Skip to comments.Oldies But Goodies: Thanksgiving Threads by carlo3b
Posted on 11/21/2019 11:48:49 AM PST by texas booster
While searching for some older threads for a friend I ran across some of my favorite threads ever - Thanksgiving recipe threads!
My wife and I continue to insist that all of our kids and grandchildren join us for at least one holiday feast each year, either Thanksgiving or Christmas.
As part of the celebration we home cook all that we can, and way more than we will ever need. Everyone must participate in making part of the meal, even if minor. Everyone joins in on the cleanup, and everyone gets to choose their leftovers to take with them.
I have always been nostalgic and seldom moreso than at the holidays. My parents and step-parents are all gone so I feel a need to fill the void in my heart, and try to keep the traditions going in our extended family. My wife's Mother turns 100 next year and we both know that we need to redeem the time and build traditions that will be with our family after we too pass on.
One of the very best parts of Free Republic through the years have been our Recipe threads. My wife is the baker extraordinaire and an all around excellent cook. My part is to find a recipe that my fumble fingers can cook without a major catastrophe, while staying out of the girls' way.
So imagine my delight when one of the authors of the Free Republic cookbook from the 90's turns out to be a celebrated chef living in semi-retirement in Houston, who proceeds to include many of his personal, published recipes up on our forum - along with stories from his past.
The recipe threads with Chef Carlo Morelli became some of my favorites and I copied them shamelessly. See his site here:
Cooking With Chef Carlo
Since Chef Carlo has not posted in a few years I decided that I could honor him by going back a linking to his older posts. Free Republic has lost most of the threads from earlier than ~2001 so I start in 2002.
For the newcomers on the site please feel free to peruse these threads, from when we were all much younger.
For us oldtimers take a moment and see how much of a difference we have made in the lives of our children and grandchildren, and get ready to make a difference again this year.
Another one from 2004:
And one from 2005:
And one of the current Thanksgiving recipe threads hosted by Jamestown1630:
All of these are slightly different and I trust that you will enjoy them today, as much as we enjoyed them almost 20 years ago.
Thanks for posting. carlo3b...one of the great posters on this forum. Thankful.
We haven’t forgotten you.
The Greatest Giblet Gravy Recipe (Mine).....
METHOD Whip doz eggs, lb superfine bar sugar to dissolve sugar.
Add pint ea brandy, Meyers, Dark rum, flavored brandy (triple sec, or peach) or use vodka. Whip well.
Whip in qt light cream. Add 1/4 gal vanilla ice cream in small pieces, and 1 ½ qts prepared whipped cream (recipe below); stir in well.
FINAL Float ¼ gal vanilla ice cream and 1 ½ qts cream on top. Grate fresh nutmeg and cinnamon over lightly.
SERVE with butter cookies.
Chill bowl and beater. Whip qt heavy cream till tracks show. Add 4 oz sifted conf. Add 1/2 oz Vanilla.
Continue beating, adding cup Grand Marnier slowly while beating. Whip to medium soft peaks. Makes 3 quarts.
To eggnog: Use Double dark chocolate ice cream. Add pint Orange Chocolate liqueur instead of vodka.
To whipped cream: add vanilla, 6-8 oz Grand Marnier.
Again Thank You!!!
And the thread you started is a keeper!
A couple of gallons?!
If that's not enough you can always double the recipe.
Cooking the gizzards in a pressure cooker first to tenderize them helps immensely.................
We always had giblet gravy in my family but my wife called it “gut gravy”.
whatever you call it, it’s delicious!.................
And I also found several Christmas cooking threads.
Using the keyword "freeperkitchen" and adding to threads I see of interest.
I may be mistaken it IIRC, carlo3b is Cooking for God. Anybody verify this, because I get in trouble for being right.
There is no FR poster named “Cooking for God”.
The phone number for the CfG website is a Fort Worth area code. Chef Morelli lives in Houston.
One additional thing. Leave the complete mix on the back porch ( cold not freezing). This lets the ingredients work overnight. Next morning, oh my!
Thanks very much.
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