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From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

The year the power went out in a state-wide windstorm....1 hour into cooking the turkey. We finished it on the BBQ and it was delicious! And no one got food-poisoning thank goodness.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Free Turkey sounds the best! I mean....Cauliflower and Brussels Sprouts Gratin

From Serious Eats

The Secret Ingredient (Anchovy): Anchoïade

I grew up with anchovies on unsalted crackers as a snack - straight from the jar. I love 'em briney and fishy, so keep those recipes comin'!

From Serious Eats

The Food Lab: Turkey Stuffed Turkey

Once again, great article! I appreciate the step-by-step breakdown, and can't wait to convince my mom to STOP OVERCOOKING THE TURKEY!!

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From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

The year the power went out in a state-wide windstorm....1 hour into cooking the turkey. We finished it on the BBQ and it was delicious! And no one got food-poisoning thank goodness.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Free Turkey sounds the best! I mean....Cauliflower and Brussels Sprouts Gratin

From Serious Eats

The Secret Ingredient (Anchovy): Anchoïade

I grew up with anchovies on unsalted crackers as a snack - straight from the jar. I love 'em briney and fishy, so keep those recipes comin'!

From Serious Eats

The Food Lab: Turkey Stuffed Turkey

Once again, great article! I appreciate the step-by-step breakdown, and can't wait to convince my mom to STOP OVERCOOKING THE TURKEY!!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Cauliflower Brussels Sprouts Gratin - to go with my turkey gratis!

From Recipes

Cakespy: The Pumpkin-Apple-Pecan Pie

A peace sign pie for Thanksgiving...perfect!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My Mom's stuffing - which is so unique, no one else can duplicate!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Still want to make the brussels sprouts cauliflower gratin

From A Hamburger Today

The Burger Lab: Turkey Burgers That Don't Suck

This is one of those recipes that you really do need to hear the back-story - otherwise no one would believe you that eggplant, vegemite, anchovy, and ground turkey belong together. But I will totally try this! I love this column, keep it coming!

From Recipes

French in a Flash: Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions

Ahhh, windowpanes of garlic, what a lovely phrase. I'm getting those installed in my next house.

From Serious Eats

Snapshots From Italy: The Bounty of Calabria

What a treat - my grandmother's family is from Cosenza too! I've never been, so it's wonderful to see and hear about it. I have to second the importance of the oregano. Everyone in the family has a piece of what supposedly came all the way from Italy, and we pamper that little plant!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'm trying the Cauliflower Brussels sprouts gratin this year - I really want to like Brussels sprouts, and this looks like it'll do the trick!

From Recipes

The Crisper Whisperer: Acorn Squash Lasagna with Béchamel Sauce

Oh baby. With some sauteed chard on the side...what a great meal idea!

From Serious Eats

Baked Apple Taste Test

Good old fashioned Romes - there's a reason they're known as baking apples.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Grandpa's spaghetti & meatballs - by far the best for a big family style dinner.

From Talk

What to do with leftover bread crust

Croutons! Homemade croutons are so much better, and the crusts are perfect for them. Cut them up in a small dice, then toss with some olive oil/butter, some herbs (oregano, basil, etc.), salt, pepper, and toast in the oven.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Oh man, too many to list, and now I see lots more new ones to add to the blogrolls. I have to say Smitten, Orangette, and PW are definitely at the top of the pile for the writing and photos.

From Serious Eats

Sous-Vide Cooking with Heston Blumenthal

I guess tasting is probably believing, but I think this would just take out all the fun of cooking. I mean, the challenge of getting something 'perfect' is what keeps me going, even if it's not attainable.

From Serious Eats

Cook the Book: The Southern Italian Table

My southern Italian family is all about eating well but inexpensively, so for me it's pasta fazool. And that's just how they said it too!

From Serious Eats

Cook the Book: Pumpkin Baking

Grandma's Pumpkin Chiffon pie - I beg my mom for it every year!

From Serious Eats

That's Nuts: Is Kung Pao Chicken Authentic?

Every Kung Pao Chicken I've had has cashews, not peanuts. Now I'm really confused!

From Recipes

Cakespy: Homemade Candy Corn

These are too cute! I wonder how long they'll keep? (ie: how far in advance could they be made for Halloween?)

From Serious Eats

Taste Test: Mustard

Oh man, I had no idea Beaver brand is not available everywhere. You poor people. I think I have one of every condiment they make in my fridge (not just mustard). And yet...French's still has it's own special place there.

From Recipes

Dinner Tonight: Enchiladas Especiales Tacuba Style

I couldn't agree more - Rick's recipes are so straightforward, but always give you something new to try.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

I hosted Thanksgiving at mt apartment one year when I was in college. The oven clearly wasn't calibrated correctly and the turkey was cooked in only 2 hours! It was pretty dry, but there was plenty of gravy to help it out.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

When I was young and hosted my first Thanksgiving, I inadvertently roasted the turkey upside down, which some amusement for the guests.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

I want!

My favorite food memory is when my little sister was 2, my family had our first "traditional" thanksgiving. My mom had just opened up a can of cranberry sauce, we all piled around it and asked, "what is it?", avoided it, crowded around the turkey as it was being cut (not knowing if it even cooked through all of the way) and turned around finding my little sister Jackie, covered in cranberry sauce from head to toe!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

Oh boy! Well, my favorite food related thanksgiving story seems funny now but was quite interesting while it was happening.

It was the second year I was invited to my fiancee's(now husband) family's thanksgiving celebration. He had just moved to states to be with me and we were going back to his home state for a grand meal. Little did we know, his aunt had decided to take a trip to New York for the holiday and leave us all in the lurch. She's the main cook and without her, there wouldn't be any thanksgiving.

We scrambled to find a buffet that would do thanksgiving food, and his family thought it was horrible in comparison. I, on the other hand, gobbled down that dry turkey and canned cranberry like nobody's business.

The reason I thought it was the best meal on earth, we found out a few weeks later, is because I was pregnant. Now when I think back on that disgusting food, I laugh at how fickle a pregnant palate can be.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

When I was in high school I decided to make the entire Thanksgiving meal for my family with Alton Brown's brined turkey as the star. I didn't realize at the time how long it would take to brine and how big of a container I needed so I ended up having to stay up all night so I could flip it half way through. Needless to say I slept through most of the meal, but my mom still says it was the best turkey she ever had.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

Oyster stuffing, ham, turkey, green bean casserole, corn pudding, sweet potato pie and all the relatives crowded around the table

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

Not so much one story as an ongoing saga of the tale that is thanksgiving. We eat with my dad's side of the family. Its kinda scary though. I think that they're afraid to EVER try anything new or remotely different from the norm. I can list off everything that everyone will be bringing from the greenbean casserole to the type of mashed potatoes. Not to mention the fact that I don't think anything is seasoned at all. I'd like to change things up but I've been overruled by my mom already on more than one occassion when I've offered to cook something that isn't "traditional." I guess its good for a laugh at least.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

My grandmother's stuffing is a highlight of Thanksgiving. I make it now, but I remember as a kid, at her house, she's have a small casserole dish of it on the stove and she'd pick at it all throughout the meal preparation. It was her little treat!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

The thanksgivings I made a turkey...all by myself at the age of 13.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

Thanksgiving day, 1965. That morning, a neighbor had brought my dead kitty to us in a cardboard box on a little red wagon. I was devastated. That afternoon, the parents of the guy my older sister was going with (and would later marry) took our family out to T-day dinner. My future brother in law's father sat next to me, and poured me a glass of red wine to have with dinner. I finished it, and said I liked it. "That's burgundy!" He said. I still like it.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

One year all the food was brown or beige. After that we decided we really needed to think about presentation a little bit more!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

We got a frozen 18 lb turkey for free one year... but didn't anticipate how long it would take to thaw! We ended up having to wait for our thanksgiving dinner for an extra day so it would get up to temperature. When we asked other people what they did, they decided to stick their turkey in the shower!!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

Going down south to visit my family. We don't do that anymore and we should

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

My very first brined turkey has to be my favorite food memory for thanksgiving.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

My mother makes my grandmother's bread recipe every thanksgiving. Everyone in the family looks forward to my mom continuing this baking tradition. It also serves as the best toast the next day!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

I think my family was a bit non-traditional in a lot of ways and frequently this was shown by what was on the table for the "major" holidays. (My family arguably celebrated EVERY holiday whatever the denomination) One Thanksgiving my mom decided she didn't want to go through the trouble of preparing a turkey...so instead she spent the day making stuffed clams, crab legs and sushi. How is that easier?!?! It was an awesome dinner nonetheless!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

Converting my then-fiance's parents to brussel sprouts. I make an awesome hash that the midwestern meat-and-potatoes crowd liked. Muahaha!

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

Not really a memorable T-giving, but I'm secretly proud that I've reached my age and never cooked a turkey for Thanksgiving. A chicken, yes; a turkey, no. And considering my age and that I spent many years married and have children ... I think that's remarkable. LOL!

From Recipes

Cakespy: The Pumpkin-Apple-Pecan Pie

Oh, just dump all the ingredients into my back-tilted open mouth. That'll do fine.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

Not the best, but certainly the most memorable, and probably the family's favorite. I "started" on Thanksgiving morning. Which became the talk of the table - much to my horror - among all twelve of the guests. And now, twelve years later, I can't go a Thanksgiving without someone bringing it up and Mom telling the story, and me sitting red-faced at the table, wishing the ground would open up and swallow me.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

My 1st Thanksgiving dinner w. my husband. We moved 2200 miles from home, so it was just the 2 of us. But we love to cook, so we made a full dinner: a huge turkey, whole pie, giant bowl of mashed potatoes, gravy, yeast rolls, green beans, asparagus, plus a full tray of veggies and dip. The amount of leftovers prompted us to invite all my coworkers over the following year- a tradition we've carried the last 2 years.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

Each year, my husband always makes a feast on Thanksgiving - enough food for 30 people for the two of us. I'm not exaggerating.

We always just buy a breast since I don't eat turkey, esp. white meat. A couple years ago, he decided to do a whole turkey and bought a MONSTER turkey a day or so before Thanksgiving.

We bought a roasting pan that didn't fit the turkey, so we had to go out and get another one.

He spent most of the day before and all Thanksgiving day cooking sides.

On Thanksgiving day, the turkey was still frozen solid. We also found out our very tiny oven did not fit the enormous roasting pan -- depth and height. In fact, the oven isn't deep enough to fit a standard length cookie sheet.

Fortunately, none of the other dishes he made hinged on the turkey being made, so we ended up with sides for dinner. It was quite filling since he made up nearly 15 sides and we had 3 pies.

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

Discovering the wonderful Lingonberry, after returning from a foreign college exchange program in Sweden, 1981.
Far superior to the cranberry, in my opinion, but a very close relative.
The Lingonberry has been a regular guest on my Thanksgiving table now since.
Favorite Alton Brown "Good Eats" moment, was when Alton dressed up like Fried Chicken Pioneer Colonel Sanders and showed you how to make a classic "Mint Julip".
Absolutley hysterical, I could watch it over and over again and laugh every time just as hard.

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