"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Reply
 
Thread Tools Display Modes
 
Old 09-09-2015, 10:53 AM   #41
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
We aren't big fans of turkey, so we will probably follow our new tradition of doing something interesting with chicken.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 09-09-2015, 11:14 AM   #42
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
PF, congratulations on your new house and having the holiday is one of the things that makes a house a home.

Try to take the day before off from work too. There are some things that can be done several days/ even the weekend before. Then there is a whole lot you can do the day before, like chop veggies for the stuffing, peel the potatoes, put in water and keep cold overnight. Everything takes longer to prepare than you may anticipate. Cooking a serving of potatoes for 2 is not the same as prepping a 10 lb bag... Also if you can pace yourself, you can actually enjoy the holiday as it happens.

Make lists.

Oh, and buy butter or margarine if it ever goes on sale before now and the holiday. Toss in the freezer. Everything gets a pat or a chunk of butter, the taters, sweet potatoes, stuffing, bread rolls, well maybe not everything, but pretty near. Don't forget the cranberries !
__________________

__________________
Whiskadoodle is offline   Reply With Quote
Old 09-09-2015, 05:33 PM   #43
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
As someone already pointed out, I have done cooking for crowds during fire season in Montana. So this should be a snap. Here I have to deal with those that are not appreciative of the work involved and are vocal about it. Those firefighters ate anything I put in front of therm.

So, I will have more than cooking for 2 and less than cooking for 200-500. I'll figure it out. Unfortunately I will likely not have the day off before, seeing as I work night shifts, I will get home about 6 in the morning on Thanksgiving. Everything will work out. I have two Sisters, a Brother and a Mom who are willing to help out.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 09-09-2015, 09:56 PM   #44
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,285
Quote:
Originally Posted by PrincessFiona60 View Post
...Here I have to deal with those that are not appreciative of the work involved and are vocal about it. Those firefighters ate anything I put in front of them...
The difference between family, and people who's job it is to be of service to those in need. The second group doesn't expect people to serve them, so they are grateful. The first group? Not so much.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 09-10-2015, 08:46 AM   #45
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
I'm going to make a sign that says, "Buffet - just a fancy word that meas 'Get it yourself!'"
__________________
PrincessFiona60 is offline   Reply With Quote
Old 09-10-2015, 10:37 AM   #46
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
Quote:
Originally Posted by PrincessFiona60 View Post
I'm going to make a sign that says, "Buffet - just a fancy word that meas 'Get it yourself!'"
Now that is a plan! Go for it. But who is going to carve the star of the show?
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-10-2015, 11:01 AM   #47
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Addie View Post
Now that is a plan! Go for it. But who is going to carve the star of the show?
I never carve at the table. I remove the breasts whole, then cut them against the grain so that everyone gets crispy skin, and a well propotioned piece of meat that is more tender and juicy. The slices, both dark and light, are laid out on the platter in the positions that they would have been found on the carcass. The oysters and other back meat are form the cooks, and whoever I choose to be that special someone for the dinner. The carcass is then broken down so as to fit in a soup pot and simmered to create the broth for that obligatory soup that will be eaten for following meals. Nothing is wasted. I share the neck, and any innards with the few in my family besides me who will eat them. I find them delicious.

Carving at the table is dramatic, but cumbersome at best, and gives only one or two people that yummy skin.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-10-2015, 11:07 AM   #48
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
Quote:
Originally Posted by Chief Longwind Of The North View Post
I never carve at the table. I remove the breasts whole, then cut them against the grain so that everyone gets crispy skin, and a well propotioned piece of meat that is more tender and juicy. The slices, both dark and light, are laid out on the platter in the positions that they would have been found on the carcass. The oysters and other back meat are form the cooks, and whoever I choose to be that special someone for the dinner. The carcass is then broken down so as to fit in a soup pot and simmered to create the broth for that obligatory soup that will be eaten for following meals. Nothing is wasted. I share the neck, and any innards with the few in my family besides me who will eat them. I find them delicious.

Carving at the table is dramatic, but cumbersome at best, and gives only one or two people that yummy skin.

Seeeeeeya; Chief Longwind of the North
I always got the neck as a kid. But when I started to make my own holidays, I presented the turkey so everyone could see it, and back into the kitchen for carving. Your choice, white, dark meat, or both. I still get the neck though.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-10-2015, 11:56 AM   #49
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,049
I agree that carving at the table is much overrated. Easier to make a good presentation on a platter after carving on the kitchen counter where there is more room for maneuvering.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 09-10-2015, 03:55 PM   #50
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
I like carving the breast of chicken that way too, off the bone and then across the grain. Makes nice chunks/slices.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Reply

Tags
thanksgiving

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.