# What are you taking to T'giving dinner? **URL:** \ **Category:** Cafe Society\ **Created:** [November 14, 2006, 2:00am UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337 "2006-11-14T02:00:03Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![Malienation](https://avatars.discourse-cdn.com/v4/letter/m/4af34b/32.png) [@Malienation](https://boards.straightdope.com/u/Malienation)\ **Post date:** [November 15, 2006, 5:47am UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/61 "2006-11-15T05:47:04Z")
Gonna make my vegan chocolate cake. šŸ™‚ Thing is, Iā€™m not a veganā€¦ šŸ˜• I just wanted the challenge of making a good vegan cake after **Ms. Malienation** mentioned that a vegan cake ordered for the birthday of someone in her office was absolutely horrible. ā˜¹ BTW, is this typical? Is it indeed difficult to get a good vegan cake? One thought: vegans lack good taste inā€¦taste. My cake is damn good, though; I really made an effort to perfect it. šŸ†’ ---
**Author:** ![InternetLegend](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/internetlegend/32/13154_2.png) [@InternetLegend](https://boards.straightdope.com/u/InternetLegend)\ **Post date:** [November 15, 2006, 6:35am UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/62 "2006-11-15T06:35:49Z")
Saturday, when I thought we were having Thanksgiving for eight at my brotherā€™s house, I was planning to bring my sweet potatoes with apples and maple syrup (and now that Iā€™ve read this thread, Iā€™m planning to put walnuts and brown sugar on top) and some kind of vegetarian dish that will complement the turkey but still stand on its own as a main dish. Iā€™m still thinking about that one, although I have many candidates. Now that my cousins called and weā€™re having sixteen instead, Iā€™m planning to bring a whole lot of the sweet potatoes, whatever veggie thing I come up with (lentils? I often bring a vegetarian posole, but that means weā€™d have to have bowls on the table, and we wonā€™t have room for bowls now), at least one extra pie, and probably some other vegetable side dish. And Iā€™m stressing over what the hell weā€™re going to feed them all for the other three days theyā€™re here, and where the kids are all going to sleep now that theyā€™re too old to chuck in the same room together. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [November 15, 2006, 2:43pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/63 "2006-11-15T14:43:33Z")
OK, Momā€™s famous pumpkin bread. Iā€™ll put my editorial comments in purple. Combine 1/2 cup vegetable oil 2 eggs 1 cup canned pumpkin (NOT pumpkin pie filling) 1/3 cup water Separately, sift together 1 and 2/3 cup sifted flour 1 cup sugar 1/4 cup brown sugar 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt I sift the mixture twice just to make it really smoooth. Beat the dry mixture into the oil/egg/pumpkin mixture. Stir in optional 1/2 cup raisins and/or 1/2 cup chopped nuts, or 1/2 cup chocolate chips (I use the mini size) Pour into greased and floured 9x5x3 loaf pan or 20 cupcakes/muffins. NOTE: This recipe is for one loaf, but I usually double it and use the 15 ounce Libbyā€™s can of pumpkin. It doesnā€™t suffer from one fewer ounce and this way you can make on plain and one chocolate chip, or one plain and one with walnuts, etc. I fill the first baking pan between 2/3 and 3/4 full and then add extra goodies to the remaining batter and fill the other pan. Now, the interesting part. The recipe says to cook at 350 for one hour. I will say that it often takes longer than this and thatā€™s OK. If the edges start getting a little brown, put strips of aluminum foil to protect them. But what you are really keeping an eye on is the top. It will split down the middle and the key is to cook it until the batter in the middle is solid. It make take significantly more than an hour and thatā€™s OK. Itā€™s better than having an undercooked middle part. Once youā€™re satisfied, remove it to a cooling rack. When itā€™s touchable, take it out of the pan and let it cool on the rack. Now, my secret is to let it cool down but not completely. While it is still warm, wrap it in plastic wrap and then in aluminum foil. It will make the top super-moist and moisten the outside which may have dried out a little in baking. I make it a day or two or even three ahead so it has time to really become what it was meant to be. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [November 15, 2006, 2:54pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/64 "2006-11-15T14:54:47Z")
Momā€™s Pumpkin Cheesecake Set oven for 350 Crust: 1-1/2 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter melted Combine all and press onto bottom and one inch up side of 9" springform pan. Bake at 350 6-8 minutes. (I think I remember this browning pretty quickly.) Cool. Cheesecake: 3 8-oz packages of cream cheese, softened 1 cup sugar 1/4 cup packed light brown sugar 1-3/4 cups (15 or 16 ounce can) solid pack pumpkin 2 eggs 2/3 cup (5 ounce can) evaporated milk 2 tablespoons cornstarch 1-1/4 teaspoons cinnamon 1/2 teaspoon nutmeg Beat cream cheese, sugar and brown sugar until fluffy. Beat in pumpkin, eggs and milk. Add cornstarch, cinnamon, nutmeg. Beat well. Bake at 350 55-60 minutes. (I believe a cheesecake is done when you gently shake it and it wobbles but not too much. If I remember right I got some crevasses but they were easily disguised with topping!) Topping 2 cups (16 ounce/one pint container) sour cream 1/4 - 1/3 cup sugar 1 teaspoon vanilla Combine all. Spread on warm cheesecake. Return to oven 5 minutes. Cool on rack. Removes sides of pan (run a knife around the edge first). Chill at least several hours but better overnight. ---
**Author:** ![BMalion](https://avatars.discourse-cdn.com/v4/letter/b/e274bd/32.png) [@BMalion](https://boards.straightdope.com/u/BMalion)\ **Post date:** [November 15, 2006, 3:39pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/65 "2006-11-15T15:39:31Z")
Iā€™ll be visiting my sister in Virginia Beach next week. I was told to bring nothing but Iā€™ll surprise them with a case of Ohio wine and a box of Cuban cigars. ---
**Author:** ![Cowgirl\_Jules](https://avatars.discourse-cdn.com/v4/letter/c/4af34b/32.png) [@Cowgirl\_Jules](https://boards.straightdope.com/u/Cowgirl_Jules)\ **Post date:** [November 15, 2006, 4:26pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/66 "2006-11-15T16:26:13Z")
Thank you so much, **Gigi**. Iā€™m delighted to see that they both call for actual pumpkin, rather than the pie filling, since what Iā€™ve got is one white pumpkin, sitting on the table, waiting to be turned into something delicious. Iā€™ll have more than enough to make both of these, with some left over to freeze for next year. I forsee some serious cooking on Tuesday and Wednesday nights. Cool. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [November 15, 2006, 5:03pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/67 "2006-11-15T17:03:41Z")
[QUOTE=Lute Skywatcher] Google to the rescue! > [@](#): > > This is tasty brine for any poultry that will make your bird very juicy, and very gravy. This is enough brine for a 10 to 18 pound turkey, while original recipe yield is two gallons. Preparation time is five minutes; cook time is 15 minutes, while it is ready in 20 minutes. > > Ingredients are: > > ``` > * 1-gallon vegetable broth > * 1-cup sea salt > * 1 tablespoon crushed dried rosemary > * One tablespoon dried sage > * One tablespoon dried thyme > * One tablespoon dried savory > * 1-gallon ice water > > ``` > > In a large stockpot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring it to a boil stirring it frequently to be sure salt will dissolve. Remove from heat, and let cool to room temperature until it is over. When the broth mixture is cool, pour it into a clean five-gallon bucket and stir in the ice water. Then you should wash and dry the turkey. Make sure you have removed the innards completely. Place the turkey, breast down, into the brine and make sure that you filled its cavity. Place the bucket in a cool location overnight, refrigeration is not necessary. Remove the turkey carefully draining off the excess brine and pat dry while you discard excess brine. Cook the turkey as desired reserving the drippings for gravy, but keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge. [/QUOTE] It works, but if youā€™ll use this, Iā€™d swap fresh, whole herbs for dried (and you can mix and match, though Iā€™d always include sage and thyme). Plus, to speed cooling, you can dissolve the salt in less than one gallon of broth. The heating just helps the dissolving, so do it with only a quart, and it doesnā€™t need to boil. Finding a place to store the turkey is the hardest part. Refridgeration may not be necessary, but keeping it cool (~40 F) and cooking it thoroughly (~160-165 F) is. ---
**Author:** ![DeVena](https://avatars.discourse-cdn.com/v4/letter/d/dec6dc/32.png) [@DeVena](https://boards.straightdope.com/u/DeVena)\ **Post date:** [November 15, 2006, 5:26pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/68 "2006-11-15T17:26:46Z")
Weā€™re in Alabama so itā€™s really good that Mom has an extra refrigerator. Thanks to \*\*Lute Skywatcher \*\* and \*\*D\_Odds \*\* for the great tips and brining recipe! ---
**Author:** ![Hypno-Toad](https://avatars.discourse-cdn.com/v4/letter/h/b2d939/32.png) [@Hypno-Toad](https://boards.straightdope.com/u/Hypno-Toad)\ **Post date:** [November 15, 2006, 6:16pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/69 "2006-11-15T18:16:22Z")
This year, Thanksgiving will travel to me instead of the other way around. My parents are coming down for an uncomfortable weekend in Florida. I will make my potentially divine jambalaya and mom will be cooking most else. Itā€™s been a fair number of years since I was able to enjoy the full leftover experience, so I guess it will be quite nice this time. ---
**Author:** ![LavenderBlue](https://avatars.discourse-cdn.com/v4/letter/l/e95f7d/32.png) [@LavenderBlue](https://boards.straightdope.com/u/LavenderBlue)\ **Post date:** [November 15, 2006, 6:57pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/70 "2006-11-15T18:57:42Z")
Weā€™re bringing sweet potato pecan pie, zuchinni chocolate chip loaf and oven dried tomatoes to my sister-in-lawā€™s house. If my husband can find the large cooler weā€™re also bringing the free ham we got for buying lots of groceries at Shop-Rite. Heā€™s putting a very yummy ginger cherry glaze on that pig. ---
**Author:** ![VampyChick](https://avatars.discourse-cdn.com/v4/letter/v/5daacb/32.png) [@VampyChick](https://boards.straightdope.com/u/VampyChick)\ **Post date:** [November 15, 2006, 8:40pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/71 "2006-11-15T20:40:51Z")
Weā€™re going to two Thanksgiving dinners, and my mom and I have cut a deal. For Thanksgiving dinner #1, she will do the cooking. I have no idea what her plans are, but I suspect sweet potato pie. For Thanksgiving dinner #2, I will (partly because my cousins keep joking about how they donā€™t believe I can cook and I want to shut them up for good). Iā€™ll be making sauteed zucchini with walnuts, brown rice and broccoli gratin, and egg nog pumpkin pie. I suspect sheā€™ll still make the dressing, though, because her whole family raves over her dressing. ---
**Author:** ![Rubystreak](https://avatars.discourse-cdn.com/v4/letter/r/e5b9ba/32.png) [@Rubystreak](https://boards.straightdope.com/u/Rubystreak)\ **Post date:** [November 16, 2006, 2:40am UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/72 "2006-11-16T02:40:28Z")
[QUOTE=Malienation] BTW, is this typical? Is it indeed difficult to get a good vegan cake? One thought: vegans lack good taste inā€¦taste. My cake is damn good, though; I really made an effort to perfect it. šŸ†’ [/QUOTE] Iā€™ve had good luck with vegan stuff, but this is Ithaca, after all. Notably, there is a food co-op here that makes a fantastic, moist vegan chocolate cake. However, I would love your recipe if you would post it or e-mail it to me. Iā€™m not a vegan either, but my best friend is and heā€™s coming for New Yearā€™s. Thanks. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [November 16, 2006, 2:41pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/73 "2006-11-16T14:41:37Z")
[QUOTE=Rubystreak] Iā€™ve had good luck with vegan stuff, but this is Ithaca, after all. Notably, there is a food co-op here that makes a fantastic, moist vegan chocolate cake. However, I would love your recipe if you would post it or e-mail it to me. Iā€™m not a vegan either, but my best friend is and heā€™s coming for New Yearā€™s. Thanks. [/QUOTE] My Nana and my mom used to make ā€œCrazy Cakeā€, a chocolate cake that was good to make in a pinch because it doesnā€™t require eggs or milk. It involves sifting the dries together in the pan and making separate spaces in it for things like vinegar and water. It sounds bad but comes out amazingly dark and moist. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [November 16, 2006, 2:44pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/74 "2006-11-16T14:44:17Z")
[Hereā€™s](http://www.cooks.com/rec/doc/0,199,146164-239204,00.html) a recipe that sounds basically the same. ---
**Author:** ![N9IWP](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/n9iwp/32/3154_2.png) [@N9IWP](https://boards.straightdope.com/u/N9IWP)\ **Post date:** [November 16, 2006, 4:43pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/75 "2006-11-16T16:43:29Z")
thanks for the recipe gigi. My Pumpkin Cheesecake recipe is form Good Housekeeping. It is similar except it is only 2 packages cream cheese and 4 eggs. I usually turn off the oven shortly before the 'cake is done, leaving the cake in the oven until it (the oven) is room temperature - my theory being slower cooling helps reduce cracking. Brian ---
**Author:** ![GingerOfTheNorth](https://avatars.discourse-cdn.com/v4/letter/g/cdc98d/32.png) [@GingerOfTheNorth](https://boards.straightdope.com/u/GingerOfTheNorth)\ **Post date:** [November 16, 2006, 5:17pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/76 "2006-11-16T17:17:29Z")
Iā€™ll be taking The Purple Stuff (sort of a sweet and sour red cabbage dish) and pumpkin pies. ---
**Author:** ![Kalhoun](https://avatars.discourse-cdn.com/v4/letter/k/3bc359/32.png) [@Kalhoun](https://boards.straightdope.com/u/Kalhoun)\ **Post date:** [November 16, 2006, 5:24pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/77 "2006-11-16T17:24:47Z")
Iā€™m bringing all the sides to my dadā€™s. My sister will get the boid in the oven. Sheā€™s bringing one side and the pies as well. ---
**Author:** ![Indyellen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/indyellen/32/4176_2.png) [@Indyellen](https://boards.straightdope.com/u/Indyellen)\ **Post date:** [November 16, 2006, 5:47pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/78 "2006-11-16T17:47:55Z")
[QUOTE=Kitchen Wench] I was asked to bring my glazed carrots & parsnips. If Iā€™m ambitious Iā€™ll also do creamed spinach. [/QUOTE] Would you mind sharing your recipe on the glazed carrots & parsnips? Iā€™m always looking for a good recipe for them. (I have my email in my profile if you donā€™t want to post it here.) šŸ™‚ Thanks! ---
**Author:** ![TheOnlySaneOne](https://avatars.discourse-cdn.com/v4/letter/t/67e7ee/32.png) [@TheOnlySaneOne](https://boards.straightdope.com/u/TheOnlySaneOne)\ **Post date:** [November 16, 2006, 8:55pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/79 "2006-11-16T20:55:03Z")
A couple of us poor, college kids are going over to a friendā€™s apartment and cooking a feast for twelve. The wimmenfolkā€™ll cook, while the boys go play football. At least, for the most part. Some ā€œcouplesā€ are just two friends we put together for the sake of evenness. I most definitely have boy-parts, but Iā€™ll be cooking candied yams and macaroni and cheese. My platonic life-partner will be sent in my stead. Sheā€™s more agressive than I am anyway. ---
**Author:** ![Jake](https://avatars.discourse-cdn.com/v4/letter/j/f475e1/32.png) [@Jake](https://boards.straightdope.com/u/Jake)\ **Post date:** [November 16, 2006, 9:57pm UTC](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337/80 "2006-11-16T21:57:27Z")
Iā€™ve been invited to a fairly upper-class place for Thanksgiving. Iā€™d like to bring a bottle of wine, but here in the ā€œrenovatedā€ South Iā€™m limited to Food Lion for my purchase. Theyā€™re be about 12 at the dinner. All drinkers of alcohol. Suggestions? [Previous page](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337.md?page=3) [Next page](https://boards.straightdope.com/t/what-are-you-taking-to-tgiving-dinner/380337.md?page=5)