The Thanksgiving Dinner Recipe Thread

[J~$$$]

LIES!

[thefunkylama]

Looks like someone owes me their first born.

[fatbastard]

Chefs are not universal on that point, fb.

for example, John Ash agrees with you, he says "never let water touch your vegetables".

But Thomas Keller often boils vegetables in salty water ("it should taste like the sea").

I hear you Tom. Specifically, I prefer mine with kosher salt and a little olive oil.

When I first read this, I thoought you were going to say that people prefer their vegatables to be cooked a longer period (wilted-beyond dead). I know there are people like that out there.

[TomAz]

I hear you Tom. Specifically, I prefer mine with kosher salt and a little olive oil.

When I first read this, I thoought you were going to say that people prefer their vegatables to be cooked a longer period (wilted-beyond dead). I know there are people like that out there.

oh yeah, there are. All of the United Kingdom, for example. Jamie Oliver, even, recently complained about the modern fashion of "squeaky" vegetables which he considers undercooked.

[fatbastard]

I'm going to the new Whole Foods in Pasadena for dinner tonight. This food has worked up quite an appetite. Perhaps we can spend a little time discussing what wines, beers, and booze people consume during the holiday(s).

[canexplain]

I'm going to the new Whole Foods in Pasadena for dinner tonight. This food has worked up quite an appetite. Perhaps we can spend a little time discussing what wines, beers, and booze people consume during the holiday(s).

Tequila, now I don’t have anything to say .. but of course ... has anyone had peanut butter stuffed jalapeños .... sounds gross, but yummmmy and an easy and unusual après canx**

[TomAz]

I just got my latest Dean & Deluca catalogue. on page 2 there is a "Bourbon Red Heritage Turkey":



14 lb bird, $120.



who the hell spends $120 on a turkey?

so I posted this and then went home and read the paper and found this huge article on Heritage Turkeys.

http://www.nytimes.com/2007/11/07/di...tml?ref=dining

[Courtney]

I'm going to the new Whole Foods in Pasadena for dinner tonight. This food has worked up quite an appetite. Perhaps we can spend a little time discussing what wines, beers, and booze people consume during the holiday(s).

Well we know from the wine thread that Tom and RagingDave are downing some Beaujolais Nouveau. Or at least have done historically.

I like making mulled wine or hot cider or something on the stove top that will make the house smell good. Although this works better in cold climates. And not eggnog because it's nasty.

[captncrzy]

Tom, how many servings does your Squash and Leek soup make?

[Jerm05]

What posible reason could there be for not celebrating Thanksgiving? I have never encountered this. Except among American Indians. And they're just bitter about genocide.

That's funny..every American Indian (Native American) i encountered, which is pretty much every one know, celebrates Thxgiving..my bitterness won't keep me from the table

[J~$$$]

You live on the navajo reservation?

[Courtney]

I have four giant ziplock freezer bags filled with cubes of peeled, de-gooped pumpkin flesh. What should I do with them?

[J~$$$]

Celebrate Halloween with foi next weekend

[Jerm05]

You live on the navajo reservation?

not Currently. Going to school in the valley.

[Courtney]

Celebrate Halloween with foi next weekend

cubed pumpkin flesh = partayyy

[J~$$$]

Is it the hopi reservation?

[Jerm05]

whatchu talkin bout? I'm from the Navajo Rez

[J~$$$]

Yeah I was just trying to figure out where because technically even Tomaz is part of the Navajo Nation. I want to see if parts are really bad as the say. I visit the Pine Ridge Indian Reservation every so often and that place is a depressing area.

[TomAz]

Tom, how many servings does your Squash and Leek soup make?

8 first course servings.

[Jerm05]

Yeah I was just trying to figure out where because technically even Tomaz is part of the Navajo Nation. I want to see if parts are really bad as the say. I visit the Pine Ridge Indian Reservation every so often and that place is a depressing area.

ah, ok...yea, some parts of the rez have higher poverty/ghetto levels than others, but there are a lot of other tribes that have it worse.

[TomAz]

I don't know why he says i'm "technically" part of the Navajo Nation.

hey Jerm do you get wifi in your hogan?

[J~$$$]

You are just a visitor livin on stolen land white man.

[Jerm05]

I don't know why he says i'm "technically" part of the Navajo Nation.

hey Jerm do you get wifi in your hogan?

haha, i didn't get that either...and yea i got all the sweet hookups in my hogan

[thefunkylama]

HEY COURTNEY

You should boil the pumpkin flesh until it's tender, then drain it, then mash it, then strain it through cheesecloth (or a fine strainer, really), then refrigerate it until I get you a pumpkin pie recipe.

[Courtney]

Alma, do you boil the flesh in milk or water? What is your stance on this? Or maybe roasting it in a covered dish, brushed with a little butter and cinnamon/nutmeg? That could be good.

[thefunkylama]

When I boil it for pie, I use water. No sense in using milk if I don't have to. Also if you're going to roast it for pie, then don't add anything. but if you're roasting it to eat, that sounds lovely. Maybe stud it with whole cloves and remove before eating.

[Courtney]

Thank you. That all sounds lovely. I think I have enough that I may use some to make pie, some for maybe pumpkin-cranberry bread, and maybe reserve some for soup at a later date.

[thefunkylama]

You only need 2 cups of pumpkin to make pie with, but pumpkin does shrink down after the process of boil/drain/mash/strain. I don't know how much the other recipes would call for.

[Courtney]

Oh that's a good point I wasn't considering the shrinkage factor. Well we'll see. In any case I do have what seems to be an incredible amount of pumpkin. The bags are taking up an entire shelf of the fridge!

[thefunkylama]

oh, then yeah, you prolly have enough for at least two of those things. Happy prepping.