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| Re: Thanksgiving Eve [message #6351 is a reply to message #6258 ] |
Fri, 28 November 2008 16:46   |
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I can't eat sweet potatoes. I got sick on them as a child, and ever since them I look at them and feel sick. So of course everyone says, well, you haven't had MY sweet potatoes, and I'm obligated to try again. So now I just say NO. Maybe they are delicious but I can't get that past my memories and head.
"And by the way you look fantastic in your boots of Chinese plastic."
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| Re: Thanksgiving Eve [message #6357 is a reply to message #6346 ] |
Fri, 28 November 2008 19:09 |
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 hedgehog
Messages: 65
Registered: November 2008
Location: Maine, USA |
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| AJLR wrote on Fri, 28 November 2008 14:50 |
Mashed potato and lots of butter....*sigh*
Interesting about the oyster tradition in your family. Are they baked (the oysters, not the family) with any sort of topping? Living in Whitstable, as I do, we have a lot of oyster transactions of various kinds. There's a nice little bit of old film here that shows how things were done a few decades ago. It's still back-breakingly hard work these days, even though the gigs are no longer rowed out to the oyster frames. The type of bigger sailing ship visible in the film is still around, although now very few in number. They usually have dark red sails.
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That's a wonderful bit of film -- thank you very much! In my family, we gathered the oysters by tonging instead of dragging, and we used the oysters to make Oyster Stuffing for whatever poultry we were eating at the time, including the T'day Turkey. Still got the tongs, although I haven't tonged an oyster for probably twenty years ... and now that you've reminded me, I guess I'll go see if the beds are still where I remember them. Perhaps I won't mention it to the game wardens though.
Those oyster boats sure did carry lots of sail ... must have been exciting if it came on to blow. It's fortunate that oysters make such excellent ballast 
... comparative Safety on Shipboard / is enjoyed by the Hedgehog alone ...
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| Re: Thanksgiving Eve [message #6358 is a reply to message #6258 ] |
Fri, 28 November 2008 19:15 |
librarykat
Messages: 566
Registered: October 2008
Location: Redneck Riviera |
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We had deep-fried turkey, a Smithfield (dry-cured) ham, chicken 'n' dumplings, dressing (not stuffing, it's baked separately), corn casserole, green bean casserole, two sweet potato casseroles (one I did with low sugar and topped with a ground pecan crust), turnip greens, a broccoli/apple/raisin/walnut salad, sesame/ginger sauce asparagus, rolls, rolls, cranberry sauce, pickled apples, gravies for the turkey and the ham, pecan pie, lemon pie, pumpkin pie, and peanut butter/chocolate chip truffles. My husband is Japanese, and so are his cousins, but one married into a Florida Panhandle family, so all the holiday cooking tends to be Southern. Being a diabetic, I have to pick and choose from what's offered and bring some side dishes that I can eat with little guilt and not too much of an effect on my blood sugars. We all still managed to eat plenty.
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| Re: Thanksgiving Eve [message #6369 is a reply to message #6346 ] |
Fri, 28 November 2008 21:19 |
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Black Bear
Messages: 3216
Registered: September 2008
Location: Indianapolis, IN USA |
Senior Member
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| AJLR wrote on Fri, 28 November 2008 14:50 |
Are they baked (the oysters, not the family)
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LOL!!! Actually, the amount of alcohol consumed at our family Thanksgivings usually ensures everyone's a little baked by the time it all winds down. But I'm sure that's not what you meant!
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with any sort of topping? Living in Whitstable, as I do, we have a lot of oyster transactions of various kinds. There's a nice little bit of old film here that shows how things were done a few decades ago. It's still back-breakingly hard work these days, even though the gigs are no longer rowed out to the oyster frames. The type of bigger sailing ship visible in the film is still around, although now very few in number. They usually have dark red sails.
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Ah, very cool! Yes, the oysters are combined with broken up crackers and loads of butter before baking; it is not a feast for those watching their cholesterol, for sure.
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Please don't hesitate to send some apricot pie over here, should you require an extra taster at some stage...
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Eh. Wait til I get better at it, I've not got the science quite down yet. The black raspberries might have been an error of judgement, although the whole thing tasted fine it was fairly soggy.
We did used to do sweet potatoes, back before my grandmother died--quartered and baked with brown sugar over top. (No marshmallows, though.) I never liked 'em much and didn't miss them when they were gone--rather like pickled eggs and beets on the 4th of July, there are some family traditions from my childhood that I miss not at all.
"The time is always right to do what's right."--MLK Jr.
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| Re: Thanksgiving Eve [message #6370 is a reply to message #6359 ] |
Fri, 28 November 2008 21:25 |
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| Robin wrote on Fri, 28 November 2008 17:45 |
| Kathy_S wrote on Fri, 28 November 2008 13:12 |
The people around here seem to think that ordinary potatoes with turkey gravy are proper. On Thanksgiving! Golly!
Sweet potatoes sliced and layered with butter and dark brown sugar and cinnamon before baking.* That's the way to go. OK, marshmallows if you insist, but -- white potatoes?
*It is OK to boil them before slicing. That way they're less likely to dry out, since you needn't bake as long.
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YES. I ENTIRELY agree on the subject of potatoes/sweet potatoes. MUST have SWEET potatoes at Thanksgiving--and my old recipe was with butter and cinnamon and brown sugar. (I wonder if I still have it . . . somewhere?) I don't suppose I'd *ban* ordinary potatoes but I personally wouldn't bother.
And it entirely depends on the marshmallows. Some marshmallows are friendly and charming. Some marshmallows are EVIL and leave an evil chemical aftertaste because of their evil chemical ingredients. I prefer the butter and brown sugar route myself but I have made marshmallow sweet potatoes and they are NOT mushy. You cook the potatoes to perfection, put the marshmallows on top and RUN them under the broiler so the marshmallows melt but with a nice crunchy top and the sweet potatoes don't have the chance to cook any more at all.
I am now going to go eat a raw carrot or a naked lettuce leaf and *calm down*.
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OK, yes, but the crowning glory of my Thanksgivings is always the gravy, so we need white mashed potatoes. Ooh. I'm craving some now. I wonder if we have any carrots? (We have leftovers, I'm in trouble.)
"And by the way you look fantastic in your boots of Chinese plastic."
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| Re: Thanksgiving Eve [message #6391 is a reply to message #6357 ] |
Sat, 29 November 2008 06:15 |
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AJLR
Messages: 2565
Registered: September 2008
Location: England, UK |
Senior Member
[Moderator] |
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| hedgehog wrote on Sat, 29 November 2008 00:09 |
In my family, we gathered the oysters by tonging instead of dragging, and we used the oysters to make Oyster Stuffing for whatever poultry we were eating at the time, including the T'day Turkey. Still got the tongs, although I haven't tonged an oyster for probably twenty years ... and now that you've reminded me, I guess I'll go see if the beds are still where I remember them. Perhaps I won't mention it to the game wardens though.
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Hmm, it would be interesting to see a picture of an oyster tong if there's one around? These days, here, the farmed spat are grown in large seawater tanks until they're a certain size, then taken out to the frames in mesh bags that allow plenty of room for their growth. They're checked and moved on regularly. There's also dredging for 'wild' oysters. There's more info here and here about a couple of the companies involved.
Mind you, we're certainly long past the days when apprentices in London used to have in their conditions of work that they couldn't be fed oysters more than a certain number of times a week (cheap source of protein in those days).
"Never let a computer know you're in a hurry."
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| Re: Thanksgiving Eve [message #6445 is a reply to message #6258 ] |
Sun, 30 November 2008 10:59 |
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Gah! Star Trek plus Pastry! *dies*
Re. mushy raspberries, what might've been a better solution would've been to turn them into a puree and make like a raspberry custard pie. Frozen/defrosted berries aren't so good at the solidity, but they make awesome puree 'cause freezing breaks down cellulose.
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| Re: Thanksgiving Eve [message #6457 is a reply to message #6449 ] |
Sun, 30 November 2008 14:16 |
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AJLR
Messages: 2565
Registered: September 2008
Location: England, UK |
Senior Member
[Moderator] |
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| Black Bear wrote on Sun, 30 November 2008 17:21 |
Unless, of course, the dilithium custards were about to give out, in which case we'd need to pour more eggs into the Positronic Proton Reactor...
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I love the idea of dilithium custards! Thank you.
Treking aside, I can feel a pie-making session coming on after all this. Possibly what I would call a Dutch Apple one, with pre-cooked apples, sultanas, and cinnamon.
"Never let a computer know you're in a hurry."
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| Re: Thanksgiving Eve [message #6487 is a reply to message #6484 ] |
Sun, 30 November 2008 19:32 |
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| Erika in Colorado wrote on Sun, 30 November 2008 19:18 |
| Robin wrote on Sun, 30 November 2008 16:34 |
Hey! My Hatbox Pie is NOT IN Playing with Your Food! Or anyway I can't find it!!! Hatbox Pie is REDOLENT with cranberries!
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I knew I'd seen a cranberry recipe from someone here! I just couldn't find it.
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Saving the day, one recipe at a time.
Smooshes!
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| Re: Thanksgiving Eve [message #6491 is a reply to message #6488 ] |
Sun, 30 November 2008 19:45 |
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| Erika in Colorado wrote on Sun, 30 November 2008 19:39 |
Jodi! My hero (wait, I mean heroine; we are after all talking on Robin's forum). I swear it wasn't there five minutes ago. Thank you. And Robin, too, for the recipe in the first place.
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It wasn't there. We missed getting it posted somehow.
Good news: You're not crazy!
Smooshes!
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| Re: Thanksgiving Eve [message #6495 is a reply to message #6397 ] |
Sun, 30 November 2008 20:44 |
librarykat
Messages: 566
Registered: October 2008
Location: Redneck Riviera |
Senior Member |
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[What a feast for those of us who haven't eaten it all this whole discussion is. Librarycat any chance of that gingered asparagus recipe? [/quote]
Very simple recipe, really. 1 tablespoon each of rice vinegar, soy sauce, peanut oil, water, tahini (sesame paste), and sugar; 1 teaspoon of chopped ginger, 1/2 teaspoon of chopped garlic, and a pinch of red pepper flakes. Combine everything in a food processor or blender (I have a "baby" processor that's perfect for this small amount). Take 48 medium asparagus spears, cleaned and trimmed, and cut them on the diagonal into 2-inch pieces and put into a pot. Boil water, pour over the asparagus and let it sit for about 2-3 minutes, depending on how crunchy you want the asparagus to be. Drain, put into a bowl, and pour the sauce over the warm asparagus and toss. Serve it warm or at room temperature.
People who normally don't like to eat asparagus will eat this. My younger son doesn't like asparagus, but he decided the sauce improves the taste "about 95%."
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| Re: Thanksgiving Eve [message #6590 is a reply to message #6465 ] |
Mon, 01 December 2008 21:15 |
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| Erika in Colorado wrote on Sun, 30 November 2008 16:24 |
On the subject of pies, anyone got a good recipe that uses cranberries? I bought some fresh ones and would like to make some kind of pie/cobbler with them. I've never gone wrong with a recipe from one of you ladies yet.
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Well, I was informed over my thanskgiving weekend that cranberries are apparently quite delicious in stir-fry. Something about the high heat does good stuff to them.
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(Okay, I totally used a hand mixer thingie. It wasn't bad at all.)
