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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!

I love Meera Sodha’s book Made in India, this is her mustard seed and garlic prawns. So quick, easy and tasty. Served with planned overs of cumin rice, smashed cucumber salad and sesame green beans (also Meera Sodha). Almost a no cook night after a 37°C and plaster dust everywhere day.

Bison patties with sambal ijo and sambal merah. Green mango for dessert. Our SE Asian Thanksgiving feast will be followed by some of Ken Burns's The American Revolution.

Just when you thought it was safe to eat pistachios again... (kidding. Nobody thinks that.) https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-5

Every Keurig I ever had got issues and had to be returned. They finally said it had happened so many times with us that they would not accept another return. I got a Ninja. No problems, but now that it is just me and I only drink about 1 1/2 cups a day, I'm going back to my Melitta pour over and/or French press.

So today, with guests coming, both of the guest Keurig pod things had no power. Turns out this is a thing. There's a thermal switch inside that shuts off current at some temp. Why in both of two unused units...who knows? Anyway you take the cowling off...not easy or designed to be done...I avoided snapping stuff off...and put a paper clip in a little hole and turned it back on. Questions arise. If a switch is there to be reset...why is it so hard to get-at. Why not mount it externally and call it a reset button? Not very German if you ask me.

I do smoke then SV and am happy with it. I think we all discussed this yrs ago and were evenly split.

Chilean. I drink their standard white wine. This is good for the price.

How big are the crabs where you are @Dr. Teeth ? Food network recipe is for 10 crabs! Edited to add that I'm only familiar with Dungeness crab which grow 6-7" wide. So that would be a large dish. Can you turn the dish into finger food? Maybe you can move folks outside to watch you do something on the Blackstone Griddle. And they could drip all over the patio. 🙄

Baked clams and seafood salad are the only 2 must have, every year dishes I’m totally happy with. I am fascinated with the idea of a crab gravy. Very traditional in Philadelphia and New Jersey on Christmas Eve. Guests would love it and it’s in my wheelhouse of things I cook. The thought of giving one of the guests a crab cooked in marinara sauce in my dining room is giving me pause. Our dining room chairs are upholstered in an off white

You first, @Dr. Teeth. 😀

@Smithy a very fine ' strip ' it is. its been a ' mice ' week but on Sunday , not in line w the weeks ' strips :

Georgia Dunn's Thanksgiving greetings. I hope this link works for everyone, since Patreon invited me to share it. Screenshot added, from the link below. https://www.patreon.com/posts/happy-144532044/instant-access?token=eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJyZWRpc19rZXkiOiJpYTI6YjliMWE5MzktOTc0Yy00MmU2LThkMjQtODI5ODQ0NjE5OTE0IiwicG9zdF9pZCI6MTQ0NTMyMDQ0LCJwYXRyb25faWQiOjk3NDQ5OTMyfQ.Fx2FhKbEU0iUIebTBNLsGPA3aemBFXwdmI-BrEGWjTY&utm_source=post_link&utm_medium=email&utm_campaign=patron_engagement&utm_id=f2ed051d-f9cf-4836-acc9-facd8c4fcb24

Paella for Thanksgiving in Mexico.

ive been doing off and on smoking for some time . outdoor w a pellet container on a closed Weber ( cold ) and the same w the Weber ' Cooking ' these days , I have an InDoorSmoker https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/#comment-2412421 and am an big fan of SousVide , for many variations. My Question : any reliable information of evaluating the results : 1 ) LowTempSmoke ( for me IDS , 85 F , 3 hours w turning ) then SV for the appropriate time for the item InThebag : fowl : 142F , 8 hrs 1 ) juts do the same thing in reverse SV the fowl , the ( saving those Jus'es ) IDS for 3 hours . rebag , Fz. Id really like to know if there are notable taste differences , between the two . thank you.

Radiatore with golden beets, raisins, pine nuts, and sausage p 209 in Six Seasons of Pasta. The golden beets play well with the classic Sicilian flavors. I loved the beautiful gold color they added to the pasta. Per the recipe, the beets can be either shredded or cut into thin wedges. I chose the later and they did take a while to cook. I used regular raisins which worked fine and added a handful of arugula.

@Paul Bacino Those Shells are going into my Pasta p0rn folder . they look perfectly fantastic. Lasagna /// Cannelloni al Forno /// Stuffed Shells are my favorite Italian .

Wife has a rule that I’m not allowed to talk about seven fishes until Santa appears on the Macys parade. He just hit time square. Any thoughts?

Sauteed green beans, spinach, shallots, chiles, garlic, cilantro and thyme in bacon grease with some leftover bacon, then scrambled in eggs, heavy cream, and crumbled feta. Topped mine with Cholula

I still get a box --or boxes weekly. I am rarely disappointed except when FedEx screws up and doesn't deliver. I LOVE those jam grapes. Along with eating them plain I've been making galettes. I smear some heated peanut butter over pie crust dough and then take the grapes and sprinkle them with a bit of cornstarch and sugar and then put them on top of the peanut butter. Peanut butter and jelly elevated.

twas the night before thanksgiving ,,no caps as i got a lap cat stuffed ricotta shells--basil pesto left 6--spinach right 6 flourless lemon pistachio cake finished with wild red raspberries, pistachio ice cream drk chocolate tweel Happy Thanksgiving All ( no cat )