{"id":19,"date":"2007-11-22T19:49:21","date_gmt":"2007-11-23T00:49:21","guid":{"rendered":"http:\/\/metcaffeination.net\/weblog\/2007\/11\/22\/thanksgiving-nontraditional\/"},"modified":"2007-11-22T21:00:19","modified_gmt":"2007-11-23T02:00:19","slug":"thanksgiving-nontraditional","status":"publish","type":"post","link":"https:\/\/metcaffeination.net\/weblog\/2007\/11\/22\/thanksgiving-nontraditional\/","title":{"rendered":"Thanksgiving, nontraditional"},"content":{"rendered":"<p>Every year since 1995, I have cooked a turkey for Thanksgiving, or if we were traveling, for Canadian Thanksgiving. After trying several recipes, I settled on the <a href=\"www.cooksillustrated.com\">Cooks Illustrated<\/a> brine-air dry-start breast side down-flip midway through roasting method, with the stuffing cooked in a separate pan.<\/p>\n<p>But not this year. We have been wanting to try a country ham for several years now, and finally decided that this Thanksgiving would be the time to try it. We actually bought a half-ham at <a href=\"http:\/\/www.easternmarketdc.com\/\">Eastern Market<\/a>. Country hams that have been aged more than 6 months need to be soaked; we figured ours hadn&#8217;t been aged that long, and didn&#8217;t pre-soak. Hams can be simmered or roasted, and if roasting they&#8217;re often simmered first. We simplified things by just simmering.<\/p>\n<p>Except for apple pie, all the other dishes were new recipes for us also; in the past we had done more or less the same menu. We tried sweet potato pie instead of pumpkin pie, and picked three side dishes from <a href=\"http:\/\/www.cookscountry.com\/default.asp\">Cook&#8217;s Country<\/a>: a mashed potato casserole, cranberry glazed carrots, and creamy peas with goat cheese.<\/p>\n<p><img src='http:\/\/metcaffeination.net\/weblog\/wp-content\/uploads\/2007\/11\/dscn3487.jpg' alt='Thanksgiving dinner 2007' \/><\/p>\n<p>Country ham is potent stuff. Ours probably could have benefitted from soaking; it was quite salty, but very tasty. The other recipes were all successful, and remarkably simple as well. I do think I prefer the aroma of a roasting turkey to that of a simmering ham.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Every year since 1995, I have cooked a turkey for Thanksgiving, or if we were traveling, for Canadian Thanksgiving. After trying several recipes, I settled on the Cooks Illustrated brine-air dry-start breast side down-flip midway through roasting method, with the stuffing cooked in a separate pan. But not this year. We have been wanting to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-19","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/metcaffeination.net\/weblog\/wp-json\/wp\/v2\/posts\/19","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/metcaffeination.net\/weblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/metcaffeination.net\/weblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/metcaffeination.net\/weblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/metcaffeination.net\/weblog\/wp-json\/wp\/v2\/comments?post=19"}],"version-history":[{"count":0,"href":"https:\/\/metcaffeination.net\/weblog\/wp-json\/wp\/v2\/posts\/19\/revisions"}],"wp:attachment":[{"href":"https:\/\/metcaffeination.net\/weblog\/wp-json\/wp\/v2\/media?parent=19"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/metcaffeination.net\/weblog\/wp-json\/wp\/v2\/categories?post=19"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/metcaffeination.net\/weblog\/wp-json\/wp\/v2\/tags?post=19"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}