Happy Thanksgiving

S

SFJoe

Joe Dougherty
Happy TG to those who celebrate it.

Calvin Trillin has for many years argued that turkey sucks and should be replaced by pasta carbonara. This is at a minimum half right, and the rest could follow easily.

I have long felt that turkey mole negro would be a better salute to the precolumbian heritage of the holiday, and it is also the highest and best use of turkey.

Anyhow, a nice article in the NYT about carbonara and etc. Bon ap.

And a fine holiday to everyone.

SFJ
 
I have sympathy for those who would add cream, but doing so is a sign that something is wrong--too many portions, too large a scale, too much of a rush.

But in a restaurant, I suppose that is exactly why you would do so.
 
Any time you feel like cooking turkey in mole negro, just give me a holler. For our part, a D'Artagnan goose will stand in for the turkey this year and serve as a foil for some red wines from the cellar.

Mark Lipton
 
To finish, cut the turkey legs into 1" cubes, brown a bit in lard, and poach in poultry stock for 20 or 30 minutes. Use the double stock to dilute the mole paste into sauce. I like to simmer the turkey in the sauce for another 10 or 15', though this is not particularly traditional.
 
Oh, and you might as well make a double recipe, it freezes for months, though with a slow attenuation of spiciness.
 
originally posted by MLipton:
< a D'Artagnan goose
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I love goose.

I usually do the Julia Child steam/roast thing. That way the fat renders without any burned bits in it. Keeps better in the freezer without all those radical initiators.
 
I will be having my usual Thanksgiving dinner catered by Wegmans tomorrow. Fortunately it's about the family rather than the food. Arnold gets to meet the relatives, where's the valium when I really need it?
 
originally posted by Jay Miller:
I will be having my usual Thanksgiving dinner catered by Wegmans tomorrow. Fortunately it's about the family rather than the food. Arnold gets to meet the relatives, where's the valium when I really need it?
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Come to my house.
 
originally posted by Jay Miller:
I will be having my usual Thanksgiving dinner catered by Wegmans tomorrow. Fortunately it's about the family rather than the food. Arnold gets to meet the relatives, where's the valium when I really need it?
Click to expand...
Oh, he's extremely presentable.

The relatives, I can't vouch for.
 
originally posted by SFJoe:
Burning the chile seedsAlmost done!

Time to leave the house.

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Ack!! Pre-Columbian chemical warfare at its worst. And I think that I know that guy in the video...

Mark Lipton
 
originally posted by SFJoe:
To finish, cut the turkey legs into 1" cubes, brown a bit in lard, and poach in poultry stock for 20 or 30 minutes. Use the double stock to dilute the mole paste into sauce. I like to simmer the turkey in the sauce for another 10 or 15', though this is not particularly traditional.
Click to expand...

when do i add the egg to the pasta?

fb.
 
originally posted by SFJoe:
originally posted by Jay Miller:
I will be having my usual Thanksgiving dinner catered by Wegmans tomorrow. Fortunately it's about the family rather than the food. Arnold gets to meet the relatives, where's the valium when I really need it?
Click to expand...
Oh, he's extremely presentable.

The relatives, I can't vouch for.
Click to expand...

If he doesn't run screaming I'll count it a victory.
 
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