I grew up despising liver. Other organ meats qere fine (especially steak and kidney pie!) But I could not do liver. Just…ugh.
Had it at a local diner recently, for reasons I have a hard time elucidating…and while I didn’t love it, I appreciated it far more. Now I few a sort of once-in-a-blue-m9on obligation to have it - even now, having hit middle age, it feels like an obligatory ‘grown-up’ thing to do, a requisite act of adulting.
That said - I also used to hate avocado, but Inexplicably sushi changes that. The one thing from my childhood that is a hate I’ve never revisited is frozen baby lima beans. They were always chalky, bitter, dry, and nasty…yet I saw a lima beann and bacon hummus recipe and some hithertofore unknown part of me wants to try it.
Corgiettes are tight out due to having had toblive off of them f or a summer. NEVER AGAIN.
It’s just me for Thanksgiving this year, but I wanted to do a little something. Made deviled egg potato salad, but everything else was super simple. I decided to do indoor bbq on my Ninja indoor grill/air fryer. Just a sous vide chicken breast finished on the grill with bbq sauce glaze and canned baked beans. I did want a little Thanksgiving flavor so a I made a box of Stovetop cornbread stuffing, with gravy and cranberry sauce, and a small maple/mustard glazed ham steak. The ham steak was the only thing I bought specifically to make. Everything else was just stuff I had in the pantry/fridge.
Had deep fried brain in Spain. Also snout which was not palatable really, i could see nose hairs in it. Crocodile in Cambodia. Are chicken feet interesting?
“Cooking” (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 doesn’t make sense, especially since I’m usually underwhelmed with turkey anyway.
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 don’t have something. Can’t really think of anything you’re 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 it’s already cooked.
Sunday: dry brine turkey, wrap it up in plastic and refrigerated.
Monday: get bread from local baker, cut and toast to make base for stuffing, then make my cranberry compote.
Tuesday: make turkey gravy. Already have basic turkey stock, so cook additional onion and celery in stock and strain, then build gravy from a roux. Make my pea and corn succotash.
Wednesday: unwrap the turkey and return it to the fridge to let the skin dry out. Make the mashed potatoes with roasted garlic and a ridiculously large amount of butter.
T-day: roast the turkey, cook the stuff and bring other items up to temperature.
Others are bringing a couple veggie sides, desserts, salads and appetizers, so I’m pretty free for the main meal.
Like others, I do the turkey because it’s moist, tender and juicy in my hands and I don’t trust others to do it well.
If you are largely responsible for the meal but are forced into traveling to make the meal, I’d probably do most of the prep at home and if it’s practical, do most of the cooking there as well. You would have your tools there and won’t run the risk of forgetting something or having some clueless but well meaning relative ruining something that you care about. You can also get that lovely turkey gravy flavor by roasting turkey legs and wings in the oven a few days before, then using that with a mirepoix to build a turkey stock to make the gravy.
One thing I’m finally doing this year is having a second turkey. I always get a good turkey from a local farm, but grocery stores sell the frozen, pre-brined ones for so cheap, I just picked another up for about $5. I’m going to part that one out, and sous vide the breasts, and figure something else out for the rest of the meat. Then I can use that carcass to make good stock ahead of time.
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