Archive: November 13, 2005 - November 19, 2005
T-Minus 6: Weekend Projects
Score! It's the weekend. But this week, there's no time for cartoons and lazy pancake breakfasts. We've got serious business to attend to -- buying wine and determining (and maybe even getting a start on) dessert....
By kimodo | November 17, 2005; 11:54 PM ET | Comments (7)
T-Minus 7: Turkey Tools, Pie Love, Get Your Chat Groove On
Fancy equipment is hardly a requirement for hosting Thanksgiving dinner, but if you're roasting a turkey, a few basic tools can go a long way in pulling off your production. If you buy nothing else , buy these two tools: 1) An instant-read thermometer, for testing the doneness of the bird, safely and accurately (which by the way, should be 170ish degrees in the inner part of the leg). For less than ten bucks, you can get a pocket thermometer, either digital or plain-ole analog style, with a dial. I learned to appreciate the pocket thermometer I kept in my chef's jacket in cooking school and often give them as gifts to pass on the food safety vibrations. It's a must-have, all year long. 2) A roasting pan that is not disposable. I know the aluminum trays at the supermarket are irresistibly cheap and reduce the clean-up duty. Let me...
By kimodo | November 16, 2005; 11:26 PM ET | Comments (10)
T-Minus 8: Afternoon Update
From the Post Food section: Thanksgiving troubleshooting is the focus of today's issue, with goodies such as Tips on carving the bird, thoughts on roasting temperatures and a primer on lump-free gravy. Food continues its Thanksgiving-focused coverage in a special section on Sunday, Nov. 20. A clarification: In yesterday's post on buying turkeys, a reader followed after a call to a Harris Teeter store, with different price information. I made a follow-up call to Harris Teeter today and received per-pound prices that are good until Tuesday. Fresh turkeys: 98 cents to $1.99; Frozen turkeys: From 59 cents to 99 cents....
By kimodo | November 16, 2005; 01:01 PM ET | Comments (2) | TrackBack (0)
T-Minus 8: Vegetarian Roast Beasts
There's room on the table for all kinds of turkey, doncha think? Meatless feasters have more options than ever in the Thanksgiving main dish department, from turkey facsimiles to grain roasts. Here's the latest, with brief descriptions and where in the DC area you can find them. If I've missed one, please let me know in the comments area....
By kimodo | November 16, 2005; 12:55 PM ET | Comments (5) | TrackBack (0)
T-Minus 9: Buying Your Bird
So, did you do your homework and make the turkey decision? If the answer is yes and yes, there are few more questions to consider....
By kimodo | November 15, 2005; 10:32 AM ET | Comments (6) | TrackBack (0)
T-Minus 10: Guess Who's Comin' to Dinner?
As Thanksgiving roast host, your first task is NOT to pull out recipes or the extra table leaf. It's knowing who's on the guest list. With dietary issues more the norm than the exception in this age of eating, no longer can the host assume that everyone eats anything. Are there vegetarians to consider, for example? Or perhaps, you are the vegetarian and your meat-loving posse is sitting at this year's table. The scenario can get complicated, but your menu doesn't have to be. Creating a feast for "mixed company" may require a few tweaks to those old original recipes as well as a new addition to the lineup. An open mind and a sense of adventure are helpful, too! Come on, will it be the end of the world if Aunt Marge's Jell-o mold with secret treasures does not grace this year's table?...
By kimodo | November 14, 2005; 11:22 AM ET | Email a Comment | TrackBack (0)
About Seasoned Greetings
Hello, my name is Kim O'Donnel, and this is your holiday wake-up call. You may still be picking those candy corns out of your teeth, but I've got news for you - it's time for turkey, tinsel and all the trimmings. Inevitably, the holiday season arrives like a fast-moving train -- with express stops only. From the moment you sit down to "give thanks" until that midnight toast of bubbly, the pace, volume and snacking schedule can be, not surprisingly, overwhelming. This year, I'm coming out from under the covers and taking the season by storm. For the next seven weeks, I'll be your guide to the edibles and drinkables that shape our many and varied holiday feasts and celebrations. I'll be your daily dose of culinary cheer, jingling all the way, with a little morsel that you can chew on as you make your way to the next punch...
By kimodo | November 14, 2005; 09:19 AM ET | Comments (15)
