Thanksgiving: How to...
KatieFrank
Hi All,
Thanksgiving is fast approaching. I thought I would start a thread with
everyone's How-to advice for the big day.
Post away...
--
KatieFrank
Kalmia
Cut your menu in half. Who needs ten sides?
Forget the traditional pies - everyone likes apple.
Serve buffet style if you can.
Start saving containers for guests to take leftovers home.
OR
Manage to get invited out
OR
eat out.
Nancy2
I like to eat out. Especially because I don't care if I have
mountains of leftover lying around. We have some really good local
restaurant buffet type services on Thanksgiving Day.
N.
--Bryan
Well, I'm NOT going to do it with canned condensed soup, mixed with
canned green beans, with canned fried onions on top. That's for sure.
Going to my in-laws this year, but next year we'll have a big ol'
house, so we can host.
>
> --
> KatieFrank
--Bryan
TammyM
Ditto here. I will make desserts and everyone will come back to my
place for dessert and coffee. There are just too few of us anymore to
go to a big megillah. When I was a kid, gracious, there must've been 30
people at TGiving! No more, it's like "And Then There Were None" around
here... :-(
TammyM, thankful for family
--Bryan
> Cut your menu in half. Who needs ten sides?
>
> Forget the traditional pies - everyone likes apple.
Some folks would sorely miss pumpkin pie. Not me, but some.
>
> Serve buffet style if you can. Any more than 6 or so people, yes.
>
> Start saving containers for guests to take leftovers home.
That's a good idea.
>
> OR
>
> Manage to get invited out
>
> OR
>
> eat out.
I want Thanksgiving at my house, or a relative's house. Folks should
get to lay on the couch and bask in their gluttony. By folks I mean
me.
--Bryan
Nancy2
>
> - Show quoted text -
My house is like that, too. People gone; get married; have other
plans or other families.
N.
John Kane
53f8a08.26...@foodbanter.com> wrote:
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.
It was weeks ago. Where were you?
John Kane Kingston ON Canada
Tara
aluminum foil
paper towels
Saran wrap
dishwasher detergent
Ziploc baggies
Tara
itsjoannotjoann
The Cook
Make sure to start thawing the turkey in plenty of time. Read the
labels.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
itsjoannotjoann
>
>
First year to do the big day,Kat? It's gotta be.
Stu
<itsjoan...@webtv.net> wrote:
-->On Nov 10, 3:34�pm, Kalmia <tweeny90...@mypacks.net> wrote:
-->> Cut your menu in half. �Who needs ten sides?
-->>
-->> Forget the traditional pies - everyone likes apple.
-->>
-->> Serve buffet style if you can.
-->>
-->> Start saving containers for guests to take leftovers home.
-->>
-->> OR
-->>
-->> Manage to get invited out
-->>
-->> OR
-->>
-->> eat out.
-->
-->>
-->>
-->Thumbs up!!
My sister always invites us, our part of the festivities is that we bring a
good bottle of wine and a tossed salad.
Ran�e at Arabian Knits
<182ed534-0fa7-4522...@p8g2000yqb.googlegroups.com>,
Kalmia <tween...@mypacks.net> wrote:
I enjoy cooking the big meal for our family. We host every year.
This year is our smallest year so far, I think, with Rich's parents, the
children's godparents and their son and us making 13 people.
We will have at least eight pies and our eldest son wants to make
gingerbread like he did last year.
My big how to is to make lists and plan out what can be done when. I
start cooking Monday night, or at least do some prep work starting then
and we eat Thanksgiving at dinner time rather than having turkey for
breakfast.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Stu
<itsjoan...@webtv.net> wrote:
-->On Nov 10, 10:04�am, KatieFrank <KatieFrank.
-->53f8a08.26...@foodbanter.com> wrote:
-->> Hi All,
-->>
-->> Thanksgiving is fast approaching. I thought I would start a thread with
-->> everyone's How-to advice for the big day.
-->>
-->> Post away...
-->>
-->> KatieFrank
-->>
-->>
-->First year to do the big day,Kat? It's gotta be.
I'm thinking that this might not be Katie but Kevin the owner of foodbanter.com
TammyM
Someone mentioned having containers for leftovers. Depending upon the
size of the soiree, I've always tried to have those Chinese take-out
type containers on hand. I can buy them here at Smart and Final (like
Costco only not as big and no membership).
Also, have a sous chef to help you! Delegate potato peeling :-) Don't
let Uncle XXXX mash the potatoes whilst smoking a cigarette.... <ew>
TammyM
Andy
news:1gtjf5hg7dvfni2no...@4ax.com:
> On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
> <KatieFrank.5...@foodbanter.com> wrote:
>
>>
>>Hi All,
>>
>>Thanksgiving is fast approaching. I thought I would start a thread with
>>everyone's How-to advice for the big day.
>>
>>Post away...
>
> Make sure to start thawing the turkey in plenty of time. Read the
> labels.
Mom would put the bird in the covered roasting pan and put it in the
garage overnight to thaw. She was responsible for the bird, stuffing and
some other hot stuff.
Pop took charge of bartending for guests at the family room kitchen table
upon arrival.
Relatives were assigned to bring everyone's favorite Thanksgiving dishes
they were good at making, so nothing got duplicated.
My job was taking relatives coats on arrival and piling them onto the bed
in the master bedroom AND retrieving them later and kiss and kick them
out! :D
Andy
Andy
> On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
> <KatieFrank.5...@foodbanter.com> wrote:
>
>>
>>Hi All,
>>
>>Thanksgiving is fast approaching. I thought I would start a thread with
>>everyone's How-to advice for the big day.
>>
>>Post away...
>
> Make sure to start thawing the turkey in plenty of time. Read the
> labels.
Bob Muncie
The best turkey I ever had was one I made. 24 hours of brining with the
huge ziplock bags you can get now, and it was a fresh one, not frozen.
Stuffing *and* dressing, mashed/smashed potatoes, green beans with
bacon, and fresh dinner rolls. For desert, cherry crumble, and vanilla
ice cream.
Bob
Sky
>
> The best turkey I ever had was one I made. 24 hours of brining with the
> huge ziplock bags you can get now, and it was a fresh one, not frozen.
I agree!!! The best turkeys I ever had had been brined! Mind, it's not
wise to brine a bird that's been "enhanced" by the industry.
Sky
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!
Bob Muncie
> Bob Muncie wrote:
>
>> The best turkey I ever had was one I made. 24 hours of brining with the
>> huge ziplock bags you can get now, and it was a fresh one, not frozen.
>
> I agree!!! The best turkeys I ever had had been brined! Mind, it's not
> wise to brine a bird that's been "enhanced" by the industry.
>
> Sky
>
You are right Sky, and I forgot to mention it. The "pre-brined"
(injected) turkeys are not the same critter I was referring to.
Bob
Melba's Jammin'
KatieFrank <KatieFrank.5...@foodbanter.com> wrote:
How to what?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009
Christine Dabney
<barbsc...@earthlink.net> wrote:
> KatieFrank <KatieFrank.5...@foodbanter.com> wrote:
>> Thanksgiving is fast approaching. I thought I would start a thread with
>> everyone's How-to advice for the big day.
>How to what?
Exactly what I was thinking.
Christine
Wayne Boatwright
Maybe it was "how to order out".
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
TammyM
Mmmmmmmmmmmmmm, cherry crumble! that's a great idea. We have to have
pumpkin pie too, of course, but I was looking for something different
(for us) to go with, and that just might be the ticket. Got a recipe
you like, Bob?
TammyM
Bob Muncie
Hi Tammy.
I don't use recipes in general unless baking, but this recipe would be
similar to what I would make.
http://southernfood.about.com/od/cherryrecipes/r/r90530g.htm
I do add a tab of butter prior to serving, or a scoop of vinilla ice cream.
Bob
Bob
Lou Decruss
>
>Hi All,
>
>Thanksgiving is fast approaching. I thought I would start a thread with
>everyone's How-to advice for the big day.
>
>Post away...
How about you start a thread about why every post with foodbanter in
the headers is useless.
Here's my advice: Shove your head in a turkeys ass.
Giusi
"KatieFrank" ha scritto nel messaggio >
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.
Our group of expatriates who gather to feast in Massa Martana could fill the
page with how to live without almost 100% of the traditional things you are
used to. Shan't bore you with it, but suffice it to say that the Pilgrims
made it up as they went along and so do we. OTH, Italian turkey is just
great, but you do need to specify a young girl one or you get one too big to
fit into Italian ovens.
brooklyn1
wrote:
>
>"KatieFrank" ha scritto nel messaggio >
>
>> Thanksgiving is fast approaching. I thought I would start a thread with
>> everyone's How-to advice for the big day.
>
>Italian turkey is just great, but you do need to specify a young girl one or you get one too big to
>fit into Italian ovens.
>
A brace of 12 lb hens is better in every way than a 24 lb tom... about
10% more meat to bone/fat ratio, defrosting time cut drastically, far
easier to handle, cooking time cut practically in half, moister more
succulent tender meat, easier to carve, double the parts, set one at
each end of the table for shorter passing distances and a more
glamorous presentation. I haven't done a large dinner in a while but
when I did I always cooked two small hens rather than one large tom...
I have two medium Farberware roasting pans that each holds one hen and
both fit into my oven on one shelf when placed side by side front to
back... I purposely bought these pans because when placed front to
back the oven door closes (17"L X 11"W). When shopping for cookware
it's always a good idea to have your oven measurements written down
(24"W X 18"D) and to bring a tape measure. It's much better to use
two smaller pans (one for each bird) makes it easy to shift positions
for even cooking/browning. As I've done the past few years I will be
cooking one small hen... I have a turkey breast sitting in my basement
freezer since last year and thouhgt I might cook that but decided it's
not Thanksgiving without a whole turkey, so I'll roast the turkey
breast for New Years or even Jan/Feb, a good plan for when winter is
really cold. I shopped yesterday and couldn't resist the sale on
Cook's hams, butt half at $1.29/lb, gonna roast that for dinner
tonight, should carry us through a week of lunches too, my cats love
ham. Brought home one of those deli rotisseried chickens for dinner
last night, between me and the cats it's 3/4 gone... had fresh
asparagus and a tossed salad too... cats don't eat asparagus or salad.
Yoose can say what you want but no way would that rotisseried fryer
sized chicken feed a family of four... I'm positive a healthy active
teenaged boy could polish it off himself... the tiny legs were two
mouthfuls and a nibble each, I had both, the cats and I shared most
all the thigh meat and one breast... all's left is the second breast,
some thigh meat and the carcass to pick... and half the pound of
asparagus.... today's lunch/brunch. I ate less than half that chicken
last night (cats ate like a quarter) and it really didn't fill me
up... a 2 1/2 lb chicken would barely feed two adults, and would need
some rice or spuds, pasta or at least bread, just greens didn't do it.
But I had a busy day and didn't feel like cooking more than nuking the
asparagus, the salad was already prepared.
Besides that ham I also have a package of 6 good sized boneless
porkchops and two big acorn squash for dinner tonight (the ham will be
for tomorrow and for however many days it lasts... gonna roast the
squash with the ham (silly to light an oven for just one thing), and
will slice the pork into thin cutlets, bread and fry... the pork and
squash should last at least 3 dinners (cats like pork and squash too).
pavane
"brooklyn1" <grave...@verizon.net> wrote in message
news:gchlf5hagcecksf5q...@4ax.com...
| On Wed, 11 Nov 2009 10:33:58 +0100, "Giusi" <deco...@gmail.com>
| wrote:
|
| >
| >"KatieFrank" ha scritto nel messaggio >
| >
| >> Thanksgiving is fast approaching. I thought I would start a thread with
| >> everyone's How-to advice for the big day.
| >
|
| >Italian turkey is just great, but you do need to specify a young girl one or you get one too big
to
| >fit into Italian ovens.
|
| asparagus and a tossed salad too... cats don't eat asparagus or salad.
I had littermates. One cat would jump up on the counter and eat
lettuce (only romaine) out of the salad bowl. Once I was distracted
the other helped herself to either an asparagus spear or a green bean,
took it under the couch to chomp at her leisure, then threw up. The
trick was to ensure that company never saw this.
pavane
Terry
<KatieFrank.5...@foodbanter.com> wrote:
>
>Hi All,
>
>Thanksgiving is fast approaching. I thought I would start a thread with
>everyone's How-to advice for the big day.
>
>Post away...
Remove the little bag of guts from front end of the turkey before it
goes in the oven.
Likewise, remove the bigger bag of guts from the rear end.
Don't forget to simmer those parts, covered, for several hours in a
little water. Add about one rib of minced celery, a bit of onion,
salt, and pepper before heating. After 2-3 hours remove from the
liquid and allow the parts to cool. Chop the meat finely and return
to the liquid. Bring to a boil again. Then throw it all away.
Do not substitute powdered sugar for flour in gravy-making.
If you've brined the turkey---and who would make one any other
way?---rinse the hell out of it before roasting unless you prefer
gravy that tastes like the Dead Sea.
If you start the turkey upside down, be sure to turn it over long
before it's tender, else you may find that it comes apart and falls on
the floor when you try to flip it onto its back.
Wash the floor around the oven very thoroughly before attempting to
flip the turkey onto its back. Just in case, you know.
To make cranberry sauce, remove one end of the can, then pierce the
other end. You can then slide the entire chunk of Blob-like matter
out of the can. Use a sharp knife to slice it into neat round disks
of varying thickness. Then throw it away too.
You're very welcome.
Terry
itsjoannotjoann
>
>
> To make cranberry sauce, remove one end of the can, then pierce the
> other end. You can then slide the entire chunk of Blob-like matter
> out of the can. Use a sharp knife to slice it into neat round disks
> of varying thickness. Then throw it away too.
>
> You're very welcome.
>
> Terry
>
>
Oh no, no, no, no!!!! I L-O-V-E the jellied cranberry sauce!! I know
many here will think that's sacreligious to prefer it over the whole
berry homemade dish, but I adore the canned stuff. You know that that
thread that's here about meals you had as a child and still like??
Well, jellied cranberry sauce is my choice; yuuuuuuuuuum.
Michael Horowitz
<KatieFrank.5...@foodbanter.com> wrote:
>
>Hi All,
>
>Thanksgiving is fast approaching. I thought I would start a thread with
>everyone's How-to advice for the big day.
>
>Post away...
Roux, cranberry sauce and stock can be made NOW - Mike
Melba's Jammin'
Wayne Boatwright <waynebo...@arizona.usa.com> wrote:
> On Tue 10 Nov 2009 06:45:15p, Christine Dabney told us...
>
> > On Tue, 10 Nov 2009 19:41:04 -0600, Melba's Jammin'
> > <barbsc...@earthlink.net> wrote:
> >
> >> KatieFrank <KatieFrank.5...@foodbanter.com> wrote:
> >
> >>> Thanksgiving is fast approaching. I thought I would start a thread with
> >>> everyone's How-to advice for the big day.
> >
> >>How to what?
> >
> > Exactly what I was thinking.
> >
> > Christine
> >
>
> Maybe it was "how to order out".
I didn't think that at all; but I thought it was vague and unwieldy.
How to what?
Plan the meal?
Set the table?
Figure out the timing?
Prepare a recipe?
Shop efficiently?
Clean the toilet?
Carve the (assumed) turkey?
Keep the gravy hot?
Get someone to entertain the children until the meal is ready?
Whip the cream for the pie in advance and keep it stable?
A lot of possibilities for just one "how to," in my opinion. Maybe
thread for each (and others -- leave the toilet cleaning to
alt.cleaning) and, at that, it will have drifted within five responses.
Melba's Jammin'
Lou Decruss <LouDe...@biteme.com> wrote:
Now, now, Lou.
(But I kind of concur with your skepticism about posts coming from
foodbanter.com)
KatieFrank
Bob
Melba's Jammin';1402302 Wrote:
In article KatieFrank.5...@foodbanter.com,
KatieFrank KatieFrank.5...@foodbanter.com wrote:
-
Hi All,
Thanksgiving is fast approaching. I thought I would start a thread
with
everyone's How-to advice for the big day.
Post away...-
How to what?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009
Christine Dabney;1402269 Wrote:
On Tue, 10 Nov 2009 19:41:04 -0600, Melba's Jammin'
barbsc...@earthlink.net wrote:
-
KatieFrank KatieFrank.5...@foodbanter.com wrote:-
--
Thanksgiving is fast approaching. I thought I would start a thread
with
everyone's How-to advice for the big day.--
-
How to what? -
Exactly what I was thinking.
Christine
'Lou Decruss[_3_ Wrote:
;1402344']On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
KatieFrank.5...@foodbanter.com wrote:
-
Hi All,
Thanksgiving is fast approaching. I thought I would start a thread
with
everyone's How-to advice for the big day.
Post away...-
How about you start a thread about why every post with foodbanter in
the headers is useless.
Here's my advice: Shove your head in a turkeys ass.
Well I had in mind like - how to make a great place setting. How to carve
a turkey. Was trying to get everyone in the fun, holiday mood.
--
KatieFrank
Gregory Morrow
<chuckle>
--
Best
Greg
Gregory Morrow
BEAT IT, you vile spamming CUNT...
--
Best
Greg
merryb
>
> -
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread
> with
> everyone's How-to advice for the big day.
>
> Post away...-
>
> How to what?
>
> --
> 10-30-2009
>
> Christine Dabney;1402269 Wrote:
>
> -KatieFrank KatieFrank.53f8a08.26...@foodbanter.com wrote:-
>
> --
> Thanksgiving is fast approaching. I thought I would start a thread
> with
> everyone's How-to advice for the big day.--
> -
> How to what? -
>
> Exactly what I was thinking.
>
> Christine
>
> 'Lou Decruss[_3_ Wrote:
>
> -
>
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread
> with
> everyone's How-to advice for the big day.
>
> Post away...-
>
> How about you start a thread about why every post with foodbanter in
> the headers is useless.
>
> Here's my advice: Shove your head in a turkeys ass.
>
> Well I had in mind like - how to make a great place setting. How to carve
> a turkey. Was trying to get everyone in the fun, holiday mood.
>
> --
> KatieFrank
I don't think you succeeded!
Wayne Boatwright
I was really just kidding, but if someone is that clueless, may they
*should* order out. :-) It was a vague and very open ended question, not
the type I particularly care to answer.
bolivar
> porkchops**** and two big acorn squash for dinner tonight (the ham will be
> for tomorrow and for however many days it lasts... gonna roast the
> squash with the ham (silly to light an oven for just one thing), and
> will slice the pork into thin cutlets, bread and fry... the pork and
> squash should last at least 3 dinners (cats like pork and squash too).
>
Ohhh, Sheldon! I can't believe you used the term "boneless ...chops".
I forget who it is, but there is one member of rfc that goes almost
ballistic when someone uses that phrase.
"There's no such thing as a 'boneless chop'!!" and "A 'chop' HAS to have a
bone, without the bone, it's a 'medallion'" is typical of their replies
about this.
Just thought I'd give you a heads up, so you could get out your asbestos
long johns. :)
Boli
Melba's Jammin'
> Well I had in mind like - how to make a great place setting. How to carve
> a turkey. Was trying to get everyone in the fun, holiday mood.
Now you're talking. There are carving illustrations all over the net �
try butterball.com, jennieo.com.
AFA a great place setting � polish the silver now or in the next week.
Check that your table linens are clean and pressed. Pick up fresh
flowers (from the supermarket, easily done where I live) a couple days
ahead of time and arrange them in a vase or pitcher.
Please don't use paper plates or plastic utensils. <shudder> If you
don't have enough cloth napkins to go around, buy large, good quality
paper napkins. If it's practical, set the table the night before. If
you don't have "good dishes," hold your head up and use the everyday
stuff; it's generally thought that what's on the chairs is more
important than what's on the table.
If you have a kid to put to use, find something to make here:
http://familyfun.go.com/thanksgiving/thanksgiving-craft-decorations/
Stay sober when you're cooking. I spoke with my son this morning and he
said he still has the instructions I sent 16 years ago when he prepared
his first Thanksgiving dinner for other friends who weren't "going
home" for Thanksgiving. Apparently I said that once the bird was in the
oven, it would be nice to relax with a glass of wine � "but don't get
drunk." It's still good advice.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - 10-31-2009
sf
<barbsc...@earthlink.net> wrote:
How about everything you have to do in the weeks before? Party
planning, in general, is a learned art. You need to think about things
like what's the real number you can plan on actually showing up vs the
total number invited? How far in advance to you invite people?
Should you remind them? If so, how many times?
How much of each food do you need per person so you don't end up with
hungry guests or a boatload of leftovers? How do you handle people
contributing to the event, do you assign categories/dishes or is it
potluck?
How much alcohol (and what kind), soft drinks, sparkling water,
coffee, tea do you need per person?
How do you keep the hot things hot and the cold things cold?
How do you set up a buffet so it isn't a log jam?
How do you handle ambience - music, candles, fire in the fireplace?
How about decorations? Should you put them in the middle of the table
if you're serving family style?
Who handles the dirty dishes?
Who replaces the full garbage bags?
Are you sending home leftovers? Do you have containers or enough
plastic wrap/foil?
Get a party checklist for starters
http://www.realsimple.com/holidays-entertaining/entertaining/party-planning-checklist-00000000000931/
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
Hey, me too! Fresh is fine, but I like it jellied and canned too.
Dan Abel
"bolivar" <bol...@erols.com> wrote:
> "brooklyn1" <grave...@verizon.net> wrote in message
> news:gchlf5hagcecksf5q...@4ax.com...
> >
> > Besides that ham I also have a package of 6 good sized ****boneless
> > porkchops****
> Ohhh, Sheldon! I can't believe you used the term "boneless ...chops".
> I forget who it is, but there is one member of rfc that goes almost
> ballistic when someone uses that phrase.
>
> "There's no such thing as a 'boneless chop'!!" and "A 'chop' HAS to have a
> bone, without the bone, it's a 'medallion'" is typical of their replies
> about this.
>
> Just thought I'd give you a heads up, so you could get out your asbestos
> long johns. :)
That's very kind of you to give him a heads up, Boli. I'm sure he
appreciates it. We should probably see if it can get added to the FAQ.
We should also get something added to the FAQ about how you shouldn't
buy "mystery meat" at the store, but should always grind your own meat,
and why. It should also list the exceptions, like spam, ultra cheap
sausage and vienna sausages in the little cans; and why they are OK to
buy (I have no clue why, so we'd need to find the expert here to explain
it).
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Bob Terwilliger
>>> Thanksgiving is fast approaching. I thought I would start a thread with
>>> everyone's How-to advice for the big day.
>>>
>>> Post away...-
>>
>> How to what?
>
> Bob
If you don't already know how to bob, I think your husband might want you to
learn, and I'm sure he'd be giving thanks afterward for his "big day", but
I'm not sure this is the appropriate NG for a specific discussion on the
topic. The simplified "how to" is just for you to move your head up and
down.
Bob
Giusi
"sf" ha scritto nel messaggio
>How far in advance to you invite people?
It might already be too late... see below.
> Should you remind them? If so, how many times?
If you know anyone who cannot remember Thanksgiving, I think now is the time
to hire someone to collect and deliver them.
> How much of each food do you need per person so you don't end up with>
> hungry guests or a boatload of leftovers?
4 ounces per person if it's me. Six pounds per person if it's Sheldon.
>How do you handle people> contributing to the event, do you assign
>categories/dishes or is it> potluck?
What the hell, someone is bound to show up with Popeye's extra spicy.
>
> How do you keep the hot things hot and the cold things cold?
>
Give the hot stuff to Cybercat and mention Blake. Give the cold stuff to
the big ole stiff in the upper right corner.
> How do you set up a buffet so it isn't a log jam?
>
Outside. In November people are really quick outside.
> How do you handle ambience - music, candles, fire in the fireplace?
THAT's what other people can do.
>
> How about decorations? Should you put them in the middle of the table> if
> you're serving family style?
Ceilings are good.
>
> Who handles the dirty dishes?
I nominate Greg Morrow.
>
> Who replaces the full garbage bags?
Probably Andy, but do tell him not to replace them with full bags.
> Are you sending home leftovers? Do you have containers or enough plastic
> wrap/foil?
Do I look like Horn and Hardart?
; )
Felice
"sf" <s...@geemail.com> wrote in message
news:9q0nf51uvn1qtv1bd...@4ax.com...
> On Wed, 11 Nov 2009 10:28:24 -0800 (PST), itsjoannotjoann
> <itsjoan...@webtv.net> wrote:
>
>>On Nov 11, 11:49 am, Terry <prfes...@hotmail.com> wrote:
>>>
>>> To make cranberry sauce, remove one end of the can, then pierce the
>>> other end. You can then slide the entire chunk of Blob-like matter
>>> out of the can. Use a sharp knife to slice it into neat round disks
>>> of varying thickness. Then throw it away too.
>>Oh no, no, no, no!!!! I L-O-V-E the jellied cranberry sauce!! I know
>>many here will think that's sacreligious to prefer it over the whole
>>berry homemade dish, but I adore the canned stuff. You know that that
>>thread that's here about meals you had as a child and still like??
>>Well, jellied cranberry sauce is my choice; yuuuuuuuuuum.
>
> Hey, me too! Fresh is fine, but I like it jellied and canned too.
Me three. I can eat that stuff right out of the can.
Felice
Dave Smith
>
>>> Oh no, no, no, no!!!! I L-O-V-E the jellied cranberry sauce!! I know
>>> many here will think that's sacreligious to prefer it over the whole
>>> berry homemade dish, but I adore the canned stuff. You know that that
>>> thread that's here about meals you had as a child and still like??
>>> Well, jellied cranberry sauce is my choice; yuuuuuuuuuum.
>> Hey, me too! Fresh is fine, but I like it jellied and canned too.
>
> Me three. I can eat that stuff right out of the can.
>
Ewww! The canned stuff is foul. I suppose that it may be better than no
cranberry sauce at all, but I want the real stuff. Cranberries, sugar
and water... boil for a few minutes. It is too easy to make so IMO there
is no excuse to used canned.
Nancy2
It's the jelled stuff that's good - you like what you like, and those
of us jellied fans will remain jellied fans. ;-) It may be foul to
you, but it isn't to us. That doesn't make it good or bad, it just
makes us different.
I buy it regularly to have along with chicken dishes. I don't care
what it's got in it, I like it.
N.
cybercat
"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:4afc2ee1$0$1613$9a6e...@news.newshosting.com...
> Felice wrote:
>>
>>>> Oh no, no, no, no!!!! I L-O-V-E the jellied cranberry sauce!! I know
>>>> many here will think that's sacreligious to prefer it over the whole
>>>> berry homemade dish, but I adore the canned stuff. You know that that
>>>> thread that's here about meals you had as a child and still like??
>>>> Well, jellied cranberry sauce is my choice; yuuuuuuuuuum.
>>> Hey, me too! Fresh is fine, but I like it jellied and canned too.
>>
>> Me three. I can eat that stuff right out of the can.
>>
>
>
> Ewww! The canned stuff is foul.
I LOVE jellied cranberry sauce! Esp. in thin slices on white meat turkey
sandwiches.
Tracy
I like both. I usually make whole berry, but growing up, we always
had both on Thanksgiving.
Tracy
Ran�e at Arabian Knits
Dave Smith <adavid...@sympatico.ca> wrote:
> Ewww! The canned stuff is foul. I suppose that it may be better than no
> cranberry sauce at all, but I want the real stuff. Cranberries, sugar
> and water... boil for a few minutes. It is too easy to make so IMO there
> is no excuse to used canned.
I agree. It can be made ahead, too. We don't often have it, because
Rich doesn't eat it at all, and we usually have friends who bring a
great cranberry relish, so we don't need two cranberry dishes at the
table.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Bob Muncie
Last year at Tday, I made a stove-top cranberry sauce that was
excellent. It bothered me when my wife wanted the stuff from the can
anyways. She grew up on it having a mom that couldn't cook, and most
things came out of a can. I never understood the appeal of canned
"anything" if someone can make a batch of something fresh.
Bob
Dave Smith
> Last year at Tday, I made a stove-top cranberry sauce that was
> excellent. It bothered me when my wife wanted the stuff from the can
> anyways. She grew up on it having a mom that couldn't cook, and most
> things came out of a can. I never understood the appeal of canned
> "anything" if someone can make a batch of something fresh.
I could understand it if it was difficult or time consuming to make.
Heck, I have trouble paying good money for jam and getting an inferior
product, but at least that is work. Cranberry sauce is made in about 5
minutes by simply boiling the berries for a few minutes with some water
and sugar. It's simply to easy to make that someone should have to buy
it in a can, plus the fact that the canned stuff sucks.
Ran�e at Arabian Knits
Bob Muncie <bob.m...@gmail.com> wrote:
> Last year at Tday, I made a stove-top cranberry sauce that was
> excellent. It bothered me when my wife wanted the stuff from the can
> anyways. She grew up on it having a mom that couldn't cook, and most
> things came out of a can. I never understood the appeal of canned
> "anything" if someone can make a batch of something fresh.
I don't really either. I've met people that prefer box cake mixes to
real cakes, pancake mix to real pancakes and that bisquick "cheesecake"
to actual cheesecake. I shudder.
Debbie
"Ran�e at Arabian Knits" <arabia...@gmail.com> wrote in message
news:arabianknits-E8E8...@news.rainierconnect.com...
> In article <hdhnb8$s5d$1...@news.eternal-september.org>,
> Bob Muncie <bob.m...@gmail.com> wrote:
>
>> Last year at Tday, I made a stove-top cranberry sauce that was
>> excellent. It bothered me when my wife wanted the stuff from the can
>> anyways. She grew up on it having a mom that couldn't cook, and most
>> things came out of a can. I never understood the appeal of canned
>> "anything" if someone can make a batch of something fresh.
>
> I don't really either. I've met people that prefer box cake mixes to
> real cakes, pancake mix to real pancakes and that bisquick "cheesecake"
> to actual cheesecake. I shudder.
>
hamburger, just the McD specials.
Debbie
Bob Muncie
I shudder to think that they would believe "that" would be a real
burger, and a litmus test for the real item.
The last time I had a burger from there, I did get physically ill.
Didn't know if it was the amount of salt, the number of none meat
ingredients, etc.
But it was not a burger like those I grew up on. Or for that matter,
what I make for myself, grilling or otherwise.
Bob
Dave Smith
>>>
>> There is a whole generation out there that has never tasted a real
>> hamburger, just the McD specials.
>>
>> Debbie
>
> I shudder to think that they would believe "that" would be a real
> burger, and a litmus test for the real item.
>
> The last time I had a burger from there, I did get physically ill.
> Didn't know if it was the amount of salt, the number of none meat
> ingredients, etc.
>
> But it was not a burger like those I grew up on. Or for that matter,
> what I make for myself, grilling or otherwise.
A few years ago my brother related an incident that happened to him on
the five hour drive to take his daughter to university. He had stopped
for a burger, ate it, got on the road and about 10 minutes later was hit
with horrible cramps and had to find a place to go to the bathroom...
pronto. I asked him if he got the burger from McDonalds. Sure enough.
He was having a Big Mac attack. When I first started working with my
last employer and was on the road everyday I made the mistake of eating
at Mcdonalds a few times. I learned fast. That would have been about 34
years ago. I have not eaten McDonalds burgers since.
Ran�e at Arabian Knits
"Debbie" <MollyM...@hotmail.com> wrote:
That's the thing. I get it if it is about convenience. When they
say they don't taste a difference or that they prefer the instant stuff,
I wonder about their tastebuds.
Joy
--
Members of Congress should be compelled to wear uniforms like NASCAR drivers
so we can identify their corporate sponsors.
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:007771ea$1$17153$c3e...@news.astraweb.com...