• Picky Eaters...

    From Dallas Vinson@1:123/257 to All on Monday, November 18, 2019 13:51:28
    How Picky are YOU on Thanksgiving?

    Turkey? NOOOOO
    Ham? YESSSS!!!!!!
    Dressing? YES
    Mashed potatoes? Yes
    Gravy? YES
    Corn? YES
    Mac and cheese? Sure, why not. Not traditional, but still good.
    Green bean casserole? A MUST
    Veggies? ^^^^
    Pumpkin pie? Yessssss
    Sweet potatoe pie? Noooo
    Rolls? Yes
    Cake? Absolutely
    Cranberry sauce? NO
    Butter beans? Noooooo
    Deviled eggs? GAG!
    Chitterlings?Noooooooooooooooo
    Yams? Nooooo
    Pecan pie? Sure
    Fudge pie? Never heard of this
    Potato salad? yuck
    Banana pudding? Yesssssssssssssssssssssssssssssssssssssssss
    Sweet Potato Casserole? No
    Hashbrown Casserole: YES
    Apple Pie: YES
    Cherry Pie: YES
    -+-
    Come on y'all keep it going
    -+-

    -Dallas Vinson
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  • From Dave Drum@1:229/452 to Dallas Vinson on Tuesday, November 19, 2019 12:47:12
    Dallas Vinson wrote to All <=-

    How Picky are YOU on Thanksgiving?

    Turkey? NOOOOO
    Effing Aye!

    Or if you must bin the buzzard - a standing rib roast of beef. Or a nice stuffed pork loin.

    Ham? YESSSS!!!!!!
    Yup - but don't invite the Rabbi or Imam. Unless you use turkey ham.

    Dressing? YES
    Yup - make mine cornbread w/nuts

    Mashed potatoes? Yes
    But, of course

    Gravy? YES
    Real gravy yes.

    Corn? YES
    Well, yeah

    Mac and cheese? Sure, why not. Not traditional, but still good.
    Not unless the only thing available is a dusty box of Kraft Dinner in
    a back corner of the cupboard and all the stores are closed AND I am
    too broke to order delivery Chinese or Pizza

    Green bean casserole? A MUST
    Meh

    Veggies? ^^^^
    Depends on the veggies - turnips and rutabagas - not so much.

    Pumpkin pie? Yessssss
    Meh

    Sweet potatoe pie? Noooo
    Yes, please

    Also Mince Pie, Raisin Pie, Chocolate Pie, Pecan Pie - do you see a
    trend here?

    Rolls? Yes
    But, of course. Or biscuits

    Cake? Absolutely
    Not at my house

    Cranberry sauce? NO
    Oooooh yeah. Either the Ocean Spray canned/jellied stuff or home made
    with real berries. Also cranberry relish.

    Butter beans? Noooooo
    Why not?

    Deviled eggs? GAG!
    No more than 4 dozen eggs. More than 96 servings is a bit of overkill.

    Chitterlings?Noooooooooooooooo
    If they're cleaned properly.

    Yams? Nooooo
    With marshmallows on top!!!

    Pecan pie? Sure
    See above

    Fudge pie? Never heard of this
    See above

    Potato salad? yuck
    Yepper, please may I have mine at supper

    Banana pudding? Yesssssssssssssssssssssssssssssssssssssssss
    Not hardly - I'm allergic and I don't like nanners if the first place.

    Sweet Potato Casserole? No
    Same as the yams

    Hashbrown Casserole: YES
    For breakfast

    Apple Pie: YES
    See above

    Cherry Pie: YES
    See above

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cranberry Relish
    Categories: Five, Fruits, Citrus, Nuts, Relishes
    Yield: 5 Servings

    1 lb Fresh cranberries
    2 md Oranges
    2 c Sugar or Sugar Twin
    1 c English walnuts; well broken
    Whipped cream; optional

    Segment and seed oranges, removing all membranes. Grind
    cranberries and oranges together. Add sugar and nuts. Mix
    well and refrigerate to chill. May be served immediately,
    but taste is improved if allowed to blend one day. Will keep
    approximately 2 weeks if kept refrigerated in glass
    container.

    UDD touch: Add a dollop of whipped cream on top if you like.

    Mrs. Nicholas J. Constantine

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Squanto showed them how to combine yams & marshmallows into a dessert

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  • From FRED A BALL@1:123/140 to DALLAS VINSON on Tuesday, November 19, 2019 11:49:00
    How Picky are YOU on Thanksgiving?

    Turkey? Yes
    Ham? YES
    Dressing? YES
    Mashed potatoes? Yes
    Gravy? YES
    Corn? OK
    Mac and cheese? NO
    Green bean casserole? NO
    Veggies?
    Pumpkin pie? Yessssss
    Sweet potatoe pie? YES
    Rolls? Yes
    Cake? Maybe
    Cranberry sauce? YES
    Butter beans? Noooooo
    Deviled eggs? YES
    Chitterlings? Noooooooooooooooo
    Yams? YES
    Pecan pie? YES
    Fudge pie? OK
    Potato salad? NO
    Banana pudding? Yesssssssssssssssssssssssssssssssssssssssss
    Sweet Potato Casserole? YES
    Hashbrown Casserole: NO
    Apple Pie: YES
    Cherry Pie: YES
    -+-
    Come on y'all keep it going
    -+-


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  • From Ruth Haffly@1:396/45.28 to Dallas Vinson on Tuesday, November 19, 2019 13:34:37
    Hi Dallas,

    How Picky are YOU on Thanksgiving?

    Turkey? NOOOOO
    Yes
    Ham? YESSSS!!!!!!
    Yes
    Dressing? YES
    Definatly yes
    Mashed potatoes? Yes
    In small amount
    Gravy? YES
    Same as potato
    Corn? YES
    A bit, but my husband is allergic so would probably skip
    Mac and cheese? Sure, why not. Not traditional, but still good.
    No
    Green bean casserole? A MUST
    Not reaally, my grandmother's green beans (with onion, bacon and
    vinegar) instead
    Veggies? ^^^^
    Got them covered otherwise
    Pumpkin pie? Yessssss
    NO
    Sweet potatoe pie? Noooo
    NO
    Rolls? Yes
    Agreed
    Cake? Absolutely
    Especially if it's chocolate (G)
    Cranberry sauce? NO
    Agreed
    Butter beans? Noooooo
    No
    Deviled eggs? GAG!
    On the relish tray, with olives, pickles, carrot & celery sticks
    Chitterlings?Noooooooooooooooo
    Not on my table
    Yams? Nooooo
    Agreed
    Pecan pie? Sure
    A must!
    Fudge pie? Never heard of this
    Me either, but sounds good
    Potato salad? yuck
    Serve with leftover turkey
    Banana pudding? Yesssssssssssssssssssssssssssssssssssssssss
    Also better with leftovers
    Sweet Potato Casserole? No
    Why bother?
    Hashbrown Casserole: YES
    For breakfast on Friday
    Apple Pie: Y ES
    Maybe
    Cherry Pie: YES
    Maybe

    Acorn squash Yes
    Turnips or Rutabagas If you must
    Collards or other greens Would go well with ham but not an absolute
    neccessity

    My sister's husband's family always had pearl onions in a cream sauce as
    part of the spread so my sister continued it when they got married. It
    was a nice "something different" side.

    -+- DV> Come on y'all keep it going

    It would be interesting--definatly some traditional southern dishes in
    the mix. (G)

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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  • From JIM WELLER@1:123/140 to DALLAS VINSON on Tuesday, November 19, 2019 20:05:00

    Quoting Dallas Vinson to All <=-

    How Picky are YOU on Thanksgiving?

    Not at all. I would happily partake of any of these dishes except
    one.

    Sweet Potato Casserole?

    Not if it's the kind with marshmallows on top! If I made one it
    would have herbs, garlic and cayenne in it.

    Chitterlings?Noooooooooooooooo

    That's not typical T-Day fare anywhere is it?

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jess's Bison Stew
    Categories: Native, Bison, Stews
    Yield: 6 servings

    2 Stalks celery
    2 Carrots
    1 cn Stewed tomatoes
    2 lb Buffalo/beef stew meat
    4 qt Water
    2 lb Red or white potatoes (not
    Russets)
    1 c Barley

    Slice the carrots, celery, and meat into cubes about one inch long,
    then brown the buffalo over high heat for about three minutes. Add
    the water, potatoes, and carrots into a large pot and boil until
    tender.

    Add in the tomatoes, barley, and celery, and let cook for another
    five minutes or so. Pour the veggies and meat into a baking dish and
    place in the oven at 425 F for 30 minutes.

    by JESS CATCHER
    From: Www.Littlethings.Com/Native-American-Recipes

    Barley takes longer to cook than carrots and potatoes. I'd soak it
    overnight and par-boil it before starting the stew. -JW

    MMMMM

    Cheers

    Jim

    ... Marshmallows: the candy you set on fire when you're camping - Neekha

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  • From Dallas Vinson@1:123/257 to JIM WELLER on Wednesday, November 20, 2019 09:19:04
    Re: Picky Eaters...
    By: JIM WELLER to DALLAS VINSON on Tue Nov 19 2019 20:05:00

    Chitterlings?Noooooooooooooooo

    That's not typical T-Day fare anywhere is it?

    Deep South back country probably. I think it's considered soul food, so probably more in the colored communities more than anywhere else.
    -+-

    -Dallas Vinson
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  • From Dave Drum@1:229/452 to Dallas Vinson on Thursday, November 21, 2019 12:40:32
    Dallas Vinson wrote to JIM WELLER <=-

    Chitterlings?Noooooooooooooooo

    That's not typical T-Day fare anywhere is it?

    Deep South back country probably. I think it's considered soul food, so probably more in the colored communities more than anywhere else.

    "Soul" food has no colour. Black, white or cerise. It's just po' folks
    eats

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Oxtails w/Gravy
    Categories: Beef, Vegetables, Herbs, Sauces
    Yield: 6 servings

    2 lb Beef oxtail
    1 cl Garlic; minced
    1 lg Onion; chopped
    1 tb Salt
    1 ts Pepper
    1 tb Greek seasoning
    1 ts Seasoning salt *
    2 tb Bacon dripping
    2 tb All-purpose flour
    2 c Broth from cooked oxtails
    2 Dashes browning sauce
    Salt & pepper
    Garlic granules

    * Adolph's ??? - UDD

    Place oxtails, garlic, onions, 1 tablespoon salt, 1
    teaspoon pepper, Greek seasoning, and seasoning salt in
    a large stock pot. Fill with enough water to cover
    oxtails, and place over high heat. Bring to a boil.
    Cover, and reduce heat to medium. Cook for 2 1/2 to 3
    hours. Remove from heat, and reserve 2 cups broth.

    Warm bacon drippings in a skillet over medium heat. Stir
    in flour, and cook for 3 minutes, stirring constantly.
    Stir in broth and browning sauce. Season to taste with
    salt, pepper, and garlic powder. Cook, stirring
    constantly, until gravy thickens. Remove from heat.

    Place oxtails in skillet, and stir to coat with gravy.
    Return to stove, and cook over medium-low heat for 5
    minutes, stirring occasionally.

    RECIPE FROM: https://www.allrecipes.com/recipes/16091/us-recipes/soul-food

    Uncle Dirty Dave's Archives

    MMMMM

    ... Joe's Diner - "Buffet Special - $2.99 - All You Can Hold Down"

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  • From NANCY BACKUS@1:123/140 to DALLAS VINSON on Friday, November 22, 2019 21:01:00
    Quoting Dallas Vinson to All on 11-18-19 13:57 <=-

    How Picky are YOU on Thanksgiving?

    Turkey? NOOOOO

    Yes, but not necessary... (see below)

    Ham? YESSSS!!!!!!

    Not usually

    Dressing? YES

    Yes, and preferably cooked in the bird...

    Mashed potatoes? Yes

    ok, especially with:

    Gravy? YES

    Over turkey, dressing and potatoes... :)

    Corn? YES

    Sure

    Mac and cheese? Sure, why not. Not traditional, but still good.

    ok

    Green bean casserole? A MUST

    ok... but prefer fresh green beans...

    Veggies? ^^^^

    Winter squash, onions in cream sauce, even rutabagas
    Also the celery and carrot sticks for munchies, and black and green olives

    Pumpkin pie? Yessssss

    Ok

    Sweet potatoe pie? Noooo

    Ok

    Rolls? Yes

    Yes, and/or biscuits...

    Cake? Absolutely

    not necessary

    Cranberry sauce? NO

    Absolutely... and preferably with the whole berries, and even better
    when freshly made with oranges as a relish...

    Butter beans? Noooooo

    Sure

    Deviled eggs? GAG!

    If they show up, sure... :)

    Chitterlings?Noooooooooooooooo

    Not likely at any place I go

    Yams? Nooooo

    Sure, especially if baked, not in the casserole overly sweetened

    Pecan pie? Sure

    Absolutely

    Fudge pie? Never heard of this

    My nephew makes a wonderful one with chocolate chips, pecans and
    Jack Daniels

    Potato salad? yuck

    Probably not...

    Banana pudding? Yesssssssssssssssssssssssssssssssssssssssss

    No thank you...

    Sweet Potato Casserole? No

    The kind with marshmallows on top...? probably not... or maybe a small
    bit just for the sake of the occasion...

    Hashbrown Casserole: YES

    Not at any place I've gone... maybe as leftovers later...

    Apple Pie: YES

    ok (except not for me as I'm allergic to apples... sigh)

    Cherry Pie: YES

    yes

    Having said all that, what we'll do for the day itself is to go to Taste
    of Japan, and let Fu feed us... We'll probably get the all you can eat
    sushi special, just because it is supposed to be a feast.... (G)

    And then to my sister's house on Friday, for the more traditional
    Thanksgiving feast.... :)

    ttyl neb
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  • From JIM WELLER@1:123/140 to DALLAS VINSON on Friday, November 22, 2019 22:58:00

    Quoting Dallas Vinson to Jim Weller <=-

    Chitterlings

    That's not typical T-Day fare anywhere is it?

    I think it's considered soul food
    so probably more in the colored communities

    The only difference between soul food and country food is the
    complexion of the cook.

    Country food has a different meaning up here: it refers to fish you
    catch yourself, wild game and foraged greens and berries. (And it
    includes whales, walruses and seals if you live on the coast.)

    Here's seriously tasty idea I picked up recently...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Crispy Deep-Fried Potato-Skin Cups
    Categories: Snacks, Side dish, Potatoes
    Yield: 10 servings

    5 Yukon Gold potatoes, ideally
    About 5 or 6 ounces each
    Vegetable or canola oil, for
    Greasing the potatoes and
    Deep-frying
    Kosher salt

    With a light, crunchy shell thanks to a coating of fried potato
    starch, these deep-fried potato-skin cups make the perfect scoops
    for your favorite dips and spreads.

    The ultimate potato skin. Skip the classic twice-baking method in
    favor of deep-frying, and coat each potato skin in a potato-starch
    slurry, for an even more shatteringly crispy shell. Plus, by halving
    the potatoes through their equators instead of lengthwise, you'll
    get smaller deeper cups that are absolutely perfect for filling,
    scooping, and eating with your fingers.

    Serve these alongside the dips or spreads of your choice: hummus,
    baba ganoush, thick Greek yogurt or labneh, tzatziki, and more.

    Why It Works: Par-baking (or microwaving) the potatoes makes them
    easier to scoop and produces a more tender texture in the final
    cups. Cutting the potatoes across their equators produces smaller,
    deeper cups that are perfect for scooping and filling. Coating each
    potato cup in a slurry made from the scooped flesh creates the
    ultimate crispy crust, while also helping to ensure the inner flesh
    remains tender and moist.

    Preheat oven to 375 F (190 C). Using a fork or paring knife,
    puncture potatoes in several spots. Rub each potato with a light
    coat of oil. Arrange on a rack set on a baking sheet, or directly on
    an oven rack, and bake until just tender, 30 to 45 minutes.
    Alternatively, microwave pricked and oiled potatoes until just
    tender, about 5 minutes.

    Let potatoes stand until cool enough to handle, then cut in half
    across their equators. Using a small spoon, scoop out most of the
    potato flesh into a medium bowl, leaving a layer of potato flesh
    roughly 1/8 to 1/4 inch thick still attached to the skin. (It's okay
    if the layer of potato flesh attached to the skin isn't perfectly
    even; that unevenness can add some good textural contrast to each
    cup.) If you want the cups to stand up more easily (i.e., if you're
    planning to fill the cups before serving, rather than using them as
    scoops for dips), slice off the very bottom of each one to create a
    level base. Set potato cups aside.

    Using a blender or immersion blender, process scooped potato flesh
    into a slurry, adding just enough water to form a puree the
    consistency of applesauce. (You need only enough potato slurry to
    lightly coat each scooped potato cup, so you may want to puree only
    a portion of the scooped flesh and reserve the rest for a small
    batch of mashed potatoes.)

    Line a rimmed baking sheet with paper towels. In a 5-quart Dutch
    oven or large wok, heat 2 1/2 inches oil over high heat until it
    reaches a temperature of 365 F (185 C). Working in batches, dip each
    scooped potato cup in the potato slurry to coat it inside and out;
    allow the excess slurry to drain off, then carefully lower each
    potato cup into the hot oil. Because the slurry is so wet, the
    frying will be very vigorous, so be careful not to fry more than a
    few at a time.

    Cook, agitating occasionally with a wire mesh spider, until potatoes
    just begin to turn lightly golden, about 1 minute. Transfer to paper
    towel-lined baking sheet, inverting each one, concave side down, to
    allow it to fully drain. Repeat dipping and frying with remaining
    potato cups. Using a fine-mesh strainer, skim out any free-floating
    fried bits of slurry from the oil and discard.

    When ready to serve, return oil in Dutch oven or wok to 365 F (185
    C). Fry potato cups in batches a second time, agitating them with
    wire mesh spider, until deeply golden brown and crispy all over,
    inside and out, about 3 minutes. Transfer cups to fresh paper towels
    to drain and season them with salt on all sides, then turn them
    concave side down to fully drain.

    Serve fried potato cups while still hot, with dips or spreads of
    your choice.

    DANIEL GRITZER

    From: Serious Eats

    MMMMM



    Cheers

    Jim


    ... The multicultural New South: Korean-Southern fried chicken

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