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kittenmittons posted:This will be my first time being in charge of the entire Thanksgiving meal. Welp, everyone who was supposed to come bailed because of the snow. 
whos that broooown fucked around with this message at 17:11 on Nov 25, 2014 |
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Nov 25, 2014 16:58
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| # ? Jun 9, 2024 22:50 |
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My never ending move from hell refuses to let up, so some menu shuffling is in order.Butch Cassidy posted:- High roast turkey with a compound butter rub TBD. I am definitely taking Thanksgiving-Eve as a vacation day, next year to lay out more of what I want on my own and defer most stress to a lazy kitchen day before turkey time. E: Speaking of Christmas, I'm thinking Eggs Benedict for brunch with homemade hollandaise/English muffins and a prefab tourtière to stick in the oven and take it easy until dinner. Some simple roast veg. sides and Parker House rolls. Any good ideas for a tourtière that will freeze okay beforehand and not be bland Canadachow? As for New Year's Eve: Beef stew, no-knead bread bowls, bubbly, Three Stooges marathon. Butch Cassidy fucked around with this message at 19:20 on Nov 25, 2014 |
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Nov 25, 2014 19:14
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Oh yeah I never posted my final menu. Here it is Thanksgiving Menu: Appetizers: Cheese, fruit, charcuterie, baguette platter. Lumpia (uncle bringing) Deviled Eggs Sides: Oyster Dressing (2 trays) Mashed Potatoes and Gravy (5 lbs, 15cups of gravy) Cranberry Sauce (gonna blitz it in a blender for smooth jellied texture) Spinach Gratin (1 tray) Succotash, farro, squash, corn, pepper dinner rolls Warm roasted beets with orange vinaigrette. Mains: Turkey (spatchcocked) Loin Porchetta Desserts: Sticky Toffee Pudding (1 tray) Sweet potato and pumpkin pie (2) Turon (uncle's bringing) Bibingka (uncle's bringing)
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Nov 25, 2014 19:33
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GrAviTy84 posted:Oh yeah I never posted my final menu. Here it is How many people are you feeding? This is amazing. My appetizer splurge this year was some Jamon Iberco de Belotta. It is taking all my willpower not to eat it right now.
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Nov 26, 2014 01:04
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I'm exhausted. I didn't get as many photos as I wanted of the process, but we got hella busy with processing 6 turkeys. If anyone wants to make a grindhouse film, I have the perfect location and lighting rig! I'll write up something tomorrow, here's a preview. 
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Nov 26, 2014 03:52
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I'm tasked with cooking the turkey this year. I've never done it before, but luckily my part time job gave me one. It's already 'enhanced' or whatever (read: packed with salt), so I figure I don't need to brine. What sorts of seasonings (and how much) should I put on it before putting it in the oven? I'd like to do some injecting, maybe. Would some sort of herb butter work?
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Nov 26, 2014 04:28
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Suspect Bucket posted:I'm exhausted. I didn't get as many photos as I wanted of the process, but we got hella busy with processing 6 turkeys. If anyone wants to make a grindhouse film, I have the perfect location and lighting rig! I'll write up something tomorrow, here's a preview. You have a barn to do your killing in? Living the high life.
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Nov 26, 2014 04:40
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Mr. Wiggles posted:You have a barn to do your killing in? Living the high life. It's not my barn, it's my boss's. And it was pouring rain outside, and a small river runs through the barn aisle on that side. We raised some money to get it fixed, but we have some other projects we're working on first.
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Nov 26, 2014 04:49
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Butch Cassidy posted:
One way about it is to make a pulled pork type filling. Or you can be traditional, spice a little more aggressively and have a good vegetable ketchup / pickle on the side.
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Nov 26, 2014 16:20
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Butch Cassidy posted:Any good ideas for a tourtière that will freeze okay beforehand and not be bland Canadachow? I can try and get my moms recipe. Her's is very savory with some nice spice accents.
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Nov 26, 2014 17:03
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Thanksgiving this year is going to be a potluck with some friends, and I’ve been asked to make a pecan pie. Does anyone have any advice for making a good pecan pie? The reason I ask is that the last couple of times I’ve made one, after a while the corn syrup starts pooling a little bit at the bottom, like it’s starting to separate. Other than that it turns out pretty well. Not a huge deal, just not as aesthetically pleasing to me. It’s only really noticeable after a few slices have been taken out and it sits for a bit. Could I just not be mixing the filling enough, or is it undercooked? I generally use an electric hand mixer, and I bake it at 350 for about 45 minutes. I thought about using a recipe without corn syrup, but not sure if it would hold up as well. Sorry if this is a common sense question, I’m still a pie newbie. Corvid Convention fucked around with this message at 18:08 on Nov 26, 2014 |
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Nov 26, 2014 17:49
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Corn syrup free recipe. In my experience it solidifies better and tastes way better.
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Nov 26, 2014 18:53
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Do I cut out the backbone before or after the dry brine or does it not matter?
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Nov 26, 2014 20:13
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I left mine in to conserve horizontal space in my fridge. I don't think it matters.
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Nov 26, 2014 22:11
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d3rt posted:I left mine in to conserve horizontal space in my fridge. I don't think it matters. I took mine out so I could better salt the inside. I am now lacking horizontal fridge space.
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Nov 26, 2014 22:23
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Sweet potatoes are a vizzling. 
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Nov 26, 2014 23:41
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(images of potentially gross things spoilered for the more delicate among us) I didn't get enough decent pictures to warrant it's own thread, but here's how the turkey processing went last night. I got my turkey at Celestial Farms, a small educational farming facility in Jacksonville, Florida that specialises in suburban farm skills and livestock rescue. As well as saving animals, we eat some too. We don't eat anything we've rescued, but should they produce offspring, they are used in our farm skills programs (while still receiving the same care and attention). Among those skills is home butchery. It was pouring rain and a small river was running through the aisle of the barn, specifically, the bit we needed to work in. The aisle with the stalls is high and dry though, the goats and horses were very comfy. I sat with them for a bit before everyone showed up. Once the five groups receiving a turkey showed up, we started with the processing. First, select your fat and happy turkey. These torks are Broad Breasted Whites, the most common commercial breed. They were purchased from the hatchery for the purpose of Thanksgiving. They live in a comfy, spacious run, are very familiar with humans (and fond of the treats they bring), and used to being handled.   Hang the bird by the feet and step back. They flopped a bit after the head was removed, but unlike reptiles, birds are pretty brain dead after the blood supply to the head is removed. One could argue that turkeys are pretty brain dead even before that. The flopping is advantageous to butchery however, as it forces blood out of the body through the severed carotid artery.  When the bird stops flopping and dripping, it's time to dip! Well before butchering, you bring a giant pot of water as hot as you can get it without boiling. It must be big enough to submerge the bird, and in the case of a turkey, you might need a trash can. Or a turkey fryer!  The goal is to loosen the feathers without cooking the bird, hence only 30 seconds OR LESS of submersion. You will get a bit of cooked turkey smell though. It's a little odd.  After the minute, check to see if the body feathers pull away easily. If they do, it's done and ready to pluck! This part's a bit morbid, but kinda satisfying.  Things got VERY busy with the gutting and processing, and I was not able to take photos, being a little gooey. I actually forgot about the pictures for a bit, until I was back home and starting the spatchcock. (in case you've somehow missed it, here's a fantastic guide on how and why you spatchcock a turkey. Also works on chicken! http://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html)  Here's a naked, empty, and only slightly mangled turkey. Not bad for a first effort! Let me just say, this bird is FAT and HEALTHY. There's nearly a centimeter of subcutaneous fat under the skin on the back, but the legs and thighs are very nicely developed.  Here she is with the backbone removed.  And flattened in a temporary container, covered in kosher salt and dried rosemary from my garden! A bit of foil on top, and she's in the fridge now, slowly going through rigor mortis. Yeah, that bit's important! Birds in rigor taste weird. Fortunately, you can use that time to season the turkey. She'll be allowed to come to almost room temperature before cooking, and then popped in the oven at 450f until the breast meat comes to an internal temperature of 145. Suspect Bucket fucked around with this message at 00:48 on Nov 27, 2014 |
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Nov 27, 2014 00:02
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Cool. Thanks for taking the pictures and going through it.
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Nov 27, 2014 00:41
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Nothing stops your heart quite like tripping the overload protection with your vitamix. It lives though! huzzah!
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Nov 27, 2014 08:32
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Spatchcocked turkey roasting question (also for any high-heat roasting) -- as spatchcocking allows birds to be roasted at higher temperatures for shorter times, I'm going to try to cook my bird this year at 425. It's ~14.5 pounds, so my expectation is that it should take somewhere around 90 minutes. I'm usually completely dependent on my in-roast corded thermometer to watch my roasts increase in temperature until they're pretty darn close, then I pull out the roast and test it with a better thermometer. Unfortunately my thermometer only says it's oven safe to 400, I'm presuming the cord material is the culprit. What is the best suggestion for how often to pull out the turkey to test the temperature without risking overshooting? I was figuring that I'd test at 60 minutes, then 75, but that may be too often... or I may be risking overshooting, annoying, given spatchcooking should allow more protection for that kind of thing. Thoughts?
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Nov 27, 2014 13:49
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Cooked my sweet potatoes sous vide to sweeten them then roasted and riced them. They still seemed a little fibrous (maybe not roasted long enough) so i vitamixed them and now they are delicious baby food. They still taste great though.
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Nov 27, 2014 14:50
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My first time spatchcocking a turkey went easier than expected, just glad that I didn't use a good knife. Here she is before going in after dry brine and a skin stuffing of garlic herb butter.
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Nov 27, 2014 19:16
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Oh my god. The properly cooked dark meat is exactly like PRIME RIB. I have never tasted turkey so good.
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Nov 27, 2014 21:26
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Oh gently caress... My stove broke...
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Nov 27, 2014 21:45
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I used my Searzall to glaze a ham. Awesome.
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Nov 27, 2014 22:52
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I didn't get this recipe in time for the Grandma's cookbook ICSA, but I'm making my grandmother's mushroom/sour cream/heavy whipping cream goop for Thanksgiving. It's the least appetizing looking side dish of all time, so I'll be sure to post a picture when it's done.
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Nov 27, 2014 22:59
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bartlebee posted:I didn't get this recipe in time for the Grandma's cookbook ICSA, but I'm making my grandmother's mushroom/sour cream/heavy whipping cream goop for Thanksgiving. It's the least appetizing looking side dish of all time, so I'll be sure to post a picture when it's done. I like grandma recipes that make no sense. Mine this year is broccoli swimming in a pool of lemon juice with uncooked chunks of garlic and mushrooms Throwdown fucked around with this message at 02:36 on Nov 28, 2014 |
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Nov 27, 2014 23:07
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Thanksgiving was at my sister's house. The inlaws were there too with their favorite dishes on the table. My mom was in shock at all the different dishes. There was one bowl of ... stuff there and I don't understand why they would bother. They call it Green Goop and it's made for one person because it's his favorite. Jello instant pudding, pistachio flavor. Cool Whip Canned crushed pineapple in juice Mini marshmallows. Stir together, put in a bowl on the table and make the people at the dinner who have never seen this stare at it.
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Nov 28, 2014 01:17
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Success. The sweet potatoes were boss. I cooked them at 145 for about three hours then roasted them And riced them and they weren't smooth enough but the vitamix took care of that. But they needed a topping for texture and I didn't want to add a bunch of sugar but i also didn't want to go savory, so I compromised and crushed up a few graham crackers with melted butter cinnamon and fresh nutmeg. Worked out great. I decided to do sous vide glazed carrots late in the process because i had so many carrots. They were really tasty too.
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Nov 28, 2014 01:47
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I'm loving done with Thanksgiving at my sister's house. My brother-in-law does the cooking and his mother always brings her stuffing. He's generally a pretty good cook, and before they had kids, he did beef wellington one year and was generally pretty experimental and it was usually good, but the past few years it's turned into a slump of getting a turkey from the local farm and roasting it with stuffing inside, served with your standard fare of mashed potatoes/sweet potatoes/gravy. I brought some sous vide carrots from the serious eats recipe, and that was a huge success, and my brother-in-law was giving me poo poo because my final prep took all of two minutes with taking the carrots out of the bag (already cooked) and just putting them in the pan to get the glaze going and then throwing some parsley on it. He was just like 'good job taking the easy way out', so I'm thinking of doing something big next year. Normally I'd let it go, but here's how the turkey went down: Him and his mom were in the kitchen talking about how long to cook the 14 pound bird. She says she never uses a thermometer and 3.5 hours should be good...that's warning sign #1. He has it in a roasting pan upside down for some reason and the turkey has a thermometer thing in it (like a butterball turkey would) but it hadn't popped out yet (warning #2). He's looking for a thermometer and the only one he can find is a generic meat thermometer that has markings for "rare, medium, well done, poultry", so they pulled it at well done, even though at other parts it had the medium setting (#3). Yeah, so I didn't eat much turkey except for a piece of breast meat that was on the very exterior, though I saw his dad gnawing on a piece of turkey leg that looked a little rare. Anyways, I don't want to overstep my boundaries since it is his house and he seems pretty set in his ways, but I think next time I'll do the SV carrots, maybe some SV potatoes, and then I'll probably do a turkey porchetta. The only pain will be frying it at his house. I can SV it at mine the day before and just refrigerate it, but I'll have to bring over my wok and oil to do the final cook. Oh well, it will be worth eating a loving decent thanksgiving. And yes-on his Christmas list from me is a loving thermapen.
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Nov 28, 2014 01:59
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First time spatchcocking. Turned out awesome.
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Nov 28, 2014 02:13
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I didn't know you had to freeze and thaw the spinach before using it in a gratin...
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Nov 28, 2014 02:37
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(X-posted to the dinner thread)    hosed up the mousse cake by pouring the persimmon glass before the mousse was firm enough Excuse the dirty plate and asian instagram filter on the cake picture, courtesy of my 13 yo cousin on her 2nd slice.  Not pictured: Cauliflower and Tomato stew, Thousand egg congee. Rurutia fucked around with this message at 03:49 on Nov 28, 2014 |
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Nov 28, 2014 03:46
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pandaK posted:I didn't know you had to freeze and thaw the spinach before using it in a gratin... You...do? You should probably wilt it a bit in a pan first, though.
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Nov 28, 2014 08:58
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HUGE PUBES A PLUS posted:Jello instant pudding, pistachio flavor. Bahaha we have something very similar. It's a tradition, my grandmother used to do it. It's a carry over from the dark ages when everything had jello in it. Ours is lime jello, whipped cream and sour cream, crushed pineapple and finely chopped celery. But the jello actually sets in our recipe so you have to make it before hand and put it in the fridge. I don't think my mom has made it the last couple holidays because my whole family is allergic to dairy.
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Nov 28, 2014 18:36
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So, after many misadventures with turkey over the years - some of you might remember my post about my plans for spatchcocking ruined by my aunt's plans for boiled turkey - my brother and I said gently caress it, we're the only family left that can stand each other, let's do Mexican. Would that we had taken pictures, but I brought carnitas michoacan and pozole, he grilled up some fajitas and corn for elotes, his mother-in-law contributed green chili chicken enchildas and pumpkin pie (we'll let it slide, it tasted pretty good), we whipped up black beans and rice when I realized we were short on side dishes, I taught my sister-in-law how to make sopapillas and my nephews how to make homemade salsa verde and guacamole. I wanted to make chile rellenos, but we ran out of time. Also, my suggestions of buying a cow head and making barbacoa was soundly vetoed, along with tripas and/or menudo and ceviche. I love my sister-in-law dearly, but she is not an adventurous eater. (White guys doing Mexican in west Texas: like throwing darts at a map of Mexico.)
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Nov 28, 2014 19:41
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A bit late to the party, but... Thanksgiving for non-meat eaters. Roasted acorn squash stuffed with quinoa, garlic, onion, red bell pepper, and basil, and flavored with curry. It was more popular than the turkey, I'm calling it a winner. Very delicious. It could have used a bit more spice in my opinion, but it was a pretty good compromise for the people there, so eh.
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Nov 28, 2014 21:09
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Go ahead and keep this going for Christmas and New Year's but here's the "leftover's" thread! http://forums.somethingawful.com/showthread.php?threadid=3684564
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Nov 29, 2014 00:06
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Cooked 740 lbs of turkey, 200lb of potatoes, 140lb of sweets, 6 4" line pans of stuffing, 8 gallons of soup and something like 4 gallons of gravy. Went over well. Served around 1000 people and everybody was happy. At home, we got a giant 28lb bird. The day before, I disassembled the bird and bagged the breasts. Day of, breasts got SVed at 147 for 5 hours, legs and wings spent some time in the oven. Crisped the skin into a big sheet and made skin chips. Seriously the easiest turkey prep I've ever done on the day-of. Used very little oven space, breast meat was awesome, dark meat was it's usual good self. Definitely the nice and relaxing way to deal with thanksgiving dinner after a week of 16 hour days prepping for a big loving charity dinner. Hypnolobster fucked around with this message at 07:33 on Nov 29, 2014 |
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Nov 29, 2014 07:30
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| # ? Jun 9, 2024 22:50 |
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We ended up doing Thanksgiving a day late but it went pretty well overall. No one here is a big turkey fan and we only had four people this year so I did a seven pound beef rib-eye roast. I pulverized about six large cloves of garlic plus some kosher salt, pepper, smoked paprika, thyme leaves and ginger into a paste and put about 80% of it into a bunch of small, deep cuts in the roast while the last 20% or so got rubbed all over the outside. It came out really good with a nice crust, that slightly translucent layer of melt-in-your-mouth fat along the top and slightly pink meat through most of the middle. For sides I made fresh baked bread, roasted sweet potatoes, pan stuffing with the roast drippings, onion and bell pepper, whole cranberry sauce and a blueberry pie with vanilla ice cream.
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Nov 29, 2014 14:49
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