Just as you thought, it's one more of those dreaded Thanksgiving Recipe Threads

CookingWithCarlo.com ^ | Nov. 21 2006 | Carlo3b, Dad, Chef, Author

[Wiser now]

That's what I do with the giblets!

[steve8714]

You just have to make another pass of the knife, and it looks like crap. Worst idea since "New Coke".

[bonfire]

Yep. I'm gonna start an email campaign! We eat ALOT of cranberry sauce year round in my house!

[Soaring Feather]

Carlo, Happy Thanksgiving to you!

[steve8714]

brine in flavored soda (orange or Vess red cream only)and a handful of salt- add aromatics and hot sauce for a little pop, enough water to cover, cover tightly and keep cool, brine for 6-18 hours. Dry all surfaces and let sit for 20 minutes before roasting. This is good for pork roast or chicken also.

[manic4organic]

Thanks, Carlo. Bookmarked for year round enjoyment.

[Betteboop]

Just sent that to my daughters to see which one wants to do it for tomorrow!! LOLOLOL!!! :)

[GnuHere]

Thanks!

[mylife]

Cranberry-Jalapeno Relish
Recipe courtesy Emeril Lagasse, 2004

Ingredients
2 medium oranges, peeled, sectioned, and roughly chopped
1 1/2 teaspoons finely grated orange zest
2 jalapenos, seeded and chopped
3/4 to 1 cup sugar
1 pound fresh (or frozen, thawed) cranberries
1 tablespoon chopped fresh mint leaves

Instructions
Place half of the orange segments, the zest, and the jalapenos in the
food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the
cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar,
if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange
segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish
chilled or at room temperature.

[snugs]

I thought brine was salt water what you describe would be marinate to me. Is this a difference in our language?

[boxerblues]

Thanks for ping. I look forward to this thread more than any other. Lots of good recipes to print out and try.

[boxerblues]

Thanks for ping. I look forward to this thread more than any other. Lots of good recipes to print out and try.

[trisham]

A happy Thanksgiving to you and your wonderful family!

Thanks for the ping. :)

[DollyCali]

thanks carlo~ great as usual

Eleanor, with your love of scratch cooking & your desire to learn more about American foods, you will LOVE this thread if you haven't already checked it out~

[DollyCali]

ahah.. you beat me here! and because I am leaving shortly I didn't read the whole thread.

:-)

[trisham]

But the best gin is:

Hendrick's Gin is a brand of gin produced by William Grant & Sons in Girvan, Scotland. In addition to the traditional Juniper infusion, Hendrick's uses a hint of Bulgarian Rose followed by a mash of cucumber. Hendrick's Gin is bottled in a brown apothecary-style bottle.


[edit] Unique Distillation
Hendricks uses a Carter-Head Still, of which there are only 4 in the world. Built in the 19th century, it has been restored by full time coppersmiths. Instead of boiling, the still uses vaporization.


[edit] Awards
Double Gold winner at the 2004 San Francisco In

[NaughtiusMaximus]

Thanks for the goose receipe. Will do one for Christmas.

Happy Thanksgiving FReepers!

[mylife]

A basic turkey brine is 1 gallon of water
2 cups kosher salt
1 cup brown sugar.
You may add aromatics if desired
(peppercorns, alspice, sage etc)

heat it to dissolve ingredients then cool to brine
brine for 6-8 hrs in fridge

Pat turkey dry and roast

[Petruchio]

We like to cook the Turkey with the stuffing in it. However, it was always a pain to dig out all the stuffing afterwords. Below is the simple solution, it really works!

TIP:
When stuffing a Turkey, first line the cavity with a layer of cheesecloth. Stuff as normal and twist closed. After cooking, a simple tug to remove then empty the cheesecloth contents into a serving dish.

Happy Thanksgiving everyone! :-)

[Sally'sConcerns]

I've seen that recipe recently on the Food Channel and it does look delicious. I can't get fresh brussel sprouts here so I'm wondering if frozen would work. (if I can even get the frozen one's here)

I'm having a mind black-out because I can't for the life of me remember how to make hard boiled eggs. I'm going to hard boil them today where I can make deviled eggs tomorrow.

(And yes, to all my FR FRiends, I do know how to boil water, just can't remember how long to let them boil.)