I'm Canadian, so I had my Thanksgiving a while back. We have to eat our turkey earlier in the year because I suppose we're less patient than our southern neighbors. Needs. Turkeys. Nows. We also eat turkey at Christmas. We probably would at Easter and Canada Day and Labor day if pumpkins and squashes and such were in season around then, too. We love our turkey. We love Thanksgiving. I think my absolute favorite thing about a turkey dinner, is leftovers. My family usually celebrates with enthusiastic boozing, be it Christmas, Thanksgiving or just Wednesday, and a whole turkey dinner followed by a lot of beer is a recipe for a nap, not a celebration. Some of us drink wine to subdue the sleepiness that takes over on TG, but let's face it, we're Canadian. We do beer. A lot of beer. So, I tend to keep what I eat to an absolute minimum so I have plenty of room to split a Molson Giv'r pack with the fam, and make it all the way to the drunken hokey pokey to Neil Diamond's Sweet Caroline (♫dun dun duunnnn♫) at around midnight. But the next day is a chore. The blinding morning (sometimes afternoon) light, the pounding of your heart beat in your head, the furry tongue and scratchy throat. Absolutely nothing cures the post-Thanksgiving hangover better than some serious turkey dinner leftovers. Mashed potatoes, gravy, stuffing, mmmmm. Pair it with a bloody mary (or as us Canucks call it, a caesar), and your hangover is as good as gone. Here are some awesome recipes for using your Thanksgiving leftovers: Thanksgiving Leftover Recipes - Food2

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If you’re looking for traditional Thanksgiving turkey recipes, gobble on, because you won’t find any here. From a bird boasting a paprika bikini tan to a roaster wrapped in bacon, these seven Thanksgiving turkey creations are for hosts that just want to have fun.

More here: Pictures of Thanksgiving Turkeys at WomansDay.com- Thanksgiving ideas

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New York chef Sam Mason has a deep voice, tattooed sleeves, hair the color of midnight, and he knows how to wield a butcher's knife. We took notice of the guy when he delivered to the world wide webosphere an original web series, Dinner With The Band, in which he invited indie-music darlings to Brooklyn to cook up something good.

Needless to say, it didn't take long before people in the teevee took notice, thus IFC's snatching up the series and preparing to air it in Spring 2010. You can catch a sneak peek serving beginning Tuesday, November 24 at 11:00 p.m. EST/PST

Read the rest of this post here: Dinner With The Band - We Liked It, and So Does TV! - Urlesque

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My Lord. Is cracking an egg this hard, people? And what about the blasphemous abomination at the end where they actually discard PORK FAT?? Who ARE these DEVIL people??

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An argument between whether or not soy is good for you or bad for you is briefly outlined in this article at Boing Boing, but it seems like the answer is the same as it is with anything else: if it's processed, stay away and if it's a whole food, it's going to have nutritional value. This has always seemed like a no-brainer to me. Cook with whole foods, they taste better and are better for you. My personal favorite version of soy, is edamame. Seriously, in my opinion, nature's absolute perfection (aside from my son of course ;).

In her recent book The Jungle Effect, San Francisco-based physician Daphne Miller — who studied low cancer rates in Okinawa extensively — writes:

While Okinawans take in over 80 percent of their soy in a relatively unprocessed form as tofu, edamame, soy flour, soy milk, or miso, people in the United States eat a similiar percentage of their soy in a processed form. Our soy foods are heated, mashed, and denatured to create a vast array of substances ranging from Tofurky to fillers for tuna fish to ice-cream sandwiches... while whole foods offer valuable protection, concentrated or denatured derivatives of these foods are having the opposite effect.


The bottom line, at least for now, seems to be that good soy prevent cancer and bad soy might promote cancer. Good soy = tofu, soy sauce, miso, natto, edamame. Bad soy = soy protein powder, energy bars made with soy, fake hot dogs, tofurky.

Read the rest here: Taste Test: natto, gooey fermented soy beans - Boing Boing

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Drool. Yum. Nom. Etc.

1. Heat a ridged grill pan over high heat until very hot. Cut each steak in half crosswise. Brush the steaks with oil and season with salt and pepper. In batches, add the steaks to the pan and cook, turning once, for about 3 minutes on each side for medium-rare.

2. Meanwhile, mash the cream cheese, blue cheese, and horseradish together. Spread on the toasted rolls.

3. Place a steak on the bottom half of each roll. Top each with tomato slices, onion rings, 2 pickle slices, and a lettuce leaf. Replace the roll tops and secure with wooden toothpicks. Serve at once, with the mustard passed on the side.

Steakhouse Sandwich - iVillage

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I got all the enjoyment I can get from this picther by looking at the photo. No need to spend $22, as the milk I buy already comes in a carton. Heffer pitcher

I don't know how the guys and gals at Boing Boing always find this stuff, but they do! 

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This is a fantastic video about the Soda Pop Stop in Los Angeles. This guy sticks it to the man every day...



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Interesting information about liquid smoke from Boing Boing

The secret: It's not the creepy chemical additive you thought. A couple of weekends ago, I caught an episode of the public radio show "The Splendid Table" with soothingly voiced chef Lynne Rossetto Kasper. The topic was BBQ and I was shocked (Shocked!) to hear Lynne* and her guest recommend liquid smoke as the key to great crockpot pulled pork. In fact, Lynne seemed pretty surprised to hear herself suggest it.

But the truth, my friends, is that sometimes there is a little truth in advertising. And liquid smoke is one of those times.

*We're on a first-name basis like that. In my imagination.

You can be forgiven for wrongfully accusing liquid smoke of nefarious fakey toxic chemicalness. Even chemists have been confused on this one. Back in June, Slashfood interviewed NYU chemistry professor Kent Kirshenbaum, who--like you, me, Lynne Rossetto Kasper and everyone we know--had believed the worst about this cheap, sketchy sounding liquid.

Unlike the rest of us, however, Kirshenbaum actually went out and studied liquid smoke. He found that, despite its synthetic 1950's aura, the stuff is perfectly natural.

What is liquid smoke?
Liquid smoke is very simply smoke in water. Smoke usually comes as a vapor, but there are ways to condense it and turn it into liquid and that liquid can then be carried in water.

How is it different from regular smoke?
Regular smoke is a vapor, and it is difficult to store.

Is one healthier than the other?
It seems that the liquid smoke can be substantially healthier because there are carcinogenic compounds that can be removed. A lot of the carcinogenic compounds [found in direct smoke from charcoal or wood] do not dissolve. But by dissolving the compounds into water, they can be removed.

Read the rest: The Secret of Liquid Smoke - Boing Boing

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