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What does your family have for Thanksgiving?
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oliveplants
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Assuming you mean food...
We go to DH's family for Thanksgiving. They have turkey (not bad), nasty soggy dressing/stuffing, sweet potato casserole, homemade rolls, fruit salad, several misc side dishes that I'm usually afraid to try, and several desserts, but not necessarily any chocolate. EEK!
Growing up, my mom's traditional dinner was turkey, lovely cornbread dressing/stuffing, cranberry sauce (I never touch it), sweet potato casserole, jello mold, homemade rolls, and a couple kinds of dessert, one is usually "chocolate pudding pie cake."
Every now and then she'd do ham instead, and we talked about getting goose or something, but I don't think we ever did.
We go to DH's family for Thanksgiving. They have turkey (not bad), nasty soggy dressing/stuffing, sweet potato casserole, homemade rolls, fruit salad, several misc side dishes that I'm usually afraid to try, and several desserts, but not necessarily any chocolate. EEK!
Growing up, my mom's traditional dinner was turkey, lovely cornbread dressing/stuffing, cranberry sauce (I never touch it), sweet potato casserole, jello mold, homemade rolls, and a couple kinds of dessert, one is usually "chocolate pudding pie cake."
Every now and then she'd do ham instead, and we talked about getting goose or something, but I don't think we ever did.
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MrJim
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Probably pizza again.
No really, my oldest son is mostly vegetarian-it's my fault, I was vegetarian during his formative years-so the only meat he's eaten is fast food chicken nuggets (and I'm not sure they're really meat
) so it's hard to tell. mrs.menno usually does a turkey sometime during Nov. so there's a somewhat traditional meal, though it's usually only her and me eating it. Yeah, we've a strange household here...
No really, my oldest son is mostly vegetarian-it's my fault, I was vegetarian during his formative years-so the only meat he's eaten is fast food chicken nuggets (and I'm not sure they're really meat
) so it's hard to tell. mrs.menno usually does a turkey sometime during Nov. so there's a somewhat traditional meal, though it's usually only her and me eating it. Yeah, we've a strange household here...
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Danfrey
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I guess it depends if McDonalds is open. We will probably have chicken, beans and rice. I just picked up 40 lbs of leg quarters for 18 cents a pound. We will be eating them for a while. It will do us some good. We have been eating way too much fast food since I started working 12 hour shifts.
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Joykins
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Turkey, soggy dressing, GRAVY! (to make the stuffing soggier ), sweet potato casserole, cranberry sauce (never touch it), corn pudding, bread or rolls, mashed potatoes, some steamed veggies, and apple and pumpkin pie is traditional in my family, and that's where we're going this year. If my MIL comes she brings a ham because she doesn't eat poultry (she's coming this year).
), sweet potato casserole, cranberry sauce (never touch it), corn pudding, bread or rolls, mashed potatoes, some steamed veggies, and apple and pumpkin pie is traditional in my family, and that's where we're going this year. If my MIL comes she brings a ham because she doesn't eat poultry (she's coming this year).
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christian73
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This year, everyone is coming to us. We have the usual feast. Turkey, dressing, cranberry sauce, etc.
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christian73
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Great, what time and do I need to bring anything
Very funny. lolYou might live too far away.
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Well, the "traditional Thanksgiving dinner" where my family has served as missionaries on a U.S.-Pacific Island recently is very interesting.
Chamorro celebration-feasts never surround nuclear families but extended family. A typical Thanksgiving dinner will have 50 to 60 extended family members and 15 to 20 guests.
It is a huge potluck, in part. Each person will bring something, everything from foreign bought turkey and ham, to the ever present red rice dish, to fresh tuna sashimi, to delectable deserts. I have never seen cuts of beef brought, which is outrageously expensive locally anyway.
But the main dish is provided by the host and is a fish locally called Tatagá, a roots-reminding cultural food. Tatagá are a type of Unicorn Fish and the ones served at feasts are about 1.5 foot long.
The fish themselves are pretty funky-looking, as the picture from the link shows. They are scaleless with very rough-feeling, 1/8 - 1/4 inch thick skin. Tatagá are prepared by grilling, ungutted and whole. All that needs doing is to remove the fish from water and to place on a hot grill as soon as possible, which reserves all the natural juices inside the thick skin.
Tatagá is served with local sour citrus for drizzling, soy sauce into which onions have been chopped, and melted butter. Most locals think the main delicacy part is the cooked stomach and stomach contents of the fish, which they remove after cooking and cut like sausage slices. The second-most delectable part to them is the belly-meat, which is surrounded by a thick layer of fat, the third-most is the head-meat, and then the rest of the fish's meat.
I do not intend to tell you whether I have eaten Tatagá "sausage", although I will say that the fish species primarly eats sea plants and crustaceons and physicians in-the-know would advise against the indulgence. The belly meat and fat is eye-rolling delectable and reminiscent of fattened salmon just before they return to the waters of their birth to reproduce and die. The rest of the meat is truly delicious by most any taste - very firm, sweet and succulent, and similar in consistency and flavor to crab or cold water lobster meat.
Tatagá is usually served with another roots-reminding cultural dish, fried crab cakes made of the meat of local ayuyu, the menacing-looking Coconut Crab. The cakes are made with the crab meat, the shredded meat of fresh actual coconuts, and other ingredients that are secret to each family. As the link shows, Coconut Crabs are a type of large land crab. To me they taste just like any other crab I have had but the cakes are delicious.
Sometimes, the host will also roast a whole pig by an underground method that is indeed quite complicated but handed down generationally; or, the host will grill lots of chicken and pork pieces which they first marinate overnight totally immersed, and unrefrigerated, in a mixture of barbeque sauce and beer (you get used to the new bacteria, I promise). Whatever they grill, they use the soft wood of a locally grown shrub-bush they call tanga-tanga, which imparts a wonderful flavor that is every bit as good as, but unique in comparison to, the U.S. hardwoods typically relegated for the task.
The above is served with ice-chests filled with various sodas, water ... and abundant provisions of the two local national beverages, Budweiser and Budweiser Light.
Betel nut gets chewed aplenty, too.
We are in Florida for this Thanksgiving, however. We are still undecided what to have but usually have the traditional turkey dinner here, but sometimes a goose (I dislike white poulty meat) or seafood instead. When we have turkey, I slow grill it outside, something my step-grandfather did.
Chamorro celebration-feasts never surround nuclear families but extended family. A typical Thanksgiving dinner will have 50 to 60 extended family members and 15 to 20 guests.
It is a huge potluck, in part. Each person will bring something, everything from foreign bought turkey and ham, to the ever present red rice dish, to fresh tuna sashimi, to delectable deserts. I have never seen cuts of beef brought, which is outrageously expensive locally anyway.
But the main dish is provided by the host and is a fish locally called Tatagá, a roots-reminding cultural food. Tatagá are a type of Unicorn Fish and the ones served at feasts are about 1.5 foot long.
The fish themselves are pretty funky-looking, as the picture from the link shows. They are scaleless with very rough-feeling, 1/8 - 1/4 inch thick skin. Tatagá are prepared by grilling, ungutted and whole. All that needs doing is to remove the fish from water and to place on a hot grill as soon as possible, which reserves all the natural juices inside the thick skin.
Tatagá is served with local sour citrus for drizzling, soy sauce into which onions have been chopped, and melted butter. Most locals think the main delicacy part is the cooked stomach and stomach contents of the fish, which they remove after cooking and cut like sausage slices. The second-most delectable part to them is the belly-meat, which is surrounded by a thick layer of fat, the third-most is the head-meat, and then the rest of the fish's meat.
I do not intend to tell you whether I have eaten Tatagá "sausage",
although I will say that the fish species primarly eats sea plants and crustaceons and physicians in-the-know would advise against the indulgence. The belly meat and fat is eye-rolling delectable and reminiscent of fattened salmon just before they return to the waters of their birth to reproduce and die. The rest of the meat is truly delicious by most any taste - very firm, sweet and succulent, and similar in consistency and flavor to crab or cold water lobster meat. Tatagá is usually served with another roots-reminding cultural dish, fried crab cakes made of the meat of local ayuyu, the menacing-looking Coconut Crab. The cakes are made with the crab meat, the shredded meat of fresh actual coconuts, and other ingredients that are secret to each family. As the link shows, Coconut Crabs are a type of large land crab. To me they taste just like any other crab I have had but the cakes are delicious.
Sometimes, the host will also roast a whole pig by an underground method that is indeed quite complicated but handed down generationally; or, the host will grill lots of chicken and pork pieces which they first marinate overnight totally immersed, and unrefrigerated, in a mixture of barbeque sauce and beer (you get used to the new bacteria, I promise). Whatever they grill, they use the soft wood of a locally grown shrub-bush they call tanga-tanga, which imparts a wonderful flavor that is every bit as good as, but unique in comparison to, the U.S. hardwoods typically relegated for the task.
The above is served with ice-chests filled with various sodas, water ... and abundant provisions of the two local national beverages, Budweiser and Budweiser Light.
Betel nut gets chewed aplenty, too.We are in Florida for this Thanksgiving, however. We are still undecided what to have but usually have the traditional turkey dinner here, but sometimes a goose (I dislike white poulty meat) or seafood instead. When we have turkey, I slow grill it outside, something my step-grandfather did.
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