Who's cooking what for Thanks Giving??

Snuffy said:
My question is ... why would you ruin good scotch with water? Or Ice for that matter?

Straight untouched is the best way to enjoy a good scotch.


Course I like my whiskey the same way ... I guess its an aquired taste.
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Water really isn't that bad once you get used to it...:costumes:
 
Our main Thanksgiving meal consist of The turkey i raised for the last year and Lamb. Of course Fresh Door county WI cranberries and variety of Cheese and sausage. Plenty of local brewed beer. As for desert we have pumpkin cheesecake and tortes, keylime pie all homemade from scratch. I also have 10 members of our family coming in from 5 different countries and there making something from there country. So this thankgiving is going to be a house full with international flare for the 1st time in 5 years. Countrys are Cuba USN, Canada, UK, Ireland, Russia.
 
We had deep fried turkey once, loved it.

hey Bill, that oil is bio-diesel!

my contribution is the Garlic Mashed Potatoes, with extra garlic.
I use Yukon Golds.
I peel and cut em up and put em in a big pot of cold water. when they come to a boil, they're done. I drain em good, then run em through my 1/8 inch ricer, add a stick of butter and cream. Smooooth.
Friday morning, I'll take the leftover spuds, add lots of eggs and pepper, then put large spoonfuls of the batter on the grill and cook until golden brown. mmm, mmm, mm.
Happy Thanksgiving Everyone
 
Overshoe said:
Strange as it may seem, diet & exercise have made me cut back on the extravagant Italian dishes so Lasagna is not on the menu this year. I have been fooling around with North African recipes (spiced chicken and vegetables in soups & stews) I need to get a tagine to do it right.

I do have a turkey breast in the freezer. I wonder how that would be with a Moroccan spice rub :)
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after living there for a while
the food is good and healthy
a tagine is good but a heavy cast iron pot and a wok work
just as well, just dont have sheeps eyes
while tasty they are a pain to prepare:d
LOL
Happy thanksgiving
H
 
Henry said:
after living there for a while
the food is good and healthy
a tagine is good but a heavy cast iron pot and a wok work
just as well, just dont have sheeps eyes
while tasty they are a pain to prepare:d
LOL
Happy thanksgiving
H
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I use a cast iron dutch oven actually. And I avoid sheep altogether :)
As it happens, I got an invitation to a traditional Thanksgiving dinner tomorrow so I made Chorba tonight.
 
Overshoe said:
I use a cast iron dutch oven actually. And I avoid sheep altogether :)
As it happens, I got an invitation to a traditional Thanksgiving dinner tomorrow so I made Chorba tonight.
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but lamb is good
have a good one!
cheers
H:ernae:
 
Because our kitchen is small, I was not granted permission to make some onion pies...

:banghead:

Oh well.... (several passengers in our 2 passenger kitchen is already too many.. I can see their point, lol...)
 
Going to my sister-in-law's for Thanksgiving Dinner. She's the "Martha Stewart" of the neighborhood. And that's a compliment :)
She's an awesome cook. Aside, plenty of hors-d'oeuvres, she will have the traditional meal:

-Roasted Turkey (she lets her turkey soak in a mixture of brine and orange juice all night)
-Smashed potatoes and homemade gravy
-Dry and wet stuffing
-Green bean casserole "au gratin"
-Roasted brussel sprouts casserole (sprouts are cooked with butter, pieces of bacon and onions)
-Candied yams
-Cranberry jelly sauce
-Homemade rolls
-Pumpkin cheesecake
-Apple pie

I noticed several will be having "fried turkey". I hear that's good stuff! Never had the opportunity to try it. All I know is that turkey cooked in peanut oil sounds wonderful! Mmmmm!

Srgalahad- I can't believe you know what "tourtiere" is?? Wow! I have such a craving for those! People from Quebec make darn good ones! Growing up in NB, Canada, tourtieres were very much part of every holiday meal. Thanks for the memories...and the cravings! :jump:
 
Rami said:
What...no Turducken? :d
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I actually saw a special on thanksgiving on modern marvels and they did a segment on what that is and how it is prepared......on the list for next year for sure, looked yummy!

I am soooooooooooooooooooooooooo full right now, might have to pass on seconds, LOL.
Cheers! :ernae:
 
Stuffed also........... Pain is gone though. (Took a nappie, lol).

We had a 'sweet corn pudding' caserole. Mix between a pie and a caserole. AWESOME...! A recipe from Alton Brown on the cooking channel, the program 'Good Eats'. (Great show, a mix between a comedy and documentaries of history behind famous dishes).

Topped off with a good bottle of Gerwurzt Traminer by Fetzer. Good, sweet white wine.

ooooo lah lah, lol... :d
 
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