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So no soaking the mashed potatoes, but they can be cooked ahead of time anyway. That works just as well! :)

What a great article, he gave some very helpful tips. Thank you for your help!

Hi all, I have a few questions about what all I can make the day before Thanksgiving that I am hoping someone can answer. 1. Brussels Sprouts: Can I steam/par-boil these, and then just saute them the day after? I am mainly worried about flavor, as I don't want them to taste too sulfuric after...

I found this recipe after a quick Google search. It seems like it would be more of a coarse grain mustard if you just use a mortar and pestle. Hope this helps...

Thanks for all the replies, I will definitely try out some of the suggestions.

Thanks for the suggestions! The soup sounds great, and when I read spaghetti sauce I thought of lasagna, so I might try that.

Hi all, As the title suggests I am looking for some help/tips on freezing foods to reheat for dinner. I started working at a new job a few months ago, and it is a lot more demanding than I originally expected. Now when I get home, I have little desire to cook. As a result, we have began eating...

If I had to guess, I would imagine that they are cooked separately due to the ratio of liquid to grain that is normally called for, especially for rice. Granted, some soup recipes call for you to just add rice to the entire pot of other ingredients, so I am sure there is more precise reasoning...

I am trying out a new recipe tonight, turkey and quinoa meatloaf. It has great reviews, so I am hoping it will be a success. Will probably pair it with mashed potatoes and steamed veggies.

I'm planning on salsa verde braised pork, cilantro white rice, and refried beans. For some reason this has become somewhat of a tradition for me to make during the beginning of the new year. :rolleyes:

I am having my in-laws over this year, so I decided to go all out. Snacks/Appetizers: Deviled eggs Candied almonds Peanut butter fudge Mains: Standing Rib Roast Honey-glazed ham Sides: Mashed potatoes Sauteed Brussels sprouts Garlicky carrots Baked mac and cheese Rolls Desserts: Pecan Pie...

That's what I'm thinking I might do. I'm sure it wouldn't taste bad per se, but whether or not it's good enough to include with the dinner is up in the air. Maybe I'll just pick up the stuff the next time I'm at Whole Foods and try it out. :smile:

Hi All, I am planning my menu for the Christmas dinner for this year, and I wanted some opinions on a potential side-dish. The catch is...I've never actually made it, but I have a general idea of how it would turn out. Basically, it would be a warm kale salad, with toasted garlic, dried...

I'll actually have people over this year, so I'm planning on a feast. Alton Brown's Brined Turkey w/gravy Italian sausage and Parmesan dressing Mashed potatoes Brown sugar, roasted sweet potatoes Bacon sautéed Brussels sprouts Green Beans Buttered corn Homemade Parker House bread rolls Pumpkin...

The buttercream with shortening sounds perfect! Thanks for the help everyone!

Hi all, I'm looking for a traditional white icing, similar to one that you would get in a can (i.e. Pillsbury/Betty Crocker) but homemade. I am going to be making a strawberry cake in a couple days and I would like to make it entirely from scratch. Any suggestions? I saw one called 7 minute...

Well if you enjoy Thai food there is an amazing little restaurant called Thai Style Noodle House. It's quite inexpensive and its some of the best Thai food I've ever had. It's in the Chinatown area where there are also a few other really good Asian restaurants.

Yeah, that's what I was leaning towards. Plus it will be much easier brining two little hens than a big ol' turkey. Thanks!

Hey all, this year I'm going to be making Cornish hens for Thanksgiving. I know how to cook them, but I can't decide on whether to brine them or salt them overnight. Which do you all suggest? Thanks!

Thanks for your help, can't wait to cook it now!

Okay, I think I'll cook it with the salsa then, the chili is kind of what I'm going for. Should I add any stock to it?

Later this week I want to try and make some braised pork with salsa verde. I'm just wondering if the final product will turn out okay if I cook it in the actual salsa. Or should I cook the pork with chicken stock until it gets soft and then add the salsa? Thanks in advance!

Alas no, I'm hoping to get one this year (a KA mixer). If worse comes to worse, I'll probably just buy a simple grinder and use it until I can upgrade. The patties sound like a good idea, less work too. Could use them to make a Cajun breakfast sandwich...

No, I had bought some to make jambalya and only used 3 of the 5 sausages. I froze the other two and just wanted to try them out in something new. I would love to try my hand at sausage making, but I need to get a meat grinder first.

That does look pretty good, and I'm always looking for new ways to make pork chops. Might have to add that to this weeks menu. Thanks!