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  1. For you sous vide corned beefers, how do you cook the vegetables (potatoes, carrots, cabbage, etc.)? Inquiring minds want to know.
  2. I had an interesting hot sauce on a recent cruise to Mexico and Central America. We had gone to a market and had an assortment of tacos for lunch. There was three hot sauces on the table two of which were habanero based. One I liked much better than the other. When I asked about them, I was told that the one I liked a just habanero with the assumption that the other had more ingredients. I can't imagine there was only habanero peppers in there. I wish I had done more research and tried to find a source for the sauce but I suspect that it was made in-house.
  3. I typically use a sliced deli cheese. American or cheddar. Oh, and it has to be a dog with some pork in it. All beef host dogs just don't do it for me.
  4. Cheese, mustard (mostly yellow although sometimes Dijon), sometimes relish all on a grilled New England style hot dog roll.
  5. dans

    Superbowl food 2020

    My late wife's family used to do a Christmas get together. We always brought a roast beef of some sort (sometimes sirloin, sometimes tenderloin). We always made a green goddess dressing. Both were a big hit.
  6. dans

    Roasted mushrooms

    Serious Eats did a piece on roasting mushrooms a while back. They do it slightly differently Roasting Mushrooms
  7. I was having dinner with a friend tonight. We both lost our spouses recently and were discussing cooking and shopping. I have lots of experience cooking although it is difficult to get a meal prepped and cooked every night for myself. She has two boys that can do some cooking but they have difficulty getting a shopping list ready for any given recipe. I know there are recipe sites that will prepare a shopping list from a menu/recipe but my google-fu isn't working that well. Can anyone point me to some that I can refer her to. TIA
  8. This is one of my favorite ways to cook them. I saute the leaves in butter getting just a little brown on them. Then sprinkle some nutmeg on them. When they are done, I drizzle a few drops of lemon. Sometimes, when I'm feeling lazy, I shred them instead of cutting the leaves off.
  9. Our tradition took most of a week to prepare. I mentioned in a previous post that I created a shopping list for our menu. Shopping the week of Thanksgiving is always hectic so I did it early in the week. I would make chicken/turkey stock with chicken wings and turkey legs. This went for the gravy and other things that required stock (dressing, etc.). Bread was readied to the stuffing/dressing. The onions, sausage, etc. for it were also cooked ahead. Putting it all together and cooking it was simple. Some of the vegetables sweet potato casserole, etc.) could be prepped ahead and cooked off on the day. We always had the usual dishes (turkey, mashed potatoes, stuffing, gravy, etc.), but I always changed-up something each year. I never made the standard veggies. Sometimes it was roasted squash (never boiled and mashed) sometimes glazed, sometimes, ginger mashed. I thought it kept things interesting. I always stock up on the plastic food storage containers when they on sale. Various sizes so that you aren't taking up a lot of space with a little bit of leftover something. As we are putting food away, I package it into multiple containers. As each person/family leaves, they get a shopping bag with another meal. Cleanup goes pretty quickly. Lots of hands make quick work. We bought place settings and flatware for 40. It packs into the dishwasher pretty well. It may take several loads but it works. Pots and pans are the most difficult thing. We really had good intentions to clean these as we are done with them. Sometimes it works, sometimes it only partially works. But we usually had some at the end of the night.
  10. We got our celebration done to a science. I've got all the recipes in a document and use it to create a shopping list based on what we will be serving. The document has been given out to anyone who asks for the recipe for something. Hopefully, they read through it and picked out something alse to try.
  11. We were even more specific when assigning what people were to bring. Everyone has a specialty that they do well so that is what we assigned. For those that don't cook we assigned a pie or cookies. It made it so much easier to get a "balanced" meal and not one heavy with casseroles, deserts, or veggie platters. We started doing 2 turkeys also. Cooking one on Thanksgiving day took up so much time in the oven. So we started cooking one bird the day before and cutting it up. Once I got the BGE, I started doing the second on it (adding a little apple or cherry wood). The second bird was always the first to go. Cooking it on the BGE freed up the oven for everything else that needed time there.
  12. I'm going to try and pass along the Thanksgiving tradition to my nieces or nephews. My wife passed away this summer and I am not up to cooking for 25 to 35 people alone. In the past we would do maybe two out of three years and see if someone picked up their own tradition but I think I need to suggest it specifically. I'm sure that I will have a small Thanksgiving in the future, but it will be a smaller more intimate affair.
  13. dans

    Favorite cuts of meat

    I'm not sure I have a favorite. Let me give you an overview. Beef: My got to steak would be a ribeye but I've been ordering filet mignon because it is smaller. Strip steaks are good in a pinch. I get boneless spare ribs to make stews I've always got veal shanks in the freezer for a nice osso buco. Lamb: I love lamb. My mother used to make lamb fritters but I never got the recipe from her. She would put the lamb in a port of water and cook until it was tender. I don't know what cut she used or what she seasoned it with. Once cooled and shredded it was mixed into a pancake-like batter and fried up. It was one way to divide our family - those that loved the fritters and those that hated them. This is one of the reasons I married my wife - she loved them. Lamb chops - any kind Rack of lamb Roast leg of lamb. Pork: I Love a good pork chop. Particular favorite is the "porterhouse" style but loin chop in a pinch. The tenderloins are so versatile. I grill them, cut-and-pound them pan fry and make schnitzel, pork parm, etc. I made pork osso buco once. It was delicious and maybe a little too rich. Ham, roast or smoked pork - Bring it on. Poultry: I'm clearly a dark-meat person. I would rather have a leg or thigh than breast meat. Regardless if it is roasted, grilled, stewed. Nothing like a good duck breast.
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