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(Epicurious)   Post-Thanksgiving Fark Food Discussion thread. Topic: Dishes and beverages for holiday parties. Give us your best ideas, recipes, failures, and success stories. Ask your questions, post your photos   (epicurious.com) divider line 15
    More: Interesting, Hanukkah, centerpieces, checklists, Christmas Gift, cranberries, cooking, recipes, Top Chef Masters  
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1393 clicks; posted to Main » on 29 Nov 2012 at 6:17 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-11-29 06:38:04 PM
2 votes:
I had an idea. I was going to take my sauce pan and I was going to fill it up with apple cider and a few cinnamon sticks. Then I'm going to let it simmer for the smell to permeate the apartment.
2012-11-29 06:36:52 PM
2 votes:
50/50 bacon/beef sliders

1lb ground beef (I use 80/20, but anything will work)
1lb bacon
1-2 shallots, sliced
large leaf green (lettuce, kale, chard, whatever)
extra sharp cheddar cheese
your favorite bbq sauce

Grind bacon in any manner you see fit. I use a food processor. Combine bacon with beef and make slider patties (1.5-2" across, max). Grill until well done. Use the greens as a bun, and top with raw shallot, cheese, and bbq sauce.

You're welcome.

/You could use actual bread buns, but those get in the way of the bacon.
//Can also be done as meatball appetizers
2012-11-29 06:24:25 PM
2 votes:
2012-11-30 10:27:48 AM
1 votes:

Llois: DeaH: Llois: I don't care what you make, just make it from scratch!! No canned soup, you lazy fark. And for god's sake BRINE YOUR TURKEY. This year I made a butterflied high-roasted turkey with stuffing (home made egg bread for the stuffing), roasted vegetable and giblet gravy, mushroom and green bean casserole (NO CANNED SOUP!!), cranberry sauce, mashed sweet potatoes and garlic mashed potatoes. Most of it was done the day before, so I got to actually enjoy Thanksgiving. And the food... oh my lord the food.

I tend to make things from scratch because I like to. Still, there are people I enjoy visiting who can't or won't cook from scratch - and for a variety of reasons. They are lovely people, and are, no doubt, better of for not knowing someone who feels that the purpose of social gatherings and opening one's home is the quality of the cuisine over the quality of people.

I too enjoy making things from scratch, and sharing good food with exceptional people. That's why I cook the way I do, and why I enjoy the holidays so much. I would never make negative comments on other people's cooking after they had invited me into their home and shared food with me. Just goes to show, you shouldn't make judgements on people you don't know.


Didn't you just call them lazy in your initial post?
2012-11-30 09:27:54 AM
1 votes:

Llois: I don't care what you make, just make it from scratch!! No canned soup, you lazy fark. And for god's sake BRINE YOUR TURKEY. This year I made a butterflied high-roasted turkey with stuffing (home made egg bread for the stuffing), roasted vegetable and giblet gravy, mushroom and green bean casserole (NO CANNED SOUP!!), cranberry sauce, mashed sweet potatoes and garlic mashed potatoes. Most of it was done the day before, so I got to actually enjoy Thanksgiving. And the food... oh my lord the food.


I tend to make things from scratch because I like to. Still, there are people I enjoy visiting who can't or won't cook from scratch - and for a variety of reasons. They are lovely people, and are, no doubt, better of for not knowing someone who feels that the purpose of social gatherings and opening one's home is the quality of the cuisine over the quality of people.
2012-11-29 09:33:04 PM
1 votes:

Marubozo: Around this time of year I'm usually in charge of bringing deviled eggs.


Try making some Sriracha salt. To put a few grains on that on top.

1/2 cup of Kosher salt...mixed with 5 tsp of Sriracha sauce.
Turn oven to 200...put on foil in a layer and let it dry it out..about 10 mins..turn off the oven and wait overnight.
It'll clump up; but put in a zip lock bag when dry and crush it back with rolling pin.

Great for a rim of a bloody marry glass too.
2012-11-29 08:47:10 PM
1 votes:
Mushrooms in stuffing is vomit inducing.
2012-11-29 07:43:26 PM
1 votes:

CapeFearCadaver: Ok guys, I bought some milk for one TD dish and now have a good amount left-over. I don't drink milk, what can I do besides egg nog with it?


Baked custard

/can't post link from phone, but googling it should work
2012-11-29 07:24:52 PM
1 votes:

CapeFearCadaver: Ok guys, I bought some milk for one TD dish and now have a good amount left-over. I don't drink milk, what can I do besides egg nog with it?


French toast.
2012-11-29 07:19:28 PM
1 votes:

trippdogg: Non-food Thanksgiving related question.

What is the protocol for answering in-house emails? My ex-wife (in the living room) emailed our daughter (in her bedroom) and was upset when she didn't get a reply within an hour. My daughter's position was "I figured I'd just tell you when I came out for supper". This answer didn't sit well with the ex: "So you read the email and chose not to answer it?"

Any guidance would be appreciated.


Get a divorce, oh wait....

/pull stick out of EX's ass?
2012-11-29 07:13:15 PM
1 votes:

trippdogg: Non-food Thanksgiving related question.

What is the protocol for answering in-house emails? My ex-wife (in the living room) emailed our daughter (in her bedroom) and was upset when she didn't get a reply within an hour. My daughter's position was "I figured I'd just tell you when I came out for supper". This answer didn't sit well with the ex: "So you read the email and chose not to answer it?"

Any guidance would be appreciated.


IMHO, e-mail should never be employed if an urgent answer is needed or expected. If your ex wanted an answer to the question immediately, she should have employed another communication method (worst case, she could have gotten up, walked over to the bedroom, and knocked on the door).
2012-11-29 07:10:24 PM
1 votes:
My signature holiday dish is chocolate pecan pie. I use this recipe, but with a few alterations: I use Hershey's Special Dark chips instead of the semisweet chocolate chips, brown sugar instead of the white sugar, and light corn syrup instead of the dark. Those changes greatly improve the texture and flavor, IMHO. And don't skimp on the bourbon; that adds important flavor to the pie.

CAUTION: If you make this once, you will find yourself on pie duty every single year for the rest of your natural life.
2012-11-29 07:03:52 PM
1 votes:
Yule Log. I make several over the season for parties, Christmas dinner, and gifts.
.
i283.photobucket.com

I use a different frosting but this is the recipe I use for the cake and filling. Link
2012-11-29 06:41:15 PM
1 votes:
I made a hot spinach artichoke dip for Thanksgiving that my mom and uncle demolished. I've
been asked to trot it out again for New Years:

1 8oz package of cream cheese, room temp
4 - 6 oz sour cream
1/4 cup mayo
1 pkg of thawed chopped spinach, drained
1 can artichoke hearts, drained and chopped
1/2 cup shredded mozzarella cheese
Old Bay seasoning and garlic powder to taste

Mix all ingredients in a baking dish and bake @ 325 for 20 mins or until
heated through and bubbly.

Best served hot, but good cold too. Excellent with Triscuits, party toasts, or what have you.
2012-11-29 06:02:25 PM
1 votes:
Caprese salad on a toothpick!

Cherry tomato, basil leaf, miniature fresh mozzarella ball, sprinkle with balsamic vinegar.
 
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