MaryIsobel

I attended two trade shows a year when I was working. One was always in Vegas. The other was usually in New Orleans. Vegas was fun the first time, mildly amusing the second time. I think I went there a total of 8 times. After the second time I learned to buy myself a nice bottle of wine and stay in my room after the trade show. I have absolutely no desire to return.

Well darn it - I was up for trying it but no one else was. Maybe I will make a small one to have with the leftover (if there is any!) ham. Leaving out or cutting back on the sugar sounds like a good idea.

That's why I always buy clam "nectar." No way would I used canned clams in cioppino, or bouillabase, there for I never have clam water. The bottled stuff is already strained so no chance of unwanted crunch of sand in your soup.

I don't know - I've always bought the bottled stuff for recipes like chowder or bouillabase. I've always thought the word nectar was an odd choice for "clam liquid."

Clam juice is often called clam nectar here. I hope that you enjoy the Caesar when you finally get one!

White Spot does what it does quite well. I'm a big fan of their Shrimp sandwich on toasted sourdough. I also like the fact that you can order a 1/2 order of their pretty decent Eggs Benedict, 1/2 is plenty for me along with their generous portion of fried potatoes.

Fabulous find!

Thank you, we just buy the basic clamato so we can season to taste. I saw a canned Mango Caesar somewhere and immeditely thought "no thank you!' If you are feeling adventurous, I suppose you could make your own clamato...https://www.maricruzavalos.com/clamato-juice-copycat/ and introduce your Chinese friends to Bloody Caesars.

I'm really curious where you got 53 pounds of turkey carcasses!

That's the plan for the cook's treat!😉

Probably my fault for calling it a Caesar rather than a Bloody Caesar although I havent heard it referred to as such in years.

Nothing to do with salad. It is a Canadian cocktail, a Caesar or a Bloody Caesar - similar to a Bloody Mary but made with clamato juice rather than tomato juice. As my late BIL used to ponder "I wonder who had a drink of tomato juice and said "what this needs is a shot of clam juice?!" None the less, it is probably one of the more popular cocktails in these parts. https://www.liquor.com/recipes/bloody-caesar/

It's all about the gathering, I'm sure whatever you serve will be appreciated.

I used this recipe for proportions but added horseradish as it is manatory for caesars in this house. As caesars are often garnished with a pickled green bean, I add those on the side for the one non-tomato eater in the family. https://www.foodnetwork.com/recipes/bloody-mary-tomatoes-3504582

Couldn't find a TG 2023 post - It's upon us Canadians - US folks have another month to start thinking about it. We will be 8 for dinner tomorrow. We're having ham, we use to have turkey but as I host both TG and Christmas for the whole family, I found it dreary to prepare the same big meal meal twice within a couple of months. Today is prep day. Made my first ever pecan pie. The crust is more golden than it appears in the photo. Also poked holes in a pint of cherry tomtoes for Ceasar Cherry Tomatoes for an app. Looks murky due to the worchestershire sauce, hot sauce and horseradish that is added to the vodka for mascerating/marinating. They are drained, then served on picks with pickled green beans and Caesar rimmer for dipping. Wildly popular. We'll also have prosciutto/gruyere palmiers and bacon wrapped water chesnuts. Now I have to trim and halve a boatload of brusses sprouts which will be roasted with pancetta and finished with a drizzle of balsamic glaze. Then I'll roll out the pastry and make the filling for the pumpkin pie and put it together and bake in the morning. When that's done, I will have run out of excuses to not do the housecleaning which is my least favourite part of entertaining!

Al pastor is what has me hooked on pork of any kind and pineapple.

Thanks @blue_dolphin. The chili and honey grilled pineaapple is kind of what I had envisioned!

Way to think outside the box! I'll have peruse a few recipes.

I'm glad your are safely home and once again, thank you for sharing your adventures.

Tamarind drizzle is an interesting idea - thanks!

That pretty much says it all. I do like pineapple with ham, which is what's for Thanksgiving this year. I know there is a pineapple casserole that's very popular in the southern US, but when I ran it past the "Board" it didn't fly. I know I could grill fresh pineapple spears but was looking for something with just a little more "something." Our family is fairly adventerous (despite the naysaying on the casserole) and we tend to prefer savoury/salty to sweet other than for desserts. If it helps, the sides will be au gratin potatoes, green beans almondine, marinated vegetables, rolls, and assorted mustards

I am sorry for you. That is an abyssmal looking fish and chips dinner. As I know that you are originally from the UK, I'm sure you're ancestors are rolling in their graves!

I've never tried one - the description is interesting. Are they eaten as a sweet/dessert or as an appetizer type thing?

Looks like perfect risotto

I wonder if the egg whites cause the foam? I have never used a recipe that called for whole eggs in addition to yolks.