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Calling All StyleForvm Home Chefs - Page 5

post #61 of 68
11/18/09 at 10:01pm
Quote:
Originally Posted by VKK3450 View Post
This interests me because I find turkey normally dries out too much for me.

I will investigate further.

K

Well...turkey is a lean creature, their meat tend to dry out more easily. With the bag method, you have a greater margin of error, i.e. you can leave the bird for a longer period of time in the oven. The couple of times I've had bag-roasted turkey, even the breast part was about as moist as a properly-roasted chicken. As far as turkey goes, that's half the battle--making it taste as good as chicken.

Disclosure: I made the gravy for each of those occasions, so it might've been that addition which caused me to have fond memory of them.
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post #62 of 68
11/18/09 at 10:23pm
Thread Starter 
Quote:
Originally Posted by Roikins View Post
I thought you were going to spend the day posing for self-portraits to submit to this since TGiving is the last day for submissions.

You always have the strangest fucking food related links.
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post #63 of 68
11/18/09 at 10:34pm
Quote:
Originally Posted by kwilkinson View Post
You always have the strangest fucking food related links.
I'm thinking of writing a book about strange food links. And you know you're submitting your damn photo to that contest; you can be the Foo of the SF food world. When will you guys start to serve ambergris?
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post #64 of 68
11/20/09 at 10:49pm
I do believe this is now on my TG menu, given the reception from kwilk's homies. About how many does this serve? 4-ish?

Quote:
Originally Posted by thekunk07 View Post
for anyone seeking:

sautee 2 finely chopped vidalias and 1/2 a red pepper in oo.
i add the panchetta and get it good and crispy. i drain off all but 1/3 of remaining fat.

i add 1 quart of chicken stock and 2 cans organic pumpkin puree and sometimes 1 sautee a bit of squash and puree that and add it too.

i let it simmer and reduce for about an hour, salt, pepper and nutmeg to taste. let it rest and stir in 1/3 cup of cream.

i top with some of the reserved panchetta and toasted pine nuts.
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post #65 of 68
11/21/09 at 10:45pm
Due to family circumstances (ill grandmother--entire family except for me and one cousin moved to BFE Oklahoma to take care of her), I haven't had a real Thanksgiving dinner in years. For the past two years I went into FML mode and didn't bother cooking anything nice. This year I changed my approach. I bought the smallest turkey I could find, and I'm fixing my lonesome self a proper goddamn turkey dinner. Dumplings, rolls, dressing, green beans, real cranberry jelly (not canned), and pie. I won't have to cook for a week, and the white meat will work well for mole enchiladas.
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post #66 of 68
11/25/09 at 11:41am
I will be making a few things to bring to my parents this year:
Whipped sweet potatoes with cardamom from Epicurious.
Sausage Stuffing from NYT - Tom Colicchio recipe
Anadama Bread from Reinhart's The Bread Baker's Apprentice
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post #67 of 68
11/25/09 at 7:30pm
Quote:
Originally Posted by kwilkinson View Post
What are your plans for Thanksgiving this year? Sadly, this is the first year I won't be with my family and the first year in the last 7 that I won't be cooking Tgiving dinner solely on my own. I feel bad. I will most likely bake them a couple pies when I'm home this weekend and freeze them for them to have at Thanksgiving. Actually, I don't even think we're doing Tgiving stuff at work, so I will likely be at home alone doing nothing on the special day *lone tear rolls down my face*. So, to cheer me up, and to give other people ideas, come tell us what you plan on making and how you're gonna do it.
This is the normal thing! You must to enjoy the peace you have in this moment, it is not often, drink much alcohol, call every sex friend woman you have for make much thing on this holiday Thanksgiving!
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post #68 of 68
12/14/09 at 4:03pm
Just wanted to thank Kunk for his pumpkin soup recipe; made it for my parents this weekend and turned out great.
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