[Sca-cooks] Thanksgiving trends

Karen Lyons-McGann karenthechef at gmail.com
Tue Nov 20 20:09:42 PST 2012


Here's a trend, at least for those of us in Trader Joe's territory: next
year we are having a Mexican food extravaganza during the week leading up.
 I noted a huge display of ready to eat avocados today.

Karen

On Tuesday, November 20, 2012, K C Francis wrote:

>
> Expanding the cooking in the engine compartment idea to include under the
> car under the catalytic convertor, Alton and the Mythbusters cooked a full
> Thanksgiving Dinner and served it at their destination.  When something was
> done (known through temperature montering), it was moved to a warming area
> on top of the engine.  Everything but the gravy (too thin) turned out great
> and even that worked as a soup.
>
> And the popcorn bomb was hysterical!    The most interesting result of the
> 'everything tastes like chicken' testing was that both tasters thought boar
> DID!
>
> My own dinner will be prepared in oven, microwave and on the stove as
> usual.
>
> Katira
>
>
> > Date: Tue, 20 Nov 2012 07:48:25 -0800
> > From: selene at earthlink.net <javascript:;>
> > To: sca-cooks at lists.ansteorra.org <javascript:;>
> > Subject: Re: [Sca-cooks] Thanksgiving trends
> >
> > The Fox Family is going very traditional. My mother has retired from
> > cooking and wants me to cook HER customary meal. I am taking a walk on
> > the wild side by using Alton Brown's brining method instead of the old
> > fashioned dry dry dry bird, but nobody seems to be objecting. Side
> > dishes from our Austrian and French guests. Apple Pies by my brother,
> > who has become quite the pie guy.
> >
> > Selene Colfox
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org <javascript:;>
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
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