Holiday Preparations
- Thread starter Andy M.
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
pepperhead212
Master Chef
A NY cheesecake is the only thing I'm making to take to TG. Plus, a quart of heavy cream, that we can whip, to put on this, and many other desserts we might have - much better than the canned stuff, I usually see.
larry_stewart
Master Chef
Did a lot of prep today, tomorrow I'll put everything together before I go to ,my Brothers . As of now, should be relatively straight forward
msmofet
Chef Extraordinaire
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I also did a lot of prep today. Apple pie is in the oven. I'm beat at the moment. Pumpkin pie later. Tomorrow, will be stuff I like to make the day of. Also, creamed onions will be done tomorrow because I don't want to break the sauce reheating.
msmofet
Chef Extraordinaire
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Pumpkin pie in the oven. I can't wait to collapse. Been up since 4am.
OP
OP
Andy M.
Certified Pretend Chef
Stuffing ingredients are prepped, Chocolate birthday cake for our grandson is done, one daughter is bringing butternut squash and sourdough bread and the other is bringing a green veggie. I have all the stock I made for pilaf gravy and stuffing. Tomorrow will be relative stress-free.
Silversage
Head Chef
Branded cranberries are done. Stock is made for the gravy and stuffing. Pumpkin roll with walnut cream cheese filling is done. Turkey breast is dry brining. Bread is dried and cubed.
Jade Emperor
Sous Chef
What is everybody’s head count for this event?
Silversage
Head Chef
2
OP
OP
Andy M.
Certified Pretend Chef
5: SO, two daughters a grandson and me.
msmofet
Chef Extraordinaire
- Joined
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3
bethzaring
Master Chef
8
We are having dinner with friends. The hosts are smoking turkeys and the rest are bring sides.
We are having dinner with friends. The hosts are smoking turkeys and the rest are bring sides.
rodentraiser
Head Chef
Headcount here: One. Two if you count the cat.
I found a teriyaki wok place right here in town and they made the chicken almondine for me and I also got sweet and sour chicken. I had to add their shrimp, fish, and chips to my order just to check it out as well. I ate that, or tried to, today and it was pretty bad. The shrimp was tough as leather, ditto the fish and it smelled fishy, too. They included a small salad and the leaves were all brown. I tossed it all. I hate to do that, but that's how you learn which restaurants are good and which aren't.
The sweet and sour chicken and chicken almondine are pretty good, though. I'll have that for lunch tomorrow.
Tomorrow morning I have some ham steaks that I'm putting in the crock pot with pineapple rings for dinner. It's supposed to be served with green beans and baby potatoes. I haven't seen baby potatoes in forever and since I have potato chips, I'll pass on those and also pass on the green beans, since I can't stand green beans. But I'm making some more Boursin cheese to put on crackers and with that and the ham steaks with pineapple, that should be more than enough for me. I'm not sure how the sauce will turn out because it calls for Worcestershire sauce and I'm out of that, unless I want to brave Safeway again.
Otherwise, putting my ham in the crock pot, making the cheese, and maybe going to town again is all I have to do tomorrow. So, since my Christmas cards arrived, I'll have the time to start on them.
I found a teriyaki wok place right here in town and they made the chicken almondine for me and I also got sweet and sour chicken. I had to add their shrimp, fish, and chips to my order just to check it out as well. I ate that, or tried to, today and it was pretty bad. The shrimp was tough as leather, ditto the fish and it smelled fishy, too. They included a small salad and the leaves were all brown. I tossed it all. I hate to do that, but that's how you learn which restaurants are good and which aren't.
The sweet and sour chicken and chicken almondine are pretty good, though. I'll have that for lunch tomorrow.
Tomorrow morning I have some ham steaks that I'm putting in the crock pot with pineapple rings for dinner. It's supposed to be served with green beans and baby potatoes. I haven't seen baby potatoes in forever and since I have potato chips, I'll pass on those and also pass on the green beans, since I can't stand green beans. But I'm making some more Boursin cheese to put on crackers and with that and the ham steaks with pineapple, that should be more than enough for me. I'm not sure how the sauce will turn out because it calls for Worcestershire sauce and I'm out of that, unless I want to brave Safeway again.
Otherwise, putting my ham in the crock pot, making the cheese, and maybe going to town again is all I have to do tomorrow. So, since my Christmas cards arrived, I'll have the time to start on them.
Poor turkey, all he was trying to do was escape the farmer.
Are you going to spatchcock it?
Are you going to spatchcock it?
No, after I stopped laughing, I wet brined it overnight, and stuck it in the oven today. It cooked way faster than I expected, so it was a little overcooked. But, the brining kept it reasonably moist. It was good for white meat turkey. My mom and sister loved it, so mission accomplished.
The best turkey I ever cooked was in around 1995. My wife and I decided not to go anywhere, and we cooked T-Day dinner with two of our good friends. I smoked a turkey, and it was awesome. The male half of the other couple was a a very skilled cook, and made excellent sides, and my wife was an excellent baker. I've never had a better T-Day dinner than that one. We even broke out the Royal Daulton china and Waterford crystal... probably one of two times we did that.
CD
Jade Emperor
Sous Chef
Surprising. You would think that someone who dissects turkeys for a living might know how to actually do it.
Did you use the Royal Doulton with the hand-painted periwinkles?
(If you know, you know)
Did you use the Royal Doulton with the hand-painted periwinkles?
(If you know, you know)
Aunt Bea
Master Chef
Jade Emperor
Sous Chef
OH. MY. LORD!
Do they actually make Royal Doulton with the hand painted periwinkles?
Hyacinth would be appalled that such quality china was made available to people who still serve alphabet spaghetti in their melamine Bunnykins bowls!
I might just have to go prepare a selection of pianoforte from Annie Get Your Gun!
Do they actually make Royal Doulton with the hand painted periwinkles?
Hyacinth would be appalled that such quality china was made available to people who still serve alphabet spaghetti in their melamine Bunnykins bowls!
I might just have to go prepare a selection of pianoforte from Annie Get Your Gun!
I honestly don't remember our china pattern. I know it had a gold rim, so it was expensive, which is why we didn't use it more often. It is like owning a Ferrari and being afraid to drive it.
CD
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