Regardless of if you call it "stuffing" or "dressing" it's a typical Thanksgiving dish here in the states. DanTheBluesMan echoes my preferences of Bread with sausage and celery with turkey gravy. It's also makes a great breakfast omelet without the gravy.
I live in the southern part of the states, which means I've been subjected to my share of cornbread "dressing", but I don't think it's nearly as good.
So that makes me somewhat of a "cork sniffer". Stuffing is something that you shove into a turkey and cook. "Dressing" is something you cook separately, which means you can cook as much as you want, and it browns separately.
I visited my usual grocery store today, and in terms of "ground beef" plenty of plant based substitute. Not much in terms of anything that actually contains beef.
No Ribeye, No Sirloin, no ground beef containing less than 90% fat.
When I was a kid, it was relatively easy to find "prime" graded beef in a grocery store. Nowadays you're lucky to find "choice".
Want a veal roast? Good luck. Same with Lamb.
Yeah, I'm somewhat of a cork sniffer.
I don't claim to be a gourmet cook, but it would be nice to acquire quality ingredients locally without having to order online.
ah, yes. dressing vs stuffing. I guess we in New England tend to call it stuffing whether it was ever in the bird or not. So I guess ours was actually dressing then since we rarely if ever put it inside the bird. I think we might have done it that way but then took it out, put it in a pan and roasted it again until it was browned. Given how messy and tricky that was, we elected eons ago to bypass the bird.
I haven't shopped for meat in so long I have no idea what's available at the meat counter. I know that we haven't been able to get 90% since Covid started. I was actually thinking about making some chili or spaghetti sauce recently.
"Live and learn and flip the burns"
Bread stuffing with sausage, celery, and onions. Good the next morning with eggs. Lived in the south for years. Still can't get behind corn bread.
Can't spend any time with family, can't really spend any time with anyone. But trying to enjoy the season.
Or at lest, the food.
Happy Thanksgiving.
Cheers,
vinyl
Granted, most thanksgiving recipe are scaled to feed small armies. I remember a ridiculous number of loaves of bread, like 5 I think. It was quite the production. I wonder if I could figure out a cut down version that could feed 3 people with maybe a morning's leftovers.
"Live and learn and flip the burns"
That's awesome.
We don't have a hand-me-down recipe for anything like that. Except for my dad's heirloom tomato seeds. He'd been growing those since I was a kid in short pants. My mom would make a "relish" (think salsa, but not spicy at all). I didn't care for that growing up, but I kind of miss it these days. I've carried on his tradition and preserve seeds from year to year.
My wife and daughter now have their signature dishes that I take great delight in eating (including a turkey stuffing that is heavy on sausage and mushroom). I'm simply relegated to grilling duty and holiday turkeys. But I grill killer chicken, beef and pork (ribs). My next adventure (next summer) is to grill a proper brisket. My turkeys usually turn out awesome. Kinda disappointed that we are not doing "Friendsgiving" tomorrow night (our version of non-family US Thanksgiving since we usually have Canadian (family) Thanksviging in October).
I do a turkey completely different to what my dad did. He'd put the 20-pounder in the oven before the crack of dawn so that by dinner time, it would be an inedible chunk of cardboard. I'd only eat the dark meat with lots of gravy. Wasn't until I met my father in law 25 years ago that I ate the white meat, cooked properly! His secret: 24 hours in a brine before cooking. I don't think he ever put the turkey in oven before the first cocktail of the afternoon!
This will be the first time that I've lived in Tennessee and haven't planned to go to my siblings' houses for Thanksgiving and Christmas. It's the safest thing to do. It's my favorite, everybody's, and I hate that I'll miss it. Usually my brother hunts for wild turkeys and smokes 'em. Juiciest turkey I've ever had. T'giving, I'll grill chicken, have roasted potatoes, a sweet potato casserole, and Mom's dressing--My sister-in-law, nephew, and niece know how to make it and will help me out. .
If we'd known we were going to be the Beatles, we'd have tried harder.--George Harrison
Funny facts about eating turkey in Brazil:
We don't have a Thanksgiving holiday. We eat the traditional roast turkey on Christmas Eve.
We often eat roast turkey with honey or corn syrup (often made with Karo) and confit fruit (pinneaple, Peaches and such), and it's called "Peru à California" (California style Turkey), even though Californians don't usually eat turkey like that.
Cooked a strip steak with pepper and onion for dinner last night. Juicy as I like it. Seasoned only with salt and black pepper.
Looked good a few minutes later when it was ready.
Btw I saw Willie baking a southern classic cornbread that looked delicious.
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"Do you call sleeping with a guitar in your hands practicing?"
"It is if you don't drop it."
- Trent Lane, Daria, Episode 1-2.
did i hear somebody say cornbread? whar? whar? I kin really get all up in some right now, yes sir I can. Cast iron skillet?
I swear, as god is my witness, I will have a seasoned cast iron skillet at my next house. And a dutch oven, too.
"Live and learn and flip the burns"
Latest thing in our kitchen is sous vide. We've turned four (so far) perfectly ordinary grocery-store steaks into something you would happily accept from the kitchen of the finest steakhouse. Unbelievable tenderness and flavor. Best of all, you really can't screw it up.
JIC you don't know, sous vide cooking is done with the meat sealed in a vacuum bag and submerged in water the temperature you want the meat to be for anywhere from an hour to 8 hours (depending on the cut and what you're doing with it). The whole steak, for example), is brought to 140º clear throughout, can be held at that temperature while other dishes are finished, and then flashed seared (literally one minute on a side in a very hot pan) in butter. The result is amazing.
Jim, I had heard the term but didn't know what it meant. My son and I both do a lot of cooking and baking. I want to try this.
If we'd known we were going to be the Beatles, we'd have tried harder.--George Harrison
This is a pretty cool cooking channel. Lots of good ideas
https://m.youtube.com/c/CowboyKentRo...ue&rootVe=3611
Btw, Willie still owes me his cornbread recipe.
I'm so glad you said that because I now have an excuse to make cornbread and pinto beans. I'll take pics of what I do because I don't use measurements for cornbread or biscuits. You don't get much closer to Tennessee "country food"--especially if you've cooked some turnip greens with a little fatback in it.
My mpther's turnip greens were the bomb: I liked them as much as I like an expensive steak. Shit, now I have to go get some turnip greens. :)
If we'd known we were going to be the Beatles, we'd have tried harder.--George Harrison
Good morning, everyone. This Saturday’s breakfast was spicy. Made some of my own version of Huevos Rancheros. I fry/cook the eggs with the salsa already in the skillet.
I left the tortillas out this morning
Last edited by S. Cane; 04-17-2021 at 10:18 AM.
That makes my hungry!!!
Looks kind of like a dish I make, Shakshuka.
Striving to be ordinary
Proud to be a TFF Dumbass!
You can make Shakshuka as spicy as you want. It's an Israeli/Mid-Eastern dish, and it's so easy to make:
Dice up some onion and bell peppers. Brown them up (I use vegetable broth instead of oil). Add crushed tomatoes, garlic, cumin, paprika (I use hot Hungarian) and chili powder. Cook for about 15 minutes and then make some holes in the mix and crack in eggs and let them poach. Serve. Yum!
Striving to be ordinary
Proud to be a TFF Dumbass!
The main difference there is that I fry the eggs in butter or olive oil a bit before I add the tomato sauce and the other ingredients, while you poach the eggs in the sauce. Otherwise it looks like the very same dish!
I add some Tabasco when I eat it.