As the Holidays approach , preparing in advance of the feast can make for a more enjoyable time with family and friends . Not waiting until the last minute is always better than having to rush around buying what is needed and hoping that it has not sold out .

As for me, I'm only a part of my family's holiday festivities , but still I have my part to play.

I've been the hand that makes the Gravy on Thanksgiving for many years , but will this year I'll try to pass on that task to a nephew who regularly works as a restaurant chief . He will do well and I trust him . I will however supply him with ingredients and advice as needed .

Another thing that I've found helps greatly is to be stocked with certain over the counter meds. 1st is a product called "Beano" and it has come to be one of my most important pre-feast got to have's . With all of the different savory foods , gas can and has make it a misery instead of a jolly time . Another is to be sure that I have a supply of "Keopectate" . Sometimes something may not be just right with that whipped cream you had on that slice of pie, so always be prepared.

I also like my holiday Bourbon and Ginger Ale . I like to have a supply on hand before the holiday crush .

If any of you would like to share a great holiday recipe for a Casserole or a Desert or a Mixed Drink , please feel free to do so and thanks .

Happy Holidays

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My wife got me an early Christmas present, a new fangled pressure cooker she saw on TV. I tried it out, cooking a corn beef brisket with cabbage and red taters. I usually would cook that in a slow cooker for 12 hours.
Well, I did 50 minutes in the pressure cooker, and it turned out awesome!

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The more you use it, the more you will appreciate it. I also received my pressure cooker as a gift, and it gets lots of use. They can handle pretty much anything a slow cooker can, but in a fraction of the time.

Try chicken noodle soup in it some time, it literally takes less than an hour to cook.

Cheesey , hardrocker950 that is outstanding. Crock Pots and Pressure Cookers are wonderful.
Would a Turkey work in one ?

I too like the meat specialties , but I also like those dishes that usually only appear on the holiday menus . Dishes like Stuffing and Green Bean Casserole and fruit/jello and Spoon Bread make my mouth water .

I don't care for Squash or Broccoli dishes , nor Okra of any preparation. I like the rolls that are served each year, but no attempts are ever made to vary that meal staple. Biscuits or Sour Dough Rolls would be a welcome change.

No one in my greater family Bakes Pie's or Cakes anymore . They buy it frozen or made by the Grocery Store Baker . I have discovered a source to buy custom baked goods , but it is beyond my budget .

Still looking for recipes folks !

[cheers]

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I would think it would work for turkey (or chicken). I just don't know if it would brown like an oven. As far as I know, it really cuts the cooking time, and leaves the meat VERY juicy and tender.
Being as turkey can be kind of dry, I would think that would make it taste better.
I just haven't tried that yet.

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The only real issue with poultry in a pressure cooker is you won't get the traditional crispy skin due to the humidity that these cookers produce. What you do gain however is that these cookers are amazing at adding flavor deep into meats. It will typically fall off the bone, so it would make the "carving" part much easier.

If you want the traditional turkey, you are best off doing it in the oven.

My Holiday beverage of choice is Bourbon/Ginger Ale . Some like to drink Wine . I would think however that most like Cold Beer the best .

What is your Holiday beverage of choice ? [thumbup]

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Hey hardrocker! Read this thread to my wife. She wants to know, if we have any pressure cooker advise, can we ask you?
And any recipe ideas of things you have cooked?
She bought me an Irish cookbook, and wants me too try some of the recipes.

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As deer camp is on the horizon

Friday - Fish Fry and Venison
Saturday - Shredded Venison sandwiches (sort of like pulled pork)
Sunday - Pork Fried Rice.
Monday - Left overs
Tuesday - Left overs
Wednesday - Venison Tenderloin, Lobster tail, Crab legs, Shrimp and Scallops
Thursday - Turkey and fixins
Friday-Sunday - the rest of the leftovers.

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Wow packfan.....some deer camp!!!
I'll be going up north on Friday, and probably hunting through Monday. (Unless I get lucky and score early!) I'll be in the woods by myself. No deer camp to go to.
But I'm just happy to be able to go for the first time in 3 years!

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