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#1 Nov 19 2012 at 11:49 AM Rating: Good
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For those that are partaking in all things gluttony on this upcoming Thursday, I need some suggestions. I have the turkey, the ham (I'm not doing a turducken this year), the mashed potatoes, the stuffing and the green bean casserole. I generally have a huge range of side dishes for Thanksgiving, to allow for everyone to graze and nibble for hours into the night. And I'm Filipino, so to only have 6 or so side dishes is not acceptable. What other side dishes shall I do? I'm also planning candied yams, corn on the cob, pancit (Filipino noodles), lumpia (Filipino egg rolls), steamed rice, steamed veggies, mac & cheese. Is that enough?
#2 Nov 19 2012 at 11:50 AM Rating: Excellent
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Sauerkraut and buttermilk biscuits.
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#3 Nov 19 2012 at 11:54 AM Rating: Good
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How the **** did I forget about the bread? Ray would never have forgiven me. Biscuits definitely added to my list.
#4 Nov 19 2012 at 12:03 PM Rating: Excellent
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#5 Nov 19 2012 at 12:12 PM Rating: Excellent
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Our Thanksgiving will have:

Turkey
Meat stuffing
Corn bread stuffing with apple and onion
Mashed potatoes
Scalloped potatoes
Green bean casserole
Broccoli and cheese casserole
Baked sweet potatoes with marshmallow
Cranberry sauce
Baked beans
Deviled eggs
Roasted carrots and turnip
Brussels sprouts
Stuffed mushrooms

I think that's about everything.

Edited, Nov 19th 2012 1:14pm by Spoonless
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#6 Nov 19 2012 at 12:15 PM Rating: Excellent
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Oh, and stuffies.
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#7 Nov 19 2012 at 12:41 PM Rating: Excellent
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I prefer my baked sweet potatoes with apples and cinnamon instead of marshmallow.

No family meal is complete in my household without mashed turnip. My grandmother used to add the carrots in and mash them as well. I miss that.
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#8 Nov 19 2012 at 12:46 PM Rating: Excellent
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I usually ask for one baked without the marshmallow at all, and just eat it as is. Apples and cinnamon sounds good, though.

Edited, Nov 19th 2012 1:46pm by Spoonless
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#9 Nov 19 2012 at 12:52 PM Rating: Excellent
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Sauerkraut and Polish sausage.

Fixed for authentic Jophiel traditional family holiday feasts.
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#10 Nov 19 2012 at 7:40 PM Rating: Good
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Thumbelyna wrote:
For those that are partaking in all things gluttony on this upcoming Thursday, I need some suggestions. I have the turkey, the ham (I'm not doing a turducken this year), the mashed potatoes, the stuffing and the green bean casserole. I generally have a huge range of side dishes for Thanksgiving, to allow for everyone to graze and nibble for hours into the night. And I'm Filipino, so to only have 6 or so side dishes is not acceptable. What other side dishes shall I do? I'm also planning candied yams, corn on the cob, pancit (Filipino noodles), lumpia (Filipino egg rolls), steamed rice, steamed veggies, mac & cheese. Is that enough?

I love the easy tray - (tenderloin wrapped horseradish cheddar, dill gouda on dill crackers, port wine and summer sausage on triscuits, brie and bread, smoked cheddar and bacon cheese on pepper cheese crackers, grapes, pepperoni, baby carrots, fruit, veggie, devilled eggs) oh that is apps...
#11 Nov 19 2012 at 8:46 PM Rating: Excellent
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My wife's family is Cuban so we always have a ton of Spanish food as well as American food. Usually consists of turkey, stuffing, potatos, pulled pork, yuca, papas rellenas, rice, black beans, homemade chicken strips for the kids and tons of sangria and mojitos. Someone will end up bringing a lasagna and salad. A couple years ago I made the black beans because my MiL was sick, now for EVERY family gathering I end up having to make enough black beans to feed a small army. Apparently this year I also have to make the pork.
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#12 Nov 19 2012 at 11:05 PM Rating: Excellent
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My best advice for thanksgiving is this. Brine the Turkey. You can't possibly ***** it up, it improves the flavor a billion times, and its easy to do.

My traditional thanksgiving recipies:

Alton Brown's Turkey brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns (I usually leave these out)
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

Instructions. Start thawing your turkey as normal if needed.The night before you plan to cook the bird, get a large clean cooler and a large clean plastic bag (garbage bag, etc) to line the cooler, and place the turkey inside the bag (with all the innerds removed), breast side down. Add all the brine ingrediants, supplementing with additional ice and water as needed to cover at least most of the turkey. Let the turkey sit in the brine for at least 8 hours, then flip it once and let sit for a few hours more.

Now, bake the turkey as normal, stuffed or not as you normally would. I also reccommend spreading canola oil over the turkey before baking., You'll get a nice golden crispy bird skin, which locks in all the moisture you added through brining. This will NOT make your turkey taste salty at all. The salt is basically there to trigger reverse osmosis in the turkey cells, causing them to suck up all the brine juice, but very little salt actually makes it into the Turkey. There is no better trick to cooking a turkey, no matter how you prepare it, than brineing.

Kaolian's Pumpkin Pie of Doom!
Ingredients
1 Pie crust (Double for covered top pies)
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water
Pie filling:
• 3 eggs
• 1 egg yolk
• 1/2 cup white sugar
• 1/2 cup packed (dark) brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 1/2 cups milk
• 1/2 cup heavy whipping cream
• 2 cups pumpkin puree (canned is fine here - Not pumpkin pie filling though 15 oz can)
In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt (critical for baking, not flavor), cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
Bake for ten minutes in preheated oven at 425 degrees f. Reduce heat to 350 degrees F, and bake for an additional 40 to 45 minutes, or until filling is set. To check filling, stick a clean knife in the middle. If little or no liquid pumpkin sticks to the knife the pie is done. filling will solidify more with cooling.

Kaolian's Stuffed stuffing of stuffedness
Ingredients
• 1 cup raisins
• 1 cup chopped morel mushrooms
• 1 1/2 cups orange juice
• 1/2 cup butter
• 1/2 cup unsalted butter, melted
• 2 cups chopped celery (optional. I for one kind of hate celery can substitute more onions)
• 1 large Walla Walla sweet or Maui onion, chopped
• 1 pound ground sausage, spiced to taste
• 2 cups dried bread crumbs
• 1 cup chopped cashews (can use pecans)
• 4 Granny Smith apples - peeled, cored and chopped
• 2 cups chicken broth (or better yet, add 3 tablespoons better than bullion chicken to 2 cups apple juice.
• 4 tsp. chopped sage
• 2 tsp. chopped garlic
• 2 tsp. rosemary
• 2 tbsp. Parmesan cheese, grated (seasoning)
Place the raisins in a small saucepan, and cover with 1 cup orange juice. Bring to boil, remove from heat, and set aside.
In a large skillet, melt 1/2 cup butter over medium heat. Sauté the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
Combine the sausage and stuffing mix with the mushroom, celery and onion mixture. Stir in the raisins and orange juice, cashews, and apples. Mix in the other 1/2 cup melted butter, chicken broth, 1/2 cup orange juice; the stuffing should be totally moistened. Season, then stuff the turkey. Use of plunger to stuff turkey is not recommended…

Kaolian's cranberry sauce
Ingredients:
1 can cranberry sauce
Open can of cranberry sauce. Eat.


Grandma Bloom's Cloud Potatoes • 7 pounds russet potatoes, peeled, all blemishes removed.
• 4 cloves garlic, peeled
• 6 tablespoons butter, cut into small chunks
• 1 cup heavy whipping cream, heated until steaming
Boil potatoes and garlic until they are soft and mash-able. Drain water, then dump the entire batch into a large mixer. Add butter and cream, whip with mixer until smooth. It’s important the whipping cream is not cold, otherwise it can result in lumps.
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#13 Nov 20 2012 at 12:46 AM Rating: Excellent
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It looks like the original list lacks in desserts, so I suggest a delicious bread pudding. I suggest this, as it's what I usually make. Fruit salad also works well as a dessert/snack later in the evening.

Dread Lörd Kaolian wrote:
My best advice for thanksgiving is this. Brine the Turkey. You can't possibly ***** it up, it improves the flavor a billion times, and its easy to do.

My traditional thanksgiving recipies:

Alton Brown's Turkey brine:
Do me a favor and rate yourself up, please.


Edited, Nov 19th 2012 11:46pm by Poldaran
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#14 Nov 20 2012 at 12:53 AM Rating: Excellent
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well, if you insist! That actually brings my karma down haha!
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#15 Nov 20 2012 at 12:54 AM Rating: Excellent
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Dread Lörd Kaolian wrote:
well, if you insist! That actually brings my karma down haha!
Well, then don't and say you did. Smiley: tongue

I just can't let anyone recommending AB's methods go without a rate-up.

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Someone on another forum wrote:
Wow, you've got an awesome writing style.! I really dig the narrator's back story, humor, sarcasm, and the plethora of pop culture references. Altogether a refreshingly different RotR journal (not that I don't like the more traditional ones, mind you).

#16 Nov 20 2012 at 6:37 PM Rating: Good
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Yorkshire pudding, stupid!

ETA and last time I looked, you were a Filipina Smiley: oyvey


Edited, Nov 20th 2012 7:40pm by Nobby
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#17 Nov 20 2012 at 8:41 PM Rating: Good
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Other stuff:

Deviled Eggs
Cornbread/Jimmy Cake (best in a cast iron skillet, made with rendered bacon fat)
Blueberry Cobbler
Home made Cranberry Sauce (stupid easy to make from whole berries and a thousand times tastier than canned - Kao is wrong this time)
Hominy
Giblet Gravy
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#18 Nov 21 2012 at 6:02 AM Rating: Good
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Wish we celebrated Thanksgiving, but we're ungrateful like that.
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#19 Nov 21 2012 at 6:45 AM Rating: Good
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Mazra wrote:
Wish we celebrated Thanksgiving, but we're ungrateful like that.
You'd be a month late anyway.
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#20 Nov 21 2012 at 7:45 AM Rating: Excellent
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Uglysasquatch wrote:
Mazra wrote:
Wish we celebrated Thanksgiving, but we're ungrateful like that.
You'd be a month late anyway.
I do believe it's once again time for my yearly statement of "lolCanada and its bags of milk".
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Someone on another forum wrote:
Wow, you've got an awesome writing style.! I really dig the narrator's back story, humor, sarcasm, and the plethora of pop culture references. Altogether a refreshingly different RotR journal (not that I don't like the more traditional ones, mind you).

#21 Nov 21 2012 at 8:13 AM Rating: Good
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Give thanks to our calendars working correctly.
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#22 Nov 21 2012 at 8:27 AM Rating: Good
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The One and Only Poldaran wrote:
Uglysasquatch wrote:
Mazra wrote:
Wish we celebrated Thanksgiving, but we're ungrateful like that.
You'd be a month late anyway.
I do believe it's once again time for my yearly statement of "lolCanada and its bags of milk".
Two words: Universal Heatlhcare.



Suck it!
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#23 Nov 21 2012 at 8:38 AM Rating: Good
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We're communists now, we'll have it in a week just to spite Fox News.
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#24 Nov 21 2012 at 9:33 AM Rating: Good
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Uglysasquatch wrote:
The One and Only Poldaran wrote:
Uglysasquatch wrote:
Mazra wrote:
Wish we celebrated Thanksgiving, but we're ungrateful like that.
You'd be a month late anyway.
I do believe it's once again time for my yearly statement of "lolCanada and its bags of milk".
Two words: Universal Heatlhcare.



Suck it!
I've got rather good health insurance coverage. Your universal healthcare is not the ammo to use against me.
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Someone on another forum wrote:
Wow, you've got an awesome writing style.! I really dig the narrator's back story, humor, sarcasm, and the plethora of pop culture references. Altogether a refreshingly different RotR journal (not that I don't like the more traditional ones, mind you).

#25 Nov 21 2012 at 3:10 PM Rating: Good
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I'm also using AB's brining and cooking instructions for my turkey. i used it last year, overcooked the bird by an hour (thermometer malfunction) and it was still juicy and delicious.

We are doing canned cranberry sauce, but that's only because I'm really the only one who likes it and making a whole batch of homemade just for me is a bit much. If you want a recipe, use equal amounts by volume of fresh cranberries and pomegranate juice with a cinnamon stick in it. Cook over medium heat until jelly-like in consistency.

Oh, and Poldy, did you see AB was on Mythbusters this past Sunday night? I almost had a nerdgasm.

Edited, Nov 21st 2012 3:13pm by Bigdaddyjug
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#26 Nov 21 2012 at 3:16 PM Rating: Good
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Bigdaddyjug wrote:
I'm also using AB's brining and cooking instructions for my turkey. i used it last year, overcooked the bird by an hour (thermometer malfunction) and it was still juicy and delicious.

We are doing canned cranberry sauce, but that's only because I'm really the only one who likes it and making a whole batch of homemade just for me is a bit much. If you want a recipe, use equal amounts by volume of fresh cranberries and pomegranate juice with a cinnamon stick in it. Cook over medium heat until jelly-like in consistency.


I'm not a fan of cranberry sauce, but my cousin used to bring a cranberry relish to thanksgiving dinner. It was great. Cranberries, orange juice and zest, I think some lemon juice and sugar. Not 100% what else was in it. Just remember it being sour, sweet, and chunky.
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#27 Nov 21 2012 at 5:22 PM Rating: Good
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TirithRR wrote:
Bigdaddyjug wrote:
I'm also using AB's brining and cooking instructions for my turkey. i used it last year, overcooked the bird by an hour (thermometer malfunction) and it was still juicy and delicious.

We are doing canned cranberry sauce, but that's only because I'm really the only one who likes it and making a whole batch of homemade just for me is a bit much. If you want a recipe, use equal amounts by volume of fresh cranberries and pomegranate juice with a cinnamon stick in it. Cook over medium heat until jelly-like in consistency.


I'm not a fan of cranberry sauce, but my cousin used to bring a cranberry relish to thanksgiving dinner. It was great. Cranberries, orange juice and zest, I think some lemon juice and sugar. Not 100% what else was in it. Just remember it being sour, sweet, and chunky.


That's how this one comes out. The pomegranate juice has a very complex flavor that replaces the citrus and the sugar while also re-enforcing the red color. I've made a version with orange juice, ginger ale, orange zest and cinnamon. It's also pretty easy to make, but not nearly as easy as just cranberries and pom juice and a cinnamon stick.
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#28 Nov 21 2012 at 6:01 PM Rating: Good
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Bigdaddyjug wrote:
pom juice


You know, a lower case 'm' looks a lot like like lower case 'rn'.

It's fairly distracting.
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#29 Nov 22 2012 at 4:58 PM Rating: Good
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The Man and I went to Ken's House of Pancakes where he had their Thanksgiving Dinner special, and I had breakfast. Then I dropped him off at work and came home to give the puppy half of his left over turkey. I am now cooking a corned beef, and yummy corned beef sandwiches will be enjoyed muchly this evening.

We are thinking of going to see "Rise of the Guardians" tonight. He doesn't get off work until 5:30 so I'll be playing Sims until then, most likely.
#30 Nov 22 2012 at 7:05 PM Rating: Good
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Mazra wrote:
Bigdaddyjug wrote:
pom juice


You know, a lower case 'm' looks a lot like like lower case 'rn'.

It's fairly distracting.


That is all I can see now man. The mom in me doesn't know what to do but my hubby is pretty happy...
#31 Nov 22 2012 at 7:57 PM Rating: Good
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Bigdaddyjug wrote:
TirithRR wrote:
Bigdaddyjug wrote:
I'm also using AB's brining and cooking instructions for my turkey. i used it last year, overcooked the bird by an hour (thermometer malfunction) and it was still juicy and delicious.

We are doing canned cranberry sauce, but that's only because I'm really the only one who likes it and making a whole batch of homemade just for me is a bit much. If you want a recipe, use equal amounts by volume of fresh cranberries and pomegranate juice with a cinnamon stick in it. Cook over medium heat until jelly-like in consistency.


I'm not a fan of cranberry sauce, but my cousin used to bring a cranberry relish to thanksgiving dinner. It was great. Cranberries, orange juice and zest, I think some lemon juice and sugar. Not 100% what else was in it. Just remember it being sour, sweet, and chunky.


That's how this one comes out. The pomegranate juice has a very complex flavor that replaces the citrus and the sugar while also re-enforcing the red color. I've made a version with orange juice, ginger ale, orange zest and cinnamon. It's also pretty easy to make, but not nearly as easy as just cranberries and pom juice and a cinnamon stick.


My grandmother made some this time.

It had Cranberries, Apples, Oranges (I think it had rind and all), Sugar, nuts (walnuts maybe... I couldn't tell) and I think she said she put some gelatin in it. She put it all through a meat grinder and then just put it in the fridge. Not cooked.
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