While buying supplies for tomorrow, I picked up something new (for me, at least)- a box of wine.
Before you groan, my friend, who is a chef, claims that some of these have really become quite good. I bought Hardy’s Shiraz.
So far, it is looking like turkey, gravy, oyster stuffing, sauerkraut, mashed potatoes, and brussel sprouts.
No dessert, since I never have enough room left anyway.
TallDave
Heh, I get to have a turkey-less Thanksgiving. Meeting gf’s parents (who are Chinese and Thai).
I don’t mind, but the kittens will be disappointed. The first year I had them, they dragged off a whole 14-lb turkey, which was pretty amazing considering they weighed less than it did.
Andrew J. Lazarus
Next year try a goose. Both tastier than turkey and easier to cook.
Laura
Boxed wine was all the rage when I was in college in the 80’s. It’s definitely on the comeback. I bought a box of sangria this past summer. I added fruit to it, more for presentation than taste, because it was already pretty good. I even bought the little cooler made specifically for the boxed wine. I hope boxed wine stays around for a while. I don’t think I’ll buy it often, but it’s perfect for picnics.
stickler
Far tastier still is wild goose. Just buy a license, get your gun, and shoot one (according to the Federal and State regulations, of course).
Two pointers, though:
1) cook the bird breast down with three strips of bacon over the back. moisten it periodically (ca. every 15 mins) with beer. Reserve part of the beer for the cook.
2) get the pellets out. Since the Feds banned lead shot, steel shot is the replacement. Hell on teeth when you crunch down on one. Either be very careful when cleaning the bird, or do as my father does: aim for the head. Simplifies things.
Joel
Yeah, boxed wine was definitely a part of my college years. Whatever brand we bought was pretty low-quality but it fit in well with the other alcohol staples of rural Ohio: Hamms and Genny Cream.
ppGaz
True to American Family Values, a very conservative and traditional TGiving day will be held here. The traditional oven-roasted gobbler, my world famous baked squash, dressing, mashed potatoes, peas and brussel sprouts, and apple pie with ice cream. Football on tv, and maybe some street football too. The perfect day.
Best day of the year AFAIC.
demimondian
The Demi-family will also be traditional: deboned oven-roasted turkey with cornbread sage stuffing, homemade pickles, baked squash with rosemary and thyme, mashed potatoes, green beans, pumpkin merainge pie, apple pie.
I get to start shredding cornbread soon. Yum.
John Cole
First- let me recommend you all try sauerkraut with your turkey dinners.
Second, I like turkey because it means I get to eat leftovers for a couple weeks. I bought a 22 lb bird, and I am cooking for two people. Do the math.
demimondian
Cole: one of our “homemade pickles” is brine-pickled cabbage. I’m planning on using it to balance the turkey.
Richard Bennett
I personally prefer to cook my turkeys in the smoker, like ribs and brisket. It comes out moist and tasty, and no basting. That saltwater thing is a waste of time, of course. The only thing saltwater is good for is tropical fish and marine invertabrates.
demimondian
Here’s a nice hint for turkey preparation.
First: even if you don’t debone the carcass, take the extra time to remove both the bones and the calcified tendons from the drumsticks. By doing that, you make them as succelent and easy to eat as the thighs.
Second: before you put the turkey in to roast, place icepacks on the breast meat. White meat cooks much faster than dark meat does, which, in a large bird, leaves you with the uappetizing choice between half cooked drumsticks or overcooked breast meat.
John Cole
Demi- I cook the turkey upside down for the first bit to keep the breasts moist. Easier than ice packs.
Laura
We cook our turkey on the grill. It gives it a smokey flavor and keeps it very moist.
demimondian
Up here, if you did that, the bird would wind up *exceedingly* moist…due to the rain which falls fours days out of five between November and March.
Laura
November is fairly mild in Sacramento, but we usually have some rain. This year, not a drop, and it’s been in the 70’s every day. It’s supposed to finally rain on Friday. Good timing.
Richard Bennett
I’ve smoked a bird in the Portland rain with no ill effects. The smoker’s enclosed, so it doesn’t care what’s going on outside the firebox.
SoCalJustice
Light dusting of snow flurries in D.C. right now….
4 day weekend ahead. Football, snacks and beer tomorrow afternoon/early evening. And for dinner: roasted turkey, mashed potatoes, gravy, green beans, sausage chestnut stuffing, orange cranberry relish, and candied yams.
(And no, I’m not cooking.)
God Bless America. :-)
SoCalJustice
Happy Thanksgiving, everyone!
John, try to relax and not let the Kossacks get to you too much.
And be thankful that Roethlisberger is starting Monday night.
Ancient Purple
Well, the Ancient Purple household will be filled with family members except for my nephew who is on the other side of the world in the service.
Our menu:
Roasted Turkey
Cornbread Dressing
Cranberry-Orange-Grand Marnier Relish
Mashed Yukon Gold Potatoes
Green Beans Almondine
Sweet Potato Casserole
Roasted Corn Custard
Homemade Gravy
Homemade Whole Wheat Rolls
Waldorf Salad
Beverages: Iced Tea (we live in Phoenix, after all), Pinot Grigio, Pear Cider, Coffee
Desserts: Pumpkin Cheesecake, Cranberry Apple Cobbler, Pecan Pie
For a morning treat while we cook: Pecan Praline Coffee Cake.
I share the cooking duties with my sister and my mom.
Any day of legitimized gluttony is okay in my book!
ppGaz
Where did you say you lived? I’m in the Encanto Park – Phoenix College area. Sounds like you have too much food and might need some help ….. eating it, I mean ….
Bob In Pacifica
Going to the mother-in-law’s tomorrow, but my girl is cooking our own turkey on Saturday for our own two weeks of leftovers. Love those turkey and cranberry sauce sandwiches.
Smoked turkey! Mmmmmmm.
In ten years corked wine will be a thing of the past. Screw caps are better at preserving wine. Wine in a box, wine in a bottle. Don’t matter to me.
Is there anyone out there who deep fries a turkey? If so, what do you do with all the oil if you don’t have a diesel that burns the stuff?
demimondian
I’ve actually tried that — but the Demi household is in Redmond, WA, about 100 miles north of you, and the temperature difference seems to make a difference.
Then again, maybe the problem was that we got halfway through the cooking process when the power went out, and we had to shift to the smoker then…I don’t know, d’you think that would make a difference? :)
Ancient Purple
Heh. Arcadia District. Born and raised. I will probably die here too.
CadillaqJaq
Reading through the posts I’m getting hungry already… and sampling part of the dessert tonight (fat chocolate chip/oatmeal cookies with nuts, while a 12″ coconut custard pie sits in the kitchen. We’re visiting a recent widow and family of one of my closest friends and have no idea what the bill of fare will be. Happy Thanksgiving weekend to all!
Go Lions! (Good grief…)
cj~
Ancient Purple
Bob, just a few suggestions:
1) Check out Biodiesel America. There may be a biodiesel cooperative in your area that will pick up the oil for you.
2) Check Craig’s List. I saw someone on there recently asking for used veggie oil for biodiesel conversion.
Just suggestions for anyone wanting to put their used cooking oil to good use.
CadillaqJaq
Thanksgiving Eve with 6″ of new snow in northern lower MI perfect for downhill skiing; I’m tempted to strap on my Heads and ski my front lawn down to the mailbox.
ppGaz
Ah, home of WonderWoman high school.
Have a great turkey day out there.
Laura
I actually had hope the Lions would be respectable this year. Pff. But I’m still looking forward to the game. It’s the only time they’re on TV on the West Coast, and we have a “Thanksgiving” tradition of watching the game while eating carimañola (a meat filled “dumpling” made with yucca) and plantains for breakfast. It might not sound good, but it’s delicious. My sister-in-law is Panamanian, so this is her contribution to the day. It adds a few million more calories to the day, but I’ll run three miles first thing in the morning to make up for it…
Richard Bennett
Just might. It also depends on what kind of smoker you have, I imagine. I often cook brisket in the oven for 8 hours and then finish it in the smoker for another 4-6. I have a Black Diamond smoker, basic Texas design, and smoking cylinder with an offset firebox, smaller cylinder.
rilkefan
Should be high 60’s tomorrow in Palo Alto and beautiful. My wife’s brother’s girlfriend’s parents are feeding us. Turkey sends me into a stupor so I’m fattening up for the cold winter on everything else. Hope everybody has a good time and applies the bourbon in moderation and manages to avoid arguing politics with old set-in-his-ways Uncle Amos.
ppGaz
I’ll thank you not to refer to me as Uncle Amos.
Hey, turns out we have something in common: I have been inside the linear accelerator building. In 1969.
I was just there in my capacity working for a vendor. We had some office equipment in there and they usually sent me out to troubleshoot electrical problems. Seems to me the place was run by the AEC back in those days? Long time ago.
A large section of the Junipero Serra freeway was newly opened and you could drive out there all the way from San Jose and hardly see another car. They didn’t have much in the way of connections to it yet, especially at the northern end.
Have a great holiday.
demimondian
Redmond is supposed to see highs in the low forties, with morning fog, and afternoon rain. In a word: ick.
The weather here is remarkably boring, at least for someone who spent many of his formative years in Tornado Alley and, later, in the upper midwest. The rain, when it comes, is usually a drizzle. There’s an occasional storm with high gusts, but there are on average four lightning strikes in western Washington in each calendar year. Since I’ve been here, there’s been one waterspout, and that was a thirty-days wonder.
Of course, there have been two major earthquakes and a volcanic eruption…so maybe we just get different “interesting stuff”.
Steve S
We are hoping for snow in the L’Etoile du nord state.
Ancient Purple
Phoenix is supposed to hit 78 tomorrow, but the pollution right now is AWFUL. Welcome to a city in a valley.
Ugh.
ppGaz
Yesterday was one of the worst days I’ve seen here in years, air quality wise. I think a cold front is due through here this weekend to clear things out.
It’s not the valley so much as the atmospheric inversion that traps the pollutants. And of course, four million people and their cars aren’t helping …..
Sine.Qua.Non
Strawberry Hill – still on that memory lane deal (CSN&Y and a bottle of Stawberry Hill…….ugh)Stephen Stills rocks…
Dinner tomorrow: Chili and Tamales, Tequiza in my PJs if no one humiliates me into getting dressed…(it’s been a rough couple of weeks)
BOB: Is there anyone out there who deep fries a turkey? If so, what do you do with all the oil if you don’t have a diesel that burns the stuff?
>>>>>Strain out all the crud from the oil as much as possible and freeze it in plastic containers — milk, oj containers work too. If there is any excess debris it will settle with freezing. When you want to use it you can either thaw it out or cut the container off……I prefer this because you can then cut off the impurities from the bottom that have accumulated before you use it!
Everyone have a fab turkey day. And be careful out there.
To those of you who get snow—-I’m envious. Really.
rilkefan
“I have been inside the linear accelerator building. In 1969.”
And did those feet in anccient times
Walk upon Slac’s small campus green
And was th’ unholy ppGaz
In Stanford’s klystron hall once seen?
Krista
Happy turkey day, everybody. The blog will probably be pretty dead today, as all of you sit around, watch tv and stuff yourselves. I’m at work. (sigh).
Tim F.
Excellent. My wife and I converted to boxed shiraz over a year ago. You can tell it’s good when a complete and total wine snob like her accepts to drink it out of a box. For future reference, we like Banrock Station shiraz a little better. It costs $1 more and comes in the same size. Look for the 2003 if you can get it.
Krista
Banrock Station Shiraz is a lovely time.
I find that the term “wine snob” tends to be misused. Some people are wine snobs in that they refuse to even consider a bottle that costs less than $25. Personally, I think those people are missing out on some really excellent wines. I’m more of a “taste” wine snob. I’m not going to drink just any old swill, and I do like my wine dry enough to cramp the back of my jaw muscles (Greek wines are great for that.)
Have any of you ever tried icewine?
Tim F.
That’s what I call pretentious rather than snobbish. You’re exactly right that a real wine snob doesn’t care a whit what a wine costs so long as it’s well-made. Snobbery means that you think you know what makes a wine ‘good’ better than the guy next to you.
Icewine is quite good, the dessert wine for which my wife and I have an absolute passion is the late-harvest variety made with the help of botrytis mold. It’s also known as vendanges tardives or autumn folly, the latter for how easy it is to wait too long and lose the whole harvest to frost, and it tastes like the concentrated, explosive essence of the grape that was used. You’ll be hearing more about it some friday in the near future.
Krista
Icewine IS lovely, isn’t it? It’s the first thing that I’ve ever had that brought the word “nectar of the gods” to mind. I’m fortunate enough to live 10 minutes from a vineyard that makes excellent icewine…always a nice spot to bring visiting relatives and get them thoroughly trollied.
I’ll have to look for the vendages tardives…for what names should I be looking?
demimondian
I doubt that the blog will sleep — my guess is that people will continue to write invisible ink comments between bouts of gorging.
But don’t feel too put-upon. Some of us will be working between bouts of gorging and posting.
Tim F.
It’s tricky. Only the high-end vineyards will even attempt a late-harvest varietal, and they will reserve only a small fraction of their fields for it. The problem is that in most climates the conditions only favor a botrytis wine once every few years at best, so the vines that get reserved for it often end up as a write-off. If you want to find a bottle, my advice would be to find a high-end vineyard or a very knowledgable importer and bring up the word botrytis. The only one which I know has a North American importer is Noble Sauvage made by Isabel Estate in New Zealand. We bought it over there so I don’t know whether it’s available in North America.
The rule for botrytis wine is buy it when you can because you never know who will succeed in making it or how long the supplies will last. Your best bet is usually the vineyards themselves – if you can’t get to eastern France, New Zealand, Australia or California then you might have some luck in Connecticut, which has the best climate outside of CA for cultivating wine.
ppGaz
For he suddenly smote the door, even
Louder, and lifted his head:–
“Tell them I swiped my badge, and no one answered,
That I kept my word,” he said.
Never the least stir made the scientists,
Though every word he spake
Fell echoing through the shadowiness of the still chamber
From the one man left awake:
Aye, they heard his foot upon the stirrup,
And the sound of iron on stone,
And how the silence surged softly backward,
When the plunging hoofs were gone.
demimondian
If you really want to go for _botrytis_, you can look for a Berenauslese wine from Germany. They’re exquisitely hard to find, because they are required to be produced from grapes which were infected with the rot.
demimondian
By the way, ppG: that’s taken from “The lost tenors” by “Walter de le Nightmare”, right?
ppGaz
Uh, yes, also known as “The Listeners” in some circles :-)
ppGaz
Let the record show that I did not immediately respond:
“Well, you’ll be there.”
In deference to the holiday, and all.