CDC-approved thanksgiving feast. We had 19 people and 5 dogs squeezed around our table! 17 of the dinner guests joined us virtually—as we ate and drank wine—from Honolulu, Palm Springs, Fort Collins, Los Angeles, San Francisco, Irvine and Philadelphia.
A sans turkey thanksgiving—too lazy to roast a turkey for myself and a pescatarian wife. Tonight’s menu leaned heavily towards Korean cookery, with stopovers in Japan, China and the Netherlands.
What we ate and drank:
BANCHAN (LITTLE DISHES): Sunomono, (Japanese vinegared cucumber salad with wakame and daikon); Gosari Namul (Korean fern brake); Kongnamul Muchim (spicy soy sprouts); Sigumchi Namul (seasoned spinach with sesame seeds); Two types of Wakame Seaweed salad with Tomatoes and S&B Ramen Pepper; Napa Cabbage and scallion Kimchi; Dutch Koolsla (purple cabbage, daikon, carrots).
BIG PLATES: Chinese Poached Chicken with Ginger-Scallion Sauce; Spicy Korean Tofu (gochugaru, shoyu, sesame oil, garlic, scallions, sugar); Japchae (sweet potato starch noodles, carrots, egg, sesame seeds, etc.)
WINES: Abbesse de Loir, Rosé, 2017, Loir; Joel Gott, 815, Cabernet Sauvignon, 2016, Napa. Wine was extra bottled leftover from pre-Covid supper parties.
For this meal, I regret not cooking a pot of rice, but wife is on a low carb diet. Also, miss having a turkey carcass to use for post-thanksgiving jook, a family tradition.
Spend the day slow roasting a duck, that I can hopefully turn into a nice christmas dinner tomorrow. Have volunteered to cook for christmas and want to be sure my game is on par.
After feeling full from the duck fumes all day it was kind of nice to have a simple kimchi fried rice dinner..
the porchetta i made for thankagiving. It’s too bad my family is made up of obnoxious dieters cause most of it ended up being leftovers. Honestly thought it would take 8 hours to cook lol but it ended up taking 4 at 350