Bluefin tuna crudo (a friend's son has a boat and line catches them near the Channel Islands), fennel orange salad, roasted cauliflower with preserved lemon dressing.

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Thanksgiving leftovers - stuffing, sweet potato casserole, turkey. plus gravy for stuffing (but not turkey) and cranberry.
I had to take out the frozen turkey to put in the fridge because we finished a big load of turkey!

the drumstick is huge! 16-lb turkey.

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Is reheating methods a big Thanksgiving topic of discussion? :confused:

(I hate reheated roasted meat. It tastes really weird to me)

only for me. I never really did major real cooking until 2020. I’m like the kettle who’s only now learning of frequent flier programs.

what do you do with your roasted meat leftovers?

Not the first time I've been asked this question, but I don't have a good answer. I generally don't like sweets and they taste sweet to me. I eat dessert only occasionally, and when I do I prefer dark chocolate or banana flavors because they aren't as sweet. I don't abhor sweet potatoes...if someone serves them to me, I'll politely take a small serving. But I won't enjoy it, and would rather get my calories from anything else on the table. As for yams, I'm not certain I've ever had one. If they aren't as sweet, I might like them.

Sweet potato fries, in my own unpopular opinion, are one of the worst food creations ever. Not only do they have that sugary taste (which fries shouldn't have), but they are soggy and floppy almost 100% of the time. The texture is off-putting. Again, if someone serves them to me, I'll politely eat them. I will never order them for myself or make them at home.

Looking through all the menus and pics, glad to see so many nice Thanksgiving dinners!
I think I mentioned a week or so ago that my mother in law was deciding what to make instead of turkey this year. Just to close the loop, we ended up with a delicious prime rib. :)

No reason you should have to apologize for your taste preference ;) Isn't variety what makes the world go 'round ( or something like that).
As for Thanksgiving I applaud your choice - I'd highly prefer prime rib to turkey - altho the choice of fresh sashimi had me drooling too!

I enjoy the enthusiasm that you've taken to cooking, but surely you've reheated food before?

Eat them cold or bin them.

ive never reheated roast turkey or mashed potatoes :-).

I also prefer reheated food that’s originally hot. It’s hard for me to enjoy cold Chinese cuisine / cold pasta / cold steak.
I can eat thinly sliced roast beef as a sandwich but not by itself :-)

Reheating pasta etc isn't an issue, it's reheating proteins that causes food to taste weird.

It's a real thing too, not just in my mind. I guess some people don't have the Ramsayesque palate of moi so don't notice it. Poultry is definitely the worst.

https://www.seriouseats.com/2017/08/...cken-meat.html

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Turkey tacos using Jicama wraps for those of us being good.

Did you make the Jicama wraps? If so, how?

taiwan turkey rice
bbc
Friend’s pumpkin pie (!!!!)


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good article! I’m a protein re-warmer! :-)

Pistachio crusted bluefin tuna with papaya mango salsa and cucumber salad.

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Metlox Lotus plates? I have those .

I buy them from Trader Joe’s. But I’ve heard Whole Foods and HEB have them.

Antipasti of marinated artichoke hearts, green olives, peppered salami, and truffle Toma cheese from Point Reyes.

Grilled ribeye steaks, baked potatoes, and creamed spinach for dinner.

A 2015 Haut Medoc, quite nice, followed by a 2018 Napa Malbec.

Chips Ahoy cookies to round out the evening.

Yes they are. My parents' neighbor used to design for Metlox. I inherited a complete set when they passed away.


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Wow!! That's quite a collection ...love it.
Metlox used to be in Manhattan Beach and I would buy seconds there. It is always a fun brain teaser to see if people can figure out the trick to stacking them.
Mine are plum and leaf colored although the colors look different in this photo.
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We also have eight mugs in different colors, two plum, two blue and one each pink, yellow, orange and green. They are in a different cupboard, so they didn't make the photos above.

This has probably been mentioned somewhere in the dozens of Thanksgiving posts, but there are ways to reheat even drier meats. I'll sometimes gently heat it in a broth (in the case of turkey, probably chicken broth). That said, when I was a kid, my Dad and I would always make gigantic turkey sandwiches with the cold meat the next day. That may be the best use.

It's probably weird, but I really like cold Chinese food and cold pasta. I'll take leftover pasta or fried rice out of the fridge and eat them straight out of the storage container.

It was only a few months ago that he found out that one could freeze meat and chicken so not ever reheating before on planet gaobest doesn't seem like that much of a stretch. It seems like a home cooked thanksgiving dinner is also a new thing to him. I guess not even picking up a prepared turkey dinner from a restaurant or store...only restaurant dining although I know that many restaurants will do a turkey dinner for the table and you take home the leftovers.

yes. Up to 2004, I was a guest at extended family thanksgiving so our leftovers were consumed quickly. I probably carpooled with my immediate family.
2005 Paris at Steak Relais (steak frites).
then Chicagoland 2006-2019 and it was buffet at the club except last year the club renovated so we got carryout from the club and I forget what happened for leftovers. I think there was cooking at my inlaws in 2007-2008 but I can’t recall what happened with leftovers etc because I didn’t have responsibilities for reheating them.
so aside from fetching from the club last year, I’ve never had a restaurant thanksgiving.
My reheating memories involved reheating in gravy, and this year’s turkey was so amazing that it didn’t need gravy corruption.

As much as I cook, I have never made a full Thanksgiving meal. I've never hosted either alone or after getting married. Quite a few of these meals were actually at restaurants. A few times I've been given some leftovers to take home, but my point is I can see how it might be a little different if you're fairly new to cooking.

I don't look at gravy as corruption!! I love it. And speaking of gravy....you should be brining it to a boil and letting it boil for about a minute if you are still using gravy from last thursday.
This has nothing to do with taste but safety. https://www.foodsafetynews.com/2013/...r-family-safe/
I was counting at whatever club you were going to as a restaurant. But glad you are enjoying your food!

I definitely boiled the gravy partly to try to thicken it (plus flour) but that’s tougher to do. I’m never using enough flour :-)
our original gravy supply ended and I’m on the “stock” of boiled turkey bones that I made on Saturday night! Just froze 2 glass jars after removing some liquid to give it room for expansion (to avoid glass shatter).
we are near the end on turkey! Down to some breast for The Fred, plus single thigh / drumstick / wing, which I transferred from freezer to fridge. So all left in freezer is more bones for future stock and the 2 jars.
I’m seriously pondering the roasting of another turkey except I’d buy a smaller one at Costco or even Safeway and I’d use the seasoning from Bon App recipe that my child’s future mother-in-law used.
https://www.bonappetit.com/recipe/ex...2aDZoXuHYYDgpM

Friday take out:

App: Crab Rangoon Egg rolls

Mains:
Mustard & Cornmeal Fried Des Allemands Catfish with stone ground cheddar cheese grits and a tangy Creole sauce. Side of corn on the cob boiled in Zatarain’s Crab Boil.

Braised Pork Chop with apple cider pan gravy and a side of roasted autumn veggies (sweet potatoes, butternut squash, rutabaga).

Saturday take out:

Filé gumbo with chicken & andouille sausage, Jazzmen rice

Panéed veal parmesan with mozzarella & marinara sauce, Spaghetti Bordelaise

Apple pie

Unless they are specifically labeled for freezer use, I don't think I would freeze anything in a glass jar.
Why don't you try roasting a chicken? I love roasted chicken.

I would agree about glass jars.

https://www.mashed.com/171629/heres-...-in-glass-jars

Keema beef tonight (and last night). Semi-smoked BBQ back ribs last Thursday and Saturday, grilled duck breast last Friday. Pan-friend pork chops last Wednesday.

I’ll post results if the Ball frozen jar isn’t successful :-)
although I still want to try a roast chicken, I’m currently enamoured with turkey!

If you are going o use a glass jar, don't try to fill it anywhere near full (less than half is ideal) and put it n its side so that it can at least expand up.

costco red king crab legs
oven-baked steak fries
raw veggies (red orange green)
crescent rolls
pb&j on white bread without crusts

i Fed a piece of crab to my child and still no interest for more - it’ll save me some money for now.

Tuesday is garbage so Monday night is best night to have crab supper. Usually I’ll freeze the shells until garbage day but then it takes up space in the freezer.

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oops it’s 3/4 full. I’ll adjust it’s position although it might be too late. I guess I’ll just look inside the freezer.

Arugula salad
Grilled chicken breast with pesto
grilled polenta
braised celery

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Roasted carrots with Middle Eastern chamoy
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Eggplant with feta, yogurt, herbs and pistachio
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Bluefin tuna crudo with preserved lemon, pomegranate, Aleppo pepper and pine nuts
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Roasted Weiser Family Farms Magic Myrna potatoes with thyme and garlic

I hadn't heard of these potatoes so I googled. Are they noticeably different from other fingerlings? Where do you find them?

These are much smoother and creamier than any other fingerling potatoes I've ever had. We got them at the Weiser Family Farms stand at the Santa Monica Farmers Market.

Lead contamination for dinner?

The first I recall hearing of Metlox was of their plateware being recalled for extraordinarily high lead/heavy-metal levels. The last I heard of them is that they left a mess of lead and/or other heavy metal contamination before closing down. Maybe in between they learned a lesson as they seem to be still in demand in the aftermarkets.

Tasty!

In response to too much red meat recently, I've gone veggie for a few days. Cauliflower cheese last night and mushroom risotto tonight. Altogether lighter and simpler.

I don't use mine often but maybe I should find a wsy to test for lead. :eek:

The last recall was in 1971. I know that my dinnerware was produced well after that.

After Metlox shut down in 1989, a pit on the property where contaminants were dumped since the plant opened in 1927 had to be cleaned up.

ETA: The FDA does not recommend against using old pottery or ceramic ware unless it shows signs of deterioration, such as cracking or pitting of the glaze, which may allow lead to leach into food.