Tag: Thanksgiving

Nov 25

What’s Cooking: Don’t Throw That Turkey Carcass Out

An oldie but a goodie reposted from November 25, 2010 – TMC I know by tonight you will be sick if looking at the remnants of dinner, especially that turkey carcass because you aren’t done with it yet. I’m going to walk you through making turkey stock. First you will need a big pot, I …

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Nov 23

Happy Happy Turkey Day

Eat me! There’s no denying I like flesh, mostly of the processed and cured kind which contains all those nitrates, salt, and fats that make it very, very bad for your health. Also I neither care or think much about those animals who sacrifice their lives to feed me. It’s a moral failing, I know. …

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Nov 23

Family Values

You have taken the land which is rightfully ours. Years from now my people will be forced to live in mobile homes on reservations. Your people will wear cardigans, and drink highballs. We will sell our bracelets by the road sides, you will play golf, and enjoy hot hors d’oeuvres. My people will have pain …

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Nov 23

The Real History of Thanksgiving

This about sums up the real history of Thanksgiving. Yes, Jeff Jeffries made that sound funny. We pay attention when it makes us laugh. That said, this is the story that should be repeated at every Thanksgiving table. We are all immigrants, Native American’s are not. They deserve our profound apology and better respect than …

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Nov 22

Turkey Loaf

Yoob a dinkadee a dinkadoo a dinkadee A dinkadoo a dinkadee a dinkadoo Morp!  Morp!  Morp! Us Scandinavian Bachelor Chefs (h/t CompoundF) frequently find ourselves in the position of needing a last minute substitute for real food because planning ahead is not one of our strengths (if it were we probably wouldn’t be Bachelors anymore). …

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Nov 21

An Anthology of Turkey Day Helpful Hints and Recipes

Republished from November 18, 2012 because it’s that time of year again. Over the last couple of years I’ve shared some of the recipes that I served at the annual Turkey Feast. There have also been diaries about cooking the bird, whether or not to stuff it and suggestions about what to drink that will …

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Nov 19

What’s Cooking: Pan Gravy and Carving the Bird

One of the best parts of Thanksgiving dinner is the gravy made from the pan drippings. Here are Alton Brown’s directions for making a smooth, not greasy dressing. It’s actually pretty easy. Now the last task is carving the bird, for which you’ll thank yourself for investing in an electric knife. It really makes it …

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Nov 18

What’s Cooking: Turkey Technology

I don’t think I’ll ever stop wondering where the year went but here we are again five days before Thanksgiving. If you are going to tackle cooking a turkey for the first time or the umpteenth time, these instruction on Turkey Technology from Alton Browne should become your bible. The method is not only simple …

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Nov 24

What’s Cooking: Don’t Throw That Turkey Carcass Out

Republished and edited from November 25, 2010 for obvious timely reasons. I know by tomorrow tonight you will be sick if looking at the remnants of dinner, especially that turkey carcass but you aren’t done with it yet. I’m going to walk you through making turkey stock. First you will need a big pot, I …

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Nov 24

What’s Cooking: Turkey Carving 101

I suspect that a lot of people will need to watch this. My condolences to the turkeys that were sacrificed to provide the feasts.  

Nov 21

What’s Cooking: Fried Turkey

This is obviously for the more daring and adventurous cooks. Republished from November 23, 2010 for obvious timely reasons. By now you should have defrosted that frozen turkey and it should be resting comfortably in the back of you refrigerator. If you haven’t, getteth your butt to the grocery store and buy a fresh one …

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Nov 20

What’s Cooking: Getting It Together for Thanksgiving

For those of you who haven’t realized Thursday is Thanksgiving Day, snap out of it! Time to get on the road, into the grocery store and but the bird. Unless it’s fresh, that is not a frozen boulder, it’s going to take 2 – 3 days to thaw in the refrigerator. If your brining, you’ll …

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