I've been assigned a starchy side for the Monday night tailgate extravaganza in KC. The host is making ribs. My assignment was "jello shots and a potato salad -- or use your discretion." (I'm pretty sure the discretion was related to the spuds.) Anyway, I need a starchy side dish to serve room temperature with ribs. Any ideas beyond the stated potato salad?
I'm thinking of a three layer epic mold. Top layer of plain, crystal clear cranberry jello. Second layer of a vanilla/flavored panna cotta. Third layer of a traditional whole berry cranberry sauce strengthened with gelatin.
I need help with the panna cotta. I'm happy with good old vanilla, but what do you think about almond? Does almond extract make cranberry sing the same way as cherries? Or what would cinnamon and spice and be like?
In the past our church has prepped 11 turkey breasts to feed 150 folks at our annual Thanksgiving pot-luck. I'd like to have some dark meat for those who prefer it. Does a 2/3 white, 1/3 dark preference ratio sound correct for the masses? And if so, if I have 7 breasts, then how many thighs do I need to equal the yield of 4 breasts?
And who said we'd never use algebra?
For a family event this weekend, I want to set up a DIY BLT bar. What are your suggestions for perfect sandwich elements to have on hand besides the usual suspects? So far my only creative ideas are avocado and fried green tomatoes. And no, I don't have time to cure my own bacon, but thanks.
Is it just me, or do I see a lot of Fiesta on the food blogs? See today's "Eat this, not that". Peacock, I believe. Perhaps I can convince my husband that since I am a serious eater, it really is necessary to have 18 place settings in different colors (and counting).
I have more thermometers than I care to admit. But where do I put the darn things? Yes, I know about the meatiest part of the thigh, but can someone point me to a picture of what that means? Is the thermometer vertical or horizontal? Angled? Between breast and leg? In front or behind the knee? Seriously, just a picture. That's all I need.
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