To fuck or to cook?

[taxwonk]

Originally posted by Atticus Grinch
All-Clad LTD pans. Wustof cutlery, some of it inherited from deceased relatives.

The steel is not designed for sharpening. It's designed for honing between cuts. I don't know a single real-life person who uses it for this purpose, though. The only time I've ever seen one used live, it was a guy at a carving station at a wedding, and I suspect it was for dramatic effect more than anything else.

The steel is designed for honing the edge between uses. I use mine religiously, and it's added a good six months to the time between sharpenings.

[Diane_Keaton]

Originally posted by Hank Chinaski
Ever go over a friend's house to eat,
and the food just ain't no good?
I mean the macaroni's soggy, the peas are mushed
and the chicken tastes like wood.

Yes. That happened once. But I tried to downplay it by explaining that I had already eaten. However, then my friend told his mother that I was just being polite and had not completed the meal. The evening ended with me at a bodego buying a bottle of......

[Atticus Grinch]

Originally posted by Mmmm, Burger (C.J.)
What purpose do you see people using them for?

[I do use it to hone . . .]

Other people were talking about it as if it were a kind of sharpener. It won't sharpen a dull blade. It's designed to keep a sharp blade sharp. And it won't substitute for actual sharpening using a stone.

[NotFromHere]

So I've seen this Turducken thing for the 3rd time in 2 days now on the TV. Anyone ever eat one of these things? It looks a little dry and greasy.

[LessinSF]

Originally posted by NotFromHere
So I've seen this Turducken thing for the 3rd time in 2 days now on the TV. Anyone ever eat one of these things? It looks a little dry and greasy.

Dry and greasy?!?! That's no way to cook or fuck.

[tmdiva]

So, how'd everyone's food turn out? Everything went great here, though I'm definitely feeling the aftereffects of too much rich food today. In addition to the things I said I would make (spinach/cabbage gratin, green beans with brown butter & hazelnuts, mashed sweet potatoes with sugared pecans; pumpkin pie, pumpkin cream cheese pie, triple chocolate cookies), I also ended up serving blanched asparagus with mustard cream sauce.

All the vegetable dishes were winners, particularly the (very rich) gratin. Next time I'll chop my hazelnuts more finely so they cling to the beans, and I may reduce the cream before adding the mustard so it clings better to the asparagus. I used a sweet-hot mustard (locally-produced Beaver brand) instead of plain dijon, and it was delicious.

tm

[NotFromHere]

Originally posted by LessinSF
Dry and greasy?!?! That's no way to cook or fuck.

Yeah. What do I know? I'm an idiot who's at work. I meant to say that the turkey looked dry and the duck looked greasy - but fuck all you staying at home people because it's a holiday or some fucking thing. I'm just saying.

[Fugee]

Originally posted by tmdiva
So, how'd everyone's food turn out?

My menu was very simple: I made turkey, stuffing, mashed potatoes and gravy, corn and rolls; the Fugee Mom brought pumpkin pie, sweet potatoes and salad. The Fugee Dad likes familiar foods prepared in familiar ways and we are on borrowed time with him so I indulge him at holidays. Also, the Fugee Brother's family had Thanksgiving with my SIL's family so it was just 5 adults and 2 toddlers.

I followed the Cook's Illustrated directions for brining then air-drying the turkey and also for roasting it first bottoms up at 425 and then breast up at 350. It was juicy with crisp skin. Yum.

[Fugee]

I ordered my turkey when I thought it would be a larger group and/or people would stay for dinner and want to take turkey home. None of those things happened so I have tons of leftover turkey, mostly white meat.

I'm going to freeze a good bit of it so I don't OD on turkey but am looking for some good recipes. Anyone have a recipe for turkey tetrazzini or curried turkey? A good soup? Anything else delicious to use it up?

[tmdiva]

Originally posted by Fugee
I'm going to freeze a good bit of it so I don't OD on turkey but am looking for some good recipes. Anyone have a recipe for turkey tetrazzini or curried turkey? A good soup? Anything else delicious to use it up?

There's always the classic turkey divan, with broccoli, mayonnaise, cream of chicken soup, cheese, curry powder and lemon juice. It's the one guilty pleasure recipe from my childhood that I still make (we had it for dinner tonight, as a matter of fact--Magnus loves it). We usually serve it over rice, brown to make it a leeeetle more healthy, and use reduced-sodium soup. Let me know if you need the recipe.

tm

[Alex_de_Large]

Originally posted by Fugee
My menu was very simple: I made turkey, stuffing, mashed potatoes and gravy, corn and rolls; the Fugee Mom brought pumpkin pie, sweet potatoes and salad. The Fugee Dad likes familiar foods prepared in familiar ways and we are on borrowed time with him so I indulge him at holidays. Also, the Fugee Brother's family had Thanksgiving with my SIL's family so it was just 5 adults and 2 toddlers.

I followed the Cook's Illustrated directions for brining then air-drying the turkey and also for roasting it first bottoms up at 425 and then breast up at 350. It was juicy with crisp skin. Yum.

We did a brined turkey, spaetzle with gruyere, sauteed brussels sprouts, home-made cranberry relish, and a family stuffing recipe. All came out very well. Apple pie and gooey-butter-pumpkin cake were also a hit.

[Atticus Grinch]

Originally posted by Alex_de_Large
We did a brined turkey, spaetzle with gruyere, sauteed brussels sprouts, home-made cranberry relish, and a family stuffing recipe. All came out very well. Apple pie and gooey-butter-pumpkin cake were also a hit.

We attended a family dinner, to which we contributed only the pumpkin cheesecake.

As for T-giving breakfast (also a Grinch family tradition), we contributed the Niman Ranch cranberry and orange pork sausages, which we recommend wholeheartedly. A little sweet for dinner, but ROCK with fried eggs.

[viet_mom]

Originally posted by AngryMulletMan But instead of milk, I use half and half (slightly warmed)

Funny. I used half and half too instead of milk, but only because I ran out of milk for Vietbabe's bottle the other day. I know it's gross but it was a small bottle. I mixed some water in and heated the thing. How could something so good be so wrong?

Happened upon the Pony post about slapping the buttered, salted and peppered steak onto a steaming hot cast iron pan and washing it down with a good red, and now -- I'm out of my mind hungry but can't risk waking the Babe. Moral: never ever read this thread hungry.

So, I logged on to see if there are any decent cookie recipes. I have some Ghirahldelli (sp????) milk chocolate chips and am looking to make cookies with them. For the neighbors who've been stopping by with fixings.

Thanks.

VM.

[Atticus Grinch]

Pork Chops Braised in White Wine With Brussels Sprouts

INGREDIENTS:

3/4 pound Brussels sprouts
Salt and pepper to taste
2 center-cut boneless pork chops, at least 1 inch thick
1 tablespoon vegetable oil
1 cup thinly sliced onion
1/2 cup dry white wine
1/2 teaspoon fennel seeds

INSTRUCTIONS:

Remove any brown outer leaves from sprouts, trim stems and cut in half through the core. Place in a steamer. Sprinkle with salt, but don't begin cooking yet.

Season chops with salt and pepper. Heat oil in a skillet over medium-high heat. When very hot, add chops and brown until deep golden, about 3 minutes per side. Remove chops and set aside. Reduce heat slightly under skillet. Add onion and cook, stirring occasionally and keeping an eye on the heat, until nicely browned all over, about 10 minutes.

While onion browns, steam sprouts until tender, about 10 minutes, depending on size.

Deglaze skillet with wine and add fennel seeds, salt and pepper. Return chops to pan, cover, and braise over medium-low heat until cooked through, about 6 to 10 minutes, depending on thickness. Remove chops from pan and let rest briefly.

Add sprouts to sauce. Cook a minute or two to incorporate flavors. Adjust seasoning and pour vegetables and sauce over chops. Serves 2

PER SERVING: 445 calories, 41 g protein, 19 g carbohydrate, 19 g fat (5 g saturated), 105 mg cholesterol, 111 mg sodium, 7 g fiber.

[lookingformarket]

Originally posted by Atticus Grinch
Pork Chops Braised in White Wine With Brussels Sprouts

Dissent.

Halve brussel sprouts. Toss lightly with EVOO. Arrange in layer on baking sheet. Sprinkle with sea salt. Roast at 375 until done.