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@blue_dolphin quite entertaining. yet , with most web vids missing so many small points : now that rope of a tendon will have a certain chew but , there will be two of them , for more chew . just .... not so good . lots more like this

@Duvel. Excellent. Good man!

@TdeV No, of course not … I had the nachos as dinner, and the puttanesca as midnight snack. And I didn’t even exceed my calorie limit 😎

Gyros from the Greek Orthodox church. They used to do this once a year, now I think they are up to three annually. Unpictured baklava to go with, naturally. The picture looks tatziki-heavy but these were meaty gyros off a rotating spit.

I have enjoyed the videos that Sohla El-Waylly and her husband Ham have made together for NYT cooking. This is a turkey day version that they made on their own and I found it quite entertaining. Sohla goes the traditional route, Ham is modernist man with a sous vide, meat glued turkey breast roll and brined, braised legs and thighs. In the end, what could go wrong does but the dog clearly wins! Worth a watch!

@blue_dolphin what ever butternut s. dish you choose consider , just prior to service sprinkle w some tosested pecans. TJ's has pecan ' bits ' toasted w no added salt. nice .

I will be joining my cousins for what I expect will be a traditional turk-stuff-mash-gravy situation. The cousin and his wife who usually cook the bird and host are dealing with health issues so his daughter has stepped up to host. I’m bringing Vivian Howard's Brussels sprouts (yes, LGBoD), apples, pomegranate salad with blue cheese honey vinaigrette (recipe here), and have been asked to bring a butternut squash dish, TBD. Any recommendations on that? It shouldn’t be mashed or include anything green and should hold well once cooked. The littles will eat cubes of roasted squash but they look pretty wizened after a while. I believe I’m the only family member who eats vegetables, other than potatoes, on a regular basis. I’ll probably bring a cranberry curd tart which one of the little cousins is greatly enamored of.

Thanks Patti. I know my cake kits will not be organic or locally sourced or even vaaguely healthy, but if they bring a smile to a kid's face - who cares?

from HomeDepot:

@blue_dolphin sorry IDS = InDoorSmoker https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/#comment-2412421

We call it a hole saw - my husband has about 20 different sizes.

@Duvel, you ate BOTH OF THEM for supper??????? 😵

We had frozen strawberries, picked locally this summer, and ice cream. Mrs. C offered to make a boozy milkshake for watching the Packers. I suggested Pikesville Rye. So that is what we had.

And then … I watched some food shows. Including „Tucci in Italy“. Just the Tuscany episode, but maybe the Bulleit part in the vanilla coke acted up … I made some spaghetti puttanesca. Olives, capers, real sardines in lemon, fish sauce, olive oil, looots of garlic and tomatoes. Barillas bronze-cut spaghetti and looots of pecorino romano. Didn’t fit to Tuscany, but to my mood. Plenty of ripasso … Still no complaints 😝

@Duvel, oh man! Now I might need to cobble together some sort of nachos for supper. That looks very tasty!

Sorry @rotuts, what’s “IDS”? I tried Google and got the following: Intrusion Detection System Interior Design Society International Dance Supplies Please advise.

Anyone know a source for the door gaskets ? Cheers

With little one on a sleep-over and DW at a birthday party I was far too lazy to cook. So I raided the shelves and threw together some loaded nachos, plus dips. And enjoyed with a vanilla coke (in which strangely some Bulleit bourbon found its way) … No complaints 🤗

How? I used a hole cutter 😄 Not trying to be funny. That's exactly what that tool is called. dcarch

The Original Control Freak is on sale now for $1,199.96 (normally $1,499.95), link: https://www.breville.com/en-us/product/cmc850?sku=CMC850BSSUSA Home version is on sale too at the same price: https://www.breville.com/en-us/product/bmc800?sku=BMC800BSSUSC surprised to see there is no difference in price between the original and the home version, why would anyone opt for the home version at the same price? (I obviously have the original--& love it!)

This is fairly basic, bread crumbs, panko, egg, parsley and a bit of Romano cheese

@dcarch, I see you've made the roof over the hole. Very nice. Did you make the holes too? How?

Soft-scrambled eggs with shrimp, zucchini, and sliced fennel. Onion, garlic, jalapeno, cilantro, fish sauce, garam masala, and feta to round out the flavors. I used the fennel tops in mole verde the other night, but I had never cooked with fennel bulb before. Just sliced it thin and sauteed with the onion. Man, I really liked the texture and subtle licorice flavor. I can see more fennel in my future.

I don't receive the Phoodle Fact or a video clip. Neither will it allow me to copy the result. By the process of elimination I got the word, one I've never seen the spelling of before, on my sixth try. I'll try again tomorrow but I have to say that given the weird words they come up with, if tomorrow's doesn't resonate with me, I'll have done my last Phoodle.

it's that time of year : Turkey , both Fz ( $ 0.49 / lb ) and fresh ( $ 0.98 / lb ) @ Stop&Shop. Oddly , more expensive ( $ 0.59 / lb , Fz ) at MarketBasket. I used to fill the freezer w 22 pounders , way back when ie 2 , but wrassleing w 22 lbs is a thing of the past. and back then : no IDS, nor iPot. I managed 2 14 + turks. savings of $ 17.50 / bird , w a cost of $ 7.10 /bird. fortunately , my new refrigerator runs quite cold , and is not full of #@$)%&@#&+& at the moment Ive found I can get the work done in stages , keeping the results quite cold in the refrig over a few days . Sooo : Turkey Breast 'logs' wrapped in bacon , IDS'd the SV . Dark meat thighs IDS // SV carcass IDS // oven roasted => iPot'd for stock. and im in no hurry to get started .