Thanksgiving Dinner: Follow-up
Nov. 25th, 2011 12:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gerisullivanThe homemade croutons helped the stuffing, but anything other than cubed stuffing is out of my future. The flavor of the cooked stuffing was good, but the texture was still too mushy for my taste. The cranberries (and blueberry craisins) were good. I see more experimentation in my future
The meat thermometer said the turkey was done sooner than expected in both the thigh and the breast. I'm usually horrible about letting the turkey rest before carving, but I did tonight. It was far from overdone, but nicely moist and reasonably flavorful. The orange-pineapple juice and porter added a light, sweet tone to the skin, but nothing discernable to the meat.
The cranberries were fine. Ordinary, but utterly fine at that. Pearl brand pitted olives are not as good as the Lindsay olives of my youth, or even my recent past.
The roasted asparagus was good, with the Australian bush spices with mountain pepper (another gift from David Russell) adding different tones from the garlic and Italian spice mix I often use. I'll have to try it again to see if I want to keep bush spice mix in the roasted veggie rotation. I think so.
I filled my plate once, ate about two-thirds of the large serving of stuffing and cleaned the rest of my plate.
Photographic evidence over on Google+. The Near Future Pumpkin Pie is now in the oven and starting to smell good.
Thanks for sharing your Thanksgiving dinner with me, and for enjoying mine.
Onward.
The meat thermometer said the turkey was done sooner than expected in both the thigh and the breast. I'm usually horrible about letting the turkey rest before carving, but I did tonight. It was far from overdone, but nicely moist and reasonably flavorful. The orange-pineapple juice and porter added a light, sweet tone to the skin, but nothing discernable to the meat.
The cranberries were fine. Ordinary, but utterly fine at that. Pearl brand pitted olives are not as good as the Lindsay olives of my youth, or even my recent past.
The roasted asparagus was good, with the Australian bush spices with mountain pepper (another gift from David Russell) adding different tones from the garlic and Italian spice mix I often use. I'll have to try it again to see if I want to keep bush spice mix in the roasted veggie rotation. I think so.
I filled my plate once, ate about two-thirds of the large serving of stuffing and cleaned the rest of my plate.
Photographic evidence over on Google+. The Near Future Pumpkin Pie is now in the oven and starting to smell good.
Thanks for sharing your Thanksgiving dinner with me, and for enjoying mine.
Onward.
