Oddly enough, they are kind of bland with honey. đ¶. Great with butter, though. Still trying to think of something else to try with them, but unfortunately brain is blank. Family wonât help me clean, and am in quite a bit of pain, and being one of the major holiday cooks, Iâm kind of stressing a bit, heh. Got so much to cleanâŠIâll try to think of something to eat with theseâŠI hope, heh.
Theyâd probably be very good in savory applications. My first thought would be to use them like chapati and scoop up curry with them. Or you could use them like mini wraps.
I cook at my own place, but it makes 100% sense to bring your gear with you. This is especially important if maybe they just donât have something. Canât really think of anything youâre missing! Eggs, maybe?
Generally speaking, do whatever you can the day before (or several dayd before, even). Most sides will reheat well. Pies and such can be made in advance. If you do something like sous vide turchetta, you only need to brown it/heat it before serving since itâs already cooked.
While I am smoking a medium bird, Iâm also doing smoke hams (one for my diner one for the rest of my parents cuz weâre with the in-laws this year,)
Itâs not nearly as much additional work being smoked, mind.
Also adding a mushroom stew for the veg head.
The ham will probably disappear and most the chicken goes into turkey sandwiches tomorrow/leftovers to take home.
I did think about doing a capon (castrated rooster,) which is somewhere between chicken and turkey in gaminess
(Edit to add, weâre planning on 10 adults plus their minions,)
the dark meat is great for chicken and dumplings. Iâll usually break it down because itâs about $5/pound here. (verse like $10 for 2 breastsâŠ) so if youâre not needing the full bird for something, you can always re-freeze whatever youâre holding. And the chicken and dumplings are great for family meals. you can make most of it ahead of time, reheat and drop the dumplings when the family is ready to go.
It is a lot. but, the prep is spread out over several days, so thereâs that. makes things manageable.
Itâs just my mom and me, and neither of us is big on turkey. I found a recipe for pomegranate rosewater chicken thighs so weâre going to try that this year. Also not making a ton of sides. Salad, bread sticks, green beans and a pear walnut crumble for dessert
Normally I smoke a turkey, duck, or pork roast. But this year we have canceled Thanksgiving and probably will Christmas too. Just not enough funds to justify the cost of a big dinner for 3 people.
Definitely feel that. I just got a little ham steak and some sides Iâm doing just for me this year. Not doing anything for Xmas. Iâll be recovering from a surgery, yay!
Oh just the usual. Iâm allergic to poultry so we just find some good pork. Do the stuffing with better than bouillon veggie broth, I just made way too much cranberry last night (you can never have too much cranberry itâll last three days) I think we only have three kinds of potato this year
âCookingâ (i.e. reheating) a city ham (i.e. fully cooked , Easter-style ham) sous vide this year. Just me and the partner this year,so a turkey doesnât make sense, especially since Iâm usually underwhelmed with turkey anyway.
Never seen morels going for nearly that price, so I donât much trust the other entries, but I suppose it could be because they grow around where I live?
Thatâs probably it, morels have a rather short shelf life because they autolyze (or whatever the fancy term is for âstart digesting itselfâ)
That process needs to be halted if you want them to last more than a day
Edit: found that out when the GF realized that I have a green house and grow (most) my own veggies- and compost the waste back into grow-juice. (Fortified with certain other things.)
She was going to beg, but I apparently rolled over too quickly. (She now has three racks that hold compost at various stages specifically to grow mushrooms.)
A kilo of chanterelle mushrooms sells for under 40 euros at an online grocery (more expensive than brick and mortar) around here. So thatâs less than 20 euros for a pound.
Itâs also pretty questionable whether using fresh weight is really fair for some of the mushrooms.
Weirdly enough, Cordyceps sinensis cultivation has recently had a breakthrough and I believe theyâre moving towards commercial production (caterpillars and all), so the price might go down.
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