BeeZee

Regarding exploding butter...don't discount the possibility that it was exacerbated by the issues being reported of diminished butter quality in some brands (more water). I also cut the butter into chunks before melting, and do the melting in short bursts of full power with stirring between. Only once did I superheat water in the microwave, in a Pyrex measuring cup, thankfully it was just water and I realized what happened so I avoided getting burned.

Oh, yes, I knew exactly what it was when I heard it, I was in an adjacent room. Definitely not bad to clean up compared to other things, and my microwave is now “spotless”🤣.

I will never again cook a spaghetti squash, whole, in the microwave (yes, I poked many holes into it on all sides)

The best way to cook swordfish is outdoors on the grill, it is very firm and meaty - like tuna. Not oily like salmon. I cut out the dark red/brown flesh after cooking, it is strongly flavored. You could also try Sicilian braised swordfish, which cooks in tomato sauce and is a nice way to cook indoors.

My sister, who had what seemed like a non-stop supply of Sicilian pannetone flowing through her home, said it keeps just fine for 2 weeks if well-wrapped.

Supermarket had some large globe artichokes on sale 3/$5 so I grabbed some, with full knowledge that they aren’t in season and would not be great, but they were pretty tight and heavy. Decided to roast them, covered, since I assumed they needed some extra flavor. The hearts were great, the stems too stringy to eat, but its a lot of time to prep for the ROI! We had thin cut chicken breasts cooked in a grill pan, and slices of white-flesh sweet potato roasted in the oven, also.

Delicata squash soup, added some crumbled feta on top.

OMG, I don’t know what some of those tools are, but it’s fascinating and tempting!

Another batch of squash soup. Peeled and roasted 2 delicata squash and 1 white-fleshed sweet potato. Sauteed diced red onion and garlic, peeled/chopped Granny Smith apple, added a carton of stock, seasonings, handful of raw cashews. Simmered a bit, added the roasted veg and juice from half an orange, simmered more until everything was soft and then blended it up. Very good, the orange juice is subtle in the background.

Thanks for posting the recipe, I'm going to make these for sure. My husband needs to watch what types of carbs he eats (oat fiber is very good for you), and these would be a good type of alternate cracker for him.

Have had olives stuffed with garlic, which pickles the cloves, and they are delicious! Nice to have along with cheese and crackers.

Persimmons range in cost around here from 79 cents (TJ’s) to $2 each (supermarket ripoff). When I was at the Asian market the other day, they had flats of them on sale for $10, which is a pretty good deal…I’m tempted.

Stopped by an Asian Supermarket near my office and quite a variety of flavored potato chips. For around $2 you can try some unique flavors!

@Katie Meadow, I have a similar methodology, but I write my shopping list with items sorted by the aisle layout since that is how my Mom did it. Supermarkets would be wise to offer a downloadable PDF shopping list arranged by aisle category.

@ElsieD, if you take a look at the reviewers' photos, I saw one of them had it laying next to a ruler. With the wand attached, it was 12" overall and looked like around 5" without the attachment.

Like @Katie Meadow, I made soup with our turkey carcass, in my case, it was the crown only. I diced up the meat I picked off the frame. Sauteed mushrooms with shallot, deglazed with a splash of white wine, added the stock and simmered some some barley and carrot until tender. Very tasty, the stock has reduced a bit from multiple cookings and the mushrooms add so much extra meaty flavor/umami.

Thanksgiving leftovers, but I had to use a box of Stove Top cornbread stuffing mix because we had no stuffing left from the meal. It was horribly salty, I ate two forkfuls and tossed it. We finished the plain turkey from the roasted crown and I have frozen the leftover roulade (2 more meals) and made soup with the carcass.

I’ve seen some recipes using egg mixed with the bread, I have to assume to make it more of a bread pudding kind of consistencey? Nobody in my extended family uses them.

@blue_dolphin, I have leftover Parker House rolls, don’t think I didn’t contemplate a mini sandwich. Instead, I had a big hunk of chocolate pannetone for lunch. After going to the gym, of course🤣

The turkey roulade, which had a fig/olive tapenade filling, worked out really well. Cooked yesterday a few degrees shy of done, refrigerated overnight. Sliced and shingled in a pan, drizzled some stock over, covered and left it in the oven at low temp to finish cooking while also reheating the side dishes.

Sicilian pannetone provided by my BIL, he gets it from one of his card playing buddies, this is the real deal. Very light, lightly sweet, that crispy shell on top is the best.

That was more or less my thought, reheat at 300F so it comes to temp a bit slower. The filling is a fig/olive tapenade, so it isn’t very moist.

Opinions, please. My intention is to cook my turkey roulade ahead of time and reheat. I thought I would cook it just shy of done, stick it in the fridge (well-wrapped) and then on Thursday finish it off in the oven. However, I am seeing recommendations for slicing it to reheat (in a pan with a little stock, covered with foil). I figured that keeping it whole would prevent it from drying out, will it take too long to come back up to temp and actually dry out more? What do you think? I do not have sous-vide equipment.

It is ironic, I was thinking how easy this Thanksgiving was going to be. I left early for work today to hit up the supermarket on the way to the office. Bought another can of cranberry sauce (I don't fight that battle😁) and other odds/ends I needed at Shop Rite. Not a single boneless turkey breast to be seen. OK, next stop, Wegman's which is 1/2 mile from my office, they always have them. The only boneless was the pre-brined/flavored bagged variety. Thank you, no. Called DH from the car..."um, can I ask you do do me a big favor" and sent him to Wegman's which is 20 minutes from our house with very specific instructions, which praise be, he actually followed, and got a fine one from the guy working in the meat department who had to get it from the back. We will have 13 people, which for my little house is really the max I can fit - our dining room and living room are connected, so we wind up moving some furniture to fit more tables.

I borrowed Ever-Green Vietnamese (Andrea Nguyen) from the library to give it a once-over, what’s nice in her instructions is she will, for example, tell you to dice something the “size of blueberries”, rather than “small”. There are ways to make recipes easier to follow for people of differing skill levels/confidence.