Comments | givemethegun: The Giving of Thanks

givemethegun

The Giving of Thanks

Nov 25, 2009 10:33

Tomorrow I embark on my very first Thanksgiving dinner, proper. We had a trial run when the Aussies (Xian, Schmy and Alex - plus honorary Australian, Mars) were here in July, which was actually rather wonderful. But tomorrow the family will be here, and I'm wanting to go all out for mah very first offering of Thanks, sans syphilis. Don't look too ( Read more... )

Comments 28

clownfishdesign November 26 2009, 01:44:37 UTC

Do Yanks do the big Christmas Dinner? Or do they get their annual stuff-till-you-puke feasting over and done with at Thanksgiving?

I'm making a proper Christmas 'pud this year - in fact, I'm just this minute heading off to the butcher's for a pound of suet. One of Rosie's clients gave her an amazing old 1940s CWA "Calendar of puddings", which I fell in love with at first sight.

That and a banker's lamp, which I've ALWAYS wanted ...

givemethegun November 26 2009, 15:30:27 UTC

Well shit, you can actually help me out here then.

I've wanted to make Christmas puddings - traditional ones - here for ages, but suet is something they feed to birds. However, a local European delicatessan has just opened up locally, and the butcher says he can get me suet straight out of the butcher shop. So...is it gross? Do you render it? Please tell me all about it, and how it is applied to the pud (do you leave your out to sit for months, unrefrigerated, like we used to?), etc? I wanna hear all, because nothing is betting than traditional, home-made Christmas pudding with brandy butter and custard.

Also, from what I can tell, Christmas dinner is far more laid back here - pizza, burritos, whatever. Which makes me kinda sad, as I LOVE the whole Christmas feasting idea - but as you said, I guess that's what Thanksgiving is for. Did you know that they don't do Christmas Crackers here? I have to order them online...

clownfishdesign November 28 2009, 07:57:14 UTC

The suet I got (for free!) from the butcher looks exactly like you'd expect pig fat to look. You have to grate it (like in one of those classic cheesegraters - you know the ones, the tin rectangle with the two sides that nobody has ever used in the history of civilization), then rub it in to the dry ingredients.

Here's the recipe I'm using (from Mrs. H. Moore Sims, Moree Branch - the book is actually from 1930, btw. Being old-school, Imperial measurements means I don't have to convert kilos and grams back to lbs for ye in Yankeeland), with some modifications of my own:

English Plum Pudding1lb raisins ( ... )

*** URGENT MESSAGE!! *** clownfishdesign November 29 2009, 02:25:56 UTC

Whoa ... I just made this recipe and, unless you're preparing to feed family, grandparents, uncles, aunts, nieces, nephews, first, second and third cousins ... I suggest you halve it at least!

It's FECKIN' HUGE!

I made two bloody enourmous puddings (about 20x15cm dia) with this recipe.

Thread 8

antiquehighheel November 26 2009, 05:28:24 UTC

It all sounds amazing! I'm looking forward to all the side dishes, and my mom is making me a veggie lasagna. Screw tofurkey, I'll give thanks for pasta and ricotta.

And it will definitely be a potluck New Years this year.

givemethegun November 26 2009, 15:32:27 UTC

The sides are truly where it's at, and vegetarian lasagna is NEVER unwanted. I hope you guys have an amazing Thanksgiving, and we really need to catch up soon.

(I love the idea of a New Years potluck, btw...)

julesbdules November 26 2009, 15:28:04 UTC

some americans stuff the turkey cavity so that the stuffing absorbs lovely juices. seems silly to do it otherwise.

but i was always someone to mess with raw eggs as well. i had a thing for making my own french silk pie when i was younger.

and YAY for not sullying the sweet potatoes in traditional american fashion!

i'm so glad you like smittenkitchen. it's my favoritest food blog ever.

givemethegun November 26 2009, 15:34:51 UTC

That's how we Australians make stuffing - inside the bird. However, to be fair, we rarely utilise turkeys, and chickens cook much much faster, so I understand an element of fear in relation to the stuffing being undercooked and soaked in raw turkey juice. But yes, I get that the juice of the beast enveloped in bread is what makes stuffing good.

I'm worried that I don't have enough sweet potatoes. I may get more, but am also wondering at what point I can roast them in the oven with all that bird in there?