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[Hank D Thoreau]

We did Thanksgiving on Wednesday (today).

Prep started Monday when I made Pazole for Thanksgiving lunch. That was followed by a big trip to 99 Ranch Market (Asian market) to pick up meat, fish balls and vegetables for Thanksgiving hot pot which we had today.

For hot pot we had: yu choy, baby bok choy, napa cabbage, lo bok, carrots, potatoes, corn cobettes, zucchini, enoki mushrooms, beef, pork, chicken and lamb along with a wide assortment of fish balls and mung bean noodles.

We will reuse the hot pot broth tomorrow when we have more hot pot. It usually takes a few meals to eat through all the vegetables if you get enough for some variety.

[pmillen]

Do you know the % of your brine or your water to salt amounts?

Not this time.  In violation of my own best practice I used two bottles of a commercial brine, Sweetwater Spice Classic Holiday Turkey Bath, in two gallons of water.  It may have added moisture but I couldn’t taste any of the supposed “Holiday Flavors.”  Next time I’ll return to my standard brine, Basic Brine.

[hughver]

Dinner was very good, but I opted to not have turkey. I ordered surf and turf. Parmesan crusted groper and tenderloin medallions, Everyone else had the turkey. Attached are a few pictures from the affair.

[yorkdude]

That tenderloin medallion looks outstanding.

[NorCal Smoker]

Looks wonderful!  What was in the decanter?

[hughver]

Looks wonderful!  What was in the decanter?

A very good Zinfandel.

[NorCal Smoker]

Wonderful!  Looks like a great meal!