"And if you drop the roast on the floor well...who's to know?"

[bluegargantua]

Hey,

So normally I don't put much (if any) effort into cooking. I've settled on a basic, boring dish that takes almost no effort to make, keeps well and is halfway nutritious. Thanksgiving is the one time when I take up arms against a sea of confusion and try to actually cook stuff.

Last year, with some able assistance, I made an amazing turkey. This year, I did a few new things including:

• I made a pie crust. Not a dough crust, more of a crumble crust. But still, pie crust, in the tin plate and everything.
  
• I made the pie filling, a butterscotch pudding from scratch. I melted sugar, I stirred in the cream and brown sugar and other stuff and I made a butterscotch pudding. First time ever. And I didn't need to wash the saucepan or the spoon or the bowl it chilled in because I licked those suckers clean.
  
• I figured out the difference between boiling and simmering.
  
• I made a gratin. Never did that before, turned out great.
  
• I got to work with brussel sprouts -- which are a vegetable I want to mess around with more. Really, I just want to make the buffalo brussel sprouts they have at highland kitchen (note -- don't let me learn how to do this, I won't eat anything else).
  

So yeah, successes all around and a wonderful Thanksgiving.

later
Tom

Comments

[ninjarat.livejournal.com]

My trick for making tasty turkey isn't so much a trick, really. I usually just do a breast. I get them from Roche Bros., about 2.5-3 pounds rolled up and netted like a pot roast. Wrap it up in aluminum foil with aromatics. I use half an apple sliced up, a broken up cinnamon stick, thyme and sage, a sweet onion sliced up, about a tablespoon of butter and about 1/4 cup of water. Insert a meat thermometer in one end, wrap it up nice and tight, and put in a 350F oven. Cook until the thermometer reaches 160-165F. Take it out of the oven and let it sit until the internal temperature reaches 170F. Unwrap the foil and cover loosely with clean foil and let rest for about 15-20 minutes before slicing. Use the seasoned juices to make gravy or season pan stuffing or whatever you like. It doesn't look impressive but it tastes really good and the foil keeps it from drying out.

[beowabbit]

Yay! plumtreeblossom made yummy Brussels sprouts with pastrami last night.

The Buffalo Brussels sprouts sound amazing! I would never eat anything else either.

[muffyjo]

buffalo brussel sprouts? I know not of these things but they sound curious.

Sounds like a wonderful meal, indeed!

[doctordidj.livejournal.com]

a basic, boring dish that takes almost no effort to make, keeps well and is halfway nutritious

That sounds like just what I need ... can you share that recipe?

[mrf-arch.livejournal.com]

I'm, heading to your house.

Mmmmmmm, butterscotch