The NFC B-Day Chat Thread

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Don 27 said:
:gig Wife use to buy chicken feet and I was like :tongue:sick seriously:mad:

But I never said any thing:caf

Except for "dinner is different tonight" :idunno

:gig
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:lau smart man!

drumstick diva said:
That's why folks need a dog under the kitchen table. Years and years ago, a boyfriend's mother invited me to dinner. I hated the particular meal she made - not because of her cooking just because I never liked the particular food. She had 2 toy poodles under the kitchen table.

They kept begging so I 'd give them piece after piece and they took it. When I was getting up to leave, I saw those darling dogs, left every piece I gave them on the floor.
Even they would't eat it. That's why Cockers are so much better. They eat anything.

Fortunately she never mentioned the incident, neither did her son. One of my most embarassing incidents though.
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:lau :gig :lau

OMG!!

Dang poodles LOL

Labs or Goldens will also eat anything. :lau
 
Don 27 said:
:eek: That's amazing. He must have used full sized trees! Reminds me of those old barns. The troops didn't want him to continue running the cotton factory and the hardware store?
Click to expand...
Yep, they confiscated (stole) all the cotton, burned the plantation and home, recquisioned the hardware store. He was a Colonel in a Texas calvary outfit during the war.
 
drumstick diva said:
That's why folks need a dog under the kitchen table. Years and years ago, a boyfriend's mother invited me to dinner. I hated the particular meal she made - not because of her cooking just because I never liked the particular food. She had 2 toy poodles under the kitchen table.

They kept begging so I 'd give them piece after piece and they took it. When I was getting up to leave, I saw those darling dogs, left every piece I gave them on the floor.
Even they would't eat it. That's why Cockers are so much better. They eat anything.

Fortunately she never mentioned the incident, neither did her son. One of my most embarassing incidents though.
Click to expand...
:pop :gig. Thanks! now I know What not to do :thumbsup.
 
Mornin everyone the Turkey day count down has begun. Dont have alot of energy so I am breaking the work up over the week with pre-made or prepped food that can be thrown in the oven on Turkey day.

I also want to preface this with: This will be the first ThanksGiving Without Grandma. Now I can cook with seasonings I prefer and veggies we all like...

To give you an idea The first time I cooked a seven bone roast my Grandma Raved about it. She said what did you do? I said, "I used Salt and pepper and garlic. And seared the roast in the pan before adding Chicken stock and veggies. After that she told me not to use chicken stock she didn't like it. After that when she asked I said I used water like she always did.

NO MORE canned stock.
I made Turkey stock last night... seasoned with Black pepper corns, cloves, bayleaf poultry seasoning and Herbs de provence. Veggs added Onion with oinion skin, Carrots, and Celery tops. Going to strain it today and save it for making gravy and dressing. Used Turkey backs and wings. The meat will be picked today as well and added to the Stuffing. The stock last night was a lovely brown and Very flavorful even not salted. Today I will strain and defat it.

OUr half turkey isnt big enough to do gravy.. and dressing a casserole. so I made stock.

Part of the veggie tray was made while the stock cooked. I need more veggies, Green onions and Radishes and moms favorite Cream cheese. I will finish it Tuesday. The veg gets served up cold on a small platter

menu
  • Thursday cooked: Mashed potatoes made just before dinner
  • Thursday cooked: Sauteed Brussels sprouts Crimini mushrooms and sun dried tomatoes Not packed in oil. In a little Butter, Turkey stock, and white wine and seasoned With salt Pepper fresh garlic and Herbs De Provence.
  • Wednesday prepped: Thursday cooked: Sweet potatoes smashed and topped with crushed pecans and Cinnamon sugar.
  • Monday: Home made Cranberry Clementine sauce.
  • Tuesday: Thursday reheated: Gravy made with stock.
  • Wednesday Prepped: Thursday Cooked: Stuffing with Sauteed onions with some Sweet sausage added Turkey stock Fresh Garlic black pepper. Most of the seasoning is in the stock already Except Salt I will add salt to the stock before using it on the dressing.
  • Thursday: My half turkey Which I need to get out of the freezer today. and defrost in the refrigerator...

The half turkey is about seven or eight pounds. Split down the middle so its one breast one leg and one wing. I am going to season it with Poultry seasoning Herbs De Provence Salt pepper and garlic... LOL... I should be able to season the cavity as well. Always did have issues with getting seasoning in there....

Under the turk I will put onions and garlic and Carrots and the rest of the celery In an open parchment package to keep it on the rack. with a couple of holes punched to allow the drippings down into the pan. The veg is just there to flavor the turk.

Cooking in the roaster oven and its pretty big.. so I want the turkey to brown. I wouldn't use a rack at all but That means I would need to serve it from the roster.

The way we cook turkey low and slow it tends to fall apart... I have a rack that has a center pin you lift the turkey up and out put it on the serving dish and pull the pin. Without disturbing the turkey you remove the sides...


So
a simple thanksgiving for three.

Turkey
Stuffing
brussles sprouts and mushrooms side dish
Mashed Potatoes
Gravy
and for dessert
Sweet potatoes with pecans

of course I will get just a taste of everything so Thanksgiving for two and a half.
and i will have tasted each thing all week.... in larger quantities... LOL

-----------------------------------------------------------------------------

Now I am thinking leftovers.. My son doesn't care for turkey much so there will be some.

Turkey Pozole with Hominy and mild green chili sauce added to the broth Cilantro and onions and Mexican oregano.
Turkey Rolled tacos With Fresh onion guacamole
Turkey omelet or Fritata. With smashed fried stuffing on the side..

The Bones and bits will get frozen for the next go round of stock making. I hope to can up the rest.
 
007Sean said:
Yep, they confiscated (stole) all the cotton, burned the plantation and home, recquisioned the hardware store. He was a Colonel in a Texas calvary outfit during the war.
Click to expand...
What the heck! I thought we were supposed to promote businesses in America..... I would be... unhappy ... If they shutdown my farm business . Especially in the 1800's !

But there is nothing we can do about it now. :)
 
perchie.girl said:
Mornin everyone the Turkey day count down has begun. Dont have alot of energy so I am breaking the work up over the week with pre-made or prepped food that can be thrown in the oven on Turkey day.

I also want to preface this with: This will be the first ThanksGiving Without Grandma. Now I can cook with seasonings I prefer and veggies we all like...

To give you an idea The first time I cooked a seven bone roast my Grandma Raved about it. She said what did you do? I said, "I used Salt and pepper and garlic. And seared the roast in the pan before adding Chicken stock and veggies. After that she told me not to use chicken stock she didn't like it. After that when she asked I said I used water like she always did.

NO MORE canned stock.
I made Turkey stock last night... seasoned with Black pepper corns, cloves, bayleaf poultry seasoning and Herbs de provence. Veggs added Onion with oinion skin, Carrots, and Celery tops. Going to strain it today and save it for making gravy and dressing. Used Turkey backs and wings. The meat will be picked today as well and added to the Stuffing. The stock last night was a lovely brown and Very flavorful even not salted. Today I will strain and defat it.

OUr half turkey isnt big enough to do gravy.. and dressing a casserole. so I made stock.

Part of the veggie tray was made while the stock cooked. I need more veggies, Green onions and Radishes and moms favorite Cream cheese. I will finish it Tuesday. The veg gets served up cold on a small platter

menu
  • Thursday cooked: Mashed potatoes made just before dinner
  • Thursday cooked: Sauteed Brussels sprouts Crimini mushrooms and sun dried tomatoes Not packed in oil. In a little Butter, Turkey stock, and white wine and seasoned With salt Pepper fresh garlic and Herbs De Provence.
  • Wednesday prepped: Thursday cooked: Sweet potatoes smashed and topped with crushed pecans and Cinnamon sugar.
  • Monday: Home made Cranberry Clementine sauce.
  • Tuesday: Thursday reheated: Gravy made with stock.
  • Wednesday Prepped: Thursday Cooked: Stuffing with Sauteed onions with some Sweet sausage added Turkey stock Fresh Garlic black pepper. Most of the seasoning is in the stock already Except Salt I will add salt to the stock before using it on the dressing.
  • Thursday: My half turkey Which I need to get out of the freezer today. and defrost in the refrigerator...
The half turkey is about seven or eight pounds. Split down the middle so its one breast one leg and one wing. I am going to season it with Poultry seasoning Herbs De Provence Salt pepper and garlic... LOL... I should be able to season the cavity as well. Always did have issues with getting seasoning in there....

Under the turk I will put onions and garlic and Carrots and the rest of the celery In an open parchment package to keep it on the rack. with a couple of holes punched to allow the drippings down into the pan. The veg is just there to flavor the turk.

Cooking in the roaster oven and its pretty big.. so I want the turkey to brown. I wouldn't use a rack at all but That means I would need to serve it from the roster.

The way we cook turkey low and slow it tends to fall apart... I have a rack that has a center pin you lift the turkey up and out put it on the serving dish and pull the pin. Without disturbing the turkey you remove the sides...


So
a simple thanksgiving for three.

Turkey
Stuffing
brussles sprouts and mushrooms side dish
Mashed Potatoes
Gravy
and for dessert
Sweet potatoes with pecans

of course I will get just a taste of everything so Thanksgiving for two and a half.
and i will have tasted each thing all week.... in larger quantities... LOL

-----------------------------------------------------------------------------

Now I am thinking leftovers.. My son doesn't care for turkey much so there will be some.

Turkey Pozole with Hominy and mild green chili sauce added to the broth Cilantro and onions and Mexican oregano.
Turkey Rolled tacos With Fresh onion guacamole
Turkey omelet or Fritata. With smashed fried stuffing on the side..

The Bones and bits will get frozen for the next go round of stock making. I hope to can up the rest.
Click to expand...

Sounds like a real feast Deb!
 

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