SC - Thanksgiving

[Philip & Susan Troy]

Micaylah wrote:
> 
> Okay, you guys are driving me nuts! These Thanksgiving menus are making me
> reconsider my position on living in the States. We had our Thanksgiving a
> few weeks ago but its not the event you guys have.  My parents, other
> family members and friends are who I usually spend it with and they are so
> boring when it comes to experimentation. They are strictly French Canadian
> <yawn> and really have a hard time "trying" new things. Although I always
> bring SOMETHING unusual to confuse and challenge their palates.

So what's a French-Canadian's idea of a Thanksgiving menu, if I may be
so bold as to ask? When I think of Canadian food I think of pancakes,
yellow pea soup, and pork pies. The media has a lot to answer for, one
day... . 

We generally alternate every year, so this year was my mother-in-law's
turn to be stuck with us. We had a very traditional Thanksgiving meal ; 
) consisting of:

Winter Melon and White Fungus Soup, made with an astonishingly clear "consomme"
Soy Sauce Chicken (served with head and feet intact, and dishes of a
really good ginger
	and scallion paste/sauce)
Barbecued Pork
Sauteed Baby Bok Tsoy
Amaranth Greens (a.k.a. Water Spinach or Hong Tsoy) sauteed with ginger,
shallots, and
	preserved bean cake sauce
Marinated Shrimp sauteed with ketchup, ginger and shallots (a lot better
than it 
	sounds!)
The Omnipresent White Rice
Oh, and one of two stuffed turkey ballotines I'd made by boning out a
turkey, splitting it 
	in two (drumsticks and wing pinion bones intact) and sewing the breast
skin to 
	the back skin, around a stuffing of chestnuts, sage sausage meat, and a
fine-diced 
	mirepoix of carrot, onion, and celery, roasted on a bed of aromatic
vegetables and 
	basted with dry hard cider. Certain People Who Shall Remain Nameless
must have 
	turkey on Thanksgiving, no matter what else is available. The other
half of the 
	turkey remained home for future consideration, since we'd been warned
not to
	bring too much funky American food. Turkey served with cranberries
sauteed in
	butter with honey and bourbon.

I've decided that many Asian cuisines have taken the shapes they now
have because the continent lacks cooks who can make a decent apple pie. 

 Adamantius
Østgardr, East 
- -- 
Phil & Susan Troy

troy at asan.com
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