- 2,809
- 690
- Joined Jul 13, 2012
We celebrate here locally with a hike that ends up at a bar. Being from Detroit we always saw it as an extension of a reason to party.
I'm not speaking for all Americans, but we and others we know in F&B sleep that day. It's a needed break between the Thanksgiving / Christmas rush and NYE prep.What do Americans do on Dec. 26,
Dec 26 is usually filled with Tylenol and alka seltzer and leftovers. I wish it was some sort of holiday, I feel so cut-off the day after.Don't you have Boxing Day in the US? I'm a Canadian - we have Thanksgiving in October, and also Boxing Day. What do Americans do on Dec. 26, if not figure out what to do with all those leftovers?
Excellent. The great thing about thanksgiving is that all cultures can participate. We always made a Greek-inspired thanksgiving.I did...
Not hindered by any tradition, I decided I can do a Thai thanksgiving, using the ingredients stated.
If this is too much of a free interpetation, let me know.
I will do the dishes one by one as I need to eat them as well.
Here is my bean dish: pat priik king
View attachment 67082
More pics tomorrow as I find it easier posting via my computer
Make sure you make something good with those leftovers, that’s part of the challenge!!We had our "Thanksgiving" yesterday. I had a Butterball smoked turkey, made stuffing from cornbread, rye and some roast garlic ciabbatta, sausage, etc., etc. and a creamed corn/oyster pudding + gravy and two sweet potato pies (from scratch). My granddaughter and I made whipped cream the old fashioned way - with a chilled whisk and bowl - a little agave and vanilla and it was delicious. After all that I did not get one damned picture of that turkey!!!
Suffice to say everything was delicious and some went for seconds . . . on everything - no idea where they put it, or how they can eat that much. Still plenty of leftovers ( II had a turkey/stuffing/cranberry/spicy mustard sandwich for lunch) And I get to make stock from the carcass and bones.
oh yum I wish I could eat that!I don't really tryout new dishes before thanksgiving as our spread is pretty typical because, well, we all love it. The last major change we made was several years back ditching the uber-sweet yams in favor of roasted sweet potatoes in brown butter sage sauce.
However, I did make Portuguese Custard Tarts this weekend thinking I may make them for breakfast on Friday or Saturday on Thanksgiving weekend. Hat tip to Chef John at Foodwishes.
I basically made a simple version of puff pastry, rolled into a cylinder, and chilled it over night. Then I cut that into slices, streched it into a muffin tins, and fulled the cups with custard flavored with cinnamon, lemon, and vanila. Then I put it into a very hot over until the custard is set and everything is browned nicely. The shells came out very crisp and crunchy and the filling was warm and creamy. A real nice pastry.
View attachment 67106
View attachment 67107
View attachment 67108
Sorry I forgot to take pictures while I was making them. Photo credit to Mrs. Hank
I don't really tryout new dishes before thanksgiving as our spread is pretty typical because, well, we all love it. The last major change we made was several years back ditching the uber-sweet yams in favor of roasted sweet potatoes in brown butter sage sauce.
However, I did make Portuguese Custard Tarts this weekend thinking I may make them for breakfast on Friday or Saturday on Thanksgiving weekend. Hat tip to Chef John at Foodwishes.
I basically made a simple version of puff pastry, rolled into a cylinder, and chilled it over night. Then I cut that into slices, streched it into a muffin tins, and fulled the cups with custard flavored with cinnamon, lemon, and vanila. Then I put it into a very hot over until the custard is set and everything is browned nicely. The shells came out very crisp and crunchy and the filling was warm and creamy. A real nice pastry.
View attachment 67106
View attachment 67107
View attachment 67108
Sorry I forgot to take pictures while I was making them. Photo credit to Mrs. Hank