Jayne ,'Serenity'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
because everyone's dieting
Oh, well this, at least, will not be a problem. Way Too Much Food will be an issue, though, because it's going to be kind of a small crowd -- I'm used to cooking for 15-ish people, and I think there will only be 8 this year.
In that case, may I also recommend the CI-endorsed method of also letting the turkey air-dry (uncovered) in the fridge for 24 hours after brining? The moisture and seasoning are still locked into the meat, but the skin ends up bone-dry and gets amazingly crisp.
(I also highly recommend butterflying the turkey so that the thighs and the breast are the same distance from the heating element, but so far I've only been able to convert people to this method if I cook the turkey myself. But it really really works! And it saves time!)
I was gonna also recommend to Cashmere to bring out Cook's Illustrated backup, so the brining love comes from different sources. CI is MAD for the brining. And the airdrying totally rocks.
And, Jessica, you totally converted me last year with just the talk of butterflying, and we did that last year and it was OMG so good.
But there are some things you just have to have, or it's not Thanksgiving.
You're the one who always brings the pickled beets even though only one person within a hundred miles likes them, right? Ditto the sweet potato dish.
This year Tom and I are making and bringing some sort of stuffing, a cranberry-ginger-pear compote, and sweet potato pie. We may also purchase and bring a chocolate pecan bread pudding from our local bakery because it is Teh Awesome.
Normally we have Thanksgiving at Cousin H's house. This year we are going to Cousin D's son's place. His new wife is all psyched up to host - which is fine, but will be - gasp - different.
I asked what we could bring and she told us to "surprise her - just nothing yellow&green or we will be eating in our car". While I do tend to favor those colors for some things - food is not under that influence. Though now I'm tempted to make a platter of green and yellow bell peppers.
This wave-piercing luxury trimaran may look like something from a Star Trek movie, but it's no fantasy.
It may not be the fastest, but what could be classified as the world's most extreme superyacht has been developed. And while it's not hard for some skunkworks whiz to draw some far-out lines on a computer, this design has both a pedigree and a working model. Craig Loomes Design has made a name for its many innovative motoryacht concepts; this new 148-meter (485-foot) plan certainly looks otherworldly, like something out of Star Trek. And with a transatlantic range at 40 knots it moves into territory where other superyacht designs have not ventured.
Looks cool, anyway....
Succotash. IJS.
And, Jessica, you totally converted me last year with just the talk of butterflying, and we did that last year and it was OMG so good.
Butterflying + Bringing = OTP of Turkey!
(And you still get stuffing, you just cook it under the butterflied turkey, which sits on a broiler pan or wire rack set over the pan with the stuffing in it. So the drippings drip down onto the stuffing, and flavor it just like it was inside the bird! And it cooks in 2 hours!)
Beverly = LOVE
Hee!
We don't add that fancy red pepper stuff into our succotash. It's all lima beans and corn, baby. Of course, by the second day of leftovers, it's becoming sort of a uniform grey.