I'm going to start by asking how people cook their turkeys. I already know how to cook my goose. Anyways, we tent the bird until the last hour or two when we remove the tent to brown the bird.
I'm going to start by asking how people cook their turkeys. I already know how to cook my goose. Anyways, we tent the bird until the last hour or two when we remove the tent to brown the bird.
Well, although I bought my husband an electric turkey deep fryer a few years ago I prefer the old fashioned baked in the oven bird..I don't do anything special..I salt and pepper it and coat it in softened butter..and bake...I start basting it about an hour and a half before done to get it a deep golden brown.
I make my own stuffing..my mother's old recipe that everyone loves.....I put some in the turkey and some in a baking dish....I prefer the stuffing from inside the bird.
We put celery sticks in the bird. A little season salt and pepper on the outside. Anymore it is out-of-the-box stuffing. My dad's mom made some good sage stuffing.
Slow roasted in the oven overnight. Apparently, nobody much does it that way anymore for fear of food poisoning, but I've been doing mine that way for years and my mom did hers that way for years before that, and none of us have ever gotten sick so far. I'm willing to risk it.
One thing, for me, in having a more moist turkey, was learning that the USDA changed their suggested temperature for a done turkey from 180 to 165 degrees.
I've made these pretzels several times. Always a big hit. http://www.kingarthurflour.com/recipes/sourdough-pretzels-recipe (http://www.kingarthurflour.com/recipes/sourdough-pretzels-recipe)
(http://d2gk7xgygi98cy.cloudfront.net/2025-3-large.jpg)
Well, although I bought my husband an electric turkey deep fryer a few years ago I prefer the old fashioned baked in the oven bird..I don't do anything special..I salt and pepper it and coat it in softened butter..and bake...I start basting it about an hour and a half before done to get it a deep golden brown.
I make my own stuffing..my mother's old recipe that everyone loves.....I put some in the turkey and some in a baking dish....I prefer the stuffing from inside the bird.
I have never tried sourdough though I love it. Have you used that starter?
I started out using my own home-made starter. Then I got around to buying a starter. And I've maintained it ever since.
I tried making a starter once. It was an abysmal failure. hangs head. I'm going to see what is available around town.
I'm going to start by asking how people cook their turkeys. I already know how to cook my goose. Anyways, we tent the bird until the last hour or two when we remove the tent to brown the bird.
Oh come on now. Cooking isn't THAT hard. I can't imagine your holiday festivities are that big of a bomb.
Apple Cranberry Pie*Instead of the usual plain or lattice top crust, try cutting out shapes like apples, pumpkins, leaves, whatever you like, and scatter them on top of the filling.
Make your usual regular double-crust pastry. Fill it with a mixture of:
2 c. fresh or frozen cranberries, coarsely chopped
2 medium tart apples (e.g., Granny Smith), peeled and coarsely chopped
1-1/4 c. packed brown sugar
2 T. all-purpose flour
1/2 tsp. ground cinnamon (can use a little more, if desired)
1 to 2 T. butter
Combine everything but the butter. Pour into the crust. Dot with the butter. Put on top crust.*
Bake at 425 degrees for 35-40 minutes. Cool on rack.
Okay, I can't tell if you're joking me or not. Just in case, the big green thing is a Big Green Egg, a most excellent smoker. The digital device is a computerized controller that controls the temperature of the Egg (the really cool part is you can set it so that as the bird approaches the final temp it lowers the pit temp to match, keeping the meat at the perfect finish temp w/o the chance of overcooking).
@Cyber Liberty , the experts say to make the stuffing separate from the bird, not in the bird anymore.
Has something to do with salmonella I think.
I really like fried turkey, we have an electric fryer that we bought to replace a gas one I had used a few times. It's much better, safer too. Problems are...no stuffing, no drippings for gravy. Oh, the oil adds a significant cost. Most people seem to like the peanut oil, I don't care for that much and prefer liquid shortening that I can only get at the Costco. Gives the bird a more buttery taste. You can cook several birds sequentially for the neighbors to defray the cost of the oil. Cooking time is great, about 45 minutes for a 13-pounder.@Freya
We have a rotisserie too, a really nice stainless one Mrs. Liberty had since the 70's. Still no stuffing but we get great drippings. The rotisserie makes truly awesome Prime Rib.
Oh, it costs extra but we prefer fresh, never frozen turkey. Tastes much better than the frozen stuff.
@Freya
We don't worry about salmonella. Take a couple of baths with the turkey in the thawing process and it is clean. A friend of my son's brought a turkey fryer over one time. We did 3 birds in the peanut oil. I would rather have oven cooked.
@Freya
We don't worry about salmonella. Take a couple of baths with the turkey in the thawing process and it is clean. A friend of my son's brought a turkey fryer over one time. We did 3 birds in the peanut oil. I would rather have oven cooked.
I've heard that, and I say to heck with them and double down by putting eggs in the stuffing. Some day you'll hear of the ocean of dead people at my house...
We haven't done the rotisserie thing for a couple years, I bet I can talk Mrs. Liberty into that.
Hey, congrats on the poll-worker gig! :patriot:
I got your stuffing for you... Cuban style.
Congri and fried sweet plantains.
Congri is black beans and rice cooked together with some small pork chunks and lots of garlic etc, and over-ripe plantains sliced and fried.
Line the turkey's cavity with a few slices of bacon, stuff it with the congri and a few slices of plantains and in the oven it goes.
This is what I got my husband and son a few years ago..it was a special on QVC..and they both love it!
But I am like Cyber I don't care for peanut oil and this is what is recommended for this machine.
https://www.amazon.com/Masterbuilt-23011114-Butterball-Indoor-Electric/dp/B00BWKN0HC
This is what I got my husband and son a few years ago..it was a special on QVC..and they both love it!
But I am like Cyber I don't care for peanut oil and this is what is recommended for this machine.
https://www.amazon.com/Masterbuilt-23011114-Butterball-Indoor-Electric/dp/B00BWKN0HC
That's pretty large! You have a football team to feed over there?
It's expensive to fill with oil too.....when we use it hubby fries a 12lb turkey and I bake a 20lb..everyone goes home with leftovers..lol
we have used it to fry just a turkey breast...did 2 chickens a couple of times and we tried fried chicken....all good...but like I said not a fan of the peanut oil flavor it gives things
That's why I use Creamy Liquid Shortening. It's rated high enough for deep frying. But it's pricey, this box is $35.
They sell Baker's and Chef's products at Sam's club, too. Plus I don't want to overrun the grocery budget. I also have a penny pincher mentality.
@Luis Gonzalez , is this the recipe for Congri? (http://www.epicurious.com/recipes/member/views/arroz-congri-cuban-rice-and-black-beans-50127198)
That's a good starter. There are as many congri recipes are there are abuelas in Cuba.
Personally. I like a few slices of a good Spanish chorizo and some pieces of chicharron thrown in there.
I would have a hard time justifying that purchase since I probably wouldn't use it much. My sister gave us a nice roasting pan. I'm giving some cinnamon rolls a try. Haven't felt much like kneading dough in the past. Looks like my yeast is old.
Looks like my yeast is old.
Regularly scheduled checkups with a good Doctor could have prevented that.
I'm going to start by asking how people cook their turkeys. I already know how to cook my goose. Anyways, we tent the bird until the last hour or two when we remove the tent to brown the bird.
@Cyber Liberty , the experts say to make the stuffing separate from the bird, not in the bird anymore.
Has something to do with salmonella I think.
Got a batch of cinnamon rolls done. Three different pans. Stoneware, Pyrex, metal. The ones in the metal pan are a bit overdone on the bottom so by force we have to eat those first...heavy sigh.
(http://i63.tinypic.com/bfq26x.jpg)
I brine in an apple cider solution at least 24 hours. I stuff with a bulb of garlic cut along the center, a quartered onion, a quartered lemon, and a handful of sage, thyme, and parsley. I also generously salt and pepper the cavity before stuffing. I roast breast down first hour then flip CAREFULLY and tent until it's time to brown.
I also carve like Ina Garten suggests by cutting the breasts off whole and then cutting them into pieces in the opposite direction you would if carving on the bird. No puny slices here!
Dang those look great, @bigheadfred !
Sounds like an interesting brine. Have you tried it on chicken? Thinking maybe to try it on something smaller. And can you post a recipe for it?
@Cyber Liberty @mystery-ak @LadyLiberty @Freya @Luis Gonzalez
Got a batch of cinnamon rolls done. Three different pans. Stoneware, Pyrex, metal. The ones in the metal pan are a bit overdone on the bottom so by force we have to eat those first...heavy sigh.
(http://i67.tinypic.com/6i8ab4.jpg)
(http://i66.tinypic.com/fvxp9l.jpg)
(http://i63.tinypic.com/bfq26x.jpg)
@Cyber Liberty @mystery-ak @LadyLiberty @Freya @Luis Gonzalez
Got a batch of cinnamon rolls done. Three different pans. Stoneware, Pyrex, metal. The ones in the metal pan are a bit overdone on the bottom so by force we have to eat those first...heavy sigh.
(http://i67.tinypic.com/6i8ab4.jpg)
OMG those look good..I haven't made those for years
(http://i66.tinypic.com/fvxp9l.jpg)
(http://i63.tinypic.com/bfq26x.jpg)
@Cyber Liberty @mystery-ak @LadyLiberty @Freya @Luis Gonzalez
Got a batch of cinnamon rolls done. Three different pans. Stoneware, Pyrex, metal. The ones in the metal pan are a bit overdone on the bottom so by force we have to eat those first...heavy sigh.
(http://i67.tinypic.com/6i8ab4.jpg)
(http://i66.tinypic.com/fvxp9l.jpg)
(http://i63.tinypic.com/bfq26x.jpg)
This is what I got my husband and son a few years ago..it was a special on QVC..and they both love it!
But I am like Cyber I don't care for peanut oil and this is what is recommended for this machine.
https://www.amazon.com/Masterbuilt-23011114-Butterball-Indoor-Electric/dp/B00BWKN0HC
The last few years our family goes out to eat. This year my mom asked my sister to get a pre made dinner from Whole Foods.
for those interested OVC has the electric turkey fryer pn sale..it is the one I have and we love it.
http://www.qvc.com/Butterball-XXL-Premium-Digital-Electric-Indoor-Turkey-Fryer.product.K44633.html?sc=TSV&UDC=TSV&MSG=TSV_OTO_INSTOCK
We usually get together for TG with my brother, my sister and her family, but this year Mr. M said he wanted to run a 5K race Thanksgiving morning, so we're just going to have dinner by ourselves: the usual turkey, cranberry sauce and some sort of pie, but just on a smaller scale than usual.
Which reminds me, there have to be plenty of punky pie recipes out there, so start posting! I've made both the evaporated milk recipe and the sweetened condensed milk version of a traditional pie, both perfectly acceptable, as well as pumpkin cheesecake. Any other popular variations you all might share?
I'll see if my mom has my dad's carrot pie recipe.Ooh, that's intriguing!
I used to make pecan pies a-plenty when I was baker/prep cook at a local restaurant. They're so good, but so sweet!
Ooh, that's intriguing!@RoosGirl
@RoosGirl
Pretty much the same as any pumpkin or squash pie. Puree some steamed carrots and use instead of the pumpkin.
My mom is in AZ and her recipes are up here.
Pretty much the same as any pumpkin or squash pie. Puree some steamed carrots and use instead of the pumpkin.Sounds good. I'd make sure to use lots of spice.
I used to make pecan pies a-plenty when I was baker/prep cook at a local restaurant. They're so good, but so sweet!
@mountaineer
They are. I'm not a fan of them for that reason. German chocolate cake is another dessert that's super sweet to me.
But now, a very dark chocolate cake? Oh, yeah.
@mountaineer
Since cooked carrots are the nastiest thing ever, I think I will stick with pumpkin. ;)
PS, the pumpkin pie recipe I posted above isn't that dense, heavy pie you get from most places. It's more of a custard. If it's dense and heavy you've overcooked it. :)
Would you like some dark chocolate fudge icing on that cake, little girl? :smokin:@Polly Ticks @CatherineofAragon
@mountaineer
It is carrot pie. Once you get the spices in there you don't know it is carrot. Besides, WHO didn't eat their veggies when they were a kid? ^-^
I love cooked carrots. Love love love...especially if they are cooked with a roast or something like that. Mmmm. But even canned carrots are yummy to me. Carrot juice is another matter. That creeps me out.
I don't like that they get so sweet when they're cooked.
@Polly Ticks @CatherineofAragon
Where's my cape????
I love cooked carrots. Love love love...Mmmm.
Would you like some dark chocolate fudge icing on that cake, little girl? :smokin:
@Polly Ticks @CatherineofAragon
Where's my cape????
@bigheadfredhttp://www.youtube.com/watch?v=Jy2YhxXn7NY
Not sure how I got pinged to your question, but I'll play along ...
(https://media3.giphy.com/media/dePaPOPNSLDsk/200.gif#23)
@bigheadfred
(https://img1.etsystatic.com/040/0/6858480/il_570xN.504399271_g9ki.jpg)
I love cooked carrots. Love love love...especially if they are cooked with a roast or something like that. Mmmm. But even canned carrots are yummy to me.
@mystery-ak @mountaineer @EC @roamer_1 @Scutter @Cyber Liberty @Elderberry @starstruck @uglybiker @CatherineofAragon @Sanguine @Victoria33 @Cripplecreek
OK people, carrot pies. Generic pie crust. I shorted myself on the mix a bit. I like to fill the pie until the mix is almost running out. @RoosGirl these are much the same as any pumpkin pie. If you think carrots are too sweet don't add so much to the mix. I also used a generic mix recipe. Cinnamon, condensed milk, sugar, salt, cloves, ginger, eggs, a splash of nutmeg, and a couple of cups of pureed carrots. I need to dig around and see if we have any Coolwhip. I broke a crust a bit getting it out of the oven, so points lost for looks.
(http://i64.tinypic.com/w8kpl4.jpg)
(http://i65.tinypic.com/102jc68.jpg)
@bigheadfred They look beautiful actually, but you can't just go mucking up a homemade pie by putting cool whip on them! Make you some fresh whipped cream!@Sanguine
I agree with Roosgirl. Whipped cream.
@bigheadfred
I've never heard of carrot pie but that looks YUMMY!
Going to give it a try when it cools some more. I baked two loaves of bread and it just came out. Probably have to have some hot bread and then pie. But fresh bread with mom's strawberry jam is dessert. So I suppose it is dessert and then dessert. heavy sigh ^-^
@bigheadfred
:tongue2:
@bigheadfred
:tongue2:
@bigheadfred @CatherineofAragon
Credo of the Red Hat Society (Lady's club): Always eat dessert first.
Those look good, but there's nothng that can pull me off the pumpkin pie this time of year. I wait all year for it.
Those look good, but there's nothng that can pull me off the pumpkin pie this time of year. I wait all year for it.
You can have mine. It's blueberries and cream pie for me.
I'm getting another craving.
Chocolate cream pie. :tongue2:
Chocolate cream pie. :tongue2:
With banana slices in it. :)
With banana slices in it. :)
Banana cream pie....
Here's a cranberry-apple pie I made a couple weeks ago.
(http://i962.photobucket.com/albums/ae108/flsd21/005_zpsotdafggt.jpg)
Here's a cranberry-apple pie I made a couple weeks ago.
(http://i962.photobucket.com/albums/ae108/flsd21/005_zpsotdafggt.jpg)
For you baked potato fans how many of you put Ranch dressing on it instead of sour cream?
Also Catalina dressing on your tacos.
I'm finding a liking to Sriracha over Tabasco.
Baked spuds: Butter. Butter and grated mature cheddar. Butter and three day old chili. Butter and a fried egg. Butter and bacon.
I'm going to start by asking how people cook their turkeys. I already know how to cook my goose. Anyways, we tent the bird until the last hour or two when we remove the tent to brown the bird.
Anyone done a beer can turkey? Or maybe it should be called a beer keg turkey? When I cook a whole chicken this way it's always fantastic. And I agree eith above, I've never spatchcocked a turkey, but chicken is always moist.@LilLamb
One of thee worst things about traditional fruitcake is its density.
That's right. It'll do as a railroad tie, in a pinch.
I've heard they have found fruitcake in quantity in ancient shipwrecks in the Mediterranean. Used as ballast. The megalithic builders could carve Andesite easily. With precision. Using massive stones. But they couldn't scratch fruitcake. Fruitcake dulls diamond blades. The Biblical millstone was really a fruitcake. They are using a fruitcake for a bust of obama. Completely dense and useless.
@roamer_1 @Unlimited @Elderberry @Sanguine@bigheadfred @Unlimited
One of thee worst things about traditional fruitcake is its density. And I am not a big fan of candied fruit. Here is another recipe for a quick fruit cake or fruit bread. Another from the King Arthur Flour website. BTW, I don't use King Arthur Flour so I ain't putting in a plug for them. I use recipes from anywhere. Mostly Cook's.
http://search.kingarthurflour.com/search?p=R&srid=S1-5DFWP&lbc=kingarthurflour&w=fruit%20cake&url=http%3a%2f%2fwww.kingarthurflour.com%2frecipes%2f90-minute-fruitcake-recipe&rk=5&uid=630793351&sid=2&ts=custom&SLIPid=1479663079365&rsc=dKhKumtaE94%3aSq0D&method=and&af=type%3arecipes&isort=score&view=grid (http://search.kingarthurflour.com/search?p=R&srid=S1-5DFWP&lbc=kingarthurflour&w=fruit%20cake&url=http%3a%2f%2fwww.kingarthurflour.com%2frecipes%2f90-minute-fruitcake-recipe&rk=5&uid=630793351&sid=2&ts=custom&SLIPid=1479663079365&rsc=dKhKumtaE94%3aSq0D&method=and&af=type%3arecipes&isort=score&view=grid)
I have some dehydrated cran/strawberries and blueberries and I may give this a go.
But I wouldn't mind taking a look at family fruitcake recipes.
I'm curious - how many people are going out for Thanksgiving?
Or ordering ready cooked meals?
We are getting a pre cooked meal this year. It doesn't seem right, somehow.
I'm not a fan of candied fruits either. It may be a guy thing because it is the men in my family that like the cake. I'll eat it to be polite and it's okay, but nothing to die for imo. With that said, I've never been crazy about cake of any kind. I'm not a cake eater.
I'm curious - how many people are going out for Thanksgiving?
Or ordering ready cooked meals?
We are getting a pre cooked meal this year. It doesn't seem right, somehow.
I have never gone out, and I've only picked up a pre-ordered dinner one time. Never again. No matter for how few, we always cook for Thanksgiving.
I'm not a fan of candied fruits either. It may be a guy thing because it is the men in my family that like the cake. I'll eat it to be polite and it's okay, but nothing to die for imo. With that said, I've never been crazy about cake of any kind. I'm not a cake eater.
We did it one year long ago and it was fine. Different but fine. Kids missed the leftovers. I can't remember the reason, but we didn't have time to cook for two days that year.
Last year my Dad was ill. I saw a groupon for a thanksgiving meal and purchased two. On Thanksgiving morning I ran all the way to Arlington to pick up the two meals to haul it all back to Mom and Dad. The restaurant advertised the food as hot and showed a picture of a cooked turkey, dressed, and straight out of the oven. What I received when I opened one of the bazillion sacks after getting home was a turkey still in the original wrapper. LOL I was furious! Thank goodness the other meal was not turkey and only took an hour to bake. Every single dish in all the sacks and sacks of food I brought home was frozen. What was odd about it was that they insisted I pick up Thanksgiving morning, but not too early, so that the food would still be hot for dinner. The frozen food was a shock. We will NOT be going back there this year.
@bigheadfred @Unlimited@RoosGirl
My sister sent me pics of the all the fruit cake recipes she found in my Mom's recipe box.
Mr. M and I planned to have TG dinner by ourselves, but then I ran into a friend in the drive-through at the bank (not literally "ran into," just happened to be there at the same time) and he invited us over for Thursday dinner. So we had our own little TG dinner tonight with the dishes the way we like them. I did the cranberry sauce a little differently, and it was pretty good: fresh cranberries, sugar, a dash of balsamic vinegar, dash of red wine vinegar, tiny pinch of cayenne pepper. Cook till all the berries pop and it thickens.
Tonight's "Leftover Night" and we have a delightful repeat of Thursday's feast.
Normally, I go out this weekend and pick up several fresh turkeys to smoke. It's about the only time I can find fresh (hey, Publix, fresh turkeys you put in the frozen section aren't fresh) birds. I want fresh, as once you freeze them the cells won't hold in your brine. The stores are looking to unload them, so I usually find some for $0.39-$0.59/lb. A vacuum sealer and deep freeze keeps me in turkey for the year, and cooking down the carcasses and making and canning stock provides an easy soup when combined with rice and fresh veggies.
This year, nothing but frozen. Except for one store with fresh "contains up to 15% of blah, blah, blah" nonsense.
I ain't been on a turkey hunt in a fair time, But these that we're doin' up tomorrow are wild turkeys... went right from the field to the smoke... then necessarily to the freezer. One's about 15lbs, and the other is about 12...
They'll hit the deep fryer tomorrow, and they'll be just fine...
The only thing I know about Wild Turkey is it lightens up the night but weighs heavily in the morning.
Happy T-Day!!!
Shoot, Fred, ain't y'all got turkeys over there?
Yeah, it's comin too late, but I ain't complaining... We were waiting till all our folks had time off, or came home.
Pretty close to 20 around the table...
I am making Kansas Dirt Cake even as we speak (I'm saying its for the grandkids)... Bringing two Punkin pies too, and the sweet potato casserole.
The wolves ate them.
Strawberry Shortcake? Angel food Cake? German Chocolate Cake? Black Velvet? Pineapple Upside Down Cake? Cheese Cake? Even Crab Cakes?
There are just too many kinds to flat out not like cake.
I'm curious - how many people are going out for Thanksgiving?
Or ordering ready cooked meals?
We are getting a pre cooked meal this year. It doesn't seem right, somehow.
@Freya
I'm seeing this post of yours kind of late, but it applies to Christmas as well...and I imagine Hanukkah too?
My in laws always hold the holiday get togethers. They have a big house the whole extended family can rattle around in, and my mother in law just prefers to do it there. The problem is, she's a perfectionist and she has to make a big production with everything just right, and she wears herself out, even with our help---as much of it as she'll take. I love her to death but she's never been able to just relax and let someone else do it, and who cares if they mess up. There have been a couple of times when we all went out to eat instead, and once she had the meal catered. We could eat PB & J sandwiches and be happy...I think the most important thing is being with family.
MIL had surgery for heart arrhythmia a few months ago...she feels great, but she needs to focus on herself for once in her life, so she and my FIL took off for the beach this Thanksgiving. They may stay through Christmas. Whatever we end up doing then will be fine with me. I was a late baby & only child, so I'm used to small holidays. The first time I went to Thanksgiving dinner at my husband's grandparents' house (when we were dating) I walked into that noisy packed house and it was culture shock.
I sympathize with you and your mom. I remember the first Thanksgivings after my father died. It was very hard.
@CatherineofAragon
...
It's a known fact that Jews usually go to Chinese restaurants for Christmas because they were the only ones open back in the 50s, 60s, 70s, 80s....this year Hanukkah is on Christmas Eve.
(That is why in the movie "A Christmas Story" you see the family eating Chinese on Christmas. Jean Shepard wrote that for his NYC audience I think back when he was on WOR radio)
@Freya, I've always wondered where the "Chinese Food at Christmas" came from! Thanks for clearing that up for me.
@CatherineofAragon
My sister went to Whole Paycheck (aka Whole Foods) and brought back a turkey breast, gravy, stuffing, potatoes, and pumpkin pie. I brought over Starbucks Thanksgiving blend for the Keurig, and a small centerpiece.
They said the turkey was good but I thought it was over salted and peppered- totally inedible. We watched the dog show from Philly. Mom is thinking about getting a dog for a companion. She's just on the fence because she doesn't know what will happen to it if she goes.
(I said to get a senior dog).
It's a known fact that Jews usually go to Chinese restaurants for Christmas because they were the only ones open back in the 50s, 60s, 70s, 80s....this year Hanukkah is on Christmas Eve.
(That is why in the movie "A Christmas Story" you see the family eating Chinese on Christmas. Jean Shepard wrote that for his NYC audience I think back when he was on WOR radio)
What I find interesting is going out to eat on New Years Eve alone. It can actually be fun, if you don't let it get you down. You get all dressed up, and go to a fancy restaurant. Bring a book, and people watch.
@mystery-ak
Tell us how you make your deviled eggs. If you use Mayo, Bah! Humbug!
I use mayo...lol....yellow mustard..tabasco and cracked black pepper...I make these for my grandson...which is his fav..
Any one have a good sugar cookie recipe?
Any one have a good sugar cookie recipe?Just 4U
Just 4U
From my Mom's cook book.
I think those should have raisins in them?I think you're onto sumpin. I'll have to try a split batch.
Do you roll it for final cooking? Or is it tied in a roll through the whole process?
Look at menu
Make choice
Order
Wait
Dine
@mystery-ak
Tell us how you make your deviled eggs. If you use Mayo, Bah! Humbug!
That's beautiful! Charcoal powered, right?
Looks delish! I'm a big fan of pizza on a stone.
No, it is gas. But I prefer gas. If I want to grill with smoke I will use my other grill. It is gas, too but I have access to the hardwood at work and can bring home any size smoking wood chunks I want. I also have my smoker out behind the shed for true smoked foods.
Ok, people. Your talk of pizza ovens pretty much drove me to extremes. Sorta. I don't have the capacity for an out door pizza oven (bites self) so I did some investigating and decided to buy one of these:
It was $116 on Amazon. A Charbroil gas fired kettle grill. Got it earlier this week and assembled it today. It has that heat dispersal system for more even cooking. I put my pizza stone in it and cranked it up.
I did one little pita as a test and then some more. Then a pizza for the grandson when they got home from school.
I am really happy with the result. My old grill needs some work, new parts, and I don't know if I want to put any money into it. Kinda on its last legs. @Sanguine @Cyber Liberty @roamer_1 @starstruck @Elderberry (I tought I had the photos rotated)
What temp do you need for pizza? I could move the charcoal box to the bottom of my smoker cabinet to get it hotter.
About 500-525 F.@Elderberry
@bigheadfred
That looks really neat! I just got thru repairing my smoker. The back wall of the firebox had rusted out and the bottom of the smoker cabinet had to be repaired. And I built a charcoal box/basket for the firebox.
What temp do you need for pizza? I could move the charcoal box to the bottom of my smoker cabinet to get it hotter.
My old grill needs a new bottom. And new grills would help. I don't want to spend the money on new ceram-coated grills and may rustle up a piece of expanded metal and craftitize something.My smoker is set up for five 18 x 24 inch racks(I've only made 2 racks tho). The racks are made of 3/4in angle and 3/4 in expanded metal. The racks have lasted for years as I have a separately mounted firebox.
Wowser....went to the new Nothing But Bundt Cakes that opened up here recently....UNREAL how good it is. They put cream cheese icing on everything. We are hoping to duplicate the recipe for some Christmas mini cupcakes. Anyone have some good recipes that might work?
I was going to reactivate this thread.
Anyone have a good (no fail) recipe for Divinity?
Both of my late grandmother's made great stuff. But they didn't follow a written recipe. They just made it. Same with a lot of other things they cooked.
I was going to reactivate this thread.
Anyone have a good (no fail) recipe for Divinity?
Both of my late grandmother's made great stuff. But they didn't follow a written recipe. They just made it. Same with a lot of other things they cooked.
@RoosGirl
@Cyber Liberty
I made the gravy recipe, and it turned out really well! The hubs loved it. It went off without a hitch. I browned the flour & used the amount for a slightly thinner consistency. The mother-in-law
bought us all hams from Snake River Farms, which I never heard of but are supposed to be really good. Lots of marbling, or in other words lots of fat, so I used some of that. Geez, that ham is extremely rich.
@CatherineofAragon Wonderful! I'm glad you had success with it! You can use that "recipe" for any kind of sauce or gravy. For example, parmesan sauce for over shrimp/chicken and pasta; butter, flour and milk in same ratios and add cheese.
@RoosGirl
You had to go and say the c-word, didn’t you.
Seriously, though, thank you for the recipe.
@RoosGirl
You had to go and say the c-word, didn’t you.
Seriously, though, thank you for the recipe.
Post your favorite holiday recipes here.
Lemme see if I can get that on Alexa....
(Personally, I'd like some penuche)
Ehhh.... I'm doing something completely different for NY's day dinner this year. I'm making seafood gumbo. I've only made gumbo twice before in my lifetime, both times with store-bought roux base. This time... I have two types of store-bought roux base (Zatarain's and Bootsie's roux base)... but I am thinking I should try to make the roux myself for S&Gs... with the store-bought stuff as backup. Got 2 lbs of shrimp ready, a container of crab meat, some oysters, Andouille sausage and okra ready to add once I get the roux and veggies done. I really don't see how I could mess it up... so I would predict that it's going to be spectacular! (but modesty forbids....) ^-^
Oh, and also have the obligatory blackeyed peas (with jalapeno) and ham.... with Champagne and Lindt Lindor truffles for desert.
No cabbage to go with the Black Eyes?
Cabbage to go with black eyed peas? Where you from, son?
It's that year I misspent in TX. Nobody in MI or AZ does any of that, bless your heart. :kisses2:
Cabbage to go with black eyed peas? Where you from, son?
Cabbage on New Year's is a southern thing: http://973thedawg.com/black-eyed-peas-and-cabbage-for-new-years-why/ (http://973thedawg.com/black-eyed-peas-and-cabbage-for-new-years-why/)
Cabbage on New Year's is a southern thing: http://973thedawg.com/black-eyed-peas-and-cabbage-for-new-years-why/ (http://973thedawg.com/black-eyed-peas-and-cabbage-for-new-years-why/)
Must be an east Texas thing. I never have cabbage on New Year's. But, I like cabbage, so I may start doing that.
This is *the best* recipe I've ever had that involves cabbage. http://www.recipetineats.com/satay-chicken-noodle-salad/ (http://www.recipetineats.com/satay-chicken-noodle-salad/) I leave the noodles out and add more cabbage. The dressing makes it!
That looks really good, if I could only have one food item for the rest of my life it would be peanut butter.
I use an app named "cheftap" on my kindle. In the app, you can search for any food blogger recipe, pull it up, and then tell it to "clip." It cuts out all of the jibber jabber and pulls in only the ingredients and the cooking instructions. The ingredients are in a left hand column and the instructions are on the right, and the two columns can scroll independently. So far I've only used it for a lot of new recipes for an Instant Pot pressure cooker (got it on prime day and I love it), but I may just "clip" this one.
That looks really good, if I could only have one food item for the rest of my life it would be peanut butter.
I use an app named "cheftap" on my kindle. In the app, you can search for any food blogger recipe, pull it up, and then tell it to "clip." It cuts out all of the jibber jabber and pulls in only the ingredients and the cooking instructions. The ingredients are in a left hand column and the instructions are on the right, and the two columns can scroll independently. So far I've only used it for a lot of new recipes for an Instant Pot pressure cooker (got it on prime day and I love it), but I may just "clip" this one.
No cabbage to go with the Black Eyes?
Ahh, we always did collards, not cabbage.
:thumbsup:
Collards, rice smothered with blackeye'd peas...with a little hog jawels cut up in them....bacon and cornbread....oh yea...don't forget the cowhorn peppers that have been pickled in vinegar since last summer (or longer) to pour on the collards...just the vinegar...
looooove my rice. :cool:
seax
@seax
Yeah, but do you do the hog jowl with or without the teeth?
Well, banana sandwich anyone? No collards, peas, rice, bacon, cornbread, and hot vinegar today. But, getting the slow cooker going in a little while and gonna chow down tonight !
seax
Well, banana sandwich anyone? No collards, peas, rice, bacon, cornbread, and hot vinegar today. But, getting the slow cooker going in a little while and gonna chow down tonight !
seax
My grandmother would eat a banana sandwich; white bread, mayo, banana slices.
Puke.
lol....some folks put peanut butter on them. I've never tried that, one day when I get brave I may thought...but I like peanut butter...so maybe it's not so bad. A few minutes ago my belly was suing my backbone for non-support....banana sandwich is an easy one. But, tonight....Zita cooked in the slow cooker with salad and sour dough bread.....If I fall off the map here...I'm sleeping it off.
seax :cool:
Is that like Ziti?
I thought it was that disease that makes babies heads small.
I thought it was that disease that makes babies heads small.
lol....well...if you cook it in a slow cooker you call it zita.... :cool: at a resaurant you call it ziti...does that make any sense :shrug:
seax :cool:
It only makes sense if you call it a "slow cooka". I think it's like the difference between a hooker and a hookah. :shrug:
I needed to think of something quick. I had to give you a chance to make a mistake.... :whistle:
seax :cool:
I'll forgive you this time. You haven't been around long enough to know that I don't make mistakes. :tongue2:
No. I like cabbage, but.... with the gumbo, I figured less is more. The Black Eyed peas have a very/too hot jalapeno, along with ham bits and some chopped onion. I'm cooking the hell out of it to try to get some of that hot out! It's a non-traditional NYrs dinner this year.... but then, things haven't been all that traditional lately anyway. I decided what the hell.
Collards, rice smothered with blackeye'd peas...with a little hog jawels cut up in them....bacon and cornbread....oh yea...don't forget the cowhorn peppers that have been pickled in vinegar since last summer (or longer) to pour on the collards...just the vinegar...
looooove my rice. :cool:
seax
Ok, we are gonna get this recipe thread going, this is an old post but it mentions cabbage, a most misunderstood food.
Now, get you a head of cabbage and cut out the middle around the stem, fill the empty cavity with a mixture of one stick softened butter, 3 TBL garlic powder, 1 TBL smoke seasoning, 2 TBL Worcester sauce , wrap it up tight in foil, then toss on a grill for 2 hours turning occasionally...ok, you can put it in the oven as well at least 400 do, but still better on the grill.
Serve alone or with Kielbasa....be prepared for various aromas following you the next day.
KC
Ok, we are gonna get this recipe thread going, this is an old post but it mentions cabbage, a most misunderstood food.
Now, get you a head of cabbage and cut out the middle around the stem, fill the empty cavity with a mixture of one stick softened butter, 3 TBL garlic powder, 1 TBL smoke seasoning, 2 TBL Worcester sauce , wrap it up tight in foil, then toss on a grill for 2 hours turning occasionally...ok, you can put it in the oven as well at least 400 do, but still better on the grill.
Serve alone or with Kielbasa....be prepared for various aromas following you the next day.
KC
(http://www.imcondition.com/wp-content/uploads/2018/02/why.png)
Why did I mix my white rice with brown rice in the same container? Am I crazy? Have I lost my ever loving freaking mind! What the hell is wrong with me! AAAAAAARRRRGGGGGGG!
Are you going to tell us or are we going to have to think about it all day? And, white rice, blech!@Sanguine
Won't work on my old Fire. 9999hair out0000
No. I like cabbage, but.... with the gumbo, I figured less is more. The Black Eyed peas have a very/too hot jalapeno, along with ham bits and some chopped onion. I'm cooking the hell out of it to try to get some of that hot out! It's a non-traditional NYrs dinner this year.... but then, things haven't been all that traditional lately anyway. I decided what the hell.
Well, banana sandwich anyone? No collards, peas, rice, bacon, cornbread, and hot vinegar today. But, getting the slow cooker going in a little while and gonna chow down tonight !
seax
Are you going to tell us or are we going to have to think about it all day? And, white rice, blech!
@Sanguine
Yea, I know. Thank you for your concern. I would tell the answer except I don't know. I will get over it. This too shall pass.
How could I do that! I hate myself. I am so stupid.
@Sanguine @240B
Right? Sticky, starchy and nasty.
Ooh, I like your culinary style, KittenClaws (and welcome to TBR!). I love cabbage.
That sounds really good! I make homemade egg rolls with shredded cabbage, grated carrot, and sliced scallions. I fry them in coconut oil. Yum!
I was going to whip up some Ramens for breakfast, out of laziness, but I decided to go with a peanut butter sammich, so I don't ruin my appetite for pizza tonight. :shrug:
I'm not a huge cooked cabbage fan, but that does sound good.
And yes, welcome to TBR.
0005a
I can't say that I ever even thought about cabbage until my husband introduced me to this.
I've heard fried cabbage is good as well, but haven't found a recipe.
Thanks for the welcome!
I can't say that I ever even thought about cabbage until my husband introduced me to this.
I've heard fried cabbage is good as well, but haven't found a recipe.
Thanks for the welcome!
@KittenClaws
Recipe for fired cabbage:
Core and chop up into fairly large chunks one head of cabbage.
Take four or five strips of thick country style bacon and cut into thirds.
Heat up a large cast iron skillet and throw in bacon when hot.
Turn down heat and let bacon get about half done before throwing in the cabbage.
Stir it all up and put the lid on the skillet. In 5 or 6 minutes take the lid off and stir again. Put the lid back on for a couple more minutes and it's done.
If you are the adventurious type you can throw in a few slices of green Jalapenos wiith the bacon as I do. YUMMY!!!
I can't say that I ever even thought about cabbage until my husband introduced me to this.
I've heard fried cabbage is good as well, but haven't found a recipe.
Thanks for the welcome!
Dropped my cast iron skillet, pretty much the only one I use these days, on the tile kitchen floor the other night.
The previous owners left several extra tiles, which is a cool thing to do. Spend a few extra bucks today to save a real pain in the whatever, for yourself or someone else, later.
Unfortunately, they didn't leave an extra cast iron skillet. The totally replaceable tile survived the incident just fine, the skillet no longer has a handle.
I have about 300-350 sq ft of that tile in the "kitchen". I hate it. It's white, and it's got about a 3/8" grout line which just sucks up dirt. I really want to replace it. But if a cast iron skillet dropped from a height of over three feet can't damage it, I think I might as well just move. I'd have as much chance removing that tile as getting the bermuda grass out of my lawn.
My favorite cast iron skillet became handleless years ago. Hasn't affected its usability in the least.
No handle equals no place to put the heat protector thingy. One day, I'm going to burn the ever living carp out of myself because I didn't simply throw the darn thing away.
You know, I should just go throw the darn thing away now to protect myself.
You know, I should just go throw the darn thing away now to protect myself.
You know, I should just go throw the darn thing away now to protect myself.
You know, I should just go throw the darn thing away now to protect myself.
You know, I should just go throw the darn thing away now to protect myself.
Yeah, that's gonna happen.
No handle equals no place to put the heat protector thingy.
@KittenClaws
Recipe for fired cabbage:
Core and chop up into fairly large chunks one head of cabbage.
Take four or five strips of thick country style bacon and cut into thirds.
Heat up a large cast iron skillet and throw in bacon when hot.
Turn down heat and let bacon get about half done before throwing in the cabbage.
Stir it all up and put the lid on the skillet. In 5 or 6 minutes take the lid off and stir again. Put the lid back on for a couple more minutes and it's done.
If you are the adventurious type you can throw in a few slices of green Jalapenos wiith the bacon as I do. YUMMY!!!
Thank you! I will try it this week-end and report back . I will be adventurous and throw in some jalapeño!
uh huh
Yea, I know. Thank you for your concern. I would tell the answer except I don't know. I will get over it. This too shall pass.
Right? Sticky, starchy and nasty.
@ bigheadfred
Just seeing this... have no idea how to respond, lol.
I think you are gonna love it. 888high58888 :beer:
I didn't do it til last week end...Awesomeness!! Wish I would have thought to take pics, but then again, I'd not like everyone to see that I drool.....😂
This looks like a good companion purchase...
Interesting!
But I note that all of the reviews are from two dates. To me, that indicates fake reviews.
I use a bowl of ice water for the hard cooked eggs, and they peel very easily (even fresh ones). But if I see that peeler get a bunch of good real reviews, and it would save the ice water, then maybe that's the trick. Thanks!
I stumbled on this egg boiling method and it works every time - peeling is a breeze.
Put the eggs in a saucepan and cover with water. Place on the burner and turn it on; bring to boil. As soon as the water is boiling, turn it down to a more gentle boil (just slightly above simmer) and time it for 12 minutes. After 12 minutes, dip out the eggs and put them in ice water for a couple of minutes. Drain and refrigerate the eggs.
I swear, I've never had trouble peeling a hard-boiled egg cooked this way.
I stumbled on this egg boiling method and it works every time - peeling is a breeze.
Put the eggs in a saucepan and cover with water. Place on the burner and turn it on; bring to boil. As soon as the water is boiling, turn it down to a more gentle boil (just slightly above simmer) and time it for 12 minutes. After 12 minutes, dip out the eggs and put them in ice water for a couple of minutes. Drain and refrigerate the eggs.
I swear, I've never had trouble peeling a hard-boiled egg cooked this way.
I have noticed over the years the actual age of the egg seems to make a big difference. And since all the eggs we get are store bought, the actual age of the egg is pretty hard to determine.
That's right... 2-3 weeks old for the boil. So I mostly boil store-bought because they are old(er).
Fresh eggs, you steam instead, and they peel fine. But I would have to find out the how of it. I eat mostly fresh eggs, but I just go get store bought for the boil and have had no problems.
In thought, the only bolied eggs that I require to be "perfect" are the ones I make deviled eggs from.
Easter is a different part of the equation. A dozen eggs per g-kid to color. Some to be eaten immediately. Some sit in the fridge for days.
My BIL has a closely guarded recipe for spiced pickled eggs. Showing off a gallon jar to/for some gathering they are heading for. Well... he ain't gettin my sausage recipe neither.
How to French Toast Leftover Pizza
Keto Reuben
INGREDIENTS
6 leaves cabbage
12 slices Swiss cheese
1/4 lb. corned beef, thinly sliced
1 c. sauerkraut
1/4 c. Russian dressing, for dipping
DIRECTIONS
In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel lined plate to dry.
Place 2 slices Swiss cheese in the center of a cabbage leaf. Top with a couple slices of corned beef and a spoonful of sauerkraut and roll burrito-style into a small package. Serve with Russian dressing for dipping.
We use Thousand Island instead of Russian.
Keto Reuben
INGREDIENTS
6 leaves cabbage
12 slices Swiss cheese
1/4 lb. corned beef, thinly sliced
1 c. sauerkraut
1/4 c. Russian dressing, for dipping
DIRECTIONS
In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel lined plate to dry.
Place 2 slices Swiss cheese in the center of a cabbage leaf. Top with a couple slices of corned beef and a spoonful of sauerkraut and roll burrito-style into a small package. Serve with Russian dressing for dipping.
We use Thousand Island instead of Russian.
Louisiana Cheese Fries with Crayfish and Gravy
I'm gonna try to find out what to do with curry tonight... Gonna try it in rice with them southern fried chicken bites I been braggin on over the top...
Dunno... It smells all nutmeggy, and not very hot, like I was expecting. Dunno what. Never had it before. :shrug:
The main ingredient in curry powder is turmeric so you might want to watch that. @roamer_1
I'm gonna try to find out what to do with curry tonight... Gonna try it in rice with them southern fried chicken bites I been braggin on over the top...There are a lot of different kinds of curry. Mostly Red/Yellow/Green. What kind of curry are you dealing with?
Dunno... It smells all nutmeggy, and not very hot, like I was expecting. Dunno what. Never had it before. :shrug:
There are a lot of different kinds of curry. Mostly Red/Yellow/Green. What kind of curry are you dealing with?
Homemade Thai Yellow Curry Paste
Homemade thai yellow curry paste with simple ingredients! Roasted garlic and shallots make this recipe extra delicious. Loaded with turmeric, curry powder, lime zest, and lemongrass, this recipe tastes just like your favorite Thai restaurants! Also, you can make a batch and use it for months!
https://littlespicejar.com/homemade-thai-yellow-curry-paste/
you don't have to follow the recipe word for word
but it should give you some ideas how to mix it
I found a fantastic chicken salad recipe and used it to make sandwiches for my club's last meeting.
Added to the cooked, shredded/chopped chicken were some sliced strawberries, sliced/chopped seedless grapes (depending on size), and small dice celery. The dressing was what made it, though: equal parts sour cream and mayonnaise, with garlic powder, s&p, a little lemon juice and chopped fresh basil. I didn't have fresh basil, so I used the squeezable pesto-like stuff from Aldi. Wow, was it good.
I found a fantastic chicken salad recipe and used it to make sandwiches for my club's last meeting.
Added to the cooked, shredded/chopped chicken were some sliced strawberries, sliced/chopped seedless grapes (depending on size), and small dice celery. The dressing was what made it, though: equal parts sour cream and mayonnaise, with garlic powder, s&p, a little lemon juice and chopped fresh basil. I didn't have fresh basil, so I used the squeezable pesto-like stuff from Aldi. Wow, was it good.