Cooking and Dining

mac5155
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Postby mac5155 » Thu Nov 25, 2021 8:49 am

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.

skullman80
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Postby skullman80 » Thu Nov 25, 2021 9:13 am

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.

MR25
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Postby MR25 » Thu Nov 25, 2021 9:52 am

The only acceptable turkey meat is dark meat.

NTP66
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Postby NTP66 » Thu Nov 25, 2021 10:01 am

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.

NTP66
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Postby NTP66 » Thu Nov 25, 2021 10:01 am

I’m excited about leftovers. Gonna be making thanksgiving sandwiches for days after this one. Everything goes into a roll.

tifosi77
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Postby tifosi77 » Thu Nov 25, 2021 12:18 pm

Leftovers are the best.

blackjack68
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Postby blackjack68 » Thu Nov 25, 2021 1:10 pm

Love leftovers!

shafnutz05
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Postby shafnutz05 » Thu Nov 25, 2021 1:59 pm

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

tifosi77
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Postby tifosi77 » Thu Nov 25, 2021 4:22 pm

Venison loin with foie gras and Medjool date jam
Pomme puree
Maque choux cornbread
Reese's peanut butter cups

mac5155
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Postby mac5155 » Thu Nov 25, 2021 5:14 pm

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.

Dickie Dunn
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Postby Dickie Dunn » Thu Nov 25, 2021 5:19 pm

Ponme purée is garbage. Enjoy your bowl of butter.

Image

NTP66
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Postby NTP66 » Thu Nov 25, 2021 7:37 pm

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.

tifosi77
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Postby tifosi77 » Thu Nov 25, 2021 7:38 pm

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.

mac5155
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Postby mac5155 » Thu Nov 25, 2021 8:42 pm

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

tifosi77
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Postby tifosi77 » Thu Nov 25, 2021 11:20 pm

"The starches have been gelatinized, engage Paste Mode"

tifosi77
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Postby tifosi77 » Thu Nov 25, 2021 11:21 pm

I used a circular hand masher today instead of a ricer, and i was second guessing myself. lol

blackjack68
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Postby blackjack68 » Thu Nov 25, 2021 11:25 pm

Just used the old fashioned masher on five pounds of potatoes with decent amount of butter. They were fluffy and delicious.

shafnutz05
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Postby shafnutz05 » Fri Nov 26, 2021 6:14 am

My wife uses cream when she makes her mashed. Along with cream cheese, butter, salt, and pepper. Are we actually having pomme puree too?

tifosi77
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Postby tifosi77 » Fri Nov 26, 2021 10:30 am

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.

Shyster
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Postby Shyster » Fri Nov 26, 2021 5:23 pm

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.

mac5155
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Postby mac5155 » Fri Nov 26, 2021 10:19 pm

My Thanksgiving contribution has been corn the last few years, as I put up about 20 dozen each fall.

robbiestoupe
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Postby robbiestoupe » Fri Nov 26, 2021 10:48 pm

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

willeyeam
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Postby willeyeam » Fri Nov 26, 2021 10:57 pm

You've got some large potatoes

tifosi77
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Postby tifosi77 » Sat Nov 27, 2021 3:22 am

The ratio is basically 2:1 potatoes to fat.

NTP66
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Postby NTP66 » Sat Nov 27, 2021 7:43 am

Cardiologists hate this one trick!

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