[QUOTE=Siam Sam]
Aren’t there laws against that in Florida?
[/QUOTE]
Not that I know of. How else can I tell that they’re starting to lose their hardness? 
I see the restaurant is having Thanksgiving over two days. Will you be going both days to make the Thanksgiving feeling last longer?
[QUOTE=Siam Sam]
Doug at Bourbon Street has posted the menu for Thanksgiving. It’s here. This is an all-you-can-eat buffet, and each year I always waddle out of there a few pounds heavier than I did going in.
You just can’t find stuff like this the rest of the year.
[/QUOTE]
DAAAAAAAAAAY-UMMMMMMMMM!!! I say next year we all go to Thailand and have TDay with Siam Sam!
Fetchund I’m hosting our TDay orphans dinner this year. It’s people who ain’t from around here plus a few who are from around here. We get together at somebody’s house every year. This year I’m hosting. Ok, I host it most often cause I lurves me some turkey, cornbread dressing and giblet gravy (plus collard greens), so I offer so I can cook those. Everybody else brings all the other stuff. It’s always good.
Since I’m off Friday I’ll head up to ye olde homeplace and spend the weekend with family. We’ll have a Thanksgiving dinner at mom’s on Saturday, followed by the annual [del]drunken debauchery[/del] party at an old friend’s house that night.
[QUOTE=ivylass]
Not that I know of. How else can I tell that they’re starting to lose their hardness?
[/QUOTE]
:eek:
[QUOTE=ivylass]
I see the restaurant is having Thanksgiving over two days. Will you be going both days to make the Thanksgiving feeling last longer?
[/QUOTE]
I am in negotiations to remain there overnight.
3 days away now!
The day after tomorrow now! After gorging ourselves senseless, we shall waddle over to The Pickled Liver to partake in their weekly Thursday-night pub quiz and quaff a few pints of Guinness or Kilkenny, to aid digestion. Then I may join some of my fellow partners in crime to attend the live lesbian shows in Sheba’s and/or Suzie Wong in the Soi Cowboy bar district. Man, I love Thanksgiving. 
[QUOTE=Siam Sam]
The day after tomorrow now! After gorging ourselves senseless, we shall waddle over to The Pickled Liver to partake in their weekly Thursday-night pub quiz and quaff a few pints of Guinness or Kilkenny, to aid digestion. Then I may join some of my fellow partners in crime to attend the live lesbian shows in Sheba’s and/or Suzie Wong in the Soi Cowboy bar district. Man, I love Thanksgiving.
[/QUOTE]
The Pickled Liver? Now that’s a great pub/bar name! As far as the rest of the festivities… ummm… Turkey Day really is different in Thailand.
[QUOTE=swampbear]
The Pickled Liver? Now that’s a great pub/bar name!
[/QUOTE]
Was featured in my Bizarre Bar Names thread.
Here, have a napkin, **Siam Sam ** sweetie…you’re starting to drool. Only two more days…
Ivylad will start to soak the country ham today and cook it tomorrow. I will be starting my Alton Brown Secret Boyfriend brine tonight. Tomorrow I will cook the pumpkin pie and the egg nog cake.
I want recipes for ivylass’s Egg Nogg Pound Cake and Campion’s mother’s Yorkshire pudding.
[points to prospective post below]Right here. 
[/ptppb]
Well, I am dropping in to wish everyone a HAPPY THANKSGIVING!! I’ve been unusually busy and stressed the past few months and therefore out of touch, but today is the last day of work before a much-deserved rest!! And I knew everyone would be having the annual Talking Up Thanksgiving thread, so I wanted to drop by. 
Hope everyone has a terrific time cooking and eating and spending time with loved ones!!
My parents are coming in from St. Louis instead of the other way around, so we’re doing our first ever Thanksgiving at our house this year. I hope I didn’t screw up too bad by forgetting to take the turkey out of the freezer until yesterday at around 6PM. We left it out on the counter until about 10:30-11:00 when we went to bed instead of putting it directly into the fridge, so I hope that made up some of the missed thawing time. It’s a small-ish bird, though, at 13.5 lbs, so my fingers are crossed.
We spent last night prepping every single thing we could do in advance. Lots of chopping, grating, slicing and dicing went on in our kitchen. The fridge is now filled with tons of ziplock bags of ingredients, all labeled with a marker as to which dish they go in. We also cleared out an entire shelf in the pantry and filled it with all the dry ingredients and non-refrigerated liquids (boxes of stock, olive oil, etc.), as well as all the cooking, measuring, mixing and serving dishes we’ll need for everything, so it’s all in one place.
Tonight I’m going to pre-make the sweet potato casserole, and just re-heat it on Thursday. I’m trying a new recipe (Emeril’s, from here), so if it tastes like crap when I make it tonight, there’s still plenty of time to buy more potatoes and fix them a different, more standard way. I’m also pre-making an egg casserole we’ll be having for brunch that morning, as well as a side dish I’m serving for dinner on Wednesday night when my parents arrive.
My Thanksgiving holiday weekend menu consists of the following:
Wednesday night dinner
[ul][li]Cheese & Mushroom fondue served with hard French bread and pumpernickel bread, some pieces plain and some wrapped with prosciutto, and artichoke hearts and cauliflower for dipping[/li][li]Broth fondue served with cubed sirloin steak, jumbo shrimp, baby carrots and broccoli for cooking, with 4 different dipping sauces and kasha & mushroom pilaf on the side.[/li][li]Rachael Ray’s Roasted Pears and French Vanilla Ice Cream (which is always met with raves and requests for the recipe) for dessert[/ul] [/li]Thursday Brunch for 8
[ul][li]Baked egg casserole with cut up broccoli and carrots[/li][li]Bagels & cream cheese[/li][li]A tray with lox, kippers, capers, sliced onions and sliced tomatoes for the bagels[/li][li]Mixed fruit (bought already cut up, I’m not that masochistic)[/li][li]Champagne mimosas and Bloody Marys[/ul][/li]Thanksgiving Dinner
[ul][li]Organic, free-range turkey, cooked upside down (though I’ll make a paste rub with more seasonings than just salt to rub both inside and outside of the bird, and turn it over for the last 1/4 of the cooking time to brown the breast skin.)[/li][li]Fresh green beans almondine[/li][li]The sweet potato casserole mentioned above[/li][li]Red cabbage with cranberries (my mother-in-law’s wonderful recipe)[/li][li]Cornbread stuffing[/li][li]Rachael Ray’s Mushroom-Rosemary gravy[/li][li]Pumpkin Pie (bakery-bought, not homemade)[/ul] My parents leave Friday morning to head out to Palm Desert, and we’ll follow on Saturday morning, where we’ll spend the weekend and celebrate my aunt and uncle’s 50th wedding anniversary, so Friday is leftovers and I don’t even have to think about cooking or cleaning the whole rest of the weekend – YAY![/li]
Happy Thanksgiving everyone!
It’ll be just me and my SO this year, so we’re making only the stuff we really want to eat:
turkey
Stove Top stuffing
mashed potatoes
gravy
broccoli and cheese
apple pie
Granted, we’ll be eating leftovers until mid-June 2019, but whatever.
[QUOTE=Morgyn]
I want recipes for ivylass’s Egg Nogg Pound Cake and Campion’s mother’s Yorkshire pudding.
[points to prospective post below]Right here. [/ptppb]
[/QUOTE]
Yes, ma’am.
Easy Egg Nog Pound Cake, Courtesy Favorite Brand Name Recipes, copyright 2004
1 package yellow cake mix
1 (four serving size) package instant vanilla pudding and pie mix
3/4 cup egg nog
3/4 cup vegetable oil
4 eggs
1/2 tsp ground nutmeg
powdered sugar
Preheat oven to 350[sup]o[/sup]. In large mixing bowl, combine cake mix, pudding mix, egg nog, oil, beat at low speed until moistened. Add eggs and nutmeg, beat at moderate speed, four minutes.
Pour into greased and floured 10-inch fluted or tube pan
Bake 40-45 minutes or until wooden toothpick inserted near center comes out clean
Cool 10 minutes, remove from pan, cool completely. Sprinkle with powdered sugar
Mwa-ha-ha! I picked up 2-lb. roast-turkey breast and gravy, and about the same apple-and-cranberry stuffing from the grocery store today. I’m going out for T-day with my parents, so I wanted to make sure I had leftovers.
So I’ve already had my turkey-and-dressing! Yum.
Anyway, while in a tryptophan-induced near-coma, I found I’d recorded Martha Stuart’s T-day special, and:
[QUOTE=swampbear]
I’m also a biiiiiiiiiig fan of cornbread dressing (that’s what we call stuffing down south y’all!) …
[/QUOTE]
she informed us that it is “Stuffing” when it had been stuffed inside the turkey, and it is “Dressing” when it is dressin’ up the plate next to the turkey.
There ya’ go. The Martha has spoken. … now I’m just going to sit here for a while, 'cause I don’t think I’ve got the energy to waddle back off someplace else. (contented) sigh
Tomorrow. Just one more day. Mmmmm.
Cranberry-grappa jelly (that’s strained so there’s no chunks, then gelled up with the help of some gelatin) and apricot-cranberry sauce (chunky!) made, ricotta tart nearly finished baking, fresh turkey picked up from the grocer.
Tomorrow: make and bake pumpkin cheesecake, make gravy, almost completely roast the (“self-brining”) breast, maybe start brining the full turkey, make lemon-herb butter for smearing on the turkey.
I’m up and baking my pies today (Apple, Blackberry and Apple Butter Pumpkin).
I’m also getting the deviled eggs ready today.
Tomorrow will be a breeze!
Isn’t Bangkok something like 11-12 hours ahead of the US Eastern seaboard? So **Siam Sam ** will probably be on his sixth plate by my bedtime tonight.
My brine is chilling, the ham is soaking, I have to pick up apple cider and ice, then Ivylad can bake the ham, then I can bake my desserts…busy busy busy!
[QUOTE=ivylass]
Isn’t Bangkok something like 11-12 hours ahead of the US Eastern seaboard? So **Siam Sam ** will probably be on his sixth plate by my bedtime tonight.
[/QUOTE]
We’re 12 hours ahead of the US East Coast this time of year (we never change our clocks). It’s just after midnight now, so technically it’s Turkey Day now. Still have to wait almost 17 hours before I chow down, though.
5pm before you can eat Thanksgiving dinner? I’m having my dinner around 1 or 2pm.
Did you get permission to spend the night?
Alas! The wife won’t be free until late afternoon this year. And I’d love to stay overnight, but then I’d miss the pub quiz at The Pickled Liver and the, um, other festivities.
Will heap my plate up extra.