I have now officially begun preparing for Thanksgiving. I’ve ordered chestnuts and some smoking pellets (I’m beginning to run low). There is simply no comparison between fresh domestically grown chestnuts and the Italian chestnuts you find in stores. For one thing they’re so much easier to peel that they trim an hour or more from my prep time.
Next up: order the turkey from our little local grocery store.
Isn’t this the kind of up-to-the-minute personal stuff that Algore created Facebook for?
I’ve never smoked pellets. Good high?
Michael,
Not really, but they at least cut off enough oxygen to make you feel like something good is about to happen.
If you think that pellets draw hard, you should try smoking turkey.
Do you make network diagrams for the project tasks that have to be accomplished for Thanksgiving?
I may need to this year.
Son really liked the pumpkin chiffon pie recipe you put up. Asked me to make it again.
Steve
It’s a great recipe. One of the most gratifying aspects of this blog has been the Thank You notes I’ve received for posting it from people for whom it is the recipe their moms used to make.
Dave,
Where would one find this recipe?
It’s here. Most of the recipes I’ve posted here over the years including quite a number of Thanksgiving recipes are aggregated here.
I really should post more recipes. I’ve been slacking off. Although most of my recipes are tailored for an ordinary diet not all are so. In particular I used to spend one month a year as an ovo-lacto vegetarian and I spent one solid year without eating wheat, dairy, or sugar. Eating well under those circumstances is a challenge but it can be done and I’ve got the recipes to prove it.
I am looking for salad dressing suggestions. Shortly, we’ll be serving a heavy lunch. The menu as it stands is a traditional shrimp cocktail, garlic soup, a green salad, and shrimp in tasso cream with green chili grit cakes.
Does anything unusual come to mind? I’m looking now at the lemon-caper vinaigrette in Joy of Cooking. Has anyone tried that one?
I think I might be tempted to continue the cajun theme of the entree and concoct a vinaigrette seasoned with small amounts of worchestershire, hot sauce, and bitters. Basically, a tiny bit of garlic mixed with mustard, white wine vinegar, worchestershire, tabasco, bitters, salt, pepper with light olive oil beaten in. I’d need to experiment to get the right proportions. Maybe a tiny pinch of sugar.
Hmm. I’ll look into it. Thank you.
What about a bit of anchovy?
It’s funny you should mention that because I thought of it, too. I think it depends on what else is in the salad. Glutamate-rich anchovies tend to enhance the savory quality of the ingredients they’re paired with.
I’m no further than mixed greens with baby spinach and radishes right now. Maybe finely sliced red onion.