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Food and Cooking / Re: It's That Time Of The Year
« Last post by wsdstan on November 29, 2022, 10:07:32 AM »
Thanks Moe, I will give that a try a bit later on. 

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Food and Cooking / Re: It's That Time Of The Year
« Last post by Moe M. on November 28, 2022, 06:54:01 AM »
Happy Thanksgiving to all.

Moe that mash sounds great and the Tourtiere would be interesting.

 Thanks Stan, the Turnip mash is a compromise, before my youngest daughter picked up the mantle a couple of years ago the wife and I had always usually hosted all of the family holidays since we've been together (just short of fifty years) and we have followed the same meal plan that our parents and grandparents before them for Thanksgiving, basically it's the "traditional" turkey dinner with all the fixings that most folks serve across the country and especially up here in New England.
 I think that more than the good food, following in the tradition that our folks that went before us triggers memories of those people who have passed and are missed from the table, we (folks my age) were used to eating home grown food of which included most of the root veggies, most younger people today don't have that experience and are prone to push away from certain foods such as green peas, home made cranberry sauce, and turnips all of which have tart tastes.
 So to try to appease everyone I've taken to sweetening the turnips by adding carrots and sweet potatoes to the pot, I cook them in equal volume together in the same pot until fork tender then drain them well and let them sit in the strainer for a few minutes to let most of the moisture evaporate, then I mash them with a hand masher so that they still have some texture, I add some salt, butter, a bit of maple syrup, a pinch of cinnamon, and some freshly grated nutmeg to taste, those of us who have acquired a taste for turnips can still pick out the tase in the mix, and those who haven't can still enjoy the sweetness of the carrots, sweet potatoes, and warm seasonings.
 As far as the French Canadian meat pie goes, it's a holiday staple in our family, the tradition was to serve Tourtiere at  Christmas, served after Midnight Mass on Christmas eve in most French Canadian homes, every family had it's own  recipe handed down from generation to generation and is still alive today.
 I'm not going to post my family recipe, but I will suggest that you do a search online for French Canadian Meat Pie or French Canadian Tourtiere, you'll get allot of recipes from easy to complicated, All Recipies has a couple of good ones and Chef John has a great video recipe for Tourti'ere on U-tube.
 Another deviation from the norm in our family is the stuffing (dressing), stuffing is usually made with some sort of bread, broth, and different seasonings and stuffed into the bird before cooking, we no longer stuff the bird with stuffing, instead we stuff the bird with ruff cut celery, onions, and oranges to add moisture and subtle flavor, and our dressing is made in a skillet on the stove top and served as a side, it has basically the same ingredients as the meat pie (ground pork, ground beef, and mashed potatoes, and meat pie seasonings,  but with the addition of Bells Poultry Seasoning, Tourti'ere is usually served topped with a tomato ketchup or beef flavored gravy, either way is delicious.           
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General Discussion / Re: Happy Thanksgiving
« Last post by crashdive123 on November 26, 2022, 04:26:31 AM »
We had a GREAT Thanksgiving!  We were invited to a traditional meal with friends of ours since Heather & I are now considered 'elderly.' :shrug:

The real unexpected surprise for me was seeing a knife & sheath that I made back in 1980 for the father of a 30 year-old 'kid' that was also in attendance.  He put a small mark on the back of the saddle-stitched sheath for each of the 20 deer that HE has field dressed with it.....no telling how many his daddy, who passed from cancer, dressed-out before that. :shrug: 

He kept praising the knife/sheath combination to the point of embarrassment, but I couldn't stop him, no matter how hard I tried. :coffee: :rofl: :rofl:

 :thumbsup: :thumbsup: :thumbsup:
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General Discussion / Re: Happy Thanksgiving
« Last post by boomer on November 25, 2022, 08:41:43 PM »
We're spread out and it's hard to coordinate getting together but we manage it somehow for thanksgivings regardless. This year was great and the week went by too quickly but we all had a great time.

Hoping others did as well
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General Discussion / Re: Happy Thanksgiving
« Last post by wolfy on November 25, 2022, 02:29:27 PM »
We had a GREAT Thanksgiving!  We were invited to a traditional meal with friends of ours since Heather & I are now considered 'elderly.' :shrug:

The real unexpected surprise for me was seeing a knife & sheath that I made back in 1980 for the father of a 30 year-old 'kid' that was also in attendance.  He put a small mark on the back of the saddle-stitched sheath for each of the 20 deer that HE has field dressed with it.....no telling how many his daddy, who passed from cancer, dressed-out before that. :shrug: 

He kept praising the knife/sheath combination to the point of embarrassment, but I couldn't stop him, no matter how hard I tried. :coffee: :rofl: :rofl:

 


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General Discussion / Re: Happy Thanksgiving
« Last post by wsdstan on November 24, 2022, 09:25:11 AM »
Happy Thanksgiving to all of you.  We woke up this morning and are thankful for that.   O:-)
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General Discussion / Happy Thanksgiving
« Last post by crashdive123 on November 24, 2022, 04:17:02 AM »
Hoping that your Thanksgiving is happy and blessed.
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Food and Cooking / Re: It's That Time Of The Year
« Last post by wsdstan on November 22, 2022, 08:52:36 AM »
Happy Thanksgiving to all.

Moe that mash sounds great and the Tourtiere would be interesting. 
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Food and Cooking / Re: It's That Time Of The Year
« Last post by Moe M. on November 22, 2022, 05:56:35 AM »
I am laughing cause up here it might warm up enough to cook outside if you wear a coat and earmuffs.

Looks meat, beans,jalapeno's, corn and some other stuff.  What all is in there?  Good bad weather food.

This is a simple recipe.  Four pounds of ground beef, several cans of Bush's beans (all different kinds) in mild chili sauce, one can of sweet corn, two jars of Pace Chunky Salsa (medium), 15 jalapenos (picked what is probably the last of the year) sliced.  Simmer over the fire for about four hours.

Took it to a meeting of one of my Veterans groups.  There were no leftovers.

 I'm with Stan on this one, our daytime temps have been in the mid 40's to low 50's for the last couple of weeks, still comfortable for some things, but cooking outside isn't one of them.
 But your pot looks good, enjoy.   :thumbsup:
 
 As usual my youngest daughter and her husband are hosting the Thanksgiving day family get together again this year (she has the biggest house) and everyone brings something for the feast, so I'll be making the Salad with three types of home made dressings, Tourtiere (A traditional French Canadian Meat Pie), and some Turnip, Carrot, and Sweet Potato Mash with Maple Syrup, Cinnamon, and a dash of fresh ground Nutmeg, so I'll be busy in the kitchen for the next couple of days.
 Happy Holiday Season to all.   :cheers:
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DIY and Homemade Gear / Re: gear hanger/lanyard
« Last post by wsdstan on November 21, 2022, 03:17:49 PM »
I sure like the looks of that one.  Thanks.
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