: Aetius451AD at November 05, 2017 07:27 PM (ycWCI)

300 Instead of tossing the kale
Posted by: Roy at November 05, 2017 07:23 PM (ABjxW)

I have a whole iTunes playlist titled "Tossin' the Kale".

Posted by: just some guy, not a big-shot producer, really at November 05, 2017 07:29 PM (y87Qq)

301 phoenixgirl, if you're lurking, can you e-mail me at moronettetami at gmail. Thx!

Posted by: Tami at November 05, 2017 07:29 PM (Enq6K)

302 We've been invited to Thanksgiving at some dear young friends' home. Mrs. JTB is making a huge cherry tort which their family loves. We offered to bring something else but the wife always cooks more than fifty people could eat.

Their older daughter looks a lot like the librarian in the book thread post today. I first held her when she was three months old. (She's in college now which does not seem possible.) Both their girls are smart, attractive and NOT SJW types.

As a side benefit, they have a 9 month old Rottweiler. She is an absolute sweetie but doesn't realize she isn't a lap dog. I'm a hit whenever I visit because she can't knock me over with her cuddles.

Should be a wonderful time.

Posted by: JTB at November 05, 2017 07:31 PM (V+03K)

303 295 rickl

How are you? Any new news?
Posted by: ibguy at November 05, 2017 07:24 PM (vUcdz)

I'm feeling fine at the moment. No new news. I'm supposed to start treatment on Friday.

Posted by: rickl at November 05, 2017 07:33 PM (sdi6R)

304 You put cornbread in your stuffing, I'm gonna spit it right out on the plate. It's great with chili. Got no place on the turkey table. I will defend that to the death.
Posted by: Peaches at November 05, 2017 05:15 PM (14URa)

Totes with Peaces on this. The man makes homemade bread (it uses milk, really nice and rich and creamy), and I make the stuffing with that. Cornbread has too strong a flavour and interferes, as do oysters. I put ground celery root in my stuffing, and people go crazy over it.

As for pie, Cook's Illustrated had a recipe a bunch of years ago for a crust that had unflavoured vodka in it, which evaporates when cooking but means you have enough liquid to work the dough. We tried it, worked really well!

Posted by: atomicplaygirl - I survived GNAMM 2017 and all I got was this lousy nic at November 05, 2017 07:06 PM (Gim9y)

Me three. I'm not a huge cornbread fan...I like it, just not gaga over it.
Posted by: Tami at November 05, 2017 07:14 PM (Enq6K)

me four, can't do cornbread stuff for T-Day, no way.

And I always stuff the bird with it. Always. You just have to make sure it goes in hot. I moisten my days old Italian bread pieces with super hot broth, mixing with all the other goodies, including pork sausage, and hot celery after being sauteed in a crapload of butter.

Posted by: artisanal 'ette at November 05, 2017 07:33 PM (fceHP)

305 Thank you lurker and thank you artisanal 'ette! I didn't check the thread after about 8am Monday so I never saw it.

And now I also have a better idea of how old a thread you can still post on without ending up banned. Got a twofer!
Posted by: cfo mom at November 05, 2017 07:19 PM (RfzVr)

glad you found it and glad I posted it last weekend. Busy week, and I totally forgot to repost it here today.

Posted by: artisanal 'ette at November 05, 2017 07:34 PM (fceHP)

306

Glad to see Bluebell is helping CBD with the food thread. He needs the help.

Kudos, Bluebell!

Posted by: artisanal 'ette at November 05, 2017 07:34 PM (fceHP)

307 I'm feeling fine at the moment. No new news. I'm supposed to start treatment on Friday.
Posted by: rickl at November 05, 2017 07:33 PM (sdi6R)

Good luck, man.

Posted by: Aetius451AD at November 05, 2017 07:35 PM (ycWCI)

308 Gun thread up.

Posted by: Denny Crane! at November 05, 2017 07:36 PM (4bjXi)

309 I'm feeling fine at the moment. No new news. I'm supposed to start treatment on Friday.
Posted by: rickl at November 05, 2017 07:33 PM (sdi6R)
---------

Ah, rickl, I thought I had seen something about this in another thread a couple days ago. Okay, Friday, good to know. I've been praying for you already, as have many others, but now knowing that your treatment starts on Friday, I'll kick it up a notch, as they say.

Glad you're feeling fine right now. Remember, let us know what we can do for you.

Posted by: bluebell at November 05, 2017 07:37 PM (UoSKV)

310

No matter how you pronounce it, pecan pie still is about 500 calories per slice, give or take.

Posted by: publius, the Persistent Poperin Pear at November 05, 2017 06:33 PM (8O3HH)

hehe, I always make Chocolate Pecan Pie, add some more calories. Plus whipped cream on top. Add some more!

/shrug, why not? It's Thanksgiving. Small portions of everything!

now, back to my regularly scheduled program...

*cheers!*

Posted by: artisanal 'ette at November 05, 2017 07:38 PM (fceHP)

311 We use a stuffing/dressing that Mrs. JTB's family used for a long time. Her mom made it in the bird but we prefer cooking it in a separate container. It makes roasting the turkey more predictable and comes out a bit drier instead of gooey. I think she likes it better than the turkey.

Posted by: JTB at November 05, 2017 07:40 PM (V+03K)

312 Dressing is much better done in a buttered pan, IMHO.. there ain't nothing like the crispy edges that I always call dibs on!

And.. stuffing a bird sucks up all the juices that should be saved for wonderful gravy!

Posted by: Chi-Town Jerry at November 05, 2017 05:31 PM (5tSKk)

You can also use cupcake pans for the dressing. Lots of crispy edges.

Posted by: Tami at November 05, 2017 07:42 PM (Enq6K)

313 >>hehe, I always make Chocolate Pecan Pie, add some more calories. Plus whipped cream on top. Add some more!

--------------------

I've had that. Whipped cream and chocolate on top. I mean, what the hell, go for 1000 calories right in one little piece.

Posted by: publius, the Persistent Poperin Pear at November 05, 2017 07:44 PM (8O3HH)

314 Damnit! Y'all get back here...right now. *stomps foot*

Posted by: Tami at November 05, 2017 07:44 PM (Enq6K)

315 I'm still here, Tami! I was looking for you earlier upthread, because I knew you had requested that CBD do this thread this week.

You seem to be on a hot streak. Maybe this is a good time for you to ask him to do a fashion thread?!

Posted by: bluebell at November 05, 2017 07:50 PM (UoSKV)

316 You seem to be on a hot streak. Maybe this is a good time for you to ask him to do a fashion thread?!

Posted by: bluebell at November 05, 2017 07:50 PM (UoSKV)

CBD do a fashion thread?!

That's like asking ace to do a home renovations thread.

Posted by: Tami at November 05, 2017 07:52 PM (Enq6K)

317 I don't know, Tami. We've noticed he has definite opinions on shoes, and one night a few weeks ago he said something like "stop me before I start talking about eye liner and hair product."

Sounds like a man dying to do a fashion thread, if you ask me. Don't you think it would be interesting to hear about women's fashion from a male's point of view? And by that I mean a red-blooded he-man kind of male, the Moron kind of male, not the fashion industry wimps.

Posted by: bluebell at November 05, 2017 07:56 PM (UoSKV)

318 bluebell

A male fashion secret? We never look at shoes.

Posted by: NaCly Dog at November 05, 2017 08:00 PM (hyuyC)

319 Salty, I would bet that's true for most men. Women sure do look at shoes, though!

I wore high heels (for me) last night for the first time in a while, and I was glad to kick them off. I don't know how Melania Trump wears them so often. Of course, she's younger and svelter than I am, so there's that.

Posted by: bluebell at November 05, 2017 08:05 PM (UoSKV)

320 "stop me before I start talking about eye liner and hair product."

Posted by: Tami at November 05, 2017 08:05 PM (Enq6K)

321 I mind the time my future ex and I went up to Maine . I carried on about a gallon of shucked oysters, thinking to use them in Bloody Marys as GOD intended. Someone tipped off the crowd, and I hadda help in the kitchen. Made a scratch stuffing for some winter squash. Oyster stuffing.

Posted by: JC at November 05, 2017 08:07 PM (Ltgak)

322 319 bluebell

Younger I'll buy.

Posted by: NaCly Dog at November 05, 2017 08:08 PM (hyuyC)

323 Oh yeah, Tami. It was on an ONT. If I can find it, I'll show you.

Posted by: bluebell at November 05, 2017 08:08 PM (UoSKV)

324 Salty, you ol' smoothie, you!

Posted by: bluebell at November 05, 2017 08:09 PM (UoSKV)

325 bluebell

LOL. Darn it Jim, I'm a scientist, not a Lothario.

Posted by: NaCly Dog at November 05, 2017 08:13 PM (hyuyC)

326 I've been smoking the turkey the past few years. I started after I found an old Kamado cooker at a yard sale. Think of a "Big green egg"; Kamado is what they and their ilk are patterned after. Anyway, it's pretty good -- both the cooker and the turkey smoked in it.

Posted by: The Inexplicable Dr. Julius Strangepork at November 05, 2017 08:14 PM (wuzxW)

327 323 Oh yeah, Tami. It was on an ONT. If I can find it, I'll show you.

Posted by: bluebell at November 05, 2017 08:08 PM (UoSKV)

Now that you say that, I think I do remember him saying that.

Oh...a CBD fashion thread would be a hoot.

Posted by: Tami at November 05, 2017 08:14 PM (Enq6K)

328 Regarding the oysters in the stuffing, fresh or smoked?

I live inland.

Posted by: JAS at November 05, 2017 08:16 PM (Oj1RP)

329 Tami, I found it - and yes, you were on that thread! Here's his comment:

https://tinyurl.com/ycf8msoq

Posted by: bluebell at November 05, 2017 08:18 PM (UoSKV)

330 329 Tami, I found it - and yes, you were on that thread! Here's his comment:

https://tinyurl.com/ycf8msoq

Posted by: bluebell at November 05, 2017 08:18 PM (UoSKV)

Oh right! It started with the 'what are those kind of shoes called'....and as is usually the way here, just went on from there.

Posted by: Tami at November 05, 2017 08:22 PM (Enq6K)

331 Yep. This place is a virtual cowpath.

Sometimes we even hit virtual cow patties.

Oh well, on that lovely note I think I'll go back to the cookbook - we're getting there! I promise!

Posted by: bluebell at November 05, 2017 08:27 PM (UoSKV)

332 HawHaw! HeeHawks gag bigtime!
Eat turf, kneelers!

Posted by: Headless Body of Agnew at November 05, 2017 08:29 PM (e1mEI)

333 Re the lovely Pecan pie...
Add a tap or two of bourbon. Cuts the sweet and brings out the actual flavor

Posted by: Tbflowers at November 06, 2017 08:54 AM (USYnl)

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