[quote] reply 105 has got to be Greg. No one else would get so offended by someone not like his overdone, pretentious food suggestions.
What a stupid person you are. If you knew me you'd know that I don't like overdone, pretentious food, especially on a holiday. I like traditional, simple, but excellent. That means I eschew green bean casseroles in favor of simply sautéed beautiful haricots vests and I wouldn't dream of bitching-up a sweet potato. But you're too stupid and judgmental to hold your opinions to yourself. So here is what I think of R75's suggestions and why most of them would never be mine:
[bold] We're having chicken rather than turkey. Given the pandemic and very limited guests, this just makes sense - but we've done so for Thanksgiving for any year where we don't expect more than six people. [/bold]
I would never not have a turkey. A small turkey for six people would be perfect and provide some good leftovers.
[bold] I make a sort of savory carrot cake stuffing with minced carrot as well as celery and onion, chopped walnuts and dried fruit - cranberries, dates, pineapple. No sugar added and made with stock. It's always been popular. [/bold]
No offense, but this sounds ghastly. Sounds too sweet. And I like a traditional bread stuffing.
[bold] In the place of giblet gravy, stir a large spoonful of pate into the gravy and finish with cream. The flavor is there, but richer. [/bold]
This might actually be good. I don't know.
[bold] Skillet cook mashed potatoes: cook and mash the potatoes the day before then cook in a cast-iron skillet, mixing in pats of butter and/or duck fat. Keep turning the potatoes - they will crisp up and then stir the crispy bits into the mixture. The result is a much earthier flavor. [/bold]
I personally find this entirely unappealing. I love creamy, smooth mashed potatoes. Crisping them up and also adding duck fat to them is not at all to my liking.
[bold] In place of cranberry sauce (which I love), I use lingonberry jam. Very tart, very geared towards winter comfort-food dishes and whole lingonberry-jams are softer than cranberries. [/bold]
I could see trying this, as well. But probably not on Thanksgiving. I am a traditionalist.
[bold] I actually like the green bean casserole, if made with fresh green beans and from scratch, but try broccolini blanched and tossed in burre noir with toasted cashews - it's a Julia Child recipe and one of my favorites. [/bold]
I've never had green bean casserole. My family did not go in for these casserole types of things. I am making haricots verts this Thanksgiving. The beans will be sautéed in butter and topped with some very toasted almond slivers.
[bold] Speaking of Child, her creamed parsnips could make an interesting substitution for mashed potatoes. [/bold]
This I'm interested in. I love parsnips.
[bold] I love pumpkin pie. But a friend's mother makes a squash chiffon that is heavenly (and I usually dislike squash pie). We have a bakery that does a superb pumpkin cheesecake. [/bold]
I don't love pumpkin pie. I prefer sweet potato pie. Squash chiffon — who knows, but it doesn't appeal to me in theory. Pumpkin cheesecake sounds bad and way too heavy. This year I will be making apple pies, buttermilk pie, pecan pie, and mincemeat pie.
[bold] Peel the celery and buy a selection of stuffed olives; we have smoked salmon, homemade pate, brie with truffles, dill harvarti, pickled mushrooms and caviar as snacks. [/bold]
This all sounds pretty good, but I keep hors d'oeuvres simple on Thanksgiving.
So, R122, stop being an idiot—if that's possible. And I mean no disrespect to R75.