Kevin's Watch

Menolly wrote:Oh, I've been to the one here in Bellevue.

...where she conducted a masterclass on disassembling a whole lobster, missing no edible morsel.

Savor Dam wrote:

Menolly wrote:Oh, I've been to the one here in Bellevue.

...where she conducted a masterclass on disassembling a whole lobster, missing no edible morsel.

If it's edible, why leave it behind?
A shame I didn't think to ask to take the shells home to make bisque.

Menolly wrote:If it's edible, why leave it behind?

Indeed, especially when one factors in the cost of a whole-lobster restaurant meal. Yours is a very thorough technique.

Menolly wrote:A shame I didn't think to ask to take the shells home to make bisque.

It's been a few years since this occasion, but I am not sure subsequent commitments that evening would have conduced to getting the shells home and refrigerated in a timely manner.

For the pumpkin purée, I cooked the pie pumpkins one at a time in the Instant Pot.


The skin falls right off, the flesh separates easily from the seeds. Puréed in the blender and liquid squeezed out.


I use a store bought graham cracker crust. Easy and yummy.

Thank you, Menolly!

A couple hours from now, I'm going to walk up to a neighborhood pot luck and get some food to take home. I plan to relax and talk with the neighbors for a few moments. Will be wearing a mask. After eating that holiday feast with my family, I plan to make eggnog from one of those recipes in the Eggnog thread.

Cord Hurn wrote:A couple hours from now, I'm going to walk up to a neighborhood pot luck and get some food to take home. I plan to relax and talk with the neighbors for a few moments. Will be wearing a mask. After eating that holiday feast with my family, I plan to make eggnog from one of those recipes in the Eggnog thread.

Might even post again in that Eggnog thread, if the notion takes me.

+JMJ+

Happy Thanksgiving, y'all!

Happy Thanksgiving!

Purty turkey, cooked to temperature, not to when the "pop-up" indicator says it's ready.

Yesterday's bountiful meal.


The spread, starting from the far end and working counter clockwise:
Homemade Cranberry Orange Sauce. I'm pretty sure this is the version my friend Cristal gave me. I've added a sprig of fresh rosemary, a 1" piece of fresh ginger cut into coins, and an eighth of a cup of bourbon to the recipe over the years.

Platter of carved turkey.

damsel's pumpkin bread. It was made yesterday and we couldn't wait...

Crockpot stuffing.

SD's green bean casserole.

Sweet potato casserole.

The thermos is how I keep the gravy warm. We screw off the top and pour it directly out of the thermos, instead of using the spigot in the top. This year I made Chef Alex Guarnaschelli's recipe which uses roasted garlic and onions blended with some of the stock and drippings to thicken. The texture was perfect and the taste fantastic. Now, if it stays pourable when chilled, instead of becoming gelatinous, it's the perfect gravy recipe for me.


My plate before gravy...


...and after.


A slice of pumpkin pie with fresh made whipped cream piped on top.

I made the corn pudding again. That stuff is so good.

How tall was the pudding?

Happy Thanksgiving all

Fist and Faith wrote:I made the corn pudding again. That stuff is so good.

I had a good, if untraditional, thanksgiving meal in Chicago with the in-laws. I had herb grilled chicken with pesto gnocchi and peas and a side of truffle Mac and cheese. Mrs. High Lord is allergic to celery, which was in basically everything in the thanksgiving meal so she had a salad.

Sounds lovely all around!

Damelon wrote:I had a good, if untraditional, thanksgiving meal in Chicago with the in-laws. I had herb grilled chicken with pesto gnocchi and peas and a side of truffle Mac and cheese. Mrs. High Lord is allergic to celery, which was in basically everything in the thanksgiving meal so she had a salad.

I don't like celery, so I make everything without it. Nothing actually needs it.

Thanksgiving Monté Cristo Sandwich

I made my usual Bennigans copy cat method, but I made some slight changes to finish off more of the planned overs. Instead of a third slice of bread inside the sandwich, I used a whipped egg to bind some planned over stuffing, shaped it into a patty equal to a slice of the bread I was using, and pan fried it until it held together. Once that was layered over the bottom level of the sandwich, I used some cold gravy on top of it as my spread before putting the turkey on the top level.

I follow this recipe for the basic method, although I divide by 3, as half a sandwich is enough for me with the other half to share or package to be rewarmed for another meal. The rest of the cranberry sauce for dipping.
https://iamhomesteader.com/monte-cristo-sandwich/

…aaaannnd we’re back!

I know this year is turkey, crockpot stuffing, Alex Guarnaschelli’s gravy without flour or starch, and homemade cranberry orange sauce. The other carb and green vegetable still need to be discussed, as does desserts.

Since we did sweet potato casserole last year, and I tend to do garlic mashed potatoes with turkey for Passover, I’m leaning towards carrot soufflé or corn pudding for the second carb this year, but I don’t have the last say. Vegetable will probably be green bean casserole, as it’s the only time we have it, but that’s usually up to SD.

I haven’t made deviled eggs to eat during the parade in awhile, so I may do that as well.