Just not into it this year.

We are having a duck, done in the rotisserie. Possibly stuffed with an
onion and some fresh rosemary.
Roasted vegs such as potatoes, parsnips, turnips and carrots
Sweet potatoes; TMU will probably top her portion with marshmallows
The Dreaded Green Bean Casserole, but made with fresh green beans and
mushrooms

Possibly an apple pie for dessert...there's some pie crust pastry in the
freezer that needs to be used. Considering baking the shell right from
frozen. Supposedly makes for a crisper crust; we'll see.

Arri London wrote:
> Just not into it this year.
>
> We are having a duck, done in the rotisserie. Possibly stuffed with an
> onion and some fresh rosemary.
> Roasted vegs such as potatoes, parsnips, turnips and carrots
> Sweet potatoes; TMU will probably top her portion with marshmallows
> The Dreaded Green Bean Casserole, but made with fresh green beans and
> mushrooms
>
> Possibly an apple pie for dessert...there's some pie crust pastry in the
> freezer that needs to be used. Considering baking the shell right from
> frozen. Supposedly makes for a crisper crust; we'll see.


To me, Thanksgiving meal is a tradition that I don't mess with.

Turkey
Mashed potatoes
Candied Sweet Potatoes
Dressing
Vegetables
Cranberry sauce
Pie and ice cream for dessert

Over the years, the preparation of some of these have changed but the
basic menu remains the same. I like experimenting with food, but not at
Thanksgiving.

I've got a lot to be thankful for this year. Seems like the older I
get, the better life gets. I know that for some people, that isn't the
case.

Y'all have a great Thanksgiving!

George L

Arri London wrote:
> Just not into it this year.
>
> We are having a duck, done in the rotisserie. Possibly stuffed with an
> onion and some fresh rosemary.
> Roasted vegs such as potatoes, parsnips, turnips and carrots
> Sweet potatoes; TMU will probably top her portion with marshmallows
> The Dreaded Green Bean Casserole, but made with fresh green beans and
> mushrooms
>
> Possibly an apple pie for dessert...there's some pie crust pastry in the
> freezer that needs to be used. Considering baking the shell right from
> frozen. Supposedly makes for a crisper crust; we'll see.


Arri - So what makes you think that is uninspired? Traditional foods are
good. I'd be happy for that menu to be part of my future. You are just
missing the rolls, mashed, and gravy for a full orchestra. Maybe some
salad also.

Traditional menus are okay.

Good luck with your delivery.

Bob

George Leppla wrote:
> Arri London wrote:
>> Just not into it this year.
>>
>> We are having a duck, done in the rotisserie. Possibly stuffed with an
>> onion and some fresh rosemary.
>> Roasted vegs such as potatoes, parsnips, turnips and carrots
>> Sweet potatoes; TMU will probably top her portion with marshmallows
>> The Dreaded Green Bean Casserole, but made with fresh green beans and
>> mushrooms
>>
>> Possibly an apple pie for dessert...there's some pie crust pastry in the
>> freezer that needs to be used. Considering baking the shell right from
>> frozen. Supposedly makes for a crisper crust; we'll see.
>
>
> To me, Thanksgiving meal is a tradition that I don't mess with.
>
> Turkey
> Mashed potatoes
> Candied Sweet Potatoes
> Dressing
> Vegetables
> Cranberry sauce
> Pie and ice cream for dessert
>
> Over the years, the preparation of some of these have changed but the
> basic menu remains the same. I like experimenting with food, but not at
> Thanksgiving.
>
> I've got a lot to be thankful for this year. Seems like the older I
> get, the better life gets. I know that for some people, that isn't the
> case.
>
> Y'all have a great Thanksgiving!
>
> George L


I'm with you, George. Tradition is what Thanksgiving is all about.

Have a wonderful Thanksgiving surrounded by the people you love and who
love you.

Rusty in MD

Arri London > wrote:

>We are having a duck, done in the rotisserie. Possibly stuffed with an
>onion and some fresh rosemary.

Hey! That makes two of us having duck!

That means it's a trend!


Steve

"Arri London" > wrote in message
...
> Just not into it this year.
>
> We are having a duck, done in the rotisserie. Possibly stuffed with an
> onion and some fresh rosemary.
> Roasted vegs such as potatoes, parsnips, turnips and carrots
> Sweet potatoes; TMU will probably top her portion with marshmallows
> The Dreaded Green Bean Casserole, but made with fresh green beans and
> mushrooms

I just finished my green bean casserole, also fresh green beans and baby
bellas and a homemade white sauce and fresh onions coated with panko and
flour for the topping. I've never made this sauce before, but I guess it's
supposed to be similar but better than canned cream of mushroom soup. Has
chicken stock and half and half.
>
> Possibly an apple pie for dessert...there's some pie crust pastry in the
> freezer that needs to be used. Considering baking the shell right from
> frozen. Supposedly makes for a crisper crust; we'll see.

Be sure to report back about how that crust turned out! Happy Thanksgiving!

Bob Muncie wrote:
>
> Arri London wrote:
> > Just not into it this year.
> >
> > We are having a duck, done in the rotisserie. Possibly stuffed with an
> > onion and some fresh rosemary.
> > Roasted vegs such as potatoes, parsnips, turnips and carrots
> > Sweet potatoes; TMU will probably top her portion with marshmallows
> > The Dreaded Green Bean Casserole, but made with fresh green beans and
> > mushrooms
> >
> > Possibly an apple pie for dessert...there's some pie crust pastry in the
> > freezer that needs to be used. Considering baking the shell right from
> > frozen. Supposedly makes for a crisper crust; we'll see.
>
> Arri - So what makes you think that is uninspired? Traditional foods are
> good. I'd be happy for that menu to be part of my future. You are just
> missing the rolls, mashed, and gravy for a full orchestra. Maybe some
> salad also.
>
> Traditional menus are okay.
>
> Good luck with your delivery.
>
> Bob

TY. We rarely have bread plus potatoes at the same meal, no matter what
the occasion.

Hope you can have a nice meal this year! Happy Thanksgiving anyway!

Steve Pope wrote:
>
> Arri London > wrote:
>
> >We are having a duck, done in the rotisserie. Possibly stuffed with an
> >onion and some fresh rosemary.
>
> Hey! That makes two of us having duck!
>
> That means it's a trend!
>
> Steve

LOL! If *I* do it, it certainly is a trend If we both have the duck,
it's sweeping the country he he.

Happy Thanksgiving!

Cheryl wrote:
>
> "Arri London" > wrote in message
> ...
> > Just not into it this year.
> >
> > We are having a duck, done in the rotisserie. Possibly stuffed with an
> > onion and some fresh rosemary.
> > Roasted vegs such as potatoes, parsnips, turnips and carrots
> > Sweet potatoes; TMU will probably top her portion with marshmallows
> > The Dreaded Green Bean Casserole, but made with fresh green beans and
> > mushrooms
>
> I just finished my green bean casserole, also fresh green beans and baby
> bellas and a homemade white sauce and fresh onions coated with panko and
> flour for the topping. I've never made this sauce before, but I guess it's
> supposed to be similar but better than canned cream of mushroom soup. Has
> chicken stock and half and half.

TYVM! Aha...panko is a good idea. We just have ordinary, but nice, white
mushrooms.
> >
> > Possibly an apple pie for dessert...there's some pie crust pastry in the
> > freezer that needs to be used. Considering baking the shell right from
> > frozen. Supposedly makes for a crisper crust; we'll see.
>
> Be sure to report back about how that crust turned out! Happy Thanksgiving!

TY you too.

Rusty wrote:
>
> George Leppla wrote:
> > Arri London wrote:
> >> Just not into it this year.
> >>
> >> We are having a duck, done in the rotisserie. Possibly stuffed with an
> >> onion and some fresh rosemary.
> >> Roasted vegs such as potatoes, parsnips, turnips and carrots
> >> Sweet potatoes; TMU will probably top her portion with marshmallows
> >> The Dreaded Green Bean Casserole, but made with fresh green beans and
> >> mushrooms
> >>
> >> Possibly an apple pie for dessert...there's some pie crust pastry in the
> >> freezer that needs to be used. Considering baking the shell right from
> >> frozen. Supposedly makes for a crisper crust; we'll see.
> >
> >
> > To me, Thanksgiving meal is a tradition that I don't mess with.
> >
> > Turkey
> > Mashed potatoes
> > Candied Sweet Potatoes
> > Dressing
> > Vegetables
> > Cranberry sauce
> > Pie and ice cream for dessert
> >
> > Over the years, the preparation of some of these have changed but the
> > basic menu remains the same. I like experimenting with food, but not at
> > Thanksgiving.
> >
> > I've got a lot to be thankful for this year. Seems like the older I
> > get, the better life gets. I know that for some people, that isn't the
> > case.
> >
> > Y'all have a great Thanksgiving!
> >
> > George L
>
> I'm with you, George. Tradition is what Thanksgiving is all about.
>
> Have a wonderful Thanksgiving surrounded by the people you love and who
> love you.
>
> Rusty in MD


But I didn't grow up with the 'traditional' Thanksgiving meal! Therefore
we get to play however we like. That's why I said it was uninspired LOL.
When we have American guests, we do go very trad however. Except for the
pumpkin pie...someone always needs to bring one.

Arri London > wrote:

>Just not into it this year.
>
>We are having a duck, done in the rotisserie. Possibly stuffed with an
>onion and some fresh rosemary.
>Roasted vegs such as potatoes, parsnips, turnips and carrots
>Sweet potatoes; TMU will probably top her portion with marshmallows
>The Dreaded Green Bean Casserole, but made with fresh green beans and
>mushrooms
>
>Possibly an apple pie for dessert...there's some pie crust pastry in the
>freezer that needs to be used. Considering baking the shell right from
>frozen. Supposedly makes for a crisper crust; we'll see.

What do you mean "not into it"... seems plenty inspired to me... and
more inspired than my typical Thanksgiving dinner. I'll be having a
roast turkey, kasha varnishkas, gravy, sweet potatoes baked in
jackets, some sort of veggie from the freezer (probably buttered
broccoli), and apple pie and pumpkin pie (store bought), I'm not big
on pie but it's for tradition, I typically eat a few forkfuls of the
insides and after three days toss the crust out for the critters... I
never met a pie crust yet that I like no matter who makes it.

Happy Thanksgiving To All!

Arri London wrote:

> But I didn't grow up with the 'traditional' Thanksgiving meal! Therefore
> we get to play however we like. That's why I said it was uninspired LOL.
> When we have American guests, we do go very trad however. Except for the
> pumpkin pie...someone always needs to bring one.


Well... while the meal may be traditional, not everything about
Thanksgiving will be "as it used to be" because we grow and get smarter.
Today will be a quiet day. My wife's sons arrived last night and we
will have a big breakfast and spend the day with them. We'll cook way
too much food... and eat way too much food... and just be happy to be
together.

Now if ti were a TRADITIONAL Thanksgiving dinner from my youth, there
would be about 25 people. Uncle Fritz would bring coffee cake and rolls
from Schlucker's Bakery in Brooklyn and Aunt Jane would bring her Jello
Mold. My Mom and Grandma and I would be up early making the dressing and
getting all the prep work done. The house would be filled with screaming
kids ... and my Father and the Uncles would go down to the basement
around noon to play cards and drink beer until dinner was ready.

Sometime during the day, someone would pass a snide remark about someone
else and feelings would get hurt and the offended party would be in the
bedroom crying and consoled by others, while the men started to bicker
amongst themselves either about the offensive statement, the last hand
of poker or just life in general. That bickering would continue, fueled
by more beer just short of the point of eruption when dinner would be
ready and everyone would calm down and have a nice meal.

After dinner the card game would move to the dining room... a lethally
explosive combination of lost money, frayed nerves, beer, screaming
children and a couple of overly dramatic women. The spark that ignited
the inevitable explosion varied from year to year but sooner or later
the shouting started, old wounds (real or imagined) were re-opened and
the exodus for the door would begin..... leaving the place looking like
a bomb zone....... but mercifully quiet.

That night we kids would watch TV with Grandma, eating turkey sandwiches
and pie, secure in the knowledge that this year's version of Armageddon
was over but always with the knowledge that the Annual Christmas Riot
was only 4 weeks away.

I hope you all have a Happy Thanksgiving!

George L

In article >, Arri London >
wrote:

> Just not into it this year.
>
> We are having a duck, done in the rotisserie. Possibly stuffed with an
> onion and some fresh rosemary.
> Roasted vegs such as potatoes, parsnips, turnips and carrots
> Sweet potatoes; TMU will probably top her portion with marshmallows
> The Dreaded Green Bean Casserole, but made with fresh green beans and
> mushrooms
>
> Possibly an apple pie for dessert...there's some pie crust pastry in the
> freezer that needs to be used. Considering baking the shell right from
> frozen. Supposedly makes for a crisper crust; we'll see.

Nothing wrong with simple. :-)
I'll be re-doing Thanksgiving for dad on Saturday when I have more time
to cook. I have to work tonight.

And that way, I'll have plenty of T-day leftovers. Both dad and I LOVE
turkey. I bought a 19 lb. one just for the two of us. I eat a high
protein diet anyway so that'll be a weeks worth of meat for both of us!

I'll also roast some yams, corn on the cob and baby red potatoes and
make some wild rice dressing like I always do along with some turkey
gravy. There is some romaine hearts in the 'frige for some salad and I
bought some cans of black olives.

I think that'll be more than enough!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

George Leppla wrote:
>
> Arri London wrote:
> > Just not into it this year.
> >
> > We are having a duck, done in the rotisserie. Possibly stuffed with an
> > onion and some fresh rosemary.
> > Roasted vegs such as potatoes, parsnips, turnips and carrots
> > Sweet potatoes; TMU will probably top her portion with marshmallows
> > The Dreaded Green Bean Casserole, but made with fresh green beans and
> > mushrooms
> >
> > Possibly an apple pie for dessert...there's some pie crust pastry in the
> > freezer that needs to be used. Considering baking the shell right from
> > frozen. Supposedly makes for a crisper crust; we'll see.
>
> To me, Thanksgiving meal is a tradition that I don't mess with.

Thanksgiving tradition:

- Cook too much
- Eat too much
- Freeze a lot of leftovers

Arri London wrote:
> Just not into it this year.
>
> We are having a duck, done in the rotisserie. Possibly stuffed with an
> onion and some fresh rosemary.
> Roasted vegs such as potatoes, parsnips, turnips and carrots
> Sweet potatoes; TMU will probably top her portion with marshmallows
> The Dreaded Green Bean Casserole, but made with fresh green beans and
> mushrooms
>
> Possibly an apple pie for dessert...there's some pie crust pastry in the
> freezer that needs to be used. Considering baking the shell right from
> frozen. Supposedly makes for a crisper crust; we'll see.



One man's "uninspired" is another's "traditional". Nothing
wrong with it. For a small crowd quality beats quantity any day.

I'd be perfectly happy with turkey, chicken or duck, mashed
potatoes and homemade gravy, an orange vegetable, a green
vegetable, my cranberry-orange relish, and dessert. It's nice to
get up from a delicious holiday meal without feeling like you
have the anaconda syndrome (i.e. an overfull belly.)

How many times have you done things like an elaborate relish tray
for a small family meal only to discover most of it going back
into the containers after dinner?

Simplify, simplify, simplify and everyone including the cook will
feel relaxed and enjoy the day rather than feeling resentful and
overwhelmed.

gloria p

The Other Guy wrote:
>
> On Wed, 25 Nov 2009 19:19:35 -0700, Arri London > wrote:
>
> >But I didn't grow up with the 'traditional' Thanksgiving meal!
>
> It's NEVER too late to start a new tradition (AND blend in).


We eat a meal at Thanksgiving, but don't feel under any obligation to do
it the US 'traditional' way. 'Blending in' has never been one of the
overwhelming goals of my life

"Pete C." wrote:
>
> George Leppla wrote:
> >
> > Arri London wrote:
> > > Just not into it this year.
> > >
> > > We are having a duck, done in the rotisserie. Possibly stuffed with an
> > > onion and some fresh rosemary.
> > > Roasted vegs such as potatoes, parsnips, turnips and carrots
> > > Sweet potatoes; TMU will probably top her portion with marshmallows
> > > The Dreaded Green Bean Casserole, but made with fresh green beans and
> > > mushrooms
> > >
> > > Possibly an apple pie for dessert...there's some pie crust pastry in the
> > > freezer that needs to be used. Considering baking the shell right from
> > > frozen. Supposedly makes for a crisper crust; we'll see.
> >
> > To me, Thanksgiving meal is a tradition that I don't mess with.
>
> Thanksgiving tradition:
>
> - Cook too much

Didn't

> - Eat too much

Maybe just a touch

> - Freeze a lot of leftovers

No need. We finished nearly all of it for lunch. The duck carcass can go
into the soup pot.

Cheryl wrote:
>
> "Arri London" > wrote in message
> ...
> > Just not into it this year.
> >
> > We are having a duck, done in the rotisserie. Possibly stuffed with an
> > onion and some fresh rosemary.
> > Roasted vegs such as potatoes, parsnips, turnips and carrots
> > Sweet potatoes; TMU will probably top her portion with marshmallows
> > The Dreaded Green Bean Casserole, but made with fresh green beans and
> > mushrooms
>
> I just finished my green bean casserole, also fresh green beans and baby
> bellas and a homemade white sauce and fresh onions coated with panko and
> flour for the topping. I've never made this sauce before, but I guess it's
> supposed to be similar but better than canned cream of mushroom soup. Has
> chicken stock and half and half.
> >
> > Possibly an apple pie for dessert...there's some pie crust pastry in the
> > freezer that needs to be used. Considering baking the shell right from
> > frozen. Supposedly makes for a crisper crust; we'll see.
>
> Be sure to report back about how that crust turned out! Happy Thanksgiving!

Didn't make the pie after all. Only two small apples in the fruit bowl,
which wasn't deemed sufficient. Wasn't about to battle the crazed on the
roads or in the supermarket for more

Made an apple/pecan clafoutis instead. Peeled/cored/chopped apples,
broke up a couple of handfuls of pecans (out of the freezer). Sauteed in
butter and cinnamon sugar. Into the small covered casserole,
vanilla-scented pancake batter poured over. Baked along with the vegs.
Uncovered at the end to crisp up the top.

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Just not into it this year.
> >
> > We are having a duck, done in the rotisserie. Possibly stuffed with an
> > onion and some fresh rosemary.
> > Roasted vegs such as potatoes, parsnips, turnips and carrots
> > Sweet potatoes; TMU will probably top her portion with marshmallows
> > The Dreaded Green Bean Casserole, but made with fresh green beans and
> > mushrooms
> >
> > Possibly an apple pie for dessert...there's some pie crust pastry in the
> > freezer that needs to be used. Considering baking the shell right from
> > frozen. Supposedly makes for a crisper crust; we'll see.
>
> Nothing wrong with simple. :-)
> I'll be re-doing Thanksgiving for dad on Saturday when I have more time
> to cook. I have to work tonight.

That will be nice.

>
> And that way, I'll have plenty of T-day leftovers. Both dad and I LOVE
> turkey. I bought a 19 lb. one just for the two of us. I eat a high
> protein diet anyway so that'll be a weeks worth of meat for both of us!

Wow! You really do like turkey.
>
> I'll also roast some yams, corn on the cob and baby red potatoes and
> make some wild rice dressing like I always do along with some turkey
> gravy. There is some romaine hearts in the 'frige for some salad and I
> bought some cans of black olives.
>
> I think that'll be more than enough!
> --
> Peace! Om

A veritable feast! Enjoy your meal.

"gloria.p" wrote:
>
> Arri London wrote:
> > Just not into it this year.
> >
> > We are having a duck, done in the rotisserie. Possibly stuffed with an
> > onion and some fresh rosemary.
> > Roasted vegs such as potatoes, parsnips, turnips and carrots
> > Sweet potatoes; TMU will probably top her portion with marshmallows
> > The Dreaded Green Bean Casserole, but made with fresh green beans and
> > mushrooms
> >
> > Possibly an apple pie for dessert...there's some pie crust pastry in the
> > freezer that needs to be used. Considering baking the shell right from
> > frozen. Supposedly makes for a crisper crust; we'll see.
>
> One man's "uninspired" is another's "traditional". Nothing
> wrong with it. For a small crowd quality beats quantity any day.

Precisely!

>
> I'd be perfectly happy with turkey, chicken or duck, mashed
> potatoes and homemade gravy, an orange vegetable, a green
> vegetable, my cranberry-orange relish, and dessert. It's nice to
> get up from a delicious holiday meal without feeling like you
> have the anaconda syndrome (i.e. an overfull belly.)

Do you know we completely forgot to make cranberry sauce LOL. Just
slipped my mind completely.
>
> How many times have you done things like an elaborate relish tray
> for a small family meal only to discover most of it going back
> into the containers after dinner?

Never LOL. I'm usually the one who eats most of that
>
> Simplify, simplify, simplify and everyone including the cook will
> feel relaxed and enjoy the day rather than feeling resentful and
> overwhelmed.
>
> gloria p

Even when I've cooked for 50 it was still simple. More food, not more
complicated.

Wayne Boatwright wrote:
>
> On Wed 25 Nov 2009 06:06:15p, Arri London told us...
>
> > Just not into it this year.
> >
> > We are having a duck, done in the rotisserie. Possibly stuffed with an
> > onion and some fresh rosemary.
> > Roasted vegs such as potatoes, parsnips, turnips and carrots
> > Sweet potatoes; TMU will probably top her portion with marshmallows
> > The Dreaded Green Bean Casserole, but made with fresh green beans and
> > mushrooms
>
> Sounds tasty to me, Arri. I would much prefer the duck over turkey.

Could do both BTDT. Everyone else ate the turkey and the chosen few
ate the duck he he he.
>
> > Possibly an apple pie for dessert...there's some pie crust pastry in the
> > freezer that needs to be used. Considering baking the shell right from
> > frozen. Supposedly makes for a crisper crust; we'll see.
>
> Erm... I've got to have pumpkin pie at Thanksgiving, even if there are
> other desserts around.

Now that I will pass on. Didn't make a pie in the end anyway.

In article >,
George Leppla > wrote:

> To me, Thanksgiving meal is a tradition that I don't mess with.
>
> Turkey
> Mashed potatoes
> Candied Sweet Potatoes
> Dressing
> Vegetables
> Cranberry sauce
> Pie and ice cream for dessert

Good plan, but I won't candy the sweet potatoes. ;-)
We like them plain baked and savory, served with butter and salt.

>
> Over the years, the preparation of some of these have changed but the
> basic menu remains the same. I like experimenting with food, but not at
> Thanksgiving.
>
> I've got a lot to be thankful for this year. Seems like the older I
> get, the better life gets. I know that for some people, that isn't the
> case.
>
> Y'all have a great Thanksgiving!
>
> George L

I'm cooking tomorrow and thanks for the pie reminder. I'm not a baker
so will just pick up an apple pie at the store. HEB baked goods are
decent. I will, however, make some real whipped cream to serve with it.
Yet another handy use for the stick blender. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
(Steve Pope) wrote:

> Arri London > wrote:
>
> >We are having a duck, done in the rotisserie. Possibly stuffed with an
> >onion and some fresh rosemary.
>
> Hey! That makes two of us having duck!
>
> That means it's a trend!
>
>
> Steve

I generally do duck for Christmas. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Nov 25, 7:11*pm, George Leppla > wrote:

> *I like experimenting with food, but not at Thanksgiving.

I am thankful for folks who have exactly that attitude.
>
> George L

--Bryan

Wayne Boatwright wrote:
[snip]
> Pumpkin is one of my favorites and a must for Thanksgiving, but only if
> it's not canned pumpkin. This year I baked several pumpkin pies, a pecan,
> and a mincemeat.
>
> I know apple is a harvest fruit, and I really love apple pie, but I've
> never been able to associate it with the holiday, perhaps because I make so
> many throughout the year.
>
>
Right... I was going through some holiday recipes on food mailing
lists, and I was surprised to see things like apple pies.

Same with cookies. They seemed almost to choose random cookies,
not anything associated with holidays. Furthermore, some of them
weren't even highly rated. I found that really strange.

--
Jean B.

Omelet wrote:
>
> In article >,
> (Steve Pope) wrote:
>
> > Arri London > wrote:
> >
> > >We are having a duck, done in the rotisserie. Possibly stuffed with an
> > >onion and some fresh rosemary.
> >
> > Hey! That makes two of us having duck!
> >
> > That means it's a trend!
> >
> >
> > Steve
>
> I generally do duck for Christmas. ;-d
> --
>

When I were but a child, we usually had goose. But they are even more
expensive than duck so it's not going to happen this year.

Wayne Boatwright wrote:
>
> On Fri 27 Nov 2009 04:53:05p, Arri London told us...
>
> >
> >
> > Wayne Boatwright wrote:
> >>
> >> On Wed 25 Nov 2009 06:06:15p, Arri London told us...
> >>
> >> > Just not into it this year.
> >> >
> >> > We are having a duck, done in the rotisserie. Possibly stuffed with an
> >> > onion and some fresh rosemary.
> >> > Roasted vegs such as potatoes, parsnips, turnips and carrots
> >> > Sweet potatoes; TMU will probably top her portion with marshmallows
> >> > The Dreaded Green Bean Casserole, but made with fresh green beans and
> >> > mushrooms
> >>
> >> Sounds tasty to me, Arri. I would much prefer the duck over turkey.
> >
> > Could do both BTDT. Everyone else ate the turkey and the chosen few
> > ate the duck he he he.
>
> I made four ducks at a time, and a turkey and capon at the same time, as
> some of us don't eat turkey at all.

Not fond of capon in any case.


>
> >> > Possibly an apple pie for dessert...there's some pie crust pastry in
> the
> >> > freezer that needs to be used. Considering baking the shell right from
> >> > frozen. Supposedly makes for a crisper crust; we'll see.
> >>
> >> Erm... I've got to have pumpkin pie at Thanksgiving, even if there are
> >> other desserts around.
> >
> > Now that I will pass on. Didn't make a pie in the end anyway.
>
> Pumpkin is one of my favorites and a must for Thanksgiving, but only if
> it's not canned pumpkin. This year I baked several pumpkin pies, a pecan,
> and a mincemeat.
>
> I know apple is a harvest fruit, and I really love apple pie, but I've
> never been able to associate it with the holiday, perhaps because I make so
> many throughout the year.
>


Not particularly a pie maker. It happens a few times per year. Thinking
about increasing that output cos I miss my custard pie/tarts and must
make them myself.

Arri London wrote:

>> I made four ducks at a time, and a turkey and capon at the same time, as
>> some of us don't eat turkey at all.
>
> Not fond of capon in any case.


Are you serious? I love capon. I wish I could find it in the local
stores. In my experience, capon tastes better than chicken which I love.
While it tends to cost more per pound, it seems to go further than
chicken. I would bet that most people could not tell the difference
between chicken and capon, though they might think that capon tastes
like chicken.... but better.

>

Wayne Boatwright wrote:
>>
>> Not particularly a pie maker. It happens a few times per year. Thinking
>> about increasing that output cos I miss my custard pie/tarts and must
>> make them myself.
>
> Not bragging, but I'm a very good pie maker, and it's my favorite dessert
> to make and eat. Almost any kind. I love custard pie.


IMO, it's okay to brag about being a good pie maker. Working with pastry
seems to be a knack that some people have and others don't. even a
really feeble home made pie tastes better than the best store bought
pie. I consider myself lucky to have a knack for making pies. I don't
need to consult a recipe. I have it down pat. I can make up a batch of
pie dough in a matter of minutes, let it sit for a few minutes int he
fridge, then roll it out and put it in a pan. People rave about my pies.
They even rave about the pies I make that are not by best, because they
are better then store bought pies.

As far as I am concerned, the only debate about home made fruit pies is
whether they are better warm out of the oven or if they are better the
next day. My personal preference is after they have cooled, or the next day.

Dave Smith > wrote in
:

>> Not fond of capon in any case.
>
> Are you serious? I love capon. I wish I could find it in the local
> stores. In my experience, capon tastes better than chicken which I
> love. While it tends to cost more per pound, it seems to go further
> than chicken. I would bet that most people could not tell the
> difference between chicken and capon, though they might think that
> capon tastes like chicken.... but better.

It would be surprising if it were otherwise seeing as a capon *is* a
chicken.

"capon

"O.E., "a castrated cock," probably reinforced by O.N.Fr. capon, from L.
caponem (nom. capo) "to strike off," from PIE base *(s)kep- "to cut.""

--

“Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative.”

-John Stuart Mill

Dave Smith > wrote in
:

> As far as I am concerned, the only debate about home made fruit pies
> is whether they are better warm out of the oven or if they are better
> the next day. My personal preference is after they have cooled, or the
> next day.

Whenever I have fruit pie, I always make sure to specify I want it cold as
some places will take it upon themselves to warm it. They give me a look
like I should be pitied...their loss.

Same with tarte au sucre...cold.

--

“Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative.”

-John Stuart Mill

Michel Boucher wrote:
> Dave Smith > wrote in
> :
>
>>> Not fond of capon in any case.
>> Are you serious? I love capon. I wish I could find it in the local
>> stores. In my experience, capon tastes better than chicken which I
>> love. While it tends to cost more per pound, it seems to go further
>> than chicken. I would bet that most people could not tell the
>> difference between chicken and capon, though they might think that
>> capon tastes like chicken.... but better.
>
> It would be surprising if it were otherwise seeing as a capon *is* a
> chicken.
>
> "capon
>
> "O.E., "a castrated cock," probably reinforced by O.N.Fr. capon, from L.
> caponem (nom. capo) "to strike off," from PIE base *(s)kep- "to cut.""


Obviously I can't argue with that. It's true. I can't understand why
anyone would not like capon if they like chicken. It's flavour and
texture are basically the same as that of a chicken, though, IMO,
better. Before I knew better and when we had less income I used to
begrudge my wife buying capon instead of chicken when it cost more. Then
I started to realize how much further a capon seemed to go than a
chicken. It was not only better, but it went further.

Michel Boucher wrote:

> Dave Smith > wrote in
> :
>
>>> Not fond of capon in any case.
>>
>> Are you serious? I love capon. I wish I could find it in the local
>> stores. In my experience, capon tastes better than chicken which I
>> love. While it tends to cost more per pound, it seems to go further
>> than chicken. I would bet that most people could not tell the
>> difference between chicken and capon, though they might think that
>> capon tastes like chicken.... but better.
>
> It would be surprising if it were otherwise seeing as a capon *is* a
> chicken.
>
> "capon
>
> "O.E., "a castrated cock," probably reinforced by O.N.Fr. capon, from
> L. caponem (nom. capo) "to strike off," from PIE base *(s)kep- "to
> cut.""


Maybe Dave's French language skills are not "up to snuff", Michel...

;-)


--
Best
Greg

Wayne Boatwright wrote:
>
> On Sat 28 Nov 2009 05:52:06p, Arri London told us...
>
> >
> >
> > Wayne Boatwright wrote:
> >>
> >> On Fri 27 Nov 2009 04:53:05p, Arri London told us...
> >>
> >> >
> >> >
> >> > Wayne Boatwright wrote:
> >
> > Not fond of capon in any case.
>
> And I'm not at all fond of turkey. Only eat it under duress.

LOL. Must admit to gnawing on the occasional smoked turkey drumstick.

>
> >>
> >> >> > Possibly an apple pie for dessert...there's some pie crust pastry
> >> >> > in the freezer that needs to be used. Considering baking the shell
> >> >> > right from frozen. Supposedly makes for a crisper crust; we'll
> >> >> > see.
> >> >>
> >> >> Erm... I've got to have pumpkin pie at Thanksgiving, even if there
> >> >> are other desserts around.
> >> >
> >> > Now that I will pass on. Didn't make a pie in the end anyway.
> >>
> >> Pumpkin is one of my favorites and a must for Thanksgiving, but only if
> >> it's not canned pumpkin. This year I baked several pumpkin pies, a
> >> pecan, and a mincemeat.
> >>
> >> I know apple is a harvest fruit, and I really love apple pie, but I've
> >> never been able to associate it with the holiday, perhaps because I
> >> make so many throughout the year.
> >>
> >
> >
> > Not particularly a pie maker. It happens a few times per year. Thinking
> > about increasing that output cos I miss my custard pie/tarts and must
> > make them myself.
>
> Not bragging, but I'm a very good pie maker, and it's my favorite dessert
> to make and eat. Almost any kind. I love custard pie.
>


We like pies; just usually too lazy to make very many. Not yet a very
good pie maker but that will come with time.

Dave Smith wrote:
>
> Arri London wrote:
>
> >> I made four ducks at a time, and a turkey and capon at the same time, as
> >> some of us don't eat turkey at all.
> >
> > Not fond of capon in any case.
>
> Are you serious? I love capon. I wish I could find it in the local
> stores. In my experience, capon tastes better than chicken which I love.
> While it tends to cost more per pound, it seems to go further than
> chicken. I would bet that most people could not tell the difference
> between chicken and capon, though they might think that capon tastes
> like chicken.... but better.


We had it often enough when I was growing up. Just never got into it.
Prefer duck or goose. No idea who sells capon locally. Difficult enough
to find a stewing hen


>
> >

Christine Dabney wrote:
>
> On Mon, 30 Nov 2009 17:04:59 -0700, Arri London >
> wrote:
>
> >We like pies; just usually too lazy to make very many. Not yet a very
> >good pie maker but that will come with time.
>
> It helps if you don't bake them on the grill.
>
> Christine, ducking and running...
>

That was very mean of you and it wasn't a pie was it LOL. Next time bake
your own!

On Mon, 30 Nov 2009 17:28:48 -0700, Christine Dabney
> wrote:

>On Mon, 30 Nov 2009 17:34:38 -0700, Arri London >
>wrote:
>
>>
>>
>>Christine Dabney wrote:
>>>
>>> On Mon, 30 Nov 2009 17:04:59 -0700, Arri London >
>>> wrote:
>>>
>>> >We like pies; just usually too lazy to make very many. Not yet a very
>>> >good pie maker but that will come with time.
>>>
>>> It helps if you don't bake them on the grill.
>>>
>>> Christine, ducking and running...
>>>
>>
>>That was very mean of you and it wasn't a pie was it LOL. Next time bake
>>your own!
>
>Oh, I am sorry..I didn't mean it to be mean at all...really. It was
>very good though....
>
>Christine, mortified....and so sorry

Now I'm curious. Was a pizza "pie" cooked on the grill?

--
I love cooking with wine.
Sometimes I even put it in the food.

Arri London wrote:


> We had it often enough when I was growing up. Just never got into it.
> Prefer duck or goose. No idea who sells capon locally. Difficult enough
> to find a stewing hen

It was either last Easter or the one before when we were shopping for
the holiday dinner and were disappointed that they were out of lamb. My
wife suggested a capon. Not seeing any out in the coolers, we went to
the meat counter and asked the young man behind the counter if they had
any capons. He asked "what is a capon?' :-(

Dave Smith wrote:
> Arri London wrote:
>
>>> I made four ducks at a time, and a turkey and capon at the same time, as
>>> some of us don't eat turkey at all.
>>
>>
>> Not fond of capon in any case.
>
>
>
> Are you serious? I love capon. I wish I could find it in the local
> stores. In my experience, capon tastes better than chicken which I love.
> While it tends to cost more per pound, it seems to go further than
> chicken. I would bet that most people could not tell the difference
> between chicken and capon, though they might think that capon tastes
> like chicken.... but better.
>
>>

I can only agree about the taste, but around here the capons tend to be
upwards of .20 cents a pound cheaper than chicken.

If iirc my 7 - 8 pound thanksgiving day capon cost around 10 - 12
dollars. Around $1.60 per pound.

Cut up chickens run to slightly over 2 dollars per pound and whole
chickens, depending on type (stewing hen, spring, etc.) tend to be
around $1.80 - 90 a pound.

Giblets, wings, backs, livers, necks, feet and tiny legs can sometimes
be had for a dollar or less per pound.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Dave Smith wrote:
>
> Arri London wrote:
>
> > We had it often enough when I was growing up. Just never got into it.
> > Prefer duck or goose. No idea who sells capon locally. Difficult enough
> > to find a stewing hen
>
> It was either last Easter or the one before when we were shopping for
> the holiday dinner and were disappointed that they were out of lamb. My
> wife suggested a capon. Not seeing any out in the coolers, we went to
> the meat counter and asked the young man behind the counter if they had
> any capons. He asked "what is a capon?' :-(


Now that doesn't surprise me one bit. Capon isn't currently fashionable
so why would someone working at a meat counter know what it is. There's
nothing wrong with capon but can't see spending the extra dosh for it.
Feel the same way about 'Cornish hens'.