Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 HAPPY (THANKS) GIVING DAY TO ALL !!!!!!!!!! PATTI Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2002 Report Share Posted November 28, 2002 I agree with you, Albert! I just wanted to wish all of my fellow friends on this list a Happy and Safe Thanksgiving!! I hope everyone enjoys their holiday. I told my son last night, like I do every year, I am thankful for him. I truly am! He is the 'thanks' in Thanksgiving to me! Vicki, Mommy to almost 6!!!! HFA 12-29-96 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 Hi, I ordered a turkey from White Egret farm (same as last year) am making gravy, some sweet potato dish probably with crispy pecans, braised greens in stock, a big salad, pickles of some sort, and I'm not sure what else. If you eat grain you could make a stuffing and add some organ meats into that or add it to gravy. Elainie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 Mom's French Canadian meat stuffing would fit here. Need a meat grinder, good food processor should do it too. Its basically like a meatloaf. She puts bag of seasoned bread cubes through meat grinder with onion and all the giblets except for the neck. Add this to ground beef with extra poultry seasoning, salt and pepper and stuff bird. You could leave out bread crumbs if you're gluten free or substitute with some arrowroot or gf grain. It makes a moist stuffing that people come just for. Wanita Especially, any ideas on how to sneak organ meat to unsuspecting family members that could certainly benefit from such? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 Sounds wonderful, thanks! Good thing I have a meat grinder. I use it to grind hearts for meatloaf too, with the NT recipe. Yum. Re: Thanksgiving Mom's French Canadian meat stuffing would fit here. Need a meat grinder, good food processor should do it too. Its basically like a meatloaf. She puts bag of seasoned bread cubes through meat grinder with onion and all the giblets except for the neck. Add this to ground beef with extra poultry seasoning, salt and pepper and stuff bird. You could leave out bread crumbs if you're gluten free or substitute with some arrowroot or gf grain. It makes a moist stuffing that people come just for. Wanita Especially, any ideas on how to sneak organ meat to unsuspecting family members that could certainly benefit from such? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 Anyone know if the Kitchen Aid meat grinding attachment is any good?Elaine > Sounds wonderful, thanks! Good thing I have a meat grinder. I use it to > grind hearts for meatloaf too, with the NT recipe. Yum. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 I've heard good and bad- I don't know that it has the power that a dedicated grinder would have. I have a Maverick meat grinder (I think it is around $99 or so) and ADORE the thing. Easy to clean, easy to use, has never broken on me. I bought it originally when we switched our dog to a raw meat diet so that I could grind the organ meat we give her rather than bothering to chop. I've noticed that hearts have a lot of veins and " strings " that might hang a less powerful grinder, and kidneys sometimes have hard fat deposits, etc that can clog stuff up. I'd say go slow at first if you're going to use the attachment- see what happens with just regular muscle meat and then progress up. Oh, and liver leaves a disgusting blobby mess. Re: Thanksgiving Anyone know if the Kitchen Aid meat grinding attachment is any good?Elaine > Sounds wonderful, thanks! Good thing I have a meat grinder. I use it to > grind hearts for meatloaf too, with the NT recipe. Yum. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 doesn't sound good. How i miss my Swiss butcher who would grind, chop or marinate per customer request!!! elaine > I've heard good and bad- I don't know that it has the power that a dedicated > grinder would have. I have a Maverick meat grinder (I think it is around $99 > or so) and ADORE the thing. Easy to clean, easy to use, has never broken on > me. I bought it originally when we switched our dog to a raw meat diet so > that I could grind the organ meat we give her rather than bothering to chop. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 Elaine- For very small (and very occasional) batches of meat it's supposed to be acceptable, but for any kind of meaningful project I hear it's awful -- sluggish, underpowered and prone to breakage. I have no personal experience with it, but that's what I've read and what I've been told now by numerous people. >Anyone know if the Kitchen Aid meat grinding attachment is any good?Elaine - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2003 Report Share Posted November 5, 2003 > Anyone want to share what they typically serve at Thanksgiving? I >know we're getting an organic free range turkey, but beyond that, >I'm not sure. I need to plan a menu so I can try out recipes (my >first Thanksgiving where I am fully responsible. LOL).... Any >ideas? Amy, Last year I made the Onion-Cranberry Compote in NT (p. 392). *Everyone* (well, all 5 people) loved it! In NT, Sally says, " This is an excellent substitute for sugary cranberry relish at Thanksgiving. " I made 1/2 recipe and it served 5. It did take awhile to peel all of the pearl onions, so keep that in mind. I plan to make it again this year! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 A friend of mine at the office told me that her family has always taken bacon and put the strips over the top of the turkey. She said it's worked wonderfully. Although, they only do it as a tradition but at least they do it! :-) Thanksgiving Hi, what are some of you doing for thanksgiving? Making a turkey of course, but was thinking of larding it like people do with venison to make it extra juicy. Inject it with pork fat, or tie strips of fat on top. Anyone ever do this? Getting a free range bird from a local farm, not sure how different it will be from regular super market birds, have no used before. The stuff better be damn good because all the family critics 'why do you eat this way' - we are just looking for an excuse to criticize - gonna be there of course. in laws bringing the traditional hydrogenated vegetable oil refined flour and sugar pie of course i am sprouting wheat now to make sprouted wheat flour, lard pie crust, use rapadura in pie filling. any thoughts? - joe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Joe, You sound like my soul mate! Don't worry, i'm not hitting on you...I'm been married for 40 years for goodness sake! I got the same group of family members coming to my house. Every frazzle-dazzel one of them are sad eaters. I won't let them bring anything cause I want to be able to eat everything on the table! Last year after Thanksgiving I was very sick for a long time after eating what others brought. I have no will power on thanksgiving, sad to say! I don't eat pork (lard), so I'm making nut crust with butter for pies. They won't appreciate none of it but I will have a great satisfaction after preparing this feast. Have a great Thanksgiving. Del > Hi, what are some of you doing for thanksgiving? > > Making a turkey of course, but was thinking of larding it like > people do with venison to make it extra juicy. Inject it with pork > fat, or tie strips of fat on top. Anyone ever do this? Getting a > free range bird from a local farm, not sure how different it will be > from regular super market birds, have no used before. > > The stuff better be damn good because all the family critics 'why do > you eat this way' - we are just looking for an excuse to criticize - > gonna be there of course. > > in laws bringing the traditional hydrogenated vegetable oil refined > flour and sugar pie of course > > i am sprouting wheat now to make sprouted wheat flour, lard pie > crust, use rapadura in pie filling. > > any thoughts? - joe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 >I won't let them bring >anything cause I want to be able to eat everything on the table! Last >year after Thanksgiving I was very sick for a long time after eating >what others brought. I'm doing the same thing! Fortunately none of them like to cook all that much. However, Thanksgiving is one time that no one gives a rip how many calories are in anything, and no one can tell wheat flour from sorghum (if in fact they know the difference) and butter ALWAYS tastes better than Crisco. I'm making pecan pie ... -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 > Hi, what are some of you doing for thanksgiving? My brother-in-law deep fries a turkey every year. Has anybody else ever tried this? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 > > They won't appreciate none of it but I will have a great > satisfaction after preparing this feast. You never know, this might just be the occasion on which you make some " converts " . Good luck! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 > > I'm doing the same thing! Fortunately none of them like > to cook all that much. However, Thanksgiving is one time > that no one gives a rip how many calories are in anything, > and no one can tell wheat flour from sorghum (if in fact > they know the difference) and butter ALWAYS tastes better > than Crisco. I've been wondering for awhile, especially after reading so many of your posts about gluten, if it's possible to make a good and flaky pastry using anything other than wheat flour. Can you really make a good crust with sorghum? If so, how do go about it? Do you use a special type or grade of sorghum flour? > I'm making pecan pie ... I wouldn't recommend putting it in a crushed-pecan shell though. That would be a bit of overkill! :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Heidi, can you share your pecan pie recipe with us? My husband has been dying for a real pecan pie and I have been holding out on him. Thanks! Re: Re: Thanksgiving >I won't let them bring >anything cause I want to be able to eat everything on the table! Last >year after Thanksgiving I was very sick for a long time after eating >what others brought. I'm doing the same thing! Fortunately none of them like to cook all that much. However, Thanksgiving is one time that no one gives a rip how many calories are in anything, and no one can tell wheat flour from sorghum (if in fact they know the difference) and butter ALWAYS tastes better than Crisco. I'm making pecan pie ... -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 What food would you take if you were going to someone else's house for dinner? US Thanksgiving meal is more akin to UK Christmas meal. I'm going to my future in-laws for dinner, and they'll be laying on turkey, potatoes, stuffing, veg, gravy, dessert and all the trimmings etc... I've been considering what contributions I can make to make it NT/Low carb. I figured gravy, stuffing and low carb dessert (rusty's chocolate torte) should just about cover it. I can eat the turkey, potatoes, vegetables, cranberry sauce etc with no problems. Jo --- Delano Eaton <mushimushi@...> wrote: > Joe, > > You sound like my soul mate! Don't worry, i'm not > hitting on > you...I'm been married for 40 years for goodness > sake! > > I got the same group of family members coming to my > house. Every > frazzle-dazzel one of them are sad eaters. I won't > let them bring > anything cause I want to be able to eat everything > on the table! Last > year after Thanksgiving I was very sick for a long > time after eating > what others brought. I have no will power on > thanksgiving, sad to > say! I don't eat pork (lard), so I'm making nut ________________________________________________________________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 > Joe, > > You sound like my soul mate! Don't worry, i'm not hitting on > you...I'm been married for 40 years for goodness sake! > > I got the same group of family members coming to my house. Every > frazzle-dazzel one of them are sad eaters. I won't let them bring > anything cause I want to be able to eat everything on the table! it gets worse, both my wife's parents are doctors. farther in law is a well know highly respected doctor in boston. in their opinion we just " grew out of " the lifetime of allergies, hypoglycemia, digestive problems, ear infections, etc... Has nothin to do with the diet. when they heard about the unpasteurized milk they freaked out! oh well, doesn't get to me anymore. -joe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 > > >I won't let them bring > >anything cause I want to be able to eat everything on the table! Last > >year after Thanksgiving I was very sick for a long time after eating > >what others brought. > > I'm doing the same thing! Fortunately none of them like > to cook all that much. However, Thanksgiving is one time > that no one gives a rip how many calories are in anything, > and no one can tell wheat flour from sorghum (if in fact > they know the difference) and butter ALWAYS tastes better > than Crisco. Bingo! > > I'm making pecan pie ... I want to make gluten free pecan pie (and pumpkin). Got time to share the recipe? > > ~Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 > > > > They won't appreciate none of it but I will have a great > > satisfaction after preparing this feast. > > You never know, this might just be the occasion on which > you make some " converts " . Good luck! It's a given...they won't. It would be nice but no, it won't happen. > > ~DEl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 I get that too... " just grew out of " . I have a neighbor that is trying to go NT and her in-laws are doctors. Yep,that would be a hard one. My bunch is more concerned with price. They bragg when they find cheap food! I TRY to not let it get to me. Sometimes I do get tired of trying so hard. I just keep on keeping on and come here for support. ~Del > > Joe, > > > > You sound like my soul mate! Don't worry, i'm not hitting on > > you...I'm been married for 40 years for goodness sake! > > > > I got the same group of family members coming to my house. Every > > frazzle-dazzel one of them are sad eaters. I won't let them bring > > anything cause I want to be able to eat everything on the table! > > it gets worse, both my wife's parents are doctors. farther in law > is a well know highly respected doctor in boston. in their opinion > we just " grew out of " the lifetime of allergies, hypoglycemia, > digestive problems, ear infections, etc... Has nothin to do with > the diet. when they heard about the unpasteurized milk they freaked > out! oh well, doesn't get to me anymore. > > -joe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 I have a feeling most people are in this predicament, same here, I am going to do my own Thanksgiving next week after the sad Thanksgiving. I talked my mil into buying an all natural turkey, but next year we will sell them our own farm raised turkey. I wasn't asked to bring pie so it will all be artificial-ingredient-sugar-laden crap. I can't wait to make my own chocolate pie from fresh cream, cocoa, rapadura (or maybe stevia) etc. I'm afraid they will use Stove-top stuffing as well, oh well, I am going to make my own next week. I am bringing a sweet potato soufflé and a green salad with cranberry dressing. I will probably avoid most of the other stuff. Michele I got the same group of family members coming to my house. Every frazzle-dazzel one of them are sad eaters. I won't let them bring anything cause I want to be able to eat everything on the table! Last year after Thanksgiving I was very sick for a long time after eating what others brought. I have no will power on thanksgiving, sad to say! I don't eat pork (lard), so I'm making nut crust with butter for pies. They won't appreciate none of it but I will have a great satisfaction after preparing this feast. Have a great Thanksgiving. Del > Hi, what are some of you doing for thanksgiving? > > Making a turkey of course, but was thinking of larding it like > people do with venison to make it extra juicy. Inject it with pork > fat, or tie strips of fat on top. Anyone ever do this? Getting a > free range bird from a local farm, not sure how different it will be > from regular super market birds, have no used before. > > The stuff better be damn good because all the family critics 'why do > you eat this way' - we are just looking for an excuse to criticize - > gonna be there of course. > > in laws bringing the traditional hydrogenated vegetable oil refined > flour and sugar pie of course > > i am sprouting wheat now to make sprouted wheat flour, lard pie > crust, use rapadura in pie filling. > > any thoughts? - joe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 (rusty's chocolate torte) should just > about cover it. > Jo Where do I get the recipe for the chocolate torte? Michele Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 >I've been wondering for awhile, especially after reading >so many of your posts about gluten, if it's possible to >make a good and flaky pastry using anything other than >wheat flour. Can you really make a good crust with sorghum? >If so, how do go about it? Do you use a special type or >grade of sorghum flour? ly I was never able to make a nice flakey pastry with wheat flour! But you should be able to with sorghum plus some tapioca. I gave up though, and started making European tart-shell pastries, which are easier and the kids like them better. I'd like to experiment with nut-flour pastries too. I've made some graham-cracker-type crusts too, and everyone loves those (and they are EASY). >> I'm making pecan pie ... > >I wouldn't recommend putting it in a crushed-pecan shell >though. That would be a bit of overkill! :-) Oh, but aren't you supposed to use WHOLE foods? -- Heidi Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.