It's almost turkey day (in the US anyway)

[Astronuc]

Astronuc, sorry to hear about your thumb. When I started my current job about a year ago, I kept cutting a finger every few weeks with a utility knife. Finally got into the habit of keeping all fingers behind the blade, at all times. Works wonderfully.

I was trying to be careful, but the board was a bit slippery. I was surprised how easy the knife went through the fingernail, but then I was pushing down pretty hard. Anyway, it didn't go to the bone, so I expect it will heal quickly. The only inconvenience is the corner of the nail catches fabric.


I just had leftovers - a sandwich of turkey, gravy, potato, squash and cranberry sauce.


Dark meat goes very well with cranberry sauce - on the same plate (or in the same sandwich) and in contact.

 

[Evo]

Jellied cranberry sauce is jellied, whole cooked cranberries or cranberry relish isn't the same. And I don't put either on my meat. The only fruit allowed on meat within 10 miles of me is lemon or lime juice. I guess this started with "Sole Veronique". Who the heck puts grapes on fish? It traumatized me as a small child and I have not allowed fruit to touch meat since.

I did eat "duck a la cerise" once, but I was on an Air France flight to Paris and I was starving.

 

[turbo]

Dark meat goes very well with cranberry sauce - on the same plate (or in the same sandwich) and in contact.

Yep! Mayo, salt, pepper, dark meat, and cranberry sauce on rye.

I always need a napkin because I make them thick and oozy.

 

[Evo]

You guys are going to make me throw up.

 

[turbo]

Jellied cranberry sauce is jellied, whole cooked cranberries or cranberry relish isn't the same. And I don't put either on my meat. The only fruit allowed on meat within 10 miles of me is lemon or lime juice. I guess this started with "Sole Veronique". Who the heck puts grapes on fish? It traumatized me as a small child and I have not allowed fruit to touch meat since.

I did eat "duck a la cerise" once, but I was on an Air France flight to Paris and I was starving.

Meat and fruit can make up some of my favorites, like orange-glazed duck or baked ham studded with cloves and pineapple slices and basted with a glaze of brown sugar and pineapple juice. The left-over ham and pineapple make great pizza-toppings, too.

 

[Evo]

baked ham studded with cloves and pineapple slices and basted with a glaze of brown sugar and pineapple juice. The left-over ham and pineapple make great pizza-toppings, too.

aaarrrggghhhhh! Aaarrrggghhhhh!

 

[Astronuc]

Jellied cranberry sauce is jellied, whole cooked cranberries or cranberry relish isn't the same. And I don't put either on my meat. The only fruit allowed on meat within 10 miles of me is lemon or lime juice. I guess this started with "Sole Veronique". Who the heck puts grapes on fish?

I did eat "duck a la cerise" once, but I was on an Air France flight to Paris and I was starving.

I have had a great duck salad with a raspberry sauce, or mandarin orange chicken, or lemon chicken, or duck a l'orange, . . . .

Here's a bit of history - http://www.foodtimeline.org/foodmeats.html#duckalorange

Food historians tell us the practice of pairing of citrus fruits with fatty meat is thousands of years old, likely originating in the Middle East. Examples are found in many cultures and cuisines. The acid in the fruit countacts the fat in the meat, making the dish more enjoyable and digestible. Think: pork & applesauce; goose & cherry sauce, fish & lemon, and duck a l'orange. About oranges.

Ducks have been consumed by humans from prehistoric times forward. They are native to most continents. Recipes evolved according to local taste. Historic notes on European duck cookery are appended to the end of this article. Bitter oranges were introduced, via Spain, in the early middle ages.

As the name suggests, Duck a l'Orange, likely originated in France. Our sources do not specific a particular region/city claiming to be the locus of origin. The Rouen, the center of French duck domestication, is a possibility. On the other hand? 19th century French recipes sometimes specify wild, not domestic, birds. Grand masters of classic French cuisine roasted ducks, noting the practice was revived from earlier times. La Varenne [1651] does not offer a recipe for Duck a l'Orange in his Cuisiner Francois. His duck is graced with a spicy pepper sauce. The earliest French recipes we find conbining ducks and oranges were published in the 19th century.

"From antiquity to our own day, in Europe and elsewhere...a number of such erudite gastronomic revolutions have taken place, the two most important of which, at least insofar as European cuisine is concerned, occurred at the beginning of the eighteenth century and at the beginning of the nineteenth. As we shall see, certain of these revolutions even represented an unwitting step backward: thus the alliance of sweet and salt, of meat and fruit (duck with peaches for instance), which today is regarded as an eccentric specialty of certain restaurants, was the rule in the Middle Ages and held sway down to the end of the seventeenth century: almost all recipes for meat up to that time contain sugar."
---Culture and Cuisine: A Journey Through the History of Food, Jean-Francois Revel, translated by Helen R. Lane [Doubleday:Garden City NY] 1982 (p. 19-20)

. . . .

What about honey-baked ham? Or ham roasted with pineapple rings?

My mom and I used to make a lamb-pineapple curry with sultanas and/or currants, which was served over rice.

Red or black currant or cloudberry sauce is great for game meats like wild boar, elk, moose, buffalo, . . .

 

[Astronuc]

Meat and fruit can make up some of my favorites, like orange-glazed duck or baked ham studded with cloves and pineapple slices and basted with a glaze of brown sugar and pineapple juice. The left-over ham and pineapple make great pizza-toppings, too.

You had to mention 'cloves' in front of Evo??

Now look what happened.

aaarrrggghhhhh! Aaarrrggghhhhh!

 

[Danger]

I just had leftovers - a sandwich of turkey, gravy, potato, squash and cranberry sauce.

How on Earth can you put that kind of stuff in a sandwich? I mean physically, not taste-wise. It's all I can do to keep peanut butter from squishing out all over the place, never mind gravy.

 

[mgb_phys]

How on Earth can you put that kind of stuff in a sandwich? I mean physically, not taste-wise. It's all I can do to keep peanut butter from squishing out all over the place, never mind gravy.

Astronuc is an engineer!

 

[Astronuc]

How on Earth can you put that kind of stuff in a sandwich? I mean physically, not taste-wise. It's all I can do to keep peanut butter from squishing out all over the place, never mind gravy.

I lightly toasted the end crusts, spread the potato on one crust, and the squash on the other. It then put the gravy one the potato and squash, then the meat and cranberry sauce on once side (potato in this case). Then lightly toast again. Then fold the sandwich and microwave. Optionally, I would put a third slice of lightly toasted bread in between the two halves.

It did ooze a bit, but I eat such a sandwich in 4-6 mouthfuls.

After the sandwhich, I just made a plate of turkey, stuffing, potato, squash, gravy and cranberry sauce. Yuummmmmmmmm!

Astronuc is an engineer!

That too!

 

[turbo]

I just made a turkey-on-rye with mayo, salt and pepper, dark meat, gravy, and cranberry sauce. It won't last long - Yum. I considered taking a picture of it and posting it, but Evo seems awfully touchy about food.

 

[dlgoff]

It did ooze a bit, but I eat such a sandwich in 4-6 mouthfuls.

That's what the beard is good for. Right?

 

[Astronuc]

That's what the beard is good for. Right?

Only the dry stuff, e.g. crumbs, and a few mice.

 

[Redbelly98]

he only inconvenience is the corner of the nail catches fabric.

Fine file or sandpaper?

I recommend you refrain from hitchhiking for a couple of weeks.

 

[turbo]

Only the dry stuff, e.g. crumbs, and a few mice.

Good place to store cannon fuses... Arrrrrgh!

 

[Moonbear]

I guess this started with "Sole Veronique". Who the heck puts grapes on fish? It traumatized me as a small child and I have not allowed fruit to touch meat since.

Grapes on fish sounds good. I used to make a dish with some grapes sauteed with chicken tenders and white wine plus a little oregano for seasoning. Actually, I should make it again. It's a tasty dish, and super simple to make...inexpensive too.

And, *ahem*...I seem to recall someone named Evo going crazy about Panda Express orange chicken. Sweet, fruit-flavor and meat. *Walks away whistling innocently.*

 

[Evo]

And, *ahem*...I seem to recall someone named Evo going crazy about Panda Express orange chicken. Sweet, fruit-flavor and meat. *Walks away whistling innocently.*

Panda Express orange sesame chicken is the food of the gods. Not sweet at all, just tangy. Orange is citrus, so it's ok.

Apples, pears, pineapple, etc... on meat are ABOMINATIONS. And MINT, who puts mint jelly on meat?

And CLOVES. AAARRRGGGHHH! That's tooth medicine!

Not that I have opinions.

 

[turbo]

And, *ahem*...I seem to recall someone named Evo going crazy about Panda Express orange chicken. Sweet, fruit-flavor and meat. *Walks away whistling innocently.*

There must be a mistake Moonie! Evo wouldn't let a fruit-meat combo anywhere within 10 miles of her.

Of course, my lemon chicken is to die for, but she'll never know. If you want to try it, grease a roasting pan with peanut oil, wash chicken parts in scrambled egg and bread the parts in Panko bread crumbs, seasoned with salt, pepper and a bit of sage. drizzle on some fresh lemon juice and top with a bit of lemon zest for a little extra "zing". Roast at about 300 degrees - the egg and breading will keep the chicken from drying out. Great stuff. Bake a couple of potatoes and some cloves of garlic, split the potatoes, squeeze in the roasted garlic and mash the interiors, put a pat of butter in each potato with salt and pepper and top with some sharp cheese and bake them again until the cheese starts to brown. This is a really easy meal to make and a tough one to screw up.

 

[Astronuc]

Panda Express orange sesame chicken is the food of the gods. Not sweet at all, just tangy. Orange is citrus, so it's ok.

Apples, pears, pineapple, etc... on meat are ABOMINATIONS. And MINT, who puts mint jelly on meat?

Ummm - Australians, and probably Brits too.

An Aussie tradition - Lamb with mint jelly - mmmm!

Say G'day, Luv.


And I have to wonder where items like sweet potatos or squash go on a plate with meat, if one does not let sweet items touch the meat.

Besides - cranberry sauce is supposed to go ON the turkey, or at least next to it if one puts the gravy on the turkey. I can't see using a separate plate for the sweet veggies or cranberry sauce.

 

[lisab]

Panda Express orange sesame chicken is the food of the gods. Not sweet at all, just tangy. Orange is citrus, so it's ok.

Apples, pears, pineapple, etc... on meat are ABOMINATIONS. And MINT, who puts mint jelly on meat?

And CLOVES. AAARRRGGGHHH! That's tooth medicine!

Not that I have opinions.

In general, I agree...sweet foods don't mix with meat.

I do make one exception: I love mild fish grilled and served with a salsa I make from cilantro, onion, lime, and mango...yum!

 

[Moonbear]

It's impossible not to have food touch on a Thanksgiving dinner plate! If you can keep all your foods separated, you haven't eaten enough!

I don't like mint on much of anything, actually, so I agree on that one. I had lamb with a mint jelly once, and the mint was so overwhelming that it was like eating toothpaste. I couldn't even taste the lamb.

 

[dlgoff]

Apples, pears, pineapple, etc... on meat are ABOMINATIONS. And MINT, who puts mint jelly on meat?

Then I've got a recipe for you.
http://www.taste.com.au/recipes/18217/baby+lamb+and+mint+meat+pies"

 

[Evo]

And I have to wonder where items like sweet potatos or squash go on a plate with meat, if one does not let sweet items touch the meat.

Those should go on a desert plate, along with the cranberry sauce, which for my family is considered a desert. If the squash is savory, not sweet, then it can go on the dinner plate.

 

[LowlyPion]

Those should go on a desert plate, along with the cranberry sauce, which for my family is considered a desert. If the squash is savory, not sweet, then it can go on the dinner plate.

That sounds a bit dainty. Big plates are made to hold the meal I'd say. If the plate doesn't hold enough that's what seconds are for. Salad maybe gets a plate so it doesn't get so much in the way.

 

[Janus]

I'm watching the Macy's Thanksgiving Parade after having a nice big breakfast of an omelette, toast and coffee.

My daughter just about split a gut when they "Rick rolled" us during the "Foster's Home for Imaginary Friends" float.

 

[jtbell]

And MINT, who puts mint jelly on meat? :

One of my favorite exchanges from "Asterix in Britain:"

Roman commander: "If you don't find those Gauls, I'll have you boiled alive and served to the lions! With mint sauce!"

Legionary #1 [shuddering]: "How horrible!"

Legionary #2: "Yes, poor creatures." [referring to the lions, of course ]

 

[Astronuc]

I don't like mint on much of anything, actually, so I agree on that one. I had lamb with a mint jelly once, and the mint was so overwhelming that it was like eating toothpaste. I couldn't even taste the lamb.

The mint jelly should compliment the meat (lamb), not overwhelm it. Was that a store bought mint sauce, some of which are much too strong and too sweet. My mom used to make the mint dressing herself, and it was more like a sweet and sour dressing rather than a sweet jelly.

 

[Astronuc]

Those should go on a desert plate, along with the cranberry sauce, which for my family is considered a desert. If the squash is savory, not sweet, then it can go on the dinner plate.

Interesting. Are the cranberry and sweet foods eaten after the turkey dinner or in conjunction with the dinner, but with separate mouthfuls?

 

[turbo]

Interesting. Are the cranberry and sweet foods eaten after the turkey dinner or in conjunction with the dinner, but with separate mouthfuls?

They're all going to get mixed eventually - why not on the plate? We always have peas with pearl onions, and I mix that with my mashed potatoes and top with gravy.

Actually, gravy goes on about everything on my plate - squash, turnip, carrots...

 

[Moonbear]

The mint jelly should compliment the meat (lamb), not overwhelm it. Was that a store bought mint sauce, some of which are much too strong and too sweet. My mom used to make the mint dressing herself, and it was more like a sweet and sour dressing rather than a sweet jelly.

It was at a restaurant. I didn't know there was going to be mint all over the food or I wouldn't have ordered that. I don't like mint very much as it is, so wasn't likely to like it even if it wasn't overwhelming (it's hard to imagine mint NOT being overwhelming, though). Usually one bite of something with mint is all I can handle. As a kid, I didn't even like candy canes. They were pretty to look at, but one or two licks and I'd had all the mint I could handle.

 

[Danger]

Agreed. Mint is disgusting. Not that I like lamb anyhow.
Astro, have you tried applying either Superglue or Elmer's to your nail? I find both to be quite handy for things like that.