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The Thanksgiving Menu Thread of 2012

post #1 of 9
Thread Starter 
The fall weather has me thinking about Thanksgiving. It's been years since I've cooked this meal myself, so I'm hoping that we can get some discussion going on menu's, prep schedules and how to properly sous-vide a Turkey.
post #2 of 9
Don't cook turkey sous vide for thanksgiving.
post #3 of 9
We've hosted each year for the past half-dozen or so, and it's been mostly traditional fare.

Well, for some reason the Wifely unit has picked up some Food Network Magazine and wants to reinvent the whole deal this year. New cranberries, potatoes, stuffing, etc. etc. etc. My reaction is a variation on the usual WTF. I mean, I tried out Grandma Kunk's pumpkin soup one year and everyone acted like it was radioactive (MORE FOR ME!), but now the Mrs wants to up-end everything else - and expects it to fly among our retired parents. again, WTF.

This year, the wife expects me to brine the turkey, but this year, again, I'll salt it a day before cooking and pretend it's being brined.
post #4 of 9
Quote:
Originally Posted by ehkay View Post

Don't cook turkey sous vide for thanksgiving.

Yeah, because it won't be ready until Christmas.
post #5 of 9
Thread Starter 
I was joking about the sous-vide comment... but that confit of chestnuts, walnuts, fennel and onion MGM posted will probably go on the table.
post #6 of 9
Last year, I took part in a small T-giving dinner with one vegetarian. So we all went vegetarian. I want to go full carnivore this year. I'm actually half-seriously contemplating the hare a la royale dish that matt described but wouldn't post a photo of. I think it's beyond my abilities, but when else would I even try cooking a hare with pigs blood?
post #7 of 9
Hare is delicious, and so is that preparation. However, it would not be my first idea for a Thanksgiving menu, unless: a) you are eating alone, or b) you have a really awesome group of family and friends that enjoy that sort of thing. Also, you shouldn't feel like you need to wait for a holiday to make that dish. The act of preparation is enough of an occasion on its own.
post #8 of 9
Quote:
Originally Posted by erictheobscure View Post

Last year, I took part in a small T-giving dinner with one vegetarian. So we all went vegetarian. I want to go full carnivore this year. I'm actually half-seriously contemplating the hare a la royale dish that matt described but wouldn't post a photo of. I think it's beyond my abilities, but when else would I even try cooking a hare with pigs blood?

Dispense with the hare and just serve the pigs blood.
post #9 of 9
Quote:
Originally Posted by mgm9128 View Post

Hare is delicious, and so is that preparation. However, it would not be my first idea for a Thanksgiving menu, unless: a) you are eating alone, or b) you have a really awesome group of family and friends that enjoy that sort of thing. Also, you shouldn't feel like you need to wait for a holiday to make that dish. The act of preparation is enough of an occasion on its own.

I'm guessing one or two of my friends would actually eat it if I told them it had pigs blood in it. But most of them would try if I told them it was "you, know, something like mole, but French."
Quote:
Originally Posted by edmorel View Post

Dispense with the hare and just serve the pigs blood.

You know how to talk to a Korean fellow. Although I doubt I could convince my friends that congealed pigs blood soup is, uhh, you know, hot irony Jell-o.
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