Entries tagged with 'Thanksgiving'
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[Photographs: Cooking Issues] Leave it to mad scientisty chef Dave Arnold to think, forget the oven, I'm going to prepare my Thanksgiving turkey in a double immersion circulator. Here's how it worked, as explained on the French Culinary Institute's blog Cooking Issues: He filled a stock pot with duck fat and butter, and jammed the cavity with herbs. He then used two circulators set at 65°C. A hose was attached to one of the circulator's spouts and pushed into the cavity of the bird so that hot fat was not only circulated on the outside of the bird, but also injected into the center. It was circulated for two hours, chilled in a blast freezer, and then packed it...
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[Flickr: ExperienceLA] Thanksgiving is coming up quick and it's time to start thinking about all the fixins' and the main event—the turkey. This year, think about committing to a Heritage turkey instead of your normal supermarket pick. A Normal Bird [Flickr: Martin Pettitt] So what's wrong with most of those birds you'll find in the supermarket? Your normal bird (almost all turkeys bred for Thanksgiving are the Broad-Breasted White or Broad-Breasted Bronze variety) are so removed from a traditional turkey that they must be artificially inseminated to reproduce. These birds, all come from one basic genetic line that was developed in the 1950's. In keeping with Americans' preference for white meat, these birds were bred to have extremely large...
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©iStockphoto.com/wolfephoto If you eat gravy just once a year, Thanksgiving is the day to do it. Gravy is broken down into two schools: Thickened gravy, made with flour and meat drippings and typically paired with white meatsUnthickened gravy, which doesn't contain flour or cream and goes nicely with red meats Giblet gravy is the way to go with turkey. For ham, try red-eye gravy, made from ham drippings and coffee. There are plenty of options to accommodate the noncarnivorous lifestyle, too, including relishes, chutneys, or just straight pickles. So pull out the gravy boat and check out our recipes, after the jump....
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An instant classic from Season 31 of Saturday Night Live (2005–2006). Bill Hader as Vincent Price, hosting a Thanksgiving special that, naturally, would work better as a Halloween special. Worth watching again, if you've seen it. Video, after the jump....
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After watching videos of turkey-frying gone wrong, it seems like the ol' roasting method is the way to go. But then you see the crispy, golden turkey skin, and think, wait, maybe this deep frying thing is worth risking injury and calling the local fire department.
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[Photograph: Sarah Shatz] Each week Amanda Hesser and Merrill Stubbs host recipe contests revolving around specific foods (everything from pancakes to lamb) on their site Food52. After testing the recipes, they announce the two tastiest finalists and the community votes on the winner. Naturally, they've been focusing on Thanksgiving lately. Elbow-deep in stuffing preparation, they paused to chat with us and share some of their favorite recipes for Thanksgiving sides, including celeriac puree, glazed brussels sprouts with browned butter and cream, potato leek au gratin, and pink greens. With Food52 in its first year, how did you two plan to attack Thanksgiving coverage? Merrill and Amanda: Well, we decided very quickly not to do turkey. It's such a personal...
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Coca-Cola Turkey and Bagel Stuffing View the complete recipe here » Canada already celebrated Thanksgiving back in October, but one chef, Frédéric Morin of Joe Beef in Montreal skipped the bread crumbs to make his own special spin on stuffing. He combined three of the city's iconic foods: bagels, smoked meat (and pickles) from Schwartz's Deli, and maple syrup. For the turkey, he spiced it up with some Montreal steak seasoning and drizzled Coca-Cola on top—the latter isn't particularly Canadian but it makes for a nice sweet glaze. "Seasoning the other side [of the turkey] is like wearing clean underwear. Nobody sees them but it's just for your sake." I got to try Morin's well-seasoned bird and stuffing when...
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Sure, you can mash your Thanksgiving potatoes with a fork
or you can use this fancy gadget. The innovative design uses a spring and trap technique to effectively smash the spuds into smooth oblivion.
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Alton isn't against what we commonly refer to as stuffing. He's against cooking it inside the cavity of the bird. He believes it should be baked separately in a casserole pan, which means it's technically called dressing.
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[Image: MyJones] Because turkey isn't the only protein on people's Thanksgiving tables, this year Jones Soda is offering the vegetarian-friendly Tofurky and Gravy Soda as part of their limited edition gift pack ($11.99). The pack comes with three bottles of the special Tofurky soda along with three bottles of more palatable flavors (black cherry, pomegranate, and vanilla bean), and a Tofurky lunch box. For each case sold, Jones Soda will donate $1 to the Progressive Animal Welfare Society (PAWS). [via BevNET] Related Dungeons and Dragons-Themed Jones Soda Video: How to Make Your Own Soda Video: Talking Soda Pop with John Nese of Galco's in Los Angeles...
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