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I'd love to have some of those Thanksgiving turkeys but we did that a month ago so I'm stuck with chicken noodle soup. First the egg noodles. Did the thighs first thing. They were marinated in Tabasco Sweet and Sour and a little pepper Baked. All put together and ready to eat.

Happy Thanksgiving. Two 18-20lb Turkeys stuffed and tied with Sausage, sage, bread crumb and other goodies. Those two were finished in the Primo xl and the two stuffed Pork Loins were cooked in the KK. If you haven't deboned a turkey I'll tell that it takes alot longer than the person doing it on You tube. One Turkey roll was 25 inches long so the 23 was just shy of real estate. It fit well at an angle and twisted but I changed it over to the other cooker because I needed two anyhow. So here's a few pics from the end. Very easy to carve up and serve

Lately I’m not cooking full birds, but parts and roasts. These Butterball roasts, heretical as they may seem, are fantastic. Whether in the oven, the KK, or my hybrid pressure cooker/ KK method, I urge you to try one. Six minutes per pound in the pressure cooker for thawed product will get you in the ball park. You can pressue cook them frozen as well. We will cook one, cube it, and make anything like tetrazzini, chili, turkey salad, whatever your creative mind can come up with. Or slice for sammies or the plate. Check it out: https://youtu.be/uTST8Zgo49U

Thanks, Bruce, my friend made the kimchi so it was very gooooooood. Here is the recipe I used for the pancakes. I changed the oil for cooking and use sesame oil for more flavour. Kimchi Pancakes Kimchijeon made with chopped kimchi Yield: 2-4 servings https://www.maangchi.com/recipe/kimchijeon Ingredients: Kimchi, onion, salt, sugar, flour, vegetable oil. Directions 1. In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts salt, ½ ts sugar, ½ cup flour (all-purpose flour), and ¼ cup of water and mix it well with a spoon. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil. 2. Place the mixture of kimchi pancake batter on the pan and spread it thinly (that is very important) and evenly with a spoon. 3. Cook it for 1 to 1½ minutes until the bottom gets golden brown and crispy. 4. Turn it over with a spatula or flip it. Lower the heat to medium and cook for another 1½ minutes. 5. Turn it over one more time and cook for 30 seconds before transferring it to a serving plate. *tip: Serve it right out of the pan or cool it down and cut it into bite size to serve.

I will just leave this here... Happy Thanksgiving

Detroit style deep dish with sourdough crust. This Chicago boy is thinking Detroit wins this round. Was going to use the recipe from “Perfect Pan Pizza”, but it turn out to be nearly identical to my sourdough focaccia recipe, so not much point in departing from that. Here it is.

Interesting. I bought an 8.5 quart Fissler Vitaquick pressure cooker for my New York apartment, then their 10.6 quart cooker for California near our KK. Mostly a solution looking for a problem, as in many applications (beans, stews, ...) it is noticeably inferior to the best application of traditional methods. And we're not opposed to technology: I also have chamber vacuum machines and sous vide equipment in each kitchen, and they've seen steady use. My motivation for nevertheless buying a second (large) pressure cooker was to make custom stocks for ramen. In our experience, the killer app for a pressure cooker is sweet potatoes. An underrated food available in many fascinating and obscure varieties if one hunts, they come out better pressure-cooked than by any other cooking method. (Let the pressure abate naturally; release the pressure quickly to see if they're done, and they explode into sweet potato puree.) Perhaps the wrong day to praise sweet potatoes, as everyone in the States just experienced their most dreadful incarnation yesterday. Eat them simply. Your two-step bird steps into an interesting debate. Competition barbecue fiends start their meats cold in cold cookers, to maximize the smoke ring formation that wanes once the meat passes a threshold temperature and the proteins change structure. Meat continues to benefit from smoke after this threshold, but there are no longer visual cues. One could cynically argue that competition judges get their palates blown early by wretched examples of competitor smoke, so one wins by offering them visual cues. Or there is actually something fundamentally different about the application of smoke to cold, never-cooked meat. Do your experiments give you any insight into this?

You are more than welcome, Bruce.

Nice cook they look delicious.

Wow Mac I would trade my Thanksgiving dinner I had yesterday for a bowl of that chicken noodle anytime, it sure looks deeeelicious, yum yum. And home made noodles to top it off.

That's a neat job Tyrus. Could they be reskinned?

Looks wonderful MacKenzie! Sent from my iPhone using Tapatalk

Just a shout out to every one have a great big beautiful Thanksgiving!!!!!!!!!