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Post by lavandulagirl on Nov 25, 2010 11:09:02 GMT -5
Happy Thanksgiving, everyone! I realize that with the International group we have here, not everyone is celebrating today, BUT... it is a great day to tell you all how thankful we are for you. So...
HAPPY THANKSGIVING!!!!!
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Post by bluelacedredhead on Nov 25, 2010 14:02:28 GMT -5
Happy Thanksgiving Lav. Eat Cake Stuffing,
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Post by mnjrutherford on Nov 25, 2010 15:07:14 GMT -5
I've got my turkey in the oven! I'm using the "Slow Roasted Turkey" recipe from Cook's Illustrated this year. Modified slightly cause I bought a whole turkey instead of just parts. I used one of the roosters to make chicken and dumplings for dinner last night and the left over soup became the "starter" for my turkey stock that I'll use in my bread dressing and gravy. We LOVE turkey gravy, I'll make about 2 quarts.
OH! The best parts for me this year is the corn on the cob we put by this summer and the sweet potato pie made with our very own sweet potatoes.
Thanksgiving is always special to me but since coming here and starting our new lives, it's so much more... "important"... "valuable"? hmmm... I dunno, struggling for a word here. Regardless, it's my second favorite holiday! (Easter is my mostest favorite!)
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Post by galina on Nov 25, 2010 15:32:46 GMT -5
We may not celebrate Thanksgiving here, but we can wish you a very happy day all the same. Good company, good food and have fun!
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Post by mnjrutherford on Nov 25, 2010 15:46:37 GMT -5
Do you have an equivalent holiday?
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Post by ottawagardener on Nov 25, 2010 15:47:47 GMT -5
Our thanksgiving was a while ago now but happy thanksgiving to my US friends!
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Post by bunkie on Nov 25, 2010 16:39:55 GMT -5
happy thanksgiving lav, all!
our turkey with homemde stuffing is in the oven...trying to decide whether to make a blaackberry or apple pie. fruit from our lands.
it's a balmy 15F here and snowing like crazy!
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Post by bluelacedredhead on Nov 25, 2010 19:13:39 GMT -5
it's a balmy 15F here and snowing like crazy! Exactly the reason why Canadian Thanksgiving is in early October. Stay warm Bunkie and whatever pie you decide to make, I'm sure it will be delicious!
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Post by seedywen on Nov 25, 2010 21:34:02 GMT -5
Thanks for the thanks, Lav. May everyone celebrating this festive day, enjoy their food and company.
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Post by galina on Nov 26, 2010 6:29:50 GMT -5
Do you have an equivalent holiday? Not a public holiday, but churches, and sometimes schools, have a Harvest Festival on a Sunday in late September or October. Children used to bring fruit and veg displayed on plates or in boxes, sometimes eggs etc and lay them out in front of the altar. In our old church, after the service, the priest and adult helpers then sorted the goodies into bags which were discreetly delivered to parishioners who would need and appreciate them. Our church now wants tins/cans of stuff and money rather than produce, and any fruit and veg brought to our local church gets auctioned off in the pub and the money used by the church. I liked it better when adult helpers were asked to deliver bags, more in spirit with giving thanks and not forgetting those who have little.
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Post by sandbar on Nov 27, 2010 2:33:06 GMT -5
We have cooked our turkey the past two years by using Alton Brown's method with the exception that we never got around to brining the bird, first. However, the white meat is JUICY an delicious. I've always hated white meat because it was like eating a desert. NO MORE! His method makes complete sense ... sear the juices in the bird by cooking for a half hour at 500F ... yes 500F. Then reduce heat until white meat hits 161F. Makes a great tasting bird! www.youtube.com/watch?v=eaKOLGIcMGE
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Post by bluelacedredhead on Nov 27, 2010 9:24:45 GMT -5
I got in the practice of cooking home raised (home processed) poultry at 450F+ for at least 15 minutes. High temps serve to kill bacteria, such as salmonella on the surface. The internal temperature of 160F-170F takes care of bacteria on the inside.
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