Same. Duck and bacon fat and olive oil. It’s not hard I meant it really does take that long
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Yea broiler worked
Interesting- I’ve also never had trouble browning using Kenji’s alkaline technique. I have noticed I don’t always love the time/temps he uses with roasting (as with his brussels sprouts or cauliflower recipes) so I wonder if my oven is maybe not accurately calibrated in a way that works for me some recipes and not others.
I am hugely impressed. May be “easy” but took heaps of planning and skill. Yay you!
P.S. This comes from a gal who, when I’m pooped, doesn’t even hand whip the pumpkin pie filling, I throw it all in the blender and push “on.” I figure - hey there’s no gluten, no flour, it’s basically a custard so… #lazy
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What type of pretty pie is this?
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Slow cookers are way under used as turkey day helps, I think. It’s an extra oven, right when you need one!
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I used it for my stuffing this year. Worked great except I missed the crispy edges.
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The meal is great, but I always love turkey and vegetable soup. Started the stock last night and let it run for about 12 hours before adding the vegetables. So great to have with our leftovers.
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I agree. Besides the soup I love turkey sandwiches with mayo, stuffing and cranberry sauce, and the last of the picked carcass meat heated in the last of the gravy served over egg noodles. Every year I vow to make turkey more than once a year. This year I actually did.
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Yeah, see, that’s the difference between stuffing and dressing. Being from the South, I know this stuff. And no, it’s dressing with those “crispy edges.”
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Sweet potato. Armenianized with sugary walnut
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Our baking maven replaces the usual Karo in the pecan pie with Lyle’s Golden Syrup. Winner of various experimental trials over the years including maple and Steen’s. I recommend the plastic bottles, the traditional tins rust if you don’t go through them fast enough.
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What’s that for? You just use as an ingredient instead of sugar?
As I said, Lyle’s in place of the usual Karo.
Replaced my ancient spring whisk that rusted out a few years ago just in time to make turkey Tetrazzini.
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don’t know that i’ve ever seen one of those before!! looks great for custards
Yeah, anything that has a tendency to stick to the bottom.
(Lyle’s Golden Syrup)
It’s also a great ingredient for these (which also require an additional odd ingredient):
I haven’t tested this particular recipe, but I don’t have my Mom’s recipe on hand, and these look pretty close.
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