I could care less about turkey on Thanksgiving. But I usethe leftover white meat to make turkey laab or boiling the carcass forstock and make turkey&dumplings. Wife and I always get the dark meat too because of the weird dark meat stigma.
Lovely Paul!! Mouthwatering!Cooked a nice eggplant parm today while the biblical flood raged outside.
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Enjoyed it at halftime. It was the best part of that dumpster fire of a football game in Foxboro.
When it was started, it was 100F+ so my house was running in the 80's. The last several weeks it's cooled way off so the house is 55-68F. It is probably over-salted as the recipe I used was very vague about the amount of salt - I think it said 1-3Tbps per cabbage and I went for the middle, 4 Tbsp for 2 cabbage.+1 to what Mike said about keeping the cabbage under the brine. Still taking a peek once in a while and removing anything resembling mold is a good practice. Was it in a warmish area? My last batch was in the crock about 8 weeks, not because it took so long, but that’s how long it was until I had the time to jar it up. Too much salt will slow or inhibit the fermentation too... I suppose you know that already.
For someone on the keto diet, that plate is something most missed!
That bread is just outstanding!! Very nicely done!Made an early Thanksgiving Dinner for my mom while she was in town. Main course was duck roulade, creamed sweet white corn, and morel mushroom sauce. We also had Sacher torte which was a trial run for another Thanksgiving I am attending (Second one came out much better). And the bread was a slight sourdough sweetened a bit with honey and had roasted nuts and pumpkin seed.
Just mouthwatering!View attachment 654187
Lemon blueberry cheesecake. Too many blueberries messed up the moisture balance but otherwise delicious.
Embarrassed my a**! That looks yummy I'll take seconds please!!I'm almost embarrassed to put this up after what I've been scrolling through--it's like following Steve Martin at the comedy club all over again (not really). Oh, well. This is my corn relish.
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Thanks but did you see some of that stuff earlier?That looks yummy
Looks really good to me.I'm almost embarrassed to put this up after what I've been scrolling through--it's like following Steve Martin at the comedy club all over again (not really). Oh, well. This is my corn relish.
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Sheet pan?
Not crazy about turkey so did a pork loin roast bone in with asparagus, dressing, and gravy. Also, creme brulee.View attachment 654674
Thank youbeautiful color on that pork.
Cool looking pieI made a pecan pie and a pumpkin cheesecake. And all the rest of the usual suspects.
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Plus I put oodles of post #16536 on it. Don't remember if I said, but mayo is one of my favorite foods.The turkey sammy with tons of Helmans mayo and black pepper and some lettuce.
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