Let's Talk Turkey!
From carving a turkey to mashing the potatoes, Thanksgiving can be full of flavor and fun. So this month we shared some low vision tips, techniques and recipes for the holiday.
November 27, 2019
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What’s Cooking – Let’s Talk Turkey
Presented by Elyse Heinrich and Pam Winters
November 27, 2019
Elyse H: Welcome. My name's Elyse and welcome to our What's Cooking? for November. For any of you joining us for the first time, my name's Elyse Heinrich and I'm here with my co-host today, Pam Winters. We're both learning experts at Hadley and happy to be here with you. Pam, want to say hi?
Pam W: Hi everybody.
Marilyn: Hi. Hi.
Pam W: Happy Thanksgiving Eve.
Marilyn: Happy thanksgiving to both of y'all.
Pam W: Thank you.
I just wanted to real quick, before we dive into Thanksgiving, ask if anybody tried any pumpkin soup after our demo last month, or had any other things that they wanted to share since last month. Is there any cooking that anybody did last month that they want to share with us? Don't be bashful.
Pam W: Right, and I see we do have Barb's hand raised, so I'm going to go ahead and unmute her. Hi Barb.
Barb: Hey! How's it going?
Pam W: Good! How are you?
Barb: Doing okay. So, I have not tried the pumpkin soup yet, but one of my sisters... We went to Texas earlier this month for my friend's wedding. While we were down there, one of my sisters came over and she brought a pumpkin dip. It was pure pumpkin and cream cheese, and powdered sugar, cinnamon, and ginger, I think.
Pam W: Awesome.
Barb: Yeah, and she went to World Market and found a can of wafer-thin ginger snaps.
Pam W: Ooh. Okay. Now do you know if she used real pumpkin or did she use canned pumpkin?
Barb: She used a can of pure pumpkin.
Pam W: Yep. That's what I was finding last month when I was looking, that a lot of times, it's just easier to use the canned pumpkin than it is to use the real pumpkin. Sometimes when you're a part of those CSA's, which are where you can get locally grown vegetables from a farmer. You get a pumpkin in your basket. Then, you have to figure out what to do with it, other than carve it, so...
Pam W: Great! Well thank you so much for sharing that Barb!
Elyse H: I'm curious. How did it taste?
Barb: Oh, it's awesome! I couldn't stop.
Elyse H: It sounds yummy. That's really neat.
Pam W: I think for me, anything with cream cheese in it was... a done deal.
Barb: If it's got cream cheese, it's going in my mouth.
Pam W: Absolutely!
Elyse H: Okay. So I'm happy to see everybody and I'm so glad that you're here to join us. We love to learn from you, and from everyone else on our call. So today's conversation starter is keeping in the theme of November. Maybe some of you do a Friendsgiving or a Thanksgiving, or maybe you just keep it small and not too complicated around the Thanksgiving holiday, whichever you might like. You might be traveling, or you might be having people over. In November, we can take advantage of a lot of yummy Fall and different squashes kind of food. For this Thanksgiving, I know I have a lot to be grateful for this past year. Especially each month that I try to find gratitude and a grateful spirit for what I have, and for what's in my life and for the people in my life. As we get together, we might share our favorite foods with our family or dear friends. Today we're going to be exploring some of those flavors of Fall, some techniques about some traditional baking dishes, and I hope to hear from a lot of you about your favorite tried and true recipes.
Pam W: And Elyse before anybody else got on, Melissa had come on and asked a question about cutting pies. So I did... I have some notes here that I jotted down while we were waiting to get started, so we can go over those a little bit later too.
Elyse H: Oh great! That's a great segue because I wanted to share with you about one of my favorite pies.
Pam W: Awesome!
Elyse H: At our family gathering, a variety of pies are always on the serving dessert table. Because, you haven't had enough food yet from the dinner, and the turkey, and the stuffing, and the potatoes, and veggies. I'll put in veggies...
I know last month we talked about pumpkins and how to use a real one in soup, so instead of just talking about pumpkin pie, which is a delicious flavor of mine. Another staple at our table is sweet potato pie and I don't know about you, but I enjoy that taste and the texture of the sweet potato with a little bit of things added in and Cool Whip on the top is a must for me! I'll share my recipe with you and some substitutions that I've found along the way. Also if you have other ideas or you've had experience, please feel free to jump in... in the middle. Again, we learn best from each other. So this is sweet potato pie, and I start with the sweet potatoes, washing them in the sink. Rub them really good. I keep the skin on, and then I boil them for about 40 to 50 minutes until they get soft. I've found that if you cut them into three's, it makes it a little bit faster for that boiling process. So the big, big potato doesn't have to cook through itself. It can be in small little pieces.
Getting a sharp knife on a non-slip cutting board, and making sure your fingers are out of the way, or some people use a knife guard... Can ensure safe cutting, when you're pushing through those sweet potatoes, which can be pretty tough before they're cooked. People like to peel them when they're hot or they're out of the water. I'd let them cool for a little bit, but it can be tricky, so avoid burning your hand. You can wear oven gloves so you're not burning yourself. That way you can hold the potato in one hand, and start peeling... I push my thumb into the potato, and gently peel off the outer skin. Then, I put them into a separate bowl, and add the butter and mix well. The mixer... I have a hand masher, really that I like because it's sturdy. It's one of those big old... It has a black handle and just metal, I don't know, zigzag pattern.
Pam W: Zigzag? Yeah.
Elyse H: Just push into the bowl. But you can also use a stand mixer or hand... I've also seen people do it in a Ninja with a little bit of water, in that cup that sits on the blade, and the blade circulates in the center. Or even, I know we were talking last time, about an immersion blender type that you could use just to mash it up, so you don't get any chunks in your pie. Stir in the sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Then, mix that up until your mixture is smooth. So for butter, just the half stick is... excuse me one stick is a half-cup. A cup of sugar. I haven't found some good substitutes that don't play with the taste, so I just use regular sugar.
Pam W: Elyse, I see we have a hand up.
Elyse H: Okay.
Pam W: Do you mind if I go ahead and call?
Elyse H: That sounds good. Yes!
Pam W: Okay, great. I'm going to go ahead and unmute Barb. Hi Barb!
Barb: Hi. I am not a big nutmeg fan, so is there something else you can use? Like, increase the cinnamon or something, instead of using nutmeg?
Pam W: Oh that's a really good question. Is there anybody out there that has substituted something for nutmeg before? I'm going to look that up real quick, but maybe somebody else has some ideas.
Elyse H: I haven't done it myself, Barb, but I'm thinking if you cut back a little bit on the nutmeg and increase cinnamon, that might be an option.
Pam W: Look at that. I just Googled it, and it says the best substitute for ground nutmeg is ground cinnamon. There you go!
Elyse H: And I see some more hands coming up.
Pam W: Oh, perfect! Okay. Let's see. Let me get back to the zoom screen here. Okay. I'm going to unmute Sue. Sue?
Sue: Okay. Hi. Some of the substitutes you can use are just to use like a five-spice blend or garam masala. I find those to be really good... They might have hot pepper in them, but you don't notice it because of the sweet, and just easy if you don't want a combination.
Pam W: Right.
Sue: I use that to make my sauerkraut with the butternut squash or the pumpkin. It works fantastic.
Pam W: Awesome. Okay. Thanks Sue! I also see that we have Elizabeth. I'm going to go ahead and unmute you. Hi Elizabeth!
Elizabeth: Hi and I'd like to say this is my first time here, and I'm so excited to join everyone with this great topic.
Pam W: Welcome!
Elizabeth: What a great day to join on, the day before Thanksgiving. If you want to mix it up or make it a little bit complex, two other really nice spices are allspice, which is one spice, but it's a natural spice. But it's called allspice because it has flavorings of so many different ones.
Pam W: I always wondered why it was called that.
Elizabeth: Yeah, because it has hints of a lot of different ones, so it's interesting. The other one that's a really nice little surprise to mix in is cardamom. It has a sweetness to it, and it's a nice mix with the cinnamon and nutmeg or not nutmeg.
Pam W: Right. Oh, that's awesome. Those are all great suggestions. Oh, and I see Marilyn has her hand up, so I'll go ahead and unmute you Marilyn.
Marilyn: Another way you can give it a little different flavor... I've done this with sweet potatoes, I didn't do it in a pie. I just did it with a casserole. Instead of all sugar, I use part maple syrup. There's probably a maple extract you could get. I don't know for sure, but I bet there is. That way, you'd substitute, instead of a spicy flavor, you get a little maple flavor.
Pam W: Awesome.
Elyse H: That sounds so good! I've never thought of it, and I'm kicking myself for not trying that. Oh yes, yes! Maple syrup.
Pam W: Awesome. Thank you so much.
Elyse H: How neat! Okay. Back to our pie. A half a cup of milk. I've found skim milk, almond milk, coconut or soy milks work. So, depending on allergies or health concerns, or you're looking to do a different kind of milk. There's some options. Two eggs and a pie crust. So, a little confession... I do use a pre-made pie crust. I'm not to that level where I'm making my own. Anybody who does-
Pam W: I don't.
Elyse H: Jump in. Please feel free. Don't point fingers. Putting all that...until it's a smooth consistency kind of like a pudding, or I don't know, I don't want to say Jell-O, but not any big chunks in that, and then pour it into a pie crust. The oven's at 350 for about 55 to 60 minutes, or if you put a knife, or a toothpick in the center it will come out clean. As your nose might tell you when it's getting ready to be done, your pie will puff up a little bit, kind of like a souffle, and it has a lot of air underneath it. But as you take it out gently and lay it flat, it will cool and sink down a little bit as it cools.
So for the oven, using safety oven gloves, and they come up to about my elbow. So I don't burn any of my wrist or my forearm, making sure I have a place to put the pie before I go and take it out, whether that's a trivet. That's on your countertop, or somewhere on the stove top that's available. You don't want to be holding a hot pie and then trying to find a place for it at the same time.
Another little tip, you can put your whole pie tin on a cookie sheet, or a baking sheet, which then gives you a longer surface. Each side you can hold on to and not a circular pie itself. But the pie is sitting on the cookie sheet and then you can carry the cookie sheet and put it in and out of the oven as you need.
Pam W: Yeah that's a great idea.
Elyse H: So I'm curious, that's one of my family's staples, a sweet potato pie. Does anybody else have some favorite dishes that you like to prepare, or something new for you that you're trying or something you only make around the holidays? Please share with us.
Pam W: All right, Marilyn.
Marilyn: I did something different with the old green bean casserole recipe from the '60s that we all grew up with. You know, it's love it or hate it, right? But my family likes it once or twice a year. I did the traditional green beans and mushroom soup and onion chips or rings or whatever, the canned ones. But then it seemed like the mushroom soup wasn't real flavorful for some reason this year. You can get that ranch dressing that's in a powdered form that you can mix and make up, kind of like the Hidden Valley.
Pam W: Hidden Valley, right.
Marilyn: But this isn't the envelopes. I had a little canister of it, six or eight ounces of it. I took some of that and stirred up in it. I also cooked some bacon, and I broke that up in little pieces and put that in it. I haven't topped it with onions, but I've got onions in it, soaking overnight, getting ready to bake it tomorrow. Tomorrow, I'll put some more onions on top so it will be crispy on top. But I cooked a secret little taster of it myself in the microwave just so I can make sure it's suitable to serve. And, oh it's yummy!
Pam W: Well, I have two questions for you Marilyn. So this is Pam, and first of all, when you did that, you still put the cream of mushroom soup in though, right?
Marilyn: Yes, yes. I put the cream of mush... But, it didn't seem to flavor it enough to suit me. Usually I think the mushroom soup gives it its own kind of special taste, but I don't know if I got a weird brand or what, but I thought it needed a little extra zip. That's why I put the ranch powder in it and the bacon with it.
Pam W: Very interesting. So, what I've done sometimes, because I'm not a big cream of mushroom soup person, I will frequently, if a recipe calls for that soup, I replace it with the cream of onion soup. That would be another thing you could try too.
Marilyn: That would be good, yeah.
Pam W: My second question for you is are you hosting Thanksgiving at your house tomorrow? Or, is that a dish that you're bringing?
Marilyn: Yes, well no, I'm hosting Thanksgiving. I made my dressing about two weeks ago and froze it. I made enough to have it Thanksgiving and Christmas, and I thawed it out earlier this week. I have that part of it already done. It's a traditional cornbread dressing except that I also use some pumpernickel bread in it to give it a little extra-
Pam W: Oh, okay.
Marilyn: ... punch. I bought the turkey, I cheated, I bought a honey-baked, sliced, smoked turkey.
Pam W: That was going to lead to my next question. Will you put the stuffing in the turkey, but I guess not, right?
Marilyn: No, no. It's already done, and the turkey is already done. I don't have much to do in the morning. Yay!
Pam W: Perfect. How many people will you be having tomorrow?
Marilyn: About five.
Pam W: Well, that's nice and small, yeah.
Marilyn: Yeah, it is.
Pam W: All right, very good. Thanks so much for sharing.
Elyse H: Real quick, this is Elyse, going back to the green bean casserole, which I do enjoy. How much ranch flavoring do you actually add in?
Pam W: Oh, that's good. I have to find Barb again. Barb, can you raise your hand? Yeah, there you go.
Marilyn: It's Marilyn, am I unmuted? Can you hear me?
Pam W: Oh, Marilyn, yeah sorry. That's right it was Marilyn. Yep. You're unmuted. You're good. I just put about three tablespoons and I had used a couple of bags of frozen green beans. Just enough to add a little... I didn't want to make it too salty. You know those onions are pretty salty. I didn't want to overdo it.
Elyse H: Well, thanks. I'm really curious to try that too. Maybe not for tomorrow but later down the road.
Marilyn: Next time around, yeah.
Elyse H: Right, right. You can have it even not on a Thanksgiving Day, right? That green bean casserole?
Pam W: For sure. For sure. Awesome. Thank you.
Elyse H: Is Sunshine still with us? Would you like to talk about what you're going to be having for tomorrow?
Pam W: Let's see. I'll unmute her.
Elyse H: Okay.
Sunshine: Am I unmuted?
Pam W: Yep, you are.
Sunshine: Okay, this is Sunshine, and I was just saying I'm of Italian descent. One of my favorite things, instead of turkey, it’s a dish called gnocchi. It's like a potato dumpling that you still boil it like you would pasta, and then when they float up to the top, they're done. Then you put the spaghetti sauce, or whatever kind of sauce you prefer over it, and you just serve it. If you love mashed potatoes, they are so... it's one of the comfort foods that I prefer over turkey. That's what I'm having tomorrow.
Pam W: Very good.
Elyse H: Thanks for sharing, Sunshine. Did you make them this week or did you buy-
Sunshine: Well, my father used to always make them because he was originally from Italy. But you can buy them either at Trader Joe's, they're in the freezer department, or if you have an Italian store near you, they always have them probably all year around. But, it's kind of more or less a holiday, seasonal thing you would want to have around Christmas time or around Thanksgiving. You can make them ahead of time if you do want to make them at home and then freeze them. Then, when you're ready to cook them, they're already to go.
Pam W: That's awesome. I'm curious. Is there anybody else out there who has a more ethnic or non-traditional Thanksgiving type dish that they serve at their holiday meals around this time of year? I'm trying to think... So my big one is our mashed potatoes... were my mom's recipe were called... oh, we've got some hands up. I'm going to call on these people first.
Elyse H: Hold on to your mashed potatoes.
Pam W: There you go. Hold on to my potato puffs. Okay, Liz why don't you share with us?
Liz: Hello. Yeah, we started maybe five years ago switching from getting... when I was younger we would cook turkey and there would be a lot of people. I'm in my late 50's now and my daughter's married and moved off. So, for a little while, we'd get a turkey from a BBQ place, that was already cooked. But, for the last five years, we've decided to go untraditional for Thanksgiving. This year, I'm making country pork ribs and I'm making three different BBQ sauces.
Pam W: Oh, nice.
Liz: Some of the traditional sides like green beans, some of the traditional sides. But, instead of a turkey or a ham, we're doing the country ribs with multiple different... couple of big packages and then cook them. When they're almost done, I put them in separate pans and put different BBQ sauces on them.
Pam W: Now, did you say that you-
Liz: ...so you can pick what you want.
Pam W: And did you say that you bought the BBQ sauces, or do you make them?
Liz: I make them.
Pam W: Oh! What are the flavors? What are the differences in the flavors?
Liz: One is that I just learned about recently. It's got ketchup, mustard, sour cream, and you pickle your own... not onions. What's the other root vegetables do I use? I forget right now.
Pam W: All I can think of is shallot.
Liz: That's it.
Pam W: Oh, okay. Good okay.
Liz: You mince your shallot and pickle it, like a quick pickle with vinegar and sugar and salt, and a tiny bit of wine if you want. You let it sit a couple of hours and then you put it in the ketchup, mustard, and sour cream sauce that you mixed together. Ah, that sauce is so good. That's my favorite one.
Pam W: Okay.
Liz: Then I use... I cheat with sometimes, McCormick makes, or somebody makes, a BBQ sprinkle powder that you sprinkle. Then, I add ketchup, and mayo, and mustard and stuff to it, to make it how I like it. I don't really care what my guests think-
Pam W: Wow.
Liz: I pick what I like.
Pam W: Absolutely, absolutely. You're the one who's going to eat the leftovers, right?
Liz: Exactly. I leave some plain, a very small portion of them, unseasoned so that those who are real picky about their stuff, they can have them plain. Unfortunately, I've found that I can buy this tofu stuff for my vegetarian daughter. That one was trickier. That one was harder, because I'm not a vegetarian so I didn't know how to do a vegetarian rib.
Pam W: Wow, okay.
Liz: For some reason she eats this tofu stuff and she had to make her own the first time because I did not have a clue. I mean [inaudible], it's got to be meat. But apparently tofu goes into vegetarian meat. I let her make her own and she can pick whatever my sauces she wants.
Pam W: I think you can buy tofu turkeys, can't you? I thought I heard that somewhere.
Liz: Yes, I did that one year.
Pam W: Okay.
Elyse H: How does it taste?
Liz: If you put enough other flavors on it you can almost [inaudible]. I’m sorry to all vegetarians out there, I apologize. I'm a meat-eater. I grew up in the Midwest, and you grow up as a meat and potato person. But, now I'm in Texas, so we do some BBQ stuff. Mashed potatoes, whatever...
Pam W: Awesome.
Liz: Sides to go with it. Lately the last five Thanksgivings, we've done BBQ ribs and it is so good. Because you get bored with turkey after decades.
Pam W: How about your desserts. Are you having dessert?
Liz: I had to stop eating chocolate dessert and stuff a couple of months ago, so I'm dieting. But our favorite is pumpkin cheesecake.
Pam W: Oh, there you go.
Elyse H: Oh, yes. Yes, that's a good one. That sounds really good with the ribs, man! A little bit off the beaten path for a Thanksgiving meal. I like it.
Liz: We can do traditional at Christmas, but Thanksgiving, you give thanks. You are thankful for whatever is in your world, and we like BBQ, so there we go.
Pam W: Love it. I love it. Thanks so much for sharing. We have a couple of other hands up. Let's go to Charles, I'm going to unmute you. Welcome back!
Charles: Hey, how's it going? I've got a dessert or several desserts. I like a chocolate cream pie made with real cocoa. I won't give you a recipe for it. I don't know where it is. Old fashioned chess pie is made with eggs and lots of sugar.
Elyse H: What can go wrong?
Charles: You can pull it up on the internet and look at it.
Elyse H: Do you say chess like the game?
Charles: Yes. C-H-E-S-S.
Elyse H: Okay.
Charles: They make a chocolate chess pie, but this doesn't have any chocolate in it. It's just the eggs and sugar. About six eggs and some vanilla extract.
Elyse H: Is that from a southern recipe?
Charles: Yes, it's a southern recipe.
Elyse H: Okay, okay. Google's telling me, it's a very sweet, rich pie which could be described as anything but marvelous. Well, I'll have to try that. Yes.
Charles: Another dessert is an Almond Joy cake. Almond Joy cake, you take your white cake and put it in a sheet pan and bake your white cake. Put a layer of coconut over that. Put almonds on top of that and then take Hershey's syrup and pour that over the top. Set that in the refrigerator and let the chocolate set up and then you serve it.
Pam W: So does the chocolate kind of ooze down into the cake?
Charles: Yeah, you can take a fork and poke the cake so that the chocolate will go down into the white cake. That's real good. My mom used to make an ice cream pie. You take graham cracker... what do you call that thing? The pie crust.
You take the graham cracker crust and then you take vanilla ice cream and put vanilla ice cream in. Then, take candy canes and crush them up and sprinkle that over the top. Then once again, come with the Hershey's syrup and pour that all over the top and put it in your freezer. You let it set up. It's real good. That's a holiday thing.
Pam W: Totally. Peppermint and ice cream at the holidays is my favorite. I love that so I'm-
Charles: There's a heavenly hash and I don't remember what exactly that is. I believe it's got... I can't pronounce the word, pistachio?
Pam W: Pistachio?
Charles: Yes, pistachio pudding. It's got coconut, pineapple, marshmallows, cherries, and walnuts in it.
Pam W: That sounds delicious too. I love pistachios.
Charles: I start eating that and I can't stop.
Elyse H: Did they make it into a pudding, or do they use it like a pie?
Charles: No, you just put it in a bowl and mix it all together.
Elyse H: Just mix it all up and then dish it out.
Charles: Yeah, dish it out.
Elyse H: Yeah, I love those ingredients. I couldn't see why I wouldn't love that dish, right?
Pam W: All right. Thanks Charles! Barb, I'm going to go ahead and unmute you. What do you have to share with us today?
Barb: I am dying and going to sugar heaven there. It all sounds so yummy. Our Thanksgiving has been canceled. Apparently, several family members have come down with a stomach bug.
Pam W: Oh no.
Elyse H: Oh no.
Barb: One of the things that my mom used to make every holiday was a fruit salad. She would take fruit cocktail, she'd chop up some apples and oranges, pecans, mini marshmallows, and then she would add Miracle Whip to it. Just a little bit to it. So basically, it was a fruit salad with a sweet and a little bit of a tart taste to it.
Pam W: Okay. That's interesting.
Barb: Now, she's passed on and we do a different kind of fruit salad. We call it a fluffy fruit salad, and it has cottage cheese, dry Jell-O, Cool Whip... let me see cottage cheese, dry Jell-O, fruit cocktail, Cool Whip and nuts.
Pam W: Is there a flavor to the Jell-O?
Barb: It depends on what you like. We started out using orange, which is my favorite. Some of the other families will use either strawberry or cherry. So, it's basically whichever one of them you like the best.
Pam W: Okay.
Barb: So that's what we do now. We also do a broccoli rice casserole every year. When the whole family gets together, since I was the one who introduced the family to this dish, I end up having to make it all the time. There are seven children in my family, plus now they all have significant others and they all have kids. So when we get together, I have to make at least four big pans of that in order to have enough.
Pam W: Wow.
Barb: Broccoli rice, basically all it is just... you got your rice, you got your broccoli, you got your cream of chicken soup. I haven't made it in a while. I can't remember what else is in it. I'd have to go back and look at my recipes, but it is one that our family really likes. They prefer that now over anything else.
Pam W: Well, you can always share that with either Elyse or me, Pam, and we can add that to our recipes. We are collecting people's recipes as they send them to us. We're not exactly sure what we're going to do with them yet, but we are collecting... We do keep a file of them all, so if you find that go ahead and please send that to us. That would be great.
Elyse H: Barb, I definitely can sympathize with you. I'm one of seven as well, and we're all grown up and have significant others. So when we're in the room together it's 30 people strong to start.
Barb: They said they were going to try to do it over the weekend depending on how everybody felt. My husband and I are sitting here thinking, "So what are we going to do tomorrow?"
Elyse H: Right.
Barb: Go out and eat?
Elyse H: Yeah, that would be great if you could catch up a couple of days later and all your germs are out of you.
Barb: One of the appetizers that I was planning on taking over there is called bacon wrapped smokies. You know those little smoky wieners?
Pam W: Mm-hmm (affirmative). Yeah.
Elyse H: Mm-hmm (affirmative).
Barb: Then we have a meat market just up the road where we can buy smoked bacon, and it's fresh smoked bacon. You wrap a little bit of bacon around the smokies. Stick a toothpick in it and then put it on a cookie sheet and sprinkle brown sugar over the top of it.
Pam W: So, that sounds delicious.
Barb: I'll have to send the recipe because I can't remember how long I had to bake it. It seems like it was at 350 or 400, maybe it was at 400 for 15 or 20 minutes [inaudible].
Pam W: Okay. I’ve done a similar recipe, but instead of using the little smokies links, I use water chestnuts. I've wrapped the bacon around that with the brown sugar. That's really good too.
Barb: Water chestnuts?
Pam W: Water chestnuts? Yeah, I guess they're a vegetable, right? I don't know what a water chestnut. Are they not considered nuts? I don't know. They don't really have the consistency of a nut. You buy those in a can.
Pam W: That's a really good question though. I really don't know what form of food they are.
Elyse H: Right? I guess I'd go with vegetable.
Barb: I think it's an oriental vegetable.
Pam W: Right, right. They're used a lot in stir-fry and things like that, right? You just buy the whole ones and just wrap the bacon around them, so...
Barb: I've never seen a whole one.
Pam W: Yeah, you just buy them that way in the can. They come sliced or whole. Yeah. All right. Great. The next hand up I see is Marilyn. I'm going to go ahead and unmute you.
Marilyn: Hi. I grew up in the South, so I grew up on chess pie. I know that pie well, but to me it's a lot like a pecan pie without the pecans, except it's a little firmer. It's good. But it's so sweet. It is so sweet. I make that fruit salad, what we used to call six cup salad, but I used sour cream in it and then whatever fruit... I kind of take a poll of who all is going to be there and, "Okay, is there anything you do not want in your fruit salad?" Sometimes I have to leave the coconut out. Sometimes I have to leave the apples out. Because I want people to want it, but it gets tricky if, "No, I don't want it if it has apples."
Pam W: Sure.
Marilyn: I have used cottage cheese, but I love the sour cream. I hadn't thought about the Miracle Whip. I'll have to try that. The main reason we collect all these things is we listen... I love those smokies too. My husband is a twin and his twin sister makes those and keeps them in the Crock-Pot. It's like everybody's running to the Crock-Pot for some of those little smokies.
Pam W: Right.
Marilyn: I like the water chestnuts too and I get them in the can, whole. But I haven't done that with... trying that with wrapping the bacon around them. But my reason originally was a tip for slicing pie, because that's always tricky. There used to be a thing that went over your pie pan and it would let you cut it into seven sections, but I haven't seen one of those in forever. It had little lines that you put your knife into. You could carve it out, but I haven't seen one of those in a long, long time. Back when [inaudible] had a catalog, it was in there and I think the American Foundation, when they had a store, they used to sell it.
But today, I took a knife and put it in about the middle of the pie, you can judge where that is. I carved a slice along... I laid three fingers on the crust and then just kind of hovered them over the pie and followed those fingers. Then, I moved the knife to the other side of my three fingers and just went around the pie doing that, carving the slices so they'd be about the same size. I just used that three-finger width as a gauge for my slices, and it worked out okay. I came out with 6 1/2 slices, and that's as good as I would do judging it on my own.
Pam W: Great!
Marilyn: That way the slices came out even, pretty much.
Pam W: Yeah, that's great! That's great. I did look... I just quickly looked up, and they do still sell those eight-piece pie cutters. They're available on Amazon. I see one on Bed, Bath, and Beyond, so not to... obviously shop wherever you want to shop.
Marilyn: Great. Right, right.
Pam W: We're not [inaudible] any place, but just to know that they do come up, so that it is available. They just may be at more specialty stores or an online kind of thing. That's a great tip. Thank you.
Marilyn: That's right.
Pam W: Three fingers. I love that. Because, that would give you the real uniform cuts. Thanks so much.
Pam W: All right. Let's see. I have area code 831. I'm going to go ahead and unmute you, and if you could tell us your name, that would be great.
Holly: This is Holly.
Pam W: Hi Holly.
Holly: Hi, I'm in California. I guess so because I'm unmuted. It's such a joy to be on this call with you. Thank you for doing this.
Pam W: Oh well. We love doing it so...
Elyse H: Is this your first time joining, Holly?
Holly: It is. It is. I have listened after the fact to a lot of Hadley. I'm a Hadley girl.
Elyse H: Oh good!
Holly: I just love Hadley, and I've learned so much over these last years and thank you. Thank you all for what you do. I do like to cook and so our house right now smells amazing. Four minutes after the call started, I pulled out a cranberry apple pecan cake that's a family tradition. It's in a 9x13. It's a coarse brown sugar, and lots of pecans and whole fresh cranberries, and sliced Granny Smith apples. It's very dense and kind of rustic looking with the bright cranberries and the white of the apples and the pecans on the top, kind of lumpy-bumpy rustic. It's a winner.
Pam W: Awesome.
Holly: I haven't messed it up yet. The only thing I've gone wrong with is forgetting, when I've got my hands in there, because it's a very stiff batter dough to press into the pan. Forgetting I'm working with cranberries and then my husband will say, "What happened to your hands?"
Pam W: Looks like a crime scene?
Holly: I know it does. I can't linger and have too much fun pressing it in the pan because [inaudible] very clean hands of course.
Pam W: Of course.
Holly: Yes, of course. Anyways it's a great day and I feel so blessed. I do have a question off topic and maybe you prefer to do it at the end of the call. It's about an accessible air fryer that I might have found. I can wait, if you prefer-
Pam W: Well, you know what? If you would be able to... we are going to be covering that type of device coming up in the next few months. I don't know. What do you think Elyse? Should we have Holly email that to us or just do it at the end?
Elyse H: I think either or would be great. Yeah. Especially if you've worked with it and found it useful and accessible.
Pam W: Why don't you just go ahead and share it now and then we'll plan to go... we know people have been asking about Instant Pots and air fryers, so we do want to cover those in coming months discussions, so yeah. Go ahead on one that's successful. That would be great. Somebody might want to put it on their Christmas list.
Holly: Well, and that's one reason I was so excited to ask you all about it. This is a big question mark for me because we've been wanting an air fryer. I have an Instant Pot Bluetooth. I've had it a couple of years and I love it. I'm still getting my feet wet and learning lots. I'm not an advanced person on it yet, but I plan to be someday. But this air fryer my husband was wondering about... and I did some research and I came up with something called... I asked my smart speaker, Alexa, about a smart Wi-Fi air fryer. The company that came up is a C-O-L-O-S-I, Colosi? Is that-
Pam W: Can you spell it one more time? C-O-L...
Holly: Okay. Let me. I've got a little bit of vision so I wrote in five-inch-tall plastic marker on one piece of paper. It's good though. C-O-S-... Cosori. So, cosori.com and I Googled... I got the information off of... I got the product information off of Amazon and it's a 5.8 quart and it says it works with Wi-Fi. So we can use it with our phones, and if I can use it with my iPhone then I think maybe it will work with VoiceOver. I'm a VoiceOver user.
Pam W: Right, oh wow. Yeah.
Holly: And it also uses Alexa. It works with it. In my research this morning, this is very good news, I found on YouTube a demonstration of a fellow unboxing it. He was not visually impaired, but he uses these a lot [crosstalk] videos. I was wondering if anybody's heard about it.
Pam W: Well, I haven't, but I'm definitely do some research on it. Is there anybody else out there who has heard about this air fryer?
Elyse H: I'm jotting it down as well. This is a new-
Pam W: Me too.
Elyse H: It sounds really neat and it has a lot of capabilities if it is going to be linked via Bluetooth to a phone or a iPad.
Holly: Or Wi-Fi.
Elyse H: Or Wi-Fi, excuse me. How neat.
Holly: So yeah. Isn't that? I'm excited about it and we did download the manual just a little while ago today, and I haven't had a chance to read through it. But there is a section where he talks about linking it, setting up the Wi-Fi with the app that you download.
Pam W: Wow.
Holly: I think it has possibilities, but I don't know anymore.
Pam W: Right, right. Well, we'll all have to do our research and come back next month and see what we've figured out.
Elyse H: Or if Santa brings it.
Pam W: Right. There you go.
Elyse H: You'll be ready.
Pam W: I do have a non-related tip, because I did notice that Holly was whispering or more quietly saying the word Alexa when she was talking about her Echo. What we do in our house, when we're talking about the device, rather than to the device is we call it Odessa so that it won't respond to us.
Holly: Thank you. That's a good one.
Pam W: That's one my brother-in-law came up with and so whenever we're talking about her, rather than to her, we refer to her as Odessa instead of Alexa.
Holly: Excellent. I'm going to swipe that, if I may. Thank you very much. That sounds much better than Miss A, or. Again, what a joy to be able to talk to others who are visually impaired and still want to be good cooks. Thank you.
Pam W: Sure. Absolutely. We're so happy to have you. Thanks so much. I see that we have... Oh same to you Holly.
Holly: Thank you. Bye.
Pam W: We're at the five-minute mark but I do see that we have someone with area code 240, who's been patiently waiting. So, I'm going to go ahead and unmute you, and if you could let us know your name, that would be great.
Maria: Thank you. My name is Maria.
Pam W: Hi Maria.
Maria: Thank you. Happy Thanksgiving. It's the first time I joined you and I've been meaning to do it, but I have joined other podcasts. I love Hadley. I wanted to share two tips. One is way back at the beginning of the program, and the hot sweet potato to be peeled. Since they don't need to remain hot, the way I do that is, once I boil them, I get rid of the hot water. I put tap water in it, and then I throw in a bunch of ice, just to get it cold very quickly. Those jackets get removed like there's nothing [inaudible]. I mean they just get off so fast.
Elyse H: Awesome. That's a great ice bath.
Pam W: Great.
Maria: But I don't mean a few cubes, I mean you have to throw at least two or three cups of ice into it.
Pam W: Okay.
Maria: Then, the other thing is I have become famous at our family celebrations for my cranberry sauce. I make my cranberries, instead of the can, I usually bring the cranberries. It's a very simple recipe that I love to share. You boil a couple of cups of water with cloves, and a cinnamon stick. After you have washed the typical one pound of cranberries, then you have them ready in the pot you are going to put them in. Then, throw that boiling water on it, and I usually put it into a colander, so that I don't have to throw in the stick or the cloves into it. You wait about four minutes; they begin to boil again. Then you let it go boiling for about three to five minutes. Then you put it through the colander, and you have another pot that you can throw a couple of cups of sugar. I used to make it with plain white sugar. Lately I've been making it with brown sugar, the lighter one. It's so good. Then you just mix that puree with the brown sugar and bring it over to the stove again for another five-minute boil. Let it cool and pour in your Pyrex. It makes a very bright table presentation.
Pam W: Sounds delicious. I love cranberries. Thank you so much, Maria, and we're so happy that you joined us. Thank you for being so patient with your hand up for so long.
Maria: Okay. I figured I had to pay my dues.
Elyse H: Well I was worried we wouldn't have many people today because of the holiday, and here we have some people joining us for the first time. This is wonderful.
Pam W: Yeah, we have Sharon has her hand up. Sharon, we have about two minutes so I will go ahead and unmute you quickly here.
Sharon: Hi again.
Pam W: Hey.
Sharon: Pam, I know when you was talking about your pumpkin soup last month.
Pam W: Right.
Sharon: I was wondering, would you be... I know I don't have an app on my phone, on this phone that I have. I don't have the website either right now, but I was wondering if you could send me a recipe of that pumpkin soup.
Pam W: Oh, yeah! I will definitely figure out a way to get that to you Sharon, so yeah.
Pam W: Go ahead.
Sharon: I also wanted to try to get that recipe of that pumpkin pie recipe and also the sweet potato pie.
Pam W: Yeah, we're going to have to figure out a way to get all these recipes to everybody I think. As our recipe binder gets more and more full... our virtual recipe binder. Yeah, I think that's something that Elyse and I can talk about and figure out how we're going to be able to share all these recipes with everybody. Because, I know that's why a lot of people are here, so...
Sharon: And also, speaking of sharing, I found out something one time. At first, I didn't do it. I found out that I can even make a pecan pie. I might not remember how I did it, but I might remember it if I keep practicing it and all.
Pam W: Well you'll have to do that sometime between now and next month. Then you can share with us how it went, because we are actually out of time. I did see that Marilyn has her hand up, so I'm just going to go ahead and call on her real quick, I think Marilyn. There you go Marilyn, I unmuted you. There you go.
Marilyn: Yeah, okay thanks. Two quick questions. Does the ice water technique work with white potatoes as well as sweet potatoes? If Maria could come back and share. Also, what are we doing next month? Are we meeting Christmas day?
Pam W: Good question.
Elyse H: Oh yeah. I have that here.
Pam W: I'm going to unmute and go through and find Maria. Maria, if you can unmute yourself too, if you know the... yeah, I see you're unmuted. Do you have any answers [crosstalk] Do you know about regular potatoes?
Maria: Sorry I went to make cranberries for a moment, and I didn’t hear the question.
Pam W: Oh, go ahead. Marilyn, can you repeat it?
Marilyn: Yeah, does the ice water technique work with white potatoes as well as sweet potatoes?
Maria: Absolutely. Yes.
Marilyn: Good, yay! My potato salad just got easier.
Maria: Oh it does get easier.
Elyse H: A random fact, it also works on your hard boiled eggs. That egg ice bath.
Marilyn: Yeah, I knew that.
Elyse H: So we thank you again for joining us and enjoy your holidays and Thanksgiving.
Pam W: Happy Thanksgiving, everyone!