OT Foodie Thread

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RR7 said:
Nice. I always just grab mine from my work. Do you have a favorite? I'm pretty partial to Tidepoints out of Willapa Bay myself.
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Willapa bay are good. Kumamoto’s always seem fresh and tasty. My wife likes the more petite ones. I prefer the big BBQing ones. But I like em all.

Where do you work that has oysters?
 
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MickZagger said:
Willapa bay are good. Kumamoto’s always seem fresh and tasty. My wife likes the more petite ones. I prefer the big BBQing ones. But I like em all.

Where do you work that has oysters?
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Sent you a message. Don't need the rest of these weirdos knowing where i work and try to get me fired!
 
I am creating a special election night dessert. Will post photo when complete.
 
I thought of cancelling Thanksgiving dinner, I don't feel celebratory, but a couple of my friends are in a condition where they might not be here next year. And another friend said if I cancel I am giving the evil one a win. So we will celebrate each other. I am a bit late getting started but have most of menu planned. Dessert is a problem because of my wall of cookbooks about half are desserts. I am making a vegan apple crisp with raspberry sorbet for vegan guests and a cheesecake because it's my most favorite. I need one more and can't decide: Pecan maple pie (slight twist on classic), Chocolate Angel pie (chocolate filling in meringue crust with whipped cream) or cranberry pear ginger tart. Thoughts?
 
crandc said:
I thought of cancelling Thanksgiving dinner, I don't feel celebratory, but a couple of my friends are in a condition where they might not be here next year. And another friend said if I cancel I am giving the evil one a win. So we will celebrate each other. I am a bit late getting started but have most of menu planned. Dessert is a problem because of my wall of cookbooks about half are desserts. I am making a vegan apple crisp with raspberry sorbet for vegan guests and a cheesecake because it's my most favorite. I need one more and can't decide: Pecan maple pie (slight twist on classic), Chocolate Angel pie (chocolate filling in meringue crust with whipped cream) or cranberry pear ginger tart. Thoughts?
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That sounds wonderful...we've cancelled the big Thanksgiving and decided to just have an immediate family dinner..and it is hard to celebrate anything this year but we'll celebrate choosing to live in one of the most liberal, tolerant, diverse counties in the country! I think you've got an excellent dessert menu there but you might add some hash brownies to lift the mood! We'll get through this chapter, we got through the last one! Happy Thanksgiving to you and all your loved ones!
 
crandc said:
I thought of cancelling Thanksgiving dinner, I don't feel celebratory, but a couple of my friends are in a condition where they might not be here next year. And another friend said if I cancel I am giving the evil one a win. So we will celebrate each other. I am a bit late getting started but have most of menu planned. Dessert is a problem because of my wall of cookbooks about half are desserts. I am making a vegan apple crisp with raspberry sorbet for vegan guests and a cheesecake because it's my most favorite. I need one more and can't decide: Pecan maple pie (slight twist on classic), Chocolate Angel pie (chocolate filling in meringue crust with whipped cream) or cranberry pear ginger tart. Thoughts?
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Chocolate angel sounds delicious!
 
At a hiatus in Thanksgiving prep. Everything that could possibly be made in advance and frozen is stashed in freezers. Too early to do fresh prep, my dinner is actually on Saturday. I have friends who work in restaurants and Thanksgiving not a holiday.
Next two days repaint kitchen cabinets, dig out whetstone and get knives super sharp. Weather permitting weed vegetable garden. Weather not permitting at the moment.
Wednesday get turkey and start three day dry brine with salt and herbs. Cranberry sauce, salad dressing, assemble casserole for vegan entree, prep vegetables Wednesday and Thursday. Friday make pie, cheesecake, raspberry sorbet and apple crisp for vegan dessert (topping for crisp in freezer). Saturday starts dressing and gravy, put bird in oven, potatoes in slow cooker, rolls (shaped and in freezer) get final rise and baking. Make corn pudding. While turkey rests put casserole in oven, make vegetables, finish gravy, toss salad. Heat sweet potatoes (currently cooked and frozen) and vegan gravy, also prepped and frozen.
After dinner reheat crisp and whip cream.
 
crandc said:
At a hiatus in Thanksgiving prep. Everything that could possibly be made in advance and frozen is stashed in freezers. Too early to do fresh prep, my dinner is actually on Saturday. I have friends who work in restaurants and Thanksgiving not a holiday.
Next two days repaint kitchen cabinets, dig out whetstone and get knives super sharp. Weather permitting weed vegetable garden. Weather not permitting at the moment.
Wednesday get turkey and start three day dry brine with salt and herbs. Cranberry sauce, salad dressing, assemble casserole for vegan entree, prep vegetables Wednesday and Thursday. Friday make pie, cheesecake, raspberry sorbet and apple crisp for vegan dessert (topping for crisp in freezer). Saturday starts dressing and gravy, put bird in oven, potatoes in slow cooker, rolls (shaped and in freezer) get final rise and baking. Make corn pudding. While turkey rests put casserole in oven, make vegetables, finish gravy, toss salad. Heat sweet potatoes (currently cooked and frozen) and vegan gravy, also prepped and frozen.
After dinner reheat crisp and whip cream.
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Sounds like you got it down to a science.
 
For the first time in years, my mom wants to do Thanksgiving so I’m going to make desserts to take over Friday. Vanilla and chocolate cream pies. Nothing fancy. Maybe some brownies. And some cookies.

I typically don’t care too much about Thanksgiving but I get where my mom is coming from this year. She knows I might have to leave soon and this might be the last time I’m here to bring the kids. So we make it as much like normal as we can.
 
I'll have to try pistachio oil. I use pistachios as garnish, almost everything improved by a bit of acid and some crunch.
Been prepping all day. Two refrigerators, space getting tight and still need to pick up bird.
My feet!
 
crandc said:
I'll have to try pistachio oil. I use pistachios as garnish, almost everything improved by a bit of acid and some crunch.
Been prepping all day. Two refrigerators, space getting tight and still need to pick up bird.
My feet!
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Smoked homemade Chex mix with pistachios and hot & spicy cheez its

I don’t go back to work til February so you guys will get lots of updates on my tasty delights!
 
MickZagger said:
Yeah it’s kind of similar. We use that too. I prefer pistachio oil. Drizzle it on just about everything. Such a good flavor.
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So far I've struck out looking for it at three different stores. Fred Meyer and Safeway will sell it to you, but only if you order a six pack for +$100. Whole Foods maybe?
 
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Shaboid said:
So far I've struck on looking for it at three different stores. Fred Meyer and Safeway will sell it to you, but only if you order a six pack for +$100. Whole Foods maybe?
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actually Walmart has it.

We got ours at a place called Chucks Produce here in Vancouver. Which is similar to a New Seasons but less expensive
 
Turkey in refrigerator with herb and salt rub. Real estate a bit crowded. Actually very crowded.
Done:
Vegan gravy
Vegan casserole except sauce, cashew yogurt, herbs and pistachios
Cranberry sauce
Turkey gravy except dripping
Sweet potatoes
Filling and topping for vegan apple crumble, need to be put together and baked
Rolls shaped, need final rise and baking
Salad dressing done
Dressing baked halfway
Carrots and green beans prepped. Maple pecans for green beans.
Corn puree for corn pudding in one container, dry ingredients in another
Frosting gingerbread cake tomorrow. Spice cakes better after a couple of days.
Friday make cheesecake and filling for chocolate pie.
Still a lot to do on day of. No way around.
 
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