What's your Thanksgiving timetable?

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5 pm - Time to start the pumpkin pudding (estimated time 4 hours since the oven door can't close completely with my pudding basin in there) and brine the turkey.

Jaq (Jaq), Thursday, 25 November 2004 01:08 (thirteen years ago) Permalink

Wed. afternoon: Go to doctor about ailment that has cropped up, come home, feel too exhausted to start working on various breads and pies, realize that there's a decent chance I won't feel up to going over to Thanksgiving at my friends' house tomorrow, get bummed out, but look forward to the "Thanksgiving with friends" party we're planning on throwing on Dec. 4th.

Thurs. afternoon: Probably microwave some soup, hope that my roommate comes home with leftovers.

Casuistry (Chris P), Thursday, 25 November 2004 01:14 (thirteen years ago) Permalink

thurs 1p go to mom in laws
thurs 6p go to dad in laws
explode.

teeny (teeny), Thursday, 25 November 2004 01:57 (thirteen years ago) Permalink

Cooking the pudding with the oven door not closed in this place is a BAD idea. The fridge is too close - and now the door is so hot I can't open it without a mitt - and the cabinet on the other side has blisters on the finish.

So I've regrouped with a smaller bain marie, and hope for the best.

The turkey is oddly shaped (one of those organic heritage things) and doesn't fit in the pan for brining particularly. Why we got a 14 lb bird for two of us (new in town, no family here, etc)....the excuse is there were no geese to be had. Two weeks ahead of turkey pot pies, turkey sandwiches, turkey soup, and that turkey/broccoli/cheese sauce stuff.

Jaq (Jaq), Thursday, 25 November 2004 02:57 (thirteen years ago) Permalink

That sounds good nonetheless, Jaq.
I'm contemplating whether I should make the candied yams ahead or not.

Orbit (Orbit), Thursday, 25 November 2004 04:25 (thirteen years ago) Permalink

Up early, cut plywood covers for the crawlspace vents 'cause it's getting COLD.
Shower midmorning.
Late morning: off to the dome with the rolls and the deviled eggs.
Probably one-ish: CHOW TIME.

Last year my mom looked at my plate and said, "Oh my god! You're not going to eat all of that, are you?!" I'm going to try to show a little restraint this year.

I Am Curious (George) (Rock Hardy), Thursday, 25 November 2004 05:19 (thirteen years ago) Permalink

So I'm trying this flipping the turkey technique that's in Cook's Illustrated where you start cooking the turkey breast down and halfway through the roasting you flip it breast side up.

They have some conflicting instructions about temps and cooking time - part of the article says 400 F for about 2 hours, but another section says 400 F for 45 min and 325 F for an hour. Neither seems quite enough time, based on my standard chicken roasting formula of 20 min/lb at 325 F after 10 min at 400 F. Right now I'm thankful it's just us to eat this, because it could be a minor mess.

The pumpkin turned out okay. It didn't unmold cleanly from the pan, but tastes great. I'm going to coat it with whipped cream lightly sweetened with maple syrup.

Time to boil up the taters for mashing and prep the stuffing casserole.

Jaq (Jaq), Thursday, 25 November 2004 20:11 (thirteen years ago) Permalink

I read a thing the other day where you cook it at the lowest temp possible for about 9 hrs, basically on each side and then breast side up. After 8 hrs it is up to 65C and therefore ok, then blast it higher for an hour to brown and all is good.

Don't have the patience myself but I'd love to know true (not magazine) resul;ts

Porkpie (porkpie), Friday, 26 November 2004 01:09 (thirteen years ago) Permalink

go to aunt's house and eat ham and cheese sandwiches and store-bought pumpkin pie.

type, depressedly, onto ILCooking.

Remy (x Jeremy), Friday, 26 November 2004 03:27 (thirteen years ago) Permalink

Why didn't you cook something?!

I ended up having a little energy and making a pumpkin-ginger-molasses tart. (I didn't feel like making a pie crust and I had tart crusts in the freezer. I haven't tried it yet.) And then, since I had leftover pumpkin, I made the Pumpcran muffins that Archel linked to elsewhere. (I left out the walnuts. They're alright, it's a somewhat odd mix of flavors.)

I'm waiting for leftovers to hopefully come home. (Heh, I should call my roommate "leftovers" from now on.)

Casuistry (Chris P), Friday, 26 November 2004 04:17 (thirteen years ago) Permalink

THANKSGIVING: The Aftermath

Jesus, here's everything we had on the table for 10 people:

20lb Turkey
Mashed potatoes
Mashed butternut squash
Stuffing (regular)
Stuffing (cornbread)
Brussels Sprouts
Roasted carrots & parsnips
Brushetta
Cornbread
Focaccia
Korean sushi rolls (Brought by Korean relatives)
Jap Chae (Brought by Korean relatives)

Pumpkin pie

I had a little too much turkey and white wine- I was fast asleep by 4pm. Woke around 6pm and endured a splitting headache for the rest of the night.

Can't wait for next year. Oh wait, yes I can. I'll be living off leftovers for the next two weeks...

Vermont Girl (Vermont Girl), Friday, 26 November 2004 14:06 (thirteen years ago) Permalink

We spent Thanksgiving with friends this year, there were 12 of us total. The hosts asked everyone to come over around 1PM and dinner was at about 5. My wife and I arrived around 1:45 and proceeded to eat more or less non-stop from that point until dessert at about 9. I completely overdid it and I'm paying the price today. Way too much wine as well.

The spread...
- apps
Cheese and crackers
Apples and caramel dip
Artichoke/Parmesan dip with baguette
Baked brie and apricot with baguette
Chicken wings, yep, hot spicy buffalo chicken wings
Mixed nuts
Sweet potato chips - thinly sliced, deep fried with salt and rosemary
Cranberry-Orange bread*
- dinner
Mixed green salad
Brocoli and cheese casserole
Mashed potatos
Stuffing
Green bean casserole
Steamed green beans
Oyster casserole
Baked yams
Grilled Turkey
- dessert
Pumpkin Cheesecake*
Apple Pie*
Chocolate Torte

sweet jesus did we go overboard.
* - items made by my wife and/or I

metfigga (metfigga), Friday, 26 November 2004 18:47 (thirteen years ago) Permalink

Wow! We were totally behind the curve for variety:
Turkey
Cornbread dressing with toasted almonds
Mashed potatoes
Chard sauted with garlic
Nasty brown and serve rolls
Pumpkin pudding with maple whipped cream

Flipping the turkey over wasn't as bad as I thought, and cooking at 400 F for 45 min, then finishing it at 325 F for 2.5 hours gave excellent results. I'd brined it overnight too, breast side down in a mix of salt, brown sugar, bay leaves, cloves, and thyme, which I think contributed to how juicy the breast meat came out.

We are going out for Christmas dinner.

Jaq (Jaq), Sunday, 28 November 2004 15:48 (thirteen years ago) Permalink

eleven months pass...
REVIVE

teeny (teeny), Sunday, 13 November 2005 16:10 (twelve years ago) Permalink

One day before: make deviled eggs.
Three hours before: buy brown & serve rolls.
One hour before: go to parents' house.
Zero hour: GORGE

I do feel guilty for getting any perverse amusement out of it (Rock Hardy), Sunday, 13 November 2005 16:29 (twelve years ago) Permalink

Sometime between now and Thanksgiving: Figure out what I'm doing for Thanksgiving.

Casuistry (Chris P), Sunday, 13 November 2005 18:00 (twelve years ago) Permalink

We decided last weekend (during the pork pie delivery) to stay home for Thanksgiving again this year. Also, there was a rockslide that has effectively closed down our quickest route to Seattle. We'll roast a goose instead of a turkey, I think. I'd forgotten about nearly setting the kitchen on fire with the pudding last year! The kitchen in our current place is small, but so much better designed that where we were living last year.

The rest of the menu - pumpkin pudding, baked yams, Great-aunt Lena's presbyterian rolls, those roasted brussel sprouts with walnuts from another thread in here, canned cranberry sauce.

Jaq (Jaq), Sunday, 13 November 2005 22:36 (twelve years ago) Permalink

Canned? Cranberry sauce is so easy to make!

Maybe I should hop on the Empire Builder and crash the Jaq Family Thanksgiving.

Casuistry (Chris P), Monday, 14 November 2005 00:30 (twelve years ago) Permalink

Oh do! You'd be very welcome, and I'll make the famous presbyterian rolls sans lard :)

I love me some canned cranberry sauce, the totally smooth kind that plops out of the can with the ringmarks.

We may be in Portland for a night or two around Christmas/New Years, in transit to Seattle, btw.

Jaq (Jaq), Monday, 14 November 2005 02:37 (twelve years ago) Permalink

At $55 each way on Amtrak, perhaps not. Not while I'm unemployed.

But of course I do want to see you guys when you come by Portland.

Casuistry (Chris P), Monday, 14 November 2005 06:14 (twelve years ago) Permalink

That is a bit steep. We are debating train vs. driving Prius vs. not going to Seattle at all for the holidays. Currently, I'm mostly for staying home and sleeping endlessly.

Jaq (Jaq), Monday, 14 November 2005 16:49 (twelve years ago) Permalink

I do that every day! You need to do something special for the holidays!

Casuistry (Chris P), Monday, 14 November 2005 18:10 (twelve years ago) Permalink

I beg you all to make Turkey Devonshires with your Thanksgiving leftovers. I swear by 'em.

ng-unit, Thursday, 17 November 2005 04:33 (twelve years ago) Permalink

I write thesis and do no cooking, two years in a row.

remy (x Jeremy), Friday, 18 November 2005 08:25 (twelve years ago) Permalink

So, any recipes for vegetarian gravy? I haven't ever really been too into gravy but I feel like I might want some this year, and my guests are only making meaty gravy.

Casuistry (Chris P), Friday, 18 November 2005 21:28 (twelve years ago) Permalink

I think if you could make a nice rich stock from roasted veggies, cooked down some, you could make an excellent gravy from it, either with a dark roux or thickened with cornstarch.

Jaq (Jaq), Friday, 18 November 2005 21:53 (twelve years ago) Permalink

Went to the butcher's yesterday to buy the goose they've had in their freezer for the past 3 months...and it was GONE! No more to be had until Christmastime.

So, we are having duck.

Jaq (Jaq), Sunday, 20 November 2005 22:34 (twelve years ago) Permalink

Tonight: steam the pumpkin pudding. After last year's near disaster,I am using 2 4-cup ramekins instead of the fluted cake pan.

Tomorrow: start the dough for the presbyterian rolls. Buy a green vegetable (brussel sprouts?).

Jaq (Jaq), Tuesday, 22 November 2005 20:53 (twelve years ago) Permalink

mmm have you ever roasted sprouts, a la asparagus appointment? they're great, almost popcorny.

teeny (teeny), Tuesday, 22 November 2005 23:49 (twelve years ago) Permalink

What is aspargus appointment?

I roasted some lightly coated with olive oil, mixed with some walnut halves and shaved parmesan, last year and they were amazing.

We've been having lots of green beans of late - sauted in a hot skillet in a bit of oil until a bit charred but still bright green, tossed with a touch of toasted sesame oil and a drop of chili oil. Sprinkle on some crushed red pepper flakes at the end. Very spicy good.

Jaq (Jaq), Tuesday, 22 November 2005 23:57 (twelve years ago) Permalink

Asparagus appointment

Breads are starting. A biga is slowly rising. Slowly.

Casuistry (Chris P), Wednesday, 23 November 2005 02:01 (twelve years ago) Permalink

Oh wow - next asparagus season, we will do this. This year, we did excessive amounts of grilled asparagus. We are seriously spoiled, living in asparagus country and having a good farmers market.

Jaq (Jaq), Wednesday, 23 November 2005 03:04 (twelve years ago) Permalink

There were no brussel sprouts to be had at Safeway, and the asparagus looked sad, so we had broccoli instead. Yeah hollandaise sauce!!! Which, I just realized, I forgot to put the leftover sauce on the french omelettes this morning...

Jaq (Jaq), Friday, 25 November 2005 20:16 (twelve years ago) Permalink

ten months pass...
Is it too early to start thinking about Thanksgiving?

The Milkmaid (82375538-A) (The Milkmaid), Sunday, 8 October 2006 17:36 (twelve years ago) Permalink

NO WAY.

The Milkmaid (82375538-A) (The Milkmaid), Sunday, 8 October 2006 17:37 (twelve years ago) Permalink

There were pumpkins in the grocery today!!! Pumpkin pudding time!

Jaq (Jaq), Sunday, 8 October 2006 18:27 (twelve years ago) Permalink

yes, pumpkins everywhere. is cooking with fresh much better? i've only ever used canned pumpkin and have been told that for most baked goods/soups it's doesn't make much of a difference.

lauren (laurenp), Monday, 9 October 2006 14:06 (twelve years ago) Permalink

Fresh is a pain for baked goods/soups. I always used canned. I also blot out most of the moisture w/ paper towels.

Jaq (Jaq), Monday, 9 October 2006 18:38 (twelve years ago) Permalink

Maybe it is the kind of pumpkin baking you guys do, but the idea of even asking about cooking fresh pumpkin is amazing to me! They sell it in the veg aisle all year round where I live, and I dont think I've ever seen canned pumpkin in my life.

It is rather a pain to skin pumpkin mind you (I just slice big chunks of skin off). Most of my punkin cooking is roast chunks of it, punkin soup (savoury and curried, not really that sweet), and veg curries.

Trayce (trayce), Tuesday, 10 October 2006 04:36 (twelve years ago) Permalink

okay I can't believe I'm the first one to ask this, but jaq will you share your pumpkin pudding recipe? we usually do a persimmon pudding around this time but honestly pumpkin sounds better.

teeny (teeny), Tuesday, 10 October 2006 13:11 (twelve years ago) Permalink

It does sound very tasty.

GILLY'S BAGG'EAR VANCE OF COUPARI (Ex Leon), Tuesday, 10 October 2006 13:51 (twelve years ago) Permalink

Sure! But, I'm on a jobsite until tomorrow, and then we are moving, and then I'm back on the jobsite until 11/2 :(

I might be able to do it from memory though...

Jaq (Jaq), Tuesday, 10 October 2006 14:30 (twelve years ago) Permalink

Okay. I started making this because I love the filling of pumpkin pie but was not a crust person. I started out by using a standard pumpkin pie recipe (for 2 pies), mixing in 1/2 cup of flour, filling a greased and floured bundt pan with the mixture, and steaming it in a bain marie at 315 - 325 deg F for 4-5 hours. The top of the mixture gets that caramelized look toward the end. Removed from the oven and thoroughly cooled, I would unmold onto a cake plate and fill the center with whipped heavy cream sweetened with maple syrup.

From memory, the standard pie recipe has 1 big can of pumpkin (28 oz maybe?), 4 well-beaten (foamy) large eggs, 1 can sweetened condensed milk, tsp. cinnamon, 1/2 tsp ginger, 1/2 tsp mace, 1/2 tsp allspice. Mix together well, then stir in 1/2 cup flour, sifted.

A few years ago, Cooks Illustrated did some research on pumpkin pie, in which they dewatered the pumpkin on a thick layer of white paper towels spread on a baking sheet. Pumpkin has this great property of not sticking to the paper. I put down 5 or 6 layers of towels and spoon/smear the canned pumpkin over them. Lay a couple more thicknesses of towel on top and press. Change the top layer of towels several times. It doesn't have to be bone dry, but you want to take out a good quantity of moisture. When you're done sopping up the top layer, carefully lift one end of the bottom layer of toweling and flip that half of the pumpkin over on top of the other half, to make it easier to get into the bowl. When I make it this year, we'll do a photo session of the process :)

After nearly setting the cabinets on fire three years ago because my giant stainless bowl/bundt pan combo didn't actually fit in the oven, I switched to making the same amount of pudding divided into 2 4 cup ceramic ramekins and using my big oval roasting pan for the bain marie. The water needs to come all the way to the top of the mix in the mold, and I add more at the 1/2 way point of baking. I also start the baking/steaming with hot water in the bain marie, to speed things up a little bit. The 2 ramekins cook in 3 - 4 hours at 315 - 325 deg F. I don't bother greasing/flouring because I don't unmold it, just scoop it out instead.

Over the years I've tried straight baking vs. steaming - the results were not good. Higher heat/shorter time is also bad. Eating it hot is bad - the texture is all wrong until it has cooled. Warm is good, cold is better. It's not terribly sweet and it's delicious for breakfast.

Jaq (Jaq), Saturday, 21 October 2006 22:58 (twelve years ago) Permalink

Wow, it was only 2 years ago we had that idiot-designed kitchen. Time dragged on the steppes.

Jaq (Jaq), Saturday, 21 October 2006 23:06 (twelve years ago) Permalink

When I make it this year, we'll do a photo session of the process :)

I am looking forward to this! This technique sounds very interesting.

GILLY'S BAGG'EAR VANCE OF COUPARI (Ex Leon), Monday, 23 October 2006 16:58 (twelve years ago) Permalink

It makes the end result very velvety - I think it would do the same for pumpkin pie as well as making pumpkin bread more densely pumpkin-y.

Jaq (Jaq), Monday, 23 October 2006 17:20 (twelve years ago) Permalink

Now I'm looking back and wondering exactly what I did the last two Thanksgivings.

Oh, wait, now I remember last year! Holy crap, that was weird. I haven't seen any of the people I ate Thanksgiving with again.

Anyway I will be making breads and pies. My apple cranberry pie will make its turn. And maybe I'll try out Jaq's pumpkin madness. (Unless you want to come down for our Sunday-before-Tgiving orphan's Tgiving party/house show?)

Casuistry (Chris P), Tuesday, 24 October 2006 02:05 (twelve years ago) Permalink

I almost wish we did thanksgiving as well as xmas - you guys get all these extra reasons to cook up groaning table-fulls of food!

Trayce (trayce), Tuesday, 24 October 2006 02:27 (twelve years ago) Permalink

three weeks pass...
OMG, what was I thinking ordering the XL turkey! It's 25 pounds and does not fit in my roasting pan! I'll be making up the pumpkin pudding tomorrow - time for a photo essay. That apple-cranberry pie sounds terrific, btw. Tell more about pumpkin challah?

Jaq (Jaq), Monday, 20 November 2006 20:38 (eleven years ago) Permalink

We don't have a T'giving timetable this year -- the big get together is at one of my nephews' in-laws house this year, and we're just not going to mess with it. Going to Tupelo to see "The Fountain" and let someone else do the cooking.

Joe Isuzu's Petals (Rock Hardy), Tuesday, 21 November 2006 03:27 (eleven years ago) Permalink

so thanksgiving is friendsgiving and my peoples were too slow to get a "nice" turkey. it is from trader joe's and it is pre-brined. any idea how to deal w/ this, not that my orig brining idea is redundant?

Guy was knee-deep in water (Jimmy The Mod Awaits The Return Of His Beloved), Sunday, 18 November 2012 00:06 (five years ago) Permalink

you can sort-of-unbrine with distilled water. Mr Veg has done it, abt 5 gallons distilled water overnight will pull a fair bit of salt out.

set the controls for the heart of the sun (VegemiteGrrl), Sunday, 18 November 2012 00:38 (five years ago) Permalink

-have started to incubate the turkey egg, hoping for good results

乒乓, Sunday, 18 November 2012 00:44 (five years ago) Permalink

<3

set the controls for the heart of the sun (VegemiteGrrl), Sunday, 18 November 2012 00:53 (five years ago) Permalink

Driving to my sister's house downstate, dinner at a lakeside resort, no cooking this year.

WilliamC, Sunday, 18 November 2012 00:58 (five years ago) Permalink

hi again -- it's more like, how do I additively work w/ the brining?

Guy was knee-deep in water (Jimmy The Mod Awaits The Return Of His Beloved), Monday, 19 November 2012 17:15 (five years ago) Permalink

TJ's has some butter-under-the-skin thing it suggests, but that sounds Harder than it needs to be; also last year we did not baste or do any of that shit and it was DELICIOUS and TJs is suggesting we do that.

Guy was knee-deep in water (Jimmy The Mod Awaits The Return Of His Beloved), Monday, 19 November 2012 17:17 (five years ago) Permalink

I'd leave the pre-brined bird alone and just stuff good things inside (either stuffing or at least some onion/celery/lemon slices/herbs) before roasting breast down for the first half of roasting, then flipping boobs up for the last part. I'm a big fan of the high-heat method of Barbara Kafka. I'm not a baster, and Alton Brown recently confirmed that it doesn't do squat except drop your oven temp.

quincie, Monday, 19 November 2012 18:59 (five years ago) Permalink

I've never done this before. I'm a vegetarian and I've never cooked any poultry and now I'm making a turkey. What do I do!? If said turkey is purchased today do I just leave it out to thaw starting now. This is going to be a disaster. HELP.

ENBB, Monday, 19 November 2012 19:00 (five years ago) Permalink

It's going to be fine!!! Deep breaths! You can try leaving it in the fridge to thaw starting now - not advised to just leave it out. (I will admit to leaving out with no ill effects, also submerging in warm water in a panic.)

Jaq, Monday, 19 November 2012 19:48 (five years ago) Permalink

JtM - You could do some kind of dry rub? Or, just roast as is.

Jaq, Monday, 19 November 2012 19:50 (five years ago) Permalink

E - you just need a simple, easy method. here is a really simple recipe to roast a turkey. I've only done it once but it worked for me. (Make sure you have a thermometer)

http://www.chow.com/recipes/29040-basic-roasted-turkey

set the controls for the heart of the sun (VegemiteGrrl), Monday, 19 November 2012 19:59 (five years ago) Permalink

Uhh guess I'm going thermometer shopping tonight!

ENBB, Monday, 19 November 2012 20:01 (five years ago) Permalink

But thank you for the advice and link! :)

ENBB, Monday, 19 November 2012 20:05 (five years ago) Permalink

<3 good luck!

set the controls for the heart of the sun (VegemiteGrrl), Monday, 19 November 2012 20:07 (five years ago) Permalink

Thermometer's pretty U&K for meat cooking of all kinds. I got a digital one from a restaurant supply store that was ~$10 and works for making cheese and candy as well as meat.

Jaq, Monday, 19 November 2012 20:14 (five years ago) Permalink

Definitely get the thermometer, the rest is way easier than our moms/dads tried to make it out. Turkey is by far easier than mashed potatoes, green beans, pie, etc.

Is your turkey frozen? Not a problem if it is! Just pop it in the fridge and it will be fine for roastin on Thursday. Whether it is frozen or not at this point, a brine is U&K and also super easy. Just google Alton Brown Turkey Brining and you will be fine so long as you have salt, sugar, and water at your disposal.

TBH turkey itself is my least anticipated part of T'day; it is the stuffing, gravy, mashed potatoes, cranberry sauce, and pie that really float my boat. I could easily be a vegetarian at T'day and be perfectly fine (except for the gravy part). As for stuffing, I recently learned that Hillary Clinton and I yearn for the same Pepperidge Farm stuffing that we both grew up with:

http://www.pepperidgefarm.com/RecipeDetail.aspx?recipeID=60428

quincie, Monday, 19 November 2012 20:18 (five years ago) Permalink

we have a thermapen, they are great but a little $$
http://www.amazon.com/gp/aw/d/B003P601S2

set the controls for the heart of the sun (VegemiteGrrl), Monday, 19 November 2012 20:20 (five years ago) Permalink

I am putting together a menu now. I may have more questions tomorrow! So far I have turkey, brussels sproouts with parm and pine nuts, and mashed potatoes on the list. There will be more but I also don't want to kill myself. I am totally buying the pies. Can't even deal with having to make dessert too.

ENBB, Monday, 19 November 2012 20:27 (five years ago) Permalink

Oth ppl supposed to bring dessert iirc?

grossly incorrect register (in orbit), Monday, 19 November 2012 20:27 (five years ago) Permalink

Nobody else is coming just the guests who are visiting but they've offered to buy the desserts so that works for me.

ENBB, Monday, 19 November 2012 20:32 (five years ago) Permalink

Yeah keep yr sides simple, and try wherever you can to make or prep as much as you can ahead of time so you can breathe easier on the day.

set the controls for the heart of the sun (VegemiteGrrl), Monday, 19 November 2012 20:40 (five years ago) Permalink

Make lists, use timers. I usually have two or three different timers going at once, all measuring different things.

passion it person (La Lechera), Monday, 19 November 2012 20:44 (five years ago) Permalink

be sure to take the giblets out of the bird!

Zen Jet Era (doo dah), Monday, 19 November 2012 20:49 (five years ago) Permalink

I would recommend reading a simple primer about general meat prep safety as well.

the CDC exists for a reason, after all
http://www.cdc.gov/features/turkeytime/

passion it person (La Lechera), Monday, 19 November 2012 20:52 (five years ago) Permalink

True dat--but I pull birds at a max of 155 in the thigh. They easily get to safe zone upon resting, and any more than 165 is getting you into profoundly overcooked territory.

quincie, Monday, 19 November 2012 21:54 (five years ago) Permalink

thank you all -- I am considering doing the butter under the skin thing and just go HAM on sage thyme rosemary in the cavity + black pepper, like a chicken

Guy was knee-deep in water (Jimmy The Mod Awaits The Return Of His Beloved), Tuesday, 20 November 2012 00:25 (five years ago) Permalink

I'll be right over

set the controls for the heart of the sun (VegemiteGrrl), Tuesday, 20 November 2012 00:55 (five years ago) Permalink

tonight:

assemble strata for breakfast
mash potatoes
make pumpkin pie

losses so far:
dropped (1) egg on the ground
spilled custard out of the side of the strata on its way into the fridge

passion it person (La Lechera), Wednesday, 21 November 2012 23:51 (five years ago) Permalink

i feel a milk shortage coming on, hope the convenience store is open tomorrow

passion it person (La Lechera), Wednesday, 21 November 2012 23:51 (five years ago) Permalink

zucchini casserole assemblage this afternoon, pumpkin pie tomorrow morn

zuch recipe calls for two (2) onions
I only have 2 left for the week
1 onion it is

set the controls for the heart of the sun (VegemiteGrrl), Thursday, 22 November 2012 00:03 (five years ago) Permalink

rip egg (xpost)

set the controls for the heart of the sun (VegemiteGrrl), Thursday, 22 November 2012 00:03 (five years ago) Permalink

pumpkin pie in the oven :D

every year, my plea is the same: my kingdom for a bigger kitchen. or one that doesn't ramp up to 'temperature of the sun' whenever I turn on the oven. :(

set the controls for the heart of the sun (VegemiteGrrl), Thursday, 22 November 2012 05:48 (five years ago) Permalink

all that's left is sweet potato/apple gratin

I think this is the most relaxed I've been before thanksgiving yet! Changing up my pumpkin pie recipe to a simpler one really made a big difference in my timetable.

set the controls for the heart of the sun (VegemiteGrrl), Thursday, 22 November 2012 07:37 (five years ago) Permalink

strata - in the oven (bacon, gruyere, some super stale bread)

still left:
butter rolls (i make these 1x a year only on thanksgiving but they are soooooooo good)
garlic herb butter (this is easy obvs)
oh and lunch and turkey + sauteed green beans with almonds and orange zest (green bean casserole is not edible imo)

lunch = crackers + cheese (4 kinds) + baby lettuce salad with pears, bacon, gorgonzola, and some kind of spiced nuts that i'm not sure i even have) + fancy beer

i guess i must enjoy spending all day cooking because i do this every year. i hope i can find the cheesecloth.

passion it person (La Lechera), Thursday, 22 November 2012 14:23 (five years ago) Permalink

i haven't even started thinking about the turkey yet
breakfast and lunch are cooked, eaten, and cleaned up after

i think i hate the idea of eating everything at once, so i just spread it out as much as possible so it's a FULL DAY OF COOKINGEATINGDRINKING.

passion it person (La Lechera), Thursday, 22 November 2012 19:44 (five years ago) Permalink

sweet potato/apple gratin in the oven which means my work here is done.

next: feasting :D

set the controls for the heart of the sun (VegemiteGrrl), Thursday, 22 November 2012 20:02 (five years ago) Permalink

fridge full of leftover pie

best
thing
ever

set the controls for the heart of the sun (VegemiteGrrl), Friday, 23 November 2012 05:55 (five years ago) Permalink

PUMPKIN PIE FOR BREAKFAST

set the controls for the heart of the sun (VegemiteGrrl), Friday, 23 November 2012 05:55 (five years ago) Permalink

^

estela, Friday, 23 November 2012 12:48 (five years ago) Permalink

i made a bourbon maple whipped cream for the pumpkin pie. mr veg said it was strong enough that you could get drunk off a whole pie worth :D

bourbon goooooood

set the controls for the heart of the sun (VegemiteGrrl), Saturday, 24 November 2012 08:41 (five years ago) Permalink

Thanksgiving leftovers will conclude today with a turkey/cranberry sauce/deshi chutney naanwich.

One of the weirder things I made with leftovers were these little potato pancakes with
mashed potatoes
1 egg
dal palak that i bought on the monday before thanksgiving to last me through the days leading up to Thurs

in other words, mashed potatoes + old leftovers, and it was really really good. not very appetizing to look at, unfortunately, but rather tasty considering the circumstances.

apparently i like to talk about leftovers.

passion it person (La Lechera), Monday, 26 November 2012 14:47 (five years ago) Permalink

eleven months pass...

it's that time again!

i refuse to make a boring turkey because that is not what i want to eat so i am making gumbo instead and it will be spicy and delicious. also making trad butter rolls, pumpkin pie, something with pears, and something with lavender because that's what i do every year. i have not shopped and have no timetable.

sweat pea (La Lechera), Friday, 22 November 2013 17:35 (four years ago) Permalink

i have decided to make 3 pies and leave the sides and meat to my inlaws.

pumpkin pie
cheescake
peanut butter pie

set the controls for the heart of the sun (VegemiteGrrl), Friday, 22 November 2013 20:58 (four years ago) Permalink

my timetable is to see if Katz's Deli is open

eclectic husbandry (Dr Morbius), Friday, 22 November 2013 21:30 (four years ago) Permalink

We will be on the road in Texas for T'day and will likely seek out brisket in lieu of turkey.

quincie, Monday, 25 November 2013 16:18 (four years ago) Permalink

Saw a recipe this morning for fried dressing balls with cranberry dipping sauce.

WilliamC, Monday, 25 November 2013 16:55 (four years ago) Permalink

whaaaaat omg

set the controls for the heart of the sun (VegemiteGrrl), Monday, 25 November 2013 17:25 (four years ago) Permalink

i am going to my friend's house to watch football and smoke weed and eat a ham. no turkey.

sleepingbag, Monday, 25 November 2013 17:28 (four years ago) Permalink

one year passes...

Took the pork roast out of the freezer.

mutually aquatinted (doo dah), Sunday, 22 November 2015 14:59 (two years ago) Permalink


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