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Cooking and Dining
Posted: Thu Nov 25, 2021 8:49 am
by mac5155
Octopus of wonderful. Not sure how that's a viable substitute for poultry when your issue with birds is texture, but okay.
Exactly what I was thinking.
Same lol. "I hate the texture of chicken but love octopus" is another thing I never thought I'd hear.
Cooking and Dining
Posted: Thu Nov 25, 2021 9:13 am
by skullman80
Turkey on Thanksgiving is the way it should be. I get my fill of Turkey today and the next week or so and I'm good but of I went somewhere to eat and there was no Turkey I'd be sad.
Cooking and Dining
Posted: Thu Nov 25, 2021 9:52 am
by MR25
The only acceptable turkey meat is dark meat.
Cooking and Dining
Posted: Thu Nov 25, 2021 10:01 am
by NTP66
The only acceptable turkey meat is dark meat.
It’s definitely my preference. Last year, I butterflied a turkey and cooked it directly on the oven rack per Alton Brown’s recipe, and everything was fantastic. I don’t think I’d cook turkey differently again.
Cooking and Dining
Posted: Thu Nov 25, 2021 10:01 am
by NTP66
I’m excited about leftovers. Gonna be making thanksgiving sandwiches for days after this one. Everything goes into a roll.
Cooking and Dining
Posted: Thu Nov 25, 2021 12:18 pm
by tifosi77
Leftovers are the best.
Cooking and Dining
Posted: Thu Nov 25, 2021 1:10 pm
by blackjack68
Love leftovers!
Cooking and Dining
Posted: Thu Nov 25, 2021 1:59 pm
by shafnutz05
Just a traditional Thanksgiving meal today. We got a whole bag of awesome produce from this local research farm, excited to try some purple sweets and other goodies.
https://lancasteronline.com/features/th ... df31e.html
Cooking and Dining
Posted: Thu Nov 25, 2021 4:22 pm
by tifosi77
Venison loin with foie gras and Medjool date jam
Pomme puree
Maque choux cornbread
Reese's peanut butter cups
Cooking and Dining
Posted: Thu Nov 25, 2021 5:14 pm
by mac5155
Everyone's always so amazed how professional my turkey carving skills are. I just watched a few YouTube videos. The key is to cut the breast off whole and slice it on the plate.
Cooking and Dining
Posted: Thu Nov 25, 2021 5:19 pm
by Dickie Dunn
Ponme purée is garbage. Enjoy your bowl of butter.
Cooking and Dining
Posted: Thu Nov 25, 2021 7:37 pm
by NTP66
Everyone's always so amazed how professional my turkey carving skills are. I just watched a few YouTube videos. The key is to cut the breast off whole and slice it on the plate.
Yep, cutting it off whole is the only acceptable method unless you want a bunch of janky slices.
Cooking and Dining
Posted: Thu Nov 25, 2021 7:38 pm
by tifosi77
DD you are wrong *waves hand at DD* and I sense you know you are wrong.
Also, date jam has been subbed with fig jam.
Cooking and Dining
Posted: Thu Nov 25, 2021 8:42 pm
by mac5155
Speaking of taters. My MIL made them today and I watched her turn the stand mixer on high and let them roll for like 4 minutes. All I could think about was what would tif think of this. Lol
Cooking and Dining
Posted: Thu Nov 25, 2021 11:20 pm
by tifosi77
"The starches have been gelatinized, engage Paste Mode"
Cooking and Dining
Posted: Thu Nov 25, 2021 11:21 pm
by tifosi77
I used a circular hand masher today instead of a ricer, and i was second guessing myself. lol
Cooking and Dining
Posted: Thu Nov 25, 2021 11:25 pm
by blackjack68
Just used the old fashioned masher on five pounds of potatoes with decent amount of butter. They were fluffy and delicious.
Cooking and Dining
Posted: Fri Nov 26, 2021 6:14 am
by shafnutz05
My wife uses cream when she makes her mashed. Along with cream cheese, butter, salt, and pepper. Are we actually having pomme puree too?
Cooking and Dining
Posted: Fri Nov 26, 2021 10:30 am
by tifosi77
I had 475g of potatoes, and I added almost 240g of butter, plus 125g of milk. And how you mix it all is important, too. I don't strain it, which is usually an important step, but I like the little pieces of potato.
Cooking and Dining
Posted: Fri Nov 26, 2021 5:23 pm
by Shyster
My brother supplies the potatoes for Thanksgiving, and his mashed-potato recipe involves something like one pound of bacon for every three pounds of potatoes, along with garlic and cream. It's always a hit.
Cooking and Dining
Posted: Fri Nov 26, 2021 10:19 pm
by mac5155
My Thanksgiving contribution has been corn the last few years, as I put up about 20 dozen each fall.
Cooking and Dining
Posted: Fri Nov 26, 2021 10:48 pm
by robbiestoupe
I had 475g of potatoes, and I added almost 240g of butter, plus 125g of milk. And how you mix it all is important, too. I don't strain it, which is usually an important step, but I like the little pieces of potato.
You had a stick of butter with a single potato then? 454g = 1 lb
Cooking and Dining
Posted: Fri Nov 26, 2021 10:57 pm
by willeyeam
You've got some large potatoes
Cooking and Dining
Posted: Sat Nov 27, 2021 3:22 am
by tifosi77
The ratio is basically 2:1 potatoes to fat.
Cooking and Dining
Posted: Sat Nov 27, 2021 7:43 am
by NTP66
Cardiologists hate this one trick!