Wednesday night

[ksmith]

Worked out. Fed the pups. Fed me. Getting ready to chop veggies. I DVR’d the Alton Brown T-giving program, and will watch whilst I chop.

Last night, I watched the Buffy S4 episode about her hectic T-giving dinner, along with the WKRP classic. Nightmare Before Christmas will likely find its way into the DVD slot at some point.

Everyone’s talking about turkey–to brine or not to brine, roasting breast side up or down. I feel like a rebel for doing the short ribs thing.

Traffic will likely be light tomorrow, so Happy Thanksgiving to all who celebrate. Safe travels to those on the road and in the air. Check out the Google homepage widget, an interactive turkey. The feathers change when you click on them, and it goes nuts when you click on its wing.

Mirrored from Kristine Smith.

Comments

[barbarienne.livejournal.com]

Those who do not brine are doomed to eat dry turkey. That is, of course, their prerogative.

Frankly, I wouldn't mind forgoing the bird and having short ribs.

[kristine-smith.livejournal.com]

It's yet another Ina Garten recipe. A veggie-heavy sauce containing a whole bottle of red wine. I have never made short ribs before, but it seems pretty idiot-proof. Brown the ribs in the oven, then plunk them in the sauce and put the whole thing in the oven. The only issue is that her ribs were a fist-size English cut, and mine are pretty flat and long. I may have to play it by ear....

[e-moon60.livejournal.com]

Similar to how I do it, though I don't use a whole bottle of red wine. Keep 'em moist, cook 'em low and slow, until the meat falls off. I brown mine in a Le Creuset Dutch oven on top of the stove, then put in everything else, cover, and shove it in the oven until it's done.

[kristine-smith.livejournal.com]

I will be browning mine in the oven while the veggies cook in the Le Creuset. I hope the 7-qt is big enough....

[e-moon60.livejournal.com]

I don't brine and my turkeys aren't dry.

But everyone has their own favorite way of doing things.

When we had smaller groups, I sometimes did a roast. But with 20...turkey's more affordable and more manageable. Stick it in the roaster and let it alone until it's done.

[cailleuch.livejournal.com]

I don't brine, never have, and no dry turkey. I do a "potluck" dinner as well. I do the turkey, dressing and gravy -- the rest shows up with the guests.

[difrancis.livejournal.com]

We're going to a Thanksgiving potluck. Does that make us rebels too? *crosses fingers*

[e-moon60.livejournal.com]

Uh...no. Some of my guests call my T-day dinner a potluck, because they bring something. But the basics (says the control freak) are MINE.

[threeoutside.livejournal.com]

The Google turkey's footwear also changes if you click on its feet. *hee hee* Oh, and its headgear changes, too!

[trolleypup.livejournal.com]

I suspect that, given that I won't be home from work til 11ish, Tgiving dinner will be roast duck on rice...which also isn't dry.

My usual solution to the dry turkey problem is to steal a drumstick and go gnaw on it in the corner.