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Thanksgiving: Food for thought | Life

To commemorate Thanksgiving, Extra staff have decided to dig in some of our favorite dishes. Of course, of course, it…

To commemorate Thanksgiving, Extra staff have decided to dig in some of our favorite dishes. Of course, of course, it speaks.


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Turkey and stuffing

Things could have worked so much differently for turkeys if the founders had just listened to Benjamin Franklin. “[A] much more respectful bird” than the bald eagle he wrote to his daughter. No, Franklin never suggested that Turkey became our national bird, as opposed to a popular myth, but he praised the character of the turkey.

“He is besides, but a bit in vain and stupid, a brave bird,” Franklin continued. “And would not hesitate to attack a grenadier of the British guards who should be assumed to invade their farmhouse with a red jacket.”

Now, what patriotic American could eat a bird like that? About 250 million of us, as it turns out. According to the National Turkey Federation, 88 percent of Americans will party on Turkey this Thanksgiving Day. And 97 percent of those who do will complain that the bird is too dry. Who says Americans can not agree on anything these days?

OK, I made the last percentage. But pity the poor turkey. People will bake you and salt yourself, fry, bite and smoke, or humiliate yourself by laying in a plastic bag or having a beer can shuffle in your du-know-where and still consider you nothing but a vehicle for sauce consumption. Turkeys deserve more respect than that.

As it is possible to serve turkey at Thanksgiving, Americans are much more divided in terms of filling. First of all, many of us do not even call it, we call it dressing. It can be a southern thing, because dressing sounds more honorable and worthy than filling. Some say it’s a literal definition – you fill a bird with stuffing, you bake dressing in a dish. Others say the opposite is correct, that you can bake filling in a forehead and test a bird with dressing. Some usually use white bread, and others say it must be corn bread.

My wife grew up in a family who spent Thanksgiving eve tearing up a bread of white bread filled in a bird. So they called it stuffing. My mom preferred to bake a pan of Pepperidge Farms crumbs mixed with different spices and turkey juices. I think we called it dressing. These days, my family makes a homemade recipe in a baking dish that’s so delicious I could eat seven plates of it and be happy with this Thanksgiving.

This year, I can only shape my filling formula in the form of a turkey and bake it in the oven, just to get both turkey and filling, while preserving the dignity of such a honorable bird. I think Ol Ben would approve.

– Ralph Berrier Jr.


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Cheese casserole with broccoli, macaroni and ham



Broccoli casserole

An item that was not on the buffet table at my family’s Thanksgiving meeting this year was broccoli casserole. It was a bit of a surprise, but I would not complain, especially because I did not bring anything to the party.

It made me think I might be the one who made the broccoli pot. I have done deviled eggs earlier (Oliver and Tabasco sauce version), but I have never tried what has been my favorite pot year after year.

In a way, it’s not meaningless that I like it so much, because I really do not like broccoli. It must be hacked up as if you are overkill, then mixed with cheese of some kind, or I’m really not interested. And for cheese, I mean Velveeta.

People will sometimes call me a foodie, and I think it’s fun, because I like Velveeta. I mean, it’s not even real food, right? But on the right things, it’s the only way to go, in my opinion. For example, broccoli casserole. And you must have smashed the Ritz crackers there too, right? If it’s a low-rent version, I’m a low-key guy and does not bother me.

That does not mean I’m insensitive. If I do it for others, I have to take into account that most probably do not want to engage in cheese “product”. So I took the web to find some suitable remuneration, and I think I could only enjoy some of these.

Here are some cheesy contenders:

1. A creamy cheese sauce that is “roux flour, butter and milk (or half and half) and cheddar cheese” with crushed buttercakes (Andy Griffith said best: “Everything’s better when seated” on a Ritz “). Source: Yellowblissroad. com / cheesy-broccoli-casserole

2. How about a béchamel sauce for your broccoli casserole? I like this idea a lot. Such a recipe adds cayenne pepper, mustard powder, ground or grated muskot, salt, pepper and ripe “Cheddar cheese (not the smart alecky-type from the commercials). I found a recipe for simply-delicious-food.com/make-bechamel-sauce-cheese-sauce. Perhaps you should go with Captain’s Wafers on that ?

3. Fountainavenuekitchen.com has a list of cheeses that melt well American (including Cooper Sharp), Cheddar, Switzerland, Colby, Fontina, Gouda, Gruyère, Havarti, Monterey Jack and Münster. Blue, Brie and Camembert are good option if you remove the shaft first. The following are not good melting fever ta, cotija, queso fresco, ricotta, halloumi and creamy goat.

All this seems like a good part of thinking and work. If you are busy or lazy, it means once or twice a year to go to the family assembly. And as decadent as they seem, it is probably the limit of healthy consumption. But holidays are stressful enough without worrying about calories – so enjoy.

– Tad Dickens


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Pumpkin pie

“Pie, pie, I ate my. No taste sweet, wet, salty and dry – all at once. Oh yes, it’s pie.” [19659007] Anytime someone earns me a piece of pie, I immediately start singing Andie MacDowell’s song from the 1996 movie “Michael.” OK, yes, actually my simplified version sounds more like “Pie, Pie, I love pie,” something misremembered from the original but with the same feeling. I oh, it’s pie.

For my family, pie is not just the final for Thanksgiving dinner. We take the dessert for all occasions, big or small. And every family member has a favorite that always makes me think of them. My husband likes Key Lime Pie, dad like Boston Creme (which according to the American Pie Council is a cake, not a pie), and Mum likes razzleberry (probably because of “Mister Magoo’s Christmas Carol” from the 60’s) . As for me, I eat almost all kinds of pie, although apple pie with a piece of cheese on top always makes my taste bud sing.

“Apple! Pumpkin! Chopped and Wet Bottom! Come to your place every day if you have them!”

Why does Pumpkin Pie get all love on Thanksgiving? With all the big cake out there, why do you get pumpkin cake?

Although the pumpkin cake probably was not part of the first Thanksgiving Festival in Plymouth, Massachusetts, the squash was probably served in some form. The dessert may have been introduced to the holiday table as early as 1623, but it was not until the 18th century as it became a staple. In fact, the legend has that the city of Colchester, Connecticut, shot its 1705 Thanksgiving for a week because they could not make a pumpkin pie because of a melass shortage. (According to history.com, colonists often used molasses instead of sugar because it was cheaper.)

If you are careful about having such a long tradition, start slowly by trying a sweet potato bite instead.

According to a 2014 Wichita Eagle article, both pies use pretty much the same ingredients (like cinnamon and milk milk), but their consistency is a little different (pumpkin pie tends to be creamier).

Although pumpkin pie has become popular in New England, sweet potato pie has historical bands in the south, partly because sweet potatoes were easier to grow here than pumpkins. Enslaved African Americans often cooked sweet potato pie for plantation households, eventually covering dessert after improved ovens and processed ingredients became more accessible.

In 2015, singer Patti LaBelle created a feeling when she began marketing her sweet potato pies at Wal-Mart; people could not get enough of them. The recipe can be found online with a fast internet search.

After moving to sweet potato pie, just think about the possibilities. Apple! Pecan! Chess! Blueberry! And who says you have to stay at just one?

“Pie, I oh, I love pie.”

– Suzanne Miller


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Dinner rolls

In my family, Thanksgiving had dinner many things. My part was the rolls. I started my training as a breadguru at the age of 5, and since then I have learned many things. For example, not everyone will love the spotted honey-flavored rolls – but you can never go wrong with Pillsbury Crescent Rolls.

My important task started a holiday when my mom realized I was bored while everyone else did something on Thanksgiving. She cooked, my dad looked at the big game, and my sister watched the parade. So she took me over to the fridge, opened one of the boxes and told me to choose a package of rolls.

At that time, I had no idea what I did, but I quickly grabbed two of the packages. One had the sweet little dough god who played with his dimples, and the other was wrapped in plastic and bordered in orange. To recognize the dough from TV, picked up his package and gave it to my mom. She then pointed me in my stomach and I released a joy of joy

. Then she showed me how to crack the cooktop, roll the triangular pieces of dough into crescents and how to bend them and make them ready to bake. We did not leave them in the oven until dinner was almost ready, but in the meantime I let set the temperature and the timer. Later I became pale pink when she and my dad both complimented my “baking” skills. My sister agreed convincingly.

In recent years, we tried Hawaiian rolls, French baguette, biscuits and even a year I was able to make cinnamon rolls for dessert even though there was apple pie. So now, as an adult, I know when I go to make my first thanksgiving dinner in the future that I have the rolls on the lock down. Turkey on the other hand …

– Alexis Helms

Cranberry sauce

In my household, which I really mean my mother’s household, I remember cranberry sauce that occurs in two different forms. 19659007] First, the red jelly sauce that comes from a jar holds its shape when removed from the can, and has a taste and consistency that is not far from a Jell-O treatment.

Secondly, a somewhat crispy homemade enjoyment, which also contains pieces of pineapple and navel oranges that I never knew until I called my mom, Shonna Allen, and asked her about the recipe. When she was a child who grew up in Minnesota, her mother did the same taste, but it’s not a special family recipe. The copy in the mother’s recipe box came from a pineapple label.

In my memories, our family has eaten the jelly sauce and the enjoyment of alternate Thanksgivings. Mom assures me I’m wrong: She serves the sauce on Thanksgiving dinner and the enjoyment at the Christmas dinner. I delay his skills.

She also told me that there is a third tranber dish she uses with only those berries mixed with sugar that I know if I eat more often in the house.

None of this comes close to addressing the issue of why cranberries may be served for Thanksgiving in the first place. As my mom said, “It has always been.”

Mom is not wrong, at least in the history of the United States. Cranberries are unique American, native to the northeastern US (although these days most of our livestock is grown in Wisconsin). It is not possible to say with certainty that cranberries were consumed on the first thanksgiving day of the early 1700s, but it is not ruled out.

The English writer John Josselyn, in his 1671 travel “New England’s Rarities”, mentions “Cran Berry or Bear Berry,” observes that “The Indians and English use them a lot and boil them with sugar to sow should eat with the meat. “Serve cranberries with wild meat as turkey became American a thing like … well-growing cranberries in the first place.

When it came to cementing cranberries as part of a unique American tradition, it could not hurt they were a favorite of Thomas Jefferson, who ordered them at the suit when he was president.

Modernized harvesting methods introduced in the 20th century made cranberries more accessible but tended to damage the berries. Massachusetts lawyer-turned-cranberry growers Marcus Urann pioneered the business of selling preserved and juicy berries, which in cooperation with the foundation founded the agricultural cooperative now called Ocean Spray, which in 1941 became the first to offer jellied “log” we are so

In my Mama’s house is served in circles, and there are never any left.

– Mike Allen


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Deviled egg topped with paprika



Deviled eggs

Back home in Tennessee, my family already celebrated Thanksgiving, as a holiday meal was the best date for getting relatives to Colonial Heights. That means I got into some deviled eggs. But not enough of them.

I did not like them growing up. I would eat one to be polite, but grimace but that. Somewhere along the line, my taste changed, and now they are the first thing I’m looking for at every spread.

There is much to say about the basic deviled egg recipe. Boil the egg, dig the egg yolks, mix the egg yolks with mayonnaise and mustard (and maybe some onion slice), stir the goats into the egg cavity, sprinkle a peppercorn and serve. I’ll eat them all day long.

But in recent years, I discovered that I was protected that culinary geniuses have in fact long talked to the stuff. They have mixed pickled onion with sour cream. They have made them with bacon and jalapeno. Or truffle oil and cayenne pepper. Shrimp, crab, salmon, Philadelphia cream cheese, truffles, caviar, salsa, diced ham, foie gras. Check out some local restaurants for powerful delicious versions.

Southern Foodway Alliance 2004 made an oral story / contest of stories and recipes. Twenty-four people told their stories and shared their recipes, and shared that such a name as deviled would not make for this dish, but would be called “dressed” eggs. See all the stories at southernfoodways.org/interview/deviled-eggs-thebasbaserna.

Amazing that such a seemingly basic page became such a test spot for flavors. Must be that the object itself has been around for so long. According to history.com deviled egg’s ancestors go back to ancient Rome. Cooked eggs spiced with spicy sauces were the beginning of tradition.

As centuries rolled, the egg yolks came out and wound mixed with coriander, onion, juice, pepper, coriander and fermented grains or fish (Andalusia from the 13th century). A few centuries later, chefs all over Europe mixed with raisins, cheese, marjoram, parsley, mint and more. The term “deviled” made lingo in Britain in the late 18th century, and a century later, Americans mixed in mayonnaise according to the website.

As for my favorite deviled eggs, I think of them quite basic, but tasty. Try mixing some horseradish and bacon pieces with egg yolks, mayo and mustard. Get away from common mustard and choose something with more bites. Or dash in your favorite hot sauce and some chopped olives, with pimientos included.

Looks like I’m going to aim for two Thanksgiving dinners this year – or maybe just a big plate of deviled eggs.

– Tad Dickens [19659085] / *



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