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This sounds great. As I was looking at the recipe I flashed back to a favorite dish at my favorite Italian resturant (Il Capricio, Waltham MA). They have a porcini souffle that is awesome. I found at least on recipe for it on the web. I love mushrooms. I got a huge package of wild chantrelles at Whole Food yesterday and can't wait to start cooking them. Tonight is filet mignon, with purple mashed potatoes, sauteed chantrelle, and some as yet decided vegetable (squash, green beans, or Brussels sprouts.

Ooooooh! That looks so good. Could you please post a recipe, @Pete Fred ?

That's a wonderful-sounding spread! I'm glad the menu gives so much detail. Gives me some ideas for things I could try making at home. I have to admit, though, it would be very gratifying to sit down with friends and family, enjoy that excellent meal, and let someone else take care of the cleanup. 🙂

The most important part. It looks really good (from a native Louisianan)!

i wouldn't use my regular Rodriguez-inspired recipe for your purposes...way too many ingredients. But, oh so tasty. And so useful to add to other dishes to spice them up a bit.

@FauxPas and @Darienne - Both of those recipes are intriguing, and I will keep both the Adobo in mind for future reference, as well as the Puerco Pibil, but I’m going to have to go with a southern style pulled pork this time around. Thank you! I agree that pulled pork can be a revelation and it is a great bang for your buck. Hmm. I’d thought I’d do pulled pork sandwiches, coleslaw, and roasted sweet potatoes, but now you have me debating…. Decisions, decisions! 🤔

Flan parisien... I go creamy; others prefer firmer. There are no wrong answers when it comes to flan.

Pulled pork is so versatile. I'd never have thought of it, but back when I was recovering from hip surgery and eating mostly frozen meals, I got one (maybe Marie Callendar's) that was macaroni & cheese with pulled pork--pulled pork (with a light BBQ sauce) was on the bottom and baked with the Mac & cheese on top. It was really tasty and I've made my own version at home a couple of times since.

We are indeed going out this year--to Lidia's again because it was so spectacular last year. The only reservation we could get was at 11 am, which is fine with about half of us. The others are never happy having to get out of bed to be anywhere before noon. Not sure this is going to post right, but will try. Lidia's Thanksgiving Menu

Gumbo. Probably with a number of hideously inauthentic qualities. But I did try. And the family loved it

I do this, too, though not as a garland: I just string them on thread and hang them by one of the many exposed heat pipes (from one of the brackets) in my flat. It's really humid here, and I don't turn on the heat much, but within a few days, they're dry.

There have been a couple of occasions I've put some fresh chillies into the fridge and forgotten about them, only to find the weeks later lurking behind something else. They were perfectly dried! Despite that, probably not the best method.

Veal-Cabbage Gulasch with Sage and “Spatzenknoedel” (Flour Dumplings) from an essen & trinken recipe - the veal gulasch is a mix of cubed veal breast, green cabbage, bacon, shallots, garlic, sage, flour, marsala wine, caraway seeds and bay leaves cooked in veal stock. Finished with some lemon zest and juice and a little bit of honey. The spatzenknoedel are dumplings made in franconia by mixing flour, eggs and milk and cooking some balls of the dough in water until they float. The gulasch is topped with some crispy fried sage leaves and a drizzle of the sage butter.

Today, I made the Green Lentil Ragu from Six Seasons of Pasta and used it to make the Pasta with Roasted Cherry Tomatoes and Green Lentil Ragu. I used Rancho Gordo lentils, half green, half black for the ragu as I didn’t have enough green ones. I made a half batch as the full recipe says it’s enough for 14 servings of pasta and I’m a party of one over here! By the time my lentils cooled, they’d absorbed most of the liquid and weren’t saucy like the photo in the book. Easy enough to add some water or broth but next time I might add more tomatoes to the ragu. The pasta dish was delicious and very satisfying. I’d never thought of combining lentils and pasta but I will certainly keep it mind for the future. There’s a drizzle of balsamic vinegar at the end that really highlights the flavors of the roasted cherry tomatoes against the earthy lentils. I look forward to using the ragu in other ways but will likely repeat this one, too.

@Smithy & @Maison Rustique, if you find some nice little Hakurai turnips, you should definitely give this one a try. I was initially more excited by the recipe for Pasta with Turnips, Preserved Lemon Ricotta and Hazelnuts that I posted about a week or so ago. That one was very good but this one exceeded my expectations. Maybe my expectations weren’t very high because it seemed like a standard anchovy/garlic pasta but it was so easy and the way the flavors melded together won me over!

That salad sounds great. One of my daughters is allergic to penecillin so any blue cheeses are out for her. So now I put out a couple of bowls; one with blue cheese and one with chunked up brie so - to each their own!

Also Canadian but pretty close to the border on the west coast. I think I first had pulled pork about 10 years ago - so in my "ahem" 50's. What a revelation - so many ways to use it and in this day and age around here -- pork is the best bang for your buck meat-wise.

I adore pulled pork. I was about 65 before I ever even tasted it. Remember I'm a Canadian from the far frozen north. I didn't even know that pulled pork existed. After my first taste....from a food truck at a gourd show in Ohio...I made it constantly using a recipe for Cochinita Puerco Pibil from Roberto Rodriguez, filmmaker responsible for Once Upon a Time in Mexico, a truly dreadful movie starring Johnny Depp. Depp's character kills the chef who makes him the most perfect Puerco Pibil. I'll get Ed to buy a pork shoulder this week. We are plumb out of suckling pigs. Sorry to intrude on your cooking decision but I am very passionate about this dish.

If you can cut the roasts into steaks, would Filipino Pork Adobo appeal? It's an easy recipe and flavorful - a bit tangy with vinegar and garlic and lots of umami from the soy sauce. I usually serve it with white rice and steamed veggies like carrots + broccoli. Ingredients are pretty simple. https://panlasangpinoy.com/filipino-food-pork-adobo-recipe/ but I add a bit of brown sugar at the end, to taste. Maybe more like this: https://www.recipetineats.com/filipino-pork-adobo/ There are Filipino-style recipes to make a little dessert side, like a flan or a banana fritter or banana Spring Roll. Not sure you'd even want to do that though. Banana bread might be a fun addition instead if you were so inclined. 🙂 Turon or Maruya are the names of some of the Filipino ones, we used to get them in Hawaii. I made a type of banana fritter years ago, but didn't have access to the right type of bananas so just mashed them up a bit, I think. If you want to do something else with your pork roast this time, keep the Adobo in mind for the future. It's a very inexpensive dish to make and has quite complex flavour. I almost always have some pork shoulder steaks in the freezer for making Adobo. It's also an excellent chicken dish.

That salad looks very good. I'll have to try it on a much smaller scale for my own dinner one night! Or maybe wait until I have dinner guests and try it on them. My Thanksgiving plans, however, call for me to bring my green beans and bacon dish to a feast with friends. The gathering will only be 8 people, so it won't require 5 pounds of green beans as needed 2 years ago. (That was an adventure!) I've never had, or thought of, fermented Brussels Sprouts, but it makes sense that they would ferment like cabbage. I'll have to try it! Thanks for the recipe. As for your proposed additions: if you have people who like spicy heat, then add a couple of chili peppers as you suggest. Or mustard seeds? Ginger?

Air fryer bacon wrapped shrimp, pecans, sweet and spicy Cornichons (chili crisp and sweetener of choice added to jar of your favorite Cornichons), pickled onions, white cheddar.

I’ve been trying to figure out the same thing all afternoon! Decided to pull the trigger on a CF this morning, saw the Home was on sale, then saw the Original on sale for the same price. With no difference in price (and Original comes with the bag, not that I really care much about that), is there a good reason to go with the Home? I know the guts are the same, but I’m not concerned about the larger size, and seems like getting the more durable version makes sense for longevity.

For Canadian Thanksgiving last month I made a salad with mixed baby greens, slices of apples & pears, blue cheese and toasted walnuts and pomegranate arils. Served with an apple-ginger vinaigrette. It was so good and even my husband (who normally avoids blue cheese) liked it. I started from this Pomegranate & Pear Green Salad from Cookie + Kate which uses goat or feta cheese. I've made similar salads before but the dressing was pretty close to the online one and was a good match. For Christmas, I'd like to make some fermented Brussels Sprouts to add to a salad or to serve as part of an appetizer plate. I'd probably add some garlic, maybe hot peppers. Not sure. Has anyone done these?

The manager of the food pantry offered me a couple of small pork shoulder roasts to use for a CFM, so that means I’ll put my other idea for this week on hold. When people donate meat, someone has to cook it, and I accept! I will pick up the roasts tomorrow and buy a third one, if necessary. Pulled pork sandwiches? Pulled pork baked potatoes? With pasta? Not pulled pork? TBD. Disclaimer: My husband says I ask for his opinion and then do it my way, anyway, so, um, fair warning!