Thread: Thanksgiving: How to...

Cut your menu in half. Who needs ten sides?

Forget the traditional pies - everyone likes apple.

Serve buffet style if you can.

Start saving containers for guests to take leftovers home.

OR

Manage to get invited out

OR

eat out.

On Nov 10, 10:04*am, KatieFrank <KatieFrank.
53f8a08.26...@foodbanter.com> wrote:
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.
>
> Post away...
>
> --
> KatieFrank

I like to eat out. Especially because I don't care if I have
mountains of leftover lying around. We have some really good local
restaurant buffet type services on Thanksgiving Day.

N.

On Nov 10, 10:04*am, KatieFrank <KatieFrank.
53f8a08.26...@foodbanter.com> wrote:
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.
>
> Post away...

Well, I'm NOT going to do it with canned condensed soup, mixed with
canned green beans, with canned fried onions on top. That's for sure.

Going to my in-laws this year, but next year we'll have a big ol'
house, so we can host.
>
> --
> KatieFrank

--Bryan

Nancy2 wrote:
> On Nov 10, 10:04 am, KatieFrank <KatieFrank.
> 53f8a08.26...@foodbanter.com> wrote:
>> Hi All,
>>
>> Thanksgiving is fast approaching. I thought I would start a thread with
>> everyone's How-to advice for the big day.
>>
>> Post away...
>>
>> --
>> KatieFrank
>
> I like to eat out. Especially because I don't care if I have
> mountains of leftover lying around. We have some really good local
> restaurant buffet type services on Thanksgiving Day.

Ditto here. I will make desserts and everyone will come back to my
place for dessert and coffee. There are just too few of us anymore to
go to a big megillah. When I was a kid, gracious, there must've been 30
people at TGiving! No more, it's like "And Then There Were None" around
here... :-(

TammyM, thankful for family

On Nov 10, 3:34*pm, Kalmia <tweeny90...@mypacks.net> wrote:
> Cut your menu in half. *Who needs ten sides?
>
> Forget the traditional pies - everyone likes apple.

Some folks would sorely miss pumpkin pie. Not me, but some.
>
> Serve buffet style if you can. Any more than 6 or so people, yes.
>
> Start saving containers for guests to take leftovers home.

That's a good idea.
>
> OR
>
> Manage to get invited out
>
> OR
>
> eat out.

I want Thanksgiving at my house, or a relative's house. Folks should
get to lay on the couch and bask in their gluttony. By folks I mean
me.

--Bryan

On Nov 10, 4:08*pm, TammyM <non...@yahoo.com> wrote:
> Nancy2 wrote:
> > On Nov 10, 10:04 am, KatieFrank <KatieFrank.
> > 53f8a08.26...@foodbanter.com> wrote:
> >> Hi All,
>
> >> Thanksgiving is fast approaching. I thought I would start a thread with
> >> everyone's How-to advice for the big day.
>
> >> Post away...
>
> >> --
> >> KatieFrank
>
> > I like to eat out. *Especially because I don't care if I have
> > mountains of leftover lying around. *We have some really good local
> > restaurant buffet type services on Thanksgiving Day.
>
> Ditto here. *I will make desserts and everyone will come back to my
> place for dessert and coffee. *There are just too few of us anymore to
> go to a big megillah. *When I was a kid, gracious, there must've been 30
> people at TGiving! *No more, it's like "And Then There Were None" around
> here... :-(
>
> TammyM, thankful for family- Hide quoted text -
>
> - Show quoted text -

My house is like that, too. People gone; get married; have other
plans or other families.

N.

On Nov 10, 11:04*am, KatieFrank <KatieFrank.
53f8a08.26...@foodbanter.com> wrote:
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.

It was weeks ago. Where were you?

John Kane Kingston ON Canada

Always buy extra:

aluminum foil
paper towels
Saran wrap
dishwasher detergent
Ziploc baggies

Tara

On Nov 10, 3:34*pm, Kalmia <tweeny90...@mypacks.net> wrote:
> Cut your menu in half. *Who needs ten sides?
>
> Forget the traditional pies - everyone likes apple.
>
> Serve buffet style if you can.
>
> Start saving containers for guests to take leftovers home.
>
> OR
>
> Manage to get invited out
>
> OR
>
> eat out.

>
>
Thumbs up!!

On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
<[email protected]> wrote:

>
>Hi All,
>
>Thanksgiving is fast approaching. I thought I would start a thread with
>everyone's How-to advice for the big day.
>
>Post away...

Make sure to start thawing the turkey in plenty of time. Read the
labels.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Nov 10, 10:04*am, KatieFrank <KatieFrank.
53f8a08.26...@foodbanter.com> wrote:
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.
>
> Post away...
>
> KatieFrank
>
>
First year to do the big day,Kat? It's gotta be.

In article
<[email protected]>,
Kalmia <[email protected]> wrote:

> Cut your menu in half. Who needs ten sides?
>
> Forget the traditional pies - everyone likes apple.
>
> Serve buffet style if you can.
>
> Start saving containers for guests to take leftovers home.
>
> OR
>
> Manage to get invited out
>
> OR
>
> eat out.

I enjoy cooking the big meal for our family. We host every year.
This year is our smallest year so far, I think, with Rich's parents, the
children's godparents and their son and us making 13 people.

We will have at least eight pies and our eldest son wants to make
gingerbread like he did last year.

My big how to is to make lists and plan out what can be done when. I
start cooking Monday night, or at least do some prep work starting then
and we eat Thanksgiving at dinner time rather than having turkey for
breakfast.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Tue, 10 Nov 2009 15:20:40 -0800 (PST), itsjoannotjoann
<[email protected]> wrote:

-->On Nov 10, 3:34*pm, Kalmia <tweeny90...@mypacks.net> wrote:
-->> Cut your menu in half. *Who needs ten sides?
-->>
-->> Forget the traditional pies - everyone likes apple.
-->>
-->> Serve buffet style if you can.
-->>
-->> Start saving containers for guests to take leftovers home.
-->>
-->> OR
-->>
-->> Manage to get invited out
-->>
-->> OR
-->>
-->> eat out.
-->
-->>
-->>
-->Thumbs up!!


My sister always invites us, our part of the festivities is that we bring a
good bottle of wine and a tossed salad.

The Cook <[email protected]> wrote in
news:[email protected]:

> On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
> <[email protected]> wrote:
>
>>
>>Hi All,
>>
>>Thanksgiving is fast approaching. I thought I would start a thread with
>>everyone's How-to advice for the big day.
>>
>>Post away...
>
> Make sure to start thawing the turkey in plenty of time. Read the
> labels.


Mom would put the bird in the covered roasting pan and put it in the
garage overnight to thaw. She was responsible for the bird, stuffing and
some other hot stuff.

Pop took charge of bartending for guests at the family room kitchen table
upon arrival.

Relatives were assigned to bring everyone's favorite Thanksgiving dishes
they were good at making, so nothing got duplicated.

My job was taking relatives coats on arrival and piling them onto the bed
in the master bedroom AND retrieving them later and kiss and kick them
out!

Andy

KatieFrank wrote:
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.
>
> Post away...

Someone mentioned having containers for leftovers. Depending upon the
size of the soiree, I've always tried to have those Chinese take-out
type containers on hand. I can buy them here at Smart and Final (like
Costco only not as big and no membership).

Also, have a sous chef to help you! Delegate potato peeling :-) Don't
let Uncle XXXX mash the potatoes whilst smoking a cigarette.... <ew>

TammyM

On Tue, 10 Nov 2009 15:28:27 -0800 (PST), itsjoannotjoann
<[email protected]> wrote:

-->On Nov 10, 10:04*am, KatieFrank <KatieFrank.
-->53f8a08.26...@foodbanter.com> wrote:
-->> Hi All,
-->>
-->> Thanksgiving is fast approaching. I thought I would start a thread with
-->> everyone's How-to advice for the big day.
-->>
-->> Post away...
-->>
-->> KatieFrank
-->>
-->>
-->First year to do the big day,Kat? It's gotta be.


I'm thinking that this might not be Katie but Kevin the owner of foodbanter.com

The Cook <[email protected]> wrote in
news:[email protected]:

> On Tue, 10 Nov 2009 16:04:54 +0000, KatieFrank
> <[email protected]> wrote:
>
>>
>>Hi All,
>>
>>Thanksgiving is fast approaching. I thought I would start a thread with
>>everyone's How-to advice for the big day.
>>
>>Post away...
>
> Make sure to start thawing the turkey in plenty of time. Read the
> labels.


Mom would put the bird in the covered roasting pan and put it in the
garage overnight to thaw. She was responsible for the bird, stuffing and
some other hot stuff.

Pop took charge of bartending for guests at the family room kitchen table
upon arrival.

Relatives were assigned to bring everyone's favorite Thanksgiving dishes
they were good at making, so nothing got duplicated.

My job was taking relatives coats on arrival and piling them onto the bed
in the master bedroom AND retrieving them later and kiss and kick them
out!

Andy

KatieFrank wrote:
> Hi All,
>
> Thanksgiving is fast approaching. I thought I would start a thread with
> everyone's How-to advice for the big day.
>
> Post away...
>
>
>
>

The best turkey I ever had was one I made. 24 hours of brining with the
huge ziplock bags you can get now, and it was a fresh one, not frozen.

Stuffing *and* dressing, mashed/smashed potatoes, green beans with
bacon, and fresh dinner rolls. For desert, cherry crumble, and vanilla
ice cream.


Bob

Bob Muncie wrote:

>
> The best turkey I ever had was one I made. 24 hours of brining with the
> huge ziplock bags you can get now, and it was a fresh one, not frozen.

I agree!!! The best turkeys I ever had had been brined! Mind, it's not
wise to brine a bird that's been "enhanced" by the industry.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!