The Definitive Thanksgiving Thread - 2011

[HSTFixed]

This is half the meat. One breast sliced, one thigh falling apart, and one drumstick. When I grab the bone from the drumstick, It comes out cleanly. I squealed with joy when this happened. I wish you all could have been here. It was amazing.





Some Texture for Y'all



Glazed Vegetables. Carrot, Parsnip and Pearl Onions. ThymeBayleafPeppercornSugarButter.



This is how I roll.




The Gravy in the small yellow pan up front might not look like much, but it's the best turkey gravy in history.




This has been a fabulous day. Seriously. I hope you all had good times with good people. Maybe i'll post my espuma gun experiments for dessert later. Really Really simple and I'm thinking it's going to be out of this world.

Give Thanks.

[Too Tall]

I'm glad you like it! I'm hoping I can cook for a VSalon group at camp/ballersride/something sometime soon. The Confit is out of the oven. The breast is in. I brushed it with confit fat before roasting. Once it's nicely browned i'll start brushing it with the Bourbon Glaze that I made last night. every 10 minutes for last half hour or so I think. Glazed Veg are going. Just need to re-heat them to serve when everything's done. Stock is really smelling amazing. Potatoes will be boiling soon. Collards are the only thing I haven't started, and those are quick. I love this shit. Finally made the switch from Coffee to Bourbon too.....Loving Life. More pics later.

Put a [X] next to ANY event I'm throwing. You know, starved athletes will eagerly eat warm sawdust if you put a half way legit Bearnaise on it ;) hehe.
PS - Amazing job with T-Day. I'd eat that.

[HSTFixed]

Dessert. Oh my.

14 oz Monument Farms Heavy Cream
14 oz Cabot Greek Style Yogurt (10% milkfat)
7 oz Pumpkin Puree (out of a can)
2 Tbsp Powdered Sugar
Cinnamon and Nutmeg to taste.

Put it into an Espuma gun. Charge with N02. Shake. Fill a cup and top with raspberries and cinnamon. It all took less than 10 minutes and Holy f'n s*&^ it was fabulous.


DSC00348 by Braiseitup, on Flickr




I think espuma is my new favorite technique. Gonna get wierd with it soon. Warm Mushroom cream foam on Beef Stroganoff???!! I never thought I'd even want to try anything like that but now I can't resist. It's too easy. I think that's probably why people go wild with it......anyway. Thanksgiving was great. I hope people continue to give thanks today instead of forgetting all about it and going shopping.

[AJPM44]

The turkey leg deboned, mixed with sausage and mirepoix. Meat glue powder on the mixture, and a slurry on the skin to help it set. Wrapped in plastic wrap, and then refrigerated for about 5 hours to set. I didn't vacuum seal it because I was too rushed to get out on my bike.
Out of the over after about 15 minutes at 425, then 45 minutes at 350.
Finished product after retherm and slicing.

[Too Tall]

Lots of muscle here. The pros are sealing the deal.
I'm curious HST
The notion struck a note to create fast cold desserts.
Is this what you are talking about:

[HSTFixed]

Lots of muscle here. The pros are sealing the deal.
I'm curious HST
The notion struck a note to create fast cold desserts.
Is this what you are talking about:

That is precisely what i'm talking about. Easiest fastest dessert I could have imagined!

[Too Tall]

Dessert. Oh my.

14 oz Monument Farms Heavy Cream
14 oz Cabot Greek Style Yogurt (10% milkfat)
7 oz Pumpkin Puree (out of a can)
2 Tbsp Powdered Sugar
Cinnamon and Nutmeg to taste.

Put it into an Espuma gun. Charge with N02. Shake. Fill a cup and top with raspberries and cinnamon. It all took less than 10 minutes and Holy f'n s*&^ it was fabulous.


DSC00348 by Braiseitup, on Flickr




I think espuma is my new favorite technique. Gonna get wierd with it soon. Warm Mushroom cream foam on Beef Stroganoff???!! I never thought I'd even want to try anything like that but now I can't resist. It's too easy. I think that's probably why people go wild with it......anyway. Thanksgiving was great. I hope people continue to give thanks today instead of forgetting all about it and going shopping.

Brother, I owe you one. Just finished making your pumpkin espuma using Brown Cow Cream Top/substitute and could not resist a quick try. Fabulous. This is going over fresh fruit and is a surprise treat for the old lady tonight. You rock.