Food and Cooking - Beehaw
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One of the biggest food holidays is just around the corner. Let’s chat about it!

What does your spread include? Any cool family favorite dishes? Any interesting spins on an old favorite you want to share? Trying anything new this time? I especially love hearing about the quirks of each families traditional spread.

For me, something interesting I am going to include on the table this year is Charleston Red Rice. I was looking for an interesting and unexpected side that didn’t stray too far from the flavor profile of a traditional meal. Also, wanted to include a grain based dish as my family never does lol. And it’s a dish I know for certain a few people attending will love. Also, a funny thing about my thanksgiving history…I didn’t have green bean casserole until I was in my mid-20s. No one in my family liked it, so it was never included lol.

So what’s going on with you and your Thanksgiving feast this year?

  •  megopie   ( @megopie@beehaw.org ) 
    3•8 months ago

    For the past few years I’ve been perfecting a sort of weird pumpkin pie.

    I take a pie pumpkin, core out the inside, then rub it with pumpkin pie species and sugar, then roast the whole thing till tender but not falling apart. Then I make a simple Vanilla egg custard on the stove and poor it in to the pumpkin and put it all to the side to set.

    The first year i broke the custard, the second the custard came out perfectly, but I found the flesh to of the pumpkin to be a bit bland, so I’m working on ways to flavor the roasted pumpkin a bit more.

    •  memfree   ( @memfree@beehaw.org ) English
      2•8 months ago

      Finding a tasty pumpkin is usually the hardest part. The few I’ve tried from this list (with pictures!) were better than the average pie pumpkin I’ve had, but note that the list includes lots that are better for roasting than for pies. Here’s the ones I notice they like most for pies: Blue Hubbard, Butternut Squash (I’ve heard canned pumpkin are actually butternut because the flavor is better), Jarrahdale, Kabocha, Long Island Cheese, and Neck (these are the ones I usually get – we call them Crooknecks in my family).