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November 21, 2007
A Russert Thanksgiving
Everyone's all in a tizzy about pigging out tomorrow, especially Tim Russert, I'm sure. That man oozes gravy and stuffing, with a hint of self-righteous sage. Seriously, look at him. He IS Thanksgiving. I feel bad for his family, though. He looks like the type of guy who spends half the holiday in the bathroom. But I don't judge.
I picked up our 20-lb. carcass on Monday, cuz I'm a smart, savvy shopper. I noticed several people of ethnic origin shopping. I wonder if they add their own little flava to this holiday. I think a little salsa would be a welcome addition to the traditional meal we always make. Rob's mom is Italian, so she always makes baked ziti along with all the other stuff. Since I'm part hillbilly, I think I'll make some mac and cheese this year. I wish there were a way to add some gay flava to our meal, but besides sodomizing the turkey, I'm really not sure how.
I read the average American consumes 5000 calories in just this one meal (Tim Russert: 8000 calories). Ugh. But I'm sure we'll all be hitting the gym on Friday (except Tim Russert).
Ironically (or not), I will be peeling russet potatoes tonight. And you know what they say: each time you peel a russe(r)t potato, an African orphan with Downs smacks itself in the head. You've been warned. I really need to buy a rotato or hire a peel intern. I mean, who peels anymore?
My potatoes weren't very successful last year, so if anyone has a cool recipe for mashed potatoes (or mac & cheese), please let me know.
And say a little prayer for Tim-may! and his family.
Happy Thanxgiving! I love you.
Posted by durban bud at November 21, 2007 12:09 PM
Comments
I haven't tried this recipe for mac & cheese, but it looked good when Giada made it on TV:
www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31017,00.html
Posted by: Zack at November 21, 2007 01:25 PM
I've made this recipe and it's quite good. A little extra work, but it is worth it in the end. Very rich.
Happy Thanksgiving! :)
Posted by: Stm007 at November 21, 2007 01:39 PM
Mashed Potatoes with Skins. I have made them that way for the last two years and they come out great. Cook them the same way as regular mashed potatoes, just leave the skin on. Gives them a nice texture, the skins taste great, and you don't have to peel anything. Its all good.
http://allrecipes.com/Recipe/Skin-on-Savory-Mashed-Potatoes/Detail.aspx
Posted by: Dennis at November 21, 2007 02:00 PM
For my mashed potatoes I boil an onion with them, destroy it in the blender and add to the taters. I also add a stick of butta and a package of cream cheese. Lots of salt and peppa too!
Posted by: homer at November 21, 2007 02:13 PM
My grandma used cream in the potatoes to make them fluffy. We also had a special Norwegian tool to smash them with.
Your turkey strobe .gif kills me.
Posted by: jimbo at November 21, 2007 02:43 PM
Happy Thanksgiving to you and Rob. Sounds like you are feeling better. Good!
Posted by: Mark at November 21, 2007 03:08 PM
You're serving CARBS?
Posted by: Herb at November 21, 2007 03:20 PM
Martha Stewart has a great recipe for mac n cheese I believe on line. It has a crucnchy bread topping.mmmm and mash potatoes? How can you go wrong?
Posted by: CJ at November 21, 2007 04:10 PM
Happy Thanksgiving, TJ. We love you right back.
Um, and I'd wager that you're prolly more than half hillbilly ...
Posted by: Raybob at November 21, 2007 04:29 PM
The best recipe is to hire 12 hot men to wear pilgrim and native american costumes and serve lots of booze. Then you save money by not buying the potatos or mac & Cheeze. It's my Nana's recipe. I love her.
Posted by: UprightGuy at November 21, 2007 06:45 PM
Instant mashed potatoes - with butter and garlic. They're really hard to mess up. Stuffing is the true test of the cook.
Posted by: Robguy at November 21, 2007 09:17 PM
If you like garlic, this is a great recipe:
http://www.gratefuldating.net/2006/11/how-did-it-go.html
Posted by: jamy at November 21, 2007 09:41 PM
Gobble Gobble. Back to the gym on Monday!
Posted by: moby at November 21, 2007 11:45 PM
A seriously simple way to dress up mashed taters is to get yourself some Alouette garlic and herb cheese and just cream it into the taters...YUMMO
Posted by: Boomer at November 22, 2007 06:29 PM
Gobble Gobble... hope you had a great turkey day!
Posted by: Kelly at November 22, 2007 09:30 PM
Mashed potatoes, the key is lots of salt.
Posted by: Aaron at November 23, 2007 06:06 PM
Man, something about reading this made me think you really are an odd bird. (bah dum bum) Did you make the gif?
Anyways, hope you had a grate Thanksgiving!
Posted by: atari_age at November 23, 2007 10:47 PM
I make a form of this recipe for potatoes: http://www.epicurious.com/recipes/food/views/102162
When in a rush during the week, we drizzle the olive oil on already chopped garlic and microwave the mixture for 30 seconds. We don't peel the new red potatoes. Goes great with a roasted whole beef tenderloin and a red wine shallot reduction.
Posted by: TedBear at November 24, 2007 01:33 AM
In my youth, I read a "penthouse letter" where a guy sodomized his turkey, came inside, and then finished cooking it. He then served it to his guests who commented on the unusual flavor of the stuffing.
Posted by: cb at November 26, 2007 10:12 AM