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Post by kb on Nov 22, 2023 11:43:49 GMT -6
gonna prep the NYT mashed potato casserole today. tomorrow, as an app, either baked feta or the BA giardiniera dip. |
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Post by alady on Nov 22, 2023 11:47:07 GMT -6
Mmmmmm giard dip
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Post by kb on Nov 22, 2023 11:47:56 GMT -6
that's what i'm leaning toward, obv. seems more crowd friendly and it's fun to make fun of the MIL who always butchers the pronunciation of giardinarnardar. |
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Post by rango420 on Nov 22, 2023 11:49:39 GMT -6
my one question would be why drain all the oil in the dip its not like its a health food
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Post by kb on Nov 22, 2023 11:56:20 GMT -6
too gloppy with all the sour cream and cream chz maybe?
also it's an x factor cuz some are real oily and some not?
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Post by rango420 on Nov 22, 2023 12:02:35 GMT -6
those are both I guess reasonable enough explanations. adding giard to premade dips is my go to snack and unless its a hummus that has excessive olive oil pooled up top already im not draining anything I want the crunch and heartburn
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Post by teekoh on Nov 22, 2023 12:07:42 GMT -6
Get someone who loves you like rango loves heartburn.
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Post by llamaoftime on Nov 22, 2023 12:32:11 GMT -6
Since I work from home I usually spend this week at my parents and my mom doesn't really like relinquishing control of the kitchen much at all so I let them handle it with me helping where I can
That being said going to make a queso in a bit (I posted the recipe a few pages back) for a friendsgiving sort of thing tonight and make sure I have extra to have for our family thing tomorrow
In the future I want to try to make smoking a brisket the Thanksgiving tradition but haven't got to do that yet
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Post by doso on Nov 22, 2023 15:46:40 GMT -6
Been up against a lingering cold and our Thanksgiving is deferred until Saturday, so I didn’t do jack shit today. Hoping to do some make ahead rolls tomorrow before football and make ahead mashed potato casserole + figure out turkey breast and stuffing plan on Friday.
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Post by dij22 on Nov 22, 2023 15:58:58 GMT -6
gonna prep the NYT mashed potato casserole today. tomorrow, as an app, either baked feta or the BA giardiniera dip. The Melissa Clark recipe? I'm making that too. |
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Post by kb on Nov 22, 2023 16:50:55 GMT -6
gonna prep the NYT mashed potato casserole today. tomorrow, as an app, either baked feta or the BA giardiniera dip. The Melissa Clark recipe? I'm making that too. The potatoes? Yeah, I just prepped it. Seems kinda dry but I've also never mashed potatoes myself before tbh |
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Post by alady on Nov 22, 2023 17:33:06 GMT -6
Have you guys made it before? Is it good?
Maybe I'll do that instead of regular mashed potatoes.
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Post by kb on Nov 27, 2023 13:07:24 GMT -6
i wasn't too pleased with the 'tato casserole, kinda bland and dry?
giard dip was so good, though.
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Post by thebosma on Nov 27, 2023 13:20:26 GMT -6
Thank god the ham turned out great. I did not need to wake up at 5am to start it like I did but I was paranoid about it delaying dinner. Got some healthy rest time at least. Made a little sauce for it last minute off the cuff that fucking banged that I will probably never be able to recreate again so that’s a bummer but it was nice to experience once at least. Sleeper hit was the scalloped potatoes, I’ve never had them off a sheet pan like we did but it went nutso. I also probably didn’t need to make 12 pounds of ham for 4 people but it freezes well and I’ve had several good sandwiches made out of it so that’s nice too
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Post by alady on Nov 27, 2023 13:55:38 GMT -6
I was pretty pleased with how our dinner came out, most of the new recipes were winners. Of particular note, just did an overnight dry brine on the chicken and got the skin nice and dried out in the fridge. Crispiest skin I've ever managed and somehow the juiciest meat. So good. So easy! These dinner rolls were perfect - incredibly tender and fluffy and again - SO easy. Did a 30 minute initial rise and then stuck them in the fridge overnight, second prove while the bird was in, and baked off when the bird came out. I think I'll try them again with garlic scape butter melted over the top. Claire Saffitz's caramelized apple pie let me down - Idk if pre-baking the apples makes a ton of sense or maybe I just overbaked them. Regardless, the pie crust was insane and I will be using that going forward. Light, flaky, tender, crispy, it was everythingggg |
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Post by zircona1 on Nov 27, 2023 14:51:00 GMT -6
I made turkey gravy. It didn't thicken enough. I dunno why, I made a roux and everything. Couldn't find any cornstarch to fix it. Tasted good, though.
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Post by alady on Nov 27, 2023 15:38:43 GMT -6
Gravy is my nemesis. I did the Claire Saffitz gravy, more or less, and it turned out well. Very flavorful.
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