Howdy everybody, this week's thread has a special guest--Chef Tom, who appears on Good News Utah and is the ShopNBC culinary geek. But he's also a longtime farker that you may know as twoody. 
 
Hit him up with any questions you may have, ideas, he's here to hang out with us today.

Sooooo... Since I'm the official guest chef this week, I thought I'd give a bio.
 
First, thanks to iamrex and soosh for hosting!!!
 
I worked my way through life in the food industry until about 5 years ago when I got the wild idea to create videos on Youtube explaining how to cook stuff.
 
Fast forward to today and I appear in 80 million homes as a culinary expert on ShopNBC.  Further, I work for the ABC affiliate in my hometown, and have a show launching on an Apple app in Q1 of 2013. 
 
My perspective on food is mostly scientific, tempered with proper techniques. 
 
I'll be around for a bit in this thread and will try to answer as many questions as possible!

I hate when people try to tell me that Christmas is for ham and Thanksgiving is for turkey.
 
Name one f*cking Christmas song that mentions ham.  See.

Here's Mrs. Henry's spread:


Here's Mrs. Henry looking eager at my suggestion to "spread 'em":

kwame: I hate when people try to tell me that Christmas is for ham and Thanksgiving is for turkey.
 
Christmas is for lamb and duck.  Or, at least, it is in my house.
 
Also, foie gras.

oldfarthenry: Here's Mrs. Henry's spread:
[i1151.photobucket.com image 299x399]

Here's Mrs. Henry looking eager at my suggestion to "spread 'em":
[i1151.photobucket.com image 399x400]

What year is that from?

All I know so far is that we are having prime rib.

Last year I made kielbasa because my grandparents are all dead.  Never again.  Is it supposed to be so difficult to get the ground meat to go into the casing?  grrrrrr

moogrum: Is it supposed to be so difficult to get the ground meat to go into the casing?

You have to practice to get it right.

moogrum: Last year I made kielbasa because my grandparents are all dead.  Never again.  Is it supposed to be so difficult to get the ground meat to go into the casing?  grrrrrr

Did you use a casing stuffer?
/also, my nickname is casing stuffer...

In my house, Christmas is for filet mignon, garlic mashed potatoes, and whatever vegetable is remembered at the last minute. And some Sangiovese.

twoody: Did you use a casing stuffer?
/also, my nickname is casing stuffer...

I used my grandmother's one from like the 60s.  Maybe I need a new one, the meat just wouldn't go down the tube easily. 
 
There's no way to discuss this without sounding sexual.

eraser8: oldfarthenry: Here's Mrs. Henry's spread:
[i1151.photobucket.com image 299x399]

Here's Mrs. Henry looking eager at my suggestion to "spread 'em":
[i1151.photobucket.com image 399x400]

What year is that from?

Let's just say "last century".

Christmas is for roast anything, really.  Goose, beef rib roast, pork, chicken, duck, etc.  I think I'm going with this for this year:
 

 
 
Ultra-Crispy Slow-Roasted Pork Shoulder

I usually make a prime rib, but this year I'll be in Tahoe, so I will order oysters rockefeller and prime rib with a lobster tail and see how much of it I can pack away.

I'm trying something new this year instead of some of the things I've done for past Christmas dinners (turkey, chicken, pot roast). This year I'm cooking a pork roast in the Crock Pot. Accompanied by homemade mashed potatoes, relish tray and homemade chocolate cake for dessert.

soosh: I think I'm going with this for this year:

That looks amazing!!!!!

Purelilac: oysters rockefeller

yea!
 
I haven't had that in far too long.  Same with oysters bienville.

moogrum: the meat just wouldn't go down the tube easily.

Needs more lube....
 
Seriously though, it's an art that can take a little while to get right.

In that link, they sure as hell know how to overcook some of those meats...

twoody: Sooooo... Since I'm the official guest chef this week, I thought I'd give a bio.

First, thanks to iamrex and soosh for hosting!!!

I worked my way through life in the food industry until about 5 years ago when I got the wild idea to create videos on Youtube explaining how to cook stuff.

Fast forward to today and I appear in 80 million homes as a culinary expert on ShopNBC.  Further, I work for the ABC affiliate in my hometown, and have a show launching on an Apple app in Q1 of 2013.

My perspective on food is mostly scientific, tempered with proper techniques.

I'll be around for a bit in this thread and will try to answer as many questions as possible!

post a link to your youtube?

Purelilac: post a link to your youtube?
 
Most of them have been pulled down, but I still keep a few over at my website:  www.cookwithtom.com

Welcome, twoody! 
 
Here's a question: what's something seasonal that's relatively easy to make that will score me some points with the in-laws when I visit them on Christmas day? Ideally, something I could set up in the oven to cook while we're opening presents. Ideas?

SmackLT: Here's a question: what's something seasonal that's relatively easy to make that will score me some points with the in-laws when I visit them on Christmas day? Ideally, something I could set up in the oven to cook while we're opening presents. Ideas?

Helloooo.... sweet or savory?

From an email today from the future mother-in-law:
 
I am just thinking about Xmas food.I am planning lamb for Xmas, grilled salmon, veggie lausagne xmas eve, soup and many different salads. If you have veggie ideas bring the recipes along.Morgan did you make ratatouille last year? I can't remember. Anything would be great and much appreciated!
 
Totes adorbs.

Eutamias21: From an email today from the future mother-in-law:
 
Wait... does this mean you're off the market?

twoody: SmackLT: Here's a question: what's something seasonal that's relatively easy to make that will score me some points with the in-laws when I visit them on Christmas day? Ideally, something I could set up in the oven to cook while we're opening presents. Ideas?

Helloooo.... sweet or savory?

With all of the desserts that will already be there, I've gotta go savory.

I want to glaze a ham with something other than brown sugar or honey any of you have success with something a little more say... Exotic? Also I have a confession I hate Christmas! But seriously ham glaze GO!

twoody: Eutamias21: From an email today from the future mother-in-law:
 
Wait... does this mean you're off the market?
 
Why, you wanna make me an offer I can't refuse?

SmackLT: twoody: SmackLT: Here's a question: what's something seasonal that's relatively easy to make that will score me some points with the in-laws when I visit them on Christmas day? Ideally, something I could set up in the oven to cook while we're opening presents. Ideas?

Helloooo.... sweet or savory?

With all of the desserts that will already be there, I've gotta go savory.

I never have enough sweets at my holiday feasts (because I'm not a big fan)...so, do you have any good suggestions (other than pie)?

Hi!
 
Here's my question:
 
How long should I microwave an egg before it's hard-boiled?

Hi twoody,
 
Long time follower first time stalker.
 
When I sneak into your house over the holidays, I notice a very nice aromatic smell that isn't usually there.  Are there special Christmas (or whatever Mormons do) herbs that you use during this season?
 
Love,
 
kwame

Jack got the girl of his dreams - and a reach around.
Twas a Christmas miracle!

So, Tommy-
 
I was wondering, if my ham has a little white stuff growing on it, I can totally cut that off and cook the rest, right?

Hi Twoody!
 
I've always wanted to make Beef Wellington. I think I've finally mustered up the courage to attempt one. Any suggestions for a first-timer?

Ideally, something I could set up in the oven to cook while we're opening presents. Ideas?
 
Throw some cut up onions, sweet potatoes, and apples in the bottom of a relatively large cooking vessel (like a 6-8 qt dutch oven).  Add some rosemary, salt, and just enough orange juice to cover the veggies 3/4ths of the way up.  Add a couple of tbs of butter.  If you're so inclined, throw 1/4 cup of maple syrup or brown sugar in with it.
 
Salt the outside f a 4 lb chicken on top, and place it on top of the veggies, out of the liquid.  Put in a 375-400 degree oven until the thighs register 165 on a meat thermometer - 1 1/4 - 1/1/2 hour.

twoody: Sooooo... Since I'm the official guest chef this week, I thought I'd give a bio.
 
First, thanks to iamrex and soosh for hosting!!!
 
I worked my way through life in the food industry until about 5 years ago when I got the wild idea to create videos on Youtube explaining how to cook stuff.
 
Fast forward to today and I appear in 80 million homes as a culinary expert on ShopNBC.  Further, I work for the ABC affiliate in my hometown, and have a show launching on an Apple app in Q1 of 2013. 
 
My perspective on food is mostly scientific, tempered with proper techniques. 
 
I'll be around for a bit in this thread and will try to answer as many questions as possible!

I recently acquired an induction cooker and want to try to do a poor mans sous vide on it.  I have a vacume sealer.  Any tips/trips/easy recipes that would work decently with that setup?