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Wife and I caught 15 trout over Thanksgiving weekend....had been a long time since I'd caught my limit fishing...still got it! Fished in the rain at Alton Baker park while the Ducks Beavers game was going on today...could hear the play by play on the river....we got 10 yesterday and 5 today...went to the son's where they were tailgating and had the game on TV at his backyard patio....didn't watch it but ate some good grinds and headed home to a cold woodstove and a bucket of trout
 
Had Beef Wellington at one of Gordon Ramsay's restaurants for Thanksgiving. They had a few Thanksgiving menus out here in London but pretty expensive.


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EL PRESIDENTE said:
Had Beef Wellington at one of Gordon Ramsay's restaurants for Thanksgiving. They had a few Thanksgiving menus out here in London but pretty expensive.


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Would look better with some horseradish on the side of a bottle of Chateau La Tour Figeac St. Emilion 1975 and maybe a bottle of Dom Perignon to celebrate whatever feast you're having.
 
riverman said:
Wife and I caught 15 trout over Thanksgiving weekend....had been a long time since I'd caught my limit fishing...still got it! Fished in the rain at Alton Baker park while the Ducks Beavers game was going on today...could hear the play by play on the river....we got 10 yesterday and 5 today...went to the son's where they were tailgating and had the game on TV at his backyard patio....didn't watch it but ate some good grinds and headed home to a cold woodstove and a bucket of trout
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Rainbow’s? What’s your recipe?
 
MickZagger said:
Rainbow’s? What’s your recipe?
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Rainbows....I like to stuff them with scallions and mushrooms with lemon and baste the skin with garlic, sesame and soy sauces ...pan fry them ...sometimes we chop them into two inch pieces and air fry them but then you have to deal with lots of bones....back in the day I would coat them in rock salt and foil grill them with the same stuffings ...takes too much time and too much cleanup but that's a delicious way to grill a trout
 
riverman said:
Rainbows....I like to stuff them with scallions and mushrooms with lemon and baste the skin with garlic, sesame and soy sauces ...pan fry them ...sometimes we chop them into two inch pieces and air fry them but then you have to deal with lots of bones....back in the day I would coat them in rock salt and foil grill them with the same stuffings ...takes too much time and too much cleanup but that's a delicious way to grill a trout
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I've only fried them in butter with a light dusting of flower. Just be careful not to overcook them which is so easy to do with seafood. We used to get up early, catch some rainbows and eat them for breakfast when on our annual camping trip.
I once ate some over cooked steelhead that was some of the worst tasting fish I've had in my life.
 
Love rainbow trout. And rainbows.
Have a bit of leftover cream. Lucia is enjoying it. Also some leftover buttermilk and sour cream that are going to become pancakes. Some turkey dinners wrapped and frozen for future. One batch of chopped turkey for turkey fried rice, another for turkey stuffed sweet potatoes and some slices for future sandwiches. Two slices apple pie in freezer.
 
crandc said:
Love rainbow trout. And rainbows.
Have a bit of leftover cream. Lucia is enjoying it. Also some leftover buttermilk and sour cream that are going to become pancakes. Some turkey dinners wrapped and frozen for future. One batch of chopped turkey for turkey fried rice, another for turkey stuffed sweet potatoes and some slices for future sandwiches. Two slices apple pie in freezer.
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Moat people like white meat turkey sandwiches but unless it's not overcooked and still juicy it's fit for the dog, cat or landfill. I guess cats and dogs aren't as picky as I am. Apple pie has to have intact chunks and made out of the right kind of apples and then it's outstanding.
 
We made Turkey soup. Delicious!
 
Lanny said:
Moat people like white meat turkey sandwiches but unless it's not overcooked and still juicy it's fit for the dog, cat or landfill. I guess cats and dogs aren't as picky as I am. Apple pie has to have intact chunks and made out of the right kind of apples and then it's outstanding.
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I grew the apples
 
riverman said:
Rainbows....I like to stuff them with scallions and mushrooms with lemon and baste the skin with garlic, sesame and soy sauces ...pan fry them ...sometimes we chop them into two inch pieces and air fry them but then you have to deal with lots of bones....back in the day I would coat them in rock salt and foil grill them with the same stuffings ...takes too much time and too much cleanup but that's a delicious way to grill a trout
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When in scouts and we caught trout we'd start a fire right where we were at and take a stick run it through one end and out the other, when done pull the stick out and all the guts would come too. Ready to eat on the spot.
 
Went with a fresh turkey from Costco this year instead of getting frozen and having to thaw it for a few days. I think it was a better tasting bird and everybody there agreed.

Are there any breeds of turkey's that we could try cooking instead of the typical broad breasted white turkey? We have our cooking method down so I feel like that may really be the only thing to mess around with at this point. Any ideas?

Did anybody smoke their turkey this year? (that's gotta be a euphemism for something)
 
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Got a fresh local Mary's free range turkey. Two days dry brining.
Carcass will be made into soup. Not sure what variation yet
 
First time smoking a turkey, the MiL gave me a 24 pound bird that was still partially frozen on Tuesday. That bad boy got a good 36 hour wet brine and then smoked for 6 hours. Only problem was I started smoking it at 1 am, thinking it would take an easy 10 hours. Pulled it off at 7 and the thing was basically done. Live and learn for the next time, when I'll actually be able to get a little sleep instead of tending the fire all night long. Oh yea and did a Tillamook/Cougar Gold MaC, the South Texas family demands it now for Thanksgiving.
 
Lanny said:
Would look better with some horseradish on the side of a bottle of Chateau La Tour Figeac St. Emilion 1975 and maybe a bottle of Dom Perignon to celebrate whatever feast you're having.
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Had some Bollinger Special Cuvee at the Bollinger Bar at the Burlington Arcade. They are doing this whole 007 theme thing out there.
 
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