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Hey everyone the holidays are coming and you know what that means: because you're the "one who cooks" in your family you're probably going to be expected to cook some poo poo this Thanksgiving or Christmas or New Years. Let's share some game plans and if you're having problems go ahead and ask and I'm sure the rest of us can help out. My mom is old and tired and since she had three kids, she sluffs off the holiday dinner chores onto us now. My sister handles Thanksgiving and buys a take-out smoked turkey from Lucille's with 10 sides for $170 or so and it feeds a dozen people (a pretty good option if you can't cook for whatever reason). My brother handles New Year and takes us out to restaurants. Me, I'm the cook so I cook Christmas dinner. But on top of that I'm a bleeding heart softie so for the last few years I've started offering a Black Friday Thanksgiving dinner for friends who didn't have family or couldn't be with their families. Last year we were up to 24 people which is the max I think my house can hold.  I've done the Kenji Special (sous vide, then deep-fried turchetta) two years in a row and it's always been great and easy to portion out. But I'm wondering if I should stick with it or try a spatchcock this year.  Stuffing waffles always a hit:  Ratatouille  Sweet potatoes, spicy cranberry relish, Kenji's hasselback potato gratin  Chai at the end of the night  Anyways, share your plans for holiday dinners this year and fire away with any questions/problems you got Steve Yun fucked around with this message at 01:26 on Nov 16, 2016 |
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Nov 16, 2016 01:17
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For thanksgiving I am smoking another turkey like I do every year. I decided to make a pumpkin cheesecake and for the crust I'm using crushed ginger snaps instead of gram cracker crumbs.
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Nov 16, 2016 05:09
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New girlfriend, not letting her family in on my ability to read poo poo on the internet and translate it into cooking really good food. Am instead going to provide home made boozy eggnog  Stuffing waffles is an amazing idea holy poo poo
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Nov 16, 2016 06:19
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Ranter posted:
http://www.seriouseats.com/recipes/2013/11/stuffing-waffles-recipe.html Although it's a nested recipe: you have to click on his link to sage stuffing recipe first and make that, THEN follow his stuffing waffle recipe
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Nov 16, 2016 07:41
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Steve Yun posted:
What temp do find works best for the tuchetta?
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Nov 16, 2016 20:16
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atothesquiz posted:What temp do find works best for the tuchetta? Make this, except skip step 8: http://www.seriouseats.com/recipes/2013/11/turkey-porchetta-food-lab-recipe.html and instead follow these directions, which include cooking to 140°F: http://www.seriouseats.com/recipes/2013/11/sous-vide-deep-fried-turkey-porchetta-recipe.html I haven't tried other temps but his original recipe calls for cooking until 145°F, the sousvide+frying version says to go to 140°F probably to give a buffer against the frying step. WORD OF CAUTION: if your turkey breast is even slightly larger than the size prescribed in the recipe, I strongly recommend cutting the roll in half and cooking it as two pieces. I tried cooking a large one the first time and it was too much for my frying setup to fry quickly. The oil temp dropped too far, couldn't recover, the turkey spent too much time frying and ended up getting slightly overcooked throughout before it got a satisfyingly browned crust.
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Nov 16, 2016 20:42
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Curious, what'd you do with the rest of the bird? (Wings/Thighs/Legs)?
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Nov 16, 2016 22:04
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You just buy turkey breast by itself, make sure it's a "full" or "complete" turkey breast, meaning that it has its skin. And cheaper turkey breasts will have raggedy skins.
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Nov 16, 2016 22:12
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I am making Thanksgiving dinner this year and still trying to figure out the menu. So far I have this as an appetizer: http://www.onceuponachef.com/2016/10/spicy-pumpkin-leek-soup.html Family is bringing mashed potatoes and stuffing mostly to cut through the amount of cooking I will be doing (also gram makes the best stuffing). That leaves me making: Sweet Potato Casserole Roasted Brussel Sprouts Corn (lol) Any other ideas you guys have for sides? Curious what else I can add that is interesting. Also I don't have a big enough roasting pan for the 20lb bird I got. Is it ok just to roast in one of those disposable tin ones? It would be sitting in its juices I guess, although maybe it is possible I can use the roaster rack I have and just put it in that. Last time I made a turkey that big was in college and it came out fine. This time it helps I have a decent sized cooler I can put it in to brine. Finally, cocktail suggestions?
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Nov 16, 2016 23:00
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CortezFantastic posted:Also I don't have a big enough roasting pan for the 20lb bird I got. Is it ok just to roast in one of those disposable tin ones? It would be sitting in its juices I guess, although maybe it is possible I can use the roaster rack I have and just put it in that. Last time I made a turkey that big was in college and it came out fine Yes you can use a disposable aluminum roasting pan, but use a rack so that hot air can circulate underneath and so the bird doesn't get soggy. And don't think about putting the disposable on the stove afterward to make a sauce/gravy, you'll have to move the juices to a skillet or something because the stove will probably melt a hole through the disposable aluminum pan. You can also use an $8 restaurant baking half-sheet (bare aluminum, no non-stick versions), as long as you are extra careful about not spilling any juices when you pull it out of the oven. Don't put it on the stove either. If you're in the market, you can get a roasting pan at HomeGoods/TJMaxx/Ross for probably $50 or so. Make sure it's bare metal and not non-stick. CortezFantastic posted:Finally, cocktail suggestions? Mulled wine is low effort, low maintenance and fitting to holiday themes, especially if it's cold in your area. Steve Yun fucked around with this message at 23:22 on Nov 16, 2016 |
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Nov 16, 2016 23:19
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CortezFantastic posted:Finally, cocktail suggestions? Nog (see above) or Negronis because nobody drinks Negronis even though they're bitterly delicious so you get to drink all the Negronis yourself and get shitfaced.
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Nov 16, 2016 23:23
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If you make negronis, please make sure you use carpano antica as the vermouth. It's pricier but it definitely tastes way better when mixed and negronis taste like poo poo without carpano because let's face it, campari tastes like poo poo
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Nov 16, 2016 23:33
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A crock of hot buttered rum would also be an easy and seasonal drink. I'm pretty fond of Glasgow punch come Thanksgiving, though. The acidity cuts through the decadence of the meal rather well.
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Nov 17, 2016 02:01
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Steve Yun posted:If you make negronis, please make sure you use carpano antica as the vermouth. It's pricier but it definitely tastes way better when mixed and negronis taste like poo poo without carpano because let's face it, campari tastes like poo poo First page and I already hate you. Haven't planned for thanksgiving yet since dunno if I'll be free that Friday to travel. Otherwise it'll be last minute friendsgiving. Since my apartment only seats like 4, I'll roast a chicken or something and then make pecan pie.
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Nov 17, 2016 14:07
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https://www.youtube.com/watch?v=k111xowLzIQ
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Nov 17, 2016 21:45
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Thinking about giving a big middle finger to a centerpiece and doing a beef bourguignon. Along with stuffing, mashed potatoes, gravy, a nut roast, greens, and a charred cauliflower salad thing with mint, dill, dates, and pistachios dressed in tahini because why the hell not?
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Nov 17, 2016 22:54
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Last thanksgiving I made a tasting menu for the first time and decided to do another one this year (because I hate myself I guess?). I'm doing fewer courses this year at least: - Roasted pear salad with pomegranate, endive, blue cheese, and hazelnuts - Duck confit tortellini with butternut squash veloute and soy jelly - Carbonated cranberries - Sous vide turkey breast with roasted cauliflower puree, home jus gras, wine-steeped golden raisins, and roasted brussels sprouts. - Pumpkin creme brulee And some stuff to have on the table (biscuits, cheeses, red pepper jam, smokey candied pecans) Also alcohol which someone else is taking care of.
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Nov 17, 2016 22:55
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Ranter posted:New girlfriend, not letting her family in on my ability to read poo poo on the internet and translate it into cooking really good food. Am instead going to provide home made boozy eggnog Welp due to new girlfriend's family drama, Thanksgiving is now at my house with her parents and I'm cooking.........
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Nov 19, 2016 23:19
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Started defrosting my turkey today.
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Nov 20, 2016 05:35
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Thankfully this year I don't have to work, so I'll actually get to have a nice Thanksgiving dinner! Last year I just made a shepherd's pie and had it while working my shift on my experiment. I think I'm going to make some tamales, which seems to be a tradition in the southwest. Going to fill them with queso fresco, beans, and a little bit of mushroom. Alternatively I may just turn the mushrooms into gravy. I'm tempted to use the broth from the beans for some of the liquid in the tamale instead of stock. Now I just need to get a tamale steamer!
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Nov 20, 2016 06:06
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Learned to spatchcock a chicken from our Lord and Savior, Kenji, so I'm gonna follow his instructions on spatchcocking a turkey and do it up nice. Planning on full butter and a shitton of garlic mashed potatoes. My girlfriend is doing a sweet potato casserole, and same as every year, I will cook Gloop in honor of my dear departed grandmother. Here's the recipe as transcribed by mother. You may keep your judgment to yourselves, Grandma Stoltz was a goddamn saint and I love this dish. "Mushrooms with Sour Cream (or as I call it: The Worst Looking Dish You'll Ever Love) 1 lg onion, minced & sauteed in 2 tablespoons butter Add 1 lb. fresh sliced mushrooms. Saute. Blend 1 tbsp flour, 1/2 tsp salt, 1/4 tsp pepper. Add to mushrooms. Remove from heat. Add 1/2 cup heavy whipping cream & 1/2 cup sour cream. Turn into buttered casserole and top with 1/4 cup grated Parmesan cheese. Drizzle 2 tbsp melted butter over top. Bake @ 350 degrees for 20-30 minutes until thoroughly heated." It looks like dog diarrhea and tastes like love.
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Nov 20, 2016 07:24
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Steve Yun posted:http://www.seriouseats.com/recipes/2013/11/stuffing-waffles-recipe.html Mother of god... This is loving brilliant! So, in my family, my mom and I are the cooks. We also god drat hate turkey and think it is the most boring, bland, terrible meat possible and we hate cooking it. This year, finally, finally, after much struggle, I've convinced my mom to revolt with me against the rest of the family, seize the means of production and make something that makes us happy and if people want a god drat turkey they can cook it. I'm making fresh bao with shiitake mushroom filling from scratch and we're doing a spicy sichuan hot pot, and my sisters can eat a dick. No stress. No three days of making everyone's special god drat snow flake requests. We get food we like and can spend the day actually drinking wine and chilling with everyone else instead of being trapped in the kitchen hating. For Christmas we're gonna order Indian food.  (Sorry if that seemed super angry, I was just so happy to vent. I've been trapped cooking food I hate by my family for 15 years and this feels so good.)
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Nov 20, 2016 18:56
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Xiahou Dun posted:For Christmas we're gonna order Indian food. We've done that for the past two Christmases and it was the best thing we've ever loving done. 
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Nov 20, 2016 20:58
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I enjoy making Turkey and trimmings. *shrug* I'll make the Turkey and stuffing (I do cooks illustrated Bread Stuffing with Fresh Herbs) and gravy and my wife will do pie and mashed potatoes and homemade cranberry relish and some sort of veg. For Christmas this year I'm doing Standing Rib Roast. Well, I do standing rib roast every year but this year it's for a lot more people, thinking of going all out and special ordering some USDA Prime.
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Nov 21, 2016 15:06
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I've got the Christmas plan finalized: - Two or three tourtiere, made after Thanksgiving and frozen - Half and half mashed potatoes and rutabega - Salad (greens, dried cranberry, feta, crumbled walnuts, balsamic vinaigrette) - Gravy - Heinz beans clone - Buttermilk pie - Mulled wine - Rolls with cultured butter
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Nov 21, 2016 16:19
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I need to make a side for Thanksgiving and I don't know what yet. I'm in the Midwest so my family is all about traditional and bland. I may not have much or any time to cook; we're doing dinner at 5pm instead of lunch but I am going to my girlfriend's family for lunch. Any recommendations for something simple or traditional, maybe with a twist that doesn't take three hours of baking?
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Nov 21, 2016 16:32
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Butch Cassidy posted:
Can you elaborate?
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Nov 21, 2016 17:45
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Ranter posted:Can you elaborate? http://www.thetiffinbox.ca/2010/05/english-baked-beans-heinz-style.html But I skip the bicarbonate and pressure cook the beans. I also pressure cook with the sauce for a few minutes rather than tie up the stove.
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Nov 21, 2016 18:40
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On a scale of 1 to 5, how much better are these compared to just using the real thing in a can + the effort involved?
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Nov 21, 2016 18:59
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Re: Stuffing wafffles There is no reason you have to follow Kenji's recipe. It's stuffing, in a waffle maker. If you have a stuffing recipe you like, make it a little wetter than normal then waffle it. Waffle the crap out of it.
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Nov 21, 2016 18:59
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Ranter posted:On a scale of 1 to 5, how much better are these compared to just using the real thing in a can + the effort involved? Different? The clove is more prominent if you blend it into the sauce and there is generally more flavor, especially the next day. The sauce is also thicker and you will wind up watering it down a bit if you want things more accurate. As for the effort, it makes a bunch of servings so not really a big deal. I dig the guaranteed leftovers to mound on toast the next morning.
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Nov 21, 2016 19:26
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I have a dilemma. I am making three things for thanksgiving that use the oven. 3lb Prime rib, I cook it at 200 until it's done to minimize the dreaded grey ring. A 5lb turkey breast (never cooked one, figure it's gonna take a couple of hours) and stuffing 1 hour to totally dry the bread, about 45 minutes after that when I'm ready to cook it. So what's the order of operation? Stuffing then turkey then prime rib? Menu: Prime rib Turkey breast (injection is the best) Stuffing Gravy Whole wheat yeast rolls Loaded mashed potatoes Roasted Brussels sprouts Some dessert TBD
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Nov 21, 2016 21:59
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Are you averse to buying a $150 immersion circulator at all? The turkey breast would probably be balls to the wall amazing and moist if you svizzled it.
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Nov 21, 2016 22:00
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Don't have the scratch for one ATM. I totally want one though. I'm thinking this: Dry out the bread the night before. Then do the stuffing in the morning, then the turkey. I'll double tent the turkey and let the prime rib go. When that's done I'll turn the oven up to jesus and re-crisp the turkey skin while the prime rib is resting?
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Nov 21, 2016 22:16
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I'd probably do the other way and make the Prime Rib first and then let it rest while the turkey cooks and then stick the prime rib under the broiler fat side up for 3-5 minutes at the end to crisp the fat up. A 5lb piece of meat heated up to 155ish will stay pretty hot for a while. I always dry the bread out the night before.
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Nov 22, 2016 01:28
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Stuff the turkey with the prime rib.
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Nov 22, 2016 01:35
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And then serve it with a pozole so you can have a Turrible
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Nov 22, 2016 01:58
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I might as well crosspost this from the Cajun and Creole thread. I'm looking for a good stuffing recipe that I can convert into a Cajun-style sausage stuffing. Basically something with onions and celery that I can add green bell peppers and a mix of andouille and chorizo sausage to, made with either cornbread or French bread. I'd also like to add a little bit of liquor to it for flavor, although probably no more than about 1/4 or 1/2 a cup. Does anyone have any good stuffing recipes I might be able to use for this? I'd like to put a batch together for a party some friends are having tomorrow, if time allows.
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Nov 22, 2016 05:24
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Oh and it's probably too late to save some of you the trouble but brining is ok but not really worth it. Dry brining is better but the most effective method to flavor and moisten any turkey is injection. Brining + injection is the best but yeah, brining is way overrated. Invest in a $10 injection syringe and load that bad boy up with whatever butters and spices you want.
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Nov 22, 2016 15:09
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I made the cheesecake today, pumpkin with a snicker doodle crust. Figure it will be ok in the fridge until Thursday. I also drilled a hook into my smoker because I am going to try to hang the turkey up instead of putting it on a rack this year.
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Nov 22, 2016 23:20
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