Wednesday, November 21, 2007

Turkey Pan Smack Down and Recipe for Disaster

Picked up our bird yesterday at L. Halteman Family Country Foods in Reading Terminal Market. Spouse of the Cheesesteak is confident a glass pan will suffice for the cooking. Nothing but childhood imprinting on my part says we need to get one of those aluminum roasting pans. What says the Bostodelphia readership?

Other thing learned last night, when you try to place:
16 tangerines
12lbs. of sweet potato / yam confusion
4 lbs. of potatoes
2 butternut squash
2 pomegranates
1 red onion
1 white onion
6 regular ol' onions
6 lemons
a few garlic cloves
3 bananas
in a hanging column of 3 chainlinked baskets, the load will hold for about ten minutes, then two out of the three chains between the top basket and the hook anchoring the array to the ceiling will break scattering produce all over your floor. Miraculously, no dish or glassware in the drying rack immediately below the basket array will suffer any damage, though a hefty shot glass in the sink next to the the rack will be shattered. I'm thinking what did things in was the sweet potato/yam confusion, a surplus of tubers resulting from my inability to tell the difference between the two.


Cod Peace said...

Yams are just sweet potatoes. The true yam is rarely available in the US and is not sweet.

As for the roasting pan: glass is ideal. It is nonreactive and will not impart any flavors, it heats slowly and evenly since it's such a crappy conductor of heat, and will hold its heat for a long time for the same reason.

The big ole aluminum ones are useful only for their lightness.

Real Americans fry their turkey, in any case: Turkey Derrick

Next year (when I hope to be a homeowner at long last) a deep fried turkey is high on the priority list...

Cheesesteak the Impaler said...

Well, of the two sweet potato varieties I got, one's got white "meat" the other's got orange "meat". And the requester of said sweet potatoes insists there is indeed difference.

We'll go with the glass then.

Cod Peace said...

I didn't say there was no difference between varieties of sweet potato, merely that the "yam" sold in the US is virtually never a yam, but rather just a sweet potato.

Personally, I prefer to cube the sp's into 1/2 cubes and steam them for 20 minutes. Drizzle a little Grade B maple syrup and consume. Simple, tasty, easy.

Speaking of your pomegranates, I recently started eating the arils in plain yogurt or skyr (icelandic yogurt, avail at whole foods). Yum.

Wendy Hawksley said...

Just tell me you didn't serve macaroni and cheese as part of your Thanksgiving menu, and all will be forgiven.