Thnxgvn Thread - Let's start it now.

[Nancy_Dolce]

@CWun

My extended family is doing a Chinese Thanksgiving potluck, so the turkey will be next to stewed beef tendons, next to braised octopus, next to lamb stew.
My contribution is a faithful (as best as I could) reproduction of Ivan Ramen from his recent cookbook.

After 10-15 hours of prepping the various components, here is my practice bowl for lunch. I killed it in two minutes. Have to work a bit on presentation.

Sorry for the bad photo, I had to take it quick with my Blackberry.

Looks good to me!

[CFu]

Made gnocchi for the first time(second in a day). The first batch I made was really sticky. When cooked it was a bit too starchy.

So I followed another recipe and video from Jamie Oliver and it came out great before I cooked it. Nice structure, sliced it like bread. Then I boiled it and it all disintegrated . Thought I got good structure without needing too much flour. Guess I needed more. Sigh

Boo.

[Alan_Rath]

Finished Turkey:

[Chris_Freemott]

Did a 12 hour brine and then dropped the parts in my sous vide machine. Got
Color on the bird by placing the parts in 3" of peanut oil and frying them. Very good bird. In fact I’d actually do it more often. Made a nice stock out of the carcass for stuffing and gravy. Both were excellent.