That's an understatement.

WW, you had me at bibimbap....

Did you sous vide the turkey whole? If so, did you have to get creative with a container to do that?

This has been since Thanksgiving, except the ramen, which was a couple of days before.




No, I removed the legs, separated drumstick from thigh, removed the wings and cut them at each joint, removed the white meat. 2 bags for the white meat, and 1 bag for each pair of other mentioned things. Cooked at 155 for 24 hours.

I'd pulled the skin off the white meat, at least, and probably a couple of other things to render the fat from - that's the fat I used for cookign the veg and making the roux in the turkey and dumplings. I also blended some into the turkey ramen for leftovers, to make a pai-tai broth, which is effectively an emulsion.

My neighbor gave a HUGE piece of this pumpkin crumble at TG --- I finally got the recipe from her and thought I'd share it here too. It was AMAZING!!! Blows pumpkin pie away any day!

https://www.foodland.com/recipe/pumpkin-crunch-recipe

I was bummed to find out there should have been pecans in it --- but she left them out 'because someone might have a nut allergy'.... I told her we 'old people' don't care about nut allergies.

I was actually surprised to find out that there was NO graham crackers in it at all!!!! I could have sworn I tasted it.... and what I thought was a cream cheese frosting was actually just whipped cream.... Its THAT good.

Watch the vid in the recipe ---- I was kinda confused when reading the recipe.... the vid makes it clear how its done.

^ That looks interesting. Minus the pecans.

You're one of 'those'.... eh? I had it without the nuts and it was great!

The interesting thing is is that my neighbor is Hawaiian and she said her grandmother used to make this all the time ---- knowing that she is Hawaiian, I asked 'why no coconut in it?' She looked at me perplexed and asked 'why?'..... I'm thinking some coconut in the custard would be DaBomb myself! I'll have to try it on the second or third time I make it. I like coconut.

Yes, I'm one of those.

Yeah, coconut sounds tasty. So does a graham cracker crust!

The hell wrong with pecans?

Its AMAZING how the cake mix and butter tastes EXACTLY like graham cracker! Its really nice.
I don't know why a Hawaiian would think coconut wouldn't go with pumpkin..... I think it would be a match made in pie/cake heaven! I'll be checking with mom and sis to see what they think.... I've been known to over rule them.

I just got educated about the differences between condensed milk and evaporated milk and dulche leche.... If you're interested --- to make condensed milk from evaporated, you boil evap with 1.5 cups sugar..... dulche leche is condensed milk with vanilla - so I'm told.

If you are going to make the pumpkin crumb - you will notice that it calls for evap milk and 1 cup of sugar ---- common sense says that you could sub condensed milk for it with no more sugar. I'm wondering if the vanilla would add more....

Yes. I'm gathering for the next one.... its amazing when google answers the questions you have never even thought about asking before.....

I'm feeling like I should be pissed that I now know this shit now......

Did a few mods. Baking now.

Procrastinator!

Pablo, WTAF.

No update??

I subbed 50/50 toasted almonds/macadamia nuts for the pecans

I used TJ's cake mix

I used a mix of butter/light olive oil/coconut oil for the drizzle

I only used 1/3 cup of sugar instead of a a full cup, substituted almond flour in

Used more than a teaspoon of cinnamon (should have used even more), I ground some fresh nutmeg in. Should have added MORE spices. Pumpkin layer not spicy enough, not enough flavor

Think that's it. Needed a full 60 minutes at 350°F.

Came out OK. Our 9x13 glass pan has radiused inside corners so it came out easy, but not as pretty as square edges.

Taste is subtle, good and not overly sweet. I detest Hawaiian foods that are tasteless and dead sweet. This could use more pumpkin punch.

Good report!

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