Things I Learned This Thanksgiving

  • While Kumamoto oysters are delicious, they are a total bitch to open. Not that I picked up a knife myself, but I watched as my friend Kate had at it. They look like rocks and trying to figure out where they open is only half the problem. Getting the knife in without shattering the shell or injuring yourself is the rest of it.

  • Chestnut honey (made from the flowers of chestnut trees, as opposed to chestnuts and honey) is considered a delicacy by some, but is far too funky tasting for most people. Especially when made into Chestnut Honey Ice Cream. Everyone hated it, including me. If I make ice cream again next year, I’m sticking with Vanilla.
  • Whether they think they do or not, everyone loves deviled eggs. At least everyone who eats eggs. I made two kinds this year: curried deviled eggs with scallions and cilantro; and a French-i-fied version with duck fat (no worse for you than butter) that gave them a nice smoky flavor. That said the curry ones were better.
  • Speaking of, though easier to handle than Kumamotos, peeling eggs is also a real pain. That last little bit of shell always want to hang on and take a big chunk of the white with it. My deviled eggs were delicious, but not the prettiest ever.
  • For pre-dinner and dinner music, older is better. Not old like classical, but these were a hit: One Kiss Can Lead to Another – Girl Groups Lost and Found; The Rough Guide to Cumbia; and London is the Place for Me – Trinidadian Calypso in London 1950 – 1956

2 Comments

  1. For easier to peel hard-boiled eggs, use older eggs. Here's the Food Network explanation.
    That'll give you something to think about the next time you get a super easy-to-peel hard-boiled from the deli.

  2. I actually did use older eggs. I went through all the cartons at the store. They were still two weeks from expiration (as opposed to the ones that had two months or so) and they still gave me fits. But I was under the gun too, and rushing things never helps. The whites looked like Bryan Adams' face.

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