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Hey good lookin', what ya' got cooking (for Thanksgiving)?

 
 
Reply Sat 23 Nov, 2019 06:50 pm
We're going non-traditional this year with king crab legs. I have a spicy mango habenero sauce for dunking as well as butter and more butter.

I'm not sure what else will be on the table but I have a recipe for harissa basted baked sweet potatoes with candied pecans I'm dying to try.

I'll probably pick up a nice sourdough bread too.

I'm swinging hard to traditional for dessert with apple and pumpkin pies.

What are you cooking for the holiday?

Happy Thanksgiving!
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Type: Question • Score: 8 • Views: 587 • Replies: 20
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edgarblythe
 
  2  
Reply Sat 23 Nov, 2019 07:19 pm
We going to a daughter's house. Her hubby be a fine cook. It's sure to be the traditional turkey but possibly fried.
cicerone imposter
 
  2  
Reply Sat 23 Nov, 2019 08:08 pm
@edgarblythe,
We go to my sister-in-laws for every Thanksgiving. We then bring home enough food for the next several days. We usually just bring a couple of pies.
edgarblythe
 
  2  
Reply Sat 23 Nov, 2019 08:26 pm
@cicerone imposter,
We always bring something. I cautioned my son in law that I don't like cheese, so if I skip any dishes that could be the reason why.
cicerone imposter
 
  2  
Reply Sat 23 Nov, 2019 08:27 pm
@edgarblythe,
I don't care for cheese as a regular diet, but enjoy them a few times every year. I like pepper jack cheese.
edgarblythe
 
  2  
Reply Sat 23 Nov, 2019 08:33 pm
@cicerone imposter,
They can sneak some into a few dishes that I eat. Just generally speaking.
0 Replies
 
glitterbag
 
  2  
Reply Sat 23 Nov, 2019 08:36 pm
@boomerang,
I'm so happy to see you boomer......I love the idea of a non-traditional dinner. My sister-in-law likes to grill steaks on TG..I have to admit I do love steak.

we are going to a restaurant this year, but I still like to make a small turkey, dressing, usually my self-styled baked mashed sweet potatoes, and also a batch of sauerkraut like my grandmother used to make (Kraut simmered with apples, onions and a rack of spareribs). Thats kind of a Maryland thing

Plus I like the fragrance of Roasted Turkey in the house......
edgarblythe
 
  2  
Reply Sat 23 Nov, 2019 08:41 pm
@glitterbag,
That reminds me. We always buy a turkey to cook at home a few days later.
0 Replies
 
chai2
 
  2  
Reply Sat 23 Nov, 2019 09:03 pm
I'm going non traditional this year too.

Pommy Tots

https://sadanduseless.b-cdn.net/wp-content/uploads/2019/11/round-dogs6.jpg

cicerone imposter
 
  1  
Reply Sat 23 Nov, 2019 10:00 pm
@chai2,
OMG!
tsarstepan
 
  1  
Reply Wed 27 Nov, 2019 06:26 am
@cicerone imposter,
0 Replies
 
hightor
 
  2  
Reply Wed 27 Nov, 2019 06:37 am
Dry-aged prime strip steaks a la sous vide — an hour and a half in the water bath at 131º then seared in a smoking hot cast iron skillet for 30 seconds on a side. For drinks, a bottle of Amarone wine and a bottle of Blade and Bow bourbon. Should be pretty good. I'll be the only one there.
chai2
 
  1  
Reply Wed 27 Nov, 2019 10:56 am
@hightor,
This is
interesting. I had never heard of a sous vide. Just read a bit about it.

Do you have an immersion circulator?
hightor
 
  1  
Reply Wed 27 Nov, 2019 11:13 am
@chai2,
Yes. It's a really great way to cook but there's one big drawback — the freaking plastic bags.
chai2
 
  1  
Reply Wed 27 Nov, 2019 01:42 pm
@hightor,
Doing more reading....

It says you can use ordinary zip lock bags instead of the fancy schmancy vacuum ones.

They described the "water displacement method" to get the air out.

However, if I were that anal about getting all the air out, I'd use the "getting the air out of a bag of weed" method.

Zip the bag closed leaving a straw kept at the end. Suck all the air out and quickly pinch shut as you pull out the straw. Oh, in this case, don't let straw touch raw meat.

hightor
 
  1  
Reply Wed 27 Nov, 2019 02:05 pm
@chai2,
Yes, water displacement with zip lock bags works well. I used that method for a while and then bought a vacuum sealer because I knew I could use it for other things. (Like storing weed.) But using the bags once and tossing them just seems so damned wasteful, especially since we have no recycling facility for polyethylene. They make re-usable silicone bags but they're too thick to really close tightly around the food. And they make re-usable plastic vacuum bags but if you're cooking anything greasy you'll never get the bag clean. I realize that my plastic use for this cooking method isn't responsible for the Pacific garbage gyre but it still troubles me a bit. Luckily the taste of steaks, chops, and roasts cooked this way does a lot to lessen my feelings of guilt.
chai2
 
  1  
Reply Wed 27 Nov, 2019 05:59 pm
@hightor,
I know. I hate throwing out zip lock bags.
cicerone imposter
 
  1  
Reply Wed 27 Nov, 2019 06:51 pm
@chai2,
I reuse them all the time for my snacks.
chai2
 
  1  
Reply Wed 27 Nov, 2019 08:08 pm
@cicerone imposter,
Yes, but if you cook meat in them, and with the fat, as hightor said, you'll never get them clean enough.
cicerone imposter
 
  1  
Reply Wed 27 Nov, 2019 10:54 pm
@chai2,
Of coarse! Most are thrown out after its first use. I'm not "that" cost conscious!
0 Replies
 
 

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