heidih

I get it now. I just want to extend a heartfelt hug to Jessica. As to 82 years old, my dad is 101 and I thank goodness I'm avoiding both Thanksgiving and Christmas with them. Just the phonecall I forced myself to make this morning has turned my stomach away from any breakfast. I may still attempt to order a frozen turkey as I need something else. Hope more success than last attempt.

I use the slow cooker as well. Is the bit of vinegar to extract moreoomph from the bones?

There are cultures here who expect shoe removal - my own Euro one, and the Japanese with the rack and slippers by door. My Pakistani cab driver reports same in his culture. Just a cultural respect thing.

What a PITA. Based on your comments I'd say you have some good ideas above and I would not go out of way to source secial herbs, spices, ingredients. Keep it simple, save your sanity

Did you mean "diners" v. "drivers"? Did you sample food if diners?

@DarienneBefore you spin yourself into frustration, I'd consider if possible,a conversation with her asking what kinds of vegan meals she enjoys. Vegans come in different flavors. Some just eliminate the meat/dairy and some trend more green natural, and lighter. @liamsaunt posted this simple lovely dish which would be super with a lightly dressed salad. Simple but enticing. https://forums.egullet.org/topic/164739-dinner-2023/?do=findComment&comment=2406428 Have fun with the new experience

My question is what are you trying to make/acheivein terms of a dish?

Marlena de Blasi chronicles their outdoor oven in "A Thousand Days in Tuscany". Yes planning and staggring bakes/roasts is a dance. It nothing else it is a great little read.

I saw your Diwali meal and it was beautiful. I've always been the cook, but life changes and we can enjoy new aspects.

@rotuts The beauty of cooking just to please YOU is no judgement and you get what you want. Cook on!

The first meal I ever cooked for hubbie one was slow roasted turkey legs. I worked around the corner so came home to check. So good, Started my cooking adventures. My nstaCart turkey idea was a bust. NO I do not want a breast roll

Do you buy pre-shaved br sprouts or risk your knuckles

Mozz got too chewy or ? Looks like a nice meal.

I am a dark meat person. Denied my whole chidhood as "fattening". Sick people. I'd clear table and sneak it in kitchen. My local Ralphs Kroger often sells parts this time of year - legs and thighs packed separately. Good prices. Also necks. Whitebread community but the "help" who shops is often Latina or Filipina.

I like your approach. Plan an InstaCart order next day or so. Checked turkey prices. 79 cents per pound - one only at that price. Like you can't circumvent that. May risk letting the shopper select. The acorn squash I bought while back were horrid - stringy/tasteless. So may risk a different squash. Just me as everyone has "issues" this year. Some people make life harder than it needs to be.

Same as Blue. Always reminds me of Diana Kennedy.

Good to hear frim you @gfron1 I know you source as locallly as possible. I think we have a new eGullet sorghum trend

Us "heathens' don't have access generally to other crabs. We have local rock cabs but that requires sea food market visit. Despite being a major coast our seafood access can suck.Though Quality is still a treasure. http://qualityseafood.com/

As noted health concerns keep a lot of leftovers out of circulation to needy.

I've always enjoyed tofu since introduced many years ago. Usually just medium firm in soups though I enjoy the very fresh at Viet markets and the comforting super soft warm with ginger or pandan syrup. I lived near artisinal makers - literally 10 minute walk and stupidly never explored. https://www.pbssocal.org/shows/the-migrant-kitchen/tofu-so-good-people-eat-it-plain-with-a-spoon-meiji-tofu-in-gardena But today with my regular House Foods tofu my usual gentle squeeze produced mush I gave t a quik marinade n olive oil turmeric and garic powder and baked high heat. Taste is great but t looks like hard scrambled eggs. Very odd to me.

That is a combination I like. Mom used to make a brownie type snack cake with sour cherry marmalade. So I once swirled some raspberry marmalade - yes nowhere near sour cherry- into a box brownie mix and took to a neighborhood gathering. It became a requested item. May have been a dash of Anagostura bitters too.

As probably previously mentioned @rancho_gordo Steve Sando is one of us from the early days. Passionate and great sense of humor. We support his efforts. This New Yorker profile is old enough so may not be behind paywall. https://www.newyorker.com/magazine/2018/04/23/the-hunt-for-mexicos-heirloom-beans

I find this so ridiculous and silly. Spit roasting, pit roasting - yup all over the world. Hello lechon. The silly original question is talking US Southern Q which is a very specific style What the hey are we spinning about? Drop the rock.

Fascinating to hear of a place where coral is thriving v. dying. Beautiful ceramics for meal service. The champagne seems to imply tourists with luxury money to spend?

Nice sentiment but what I see here at my Ralphs Kroger is 7 standard check out lanes. MAYBE one open. Usually they open one register, no light on, unstaffed unless you specifically ask manager. They say "talk to HQ - we have no say". There are 4 poorly designed self checks. They plan re-design and adding more to make the space more user friendly. The retail clerks union is very strong and we've had out share of lengthy nasty strikes.