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Thread: An ode to the forgotten holiday: Thanksgiving (US)

  1. #51
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    Quote Originally Posted by TacomaLuv View Post
    yeah but that would impede upon my delusions of epicurean grandeur
    HA! Only chinese chefs know how to debone ducks, everyone else gets the butcher to do it
    "It is not the result that counts! It is not the result but the spirit! Not what - but how. Not what has been attained - but at what price.
    - A. Solzhenitsyn

  2. #52
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    Quote Originally Posted by lemon boy View Post
    HA! Only chinese chefs know how to debone ducks, everyone else gets the butcher to do it
    ahem, i can debone birds pretty damn well. and no, i'm not chinese.

    when i was 14 i started working at a resort in lenox mass. one of the old grand berkshire 'cottages'. this place was rated the top resort hotel in massachusetts by zagat at about this time. the chef i have seen on discovery channel's great chefs and on the food network.

    at 15 i moved from dishwasher to salad prep. we had a salad on the menu that had a sauteed semi boneless quail on it. being much younger and even stupider than i am now, i asked the chef how they got the bones out. usually we bought them that way, but he ordered in a case of bone in quail.

    trust me, if you learn to de-bone birds by starting with a case of quail, even 20+ yrs later you still remember the experience.


    now about the turducken, that thing just looks like salmonella on a platter to me. the turkey must be damn near jerky by the time the chicken gets hot enough to even come close to being done.

    I dont even like preparing stuffing in the turkey, only on the side. all that bread inside the turkey just sucks the juice right out of it. it is a perfect breeding ground for wee nasties.

    and LB is absolutely correct, brining is the best way to get yourself a moist, tasty turkey.

    now for a recipe

    my favorite is for leftovers.
    The Thanksgiving Leftover Omlette
    as usual, this dish is best served with a side of bacon

    scramble up 3 eggs
    shred a half cup of cheese of your choice. jack or something not super strong is best for this.
    on a plate, microwave a small pile of left over mashers, some left over turkey, and left over stuffing.
    in a small sauce pan heat up and adjust the consistency of some left over gravy

    spray a large (10" or so) non-stick frying pan with pan spray
    heat it up
    pour in the eggs
    make a nice big omlette with cheese
    put the turkey, mashers, and stuffing on one side of the omlette
    fold the omlette over and roll out onto a plate
    top with leftover gravy and a nice dollop of cranberry sauce
    "They who can give up essential liberty to obtain a little temporary safety, deserve neither liberty nor safety."
    Ben Franklin

  3. #53
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    I personally hate Thanksgiving.
    "There is a hell of a huge difference between skiing as a sport- or even as a lifestyle- and skiing as an industry"
    Hunter S. Thompson, 1970 (RIP)

  4. #54
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    It's turkey week and I've got one more recipe to share. My GF swears by this recipe:

    BARBECUED TURKEY WITH MAPLE-MUSTARD GLAZE

    First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the brine and the turkey.) The smokiness of the turkey is offset beautifully by the tangy, sweet glaze, which incorporates two quintessential Napa Valley ingredients: wine and mustard.

    For turkey
    6 quarts water
    2 large onions, quartered
    1 cup coarse salt
    1 cup chopped fresh ginger
    3/4 cup (packed) golden brown sugar
    4 large bay leaves
    4 whole star anise
    12 whole black peppercorns, crushed
    1 13- to 14-pound turkey, giblets discarded

    4 cups hickory smoke chips, soaked in water 30 minutes, drained
    Disposable 9x6 1/4x1-inch aluminum broiler pans

    2 large oranges, cut into wedges
    1/4 cup olive oil
    2 tablespoons oriental sesame oil

    For glaze
    3/4 cup pure maple syrup
    1/2 cup dry white wine
    1/3 cup Dijon mustard
    2 tablespoons (1/4 stick) butter

    Serve accompanied by Winter Fruit Chutney

    Make turkey:
    Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.

    Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.

    If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.

    If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.

    Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.

    For glaze:
    Bring all ingredients to simmer in heavy medium saucepan.

    Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180°F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.

    Serves 8.

    Bon Appétit
    November 1997
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

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  5. #55
    Join Date
    May 2005
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    4,002
    Don't forget to make turkey soup out of the carcass afterwards. Yumm. But beware, it sure can botulize in a hurry.

  6. #56
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    Fez, that is amazing.
    "The trouble with socialism is that you eventually run out of other people's money" --Margaret Thatcher

  7. #57
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    Quote Originally Posted by KQ View Post
    There is something about aluminum, the plastic they line the cans with and the ink cooking in my food that just doesn't sit right with me.
    Use a Sapporo can. 100% steel.
    "The trouble with socialism is that you eventually run out of other people's money" --Margaret Thatcher

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