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
He gets this strange but adorable little flash in his eye whenever he comes up with something witty like that...
A question.
I am looking for cooking twine.
I saw some at Bed Bath and Beyond but it was made in China.
No thanks. God knows what’s in it and I don’t want to contaminate my food.
Anyone know of any that’s made in the USA?
Ooops! Now he tells me that he swiped it from the ‘Addams Family’ movie - Wednesday said it ;-)
This one appears to be made in Texas:
https://www.amazon.com/Regency-Natural-Cooking-Twine-Cotton/dp/B002NU6HOI
William Sonoma has it.
Librett Durables Butchers Twine, Cotton, 370-Feet, Made in America $7.99 Amazon prime
https://www.amazon.com/dp/B0000CF5CO/ref=cm_sw_r_cp_apa_.IK2BbMVPWJ1A
We ALWAYS have peanut soup for Thanksgiving. The recipe is one I tweaked over many years and everyone expects it as a first course. I’ll share the recipe tomorrow, it’s on my laptop and I’m on my tablet.
I made peanut soup once, and really liked it. Looking forward to your recipe.
Sweet potato tots look xlnt, right up my alley. Will try the baked version soon.
I had no clue what Chipotle Mayo is, had to look it up. It’s available at three stores in my ‘hood.
Thank you all.
I’ll shop around and price the best deal.
“After a Halloween day at an elementary school it’s nice to curl up with adults. ; )”
After a Halloween day spent with liberals whining about Trump and immigration, it’s nice to curl up with adults. ; )
I will travel 10 hours in a car Thanksgiving weekend to my mom’s with all the side dishes in coolers. Done it for years, My mom cooked the turkey.
About 4-5 years ago, my mom called a few days before Thanksgiving and told me “I don’t want to cook a turkey any more....stop at KFC and get a bucket.”
New tradition!
Have you tried Popeye’s?
Their mashed potatoes and gravy are pretty good, too.
“Anyone know of any that’s made in the USA?”
It’s tough.
Tilapia... China
Vitamin C (ascorbic acid) ... China
Most fish oil except Scandinavian... China
FDA doesn’t regulate a lot of stuff. Buyer beware.
Make your own-—dial the heat up or down by adding canned chipotles in sauce to plain mayo.
K/s-——kosher salt.
Sweets need to be par-boiled first before making the actual dish.......the preparation does not cook them.
Just let them simmer in boiling water till “squeezeable.”
Thank you! I love Chef John at Food Wishes. Haven’t been let down by a recipe of his yet!
He’s great. I like the very clear, succinct way that he presents his recipes and techniques.
Adults get a jigger of bourbon floated on theirs. :)
Double lol.
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