Archive: Thanksgiving

The Morning After

What is it about Thanksgiving that creates a warped sense of time? We get up extra early to turn on the ovens, we catch up with old pals at all hours, we start drinking at noon, we think it's 11 when it's only six. I started my day off at Tranquil Space, a Washington yoga studio that has been organizing Thanksgiving charity yoga classes for the past few years. There's nothing like a bunch of down dogs to get the blood moving and the mind centered. I was joining good friends, who had just tied the knot, at his folks's place in Arlington, and my job was to add to the dessert offerings. I decided on my Dark n' Stormy pear crisp, which turned out just how I like -- crunchy on top, juicy on the bottom. We were a group of seven, including two vegetarians and a 15 or...

By kimodo | November 25, 2005; 12:04 PM ET | Comments: (6)

T-Minus 1: Ten Things You Always Wanted to Know But Were Afraid to Ask About Cooking a Turkey

To stuff or not to stuff? Turkey cavities are never big enough to hold all of your stuffing, plus it's not safe to pack it in tightly. So why not heat up separately and not be bothered with the potential food safety risks? I disagree that stuffing in the bird tastes better. Do I have to put the bird in the oven at the crack of dawn?No, you don't. It's an old wive's tale. Estimate 10-15 minutes per pound, depending on your oven. A 12-pounder will take between two and 2.5 hours....

By kimodo | November 23, 2005; 07:39 AM ET | Comments: (11)

T-Minus 2: Doing Up the Bird, Where's That Thigh, Anyway?

A reader named "Katie" e-mailed me the following note last week: "I keep reading that you should insert the thermometer into the turkey thigh and make sure it reads X degrees. My question is, WHERE is the turkey thigh?? This whole time I was planning, I was thinking of the LEG!! Can you draw a map to the thigh?? I don't want to miss and have an undercooked turkey!!"...

By kimodo | November 22, 2005; 09:44 AM ET | Comments: (12)

T-Minus 3: Pumpkin Pie Made With What?

I tend to knit an eyebrow whenever I hear someone talk about "enlightened" recipes, particularly with sweets. I love a little fat and sugar at the end of a meal, so don't bother if all you got is some kind of reduced-fat cake-like thing that tastes like a chemical compromise. Give me an apple instead....

By kimodo | November 21, 2005; 10:33 AM ET | Comments: (10)

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) | Trackbacks: (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) | Trackbacks: (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) | Trackbacks: (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 | Trackbacks: (0)

 

© 2006 The Washington Post Company