Last night I baked a 6" sweet potato pie, 2 4" sweet potato pies and a 6" 'deep dish' apple pie.
It looks like there are 3 episodes of this show airing on Thanksgiving:
8 PM CT Christmas Feast
9 PM CT Christmas Then and Now
10PM CT Christmas Behind The Scenes
Do you know which one she's in?
A local baker was in a donut challenge episode on Food Network, the mystery ingredient in the first round was tobacco--ugh! I think she got eliminated in the first round. (Her donut shop didn't survive the Pandemic, either.) She couldn't tell ANYBODY how she did until after the show aired, several months after it was filmed.
Today is kitchen clean-up day, I've cleaned the stove top and both ovens, my wife is working on other parts of the kitchen including her bay window plant shelf and I will organize the baking area a bit too, so I've got work space for doing Thanksgiving.
Today I will also dry brine the turkey and get it ready for final prep tomorrow. This afternoon I'll bake a sweet potato and make small pies for Thanksgiving, apple and sweet potato. That should take me well into the evening. Dinner is likely to be something simple, like tomato soup and cheese sandwiches.
I made lower-carb pie dough for 3 six-inch tarts and a top for one of them. I'm planning to make an apple pie/tart and one or two sweet potato pies, depending on how much filling the first one will hold. (I might freeze one of them before baking it, that's supposed to work with this recipe.)
We had smoked pork chops.
Too bad, she always had interesting things to talk about, but thanks for sending her that recipe.
The group here is shrinking slowly, not many new active posters. The good news, though, is Google says traffic from non-members browsing is trending up. This time of year the two Blog posts I wrote about pie dough thickness get a lot of hits, but they get hits all year long.
We had a rotisserie chicken from Sams tonight.
Sounds like a good way to do it, Kenji's pretty reliable.
I'm going to do something different with the turkey this year, a take on this 'upside-down' roasting technique:
3 changes:
I remove the wing tips and add them to the giblets for making stock for the stuffing and gravy. I will use a roasting rack but line it with bread slices for insulation, and then (probably) serve them as a second dressing. I will use my usual fruit stuffing inside the bird: brandy-soaked prunes, apple slices, almonds and, as James Beard wrote, "here and there a lemon slice".
I've tried making Hasselback potatoes, they never quite match the pretty pictures, but at least they taste good. You need a good knife and a steady hand.
We wound up doing tacos again, because I had a half-pound of ground beef to use up.
I made a batch of lower carb apple pie filling (using allulose and bamboo fiber instead of sugar and cornstarch), some will go into my Thanksgiving apple pie/tart, the rest will probably go into the freezer.
We had more of last night's pizza.
It's Friday Pizza Night here again.
I'm doing a beef stir fry for supper tonight.
We're having baked pork chops
