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Gator Pam

A Fast Food Thanksgiving That's Actually Delicious

Once defrosted, could the Popeyes turkey be cooked in a deep fried turkey rig instead of roasting?

The Vegan Experience, Days 1 and 2: What's For Breakfast?

SE Staff Picks: Favorite Way to Eat Thanksgiving Leftovers?

Turkey cheese lasagna, based on this chicken cheese lasagna.

The Food Lab: How to Pick and Cook a Holiday Ham

Apologies to Simon, as I apparently never returned to this post to see his comment asking for an elaboration on the top rack of a dishwasher method.

This cooking method came from Julie Beeler, the wife of the owner of Beeler's Pork, who has been posting with me on the aol message boards for years. Of course, she recommends that it only be done with their brand of hams, claiming the cryovac used to package other brands may not hold up, and I will admit I have had the occasional melted package when using another brand. But not usually.

What you do is leave the ham in its packaging and set it in the top rack of an empty dishwasher. Run the wash cycle twice, skipping the dry cycle. Once the ham has been "washed" twice, remove it from the dishwasher, cut open the packaging, and place in your roasting pan for glazing in a preheated oven.

That's all there is to it.

The Food Lab Answers Thanksgiving Questions: On Turkey, Non-Turkey Mains, Gravy

@MerMei:
I just came across this recipe for Vegetarian Tofu Turkey Pockets (http://www.organicdeals.com/home/2011/11/19/vegetarian-tofu-turkey-pockets.html) yesterday via a recommendation on the Kosher on a Budget blog. I have not tried them myself, and do not know if substituting a vegan-friendly margarine for the suggested butter will work, but otherwise they sound like a very festive vegetarian main course.
I also do not know why "turkey" would be in the title for the receipt, as I see nothing which would give the meal a turkey overtone, but thought the idea might be on interest.
Have a fantastic holiday!

Taste Test: We Find the Best Bread for Stuffing

I still say if you like the texture of stuffing from inside the bird, but do not want to dry out your bird by stuffing it, cook the stuffing in a slow cooker. Any stuffing receipt works: Assemble the stuffing, fill the crock, cover, cook on High for 45 minutes and then on Low for four to eight hours, depending on if you have a "heritage" slow cooker or one of the newer ones which cooks at a higher temperature. The edges around the crock crisp up like the stuffing that puffs out of the bird, and the rest has the souffle-like texture that stuffing inside the bird develops.
Yum.

Turkey and Cranberry Pie

Kenji, do you feel using planned over roast turkey would be too dry for this, compared to simmered turkey? Especially since my family are dark meat eaters and I would most likely be using breast meat instead of legs?

The Food Lab: Homemade Mayo In 2 Minutes Or Less (Video)

Kenji, a pretty obvious question, but just to make sure. I prefer Mexican mayonesa, made with lime juice instead of lemon juice. Will a simple substitution of lime juice work in this procedure?

Great Deviled Eggs

It may be me, but I find a tiny sprig of fresh dill weed placed on top of the filling, along with a sprinkling of smoked Spanish paprika at service, to be a nice addition to deviled eggs. I would probably omit the chives and crushed red pepper with those, and vary the presentation between the two versions.

The Food Lab, Drinks Edition: Is Mexican Coke Better?

I'm with jedsa: k4p (kosher for Passover) coke is awesome, especially since you can get it for $1.25/2 litre bottle in the major supermarkets like Publix or Albertson's when coke goes on sale at some point the month before Passover.

But, that is also the problem. I have only seen it in the 2 litre bottle. I will admit to being a feeler as well; I like a freshly opened coke from a glass bottle poured over ice. A k4p coke served that way would be the ultimate for me. In the meantime, I use a Mexican coke for my fix, except during Passover.

@althinique: I do not know if it is true, but I have heard that the US is the only country where coke is made with HFCS. The fact that Mexican coke made with HFCS was found surprised me, but I have friends who are natives of Europe and New Zealand who have never heard of HFCS being used in coke. The formulation of coke may be different in each of those countries, but my understanding is sugar is used in all of them. So, I doubt there would be much difference between a Mexican coke and what is sold in your country.

Let Them Eat: Orange Blossom Cheesecake

Oh man.
So how would I adapt this to rose water? Or would it not work as well?

What Are You Stocking the Pantry with Before Hurricane Irene?

Already mentioned above is the threat of lack of electricity. Buy canned items that you can eat at room temperature (the cooked tuna and chicken suggested is good, as well as canned vegetables and fruit) and make sure you have a manual can opener! Having grown up in south Florida, I can not tell you how many people are well stocked and forget that one essential item...

If damage is excessive, the areas affected, including commercial establishments, could be out of power for several weeks. Stocking up may be difficult and if you do not have a gas grill or generator, room temperature supplies will see you through.

Grilling: Rotisserie Boneless Leg of Lamb with Lemon, Rosemary, & Garlic

Would this work in a Showtime Rostisserie, for those of us without a rig for a grill? Or would the heat be too direct?

The Burger Lab: What's The Best Way To Grind Beef?

@ Kenji ~ I'm with fireyeti: pass a couple of torn up slices of soft, fresh bread through your KA meat grinder once you finish grinding, and cleaning becomes much easier.

Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day

Kenji, I was coming to ask almost the same thing as vereto. The slow cooker recipe I have used for years uses a total of 1.5 cups of liquid: 3/4 cup of stout (I like to use St. Peter's Cream Stout from Suffolk, UK, but I started off using Guiness for years) and 3/4 cup of malt vinegar. The root vegetables sit in the liquid and the corned beef sits on top of those with the cabbage wedges on the top. I cook it for eight to twelve hours on Low in the slow cooker, with all of the vegetables from the start since we like them soft as well, depending on which of my slow cookers I am using since the newer ones cook much hotter than the heritage ones I own.

The corned beef turns out very tender this way. There is no loss of flavor in the meat due to being submerged in liquid, since it isn't submerged. And there is enough liquid to cook the vegetables, even with the wedges of cabbage on top of the meat. I guess steaming for that long and then stirring the cabbage in to the liquid works to get the flavor in to the vegetables.

I saw this article too late to try doing my own corned beef from a fresh brisket, so I will probably attempt that next year. I've used a prepared corned beef and cook it with a spice rub of whole mustard seed, coriander seed, peppercorns, dill seed, allspice, and bay leaf, as well as the enclosed packet (if one is included). I would really like your opinion on how the corned beef turns out in the slow cooker with only using 1.5 cups of liquids instead of submerging it. If you try it next year (I won't ask you to do it now after having over 30 pounds of corned beef on hand to consume), I will warn you that some of my friends who have tried this find the stout and malt vinegar combination a bit bitter for their tastes. I have suggested they substitute a lager and apple cider vinegar instead, and that usually wins them over.

Looking forward to your reply!

Eat for Eight Bucks: Coconut-Vegetable Rice Pilaf with Peppercorns

Can the coconut milk being sold in cartons by companies such as Silk be used instead of the canned coconut milk? With sales and coupons, I am finding the carton coconut milk much cheaper per ounce.

Photos from International Serious Eats Day

A shame the Gator Town one fell apart at the last minute. But if the Hare Krishnas are serving on UF's Plaza of the Americas when the next meet-up is scheduled in the summer, I'm pretty sure I know where my suggestion for us Gators to meet will be. ;)

Seriously Delicious Holiday Giveaway: Truffle Lovers Pasta

Never had truffles nor even truffle oil. Winning would be an awesome opportunity to explore them!

Serious Eats Day - how'd it go?

Gator Town did not happen.
3 reserved, but it is the first weekend of Spring semester at UF and the SEC opener for Men's Basketball was tonight.
...plus, it is a Saturday night in a college town.
So, no go here.

But at least we decided at the last minute not to meet on the meetup page, instead of anyone showing and feeling as if they were stood up.

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Learning how to do an authentic Sheboygan-style bratfry, from my Sheboygan born-and-raised father-in-law!

Cooking with duck fat

Can it be substituted for schmaltz? Use it to make matzah balls and other ashkenazi recipes?

Thank You dinner suggestions

My goodness, there are so many boneless/skinless chicken breast recipes out there. How about a chicken curry or any of countless Asian-themed stir fry? In an Italian vein there's hicken limone, chicken parmigiana, chicken piccata, and onward.

Check out the chicken recipes on the cooking cache for ides, among other recipes sites.
http://www.cookingcache.com/cat/chicken_recipes/default.aspx

Please let us know what you decide on!

Need a #101 lecture on casseroles!

Google Once a Month Cooking (OAMC) for lots of ideas for freezable meals, things other than casseroles included. It may give you some pointers on how to make multiple dishes from limited ingredients as well, so your time is more effective.

Dim Sum Poll! (and a question for SE'ers in L.A./San Gabriel)

I have never been to a push-cart dim sum place, but have always wanted to try one. So for now, I guess push-cart style would be my favorite, as it is an unknown to look forward to trying one day!

Remains of the Day - Turkey Carcasses

Oops, forgot to mention. Also a cleaned leek.

What's for Dinner: Pantry and Freezer Frugality

Things just keep getting tighter and tighter here, so tonight I'm digging in to the freezer and pantry for items we stocked up on while on sale. I have three pork steaks we purchased for $1.49/lb and some frozen green beans we had purchased in the five pound bag at Sam's. I also have fresh salad fixings.

So tonight will be pork steaks, southern-style green beans and salad.
I'll rub the pork steaks with Gulden's, lightly bread with Italian-seasoned bread crumbs, and then brown.
A little stock in the bottom of a broiler pan, the browned pork steaks on the perforated insert, cover with foil, and bake for 45 minutes.

Nothing fancy, but it will see us through.

What's for Dinner: football tailgate food!

Between Rosh Hashanah and Shabbes, it has been three days of yontiff foods. Even though the Gator Game was yesterday, I was in the mood to kick off the NFL weekend season with tailgate style foods, so we're doing a brat fry while watching the games.

How are you spending the glorious Sunday?

NPR Weekend Edition: Eat Your Way Down I-95...

...And Other Stops To Make

Today's broadcast of Weekend Edition featured Stan Posner and Sandra Phillips-Posner, authors of Drive I-95: Exit by Exit Info, Maps, History and Trivia. The book contains information on their favorite eateries up and down I-95, as well as attractions they think are worth the stop again and again.

NPR has uploaded the recorded story, as well as a truncated transcript at:
http://www.npr.org/templates/story/story.php?storyId=129635773&sc=fb&cc=fp

Perhaps someone at Serious Eats could follow up and write a review on this. Sounds like a perfect resource for Serious Eaters traveling the interstate.

Inagural Youth Olympic Games ~ Celebratory Cuisine?

Singapore held the Opening Ceremonies for the inaugural Youth Olympic Games today (for anyone interested, you can watch a replay of them in the Video on Demand tab, which is free, at the http://youtholympicgames.org/video_demand.aspx site). 204 countries sent athletes. I am thinking of planning some menus from some of the participating countries over the next 12 days to celebrate, especially to celebrate along with some underdogs who may surprise us all.

The problem is I don't really know good recipe sites for many of the participating nations. For instance, Bhutan sent one athlete. In honor of that, I would like to have a celebratory Bhutanese dish of some sort. Does anyone have any suggestions?

Moadim l'Simcha! Dinner 4/1

Today is the first non-Holy day (non-chag) of Passover. Last night's dinner was the first non-festive meal (as in after services) since Monday night, but I wasn't in the mood to fuss so we went out to a kosher-style deli in town and picked and chose as close as we come to our level of keeping Pesach.

However, tonight I will go dairy, and make my matzah lasagna. I use my own home made pasta sauce and am trying the home made ricotta for the first time. I think I will skip experimenting with bechamel this time, as I am unsure if it will work with cake meal, but a layer of grilled veggies will go nicely.

Anniversary Celebration ~ Dinner 3/27

Our beautiful local Melting Pot here in Gator Town that was situated in a renovated church and which my husband and I frequented several times a year to have dessert fondue in the wine bar which was in the choir loft overlooking the main dining area has been closed for a while now. The nearest Melting Pot is nearly 50 miles away in Ocala. We haven't been able to justify the cost of gas to drive 100 miles round trip, not in our 1995 Astro van that gets maybe 12 mpg/hwy, on top of the cost of the meal.

However, I won a $25 Melting Pot gift card on Facebook a few weeks ago, which will more than make up the cost of gas, and today is our 22nd wedding anniversary, so tonight, The Melting Pot in Ocala it is.

I've been looking forward to this.

Passover 5770 (2010) ~ Seders and other menus

Less than a month until the first seder!

To be upfront, I do not keep kashrut even during Pesach, but I do avoid wheat (unless items made with K4P matzah and/or matzah meal), rice, corn, corn syrup, peanuts, etc. I am considering adding quinoa this year though, only recently learning it is an acceptable grain. 8)

Usually I travel to south Florida for seder both nights, but this year Beorn's school schedule will not allow. We will most likely go to the local CHABAD for the two seders, since it will only be Beorn and me observing here. But I love talking seder menus anyway.

For the rest of the festival, do you gebrok or no? Beorn loves matzah-board pizza and I love matzah brie, so we definitely gebrok. I am looking forward to hearing of other non-festive meal Pesadik menus.

What will you be eating?

Scrambing...and not eggs. Dinner 1/23

Well I was going to make turkey tettrazini with some planned over turkey parts...
...then Beorn decided to add some turkey to some canned soup he was making...

I would have pulled something else out for dinner.
Perhaps it is rotisserie or fried chicken from Publix time.
I sure do wish my local Sam's sold the rotisserie chicken. I've heard such good things about them...

Although, now that I think about it...
...breakfast for dinner might be a good idea as well tonight.

Review of my 50th birthday dinner in Gator Town

Thank you all for the birthday wishes in the other thread. :)
We wound up going to Miraku ( http://www.mirakujapanesesteakhouse.com ) for teppenyaki and sushi bar. The chef in the video is who we were treated to. He calls himself "Mr. Yummy" on his chef's coat.

Paul and I split a sushi and sashimi platter, chef's choice. It came with three nigiri each of tuna, salmon, snapper and eel. Now, I don't like eel, but Paul is a fan. He ate the first piece, his eyes widened, and he said, "I don't believe I've had eel this good since I left New York." So, I went ahead and had one of the three pieces. It was good, though I still do not care enough for it to order it separately. But should we get that platter there again, I'll have one piece while Paul has the other two.

The sashimi was supposed to consist of 12 pieces as well. Instead it consisted of three slices each of tuna, salmon and snapper, four slices of octopus and six pieces of conch; all served on a bed of julienne daikon. I know sashimi should be eaten purely alone, but I just had to try putting a slice of gari and a few slivers of daikon on each piece. Heavenly.

That alone was a wonderful start. And well worth the $25 price for both of us, especially as it came with a bowl of miso soup.

Beorn wouldn't touch the sushi or sashimi, so we allowed him to get a combo appetizer. He had gyoza, steak terriyaki skewers and bite sized fried fish of some sort.

The teppanyaki (the large habachi grill/show part of dinner) was fun and good. Each dinner came with a choice between a light onion soup or miso soup, and a salad with ginger dressing, a shrimp flambé appetizer (only three tiny shrimp, but we truly didn't mind as there was so much food anyway) and a choice of steamed white or cooked on the grill in front of you fried rice. We all chose the onion soup, since we had the miso with the sushi/sashimi.

(to be continued)

Embracing the next half century ~ Dinner 1/21

Well...
I awaken to a new day.
Half-century.
I embrace you...

Tonight we will take advantage of a "free meal on your birthday" coupon to one of two local Teppen Yaki and sushi bars to celebrate my entering the next half century. We haven't been to either one, so I guess a visit to chowhound.com is in order to see if anyone has rated them.

l'chaim!

A Little Lovin' from the Oven: What's for Dinner 1/17?

I'm not feeling 100% today, so I'm glad I made my overnight oven pasta gravy (tomato meat sauce). I'm defrosting some Italian sausages to grill up and serve over spaghetti rigati. And I'm still enjoying making quick salads of mesclun, grape tomatoes, chevre and craisins, so that will be served on the side with extra virgin olive oil and balsamic vinegar.

Are you eating/drinking this very second? If so, what?

I'm curious...

How many of us have something food oriented always in their mouths, whether a beverage, snack, fruit, nuts, mints, gum, etc.? I almost always chew gum between lunch and dinner, and have either a coffee, iced tea, or glass of water with a slice of lime at hand.

Right now I am eating grilled portobellos I marinated in vidalia onion vinaigrette with sliced provolone melted over the top and a cup of coffee.

(I searched for a similar topic and didn't see one of this nature. If there is one, feel free to link to it)

Nostalgic recipes: What's for Dinner 1/10

What with my half century mark approaching in a week or so, I was chatting on MSN with some friends regarding the passing of my parents last night. My mom passed on her 50th birthday, hence the conversation.

That sparked a longing for some childhood meals, and I decided to make one pot meal my Daddy invented. This recipe got me in to a regional cook-off for a Manischewitz competition a few years ago. I didn't win, but it sure was fun competing!

*ran out of room, will post recipe in next post

Fiesta Bowl tonight, is Tex-Mex What's for Dinner? 01/04

Not here, unfortunately.
We're in frugal mode, so digging in to the freezer revealed turkey parts.

Peeled some potatoes and carrots and made a bed of those with some celery and whole garlic cloves. Rubbed the turkey with some extra-light olive oil and then made a dry rub consisting of onion soup mix, granulated garlic, hot paprika, dried dill weed, ground cinnamon, and fresh cracked pepper. Layered the seasoned parts on top of the vegetables and roasting for at least an hour.

Will make gravy from the drippings.

A Completely Crockpot Festive Meal

(except for Salad and Fruit/Cheese Board)

On the various cooking forums I frequent, I continuously read posts from cooks griping about not having enough oven space for preparing the main course and sides, as well as other items which need to go in to the oven, for festive gatherings. I own five crockpots, and strongly encourage everyone to make use of them where they can.

So, to encourage y'all to consider doing so, I put together a selection of recipes that I feel could be used to make an entire festive meal with very little use of the range and oven.

I hope others will post favorite crockpot recipes which could be used for this purpose as well.

Thanksgiving Planned Overs

I am sure there is a thread for this somewhere, but I did enter "Thanksgiving leftovers" in the search and nothing came up.

Seeing how the "Favorite Part of Thanksgiving" thread is segueing into talk of creative planned overs, I figure a thread to post all of those ideas in might be appreciated.

We only have four for Thanksgiving, but I go all out anyway. I always do a fifteen pound bird Good Eats style, having brined it in Emmeril's brine first. Multiple side dishes.

I have a document of recipes from a chat on a now defunct website which was called Moms Online which was entirely about using holiday planned overs. I use many recipes from there over the next three days before packaging up the rest of the meat in to two cup servings to freeze for future use. One of our favorites is using the turkey in place of chicken in Chicken Cheese Lasagna (I layer the lasagna noodles uncooked).

But Black Friday is always about simmering stock from the carcass while I'm out bargain shopping, coming home to a turkey sandwich and turkey soup lunch after shopping, and a repeat of the festive meal for dinner.

What's for Dinner? 09/03

Beorn was not happy with the salad last night, as I knew he wouldn't be. So, tonight is fried chicken, oven roasted corn on the cob, and steamed broccoli.

One word answer...Miracle Whip or Mayonnaise?

In the spirit of the Coke or Pepsi thread yesterday. :)

That said, I'll break my own rule, and say more than one word for my answer.

I despise Miracle Whip, and have always been a Hellman's girl (Best Buy, west of the Rockies, or so I'm told). As I started surfing foodie sites, I've been talked into trying other mayonnaise, such as Duke's. Always returned to Hellman's original.

Until I discovered mayonesa (Hellman's Mexican-style mayonnaise with lime). o...m...g... Out of this world.

I admit the texture is a little runnier than original Hellman's, but not enough to bother me. And the flavor is awesome. Give it a try if you can find it. Looks just like original Hellman's packaging, with an orange lid.

What's for Dinner? 09/02

After all of the celebrating the past three days, tonight will be something light. Grilled chicken breast slices on salad greens with grape tomatoes, chevre and craisins added. Mine will be dressed simply with extra virgin olive oil and balsamic vinegar. The guys can choose their dressing for themselves.

What's for Dinner? 09/01

Father-in-law will be arriving shortly, a day late to celebrate Beorn's birthday. Tonight will be the "formal" celebration then. Not too many choices here in Gator Town, but one we can all agree on is Mark's Prime Steakhouse (formerly Mark's US Prime).

http://www.marksprimesteakhouse.com/page/33-4310.htm

It will be a marvelous dining experience tonight.

What's for Dinner? 08/30

My apologies for starting this thread so late today.
If anyone else wants, they are of course welcome to do so.

Anyway, tonight we went out to Miller's Ale House, a chain here in Florida. I had a crock of French Onion Soup to start (eh) and then two pounds of steamed snow crab with cole slaw and a tossed salad with blue cheese. A nice tall glass of iced water with a fresh slice of lime was my only beverage.

We'll be eating out the next two nights as well. Birthday celebrations for Beorn. :)

What's for Dinner? 08/29

My husband works two jobs on Saturdays and is basically gone 24 hours. So typically Saturday nights for my nearly 16 year old son and I (hereafter referred to by his name, Beorn) are C.O.R.N. nights.

What's CORN? It's an acronym coined by a fellow poster on a parenting site I frequented years ago when Beorn was first born, called Moms Online. Whether that poster coined it herself or got if from somewhere else, I don't know. But it stands for Clean Out (the) Refrigerator Night. I've seen others refer to eating planned overs with the same phrase, so I figure that acronym may be welcome.

We still have some roast chicken left, as the chicken cheese lasagna only used two cups of meat. Some pasta and home made tomato gravy. A couple of bratwurst. And some frozen veggies to choose between.

Even though it's hot, I think I'll combine the chicken and bratwurst (sliced) with some veggies and chicken stock to make a quick soup. Then toss the pasta and sauce to reheat.

Dinner's done. :)

What's for Dinner? 08/28

Johnsonville bratwurst done in the large Showtime rotisserie basket so they're not skewered
simmer in beer and butter for 20 minutes after they finish cooking
then served on toasted hard rolls with Gulden's, sliced raw vidalia, and polski wyrob dill slices

oven roasted corn on the cob

baked potatoes with butter and various seasonings