Serious Eats - seriouseats.com

unless you are feeding the 7th army, cut the number of sides down and use crockpots for keeping things warm. Lets face it the protein is usually the star of the show, and for most, three or four sides is more than enough. who wants to feel like doing nothing but hibernating after dinner? concentrate on being with people you love, it's called THANKSgiving, not gorge to bursting. yes its nice to have options, but everyone deserves to enjoy the day, including the cook and dishwasher.

@salpico do they ship themselves? I miss real linguica and chorizo.

I've used Emerils flourless chocolate cake with good results for diabetics. Yes chocolate has sugar, but there is very little added sugar and no flour to jump glycemic numbers. Dont forget, its not just about "sugar" carbs are even worse. However be warned, the cake I'm talking about is very heavy and rich. The good part of that is a small slice really does satisfy.

I keep a small box of candied ginger in the pantry for emergencies of that nature. seems to really settle things down and the sugar gives you an energy boost. Thats for guests though for SO and I, we get the homemade stuff along with homemade gingerale ;-)

wow ya'll are so fancy with goat cheese I feel left out. :-( I usually just spread some on black pepper water crackers and add a tiny dab of fig preserves.

ok meatloaf is my shame,I started making a recipe SO adores and wont let me change, 1/3rd beef 1/3 chicken 1/3rd pork raosted garlic humus (8 oz) 1/2 can golden mushroom soup, about 2 tsp worshtechire sauce, palm and a half ful of dehydrated onions and thats it. I use the other half can of soup to coat the top and SO can kill one loaf per sitting. I always feel slightly ashamed when I make it, but I've even made my own "gloden gravy, but the taste isnt right, I think the canned crap has just the perfect amount of salt and goop factor.

I've poached elk kebabs in a beef/chicken stock with fresh herbs, I just wouldnt poach in water though, seems to me you want to add as much flavor as possible. and btw AB had a show he did on poaching that was very informative and he even recomends using an electric skillet, which is the was I've done it for years.

I would love to open up a take out place that sells reasonably priced "real meals" not just things like fried chicken dinners. meals with a multiple choice of many types of veggies as well as the meat and starches. Have the menu change every day, and be open for customer suggestions and requests.

@professor Chaos, I get mine from Falls Mill in winchester Tn and its all fresh ground and sooo good, I always made pancakes and waffles from scratch till I found this stuff. only problem I have is the amount of room it takes up in the fridge, because it has all the bran coat on everything, it has to be refrigerated.

I'll probably get shot for this, but I tried and actually like RR's method of using pancake mix. I use a local pancake mix (whole stone ground and very healthy) and just mix it with enough water to make a batter, then I add tobasco chipolte sauce and dip my tenders and fry. For some reason we have become addicted to them. I also take the left over batter and add chopped onion and fry into little pseuo fritter cakes I know so bad but they are sooooooo good!

the only rice I ever buy anymore is brown rice and I prefer short grain to long always as well. Brown rice rissotto is a standby at my house. I buy a big bag of rice at my local asian food mart and its perfect! why do people always think you have to buy something called rissotto rice?

if i had to choose i would say great ingredients and the kiss principle (keep it simple stupid) but I think both are important you dont have to have great technique but you do need a basic skill set. and I know making bread or stock isnt basic anymore but in my world it is.

I admit it I'm a deviant too. oh and whats a recipe? ;-)