Oddly enough, they are kind of bland with honey. 😶. Great with butter, though. Still trying to think of something else to try with them, but unfortunately brain is blank. Family won’t help me clean, and am in quite a bit of pain, and being one of the major holiday cooks, I’m kind of stressing a bit, heh. Got so much to clean…I’ll try to think of something to eat with these…I hope, heh.
They’d 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 do something like this loosely based on a bread from Paula Wolferts ‘Cooking of the Eastern Mediterranean’.
Flour, yogurt, starter, or yeast, and seeds mixed in if I’m baking it, or on top if it’s in a pan. If I have a broiler I stick it in for 30 seconds, if not I dry toast the seeds.
So my pick would be wheat flour, buckwheat, buttermilk, yeast. And I would mix it today for a deeper flavor.
1/2 c. buckwheat
1 c. unbleached flour
6 Tbls. buttermilk powder (It’s what I happen to have, 🤷♂️ ).
1/2 tsp. Salt
1 Tbls. Sugar
1/4 c. Ground pumpkin seeds.
Soften 1 tsp. yeast in 3/4 cup warm water. Mix all ingredients with 1 Tbls. melted butter. Let sit covered for an hour, then place in the fridge over night. Can add more flour the next day if it’s too moist (Can’t remember the liquid to dry ratios, but unimportant for the first part. I can adjust for more/less when necessary).
(update: Ok, that was the perfect amount of liquid. I’ll touch up some more flour when I place it in the fridge…On the other hand. Should have been more pumpkin seeds, or less flours. Meh! Will have to do…maybe I’ll find the will to grind more seeds up before I fry/bake it, heh).
And I would mix it today for a deeper flavor.
Slept pretty horribly last night which makes my pains worse, so I’ll push it back for tomorrow. Which will give me a chance to let it sit.
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?
I couldn’t find any info on a shortage or anything but it’s been out of stock at every local store I’ve been to for the past month at least. I finally found some a few days ago at Costco (who were out last time I went) so hopefully the availability is getting better
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.
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.
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