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Thanksgiving 2013 Pictures

Porthos Nov 27, 2013 09:09 PM

Starting a photo thread of Thanksgiving goodies before and after. Not to mention that menu thread is just so massive now!

6-lb lamb shoulder and lamb neck on the side with a rub of sea salt, black pepper, garlic, thyme, and olive oil. Letting this sit overnight then roast 325-350 for 5-6 hours with red wine and aromatics. Toss in some boudin blanc at the end for overkill.

Looking forward to seeing what people are preparing and cooking!

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  1. sandiasingh RE: Porthos Nov 28, 2013 06:08 AM

    So many people are making lamb it's making me want lamb!

    Here's my Orange Praline Sweet Potatoes waiting for the pecan topping and then into the oven.

    2 Replies
    1. re: sandiasingh
      Porthos RE: sandiasingh Nov 28, 2013 09:34 AM

      Show the after photo! Looks great!

      1. re: Porthos
        sandiasingh RE: Porthos Nov 29, 2013 10:46 AM

        Thank you--it was great. Forgot to take the after and it's all gone :-((

    2. Porthos RE: Porthos Nov 28, 2013 10:44 AM

      Cutting up some lasagne sheets for pasta

      1. s
        Siegal RE: Porthos Nov 28, 2013 11:03 AM

        I posted this under thanksgiving live but here are my sufganiyot

        2 Replies
        1. re: Siegal
          Porthos RE: Siegal Nov 28, 2013 11:36 AM

          Looks awesome

          1. re: Siegal
            Siegal RE: Siegal Nov 28, 2013 02:23 PM


          2. Porthos RE: Porthos Nov 28, 2013 11:37 AM

            Light lunch

            1. fldhkybnva RE: Porthos Nov 28, 2013 12:36 PM

              Turkey's done!

              7 Replies
              1. re: fldhkybnva
                nothingswrong RE: fldhkybnva Nov 28, 2013 01:21 PM

                That's a sexy bird!

                1. re: nothingswrong
                  fldhkybnva RE: nothingswrong Nov 28, 2013 02:26 PM

                  Thanks, I just indulged and he was mighty tasty.

                2. re: fldhkybnva
                  Porthos RE: fldhkybnva Nov 28, 2013 02:18 PM

                  Gravy looks good enough to drink with a straw.

                  1. re: fldhkybnva
                    TorontoJo RE: fldhkybnva Nov 28, 2013 05:41 PM

                    Gorgeous! Curious -- did you turn the temp up at the end to brown? Or does the 225/250 get it that color on its own?

                    1. re: TorontoJo
                      fldhkybnva RE: TorontoJo Nov 28, 2013 05:46 PM

                      Thanks. I started at 450F for 30 minutes then 225F the rest of the way. You can heat it again at 450F at the end which I pondered doing but we were hungry, not big skin fans and it was plenty brown already so just rested it after it hit temperature and carved.

                      1. re: fldhkybnva
                        TorontoJo RE: fldhkybnva Nov 28, 2013 05:56 PM

                        Thank you, that's super helpful to know. I'm trying low and slow for the first time and was trying to figure out whether I need to plan for a return to the oven to brown the skin.

                        Hope you're feeling better after your feast!

                        1. re: TorontoJo
                          fldhkybnva RE: TorontoJo Nov 28, 2013 06:17 PM

                          Thanks, enjoyed a plate and full but tons to nibble on. Also another poster in another thread also commented that their bird was pretty brown after the first high heat roast. Final high heat will crisp it up though since the skin can get a little flabby like at low temp.

                  2. pbo2444 RE: Porthos Nov 28, 2013 01:36 PM

                    Appetizer picnic sort of Thanksgiving

                    1 Reply
                    1. re: pbo2444
                      meatn3 RE: pbo2444 Nov 28, 2013 08:06 PM

                      What a fun idea! Looks delicious too.

                    2. girloftheworld RE: Porthos Nov 28, 2013 02:29 PM

                      These are some capons I made for some of my granfathe's friends, now in assisted living centers, who are older and didnt need whole turkeys...

                      1. fldhkybnva RE: Porthos Nov 28, 2013 02:38 PM

                        The full spread (sans gravy) - just me and SO, we don't need fancy and liked the fact that we didn't have to pull out the China or worry about a centerpiece. Tonight's feast was simple serve it up and eat it up.

                        1. rmarisco RE: Porthos Nov 28, 2013 02:44 PM

                          had to send this along: our unconventional thanksgiving!
                          Boys went to France this summer - brought back canned cassoulet! I'm warming it up tonight with the 2 pies I made yesterday for dessert. Pumpkin and Salted Caramel Apple.. promises to be a simple, lovely family gathering. We are thankful!!!

                          2 Replies
                          1. re: rmarisco
                            i_eat_a_lot_of_ice_cream RE: rmarisco Dec 1, 2013 12:06 PM

                            Your pies look gorgeous! Do you have a recipe for the salted caramel apple pie?

                            1. re: i_eat_a_lot_of_ice_cream
                              rmarisco RE: i_eat_a_lot_of_ice_cream Dec 3, 2013 10:52 AM

                              thank you! the salted caramel apple was from the november saveur magazine. it was very different - it had bitters! i'm not sure i would make it again, but my daughter (who normally doesn't like apple pie) loved it. also, the caramel mixed with the apple juices and got very thin, which i just wasn't expecting. i think if i were to do it again i would just make an apple pie, and pour (thick) caramel over the top. but it was definitely different...

                              ps the canned cassoulet was really great!

                          2. t
                            thelilaclamb RE: Porthos Nov 28, 2013 03:36 PM

                            Our spread. Bacon wrapped green beans, mushroom and leek bread pudding, mashed potatoes, turkey, cranberry sauce, oyster dressing, and rolls (the only thing I didn't make).

                            3 Replies
                            1. re: thelilaclamb
                              thelilaclamb RE: thelilaclamb Nov 28, 2013 03:38 PM

                              Oh! And the champagne is mixed with our homemade cranberry liqueur. :)

                              1. re: thelilaclamb
                                weezieduzzit RE: thelilaclamb Nov 28, 2013 03:51 PM

                                Ok..... I totally wanna see the furniture. I can see enough of the lamps to want to see the furniture!

                                Your table, and what's on it, look beautiful!

                                1. re: weezieduzzit
                                  thelilaclamb RE: weezieduzzit Nov 28, 2013 04:40 PM

                                  Lol, the living room is a mess right now but when it's cleaned up sometime I'll post a pic. I love my downstairs with the exception of the carpet that we'll be replacing soon with a dark hardwood. If I wasn't a baker by trade I'd love to be an interior designer.

                              2. Porthos RE: Porthos Nov 28, 2013 04:19 PM

                                Lamb shoulder, heirloom tomatoes, and boudin blanc (just because we loves us some boudin blanc).

                                1. Porthos RE: Porthos Nov 28, 2013 04:30 PM

                                  Kale salad with pecorino, toasted pine nuts, and bread crumbs.

                                  1. b
                                    baloney RE: Porthos Nov 28, 2013 04:47 PM

                                    Hmmm, the main portion of the meal isn't much of a looker (though reasonably tasty). I'll spare you guys the assault on the eyes and share the first course dessert: chocolate bundt with ganache, toasted almonds, and always a sprinkle of salt.

                                    1. Shrinkrap RE: Porthos Nov 28, 2013 06:03 PM

                                      Here are a few of mine. We have eaten already, and hardly made a dent.

                                      3 Replies
                                      1. re: Shrinkrap
                                        MrsPatmore RE: Shrinkrap Nov 28, 2013 06:20 PM

                                        Another rotisserie turkey here . . . my guests (all very close friends and family) know to bring tupperware for leftovers. I always cook way too much food.

                                        1. re: MrsPatmore
                                          Shrinkrap RE: MrsPatmore Nov 28, 2013 06:29 PM


                                          Let's put pictures of the carcasses!

                                          1. re: MrsPatmore
                                            fldhkybnva RE: MrsPatmore Nov 28, 2013 06:29 PM

                                            Hear, hear! I feel the same, it's like the dishes haven't even been touched. I'm loving that rotisserie bird.

                                        2. steve h. RE: Porthos Nov 28, 2013 06:24 PM

                                          Apple tart.

                                          7 Replies
                                          1. re: steve h.
                                            steve h. RE: steve h. Nov 28, 2013 06:27 PM

                                            First course.

                                            Warm pear with Gorgonzola on a bed of salad greens dressed with olive oil, lemon and salt.

                                            1. re: steve h.
                                              steve h. RE: steve h. Nov 28, 2013 06:30 PM

                                              The full Monty:

                                              1. re: steve h.
                                                MrsPatmore RE: steve h. Nov 28, 2013 07:24 PM

                                                The salad is beautiful, as are your plates. What is the pattern? It's lovely.

                                                1. re: MrsPatmore
                                                  steve h. RE: MrsPatmore Nov 28, 2013 07:41 PM

                                                  It's a German plate, Franconia. Hawthorn, I believe, is the pattern. Krautheim appears to be the hallmark.

                                              2. re: steve h.
                                                fldhkybnva RE: steve h. Nov 28, 2013 06:29 PM


                                                1. re: fldhkybnva
                                                  steve h. RE: fldhkybnva Nov 28, 2013 06:34 PM


                                                2. re: steve h.
                                                  Porthos RE: steve h. Nov 28, 2013 08:51 PM

                                                  Delicious looking apple tart!

                                                3. trolley RE: Porthos Nov 28, 2013 06:43 PM

                                                  I've post this elsewhere on CH but i'm relieved and proud that finally, my pie crust came out the way I imagined it should taste and feel. it was painful to get here but i think i finally understand pie crust after all these years.

                                                  2 Replies
                                                  1. re: trolley
                                                    MrsPatmore RE: trolley Nov 28, 2013 07:20 PM

                                                    Congratulations! Making a really good pie crust is indeed an accomplishment! I hope you had company to share your triumph. :-)

                                                    1. re: MrsPatmore
                                                      trolley RE: MrsPatmore Nov 28, 2013 08:10 PM

                                                      thank mrs. padmore! it took several terrible tries and willing family members who lovingly ate every single "mistake" pies. now should you be yelling at daisy or something?? ;)

                                                  2. Ttrockwood RE: Porthos Nov 28, 2013 09:01 PM

                                                    I brought a big salad- on the bottom was arugala, then arranged ontop shaved fennel and celery, radishes, pomegranate seeds, dried figs, roasted pumpkin seeds and a lemon dijon vinegrette served at the table.
                                                    I brought the hostess some quinoa granola for her and her houseguests in the morning

                                                    1 Reply
                                                    1. re: Ttrockwood
                                                      MrsPatmore RE: Ttrockwood Nov 28, 2013 09:15 PM

                                                      Holy cow, you can bring that to my house anytime! What a gorgeous salad. Lemon vinaigrette sounds perfect. Something nice and light would have been welcome at our house today.

                                                    2. ipsedixit RE: Porthos Nov 28, 2013 09:30 PM

                                                      Anyone want to take a gander at what this is (or was)?

                                                      8 Replies
                                                      1. re: ipsedixit
                                                        MrsPatmore RE: ipsedixit Nov 28, 2013 09:41 PM

                                                        Fresh picnic ham?

                                                        1. re: ipsedixit
                                                          Porthos RE: ipsedixit Nov 28, 2013 09:51 PM

                                                          Pork pump!

                                                          1. re: Porthos
                                                            ipsedixit RE: Porthos Nov 28, 2013 09:53 PM

                                                            Ding! Ding! Ding!

                                                            We have a winner!

                                                            1. re: ipsedixit
                                                              fourunder RE: ipsedixit Nov 28, 2013 10:25 PM

                                                              Is Pork Pump different than Pork Shoulder (ti pang)from a Shanghai restaurant?


                                                              1. re: fourunder
                                                                ipsedixit RE: fourunder Nov 28, 2013 10:33 PM

                                                                Not sure there is one exact English phrase for it, but yes it was "ti pang" (or 蹄膀) or loosely translated as bone-in pork shank/shoulder.

                                                                1. re: ipsedixit
                                                                  MrsPatmore RE: ipsedixit Nov 29, 2013 06:18 AM

                                                                  It's not a smoked pork product? If not smoked, here in the South it is called a fresh picnic ham aka fresh picnic shoulder. I'm curious about this as I've never seen nor heard of "pork pump". I did a google search and all the responses seemed related to California in one way or another. I don't eat pork myself but I cook it a lot for my family as we buy a whole pig every year on the hoof at the local 4-H livestock auction (it's a fundraiser). This year they mixed up the order at the butcher and we received 36 packages of pork chops @ 6 chops per package, 40 packages of sausage @ 1.5 lbs/ea., 8 picnic hams, 20 packages of bacon and nothing else. No loins, no hocks, no trotters, no Boston Butt or any other roast. The butcher received a lot of complaints this year as other people got no chops, no sausage, no bacon, etc.

                                                                  1. re: MrsPatmore
                                                                    Porthos RE: MrsPatmore Nov 29, 2013 07:44 AM

                                                                    It IS a braised pork shoulder/shank

                                                                    Pork pump was a misspelling at one particular Chinese restaurant in LA (Mei Long Village) It was probably a misspelling of "rump" or genius marketing.

                                                                    It has now become a running joke on the LA boards.

                                                                    1. re: Porthos
                                                                      MrsPatmore RE: Porthos Nov 29, 2013 08:09 AM

                                                                      This explains why I've never heard of it! Thank you for the explanation. Probably good to have it posted here, too, as unsuspecting folks across the US might otherwise try to order "pork pump" at their favorite local Chinese restaurant. ha!

                                                        2. PHREDDY RE: Porthos Nov 29, 2013 02:41 PM

                                                          Dirty dishes , pots and pans...
                                                          Anybody else make the same mess?

                                                          16 Replies
                                                          1. re: PHREDDY
                                                            steve h. RE: PHREDDY Nov 29, 2013 03:02 PM

                                                            Nice kitchen.

                                                            1. re: steve h.
                                                              PHREDDY RE: steve h. Nov 29, 2013 03:45 PM

                                                              Thanks, I rebuilt it after a fire on the gas wall oven some 4 years ago.

                                                            2. re: PHREDDY
                                                              fldhkybnva RE: PHREDDY Nov 29, 2013 03:35 PM

                                                              I'm sure my mother's kitchen has looked like that for a week now and likely still does. I cooked on my own this year and am an OCD clean as you go freak. SO had to yell at me to stop cleaning the roasting the pan before we sat down to dinner. No worries, I'm sure your dirty pots are just the showcase of a great dinner.

                                                              1. re: fldhkybnva
                                                                PHREDDY RE: fldhkybnva Nov 29, 2013 03:42 PM

                                                                Even with the early preparation, a sit down meal with 22 persons, it hard to completely clean as you go...but by 10 am this morning it was all cleaned up.....but now ..WFD?

                                                                1. re: PHREDDY
                                                                  fldhkybnva RE: PHREDDY Nov 29, 2013 03:55 PM

                                                                  Woohoo that's impressive, as mentioned above our family kitchen usually doesn't return to it's fully functional state until at least early afternoon. Leftovers? Takeout? I haven't been in the kitchen much today, too much time there yesterday. Congratulations on pulling off a feast for such a crowd.

                                                                  1. re: fldhkybnva
                                                                    PHREDDY RE: fldhkybnva Nov 29, 2013 05:17 PM

                                                                    Did I mention we had three uninvited guests show up to eat, with one of them taking home food for their mom?..Moreoff, Mrs. Phreddy's son called the day before and ask if his girlfriend's mother and sister could come...I mean Wednesday afternoon....We had more than enough food, but only 18 seats... With his 2, and the three uninvited, that would have been 5 extra people...and I said no to him! ( I have never met them) so Mrs and I had to wait after everyone else ate, because of the rudeness of the uninvited guests.... since we had no seats at the table , for further insult we had to watch Mrs. Phreddy's 34 year old son's 2 year old as he and is girlfriend stuffed their face....Is this the new face of the current generation? as a matter of fact , our other kids all in their 20's , got up and told us to please sit down. We let them finish and we then sat down, while the baby's father sat back and picked his teeth with a toothpick.
                                                                    Never again....(we are thinking of moving to another country that doesn't celebrate Thanksgiving)
                                                                    As the left, I was addressed as "chef" and told the food was excellent......

                                                                    1. re: PHREDDY
                                                                      fldhkybnva RE: PHREDDY Nov 29, 2013 06:45 PM

                                                                      What? You couldn't even sit with your guests at your own table, that's a bummer! Ooh and you're a babysitter too? I'm in your kids generation and I don't think I've ever acted that way, but might have to consult my parents :) I hate to laugh, but the thought of these people barging in and then picking their teeth has me rolling in giggles. At least they showed some appreciation, and I truly hope that you enjoyed your dinner when you eventually were able to enjoy with your invited guests. My oh my, the Thanksgiving antics. I was away from my family this year and just heard of the antics that ensued there yesterday and boy am I glad I missed the "tears and loud bickering" as described by my grandmother.

                                                                      1. re: fldhkybnva
                                                                        PHREDDY RE: fldhkybnva Nov 30, 2013 06:18 AM

                                                                        It wasn't the un-invited picking their teeth, it was her son!
                                                                        Next year it will be a different story here...obviously your parents instilled some different values!

                                                                        1. re: PHREDDY
                                                                          fldhkybnva RE: PHREDDY Nov 30, 2013 06:41 AM

                                                                          Let's hope most parents do :)

                                                              2. re: PHREDDY
                                                                MrsPatmore RE: PHREDDY Nov 29, 2013 04:26 PM

                                                                Oh my no, I have "Daisy" to clean up after me and do all of the dirty bits . . . LOL

                                                                (Don't I wish!)

                                                                Actually my kitchen looked much worse than that, but I have OCD like fldhkybnva, so I get everything pretty much cleaned up and put away - to the extent possible - before guests arrive. All last minute stuff including roasting pans goes in the big sink in my laundry room so I can shut the door and not look. As soon as dinner is finished, I remove all dinner plates and cutlery to a bus box also behind the door on the counter in the laundry room! Luckily all my guests are close friends and family who already know that I'm rather quirky, so they oblige me. (And a few often remain behind to help me clean up what's left in the laundry room after all is said and done. Last night, those helpers got an Irish Coffee with decaf, Jameson's and fresh cream at 11 pm!)

                                                                1. re: MrsPatmore
                                                                  fldhkybnva RE: MrsPatmore Nov 29, 2013 04:30 PM

                                                                  Nice love helpers! I should have mentioned the kitchen only stays that way when my dad is out of town on service. If he's home for the holiday, you can barely finish a plate before he wants to take it and clean it and he's not big into helpers which is fine for the rest of us. Clean kitchen and he's willing to do it alone. It's quite comical to watch actually since he talks to himself the entire time, OCD runs in the family I guess. By midnight, the kitchen is spotless and we start crawling for leftovers to his dismay :)

                                                                  1. re: MrsPatmore
                                                                    weezieduzzit RE: MrsPatmore Nov 29, 2013 04:34 PM

                                                                    Sorry, MrsPatmore, I cleaned my kitchen, you'll have to clean your own.



                                                                    1. re: weezieduzzit
                                                                      MrsPatmore RE: weezieduzzit Nov 29, 2013 04:43 PM

                                                                      Daisy, you know that I don't suffer your impertinence! I shall notify Mr. Carson immediately! You're just a scullery maid, after all. ಠ_ಠ

                                                                      BTW, this is a fun website for any of you who enjoy the foodie-ness of the Downton Abbey series: http://downtonabbeycooks.com (and it seems that some of you do enjoy it, as I do!! Looking forward to 2014 Season and hoping that Shirley MacLaine returns!) Quote:

                                                                      "The duties of the scullery-maid are to assist the cook; to keep the scullery clean, and all the metallic as well as earthenware kitchen utensils.

                                                                      The position of scullery-maid is not, of course, one of high rank, nor is the payment for her services large. But if she be fortunate enough to have over her a good kitchen-maid and clever cook, she may very soon learn to perform various little duties connected with cooking operations, which may be of considerable service in fitting her for a more responsible place."

                                                                      —Mrs. Beeton, The Book of Household Management, published 1861

                                                                      1. re: MrsPatmore
                                                                        PHREDDY RE: MrsPatmore Nov 29, 2013 05:22 PM

                                                                        I did a five year apprenticeship in plumbing and had to eat a lot of crap....at least the scullery-maid gets to taste the food and eat leftovers, that have not previously digested! (but then again I do pay many of my experienced employees more than $50 per hour.)

                                                                        1. re: MrsPatmore
                                                                          walker RE: MrsPatmore Dec 1, 2013 12:11 PM

                                                                          Can you tell me when new season starts?

                                                                          1. re: walker
                                                                            MrsPatmore RE: walker Dec 1, 2013 12:16 PM

                                                                            The last I heard, the new season of Downton Abbey starts in January. I really hope Shirley McClain returns - there were rumors to that effect.

                                                                  2. a
                                                                    atomicpurple RE: Porthos Nov 29, 2013 03:47 PM

                                                                    I only had to make the turkey and carry it across the street for a dinner - was pretty happy with it (not the biggest/most frequent cook here)...

                                                                    Almost forgot to mention I took some of my (frozen) chile de arbol sauce that everyone helped me with -- and people were more excited by that than gravy as a topping. They were tearing up but saying how awesome it was and going for more!

                                                                    1 Reply
                                                                    1. re: atomicpurple
                                                                      nothingswrong RE: atomicpurple Nov 29, 2013 06:18 PM

                                                                      I never noticed until now that I have such a "thing" for cooked turkeys. This is like serious food porn to me.

                                                                      Gorgeous looking bird!

                                                                    2. s
                                                                      smtucker RE: Porthos Nov 29, 2013 07:10 PM

                                                                      Sure, I will play. Pre-Dinner nibbles never had their picture taken. In order, smoked turkey resting, dinner buffet, dessert buffet. Only 10 for dinner this year.

                                                                      2 Replies
                                                                      1. re: smtucker
                                                                        rabaja RE: smtucker Nov 30, 2013 09:37 AM

                                                                        That turkey looks like a vintage photo -picture perfect!

                                                                        1. re: smtucker
                                                                          fourunder RE: smtucker Nov 30, 2013 01:19 PM

                                                                          Yes, I'll agree....very nice Mahogany color on the Smoke...but I'm more impressed with the slicing....looks very thin and consistent... Perfect slices indicating moist meat.

                                                                        2. TorontoJo RE: Porthos Dec 1, 2013 11:39 AM

                                                                          Our dinner was last night -- sit down buffet setup for 31 people. Wonderful, wonderful time. No fails this time, and I tried some fun new dishes including these adorable, delicious little BLT cherry tomatoes as an app.

                                                                          We had the main buffet and then a separate table with stuff that was specifically for our vegan/vegetarian guests.

                                                                          The dessert spread was kindly provided by my talented baker friends.

                                                                          I pretty much love the fact that as an expat American living in Canada, I get to celebrate Thanksgiving twice a year!

                                                                          6 Replies
                                                                          1. re: TorontoJo
                                                                            TorontoJo RE: TorontoJo Dec 1, 2013 12:02 PM

                                                                            Oops, forgot the pic of the cherry tomatoes.

                                                                            1. re: TorontoJo
                                                                              MrsPatmore RE: TorontoJo Dec 1, 2013 12:07 PM

                                                                              I'd gladly travel to Canada for that meal. Bravo!

                                                                            2. re: TorontoJo
                                                                              fldhkybnva RE: TorontoJo Dec 1, 2013 12:20 PM

                                                                              Impressive spread!! Is that popcorn? If so, brilliant!

                                                                              1. re: fldhkybnva
                                                                                TorontoJo RE: fldhkybnva Dec 1, 2013 02:06 PM

                                                                                LOL, it IS popcorn! Tossed with truffle butter and parmesan cheese. :)

                                                                                1. re: TorontoJo
                                                                                  fldhkybnva RE: TorontoJo Dec 1, 2013 03:01 PM

                                                                                  Wow, great idea. I might have to borrow that one.

                                                                              2. re: TorontoJo
                                                                                fourunder RE: TorontoJo Dec 1, 2013 01:04 PM

                                                                                Great spread...very iompressed.....you should teach that MOOK on the other thread about what a Typical American Thanksgiving could be....and is for many all the time.

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