Thanksgiving 2014

Collecting our t'giving meal recipe selections:

Thanksgiving to-do lists

Week Planning


  • Ladies and gentlemen... sharpen your knives!
  • Bake cornbread and biscuits and begin drying process
  • Prep vegetables for brine
  • Prepare and cool brine solution
  • Pick up Turkey
  • (Make cranberry sauce)




  • Rinse turkey, take out neck and giblets, and remove all the goop inside
  • Begin brining the turkey
  • trellosgiving Screenshot from 2013-11-30 085049.png

    Food hacking links

    One day, I'll find a drink interesting enough to get me to buy a bottle of Cynar:

    Salt and cocktails:

    Smoke and cocktails:

    Useful ratios for cooking:

    Graham crackers, disguised as homemade cinnamon toast crunch:

    Foodie dice:

    Food Hacking link roundup: Up in Smoke edition

    Cold smoking using a normal grill:

    Flavoring your wood chips: (I kinda do this with my Brisket)

    A reminder and guide to calibrating stove and grill thermometers:

    Food Hacking: Wine tricks and Lobster Anesthesia Edition

    Save a bad wine by turning it into tasty jelly:

    Tired of digging out the foil cutter? Twist and pull it off. How did I not know this before? (

    Easy packing for wine bottle protection - floaties:

    Cocoa crumbs - French trend and tasty treat:

    Tasty Ideas: Blog link roundup

    Social kitchen brings us an intriguing tea biscuit tweak:

    GoodBooze brings some spring cocktail ideas - this one, with strawberries and fizzy wine: and this one, with beer syrup (!)

    Recent Kitchen Experimentation

    On a whim, I bought a bunch of rhubarb at the farmer's market this weekend, figuring I could find a tasty recipe for it. I found a rustic rhubarb tart recipe at -- I made a few edits to their recipe, though. In the pastry, I used one whole egg instead of two yolks, and a flour mixture of 1 cup cornmeal and 1 1/2 cups flour. I didn't have any cream, so I just used 2% milk instead. In the compote, I added dash each of cinnamon, allspice, ginger, and a 1/2 oz of dark rum.

    Closing out Winter, Welcoming Spring

    Last night, we had some friends over, serving our Pumpkin Raviolli using up the last of our pumpkin puree with an awesome beet-blood orange-fig chevre salad, fresh bread courtesy of the guests, and good wine and conversation courtesy of all involved. For dessert, I finally attempted my grandmother's strawberry shortcake, whipped-egg-risen cakes and all. It turned out well, but still a bit eggy (I used farm fresh eggs).

    We ended the night with some creative Manhattans, and all was good.

    Tonight, we continued on the celebrate-spring trajectory with a seared steelhead filet (with parsely, chives, lemon zest and a dusting of garlic and sage powder) served alongside some fiddle-head ferns which I blanched then sauteed with already-carmelizing onions and mushrooms in bacon fat. To both dishes, a dash of white wine was added.

    In other words, I'm very happy it's spring. We've begun haunting the various nearby farmer's markets for any sign of garlic tails.

    Brisket Success

    I spotted some Stubbs' Moppin' Sauce in the Austin airport on the way back from SXSW. It was handily past the screening point, and I snagged it; having been unable to source it in DC as yet.

    We finally got around to smoking up a brisket; and between increased patience, a smaller hunk of meat, and a better setup inside the grill itself, it all worked out. We got a great red crust around the outside and tender but juicy inside.

    Arganica Week 3

    This week we received our third Arganica delivery (apologies for forgetting to take a picture and post about our second delivery, which included locally milled flour).

    This week's delivery includes:

    Farm Eggs
    Pizza Dough
    Roasted Garlic Linguini
    Cremini Mushrooms
    York Apples
    Hydroponic Lettuce

    When this 1-month trial is done (next week), expect a longer post on our overall experience.

    Arganica Week 3

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