Food Thread: Leftovers: What To Do With Them Besides Feeding Them To The Dog...

tgiving sandwich.jpg
From Nutmeg Nanny

I am not talking about chocolate-pecan pie, which is to be consumed with one's morning coffee, as God intended. It's the pounds and pounds of other stuff that can be a challenge. We send much of it away with the guests, but a fair amount seems to linger...sometimes for days...before something is done with it.

Of course if one has locusts (Bluebell's word for teen-aged through early-20s men) in residence, then the problem of leftovers lasts for about 36 hours, until Saturday afternoon rolls around and you discover that the nine pounds of turkey, four pounds of stuffing, several pounds of mashed potatoes and pumpkin pie and green-bean casserole and cranberry slop and a dozen other foods have quite simply evaporated, and you are then tasked with cooking again!

I used to make stuffing waffles and fried potato pancakes and omelets with the vegetables, but there must be dozens of other things to be made.

Not with turkey though. The carcass and the leftover meat went back from whence it came...the SIL's kitchen. I kept the bone-in pork roast, and I clearly got the better end of that deal.

******

As I move further and further from my youth I have discovered that while my sweet tooth survives intact, the real pleasure I get from desserts is in the intensity of flavor, rather than the volume of sugar I can cram into my mouth. Stuff like this, Chocolate Truffle Recipes, from Martha Stewert or a dozen competent cooks will do the trick, or an intensely-flavored chocolate cake, like this spectacular and very easy flourless chocolate cake with caramel sauce that Bluebell suggested a few years ago. Interestingly, my recent successful attempt at a low-carb diet has made desserts more appealing, because I simply won't settle for a couple of fresh cookies or a slice of some generic cake. If I am going to eat carbs, then they are going to be worth it! That's why my pecan pie had toasted and chopped pecans throughout the filling, and about four ounces of excellent bittersweet chocolate to cut the sweetness a bit. Yup, it was great, and it was even better this morning with a cup of strong coffee.
******

Screw off. Seriously. My pie crusts look like they were rolled out by the kid sitting backwards in the front seat of the short bus. You know, the kid with the helmet and knee pads!
How to Make Decorative Pie Crust Edges
I'm fairly competent in the kitchen, and have been able to refine my bread making skills so the loaves come out pretty close to what one sees at bakeries. But pie crusts have eluded me. This year Bluebell promised that she would do them all for me, but she reneged on the deal. I shouldn't be surprised...Red Sox fan you know.
******

Chick-Fil-A Outsources Food Production To McDonald's
According to corporate spokespeople, since the company's unique approach has been working so incredibly well, it was only obvious that it was time to change things up. "Why fix what isn't broken? Well, because a few people were mad about it, that's why," a spokesperson said.

So sad, because it's hysterically funny and oh-so-true.
[Hat Tip:redc1c4]
******

slow-roast-lamb-shoulder-.jpg

This is marvelous winter cooking, and I cannot wait to try it out. Unfortunately those bastards across the pond can get fun cuts like lamb shoulder much more easily than we can in civilization, so it might take awhile before I can make this.

Oh, I can order one from a specialty butcher, but I am a cheapskate at heart, and I don't want to pay a premium for what should be a very inexpensive cut of lamb.

Slow-roast shoulder of lamb with chargrilled vegetables and cheesy polenta

******

Hey Jamie, you are stupid. This is not a Manhattan recipe, this is for what is called a "Perfect Manhattan," which refers not to its quality (although it is a fine drink) but to the equal parts of red and white vermouth that are used.
Manhattan
This is why ordering cocktails in England is a risk. Aside from their excellent G&Ts, it just isn't worth the trouble to teach the bartender how to make a civilized drink. We fought a revolution to get away from their crappy drinks, and we should keep this kind of stuff on the other side of the Atlantic.
******

rosemarysgravy.jpg

******

Food and cooking tips, Castelvetrano olives with a sprinkle of chili flakes, young wild pigs, crisp bacon (although I am moving toward less crisp), thick and fluffy pita, and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit. And yes, shaking a Manhattan is blasphemy...it's in the Bible!

Posted by: CBD at 04:00 PM




Comments

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1 Hello my fellow meatloaves.

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:01 PM (Dc2NZ)

2 ...sammich...

Posted by: loneranger at December 01, 2019 04:02 PM (8dVNa)

3 Really slacking today

Posted by: Skip at December 01, 2019 04:03 PM (ZCEU2)

4 NOODed-ed.

Posted by: FireHorse at December 01, 2019 04:04 PM (eENq1)

5 hiya

Posted by: JT at December 01, 2019 04:04 PM (arJlL)

6 Hello my fellow meat balls.

Posted by: Ladyl at December 01, 2019 04:04 PM (TdMsT)

7 there's always a martini

Posted by: loneranger at December 01, 2019 04:04 PM (8dVNa)

8 For those who might be interested in the Kraut Source food fermentation kits that CBD turned us onto a few months ago, but agreed w/him that they might be a tad expensive, they are having a 50% off everything sale for Cyber Monday, now through 11:59 p.m. PST Monday, December 3rd.

I'm enjoying mine, so far.

http://www.krautsource.com

Posted by: Duncanthrax The Austere at December 01, 2019 04:05 PM (DMUuz)

9 Hiya Ladyl !

Feeling better ?

Posted by: JT at December 01, 2019 04:06 PM (arJlL)

10 i never thought a 'food thread' ever had to be nooded...

am i missing something?

Posted by: loneranger at December 01, 2019 04:07 PM (8dVNa)

11 7 or cognac

Posted by: Skip at December 01, 2019 04:07 PM (ZCEU2)

12 I'm in the unhappy position of wishing for more turkey, but having none because it was all consumed by the visiting chilluns and other relatives. I even made stock, and that's now sitting in the freezer. I thought I couldn't get more out of a turkey than that, but the wife tried one of the carrots I used for the stock, and pronounced it delicious. Thus, big woody carrots were transformed into vegetable candy.

Fortunately, she also bought a second turkey, which now takes up most of our freezer. I'll have to make it before Christmas.

Posted by: pep at December 01, 2019 04:07 PM (T6t7i)

13 I made a bacon-wrapped bacon cheeseburger meatloaf for lunch, served with zucchini, and now I'm in a meat coma.

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:08 PM (Dc2NZ)

14 Hey everybody.

Togos sells turkey & avocado sandwiches. Could try making one of those at home...

Posted by: qdpsteve at December 01, 2019 04:08 PM (L2ZTs)

15 How I wish I had a problem with too many leftovers post thanksgiving. In our home it's, "wasnt there more stuffing?" "Is that all that's left - a drum stick?" or "who ate all that gravy?

Posted by: Vancouver Geoff at December 01, 2019 04:09 PM (o9UFo)

16 Also, one of the few things the VA ABC board does right is a Black Friday sale of 20% off of all booze when you spend $100. That was easy, since I just stocked up on the stuff I use throughout the year.

Posted by: pep at December 01, 2019 04:09 PM (T6t7i)

17 The Homemade Kitchen has a recipe for braised lamb shanks. It turned out well, even though I used white wine rather rhan red. I picked up lamb shanks yesterday. Will probably make it tomorrow.

Posted by: Notsothoreau at December 01, 2019 04:10 PM (Lqy/e)

18 Wild Rice Hot Dish Just Like Grandma Annette Made

1 pound of wild rice, cooked, preferably in broth
3 celery stalks, chopped
Half a medium onion, chopped
3 cloves of garlic, minced
One pound of cooked, shredded chicken (or beef, or pork, or lamb)
One can cream of chicken or celery soup and four ounces of water
One teaspoon salt
One half teaspoon pepper
One pound of frozen tater tots

Preheat the oven to 375. Saute the celery and onion until tender. Add the garlic for the last 45 seconds. Mix this in with the cooked wild rice, salt and pepper, and the cooked chicken. Put this mixture in an appropriately sized baking dish. Stir in the soup concentrate and water. Level it all off, then cover the top with a single layer of tater tots. Bake uncovered for 50 minutes or until the tots are golden brown.
Posted by: Gordon at November 30, 2019 05:44 PM

I suggested to do this being it was willowed on the Garden Thread

Posted by: Skip at December 01, 2019 04:10 PM (ZCEU2)

19 Come on.
When it comes to turkey, is it really leftovers or just a continuation?

Posted by: Diogenes at December 01, 2019 04:10 PM (axyOa)

20 Anyone have any current data about the Florida orange crop this season? I'll take anecdotes!

Posted by: Mortimer Duke at December 01, 2019 04:10 PM (XVuno)

21 This thread makes me growl. What is wrong with feeding leftover meat to "the dog"?

Posted by: CN's dog Rusty at December 01, 2019 04:10 PM (U7k5w)

22 So a food question. Last night on the ONT people were talking about baking bacon as opposed to frying it.

I'd like to try that, but just have some questions.

Do you put paper towels both on the bottom and top? How long do you cook it and when do you flip the bacon?

And what's the difference using a microwave?

Just curious.

Posted by: HH at December 01, 2019 04:10 PM (mIJBI)

23 Rotting road kill d'maggot in a delicate vomit sauce, with random wilted vegetables lovingly plucked from the finest New York dumpsters?

Posted by: Jorts of Sorts at December 01, 2019 04:11 PM (WxK8d)

24 That burger sounds good, Eris !

Posted by: JT at December 01, 2019 04:11 PM (arJlL)

25 Last of turkey went to 'hot browns' for brunch

So good

Posted by: diggler at December 01, 2019 04:11 PM (8dVNa)

26 Chick-Fil-A Outsources Food Production To McDonald's


With so many fewer customers, it doesn't pay to raise your own chickens anymore?

Posted by: Cicero (@cicero) at December 01, 2019 04:11 PM (XVuno)

27 22
So a food question. Last night on the ONT people were talking about baking bacon as opposed to frying it.



I'd like to try that, but just have some questions.



Do you put paper towels both on the bottom and top? How long do you cook it and when do you flip the bacon?


I put Al foil underneath the bacon, cook for 18 minutes on 400, and when it's done, I put it on a paper towel-covered plate. It's perfect every time.

Posted by: pep at December 01, 2019 04:12 PM (T6t7i)

28 Actually I make a great turkey soup. It is good enough that kid's friends suggested that it all go back to DC along with anything else that would fit in the cooler.

Posted by: CN at December 01, 2019 04:12 PM (U7k5w)

29 Have a recipe for everyone. This was inspired by Popeyes, of course.

BLACKENED RANCH DRESSING

- Your favorite ranch dressing
..(I prefer Litehouse's refrigerated Jalapeño ranch)
- blackened seasoning
- crushed garlic (again, I love Christopher Ranch)
- a smoky seasoning, such as Buffalo Wild Wings' Desert Heat (optional)
- Tabasco (optional)

Basically, just get your ranch into a container and mix in as much of the above as you like and/or think you can stand. I like to add a moderate amount of the Desert Heat seasoning and then go nuts with the Tabasco and garlic.

Surprisingly good and it goes with a lot of things, including veggies, deviled eggs, and I even like a bit of it with my steak, as well as fried chicken.

Posted by: qdpsteve at December 01, 2019 04:12 PM (L2ZTs)

30 We had a half-turkey breast, brined and pre-cooked from Trader Joe's - which wasn't half bad. The remains are going a gnocchi-spinach-cream-sauce concoction, and the stock made from roasting and brewing the bones into turkey-and-white-bean chili. That'll do it for the leftovers.
My mother would do a huge turkey for Thanksgiving, and then we would eat for two weeks on the leftovers in various guises, and then another two weeks on the soup made from the brew-up of the bones. I'd be so sick of eternal turkey, strong to save, that I'd want practically anything else for Christmas dinner...

Posted by: Sgt. Mom at December 01, 2019 04:12 PM (xnmPy)

31 9 Hiya Ladyl !

Feeling better ?
Posted by: JT at December 01, 2019 04:06 PM (arJlL)


Yes! Thank you for asking!

Posted by: Ladyl at December 01, 2019 04:12 PM (TdMsT)

32 Eating leftovers tonight then I'm done. Whatever is left I guess goes down the garbage disposal. What shame. But I'm over the whole turkey thing. Til next year

Posted by: Jewells45 at December 01, 2019 04:13 PM (dUJdY)

33 Posted by: HH at December 01, 2019 04:10 PM (mIJBI)

I put the bacon on a sheet pan that I line with foil. Put it in a cold oven and set it to 350 degrees (convection). It is done in about 30 minutes, and it is perfect. Check it frequently until you know how long it takes in your particular oven.

Posted by: CharlieBrown'sDildo at December 01, 2019 04:13 PM (wYseH)

34 I have baked bacon but have a drip pan so no need for any grease collecting

Posted by: Skip at December 01, 2019 04:13 PM (ZCEU2)

35 Simple left over Thanksgiving recipe.

Take your stuffing, line a casserole dish with it. Next layer on your sweet taters. Then turkey meat, then the cranberry sauce, then the green beans or whatever green thing you got, then top the whole thing with mashed taters and a sprinkle of cheese.

Bake at about 350 degrees until heated through. Serve with your left over gravy and your good to go.

Your welcome.

Posted by: Hairyback Guy at December 01, 2019 04:13 PM (Z+IKu)

36 BLACKENED RANCH DRESSING


Take that shit over to Stormfront, pal.

Posted by: Cicero (@cicero) at December 01, 2019 04:13 PM (XVuno)

37

Do you put paper towels both on the bottom and top? How long do you cook it and when do you flip the bacon?

I put Al foil underneath the bacon, cook for 18 minutes on 400, and when it's done, I put it on a paper towel-covered plate. It's perfect every time.
Posted by: pep at December 01, 2019 04:12 PM (T6t7i)


That's exactly how I do it! It has never made a mess in the oven, and the pieces don't curl up so much.

Posted by: Ladyl at December 01, 2019 04:14 PM (TdMsT)

38 Cicero, all they like is mayo and Wonder bread.

Posted by: qdpsteve at December 01, 2019 04:15 PM (L2ZTs)

39 I did save enough to make turkey soup.

Posted by: Jewells45 at December 01, 2019 04:15 PM (dUJdY)

40 The good thing about the Al foil on the sheet pan is that the bacon grease pools there. As it cools, it solidifies, and then you can just roll the foil up, toss it, and put the pan back without any cleaning.

Posted by: pep at December 01, 2019 04:15 PM (T6t7i)

41 All of the turkey is gone, there's some ham left, some delicious savory sweet potato casserole, some southern cornbread dressing (I made waffles with it), a little of the collards, and a smidge of pumpkin and chocolate-bourbon-pecan pie.

I'm going to make a turkey carcass soup tomorrow,

Posted by: Jane D'oh at December 01, 2019 04:15 PM (4QNIP)

42
And what's the difference using a microwave?

Just curious.
Posted by: HH at December 01, 2019 04:10 PM (mIJBI)



I never put any type of protein in the microwave.

Posted by: Ladyl at December 01, 2019 04:15 PM (TdMsT)

43 I'm exhausted.

Posted by: Jane D'oh at December 01, 2019 04:16 PM (4QNIP)

44 Ladyl, good point.

I've found the microwave is good for thawing them, but not cooking proteins.

Posted by: qdpsteve at December 01, 2019 04:16 PM (L2ZTs)

45 Then turkey meat, then the cranberry sauce

My husband ate all the leftover cranberry sauce. I could kick his ass.

Posted by: Jewells45 at December 01, 2019 04:16 PM (dUJdY)

46 That sandwich? What's not to like? Cranberry sauce, good. Gravy, good. Turkey, GOOD!

Posted by: Joey at December 01, 2019 04:16 PM (RVcmP)

47 Leftovers last 2 nights, 1-2 more nights to go. But frankly at our age we don't mind. As long as there are martinis to soften the blow. Also unlike the Thanksgiving Scrooge, we like turkey.

Posted by: Caliban at December 01, 2019 04:17 PM (QE8X6)

48 Hi, QDPSteve!

Posted by: Ladyl at December 01, 2019 04:17 PM (TdMsT)

49 Last year I made turkey Monte Cristo sandwiches, which were awesome.

Pretty tired of turkey now.

Posted by: Jane D'oh at December 01, 2019 04:18 PM (4QNIP)

50 5 Then turkey meat, then the cranberry sauce

My husband ate all the leftover cranberry sauce. I could kick his ass.
Posted by: Jewells45 at December 01, 2019 04:16 PM (dUJdY)


I don't blame you!

Posted by: Ladyl at December 01, 2019 04:18 PM (TdMsT)

51 After my parents passed I found a 10 year old turkey in their freezer.

Definitely a downer.

Posted by: torabora at December 01, 2019 04:19 PM (dBJR+)

52 Hey Ladyl.

I told my editor, I've got my next several Fast Foodie columns already planned out. I'll go ahead and give you all the rundown:

- Dec 12: Review of a local Garden Grove diner, Harry's Place

- Dec 26: Year-end review of 2019

- Jan 9: Preview of everything I've got planned to try in 2020

- Jan 23: My review of Banh Mi (I've never tried it before, and my editor wants a column on it; numerous places in nearby Little Saigon and elsewhere for it, of course)

Posted by: qdpsteve at December 01, 2019 04:19 PM (L2ZTs)

53 Also, one of the few things the VA ABC board does right is a Black Friday sale of 20% off of all booze when you spend $100. That was easy, since I just stocked up on the stuff I use throughout the year.
Posted by: pep at December 01, 2019 04:09 PM (T6t7i)
--------

Same deal tomorrow if you order online and pick up at the store.

Posted by: bluebell at December 01, 2019 04:19 PM (/669Q)

54 Definitely done turkey out after this week

Posted by: Skip at December 01, 2019 04:20 PM (ZCEU2)

55 52 Hey Ladyl.

I told my editor, I've got my next several Fast Foodie columns already planned out. I'll go ahead and give you all the rundown:

- Dec 12: Review of a local Garden Grove diner, Harry's Place

- Dec 26: Year-end review of 2019

- Jan 9: Preview of everything I've got planned to try in 2020

- Jan 23: My review of Banh Mi (I've never tried it before, and my editor wants a column on it; numerous places in nearby Little Saigon and elsewhere for it, of course)
Posted by: qdpsteve at December 01, 2019 04:19 PM (L2ZTs)


Those articles sound like a lot of fun!

Posted by: Ladyl at December 01, 2019 04:20 PM (TdMsT)

56 I grilled a man in New Orleans, just to watch him fry.

Posted by: Zombie Emeril at December 01, 2019 04:20 PM (oVJmc)

57 Boiled the carcasses from two turkeys this morning. I ended up with enough turkey meat to make a crockpot full AND a huge pot on the stove of turkey barley soup.

My kitchen smells yummy.

I fixed probably 8 to-go containers for people T-day evening and I still have a bunch of leftovers.

Posted by: Tami at December 01, 2019 04:20 PM (cF8AT)

58 Cicero, all they like is mayo and Wonder bread.
Posted by: qdpsteve at December 01, 2019 04:15 PM (L2ZTs)



You're probably right. Through history mayonnaise was known as the "condiment of the Aryans."

Posted by: Cicero (@cicero) at December 01, 2019 04:20 PM (XVuno)

59 - Jan 23: My review of Banh Mi (I've never tried it before, and my
editor wants a column on it; numerous places in nearby Little Saigon and
elsewhere for it, of course)


I'd be interested in a good source of the slider buns they use.

Posted by: pep at December 01, 2019 04:20 PM (T6t7i)

60 Tami, I'm going to do the turkey carcass tomorrow.

Posted by: Jane D'oh at December 01, 2019 04:21 PM (4QNIP)

61 Ladyl, thanks.

My editor is kinda/sorta forcing me out of my comfort zone and asking me to try new things. For instance, I admit I'd probably never go somewhere like Harry's Place, it seems to much like a greasy spoon to me... yet it has incredible reviews online and has been in Garden Grove for ages, so they must be doing something right.

Also, and given I live in an area with a lot of Asian-Americans, there's tons of those options, and not just the usual suspects either. He wants me to try banh mi sandwiches and pho, for starters. It's gonna be an interesting 2020. :-)

Posted by: qdpsteve at December 01, 2019 04:21 PM (L2ZTs)

62 This year - 2 boneless turkey breasts, Make-Ahead mashed potatoes (kallisto's recipe), gravy, roasted brussels sprouts, and pasta with peas for my DiL. It was more than enough and it was stress free.

No leftover cranberries and stuffing and green bean casserole in my fridge. Oh and after last year, I told DiL "No pie." (We had 7 different desserts for only 5 people. We do not need that kind of excess.)

Never again will I mount a full on Thanksgiving feast. We had a lot more fun sitting around the table BS'ing for a couple hours after dinner than we would have with all the dealing with food to put away and dishes to wash.

Posted by: cfo mom at December 01, 2019 04:21 PM (RfzVr)

63 CBD, perhaps this is how you like to cook, but I prefer to cook based on science and research. As a true conservative and superpatriot, this allows me to disrupt cuisine narratives that keep so many benighted unfortunates trapped in the kitchen.

Posted by: Wil B. Force at December 01, 2019 04:22 PM (H5knJ)

64 41 All of the turkey is gone, there's some ham left, some delicious savory sweet potato casserole, some southern cornbread dressing (I made waffles with it), a little of the collards, and a smidge of pumpkin and chocolate-bourbon-pecan pie.

I'm going to make a turkey carcass soup tomorrow,
Posted by: Jane D'oh at December 01, 2019 04:15 PM (4QNIP)
---
This sounds like a good Christmas dinner to make! I'd like to try a coffee and brown sugar glazed ham.

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:22 PM (Dc2NZ)

65 -
--
I never put any type of protein in the microwave.


Posted by: Ladyl at December 01, 2019 04:15 PM

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

Us neither.

Posted by: No-Nuke-Nut Novemberists at December 01, 2019 04:22 PM (RVcmP)

66 I just saw lamb shoulder on sale at one of the local grocery chains!
I may have to try that.

Posted by: Chi-Town Jerry at December 01, 2019 04:22 PM (438dO)

67 60 Tami, I'm going to do the turkey carcass tomorrow.

Posted by: Jane D'oh at December 01, 2019 04:21 PM (4QNIP)

I must have 10-12 quarts of it!

We'll have some tonight. I'll take some to my MIL. I'll take some to a niece and nephew and I'll freeze some.

Posted by: Tami at December 01, 2019 04:23 PM (cF8AT)

68 Is it really too much to ask the boards of directors of successful enjoyable food biznezes to just funnel donations thru a subsidiary and skip the publicized BS? It's no problem driving past the Chick-fil-A now, and in fact we're going to since their genius board can't seem to manage to keep themselves out of the political bs.

Posted by: Vancouver Geoff at December 01, 2019 04:23 PM (o9UFo)

69 I got rid of a lot with to go containers. I found round lidded ones at Kroger and ordered everyone to load up several.

Now I have to get the house decorated for Christmas.

Posted by: Jane D'oh at December 01, 2019 04:23 PM (4QNIP)

70 pep, hmmm.

There's a small chain of fast food places in Orange County, and I think they have some locations elsewhere as well, called Lee's Sandwiches. They specialize in banh mi and other "Asian-style" cuisine.

I think I'll be trying them soon. I'd also like to try Zankou Chicken someday, although I don't think it'll be relevant to the column; my editor wants me to keep all my work focused on the local Westminster/Garden Grove area.

Posted by: qdpsteve at December 01, 2019 04:24 PM (L2ZTs)

71 We had 19 people here for Thanksgiving, all adults. I made a boatload of food, and I mean a boatload. There's pretty much nothing left but the turkey carcass. I'm sad - I wanted more leftovers. Everything was pretty much gone by Friday afternoon.

The Locusts came through late Thursday night and did a number on the pie, although there was some, not much, left for Friday's breakfast.

Posted by: bluebell at December 01, 2019 04:25 PM (/669Q)

72 I am mourning the lack of T-day leftovers. Until the day I'm prepared to do My Own Damn Turkey, I'm dependent on what the relatives want to eat.

And this year...I'd managed to secure my wife and her sisters a supply of smoked turkey legs, which are not really my thing but they REALLY love them. And my BIL did a pot roast. So there wasn't anything really resembling a whole turkey in sight, nor was there much in the way of leftovers.

So, while the company was fine, the food was kinda meh. I need to get myself some mad turkey skillz.

Posted by: JEM at December 01, 2019 04:25 PM (8erNz)

73 I made 16 turkey pot pies and a batch of Cheesy Chicken (Turkey) Enchilada Soup. Fed the rest to the pups and that 22 pounder is history.

Posted by: IrishEi at December 01, 2019 04:25 PM (sGotD)

74
Pulled a dead rat from a trap in the garage. Not on the menu. This is an upscale house!

Posted by: Hadrian the Seventh at December 01, 2019 04:25 PM (7rVsF)

75 We went out to eat on Thanksgiving. Zero leftovers.

Posted by: Weasel at December 01, 2019 04:25 PM (MVjcR)

76 We just finished thanksgiving leftovers yesterday, and that was with a bunch of meals for a friend of my daughter.

Today I made homemade pizza with chocolate peanut butter chex mix. The house has that gorgeous baking bread smell, everyone was happy NOT to eat turkey today, delicious though it is, and the Ravens won with a 49 yard field goal by Justin Tucker in the last three seconds.

My heart is full.

Posted by: Moki at December 01, 2019 04:26 PM (mFoNl)

77 I also want to try this place in 2020. They have a location at South Coast Plaza in Costa Mesa.
Think of Arby's, but really REALLY high-end:

https://www.lawrysonline.com/carvery-costa-mesa/

Posted by: qdpsteve at December 01, 2019 04:26 PM (L2ZTs)

78 You're probably right. Through history mayonnaise was known as the "condiment of the Aryans."

When it wasn't called "Satan's semen."

Posted by: Blanco Basura - Not scanning your email for ad targeting at December 01, 2019 04:26 PM (xkSJa)

79 Nephew smoked a turkey and his wife brought it over (he came later after work). It was excellent!

He wet brined it for 2 days I think he said.

Posted by: Tami at December 01, 2019 04:26 PM (cF8AT)

80 I make the stock in my crock pot now. Let that carcass brood for 8 hours and that is some flavorful broth.

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:27 PM (Dc2NZ)

81 I'd be interested in a good source of the slider buns they use.


Posted by: pep..........
The interwebs say Banh Mi is made on small baguettes.

Posted by: Chi-Town Jerry at December 01, 2019 04:27 PM (438dO)

82 Pulled a dead rat from a trap in the garage. Not on the menu. This is an upscale house!

I understand but there's definitely a recipe on youtube somewhere.

Posted by: JEM at December 01, 2019 04:27 PM (8erNz)

83 The interwebs say Banh Mi is made on small baguettes.

Eventually they're going to tell us that it's been too Westernized, but yeah, my experience is slices from a soft french baguette.

Posted by: JEM at December 01, 2019 04:28 PM (8erNz)

84 Chi-Town, yup.
My editor mentioned that, that a lot of Vietnamese cuisine has been influenced by... who else? The French.

Posted by: qdpsteve at December 01, 2019 04:28 PM (L2ZTs)

85 I've been told there's a place in Westminster/Garden Grove that makes their banh mi with lemongrass beef. Sounds good...

Posted by: qdpsteve at December 01, 2019 04:29 PM (L2ZTs)

86 I have a question for you folks who have bought already-cooked turkeys and then reheated them. Are they still all in one piece, and how do you reheat them?

I'm curious because the day before Thanksgiving I kept getting "ferocious" wind warnings from my weather app warning that we should be prepared for power outages on Thanksgiving. I had a brief moment of panic where I wondered if I should try to roast my turkeys on Wednesday and then reheat them (on the grill, I guess) if the power went out on Thursday.

I didn't do it, and the power stayed on, but it made me curious to know how it all works.

Posted by: bluebell at December 01, 2019 04:29 PM (/669Q)

87 Tami, I'm going to do the turkey carcass tomorrow.
Posted by: Jane D'oh at December 01, 2019 04:21 PM (4QNIP)



But after that, I'm betting the vacation is over.

Posted by: The Chicken at December 01, 2019 04:30 PM (XVuno)

88 My editor mentioned that, that a lot of Vietnamese cuisine has been influenced by... who else? The French.

"I'd rather smell French bread for a decade than Chinese dumplings for a century" - Ho Chi Munch

Posted by: JEM at December 01, 2019 04:31 PM (8erNz)

89 So, while the company was fine, the food was kinda meh. I need to get myself some mad turkey skillz.

Try this: https://preview.tinyurl.com/rpvjyfw

Been doing it this way for a few years now, no complaints yet.

Posted by: Blanco Basura - Not scanning your email for ad targeting at December 01, 2019 04:31 PM (xkSJa)

90 I made a small meal so we did not have the mountain of leftovers.

I took a whole duck I was going to roast and cut it up into serving pieces instead. I made a casserole type dish in the end. A "poor man's" or "peasant" cassoulet which I thoroughly enjoyed over traditional cassoulet. This version was more like bean with bacon layers with duck pieces sandwiched in between. It was delicious. Tabasco added some heat to the beans.

I made a lovely warm side/salad. Asparagus, Red Pepper and Spinach Salad with Sherry Vinegar and Goat Cheese. So delicious as a meal on its own.

I splashed some orange liqueur and orange zest this year in my fresh cranberry sauce to accent the duck.

For dessert I went with a classic apple pie and tossed in a cup or so of fresh cranberries and topped with some whipped cream and a Hamlet Chocola's Crispy Thin - Belgian Milk Chocolate Salted Caramel thins.

It was enough food. And I made 3 quarts of duck stock from the carcass. Bonus.

No stuffing, which is our favorite normally, so I promised hubby I would make it this weekend. We had it today for lunch (and will have it again for dinner!) Haha.

Posted by: artisanal 'ette at December 01, 2019 04:32 PM (vEIlU)

91 Bluebell, we got those high winds on Wednesday, but it was the western part of the mitten that got the really fierce (*triple*snaps*) gales.

I wouldn't have minded their overstating the impact, at least in your area, because when I was in MD if a twig snapped or a dog farted the power went out.

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:32 PM (Dc2NZ)

92
Speaking of food...

Senile old fool nibbles on his wife's finger at a campaign stop...while she was speaking to the crowd.

Posted by: Soothsayer at December 01, 2019 04:32 PM (ockrg)

93 I've got Christmas brass music on and I'm trimming the (fake) tree.

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:32 PM (Dc2NZ)

94 I didn't do it, and the power stayed on, but it made me curious to know how it all works.
Posted by: bluebell at December 01, 2019 04:29 PM (/669Q)
~~~~~

Butterball actually sells whole, fully cooked turkeys and they have the reheating directions on their website:

https://preview.tinyurl.com/uk63gdu

Posted by: IrishEi at December 01, 2019 04:33 PM (sGotD)

95 86: during one holiday period when I was off my feet due to surgery, we got Wegman's Thanksgiving and Christmas dinners. The turkey was awesome, but we weren't fans of the sides, fyi.

The turkey was completely cooked, and in one piece. Mr. Moki heated up the turkey in a 350 degree oven for about an hour, and it was very, very good. Wegman's pies are really good as well. Mr. Moki said the pecan was just as good as mine. That was the wrong answer.

Anyway, if there is any reason for you not to prepare your own bird, getting a prepared meal from the grocery store is not a bad move.

Posted by: Moki at December 01, 2019 04:33 PM (mFoNl)

96 >>>[18] Wild Rice Hot Dish Just Like Grandma Annette Made ... Posted by: Skip at December 01, 2019 04:10 PM (ZCEU2)

Betcha leftover turkey would work well as the chicken!

Posted by: Kathy at December 01, 2019 04:33 PM (q7uEm)

97 I saw some pizelle at the supermarket yesterday. I'll probably get some and try it soon.

Posted by: qdpsteve at December 01, 2019 04:33 PM (L2ZTs)

98

It seems that Dr Jill dips her fingers in Old Man Cat Nip.

Posted by: Soothsayer at December 01, 2019 04:34 PM (ockrg)

99 Never had a problem about what to do with leftovers. We make enough on Thanksgiving to reheat through the Sunday after. That's also the day we're all glad to see the last of it!

Today would've been the day to put up the outdoor Christmas lights but the weather is not cooperating. Icy, rainy, nasty.

Posted by: JuJuBee, just generally being shamey at December 01, 2019 04:34 PM (COzlW)

100 Might have enough turkey left to make Turkey Tetrazzini. Made it couple of years ago when family wanted something different from turkey pies.

Posted by: olddog in mo, uckfay ancercay at December 01, 2019 04:34 PM (Dhht7)

101 Do not talk shit about my sister!!

Posted by: Muad'dib at December 01, 2019 04:34 PM (uDh3k)

102 As I move further and further from my youth I have discovered that while my sweet tooth survives intact, the real pleasure I get from desserts is in the intensity of flavor, rather than the volume of sugar I can cram into my mouth.

We are the same at our home. I cannot handle a lot of sugary sweet. It makes my skin crawl.

Posted by: artisanal 'ette at December 01, 2019 04:34 PM (vEIlU)

103 Try this: https://preview.tinyurl.com/rpvjyfw

Been doing it this way for a few years now, no complaints yet.


Will bookmark, thanks, not sure when I'll have opportunity.

Posted by: JEM at December 01, 2019 04:35 PM (8erNz)

104 >>>I am not talking about chocolate-pecan pie

I want one of these. Now.

Posted by: m at December 01, 2019 04:35 PM (vSb78)

105 I have never nibbled on Chani's fingers. That's just weird.

Posted by: Muad'dib at December 01, 2019 04:35 PM (uDh3k)

106 Hairyback Guy - I appreciate you wanting to help folks out of their "leftover dilemmas", but frankly, that sounds disgusting.

(Why yes, I was one of those kids who didn't like their food touching.)

Posted by: cfo mom at December 01, 2019 04:36 PM (RfzVr)

107 I wouldn't have minded their overstating the impact, at least in your area, because when I was in MD if a twig snapped or a dog farted the power went out.
Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:32 PM (Dc2NZ)
---------

It was a little disconcerting, because we usually don't get such warnings unless there's a big weather event, like a hurricane, to go along with them. I don't know what they were thinking, exactly - prepare people for the worst, so they can't say they weren't warned? - but it did induce a bit of anxiety for about 30 seconds.

Posted by: bluebell at December 01, 2019 04:36 PM (/669Q)

108 I'm not saying Joey Paste isn't senile, but Jill was gesticulating broadly as she spoke and flapped her hand in Joe's face, so he nipped her just to let her know he was there.

And because ladyfingers are delicious.

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:36 PM (Dc2NZ)

109 My editor mentioned that, that a lot of Vietnamese cuisine has been influenced by... who else? The French.

The French had to have colonies somewhere and the British got to all the good ones first. Hence, Vietnam and Algeria.

The French influence is still very visible in Hanoi, not so much in HCM City today.

Posted by: The Chicken at December 01, 2019 04:36 PM (XVuno)

110 Republicans pounce on fact that Dr. Jill Biden's fingers are delicious.

Posted by: MSNBC at December 01, 2019 04:38 PM (H5knJ)

111 Do not talk shit about my sister!!
Posted by: Muad'dib at December 01, 2019 04:34 PM (uDh3k)
--------

Thank you, bro. I was just ignoring him, as usual.

Posted by: bluebell at December 01, 2019 04:38 PM (/669Q)

112 The French had to have colonies somewhere and the British got to all the good ones first. Hence, Vietnam and Algeria.

The French influence is still very visible in Hanoi, not so much in HCM City today.
---
The German influence in Qingdao (Tsingtao) was, of course, beer.

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:38 PM (Dc2NZ)

113 No leftovers to speak of anymore - just a bit of ribeye and gravy.

So, Chicken Marsala with bacon bit, cauliflower 'rice' with bacon as a side and green beans with bacon for supper.

Posted by: Tonypete at December 01, 2019 04:39 PM (Y4EXg)

114 Thanks, IrishEi and Moki. That's good to know.

Posted by: bluebell at December 01, 2019 04:39 PM (/669Q)

115 61 Ladyl, thanks.

My editor is kinda/sorta forcing me out of my comfort zone and asking me to try new things. For instance, I admit I'd probably never go somewhere like Harry's Place, it seems to much like a greasy spoon to me... yet it has incredible reviews online and has been in Garden Grove for ages, so they must be doing something right.

Also, and given I live in an area with a lot of Asian-Americans, there's tons of those options, and not just the usual suspects either. He wants me to try banh mi sandwiches and pho, for starters. It's gonna be an interesting 2020. :-)
Posted by: qdpsteve at December 01, 2019 04:21 PM (L2ZTs)


You are going to have a great year!

Posted by: Ladyl at December 01, 2019 04:39 PM (TdMsT)

116 3 Really slacking today
Posted by: Skip at December 01, 2019 04:03 PM (ZCEU2)

Me, too. Basically all day.

Posted by: m at December 01, 2019 04:39 PM (vSb78)

117 So, Chicken Marsala with bacon bit, cauliflower 'rice' with bacon as a side and green beans with bacon for supper.

Posted by: Tonypete at December 01, 2019 04:39 PM (Y4EXg)
--------

I'm sensing a theme here.

Posted by: bluebell at December 01, 2019 04:39 PM (/669Q)

118 Seriously. My pie crusts look like they were rolled out by the kid sitting backwards in the front seat of the short bus. You know, the kid with the helmet and knee pads!

hehe
I don't get it. It's one of the easiest things to make.

Posted by: artisanal 'ette at December 01, 2019 04:40 PM (vEIlU)

119 Cardinal Eris, don't forget the German influence in, of all places, Mexico.

Gustavo Arellano makes jokes about how much traditional Mexi music sounds like German folk music.

Posted by: qdpsteve at December 01, 2019 04:40 PM (L2ZTs)

120 I've got bacon in the oven right now.

Posted by: Ladyl at December 01, 2019 04:40 PM (TdMsT)

121 Perfect weather today for that sandwich up top. I think I'd want it heated, though, to strike a blow against the ice storm.

Posted by: t-bird at December 01, 2019 04:41 PM (Ry8mf)

122 Kathy - To me chicken and turkey are reversible

Posted by: Skip at December 01, 2019 04:41 PM (ZCEU2)

123 112 The French had to have colonies somewhere and the British got to all the good ones first. Hence, Vietnam and Algeria.

The French influence is still very visible in Hanoi, not so much in HCM City today.
---
The German influence in Qingdao (Tsingtao) was, of course, beer.
Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:38 PM (Dc2NZ)

___

Speaking of Germans and French, Strasbourg which is on the French/German border, is home to one of the largest mosques in the world. In a nutshell tells you what the future of those 2 countries (and W. Europe in general) holds.

Posted by: Hotgas VIP Member at December 01, 2019 04:41 PM (XSosy)

124 I can get lamb any day of the week. 9.99 a pound, primo.

Did a 3 pound butt last night. Made a fresh basil/herb pesto + stone ground mustard rub and baked it with root veggie panzanella style bake with all the juices dripping onto the veggies... 70 minutes to 130 degree rare then rest, slice, sear off to medium for momma... SO GOOD...

Posted by: My Pimp Shot My Dealer at December 01, 2019 04:42 PM (m4x2V)

125 I wondered if I should try to roast my turkeys on Wednesday and then reheat them

I've done this before. Slice turkey up Wed. Put in pan smother with chicken broth cover with foil and put in frig. Reheat Thurs in oven covered. Moistest turkey you'll ever eat.

Posted by: olddog in mo, uckfay ancercay at December 01, 2019 04:42 PM (Dhht7)

126 This weekend we smoked pheasant and goose breasts. Reaaaaaaalllly good for sammiches.

Posted by: Muad'dib at December 01, 2019 04:43 PM (uDh3k)

127 125-we did this for the church thanksgiving dinner, and it was very good. So I concur with this plan.

Posted by: Moki at December 01, 2019 04:43 PM (mFoNl)

128 Bluebell, for the first time ever, I bought a cooked, shrink-wrapped turkey from Publix. A girlfriend suggested it, because of my injured paw.

I was veeeerry skeptical. I reheated the 12 lb. bird as instructed for 1 1/2 hours. Sadly, you don't get the roasting turkey aroma filling the house, but it was amazingly moist and tender. Everyone loved it.

Posted by: Jane D'oh at December 01, 2019 04:43 PM (4QNIP)

129 He wants me to try banh mi sandwiches and pho, for starters. It's gonna be an interesting 2020. :-)
Posted by: qdpsteve at December 01, 2019 04:21 PM


You can burn off at least half a column ruminating on the correct pronunciation of pho.

Posted by: Duncanthrax The Austere at December 01, 2019 04:44 PM (DMUuz)

130 112 The French had to have colonies somewhere and the British got to all the good ones first. Hence, Vietnam and Algeria.

The French influence is still very visible in Hanoi, not so much in HCM City today.
---
The German influence in Qingdao (Tsingtao) was, of course, beer.


Have not been to Vietnam. Will probably do so in the next couple years but the foreign site I'm likely to visit next is NYC where I've also never been. Spent far more time overseas than in east-of-the-Mississippi US.

Remember Shanghai was the foreign hangout back in the day and the riverfront still looks a certain amount like it did back in the '30s.

Posted by: JEM at December 01, 2019 04:44 PM (8erNz)

131 Had rain here since this morning,
Guess it's hamburgers, should have got fries with that

Posted by: Skip at December 01, 2019 04:44 PM (ZCEU2)

132 I made Jiffy corn casserole to take to the neighbors. Its yummy, but so odd having that be the only t-day leftover. Years past I've cooked a turkey the next day but this year I decided turkey will wait until Xmas, had to make a pot of chile to go with the casserole. Tonight I'll fry up some ham as a changeup to go with it.

Posted by: PaleRider is simply irredeemable at December 01, 2019 04:45 PM (n4y+3)

133 Chinese food for lunch and dinner for me today . I'm not looking forward to going back to work . I know. First world problem.

Posted by: Easy Andy at December 01, 2019 04:45 PM (2DOZq)

134 Duncan, yup.

In my neck of the woods everyone pronounces it "fuh."

Posted by: qdpsteve at December 01, 2019 04:45 PM (L2ZTs)

135 So a food question. Last night on the ONT people were talking about baking bacon as opposed to frying it.

I'd like to try that, but just have some questions.

Do you put paper towels both on the bottom and top? How long do you cook it and when do you flip the bacon?

And what's the difference using a microwave?

Just curious.
Posted by: HH at December 01, 2019 04:10 PM (mIJBI)


I only bake my bacon now. I'm usually baking a full package on a very large pan that I line with the Heavy Duty Foil. No paper towels and clean up is a breeze.

I do mine at 400 degrees for about 15 minutes or so, depending on the thickness but you have to watch.

You can flip them halfway through or not. I flip them when I use the thick-cut bacon, but don't bother with the thin cuts. Center rack.

Posted by: artisanal 'ette at December 01, 2019 04:46 PM (vEIlU)

136 Palerider, don't tempt us with a delicious dish, unless you fess up the recipe!

Posted by: Moki at December 01, 2019 04:46 PM (mFoNl)

137 PIE

Posted by: vmom's in the kitchen at December 01, 2019 04:46 PM (G546f)

138
128 Bluebell, for the first time ever, I bought a cooked, shrink-wrapped turkey from Publix. A girlfriend suggested it, because of my injured paw.

I was veeeerry skeptical. I reheated the 12 lb. bird as instructed for 1 1/2 hours. Sadly, you don't get the roasting turkey aroma filling the house, but it was amazingly moist and tender. Everyone loved it.
Posted by: Jane D'oh at December 01, 2019 04:43 PM (4QNIP)


One year, my son and his wife had the entire meal made by Dorothy Lane, a specialty food store. It was delicious except for the mashed potatoes, which were terrible.

How on earth can you ruin mashed potatoes?

Posted by: Ladyl at December 01, 2019 04:46 PM (TdMsT)

139 "He wants me to try banh mi sandwiches and pho, for starters."


Tell him you just heard about a place that does a pho and American barbecue fusion. When he asks the name tell him "Pho Q!" (Real name, not the real menu, and nowhere near you.)

Posted by: Blanco Basura - Not scanning your email for ad targeting at December 01, 2019 04:46 PM (xkSJa)

140 You can burn off at least half a column ruminating on the correct pronunciation of pho.

'Fuh' works as a first approximation. We don't need to discuss what happens when a line forms to order it.

Posted by: JEM at December 01, 2019 04:46 PM (8erNz)

141 oh look, prime has Spave:1999!

Posted by: vmom's in the kitchen at December 01, 2019 04:46 PM (G546f)

142 45 Then turkey meat, then the cranberry sauce

My husband ate all the leftover cranberry sauce. I could kick his ass.
Posted by: Jewells45 at December 01, 2019 04:16 PM (dUJdY)

This made me laugh and laugh and laugh.

Posted by: m at December 01, 2019 04:46 PM (vSb78)

143 Still
More
Pie

Posted by: Heirloominati at December 01, 2019 04:46 PM (+J//Q)

144 104 >>>I am not talking about chocolate-pecan pie

I want one of these. Now.
Posted by: m at December 01, 2019 04:35 PM (vSb7

I've made this one several times. It also has caramel sauce you drizzle over it...

Rich Chocolate Pecan Pie

https://tinyurl.com/r3rtpx7

Posted by: Tami at December 01, 2019 04:46 PM (cF8AT)

145 I'm in the mood for seafood gumbo this week. I make a fabulous one that requires stirring and cooking the roux until its a very dark caramel color.

Posted by: Jane D'oh at December 01, 2019 04:47 PM (4QNIP)

146 Blanco, LOL. :-)

There is a small chain in the OC called... Phuket Thai. No joke.

Posted by: qdpsteve at December 01, 2019 04:47 PM (L2ZTs)

147 Surprisingly good and it goes with a lot of things, including veggies, deviled eggs, and I even like a bit of it with my steak, as well as fried chicken.
Posted by: qdpsteve at December 01, 2019 04:12 PM (L2ZTs)


nice!

Posted by: artisanal 'ette at December 01, 2019 04:47 PM (vEIlU)

148 145 I'm in the mood for seafood gumbo this week. I make a fabulous one that requires stirring and cooking the roux until its a very dark caramel color.
Posted by: Jane D'oh at December 01, 2019 04:47 PM (4QNIP)


Seafood gumbo is one of my most favorite things.

Posted by: Ladyl at December 01, 2019 04:48 PM (TdMsT)

149 artisanal, thanks. Will you try it? ;-)

Posted by: qdpsteve at December 01, 2019 04:48 PM (L2ZTs)

150 Some (many) raw oysters w a cillantro mingonette and 'oyster bienvielle' and a big greek salad....


I love oysters

Posted by: loneranger at December 01, 2019 04:49 PM (8dVNa)

151 There is a small chain in the OC called... Phuket Thai. No joke.

Well, Phuket is in fact a place in Thailand...

Posted by: JEM at December 01, 2019 04:49 PM (8erNz)

152 Seafood gumbo. Yum.

Posted by: Weasel at December 01, 2019 04:49 PM (MVjcR)

153 JEM, true.
Still, when you pronounce it, it comes out... differently...

Posted by: qdpsteve at December 01, 2019 04:50 PM (L2ZTs)

154
There is a small chain in the OC called... Phuket Thai. No joke.



Posted by: qdpsteve at December 01, 2019 04:47 PM

---

Phuket Thailand was the primo liberty port for a Westpac.

Posted by: Mr. Scott (Formerly GWS) at December 01, 2019 04:50 PM (JUOKG)

155 Well, Phuket is in fact a place in Thailand...

Posted by: JEM at December 01, 2019 04:49 PM (8erNz)

Been many, many times when we lived in Singapore. It's a fun place!

And it's pronounced Pooh ket.

Posted by: Tami at December 01, 2019 04:51 PM (cF8AT)

156 You all know about Hamburger Mary's right?

I'm surprised there isn't a place yet somewhere called Tran Ni Thai.

Posted by: qdpsteve at December 01, 2019 04:51 PM (L2ZTs)

157 Seafood gumbo is one of my most favorite things.
Posted by: Ladyl at December 01, 2019 04:48 PM (TdMsT)

Had that last week at a LSU game party. I still prefer chicken and sausage gumbo. Which we had the week before that. Next week it's red beans and rice, andouille sausage and boudain.

Posted by: Easy Andy at December 01, 2019 04:51 PM (2DOZq)

158 My new favorite Biden meme:

https://tinyurl.com/vdkfdk6

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:51 PM (Dc2NZ)

159 Tami, hmmm, okay, that helps.

Posted by: qdpsteve at December 01, 2019 04:51 PM (L2ZTs)

160 Ladyl, I've been sticking with the Thanksgiving menu my mother and her mother (both small town Southern ladies) always made. It never included mashed potatoes, just sweet potatoes.

Over the years I've changed things up, and was always met with resistance by my men. So the old, traditional menu it is. It's a comfortable, familiar, once-a-year thing.

Posted by: Jane D'oh at December 01, 2019 04:51 PM (4QNIP)

161
Finished off the leftover chicken. Still have leftover ribs, steak and roast.

We have limited ourselves to one pumpkin pie for Thanksgiving and one for Christmas. Of course, they're from Costco, so they're 12" across.

Annoying thought. The day after Christmas, there won't be a drop of egg nog in the stores.

Posted by: Hadrian the Seventh at December 01, 2019 04:51 PM (7rVsF)

162

Thats how I do my bacon too. Microwave is 100% different texture.

Bake Yur Bacon.

Posted by: My Pimp Shot My Dealer at December 01, 2019 04:52 PM (m4x2V)

163 Phuket Thailand was the primo liberty port for a Westpac.
Posted by: Mr. Scott (Formerly GWS) at December 01, 2019 04:50 PM


The primo? They don't have a song named after them.

Posted by: We're going to Po City, where it's two for one at December 01, 2019 04:52 PM (DMUuz)

164 You all know about Hamburger Mary's right?
---
Years ago our skipper was on the watchfloor raving about this great burger place in Honolulu, Hamburger Mary's. We were stealth-snickering.

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:53 PM (Dc2NZ)

165 Re the last thread, my browser just reported 85 trackers blocked. A record, I think.

Posted by: Mike Hammer, etc., etc. at December 01, 2019 04:53 PM (plu6+)

166 Posted by: Wil B. Force at December 01, 2019 04:22 PM (H5knJ)

Well done!

Posted by: CharlieBrown'sDildo at December 01, 2019 04:53 PM (wYseH)

167 Cardinal Eris, LOL. I hope he didn't fall in love with his waitress. :-P

Posted by: qdpsteve at December 01, 2019 04:53 PM (L2ZTs)

168 Been many, many times when we lived in Singapore. It's a fun place!



And it's pronounced Pooh ket.

Posted by: Tami at December 01, 2019 04:51 PM (cF8AT)
Singapore's no slouch either. It's up there with Vancouver on the list of prettiest cities I've ever been to that I'd never ever ever live in.

Posted by: hogmartin at December 01, 2019 04:53 PM (t+qrx)

169 It's not yet 5:00, but I'm in the mood for a cocktail.

After days in the kitchen, I've earned it.

Posted by: Jane D'oh at December 01, 2019 04:54 PM (4QNIP)

170 qdpsteve - holy $#!t those prices at Lawry's are nuts. No way am I paying $15 or more for a sandwich and all I get with it is a pickle and some potato chips. I imagine it is tasty, but ... no.

Maybe you can convince your boss to send you there. They expense your meals right?

Posted by: cfo mom at December 01, 2019 04:54 PM (RfzVr)

171 167 Cardinal Eris, LOL. I hope he didn't fall in love with his waitress. :-P
Posted by: qdpsteve at December 01, 2019 04:53 PM (L2ZTs)
---
Ha! He was a nice guy, just didn't pick up on cues.

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:55 PM (Dc2NZ)

172 BTW, qdpsteve, there's also this thing called the Pho King Awesome food truck that allegedly drives around LA. Should make for a good column header.


If you're hungry, if no one else can help, and if you can find them, maybe you can hire the Pho King.

Posted by: Blanco Basura - Not scanning your email for ad targeting at December 01, 2019 04:55 PM (xkSJa)

173 Bake Yur Bacon.
Posted by: My Pimp Shot My Dealer at December 01, 2019 04:52 PM


Sheik Yerbouti.

Posted by: zombie Frank at December 01, 2019 04:56 PM (DMUuz)

174 169 It's not yet 5:00, but I'm in the mood for a cocktail.

After days in the kitchen, I've earned it.
Posted by: Jane D'oh at December 01, 2019 04:54 PM (4QNIP)
---
There's a special dispensation when the sun sets so early.

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 04:56 PM (Dc2NZ)

175 It's not yet 5:00, but I'm in the mood for a cocktail.
Posted by: Jane D'oh at December 01, 2019 04:54 PM (4QNIP)



That 5 p.m. thing is more of a guideline than a rule anyway.

Posted by: Cicero (@cicero) at December 01, 2019 04:56 PM (XVuno)

176 olddog and Jane, thank you too. olddog, I would love to try that sometime (not on Thanksgiving) and see how it goes.

Posted by: bluebell at December 01, 2019 04:56 PM (/669Q)

177 There was a young kathoey from Phuket,
Whose dick was so long xe couldn't tuck it....

Posted by: publius, Rascally Rapscallion of a Poperin Pear at December 01, 2019 04:56 PM (f1Vqw)

178 CFO Mom, true it's expensive. Still, sometimes I feel like something high-end. :-)

Unfortunately I couldn't get it expensed because my bosses at the paper want me to keep everything very local, and they don't consider Costa Mesa local. We cover Garden Grove, Westminster, and other papers in our network cover Los Alamitos, Cypress, Anaheim, Buena Park Midway City and Stanton. (There IS a very nice steakhouse in Stanton, however, which is interesting given it's the poorest/most working-class city in the entire county.)

Also, those cities are considered 'north' Orange County; Costa Mesa is considered central OC.

Posted by: qdpsteve at December 01, 2019 04:57 PM (L2ZTs)

179
Ah, Singapore, home of the Four Floors of Whores.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at December 01, 2019 04:57 PM (f1Vqw)

180 thanksgiving leftovers:

turkey - turkey sandwich

mashed potatoes - hash browns

joe biden - toast

Posted by: mjc at December 01, 2019 04:57 PM (Pg+x7)

181 156 You all know about Hamburger Mary's right?

I'm surprised there isn't a place yet somewhere called Tran Ni Thai.


Is Hamburger Mary's still a thing?

I grew up in SF, ate at the original half a dozen times a year, their Lahaina outpost was also a routine stop when my wife and I would end up on Maui.

It seems to have disappeared from the culture at this point.

Posted by: JEM at December 01, 2019 04:57 PM (8erNz)

182 Blanco, thanks for the tip! I'll check 'em out.

Posted by: qdpsteve at December 01, 2019 04:58 PM (L2ZTs)

183 There was a young kathoey from Phuket,

Whose dick was so long xe couldn't tuck it....

Xe said, feeling glumAs it bounced round Xe's bum

Posted by: Blanco Basura - Not scanning your email for ad targeting at December 01, 2019 04:58 PM (xkSJa)

184 Lucy's Tiger Den in Bangkok.

Posted by: Duncanthrax The Austere at December 01, 2019 04:58 PM (DMUuz)

185 JEM, Hamburger Mary's is still open in Long Beach.

I don't know if their waitresses are all still drag queens though. I assume so but not sure.

Posted by: qdpsteve at December 01, 2019 04:59 PM (L2ZTs)

186 The only time bacon sees the inside of my microwave is when I zap it for a minute before wrapping stuffed jalapenos or green bean bundles prior to putting in oven or on grill.

Posted by: olddog in mo, uckfay ancercay at December 01, 2019 04:59 PM (Dhht7)

187 I posted this yesterday on the chess thread. It's an e-mail I got from Rick's sister after I had asked her some questions re: cat & memorial service.

https://tinyurl.com/rzg73fw

It's comment #358 if the link doesn't take you right to it.

Since then she's told me the space museum she was wanting to use for his memorial is in the process of renovations and fundraising so she won't be able to have it there but she said she has some other ideas and will keep me posted.

She'd also to get a general number of how many people from here might like to go. So if you're interested let me know here or at moronettetami at gmail. It will be in Westminster, PA some time in January (at least that's her current plan).

She's also still trying to find a rescue for Reggie (Rick's cat) and wants to exhaust every single avenue before she makes the hard decision.

Posted by: Tami at December 01, 2019 04:59 PM (cF8AT)

188 It's not yet 5:00, but I'm in the mood for a cocktail.

Posted by: Jane D'oh at December 01, 2019 04:54 PM (4QNIP)

Alan Jackson and Jimmy Buffet assured me it's 5 o'clock somewhere.

Posted by: CrotchetyOldJarhead at December 01, 2019 04:59 PM (LpdKl)

189 Moki, I just got the recipe off the web. Jiffy cornbread casserole. I did the 2 boxes variant. Jiffy cornbread mix, 1 can plain corn don't drain, 1 can creamed corn. 1/2 cup butter, melted. Recipe called for chedder cheese shreds but I didn't have and just subbed a bit of crumbled sausage. 1/2 cup sour cream dolloped on top and just swirled into the batter a bit. Bake at 350 for 45-50 minutes depending on pan size (thicker your casserole longer you have to cook) I had a pan that was about 8-12 and went 50 minutes. Super easy but very rich and tasty.

Posted by: PaleRider is simply irredeemable at December 01, 2019 04:59 PM (n4y+3)

190 124 I can get lamb any day of the week. 9.99 a pound, primo.

Did a 3 pound butt last night. Made a fresh basil/herb pesto + stone ground mustard rub and baked it with root veggie panzanella style bake with all the juices dripping onto the veggies... 70 minutes to 130 degree rare then rest, slice, sear off to medium for momma... SO GOOD...
Posted by: My Pimp Shot My Dealer at December 01, 2019 04:42 PM (m4x2V)

Your culinary skills and your nic seems somewhat inconsonant.

Posted by: m at December 01, 2019 04:59 PM (vSb78)

191 Oops, our papers also cover Seal Beach. There's some interesting restaurants and bars there, that have been running for decades.

Posted by: qdpsteve at December 01, 2019 05:00 PM (L2ZTs)

192 I've tried Five Guys Burgers and Fries a couple of times. It's hard to get out of there spending less than $18, which seems pricey to me.

Posted by: Northernlurker at December 01, 2019 05:00 PM (eq+5M)

193 It's not yet 5:00, but I'm in the mood for a cocktail.
Posted by: Jane D'oh at December 01, 2019 04:54 PM


Do we really need to sing it?

Posted by: Alan Jackson & Jimmy Buffet at December 01, 2019 05:00 PM (DMUuz)

194 I've tried Five Guys Burgers and Fries a couple of times. It's hard to
get out of there spending less than $18, which seems pricey to me.


That's because it is.

Posted by: Blanco Basura - Not scanning your email for ad targeting at December 01, 2019 05:01 PM (xkSJa)

195 I feel the same about Five Guys and In-N-Out.

Are they both decent burgers, sure. But I don't go out of my way for either one.

Posted by: qdpsteve at December 01, 2019 05:02 PM (L2ZTs)

196 I'm enjoying a Sunday afternoon beer.

Posted by: Northernlurker at December 01, 2019 05:02 PM (eq+5M)

197 Alan Jackson and Jimmy Buffet assured me it's 5 o'clock somewhere.
Posted by: CrotchetyOldJarhead
------

*eyes clock*

I make it two bells in Savannah.

Posted by: Mike Hammer, etc., etc. at December 01, 2019 05:03 PM (plu6+)

198 >>And it's pronounced Pooh ket.


And you can take a day trip (by boat) to. . . Phi Phi Island (pronounced pee-pee). Absolutely gorgeous.

Posted by: Lizzy at December 01, 2019 05:04 PM (bDqIh)

199 qdpsteve - I am planning a visit to see my sister in Long Beach next year. I would love to see if it works out to where you and I could hit a couple restaurants. Could be fun.

Just no Popeye's. ;-D

Posted by: cfo mom at December 01, 2019 05:04 PM (RfzVr)

200 Really slacking today
Posted by: Skip at December 01, 2019 04:03 PM (ZCEU2)

Me, too. Basically all day.
Posted by: m at December 01, 2019 04:39 PM (vSb7


Hallmark movies on all day here. lol

Posted by: artisanal 'ette at December 01, 2019 05:05 PM (vEIlU)

201 I feel the same about Five Guys and In-N-Out.

Are they both decent burgers, sure. But I don't go out of my way for either one.
Posted by: qdpsteve at December 01, 2019 05:02 PM (L2ZTs)


Five Guys - Meh and $$$$

In-N-Out is good if you eat it there. For some reason their fries turn to ice in 5 minutes if you get them to go.

Posted by: DR.WTF at December 01, 2019 05:05 PM (aS1PU)

202 Bluebell, the year I cooked the bird day before and reheated it was when I had 3 birds to cook. Out of the 3 birds, the bird cooked Wednesday was their fave because the breast was so moist.

Posted by: olddog in mo, uckfay ancercay at December 01, 2019 05:05 PM (Dhht7)

203 CFO Mom, deal!
Just let me know when you'll be here and we'll work something out. Would love to see you! My email is QDPSJL at the gmail thingy.

Two really good independent places, both on Second Street in Belmont Shore, are Domenico's Pizza and Naples Rib Company. There's also Ritters SKC, my fave cajun place, if you don't mind taking a short jaunt down the 405 into Santa Ana. Fried okra, which they call the "devil's popcorn." :-)

Posted by: qdpsteve at December 01, 2019 05:07 PM (L2ZTs)

204 Bluebell, the year I cooked the bird day before and reheated it was when I had 3 birds to cook. Out of the 3 birds, the bird cooked Wednesday was their fave because the breast was so moist.
Posted by: olddog in mo, uckfay ancercay at December 01, 2019 05:05 PM (Dhht7)
--------

Three birds, wow! You must have been cooking for quite a crowd. I've done two a number of times, usually for a combined total of about 30 pounds. That's enough for me, LOL.

Posted by: bluebell at December 01, 2019 05:08 PM (/669Q)

205 Jane D'oh,

You are young, so you don't really understand how is all works.

It is 5:00pm when you want a drink, not the other way around.

Posted by: CharlieBrown'sDildo at December 01, 2019 05:08 PM (wYseH)

206 It is 5:00pm when you want a drink, not the other way around.
Posted by: CharlieBrown'sDildo at December 01, 2019 05:08 PM (wYseH)
--------

Next you'll be singing "the weather is here, I wish you were beautiful."

Posted by: bluebell at December 01, 2019 05:09 PM (/669Q)

207 Okay, if this is gonna be a Five Guys and In-N-Out discussion...

I enjoy Five Guys burgers more. It's just MORE. Everything is a little bigger, a little guiltier. And oh those fries.

That said, In-N-Out is a great simple burger. It's the difference between a '64 Cobra and a C7 Z06.

They're both great, take your pick.

Posted by: JEM at December 01, 2019 05:09 PM (8erNz)

208 artisanal, thanks. Will you try it? ;-)
Posted by: qdpsteve at December 01, 2019 04:48 PM (L2ZTs)


The idea of using blackening seasoning (which I love and always have on hand) is a good idea. I will do something with it when grilling season starts up. Even a butter with blackening seasoning on corn might work, dunno. But I hadn't thought of using that seasoning mix as a flavor base.

Posted by: artisanal 'ette at December 01, 2019 05:10 PM (vEIlU)

209 Lol, CBD. Young? Get off my lawn.

Posted by: Jane D'oh at December 01, 2019 05:10 PM (ptqGC)

210 Naples Rib Company in Long Beach is kind of interesting.

Besides having good old-fashioned barbecue, the place opened in 1983 and actually *looks like,* both inside and out, the Cheers bar.

No Norm or Cliff at the bar, though.

Posted by: qdpsteve at December 01, 2019 05:10 PM (L2ZTs)

211 In-N-Out is good if you eat it there. For some reason their fries turn to ice in 5 minutes if you get them to go.
Posted by: DR.WTF at December 01, 2019 05:05 PM (aS1PU)

I'm unable to finish a little burger and fries at Five Guys.

Posted by: Northernlurker at December 01, 2019 05:10 PM (eq+5M)

212 Tami, my email is rides4fun at the gee mail. If a foster could be found I'd $ sponsor Leo's bills. If not and they can get the cat on a plane to Denver I'll take him.

Posted by: PaleRider is simply irredeemable at December 01, 2019 05:10 PM (n4y+3)

213 144 104 >>>I am not talking about chocolate-pecan pie

I want one of these. Now.
Posted by: m at December 01, 2019 04:35 PM (vSb7

I've made this one several times. It also has caramel sauce you drizzle over it...

Rich Chocolate Pecan Pie

https://tinyurl.com/r3rtpx7
Posted by: Tami at December 01, 2019 04:46 PM (cF8AT)

Thank you for this. I have no baking skills, but other morons will!

Posted by: m at December 01, 2019 05:11 PM (vSb78)

214 I'm unable to finish a little burger and fries at Five Guys.
Posted by: Northernlurker at December 01, 2019 05:10 PM (eq+5M)
~~~~~

That's because their small order of fries is about six whole potatoes!

Posted by: IrishEi at December 01, 2019 05:12 PM (sGotD)

215 artisanal, give it a try. You probably won't/don't like it as spicy as I do, but I think it's pretty good. Thanks.

Posted by: qdpsteve at December 01, 2019 05:12 PM (L2ZTs)

216 Oh, I thought the cats name was Leo (from pet thread yesterday)

Posted by: PaleRider is simply irredeemable at December 01, 2019 05:13 PM (n4y+3)

217 qdp, what is the name of the Italian place by the beach in HB? Dad, Aunt, Uncle and I ate there in 16 between Christmas and NY. It was one of the most wonderful meals I had.

Posted by: Infidel at December 01, 2019 05:14 PM (O/X1S)

218 I'm unable to finish a little burger and fries at Five Guys.


Posted by: Northernlurker at December 01, 2019 05:10 PM

---

The wife and I split the small fries at 5 guys and we still have some leftover.

Posted by: Mr. Scott (Formerly GWS) at December 01, 2019 05:15 PM (JUOKG)

219 Posted by: bluebell at December 01, 2019 05:09 PM (/669Q)

Luckily the pecan pie (evidence of your perfidy) is gone, otherwise I wouldn't talk to you!

Posted by: CharlieBrown'sDildo at December 01, 2019 05:15 PM (wYseH)

220 Infidel, hmmm. Unfortunately I'm not super-familiar with places in HB.

Could the place you're thinking of, be on this list?

https://www.tripadvisor.com/Restaurants-g32513-c26-Huntington_Beach_California.html

Posted by: qdpsteve at December 01, 2019 05:16 PM (L2ZTs)

221 Anybody have a recipe for lady fingers?

Posted by: Joe! Biden! at December 01, 2019 05:16 PM (oVJmc)

222 Reporting on Popeye's turkey. I was under impression that when you ordered you'd pick up Wed or Thurs cooked.

Wrong. You get the bird frozen. It's flash fried and heavily seasoned with cajun spices. Maybe injected but couldn't really see evidence of that.

It was ugly as can be coming out of bag after thawing. I cooked for about 2.5 hours. It was very good. Spice had fair amount heat, but only on skin. Family voted it could be repeated next if so inclined.

Posted by: olddog in mo, uckfay ancercay at December 01, 2019 05:16 PM (Dhht7)

223 He wants me to try banh mi sandwiches and pho, for starters. It's gonna be an interesting 2020. :-)
Posted by: qdpsteve at December 01, 2019 04:21 PM (L2ZTs)


I will make pho at home, often enough. Delicious. Easy. One dish meal.

Posted by: artisanal 'ette at December 01, 2019 05:17 PM (vEIlU)

224

I thought it was Reggie. Well, someone's cat is named Reggie.

Posted by: Soothsayer at December 01, 2019 05:17 PM (ockrg)

225 212 Tami, my email is rides4fun at the gee mail. If a foster could be found I'd $ sponsor Leo's bills. If not and they can get the cat on a plane to Denver I'll take him.

Posted by: PaleRider is simply irredeemable at December 01, 2019 05:10 PM (n4y+3)

I will keep this in mind...thank you! I don't know if he'd be able to make the trip to Denver. If he could, I would gladly send you a check for the $250 that's left in Rick's meal acct. He's a bit quirky and has some urinary problems (although those could be because of the upheaval he's experienced..)

Posted by: Tami at December 01, 2019 05:17 PM (cF8AT)

226 olddog, thanks for that rundown!

That's what I've heard, that Popeyes turkey is tasty, but comes out of the oven looking gray and frankly unappetizing.

Posted by: qdpsteve at December 01, 2019 05:18 PM (L2ZTs)

227 We're gonna smoke some jalapeno, bleu cheese sausage this week. Theres a meat locker up the road from us in Hudson that'll make it fresh for us. And they have pig ears for the tiny pups.

Posted by: CrotchetyOldJarhead at December 01, 2019 05:18 PM (LpdKl)

228 The cat's name is Reggie. Sister used that name in her e-mail to me.

Posted by: Tami at December 01, 2019 05:19 PM (cF8AT)

229 The other day, I was remembering how much I entertained when our son was not yet a toddler.

We were in Atlanta and Doh travelled every week to Chicago.

At least once a month, sometimes twice, I'd host a big gathering at our house. If I made Italian, I baked olive bread or roasted garlic bread to accompany the dinner. Or I'd throw a cookout and do ribs and all the sides. I always made homemade desserts, too.

Those were great times. And I had the yuge DeKalb Farmers Market to buy anything in the world, including live blue crabs in a tank.

Posted by: Jane D'oh at December 01, 2019 05:19 PM (4QNIP)

230 For some reason, probably because it's really good and really easy, this has become our go-to meal for the Saturday after Thanksgiving. It's a roasted pork loin with garlic and rosemary, and it's unbelievably easy.

https://tinyurl.com/utbwrto

I do it slightly differently - I mix in some olive oil with the seasonings to make a paste, and I add carrots (cut into thin sticks), chunks of onion, and sometimes cut up potatoes to the pan along with the pork (toss the veggies with a little olive oil first). And I cook it until about 140 - 145 degrees, then take it out and let it rest for 15-20 minutes before carving.

It always comes out really juicy, and the house smells divine. I made it last night, sans potatoes, and served with red cabbage and roasted sweet potatoes.

Posted by: bluebell at December 01, 2019 05:19 PM (/669Q)

231 Thank you for this. I have no baking skills, but other morons will!

Posted by: m at December 01, 2019 05:11 PM (vSb7

Buy a deep dish pie shell. There rest is easy as can be.

Posted by: Tami at December 01, 2019 05:19 PM (cF8AT)

232
What does it cost to send a cat on a plane from Phil to Denver?

I mean, it doesn't have to fly first class, coach is fine.

Posted by: Soothsayer at December 01, 2019 05:19 PM (ockrg)

233 I've got my sister's cat under my bed right now, his name is Timmy. He keeps making very contented purrs now and then.

I hope he's just sleeping under there and not peeing...

Posted by: qdpsteve at December 01, 2019 05:19 PM (L2ZTs)

234 I had a fantastic Thanksgiving, but I really think that I could live for another week on the calories I consumed.

Posted by: Grump928(C) at December 01, 2019 05:21 PM (yQpMk)

235 Sooth, are you running some sort of weird experiment or something? ;-)

Posted by: qdpsteve at December 01, 2019 05:21 PM (L2ZTs)

236 Luckily the pecan pie (evidence of your perfidy) is gone, otherwise I wouldn't talk to you!
Posted by: CharlieBrown'sDildo at December 01, 2019 05:15 PM (wYseH)
--------

What perfidy? Did I give you the pecan pie recipe, or are you still mad at me because you can't make a decent pie crust? I can't keep up with your lamentations.

Posted by: bluebell at December 01, 2019 05:21 PM (/669Q)

237
Oh right. Leo and Kira were siblings, I think. When Leo passed, Rick got Reggie.

Posted by: Soothsayer at December 01, 2019 05:22 PM (ockrg)

238 Bluebell, you can prepare that whole thing the day before, and I'll bet it will be great. The spices will act as a dry brine and flavor the meat wonderfully.

Posted by: CharlieBrown'sDildo at December 01, 2019 05:22 PM (wYseH)

239 but comes out of the oven looking gray and frankly unappetizing.

Posted by: qdpsteve at December 01, 2019 05:18

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

Nope. Came out of oven looking picture perfect. Out of the bag was when it scary.

Posted by: olddog in mo, uckfay ancercay at December 01, 2019 05:22 PM (Dhht7)

240 Also, you should never let a cat fly first class. You have no idea how much chardonnay and caviar they'll run up on their tab...

Posted by: qdpsteve at December 01, 2019 05:22 PM (L2ZTs)

241 olddog, really? Hmmm, I may have to go for it then. Thanks.

Posted by: qdpsteve at December 01, 2019 05:23 PM (L2ZTs)

242 No. Sadly, I wouldn't remember the name. If I saw the place I would. It was a little place, right by the beach and there was a lot of wonderful food and wine involved.

Posted by: Infidel at December 01, 2019 05:23 PM (O/X1S)

243 In addition to left over, I have way too many snacky things left over.

This is not good...oh, brb.

Posted by: Tami at December 01, 2019 05:24 PM (cF8AT)

244 Infidel, sorry I'm not more help. The only restaurant I know of in HB that's right on the beach is Duke's.

Posted by: qdpsteve at December 01, 2019 05:24 PM (L2ZTs)

245 What perfidy? Did I give you the pecan pie recipe,

Posted by: bluebell at December 01, 2019 05:21 PM (/669Q)

No...of course not. The pie was excellent!

You were supposed to come to my house and make the pie crusts, or at the very least send them to me.

Your drinking is interfering with my pie baking!

Posted by: CharlieBrown'sDildo at December 01, 2019 05:25 PM (wYseH)

246 Bluebell, you can prepare that whole thing the day before, and I'll bet it will be great. The spices will act as a dry brine and flavor the meat wonderfully.
Posted by: CharlieBrown'sDildo at December 01, 2019 05:22 PM (wYseH)
------

I could, except there was no room in my fridge on Friday night due to two turkey carcasses in there. I have done it ahead of time the same day though, and it is quite good. But honestly, just doing it right before it goes in the oven is heavenly too.

Posted by: bluebell at December 01, 2019 05:26 PM (/669Q)

247 Food Wishes - Turkey Rice:

https://www.youtube.com/watch?v=CYT1JmFWhGI

Wish I had more leftover turkey.

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 05:27 PM (Dc2NZ)

248
For some reason, probably because it's really good and really easy, this
has become our go-to meal for the Saturday after Thanksgiving. It's a
roasted pork loin with garlic and rosemary, and it's unbelievably easy.



https://tinyurl.com/utbwrto



I do it slightly differently - I mix in some olive oil with the
seasonings to make a paste, and I add carrots (cut into thin sticks),
chunks of onion, and sometimes cut up potatoes to the pan along with the
pork (toss the veggies with a little olive oil first). And I cook it
until about 140 - 145 degrees, then take it out and let it rest for
15-20 minutes before carving.



It always comes out really juicy, and the house smells divine. I
made it last night, sans potatoes, and served with red cabbage and
roasted sweet potatoes.






Posted by: bluebell at December 01, 2019 05:19 PM

---

I might have to try that in the smoker. Won't take more than a hint of smoke with those high cooking temps but it should add an extra layer of flavor to it.

Posted by: Mr. Scott (Formerly GWS) at December 01, 2019 05:27 PM (JUOKG)

249 No meal leftovers, but leftover ingredients.

Fresh baby spinach, goat cheese, cream and eggs will become a quiche tomorrow or Tuesday.

The duck stock is in the freezer for another day. Mostly for meat pies, like shepherd's or pot pies, and as flavor for casseroles. Would also be good for a Pho! Or a store bought tortellini, because, lazy.

Posted by: artisanal 'ette at December 01, 2019 05:27 PM (vEIlU)

250 Pie crust tips...

Have all ingredients cold

Handle as little as possible
Moisten with kitchen sprayer or laundry sprinkler
Don't be afraid to use enough water
Handle as little as possible
Always roll from the center out

Patching is encouraged
Stop handling it! Seriously, that's what makes those white streaks of gluten and a pie crust you could shingle a roof with.

Posted by: creeper at December 01, 2019 05:28 PM (VKG+Z)

251 Now CBD, I said we would have a master class some time, but we would have to be in the same kitchen and not several states apart. Patience, grasshopper!

Although I did offer to help you over Skype, and also I'm pretty sure I gave you that pecan pie recipe a few years ago.

Posted by: bluebell at December 01, 2019 05:29 PM (/669Q)

252 Did anyone inject their bird this year? I rarely did it unless it was the second bird. I think garlic/butter was one of the best. Cajun was good, too. Injected bbq sauce for a friend and he said it was good.

Posted by: olddog in mo, uckfay ancercay at December 01, 2019 05:29 PM (Dhht7)

253 Infidel, here's what I can find looking at the map of PCH in the HB area:

- Romano Cucina (but they're in Sunset Beach proper)
- Massimo's Pizza
- Cucina Alessa
- The Original Mama D's Italian Kitchen (in Newport Beach proper)

My hunch is that you were at Cucina Alessa, they sound the most Italian, are in HB and right on the beach proper.

Posted by: qdpsteve at December 01, 2019 05:29 PM (L2ZTs)

254 I do envy those of you with large, loving families. Mine have all passed on my late Dad's side, and most on my late Mom's. I invited my lib sis in ATL to come, but she declined. Again.

However, in September, we're going to have a reunion with my FL cousins (my mom's side) on a gorgeous Gulf beach on a FL island. We've reserved two big, lovely houses side by side. My younger male cousin was married on that beach a couple of years ago, and he and his wife just had their first baby.

Anyhow, I feel extremely nostalgic for Thanksgivings past with my parents and lots of family laughing and sharing food together.

Posted by: Jane D'oh at December 01, 2019 05:29 PM (ptqGC)

255 They're both great, take your pick.

Whataburger. Bigger, better, cheaper.

Posted by: Blanco Basura - Not scanning your email for ad targeting at December 01, 2019 05:31 PM (xkSJa)

256 Pie crust tips...

Have all ingredients cold
-----

No problem, Pillsbury crusts are refrigerated.
*giggles*

Seriously, any number of people have commented on how nice our pie crusts are. Have I mentioned that I'm lazy?

Posted by: Poppin' Fresh at December 01, 2019 05:31 PM (plu6+)

257 I've been burning hickory for a few days. The power company had felled one down in the woods. Everything smells great. Now I know why it's always mentioned in connection with barbecues. I'm definitely going back to that tree and taking everything.

Posted by: t-bird at December 01, 2019 05:32 PM (Ry8mf)

258 I'm hungry, have no money, and all my best stuff to eat here at home is in the freezer.

Very tempted to just pull out my deep fryer and let 'er rip, and worry about cleanup later in the week.

Posted by: qdpsteve at December 01, 2019 05:32 PM (L2ZTs)

259 In addition to left over, I have way too many snacky things left over.

This is not good...oh, brb.
Posted by: Tami at December 01, 2019 05:24 PM (cF8AT)


This has always been an issue I have, but this year, I even cut back on this. I didn't want to overeat.

I did have some olives stuffed with almonds, and some fig goat cheese type hors d'ouevres, and a few slices of a fresh rosemary foccaccia bread. But I did not make too much so no leftovers, thank goodness.

Posted by: artisanal 'ette at December 01, 2019 05:32 PM (vEIlU)

260 I've used this recipe for Turkey Tetrazzini from Emeril. It was very good sans the potato chips. Easy to freeze, too.

https://www.foodnetwork.com/recipes/
turkey-tetrazzini-3646169

Posted by: olddog in mo, uckfay ancercay at December 01, 2019 05:32 PM (Dhht7)

261 Posted by: artisanal 'ette at December 01, 2019 05:32 PM (vEIlU)

It's my downfall. I could eat appetizers for the rest of my life and die a happy camper.

Posted by: Tami at December 01, 2019 05:34 PM (cF8AT)

262 My grandma's no fail pie crust uses egg beaten with milk for the moisture instead of the water. It turns out flaky and it actually tastes awesome! And, creeper is right, the less it's handled the better.

Posted by: My life is insanity at December 01, 2019 05:34 PM (6HB0k)

263 I can't keep up with your lamentations.

Posted by: bluebell
--------

They seem unprophetable.

Posted by: Jeremiah at December 01, 2019 05:35 PM (plu6+)

264
When a recipe calls for kosher salt, what exactly is it about that ingredient that warrants it being used? I've used it myself, but I've been puzzled as to why the specificity.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 01, 2019 05:35 PM (pNxlR)

265 Anyhow, I feel extremely nostalgic for Thanksgivings past with my parents and lots of family laughing and sharing food together.
Posted by: Jane D'oh at December 01, 2019 05:29 PM (ptqGC)


It's hard for me too because all of my family live too far away.

My brother had a large dinner, but that was only the East coast. The West coast and middle country folks were scattered. It was sad. We have a huge family but we are all so far apart. It kills me.

Luckily we have a huge reunion in Charleston this coming year. Should be dozens of family members. Will be fun.

Posted by: artisanal 'ette at December 01, 2019 05:36 PM (vEIlU)

266
Miley and I got our Cracker Barrel turnip greens clone down pat. 2 lbs of greens with turnip chunks, and a whole 10 oz pack of country ham, and about a teaspoon of liquid smoke.

It's damn good.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at December 01, 2019 05:36 PM (f1Vqw)

267 I'm hungry, have no money, and all my best stuff to eat here at home is in the freezer.

Posted by: qdpsteve at December 01, 2019 05:32 PM (L2ZTs)

Stop eating out, start making any of the 30 or 40 recipes the Morons mention each Food Thread, and you will always have money in your pocket and good leftovers in the refrigerator!

Posted by: CharlieBrown'sDildo at December 01, 2019 05:37 PM (wYseH)

268 Tami, same here re appetizers. There's numerous restaurants where they're about the only thing I really look forward to eating.

Posted by: qdpsteve at December 01, 2019 05:37 PM (L2ZTs)

269 It's my downfall. I could eat appetizers for the rest of my life and die a happy camper.
Posted by: Tami at December 01, 2019 05:34 PM (cF8AT)


I really do know what you mean. We prefer "meals" made of appetizers!

Posted by: artisanal 'ette at December 01, 2019 05:37 PM (vEIlU)

270 I'm fussy as hell about my knives, especially kitchen knives. We just got the Victorinox Competition BBQ 8 piece set. This is intended to do some serious cutting for BBQers on the go. It includes a case to carry the knives on the road. It also has a very good sharpening steel, something I use every day.

I've used Victorinox kitchen knives for several years and they are my favorites. Much better than the usual Wustoff and similar.

Posted by: JTB at December 01, 2019 05:37 PM (bmdz3)

271 CBD, good advice.
I also have cioppino mix in the freezer I could go ahed and make. Sounds good.

Posted by: qdpsteve at December 01, 2019 05:38 PM (L2ZTs)

272 264
When a recipe calls for kosher salt, what exactly is it about that ingredient that warrants it being used? I've used it myself, but I've been puzzled as to why the specificity.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 01, 2019 05:35 PM (pNxlR)

It's a course-grain salt. Good for making a salt like crusts on meats. Also good for glass rims for Margaritas.

Posted by: Tami at December 01, 2019 05:38 PM (cF8AT)

273 It's my downfall. I could eat appetizers for the rest of my life and die a happy camper.
Posted by: Tami at December 01, 2019 05:34 PM (cF8AT)
--------

Me too. I'd rather have appetizers than dessert, and that's saying something.

Posted by: bluebell at December 01, 2019 05:39 PM (/669Q)

274 CBD, thanks

Posted by: qdpsteve at December 01, 2019 05:39 PM (L2ZTs)

275 When a recipe calls for kosher salt, what exactly is it about that ingredient that warrants it being used? I've used it myself, but I've been puzzled as to why the specificity.
Posted by: Krebs v Carnot
------

A man has to make a living.

Posted by: A Mashgiach at December 01, 2019 05:39 PM (plu6+)

276 I've used this recipe for Turkey Tetrazzini from Emeril. It was very good sans the potato chips. Easy to freeze, too.

When I do make a turkey and have leftovers, Tetrazzini is the one thing I always make out of it. I love it. And it freezes well.

Posted by: artisanal 'ette at December 01, 2019 05:39 PM (vEIlU)

277 stuffing waffles

You'll not be talking me into that mess again Mr. Dildo.

Posted by: DaveA at December 01, 2019 05:40 PM (FhXTo)

278 Fried okra, which they call the "devil's popcorn." :-)

Posted by: qdpsteve

Spicy pickled okra is to die for, but okra in soups like gumbo or seafood stew is also totally awesome.

My mom used to make us fried okra and fried tomatoes plates as snacks - with a spicy remoulade dip - out of this world.

Posted by: Boswell at December 01, 2019 05:40 PM (32YRo)

279 I can't tell you how many restaurants IMHO have all their best stuff on the appetizer and dessert menus.

Posted by: qdpsteve at December 01, 2019 05:40 PM (L2ZTs)

280 My husband brought some fruit and some pastries for our Advent bible study before church. I wasn't eating any of it so I had to laugh when he brought the leftovers home, and after all this talk about "Bear Claw" Vindman two of the leftovers were bear claws which was husband and son enjoyed.

Posted by: FenelonSpoke at December 01, 2019 05:40 PM (WI7YS)

281 When a recipe calls for kosher salt, what exactly is it about that ingredient that warrants it being used? I've used it myself, but I've been puzzled as to why the specificity.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 01, 2019 05:35 PM (pNxlR)

It's not iodized, so perhaps that is an advantage, although I cannot imagine that the small amount of iodine makes any difference.

Certainly for texture on finished foods it is preferable, but aside from that? Price? It sure is cheap!

Posted by: CharlieBrown'sDildo at December 01, 2019 05:40 PM (wYseH)

282 Boswell, yummm!!!!! :-)

Posted by: qdpsteve at December 01, 2019 05:40 PM (L2ZTs)

283 When a recipe calls for kosher salt, what exactly is it about that ingredient that warrants it being used? I've used it myself, but I've been puzzled as to why the specificity.
Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 01, 2019 05:35 PM (pNxlR)


It's not iodized, so it has a more pure flavor. Plus it's coarse, so it measures differently from finer salt.

Posted by: hogmartin at December 01, 2019 05:40 PM (t+qrx)

284
Kosher salt isn't really kosher, and it's an American marketing term:

https://forward.com/food/173045/
the-curious-history-of-kosher-salt/

Remove line feed. Coarse grained salt was used to get the blood out of meat, to "kosher it", and American salt companies starting using the term to mean coarse grained salt.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at December 01, 2019 05:41 PM (f1Vqw)

285 BTW, The Victorinox knife set I mentioned was on an Amazon Black Friday sale. Saved about 60 dollars.

Posted by: JTB at December 01, 2019 05:41 PM (bmdz3)

286 re: frozen pie crusts

They're amazingly good. The only reason I make mine from scratch is that it took me forty years to get it right and I'm going to show off my hard-earned skill.


Thinking back over those years, there were a lot of unappealing crusts but I don't remember ever throwing a piece of pie away.

I like "Food Wishes" but that questioning rise in Chef John's voice drives me nuts.

Posted by: creeper at December 01, 2019 05:41 PM (VKG+Z)

287 Coarse grained salt was used to get the blood out of meat, to "kosher it", and American salt companies starting using the term to mean coarse grained salt.
Posted by: publius

---

So, in the olden days when they packed beef into barrels for shipping, I'm assuming they used the 'kosher' salt?

Posted by: Tonypete at December 01, 2019 05:42 PM (Y4EXg)

288 What to do with leftover rutabaga?

Posted by: DaveA at December 01, 2019 05:42 PM (FhXTo)

289 BTW, The Victorinox knife set I mentioned was on an Amazon Black Friday sale. Saved about 60 dollars.
Posted by: JTB at December 01, 2019 05:41 PM (bmdz3)
--------

Good for you! Although I'll fight you about Wusthoff.

Posted by: bluebell at December 01, 2019 05:42 PM (/669Q)

290 For leftover turkey, chicken, fowl or combination. The original Brunswick, Virginia recipe is supposed to have squirrels.

Brunswick Stew
2½ pounds diced cooked chicken, turkey, and ham, with broth
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups corn kernels
1½ cups frozen baby lima beans
2 carrots, diced
4 strips crumbled cooked bacon
4 tablespoons butter
salt and pepper
fresh tomato juice

In large stock pot or Dutch oven, mix all ingredients until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender and stew has thickened. Serve hot with flaky biscuits or corn bread.

Posted by: Oggi at December 01, 2019 05:43 PM (Bk5Q+)

291 I was so sad the thanksgiving. I was hoping against hope to get a call from my boy at Camp Pendleton. I haven't heard his voice in 6 weeks. Ugh.

Anyhoo, we spent Thanksgiving with our chosen family and unfortunately, for the first time it was a total bust. Nothing was particularly good.

So, I got a turkey on sale for .99 a pound, spatchcocked it, brined it and am now smoking it. I will make cornbread dressing with smoked sausage and invite little's gf and have our own TG. Older ratched boy is amazing. He's put up
With my moods and keeps giving hugs. We went to the local rivalry football game on Friday and had a great time.

Having beans and rice for dinner tonight. Beans cooked in stock from the ham bone (also dry as sawdust). Some rice and hot sauce and a tart green salad and we're good.

Posted by: Nurse ratched at December 01, 2019 05:43 PM (PkVlr)

292 Boswell, yummm!!!!! :-)

Posted by: qdpsteve

If reviewing restaurants is your profession then I am quite envious - when you think of professions we all would love to have, I think I would kill to be a restaurant or bar critic...

Posted by: Boswell at December 01, 2019 05:44 PM (32YRo)

293 I'm fussy as hell about my knives, especially kitchen knives. We just got the Victorinox Competition BBQ 8 piece set. This is intended to do some serious cutting for BBQers on the go. It includes a case to carry the knives on the road. It also has a very good sharpening steel, something I use every day.
------

I've watched butchers at slaughterhouses. It's remarkable to watch them whip a steel out of it's holster and quickly stroke a fresh edge on, without really paying any attention to the process. Zip, zip, zip, zip, zip, zip, zip, done.

Posted by: Mike Hammer, etc., etc. at December 01, 2019 05:44 PM (plu6+)

294 >> So, in the olden days when they packed beef into barrels for shipping,

That's where corned beef came from. The large kernels of salt were called "corns".

Posted by: publius, Rascally Rapscallion of a Poperin Pear at December 01, 2019 05:45 PM (f1Vqw)

295
260 I've used this recipe for Turkey Tetrazzini from Emeril. It was very good sans the potato chips. Easy to freeze, too.

https://www.foodnetwork.com/recipes/
turkey-tetrazzini-3646169
Posted by: olddog in mo, uckfay ancercay at December 01, 2019 05:32 PM (Dhht7)


Ugh, a creamed ingredients' casserole topped by potato chips. That brings back bad memories of the tuna casserole my mother made for us as kids. Not a one of the four of us young'uns liked it, so we'd begrudgingly eat some of the upper layer of baked, mushy potato chips. This led me to a decades' long aversion to tuna casserole until a neighbor introduced us to her recipe -- which I had placed in "The Deplorable's Cookbook" -- that converted me to become a huge fan of that dish.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 01, 2019 05:45 PM (pNxlR)

296 Nurse, you won't get a call. I didn't get to talk to my boy when my mom died unexpectedly, at Thanksgiving or Christmas.

Chin up. He'll be home soon! {{hug}}.

Posted by: Jane D'oh at December 01, 2019 05:45 PM (ptqGC)

297 Posted by: DaveA at December 01, 2019 05:42 PM (FhXTo)

Did you cook it with mashed potatoes? If not you could boil some potatoes and cut up the rutabaga and boil that and mash it together. Mashed potatoes and rutabaga-which is a tradition in my husband's family-tastes better to now that just mashed potatoes but we only have it that way once a year.

Posted by: FenelonSpoke at December 01, 2019 05:46 PM (WI7YS)

298 I made a gluten-free pie crust this year (one of our guests has celiac disease) and I used King Arthur's gluten-free measure-for-measure flour. It came together okay, but it sure absorbed the water differently.

When I first added the water, I thought I had used too much. But when I started rolling it out, all of a sudden it seemed a little dry. I got it rolled out ~okay~ and then when I went to roll it back onto the rolling pin to put it in the pan, the wheels fell off.

It was a hot mess, broke into a ton of pieces. I patched it up in the pan the best I could, but it looked like something CBD had made.

My daughter had some (I wouldn't touch it because it was attached to pumpkin pie) and said it was a little chewy, but tasted fine.

Has anyone else ever used that KA flour before?

Posted by: bluebell at December 01, 2019 05:47 PM (/669Q)

299 Boswell, thanks. :-)

I'll let you all know how it goes.

Posted by: qdpsteve at December 01, 2019 05:47 PM (L2ZTs)

300 Anyhow, I feel extremely nostalgic for Thanksgivings past with my parents and lots of family laughing and sharing food together.
Posted by: Jane D'oh

This. If grandson hadn't driven from Denver, it would only have been 3 of us. I remember 20+ in day bygone.

Posted by: Infidel at December 01, 2019 05:48 PM (O/X1S)

301 Jane,

I know this in my head. But my heart still hopes to hear his voice.

I'll be fine. It's a growing experience for all of us, I guess.

Posted by: Nurse ratched at December 01, 2019 05:49 PM (PkVlr)

302 Leftover rutabaga? Seriously?

I suppose you could mash it with potatoes for a sort of colcannon. Add lots of butter and some chopped green onions.

Posted by: creeper at December 01, 2019 05:49 PM (VKG+Z)

303 bluebell LMAO!

Posted by: Tami at December 01, 2019 05:49 PM (cF8AT)

304 This. If grandson hadn't driven from Denver, it would only have been 3 of us. I remember 20+ in day bygone.
Posted by: Infidel

---

That was my experience also - nuclear family of 10 with grands and my aunt and her family next door.

This year just four of us.

Posted by: Tonypete at December 01, 2019 05:49 PM (Y4EXg)

305 qdp, I texted my uncle. It was little hole in the wall. It is call Romano Cucina.

Posted by: Infidel at December 01, 2019 05:50 PM (O/X1S)

306 I get it Nurse. Doh Boy is my only one.

Posted by: Jane D'oh at December 01, 2019 05:50 PM (4QNIP)

307 Like others have mentioned, I took advantage of the Virginia ABC Black Friday sale. Used it to try some stuff I've read about. Ended up with some Pikesville Rye, Old Forester Signature bourbon and the rye version. Then there was the Four Roses Small Batch. This wil be several years supply the way I drink. The sampling began yesterday. That Pikesville Rye is excellent.

I often resent the prices and limited stock with state run liqour stores but they got their Black Friday sale right.

Posted by: JTB at December 01, 2019 05:50 PM (bmdz3)

308 Just reading all these culinary accomplishments with my mouth open in envy of the energy and creativity! Plus, of course, they make me hungry.

For my quiet little Thanksgiving I fixed a hamburger, but I also made deviled eggs and lime-ginger-cranberry sauce and pumpkin pie. I do know how to make a good pie crust.

Now I want to go bake some bacon...

Posted by: skywch at December 01, 2019 05:50 PM (IWvy/)

309 Not to mention take out food or even prepared food generally is not the best calories and over salted.

Posted by: Skip at December 01, 2019 05:51 PM (ZCEU2)

310 160 Ladyl, I've been sticking with the Thanksgiving menu my mother and her mother (both small town Southern ladies) always made. It never included mashed potatoes, just sweet potatoes.

Over the years I've changed things up, and was always met with resistance by my men. So the old, traditional menu it is. It's a comfortable, familiar, once-a-year thing.
Posted by: Jane D'oh at December 01, 2019 04:51 PM (4QNIP)


I've never had a true southern Thanksgiving. I imagine it's fabulous.

Posted by: Ladyl at December 01, 2019 05:51 PM (TdMsT)

311 Rich Chocolate Pecan Pie

https://tinyurl.com/r3rtpx7
Posted by: Tami at December 01, 2019 04:46 PM (cF8AT)


My recipe uses:

german sweet chocolate
butter
and some instant coffee (which I love because it adds depth)
the light corn syrup
eggs
vanilla
and the pecans (I always use a lot of pecans, and I do toast them a bit to bring out the flavor)

I choose whipped cream as a topping for this.

This is the pie I have made most of my life for the holidays. Especially Thanksgiving. And the one I will bring to a holiday dinner if asked to bring a dessert. Goes first! It's like a brownie. yum

My pie crusts are a combination of unsweetened butter and the (real) pork pure lard. I mix in some sugar if it's a sweet.

Posted by: artisanal 'ette at December 01, 2019 05:51 PM (vEIlU)

312 skywch, lime-ginger-cranberry sauce sounds delish!

Posted by: bluebell at December 01, 2019 05:51 PM (/669Q)

313 Since we sent the Thanksgiving crowd away with plenty of leftovers, we only ended up with a couple of days worth of leftovers - turkey, sweet potato and pecan casserole, mashed potatoes, some homemade rolls and pumpkin pie. All gone now.

Today I'm eating soup and salad. Gotta stick to the straight and narrow, at least for now. I feel like I put 5 pounds in 3 days.

Posted by: Donna&&&&V. at December 01, 2019 05:51 PM (d6Ksn)

314 Thanks Fenelon,
It's more of a joke than a side dish. Most of the rutabaga eaters in our family have passed. Dad used to insist on having it just to give us kids grief.

May salvage some of the vast excess of mashed potatoes that Mom isn't happy with.

Posted by: DaveA at December 01, 2019 05:52 PM (FhXTo)

315 Ugh, a creamed ingredients' casserole topped by potato chips...

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 01, 2019 05:45


Yeah, I know. That's why I mentioned sans chips. Although, wife used to make a chile-cheese casserole with Frito's for the kids that I liked.

Posted by: olddog in mo, uckfay ancercay at December 01, 2019 05:52 PM (Dhht7)

316 qdp, Sunset Beach. I wasn't driving. It was dark.

Posted by: Infidel at December 01, 2019 05:53 PM (O/X1S)

317 For my quiet little Thanksgiving I fixed a hamburger, but I also made deviled eggs and lime-ginger-cranberry sauce and pumpkin pie. I do know how to make a good pie crust.

Now I want to go bake some bacon...

Posted by: skywch at December 01, 2019 05:50 PM (IWvy/)


Sounds delicious. The problem with Thanksgiving is which pie? Pumpkin, apple, pecan, chocolate pecan, etc. I missed the pumpkin pie but will make one over the winter to satisfy the craving for it.

Posted by: artisanal 'ette at December 01, 2019 05:54 PM (vEIlU)

318
I love mashed rutabagas (aka swedes), but they set my innards to work conjuring up the foulest of farts. I want me out of the room -- they're that bad.

Mom used to make them when she'd bake a whole ham and then make gravy from the drippings. It was salty as all get out but, man, it was superb for mashed rutabagas!

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 01, 2019 05:54 PM (pNxlR)

319 I really want a piece of pecan pie, but I have none.

Posted by: bluebell at December 01, 2019 05:55 PM (/669Q)

320 Today I'm eating soup and salad. Gotta stick to the straight and narrow, at least for now. I feel like I put 5 pounds in 3 days.

Posted by: Donna&&&&V. at December 01, 2019 05:51 PM (d6Ksn)


yep, tomorrow back to yogurt

Posted by: artisanal 'ette at December 01, 2019 05:55 PM (vEIlU)

321 262 My grandma's no fail pie crust uses egg beaten with milk for the moisture instead of the water. It turns out flaky and it actually tastes awesome! And, creeper is right, the less it's handled the better.
Posted by: My life is insanity at December 01, 2019 05:34 PM (6HB0k)


Are you allowed to share the recipe? Or is it a family secret?

Posted by: Emmie at December 01, 2019 05:56 PM (87gB3)

322 What to do with leftover rutabaga?
Posted by: DaveA at December 01, 2019 05:42 PM (FhXTo)


hehe, that is my favorite veggie over the holidays
It doesn't last long.

Posted by: artisanal 'ette at December 01, 2019 05:56 PM (vEIlU)

323 Bone Appertite all

I didn't do Turkey for Thanksgiving but bought a bone in turkey breast for left overs. and now am making my first attempt a turkey soup.

I slapped a lot of garlic, onion, mushrooms and rice in it. Taste test in a little while.

Dogs loved the fried turkey skin.

Posted by: Ben Had at December 01, 2019 05:57 PM (dmiLK)

324 289 ... "Good for you! Although I'll fight you about Wusthoff."

Hi bluebell,
I used Wustoff for years until I read about the Victorinox ones and tried one. They are much less expensive, come sharper stay sharper, and, important for us, the grips are comfortable for Mrs. JTB.

But no fighting. I'm a gentleman and you have shivs. :-)

Posted by: JTB at December 01, 2019 05:57 PM (bmdz3)

325 One of the local markets had a lattice pie made with cranberries and apples. I didn't have any of the crust but the filling was delicious.

Posted by: FenelonSpoke at December 01, 2019 05:57 PM (WI7YS)

326
We had only six over for Thanksgiving and now I cannot put off any longer dealing with stripping the meat off of the turkey carcass. To work I go.

BTW, thanks to one and all who offered explanations of what kosher salt was and its original purpose. Much appreciated!

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 01, 2019 05:58 PM (pNxlR)

327 Late to the thread with a thrilling Thanksgiving tale... just a moment...

Posted by: mindful webworker - accept no imitations at December 01, 2019 05:58 PM (aNSOb)

328
*hoccch*
*pho*
*splash*

Posted by: Disgruntled Vietnamese Waiter Handling Your Noodle Soup Where You Can't See It at December 01, 2019 05:59 PM (t5m5e)

329 Finished the last of the turkey pot pie for dinner. It was very good eating.

Posted by: Jinx the Cat at December 01, 2019 05:59 PM (nGRtn)

330
319 I really want a piece of pecan pie, but I have none.
Posted by: bluebell at December 01, 2019 05:55 PM (/669Q)


I've never really liked pecan pie, but this year my daughter created her own recipe and it was the best pie I've ever eaten (sans crust, for me). She used 2.5 times the amount of pecans and added a little maple syrup. OMG.

Posted by: Ladyl at December 01, 2019 05:59 PM (TdMsT)

331 I slapped a lot of garlic, onion, mushrooms and rice in it. Taste test in a little while.

Dogs loved the fried turkey skin.
Posted by: Ben Had at December 01, 2019 05:57 PM (dmiLK)
--------

Did you watch that Chef John video that Eris linked above? At one point he says "and if you're wondering if I took the skin off that turkey thigh and wrapped it around some stuffing and ate it, the answer is yes, I did." Made me laugh.

Posted by: bluebell at December 01, 2019 05:59 PM (/669Q)

332 What to do with leftover rutabaga?

Well I can't help you there. The rutabaga is always the first thing to go at our family dinners. Never a morsel left.

Posted by: cfo mom at December 01, 2019 05:59 PM (RfzVr)

333 Believe it or not, the Gourmet Cookbook back in the '70's had a recipe for tuna casserole that did not include noodles or rice but did include potato chips. It was surprisingly good, helped along considerably by two tablespoons of dry sherry.

Posted by: creeper at December 01, 2019 06:00 PM (VKG+Z)

334 I can't tell you how many restaurants IMHO have all their best stuff on the appetizer and dessert menus.
Posted by: qdpsteve at December 01, 2019 05:40 PM (L2ZTs)


This is my guide to choosing a good restaurant. Not kidding.

I review the menu online, and pay close attention to the appetizers and starters.

Posted by: artisanal 'ette at December 01, 2019 06:00 PM (vEIlU)

335 This. If grandson hadn't driven from Denver, it would only have been 3 of us. I remember 20+ in day bygone.
Posted by: Infidel
------

How I remember it:
https://tinyurl.com/ya7o4yk5

I mightily envy those who have a lot of family members around.

Posted by: Mike Hammer, etc., etc. at December 01, 2019 06:00 PM (plu6+)

336 325 One of the local markets had a lattice pie made with cranberries and apples. I didn't have any of the crust but the filling was delicious.
Posted by: FenelonSpoke at December 01, 2019 05:57 PM (WI7YS)


Are you gluten free as well, Fenelon?

Posted by: Ladyl at December 01, 2019 06:00 PM (TdMsT)

337 Dogs loved the fried turkey skin.

If they're little dogs I'll fight them for the skin. That's my favorite.

Posted by: olddog in mo, uckfay ancercay at December 01, 2019 06:01 PM (Dhht7)

338 My husband kept eating the various pie fillings. Ever walk up to get a piece of pecan pie after thanksgiving and there are very few pecans left on the pie? Yeah....

Ate the pumpkin FILLING also. Would have done it to the apple too but it had lattice crust.

Posted by: Tami at December 01, 2019 06:01 PM (cF8AT)

339
Dogs loved the fried turkey skin.
Posted by: Ben Had at December 01, 2019 05:57 PM (dmiLK)


Bet they did, Ben Had!

I had bacon and eggs tonight, and spared a moment to pine for the deep fried bacon at the Mome. NOTHING comes close to that!

Posted by: Ladyl at December 01, 2019 06:02 PM (TdMsT)

340 334 I can't tell you how many restaurants IMHO have all their best stuff on the appetizer and dessert menus.
Posted by: qdpsteve at December 01, 2019 05:40 PM (L2ZTs)

This is my guide to choosing a good restaurant. Not kidding.

I review the menu online, and pay close attention to the appetizers and starters.

Posted by: artisanal 'ette at December 01, 2019 06:00 PM (vEIlU)

Very often I order appetizer(s) for an entree.

Posted by: Tami at December 01, 2019 06:02 PM (cF8AT)

341 Ben Had>>>Dogs loved the fried turkey skin.

That makes me weep. Happiness for your dogs, but disappointment that I wasn't there to say "Not so fast pooches."

Posted by: cfo mom at December 01, 2019 06:03 PM (RfzVr)

342 How I remember it:
https://tinyurl.com/ya7o4yk5

I mightily envy those who have a lot of family members around.
Posted by: Mike Hammer, etc., etc. at December 01, 2019 06:00 PM (plu6+)
-------

I have a magnet with that picture on my fridge, and I use that picture as the background for my computer around Thanksgiving. Love it.

You folks who don't have as much family around could always invite another family to come have Thanksgiving with you. Of the 19 we had, our immediate family was 7, plus my two parents, and my nephew to make 10. The other 9 were all friends who couldn't be with their immediate families.

Posted by: bluebell at December 01, 2019 06:03 PM (/669Q)

343 >>>[281] When a recipe calls for kosher salt, what exactly is it about that ingredient that warrants it being used? I've used it myself, but I've been puzzled as to why the specificity. Posted by:Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at December 01, 2019 05:35 PM (pNxlR)

When brining, pickling, or fermenting, the type of salt you use will make a difference.

Table salts are apt to contain anti-caking ingredients which reduce/prevent clumping when exposed to moisture. This anti-caking additive does not dissolve, so it creates a cloudy solution when used in brines.

Table salts containing iodine will darken pickles and inhibit bacterial fermentation when making sauerkraut.

Posted by: Kathy at December 01, 2019 06:03 PM (q7uEm)

344 A magnificent family feast on Thanksgiving.

But the four pies, two pumpkin, two chocolate pecan, were not the greatest of successes. Crust failures on all. So, we had pie filling for dessert - pumpkin pudding.

We brought home muchos leftovers, including much pie.

Here's a test --While unpacking the leftovers, one whole pecan pie gets dropped on the floor. Is it
A ] the pie in the tin pie plate, or
B ] the one in Gramma's glass pie plate?
Hint: Shattered. Not a recoverable bite.
Well, at least the crust wasn't that great, anyway.

Posted by: mindful webworker - accept no imitations at December 01, 2019 06:03 PM (aNSOb)

345 Are you gluten free as well, Fenelon?
Posted by: Ladyl at December 01, 2019 06:00 PM (TdMsT)

I don't have celiac disease-and some people on here pooh-pooh these that have a problem with gluten but don't have celiac disease- but if I eat it spend way too much in the bathroom and almost immediately and I have joint and muscle pain so I try to avoid it. TMI, I know.

Posted by: FenelonSpoke at December 01, 2019 06:04 PM (WI7YS)

346 oldog 2 80 lb+ boys.

Posted by: Ben Had at December 01, 2019 06:05 PM (dmiLK)

347 Ever walk up to get a piece of pecan pie after thanksgiving and there are very few pecans left on the pie? Yeah....

Tami, I was going to say use chopped pecans so he couldn't pick'em out. But if he's eating the pumpkin filling, too, maybe put lattice tops on all your pies.

Posted by: olddog in mo, uckfay ancercay at December 01, 2019 06:06 PM (Dhht7)

348 I don't have celiac disease-and some people on here pooh-pooh these that have a problem with gluten but don't have celiac disease- but if I eat it spend way too much in the bathroom and almost immediately and I have joint and muscle pain so I try to avoid it. TMI, I know.
Posted by: FenelonSpoke at December 01, 2019 06:04 PM (WI7YS)
--------

Fen, one of my daughters has to avoid it too, but she doesn't have celiac either. It really makes her eczema flare up. She gets it especially bad on her eyelids. She finds it best just to avoid it altogether.

Posted by: bluebell at December 01, 2019 06:07 PM (/669Q)

349 293 .. "I've watched butchers at slaughterhouses. It's remarkable to watch them whip a steel out of it's holster and quickly stroke a fresh edge on, without really paying any attention to the process. Zip, zip, zip, zip, zip, zip, zip, done."

I've seen guys like that and other kitchen artists with their knives like Jacques Pepin and envy their skills. I have to settle for slower and less flashy.

Like one of my favorite quotes from an older black powder shooter: I may be slow but I got direction.

Posted by: JTB at December 01, 2019 06:07 PM (bmdz3)

350
Fen, one of my daughters has to avoid it too, but she doesn't have celiac either. It really makes her eczema flare up. She gets it especially bad on her eyelids. She finds it best just to avoid it altogether.

Posted by: bluebell at December 01, 2019 06:07 PM (/669Q)


It gives me inflammation and adversely affects my thyroid. I've been gluten free going on 8years.

Posted by: Ladyl at December 01, 2019 06:09 PM (TdMsT)

351 We had us, our two kids and DIL, my sister and her husband, husband's mother, husband's nephew and wife and their 2 kids, husband's niece and husband and their 2 kids and husband's single nephew, husband's two brothers, husband's step-brother.

We'd have to rent a stadium to have his whole family. He's the oldest of 7, his mom has 35 grandchildren and about 25 ish great-grandchildren.

Fortunately, not everyone gets along and they live all over the country.

Posted by: Tami at December 01, 2019 06:10 PM (cF8AT)

352 >>>[332] What to do with leftover rutabaga?

Use them to season a new batch of mashed potatoes!

Posted by: Kathy at December 01, 2019 06:10 PM (q7uEm)

353 Posted by: bluebell at December 01, 2019 06:07 PM (/669Q)

I am sorry that your daughter has these problems

It also depresses my mood, as weird as that may sound. There was a woman I knew who had celiac who had to go to the hospital it was so bad if she had even a bite unexpectedly, so I'm grateful I don't have that conditoion but it's not worth the side effects.

Posted by: FenelonSpoke at December 01, 2019 06:12 PM (WI7YS)

354 Ashamed to report I committed a serious violation against the Universal Code of Thanksgiving. I had my leftover Turkey, cranberry sauce and rye bread out to make a sammy. Shocked to discover no mayo in the house. Can't eat the turkey dry can I? So I used mascarpone.+++ Don't judge!

Posted by: kalisto at December 01, 2019 06:12 PM (0Ng0w)

355 Tami, I was going to say use chopped pecans so he couldn't pick'em out. But if he's eating the pumpkin filling, too, maybe put lattice tops on all your pies.

Posted by: olddog in mo, uckfay ancercay at December 01, 2019 06:06 PM (Dhht7)

I'll tell Sam's.

I was doing too much else to make the desserts.

Posted by: Tami at December 01, 2019 06:12 PM (cF8AT)

356 BTW, Milady adapted (always changes everything) "Chocolate Bourbon Pie," by Euro, page 41 in The Deplorable Gourmet. Recipe called for walnuts, she used pecans.

Mmmmmmighty good.

The semi-sweet was good. The dark chocolate, alas, I can't say - it was the one on the shattered glass plate.

Posted by: mindful webworker - accept no imitations at December 01, 2019 06:12 PM (aNSOb)

357
We'd have to rent a stadium to have his whole family. He's the oldest of 7, his mom has 35 grandchildren and about 25 ish great-grandchildren.

Fortunately, not everyone gets along and they live all over the country.
Posted by: Tami at December 01, 2019 06:10 PM (cF8AT)


There were 12-at Thanksgiving this year--the smallest number in all my life. Until I was 35, there were about 40 every Thanksgiving. So many are departed now.

Posted by: Ladyl at December 01, 2019 06:12 PM (TdMsT)

358 Shocked to discover no mayo in the house. Can't eat the turkey dry can I? So I used mascarpone.+++ Don't judge!
Posted by: kalisto

----



I'm feeling faint - I need to lie down.

Posted by: Tonypete at December 01, 2019 06:13 PM (Y4EXg)

359 >>Are you allowed to share the recipe? Or is it a family secret?
Posted by: Emmie at December 01, 2019 05:56 PM (87gB3)

No secret! Grandma loved sharing her baked goods.

1 c shortening
2 c flour
1 tsp salt
Cut the shortening into the flour like you would for any pie crust.

Beat an egg with enough milk to make 1/2 cup.

Sprinkle egg/milk mixture 1 Tbsp at a time onto flour/shortening mixture. Depends on the brand flour you use as to how much liquid you need. Also, believe it or not, the humidity in the kitchen. I usually need abt 4 Tbsp. The dough should just come away from the sides of the bowl. I mix this by hand also.

It makes a two crust pie, sometimes with enough liquid left over to make a second batch of dough. (Which you can freeze or make another pie!) Otherwise i toss the extra into scrambled eggs or use it for an egg wash on the crust, or whatever else i'd use an egg for.

I have a porcelain topped table that is always cool so i roll the crust on the floured table. You can roll between floured waxed paper, too.

Posted by: My life is insanity at December 01, 2019 06:14 PM (6HB0k)

360 Huh huh. "Bone-in." Huh huh huh.

Posted by: Insomniac at December 01, 2019 06:16 PM (NWiLs)

361 No need to ask me why I love the MoMe so much. My Mother was one of ten and we had family dinners all the time. Thanksgiving was normally about 40 because not everybody could make it

Christmas was always 125+.

Most all are gone now so I have adopted a new Family.

Posted by: Ben Had at December 01, 2019 06:16 PM (dmiLK)

362 Most all are gone now so I have adopted a new Family.
Posted by: Ben Had at December 01, 2019 06:16 PM (dmiLK)
--------

Lucky us!

Posted by: bluebell at December 01, 2019 06:16 PM (/669Q)

363 I have no a clue what mascarpone is

Posted by: Skip at December 01, 2019 06:17 PM (ZCEU2)

364 *looks up definition of mascarpone*

I am now more educated and impressed. Sounds like it would be great on kalisto's sandwich.

Posted by: skywch at December 01, 2019 06:17 PM (IWvy/)

365 Ben Had if you're here - I am on dumb phone so can't post links for you tonite. Here's what I can tell u re: gnocchi from my family's region: combine riced potatoes and flour, make a well, crack the egg in the middle like for regular pasta..,(cont.)

Posted by: kallisto at December 01, 2019 06:17 PM (0Ng0w)

366 Bluebell, Lucky me!

Posted by: Ben Had at December 01, 2019 06:18 PM (dmiLK)

367 361 No need to ask me why I love the MoMe so much. My Mother was one of ten and we had family dinners all the time. Thanksgiving was normally about 40 because not everybody could make it

Christmas was always 125+.

Most all are gone now so I have adopted a new Family.
Posted by: Ben Had at December 01, 2019 06:16 PM (dmiLK)


We are honored, Ben Had.

Posted by: Ladyl at December 01, 2019 06:18 PM (TdMsT)

368 333 Believe it or not, the Gourmet Cookbook back in the '70's had a recipe for tuna casserole that did not include noodles or rice but did include potato chips. It was surprisingly good, helped along considerably by two tablespoons of dry sherry.
Posted by: creeper at December 01, 2019 06:00 PM (VKG+Z)

My mom, no gourmet cook, always crumbled potato chips on top of her tuna casserole. (no sherry though). We all loved it.

Posted by: Donna&&&&V. at December 01, 2019 06:18 PM (d6Ksn)

369 "Christmas was always 125+."

At one house!?

Posted by: Tami at December 01, 2019 06:20 PM (cF8AT)

370 *looks up definition of mascarpone*

I am now more educated and impressed. Sounds like it would be great on kalisto's sandwich.
Posted by: skywch


I had to look it up too.
I are smart now.

Posted by: Diogenes at December 01, 2019 06:22 PM (axyOa)

371 Posted by: My life is insanity at December 01, 2019 06:14 PM (6HB0k)

Thank you, My Life! I have copy-pasted it into my notes.

Posted by: Emmie at December 01, 2019 06:22 PM (87gB3)

372 Tami, we rented a hall that had a kitchen and more importantly a Bar.

Posted by: Ben Had at December 01, 2019 06:22 PM (dmiLK)

373
You folks who don't have as much family around could always invite another family to come have Thanksgiving with you.
-----

Well, I did the next best thing. Locally, we have an organization which operates what is called The Veteran Restoration Quarters. It houses around 240 veterans in a converted motel.

It's a large, well organized, and comprehensive operation, that includes training, drug/alcohol rehabilitation, counseling, job placement etc.

It also provides meals, three times a day. Thanksgiving and Christmas are special days, and the feast is spectacular. No one could possibly go away hungry, and it's all traditional fare, mounds of it.

Probably 80% vets are VN era, though some later. They are getting old. Some are just homeless, and we don't have the capacity for them. Frankly, it would be heartbreaking to see these guys, except, they are so damned grateful. I sometimes think that makes it even worse.

Spooning some stuffing onto the tray of a rough, tired, 70-something guy, and having him say 'Thank you sir' is about all I can stand.

Short vid, if you are interested in Vet's services.
https://tinyurl.com/y5eykhqz

Posted by: Mike Hammer, etc., etc. at December 01, 2019 06:23 PM (plu6+)

374 "Christmas was always 125+."
---

Did you rent a Viking hall?!

Posted by: Cardinal Eris (weapons: fear, surprise, ruthless efficiency, fanatical devotion to the Pope) at December 01, 2019 06:24 PM (Dc2NZ)

375 Spooning some stuffing onto the tray of a rough, tired, 70-something guy, and having him say 'Thank you sir' is about all I can stand.

Short vid, if you are interested in Vet's services.
https://tinyurl.com/y5eykhqz
Posted by: Mike Hammer, etc., etc. at December 01, 2019 06:23 PM (plu6+)


I could weep reading this.

Posted by: Ladyl at December 01, 2019 06:24 PM (TdMsT)

376 gnocchi part 2: work the ingredients into moldable mound. Cut thick slices off the dough as if ur cutting bread. Roll each slice into a long slender rope about the circumference of penne, maybe a little thicker. Slice all the way down the 'snake', creating a gnocco with each cut. Cut on the diagonal! (cont)

Posted by: kallisto at December 01, 2019 06:25 PM (0Ng0w)

377 Reading the cooking thread in between bouts of studying.

Eating crackers with butter on them.

Posted by: Emmie at December 01, 2019 06:25 PM (87gB3)

378 377 Reading the cooking thread in between bouts of studying.

Eating crackers with butter on them.
Posted by: Emmie at December 01, 2019 06:25 PM (87gB3)
---
Hi Emmie!

Posted by: Weasel at December 01, 2019 06:26 PM (MVjcR)

379 Hi, Weasel!

Posted by: Emmie at December 01, 2019 06:26 PM (87gB3)

380 Mike Hammer, what a wonderful thing that you are doing.

Posted by: Ben Had at December 01, 2019 06:27 PM (dmiLK)

381
Well, Prince Chuckles is going to strip the royal family down to just him and his line after he becomes King, and likely before, effectively:

https://www.dailymail.co.uk/news/article-7743661

The rumor is that Lizzie is going to "retire" from public life when she hits 95. Chuckles will become an effective prince regent.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at December 01, 2019 06:27 PM (f1Vqw)

382 Weasel, are you ready for a longbow/crossbow level discussion for the gun thread?

Posted by: Emmie at December 01, 2019 06:27 PM (87gB3)

383 Posted by: Ben Had at December 01, 2019 06:27 PM (dmiLK)
-----
Hi Ben Had! Miss you.

Posted by: Weasel at December 01, 2019 06:28 PM (MVjcR)

384 Posted by: Mike Hammer

Damn, whole load of dust just blew thru here.

Posted by: Infidel at December 01, 2019 06:28 PM (O/X1S)

385 382 Weasel, are you ready for a longbow/crossbow level discussion for the gun thread?
Posted by: Emmie at December 01, 2019 06:27 PM (87gB3)
------
Sure am!!

Posted by: Weasel at December 01, 2019 06:28 PM (MVjcR)

386 This year I did TG by myself, because SIL was sick and cancelled at last minute and little was at her mom's this year.

I said f*ck it and cooked anyway. I bought a bone-in turkey breast and made sausage cornbread stuffing.

I coated the turkey in 5 spice powder and sesame oil and roasted it and added bok choy, water chestnuts and Szechuan pepper to the cornbread dressing and cooked it off.

Instead of making a plate, I cooled it down and made croquettes of cornbread dressing wrapped around turkey meat, wrapped them in egg roll wrappers and deep fried them.

I took whole berry cranberry sauce out of a can, combined it with orange juice, soy sauce, more peppercorns, coconut sugar, grated ginger and garlic and cooked it down and hit it with an immersion blender and smoothed it out and made it into a dipping sauce for the egg rolls.

It was pretty freaking good. Kinda like a combination of a southern TG dinner and the default Chinese meal you are resigned to when TG meal gets cancelled.

Posted by: Bitter Clinger at December 01, 2019 06:28 PM (CQPWi)

387 >>Thank you, My Life! I have copy-pasted it into my notes.
Posted by: Emmie at December 01, 2019 06:22 PM (87gB3)

You're welcome!

Posted by: My life is insanity at December 01, 2019 06:29 PM (6HB0k)

388 234 I had a fantastic Thanksgiving....
Posted by: Grump928(C) at December 01, 2019 05:21 PM (yQpMk)

For you, Grump.

https://s3media.247sports.com/Uploads/Assets/ 312/546/9546312.jpeg

Posted by: squirrelly dan at December 01, 2019 06:29 PM (Au/5M)

389 Sure am!!
Posted by: Weasel at December 01, 2019 06:28 PM (MVjcR)


Things could get rather heated.

Posted by: Emmie at December 01, 2019 06:30 PM (87gB3)

390 Read marzipan for marscapon

Posted by: Cosmic Charlie at December 01, 2019 06:31 PM (PUmDY)

391 389 Sure am!!
Posted by: Weasel at December 01, 2019 06:28 PM (MVjcR)

Things could get rather heated.
Posted by: Emmie at December 01, 2019 06:30 PM (87gB3)
-------
I'm sure they will. Factions will form! Factions!

Posted by: Weasel at December 01, 2019 06:31 PM (MVjcR)

392 Christmas was always 125+.

Posted by: Ben Had

---

What fun! How blessed you were to have that.

Posted by: Tonypete at December 01, 2019 06:32 PM (Y4EXg)

393 gnocchi 3: you have to create a little cave in each dumpling to catch the sauce I guess. Some people use tines of a fork, we just used our finger. Now they're ready for the boiling salted water. Drain, serve with red sauce. These are not the fat pillowy gnocchi that most people know. They're mountaineer gnocchi.

Posted by: kallisto at December 01, 2019 06:32 PM (0Ng0w)

394 Skip: I have no a clue what mascarpone is

Wait! Wait! I remember this one!


Meeska Mosaka Mousketeer
Mascarpone time now is here

Posted by: mindful webworker - accept no imitations at December 01, 2019 06:33 PM (aNSOb)

395 Weasel, I feel exactly the same way and am so thankful you are my friend.

Posted by: Ben Had at December 01, 2019 06:33 PM (dmiLK)

396
It was pretty freaking good. Kinda like a combination of a southern TG dinner and the default Chinese meal you are resigned to when TG meal gets cancelled.

Posted by: Bitter Clinger at December 01, 2019 06:28 PM (CQPWi)


That sounds incredible.

Posted by: Ladyl at December 01, 2019 06:33 PM (TdMsT)

397 Short vid, if you are interested in Vet's services.
https://tinyurl.com/y5eykhqz
Posted by: Mike Hammer, etc., etc. at December 01, 2019 06:23 PM (plu6+)
--------

Mike, what a wonderful organization! That seems to be a very fine way to spend your Thanksgiving, or any day, really. I like their motto: "Serving One Another, in the Name of Christ."

Posted by: bluebell at December 01, 2019 06:33 PM (/669Q)

398 372 Tami, we rented a hall that had a kitchen and more importantly a Bar.

Posted by: Ben Had at December 01, 2019 06:22 PM (dmiLK)

LOL! No kidding!

Posted by: Tami at December 01, 2019 06:34 PM (cF8AT)

399 Weasel, are you ready for a longbow/crossbow level discussion for the gun thread?

Philistines !

Recurve or compound for the win.

Posted by: Blue Bird of F'ing Joy at December 01, 2019 06:34 PM (lD3vL)

400 Donna! Did you get the job?

Posted by: creeper at December 01, 2019 06:34 PM (VKG+Z)

401 But Weasel are you ready for the fire extinguisher/ narwhal debate?

Posted by: Skip at December 01, 2019 06:35 PM (ZCEU2)

402 kallisto, Thank you so much. This is on my agenda for the next rainy day.

Yes, gnocchi is all about the fingers!

Posted by: Ben Had at December 01, 2019 06:35 PM (dmiLK)

403 Philistines !

Recurve or compound for the win.
Posted by: Blue Bird of F'ing Joy at December 01, 2019 06:34 PM (lD3vL)


It's started already and the controversial topic hasn't even been introduced yet!

Posted by: Emmie at December 01, 2019 06:36 PM (87gB3)

404 Was hoping someone would tell me so I didn't have to look it up.
Looking it up elsewhere is easy but if I learned what it was here I proved reading this blog makes you more intelligent.

Posted by: Skip at December 01, 2019 06:37 PM (ZCEU2)

405 370. lolol! Mascarpone is like a cross between ricotta and cream cheese. Not super good with rye bread, but hey! Any port in a storm.

Posted by: kallisto at December 01, 2019 06:38 PM (0Ng0w)

406
401 But Weasel are you ready for the fire extinguisher/ narwhal debate?
Posted by: Skip at December 01, 2019 06:35 PM (ZCEU2)
----
Hell yeah!

Posted by: Weasel at December 01, 2019 06:38 PM (MVjcR)

407 Spooning some stuffing onto the tray of a rough, tired, 70-something guy, and having him say 'Thank you sir' is about all I can stand.

Short vid, if you are interested in Vet's services.
https://tinyurl.com/y5eykhqz
Posted by: Mike Hammer, etc., etc. at December 01, 2019 06:23 PM (plu6+)

Sounds like a wonderful place! Thank you for doing that...that's special.

Posted by: Tami at December 01, 2019 06:39 PM (cF8AT)

408 397 Bluebell, et al - Would it surprise you learn that a couple of local activists have tried to have us listed with the SPLC as a 'hate group'? Because, Christians.

Posted by: Mike Hammer, etc., etc. at December 01, 2019 06:39 PM (plu6+)

409 kallisto - Do you mix the two or get it as is?

Posted by: Skip at December 01, 2019 06:39 PM (ZCEU2)

410 408 397 Bluebell, et al - Would it surprise you learn that a couple of local activists have tried to have us listed with the SPLC as a 'hate group'? Because, Christians.
Posted by: Mike Hammer, etc., etc. at December 01, 2019 06:39 PM (plu6+)
-----
"Us" as in, well, us?

Posted by: Weasel at December 01, 2019 06:40 PM (MVjcR)

411 408 397 Bluebell, et al - Would it surprise you learn that a couple of local activists have tried to have us listed with the SPLC as a 'hate group'? Because, Christians.
Posted by: Mike Hammer, etc., etc. at December 01, 2019 06:39 PM (plu6+)


Are you serious?

Posted by: Ladyl at December 01, 2019 06:40 PM (TdMsT)

412 405, I was wondering if you added watercress.

Posted by: Cosmic Charlie at December 01, 2019 06:41 PM (PUmDY)

413 408 Well there is that carrots in chile thing, and cilantro debate

Posted by: Skip at December 01, 2019 06:43 PM (ZCEU2)

414 Bluebell, et al - Would it surprise you learn that a couple of local activists have tried to have us listed with the SPLC as a 'hate group'? Because, Christians.
Posted by: Mike Hammer, etc., etc. at December 01, 2019 06:39 PM (plu6+)
--------

Are you kidding me? You guys are providing a wonderful, much-needed service with an 80% "graduation" rate and those jerks are calling you a "hate group?" Pure evil. That's all I can say.

Posted by: bluebell at December 01, 2019 06:43 PM (/669Q)

415
Well, I just looked and it's not that easy to just put a cat on a plane unless you're flying with.

Posted by: Soothsayer at December 01, 2019 06:43 PM (ockrg)

416 Or butter and cucumber sandwiches as dessert

Posted by: Cosmic Charlie at December 01, 2019 06:44 PM (PUmDY)

417 400 Donna! Did you get the job?
Posted by: creeper at December 01, 2019 06:34 PM (VKG+Z)

Should find out tomorrow or Tuesday.

Prayers, please!

Posted by: Donna&&&&V. at December 01, 2019 06:44 PM (d6Ksn)

418 Are you kidding me? You guys are providing a wonderful, much-needed service with an 80% "graduation" rate and those jerks are calling you a "hate group?" Pure evil. That's all I can say.

Posted by: bluebell at December 01, 2019 06:43 PM (/669Q)


When I learned tha CFA was matching donations to the SPLC, that was the last and final straw.

Posted by: Ladyl at December 01, 2019 06:45 PM (TdMsT)

419 Can be pie time if I can get my cat off my lap

Posted by: Skip at December 01, 2019 06:45 PM (ZCEU2)

420 Donna - of course!

Posted by: Tonypete at December 01, 2019 06:45 PM (Y4EXg)

421 410 408 397 Bluebell, et al - Would it surprise you learn that a couple of local activists have tried to have us listed with the SPLC as a 'hate group'? Because, Christians.
Posted by: Mike Hammer, etc., etc. at December 01, 2019 06:39 PM (plu6+)
-----
"Us" as in, well, us?
Posted by: Weasel at December 01, 2019 06:40 PM (MVjcR)
-------
Oh. I see what you're saying now. Got my hopes up there for a minute.

Posted by: Weasel at December 01, 2019 06:45 PM (MVjcR)

422 Ben Had if you're here - I am on dumb phone so can't post links for you
tonite. Here's what I can tell u re: gnocchi from my family's region:
combine riced potatoes and flour, make a well, crack the egg in the
middle like for regular pasta..,(cont.)

: work the ingredients into moldable mound. Cut thick slices off the
dough as if ur cutting bread. Roll each slice into a long slender rope
about the circumference of penne, maybe a little thicker. Slice all the
way down the 'snake', creating a gnocco with each cut. Cut on the
diagonal! (cont)

you have to create a little cave in each dumpling to catch the sauce I
guess. Some people use tines of a fork, we just used our finger. Now
they're ready for the boiling salted water. Drain, serve with red sauce.
These are not the fat pillowy gnocchi that most people know. They're
mountaineer gnocchi.

all in one poast naow.

Posted by: redc1c4 at December 01, 2019 06:46 PM (PkW5Q)

423 417 400 Donna! Did you get the job?
Posted by: creeper at December 01, 2019 06:34 PM (VKG+Z)

Should find out tomorrow or Tuesday.

Prayers, please!
Posted by: Donna&&&&V. at December 01, 2019 06:44 PM (d6Ksn)


I sent one up right now.

Posted by: Ladyl at December 01, 2019 06:46 PM (TdMsT)

424 You got it, Donna&&&&V.

Posted by: bluebell at December 01, 2019 06:47 PM (/669Q)

425 402 - Ben - I don't have the proportions because my aunt cooks by eye and feel. If you do a search on 'gnocchi abruzzesi' it should yield recipe with correct proportions. Also, image search 'gnocchi Teramo' on the goog. You should see a pic of the 'surgette' which is our dialect name for them.

Posted by: kallisto at December 01, 2019 06:47 PM (0Ng0w)

426 Mike Hammer, Do you guys take donations?

Posted by: Ben Had at December 01, 2019 06:48 PM (dmiLK)

427 Bluebell, et al - Would it surprise you learn that a
couple of local activists have tried to have us listed with the SPLC as
a 'hate group'? Because, Christians.

Posted by: Mike Hammer, etc., etc. at December 01, 2019 06:39 PM (plu6+)---
i'm waiting for that to happen here in #Failifornia with the churches that try to help the vagrants...

i figure it's only a matter of time.

Posted by: redc1c4 at December 01, 2019 06:48 PM (PkW5Q)

428 Working on it, Donna. Daily.

Posted by: creeper at December 01, 2019 06:48 PM (VKG+Z)

429 food humor?

i'm thinking of stopping by 4chan and suggesting they start a campaign to say that regulations and campaigns to remove trans-fats from foods are transphobic.

for the Lulz

Posted by: redc1c4 at December 01, 2019 06:49 PM (PkW5Q)

430 kallisto, that works for me because that is exactly how I cook.

Posted by: Ben Had at December 01, 2019 06:50 PM (dmiLK)

431 (((Ben Had)))

I'm glad the pups enjoyed the skin. I'dve fought 'em for it.

Posted by: creeper at December 01, 2019 06:50 PM (VKG+Z)

432 creeper, they would have let you have it. Thankful for knowing you, Dear Lady.

Posted by: Ben Had at December 01, 2019 06:52 PM (dmiLK)

433 Need a good salt for brining, fermenting, etc.?

https://realsalt.com

Posted by: Duncanthrax The Austere at December 01, 2019 06:52 PM (DMUuz)

434 Eating some homemade garlic vegetable chicken soup that was cooking while I shoveled a metric shit ton of fucking snow. Soup good, snow bad.

Posted by: davidt at December 01, 2019 06:53 PM (l3+k2)

435 Eris' post @1 reminds me, it's time for a meatloaf...a great big meatloaf with leftovers for days. And mashed potatoes. And green beans.

Posted by: Plebian at December 01, 2019 06:53 PM (VKG+Z)

436 Lol, bungles beat jets.

Posted by: Cosmic Charlie at December 01, 2019 06:53 PM (PUmDY)

437 kallisto - do you make your own pasta also?

Posted by: Tonypete at December 01, 2019 06:54 PM (Y4EXg)

438 We don't have any leftovers. Unless you count pickles.

Posted by: freaked at December 01, 2019 06:55 PM (Tnijr)

439 The Safeway store here had Keto pie crusts this year. I think either walnut or pecan pressed nut crust options. That would be an option for those sensitive to flour or gluten.

Posted by: PaleRider is simply irredeemable at December 01, 2019 06:56 PM (n4y+3)

440 Thanksgiving leftovers?

Did anybody make stuffing waffles, with leftover gravy?

Posted by: davidt at December 01, 2019 06:57 PM (l3+k2)

441 For the gluten free folks, try malfatti.

Posted by: Ben Had at December 01, 2019 06:58 PM (dmiLK)

442 Thanks, 'rons and 'ettes.

Posted by: Donna&&&&V. at December 01, 2019 07:02 PM (d6Ksn)

443 It must be raining. Or we have a huge flock of birds circling. Whatever...Hughes net is taking a powder. Happily, fiber optic cable gets hooked to my computer tomorrow. Then I will be able to post willy-nilly.


Why is no one cheering?

Posted by: creeper at December 01, 2019 07:06 PM (VKG+Z)

444
Anyone have any No Malarkey recipes?

Posted by: joke biden at December 01, 2019 07:08 PM (ockrg)

445
Incidentally, the sammich shop up here in Newton used to offer, year round, the MILES STANDISH sammich.

It was, of course, a turkey, stuffing, and cran sauce sam.

Posted by: joke biden at December 01, 2019 07:10 PM (ockrg)

446 Mullokintyre tour will be next.

Posted by: Cosmic Charlie at December 01, 2019 07:13 PM (PUmDY)

447 Jeez, there's a Chik-Fil-A commercial on TV with people talking about having a concert there for a family member. Sorry, still not interested.

Posted by: vivi at December 01, 2019 07:17 PM (11H2y)

448 Hmmm, Delta still will fly pets as cargo but they do want a health certificate with statement that it is healthy. So probly not workable for Reggie. Also they wisely have weather(temp) restrictions and we've been getting early winter here. Poor Reggie, being shy as well as having the health problems a shelter would probably be miserable for him.

Posted by: PaleRider is simply irredeemable at December 01, 2019 07:21 PM (n4y+3)

449 Gee your hair is a Biden staple condiment

Posted by: Cosmic Charlie at December 01, 2019 07:21 PM (PUmDY)

450 ....and Chik Fil A is opening a pop up store....in NYC"s Soho, one of the trendiest, millennial-ist, high net worth-iest neighborhoods in NYC.

The die is cast: they are lost to us "normals."

Posted by: vivi at December 01, 2019 07:22 PM (11H2y)

451 I'll be here for zero seconds.

Posted by: Cosmic Charlie at December 01, 2019 07:22 PM (PUmDY)

452 409. Skip - it's all in one. Probably can get it anywhere these days. TONYPETE - haven't made pasta since mom passed. I saved her pasta board and crank machine though.+++ REDC - thanks for consolidating the posts. I plan to update my phone next year.

Posted by: kallisto at December 01, 2019 07:35 PM (Ox1Xf)

453
PaleRider, shipping the cat as airline cargo is simply not feasible for the reasons you mentioned.

However, if one flies with the cat then the cat can be stowed under the seat, as I understand it.

Posted by: Soothsayer, very senile at December 01, 2019 07:43 PM (ockrg)

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