Even though I can’t stand all the shopping, hauling in, cooking and clean up, I’m always disappointed at Thanksgiving if I eat elsewhere.
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Creating a Thanksgiving meal that has the traditional elements yet is delicious and includes color is a challenge I have worked at for a long time. I think I am nearly there. The challenge for me is dessert. It is just too much. The closest I have come is a very gingery pumpkin pie with no whipped cream.
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Not a fan of PP… give me apple, cherry, peach, or even pecan pie.
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I’m happy to make a Thanksgiving meal out of stuffing, cranberry sauce, cauliflower cheese and pumpkin pie . I don’t need the turkey, gravy, sweet potatoes or mashed potatoes.
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I don’t need the turkey or sweet potatoes either, and def not the PP… but gravy for the stuffing and mash are needed.
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I don’t put gravy on my stuffing! 
I think a lot of people serve apple pie and pumpkin pie, emphasized textso people that don’t like one have an option. I see apple pie as a year-round pie, whereas pumpkin pie I only eat in Oct (Canadian Thanksgiving) and Nov (US Thanksgiving).
I love peaches, but I don’t feel like eating them after mid September. They’re a summer fruit for me.
I could and would do pecan pie, sugar pie / tarte au sucre, or maple pie, as an alternative to pumpkin pie for Thanksgiving in Oct and Nov.
A thread on potatoes has drifted to Thanksgiving, and funny thing is, mashed potatoes are probably the least important element of a Thanksgiving dinner for me. I prefer winter squash.
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Two words for those mashed potatoes. Butter Lake .Thanks to you who came up with the description.
Has become a regular in my cooking vocabulary.
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As I have previously stated, I love mashed potatoes, but for Thanksgiving I take a different approach, a mixture of different colored fingerlings, sweet potatoes, carrots, parsnips, leeks, and, to add a little color, slices of bright red bell pepper. Sometimes if I can find small ones, I add a little daikon. These are all tossed in oil, salt, pepper, and herbs, usually a mixture. I have tried to banish beige other than the turkey, dressing, and gravy, although they are not really beige either.
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Same here! I was wondering if it is just aging or covid related food production. I haven’t had covid and somehow I keep finding new things that taste ‘off’ that never tasted ‘off’ or ‘6not what I was used’ to before.
Hey, the Thanksgiving dessert is sometimes what everyone looks forward to! Especially when everyone brings something OTHER than a squash pie!
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Thanksgiving was the only time I remember pecan pie being served.
Always pumpkin.
And vanilla ice cream on top.
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Air fryer simplified version of Kenji’s ‘best crispy roast potatoes’
I added 1/2 teaspoon of baking soda to the water, boiled the russet chunks about 10 m
Tossed them in bowl with some oil, herbs & s&p
Put them in air fryer at 450 and shook them every 3-4 min til brown and crispy.
Excellent! Very crispy and then creamy insides.
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A recipe I do not have, but a slightly blurry photo I do:
It might as well have been called potato mountain. The spuds were julienned and lightly fried, and mixed with dry-fried red chilies and cilantro. Found at some hole-in-the-wall in Beijing in 2009.
To this day, it’s my favorite potato dish.
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Looks fantastic.
Indubitably.
It was fried just enough for the right crunch, but short of where all you taste is oily misery.
Would be neat with fried onions, too.
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I recently did the very scientific (not!) taste test on the roomate. Lawry’s Seasoned Salt vs. HOPR bottled Seasoning Salt. Roomate declares it is a draw. So now I don’t have to send someone over to HOPR to buy bottles of their seasoned salt and pay them to ship it 1200 miles away. Ta da!
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Look for Fiesta steak seasoning. Cheap, good, similar.
I’ve looked everywhere except online. Next.
An intriguing option:
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