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  1. #1
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    Classic Thanksgiving food

    This list is likely from the 1621 Pilgrim / Wampanoag feast:

    Seethed [boiled] Lobster
    Roasted Goose
    Boiled Turkey
    Fricase of Coney
    Pudding of Indian Corn Meal with dried Whortleberries
    Seethed Cod
    Roasted Duck
    Stewed Pumpkin
    Roasted Venison with Mustard Sauce
    Savory Pudding of Hominy
    Fruit and Holland Cheese

    Bourbon pairings...really, what else is more appropriate than WT101
    Any bourbon will work with the various flavor profiles....especially dessert.
    We are pretty traditional - in a modern midwestern sense (no cod, coneys, hominy - occasionally duck, rare venison etc.) but I am sure some of you have more exotic fare..what will be eaten tomorrow?
    Last edited by Jono; 11-24-2010 at 11:39.

  2. #2
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    Re: Classic Thanksgiving food

    List is pretty simple
    Turkey
    Stuffing
    Jellied cranberry sauce
    Deviled eggs
    Scotch
    Pumpkin pie

  3. #3
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    Re: Classic Thanksgiving food

    Quote Originally Posted by BrianBradford View Post
    List is pretty simple
    Turkey
    Stuffing
    Jellied cranberry sauce
    Deviled eggs
    Scotch
    Pumpkin pie
    Why Scotch? Is it flavor pairing or just tradition?

  4. #4
    Bourbonian Of The Year 2013 and Guru
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    Thumbs up Re: Classic Thanksgiving food

    The cranberry sauce must come out of the can in one piece. It must lay on it's side, in a dish, with the indentations from the ridges in the side of the tin can clearly visible. If this does not happen, dinner is ruined...

    Other than getting that right, the rest is a breeze. Turkey (In deep fried due to ease of cooking), beer, dressing, mashed taters, greenbean casserole, beer, sweet tater casserole, squash casserole, beer, deviled eggs, acorn squash soup, beer,pumpkin pie, pecan pie, sweet tea, and beer. Room for bourbon in there, too, no doubt.

    Happy Thanksgiving Everyone. Be sure to recognize your Blessings, and Good things in your life.
    JOE

    Wag more.
    Bark less.

    "Every bottle is its own learning experience." -- Sensei Ox-sama

  5. #5
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    Re: Classic Thanksgiving food

    Quote Originally Posted by Jono View Post
    Why Scotch? Is it flavor pairing or just tradition?
    Its actually because the wife and I go over to her granfathers place for thanksgiving and he usually has gin, black velvet, and some type of expensive scotch. I don't dare bring over my stuff. With as many people that are there, it would be gone before my second glass!

  6. #6
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    Re: Classic Thanksgiving food

    Quote Originally Posted by smokinjoe View Post
    The cranberry sauce must come out of the can in one piece. It must lay on it's side, in a dish, with the indentations from the ridges in the side of the tin can clearly visible. If this does not happen, dinner is ruined...
    That is exactly right!

  7. #7
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    Re: Classic Thanksgiving food

    Quote Originally Posted by smokinjoe View Post
    The cranberry sauce must come out of the can in one piece. It must lay on it's side, in a dish, with the indentations from the ridges in the side of the tin can clearly visible. If this does not happen, dinner is ruined...
    I prefer my Brother-in-law's home-made cranberry-orange relish.

    In our experience, having roast goose instead of turkey just doesn't work out. Not everyone likes it. It's like having lamb on Easter. not everyone likes lamb either. So... we just stick to the more mainstream menu items.

    Oh, and leave the sugar out of my ice tea.

  8. #8
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    Re: Classic Thanksgiving food

    Ahh, but the Mid-Western Thanksgiving Day dinner without a Jell-O mold would be an utter failure.
    ovh

  9. #9
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    Sep 2010
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    Re: Classic Thanksgiving food

    Looks like
    Prime rib
    Deep fried turkey
    Roast turkey
    And all the trimmings, served on the finest plastic plates with plastic utensils and NO booze.

    We'll have to see how badly the DEFC can screw it up

  10. #10
    Disciple
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    Re: Classic Thanksgiving food

    Quote Originally Posted by MissinER101 View Post
    served on the finest plastic plates with plastic utensils and NO booze.
    New Orleans booze. YUM!

 

 

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