bloggie

Myth #11: Thanksgiving is a happy time
Fact: For many Indian people, “Thanksgiving” is a time of mourning, of remembering how a gift of generosity was rewarded by theft of land and seed corn, extermination of many from disease and gun, and near total destruction of many more from forced assimilation. As currently celebrated in this country, “Thanksgiving” is a bitter reminder of 500 years of betrayal returned for friendship.

....500 years of betrayal returned for friendship.

Bit from an email I got recently.....

A modern day Indian Chief was asked by a white government official, "You have observed the white man for many years. You've seen his wars and his technological advances. You've seen his progress, and the damage he's done."

The Chief nodded in agreement.

The official continued, "Considering all these events, in your opinion, where did the white man go wrong?"

The Chief stared at the government official for over a minute and then calmly replied, "When white man find land, Indians running it. No taxes. No debt. Plenty buffalo. Plenty beaver. Clean water. Women did all the work. Medicine man free. Indian man spend all day hunting and fishing; all night having sex."

Then the chief leaned back and smiled. "Only white man dumb enough to think he can improve system like that."

Heh... reminds me of the billionaire who loves to spend his free time fishing... who, on a vacation, encountered a poor fisherman who gets to do that all his life, but without all the "overhead".

One of the reason that there were so many bison on the High Plains, was that it was a no-man's land between several warring tribes.

I've read about the Caddo tribe in Louisiana and east Texas. From what I read they seemed particularly nasty.

You know Christmas/Thanksgiving is on its merry way, when liberals begin hyperventillating about the evils of the holidays!

Oh well. At the risk of being insensitive, a happy Thanksgiving to all here.

Hey, welcome back, Fritzie! :)

Is it Thanksgiving already?

Not official until we see RIP Fords 'Freedom from Want' ;-)

I may have to unveil a new piece of art for this years festivities.

So, I guess that means I need to come up with something...

-click below for full size-:

LOL! I've got a week to come up with something.

#8 Frank IBC

Thanks, Frank.

#9 Annie

Hey, whenever the Thanksgiving wars begin, it's Turkey time! (Seriously, for us Americans it's coming on the 22nd this year. The Canadians have already celebrated theirs.)

I was following this article over at Michelle Malkin's, saw it was linked here, and wanted to wish Bloggie a Happy Thanksgiving.

This Thanksgiving, we're trying a Southern delicacy.

V th K, I want one too!

Hi Fritzie, long time no see!

I was following this article over at Michelle Malkin's, saw it was linked here, and wanted to wish Bloggie a Happy Thanksgiving.

for us Americans it's coming on the 22nd this year.

A Turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients, turkey, duck, and chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey.

Turduckencorpheail- This is a standard turducken, which is then stuffed with a cornish game hen, which is then stuffed with a pheasant, and finally stuffed with a quail.

Ok, now that is just getting out of hand.

#16 V the K

Good lord! It sounds delicious, but it looks incredibly strange in that photo, like something you'd see the denizens of the Star Wars Cantina munching on!

(This is was not intended by the way, as an insult to strange looking things, or to the space aliens, or to anybody who likes hanging out around the Star Wars Cantina.)

I'd rather skip all that and just eat quail. Or goose.

Eagle recipes

#18 annie

I received an angry email from another bloggie poster, accusing me of putting down fat people, being over-senstive about the use of the word "retard" and telling me that lots and lots of other bloggie posters were offended by my crude, anti-fat humor too. So, for the moment, I'm on a vacation. As I said, I basically stopped by to wish everybody a Happy Thanksgiving.

(In doing so, of course, I am not trying to offend those who don't like Thanksgiving, or who do not wish to celebrate it, or who are offended by my wishing them a Happy Thanksgiving, or who just don't like turkey.)

{{{Fritzie}}}
Don't forget us and don't let your vacation take too long.

I hate Thanksgiving and I hate turkey, but I'm always happy to be wished a happy holiday. :)

FZTTK...

I don't mind Thanksgiving...hell, I'm grateful for just being alive. And as long as you don't make me eat Bear meat (A replacement for a combination for old Ox brisket and old Ox liver, fried in rancid lard)...we can still be friends.

-click below for full size-:

-click below for full size-:

[Invis-O-Text™: ON]
Anything?....oh well, it's early.
[Invis-O-Text™: OFF]

-click below for full size-:

Well, happy Thanksgiving to all, and may you all have a good time on that day, whatever you do!

(Not to be offensive towards Vegetarians, tofu or anything like that, but if anybody tries a tofurky this year, watch out! I hear those things blow up, if not handled properly! Better you should eat bear meat! At least it would---presumably---leave your kitchen in one piece, though Airidog, I would certainly never force you to eat it!)

But goose, eh?

I made it one time for Christmas dinner, just to see what it was like. It seemed to me kinda like a cross between turkey and duck, but not as good as either.

Plus it musta cost at least around three dollars a pound (or maybe four, don't remember), so it's a bunch more expensive than either, too.

OTOH, the liver was fantastic (NOW we know why goose liver pate is always so hyped up), and so was the broth which I made from the giblets.

Anyway, did it once, don't feel the need to do it again.

#36 joem

Thanks for the kind words (no, it was not ev or Zorkie---seriously doubt they've even consider doing such a thing!) And, no, "Lots and lots" of others did not e-mail.

Lewis, I would love to try goose for the holidays sometime, but I can't get my hubby interested in it. (He does like duck though).

Does anyone have a holiday recipe for Canadian Goose?

I know where I can get lots of them for free...

Er, I think they're protected.

Fritzie -

You might be thinking of deep fried turkey, rather than Turducken.

Lewis -

Quail has all the flavor of duck, but tender and moist like chicken. Delicious.

Do you think I'm afraid of Canadians Frank?

;-)

Ooo I'm so scared Stormi! Why they might sit on me and make me listen to Gordon Lightfoot and Anne Murray! Yaaaaaaah!

;-)

#43 papijoe

Not to mention Celine Dion. And the Royal Canadian mounties!

(Of course, we Southern Californians can always retailitate with "It's a Small World", and "The Enchanted Tiki Room."

This is what happens when I dont read Bloggie every day. :-/

I received an angry email from another bloggie poster, accusing me of putting down fat people, being over-senstive about the use of the word "retard"

Dont let the fat retards get you down, TK. Please stick around. We love you, hump and all!
:-)

TK, I enjoy your company, and I hope you will continue to join us.

One of the things I love about bloggie is that we accept each other and care about each other, warts and all.

And back on topic:

Myth #11: Thanksgiving is a happy time
Fact: For many Indian people, “Thanksgiving” is a time of mourning, of remembering how a gift of generosity was rewarded by theft of land and seed corn, extermination of many from disease and gun, and near total destruction of many more from forced assimilation. As currently celebrated in this country, “Thanksgiving” is a bitter reminder of 500 years of betrayal returned for friendship.

I can tell you first hand that "factual" statement is a steaming pile of horseshit. Real Native Americans are like everybody else. Yay, no school! Woo-hoo, a day off of work! Yeah baby, pile on the turkey! Turn on the TV, because Green Bay is gonna kick Detroit's ass!

Again, thanks for all the kind words. Youse guys is da best!

Lewis, I might be confusing deep-fried turkeys with vegetarian tofu-turkeys; it does seem to me that I did read in a health food magazine once that non-meat tofurkies did have to be handled carefully, or they'd go KA-BOOM, either in the oven, or at the dinner table. Might be that deep-fried turkeys blow up too. I think somebody should do a post about the menace of exploding Thanksgiving turkeys.

I hate turkey, I hate the fact that it's too close to Christmas, and I hate the idea of everyone in the country hitting the road (or airport) on the same day at the same hour.

But a holiday's a holiday. And I love stuffing/dressing, and I'm learning to like pumpkin pie more and more as I get older. But cranberry is for Cosmos, not dinner.

But I love turkey in club sandwiches the next day.

The best part of Thanksgiving is Thursday night. That's when I make a cold turkey sandwich, slathered with Miracle Whip, dusted with black pepper, sprinkled with Mrs. Dash, and topped with thin slices of cranberry sauce. Mmmmm....

Oh, we're having dinner then.

For the club sandwiches - white bread, thick-cut white meat, plenty of bacon, mayo, and lots of black pepper.

My mom and I have been bickering back and forth about who gets to host Thanksgiving dinner this year.

The other day, my DIL calmly announced that she was hosting Thanksgiving, and that's that.

After a stunned silence, my mom and I did high fives and did the Snoopy dance. :-)

Friday lunch is the Club Sandwich feast for us.

Joem is 100% right.

One of the things I love about bloggie is that we accept each other and care about each other, warts and all.

Nothing but Hellman's in this household. {sticks up pecker}

Hellman's is definitely the best tasting commercially available mayonnaise out there.

I guess you make your own, right? :)

What kind of oil do you use?

Light olive oil. The flavor of virgin olive oil is too strong for mayonnaise.

It's really fast if you have an immersion blender, but you can also do it with a bowl and whisk. There's less risk of overwhisking it and breaking the emulsion if you do it by hand. Only thing is, unlike whipping cream where everything has to be cold, for mayonnaise everything needs to be at room temperature.

What else do you like to put in mayonnaise besides oil, egg, and lemon, Stormi? Garlic? Mustard? Tarragon? All three?

Take your time...no pressure.

-click below for full size-:

Welcome back, TK!

#36 joem, well said, I couldn't agree more.

Yummmm!!!

And Rosemary?

I have some really nice smoked paprika. That would probably be good in mayonnaise.

I bet Stormi has some awesome aioli recipes.

Capers? Anchovies?

1 TBSP fresh lemon juice
1 tsp white wine vinegar
1 TBSP Dijon mustard
3 egg yolks
3 garlic cloves (or more/less according to taste)
3/4 cup light olive oil
1/4 tsp white pepper, more to taste
1/2 tsp salt, divided

****All ingredients must be at room temperature

First you need to mash the garlic either in a garlic press or with a mortar & pestle. Sprinkle salt over the garlic cloves to help mash it into a paste, then stir the garlic into the oil.

Whisk together the mustard, vinegar, egg yolks, pepper, the remaining salt and lemon juice. Slowly drizzle in the garlic oil while whisking quickly, but not too vigorously. It will be more runny and not as white as commercial mayonnaise, but that's normal.

It's important that you use the freshest egg yolks, but if you're paranoid about salmonella you can use pasteurized ones.

Zorkie has a snore that can be heard all the way from the Bay area to Chicago?

Wow.

Wow, thanks! That looks pretty easy. I know aioli is supposed to be runny because I used to be addicted to an aioli dip at this restaurant where I worked, but I didn't have the foresight to get the recipe.

I'm all about the danger, see.

I would try to avoid the pasteurized eggs, if I knew they existed! So are the random eggs I buy at the grocery store likely to be pasteurized or not?

I made roasted garlic pate at the weekend.

To.
Die.
For.

Oh, I didn't know that such a thing existed, either. This is good, because I used to like raw eggs.

Just curious, how many of you folks know that Samonella is a euphemism for

[Invis-O-Text™: ON]
typhoid
[Invis-O-Text™: OFF]?

I used to love raw egg in a milk shake and/or with Instant Breakfast.

And I don't mind eating it straight out of the shell into my mouth - the main problem is that it's just a bit too big for a single smooth gulp. Quail egg is better in this respect.

You don't like roasted garlic, Stormi?

I'm just the opposite, I prefer cooked garlic.

I didn't realize that about Salmonella, franco.

Frank, are you mis-reading Stormi's #97? That wasn't French.

BTW, Stormi was kind enough to share her recipe with us--I think Fay should do likewise.

Hey, Stormi! Yeah you, the one what went to culinary school and all that.

What do you know about making a roux?

I mean, I look at the cookbook and all, and one to three tablespoons of butter (or the grease of your choice) and flour per cup of liquid (stock, milk, motor oil, whatever) [I always go with between 2 and 3, myself].

But anyway, I remember my mom showing how to do this lo some shiatload of years ago, and when I do it, it just don't look the same from what I remember.

I mean, I remember her putting the butter and flour and maybe salt into the pan, and cooking it and stirring it and whatnot.

And she was like, see how it's turning into this brown nasty-looking mess ... well, that's actually how it's supposed to be.

But when I do it now, instead of this brown charring mess like what I remember, I always end up with the butter foaming up something fierce, and it's getting all fluffy and increasing in volume by like a factor of two or three.

Is that okay? Usually at that point I just throw the stock (or milk) in and go from there. Am I supposed to cook it more, and maybe it's supposed to end up like that brown crusty-looking mess like I remember from my mom making, or what?

Your educated weigh-in would be most welcome.

I love all garlic. Raw, roasted, boiled in cream. I'm not picky.

Ev, if you really like garlic you might want to bump that up to five or more cloves of garlic in the aioli. I usually do four really big cloves or five normal sized ones.

I love whole wheat crackers with a light dab of butter, an anchovy and a caper on top.

Lewis, you should have equal amounts of fat and flour. Maybe you have more butter than flour, and that's why it's foaming up. I've never seen that happen before. You're not melting the butter first, and then putting in the flour, are you?

You're not melting the butter first, and then putting in the flour, are you?

To serve the pate on you will need little toasts. Little toasts are 1/4 inch thick slices of baguette brushed with olive oil and sprinkled with salt and black pepper. Baked at 450 for 7 to 10 mins until golden and crisp.

Garlic Pate

3 heads of garlic
1 cup cubed white bread (crusts removed)
2 tablespoons lemon juicw
1/4 tsp salt
1/4 cup olive oil

Wrap garlic in foil: bake at 450 for 30 mins or until soft. Let cool. Cut top off garlic heads and squeeze pulp into bowl of food processor. Add bread, lemon juice and salt. With motor running, drizzle in olive oil until smooth. Refrigerate until cold. Spread on toasts and garnish with flat leafed parsley.

Oops, juicw = juice

Maybe my problem is I don't turn up the heat after I add the flour. I always do the whole thing on lowish heat.

Not that my results have been bad or anything.

It just don't look like what my mama taught tried to teach me.

Fay, your recipe says to refrigerate it, but is it good to have hot?

I just opened up a tin of anchovies... and five minutes later they were all gone.

Sadly, I saw Zorkie's serving suggestion afterwards.

Lewis, sounds like you have too much butter and too much heat. A roux is quite easy to make. You just have to understand the science of cooking and the effect heat has on the ingredients. I didn't go to culinary school but I had 5 years of domestic science in high school and two years in college. Once you understand how the ingredients in food react/behave under different conditions, cooking is no big deal.

Lewis, are you sure you're using enough flour? I have never seen a roux foam up, the only thing I can possibly think of that it might be is you have too much butter and not enough flour.

Lewis, sounds like you have too much butter

you have too much butter

Hmm, Lewis????

I wouldn't want to have it as a sauce, just as a spread or dip for bread, but hot instead of cold.

I just realized that if I ever make my own pizza, I will add the anchovies about midway through cooking. Anchovies in pizza are way too dry.

OK friends, I'm off to bed. Goodnight!

Good night, Stormi.

G'night Stormi!

Good night Stormi, sweet dreams.

Apparently it's recipe time.

Here's one that Mrs. Lewis makes from time to time. It's from Pampered Chef. Now don't all you Pampered Chef haters be dissuaded, 'cause it's good.

Sweet & Saucy Meatballs.

1/4 cup chopped onion
1 package (1-1/4 [that's 1.25] pounds lean ground turkey)
1 egg white
1/4 cup seasoned dry bread crumbs
1 teaspoon dried thyme leaves (we've, like, never ever had dried thyme leaves in the house, and so have always substituted an equal amount of ground thyme, and it's always been good)
1 garlic clove, pressed
1/2 teaspoon salt

Bake at 400F for 30 minutes. We always do it in a stoneware dish, but you can do whatever the hell you want.

There's also some recipe for a cranberry-based sauce you put over it, but we've never ever bothered with it, so I'm going to pretend it's not even there.

What I did was to make some egg noodles, and have'em with that, with a beef gravy I whipped up (thus the source of my questions) [I made it from home-made beef stock, which was frankly a little weak, but, my misgivings above notwithstanding, it came out okay] poured over the top. Season liberally with salt, pepper, and garlic powder (I don't care it there's already garlic in the meatballs - you can never have too much garlic, damnit!), of course.

Oh yeah, and you're going to want to double the recipe, 'cause they'll be gone in a jiffy.

This will stop the anchovies (or any topping, really) from drying out while cooking.

Maybe I need to have my measuring spoons recalibrated or something.

I get up anytime between 6:45 and 7:30 a.m. I go to bed between midnight and one. Bolivia is stable for the moment. No update on the visa. I'm going down there in February.

OK, now I'm off to bed.

'Night franco!

No, eight hours is way too much for me. I do seven max during the week, and as little as five during the summertime.

I think you need to take this one up with The Joy of Cooking and Betty Crocker.

And probably every other cookbook published in the continental United States in the past forty years, but I'm just pulling that out of my ass, because I don't own all of them.

When I make a roux for gravy or sauce I use extra light virgin olive oil and Wondra flour. You know, the flour in the blue canister? I never measure, just eyeball it. I heat the oil up a little, then sprinkle the flour in til I get kinda of a thin paste. I let that cook for a bit, then put in my liquid, usually chicken stock, then whisk it around til its mostly smooth. I take it up to almost boiling to get the full thickening power from the roux, stirring constantly. When it gets to a consistancy and smoothness I want, I bring it down to medium low and let it evaporate some of the moisture off. Sometimes I'll throw in a little Kitchen Bouquet for color and flavour.

Tonight I made chicken breasts with pan gravy, served over rice with mushrooms. Nom.

(Note: The lighter the roux, the better it thickens. The darker the roux, the better the flavour.)

I love cooking threads, I've gotten some great recipes from you guys.

Yes but warring 'indian' factions never wiped out over 90% of ALL 'indians', but dirty white people, who considered it unhealthy to even bath, did with their diseases and ways. So the destruction caused by white invaders can't be compared to measly warring tribes. I think the native americans have a point about the whole reenactment nonsense of pilgrims and indians like it was a holy bond. It is a disrespect to throw that in their faces.
Your argument is also silly due to the fact that you're saying because some natives might have sided with calvary, that it makes it all right to slaughter who segments of natives then betray them by killing them off too. So what if they warred, it wasn't total annihilation of each other! Natives and Africans had a form of indentured servitude, before white invaders landed in their respective lands, so I bet you'd say that makes whites enslaving them, under full-on SLAVERY, oh that's 'OK' since they were doing it previously? Get real. Warring tribes were being territorial, whites came to destroy all that is, due to their nature for greed and war, then later paint a beautiful story of "God made us do it so celebrate it". "winners" get to lie about what's true, to make themselves be seen in a holier light too.

#151 Guerrero [the Comanchero?]:

You make more leaps to conclusions that a horny bullfrog in rut. Just what part of

...the winners get to make the rules.

You haven't read many of my posts if you draw the conclusions you have here. BTW...whitey was being *territorial* too...just like the Souix. That doesn't excuse Major Chivington's raid on the Cheyenne at Sand creek, or any of the other atrocities committed, inclduing the "Trail of Tears." Just spare me the inferences about how the 19th century Native Americans were so superior.

I suspect I'm more knowledgable regarding Native Americna History than you are, white as I am, due to my travels and because I have an interest in the positive aspects of Native culture and find much of it enlightening, just as I did when in SE Asia and the cultures there.

My goal is to avoid future mistakes in a unified land. What is yours?

[I mean besides refusing to carry or use $20 bills.]