[Sca-cooks] Thanksgiving trends

[Johnna Holloway]

Time to talk turkey.

So what are people doing and what new items or dishes are you making?

The New York Times' Dining and Wine endorsed "Jacques Pépin’s Steam-Powered Turkey" on Wednesday.
 "So, yes, you’re reading this right: Jacques Pépin wants you to steam your turkey. He wants you to put that bird in that big pot (you can buy one for about $40 at a kitchen supply store), where hot vapors will melt off its fat. (If you prefer, use a large covered roasting pan.) Slicing deeply at key joints — between the drumsticks and thighs, and between the wings and breast — will help ensure that the meat is cooked through.

Then he wants you to roast it, letting the oven burnish its golden surface."

http://www.nytimes.com/2012/11/14/dining/steamed-turkey-the-jacques-pepin-way.html?ref=dining&_r=0

Now where is it that we have seen recipes that simmer and then roast? Everything old is new again. 

I have also this one link on trends this year.

http://www.bettycrocker.com/menus-holidays-parties/all-holidays/thanksgiving/newest-thanksgiving-ideas?nicam1=CONTENT_PPC&nichn1=OUTBRAIN&nipkw1={ad_Title}&niseg1=TDCORE_BC&esrc=16664

Happy eating

Johnnae

Sent from my iPad