Who's cooking for Thanksgiving?

My dad is doing one in the dutch oven this year, he bought a big one just for the occasion. Most dutch ovens are relatively small, like 10-16 inches diameter and 4-6 inches depth and weighing in at 15 or 20 pounds. The one he got is big enough to roast TWO 20 pound birds side by side and takes two people to carry because it is so huge and weighs 70 pounds.



Sounds like you've been watching Iron Chef America! We would have had venison but I haven't shot my deer yet, final day of hunting season is the 29th so I need to get lucky fast. It is fun to break out of the box sometimes and do something totally wild instead of sticking to tradition though. My aunt and uncle up here always do a fondue with their best friends on Thanksgiving.

I so do hope that is a typo and you meant "lamb". And cooking it is as easy as cooking most red meats. It's often seasonings or sauces that make it a wonderfully unique dish.

An example is this very simple recipe for grilled lamb chops and mint sauce

http://www.cooks.com/rec/view/0,1727,15 ... 92,00.html

I never knew until just now while looking it up that not all gyros are made with lamb. I find myself wondering if I've ever really had a lamb gyro.

Minor disagreement with you there, sir. Lamb is uniquely flavored compared with most meat products on the US markets. The best thing to do with lamb is the least. The flavor of the meat need only be enhanced slightly with herbs, olive oil and lemon juice.

Not at all like most chicken we get the US, that requires strong and distinct sauces to have any flavor.

It is easy to cook, but also easy to over cook. It's naturally tender.

Interstingly, my grocery store only sells Australian lamb.

BTW: Next year, I'm coming to your house for the authentic pilgrim feast.

@joebert: I once worked in a Greek restaurant and I can tell you their gyro's were only about 25% lamb. Best to get souvlaki, potatoes and tzatziki if you want something fairly authentic.

OK chris, I am forced to agree with you, and do love lamb as simple as you have described. Simple is good, perhaps better. However, I do also enjoy it with a nice mint sauce (served on the side, or lightly drizzled over top), and that particular recipe is about as simple and deliciously complementary sauce as you could make for a grilled chop.

I've got a jar of "Real Mint Jelly" on my counter.

Although the primary ingredient is high fructose corn syrup.

As for me, I'm going with a modest application of the gravy made from pan drippings.

Oh God, I'm getting hungry and it's only 7 AM.

But, Chris.. Pig and cow's face??

One of these days, I'm going to be able to cook like you, Chris.

Lol..

I remember you said you were cooking turkey last year too..



Awesome to know how to cook western food, only if I knew..
Oh this topic is sparkling my desire to cook (which I used to do - chinese food, although not much I know of) at home..Now I plan, if I have time to learn more about western food.

Sorry, guys I just kept reading this thread. And found I have more replies..

What a coincidence. This evening I went for our Church's Holy Hour at 7PM. There was a part where we said, "I don't need anything, I only need our good shepherd, our Lord."

Something like that...

After it concluded, I was curious and asked a guy who was reading before us. He said it's all about ancient time, it's how they say shepherd as someone who look after us, especially our Father (in heaven). .

One of the coolest part was when we sang in an ancient type of language... slow...and calm and peaceful. Notice it wasn't speaking in tongue..

Consider the word:

1. are - art
2. less - lest

.. right ..?



*Thank you for your explanation part, Chris..

Oil and water doesn't mix, either does cold water and a glass dish that's been in the oven for over an hour.

I just finished peeling taters a little bit ago and soon I'll boil them and start mashing them, and in about another half hour or so I'll get some coals going to do the dutch oven green bean casserole. A few minutes ago I got off the phone with my dad and he said he made up some jalepino cranberry sauce that was delicious, so hopefully he'll send me his recipe.

I don't like cranberry sauce, but jalapeño cranberry sauce sounds like something I want to try.

Not to brag, but I got the lamb absolutey perfect(Actually, yes, I brag). I couldn't have hit medium any better...and tender like you wouldn't believe. I can't wait for lunch so I can have a lamb sandwich.


...maybe I can have lunch for breakfast. Hmmm.

Mmmm, lambwich.

Lamb and eggs ?