
While at rest, Chef Eddie Stone enjoys a Grey Goose martini, with Brie-stuffed olives.
TRYPTOPHAN :: I think I’m still full. Full of turkey. Full of stuffing. Full of mashed potatoes, carrots, gravy, cranberry sauce and pumpkin pie. All of it prepared by yours truly. That’s right, this year I hosted my first ever Thanksgiving Day meal, and it was a butt load of work.
There’s the shopping.
There’s the prep.
There’s the timing of all the food so that you are enjoying it all at the same time.
EDDIE STONE :: What I’m thankful for this year.
And of course, there’s the advice. Oh yes, everyone suddenly became a turkey expert. Everyone had their tricks and tips and they were going to share them with me whether I wanted them to or not. There’s nothing better than unsolicited advice coming from all angles. Delicious!
“Start with the turkey upside down to keep the breast moist.”
“Make sure to baste the turkey constantly.”
“Don’t baste the turkey, it makes the skin soggy.”
“Cook it with the stuffing inside.”
“Don’t cook it with the stuffing inside because it plays havoc with cooking times.”
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But I think my favourite turkey advice came when I was browsing the internet looking for turkey tips. One site (which looked especially homemade) suggested that “…cooking the turkey is definitely the wife’s role, but if you want a Happy Thanksgiving, it’s best to let your husband choose the bird. After all, a man’s hunting instinct is strong, and he will be proud to choose which turkey you eat for Thanksgiving.” Holy crap, 1950 called, they want their advice back!
Anyway, my kitchen looked like a war zone. Pots and pans everywhere. Knives, spatulas, mixers, bowls, it was crazytown!
But by the time the plates hit the table, the food was perfect and the guests were happy! I can now check ‘Prepare and host a Thanksgiving dinner’ off my bucket list!
Thank god.
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