Kitchen diary, Thanksgiving round-up
Nov. 29th, 2013 08:09 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceThat was a seventeen-pound turkey, that was. I think we ate most of it.
Also we ate roast potatoes and mashed potatoes and mashed sweet potatoes and roast parsnips and roasted sprouts and green beans in lemon and red cabbage in wine and bread sauce and gravy. I made all of that. And three different cranberry sauces that I didn't make (because English, I think: they thought I wouldn't understand, and gently took the berries from me). And a pecan pie I did make, and a pecan pie and an apple pie and a pumpkin pie that I didn't.
Also I didn't make sourdough dinner rolls, because I put the dough in a cupboard to rise and forgot about it completely. It's still there; I should probably look.
Oh, and I appetised everybody with oxtail-marmalade-on-toast and sossidges in bacon. For which I made neither the sossidges nor the bacon, because time and idleness.
I think that's everything, unless you want to count alcohol as food. There may have been a lot of that.
EtA: oh, and stuffing! I made stuffing! Actually I was quite proud of that, because improvisation. It started as the remains of an apple cake, and became stuffing with the addition of onions and bacon and more apples and ginger and suchlike. Baked in a loaf pan while the turkey rested, and I thought it tasted rather well.
Also we ate roast potatoes and mashed potatoes and mashed sweet potatoes and roast parsnips and roasted sprouts and green beans in lemon and red cabbage in wine and bread sauce and gravy. I made all of that. And three different cranberry sauces that I didn't make (because English, I think: they thought I wouldn't understand, and gently took the berries from me). And a pecan pie I did make, and a pecan pie and an apple pie and a pumpkin pie that I didn't.
Also I didn't make sourdough dinner rolls, because I put the dough in a cupboard to rise and forgot about it completely. It's still there; I should probably look.
Oh, and I appetised everybody with oxtail-marmalade-on-toast and sossidges in bacon. For which I made neither the sossidges nor the bacon, because time and idleness.
I think that's everything, unless you want to count alcohol as food. There may have been a lot of that.
EtA: oh, and stuffing! I made stuffing! Actually I was quite proud of that, because improvisation. It started as the remains of an apple cake, and became stuffing with the addition of onions and bacon and more apples and ginger and suchlike. Baked in a loaf pan while the turkey rested, and I thought it tasted rather well.
(no subject)
Date: 2013-11-29 09:44 pm (UTC)Inquiring minds want to know!
(no subject)
Date: 2013-11-29 09:54 pm (UTC)Texturally, it is ... stiff. It can be made looser, but (to my mind) the perfect bread sauce can be easily mistaken for mashed potato. As this one was, several times yesterday.
It is different from stuffing/dressing, but it does occupy kind of the same role on the plate: an intermediary between flesh and vegetation, a sop for gravy and a shift of texture, an extra flavour (it should be redolent of onion and clove and mace, those classic English spicings).
Does that help at all? Really you just need to try it, I think...