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Talk Turkey with Food Editor Judy Walker
 
11:58
Judy Walker -  Hi everybody. I've already been asked for an oyster dressing recipe this morning! Am looking forward to hearing what you are  planning to cook for the biggest food celebration of the year.
12:01
[Comment From Charlotte]
Judy -- All those years I lived in NOLA, I looked longingly at stuffed artichokes. But I had no idea how to eat one! With a fork? Use the leaves as spoons? Eat the leaves too? I'm gone from town now, but would still love to know!
12:02
Judy Walker -  

Hi Charlotte. This is just me, but I do it both ways. I use my fingers to pick off the outer leaves, and bite off the lstuffing and the tender end of the leaf. Then I use a knife and fork to eat the artichoke bottom and the stuffing there.

It's messy to eat any of it with your fingers, though. I'd love to hear how anyone else does this.

12:02
[Comment From Aimee]
How long would it take a 15 pound turkey to thaw out in the fridge?
12:03
Judy Walker -  Aimee, there are some general rules. Plan on about 24 hours thawing time in the refrigerator for every 4 to 5 pounds of frozen turkey. For a 15-pound bird, plan on three to four days in the fridge. I would say plan on four, just to be sure it's completely thawed.

 If you're going to thaw it in cold wter in the sink, plan on eight hours. You're supposed to change the cold water every 30 minutes, which is kind of a pain, so I prefer thawing in the fridge.
12:04
[Comment From veronicalemmons]
Hi Judy! As for new traditions, my friends and have had a big group Thanksgiving dinner for the past couple years, and I always bring one traditional dish and one experimental or new dish. This year, I'm bringing a pumpkin pie, but I'm also going to make pumpkin ice cream. Also, some people are going to dress up as pilgrims and indians. I will be an indian! Do you have experience making flavored ice cream and do you have any tips? I've only ever made vanilla.
12:06
Judy Walker -  Veronica, I'm fascinated that you are going to dress up as pilgrims and Indians! I want to hear more about this. And it's great that you are establishing new traditions.  

As for ice cream, I have some but not extensive experience. Are you making a custard kind? That has to be made well ahead of time and well-chilled. You can make it a day ahead of time to freeze well. In  general ice cream is really easy to make. Yours will be great.
12:07
[Comment From Lisa]
Judy, can you give us recipe for easy to make sweet potato pie? Thank you.
12:09
Judy Walker -  Lisa, Rosie's Sweet Potato Pie  is a favorite one of our readers. It's also in our cookbook, "Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans."

It makes four pies but trust me, you will want to make them all. Or just cut the recipe in half.

http://www.nola.com/food/index.ssf/2008/10/rosies_sweet_potato_pies.html
12:09
[Comment From Paula]
Judu, hi and thanks for doing this. I am cooking a turkey for the first time, for 14 people. How many pounds will I need?
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