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Critic-Turned-Cook Gives Thanks to the Pros Cooking Today
I am not sure if I'd call it a "tradition", but there are folks who choose to do so or must. When I was working in a hospital and didn't have time to cook, my kids would join me in the hospital cafeteria, which was a considerable novelty to them. And there are folks who hate to cook, folks who just can't bring themselves to cook for a huge crowd, folks who like to cook but just don't wanna this year...and the list goes on.
We are going out to eat in a few hours. No one is coming to visit from out of town, and our daughter who lives in town is now so disabled she cannot get into our house because of the many stairs. Still, the family tradition is Thanksgiving, much more than any of the other winter holidays. So we are all going out to eat at a place that's wheelchair-accessible. It's the "together" that's the point, not who's cooking. And to my astonishment, I, who love to cook, found myself rather relieved that I didn't have to do it this year. (And we have a houseful-plus coming in December for a week, so I need to start cooking/freezing for that.)
stuffing-- eggs or not?
Stuffng recipes are not written in stone. You might try it this way and see if next time you want it a little...uh, I guess the word would be stiffer, or clingier, then make a note of it.
Are You an Oyster Stuffing Fan?
I grew up in the Midwest, too, and the family has been having oysters in the dressing since the early part of the 20th Century at least, and perhaps longer. We have no idea how it got into the kitchen repertoire of a farm family not located on a train line and 25 miles from the Mississippi River, but I wouldn't trade ours for anything in the world.
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Stuffing/Dressing Help
If your broth is sufficiently flavorful, the cubes will be properly seasoned. And use enough of it. Dressing should not be dry.
Critic-Turned-Cook Gives Thanks to the Pros Cooking Today
I am not sure if I'd call it a "tradition", but there are folks who choose to do so or must. When I was working in a hospital and didn't have time to cook, my kids would join me in the hospital cafeteria, which was a considerable novelty to them. And there are folks who hate to cook, folks who just can't bring themselves to cook for a huge crowd, folks who like to cook but just don't wanna this year...and the list goes on.
We are going out to eat in a few hours. No one is coming to visit from out of town, and our daughter who lives in town is now so disabled she cannot get into our house because of the many stairs. Still, the family tradition is Thanksgiving, much more than any of the other winter holidays. So we are all going out to eat at a place that's wheelchair-accessible. It's the "together" that's the point, not who's cooking. And to my astonishment, I, who love to cook, found myself rather relieved that I didn't have to do it this year. (And we have a houseful-plus coming in December for a week, so I need to start cooking/freezing for that.)
stuffing-- eggs or not?
Stuffng recipes are not written in stone. You might try it this way and see if next time you want it a little...uh, I guess the word would be stiffer, or clingier, then make a note of it.
Are You an Oyster Stuffing Fan?
I grew up in the Midwest, too, and the family has been having oysters in the dressing since the early part of the 20th Century at least, and perhaps longer. We have no idea how it got into the kitchen repertoire of a farm family not located on a train line and 25 miles from the Mississippi River, but I wouldn't trade ours for anything in the world.
Turkey roaster vs oven?
How big a bird do those torisseries handle? We normally do a 20-pounder.
Can I freeze brownies? Any special instructions?
I wrap them individually in plastic wrap and then put them all in a sealable plastic bag. Works fine. Done it for years.
Turkey roaster vs oven?
Agree with above. Relatives have used them for a couple of generations and they produce a moist bird that doens't have the crisp skin. If that's not a problem, they're fine. And they also love 'em for reheating leftovers and cooking other things on holidays.
Weird "Thanksgiving" foods
I discovered potato salad with turkey dinners when I was working in a large metropolitan hospital and found that my African-American co-workers would bring it as part of a potluck turkey meal. And despite what Mom always said about Thanksgiving meals too much about "starch", i.e., carbohydrates, I thought it was a great addition to the meal. It's cool, the texture a good contrast to the other items, and if I'm doing a really big turkey dinner, as opposed a pared-down one, I've kept it on the family menu.
TSA's Traveling with Food Tips
Peanut butter? Do they check sandwich fillings, and if so, must it be in a sealable bag?
Weird "Thanksgiving" foods
The "relish tray" was part of our Thanksgiving meal, too. And Jello salads come out of the Fifties, presumably as an attempt to add sometthing light to the heavy meal.
We can buy those yam patties at our supermarket meat counter sometimes, although I've never seen anyone put them in their cart. (This is in St. Louis, BTW.)
white trash/trailer trash theme party food idea?
Jello salad.
And Watergate salad.
Overcooked, underseasoned EYEtalian spaghetti and white bread with margarine and garlic powder for garlic bread.
Canned fruit and discount store no-brand cookies. Or sub Cool Whip for either of those.
Kool-Aid, of course. A must.
That stuff wrapped in dough was the fancy stuff that the bosses served people who came to their house for Drinks.
The entertainer who doesn't feel like entertaining this year
Mr. Meatloaf suggested we eat out this Thanksgiving, and to my absolute astonishment, I found myself extremely relieved. I, too, normally go all out and enjoy it, but we're havin' a gob of people over Christmas, and I am focusing on the pre-cooking and menu planning for that. Never thought I'd have the relieved response to not cooking for T-Day, but there ya go.... You Are Not Alone.
Kitchen Aid mixer not mixing?
It's just more powerful, so it's easier to overmix thins. I normally use my hand-held for smaller batches, things like a single-layer cake, Some of the big baking books talk about the fact that the KAs are just that more zippy. You'll adjust.
Critic-Turned-Cook Gets Hurt Mixing Politics and Food
Just back from our first post-Katrina visit and feel much the same way we do. They are indeed ready for visitors and lovers of the city should make it a point to return for a stay. It's not what it was, and I am glad I knew it before the storm, but visiting the city is a more emotional pleasure than it ever was. And when was the last time that doing something that was a blessing was also such a pleasure?
Pretty Sneaky, Sis
BrooklynBaker is, of course, right. Several local writers used to do that here. However, I think Pioneer Woman is probably popular enough right now that those will be sold with or without signature. But given royalties, how many books have to be unreturnable (so the author receives royalties) before said author makes $50, say? I am prone to give her the benefit of the doubt, but there are others for whom I would not be so forgiving.
Bourdain
Have sat at a bar with him, and found his language much less rowdy than I would have expected, but absolutely delightful.
Favorite Pizza Condiment??
Why add cheese to a pizza? I've never understood that. Mr. Meatloaf is big on crushed red pepper flakes, but he's a metalmouth. (So am I, but I take my pizza straight unless it's really poor.
Loads of potatoes
Aren't we talking about already cooked potatoes? They wouldn't sprout, and you wouldn't need to cook them again.
Loads of potatoes
Wait, wait. How did you end up with twelve pounds of cooked potatoes in the first place? Did the Potato Fairy get tired?
Imo's Pizza: St. Louis' Inexplicably Addictive Pie
There is no reason why folks can't like Imo's and other pizzas as well. That seems to be something the detractors sometimes don't get. We have some fine pizza spots in town, and their number has increased over the past year or two. But there's room for all of them. Imo's certainly is what our kids crave when they come back to STL for visits.
N.B., be aware that most Imo's is sold as take-out or delivery; many spots don't have eat-in.
Help! Ideas and New Recipes for Thxgiving Radio Cooking show?
Truman State, right?
Well, one of the things I've found interesting is talking about how people of different ethnicities make Thanksgiving dinner. Have you got enough non-American profs, etc., that you can find out what they cook? I've had Filipino physicians talk about how it's always turkey, but it's also noodles, a traditional celebration food, and other folks have said they stuff the bird with sticky rice and Asian sausage.
Not exactly a recipe, but an interesting approach.
And another sure-fire is the ten thousand variations in what goes inside the turkey (or nearby). Everybody makes stuffing/dressing differently. I can do a half-hour on that alone. (Where did the recipe come from? Have you changed it any? Did your mother change it any, and where did those changes come from?) Food as sociology.
Good luck.
Serious Chocolate: Easy Chocolate Pie Crust
Be kind to those who are intimidated by pie crust, please. It took me until I was in my 40's to manage it, and then only because I bought a food processor. Angel food cakes and souffles, no problem. Cookies and stews and legs of lamb, I was there. But some folks have to work (a lot) harder to get the pastry touch.
Serious Heat: Spicy Candied Bacon
A little Dijon instead of the chile can be used for the folks who aren't metalmouths.
Webviruscheck5.com redirect
It's happening again today - I was getting it 2 days ago with those folks, too.
stuffing-- eggs or not?
Save your eggs for breakfast, they're great with toast but unnecessary in dressing.
stuffing-- eggs or not?
thanks again everyone.
here is the report. I tried both, and both were flops. They were equally bad. I think I was afraid of putting too much broth in the dishes and they turned out too dry for me. couldn't tell the difference in taste or in consistency.
Might have to try it again next year.
Although I am thinking of giving the leftovers a go again today!
Stuffing/Dressing Help
Way too late for this year, but for next time:
1) I never add broth or salt. My stuffing contains pork sausage (casing removed, and cooked thoroughly OUTSIDE the turkey), celery, onion, and either apple or pear, all sauteed together briefly with sage and cumin.
2) For bread, I prefer either Portugese cornbread or Italian ciabatta, cubed, and left to dry for a couple of days. Both these breads have a thick, chewy texture, and hold up well inside the bird.
3) Mix well, and add remaining herbs (rosemary, thyme, and a bit of tarragon, in my case; your tastes may vary). Stuff the bird.
The oil from the sausage and the liquid from the vegetables keeps the stuffing very moist (as well as what it sucks up from the bird). There's more than enough salt in the sausage, so you don't need to add any extra. And that little sprinkle of cumin adds a great depth of flavour.
Try this at least once (maybe in a roast chicken?) before next Thanksgiving just to fine tune it to your tastes, but I guarantee you and your family will love it.
Critic-Turned-Cook Gives Thanks to the Pros Cooking Today
My first Thanksgiving alone since my husband just switched from being a GM of a bar to a restaurant, and yes a lot of people eat out. It stinks, but its a job and I am just waiting to get the yummy leftovers.
stuffing-- eggs or not?
I've mixed my eggs with about a cup and a half of cool broth and mixed it well into the bread mixture and just before cooking I add the balance of the needed boiling broth to attain the consistency I'm looking for. For decades I've stuffed my bird but I've finally converted to baking the dressing separately. This year I may exclude the eggs and see what happens... never too old to learn new tricks. My biggest problem is oven space when cooking items separately and I'm not sure how long to heat/cook the dressing. Leaving out the eggs may relieve some anxiety on this issue for me...
Stuffing/Dressing Help
You've gotta get some cornbread in there somewhere or you are missing a very large part of what is truly Thanksgiving dressing... IMHO
Critic-Turned-Cook Gives Thanks to the Pros Cooking Today
I find nothing wrong with eating out on Thanksgiving, but it can perhaps be excessive depending on where you choose. There's apparently a $10K meal kicking around in NYC, which I think is a bit much: http://www.letitflow.com/most-expensive-thanksgiving-dinner/
Critic-Turned-Cook Gives Thanks to the Pros Cooking Today
i'll be on saute tonight cooking up fresh pastas and seafood for customers, i dont look forward to it, but hope the familys coming enjoy there time!
Does Anyone Really Love Pumpkin Pie?
Though I do like pumpkin pie, there are many pies that I would prefer any day, such as strawberry rhubarb or lemon meringue. I did find an AWESOME recipe, though, for pumpkin pie, and it was the second pie to disappear at a Thanksgiving dinner for 30 friends this year, out of about 7 other pie chioces. (The first to disappear was also mine- Dorie Greenspan's "Favorite Pecan Pie" with chocolate and espresso.) I'll be making it again for my family...it's Sherry Yard's Triple Silken Pumpkin Pie from "Desserts by the Yard." Baked in a springform pan, the bottom layer is pumpkin custard, then a layer of maple whipped cream, then a layer of caramel pumpkin mousse....truly an awesome pie and worth the work!
Critic-Turned-Cook Gives Thanks to the Pros Cooking Today
As someone who's spent the last six years kicking around kitchens in the mid-west and west coast, and subsequently the last six years without having a single holiday off (unless St. Patrick's day a couple years ago counts), this brings a tear to my eye (although that might actually be some stray kitchen grease, or possibly sweat from working the broiler all week).
That being said, I wouldn't give this job up for anything. The gratification you get from producing high quality food at a high volume beats any sort of kudos I'd get in the IT sector for clearing out the spy-ware from some lazy cubicle grunt's PC. Although I don't mean to romanticize life in the industry by any means, I'd rather have a job working weekends, evenings, and holidays than no job at all. That is something I'll be thankful for while I spend my day turning out an ungodly amount of ancho-chile spiced roast turkey.
Happy Thanksgiving!
stuffing-- eggs or not?
I followed (more or less) Jerzee's grandmother's recipe and used eggs. I beat them and mixed them in with the broth. The dressing will cook another hour in the oven with the bird. The kitchen smelled great while I was putting it together.
stuffing-- eggs or not?
@Carioca--I would say add it any way you like, with or after the addition of liquid provided it doesn't meet ingredients so hot that it scrambles on contact.
stuffing-- eggs or not?
Good morning all, and thanks! I just got out of bed thinking about my stuffing and came to look at your comments. I'll be making it with what I have at home, and that will be a little pancetta, onions, dates, walnuts, mushrooms, maybe a few green peas for color, and parsley. I do like my stuffing on the dense side rather than fluffy; having said all that, czken has sparked the scientist in me and well, I will be doing both.
One question is, do I mix the egg with the broth and pour it over? is that how it goes in?
stuffing-- eggs or not?
No eggs here and cooked in a crockpot:
45 minutes on High
4 to 7 hours on Low
depending on how how yours cooks.
Are You an Oyster Stuffing Fan?
I am Penn Dutch and oyster stuffing is a family favorite of ours.. Our oyster stuffing is made from oyster crackers, oysters, oysters, clam juice, cream, and nutmeg.. Crumble the crackers, put a layer of oysters, a little cream, a little butter and continue this all the way up the pan... So simple and yet addictive..
stuffing-- eggs or not?
2 eggs here and it gets 'stuffed' in the bird
stuffing-- eggs or not?
If you want dense thick mortar like stuffing then yes add eggs. If you want the stuffing lighter and fluffy then no eggs. If you want something closer to spoon bread then add about 7 eggs and some milk whipped together then cook in a water bath. Whichever you prefer, good luck and good eating!
stuffing-- eggs or not?
No eggs here. Back in the day, every stuffing/dressing recipe called for eggs, until someone figured out that: 1) Mixing eggs and poultry ranks as one of the easiest and most efficient ways to grow lots of salmonella; 2) stuffing/dressing doesn't need a binder--it holds together very well, thank you, without the addition of eggs; 3) eggs don't contribute any flavor or enrichment to the stuffing/dressing: and 4) eggs add unnecessary fat and calories.
stuffing-- eggs or not?
Since you are cooking it along side, why don't you do us all a favor and divide what you make into two dishes and add egg to one of them. Your report will be a revelation to us all and may just revolutionize the way we've traditionally done things. Thank you in advance...
stuffing-- eggs or not?
I used to put an egg or two in my dish of dressing, but no longer feel that it is necessary for it to hold together. It's basic, dried white and wheat bread cubes, with sautéed mirapoix, thyme, sage, ground pepper, and salt, plus a generous amount of chicken broth and butter.
I cook the veg and spices in the butter, toss with the bread, moisten it well with the broth, pack it into the dish, then brush melted butter over the top to make it extra brown and crispy. Bake @ 350°F for 40 min.
Turkey Brine!
Oh dear! I too am hosting my first Thanksgiving tomorrow and planned to roast a turkey after brining with a cider brine I saw on Martha Stewart. When I purchased my turkey I had no idea what to buy and never thought to look at what it might be injected with. All I noticed was the size! So now it's the night before Thanksgiving and I realize I am STUCK with a 12lb pre-frozen,"Tender & Juicy" Butterball (with the solution stuff in it). It has been thawing in my fridge for a couple of days.
It appears I wasted money on the cider brine ingredients :-(
After some research online I saw that some folks had gone ahead and brined these BB kinds of turkey, just not for as long as normal. I thought of doing it for maybe 5 hours? (Recipe calls for 10-12). Thoughts?
What if I soaked it in the cider brine sans the salt? I thought I could do that until I read one of the posts that says it will actually remove the salt from the turkey skin and the result would be bad. :-( Thoughts here?
I guess I've learned that apart from brining, the way in which a turkey is roasted has a lot to do with whether the turkey is tasty. What is this "tent"-ing you all speak of? I am so confused... :-/ Please help.
Are You an Oyster Stuffing Fan?
Oyster dressing is my favorite part of thanksgiving. My mother always made it, and when I was doing thanksgiving it was always served. Unfortunately, my current family doesn't care for it, so it has fallen by the wayside :-((((
Turkey roaster vs oven?
I do what others have suggested, use a roaster for some of my side dishes (dressing, baked sweet potatoes in jackets) and cook the turkey in the oven. The one time I tried the turkey in the roaster, it never got crispy.
Can I freeze brownies? Any special instructions?
My mom always freezes brownies and cookies. She just slices them and puts them in a freezer bag -- no additional wrapping necessary. I, too, prefer frozen brownies. They're extra chewy! But my dad microwaves them.
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If your broth is sufficiently flavorful, the cubes will be properly seasoned. And use enough of it. Dressing should not be dry.