Understood. And who could say ‘no’ to a proper carbonara? Even better pimped with your additions!
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Love carbonara, and just realized I haven’t eaten it since we lost my uncle whose favorite dish it was (and one of the only things he could be tempted to eat towards the end). It’s been over a decade, I just never thought about it until you shared and I was wondering about my last carbonara.
Do you tweak the Trillin recipe other than with your additions? I think I may dip my toes in this week.
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I top it with other seafood now and then. Artichoke hearts.
I think I’ll add chanterelles this year.
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I hope it’s ok to post this here; I already posted on the Costco thread … right now Costco in SF and SSF has fresh Butterball turkeys for .99 cents per lb … I only like small ones and Monday SSF only had 20 lb ones. Yesterday I went to downtown SF Costco in the morning and bought 3 under 15 lbs … one for a friend, one for my Thanksgiving dinner, one for my freezer to have for Christmas. A friend who was with me bought a small one too … she’s probably going to cook it soon and make packages for her freezer because she always goes to her son’s house for the dinner. He deep fries one turkey and smokes another … really excellent cook.
Safeway ad this week has fresh Butterballs for $3.49 lb … look at how much I saved!
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Ill just extend an invite for both of you. My family has always been proud to invite anyone who might not have anyone to share with.
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Could use turkey bacon to make it a Thanksgiving Carbonara!
I am also still avoiding dining indoors in most circumstances. I carry a CO2 monitor with me to check the ventilation before dining at an establishment. I sometimes ask to be seated further from large parties when I dine indoors. Sometimes I get a meal to go, and eat it at a table in a nice park, or on a bench with q nice view.
I order take
-out for some special occasions, that I replate at home.
When I have had Thanksgiving alone when I’ve been away from home, I’ve enjoyed the turkey dinner at Bob Evans, and I’ve enjoyed Thanksgiving on a roll sandwiches.
…
this made me chuckle
…
I would eat this
I would also eat this pumpkin and cranberry gnocchi.
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Gearing up for early Thanksgiving a la @Desert-Dan and @truman over the weekend.
Back to the drawing board for treats/food gifts I can travel with, given a new complication of two interim stops, adding up to a lot of travel time for the food.
Reconsidering with a view to long-lasting and compact / travel-proof. Might buy foil loaf pans with covers to streamline baking+travel.
– Quiche muffins or Cheesy / apero quick bread x 4
– Tiger cake or Brownies x 4
– Puff pastry spirals with a spicy filling – either bombay sandwich (potato+zhoug+cheese) or pimento cheese+calabrian chilli paste – just for the main dinner
Will freeze gravlax for travel as well.
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I vote for tiger cake and herby spirals.
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@Saregama , I was just thinking a slice of tiger cake topped with a scoop of Tiger Tail ice cream, for the Gram, might be over the top. LOL
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Thank you for the invite…
Your family reminds me of a very kind Navajo gentleman who befriended me when I first moved to Phoenix. He was far away from his family, as well. He would cook a HUGE turkey and some sides, and invite basically anyone to his apartment that didn’t have a place to go.
Everyone brought some type of side dish and it was just so much fun and boy did we EAT!!
Sadly, he lost his job in Phoenix (couldn’t find another one) and was forced to go home (back to the reservation).
But the memories of this kind gentle Navajo gentleman will always be with me.
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Thanks for reminding me that I love corn pudding!
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I can’t link, but I just learned that if you have the Lidl app, you can get a frozen turkey for $.25/lb.
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de nada, @benne
Found out I am roasting a whole turkey instead of the breast this year. I do it spatchcocked and bought a new, slightly larger half sheet pan.
I am hoping to snag a 14-16 pound turkey and am wondering the largest one that will fit. Some (Kenji) recommends 12-14 pounds, but I’ve seen as much as 16..
Found this about “spatchcock logistics” in the 2022 thread, when I apparently did a 16 pound turkey without a sheet pan !
ETA ATK also says 12-14 pounds on a half sheet pan.
Also, I like Food 52’s instruction to store in its original shape for the dry brine, which should take up less room in the refrigerator.
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I just watched an episode of ATK whwre they spatchcocked the turkey and roasted it on a mound of dressing. Offspring happened to be here and we looked at each other and said Yeah, that looks like it would work really well.
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I was able to cook a 12 lb spatchcocked bird in under an hour one year, the first time I’d tried it.
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One of my favorite Calvin Trillin essays. I think of it every year. 
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I somehow had never read this before but I’m sure glad I’ve read it now!!
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I kind of love the idea of spatchcocking the turkey! Hmmmm
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Is this it? I’m tempted!
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