What's cooking for Thankgiving Day?

Hey Brian, make my own cranberry/apple sauce with apples from our "orchard", well, four trees so far! The apples are really nice in it.

Thanks Freddy, that looks tasty. Pressure cookers have come a long way since the old days. I think most problems (i.e., "explosions") were actually food on the ceiling from opening the cooker before the pressure had come down. Modern pressure cookers have lock out devices that prevent that from happening. My mom used to use on all the time when I was growing up and the sound of the pressure top hissing away on top of the cooker is one of my childhood memories - they don't make that style anymore. In any case, they're amazing for cooking things like beans - dry are better and way cheaper than canned. Tough meat for stews softens nicely and super good for meatloaf.
Enjoy your turkey today,
\m/
Mark

I have heard that about modern pressure cookers. I don't know how often I would use one, though. Maybe I'll take a look at them again.

Charlie, why not post it?

Marko, while I've heard the legend of the exploding pressure cooker I've never actually heard of anyone having one explode. Have you? Our old 1950s style has the pressure relief weight and a plug that will pop if the first safety plugs up and doesn't work as designed. It's actually a canner and when working correctly vents nothing.

Brian, I'll have to dig it out. We're using the last of it from last years canning.

I have a Presto 16 qt pressure cooker that I use quite a lot. It has the physical weight that rocks on top which I prefer to gauges, and a blow out plug. Never had any blowouts, just gotta adjust the flame to get that nice, easy rocking motion. Besides all the canning, I use it for pot roast, brisket, stews etc. Lotsa recipes online for cooking this way.

Found it. Written on the back of another recipe. I probably got it off the net.

1-2lb bag of fresh cranberries.

10 med apples. I use Oxford Blacks from one of our trees. Peeled, cored and chopped, not slices.

Wash fruit.

Add cranberries to 3" boiling water.

When they start to pop add apples and turn to med heat.

Stir and cook till apples are soft. A fork will go through them.

Take off heat.

Sweeten to taste. I start with 1/2 cup sugar.

Fill pint jars and process for 20 min in canner.

Thanks.

You don't pressure can with a venting type canner do you? If so, how do you keep the contents from boiling out of the jars?

Charlie, why not post it?

Marko, while I've heard the legend of the exploding pressure cooker I've never actually heard of anyone having one explode. Have you? Our old 1950s style has the pressure relief weight and a plug that will pop if the first safety plugs up and doesn't work as designed. It's actually a canner and when working correctly vents nothing.

Brian, you're right, I've never actually met anyone who has had one explode , urban myth I reckon. They require close attention but you should be paying close attention whenever you're cooking something on the stove.
Mark

For dinner today my wife fixed turkey "pizza," which is a thick crustless concoction with ground turkey, cheese, tomatoes, onion, etc., baked in a pan and cut into square servings. It actually is pretty good. It's all part of her effort for us to avoid red meats and processed (e.g. deli) meats, a restriction which I don't like much but am tolerating.

Here is yesterday's, admittedly easy, meal.  It was good, though; so much so that I didn't have room for dessert, which is a completely unlikely event for me.


food prepared but not yet cooked


Food cooked. From left to right: roasted Brussel sprouts and mushrooms, turkey meatloaf stuffed with mozzarella cheese, mashed potatoes with skins (top), stuffing


Ready for dinner with the addition of whole berry cranberry sauce

I'm looking forward to leftovers tonight.