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Food Thread: To Bake, Or Not To Bake; That Is The Question
For the Moron Cookbook, commenter "JT" submitted sort of a long-form Thanksgiving plan, complete with shopping lists! it's a bit too long for the cookbook, but perfect for the Food Thread. I have linked to a PDF, so take a look...it's fun to read and see how other people do it.
My favorite meal is my father's Thanksgiving. The recipe is an amalgam of various twists and turns that he has added over the years. Several years back, I spent a Thanksgiving watching and writing down everything he did. I think this is a recipe that even aficionados can appreciate but it is truly meant for the moron who wants to host their first Thanksgiving but feels overwhelmed by the notion of doing so.
Crescent-Wrapped Cranberry and Brie
Yes. It is good. Trust me on this one. I am no fan of cranberry sauce, but if I must eat cranberries to complete the idyllic Thanksgiving scene in your head, then I will cheerfully eat this.
Anybody ever use leftover stuffing to make waffles? I may have mentioned it in the past, but if not, give it a shot. I usually mix in an egg to keep everything together. It's damned good eating, and really easy.
Yes yes, we have already established that I am an iconoclast, so you shouldn't be surprised that I am not going to make mashed potatoes, but rather an interesting dish from one of the few NYT food writers I pay any attention to. Melissa Clark writes straightforward recipes that are almost always worth making at least once. I'll get back to you next week about this one.
- 14 tablespoons unsalted butter, softened, and more for the pan
- 6 pounds Yukon Gold potatoes, peeled and cut into chunks
- 2 tablespoons plus 1 teaspoon kosher salt
- 1 ½ cups sour cream
- 1 teaspoon black pepper
- 6 tablespoons finely chopped chives
- 2/3 cup bread crumbs
- 2/3 cup grated Parmigiano-Reggiano cheese
Lightly grease a 9-inch-by-13-inch baking pan. In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain. Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days. In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days. Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.
Food and cooking tips, real Maraschino cherries, Perfectly marbled prime NY strips, fresh Morels and other goodies with impressive girth: cbd dot aoshq at gmail dot com
Comments
(Jump to bottom of comments)Posted by: HH at November 19, 2017 03:57 PM (mIJBI)
Posted by: logprof at November 19, 2017 03:59 PM (GsAUU)
Also want meat shears.
Posted by: votermom pimping great books! at November 19, 2017 04:01 PM (hMwEB)
Posted by: Kreplach at November 19, 2017 04:01 PM (Wtll+)
Posted by: hogmartin at November 19, 2017 04:02 PM (y87Qq)
Posted by: Skip at November 19, 2017 04:02 PM (aC6Sd)
Posted by: Hairyback Guy at November 19, 2017 04:02 PM (nUkMr)
that I had preheated in a hot oven. I am happy to announce that I did
not grab the handle of the pan with my bare hand!
Guilty as charged. Seared four fingers and my palm. Then called myself an idiot for a few hours.
Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 19, 2017 04:02 PM (/o9Qk)
Posted by: Skip at November 19, 2017 04:03 PM (aC6Sd)
Posted by: no good deed at November 19, 2017 04:03 PM (eIQHF)
Posted by: Infidel at November 19, 2017 04:04 PM (4ZKcy)
Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 19, 2017 04:04 PM (/o9Qk)
Posted by: Ben Had at November 19, 2017 04:04 PM (hjzvx)
Posted by: Peaches at November 19, 2017 04:04 PM (14URa)
Posted by: Sandra Flook at November 19, 2017 04:05 PM (Tyii7)
Posted by: Eromero at November 19, 2017 04:06 PM (zLDYs)
I use a hand blender when I make them for myself - I like red potatoes a lot, but that's just a personal preference, any variety that isn't too waxy will work. Boil them til a knife passes through with little resistance, then drain the water, add a stick of butter, plenty of salt and pepper, about half a cup of milk or cream, and run your hand blender on it till all the big chunks are gone.
for serving, garnishing with some finely cut green onions makes a nice presentation.
Posted by: Tom Servo at November 19, 2017 04:06 PM (k1TUh)
If you're ever in the mood to adopt, Ben Had, I am available. Your food talk makes me crazy with envy.
Posted by: Peaches at November 19, 2017 04:06 PM (14URa)
Posted by: Lizzy at November 19, 2017 04:07 PM (W+vEI)
I got my first burn at work last week. I hit the oven door with my forearm just above where my oven glove ended. It's gonna leave a mark. Lunch lady-ing is tough.
Posted by: no good deed at November 19, 2017 04:07 PM (eIQHF)
That of course leaves me without weeks' worth of turkey leftovers so I'll be cooking my own 13-pounder on Thursday.
I will remake Ina Garten's sausage and herb stuffing recipe, which was superb:
http://tinyurl.com/y7gco6kz
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 04:07 PM (qJtVm)
Posted by: Misanthropic Humanitarian at November 19, 2017 04:08 PM (3/sUh)
Heh, me, too!
Posted by: Lizzy at November 19, 2017 04:07 PM (W+vEI)
Stay away from the guns. Don't need you to lose a toe or two
Posted by: Misanthropic Humanitarian at November 19, 2017 04:09 PM (3/sUh)
Posted by: Infidel at November 19, 2017 04:09 PM (4ZKcy)
Posted by: Ben Had at November 19, 2017 04:09 PM (hjzvx)
You obviously don't have cats. Not that the cats would eat them, but they most certainly would have messed around with them, doing whatever seemed to be a good idea in their catty little brains.
We don't leave uncovered food out in our house. Ever.
Posted by: Tom Servo at November 19, 2017 04:09 PM (k1TUh)
Posted by: Weasel at November 19, 2017 04:10 PM (Sfs6o)
I blame this all on my mother, who usually did a twenty-five pound turkey, and spun the leftovers out for a month. Just when we were done with the Thanksgiving turkey, here was the Christmas turkey! I got to the point that when I had my own household, I'd do practically anything else for Christmas dinner.
Posted by: Sgt. Mom at November 19, 2017 04:10 PM (xnmPy)
Oh, and I bought riced cauliflower with the idea that I might low-carb it, until I discovered said muffins in the freezer.
Anybody made decent cauliflower "potatoes"?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 04:10 PM (qJtVm)
Posted by: Misanthropic Humanitarian at November 19, 2017 04:09 PM (3/sUh)
I cut and burn myself regularly in the kitchen (despite decades of practice). With the gun, though? I am hell on wheels.
Posted by: Peaches at November 19, 2017 04:10 PM (14URa)
I love Sheila Lukins' Thanksgiving Potatoes recipe (at Food52.com) - it's mashed potatoes with cream cheese, sour cream. Best part is that you can make them in advance and then re-heat on Thanksgiving day. Delicious!!
Posted by: Lizzy at November 19, 2017 04:11 PM (W+vEI)
Posted by: X-ray at November 19, 2017 04:11 PM (VDQek)
My family has never made turkey at Christmas. We do a seafood gumbo.
Posted by: no good deed at November 19, 2017 04:12 PM (eIQHF)
I'm house-sitting for my parents, and I had to chase their cat away from a sealed container of Oreos that she was batting toward the edge of the counter.
Posted by: junior at November 19, 2017 04:12 PM (B3v7y)
Okay, okay, just going to be three of us and the hassle of a turkey and all the side dishes seems like overkill.
Posted by: Blake at November 19, 2017 04:13 PM (WEBkv)
Posted by: CrotchetyOldJarhead at November 19, 2017 04:13 PM (oLTNb)
I know, right? I rarely cut myself, but burns all the time. Always manage to bump the outside edge pf my hand on the oven rack. Ugh.
Posted by: Lizzy at November 19, 2017 04:13 PM (W+vEI)
Posted by: no good deed at November 19, 2017 04:12 PM (eIQHF)
Now I'm wondering why my family has never done a traditional Jewish Christmas dinner for Thanksgiving. I bet dad would go for it.
Posted by: hogmartin at November 19, 2017 04:14 PM (y87Qq)
I'm pretty sure the cheese, butter, and cream I put in it did away with any health benefit.
Posted by: no good deed at November 19, 2017 04:14 PM (eIQHF)
Mom hosts Thanksgiving. A couple of years ago a couple of the cousins and I convinced her that no one actually likes turkey. The legs are good, but that means that only cousin Steve and I get anything good and everyone else has to eat bland dry boring tasteless nondescript turkey-shaped animal protein.
So we get roast beef again this Thanksgiving. Yay me and cousins!
Posted by: Bandersnatch at November 19, 2017 04:14 PM (gIRsn)
Posted by: never enough caffeine at November 19, 2017 04:14 PM (N3JsI)
Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 19, 2017 04:15 PM (/o9Qk)
Posted by: Walter Freeman at November 19, 2017 04:15 PM (I/iGu)
Posted by: hogmartin at November 19, 2017 04:14 PM (y87Qq)
---
Set the table with those paper Chinese Zodiac placemats.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 04:16 PM (qJtVm)
cut the pastry into small squares that are slightly larger than the size of the muffin cups in your muffin pan. place each piece in the muffin pan. add a small portion of brie, then top with cranberry sauce or your favorite jam...mine is apricot.
bake at around 400 degrees until brown and bubbly. let cool, slightly.
i love to do appetizer parties.
Posted by: concrete girl at November 19, 2017 04:16 PM (MF4DY)
May just salt under the skin and then bake it.
Posted by: never enough caffeine at November 19, 2017 04:17 PM (N3JsI)
Biscuits: There is a recipe on Cook's Illustrated for Ultimate Buttermilk Biscuits. It is a fussy one, of course, but really only takes about 20 minutes of prep. Stepping beyond, one can freeze these, and then pop however many you want into the oven from frozen. They are quite good.
Posted by: Gordon at November 19, 2017 04:18 PM (+En3w)
Posted by: sofa saver at November 19, 2017 04:18 PM (4u7kU)
Kidlet is doing her first Thanksgiving this year. She is a nervous wreck. For no reason of course. She is a perfectly good cook.
Posted by: Infidel at November 19, 2017 04:18 PM (4ZKcy)
Posted by: no good deed at November 19, 2017 04:12 PM (eIQHF)
We always had the exact same meal for Thanksgiving and Christmas. Never heard one complaint, ever.
Posted by: Peaches at November 19, 2017 04:18 PM (14URa)
And the main office & warehouse is just a mile and a half from my house, so I just gotta drive over and pick one up.
Posted by: Tom Servo at November 19, 2017 04:19 PM (k1TUh)
My wife and mom will be thrilled.
Posted by: Blake at November 19, 2017 04:20 PM (WEBkv)
This Thanksgiving Husband and self are traveling to Cedar Rapids to spend a couple of days with second daughter. She's going to make a pork roast and green beans, I'm going to bring a Bundt cake, because those are so dense you don't have to worry about them sliding around or falling apart in transit.
BTW now that we're in southern Wisconsin instead of Illinois, I'm going to have to plot a new route to CR. We always took I-80 across Illinois, but that's too far out of the way now.
Posted by: Annalucia at November 19, 2017 04:21 PM (S6ArX)
Posted by: sofa saver at November 19, 2017 04:18 PM (4u7kU)
I don't care for turkey either, I am usually all about the side dishes.
It's going to be just my husband and me this year. We are going to have prime rib, mashed potatoes and veggies.
Posted by: CaliGirl at November 19, 2017 04:21 PM (Ri/rl)
Posted by: Walter Freeman at November 19, 2017 04:22 PM (I/iGu)
Posted by: FenelonSpoke at November 19, 2017 04:23 PM (8+Ozj)
Peaches, I love those Red Lobster biscuits.
Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 19, 2017 04:15 PM (/o9Qk)
They are hella good, DG! Never had them before but that sample lady at the Costco reeled me in like a half-dead walleye.
Posted by: Peaches at November 19, 2017 04:23 PM (14URa)
Posted by: CaliGirl at November 19, 2017 04:23 PM (Ri/rl)
I hate turkey. Absolutely loathe the king of the yard birds
Posted by: sofa saver
I've finished carving and making stock from turkeys 1 and 2, with 2 more to go later in the week. These are for:
-Church for the poor
-Thanksgiving party at work, because we high-flying Feds provide everything ourselves; there is no money for a real party.
-Turkey for my family and in-laws
-Turkey for my wife's family and in-laws.
Yeah, I'm a bit sick of turkey. Why do you ask?
Posted by: pep at November 19, 2017 04:23 PM (LAe3v)
Posted by: Ben Had at November 19, 2017 04:23 PM (hjzvx)
Growing up, I couldn't stand dark meat turkey, and slices of breast meat were just an excuse to help mop up all the dressing, potatoes, and gravy on my plate.
Posted by: Walter Freeman at November 19, 2017 04:24 PM (I/iGu)
Have had a couple of majorly perfect ones. Got 'em at the Viktor Benes in Gelson's, lol! Looks like quite the project to make one your self.
Posted by: Peaches at November 19, 2017 04:24 PM (14URa)
Posted by: Peaches at November 19, 2017 04:23 PM (14URa)
My SIL makes those all the time, they are really good.
Posted by: CaliGirl at November 19, 2017 04:25 PM (Ri/rl)
Posted by: Peaches at November 19, 2017 04:23 PM (14URa)
They sure are!I didn't even know they were a thing until my mom made them a couple of years ago during one of my visits. I was like, "they make these in a mix???!!!!!!"
I haven't been without a box since, lol! Those and Girardhelli (sp?) triple chocolate brownie mix. Thanks, Costco!
Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 19, 2017 04:25 PM (/o9Qk)
Posted by: Gordon at November 19, 2017 04:27 PM (+En3w)
Or don't, I guess, whatever. Make what you want.
Posted by: hogmartin at November 19, 2017 04:27 PM (y87Qq)
But when it's smoked at a low heat for a long time, or cooked in any way that keeps all the juices in along with plenty of seasoning (Cajun Fried Turkey is also a love of mine) I think turkey can be one of the most flavorful and satisfying birds you can cook.
p.s. Of course there's always duck, which I cooked one year, and it's especially good if it's been shot with the salt and pepper shot.
Posted by: Tom Servo at November 19, 2017 04:27 PM (k1TUh)
Posted by: Al Franken at November 19, 2017 04:28 PM (oVJmc)
Posted by: NCKate at November 19, 2017 04:28 PM (Jj68o)
Posted by: Infidel at November 19, 2017 04:28 PM (4ZKcy)
Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 19, 2017 04:29 PM (/o9Qk)
Posted by: Ben Had at November 19, 2017 04:29 PM (hjzvx)
My mom's turkey was ALWAYS perfect. Back when your only choice was the butterball (with the pop-out thermometer, lol). Then she started getting free-range this, and Whole Foods that, and there was a lot of apologizing. I don't like a gamey turkey. I like bland. And massive piles of mash, stuffing and gravy. I only eat the rest to be polite.
Posted by: Peaches at November 19, 2017 04:29 PM (14URa)
Posted by: Helena Handbasket at November 19, 2017 04:30 PM (0ReGO)
Posted by: Skip at November 19, 2017 04:30 PM (aC6Sd)
I have never had fried turkey.
Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 19, 2017 04:29 PM (/o9Qk)
It's to die, DG. Sooooo moist, sooooo tender. But, you will spend 5x the money on the oil as you do on the actual turkey itself.
Posted by: Peaches at November 19, 2017 04:30 PM (14URa)
Gotta wait 'till the L-tryptophan from the turkey kicks in and she's dozing on the couch, Al...
Posted by: Lizzy at November 19, 2017 04:31 PM (W+vEI)
Posted by: Tom Servo at November 19, 2017 04:31 PM (k1TUh)
Posted by: Walter Freeman at November 19, 2017 04:24 PM (I/iGu)
I'll eat turkey, but I love the side dishes more.
Posted by: CaliGirl at November 19, 2017 04:31 PM (Ri/rl)
Their peppermint bark squares aren't half bad this time of year either.
Posted by: Walter Freeman at November 19, 2017 04:31 PM (I/iGu)
Posted by: Infidel at November 19, 2017 04:32 PM (4ZKcy)
Posted by: no good deed at November 19, 2017 04:34 PM (eIQHF)
Filtering and reusing the oil turns into a good excuse to deep fry some whole birds every couple of weeks.
Posted by: Walter Freeman at November 19, 2017 04:35 PM (I/iGu)
Posted by: Weasel at November 19, 2017 04:35 PM (Sfs6o)
Posted by: Skip at November 19, 2017 04:35 PM (aC6Sd)
Posted by: Tom Servo at November 19, 2017 04:35 PM (k1TUh)
Anyhow, I'm doing the Thanksgiving meal my own self again this year, although because I'm lame with a broken foot, I'm cheating a bit.
I'm feeding nine of us, four college students from different countries, three who will be experiencing their first Thanksgiving here.
And Bible, or no, I don't make homemade yeast rolls. What with all the desserts, sides, etc. it's a bridge too far. But I buy good quality frozen ones and no one complains.
Posted by: Jane D'oh at November 19, 2017 04:35 PM (PY9jH)
Posted by: Weasel at November 19, 2017 04:35 PM (Sfs6o)
There is something unnatural about grilling a turkey.
Posted by: Aetius451AD at November 19, 2017 04:36 PM (ycWCI)
I'm cooking a turkey on the grill this year for the liberal idiot assheaded in-laws whom I generally dislike.
Posted by: Wease
Yeah, you're a real day at the beach, too. We asked for tofurkey, but noooooooooooo!
Posted by: Weasel's In-Laws at November 19, 2017 04:37 PM (LAe3v)
There is something unnatural about grilling a turkey.
Posted by: Aetius451AD at November 19, 2017 04:36 PM (ycWCI)
------
Man does it turn out good though!
Posted by: Weasel at November 19, 2017 04:37 PM (Sfs6o)
I'll be out of the country for Thanksgiving this year, but for Christmas will be doing a dry brine spatchcocked turkey Texican style with sweet potato stuffed poblano rellenos, cornbread stuffing and lord knows what else.
If you have never dry brined and spatchcocked a bird, DO IT!
Posted by: In Vino Veritits at November 19, 2017 04:38 PM (qul7b)
I've been baking bread so long the kids will not eat store-bought anymore. Each of them have their favorite and I've shipped it cross-country before too.
I'll start on Tuesday this week to go with a turkey breast and brined pork roast. A couple of lard crust pies and viola!, I'm in a string quartet.
Wait, that's not right.
Posted by: Tonypete at November 19, 2017 04:39 PM (tr2D7)
Posted by: Son of Sam the Butcher at November 19, 2017 04:39 PM (VJBq9)
The only problem is I never know how long it is going to take. I just cook it until the thermometer registers, uh, I can't remember how much. Less than the USDA recommends because if you cook it to 165, it is dry and no longer tender.
Posted by: Emmie -- please, no public display of insanity at November 19, 2017 04:40 PM (ZapPq)
I kick myself for not buying them out & freezing the remainders, because they were only available for 3 weeks.
I shall not make that mistake again.
Posted by: Shopgirl: #every man a Wildcat/go KSU at November 19, 2017 04:40 PM (x3yKT)
Posted by: Ben Had at November 19, 2017 04:41 PM (hjzvx)
Posted by: no good deed at November 19, 2017 04:42 PM (eIQHF)
Posted by: Weasel at November 19, 2017 04:42 PM (Sfs6o)
Ben Had...how big is the fryer? The key is displacement; you could fill a big measuring cup with water and put the frozen game hen in that. See how much the water level rises. Now. . .what is the capacity of your fryer? If you fill it to the fill line with water (unplugged!), then add the amount of water you got from the measuring cup trial. Is the level in the fryer now low enough for safety?
No matter how carefully you pat a bird dry, it's gonna want to foam up big time from the moisture in the skin. When I'm lowering a turkey into the fryer, it's a slow process, with me wearing long gloves. It takes about 4 minutes for the foaming to drop to a safe level as you ease the bird down. After that, it's fine.
I would have the fryer sitting in a pan with sides at least an inch high, just in case. Turkey fryers start fires because people put too much bird in, or the oil is too high. It goes over the side, drops down and encounters the open flame, and Whoosh! Turkey fryer manuals have about 30 pages of Warning! and Caution! and Danger! before you get to the first actual instruction.
Posted by: Gordon at November 19, 2017 04:42 PM (+En3w)
Posted by: wcgreen at November 19, 2017 04:42 PM (4Kl6S)
Posted by: Weasel at November 19, 2017 04:37 PM (Sfs6o)
Sure does. We're going to a big family gathering but if I were doing a small turkey for me and my husband I'd be using one of our grills. BTW at our family gathering we just use the Pilsbury biscuits in a tube. *hangs head* Everyone likes them though.
Posted by: stace at November 19, 2017 04:43 PM (6HFDU)
Oh, that's a good tip. I love and fear my mandoline.
Posted by: no good deed at November 19, 2017 04:44 PM (eIQHF)
Apricot Glazed Carrots
2 lbs carrots, peeled and cut diagonally
3 T butter
1/3 C apricot preserves
1/4 tsp nutmeg
1/4 tsp salt
1 tsp freshly grated orange pee;
2 tsp fresh lemon juice
Parsley for garnish
1. Cook the carrots in salted water until just tender, about 20 minutes. Then drain.
2. Melt butter and stir in preserves until blended. Add nutmeg, salt, orange peel and lemon juice.
3. Toss carrots with apricot mixture until well coated. Garnish with parsley.
serve immediately!
Posted by: Lizzy at November 19, 2017 04:44 PM (W+vEI)
This is what I purchased.
Posted by: never enough caffeine at November 19, 2017 04:44 PM (N3JsI)
Posted by: wcgreen at November 19, 2017 04:42 PM (4Kl6S)
Stylish, and the chainmail suit will be useful during the zombie apocalypse.
Posted by: Aetius451AD at November 19, 2017 04:44 PM (ycWCI)
who has tried this)... what kind of roasting pan are you using? I want
to try spatchcocking a turkey for Xmas but I don't have anything big
enough (yet). Thanks in advance.
Posted by: Helena Handbasket at November 19, 2017 04:30 PM (0ReGO)
I'm going to use a half sheet flat baking pan. I'm only doing a 13 lb bird though.
Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 19, 2017 04:44 PM (/o9Qk)
Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 19, 2017 04:45 PM (/o9Qk)
We will also have a nice smoked ham. It's a tradition in my husband's family because his mother could not cook a turkey (or anything) to save her life. We always headed to the ham when she'd pull the almost raw fowl from the oven.
Thankfully, our Thanksgivings here are limited to our immediate family and whatever friends we include. No in-laws.
Posted by: Jane D'oh at November 19, 2017 04:45 PM (PY9jH)
I like my turkeys in the raw.
Posted by: The Barrel at November 19, 2017 04:45 PM (ycWCI)
Posted by: never enough caffeine at November 19, 2017 04:45 PM (N3JsI)
Posted by: Weasel at November 19, 2017 04:45 PM (Sfs6o)
Posted by: logprof at November 19, 2017 04:46 PM (GsAUU)
the tradition lives on
Posted by: concrete girl at November 19, 2017 04:46 PM (MF4DY)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 04:46 PM (qJtVm)
Posted by: Ben Had at November 19, 2017 04:46 PM (hjzvx)
Posted by: Tom Servo at November 19, 2017 04:35 PM (k1TUh)
I used to go to the one on Henderson in Dallas in a pinch. I remember there was a Churches chicken on the same corner. Now I live in the Berkshires and I get nada. No tex mex no BBq lousy sushi no chinese lousy Indian and no f'king fried chicken. If you can't cook here, you may just die
Posted by: sofa saver at November 19, 2017 04:46 PM (4u7kU)
seriouseats.com has all the details. As far as a pan, you use a large rimmed sheet pan, with or with out a rack. Since you are usually splatchcocking a smaller bird you can also get away with roasting it in a large roasting pan over dressing so it tastes like stuffing without all the hazards..
Posted by: lin-duh at November 19, 2017 04:46 PM (kufk0)
although i like turkey well enough (but behind beef, chicken, pork, lamb, and seafood), but i only really like the early holiday dinner so i can have leftovers (open-face sandwiches... i get to break my no carb diet!).
We are looking at downsizing and selling our house soon.. so there will be an air of poignancy this year.
Life is good.
Posted by: goatexchange at November 19, 2017 04:47 PM (YFnq5)
Posted by: Weasel at November 19, 2017 04:42 PM (Sfs6o)
Dressing (at least in the south), unless it's going in the bird. Then, it's stuffing.
Posted by: Jane D'oh at November 19, 2017 04:47 PM (PY9jH)
---
I listened to the "Dummy" album on the way back home yesterday! One of my all-time favorites. Genius.
Also some Psychedelic Furs.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 04:48 PM (qJtVm)
Hopefully this link comes through ok.
Baking sheet for spatchcoked turkey.
http://tinyurl.com/y86wowr6
Please, please please, let this work. The barrel scares me.
Posted by: never enough caffeine at November 19, 2017 04:49 PM (N3JsI)
Oh that's cool.
One of my favorite Thanksgivings was when I was in grad school. We had scads of foreigners in my program. Most Americans went home for Thanksgiving, my wife and I did not.
We hosted Thanksgiving for about ten mostly foreigners. I loved being able to share what an American Thanksgiving was.
I've lost touch with all of them, but there's a handful of people out there now who've had an American Thanksgiving and I'm sure they remember it.
Posted by: Bandersnatch at November 19, 2017 04:50 PM (gIRsn)
Posted by: Lester at November 19, 2017 04:50 PM (LfJIn)
I am trying to keep things simple. It's only the three of us so we are having turkey, stuffing, creamed spinach an mashed potatoes. i don't really enjoy all the fuss, but it' what the "boys" want.
Posted by: FenelonSpoke at November 19, 2017 04:51 PM (8+Ozj)
I don't care for turkey either, I am usually all about the side dishes.
It's going to be just my husband and me this year. We are going to have prime rib, mashed potatoes and veggies.
Posted by: CaliGirl at November 19, 2017 04:21 PM (Ri/rl)
My sister's Dr. pepper salad is one of the main reasons I don't return to Dallas during the holidays
Posted by: sofa saver at November 19, 2017 04:51 PM (4u7kU)
Posted by: lurker at November 19, 2017 04:52 PM (hhHoZ)
Kenji Lopez-Alt from the Food Lab.
Posted by: lin-duh at November 19, 2017 04:52 PM (kufk0)
Posted by: Harvey Weinstein at November 19, 2017 04:53 PM (aT+Bx)
Sweet potato poblano (or anaheim or whatever you like) rellenos:
Sweet potato: Bake, mash, blend with a bit of mexican crema or marscarpone or heavy cream to make really smooth, season with whatever a bit of allspice is nice, or cinnamon or whatever, depends what the turkey is getting seasoned with, use something else as a counterpoint. Cumin on bird = no cumin in this.
Rellenos: roast steam and peel peppers as usual, clean, stuff with above. bread with egg wash as usual, flour/panko/masa are all fine. Pan fry.
Easy peasy.
Posted by: In Vino Veritits at November 19, 2017 04:53 PM (qul7b)
Ooh, that sounds yummy!
When I used to travel to my aunt's for T-Day I would always bring a lemon loaf (from the Good Housekeeping cookbook) and it was perfect - sweet, but not overwhelming, enough fuel to get you going in the kitchen.
Posted by: Lizzy at November 19, 2017 04:54 PM (W+vEI)
KRYSTAL'S (OR WHITE CASTLE) SECRET STUFFING
20 original Krystals (or White Castles)
2 1/4 cup diced celery
1 small diced onion
2 1/4 tsp. thyme
2 1/4 tsp. sage
2 tsp. pepper
1 tsp. kosher salt
1/3 - 3/4 cup chicken broth
1. Get a Steamer Pack (24 Krystals). Eat 4 and put the remaining 20 in the fridge for 12-24 hours.
2. Remove the pickles, tear burgers into small pieces and mix all seasoning, onion, and celery in a bowl.
3. Add chicken broth until it is the desired wetness.
4. Preheat oven to 350. Place stuffing in baking pan and bake for 45 minutes covered in foil.
5. Remove foil and back for an additional 15 minutes to brown the top.
Serves 10-15
I've never tried it and doubt I will, but who knows. It might be okay.
Posted by: Jane D'oh at November 19, 2017 04:54 PM (PY9jH)
Posted by: sofa saver at November 19, 2017 04:54 PM (4u7kU)
Posted by: Skip at November 19, 2017 04:54 PM (aC6Sd)
I will be enjoying this. No matter what he serves.
Posted by: Brother Cavil, this space for rent! Call 1-800-MORON-AD for details! at November 19, 2017 04:55 PM (lLeln)
small world
Posted by: concrete girl at November 19, 2017 04:55 PM (MF4DY)
Posted by: lin-duh at November 19, 2017 04:55 PM (kufk0)
Posted by: DaveA at November 19, 2017 04:56 PM (FhXTo)
Posted by: Weasel at November 19, 2017 04:56 PM (Sfs6o)
Posted by: DaveA at November 19, 2017 04:56 PM (FhXTo)
Posted by: abby at November 19, 2017 04:57 PM (sGUcB)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 04:57 PM (qJtVm)
Posted by: Ben Had at November 19, 2017 04:57 PM (hjzvx)
Posted by: bonhomme at November 19, 2017 04:57 PM (bXc/3)
I hate TURKEY. In any form, sausage, meatballs, burgers etc
Posted by: sofa saver at November 19, 2017 04:57 PM (4u7kU)
Posted by: In Vino Veritits at November 19, 2017 04:58 PM (qul7b)
Yikes! That stuff is the napalm of the kitchen.
Posted by: no good deed at November 19, 2017 04:58 PM (eIQHF)
Filled the freezer with top sirloin, strip steaks, tenderloins, and this week ribeyes. Had sirloin steak today.
Posted by: geoffb at November 19, 2017 04:58 PM (zOpu5)
Posted by: Weasel at November 19, 2017 04:10 PM (Sfs6o)
Are you going to be buried on that land you are acquiring?
Posted by: CharlieBrown'sDildo at November 19, 2017 04:58 PM (wYseH)
that's tom brady's diet, essentially no grains, breads, etc.
what is the advantage or goal there? he talks about it providing "pliancy".
Posted by: musical jolly chimp at November 19, 2017 04:58 PM (AxFdW)
Posted by: Jane D'oh at November 19, 2017 04:54 PM (PY9jH)
Jane . . . are those . . . hamburgers???
Posted by: Peaches at November 19, 2017 04:58 PM (14URa)
Posted by: DaveA at November 19, 2017 04:59 PM (FhXTo)
Posted by: In Vino Veritits at November 19, 2017 04:59 PM (qul7b)
brining?. I have never dry brined, but if it works out better I'd like
to try it.
Posted by: FenelonSpoke at November 19, 2017 04:51 PM (8+Ozj)
I'm not sure of the science behind it, but it draws out the moisture from the skin, and even when it's basted with butter, the skin turns out nice and crispy.
Posted by: Jane D'oh at November 19, 2017 04:59 PM (PY9jH)
Posted by: Javems at November 19, 2017 05:00 PM (yOqwj)
Posted by: DaveA at November 19, 2017 05:01 PM (FhXTo)
Posted by: Peaches at November 19, 2017 04:58 PM (14URa)
Yeah, little ones. Gut bombs, people call them.
Posted by: Jane D'oh at November 19, 2017 05:01 PM (PY9jH)
Are you going to be buried on that land you are acquiring?
Posted by: CharlieBrown'sDildo at November 19, 2017 04:58 PM (wYseH)
--------
If I make it that far without being shimmed!
Posted by: Weasel at November 19, 2017 05:03 PM (Sfs6o)
to try it.
Posted by: FenelonSpoke at November 19, 2017 04:51 PM (8+Ozj)
It is A LOT easier.
Posted by: CharlieBrown'sDildo at November 19, 2017 05:04 PM (wYseH)
Mashed Potatoes:
Yukon Gold or Russet?
I see different cooks swearing by each.
Posted by: Tami at November 19, 2017 05:05 PM (Enq6K)
Posted by: In Vino Veritits at November 19, 2017 05:05 PM (qul7b)
Posted by: Vic We Have No Party at November 19, 2017 05:05 PM (mpXpK)
Speaking of... is a certain thing gonna be available for holiday gifting?
Posted by: In Vino Veritits at November 19, 2017 04:59 PM (qul7b)
-------
That's the plan - it'll be close but we're in the home stretch.
Posted by: Weasel at November 19, 2017 05:05 PM (Sfs6o)
Posted by: In Vino Veritits at November 19, 2017 05:06 PM (qul7b)
Posted by: Javems at November 19, 2017 05:00 PM (yOqwj)
Thanksgiving wasn't complete until my mother said, "Oh hell...I forgot the rolls in the oven."
Posted by: Tami at November 19, 2017 05:06 PM (Enq6K)
Posted by: logprof at November 19, 2017 05:06 PM (GsAUU)
Mmmm...cobbler.
Mmmm...tart cherries.
Posted by: Atlantic Coast at November 19, 2017 05:07 PM (cu8/f)
Posted by: arieswoman at November 19, 2017 05:07 PM (fwWWI)
Spinach Souffle
3 Stouffers frozen spinach souffles
1. Preheat oven to 350F. Grease a 2 qt casserole dish.
2. About an hour before baking, remove the frozen souffle from packaging ans place on cutting board to defrost.
3. Just before baking, cut the souffles into small cubes (~1" cubes). Toss 'em into the casserole dish and then put it in the oven.
4. Cook for about 1 hour, or until souffle is high and lightly browned.
Serve immediately!
Posted by: Lizzy at November 19, 2017 05:07 PM (W+vEI)
Mmmmmmm, I got a giant box of Red Lobster Cheddar Bay Biscuit mix at
Costco last week and now I will probably make another batch today.
Oddly, I left the ones I couldn't eat out on the counter, uncovered (I'm
a lazy bitch) for 2 or 3 days and, with a little nuking, they were
still perfectly edible.
Posted by: Peaches at November 19, 2017 04:04 PM (14URa)
I got some of that red Lobster mix one time. It made great biscuits but there were simply too many of them.
Posted by: Vic We Have No Party at November 19, 2017 05:08 PM (mpXpK)
Posted by: Tami at November 19, 2017 05:06 PM (Enq6K)
---
We forgot the crescent rolls in the oven! They were a nice burnt umber. We laughed and ate them anyway. The birds will have the rest.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 05:08 PM (qJtVm)
Posted by: DaveA at November 19, 2017 04:56 PM (FhXTo)
Always with the fucking rolls. Sit down at the table. Passing stuff around. sniff, sniff, Oh, Shit, the rolls.
Posted by: Infidel at November 19, 2017 05:08 PM (4ZKcy)
It is not an insult, but an accolade.
Posted by: Atlantic Coast at November 19, 2017 05:09 PM (cu8/f)
I tasted Fresh Market's dressing last week and it was actually very good, similar to the cornbread dressing I make (that takes me two days to prepare). And I'm buying their mashed sweet potatoes and topping them with pecan streusel.
I'm making my collard greens in the Crockpot a day ahead and will reheat on turkey day, and by popular demand (son) I'm making my super easy but decadent mac and cheese.
I'm also cheating on the gravy. My late mother made the best giblet gravy in the world, but I'm going to buy Fresh Market's gravy and "fix it" with the pan drippings from my turkey.
I'm also making fresh cranberry salad, and this year, for giggles, I'm going retro and serving cranberry sauce out of the can, sliced. I read (and have heard on some cooking shows) that people hate to admit that the love the stuff because it brings back childhood memories.
I'm making a wonderful pumpkin pie, and a dark chocolate bourbon pecan pie. I've ordered the most incredible cake I tasted at Fresh Market: a tall, four layer sweet potato cake with cream cheese frosting.
Posted by: Jane D'oh at November 19, 2017 05:09 PM (PY9jH)
http://iamafoodblog.com/spatchcock-roast-turkey-recipe/
Posted by: DangerGirl and her 1.21 Gigawatt SanityProd (tm) at November 19, 2017 05:10 PM (/o9Qk)
Posted by: Vic We Have No Party at November 19, 2017 05:12 PM (mpXpK)
Posted by: Tami at November 19, 2017 05:05 PM (Enq6K)
Maybe we don't get really good russets, but I think they are too grainy. I love Yukon Gold mashed potatoes!
Posted by: CharlieBrown'sDildo at November 19, 2017 05:12 PM (wYseH)
Posted by: Ben Had at November 19, 2017 05:12 PM (hjzvx)
Posted by: Lizzy at November 19, 2017 05:07 PM (W+vEI)
What a great idea, Lizzy! I love that stouffer's spinach souffle but you have elevated it!
Posted by: Peaches at November 19, 2017 05:13 PM (14URa)
Posted by: no good deed at November 19, 2017 05:13 PM (eIQHF)
Posted by: Jane D'oh at November 19, 2017 05:09 PM (PY9jH)
* Homer Simpson drooling coma! *
* "Oh, My!" *
* "I can give you $60 and my wedding ring!" *
Posted by: In Vino Veritits at November 19, 2017 05:14 PM (qul7b)
Posted by: CrotchetyOldJarhead at November 19, 2017 05:14 PM (oLTNb)
My mom has been doing this for decades, and people love it (if only they knew her secret recipe)!
Posted by: Lizzy at November 19, 2017 05:15 PM (W+vEI)
I told my husband if he tells anyone I cheated with the dressing and sweet potatoes, I'll kill him.
It will be interesting to see if my son and two of our guests from last year comment that they're even better this year.
Posted by: Jane D'oh at November 19, 2017 05:15 PM (PY9jH)
Re: biscuits. My grandmother made great ones. Her trick was to grease the baking pan and set it in the oven to heat while she rolled out and cut the biscuits. When ready she would take the pan out of the oven, wipe the top of each biscuit on the hot pan and set it on the pan to bake. She did this to get a nice golden crust on each biscuit. They were divine.
Posted by: Dr Alice at November 19, 2017 05:17 PM (LaT54)
It is not an insult, but an accolade.
Posted by: Atlantic Coast at November 19, 2
So, here's my epistemology of Yankee.
In the world, Yankee means American. In America, Yankee means northern. In the North, Yankee means New Englander.
In New England, Yankee means Protestant, the family has been here forever, and values of thrift and ingenuity are embraced. Your moneyed Yankees in certain parts of Boston are Brahmin.
My people, who've been dug in like ticks for centuries and never amounted to anything anyway, are called New Hampshire Swamp Yankees.
Posted by: Bandersnatch at November 19, 2017 05:18 PM (gIRsn)
(they're all family so I don't care)
Maple Dijon Brussels Leaf Salad
Ingredients
2 pounds Brussels sprouts, trimmed
1/4 cup maple syrup
2 tablespoons extra-virgin olive oil
4 teaspoons Dijon mustard
4 teaspoons apple cider vinegar
1 cup sweetened dried cranberries
1 cup cinnamon-roasted almonds
Directions
Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.
Posted by: Tami at November 19, 2017 05:20 PM (Enq6K)
It's ok to get cut; it's not ok to get stabbed.
but seriously, I can chop, slice, dice, and chiffonade.
The key is a good knife a very good starter knife is the Shun 6 inch Chef's knife. you'll only need to sharpen it once a year. And it'll stay sharp enough to take off a finger nail (true story)
Posted by: StrategicCorporalUSMC at November 19, 2017 05:20 PM (5pTgP)
3 c. cranberry juice cocktail
2 c. pineapple juice
2 c. orange juice
1 (1 liter) bottle chilled ginger ale
It calls for 1 cup of light rum, but I have the rum on the side for non-drinkers. I garnish the punch in the beverage server with sliced star fruit. It's really pretty, and the punch is delish.
We serve wines at the table, but sweet tea especially for one of our foreign students who is addicted to it.
Posted by: Jane D'oh at November 19, 2017 05:21 PM (PY9jH)
Posted by: Tuna at November 19, 2017 05:21 PM (jm1YL)
washrivergal doesn't care for Gershwin.
[pause]
Well, I don't care for Firefly myself.
Oh well, we're a tolerant bunch, here.
Posted by: logprof at November 19, 2017 05:21 PM (GsAUU)
Trader Joes has Danish...forget what they call them, they look like donut holes, in the frozen breakfast section. Wonderful heated with jam. Low maintenance, not filling, looks fancy.
Posted by: Shopgirl: #every man a Wildcat/go KSU at November 19, 2017 05:21 PM (x3yKT)
Posted by: Peaches at November 19, 2017 05:21 PM (14URa)
1/2 pt whipping cream
1.5 cups self-rising flour
mix together. dough sould stick to spoon and you, but not the bowl.
drop on ungreased pan and bake in 425*F oven 12-15 minutes or until tops start to brown.
makes as many as you want, usually 6 here. doubles, etc, but what's funny is that if i double it, i still usually only get 6 biscuits.
Posted by: redc1c4 at November 19, 2017 05:22 PM (J1R3A)
Posted by: Walter Freeman at November 19, 2017 05:22 PM (I/iGu)
Glennfiddich 15 or Balvenie Doublewood (Or Caribbean) are easily found and accessible single malts without rabid peat attack, good feet wetters.
Posted by: In Vino Veritits at November 19, 2017 05:24 PM (qul7b)
Posted by: JT in KC at November 19, 2017 05:24 PM (FoSz+)
Like you said, they're family (well, in-laws) so if they don't like it I'll hear plenty about it, but my give-a-shit meter is permanently broken.
Posted by: Jane D'oh at November 19, 2017 05:24 PM (PY9jH)
Posted by: CharlieBrown'sDildo at November 19, 2017 05:12 PM (wYseH)
I've done both and like both...and really, they're just a conduit for the gravy anyway.
Posted by: Tami at November 19, 2017 05:25 PM (Enq6K)
they have no place at a dining room table, unless they were first used to feed a pig or a cow.
Posted by: redc1c4 at November 19, 2017 05:25 PM (J1R3A)
Posted by: Millenials everywhere at November 19, 2017 05:26 PM (gIRsn)
I have one bottle of chocolate port left but I'm not opening it quite yet.
Posted by: Ben Had at November 19, 2017 05:26 PM (hjzvx)
Posted by: Bandersnatch at November 19, 2017 05:18 PM (gIRsn)
I live in the south part of the Berkshires. I was raised on farm in Yantis TX. I have lived here for 25 years. I find the people here quite similar to east TX. In other words, rednecks. May I say I find it heavenly
Posted by: sofa saver at November 19, 2017 05:26 PM (4u7kU)
Posted by: New Hampshire Swamp Yankee at November 19, 2017 05:27 PM (gIRsn)
Yukon Gold or Russet?
------
potato... potahto. Russets are more available here and generally better value. Haven't had grainy issue CBD mentioned. Russets are more prone to overcook compared to the Yukons, but that's really only issue for salads and not mashed taters.
Posted by: olddog in mo at November 19, 2017 05:27 PM (Dhht7)
Defrost them on the counter right in said bag. Fresh as the day they were made.
Posted by: Mega at November 19, 2017 05:28 PM (rv0Fo)
Posted by: Skip at November 19, 2017 05:28 PM (aC6Sd)
Like you said, they're family (well, in-laws) so if they don't like it I'll hear plenty about it, but my give-a-shit meter is permanently broken.
Posted by: Jane D'oh at November 19, 2017 05:24 PM (PY9jH)
Well this family knows I'll tell them McDonald's is not that far away is they're not happy.
Beside, there is always soooo much food here, it would be impossible to go away hungry.
Posted by: Tami at November 19, 2017 05:28 PM (Enq6K)
Posted by: Mega at November 19, 2017 05:28 PM (rv0Fo)
Posted by: New Hampshire Swamp Yankee at November 19, 2017 05:27 PM (gIRsn)
I always add parsnips to my terra misto
Posted by: sofa saver at November 19, 2017 05:29 PM (4u7kU)
Glenn 18, Balvenie 21 and, for a blend, Redbreast 15 are solid performers. And not too spendy.
Hibiki 17 is a superb Nipponese.
And if you can find any, Jack Daniels Sinatra, to raise the flag.
And not too spendy.
Posted by: In Vino Veritits at November 19, 2017 05:29 PM (qul7b)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 05:29 PM (qJtVm)
Id second the recommendations by In Vino Veritits and add that Glen Morangie in the sherry cask is good stuff to.
Posted by: CrotchetyOldJarhead at November 19, 2017 05:29 PM (oLTNb)
Posted by: Dr Alice at November 19, 2017 05:30 PM (LaT54)
Posted by: In Vino Veritits at November 19, 2017 05:31 PM (qul7b)
Throw The Macallan in there too. Sounds like a good start.
Posted by: no good deed at November 19, 2017 05:31 PM (eIQHF)
If you wanna try some of the basic, benchmark scotches, then Glenlivet 12 year, Glenfiddich 12 year, or even Johnnie Walker Black Label are good starting points.
As mentioned above, Balvenie Doublewood is a sneaky good bottle for the price, which you should be able to find for forty bucks.
If you wanna try something more unusual, then I'd suggest Lagavulin 16 year, but it's more expensive, price varies between stores, and some people say it tastes like licking a cigar ashtray.
Posted by: Walter Freeman at November 19, 2017 05:32 PM (I/iGu)
Posted by: sofa saver at November 19, 2017 05:33 PM (4u7kU)
Posted by: Notsothoreau at November 19, 2017 05:33 PM (Lqy/e)
Posted by: Walter Freeman at November 19, 2017 05:34 PM (I/iGu)
Libby's Pumpkin Cream Pie: http://tinyurl.com/ycazuupa
*But* with a Gingersnap crust:
--1 1/4 cups (about 2
crushed gingersnap cookies--1/3 cup butter, melted
--1/4 cup granulated sugar
Preheat oven to 375F.
Combine crushed cookies, butter and 1/4 cup sugar in small bowl. Press onto bottom and sides of 9-inch pie plate.
Cool for 8 minutes. Cool completely. Spread pie filling over gingersnap crust. Freeze for 2 hours or until firm.
Posted by: Lizzy at November 19, 2017 05:34 PM (W+vEI)
LOL, last winter I spent some time in rural Germany, very hard to find good stuff but $15 a keg British trash scotch was everywhere. Apparently revenge for the blitz.
Posted by: In Vino Veritits at November 19, 2017 05:35 PM (qul7b)
Posted by: Bigby's Typing Hands at November 19, 2017 05:35 PM (vDUpd)
Posted by: no good deed at November 19, 2017 05:35 PM (eIQHF)
It's ok to get cut; it's not ok to get stabbed.
but seriously, I can chop, slice, dice, and chiffonade.
Only the elite troops get the chiffonade training, sir.
Posted by: Peaches at November 19, 2017 05:36 PM (14URa)
per granny's instructions
Posted by: concrete girl at November 19, 2017 05:36 PM (MF4DY)
Posted by: CrotchetyOldJarhead at November 19, 2017 05:36 PM (oLTNb)
Posted by: Big V at November 19, 2017 05:36 PM (MVE/7)
Posted by: goatexchange at November 19, 2017 05:37 PM (YFnq5)
Turns out he was flattered instead, so this Thanksgiving, there will be a third turkey for us to split among our pets. May sound strange, but I'm grateful to John, and so will our family accumulation of 6 (maybe 7, if middle sister has acquired another) be.
Posted by: empire1 at November 19, 2017 05:38 PM (2A7N3)
Posted by: Weasel at November 19, 2017 05:38 PM (Sfs6o)
Posted by: Bigby's Typing Hands at November 19, 2017 05:38 PM (vDUpd)
i make a foil tent until the last 20 or so.
per granny's instructions
Posted by: concrete girl at November 19, 2017 05:36 PM (MF4DY)
Same with my mom, cg, only she cooked hers overnight (it was always a very big bird and the stuffing inside and nobody ever got sick not even once). Baste, baste, baste, tent.
Posted by: Peaches at November 19, 2017 05:38 PM (14URa)
I was wishing he'd walk out with the WH chef, be presented the turkey, and make a throat slashing move with his finger. Then the chef whacks the turkey on live TV and carries it to the kitchen.
End. Scene.
Posted by: Jane D'oh at November 19, 2017 05:38 PM (PY9jH)
Posted by: Tami at November 19, 2017 05:25 PM (Enq6K)
There is a very fine restaurant in NYC called Bouley.
There recipe for what is essentially mashed potatoes with a fancy name is half potatoes and half butter.
It works very, very well.
Posted by: CharlieBrown'sDildo at November 19, 2017 05:39 PM (wYseH)
Posted by: CrotchetyOldJarhead at November 19, 2017 05:39 PM (oLTNb)
Mmm. Turkey. Prime rib. Elk backstrap. Ham.
Posted by: Fritz at November 19, 2017 05:39 PM (bD2SM)
Yes. Yes, please. So much this. I've been quietly hoping for a turkey non-pardon since spring.
Posted by: Walter Freeman at November 19, 2017 05:40 PM (I/iGu)
Posted by: Dr Alice at November 19, 2017 05:30 PM (LaT54)
I've cooked a turkey every possible way. Last year I tried one of those turkey oven bags. Loved it! Every part of it was very moist - (do stuff pads of butter under the skin, which I'm sure helps keep the breast moist. Turkey cooks faster in those too it seemed to me.
Posted by: Tami at November 19, 2017 05:40 PM (Enq6K)
Sam the Butcher, he's the man I adore,
Told me he's been married before
Posted by: Second Hand Rose, from Second Avenue, wearing Second hand clothes at November 19, 2017 05:40 PM (brIR5)
Well. To an 8-, 5- and 3-year old pie for breakfast was the best thing ever! We totally took that deal and stayed out of her way.
Posted by: Dr Alice at November 19, 2017 05:40 PM (LaT54)
presented the turkey, and make a throat slashing move with his finger.
Then the chef whacks the turkey on live TV and carries it to the
kitchen.
End. Scene.
Posted by: Jane D'oh at November 19, 2017 05:38 PM (PY9jH)
Jane . . . I already loved you enough. Now you have to put this? We are not worthy . . .
Posted by: Peaches at November 19, 2017 05:41 PM (14URa)
I
was wishing he'd walk out with the WH chef, be presented the turkey,
and make a throat slashing move with his finger. Then the chef whacks
the turkey on live TV and carries it to the kitchen.
End. Scene.
Posted by: Jane D'oh at November 19, 2017 05:38 PM (PY9jH)
That would be a thing of beauty. And, bonus, lib heads explode all over the Country.
Posted by: Infidel at November 19, 2017 05:42 PM (4ZKcy)
Chocolate Gravy! Hersheys Cocoa Powder, yep! Cups of sugar, oh yeah! And milk in a boiler stirred with love and care while the biscuits browned in the oven.
Nothing got the day started like the carbs of flour and milk, about 200 calories of pure sugar, and drink of choice. My best cousin drank Coca-Cola for breakfast. We hunted, fished, and tore up shit with little regards for life and limb.
Posted by: rhennigantx at November 19, 2017 05:42 PM (BtQd4)
Well. To an 8-, 5- and 3-year old pie for breakfast was the best thing ever! We totally took that deal and stayed out of her way.
Posted by: Dr Alice at November 19, 2017 05:40 PM (LaT54)
Pie for breakfast is still the best thing ever.
Posted by: Insomniac - Nobody in Particular at November 19, 2017 05:42 PM (NWiLs)
Posted by: Ben Had at November 19, 2017 05:42 PM (hjzvx)
It's ok to get cut; it's not ok to get stabbed.
but seriously, I can chop, slice, dice, and chiffonade.<<<
I rammed a Kabar into my palm shucking an oyster. I'm permanently damaged.
Posted by: Fritz at November 19, 2017 05:42 PM (bD2SM)
You can go broke dabbling in single malts.
Posted by: Kreplach at November 19, 2017 05:43 PM (Wtll+)
Don't judge me. Thanksgiving dinner got dumped in my lap and I have to drive 300 miles on Wednesday afternoon/evening or Thursday morning, if I-95 is really hideous on Wednesday.
Posted by: biancaneve at November 19, 2017 05:43 PM (A/iod)
!!!!Posted by: Lizzy at November 19, 2017 05:43 PM (W+vEI)
Posted by: Barbara from Brooklyn at November 19, 2017 05:43 PM (brIR5)
Posted by: Dr Alice at November 19, 2017 05:30
Used to cook until breast was 165, dark meat 180 as I believe USDA still recommends and it was dry. Now I cook breast to 145-150 and dark to approx 165. Just depends how long it's going to rest prior to carving and serving. No more dried breastes.
Posted by: olddog in mo at November 19, 2017 05:43 PM (Dhht7)
Donny Two Scoops: "The turkey, he did not come to us like a man, he did not show respect. Tonight, he cooks with the dressing!"
Posted by: In Vino Veritits at November 19, 2017 05:44 PM (qul7b)
my lap and I have to drive 300 miles on Wednesday afternoon/evening or
Thursday morning, if I-95 is really hideous on Wednesday.
Posted by: biancaneve at November 19, 2017 05:43 PM (A/iod)
When is I-95 not really hideous?Posted by: Peaches at November 19, 2017 05:44 PM (14URa)
Yesterday I was taking it easy (husband was on a campout with Scouts) and watched Trisha Yearwood's cooking show on the Food Network. She made her late mother's no fuss turkey, and it looked incredibly easy and pretty good.
She seasoned the turkey inside and out, trussed it, and placed it in a covered roasting pan. She then put it in a 500 degree oven, and immediately turned it off. You leave the turkey in the oven *without ever opening the door* for 6 hours, and a 12 lb. turkey comes out perfect. There were lots of drippings from the turkey for gravy.
I don't even own a covered roaster, but I'd love to try that recipe. I guess to get crispy skin you could place it under the broiler for a bit. The turkey did come out nicely browned.
Posted by: Jane D'oh at November 19, 2017 05:45 PM (PY9jH)
First time I ever saw chocolate gravy was when we moved to Arkansas. I'd never heard of it before.
Posted by: no good deed at November 19, 2017 05:45 PM (eIQHF)
Posted by: Barack Obama at November 19, 2017 05:46 PM (/qEW2)
Indeed. Trick with single malts is finding the underpriced bottles that suit your particular taste and hoping no one ever gives them a good review in a popular men's magazine.
Or being rich and not giving a damn. There's always that too.
Posted by: Walter Freeman at November 19, 2017 05:47 PM (I/iGu)
As a general rule I find in Scotch and Red wine, get the most expensive you can without breaking a sweat.
If starting out don't get the cheapest, it will be the worst.
My opinion
Posted by: Skip at November 19, 2017 05:47 PM (aC6Sd)
I have seen that episode - how does that work?!?
Would love to try it someday, too. Also, looks like cooking with Trisha while drinking lots of wine would be a hoot.
Posted by: Lizzy at November 19, 2017 05:48 PM (W+vEI)
>>She made her late mother's no fuss turkey, and it looked incredibly easy and pretty good.
I have seen that episode - how does that work?!?
Would love to try it someday, too. Also, looks like cooking with Trisha while drinking lots of wine would be a hoot.
Posted by: Lizzy at November 19, 2017 05:48 PM (W+vEI)
Yeah, I tend to reward myself with wine on turkey day while I cook.
Posted by: Jane D'oh at November 19, 2017 05:50 PM (PY9jH)
Yes. Yes, please. So much this. I've been quietly hoping for a turkey non-pardon since spring.
Posted by: Walter Freeman at November 19, 2017 05:40 PM (I/iGu)
And PDT puts a bird-sized Kathy Griffin mask over the turkey's head right before the chopping.
Posted by: Hands Solo at November 19, 2017 05:50 PM (EzdLW)
Posted by: sofa saver at November 19, 2017 05:50 PM (4u7kU)
So big holidays he brought out the packets of yeast, warm water, and flour to make old fashioned dinner rolls.
Had to rise and be formed 2 or 3 times over the day. Great rolls.
Posted by: rhennigantx at November 19, 2017 05:51 PM (BtQd4)
Posted by: New Hampshire Swamp Yankee at November 19, 2017 05:27 PM (gIRsn
Aka Swedes or turnips. The orange ones, not the white.
Agreed.m
Posted by: Fox2! at November 19, 2017 05:51 PM (brIR5)
Posted by: Jane D'oh at November 19, 2017 05:51 PM (PY9jH)
I like crust.
Posted by: Headless Body of Agnew at November 19, 2017 05:52 PM (e1mEI)
Fresh yeast rolls are one justification for spreading Thanksgiving dinner over more than one meal, if necessary.
I usually use the Rhodes Bake and Serve roll dough, too. Usually end up letting it rise twice. Smash rolls after first rising, fold into Parkerhouse rolls with heavily-buttered hands for the second rising. Allow to rise in a place that's not overly warm.
I usually bake them a little longer than the directions state, sometimes take the oven temp. down 25 degrees partway through baking.
Posted by: KT at November 19, 2017 05:53 PM (BVQ+1)
Trump should up the ante, and say he already helped pardon three turkeys earlier this month, one of who is son of the biggest turkey of all.
Posted by: Walter Freeman at November 19, 2017 05:53 PM (I/iGu)
Posted by: In Vino Veritits at November 19, 2017 05:53 PM (qul7b)
Now I'm going to be disappointed when it doesn't happen.
Posted by: Jane D'oh at November 19, 2017 05:53 PM (PY9jH)
Posted by: In Vino Veritits at November 19, 2017 05:53 PM (qul7b)
This. Although it DID contribute to my forgetting the rolls last year. They were a tad well done when I hurried to retrieve them.
Posted by: Jane D'oh at November 19, 2017 05:55 PM (PY9jH)
Barron walks on, while PDT takes M into the coat closet for a knee-trembler...
Posted by: In Vino Veritits at November 19, 2017 05:55 PM (qul7b)
My best friend has no family and he doesn't cook much. One day he was reminiscing about his grandma's cathead biscuits and chocolate gravy and how much he missed her. So, I found a recipe from a southern blogger and made it for him. He was quite teary-eyed and very happy.
Posted by: olddog in mo at November 19, 2017 05:55 PM (Dhht7)
@realDonaldTrump
Now that the three basketball players are out of China and saved from years in jail, LaVar Ball, the father of LiAngelo, is unaccepting of what I did for his son and that shoplifting is no big deal. I should have left them in jail!
Here's what he's responding to:
ESPN - LaVar Ball downplayed his son's shoplifting incident in China, as well as President Donald Trump's involvement in getting LiAngelo Ball and two other UCLA basketball players back to the United States earlier this week.
"Who?" LaVar Ball told ESPN on Friday, when asked about Trump's involvement in the matter. "What was he over there for? Don't tell me nothing. Everybody wants to make it seem like he helped me out."
Posted by: Tami at November 19, 2017 05:55 PM (Enq6K)
Might as well let Barron carry the severed turkey head still dripping wth blood up the carpeted steps too..
Posted by: Walter Freeman at November 19, 2017 05:55 PM (I/iGu)
Posted by: Lizzy at November 19, 2017 05:55 PM (W+vEI)
Posted by: Weasel at November 19, 2017 05:38 PM (Sfs6o)
My grandma made beer biscuits that were about the size of a flatten softball. Fabulous
Posted by: sofa saver at November 19, 2017 05:56 PM (4u7kU)
Posted by: Jane D'oh at November 19, 2017 05:51 PM (PY9jH)
Says 12 Jane.
Posted by: Tami at November 19, 2017 05:56 PM (Enq6K)
Posted by: Infidel at November 19, 2017 05:56 PM (4ZKcy)
Cover is in cheesecloth that has been soaked in butter/margarine and alcohol (I use bourbon, but a decent beer or whine is also good).
The cheesecloth soaks in the liquid and steams the top. When you baste, the cheesecloth in part soaks that up. This way, the bastings do not just roll off the turkey's back.
Uncover near the end to properly brown the bird.
Posted by: The Thankful Hat at November 19, 2017 05:56 PM (itfg0)
Posted by: KT at November 19, 2017 05:56 PM (BVQ+1)
Reminds me of the punch line: "Nah, it just doesn't take me a lot of time to look at a horseshoe"
Posted by: Kindltot at November 19, 2017 05:57 PM (2K6fY)
Do you have that pecan pie recipe handy? I let everyone pick their "must haves" for Thanksgiving in an attempt to eliminate some of the 300 side dishes we usually end up with and youngest son pulled Pecan Pie out of his butt! (Fun phrasing for morons.)
I've never made it before, and the only recipe I have is the Karo syrup one (Don't judge me---I'm an Irish Yankee.)
Posted by: IrishEi at November 19, 2017 05:57 PM (HiDrR)
Posted by: ALH at November 19, 2017 05:57 PM (MYss1)
Posted by: CrotchetyOldJarhead at November 19, 2017 05:59 PM (oLTNb)
Posted by: ALH at November 19, 2017 05:57 PM (MYss1)
Enough for everyone?
Actually, I don't care about everyone else....as long as there are several for me.
[Raisins too? I hope so.]
Posted by: CharlieBrown'sDildo at November 19, 2017 06:00 PM (wYseH)
Posted by: Headless Body of Agnew at November 19, 2017 06:00 PM (e1mEI)
Kahlua-Pecan-Brown Sugar Baked Brie
http://tinyurl.com/yaq6ggch
And this is a decadent pecan pie recipe from Emeril:
http://tinyurl.com/ybery99w
Posted by: Tami at November 19, 2017 06:01 PM (Enq6K)
Posted by: Tami at November 19, 2017 05:55 PM (Enq6K)
--That asshole is poking the wrong bear.
Posted by: logprof at November 19, 2017 06:01 PM (GsAUU)
Ha! Funny. I just got through making rolls. From scratch. One hour.
I used my pizza dough recipe. Pre-heated my bowl for fast yeast fornication. I suspect they like it hot. Gave 'em about fifteen minutes to do their thing in the microwave on 'bake' at 100 degrees.
Then rolled them out into a nice round roundness. A sprinkle of corn meal beneath, because I'm not a savage. Slattered on garlic butter on top. Then rolled them into crescent shape, then slathered on more garlic butter, then a sprinkle of poppy seeds.
Fifteen minutes in the oven. To die for.
Posted by: Ace Tractor Seat Supply at November 19, 2017 06:02 PM (ajiE5)
My people, who've been dug in like ticks for centuries and never amounted to anything anyway, are called New Hampshire Swamp Yankees.
Posted by: Bandersnatch at November 19, 2017 05:18 PM (gIRsn)
I'm a recovering-Catholic-moved-to-Massachusetts-when-I-was-5 Yankee, which means I'm not a Yankee's Yankee.
So I'm 3/4ths of the way there.
Posted by: Atlantic Coast at November 19, 2017 06:02 PM (cu8/f)
Posted by: Dr Alice at November 19, 2017 06:03 PM (LaT54)
Mmmm, biscuits...
Posted by: BackwardsBoy at November 19, 2017 06:04 PM (tRaq7)
Seriously!? What an asshat. PDTS ought to send him a really cheap pair of knock offs and a pacifier. And a little gift card...
Posted by: CrotchetyOldJarhead at November 19, 2017 06:04 PM (oLTNb)
Posted by: AltonJackson at November 19, 2017 06:05 PM (KCxzN)
Posted by: ALH at November 19, 2017 06:06 PM (MYss1)
Posted by: Dr Alice at November 19, 2017 06:06 PM (LaT54)
Cherry Bounce! Favorite of George Washington and supposedly contributed to his tooth loss.
Fill a Mason jar mostly full of fresh pitted sour cherries, add some reasonably cheap blended scotch like Johnnie Walker Red Label or Dewar's White Label, then keep adding sugar and stirring until it stop dissolving.
Strain and drink six weeks later and eat the cherries with vanilla ice cream.
Posted by: Walter Freeman at November 19, 2017 06:06 PM (I/iGu)
Another wonderful trick is to mash them with cooked turnips. You have to cook the turnips separate and drain them extra well.
But they both go well with turkey gravy.
Posted by: Kindltot at November 19, 2017 06:07 PM (2K6fY)
Posted by: Barack Obama at November 19, 2017 06:07 PM (/qEW2)
Posted by: Infidel at November 19, 2017 06:08 PM (4ZKcy)
http://tinyurl.com/ybery99w
Ooh, that looks good, Tami!
I make this one and the great thing is the chocolate is subtle - it's rich.
You have to follow the tweaks from the reviews, though, on using semi-sweet chips and adding vanilla:
http://tinyurl.com/y7e7dqbp
Posted by: Lizzy at November 19, 2017 06:08 PM (W+vEI)
Mmmm, biscuits...
Posted by: BackwardsBoy at November 19, 2017 06:04 PM (tRaq7)
--Seriously, what's wrong with people who don't like biscuits?
I mean, there's the health aspect, but what's not to love about the taste?
When I was a littl'un and my mom wanted to say "I love you" without words, she made us biscuits from scratch. Or lasagna.
Posted by: logprof at November 19, 2017 06:09 PM (GsAUU)
Posted by: CharlieBrown'sDildo at November 19, 2017 06:00 PM (wYseH)
--------
Bleeeccch!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 06:09 PM (qJtVm)
Posted by: Walter Freeman at November 19, 2017 06:10 PM (I/iGu)
Posted by: geoffb at November 19, 2017 06:11 PM (zOpu5)
Posted by: Neverstopfishing at November 19, 2017 06:11 PM (OLMlN)
Do you have that pecan pie recipe handy? I let everyone pick their
"must haves" for Thanksgiving in an attempt to eliminate some of the 300
side dishes we usually end up with and youngest son pulled Pecan Pie
out of his butt! (Fun phrasing for morons.)
I've never made it before, and the only recipe I have is the Karo syrup one (Don't judge me---I'm an Irish Yankee.)
Posted by: IrishEi at November 19, 2017 05:57 PM (HiDrR)
Here's the one I'm making:
Bourbon-Pecan-Fudge Pie
1 package refrigerated pie crusts (2 crusts)
3 (1-ounce) squares unsweetened chocolate, chopped
3/4 cup butter
3 large eggs
1 cup sugar
1/4 cup evaporated milk
2 T. light corn syrup
1 T. vanilla extract
1 cup pecan pieces
2 T. bourbon
Prepared chocolate sauce (optional), vanilla ice cream (optional)
1. Preheat oven to 350.
2. On lightly floured surface, unroll one sheet of piecrust dough. Lightly brush top of dough with water. Unroll remaining sheet of dough and place over first sheet of dough. Using a rolling pin, gently roll into an 11-inch circle. Line a 9-inch pie plate with piecrust. Fold dough edges under and crimp.
3. In a small saucepan, combine chocolate and butter over medium heat. Cook, stirring constantly, until chocolate and butter are melted and smooth. Remove from heat and let cool.
4. In a mixing bowl, combine eggs, sugar, evaporated milk, and corn syrup, beating at medium speed with an electric mixer until blended. Add chocolate mixture, beating until combined. Add vanilla, pecans, and bourbon, stirring to combine. Pour filling into prepared crust.
5. Bake until set, approximately 35 minutes.
6. Serve warm with chocolate sauce and ice cream if desired.
Posted by: Jane D'oh at November 19, 2017 06:11 PM (PY9jH)
Posted by: Dr Alice at November 19, 2017 05:30 PM (LaT54)
Spatchcocking solves that problem and also browns the thighs.
Posted by: Atlantic Coast at November 19, 2017 06:11 PM (cu8/f)
Parsnips are related to carrots. They are not closely related to turnips or swedes (rutabagas).
I like turnips raw. Especially the little white summer turnips. I don't think parsnips are very good raw.
Rutabagas are a different species from turnips though they look a lot alike. They are firmer than turnips and are usually cooked, though you can eat them raw if you are in the mood for some conquerable resistance.
More on rutabagas and turnips here. Don't you love the word "rutabaga"?
http://ace.mu.nu/archives/352635.php
Posted by: KT at November 19, 2017 06:11 PM (BVQ+1)
You have to follow the tweaks from the reviews, though, on using semi-sweet chips and adding vanilla:
http://tinyurl.com/y7e7dqbp
Posted by: Lizzy at November 19, 2017 06:08 PM (W+vEI)
Yum! I love pecan pie!
I'm not doing the desserts this year. Niece has ordered 3 YUGE pies from a bakery near her, dutch apple, pecan and pumpkin.
Posted by: Tami at November 19, 2017 06:12 PM (Enq6K)
Just say no to raisins in oatmeal cookies.
Dried cranberries FTW!!
http://www.finecooking.com/recipe/oatmeal-cranberry-cookies
Posted by: Lizzy at November 19, 2017 06:12 PM (W+vEI)
Posted by: Weasel at November 19, 2017 05:38 PM (Sfs6o)
So ??
Posted by: sofa saver at November 19, 2017 06:12 PM (4u7kU)
[Raisins too? I hope so.]
Posted by: CharlieBrown'sDildo at November 19, 2017 06:00 PM (wYseH)
-------
They're like the carrots of the fruit world.
Posted by: Peaches at November 19, 2017 06:12 PM (14URa)
Posted by: Aetius451AD at November 19, 2017 06:13 PM (ycWCI)
Yup. So much so that the French like using them in place of carrots when making lighter (colorless) versions stocks and sauces.
Posted by: Walter Freeman at November 19, 2017 06:13 PM (I/iGu)
"Who?" LaVar Ball told ESPN on Friday, when asked about Trump's involvement in the matter. "What was he over there for? Don't tell me nothing. Everybody wants to make it seem like he helped me out."
Posted by: Tami at November 19, 2017 05:55 PM (Enq6K)
Trump should have let the punks rot over there, then we could have heard LaVar squealing that Trump did nothing to save his kid. Sod LaVar sideways with a rusty chainsaw
Posted by: TheQuietMan at November 19, 2017 06:13 PM (SiINZ)
Posted by: Peaches at November 19, 2017 06:14 PM (14URa)
More on rutabagas and turnips here. Don't you love the word "rutabaga"?
http://ace.mu.nu/archives/352635.php
Posted by: KT at November 19, 2017 06:11 PM (BVQ+1)
*ahem*
"Mangelwurzle"
Thank you.
Posted by: Kindltot at November 19, 2017 06:15 PM (2K6fY)
1 loaf frozen white bread dough
1 cup shredded Swiss cheese
3/4 cup sliced green onions
1/2 stick butter, melted
Poppy seeds
Let bread dough rise as per directions on package. Then cut it into 1" pieces. Put about 1/3 of the pieces into a greased bundt pan. Sprinkle with 1/3 of the grated Swiss, green onions, a little poppy seed and drizzle with 1/3 of the melted butter. Repeat two more times. Bake at 375 for 25 minutes.
Here's the best part: YOU CAN MAKE IT THE DAY BEFORE AND NUKE IT for a little bit just before serving. Savory, warm, and delicious.
Posted by: IrishEi at November 19, 2017 06:15 PM (HiDrR)
Posted by: Peaches at November 19, 2017 06:14 PM (14URa)
--I'll take two.
Especially if Red Lobster.
Posted by: logprof at November 19, 2017 06:15 PM (GsAUU)
One can only imagine how he would have reacted if Trump had pulled an Obama and done absolutely nothing.
Posted by: Lizzy at November 19, 2017 06:15 PM (W+vEI)
@315: "Raisins have no place in a cookie."
*says nothing about raisins in carrot cake*
Posted by: Walter Freeman at November 19, 2017 06:16 PM (I/iGu)
Posted by: Ben Had at November 19, 2017 06:16 PM (hjzvx)
Posted by: Lizzy at November 19, 2017 06:17 PM (W+vEI)
Posted by: Infidel at November 19, 2017 06:18 PM (4ZKcy)
Posted by: IrishEi at November 19, 2017 06:18 PM (HiDrR)
Posted by: IrishEi at November 19, 2017 06:15 PM (HiDrR)
That sounds amazing!! And very elegant.
Posted by: Peaches at November 19, 2017 06:18 PM (14URa)
Posted by: Skip at November 19, 2017 06:19 PM (aC6Sd)
My oven has something like four different timers. It's constantly nagging me about something. I also keep an old fashioned three minute hourglass timer and old fashioned crank-it 60 minute minute timer handy, too.
I forget a lot of shit outside the kitchen... inside the kitchen... not so much.
I also compile a checklist before starting. Tell me I'm not obsessive compulsive, tell me I'm not obsessive compulsive, tell me I'm not obsessive compulsive.
Posted by: Ace Tractor Seat Supply at November 19, 2017 06:19 PM (ajiE5)
Posted by: never enough caffeine at November 19, 2017 06:20 PM (N3JsI)
Posted by: Infidel at November 19, 2017 06:18 PM
~~~~
Exactly. And beef stew too.
Posted by: IrishEi at November 19, 2017 06:20 PM (HiDrR)
---
Raisins have no reason to exist.
* Everything you use raisins in would be better served with cherries.
* Those raisins could have been table grapes or wine.
* How many Trick or Treaters have been terrorized with mini boxes of wrinkled death?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 06:20 PM (qJtVm)
Posted by: Tami at November 19, 2017 05:55 PM (Enq6K)
========
Liberals are turning ungrateful assholishness into a virtue.
Hopefully this will show people that it's pointless to try to appease them and it will turn people off of that movement.
I guess LaVar isn't celebrating Thanksgiving since he seems to be incapable of giving thanks.
Posted by: Steve and Cold Bear at November 19, 2017 06:20 PM (/qEW2)
Jane, why the double crust?
Posted by: never enough caffeine at November 19, 2017 06:20 PM (N3JsI)
I dunno. I just followed the recipe. It's to die for.
Posted by: Jane D'oh at November 19, 2017 06:21 PM (PY9jH)
Posted by: never enough caffeine at November 19, 2017 06:22 PM (N3JsI)
My husband said, "He should consider his son lucky. Obama would have left them over there."
Me: "Umm. No. First, because black, second, because basketball players."
Posted by: Jane D'oh at November 19, 2017 06:23 PM (PY9jH)
I've discovered a new technique. Go to Thanksgiving dinner at your son and new daughter-in-law's place. No worries whatsoever about how the turkey turns out. In other words, as long as I don't have to make it (have done it for 30+ years) it will be fine. Don't care at all how dry or moist it is just so long the only thing I have to do is eat it.
Posted by: moon_over_vermont at November 19, 2017 06:23 PM (O1SAh)
There are lots of people in the sports world who loathe LaVar and keep saying his fifteen minutes of fame should be over.
The best part? Those same people are likely to take his side in any feud with Trump.
Posted by: Walter Freeman at November 19, 2017 06:24 PM (I/iGu)
Posted by: Ace Tractor Seat Supply at November 19, 2017 06:19 PM
~~~~~
I have a printed menu.
Plus a printed "Do-Aheads" list for making on Wednesday.
A printed schedule with times for prepping, into-oven, out-of-oven, etc.
And a printed list of which serving dishes for each.
I know all about OCD. And dementia. LOL
Posted by: IrishEi at November 19, 2017 06:24 PM (HiDrR)
Or he could get the parents citizenship to emigrate to China to be with their kids. We don't like to break up families, and China has a severe diversity problem.
Posted by: Steve and Cold Bear at November 19, 2017 06:25 PM (/qEW2)
I'll take one, but next time freeze those babies. Fair warning; Costco is not for single people.
Posted by: Fritz at November 19, 2017 06:25 PM (bD2SM)
It was a recipe from Jeff Smith, The Frugal Gourmet.
Sweet Potato Bourbon Pie
"The Frugal Gourmet Cooks American"
Ingredients:
2 cups cooked, peeled, and mashed sweet potatoes
4 tablespoons butter
3 eggs, beaten
1 cup sugar
1 teaspoon vanilla
1 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
1/2 cup bourbon whiskey
1 unbaked pie shell
Mix all ingredients together an place in an unbaked pie shell. Place in a 400 degree oven and immediately turn oven to 325. Baked for about 45 minutes or until the center of the pie is set. Test by inserting a table knife into the center of the pie. If it comes out clean, the pie is finished.
Serve with whipped cream or ice cream on top.
(I never served it with this)
Posted by: Tami at November 19, 2017 06:26 PM (Enq6K)
Posted by: Lizzy at November 19, 2017 06:26 PM (W+vEI)
Posted by: ALH at November 19, 2017 06:26 PM (MYss1)
The proper amount of poppy seeds to apply to rolls is just short of your guests failing a drug test for heroin.
It's kind of amazing how long a bottle of poppy seeds actually lasts. You look at the bottle on the shelf, look at the price and think, 'What a rip-off'.
Many years later you look at a half-full jar. And wish you hadn't been so
Posted by: Ace Tractor Seat Supply at November 19, 2017 06:26 PM (ajiE5)
BBL....
Posted by: Tami at November 19, 2017 06:29 PM (Enq6K)
I had a somewhat abbreviated early Thanksgiving with Mom because she's
visiting her cousin for Actual Thanksgiving. We had all the fixins but
just a turkey bosom vice the whole bird.
That of course leaves me without weeks' worth of turkey leftovers so I'll be cooking my own 13-pounder on Thursday.
I will remake Ina Garten's sausage and herb stuffing recipe, which was superb:
http://tinyurl.com/y7gco6kz
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 04:07 PM (qJtVm)
Turkeys have bosoms? I thought they had breasts. Why was I not informed of this?
Posted by: Alberta Oil Peon at November 19, 2017 06:29 PM (oPNmq)
Posted by: JAS at November 19, 2017 06:30 PM (Oj1RP)
"Mangelwurzle" is also an entertaining word. But it doesn't quite make it in the song at the link, for example:
Do the mangelwurzle boogie?
I could say it over and over again, though.
Mangelwurzle
Mangelwurzle
Mangelwurzle
Posted by: KT at November 19, 2017 06:31 PM (BVQ+1)
Plus a printed "Do-Aheads" list for making on Wednesday.
A printed schedule with times for prepping, into-oven, out-of-oven, etc.
And a printed list of which serving dishes for each.
I know all about OCD. And dementia. LOL
Posted by: IrishEi at November 19, 2017 06:24 PM (HiDrR)
Thank you. I thought it was just me. I just remember the years my wife cooked and she'd suddenly say, ''Damn, I forgot the rolls'' or "Damn I forgot the potatoes" or "Damn I forgot the cranberries'.
We'd all say, "That's all right". Because polite.
Posted by: Ace Tractor Seat Supply at November 19, 2017 06:31 PM (ajiE5)
I hate turkey. Absolutely loathe the king of the yard birds
Posted by: sofa saver at November 19, 2017 04:18 PM (4u7kU)
All the more for me, then.
Posted by: Alberta Oil Peon at November 19, 2017 06:33 PM (oPNmq)
Glennfiddich 15 or Balvenie Doublewood (Or Caribbean) are easily found and accessible single malts without rabid peat attack, good feet wetters.
Posted by: In Vino Veritits at November 19, 2017 05:24 PM (qul7b)
Jump right in with Caol Isla and never suffer from a peat attack again
Posted by: StrategicCorporalUSMC at November 19, 2017 06:33 PM (5pTgP)
Posted by: Trimegistus at November 19, 2017 06:34 PM (v8NF5)
Posted by: Aetius451AD at November 19, 2017 06:35 PM (ycWCI)
Burp.
Posted by: Skookumchuk at November 19, 2017 06:35 PM (TKmA0)
Posted by: Ben Had at November 19, 2017 06:35 PM (hjzvx)
Posted by: CrotchetyOldJarhead at November 19, 2017 06:36 PM (oLTNb)
333 Raisins have no place in a cookie.
Raisins have no reason to exist.
* Everything you use raisins in would be better served with cherries.
* Those raisins could have been table grapes or wine.
* How many Trick or Treaters have been terrorized with mini boxes of wrinkled death?
Posted by: All Hail Eris
Even though I enjoy raisins in pumpkin loaf, this post is so accurate, it should be framed and hung in the kitchen.
Posted by: Shopgirl: #every man a Wildcat/go KSU at November 19, 2017 06:36 PM (x3yKT)
I will try the catshead biscuits instead, Flour,baking powder, shortening and buttermilk. That always goes well if I can avoid my urge to KNEAD all dough until it surrenders and becomes smooth. . .
Posted by: Kindltot at November 19, 2017 06:37 PM (2K6fY)
One should never be without biscuits.
Why there's biscuits and sausage gravy, bacon biscuits, biscuits and redeye gravy, jelly biscuits, buttered biscuits, biscuits flambe (for when you forget about them in the oven), cheese biscuits, cathead biscuits and Bisquick biscuits.
That's about it,
Posted by: BackwardsBoy at November 19, 2017 06:38 PM (tRaq7)
You can have whatever you want on Christmas, Easter, July 4th, etc., but you have to have turkey on Thanksgiving. Plus cranberry sauce and dressing/stuffing. And pumpkin pie.
Do I like turkey? Eh. It's okay ---once a year.
Cranberry sauce? Not really.
Dressing? Yeah, that's good.
Pumpkin pie? Blech. Gag.
But you HAVE to have those things or you are an unAmerican scoundrel, hellbent on destroying tradition, the Constitution, and the Washington Monument.
Posted by: Margarita DeVille at November 19, 2017 06:38 PM (0jtPF)
I haven't even been able to make a decent sandwich. With the exception of peanut butter & jelly or tuna salad, everything I've tried tastes awful.
However, I have some good news to report. Last week I bought a pre-made Italian hoagie at the supermarket. I ate it, and it was good.
It had a list of ingredients, and on Friday night I bought them individually and made my own Italian hoagie at home yesterday. It was quite passable, and I can add that to my limited repertoire for lunch.
Posted by: rickl at November 19, 2017 06:39 PM (sdi6R)
It was a recipe from Jeff Smith, The Frugal Gourmet.
========
I love his recipe for spotted dick.
Posted by: Kevin Spacey at November 19, 2017 06:39 PM (/qEW2)
Posted by: Walter Freeman at November 19, 2017 06:40 PM (I/iGu)
Posted by: Walter Freeman at November 19, 2017 06:40 PM (I/iGu)
We're having both, pumpkin and pecan and also apple.
I love apple pie.
Posted by: ALH at November 19, 2017 06:41 PM (MYss1)
Mangelwurzel Throwing:
A
traditional Somerset game that requires skill, strength and cunning.
Mangold Hurling has a well developed set of rules. Players take it in
turns to stand in a pitching basket and hurl a Mangold / Mangelwurzel at
a Norman (A Norman being a pre-placed fixed position Mangold) The
player that gets his Mangold the closest is declared the winner... it's
what you get if you mix boules and strong cider. Mangold Hurling is
usually performed during October each year.
Posted by: Kindltot at November 19, 2017 06:41 PM (2K6fY)
Cranberry sauce? Not really.
Dressing? Yeah, that's good.
Pumpkin pie? Blech. Gag.
But you HAVE to have those things or you are an unAmerican scoundrel, hellbent on destroying tradition, the Constitution, and the Washington Monument.
Posted by: Margarita DeVille at November 19, 2017 06:38 PM (0jtPF)
--Turkey is awesome leftovers.
One of those foods that is as good cold as it is hot.
Leftover turkey sammiches? Yum.
Posted by: logprof at November 19, 2017 06:41 PM (GsAUU)
Posted by: Ben Had at November 19, 2017 06:43 PM (hjzvx)
Yes. I don't like regular pumpkin pie, which is why I make the pumpkin ice cream pie.
One year when it was just our small family (3) + my cousin I made a pie that was pumpkin AND pecan pie (essentially a partially baked pumpkin pie, then add pecan pie filling and finish baking). I loved it, but everyone else just thought it was just OK.
Posted by: Lizzy at November 19, 2017 06:43 PM (W+vEI)
Posted by: Ben Had at November 19, 2017 06:43 PM (hjzvx)
No, it was from Giant supermarket.
Posted by: rickl at November 19, 2017 06:43 PM (sdi6R)
Leftover turkey sammiches? Yum.
Posted by: logprof at November 19, 2017 06:41 PM (GsAUU)
----------------------------
Yep. I would say it's far better cold than hot.
Posted by: Margarita DeVille at November 19, 2017 06:44 PM (0jtPF)
Posted by: ALH at November 19, 2017 06:41 PM (MYss1)
Especially with the lattice crust on top. A skill I have yet to hone. I mean how the hell do you do that? I'm lifting and tucking more than a plastic surgeon and it still looks like hell.
Posted by: Ace Tractor Seat Supply at November 19, 2017 06:44 PM (ajiE5)
Posted by: Ben Had at November 19, 2017 06:45 PM (hjzvx)
It's so dang hard to find though.
Posted by: no good deed at November 19, 2017 06:45 PM (eIQHF)
Posted by: Bear with Assymetrical Balls at November 19, 2017 06:45 PM (H5knJ)
Posted by: Infidel at November 19, 2017 06:46 PM (4ZKcy)
Posted by: logprof at November 19, 2017 06:47 PM (GsAUU)
Posted by: Kindltot at November 19, 2017 06:47 PM (2K6fY)
Posted by: Recep Erdogan at November 19, 2017 06:47 PM (/qEW2)
Posted by: Margarita DeVille at November 19, 2017 06:44 PM (0jtPF)
--I wish cold turkey was so easy for me.
Posted by: logprof at November 19, 2017 06:48 PM (GsAUU)
Posted by: JAS at November 19, 2017 06:48 PM (Oj1RP)
My late husband did all the cooking and was good at it. I come from a line of lousy cooks. When I had to start cooking, a good friend told me that I'd be okay because I knew what good food tasted like. It's true. I think my grandmother was a lousy cook because she didn't know.
Posted by: Notsothoreau at November 19, 2017 06:48 PM (Lqy/e)
Posted by: rickl at November 19, 2017 06:39
That's one my faves to make at home. Used to get a multi-meat sandwich at Subway w/ Italian dressing. Got hoagie buns and started making our own at home. Mine is much better than Subways.
Yay for you to find something you can make that you like.
Posted by: Farmer - 2017 GNAMM Survivor at November 19, 2017 06:48 PM (yJ1e6)
Posted by: FenelonSpoke at November 19, 2017 04:23 PM
Exactly. The bread's in the stuffing. I do make cookies, though. I made some Cranberry Sage cookie dough logs this morning and froze them. On Thanksgiving morning I'll slice and bake those babies. Gotta have something to tide you over until the relish tray comes out.
Posted by: JuJuBee, just generally being shamey at November 19, 2017 06:49 PM (2NqXo)
Posted by: Walter Freeman at November 19, 2017 06:40 PM (I/iGu)
---------------------------------
No, you CAN'T, unless you're a leftwing terrorist.
You can have as many different pies as you like but one of them MUST be a pumpkin pie.
Even if no one will eat it.
WTF is wrong with you people?!!!!?
Posted by: Margarita DeVille at November 19, 2017 06:49 PM (0jtPF)
Posted by: JAS at November 19, 2017 06:49 PM (Oj1RP)
Posted by: votermom pimping great books! at November 19, 2017 06:49 PM (hMwEB)
I've read various approaches to cooking turkey so that the breast
doesn't dry out. Cooking it breast down. Cooking it on its side for half
the time, then turning to the other side for the other half. Any
theories on this?
Posted by: Dr Alice at November 19, 2017 05:30 PM (LaT54)
My cousin's wife always used to cook the turkey in a paper bag, one of those big, thick brown kraft bags they used to sack groceries in at the supermarket. Sealed the pores of the bag, inside and out, IIRC, with butter. Place stuffed turkey in bag, stick it in the oven, and leave it the requisite time. Turkey so cooked was always moist and tasty.
Posted by: Alberta Oil Peon at November 19, 2017 06:49 PM (oPNmq)
Posted by: logprof at November 19, 2017 06:48 PM (GsAUU)
I tried cold turkey once... once.
Went back to Val-u-rite an lived happily ever after.
Posted by: StrategicCorporalUSMC at November 19, 2017 06:50 PM (5pTgP)
Posted by: Skookumchuk at November 19, 2017 06:50 PM (TKmA0)
Posted by: ALH at November 19, 2017 06:41
With a slice of cheese on top, right?
Posted by: olddog in mo at November 19, 2017 06:50 PM (Dhht7)
Posted by: Notsothoreau at November 19, 2017 06:50 PM (Lqy/e)
you have to have turkey on Thanksgiving. Plus cranberry sauce and
dressing/stuffing. And pumpkin pie.
---
Can I skip the pumpkin pie if I have two kinds of stuffing?
Posted by: Methos at November 19, 2017 06:51 PM (XQvuQ)
My mother always fixed them, and she was a lousy cook. I inherited that gene from her.
Posted by: ALH at November 19, 2017 06:51 PM (MYss1)
Baking has a low ROI for me.
Posted by: San Franpsycho at November 19, 2017 06:51 PM (EZebt)
You can experiment with different vegetable combinations, spices, seasonings, oven temperatures, cooking times, etc., without spending too much money either.
And you can practice making chicken stock, soups, breakfast hash, etc., with leftovers.
Posted by: Walter Freeman at November 19, 2017 06:52 PM (I/iGu)
vanilla ice cream.
Posted by: ALH at November 19, 2017 06:52 PM (MYss1)
Posted by: Ben Had at November 19, 2017 06:54 PM (hjzvx)
https://youtu.be/h1eRp0EGOmE
Posted by: Kindltot at November 19, 2017 06:54 PM (2K6fY)
Posted by: Methos at November 19, 2017 06:51 PM
Yes you can pass all the pumpkin pie my way, thank you
Posted by: Skip at November 19, 2017 06:55 PM (aC6Sd)
Posted by: Fat Drunk and not President at November 19, 2017 06:55 PM (5pTgP)
Posted by: Skookumchuk at November 19, 2017 06:55 PM (TKmA0)
This is what hams are for. Never think that you can have too many side dishes.
Posted by: Fritz at November 19, 2017 06:55 PM (bD2SM)
Posted by: Ingrid Newkirk at November 19, 2017 06:56 PM (/qEW2)
Posted by: Jewells45can handle your jewels at November 19, 2017 06:57 PM (CNHr1)
Even if no one will eat it. WTF is wrong with you people?!!!!?"
I'm pretty sure Obama issued an executive order that allows Americans to fulfill their annual pumpkin quota by drinking a pumpkin spice latte in November. Or burning a pumpkin spice scented candle. I don't think pumpkin scented oil plugins count though. Or mochas.
Posted by: Walter Freeman at November 19, 2017 06:57 PM (I/iGu)
Posted by: ALH at November 19, 2017 06:57 PM (MYss1)
Posted by: Aetius451AD at November 19, 2017 06:59 PM (ycWCI)
Posted by: Walter Freeman at November 19, 2017 06:57 PM (I/iGu)
Just get a pumpkin spice oil change and you're GTG.
Posted by: hogmartin at November 19, 2017 06:59 PM (y87Qq)
Posted by: Ben Had at November 19, 2017 06:54 PM (hjzvx)
I'll have to look in the supermarket in the next couple of days to see if they have any prepared turkey items. I don't know if the meals I ordered and should receive on Tuesday have any turkey dinners.
If not, then I'll buy my traditional Swanson's Hungry Man turkey dinner with all the trimmings.
Posted by: rickl at November 19, 2017 06:59 PM (sdi6R)
Posted by: Infidel at November 19, 2017 07:00 PM (4ZKcy)
Posted by: Skookumchuk at November 19, 2017 07:01 PM (TKmA0)
CBD: If you can find something similar (or even this brand) we've got biscuit mixes in the flour section here in NC. This one has bits of shortening already cut in:
http://www.renwoodmills.com/southern-biscuit/
Very decent biscuits and very quick. Moisten, cut, bake.
Posted by: Moron Robbie - carried over to a good chunk of the Russian population via Mongol rape at November 19, 2017 07:01 PM (8Zprg)
Can I skip the pumpkin pie if I have two kinds of stuffing?
Posted by: Methos at November 19, 2017 06:51 PM (XQvuQ)
----------------------------
NO!!!!
You have to have pumpkin pie!!!
You yourself don't have to eat any.
But you have to have it.
Sheesh. Why is it that I, a first-generation immigrant, have to explain these things to natives?
Where does it stop?
Someone up-thread was talking about having sushi for Thanksgiving. Sushi!
Norman Rockwell is rolling over in his grave, I tell you.
Posted by: Margarita DeVille at November 19, 2017 07:01 PM (0jtPF)
Posted by: olddog in mo at November 19, 2017 07:03 PM (Dhht7)
Posted by: logprof at November 19, 2017 06:48 PM (GsAUU)
I tried cold turkey once... once.
Went back to Val-u-rite an lived happily ever after.
Posted by: StrategicCorporalUSMC at November 19, 2017 06:50 PM (5pTgP)
--You're feelin' me.
I grew up just a few miles from *the* Smithfield, so I do love ham. Do I need to say that ham is also better cold than hot?
Posted by: logprof at November 19, 2017 07:03 PM (GsAUU)
Posted by: Margarita DeVille at November 19, 2017 07:01 PM (0jtPF)
Good for him. Means he doesn't have to pretend to like pumpkin pie OR sweet potatoes.
Posted by: hogmartin at November 19, 2017 07:03 PM (y87Qq)
* Everything you use raisins in would be better served with cherries.
* Those raisins could have been table grapes or wine.
* How many Trick or Treaters have been terrorized with mini boxes of wrinkled death?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 06:20 PM (qJtVm)
Raisins are absolutely awesome for baiting mousetraps. they are tough enough and stringy enough that the trap always fires when Mr. Mouse tries to tug it free of the trigger. And economical, too, since you can getmultiple mice on one raisin. One could say that mouse traps are their raisin d'etre. (not that I would make silly puns, or anything)
Posted by: Alberta Oil Peon at November 19, 2017 07:03 PM (oPNmq)
Posted by: rickl at November 19, 2017 07:03 PM (sdi6R)
Posted by: Skookumchuk at November 19, 2017 07:04 PM (TKmA0)
Posted by: Steve and Cold Bear at November 19, 2017 07:04 PM (/qEW2)
Good for him. Means he doesn't have to pretend to like pumpkin pie OR sweet potatoes.
Posted by: hogmartin at November 19, 2017 07:03 PM (y87Qq)
--I don't like sweet potatoes, either.
AFAIK, I still don't have to surrender my Southerner Card.
Posted by: logprof at November 19, 2017 07:05 PM (GsAUU)
Posted by: Skookumchuk at November 19, 2017 07:06 PM (TKmA0)
Posted by: RedMindBlueState at November 19, 2017 07:06 PM (bQvjO)
Posted by: Steve and Cold Bear at November 19, 2017 07:04 PM (/qEW2)
---
Is it already Cherpumple Season?
https://www.youtube.com/watch?v=Rp4yWTLIPaE
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 07:10 PM (qJtVm)
Another holiday favorite at Castel Skookumchuk is the "Stone Fence" an early colonial cocktail. This is hard cider and rum. Knocks you flat on your can. This supposedly was imbibed by Ethan Allen and his boys before they attacked Ft. Ticonderoga. I've tried it - it's very good - but I was bereft of martial ardor after drinking two or three.
Posted by: Skookumchuk at November 19, 2017 07:10 PM (TKmA0)
Posted by: Ben Had at November 19, 2017 06:35 PM
~~~~~
I wasn't going to say anything....
Posted by: IrishEi at November 19, 2017 07:11 PM (HiDrR)
WTF is wrong with you people?!!!!?
The pumpkin spice/pie criticallity ratio is very carefully set at the market. You start leaving pies on the shelf and KABOOM.
Posted by: DaveA at November 19, 2017 07:13 PM (FhXTo)
PITA, but the family loved it and loved telling the story.
Posted by: Moron Robbie - carried over to a good chunk of the Russian population via Mongol rape at November 19, 2017 07:15 PM (8Zprg)
https://preview.tinyurl.com/yc53xh4u
Or try "NASA Goddard 2017 Hurricanes and Aerosols Simulation"
Posted by: Kindltot at November 19, 2017 07:15 PM (2K6fY)
Posted by: Jewells45can handle your jewels at November 19, 2017 06:57 PM (CNHr1)
My mom always did those giant Butterballs, and cooked them overnight. I never paid attention to the prep because I was drinking with Daddy.
Waking up in the morning to the smell of turkey throughout the house was awesome.
Posted by: Atlantic Coast at November 19, 2017 07:20 PM (cu8/f)
Posted by: Skip at November 19, 2017 07:25 PM (aC6Sd)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 19, 2017 07:27 PM (qJtVm)
Tonight was pot roast. Instead of adding onion soup mix, which sometimes gives heartburn, she sauted onions in beef bullion. Then added fresh mushrooms she sautéed the Julia Child way. Excellent! And the mushrooms really made a difference, very mushroomy tasting.
Posted by: Farmer - 2017 GNAMM Survivor at November 19, 2017 07:28 PM (yJ1e6)
Posted by: Skookumchuk at November 19, 2017 07:30 PM (TKmA0)
Posted by: Tuna at November 19, 2017 08:36 PM (jm1YL)
That statement saddens me to the core. I love raisins, especially white raisins. Trader Joe's sells a packet of mixed jumbo raisins that are to die for.
Posted by: Tuna at November 19, 2017 08:39 PM (jm1YL)
Posted by: JC at November 19, 2017 09:00 PM (ZLlh9)
For the record, I have Thanksgiving dinner with friends. I bring rolls that I baked that morning (I love my bread machine!) and blueberry pie. I may also bring a potato casserole. They do all the heard stuff.
Posted by: Nancy at 7000 feet CO at November 19, 2017 10:11 PM (pOIpG)
Posted by: Annieb at November 19, 2017 10:37 PM (xjl51)
Posted by: liz953 at November 20, 2017 07:40 AM (frv51)
Posted by: Larry Geiger at November 20, 2017 10:16 AM (nX644)
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