What's your Thanksgiving menu?

[Trilby]

thanks for the advice, Dana. That's very helpful as I've NO idea about the food. I'll be sure to hook up with some Indian food before christmas - now if juni wants to go along - that'd be great!

[chrisinhouston]

I'm late getting here but we served 12 fairly happy and hungry guests. I tried the high temp method that Alton Brown promotes and I do think it made for a very nice juicy turkey which weighed in at 18 lbs and the brine does help make it juicy yet with a nice crackly brown skim. I also did a 12 lb ham. I have 3 ovens which helped ensure that everything came out hot and was also served on heated plates.
We had lots of the usual side dishes but my favorite was a sweet potato gratin that I created on the spot. We gave a lot of the food to the kids as they departed so we don't have a ton of leftovers.

[Perry Winkle]

Originally Posted by Brianna

thanks for the advice, Dana. That's very helpful as I've NO idea about the food. I'll be sure to hook up with some Indian food before christmas - now if juni wants to go along - that'd be great!

I've only seen Dopiaza twice in the US. Chappattis are rare here too. Also, the chutneys are usually pretty grim, except the tamarind. England just has better Indian food than the US, in my experience. That's not to say that there isn't good Indian food here, it's just more rare and of a slightly different variety than it is in England.