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Main Banana Discussion This is where we discuss our banana collections; tips on growing bananas, tips on harvesting bananas, sharing our banana photos and stories.


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Old 11-23-2016, 06:01 PM   #1 (permalink)
 
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Default Happy Thanksgiving
Happy Thanksgiving everyone!!! I have everything tucked in for the winter. Keep your fingers crossed.
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Old 11-24-2016, 09:11 PM   #2 (permalink)
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Right back at you buddy! And to all fellow members too!
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Old 11-25-2016, 08:44 AM   #3 (permalink)
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Happy Day after Thanksgiving
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Old 11-26-2016, 03:15 PM   #4 (permalink)
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Default Re: Happy Thanksgiving
On my end, it's it's Thappy Hänksgiving!

Hope everyone had some good turkey, stuffing and smashed taters.
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Old 11-26-2016, 03:23 PM   #5 (permalink)
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On my end, it's it's Thappy Hänksgiving!

Hope everyone had some good turkey, stuffing and smashed taters.
No taters here! Only mashed potatoes with tons of delicious gravy!!!
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Old 11-27-2016, 12:48 PM   #6 (permalink)
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No taters here! Only mashed potatoes with tons of delicious gravy!!!
Tons eh? I always make about three gallons of gravy. In addition to what I can make from the turkey itself, I save the stock all year from pork roasts, baked chicken, the broth from ham and cabbage, and broth from boiling sweet Italian sausage. The combination of all that stock and broth, plus the maple, almond and vanilla from the turkey makes the most outstanding gravy imaginable. It's so smooth and flavorful, yet mild, that you can literally drink it.

Oh and for the record, here in the South, taters are the same thing y'all call potatoes. Also known as spuds.
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Old 11-27-2016, 12:57 PM   #7 (permalink)
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Default Re: Happy Thanksgiving
I know what they are. I'm surprised you don't keep the fat from when you cook bacon! It can add so much flavor. Or you can make soap out of it!
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Old 11-27-2016, 01:05 PM   #8 (permalink)
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No fat. All the stock is chilled and the fat skimmed when it condenses. Then it's frozen. That's one reason why you can drink it. Bacon renderings are also too strong and salty.

Never tried making soap from bacon fat. It's not as hard as lard, so IDK how that would turn out... When I was kid, I did put wicks into bacon fat and made some sizzly candles that had a man-cave scent.
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Old 11-27-2016, 01:12 PM   #9 (permalink)
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I keep the melted turkey fat in my sauce. It makes it smooth! About to go make some poutine with that sauce now!
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Old 11-27-2016, 01:21 PM   #10 (permalink)
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Now, what is poutine, aside from being the premier of Russia? That is a French word I am not familiar with.
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Old 11-27-2016, 01:54 PM   #11 (permalink)
 
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Default Re: Happy Thanksgiving
I found 2 bullet smokers in disrepair (not Brinkmann's, darnit) so fixed them up and fired them up on T-day to cure them. Figured I might as well smoke a turkey so I did. Neighbor brought me mashed potatoes, sweet potato casserole, green beans and dressing/stuffing. Next day bones cooked down, picked over, tossed in the rear backyard and stock made. Most of the bird is in the freezer. To keep this "on point", I haven't done anything except water my musas; we need rain.
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Old 11-27-2016, 03:00 PM   #12 (permalink)
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Nothing like smoking a turkey! Man, the feathers do fly though! Then, you have the added benefit of plucking it and cooking it. Somehow, it just tastes better when you've smoked it on you own. Plus, wild turkey is all dark meat; just like a goose.
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