I absolutely love this idea. Sadly, these “tapes” are made of mere paper. If you’ll excuse me, I’ll be wasting my weekend trying to make this will a real cassette and making a 1-gig mix tape for a friend.
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When I still lived in Illinois, my brother and I would occasionally attend Wizard World Chicago and dress for the occasion; over the years, we’ve gone as Jay and Silent Bob, 24 and 21, and a few others. I made a bet with him today involving SDCC 2015; this is my placeholder/reminder.
Thanksgiving Leftovers: Vol. 2
Panko encrusted turkey thigh. I had a leftover turkey thigh so I decidid to beat an egg, dip said thigh in egg, and then dip it in some panko. I then backed the breaded turkey at 300 F for 30 minutes. While this would not be advisable with white meat, as it would almost surely dry out horribly, this worked perfectly with some otherwise greasy, bone-in dark meat.
The only thing better than a Thanksgiving turkey is the turkey and dumpling soup that can be made the following day.
STOCK: Once you’ve removed all the large meat from the turkey, you can start by using the carcass to make homemade stock. Place all the bones in a pot full of water; then add any of the drippings or scraps left in the turkey pan.
Boil this mixture for five or six hours on low heat. Once any tendons or gristle has become soft, remove all the bones from the pot; place these bones aside and allow them to cool. Place your stock in the refrigerator until it is cool. Once the stock cools tallow (read: fat) should collect and solidify at the top of the pot. Remove the fat and place the pot back on the stove.
SOUP: Pick any meat off the bones that you had previously boiled and place said meat in the stock. Turn the pot on low and begin chopping vegetables. You can add any of the onions and garlic from the cavity of the turkey. You will also need approximately 1 lb. of chopped carrots and 1 lb. of chopped celery. Add all chopped vegetable to the pot and boil on low hear for approximately two hours.
DUMPLINGS: In lieu of noodles, I prefer making heartier dumplings for turkey soup. For these dumplings, you will need to beat two eggs and 1 and a 1/2 cup water. Then add 1 and a 1/2 cups of all purpose flour. Using a table spoon or small ice cream scoop, drop small amounts of dough into your boiling pot. It should only take a few minutes for the dumplings to cook completely, but I prefer to allow them to cook for about 10 minutes before letting the soup cool.
This soup is best eaten the next day, as the flavors mingle overnight.
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Turkey is by far my favorite part of this holiday. I love roasted turkey as well as all of the great inevitable leftovers. This year’s bird was 18 lbs. of wonderful.
You will need
18 to 20 lb turkey
White onions, garlic, and a lemon for stuffing the cavity of the bird.
Olive oil and seasoning.
Tin foil and an oven.
Preheat oven to 325 F
Rinse turkey, pat dry, and make sure the giblets have been remove from the cavity. Place turkey in a large roasting pan.
Stuff cavity with the turkey neck, one finely chopped white onion, and half a lemon.
Stuff in the onions and minced garlic, and place the lemon in last, so the rind is facing the outside of the bird.
Coat the bird lightly with olive oil and add light seasoning.
Cover the turkey lightly with tin foil and place in preheated oven.
Roast for 4 hours, stopping ever two hours to baste.
Remove tinfoil, turn oven up to 350 F and roast for another 2 hours.
Remove from oven and let the turkey rest for at least 20 minutes before cutting.
This year, the turkey literally fell off the bone; I will be making the leftover into a great many things in the coming days.
My grandmother is a horrible cook. That phrase, “he could fuck up a cup of coffee,” might as well describe her. As such, her major contribution to Thanksgiving dinners during my childhood was something that required no cooking whatsoever. Even better, she had the brass calls to refer to the following as a “salad.” For the record, this is actually one of my favorite desserts; thankfully, I only make it for this holiday… lest I would have contracted diabetes years ago.
You will need:
8 oz. cream cheese (you can use low fat and not really notice the difference, but what fun is that?
Canned and fresh fruit of your choosing (though I use 6 oz. maraschino cherries, 8 oz. mandarin oranges, and seedless grapes)
There are not precise measurements for this recipes, as that level of thought would be laughable.
Allow 8 oz of cream cheese to come to room temperature; once sufficiently warmed up, place cream cheese in a large bowl.
Add approximately 2 cups of Cool Whip and blend thoroughly; you may choose to add additional cool whip based on general consistency at this point.
Add approximately 2 cups mini marshmallows; fold the marshmallows into this mixture using a spatula.
Add mandarin oranges; again, flow fruit into the mixture with a spatula.
Add grapes and fold them into the mixture.
Add cherries to this mixture.
Once all of the fruit is added, you may want to add some of the leftover juice from the canned fruit; I prefer to use the cherry juice.
Let the completed mixture rest in the refrigerator for at least three hours before consuming.
This is the epitome of a white trash dish, but it sure is delicious. And the presence of fruit allows for the delusion that this won’t kill you.
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"Is that a turkey leg wrapped in bacon?
They call it the Swanson.”
A friend of mine was going to be gone for Thanksgiving, but wanted have a Swanson before she left town for the holiday. A Swanson is simple, easy, and delicious. All you need is an oven a few toothpicks, turkey drumsticks, and some high-quality cured bacon.
Preheat oven to 350 F
Rinse drumstick and pat dry.
Wrap top– widest portion of drumstick with a slice of bacon and push a toothpick through the overlapping end of said bacon. Repeat this process, making sure that each slice of bacon overlaps just slightly.
Place drumstick toothpick-side up on a cookie sheet and roast for 30 minutes in your preheated over.
Remove from over, remove toothpicks, and flip over turkey leg; the bacon should be nicely brown and beginning to crisp up.
Place cookie sheet back in oven and continue roasting for another 30 to 40 minutes.
Remove from oven and allow to rest for 10 minutes to allow meat to reabsorb its own juices.
Nom on that delicious piece of flesh like nobody’s business.
Food Geometry [mrlovenstein]
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