While they're nothing new to the world of restaurant dining, lately fixed-price menus have become more prevalent. Last month, as the nation's economy reached record lows, online reservation system OpenTable promoted its Appetite Stimulus Plan, a three-course, prix fixe promotional offering at restaurants in 13 US cities. I've noticed a number of San Francisco dining spots with set menu bargains, and New York establishments are also suggesting several courses for a steal. While some diners have been taking every opportunity to try set menus at special prices, I've been sticking to the traditional menu. I gravitate toward innovative preparations, and the prix fixe options I've seen have often been tired standards, such as mixed greens appetizers, uninspired chicken entrées, and sorbet desserts. It makes me wonder who's getting the better end of the bargain: diners, or dining establishments?
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The day following the biggest food holiday of the year, it only makes sense that there's enough remaining to feed a small village. Growing up, I quickly tired of eating turkey and stuffing for every meal, so as I got older, I began incorporating turkey, mashed potatoes, cranberry sauce, and vegetables into newfangled dishes. (Check out some especially innovative ideas.) But I have friends who aren't fans of leftovers in general, and that includes Thanksgiving dishes, too.
What about you: Are leftovers an enjoyable or dreaded part of Thanksgiving?
On a recent episode of Barefoot Contessa, I watched Ina Garten make the fluffiest-looking mashed potatoes. She used a food mill to get the texture of the potatoes perfect.
I've always considered food mills to be old-fashioned and unnecessary, but after watching Garten make her pillowy potatoes, I found myself wanting one.
What do you think? Do you have a food mill?
I have a love/hate relationship with gravy. I love the rich, creamy flavor of it and enjoy pouring it over the entire Thanksgiving meal (minus the cranberry, of course), but I hate making it.
As you can tell from this snapshot taken at Thanksgiving last year, for some reason, making gravy seriously stresses me out!
DearSugar dislikes gravy altogether — she hates how it makes the food soggy — while Yum is like me: she thinks gravy is delicious but tricky.
So how do you feel about gravy?
This barbecue tray with veins pokes fun at the juices that flow from grilled red meat. Its dark sense of humor is not for the faint of heart. What do you think of it?
