THANKS, BUT NO THANKS
Like most guys, when I walk past the magazine rack at the bookstore,
I start to drool. Just yesterday I saw
one cover that made me glad I am a healthy, normal male. There she was: perfectly proportioned, with golden
skin and a great pair of legs. It was the best looking turkey I had ever seen.
Obviously, there are some other attributes of the bird I could have alluded to,
but I’m trying to keep this column classy.
At the time, I was looking at Food Network Magazine, the Thanksgiving edition—the perfect holiday
purchase for those who don’t have a turkey of their own yet, but who want to
live vicariously through others who have enjoyed tremendous success in the
kitchen.
The magazine is 218 pages of recipes and cooking tips,
including a handful of ads for anti-depressant drugs, which kind of captures
the holiday spirit we all feel. One of the articles about preparing leftovers
includes a beautiful shot of a bowl of turkey soup. I’m bettin’ except for one poultry little difference it’s the same recipe as the chicken soup the
month before. The editor says this is her favorite leftover, but turkey soup is
not a leftover. If her first course this
Thanksgiving is really turkey soup, she should not be editor of this Food Network Magazine.
Food scientists did extensive research to answer such
burning questions as: how many dishes does the average host or hostess serve
with the turkey? (answer: seven); do
people favor pumpkin, apple, or pecan pie? (pumpkin); white wine or red? (a tie); and finally, how
long is it after the meal before everyone is talking to each other again? (about
two weeks). Another interesting
statistic is that the average American gets up at 9:00 a.m. to begin the preparation
for the day. This is certainly true of my wife, Mary Ellen, because if is she
is not done with her makeup by 10:00, we can’t make the early buffet at Embassy
Suites with our friends, the Haversticks.
Here’s a fascinating find: 72% of the country prefers lump-free
mashed potatoes. But only 12% have ever had any. And did you know that 51%
percent of T-Day diners opt for whole berry cranberry sauce and 49% want jellied? There was talk of a recount (especially in
the Red states), but it’s really academic because 75% of families completely forget
the stuff is in the fridge until after dessert.
Celebrity cooks offer 50 tips for preparing the annual
feast. Iron Chef Judy Joo suggests passing around a small blow torch for each
person’s individual pumpkin crème brulees. What fun! And with all the little
kids around the table, what could possibly go wrong? John Shook, the chef at a
favorite Los Angeles café, advises amateur cooks to always serve some old
favorites for side dishes, just in case you “screw up the turkey.” Confidence! Isn't that what cooking is
all about?
My favorite tip is from Seamus Mullen, a gourmand from one
of New York’s finest eateries. Seamus says to throw the leftover meat from the usually
less popular legs and wings (along with some oyster stuffing) into the food
processor before you go to bed that Thursday night. I ask you: Is there a better way to begin shopping on Black
Friday than with a nice dark-meat turkey smoothie?