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Looking forward to Thanksgiving dinner?

Grocery stores, recipes, cook books, CSAs, farmers' markets, organic, local, processed, corporate. It's a smorgabord!

Do you look forward to Thanksgiving Dinner

Yes, for the food
7
70%
Yes, for the company
2
20%
No, because of the food
0
No votes
No, because of the company
1
10%
 
Total votes : 10

Looking forward to Thanksgiving dinner?

Postby Bette » Mon Nov 22, 2004 2:10 pm

I've never been a big fan of Thanksgiving Day food, other than the mashed potatoes. But I still look forward to Thanksgiving every year because of the idea of a food-based celebration. What about you?
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Postby Ducatista » Mon Nov 22, 2004 2:21 pm

I love Thanksgiving dinner, particularly when I'm making it. It's the easiest dinner in the world, and so showy and yummy. I never get tired of the leftovers.

I said this last year and I'll say it again: brine that bird. You won't regret it.
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Postby atwoodian » Mon Nov 22, 2004 2:29 pm

How come when you soak a steak in stuff, it's marinate but if you do the same thing with a LOT of stuff, with a bird, it's brine?
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Postby Ducatista » Mon Nov 22, 2004 2:29 pm

I think if you soaked a steak in salt water, it'd be called brining.
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Postby atwoodian » Mon Nov 22, 2004 2:51 pm

All the brine recipes I've seen call for a lot of stuff besides salt and water, and all the marinades I've seen call for spices, salt included.

My little mind just can't comprehend. Must have something to do with the amount of salt.
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Re: Looking forward to Thanksgiving dinner?

Postby gr0upie » Mon Nov 22, 2004 3:07 pm

atwoodian wrote:Must have something to do with the amount of salt.

bingo. if it's salty enough not to be palatable, it's brine.

and will somebody please pass the sweet potatoes with the marshmallows on top?
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Postby Ducatista » Mon Nov 22, 2004 3:17 pm

atwoodian wrote:All the brine recipes I've seen call for a lot of stuff besides salt and water

Careful! Salt and water are all you need for a juicy, tasty bird. If you add too many other ingreds, you'll risk wrecking the gravy, which renders the whole exercise pointless if you ask me.
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Postby Rachelz » Mon Nov 22, 2004 4:32 pm

Last year I made about 14 dishes too many because there were all these recipes I wanted to try, and Thanksgiving gave me the excuse to make them all. I think of all 14 new dishes I tried, only one was worth making again :roll: so I've learned my lesson.

This year I am making a turkey/cranberry/cheese croissant dish, creamed brussel sprouts and a spinach and dried cranberry spinach salad with a sweet dressing.
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