I use Copy Me That because it’s easy to quickly save recipes from the phone without having to do any formatting, but I’ve now run into an issue of having too many recipes that I’ve never actually made lol.
I think I might try to use one of the other methods mentioned here to collate my tried and true recipes into a digital cookbook and continue to use the app for archiving things to try.
Well I am only in charge of stuffing, (which we agreed to and will share) and cranberry sauce (which I make because I want to eat it even though no one else will). Since we are going to be going to two locations back to back I will be making the cranberry sauce ahead of time, likely on Tuesday while working from home. That way I can taste and tests until it is spiced to my taste since no one else will really eat it.
As far as stuffing / dressing goes I will likely make it ahead of time as well. This will be done likely on Wednesday and will heat it up Thursday morning to crisp up the top. For the first location I will do it at home and the second I will do it on the shared oven. Its not ideal to crisp up the tops in the shared oven but we are going to go there early to escape the first Thanksgiving early.
We did the whole deal at our place a few years ago and it was chaos. We made the bread, the stuffing and all sides ahead of time. We planned to have the turkey ready to rest when people were suppose to arrive. That way the oven was open and I could focus on the gravy. The gravy ended up great even though I didn't have a gravy shaker which was apparently the greatest sin. Don't worry we got multiple of them for Christmas that year
I make those same two recipes, lol. I’ve never heard of a gravy shaker; it looks like a protein shaker bottle. I assume it’s basically just meant to keep the gravy loose?
They are the best and are both in The Food Lab. I think most people make those recipes, especially the stuffing. An alternative meat and a break from pure starch is needed.
The gravy shaker is to dissolve the flour easier. You take some liquid out and mix it with the flour in the shaker and pour it back in. Its apparently a sin to not have one in the Midwest. Even though I can do the same thing with a whisk and I only make gravy at most once a year for Thanksgiving. I think I have used it once
Ah, I’ve never made a flour slurry for gravy, I’ve always started with a roux. I’ve used a cornstarch slurry, too, but never flour. Guess that’s also why people buy that flour brand that says it’s specifically for gravy.
For me it was salmon patties. My parents were fond of making them, especially during Lent. It was basically a can of salmon, toss in some (light) seasoning, and cook until its the consistency of a hockey puck. They were these dry, tasteless abominations and I could not stand them.
If I were to make them today, it’d be more akin to a crab cake and with fresh salmon instead of canned. But I won’t.
You’d be better seved taking a more croquette approach - especially Japanese potato and salmon croquettes. I prefer to use gresh cookror frozen, but canned CAN work. Main thing is seasoning your spuds, making then not too big, and frying at the right temp. As a bonus, they ait fry rather well, and I have previously cheated the ‘binding’ by miing buttermilk and a bit of kewpie mayo, dunking the croquettes in that, and tumbling them in panko.
Deep fried haggis is much nicer than it sounds. I tried it a few years ago in Edinburgh on a rugby weekend.
I had what I thought was fried squid in Spain once. I’d tried squid a few years before, and it was flavourless and rubbery, but I later learned that it had been overcooked. When I saw Calamari on the menu in a seaside restaurant, I thought I’d try it again.
It had a longer name, but a badly translated conversation with the waiter convinced me that it was the same dish.
The same waiter brought out a plate of what looked a lot like deep fried baby squid or octopus.
It was very nice, but I got filthy looks from my young niece for ‘eating all the babies’, so I haven’t had it since.
Also learn to make white sauce instead of using canned cream of mushroom soup.
Here’s a ham casserole: In a casserole dish, layer cooked noodles (any pasta though better if it’s not one of the long tangley ones, just cook it al dente), ham (cut into small cubes), frozen peas, chopped onion, white sauce, shredded cheese. Then repeat those layers. Top with breadcrumbs and paprika. Then bake at 350 for about 40 mins uncovered. It was a staple growing up on any night after having ham for dinner. These days I’ll make it without bothering having just ham the night before.
I got tricked into trying stinky tofu in Taiwan before the smell was able to hit me and I admit I liked it, but not enough to make up for the smell once it did hit me.
Also tried horse nigiri in Japan. Definitely the gamiest thing I’ve ever tasted
Chocolate covered crickets. What made them interesting is they tasted nothing like chocolate and I kinda suspect the person who gave them to me of having sucked the coating off them first.
I’ve had this pan for about a year and really like it. I do tend to turn up the heat pretty high (though never the max) and so far so good. I also run stuff through the dishwasher which is often a no-no with nonstick and there are a few spots on the underside but the inside is fine.
About the same price as a good ceramic set, the only drawback is you need an adapter plate to use them on an induction stovetop. Gas or electric is golden.
These look nice, thanks for the links! Some reviews say the coating comes off after a bit, but I guess that’ll happen with anything. These don’t look like teflon - any idea what the coating is made of?
It’s not a coating per se, it’s an aluminum pan that’s been sandblasted to form micro-divots all over like a golfball. The texture keeps things from sticking.
I have and still use a few, but for new pans I’ll only get bare metal (stainless or Carbon steel) for new pans. One is a Tefal sauté pan. It’s not too thick aluminium and the coating has developed hair cracks over time and the antistick properties aren’t consistent. The other is a small frying pan by a well regarded (local) company and only got good once I started abusing it because I thought it was a write off. That’s the one I mostly use to fry eggs, but you still need oil and a hot pan to have the egg not stick.
Meanwhile I have a seasoned carbon steel frying pan that is more non-stick than either of them, and a cheap carbon steel wok (under €20) that’s also doing great in the non-stick department. And you can clean either of them with a coarse steel wool without destroying the non-stick properties as long as you’re not too rough. And any damage to the seasoning is easily touched up.
Stainless initially stick for meat, but once the crust develops it will detach itself. And sometimes you want some stickage to develop flavour, for gravies etc., which you then deglaze.
I’ve got a carbon steel pan, too! It works great. The only issue is that it’s heavy (not as bad as cast iron, but certainly heavier than my teflon coated pans).
That’s one unfortunate downside of carbon steel. Stainless can be a bit lighter, but needs a different technique to get it to not stick (of which several demonstrations can be found on Youtube.)
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