OT Foodie Thread

Discussion in 'Blazers OT Forum' started by ABM, May 13, 2020.

  1. MickZagger

    MickZagger Well-Known Member

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    No. We aren’t allergic
     
  2. HomerLovesKoolAid

    HomerLovesKoolAid I have a well-known member.

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    This sounds excellent. What time should I be there with my date @jlprk?
     
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  3. crandc

    crandc Well-Known Member

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    jlprk? On the old board hw actually called me a conservative.
     
  4. crandc

    crandc Well-Known Member

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    I have a menu!

    Actually two menus.
    The big Thanksgiving dinner is actually happening on Saturday but I figure I should mark actual Thanksgiving day. Lucia and I will have a small dinner.
    Confit turkey thighs
    Wild rice and wild mushroom dressing
    Greens (from garden)
    Miniature cranberry upside down cake.

    For the real dinner
    Small snacks (olives, smoked almonds, roasted garbanzos)
    Winter greens with shaved parmesan and roasted pears
    Herb and salt rubbed roast turkey with gravy
    Herbed dressing
    Vegetarian entree: Butternut squash and cheese turnovers
    Classic mashed potatoes
    Roasted sweet potatoes with maple glaze
    Green beans (from garden) with toasted almond/breadcrumb topping
    Dinner rolls
    Bran muffins
    Classic apple pie with homemade vanilla ice cream and warm caramel sauce
    Chocolate turtle pie with whipped cream
    Pumpkin cheesecake
    Wine and sparkling cider
    Alka-Seltzer
     
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  5. bigbailes

    bigbailes Well-Known Member

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    I smoked one last year for the first time and it came out great. I did the wet brine in a cooler for a few days before hand and it was very moist. Might try injecting this year and skipping the wet brine, just to mix things up. I really only eat turkey once a year unless I'm at a BBQ place that's known for good turkey. In fact that has kind of become my measure on how good you are at BBQ, everyone can do brisket and ribs at this point, but if you can do really good turkey, than you know your way around the pit!
     
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  6. Shaboid

    Shaboid Well-Known Member

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  7. MickZagger

    MickZagger Well-Known Member

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    Sounds good!

    Would it be barbaric if I added some Indian Pale Ale to the menu?
     
  8. bigbailes

    bigbailes Well-Known Member

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    That's interesting ... not sure I'm ready to try it just yet, probably need a few more years in the wife's family before I get totally experimental with this one. Why only the pepper/garlic salt, would no other spice rub hold up to it?
     
  9. Shaboid

    Shaboid Well-Known Member

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    That's something I've always wanted to experiment with but it just has never been necessary.
     
  10. crandc

    crandc Well-Known Member

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    I don't have Indian pale ale but there is some Heinekin in the refrigerator.
     
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  11. donkiez

    donkiez Well-Known Member

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    I'm going to brine my turkey for the first time, then smoke it on the Traeger. I'm also making dinner rolls (recipe from ATK book, best rolls ever), actually I'll have to make two batches of rolls, and I also make Mac n cheese. For my Mac I make home made noodles, which makes all the difference then I just throw a cheese sauce together. That's all my job, wife will take care of the rest, she is better at the details than I am.
     
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  12. crandc

    crandc Well-Known Member

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    Made two pie crusts, puff pastry, ganache and caramel sauce. Oh my feet!
     
  13. MickZagger

    MickZagger Well-Known Member

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    Are you a stuffing in the turkey kinda gal? Or separately?
     
  14. Hoopguru

    Hoopguru Well-Known Member

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    Do you refer to it as stuffing or dressing?
     
  15. crandc

    crandc Well-Known Member

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    Separate.
     
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  16. crandc

    crandc Well-Known Member

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    Cook's Illustrated is offering a free one year subscription to a second person when I renew mine. I have asked around and gotten no interest. So, anyone want it? Message me before the week is out.
     
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  17. MickZagger

    MickZagger Well-Known Member

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    This chicks a friggin saint!
     
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  18. crandc

    crandc Well-Known Member

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    Not a chick or a saint.
     
  19. donkiez

    donkiez Well-Known Member

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    My baking stone broke, which got me looking at baking steels for a replacement. Has anyone used a baking steel? It sounds like it does everything a stone does except better?
     
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  20. RR7

    RR7 Well-Known Member

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    I've not used one, but
    https://steelmadeusa.com/collections/pizza
    i the company I got my flat top griddle from, and I've been really happy with it
     
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