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1. Liberal use of baking soda. Leave it overnight. 2. Pour white wine over the red wine. Sometimes removes the red colour.

Considering what happened to my dining room on Thanksgiving from red wine (no children)…nobody can be trusted!

It was interesting in that half of the mustard seeds were crushed to reveal the yellow inner seed. I used lots of garlic finely chopped, a bit of chilli powder, turmeric, curry leaves, juice of half a lemon, fresh chilli and spring onions to garnish. Some of her recipes are available on line. This one is called “King Prawns with Garlic and Mustard seeds”. I hope you can find it, it’s very quick to make and delicious.

Easy-- Make ricotta stuffing ( whole milk ricotta 1#, 1 Egg, any Italian white shredded cheese, Mozzarella, 6 -Italian , zest nutmeg, and chopped spinach or basil, pinch salt, white pepper, sometimes i will add a bit of sugar ) Jumbo shells ( pre cook )-- Make your own sauce or best store for u Sauce bottom stuff shells-top with a bit a cheese and more saauce 325f for 45 mins and cover first 30 and uncover till brown and shell temp is 165 and above

Turkey/cranberry-onion thing/smoky sweet potatoes/ sausage stuffing (but not stuffed)/au gratin potatoes/sprouts slaw/apple crumble And various finger sandwiches at lunch today.

A dilemma, for sure, @Dr. Teeth !

I’m in DC. Blue crab territory. Gets cold enough at Christmas time that an outdoor event is not really a possibility. One of the guests is a 14 yo I’ve know since he was 5 or so. Cannot be trusted in my house with a red sauce covered crab body

Amen!!!

I've always loved it, and probably take blood pressure pills because of it!!! It's certainly a special occasion type cut in my late 40s but younger me ordered or cooked it at every opportunity. I gave partner a more done bite and he agreed it was fantastic. (He dislikes it for all the reasons I love it- fatty, beefy, and as rare as I can manage)

No, I purposely got one that does not take K-cups. But you can make a single cup or a pot, so it is flexible. K-cups got too expensive for me and are not recyclable, so I didn't want them anymore.

wow, that prime rib looks amazing... I haven't had it in so long - I used to love it as a kid, and it probably contributed a LOT to my current artery cloggedness!

I find that some of the smoke leaches through the bag and into the water. Even still, I still do a smoke --> SV; post SV, I don't think the smoke sticks well because the surface is so wet, unless you were to dry it with a fan or something to form a pellicle just before, but that's an extra step and a pita.

good points . thank you . Ill continue w Smoke , then SV , as its wasier that way the CkDrums are dry out of the S&S pack , and the SV bags stay sealed , and pasteurized .

This is timely.....my Kuerig (pre 2018) is slowly giving up the ghost. There's a Ninja on sale at Costco and a Keurig. @Maison Rustique did your Ninja use Kcups? Did you like it? (I don't function well enough in the morning for anything difficult. So while I LOVE pour over, I know damned well it won't be happening at 530am. I had an ex that would make pourover for me in the morning, was his best quality!)

I brought it up on the SV thread last year i believe with a wild turkey breast. I ended up doing smoke then SV. Id do it the same way again but smoke for far longer. No idea how or why but it seemed the smoke flavor nearly disappeared (Im a long time smoker and usually get it right but was fairly disappointed in the lack of smoke on the first breast and have been ignoring the second in the freezer because of it)

Zero pics of anything actually plated but it was good foresight that we decided to order at least part of the meal. I spent the day processing this guy (while partner was out hunting for elk. This is a whitetail deer that he got earlier in the week) Part of dinner from a local BBQ purveyor (happened to be the best prime rib I've ever had). Prime rib and pork ribs- We also had mashed potatoes, gravy,biscuits and a peach with blackberry cobbler Fat and happy with leftovers for days! Hope everyone had a blessed day.

We didn't order pizza on Wednesday, we went out for ramen (and sushi) before watching the latest Wicked movie. (And were reminded why we don't go to evening movies, the hoarde that was at the theater on turkey-eve was massive!)

https://www.gouterstore.com/shop/christmas/SFQM5LYIWTLPLYOK2CGLYPCK?page=1&limit=30&sort_by=category_order&sort_order=asc Gouter's Christmas offerings.

Bumping this up to see if anyone's planning on panettone purchases again this year. I chose this photo series because it's what really pulled me into the splurge. Maybe @Alleguede or @Kerry Beal can tell me whether gouter.ca is making them.

Update The two units were dead again this morning. They had made coffee last night. Keurig is dead to me.

Paella for Thanksgiving in New York City! Basically, with what was on hand. I always have frozen peas, so peas and carrots became the side dish. Had to cancel our planned trip to Montreal due to catching a hellish cold (but not covid, so that's worthy of being thankful for).

Further clarification. Yesterday I got the soap dispenser that I ordered from Amazon MEXICO which did not stock the dispenser I got from Amazon US for our US home. The item's description said it worked with liquid soap, though the picture showed foam coming out of it. As an expat, this sort of stuff happens a lot even at a great site like Amazon. I had read numerous reviews for the MXN item. There were a number of conflicting reviews. Turns out this product was available in "gel" dispensing and also "foam" dispensing. Many reviewers said the product didn't work, that the dishwashing liquid wouldn't come out. A few posters said you had to dilute the soap liquid 6 to 1 with water. I was glad I read all the reviews as the instructions for my dispenser does not mention dilution at all. After trying to make it work with just the Dawn liquid, I added water. Voila! Foam. I really don't care if it's liquid or foam as we use it for both handwashing (foam is better IMO, less sticky liquid to wash away and waste) and for washing dishes for which liquid is best.

Can you say more about the garlic prawns? Does it use a ginger/garlic paste or just garlic? Spices other than mustard seeds?

This will probably get moved, but that's ok - curious to hear more about your fast.... I am preparing to do a 36h one (have read the most benefits are realized in the 24-36h mark - who knows) but your comment about being 'foggy' is interesting as it seems to contradict a lot of what I have read in terms of the sharp mental focus that people have when fasting... Did you consume minerals (natural salts) with water? Anything else? Also curious to hear why you chose eggs to break it with, seems like that might be tough on the gut (was thinking bone broth).

A week ago, I completed a 7 day water-only fast, so was very cautious in 'breaking' it. I went with just an egg, salt and pepper. Let that settle for a couple hours then went out. Was supposed to be a Christmas Night Market, but got rained out. Turns out rather fortuitous as we ended up at a new-to-us Italian restaurant that was absolutely incredible. I was a little foggy so I forgot to take pictures, but every dish was a standout. For Thanksgiving, as I'm sure some of our other expats can attest, it's weird when you're away. Hard to get the ingredients you count on, nobody else is celebrating, etc.. Anyhoo, I once again made my 'Not Shepherd's Pie', and really took the time to layer the flavors in each separate ingredient. The family voted and this is our new Thanksgiving tradition even when we go back home. Just need to add a nice cranberry sauce to the side. Mrs M made some pumpkin tarts that were just incredible. She accidentally cooked the (fresh, not canned) pumpkin too far, but the results were incredible. Hope ya'll had a great one!