/ck/ - Food & Cooking

[Anonymous No.18616566]

ctrl-f thanksgiving
no thanksgiving thread
thanksgiving thread

[Anonymous No.18616574]

>>18616566
Merry Christmas anon

[Anonymous No.18616579]

>>18616566
that looks like coronation chicken thats been regurgitated

[Anonymous No.18616582]

>>18616574
Thank you, very festive.

[Anonymous No.18616583]

>>18616566
Im sorry your puppy is sick

[Anonymous No.18616589]

>>18616579
That's Dottie's green bean casserole. It's a traditional thanksgiving side dish.

[Anonymous No.18616632]

>>18616579
Based

[Anonymous No.18616655]

>>18616582
And for dessert, et wala

[Anonymous No.18616667]

>>18616566
It's not Thanksgiving, why would there be a thread

[Anonymous No.18616671]

>>18616655
lol. you can't just have bbq sauce for desert, let me make a suggestion.

>pic related.

[Anonymous No.18616673]

>>18616589
that doesnt make it sound anymore appetizing

[Anonymous No.18616702]

>>18616673
quit acting like you've never had green bean casserole on thanksgiving. There is entire product categories that are manufactured specifically for this one classic dish.

[Anonymous No.18616703]

>>18616702
I find the shape of that packaging strangely alluring.

[Anonymous No.18616707]

>>18616702
>quit acting like you've never had green bean casserole on thanksgiving.

[Anonymous No.18616712]

>>18616703
Can confirm it crams easily, ideal for newbs

[Anonymous No.18616718]

>>18616702
Looks like OP went with authentic onions. It's a pretty significant upgrade, imho

[Anonymous No.18616799]

Family tasked me with getting the wine for tomorrow but idk anything about wine, wtf do I get bros?

[Anonymous No.18616803]

>>18616799
Merlot or Cabernet Sauvignon. Don't go less than 15 or more than 30

[Anonymous No.18616805]

>>18616799
Anything french with a fancy topping, they won't think twice and declare it delicious.

[Anonymous No.18616807]

>>18616799
lambrini

[Anonymous No.18616853]

>>18616799
Josh Merlot - it's a full-bodied red but not too dry for normies

[Anonymous No.18616863]

My responsibility on Thanksgiving is making sweet potatoes.
4 pounds of sweet potatoes peeled, cubed, boiled, and mashed with butter and salt.
4 eggs, one cup of milk 1/3 cup maple syrup, allspice, nutmeg, salt, pepper, vanilla all whisked together.
Temper the eggs with potato and gradually mash it all together.
Fill a 9x13 pan with the mixture.
Top with 1 cup chopped nuts (pistachio and walnut) mixed with a stick of melted butter, 1 cup brown sugar and 1/2 cup flour all crumbled over the top.
Bake at 350 for 30.

The version I make at home is much heavier on black pepper and lighter on the sugar, but this is a crowd pleaser.

[Anonymous No.18616871]

I wanna make something for tomorrow but I dunno what and I feel like a tard
I should be better than this it's shameful

[Anonymous No.18616897]

>>18616871
If you want something simple just make a dip and buy a bag of chips. Hard to suggest a side dish without knowing what your family is already making.

[Anonymous No.18616906]

>>18616897
>without knowing what your family is already making.
throw me something comletely off the wall
something weird
unusual

[Anonymous No.18616925]

>>18616566
you're bad at ctrl+f

[Anonymous No.18616934]

Can a turkey be re-frozen after it's thawed out?

[Anonymous No.18616945]

>>18616934
not really but a lot of the meat will still be okay

[Anonymous No.18616946]

>>18616934
No. After it thaws, it becomes immune to freezing anymore.

[Anonymous No.18616977]

>>18616906
make cucumber salad
>thin sliced cucumber, radish and red onion
>sour cream or mayonnaise
>lemon juice
>salt and pepper

let it sit over night. it's not as pungent as it sounds.

[Anonymous No.18616983]

>>18616906
Smoked salmon rillettes with toasted baguette slices.
Roasted grapes and cherry tomatoes dressed with olive oil and balsamic vinegar.
Shish kebabs.
None are strange in general, but they're all out of the ordinary for a thanksgiving meal.

[Anonymous No.18616987]

>>18616977
>radish
no wonder your family hates you

[Anonymous No.18617087]

>>18616983
>Roasted grapes and cherry tomatoes dressed with olive oil and balsamic vinegar.
I think I might do that for Christmas

[Anonymous No.18617116]

>>18617087
It's a great side dish or appetizer. You want them blistered but not mushy. Toss in olive oil and a bit of salt and pepper before roasting. A little balsamic goes a long way, they're already sweet and acidic so don't overdo it. Pairs nicely with the usual holiday meats and cheeses that you might already have on the menu.

[Anonymous No.18617120]

[Anonymous No.18617153]

>>18616583
Lolol

[Anonymous No.18617434]

Ill be making the turkey, which ive done before. I also decided to take over stuffing and gravy, because my family has always used the boxed products and i want something new. Right now im simmering the giblets with onion and garlic for gravy stock, as well as toasting breadcrumbs and nuts for the stuffing. Ive never made either so hopefully theyre good.

[Anonymous No.18618020]

>>18617434
anything with giblets is going to be good. I can count on one hand the number of Thanksgivings that have been ruined because my grandma skimped on the giblets. She's dead now so the count isn't going to be increasing.

That's just what you can expect when you give up living. Just kill yourself if you're going to skip giblets. You're done.

[Anonymous No.18618041]

I intended to use this recipe
>https://www.recipetineats.com/juicy-slow-cooker-turkey-breast/
But just realized my dumbass bought a sliced, pre-cooked frozen turkey breast instead.

Could I get away with still rolling with the recipe all the same? Or should I just cook the turkey breast according to its own heating instructions?

Pls respond, I don't wanna ruin Thanksgiving for my family with a mediocre dinner.

[Anonymous No.18618102]

>>18616566

[Anonymous No.18618156]

>>18617434
You are going to place that in the bird right?
sounds good

[Anonymous No.18618158]

>>18616863
add 1/2 cup sour cream to that, its too much sweet
>>18618020
I did not skip giblets! I made a separate giblet gravy with the turkey backbone obtained from the spatchcocking procedure and the giblet and some onion roasted in the oven.
I made 3 quarts of chicken stock that I used in the stuffing but honestly I could have used 4 quarts, easily.

I spatchcocked a heritage turkey, rubbed salted butter infused with sage, rosemary and thyme over the skin, and roasted that first at 400F then turned it down to 350f.
I made stuffing with homemade sourdough bread that I cubed up and set out to try for a day then mixed with chopped parsley, sage, and rosemary. I guess I forgot to add butter to the stuffing but it will be ok. Anyways, I added toasted pecans to the stuffing as well, and the 3 quarts chicken stock and some sauteed garlic and onion (cook until it browns). I baked my stuffing covered for 40 min at 375F then uncovered for another ~ 30 min maybe

I made cranberry sauce by blooming gelatin in water, juicing 1 lemon and 3 cara cara oranges
i cooked a BUNCH of grated ginger in butter for a bit, then added the juice and some cinnamon, cloves, allspice, salt, and a bag o cranberries and cooked on medium for ~ 15 min then added the gelatin and maybe 1.5 cups sugar - I want it on the tart side. I am aiming for a thick, gelled but rough-texured (not strained or smooth) cranberry sauce that is more sour than sweet. I bake with toasted sugar which is granulated sugar pre-baked in the oven until it gets light brown so it tastes less overtly sweet and a bit more like maple syrup or caramel.

[Anonymous No.18618161]

I made potato boats by roasting russet potatoes in the oven for 1 hr 15 min at 400f
then halving them, scooping out most of the insides and mixing the inside potato with lots of grated cheddar, sour cream, cream cheese, mustard powder, smoked paprika, ancho chili powder, grated garlic, salt, and pepper
and then you fill the halved potatoes with the filling and bake again at 400f until light brown on top

I made a chocolate pudding pie with pie crust - which is 2 sticks of butter cubed up, maybe 4 cups flour, I freeze the butter cubes for 10 min before mixing them by hand with the flour and turning the butter cubes into flakes, then you add milk and salt and a bit of sugar and chill
Then for the pudding I used maybe 1/2cup cocoa powder, which I should have bloomed first in hot liquid, 6 egg yolks, 2 cups each cream and milk, 1.3 cups sugar, vanilla extract, and brought it to simmer and then added cornstarch slurry (cornstarch in water) to thicken it

I used the rest of the pie crust to make garlic and herb rollups by rolling out pie dough, cutting it into triangles, and filling it with: minced garlic, butter, salt, maple syrup, dried basil, and dried oregano, and then rolling it up into a crescent shape, and that's about to come out of my oven.

For veggies I blistered shishito peppers in oil in a cast iron skillet over medium heat until blackened all over

[Anonymous No.18618167]

My mom would boil the turkey neck and heart and gizzard and I'd eat that with crackers before the meal
good times

[Anonymous No.18618179]

what is an actually good green bean casserole recipe. ive had multiple ones but only one time have I had one that was actually good enough to want to get seconds of it. who has that recipe

[Anonymous No.18618187]

>>18618179
how much time do you want to spend
make your own cream of mushroom soup
make your own chicken stock
add roasted mushrooms and cream
herbs
saute some onions for a topping, or go to the trouble of breading and frying onion pieces if you like
and buy some nuts, sliced almonds are traditional, but any is nice
but really just sliced up some mushrooms and brown them in oil, add some stock and cream
trim and blanch some green beans
add the blanched beans to the mushroom sauce
top with onions and nuts (and optionally breadcrumbs) and bake

[Anonymous No.18618208]

>>18618187
sounds like crap
I'll stick to the campbells recipe

[Anonymous No.18618212]

>>18616799

Chateau diana

[Anonymous No.18618268]

>>18618208
it isn't crap

[Anonymous No.18618293]

>watch video on how to season da turkey n sheit
>every guy covers the bird entirely with seasoning
Is this shit necessary? Feels like they’re adding too much salt to their meals unless you’re supposed to genuinely cover the bird entirely


Feels like they do it to push their season and have people waste it

[Anonymous No.18618298]

>>18616589
Who the fuck is Dottie, and why does her version of tradition look not only like nothing I've ever seen, nor heard of existing a Thanksgiving table?

[Anonymous No.18618299]

>>18618293
chop up some fresh herbs and use that

[Anonymous No.18618302]

>>18618299
I’ll do that. Kinda tempted in removing the seasoning seems like too much salt but idk might leave it on to test

[Anonymous No.18618303]

>>18618302
i mean use a decent amount of salt but not a ton
id just mix up some oil, salt, and fresh herbs, or use melted butter, and spread that over it

[Anonymous No.18618307]

>>18618293
turkey is a large bird, and the skin is relatively thick for a bird, and most people roast them slow and low all the way through, so most people never eat the skin because most people make it taste like overly seasoned crap to be discarded so the meat under the skin is only slightly less under seasoned. If you really want to season turkey meat, you'll use an injector, or just leave some salt and pepper on the table so people can season their individual slices on their plates. Or you could vary the cooking temperatures at appropriate times to render fat, crisp the skin, and get the inner most muscle tissue cooked well while not cooking the outer layer to show leather. It gets even trickier when the birds aren't trussed well, which even fewer people do. It's no wonder most people think turkey is shit and prefer to just deep fry the damned thing.

[Anonymous No.18618316]

Somebody pass me the potato filling and I'm good

[Anonymous No.18618321]

>>18618268
I'm sure it is not although seems like alot of work for something I like the least, your talent however is comendable or else you were just bullshitting

[Anonymous No.18618329]

>>18618321
well the shortcut is to use canned chicken stock, or just milk or cream
the essential element is to buy some fresh mushrooms, slice them roughly, and cook them in oil until all the moisture evaporates, then until they get brown, then add liquid and starch and you can use frozen green beans but just make mushrooms into a sauce
>or else you were just bullshitting
i made it one year totally from scratch and it was a lot of work and people barely ate it

[Anonymous No.18618335]

>going forced to take home relative's awful home-cooked meals tomorrow
the deer are gonna be eating good tomorrow night

[Anonymous No.18618352]

>>18618329
>I made it one year and people barely ate it
That sucks, now maybe bring a salad from a bag, chop up some extra carrots and say here you go
xjkh8

[Anonymous No.18618353]

>>18618352
i made blistered shishito peppers

[Anonymous No.18618355]

>>18618335
feed them they will feed you

[Anonymous No.18618361]

>>18618307
Makes you wonder why people don’t just butterfly their birds and season accordingly. Any recommended spice mix to use? I’m already planning on using melted butte+garlic for injecting and a simple paprika onion garlic pepper salt mix

[Anonymous No.18618363]

>>18618161
Sounds like a nice assortment, would def have seconds.

[Anonymous No.18618371]

>>18618363
the chocolate pudding failed to set so it is becoming frozen chocolate pudding pie
the goal is to impress my anorexic sister who has bizarre eating habits but I have WITNESSED her eating a ton of my stuffing and I want that to happen again even tho i wont be joining them to eat, i am going to bed as soon as I drop off the food to my parents

[Anonymous No.18618377]

>>18616799
josh diana

[Anonymous No.18618379]

Tfw family wants me to only make banana bread because they don't trust me with anything else. Retard bros......

[Anonymous No.18618389]

I hunt so we have Venison and Elk and Boar on Thanksgiving stuff I got off the land here, my wife does the traditional sides
I've killed wild turkey for Thanksgiving although found them too gamey and tough, not as good as you would think
I'm thankful to provide my family with meat that I can hunt off this great land

[Anonymous No.18618423]

>>18618389
If not a larp I envy you pal. Must be nice hope things go well

Aren’t turkeys sold in stores bred to be soft and much lighter in raw flavor compared to wild turkeys?

>>18618379
>make
Just go to a decent bakery and buy one it’ll save you the hassle

[Anonymous No.18618427]

My drunk mom asked if I would prefer to eat Thanksgiving dinner alone in my room wtf bros
I'm on Keto to lose weight right now and don't want to eat the goyslop carbs anyway

[Anonymous No.18618429]

>>18618423
>Aren’t turkeys sold in stores bred to be soft and much lighter in raw flavor compared to wild turkeys?
what you want is a heritage bird raised by a local farmer
the meat has more flavor, and they have much more dark meat relative to white meat relative to conventional turkeys

[Anonymous No.18618432]

>>18618427
>goyslop
Fuck off with this word already. These stupid fucking latinx spics have overused it (like all memes) and ruined it. Now it’s just embarrassing to see and you should be ashamed

[Anonymous No.18618439]

>>18618427
stop being such a antisocial cunt and eat with your family

[Anonymous No.18618440]

>>18618429
Ok yeah similar to chickens then. Can anything be done to improve meat on wild birds?

[Anonymous No.18618444]

>>18618439
That's what my plan was, but then she asked me that question and I thought maybe she didn't want to eat dinner together since it's only two of us here.

[Anonymous No.18618455]

My body is ready bois

[Anonymous No.18618948]

>>18616566
Staying with the in laws this week, the wife and I were going to cook at their house and invite a few people over. My MIL is extremely ditzy and apparently told a friend of hers that we’d all come over to their house. We didn’t hear about this until she saw the wife prepping the turkey for the oven this morning. The friends are already making everything I was planning on making except one pie, wtf do I do with all this uncooked thanksgiving food.

Do we check her into a dementia clinic?

[Anonymous No.18618956]

>>18616566
did your cat throw up on a plate?

[Anonymous No.18618984]

>>18618956
yes, but not on this one

[Anonymous No.18619359]

made green bean cassarole with home made cream of mushroom soup, and sweet potato (the flowers are japanese sweet potato) :3

[Anonymous No.18619485]

>>18618948
refreeze it, save for christmas

thank your MIL for making your life as full as ever.

[Anonymous No.18619749]

>>18619485
I’m not going to freeze chopped vegetables, I guess we’ll just have thanksgiving all weekend. I’m genuinely a little worried because this never came up as we were planning the menu, buying groceries, prepping last night etc.

[Anonymous No.18619754]

Mom’s Turkey cannot be topped

[Anonymous No.18620228]

>>18619754
Why did you capitalize turkey?

[Anonymous No.18620235]

>>18616799
Pick something from your mother country.

[Anonymous No.18620310]

>>18620228
it’s just that good

[Anonymous No.18620462]

>>18616799
the one with snoop dog on it

[Anonymous No.18621225]

Heres my meal https://youtube.com/shorts/YSas2S57bys?feature=share

[Anonymous No.18621238]

>>18621225
your child really likes clay

[Anonymous No.18621261]

>>18617434
UPDATE: The gravy rocked. Made a caramel-colored roux and added giblet stock and pan drippings. Everyone enjoyed.
The stuffing was meh. Not flavorful enough compared to the boxed stuff.

>>18619359
Cute flower designs

[Anonymous No.18621271]

>>18616566
>shitty food porn

[Anonymous No.18621618]

>>18616566
not cheesed to meet you...

[Anonymous No.18621639]

>>18616566
wtf even the cheesed to meet you anon doesn't like your dish, that is how you know you fucked up
try taking a picture with a camera that was made this decade, may help

[Anonymous No.18621716]

both my probe thermometer and instant read thermometer said my turkey was at 160 when I pulled it out of the oven, but some of the meat is suspiciously pink. it's 11pm though so I'm going to eat it anyway.

[Anonymous No.18621753]

>>18621716
Did you calibrate your thermometer?

[Anonymous No.18621764]

>>18621753
no the manual it came with said it was calibrated at the factory. and both thermometers were giving the same reading.

[Anonymous No.18621790]

>>18619754
Try some of the roasted veg momma's boy, I promise you it's good.

[Anonymous No.18621796]

>>18621764
pls give us an update tomorrow if you survive, I think you will be ok though, we were created to make mistakes

[Anonymous No.18621835]

>>18616977
what the absolute fuck

[Anonymous No.18621841]

I hope you anons included bugs in your Thanksgiving feast

[Anonymous No.18621851]

>>18621841
We need to master roach milk so China can have more of our dairy products rot on their shelves.

[Anonymous No.18621882]

>wife wants to cook Thanksgiving this year
>my family says that's fine but my mom quietly asks me to encourage her to make normal American style Thanksgiving food
>fuck that
>tell my wife to go crazy
>she Thanksgivingifys Tajik food
>plov made with a whole ass turkey
>pumpkin and sweet potato stuffed manti
>mashed potato and cheese stuffed sambusas
>mac and cheese stuffed belyash
>cornbread qurutob
>cranberry stuffed dumplings with a cold vanilla yogurt sauce
>pecan pie for our dads because they're both pecan fanatics
>my entire side of the family nearly gorge themselves to death
>wife has a smug look on her face all night long

She earned it. Fuck, I ate too much. I am going to sleep now.

[Anonymous No.18621883]

>>18621882
That sounds extremely based. Plov's one of my all time favorites. Any pics?

[Anonymous No.18621885]

>>18621882
Never had tajik or central asian food (beside pilaf/plov) but damn that sounds based.

[Anonymous No.18621903]

>>18621882
have a good rest, my friend

[Anonymous No.18621914]

my turkey turned out super tender

[Anonymous No.18622221]

>>18618427
Since you said goyslop your mom was right stay in your room, no one wants to talk to you

[Anonymous No.18622232]

>>18616566
Tired of the mexican cuisine spam on this board.

[Anonymous No.18622247]

>>18616566

[Anonymous No.18623429]