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November 22, 2005


I love this story. Thanks, MB.

"And we'll give thanks that we live in a country where we are not shackled to the past."

The truth, encapsulated.

The Israelis and the Palestinians both could be so much better off by now, were they not shackled to the past... America is very lucky in this regard.

I love that story, too, MB.

(ps - Real, homemade-the-hard-way (not Kraft) Chipotle paste-turkey. mmmm)

Thanks for posting this MB.

And, say, jonnybutter, you got a recipe? All my recipes are white trash bacon-on-the-turkey recipes (yeah bacon on the turkey).

Here on the wind-swept tundra, one of the guys I work with is from Nepal. He's cooking his first turkey, ever. All of his wife's relatives living in town (all from Nepal) are coming over, so he's pretty nervous about the whole thing.

He needed a stuffing recipe, so I showed him my mom's. He really like it so he's going to try it.

She's French-Irish from Connecticut. Hope they like oysters.

Interesting that the SF Chronicle had a story on a similar theme this am about immigrants embracing Thanksgiving, including a reference to a Chinese Etiquette Class that went over how to celebrate the holiday, including cooking the turkey. It is my favorite holiday because it celebrates food and family, and I don't have to figure out presents--just cook, which I love to do anyway.

I thought I might email the recipie for chipotle paste (aka 'voodoo butter', because it makes anything taste good) to EW, but...eh, why not share?

Get a large cast iron skillet. Heat one and a quarter cups of water in it, dissolving about a third of a cup of Mexican brown sugar in it (can use brown sugar if you must). The Mexican stuff is called 'piloncillo' - little pylons or cones of sugar. Third of a cup is three or four piloncillos (I think; estimate!). Once the sugar is dissolved, put the sweet water in a large bowl.

Wipe the water out of the skillet, and add plenty of vegetable oil - as much as a couple inches. Get it good and hot, and then very quickly toast about 4 oz of dried chiles moritas (usually two 2 oz bags). Don't try to do them all at once, because it's very easy to burn the chiles, which ruins them. Pretty much put them in and take them out almost immediately with a slotted spoon. Put the oil-toasted chiles in the sugar water.

Pour off most of the oil. Toast at least three garlic cloves in the remaining oil. Put them in the sugar water, too. De-stem the chiles. Dump the sweet water, chiles and garlic into a blender and mix very well, almost pureed.

Then, re-fry the resultant mixture (yes, fry it again) with the same oil you still have, or add a little, over low heat for 20 minutes, fussing it with your spatula pretty much continually. Cook it down to a thick paste, let it cool and voila!

For everyday, sometime you're chinzy about using the paste because it's so involved to make it - you can dilute it with water to make a good table sauce, put some in a liquid marinade, etc. But for a special occasion like this, spread liberally in full strength all over the turkey - under the skin, if you can. Let it set up in the fridge for an hour+, then cook normally. It might be a little picante for some people, but it's more deep than hot. Deelish.


My husband's grandparents were Italian immigrants. His grandmother made "Italian Stuffing" with everything (Italian sausage, ground steak, two cheeses, breadcrumbs, eggs, bell pepper, onion, mushroom). Costs a fortune to make, but is wonderful...and the leftover stuffing makes a whole meal.

My brother's cooking this year and he faithfully executes our mother's bread sage stuffing every year. I think mom got the recipe from her mother-in-law. It's a virtually perfect way to move his perfect gravy from plate to pie hole.

Here at Rick's in Casablanca we'll have a traditional meal - a turkey breast with great stuffing (including fresh sage), stuffed sweet potatoes...even cranberry sauce (brought in from Gibralter). The meal will start with oysters and finish with apple pie. And on Friday...we'll play it again! (And hope next year there will really be a THANKS in Thanksgiving).

Good post. Anyone seen "What's Cooking"? A really good film about four LA families of different ethnic backgrounds celebrating Thanksgiving. A very hokey but appreciative film about America, made, of course, by the Indian director Gurinda Chadha (of Bride and Prejudice). Some weird casting, but it works.

You wrote: "Doesn't matter if they're originally from Senegal or Guatemala, Belarus or Vietnam, Scotland or China, it's the same story with all of them: turkey has to be on the table."

That's a wonderful vignette about America. People from all over the world who had never heard of Thanksgiving before they got here are celebrating it -- not because they have to, but because they want to. Because they're "Americans" in the greatest sense.

You'll remember that Hitler denounced America as a "mongrel nation." But that's one of the great things about America -- and over the past five years the number of things that make America "great" has dwindled dramatically.

There isn't much that makes me proud to be an American anymore. Bush, Cheney, the Iraq War, nutcase Christianity, and the subversion of the Bill of Rights, have caused me much anguish. So, on this Thanksgiving weekend, thanks for reminding me one of the great things about America -- our diversity.

And Happy Thanksgiving to you and your readers no matter how they prepare the turkey and the dressing.

Just want to say thanks for the sentiments and the recipes.

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