CH1
The Artist Formerly Known as chiggins.
Never said that -- just splainin LOFs out of sight, out of mind ethos
OT: The M-Fing Food Thread
- Thread starter Preston
- Start date
Never said that -- just splainin LOFs out of sight, out of mind ethos
lecoqsportif
Well-known member
what are people planning for thanksgiving?
this is one of the few times in the year where my wife will eat meat, so I went ahead and ordered a free range turkey. pick up Friday, brine overnight, cook Saturday. one of the local farms I get most of my veggies from also has a 'thanksgiving box'. for like $20 you get 8-9 lbs of onions, potato, sweet potato, squash and carrots. 2 lbs of local cranberries for sauce.
pie pumpkins to make a layered pumpkin spice cake (can't be bothered to make a pie crust on top of all the other cooking).
wife is insisting on gravy and mashed potatoes, so she is responsible for those
We go traditional: turkey with all the fixings/autumn veg. Then I make turkey stock the next day.
lecoqsportif
Well-known member
Not sure I have more insight than you... 24 hour marinade, careful browning and obviously GIGO applies for the wine.
Maybe small Paris style mushrooms instead of slices. What bacon/lard do you use? I don’t think smoky bacon is their thing.
BeLeafer
Well-known member
Thanks.
I've been using wild boar slices in my cooking lately (e.g., the cov from last night). It doesn't really taste any different but it's a bit easier to work with than regular bacon (higher meat to fat ratio).
BeLeafer
Well-known member
If nothing else, it'll be good for the inflammation!
Wayward DP
Well-known member
legit curious - what differentiates it from regular pasta?
Wayward DP
Well-known member
yeah after the turkey dinner will make stock and subsequently turkey soup along with probably some sort of turkey salad. kinda counting on our thanksgiving meal feeding us for the next week
Habsy
Not playing around anymore.
No clue. New to this. I'll be looking into it though. I thought its just pasta with turmeric but she made it from scratch so I have to see what she did.
Wayward DP
Well-known member
looking forward to your review!
anne25
Well-known member
what are people planning for thanksgiving?
this is one of the few times in the year where my wife will eat meat, so I went ahead and ordered a free range turkey. pick up Friday, brine overnight, cook Saturday. one of the local farms I get most of my veggies from also has a 'thanksgiving box'. for like $20 you get 8-9 lbs of onions, potato, sweet potato, squash and carrots. 2 lbs of local cranberries for sauce.
pie pumpkins to make a layered pumpkin spice cake (can't be bothered to make a pie crust on top of all the other cooking).
wife is insisting on gravy and mashed potatoes, so she is responsible for those
We had our thanksgiving dinner on the first day of Fall.
My husband bought a turkey that was on sale but we had no room in the freezer to store it. I decided to celebrate the changing of the season.
Since I’m not a big fan of cooking I would be thankful fo a pizza parlour pizza for thanksgiving.
BeLeafer
Well-known member
Peasant food tonight - sheppard's pie. Well, actually, farmer's pie, as I'm using beef rather than lamb.
Fry up ground beef, remove and set aside
Saute (gently) mushroom, onion and garlic in drippings (might need to add a glug of oil)
Pour in a couple of glugs of red wine, reduce by 2/3rds.
Pour in same volume of beef bone broth, reduce by 2/3rds
Thicken -- use a roux or, low carb, guar gum
Return the beef to the veggie reduction thing and mix well.
Spread mixture in shallow casserole dish
Topped up with a lovely cauli mash, spreading evenly over mixture.
Bake at ~350 degrees, 30 minutes, finish with a quick broil to brown
Heavenly.
Fry up ground beef, remove and set aside
Saute (gently) mushroom, onion and garlic in drippings (might need to add a glug of oil)
Pour in a couple of glugs of red wine, reduce by 2/3rds.
Pour in same volume of beef bone broth, reduce by 2/3rds
Thicken -- use a roux or, low carb, guar gum
Return the beef to the veggie reduction thing and mix well.
Spread mixture in shallow casserole dish
Topped up with a lovely cauli mash, spreading evenly over mixture.
Bake at ~350 degrees, 30 minutes, finish with a quick broil to brown
Heavenly.
LeafOfFaith
Well-known member
I’m so impressed by you guys that cook, that have the energy to cook, that have the time to cook, and that are willing to do all the post-cooking clean up.
Maybe in another life for me.
Maybe in another life for me.
