November 18, 2012 archive

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 not conflict with such an eclectic meal of many flavors. It’s not easy to please everyone and, like in my family, there are those who insist on “traditions” like Pumpkin Pie made only from the recipe on the Libby’s Pumpkin Puree can slathered with Ready Whip Whipped Cream. For my son-in-law it isn’t Thanksgiving without the green bean casserole made with Campbell’s Cream of Mushroom Soup. Thank the cats we have a crowd that will eat just about anything on the table that looks pretty. Rather than reprise each recipe, I’ve compiled an anthology of past diaries to help you survive the trauma of Thanksgiving Day and enjoy not just the meal but family and friends.

Health reasons why not to stuff that bird and a recipe with a cleaver decorative way to serve the dressing.

Suggestions on wine and beer pairings that go with everything including brussel sprouts.

A great substitute for those sticky, over sweet, marshmallow topped tubers that goes well with pork or ham and breakfast.

Hate those gritty, tasteless lima beans in succoatash? I do but this recipe using edamame change my mind

Includes a great recipe for Pumpkin Cheesecake that will please even those diehard traditional pumpkin pie lovers.

Any squash can be substituted for pumpkin in this recipe. My daughter is using butternut served with a dollop of cumin flavored sour cream.

Besides making turkey soup or hash with those leftovers and the carcass, there is also some great recipes like the mushroom risotto in this essay.

May everyone have a safe and healthy Thanksgiving. Please remember those who have lost so much during Hurricane Sandy with a donation to a food bank or charity that is assisting. May they all be warm and safe. Blessed Be.

Cross posted from The Stars Hollow Gazette

This is your morning Open Thread. Pour your favorite beverage and review the past and comment on the future.

Find the past “On This Day in History” here.

November 18 is the 322nd day of the year (323rd in leap years) in the Gregorian calendar. There are 43 days remaining until the end of the year.

On this day in 1883, the Railraods create the first time zones At exactly noon on this day, American and Canadian railroads begin using four continental time zones to end the confusion of dealing with thousands of local times. The bold move was emblematic of the power shared by the railroad companies.

The need for continental time zones stemmed directly from the problems of moving passengers and freight over the thousands of miles of rail line that covered North America by the 1880s. Since human beings had first begun keeping track of time, they set their clocks to the local movement of the sun. Even as late as the 1880s, most towns in the U.S. had their own local time, generally based on “high noon,” or the time when the sun was at its highest point in the sky. As railroads began to shrink the travel time between cities from days or months to mere hours, however, these local times became a scheduling nightmare. Railroad timetables in major cities listed dozens of different arrival and departure times for the same train, each linked to a different local time zone.

Timekeeping on the American railroads in the mid 19th century was somewhat confused. Each railroad used its own standard time, usually based on the local time of its headquarters or most important terminus, and the railroad’s train schedules were published using its own time. Some major railroad junctions served by several different railroads had a separate clock for each railroad, each showing a different time; the main station in Pittsburgh, Pennsylvania, for example, kept six different times.

Charles F. Dowd proposed a system of one-hour standard time zones for American railroads about 1863, although he published nothing on the matter at that time and did not consult railroad officials until 1869. In 1870, he proposed four ideal time zones (having north-south borders), the first centered on Washington, D.C., but by 1872 the first was centered 75 W of Greenwich, with geographic borders (for example, sections of the Appalachian Mountains). Dowd’s system was never accepted by American railroads. Instead, U.S. and Canadian railroads implemented a version proposed by William F. Allen, the editor of the Traveler’s Official Railway Guide. The borders of its time zones ran through railroad stations, often in major cities. For example, the border between its Eastern and Central time zones ran through Detroit, Buffalo, Pittsburgh, Atlanta, and Charleston. It was inaugurated on Sunday, November 18, 1883, also called “The Day of Two Noons”, when each railroad station clock was reset as standard-time noon was reached within each time zone. The zones were named Intercolonial, Eastern, Central, Mountain, and Pacific. Within one year, 85% of all cities with populations over 10,000, about 200 cities, were using standard time. A notable exception was Detroit (which is about half-way between the meridians of eastern time and central time), which kept local time until 1900, then tried Central Standard Time, local mean time, and Eastern Standard Time before a May 1915 ordinance settled on EST and was ratified by popular vote in August 1916. The confusion of times came to an end when Standard zone time was formally adopted by the U.S. Congress on March 19, 1918, in the Standard Time Act.

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 because even if you start defrosting today, your bird might not be defrosted in time. I discussed the how to cook your bird to perfection in a conventional oven, now for a method that’s a little daring, deep frying.

Alton Brown, is one of my favorite TV cooks. Good Eats funny and informative, plus, his recipes are easy and edible. I’ve done fried turkey and while I don’t recommend it for health reasons, once a year probably wont hurt. Alton’s “how to” videos are a must watch on safety tips, how to choose a turkey fryer, equipment and, finally, cooking directions. If you decide to try this, please follow all directions carefully and take all the safety precautions.

Below the fold are recipes and more safety tips.

I can’t believe it’s that time already.

Republished from November 20, 2010 for obvious timely reasons.

I never went to cooking school or took home economics in high school, I was too busy blowing up the attic with my chemistry set. I did like to eat and eat stuff that tasted good and looked pretty, plus my mother couldn’t cook to save her life let alone mine and Pop’s, that was her mother’s venue. So I watched learned and innovated. I also read cook books and found that cooking and baking where like chemistry and physics. I know, this is Translator’s territory, but I do have a degree in biochemistry.

Cooking a turkey is not as easy as the directions on the Butterball wrapping looks. My daughter, who is the other cook in the house (makes the greatest breads, soups and stews) is in charge of the Turkey for the big day. Since we have a house full of family and friends, there are four, yeah that many, 13 to 15 pound gobblers that get cooked in the one of the two ovens of the Viking in the kitchen and outside on the covered grill that doubles as an oven on these occasions. Her guru is Alton Brown, he of Good Eats on the Food Network. This is the method she has used with rave reviews. Alton’s Roast Turkey recipe follows below the fold. You don’t have to brine, the daughter doesn’t and you can vary the herbs, the results are the same, perfection. My daughter rubs very soft butter under the skin and places whole sage leaves under the skin in a decorative pattern, wraps the other herbs in cheese cloth and tucks it in the cavity. If you prefer, or are kosher, canola oil works, too.

Bon Appetite and Happy Thanksgiving