This Thanksgiving.........
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I am so sad! I had an all day meeting and missed so much (9 pages) of a great Thanksgiving day thread!
Where do I start???
- Stuffing goes inside the bird. It is no longer recommended to cook the stuffing inside the bird because by the time you get the "stuffing" up to temp, the bird is overcooked. Dressing is cooked outside the bird. Filling is what goes in desserts.
- There are no tomatoes in clam chowda and I am from the South.
- I don't care for marshmallows on top of my sweet potatoes but some in the family do. I have been known to fix a dish with marshmallows on one side and brown sugar strudel topping on the other.
- Gravy is good!
- Wine is essential for any Thanksgiving day. Start drinking while you are basting the turkey!
- Parades and football are also essential. Do not stand in front of the TV.
Saddest thing about this topic... I am having some dental surgery (an extraction and implant) this Friday. I will be only barely able to chew and we are not planning on having the big, crazy day that we usually host. I am bummed, but I will have all the mashed potatoes and gravy that I want, so I've got that going on!
((Kurben)) I think your plans sound just lovely! I have enjoyed catching up on the thread, and seeing what everyone has planned, likes and hates. Another round of meetings tomorrow, so I'll see what I missed after that! Cheers!
My advice to you is to put everything in a blender (except the vino..) and get a BIG straw. On second thought a little vino in the blender wouldn't hurt.
Good luck at the dentist!!
My advice to you is to put everything in a blender (except the vino..) and get a BIG straw. On second thought a little vino in the blender wouldn't hurt.
Good luck at the dentist!!
Not a bad idea! And thanks!
Last night we got to talking about Thanksgiving dishes forever lost to time.
Like my grandmothers Broccoli and Cauliflower Soup. I never knew, growing up, what broccoli and cauliflower were, except at Thanksgiving. She would cook the potatoes down to the point of being pulverized, which would provide the creaminess for the soup. Divine.
Or my mother’s Liver Filling (and I hate liver). It was my favorite dish at Thanksgiving and mom took the recipe to the grave with her. Liquefied liver (which took her forever to chop until it reached that state), stale bread, mashed potatoes and some other secret stuff made into a casserole. I don’t know how she did it, but she was able to magically transform disgusting liver into ambrosia.
And her pepper slaw. Shredded carrots, cabbage, and green peppers with an overdose of vinegar and loads of black pepper. All the kids have tried to recreate it, but we all have fallen short. None of us have been able to achieve the correct balance of sweet and sour.
My wife tried learning some of her recipes when she got sick, but gave up. Apparently all my mother's ingredient measurements were “about” and “to taste.”
Like my grandmothers Broccoli and Cauliflower Soup. I never knew, growing up, what broccoli and cauliflower were, except at Thanksgiving. She would cook the potatoes down to the point of being pulverized, which would provide the creaminess for the soup. Divine.
Or my mother’s Liver Filling (and I hate liver). It was my favorite dish at Thanksgiving and mom took the recipe to the grave with her. Liquefied liver (which took her forever to chop until it reached that state), stale bread, mashed potatoes and some other secret stuff made into a casserole. I don’t know how she did it, but she was able to magically transform disgusting liver into ambrosia.
And her pepper slaw. Shredded carrots, cabbage, and green peppers with an overdose of vinegar and loads of black pepper. All the kids have tried to recreate it, but we all have fallen short. None of us have been able to achieve the correct balance of sweet and sour.
My wife tried learning some of her recipes when she got sick, but gave up. Apparently all my mother's ingredient measurements were “about” and “to taste.”
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Ka. Last night I was telling a friend about a diabetic cauliflower soup recipe I found in one of the cookbooks I recently bought. I like it because it looks easy to make. My friend said I should add broccoli.
Sounds like your mother was a virtuoso in a kitchen, a true talent. Cool.
What's the broth like on this soup, DiO or blunt? I'm thinking it might be something my wife might like now that she is easing back into "real" food. 
Thanks. She only learned to cook different foods when she came to America. She grew up extremely poor in Ireland and everything was cooked as a stew in a pot, over an open fire. Her mother passed away a few days after the youngest was born, from a blood clot. Their father put the five kids into a orphanage for several years and my mother, being the oldest, had to watch over them. When he remarried the wicked witch of the west, the kids returned and my mother was made the house servant, and did all the cooking... with the meals consisting of potatoes, vegetables and usually mutton if meat was available. In summers, the day after school ended, the kids would be shipped off to a relative of the wicked stepmother who owned a farm, and they worked it from morning until night, only being provided meals (the stepmother got the money that was paid for the work). They returned home the day before school started. When she turned 18 she went off to live with her aunt (and her life got a bit better) for a few years before emigrating to the US. I guess being a housewife in the 50’s and 60’s, when she didn’t need to work, provided her the time to learn how to cook.
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It's not really a broth. Think of potato soup where the potatoes are pulverized into a thick creamy substance, and the veggies are cooked to the point where they have just the slightest bit of crunch. And probably included some level of Thyme, Parsley, Rosemary, Sage and Bay Leaves. Every meal seemed to include some of them.What's the broth like on this soup, DiO or blunt? I'm thinking it might be something my wife might like now that she is easing back into "real" food.
It's not really a broth. Think of potato soup where the potatoes are pulverized into a thick creamy substance, and the veggies are cooked to the point where they have just the slightest bit of crunch. And probably included some level of Thyme, Parsley, Rosemary, Sage and Bay Leaves. Every meal seemed to include some of them.
Thank you!
The recipe calls for grated parmesan cheese and 2% milk. This link isn't the same recipe but it looks good...What's the broth like on this soup, DiO or blunt? I'm thinking it might be something my wife might like now that she is easing back into "real" food.
Silky Cauliflower Soup with Parmesan Crisps Recipe : Dave Lieberman : Food Network
So what is everyone doing for Thanksgiving? Who is coming over? Where are you going? What are you going to cook? Who is cooking? And what are you thankful for?
...or better yet, WHO are you going to cook?.....
Just 4 of us this year. Doubt we'll go all out.
Simple is good. Just enjoy the time together ( provided all get along ).
Neesy
#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
Thanksgiving? Aren't you guys a bit late? We had ours in October!
p.s. Tomorrow they are predicting the first snow of the year for Winnipeg
p.s. Tomorrow they are predicting the first snow of the year for Winnipeg
LOL That's why I was 30 before I learned to cook. My whole family cooks like this. We add a cap full of vanilla and a scant handful of salt and we cook it until it looks done!
And EVERYONE asks for our recipes!
I've decided three cats is too many....or better yet, WHO are you going to cook?.....
One reason we don't call it "stuffing"..................
