The First Thanksgiving, Jennie Augusta Brownscombe, 1914 Posted on 10/31/2018 4:36:00 PM PDT by Jamestown1630
The First Thanksgiving, Jennie Augusta Brownscombe, 1914
When we were first married and hosting our first Thanksgiving dinner together, my husband and I salt-water brined our first Thanksgiving turkey. We were very pleased with the difference this made, and continued to do it. However, a few years ago we learned about the ‘Judy Bird’ - named after Judy Rodgers of the Zuni Cafe in San Francisco, who used the technique for chicken. This involves dry-brining the turkey in salt, and does away with the need to fill your refrigerator with a giant container of water right when you need that space the most. And it turned out amazing – the breast meat had the texture that chicken thigh meat usually does – and we have settled on this as our permanent approach.
Most brining instructions indicate that you should not do this with a Kosher or other pre-seasoned turkey; but I believe that in the past, some of the Freepers have indicated that they have brined Kosher turkeys with good results. I haven’t done it myself, but here, from ‘The Joy of Kosher’ is an article about it:
https://www.joyofkosher.com/holidays/how-to-brine-a-kosher-turkey/
and the link to Food52 for the ‘Judy Bird’ instructions:
https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird
A recent King Arthur Flour newsletter featured pretty little brandied mince-meat tartlets; I love mince-meat pie, but if you aren't into it, I think you could do these easily with any pie-filling:
https://www.kingarthurflour.com/recipes/christmas-brandied-mince-tarts-recipe
Chef John of Food Wishes makes a cheddar/spring onion biscuit using the kind of folding technique used for puff pastry; and the biscuits look very good:
https://foodwishes.blogspot.com/2017/03/irish-cheddar-spring-onion-biscuits.html
-JT
The duck fat potatoes and the sweet potatoes look great!
I heard about that, but haven’t followed all the details; and have no knowledge or opinion about it. Has there been any allegation of criminal behavior; charges; lawsuits or attendant discovery?
After what happened to Justice Kavanaugh, I believe we have to move away from ‘believe the woman!’ to ‘demand proof!’. I believe that if a woman has been abused or harassed, she has a duty to stand up and speak out *at the time*; instead of waiting years and simply pointing a finger without proof.
Batali was never one of my favorites, and I don’t know much about him; but men are being besieged on all sides, and it’s time that this knee-jerk assumption of guilt without proof stopped.
/rant. (I don’t really like for the cooking thread to become political, but sometimes...)
Well, our Costco didn’t have it today. But we’ll keep looking.
It also helps to simply compose in a word processing program, and then copy and paste into the FR post function when you’ve got it right. I learned to do that back when FR was going all kerflooey on us, especially if I was writing something long or involving a lot of html.
They didn’t have the whole Prime sirloin? It’s been available down here for months. Do you know if you can special order them if they are out of stock? We just bought one last weekend and cut it into steaks then froze portions. I hope they don’t discontinue stocking them. They are usually in the meat case (obviously) next to the rib eyes, cut sirloins and whole filets.
Maybe they sold it out. We did get a great deal on a giant pack of boneless pork shoulder. Husband vacuum packed it into lots - several great pulled-pork meals in the future :-)
That sound yummy! I may make it for Thanksgiving this year. Thanks.
I love figs! Thanks for the recipe!
I must sound like a COSTCO saleswoman but they sell a bag of dried Calimyrna figs at a reasonable price. Mom likes them.
I didn’t know that, and will look for those figs. They’re an ingredient in one of my favorite recipes.
I really love Costco; but I don’t like that they seem to have things for a long time, and suddenly never do again. We’ve looked for cases of canned mushrooms that for many years were always there; now they don’t have them.
Same with my favorite skin cream - I used to buy a two-pack of it at an enormous discount; now it’s never there. A lot of things seem to be temporary ‘special buy’ items.
Except for very basic things like fresh meats and some frozen entrees, the best deals we find are the occasional non-food items on the initial right-side aisles. We save enormously on things like aluminum foil, dishwash and laundry detergent, etc.
(Not so much on paper goods - we do better with sales/coupons at the local stores.)
Doing them in a text editor is probably even more foolproof but the only one I've found on this laptop in the apps folder I'm not used to. And am getting burned out trying to outsmart that new iphone. What a change that is!
The only time I resorted to saving a post what when I had reservations about posting it for fear of controversy. By waiting until the next day, I don't think I ever posted one.
It's a lot easier and more comfortable to post on my desktop pc partly because I'm more used to their text editor but also I just wasn't as prone to flush posts. If I flushed a post, it was because I didn't need the hassle right then of somebody pouncing on me :-(.
I’m all thumbs on a laptop, and on a cellphone.
They’ll take my desktop from my cold, dead hands.
A few years ago, I purchased a couple of cans of “brand name” canned pumpkin that had quite a bit of grit/sand included as a bonus. It is QUITE possible that I’m just picky...lol.
SO, I decided to try a can of Farmer’s Market Organic Pumpkin. It changed my life...or at least my Fall baking:) It is a fantastic product...silky, much less dense, and a beautiful color. The first time I made a pumpkin pie, I was worried that the filling was too loose when it went into the oven...but it baked up to the most luscious texture. They also have squash puree (perfect for soups).
Here’s the website...it’s available in the organic section of the larger stores around here.
http://www.farmersmarketfoods.com/products/organic-pumpkin/
Great website—keeper recipes. Thanks.
I will look for them. :)
That pie is guaranteed to make your reputation as an outstanding cook.
A great compote recipe.
The Brits do something similar-—a chutney.
All spiced up with gingeroot, dried apricots, raisins, apples added to the crans and figs.
But I prefer the compote recipe you posted.
Thanks for the tip. I haven’t see it, but will look for it.
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