Thanksgiving Cooking Mistake
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5 years ago
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Amazing Aunt Audrey
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Thanksgiving Cooking
Comments (105)I made my raw cranberry relish yesterday so flavors can blend. Left out the slivered almonds but will add them tomorrow so they'll stay crisp. Some recipes for this call for blending up a whole orange, peel and all. I think the white part of the peel can be bitter, so I cut out the segments, and made sure there were no seeds. Grated the peel. My mom made it with candied ginger. I've made candied ginger before but decided just to grate some fresh ginger into it. I don't know why you'd need extra sugar since you put 1/2 c. of sugar in it anyway. But a little ginger is good with it. I think I put powdered ginger last year. Fig, I made the brussel sprouts according to your recipe a few weeks ago. I burned them cooking them that long. They looked good at 20 min. . I think 30 min total cooking time would have been better. Today we're making two pies, pecan and pumpkin, and cooked cranberry sauce, and cornbread for the dressing. Plain pecan pie is so good but we might try a bourbon pecan pie recipe from Acadiana Table. I hope everyone will have a wonderful Thanksgiving! There's a lot of wisdom in thankfullness in my opinion. How so? Because it is so easy to overlook the good as bad stuff seems so pressing and insistent and must be solved. The good waits. Ok, enough from me....See MoreThanksgiving cooking goofs
Comments (19)There's been so many Thanksgiving goofs, I almost can't list them. Fortunately none so extreme to have made anyone sick. I think I'd been married all of about 5 minutes when my mother announced it was someone else's turn to start cooking the holiday dinners. She'd had enough. And really, she's never liked to cook or had enough interest to excel at it. That first attempt I didn't own a roaster (bought one) and barely had enough dishes to set a large table. Greatly underestimated the time required to thaw a turkey and while I didn't forget the bag of giblets tucked into the cavity, I did pull it out with pliers, still frozen inside. That same dinner, I dropped the roaster taking it out of the oven using dish towels instead of pot holders. The turkey made a sliding dash towards the dining room on its own across the floor and I lost all my drippings for gravy. We ate the turkey. Another dinner - I was hosting only my mother and sister. My BIL had been unwell, and his wife decided to travel to her mothers with the children and keep their holiday plans so as not to disappoint her mother. Turn of events, and DH got up in the middle of dinner and took his brother to the hospital where he was admitted for an emergency hemorrhoidectomy. We held dessert, he made it back home for that. The first year my brothers wife had all of us for dinner, she didn't have an actual large roaster yet either and used one of the aluminum foil pans. It may even have been doubled. But she pulled the turkey out onto the open oven door to check the temperature for doneness and unknowingly pierced the disposable pan with the thermometer probe. All of the turkey pan juices ran into the oven door somehow, through the glass window seal - it was a large bird and there was a lot of liquid. Every time we opened or closed the oven the entire rest of the weekend, more turkey drippings ran out of the door bottom seal onto the floor. A quick Friday trip to Frederick and Nelson's to buy her a roaster took place. My brother deep fried a turkey one Thanksgiving. He ordered the turkey, bought the fryer, made sure he had gas for the fryer and forgot oil. He hit every 7-11 within a 5 mile radius that morning buying every small bottle of oil on the shelves until he had enough to fill the fryer. Came in that afternoon saying 'the turkey is turning into a meteor, hurry up with the rest of the food so we can serve'. We hurried, tossing salads, mashing potatoes. It wasn't overcooked, it was not done clear through to the interior. Very pink thighs, he never deep fried another. Years later he cooked one in his Traeger grill and brought it in dusted with a fine powdery ash. And expected me to somehow do something magical with the drippings to make a delicious gravy from them. I used every spice I could think to try from their cupboards and could not cover the bitter taste of the pellet ashes, it was really awful gravy....See MoreNo cooking for me! Will be dining out for Thanksgiving!
Comments (17)Yum. I'd choose the bread pudding, too. Glenda can have some extra bites for US! However...I'll be having our grandson's apple pie this evening at our 'kid's' home in the city. DGS has been the family baker since he was about 10; now 13. I'm so happy I'm doing well enough today to go tonight. I just want to SEE everyone!...See MoreWhat are you cooking AFTER Thanksgiving?
Comments (17)After a breakfast hash, and sliders for brunch made with biscuits, stock for soup on the back burner all morning...we are done with turkey by the afternoon. Someone might like a bowl of soup, but I freeze it. We love my soup with lots of leeks, garlic, wild rice and greens...but best as a quick snowy winter meal. We switch quickly to seafood. Bouillabaisse, oyster pan roast, seafood salads,...probably steak on Sunday....See Moreeld6161
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