Thanksgiving is one of those holidays that I can't mess around with.
Family members have their favorite holiday specific dishes, so heaven
forbid I should mess with one or leave it off the menu. I guess I've
varied stuffing enough over the years that I get away with minimal
changes (Cornbread went untouched the year I tried that). This year,
I think I'll try Jacques Pepin's mushroom bread stuffing/dressing and
the other one will use pears instead of apples. I may even break with
tradition and make pumpkin pudding instead of pumpkin pie... I can
hear the howls now!

How do you mix up your Thanksgiving meal enough to make it interesting
for you and keep your family members happy too?

Pear & Sage Stuffing
http://www.adventures-in-cooking.com...ears-sage.html

Jacques Pepin's Bread-and-Mushroom Stuffing
http://www.kqed.org/w/jacquespepin/autumnrecipe2.html

Pumpkin Pie Pudding
http://www.myrecipes.com/recipe/pumpkin-pie-pudding-0



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 04/11/2014 11:33 AM, sf wrote:
>
>
> Thanksgiving is one of those holidays that I can't mess around with.
> Family members have their favorite holiday specific dishes, so heaven
> forbid I should mess with one or leave it off the menu. I guess I've
> varied stuffing enough over the years that I get away with minimal
> changes (Cornbread went untouched the year I tried that). This year,
> I think I'll try Jacques Pepin's mushroom bread stuffing/dressing and
> the other one will use pears instead of apples. I may even break with
> tradition and make pumpkin pudding instead of pumpkin pie... I can
> hear the howls now!
>
> How do you mix up your Thanksgiving meal enough to make it interesting
> for you and keep your family members happy too?
>
> Pear & Sage Stuffing
> http://www.adventures-in-cooking.com...ears-sage.html
>
> Jacques Pepin's Bread-and-Mushroom Stuffing
> http://www.kqed.org/w/jacquespepin/autumnrecipe2.html
>
> Pumpkin Pie Pudding
> http://www.myrecipes.com/recipe/pumpkin-pie-pudding-0
>
>
>
Try bread sauce. It sounds unusual but it is delicious.

http://www.deliaonline.com/recipes/c...ead-sauce.html

http://tiny.cc/30ctox
Graham

On Tue, 04 Nov 2014 15:02:09 -0400, wrote:

> On Tue, 04 Nov 2014 10:33:45 -0800, sf > wrote:
>
> >
> >
> >Thanksgiving is one of those holidays that I can't mess around with.
> >Family members have their favorite holiday specific dishes, so heaven
> >forbid I should mess with one or leave it off the menu. I guess I've
> >varied stuffing enough over the years that I get away with minimal
> >changes (Cornbread went untouched the year I tried that). This year,
> >I think I'll try Jacques Pepin's mushroom bread stuffing/dressing and
> >the other one will use pears instead of apples. I may even break with
> >tradition and make pumpkin pudding instead of pumpkin pie... I can
> >hear the howls now!
> >
> >How do you mix up your Thanksgiving meal enough to make it interesting
> >for you and keep your family members happy too?
> >
> >Pear & Sage Stuffing
> >http://www.adventures-in-cooking.com...ears-sage.html
> >
> >Jacques Pepin's Bread-and-Mushroom Stuffing
> >http://www.kqed.org/w/jacquespepin/autumnrecipe2.html
> >
> >Pumpkin Pie Pudding
> >http://www.myrecipes.com/recipe/pumpkin-pie-pudding-0
>
>
> Won't that mean you have to open the door and let 'them' in ??

They aren't dropping by unannounced.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 04 Nov 2014 10:33:45 -0800, sf > wrote:

>
>
>Thanksgiving is one of those holidays that I can't mess around with.
>Family members have their favorite holiday specific dishes, so heaven
>forbid I should mess with one or leave it off the menu. I guess I've
>varied stuffing enough over the years that I get away with minimal
>changes (Cornbread went untouched the year I tried that). This year,
>I think I'll try Jacques Pepin's mushroom bread stuffing/dressing and
>the other one will use pears instead of apples. I may even break with
>tradition and make pumpkin pudding instead of pumpkin pie... I can
>hear the howls now!
>
>How do you mix up your Thanksgiving meal enough to make it interesting
>for you and keep your family members happy too?
>
snip
No, no, no, no, no! You can drop the cranberries and sweet potatoes,
but the stuffing has to be traditional. There must be mashed potatoes
and gravy. Vegetable can be green bean casserole or Brussels sprouts
or broccoli and definitely creamed lima beans and mushrooms. I'm not
much for dessert so you please others with pie or pudding.
Janet US

On Tuesday, November 4, 2014 1:33:50 PM UTC-5, sf wrote:
> Thanksgiving is one of those holidays that I can't mess around with.
> Family members have their favorite holiday specific dishes, so heaven
> forbid I should mess with one or leave it off the menu. I guess I've
> varied stuffing enough over the years that I get away with minimal
> changes (Cornbread went untouched the year I tried that). This year,
> I think I'll try Jacques Pepin's mushroom bread stuffing/dressing and
> the other one will use pears instead of apples. I may even break with
> tradition and make pumpkin pudding instead of pumpkin pie... I can
> hear the howls now!
>
> How do you mix up your Thanksgiving meal enough to make it interesting
> for you and keep your family members happy too?

I don't, actually.

It's just the two of us. Thanksgiving dinner is:

Tossed Salad
Turkey
Sausage Dressing, stuffed into the turkey
Gravy

Once in a while he can persuade me to make mashed potatoes. Although I
feel it's redundantly starchy, I love them and make them at no other time.

I generally make cranberry-orange relish, but we eat it for dessert.

This year, he's on a medically supervised weight loss program and cannot
eat anything but their food, so I'm on my own. I've been losing weight,
too, by the simple expedient of eating more vegetables and less carbs.

So, I'll make a baked potato. Butter, salt, and pepper.

I've got a steak and a lobster tail in the freezer, so if the weather
permits grilling I might have one or the other.

Cindy Hamilton

On Tuesday, November 4, 2014 12:33:50 PM UTC-6, sf wrote:
>
>
> How do you mix up your Thanksgiving meal enough to make it interesting
> for you and keep your family members happy too?
>
I don't "make it interesting." The reason that it has to be at our house
every year is that my SiLs' husbands are shitty cooks who do dumb****
things like fry the turkey, or worse, the other one cooked the damned thing
in an oven bag with cilantro! On the way back from being served *that*
garbage, my son got me to promise that I will make a proper TG meal every
year, since I'm the only one who doesn't feel the need to do some stupid,
trendy thing like the above. Fry the GOD DAMNED turkey any other week of
the year, but on TG you roast it and make REAL gravy.

--Bryan

On 04/11/2014 2:45 PM, Bryan-TGWWW wrote:
> On Tuesday, November 4, 2014 12:33:50 PM UTC-6, sf wrote:
>>
>>
>> How do you mix up your Thanksgiving meal enough to make it interesting
>> for you and keep your family members happy too?
>>
> I don't "make it interesting." The reason that it has to be at our house
> every year is that my SiLs' husbands are shitty cooks who do dumb****
> things like fry the turkey, or worse, the other one cooked the damned thing
> in an oven bag with cilantro! On the way back from being served *that*
> garbage, my son got me to promise that I will make a proper TG meal every
> year, since I'm the only one who doesn't feel the need to do some stupid,
> trendy thing like the above. Fry the GOD DAMNED turkey any other week of
> the year, but on TG you roast it and make REAL gravy.
>
> --Bryan
>
I suggested a beef instead of turkey one year as I'm not that fond of
it. My sons were adamant that I should do the traditional meal, putting
in a special plug for bread sauce and Shrewsbury Sauce instead of gravy.
In the spirit of the season, I used cranberry jelly in the latter
instead of redcurrant jelly.
Graham

Whew - same ppl have invited us again. She may still have leftovers from last year, as she cooked in vast quantities. I may just have some Rubbermaids in the car, in case she offers some takehomes. I'll make sure there's a fridge in my hotel room too - it's a fer piece to drive - and a cooler for ice.

"sf" > wrote in message
...
>
>
> Thanksgiving is one of those holidays that I can't mess around with.
> Family members have their favorite holiday specific dishes, so heaven
> forbid I should mess with one or leave it off the menu. I guess I've
> varied stuffing enough over the years that I get away with minimal
> changes (Cornbread went untouched the year I tried that). This year,
> I think I'll try Jacques Pepin's mushroom bread stuffing/dressing and
> the other one will use pears instead of apples. I may even break with
> tradition and make pumpkin pudding instead of pumpkin pie... I can
> hear the howls now!
>
> How do you mix up your Thanksgiving meal enough to make it interesting
> for you and keep your family members happy too?
>
> Pear & Sage Stuffing
> http://www.adventures-in-cooking.com...ears-sage.html
>
> Jacques Pepin's Bread-and-Mushroom Stuffing
> http://www.kqed.org/w/jacquespepin/autumnrecipe2.html
>
> Pumpkin Pie Pudding
> http://www.myrecipes.com/recipe/pumpkin-pie-pudding-0
>
None of us are big on Thanksgiving foods. I have some turkey breast that I
will try in a few days. If we like it, I may serve that along with some
wild rice and some veggies. I will either make a pumpkin cheesecake or
perhaps buy a small dessert. That will probably be it for the meal.

On Tuesday, November 4, 2014 4:45:46 PM UTC-5, Bryan-TGWWW wrote:
> On Tuesday, November 4, 2014 12:33:50 PM UTC-6, sf wrote:
> >
> >
> > How do you mix up your Thanksgiving meal enough to make it interesting
> > for you and keep your family members happy too?
> >
> I don't "make it interesting." The reason that it has to be at our house
> every year is that my SiLs' husbands are shitty cooks who do dumb****
> things like fry the turkey, or worse, the other one cooked the damned thing
> in an oven bag with cilantro! On the way back from being served *that*
> garbage, my son got me to promise that I will make a proper TG meal every
> year, since I'm the only one who doesn't feel the need to do some stupid,
> trendy thing like the above. Fry the GOD DAMNED turkey any other week of
> the year, but on TG you roast it and make REAL gravy.
>
> --Bryan

I bet the holidays are a real joy around you. You know what's worse than eating a sub-par Thanksgiving meal? Spending a holiday with an asshole. And a cheap-ass asshole at that. Let me guess. You cook the free turkeys the rest of us donate to shelters.

"sf" > wrote in message
...
>
>
> Thanksgiving is one of those holidays that I can't mess around with.
> Family members have their favorite holiday specific dishes, so heaven
> forbid I should mess with one or leave it off the menu. I guess I've
> varied stuffing enough over the years that I get away with minimal
> changes (Cornbread went untouched the year I tried that). This year,
> I think I'll try Jacques Pepin's mushroom bread stuffing/dressing and
> the other one will use pears instead of apples. I may even break with
> tradition and make pumpkin pudding instead of pumpkin pie... I can
> hear the howls now!
>
> How do you mix up your Thanksgiving meal enough to make it interesting
> for you and keep your family members happy too?
>
> Pear & Sage Stuffing
> http://www.adventures-in-cooking.com...ears-sage.html
>
> Jacques Pepin's Bread-and-Mushroom Stuffing
> http://www.kqed.org/w/jacquespepin/autumnrecipe2.html
>
> Pumpkin Pie Pudding
> http://www.myrecipes.com/recipe/pumpkin-pie-pudding-0
>

We're going to our sons this year, so whatever they have will be fine with
us. I will check with my DIL to see what I can bring, and that's it for the
plans. Friday, after Thanksgiving, I will roast a small turkey with the
trimmings so there will be leftovers for the weekend. :-)

Cheri

On Tuesday, November 4, 2014 12:33:50 PM UTC-6, sf wrote:
> >
> > How do you mix up your Thanksgiving meal enough to make it interesting
> > for you and keep your family members happy too?
> >
If you make the things they like that will keep it interesting. Slipping in some weird vegetable or some dish you've seen a 'chef' create is the way to get them bitching about the food.

"Cindy Hamilton" > wrote in message
...
> On Tuesday, November 4, 2014 1:33:50 PM UTC-5, sf wrote:
>> Thanksgiving is one of those holidays that I can't mess around with.
>> Family members have their favorite holiday specific dishes, so heaven
>> forbid I should mess with one or leave it off the menu. I guess I've
>> varied stuffing enough over the years that I get away with minimal
>> changes (Cornbread went untouched the year I tried that). This year,
>> I think I'll try Jacques Pepin's mushroom bread stuffing/dressing and
>> the other one will use pears instead of apples. I may even break with
>> tradition and make pumpkin pudding instead of pumpkin pie... I can
>> hear the howls now!
>>
>> How do you mix up your Thanksgiving meal enough to make it interesting
>> for you and keep your family members happy too?
>
> I don't, actually.
>
> It's just the two of us. Thanksgiving dinner is:
>
> Tossed Salad
> Turkey
> Sausage Dressing, stuffed into the turkey
> Gravy
>
> Once in a while he can persuade me to make mashed potatoes. Although I
> feel it's redundantly starchy, I love them and make them at no other time.
>
> I generally make cranberry-orange relish, but we eat it for dessert.
>
> This year, he's on a medically supervised weight loss program and cannot
> eat anything but their food, so I'm on my own. I've been losing weight,
> too, by the simple expedient of eating more vegetables and less carbs.
>
> So, I'll make a baked potato. Butter, salt, and pepper.
>
> I've got a steak and a lobster tail in the freezer, so if the weather
> permits grilling I might have one or the other.

Enjoy)

May I ask what kind of foods he is permitted?


--
http://www.helpforheroes.org.uk/shop/

"graham" > wrote in message
...
> On 04/11/2014 2:45 PM, Bryan-TGWWW wrote:
>> On Tuesday, November 4, 2014 12:33:50 PM UTC-6, sf wrote:
>>>
>>>
>>> How do you mix up your Thanksgiving meal enough to make it interesting
>>> for you and keep your family members happy too?
>>>
>> I don't "make it interesting." The reason that it has to be at our house
>> every year is that my SiLs' husbands are shitty cooks who do dumb****
>> things like fry the turkey, or worse, the other one cooked the damned
>> thing
>> in an oven bag with cilantro! On the way back from being served *that*
>> garbage, my son got me to promise that I will make a proper TG meal every
>> year, since I'm the only one who doesn't feel the need to do some stupid,
>> trendy thing like the above. Fry the GOD DAMNED turkey any other week of
>> the year, but on TG you roast it and make REAL gravy.
>>
>> --Bryan
>>
> I suggested a beef instead of turkey one year as I'm not that fond of it.
> My sons were adamant that I should do the traditional meal, putting in a
> special plug for bread sauce and Shrewsbury Sauce instead of gravy.
> In the spirit of the season, I used cranberry jelly in the latter instead
> of redcurrant jelly.

I don't like turkey either, so on occasions when the kids insist on it, I
always roast a small chicken on the side and we are all happy)

--
http://www.helpforheroes.org.uk/shop/

On 11/4/2014 3:45 PM, Bryan-TGWWW wrote:

> I don't "make it interesting." The reason that it has to be at our house
> every year is that my SiLs' husbands are shitty cooks who do dumb****
> things like fry the turkey, or worse, the other one cooked the damned thing
> in an oven bag with cilantro! On the way back from being served *that*
> garbage, my son got me to promise that I will make a proper TG meal every
> year, since I'm the only one who doesn't feel the need to do some stupid,
> trendy thing like the above. Fry the GOD DAMNED turkey any other week of
> the year, but on TG you roast it and make REAL gravy.
>

<standing ovation>

Can you please edit your rant to include the fools who insist on
brining turkeys, turning them into a soggy meat-flavored sponge with
juices too salty to use for gravy?

You either know how to cook or you don't. If you don't, you use inept
tricks like brining to replace one problem (dried out meat) with
another (spongy, too-salty meat).

On 11/4/2014 12:33 PM, sf wrote:
>
> Thanksgiving is one of those holidays that I can't mess around with.
> Family members have their favorite holiday specific dishes, so heaven
> forbid I should mess with one or leave it off the menu. I guess I've
> varied stuffing enough over the years that I get away with minimal
> changes (Cornbread went untouched the year I tried that). This year,
> I think I'll try Jacques Pepin's mushroom bread stuffing/dressing and
> the other one will use pears instead of apples. I may even break with
> tradition and make pumpkin pudding instead of pumpkin pie... I can
> hear the howls now!
>
> How do you mix up your Thanksgiving meal enough to make it interesting
> for you and keep your family members happy too?

We always have turkey. Whoever hosts roasts it. I always make the
mashed potatoes, gravy, and stuffing. But the rest of the family
(there are a good many) are free to bring whatever side or dessert
they want. We end up with a long buffet of varied foods to choose
from. It's a good opportunity for people to experiment with
making/tasting new dishes if they're so inclined.

Our issue is Christmas. We're from a Polish/German background, so
traditionally we eat a lot of pork. But one of the nieces married a
Muslim and is raising their children in that faith. Her husband, who
smokes and drinks alcohol, refuses to even be in attendance if pork is
served. No big loss.

On 11/5/2014 8:36 AM, Moe DeLoughan wrote:

> Our issue is Christmas. We're from a Polish/German background, so
> traditionally we eat a lot of pork. But one of the nieces married a
> Muslim and is raising their children in that faith. Her husband, who
> smokes and drinks alcohol, refuses to even be in attendance if pork is
> served. No big loss.

Sometimes it's best for someone to make their own traditions.
You could see them some other time if you wanted to.

My brother makes the turkey at Thanksgiving and Christmas, we
always have holidays there. We bring vegetables, cranberry sauce,
cold shrimp and cocktail sauce for pre dinner munchies. We pick
up pies and whatnot for desserts. We schlep all that stuff to
their place. Don't forget the ice.

I try to think of things to mix it up, but I have to stay away
from onions/garlic/tree nuts/eggs, so I wind up playing it safe
and bringing green beans or broccoli rabe as a vegetable, plain.
Or at least bring two versions, plain and otherwise. Forgot to
mention, no dairy. Yikes.

nancy

On Wednesday, November 5, 2014 6:19:25 AM UTC-5, Ophelia wrote:

> May I ask what kind of foods he is permitted?

Sure. Thanks for taking an interest.

They've got these protein shakes (he gets the chocolate ones) that
are about 160 calories each. He has to drink five per day. Then
one or two meals he can have these packaged main dishes that are
also about 150-200 calories each. They are very lean versions
of lasagna, beef stew, some sort of Thai curry, chicken with mushrooms, etc.

The web site for the program is http://www.hmrprogram.com.

I can't say as I'd choose to go that way, but he seems
really happy with his progress (down from 370 to 340
in a month). I'm reasonably satisfied with mine (down
from 261 to 254 in the same time), and I get to eat
real food. Last night was tossed salad, a little ham, and
about 5 ounces of baked sweet potato.

Cindy

On Wed, 5 Nov 2014 11:18:04 -0000, "Ophelia"
> wrote:
>
>
> "graham" > wrote in message
> ...
> >>
> > I suggested a beef instead of turkey one year as I'm not that fond of it.
> > My sons were adamant that I should do the traditional meal, putting in a
> > special plug for bread sauce and Shrewsbury Sauce instead of gravy.
> > In the spirit of the season, I used cranberry jelly in the latter instead
> > of redcurrant jelly.
>
> I don't like turkey either, so on occasions when the kids insist on it, I
> always roast a small chicken on the side and we are all happy)

Not a turkey fan either, but Thanksgiving is the one time of year I
cook it. Over the years I've discovered ways to use leftover turkey
so I actually enjoy eating it - turkey tetrazzini and turkey in a mole
or enchilada sauce are two favorites.

I'd never heard of Shrewsbury Sauce before Graham mentioned it, so I
looked it up. I like his cranberry idea so I may try it and see how
things go. I've looked at two recipes so far. Delia uses red wine,
powdered mustard and Worcestershire sauce, the other one uses port and
no mustard or Worcestershire sauce. I'm more inclined to go with the
second one.

Question: the third recipe I saw called for "English mustard", does
that mean Coleman's powder or a prepared English mustard? Is
Coleman's the only brand?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/5/2014 9:18 AM, Cindy Hamilton wrote:

> I can't say as I'd choose to go that way, but he seems
> really happy with his progress (down from 370 to 340
> in a month). I'm reasonably satisfied with mine (down
> from 261 to 254 in the same time), and I get to eat
> real food.

That's great, to see such results for your efforts.

> Last night was tossed salad, a little ham, and
> about 5 ounces of baked sweet potato.

Sounds good to me. We had a vegetarian dinner last night.
Corn on the cob. It looked so good in the store. Okay,
November corn is like eating Indian corn. Not going to
happen again.

Also we had an acorn squash, roasted with a
maple syrup/ginger/soy sauce mixture, it turned out pretty
good.

nancy

"sf" wrote in message ...



Thanksgiving is one of those holidays that I can't mess around with.
Family members have their favorite holiday specific dishes, so heaven
forbid I should mess with one or leave it off the menu. I guess I've
varied stuffing enough over the years that I get away with minimal
changes (Cornbread went untouched the year I tried that). This year,
I think I'll try Jacques Pepin's mushroom bread stuffing/dressing and
the other one will use pears instead of apples. I may even break with
tradition and make pumpkin pudding instead of pumpkin pie... I can
hear the howls now!

How do you mix up your Thanksgiving meal enough to make it interesting
for you and keep your family members happy too?

Pear & Sage Stuffing
http://www.adventures-in-cooking.com...ears-sage.html

Jacques Pepin's Bread-and-Mushroom Stuffing
http://www.kqed.org/w/jacquespepin/autumnrecipe2.html

Pumpkin Pie Pudding
http://www.myrecipes.com/recipe/pumpkin-pie-pudding-0

~~~~~~
I suggest that you try *adding* one dish instead of *replacing* something.
That way, you won't disappoint anyone who is looking forward to specific
dishes, and it's possible that the new item will actually create a new
tradition if everyone likes it.

MaryL

On 05/11/2014 7:24 AM, sf wrote:
> On Wed, 5 Nov 2014 11:18:04 -0000, "Ophelia"
> > wrote:
>>
>>
>> "graham" > wrote in message
>> ...
>>>>
>>> I suggested a beef instead of turkey one year as I'm not that fond of it.
>>> My sons were adamant that I should do the traditional meal, putting in a
>>> special plug for bread sauce and Shrewsbury Sauce instead of gravy.
>>> In the spirit of the season, I used cranberry jelly in the latter instead
>>> of redcurrant jelly.
>>
>> I don't like turkey either, so on occasions when the kids insist on it, I
>> always roast a small chicken on the side and we are all happy)
>
> Not a turkey fan either, but Thanksgiving is the one time of year I
> cook it. Over the years I've discovered ways to use leftover turkey
> so I actually enjoy eating it - turkey tetrazzini and turkey in a mole
> or enchilada sauce are two favorites.
>
> I'd never heard of Shrewsbury Sauce before Graham mentioned it, so I
> looked it up. I like his cranberry idea so I may try it and see how
> things go. I've looked at two recipes so far. Delia uses red wine,
> powdered mustard and Worcestershire sauce, the other one uses port and
> no mustard or Worcestershire sauce. I'm more inclined to go with the
> second one.
>
> Question: the third recipe I saw called for "English mustard", does
> that mean Coleman's powder or a prepared English mustard? Is
> Coleman's the only brand?
>
>
Follow Delia Smith!!!!! Mix Coleman's mustard powder with the flour
before stirring it into the drippings. Go easy on the lemon juice - in
fact, don't add any until you've tasted the sauce. You can use an
inexpensive red wine, eg a merlot.
Whenever you see a recipe that calls for English mustard, it means
Coleman's.
Graham

On 2014-11-05 8:36 AM, Moe DeLoughan wrote:

>
> Our issue is Christmas. We're from a Polish/German background, so
> traditionally we eat a lot of pork. But one of the nieces married a
> Muslim and is raising their children in that faith. Her husband, who
> smokes and drinks alcohol, refuses to even be in attendance if pork is
> served. No big loss.

I'm with you Moe. There are a number of special occasion dinners that
involve traditions. While most people here traditionally serve turkey,
others have other dishes that are traditional to them. If people do not
appreciate those traditions they need not be invited.

However, you might not get as much support for that attitude as you
might expect. There are a number of people here who would expect you to
cater to the guests, as we have seen on previous threads regarding
vegetarians and vegans.

I figure that if vegetarians and vegans want to be included in
traditional celebrations they should be prepared to do some
accommodation themselves. They should not expect to come to a meal that
is primarily a meat fest and expect vegetarian fare.

One of my nephews comes to our house for some of those special meals
because of the way his parents cater to his brother and SiL when they
come to visit for holidays. They make the 7 hour car trip to come for
Thanksgiving and expect a vegetarian meal.... tofurkey. They don't want
their dinner to be tainted by turkey aroma. Last Easter they came down
and SiL was laid up and unable to cook. Instead of stepping up to the
bar and taking over the cooking duties they decided to order Chinese
food. The two vegetarians were upset because they could not
convince the others to order only vegetarian dishes.

AFAIAC.. a person is entitled to serve a traditional dinner on special
occasions and to invite whoever they feel would appreciate it. If
someone doesn't like what's served, or doesn't eat that type of food for
one reason or another.... don't come.

"sf" > wrote in message
...
> On Wed, 5 Nov 2014 11:18:04 -0000, "Ophelia"
> > wrote:
>>
>>
>> "graham" > wrote in message
>> ...
>> >>
>> > I suggested a beef instead of turkey one year as I'm not that fond of
>> > it.
>> > My sons were adamant that I should do the traditional meal, putting in
>> > a
>> > special plug for bread sauce and Shrewsbury Sauce instead of gravy.
>> > In the spirit of the season, I used cranberry jelly in the latter
>> > instead
>> > of redcurrant jelly.
>>
>> I don't like turkey either, so on occasions when the kids insist on it, I
>> always roast a small chicken on the side and we are all happy)
>
> Not a turkey fan either, but Thanksgiving is the one time of year I
> cook it. Over the years I've discovered ways to use leftover turkey
> so I actually enjoy eating it - turkey tetrazzini and turkey in a mole
> or enchilada sauce are two favorites.
>
> I'd never heard of Shrewsbury Sauce before Graham mentioned it, so I
> looked it up. I like his cranberry idea so I may try it and see how
> things go. I've looked at two recipes so far. Delia uses red wine,
> powdered mustard and Worcestershire sauce, the other one uses port and
> no mustard or Worcestershire sauce. I'm more inclined to go with the
> second one.
>
> Question: the third recipe I saw called for "English mustard", does
> that mean Coleman's powder or a prepared English mustard? Is
> Coleman's the only brand?

There may be other brands but Coleman's is the only one I know. Maybe
Graham will know better. Colman produces the powder and premade.

--
http://www.helpforheroes.org.uk/shop/

"Cindy Hamilton" > wrote in message
...
> On Wednesday, November 5, 2014 6:19:25 AM UTC-5, Ophelia wrote:
>
>> May I ask what kind of foods he is permitted?
>
> Sure. Thanks for taking an interest.
>
> They've got these protein shakes (he gets the chocolate ones) that
> are about 160 calories each. He has to drink five per day. Then
> one or two meals he can have these packaged main dishes that are
> also about 150-200 calories each. They are very lean versions
> of lasagna, beef stew, some sort of Thai curry, chicken with mushrooms,
> etc.
>
> The web site for the program is http://www.hmrprogram.com.
>
> I can't say as I'd choose to go that way, but he seems
> really happy with his progress (down from 370 to 340
> in a month). I'm reasonably satisfied with mine (down
> from 261 to 254 in the same time), and I get to eat
> real food. Last night was tossed salad, a little ham, and
> about 5 ounces of baked sweet potato.

Well done to you both, but I reckon you are the winner ... real food eh))

Still whatever works and you are both happy with)

--
http://www.helpforheroes.org.uk/shop/

On Wed, 05 Nov 2014 12:32:48 -0500, Dave Smith
> wrote:

>On 2014-11-05 8:36 AM, Moe DeLoughan wrote:
>
>>
>> Our issue is Christmas. We're from a Polish/German background, so
>> traditionally we eat a lot of pork. But one of the nieces married a
>> Muslim and is raising their children in that faith. Her husband, who
>> smokes and drinks alcohol, refuses to even be in attendance if pork is
>> served. No big loss.
>
>I'm with you Moe. There are a number of special occasion dinners that
>involve traditions. While most people here traditionally serve turkey,
>others have other dishes that are traditional to them. If people do not
>appreciate those traditions they need not be invited.
>
>However, you might not get as much support for that attitude as you
>might expect. There are a number of people here who would expect you to
>cater to the guests, as we have seen on previous threads regarding
>vegetarians and vegans.
>
>I figure that if vegetarians and vegans want to be included in
>traditional celebrations they should be prepared to do some
>accommodation themselves. They should not expect to come to a meal that
>is primarily a meat fest and expect vegetarian fare.
>
>One of my nephews comes to our house for some of those special meals
>because of the way his parents cater to his brother and SiL when they
>come to visit for holidays. They make the 7 hour car trip to come for
>Thanksgiving and expect a vegetarian meal.... tofurkey. They don't want
>their dinner to be tainted by turkey aroma. Last Easter they came down
>and SiL was laid up and unable to cook. Instead of stepping up to the
>bar and taking over the cooking duties they decided to order Chinese
>food. The two vegetarians were upset because they could not
>convince the others to order only vegetarian dishes.
>
>AFAIAC.. a person is entitled to serve a traditional dinner on special
>occasions and to invite whoever they feel would appreciate it. If
>someone doesn't like what's served, or doesn't eat that type of food for
>one reason or another.... don't come.
>
>
>
>
When my Vegan son and his girlfriend came for Thanksgiving they
brought their own tofuturkey. I set aside servings of dressing and
potatoes before butter an turkey broth were added and they did
whatever they wanted to them. The rest of the dinner they ate. It
was not a major imposition on me which I think is a major problem for
some. I wanted my son to be there with the rest of the family and was
willing to make a few changes. If they had come in and expected us to
change everything to suit them I am sure we would not have done it.

Said son is now a carnivore so holiday meals are not a problem. He
stirs the hollandaise sauce and does other prep work as needed.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 11/5/2014 11:32 AM, Dave Smith wrote:
> On 2014-11-05 8:36 AM, Moe DeLoughan wrote:
>
>>
>> Our issue is Christmas. We're from a Polish/German background, so
>> traditionally we eat a lot of pork. But one of the nieces married a
>> Muslim and is raising their children in that faith. Her husband, who
>> smokes and drinks alcohol, refuses to even be in attendance if pork is
>> served. No big loss.
>
> I'm with you Moe. There are a number of special occasion dinners that
> involve traditions. While most people here traditionally serve turkey,
> others have other dishes that are traditional to them. If people do
> not appreciate those traditions they need not be invited.
>
> However, you might not get as much support for that attitude as you
> might expect. There are a number of people here who would expect you
> to cater to the guests, as we have seen on previous threads regarding
> vegetarians and vegans.
>

Actually, that's not the issue. There's always lots of non-pork foods,
including other meats, on our table. His wife brings his kids, and
they just avoid the pork. But this fella, he refuses to even be *in
the same house* as a piece of pork. Because of his religion. Even
though he drinks alcohol, which is also forbidden by his faith.

"Nancy Young" > wrote in message
...
> On 11/5/2014 8:36 AM, Moe DeLoughan wrote:
>
>> Our issue is Christmas. We're from a Polish/German background, so
>> traditionally we eat a lot of pork. But one of the nieces married a
>> Muslim and is raising their children in that faith. Her husband, who
>> smokes and drinks alcohol, refuses to even be in attendance if pork is
>> served. No big loss.
>
> Sometimes it's best for someone to make their own traditions.
> You could see them some other time if you wanted to.

Agree, it's like people going to a wedding who refuse to attend if so and so
it there blah blah blah. IMO, we'll miss you, but we'll see you some other
time. :-)

Cheri

"Bryan-TGWWW" > wrote in message
...
> On Tuesday, November 4, 2014 12:33:50 PM UTC-6, sf wrote:
>>
>>
>> How do you mix up your Thanksgiving meal enough to make it interesting
>> for you and keep your family members happy too?
>>
> I don't "make it interesting." The reason that it has to be at our house
> every year is that my SiLs' husbands are shitty cooks who do dumb****
> things like fry the turkey, or worse, the other one cooked the damned
> thing
> in an oven bag with cilantro! On the way back from being served *that*
> garbage, my son got me to promise that I will make a proper TG meal every
> year, since I'm the only one who doesn't feel the need to do some stupid,
> trendy thing like the above. Fry the GOD DAMNED turkey any other week of
> the year, but on TG you roast it and make REAL gravy.
>
> --Bryan

I love deep fried turkey and would prefer it over roasted, but...I won't go
to the trouble of it, so let others do it. When I go somewhere where they
are frying a turkey, I make a pan of turkey legs at home and make gravy from
that to take for the mashed potatoes. Works well, and there are leftovers at
my house. Win, win.

Cheri

> wrote in message
...
> On Wed, 5 Nov 2014 11:08:49 -0800, "Cheri" >
> wrote:
>
>>
>>"Nancy Young" > wrote in message
...
>>> On 11/5/2014 8:36 AM, Moe DeLoughan wrote:
>>>
>>>> Our issue is Christmas. We're from a Polish/German background, so
>>>> traditionally we eat a lot of pork. But one of the nieces married a
>>>> Muslim and is raising their children in that faith. Her husband, who
>>>> smokes and drinks alcohol, refuses to even be in attendance if pork is
>>>> served. No big loss.
>>>
>>> Sometimes it's best for someone to make their own traditions.
>>> You could see them some other time if you wanted to.
>>
>>Agree, it's like people going to a wedding who refuse to attend if so and
>>so
>>it there blah blah blah. IMO, we'll miss you, but we'll see you some other
>>time. :-)
>>
>>Cheri
>
> Or, as the girl who is going to marry my middle grandson said, 'no
> kids at our wedding' - I didn't say anything at the time but the more
> I thought about it, the more I felt a wedding with no kids is not much
> of a wedding. My daughter has threatened me if I say something, but
> I know I will ultimately. There are four perfectly well behaved
> great-grandchildren who should go and I don't say that blindly, I
> believe in discipline and would be the first to say they were not well
> behaved if that was the case.

I imagine it would be hard to say "only well behaved children" but I could
see no toddlers or infants due to crying etc., It wouldn't be my way, but I
do believe that people have the right to have their wedding their way, and
if others aren't comfortable with it, stay home.

Cheri

On Wed, 5 Nov 2014 09:47:15 -0600, "MaryL"
> wrote:

>
>
>"sf" wrote in message ...
>
>
>
>Thanksgiving is one of those holidays that I can't mess around with.
>Family members have their favorite holiday specific dishes, so heaven
>forbid I should mess with one or leave it off the menu. I guess I've
>varied stuffing enough over the years that I get away with minimal
>changes (Cornbread went untouched the year I tried that). This year,
>I think I'll try Jacques Pepin's mushroom bread stuffing/dressing and
>the other one will use pears instead of apples. I may even break with
>tradition and make pumpkin pudding instead of pumpkin pie... I can
>hear the howls now!
>
>How do you mix up your Thanksgiving meal enough to make it interesting
>for you and keep your family members happy too?
>
>Pear & Sage Stuffing
>http://www.adventures-in-cooking.com...ears-sage.html
>
>Jacques Pepin's Bread-and-Mushroom Stuffing
>http://www.kqed.org/w/jacquespepin/autumnrecipe2.html
>
>Pumpkin Pie Pudding
>http://www.myrecipes.com/recipe/pumpkin-pie-pudding-0
>
>~~~~~~
>I suggest that you try *adding* one dish instead of *replacing* something.
>That way, you won't disappoint anyone who is looking forward to specific
>dishes, and it's possible that the new item will actually create a new
>tradition if everyone likes it.

I'm not a big fan of turkey but once a year I roast a turkey for
Thanksgiving... my acuterments are always the same; there's always a
large tossed salad... we don't care for traditional stuffing, so
every year I prepare a huge quantity of kasha varnishkas, everyone
loves it (when my father was still here I had to tripple the recipe,
he consumed as much as everyone combined and then had to have a potful
to bring home... I also did cole slaw just for him, two large heads
worth, he wouldn't go to bed until he finished it all). I prepare
roasted winter squash and roasted sweet potatoes in their jackets. For
a green vegetable almost always kale, occasionally broccoli, sometimes
both. I buy one apple pie and one pumpkin pie, Mrs. Smiths works...
if anyone wants there's ice cream. I don't serve cranberry sauce,
whether homemade or from a can no one eats it. Naturally there's a
large choice of beverages, even apple cider, but hardly anyone drinks
that either. I do turkey because of tradition, for other large
holiday meals it's usually a fresh ham, I don't consider cured ham a
main entree meat, cured ham is snack/sandwhich food... if your main
course is cured ham it's like a main course of hot dawgs/salt lick. I
think serving a cured ham is the lazy way out, nothing is lazier than
heating a cured ham.

On Wed, 5 Nov 2014 17:43:34 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> >
> > Question: the third recipe I saw called for "English mustard", does
> > that mean Coleman's powder or a prepared English mustard? Is
> > Coleman's the only brand?
>
> There may be other brands but Coleman's is the only one I know. Maybe
> Graham will know better. Colman produces the powder and premade.

What do they mean when all they say is "English mustard"?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 05/11/2014 12:41 PM, sf wrote:
> On Wed, 5 Nov 2014 17:43:34 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>>>
>>> Question: the third recipe I saw called for "English mustard", does
>>> that mean Coleman's powder or a prepared English mustard? Is
>>> Coleman's the only brand?
>>
>> There may be other brands but Coleman's is the only one I know. Maybe
>> Graham will know better. Colman produces the powder and premade.
>
> What do they mean when all they say is "English mustard"?
>
>
It'll be Coleman's, usually in powder form. it is very hot when mixed
but loses potency when cooked but lends a piquancy to Shrewsbury sauce.

Ping O: I think sf must have me KFd.
Graham
Graham

On Wed, 05 Nov 2014 12:47:52 -0600, Moe DeLoughan >
wrote:

>On 11/5/2014 11:32 AM, Dave Smith wrote:
>> On 2014-11-05 8:36 AM, Moe DeLoughan wrote:
>>
>>>
>>> Our issue is Christmas. We're from a Polish/German background, so
>>> traditionally we eat a lot of pork. But one of the nieces married a
>>> Muslim and is raising their children in that faith. Her husband, who
>>> smokes and drinks alcohol, refuses to even be in attendance if pork is
>>> served. No big loss.
>>
>> I'm with you Moe. There are a number of special occasion dinners that
>> involve traditions. While most people here traditionally serve turkey,
>> others have other dishes that are traditional to them. If people do
>> not appreciate those traditions they need not be invited.
>>
>> However, you might not get as much support for that attitude as you
>> might expect. There are a number of people here who would expect you
>> to cater to the guests, as we have seen on previous threads regarding
>> vegetarians and vegans.
>>
>
>Actually, that's not the issue. There's always lots of non-pork foods,
>including other meats, on our table. His wife brings his kids, and
>they just avoid the pork. But this fella, he refuses to even be *in
>the same house* as a piece of pork. Because of his religion. Even
>though he drinks alcohol, which is also forbidden by his faith.

Probably shares Julie's DNA.

"graham" > wrote in message
news
> On 05/11/2014 12:41 PM, sf wrote:
>> On Wed, 5 Nov 2014 17:43:34 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>>
>>>> Question: the third recipe I saw called for "English mustard", does
>>>> that mean Coleman's powder or a prepared English mustard? Is
>>>> Coleman's the only brand?
>>>
>>> There may be other brands but Coleman's is the only one I know. Maybe
>>> Graham will know better. Colman produces the powder and premade.
>>
>> What do they mean when all they say is "English mustard"?
>>
>>
> It'll be Coleman's, usually in powder form. it is very hot when mixed but
> loses potency when cooked but lends a piquancy to Shrewsbury sauce.
>
> Ping O: I think sf must have me KFd.

Her loss

--
http://www.helpforheroes.org.uk/shop/

On 2014-11-05 1:47 PM, Moe DeLoughan wrote:

> Actually, that's not the issue. There's always lots of non-pork foods,
> including other meats, on our table. His wife brings his kids, and they
> just avoid the pork. But this fella, he refuses to even be *in the same
> house* as a piece of pork. Because of his religion. Even though he
> drinks alcohol, which is also forbidden by his faith.
>
Funny how that works eh. I was wondering a couple months ago when
bridge on a major highway near here was closed for several days after it
was stuck by the raised box on a dump truck. The driver was a Sikh. We
have to accommodate those guys and their religious beliefs and allow
them to wear turbans where hats are normally removed. We have to allow
them to carry knives in places where people aren't supposed to have any
weapons. Alcohol is strictly forbidden by their religion, but this guy
was drunk. I guess that they get to pick and choose which of their
religious laws we have to honour and which they do.

IMO, to refuse to attend because there is pork being served is a good
reason not to bother inviting him. Take it to the extreme. What would
happen in someone in the family married an Orthodox Jew and you couldn't
use the plates for dinner because they may have been used with a pork,
or if the person was vegetarian and didn't want you cooking and serving
meat while they were there.

On Wed, 5 Nov 2014 20:39:39 -0000, "Ophelia"
> wrote:

>
>
> "graham" > wrote in message
> news
> > On 05/11/2014 12:41 PM, sf wrote:
> >> On Wed, 5 Nov 2014 17:43:34 -0000, "Ophelia"
> >> > wrote:
> >>
> >>>
> >>>
> >>> "sf" > wrote in message
> >>> ...
> >>>>
> >>>> Question: the third recipe I saw called for "English mustard", does
> >>>> that mean Coleman's powder or a prepared English mustard? Is
> >>>> Coleman's the only brand?
> >>>
> >>> There may be other brands but Coleman's is the only one I know. Maybe
> >>> Graham will know better. Colman produces the powder and premade.
> >>
> >> What do they mean when all they say is "English mustard"?
> >>
> >>
> > It'll be Coleman's, usually in powder form. it is very hot when mixed but
> > loses potency when cooked but lends a piquancy to Shrewsbury sauce.
> >
> > Ping O: I think sf must have me KFd.
>
> Her loss

Thanks, Graham - powder it is then.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 05 Nov 2014 17:31:40 -0400, wrote:

> On Wed, 05 Nov 2014 11:41:25 -0800, sf > wrote:
>
> >On Wed, 5 Nov 2014 17:43:34 -0000, "Ophelia"
> > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >> >
> >> > Question: the third recipe I saw called for "English mustard", does
> >> > that mean Coleman's powder or a prepared English mustard? Is
> >> > Coleman's the only brand?
> >>
> >> There may be other brands but Coleman's is the only one I know. Maybe
> >> Graham will know better. Colman produces the powder and premade.
> >
> >What do they mean when all they say is "English mustard"?
>
> Hot English mustard, a la Colemans, not that NA French mustard stuff.

I understood that part. I just wanted to know if it means powdered or
prepared. Thanks.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/5/2014 2:08 PM, Cheri wrote:
>
> "Nancy Young" > wrote in message
> ...
>> On 11/5/2014 8:36 AM, Moe DeLoughan wrote:
>>
>>> Our issue is Christmas. We're from a Polish/German background, so
>>> traditionally we eat a lot of pork. But one of the nieces married a
>>> Muslim and is raising their children in that faith. Her husband, who
>>> smokes and drinks alcohol, refuses to even be in attendance if pork is
>>> served. No big loss.
>>
>> Sometimes it's best for someone to make their own traditions.
>> You could see them some other time if you wanted to.
>
> Agree, it's like people going to a wedding who refuse to attend if so
> and so it there blah blah blah. IMO, we'll miss you, but we'll see you
> some other time. :-)

I've never run into that IRL, but I've seen it mentioned. I feel
the same way you do. Whoever says that, have a nice day somewhere
else.

nancy

Dave Smith > wrote in
:

> AFAIAC.. a person is entitled to serve a traditional dinner on
> special occasions and to invite whoever they feel would
> appreciate it. If someone doesn't like what's served, or
> doesn't eat that type of food for one reason or another....
> don't come.

Except there is nothing traditional about turkey or pork or any
such thing. Traditions are much older social conventions than
these which are a few hundred years old at most.

Basically, what you want is to cook meat that observant Jews or
Muslims or a vegetarian would not eat. Fair enough, but don't
try to justify your choice by saying it's a tradition. All it is
is your choice. You could make peanut butter sandwiches and it
would be your choice.

In recent years I have taken to slow roasting a locally sourced
3kg leg of organic lamb a day before Christmas and finishing it
(basically heating it up) on the day. Lamb is very good for
that, and I have done two legs and frozen one for a later date
and it always comes out perfectly.

Oddly enough, lamb would be acceptable to observant Jews and
Muslims should any end up at the table (and it could happen).
Vegetarians would have a tough time but nobody is as much a
vegetarian as I am and I eat lamb.

I have been experimenting with "chutneys" and have chosen as my
favourites homemade tzatziki (I don't make the yogurt as there is
an excellent organic one I can buy fresh) and purchased fresh
harissa (we get it at a Lebanese food counter). Other bits and
pieces will include fresh vegetables and hummus this year, as
well as a "stinky" cheese, probably a Tomme de Grosse-Île.

I don't call that a tradition, just a really good meal.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck