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The return of the dreaded 11 Commandments of a THANKSGIVING DINNER
CookingWithCarlo.com ^
| Nov. 17 2005
| Carlo3b, Dad, Chef, Author
Posted on 11/17/2005 9:19:47 AM PST by carlo3b
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To: alarm rider
Like noses, everyone has a different opinion on what type of wine should be consumed with turkey, and there are several reasons for this. Turkey has somewhat of a greasy or oily taste to it that makes dry wines taste a wee bit odd. In addition, turkey has both white and dark meat which have very different tastes. I believe the best choice for turkey is a wine that is fruity but not sweet. At our Thanksgiving table I prefer to serve both a red and white with turkey so that my family can choose their favorite wine. A nice Chenin Blanc or Riesling serves wonderfully for a white wine selection, and a nice Zinfandel or Beaujolais is an great choice for those that prefer milder red wine.
21
posted on
11/17/2005 9:46:07 AM PST
by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
Thats it, my family of 14 is coming to your house for THANKSGIVING...LOL
I must say as the years go on I get better and better at this special holiday feast. Your tips are great.
In prior years to save time I served gasp, instant mashed potatoes...I always hated doing that but everything else was fresh and there just was not a half hour or more left to get the potatoes ready. Well this year I asked one of my guests to bring them since she makes them from scratch. She was happy about that and had no idea I had been making fake mashed all these years LOL.
I also use the burner on the grill to make corn on the cob and the grilling surface on warm to keep some items hot. I am a stickler about the entire meal coming out hot.
Before my kids get too old (they are now 9 and 13) I am going to take a Thankgiving break to take them to the parade in NYC, maybe next year, I always say. We have 2 elders in declining health in our group and it's much more important to spend the day with them.
Happy Thanksgiving to you and yours CARLO : )
22
posted on
11/17/2005 9:47:35 AM PST
by
alisasny
To: carlo3b
Thanks. I have the bartending duties this year and that includes selecting the wine for the wine drinkers. I think my problem is solves and I can just kick back and watch football!
23
posted on
11/17/2005 9:48:24 AM PST
by
alarm rider
(Irritating leftists as often as is humanly possible....)
To: carlo3b
I never have made stuffing with 2 eggs. What's the purpose of the eggs?
24
posted on
11/17/2005 9:50:00 AM PST
by
queenkathy
(My idea of rebooting is kicking somebody in the butt twice)
To: carlo3b
self-ping, BTTT & bookmark for delicious ideas
25
posted on
11/17/2005 9:50:11 AM PST
by
T-Bird45
To: HiTech RedNeck
I agree with your nose test, but you must correct the amounts you measure when using the older dated spices.. Usually, we who use our noses think we have a prefect eye with the spoon .. :)
26
posted on
11/17/2005 9:50:50 AM PST
by
carlo3b
(http://www.CookingWithCarlo.com)
To: SF Republican
What about the 'rule' of white wine with white meat, etc.?
To: queenkathy
What is the purpose of 2 eggs?
I would think to maintain some moisture.
What say you Carlo so I can experiment : )
28
posted on
11/17/2005 9:51:56 AM PST
by
alisasny
To: michaelbfree
NOW THAT IS FUNNY.. Thanks for the laugh.. Happy Thanksgiving
29
posted on
11/17/2005 9:51:57 AM PST
by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
BTW, add me to the ping list
30
posted on
11/17/2005 9:52:06 AM PST
by
queenkathy
(My idea of rebooting is kicking somebody in the butt twice)
To: carlo3b
Oh Boy. Now I know it's really Turkey Time.
I will leave this up so when my First Wife comes home from getting her nails painted she will get the spirit also...
31
posted on
11/17/2005 9:52:30 AM PST
by
tubebender
(Chris Matthews suffers from "IRRATIONAL EXUBERANCE"...)
To: michaelbfree
Bwahahahahaha!!!
That was beautiful! Thanks, and a Happy Thanksgiving to you and yours. ;)
32
posted on
11/17/2005 9:52:43 AM PST
by
G.Mason
(The U.S. has two political party's ... Diseased Democrats and Republicans in pink chiffon)
To: alisasny
I'm guessing to hold it all together, similar to meat loaf. But this is a new one for me
33
posted on
11/17/2005 9:53:31 AM PST
by
queenkathy
(My idea of rebooting is kicking somebody in the butt twice)
To: ken5050
You da man Ken.. Great tips that everyone should heed, indeed.. :)
34
posted on
11/17/2005 9:53:41 AM PST
by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
2 little things I am changing on my feast this year.
I bought cookie cutters in the shape of a maple leaf and turkey to use to cut out the shape in jellied cranberry sauce. Not to many eat the cranberry in my family and now they may since it looks so pretty. (oops I use jellied cranberry)
I am making "stuffing muffins." My stuffing will get its final bake in muffin pans and will come out in that shape. The muffin pan needs to be greased though for anyone who trys this.
35
posted on
11/17/2005 9:54:25 AM PST
by
alisasny
To: carlo3b
36
posted on
11/17/2005 9:54:27 AM PST
by
VOA
To: ken5050
What is "brine". This is the second reference to that this holiday. And,..do you cover the turkey with aluminum foil when you first put it in the oven?
37
posted on
11/17/2005 9:55:02 AM PST
by
queenkathy
(My idea of rebooting is kicking somebody in the butt twice)
To: ken5050
How do you brine a turkey?
38
posted on
11/17/2005 9:55:02 AM PST
by
babaloo
To: carlo3b
How'd I know it'd be authored by our own Carlo?
Love ya, man. :o)
39
posted on
11/17/2005 9:55:43 AM PST
by
Lazamataz
(Islam is merely Nazism without the snappy fashion sense.)
To: GSWarrior
40
posted on
11/17/2005 9:57:07 AM PST
by
GSWarrior
(Posting bandwidth-consuming images since November 2000.)
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