Turkey is for hot open face sandwiches with mashed potatoes and gravy.
Not tacos nor spaghetti not burgers.
I’m not sure why this is even a subject for discussion. The world is tilting on axis and all bets seem to be off.
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Tomorrow I’m putting smoked salmon on pizza . Wolfgang Puck style . To be continued. Cheers 
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We love that along Version with a bit of shaved asparagus…also WP style.
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Gravy. I grew up on gravy slathered foods. Mom tried to help the dry cooking she was infamous for. My relatives would save the day with homemade gravy. When jarred gravy was readily available Mom wanted to jump on that quick. We kids rejected it. Today, gravy of all kinds are made very differently; herbs, stocks, more restaurant quality.
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Mrs H’s mother is an awful cook. Truly awful. So any cooking skills Mrs H has are self taught or, occasionally, picked up from my mother (who wasa creature of her generation and, therefore, by today’s standards, also an awful cook. But one of Mum’s lessons was how to make gravy for the Sunday roast. It’s as easy and traditional as you like - meat juices, flour, water. Nothing actually beats it although, sometimes, we might add wine, pomegranate molasses or mustard. But even with those “fancy” additions, fundamentally this is a British gravy, not a sauce.
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You must have meant ‘with Fries and Gravy’!
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Oh no, I don’t think the earth is merely tilting on it’s axis, rather, we are experiencing a polar magnetic reversal…
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Does anyone know what Preserved Soybeans (dried, grilled or powder) are? Or a substitute?
Looks like this…
The pile on the right looks like kinako, Japanese roasted soybean flour.
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Thanks @Babette - The photo is Preserved Soybean in 3 forms (dried, grilled & powdered) from the “essential ingredients” list in The Food of Northern Thailand cookbook. I can’t find much info on it or where to find it.
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@TheCookie the discs on the left look like Indian papad to me - dried, and then roasted.
So based on @Babette’s comment re soybean flour, it looks like the flour on the right might be made into the dehydrated disks on the far left, which when grilled (like papad is roasted or fried), yield the cracker / disc in the center. Just my guess.
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Here is the internet working for you - the sheets are made from boiled, fermented, and mashed soybeans, then dried, and grilled and powdered before use.
I found the first link most interesting - scroll down a few screens - they also call it natto, and describe (multiple) Indian and Korean versions too!
https://foodfromnorthernlaos.com/2012/02/14/tai-neua-soy-bean-paste/
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Thanks @Saregama!
I was thinking vice versa but that’s probably correct. I should probably try to find a recipe in the book that calls for it so I know for sure. 
I just wish I knew how to find it. If I have to make it myself it will never get done.
You were right - pic goes left to right - dry discs, grilled disks, powdered (grilled) disks.
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When visiting my low-carb relatives, I once made a Phad Thai , using slightly salted and rinsed/drained cabbage, sliced, in place of rice noodles. Maybe the best Phad Thai (Cabbage Thai?) ever. That might be because, too, I was visiting, and I’m enough of a control freak snob to have bought all the ingredients fresh, even down to roasting the peanuts that day. (My mother has spice that “expired” 5 years ago.)
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I’m going to try that. Was that a recipe you could share?
The natto I’ve had in Japanese restaurants is whole fermented soybeans encased in a goo that puts okra slime to shame. Not for everyone 
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I use it so variously–as it’s very versatile. You could use where you’d use cayenne (although cayenne is generally hotter) or hot paprika. What’s notable about the Piment d’Esplette is that it has many flavor layers that I haven’t found in any other single-variety chile. There’s a complexity to it, some ineffable combination of heat, lemony notes, black-pepperiness, aromatic.
This web page introduces some recipe ideas and background:
http://chezbonnefemme.com/how-to-use-piment-despelette/
I first used it in a ratatouille, effectively the Basque version that they call Pipérade. It goes well on grilled white fish, eggs, much else.
My recipe approach: Sauce (makes multiple meals worth)
1 cup tamarind juice
1 cup palm sugar, grated
1/2 cup fish sauce
1.5 teaspoons salt (close to one 1 tablespoon if using Kosher)
Palm sugar might be available in granular form. I use palm sugar in cake form, on the dry shelf. Try to avoid the rock-hard ones, though. Grate the needed amount.
Using tamarind pulp, cut off about 3 tablespoons, soak for 20+ minutes in 1.5 cups very warm water, breaking up chunks. Water should be likely a chocolate brown. Strain water into bowl through strainer, pushing the pulp against the strainer in order to extract maximum liquid from pulp. Discard pulp, and you should have about 1 cup of tamarind juice.
Mix all the above ingredients in a saucepan to dissolve on medium high heat. It shouldn’t bubble much if at all, but needs to be hot enough to reduce (steam rising from it). Cook for an hour or so, stirring every so often to ensure that it’s circulating and cannot burn. It should reduce not quite to syrup. Kind of the consistency of vegetable oil.
As for the cabbage slice it into long slices approximating Phad Thai noodles. Salt the slices somewhat freely with kosher (they will be rinsed later) and then let them sit 1-3 hours in a strained to release liquid.
The rest of Cabbage-Thai is prepared exactly like any good Phad Thai, just using cabbage for rice noodles. You probably only need a third or half of the sauce to serve 3 or 4. Other ingredients are identical to regular order: oil, eggs, chiles, chile powder, garlic, sliced green onions, bean sprouts. roasted (preferably unsalted), herbs, Because the cabbage will retain moisture still, you do need to keep an eye out and maybe reduce it. For that step, I think I removed the other ingredient from the wok for a few minutes and then returned them. Good luck!
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