Plans for today (2024)

Well, I ended up having to make the brine. He was just going to dump everything in with the water and turkey, then hope everything dissolved. Nor did he bother measuring the water, which we all know you have to do to get the right proportions. :headshake:

So, I was going to let him try without heating the water, but made him dump out the existing water and measure. He told me 5 cups. I thought that couldn't be right so made him confirm. 5 cups. Okay, so I'm doing the math for the salt, brown sugar, etc., then he asked if I was sure the salt was right for 20 cups of water. Argument then ensued over what he said, 5 cups vs 20. At that point, I said F-it to myself, told him I'd make it, got up from the couch where i was doing the math, dumped all the water out, refilled with 18 cups of water, then made the brine the right way using about 4 cups of water out of the container with the turkey in it. The hot brine is cooling now and I have a headache.

The above is why I do the vast majority of the cooking now, between wanting to do things the easy/lazy way, getting mixed up about amounts, not being able to find ingredients even though things have been in the same places for literally years, not following directions, arguments, etc.

For those that are new and don't know, my DH had some really bad medical issues just over 4 years ago, was in hospital for over a month, had a stroke while in the hospital, and had a months long recovery, but was never the same, and never will be. He used to cook and real BBQ a lot, and extremely rarely does either now.
 
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medtran49 said:
Well, I ended up having to make the brine. He was just going to dump everything in with the water and turkey, then hope everything dissolved. Nor did he bother measuring the water, which we all know you have to do to get the right proportions. :headshake:

So, I was going to let him try without heating the water, but made him dump out the existing water and measure. He told me 5 cups. I thought that couldn't be right so made him confirm. 5 cups. Okay, so I'm doing the math for the salt, brown sugar, etc., then he asked if I was sure the salt was right for 20 cups of water. Argument then ensued over what he said, 5 cups vs 20. At that point, I said F-it to myself, told him I'd make it, got up from the couch where i was doing the math, dumped all the water out, refilled with 18 cups of water, then made the brine the right way using about 4 cups of water out of the container with the turkey in it. The hot brine is cooling now and I have a headache.

The above is why I do the vast majority of the cooking now, between wanting to do things the easy/lazy way, getting mixed up about amounts, not being able to find ingredients even though things have been in the same places for literally years, not following directions, arguments, etc.

For those that are new and don't know, my DH had some really bad medical issues just over 4 years ago, was in hospital for over a month, had a stroke while in the hospital, and had a months long recovery, but was never the same, and never will be. He used to cook and real BBQ a lot, and extremely rarely does either now.
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I am so sorry that you had to deal with this on top of all the other things you have to do to pull together a holiday meal. Good thing you kept questioning that so the turkey didn't get ruined.

I don't know what gets in the minds of our partners sometimes, it's baffling. Last night mine had the bright (whiskey-induced) idea to add about a cup of chicken broth to his bowl of the fried rice that I made to turn it into soup and nuked it (I made it with pork tenderloin, carrots, shallot, snow peas, red cabbage, egg, and topped with diced green onion, sesame seeds, and a drizzle of sesame oil). My bowl was perfect and his was a goopy, soggy bowl of rice, meat and veggies that he ate less than half of before dumping out. Then he was complaining this morning that his stomach hurt (hunger pains combined with the brown bottle flu). Sigh.

Hoping the rest of your day goes better and that you have a good holiday tomorrow. Fingers crossed no more snafus!
 
JAS_OH1 said:
I made my sourdough rolls dough last night (using my sourdough starter) and it went through its bulk fermentation. I just shaped the rolls and am praying that they proof properly. This is a new-to-me recipe so hoping for the best. I put 3 of the rolled balls in a small baking dish all by themselves and I will bake them later on--hoping I don't have to resort to making a fresh batch using yeast if they don't turn out. I am making 15 rolls for 11 people (2 of them are children). That should be enough, right? Well if the 3 I set aside turn out great I do have time to make another batch. Also making some sourdough starter brownies today (for the 2 kids that will be there tomorrow mainly). I found a recipe online I am going to try. Tomorrow morning I will make the pecan pie.

About that pecan pie--growing up we always left the pecan pie out until it was finished off, and that sometimes was a few days. No one ever got sick from it. Now the FDA says to not leave baked goods with eggs in them out at room temperature. What a load of bollocks.
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I've never come across a murican who says " load of old bullocks " lmao

Russ
 
medtran49 said:
Well, I ended up having to make the brine. He was just going to dump everything in with the water and turkey, then hope everything dissolved. Nor did he bother measuring the water, which we all know you have to do to get the right proportions. :headshake:

So, I was going to let him try without heating the water, but made him dump out the existing water and measure. He told me 5 cups. I thought that couldn't be right so made him confirm. 5 cups. Okay, so I'm doing the math for the salt, brown sugar, etc., then he asked if I was sure the salt was right for 20 cups of water. Argument then ensued over what he said, 5 cups vs 20. At that point, I said F-it to myself, told him I'd make it, got up from the couch where i was doing the math, dumped all the water out, refilled with 18 cups of water, then made the brine the right way using about 4 cups of water out of the container with the turkey in it. The hot brine is cooling now and I have a headache.

The above is why I do the vast majority of the cooking now, between wanting to do things the easy/lazy way, getting mixed up about amounts, not being able to find ingredients even though things have been in the same places for literally years, not following directions, arguments, etc.

For those that are new and don't know, my DH had some really bad medical issues just over 4 years ago, was in hospital for over a month, had a stroke while in the hospital, and had a months long recovery, but was never the same, and never will be. He used to cook and real BBQ a lot, and extremely rarely does either now.
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So not much improvement? I didnt like to ask how you were coping as I would possibly find it too invasive?
I'm glad you have kept us up to date.
I have been concerned about him genuinely. I hope I never suffer a stroke.

Russ
 
rascal said:
So not much improvement? I didnt like to ask how you were coping as I would possibly find it too invasive?
I'm glad you have kept us up to date.
I have been concerned about him genuinely. I hope I never suffer a stroke.

Russ
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He's not going to get better Russ, only worse over time.

Thanks for the thoughts. I hope you never have a stroke either. It's he// on the person if they are aware enough to know things are not right, and he// on the family coping with the differences.
 
medtran49 said:
He's not going to get better Russ, only worse over time.

Thanks for the thoughts. I hope you never have a stroke either. It's he// on the person if they are aware enough to know things are not right, and he// on the family coping with the differences.
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I know. a good customer of mine henry and his wife elaine whom I saw about 3 times a week . Henry had a stroke. I went to see him in stroke unit in hospital. It was terrible. Elaine suffered as bad as him imho. He was a chain smoker prior to his.stroke. sadly he passed 5 years later.
I understand your frustration at times .
When I post a funny in that section I always hope the joke gives a smile to someone. :) :)

Russ
 
I also did a lot of prep today. Mashed potatoes (with scallion & chive cream cheese, butter, sour cream, and extra chives), sweet potato casserole with praline topping, turkey stock are done. Apple pie is in the oven. I'm beat at the moment. Pumpkin pie later, hopefully 🤞. Tomorrow, will be stuff I like to make the day of. DD will be making green bean casserole, but not sure when. Stuffing, gravy, dinner rolls and the berry cobbler will be made tomorrow. Also, creamed onions will be done tomorrow because I don't want to break the sauce reheating.
 
Well my rolls turned out really well and I am so relieved (I had kept 3 back that I baked for a test and have a tray of 15 to bake for tomorrow--I ate all 3 of the test rolls). I didn't want to have to go buy some from the grocery store tonight if mine bombed.

My question now is whether I should wait and bake them in the morning or just do it now? I made the brownies for the kids, too. Just gonna have some chicken soup I made a few days ago for dinner tonight.
 
The recipe I used is a pretty good one but the author glossed over some details. Their rolls look nice and brown on the top in their photo but they don't say which method they used, they just stated that a wash of milk, egg, or melted butter can be used. I brushed milk on the top of the test rolls but they didn't really brown on the top. I would rather not use egg on them (but will if it makes them browner) and was hoping the melted butter would do the trick. Anyone here have advice for me on that?
 
This might help. (I bake lot when it's cool!)

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Found it here.
 
Barriehie said:
This might help. (I bake lot when it's cool!)

View attachment 121125

Found it here.
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When I used the milk mine came out much, much lighter. I think I don't want to use the egg, I am not crazy about the sheen. Sugar syrup sounds intriguing, what did you think about it? I thought the taste of my rolls could have been slightly sweeter (they are sourdough so of course they had some tang) so do you think that sugar syrup might help? I've never made a sugar syrup glaze before.

Also curious as to why butter after baking looks a shade darker than butter before baking...hmm. Wondering how a honey butter before and after baking would turn out?
 
If your rolls need to be a bit sweeter the sugar glaze is the direction I'd go. I wouldn't use table sugar. I think that would be to intently sweet and it would alter the texture on the top of the roll. Have any honey? Honey is sweeter than sugar but after browning less so as two different component sugars are breaking down. Honey butter, hmm. If you're saying butter but actually have margarine careful of the water content. Some margarines have so much water in them you'll mess your rolls up. :thumbsdown:
 
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