This looks so good! 
 

We’ve been busy with Hanukkah. We finished with a party. Good times! 

1 hour ago, LadyWordsmith said:

It's amazing how many there are. 

At this point when I'm baking for other people I just ask everyone who will be coming what their sweetener preferences and what they can/can't have are because I know people who can't have regular sugar, but also plenty who can't have any number of the other alternatives for a wide variety of health reasons. (And a few who just can't stand the taste of some of the artificial alternatives, which is also valid). Then I alter recipes accordingly. (Aspartame actually causes near-homicidal rage as their body's reaction for one friend's mother. Medically verified. She's forbidden from touching it by her whole family). So far I think I haven't yet met someone who can't have honey (but I'm sure there are people who can't). 

I can have most of them, (Stevia's the weird one out which is a shame since it tastes better than most of the others to me), so I just figure if I'm cooking for people I want them to be able to eat and enjoy it. 🙂 It's not hard to swap them out. 

That’s a really good idea to check with people. I avoid honey as well. I love it but diabetes.

Do you like any of the zero sodas? Coke Zero, Pepsi Zero? I love Squirt Zero. 

I didn’t know so many people have problems with Stevia.

2 hours ago, LadyWordsmith said:

You could probably use an artificial sweetener in applesauce without issue! I bet there are recipes online to recommend how much. I know both of these can be cooked safely into food.  (A point of clarification: the non-brand name for Splenda is sucralose. Stevia is natural and comes from a plant. I can have Splenda, but I can't have Stevia for medical reasons, so I make a point of not mixing them up! They put Stevia in a lot of pre-blended tea flavors these days which I find frustrating.)

I suspect the Stevia would go better with the flavor profile of the applesauce though. 🙂

I really enjoy unsweetened applesauce. I like the idea of just starting with a nicely balanced apple. (We got some fabulous McIntosh's at Sprouts that I used for our apple pie today and they were delightful. They're a favorite of mine but they almost never seem to have them at grocery stores in the center of the country.) 

I made two batches of cranberry sauce last night and my husband said we had sugar and we only had two thirds of a cup, so I used an additional cup of Splenda and it came out great. I use orange zest, orange juice (all from my tree) and cinnamon in it. 

Yes! 

2 hours ago, EirikDaude said:

 

I'm sure other sweeteners will work too, though I am not familiar with Splenda. It's worth noting that the apples will impart a fair amount of sugar to the applesauce too, but I guess these are the kinds of considerations you are already aware of.

 

The original recipe didn't call for any sugar, but I found it to be a bit too tart without any added. YMMV.

Splenda is an artificial sweetener. Stevia is another name. Maybe I could use just a bit or use very sweet apple like Fuji. 

17 hours ago, Delenn said:

Ohh, yummy! Is that like Sukiyaki I think? Maybe that's the Japanese version? So good! 

 

My sister-in-law is Vietnamese, I remember when we (my brother and our family) brought an entire roast pig down the street where she lived to ask for her family to allow them to marry. It was so lovely.  Whole pig draped in flowers and all! 😄

 

 

It’s Chinese. Hot Pot.

Hot pot is a flavorful broth traditionally served inside a large metal pot. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The cooked pieces are dipped into dipping sauces for additional flavor. Hot pot is considered a main course and is usually served without rice or noodles on the side. Hot pots can be prepared and eaten at home or in a restaurant. 

18 hours ago, HeavyHalfMoonBlade said:

Wait, it is like a table grill? We do that all the time here. Hmm, must investigate more. 

It’s usually a bone broth in my experience. 

19 minutes ago, Cairos said:

Omg I need to get a grill like that. I’m half Chinese and half Korean. My Korean side comes out more lol. My husband is American lol.

How about hot pot? 
 

On 6/21/2020 at 11:15 AM, Ascended said:

 

Yeah, different people will have different ideas about what can be cut or changed and what shouldn't be. 

 

For myself, I'm not bothered by minor changes; dialogue is gonna have to be different because the show wont have the internal narration, super minor characters like Alivia; the former Seanchan who "helped Rand die" can be cut without much trouble, etc.

 

Where I draw the line is stuff like combining the characters of Avi, Min, and/or Elayne. I hear that this specific thing won't happen in the show but it's just an example. Cutting out stuff that informs the develops the characters; even Perrin's hunt for Faile which most of us hate, I wouldn't want removed (condensed, but not cut completely, because Perrin's actions here inform his choices later on). Removing Berelain from the story straddles the line for me; she's minor enough that cutting her out doesn't alter *too* much, but she's still big/important enough that, if given a choice, I'd want her included.

 

But I'm probably going to be one of the fans who doesn't love the show. Not because Rafe will do a bad job or anything like that, I'm sure the show will be quality and he'll only make the changes he has to. But I hold this story in such high esteem I don't want any changes big enough for me to notice. ? I know that's unreasonable and impossible to achieve in a tv format and I'm being unfair to the cast and crew. But this is my favorite series ever, I don't want it compromised....even if the compromise is necessary for the adaptation. I'll give the show a shot of course, and I like the casting I've seen and I'm sure it'll be done well....but everything they cut, every large-ish change they make....it's gonna wound me.

That’s why I’m passing it. 

12 hours ago, HeavyHalfMoonBlade said:

That sounds really good, for all I have not heard of Korean BBQ (except from on these boards). I am so behind the times. Good that you are branching out into non-traditional stuff if that is what you want. You should enjoy what you like, never mind dancing shoes that are too tight.

 

Are you OK with not going home? That sounds like a big decision, or was it not possible this year? (If I am not prying, of course).

Korean BBQ is so good. 
 

20 hours ago, Cairos said:

Usually we go back to NYC to visit my family. This year we are not going back. We usually have turkey, mash potatoes, green beans, mac and cheese and some kind of desserts. This year I will be making korean bbq. My husband is requesting korean bbq for thanksgiving this year. I will be making pork belly and bulgogi. I will also be making a korean salad and green onion salad and some pickled radish. Of course we will have jasmine rice with it. I'm not sure what we will be doing for dessert yet. 

Are either of you Asian? My oldest son is engaged to a Chinese woman from Malaysia. They love Korean BBQ and pork belly. When I was visiting them I had to hunt for a fork or I would have starved. My son is very adept at eating with chopsticks. The food is amazing. 

On 11/19/2023 at 11:29 AM, EirikDaude said:

I was in Canada for Thanksgiving a couple of years ago, and they do! Although I believe it is one month later... There's not really much of any similar holiday's here in Norway, though for the last few years we have mentioned the things we are thankful for in the last year, instead of making promises at New Year's eve. I guess that is kinda similar?

 

I don't have any special dishes, but I made apple sauce from the apples in my garden a few weeks back, and was really happy with the results. The recipe I used didn't have any extra sugar added, but upon tasting the results I added maybe a cup of sugar to ~4kgs of apples. I guess it will depend a bit on how sweet they are naturally.

 

 

Ingredients:

• 2,5 kg apples

• 2 dl water

• 2 tbsp lemon juice

• 1 vanilla pod, split lengthwise

• 1 cinnamon stick

Directions:

1. Peel the apples, core them, and slice them thinly
2. Add everything to a pot and bring to a boil
3. Let it simmer on a low heat, stirring occassionally
4. Once it reaches a consistency you are happy with, remove the vanilla pod and cinnamon stick.
5. If you want a completely smooth apple sauce, blend it with a stick blender or similar.
6. Put it in clean jars. It should keep for a while in the fridge, but can also be frozen.

 

I’m diabetic. I wonder if I could use Splenda in it? 

Wow! Just excellent stuff!

One year when my husband was working at a grocery store, they over ordered apples and sold him 40lbs for $1.

We knew nothing about canning  apple sauce but our friends were members of the LDS church and knew lots! They believe in having a years supply of food.

So we made apple sauce and apple pies that we froze until Thanksgiving. 
 

We really like turkey but venison sounds very appealing. 

Family: 

Yes! Everyone is doing it correctly!

Cream:

7 hours ago, HeavyHalfMoonBlade said:

Armenian stuffed grape leaves? That would be something like dolmas? I haven't had Turkish food in forever. Hmm, this thread is going to make very hungry 🙂

 

That sounds fantastic. The cranberry sauce in particular, with cinnamon? I think some sort of drool protection for my keyboard will be needed.

Yeah, cinnamon makes it taste way better. 
 

Yes, I think it is. Those stuffed grape leaves are awesome. We have a rather large Armenian population here. 
 

I love stuffing too. Actually, I love everything about Thanksgiving food. 
 

Some people make macaroni and cheese. I think that may be a southern thing. Some have turkey and ham. We are Jewish so there won’t be any ham there. 

I’m so thankful to be up and around. I had two surgeries last year. 
 

We are going to a friend’s for Thanksgiving. Her husband has passed away but he was a vegan so we had turkey but lots of vegan dishes as well. I asked her if she was going to have eggplant and she is as well as stuffed grape leaves. He was Armenian. 
 

My husband is smoking the turkey and I’m making the cranberry sauce from fresh cranberries. I like to add mandarin oranges and cinnamon. 

Table: 

Roasted: 

I’ll count points at the end for the winner! 

Best things to do on Chincoteague Island.

https://www.southernliving.com/travel/virginia/chincoteague-island-va

I’ve never even heard of it! 
 

I’d love these:

Hiking and biking routes help guide travelers through nearby Chincoteague National Wildlife Refuge, a utopia for birders and wildlife enthusiasts, with nearly 300 recognized migratory and resident birds. Make time to stop by the Herbert H. Bateman Educational and Administrative Center and Toms Cove Visitor Center for maps, guides, and interactive exhibits.

The Pony Swim occurs on the last Wednesday before the last Thursday of July and always starts during the slack tide—a 30-minute lull between low and high tides when there is no current. Thousands of people wait for hours to watch the horses make a six-minute swim across the narrow channel separating the two islands.

You can't visit Chincoteague without indulging in some fresh local fare. At the popular Pico Taqueria, the inventive taco menu encourages hungry diners to try several options, such as The Main Street (seared shrimp, slaw, and chipotle creme fraiche) or The Maddox (local fried oysters topped with pickled carrots and Thai basil). Their modest pricing makes it easy to experiment with different options and mix and match to create your ideal spread. When it's time for dessert, you'll discover the reason for the long line of people queued up at Island Creamery. Their small-batch ice cream and homemade waffle cones are a national phenomenon and an island treasure.

For dinner, AJ's on the Creek skirts the line between casual and upscale with tables covered in crisp white linens and topped with paper napkins and bottles of hot sauce. Seafood lovers can find the best of the best of the Eastern Shore catches here. Seasonal soft-shell crab is served deliciously fried on platters, and a romaine salad is transported into sublime territory with a zesty citrus Caesar dressing, Parmesan crumbs, and crisped bread.