Yes. I’ve bought the (discounted) gift card for the buffet restaurant I’m taking my son to. Pedestrian? Maybe, but not meh. We’ll certainly have a bigger choice of entrees and sides (and desserts) than those of you eating at home. And the strangers near us probably won’t be talking politics or religion or family gossip.
Yes, I’ve made the reservation for the restaurant we’re going to. Hope the strangers will be classier than last time, but it’s always a show. New Year’s Eve one time was quite the amount of bare skin.
Since another family member is hosting Thanksgiving, we don’t have to do any more than bring a cheese and cracker tray and a bottle of wine. We got this.
Yep… But I’m glad you didn’t ask before I got off work yesterday afternoon.
My wife and I have hosted every year since we bought a house in 1996 except a 3 or 4 year span when my brother-in-law hosted.
My youngest worked for Kroger in high school and college. Apparently the Wednesday before Thanksgiving is their single biggest shopping day of the year
I made homemade pizza dough and homemade pizza sauce on Monday. They like to sit in the fridge for a few days for peak quality. Dough needs to cold ferment, sauce needs to sorta stew a little bit. I have the full-fat, low-moisture mozzarella blocks, green pepper, and pepperoni I need for topping since Friday.
Homemade pizza is a family holiday tradition. I have worked mine out for maximum quality and ironically minimum work day-of. Purchasing a stand mixer and a good bench scraper changed the game too.
This style cooks at obscenely high temps, on a preheated stone, so each one takes about ten minutes to make from start to finish. Not including the time making the dough. This, as you imagine, really simplifies holiday cooking and cleanup, as the only thing you have to do is put the dough containers and the cutting board and naybe a couple plates in the dishwasher.
The immediate family has done this for Thanksgiving a couple times, but we really love doing this for Christmas.
And since it’s sort of a slow trickle of food from the beginning to the point where we’ve all had enough, then we all do get plenty to eat but we feel full after way fewer calories. Even better, since the process is so simple, once one cook gets bored or tired, another qualified adult who knows the process can take over on the fly.
All in all, it’s great for smaller family get togethers. Like up to about five or six people.
@kittykat9180@werehatrack last I checked there was no covenants outlinging posting requirements. I believe folks are free to post whatever they wish, while others are feee to scroll past and ignore.
@Catburd
Do you cook the pizza in the oven? Do you use a stone to cook on and use a peel to put in and pull out? Any tips to make it do the oven (if you use) doesn’t get full of oil drippings and the house full of smoke?
I love making homemade pizza and recently bought a stone to cook on but my house always fills up with smoke from cooking it and oven gets full of grease at bottom (boyfriend puts way to oil and oil producing shit on his pizza).
@Star2236 I do use a stone! But I don’t used a peel, I actually build the pizza on a piece of flattened parchment paper with a little white grits, cornmeal, or semolina sprinkled on top for texture. It sticks well enough to make building the pizza easier, but it separates well enough that you can even yank the parchment out from beneath while the pizza is still cooking. I prefer to use a nice thin aluminum airbake cookie sheet instead of a peel. I don’t know why but it seems to work way better.
@kittykat9180 I’m terribly sorry for inconveniencing you by forcing you to go out of your way to read instead of simply scrolling past. Allow me to make it up to you with a recipe for quiche.
To make my favorite quiche, you need to assemble the following components:
Pie crust.
Filling.
Cheese bottom and topping.
Egg custard.
Preheat to 400F.
To make the pie crust, use 1-1/2 cup of good quality AP flour, one tablespoon of sugar, half a cup butter, salt, and 1/4 cup of ice cold water. If your butter is unsalted, use 1tsp salt or a little more. If you have salted butter, reduce salt a little bit to taste.
Place dry ingredients in a food processor and blitz together. Not a science here, just mix 'em up.
Once they’re nice and consistent,. chop up your cold butter into 1/8" slices and drop them into the dry mix evenly. Spoon together then pulse until thoroughly combined. TO reduce the amount of time spent pulsing, periodically scrape down the sides of the food processor and stir together.
Once the mix looks like beach sand and your butter chunks have just about disappeared, close the processor up again and start dribbling in your water. Continue to pulse as you drip it in, until the crust forms pebbly chunks that don’t quite want to incorporate. Less water is more here.
Dump the chunks out and combine by hand into a smooth disk about 4" around. Wrap tightly with plastic wrap and refrigerate.
Filling can be a bunch of different things. My favorites are baconm, onion, and spinach; a sort of spinach-artichoke dip inspired filling; and a very Western breakfast consisting of bacon, sausage, mushrooms, and cheddar.
I will simplify this for you and show you the first here.
You will need:
6oz spinach
3oz good bacon
1 sweet yellow onion
1 shallot
White pepper
Black pepper
Sage
Thyme
Garlic powder
Salt
Chop and fry bacon until crispy. I like small pieces.
Finely chop onion and shallot, add to pan. You can add some butter too if you want to help brown. Once the onion and shallot are mostly softened, sweat all the moisture you can out of the spinach. Use salt once it’s started to wilt, it will draw out the water. Higher temps will help it evaporate quickly, but be careful not to burn the other stuff.
Season with your spices. Go light though, they’re mostly there to help bring out the rest of the flavor profile.
FOr the cheese, you kinda have to pick based on your tastes and your filling, but you do want something with some body to it. I have had luck with gruyere and swiss. Smoked is a nice addition but not necessary. It seems to bring out the flavor of the bacon.
For the custard, take six eggs and one cup of 2% milk. Whisk together and optionally add a healthy dash of smoked paprika.
TO assemble, roll out your dough to generously overfill a 9" pie crust. Press in and patch any holes or cracks by trimming the edge and wetting the damaged spot, applying scraps.
Add half the shredded cheese to the bottom.
Add your vegetable mixture and evenly spread across the top of the cheese.
Pour in your custard mixture.
Spread the rest of the shredded cheese across the top. Optionally garnish with another dash of paprika.
Wrap edge of crust in tin foil, then bake for 30 minutes. Remove tin foil, then bake another 30-40 minutes or until crust and top are golden brown, and custard stops jiggling.
Allow to cool and set for one hour.
This is a great breakfast, but my mom’s been having a slice for lunch too.
@Catburd@kittykat9180
Quiche. Love the stuff; even learned how to pronounce it goodly. (But too lazy to bother with those seemingly irrelevant accent marks on the letters.)
Haven’t burned any in a long time, so will give your recipe a shot (instead of merely scrolling past).
@Catburd@kittykat9180
Thanks, sounds good. Trader Joe’s used to make the best Mexican (or something like that) one but then they discontinued it. I’ll have to try and make my own. I like it with Gruyère cheese also.
@Star2236 it’s really good and super easy. The only part that’s easy to screw up is the crust, and it’s not so bad if you have a halfway decent food processor. If not, just save some time and grab a frozen one, it’ll be fine. Swiss and gruyere are both great!
Weeeeelll, we went to a group “dinner” last night, and it turned out to be An Event instead, with a DJ and an Emcee and Guests, and that put everyone in our little subgroup into a state of overwhelm except me. So we ate and then left early. A couple of other people we know did likewise. Tomorrow now will become a day of delayed recuperation for the S.O., whose ability to tolerate unanticipated aural and visual assault is limited. (Today is still nominally a work day.) I never thought of myself as the one whose tolerance for noise was high, but I guess that spending 30 years selling T-shirts at conventions has made that a fact.
I had to run into TJ’s and Costco on Monday and it was a madhouse. I got to Costco at 10:30 thinking I’d be fine bc they’d just opened up but the self checkout line was all the way to the freezers. It was faster to stand in line with the people who had their carts loaded.
I think we have everything we need but there’s always something that gets overlooked.
Today we will be doing the prep for the sweet potatoes and the cornbread and sausage dressing so that everything will be ready to go for final assembly and cooking first thing Thursday morning.
I am about to go carve my 3d turkey in 3 weeks. Hell yea I am ready. You think this is (allen iverson) practice? That was week/days ago. It is gametime!
Yes.
I’ll be home alone, which is fine, and I’ve ordered myself a slew of sides from a local restaurant. No turkey, just sides. I cannot wait.
Yes. I’ve bought the (discounted) gift card for the buffet restaurant I’m taking my son to. Pedestrian? Maybe, but not meh. We’ll certainly have a bigger choice of entrees and sides (and desserts) than those of you eating at home. And the strangers near us probably won’t be talking politics or religion or family gossip.
@phendrick and if they are it is easy enough to ignore!!
Yes, I’ve made the reservation for the restaurant we’re going to. Hope the strangers will be classier than last time, but it’s always a show. New Year’s Eve one time was quite the amount of bare skin.
Since another family member is hosting Thanksgiving, we don’t have to do any more than bring a cheese and cracker tray and a bottle of wine. We got this.
Yep… But I’m glad you didn’t ask before I got off work yesterday afternoon.
My wife and I have hosted every year since we bought a house in 1996 except a 3 or 4 year span when my brother-in-law hosted.
My youngest worked for Kroger in high school and college. Apparently the Wednesday before Thanksgiving is their single biggest shopping day of the year
I made homemade pizza dough and homemade pizza sauce on Monday. They like to sit in the fridge for a few days for peak quality. Dough needs to cold ferment, sauce needs to sorta stew a little bit. I have the full-fat, low-moisture mozzarella blocks, green pepper, and pepperoni I need for topping since Friday.
Homemade pizza is a family holiday tradition. I have worked mine out for maximum quality and ironically minimum work day-of. Purchasing a stand mixer and a good bench scraper changed the game too.
This style cooks at obscenely high temps, on a preheated stone, so each one takes about ten minutes to make from start to finish. Not including the time making the dough. This, as you imagine, really simplifies holiday cooking and cleanup, as the only thing you have to do is put the dough containers and the cutting board and naybe a couple plates in the dishwasher.
The immediate family has done this for Thanksgiving a couple times, but we really love doing this for Christmas.
And since it’s sort of a slow trickle of food from the beginning to the point where we’ve all had enough, then we all do get plenty to eat but we feel full after way fewer calories. Even better, since the process is so simple, once one cook gets bored or tired, another qualified adult who knows the process can take over on the fly.
All in all, it’s great for smaller family get togethers. Like up to about five or six people.
@Catburd, if I wanted to read a book I’d go to a library.
@Catburd @kittykat9180 Nobody made you read it …
@Catburd @kittykat9180 @Kyeh Take a Luddite to a library, but you can’t make them literate. (Just make sure they don’t burn everything down.)
@kittykat9180 Using many words is OK.
@kittykat9180 @werehatrack last I checked there was no covenants outlinging posting requirements. I believe folks are free to post whatever they wish, while others are feee to scroll past and ignore.
@Catburd @kittykat9180 Any of these https://www.amazon.com/Pizza-Baking-Books/b?ie=UTF8&node=4206
in your library?
@Catburd
Do you cook the pizza in the oven? Do you use a stone to cook on and use a peel to put in and pull out? Any tips to make it do the oven (if you use) doesn’t get full of oil drippings and the house full of smoke?
I love making homemade pizza and recently bought a stone to cook on but my house always fills up with smoke from cooking it and oven gets full of grease at bottom (boyfriend puts way to oil and oil producing shit on his pizza).
@kittykat9180 @phendrick They are not, but I should have a look! Thank you. ^_^
@Star2236 I do use a stone! But I don’t used a peel, I actually build the pizza on a piece of flattened parchment paper with a little white grits, cornmeal, or semolina sprinkled on top for texture. It sticks well enough to make building the pizza easier, but it separates well enough that you can even yank the parchment out from beneath while the pizza is still cooking. I prefer to use a nice thin aluminum airbake cookie sheet instead of a peel. I don’t know why but it seems to work way better.
@kittykat9180 I’m terribly sorry for inconveniencing you by forcing you to go out of your way to read instead of simply scrolling past. Allow me to make it up to you with a recipe for quiche.
To make my favorite quiche, you need to assemble the following components:
Preheat to 400F.
To make the pie crust, use 1-1/2 cup of good quality AP flour, one tablespoon of sugar, half a cup butter, salt, and 1/4 cup of ice cold water. If your butter is unsalted, use 1tsp salt or a little more. If you have salted butter, reduce salt a little bit to taste.
Place dry ingredients in a food processor and blitz together. Not a science here, just mix 'em up.
Once they’re nice and consistent,. chop up your cold butter into 1/8" slices and drop them into the dry mix evenly. Spoon together then pulse until thoroughly combined. TO reduce the amount of time spent pulsing, periodically scrape down the sides of the food processor and stir together.
Once the mix looks like beach sand and your butter chunks have just about disappeared, close the processor up again and start dribbling in your water. Continue to pulse as you drip it in, until the crust forms pebbly chunks that don’t quite want to incorporate. Less water is more here.
Dump the chunks out and combine by hand into a smooth disk about 4" around. Wrap tightly with plastic wrap and refrigerate.
Filling can be a bunch of different things. My favorites are baconm, onion, and spinach; a sort of spinach-artichoke dip inspired filling; and a very Western breakfast consisting of bacon, sausage, mushrooms, and cheddar.
I will simplify this for you and show you the first here.
You will need:
6oz spinach
3oz good bacon
1 sweet yellow onion
1 shallot
White pepper
Black pepper
Sage
Thyme
Garlic powder
Salt
Chop and fry bacon until crispy. I like small pieces.
Finely chop onion and shallot, add to pan. You can add some butter too if you want to help brown. Once the onion and shallot are mostly softened, sweat all the moisture you can out of the spinach. Use salt once it’s started to wilt, it will draw out the water. Higher temps will help it evaporate quickly, but be careful not to burn the other stuff.
Season with your spices. Go light though, they’re mostly there to help bring out the rest of the flavor profile.
FOr the cheese, you kinda have to pick based on your tastes and your filling, but you do want something with some body to it. I have had luck with gruyere and swiss. Smoked is a nice addition but not necessary. It seems to bring out the flavor of the bacon.
For the custard, take six eggs and one cup of 2% milk. Whisk together and optionally add a healthy dash of smoked paprika.
TO assemble, roll out your dough to generously overfill a 9" pie crust. Press in and patch any holes or cracks by trimming the edge and wetting the damaged spot, applying scraps.
Add half the shredded cheese to the bottom.
Add your vegetable mixture and evenly spread across the top of the cheese.
Pour in your custard mixture.
Spread the rest of the shredded cheese across the top. Optionally garnish with another dash of paprika.
Wrap edge of crust in tin foil, then bake for 30 minutes. Remove tin foil, then bake another 30-40 minutes or until crust and top are golden brown, and custard stops jiggling.
Allow to cool and set for one hour.
This is a great breakfast, but my mom’s been having a slice for lunch too.
Y’all need to lighten up. This is meh, since when did anyone take anything seriously on here?
@Catburd
@kittykat9180 @tinamarie1974 @werehatrack
@Catburd @kittykat9180
Quiche. Love the stuff; even learned how to pronounce it goodly. (But too lazy to bother with those seemingly irrelevant accent marks on the letters.)
Haven’t burned any in a long time, so will give your recipe a shot (instead of merely scrolling past).
@Catburd @kittykat9180 sounds yummy. Please feel free to share other recipes!!!
@kittykat9180
What, really? Were you out of town when
https://meh.com/forum/topics/24-pack-black-rifle-coffee-company-espresso-mocha ??
(But let’s not regurgitate that melee.)
@phendrick, I am unfamiliar with that melee.
@kittykat9180 Be glad you missed it.
@werehatrack, I have a feeling that you’re correct about that. lol
@Catburd @kittykat9180
Thanks, sounds good. Trader Joe’s used to make the best Mexican (or something like that) one but then they discontinued it. I’ll have to try and make my own. I like it with Gruyère cheese also.
@Star2236 it’s really good and super easy. The only part that’s easy to screw up is the crust, and it’s not so bad if you have a halfway decent food processor. If not, just save some time and grab a frozen one, it’ll be fine. Swiss and gruyere are both great!
Weeeeelll, we went to a group “dinner” last night, and it turned out to be An Event instead, with a DJ and an Emcee and Guests, and that put everyone in our little subgroup into a state of overwhelm except me. So we ate and then left early. A couple of other people we know did likewise. Tomorrow now will become a day of delayed recuperation for the S.O., whose ability to tolerate unanticipated aural and visual assault is limited. (Today is still nominally a work day.) I never thought of myself as the one whose tolerance for noise was high, but I guess that spending 30 years selling T-shirts at conventions has made that a fact.
Tomorrow will, perforce, be peaceful and quiet.
@werehatrack
As Thanksgiving was intended to be…
I had to run into TJ’s and Costco on Monday and it was a madhouse. I got to Costco at 10:30 thinking I’d be fine bc they’d just opened up but the self checkout line was all the way to the freezers. It was faster to stand in line with the people who had their carts loaded.
I think we have everything we need but there’s always something that gets overlooked.
Today we will be doing the prep for the sweet potatoes and the cornbread and sausage dressing so that everything will be ready to go for final assembly and cooking first thing Thursday morning.
I am about to go carve my 3d turkey in 3 weeks. Hell yea I am ready. You think this is (allen iverson) practice? That was week/days ago. It is gametime!
@KNmeh7 “allen iverson” and “practice” in the same sentence? Without expletives? That’s rare.