I_call_the_duck

No--there's fruit on it--that makes it healthy!! Looks delicious--all I had this morning was a boring bowl of granola.

No kids myself, so I'll have to grill my nieces and nephews about that intriguing question. When my favorite niece was about seven, she said her favorite food was broccoli. I told her she was weird. She's fifteen now, and still remembers that, and I don't think broccoli is her favorite food at the moment.

Ling, What, no ribs?

We also marinate our turkey with Chinese spices. And Mom makes sticky rice too. Dad just loved my gravy with mashed potatoes, so we have that as well. As us kids got older and our tastes became more Americanized, we incorporate non-Chinese sides into our dinner. But when we have Thanksgiving at Mom's house, she does the turkey and sticky rice and we take care of the rest. Oh, and we always fight over who gets the carcass so we can make turkey jook. Peking turkey sounds great!! You can create fusion cuisine by using cranberry sauce instead of hoisin.

Are you telling me that you're getting 10 pounds of BACON?! Oh man, I'll just follow the aroma of bacon to your place and crash this party of yours. OINK!

Daniel, you're kidding right? Just when I think I've seen it all, I get surprised. Pigs feet have a nice gelatinous quality, and a mild-ish flavor. Perhaps you can do something with that.

Poor thing. Time to put your foot down and demand that you have it at your parents'. My mom won't stuff the turkey. She she says it's too fatty. Uhh...but isn't that the point!? Anyway, we're having two Thanksgivings this year. My cousins in-law on Thursday, where I'll expect a less traditional but equally delicious meal, and another on Saturday, with turkey, sticky rice and all the trimmings. I lucked out this year because my sister's husband has to work on Thursday, but she and her brood are coming in on Friday night for the family get-together.

Maybe she has a dog that eats better than she. Edited to add: Come to think of it, there was a ham at last year's holiday party. I don't know if someone ever took it home? There were no catfights over it, and it certainly wasn't me.

Shacke, that dinner looked amazing! We just bought a Pedro Jiminez sherry, but it definitely wasn't a 1927. I want to take a bath in that malted. Sorry for that visual--couldn't help it. You had thirds? From the "bucket"? He was holding out on us on the bucket when we were there last. JeffL, it's time you're deflowered soon.

Owen, that is one impressive set up you have there. What do you call that machine? I can't quite read the script.

I’m the same way. I’ll get a vegetable peeler, but I won’t reach right in my drawer, which is actually closer, and get a spoon! My parents do the same thing. I don’t know the scientific reason, but it’s the same reaction as if you add salt to boiling water. Sorry I can’t be of more help. I actually saw one of those at my local Asian grocery store and was tempted to buy one. It looks like that grabby thing in the game that you see in arcades, where you get a toy if you’re lucky? But that contraption looked kind of flimsy. I have mental images of it breaking midway and steaming hot liquid splashing over me and my countertops. Maybe turkey lifters will work. I use my metal spatula and carefully ease it under the dish. If I’m really careful, it’ll lift out enough so I can grab it. Edited to add: BTW, great thread!

I hope it makes you want to make it again. ← Makes me want to eat it again.

Seen at a lunch counter near my office. I'll need to take a picture of this one: Special Flounder Platter fried flounder filet cole slaw & tar sauce FF & soda $5.50 Gross on so many levels. And to think I'm most bothered by the fact that they couldn't spring an extra two bucks for three more letters.

Thanks for the pictorial, Ah Leung. Looking at these dishes reminds me of meals that I ate while growing up, but have somehow disappeared from our family table thus forgotten, so seeing them again either makes me want to wish I've forgotten them , or would like to make again. It took me a while to like this dish. We used to grow hairy melon in our backyard, so Dad made this dish A LOT during the summer and into the fall. He used to add small pieces of pork for a little protein.

Them's good looking patties, Grub! Is it the habanero that gave the filling that lovely rich color?

Philadining, thanks for the pics. It looks like Shola outdid himself again. OK, I’ll play along. I won't even guess at the preparations or the sauces, but I'll try to guess the main components. There definitely looks to be lobster there, and I’d guess that judging by the color that the foam has saffron in it. Is that squab? Three different sauces? CHOCOLATE!! What else was in that sinful looking dessert? What wines did you pair with this meal?

Forgot about that one. I had a sweet potato gratin as a side to my dinner the other night. Yum.

Sweet potato pancakes. The glazed wedges sound good, milagai. How 'bout curried? My sister used to make these great bourbon sweet potatoes. I'm sure there's a recipe for custard/flan. Sweet potato pie/cheesecake...

I am not a big coffee drinker, and will not touch the stuff they call coffee at the office. When I do have a morning cup, I go to the ING cafe, which is halfway along my way to work. Since I have an account there, my coffee is free if I make a deposit. They brew Peet's, which is pretty darn tasty. On the weekends, we go to our local Columbian bakery if we're in NY, and brew a big pot when we're home in Philly. With warm frothy milk. P.S. We don't have dogs, but the coffee makes me regular.

Oops, sorry. Not sit-down.

I’m the same way about duck. It sets off this Pavlovian reaction. It must be the Meusault. It made you so loopy that you must have forgotten that you thoughtfully provided their website, which gives directions. Thanks for the review, philadining. It definitely sounds like a place that makes it worth getting lost.

With even a day's notice, I'm sure philadining will come! But he's right--it won't be hard to find egulleters to fill any spaces you may have available. I for one will come.

If its not too late, the NYTimes had an article that may help you get ready for the big pre-day. Countdown to the Main Event For mashed potatoes, I've made them ahead of time put them into a baking dish, sprinkled them with grated parmesan, and baked them off until they're puffy and brown. It's not your standard dish, but we actually like the crunchy coating better.

Turducken sounds delicious. For some reason I'm thinking of making one and stuffing it with foie gras.

Or, "How to cook gourmet meals with crappy knives." Congrats on your new knife set. You are not going to regret it. You and your meals deserve good knives. Somehow I have this image of you calling Ronco complaining that the knives weren't able to withstand a pig's head. Customer service: "I'm sorry, the warranty covers a brick, a hammer, and a soda can, but not pigs heads."