CROCK POT THANKSGIVING TURKEY

In this blog post, we'll use a Crock Pot. It's a slow cooker that works perfectly for a Thanksgiving dinner of any size. Buy one that suits your household. Hint: A small one works fine for that single person that will probably be alone on the holiday because of certain circumstances.


It's easy to use, you set the timer before you go to work and when you are done with work, you'll have some really soft turkey. Like pulled pork. So the texture will not be like an oven roasted turkey by any means. But you'll love it. 

Go to the store and buy cuts of turkey, it may be frozen so you'll need to thaw them out. But purchase some brown meat or white breast meat. I like the legs, drum and thigh. These are juicy. Buy a couple and all you do is season it with salt and pepper.  Rub it generously under the skin. 

Place it inside the Crock Pot, set the timer and temperature, or follow the instructions guide. All you do is add a little chicken broth to prime the bottom of the pot so it creates some steam. And that's it. Turn it on, go to work, and when you come home, bam! You got your Thanksgiving dinner. Simple!

And if you don't cook much, maybe just cook your turkey parts, and buy your sides before the store closes. Mashed potatoes, cranberries, pumpkin pies, whatever you love to eat, go get it. Hope it works out.

© 2018

PUMPKIN PIE FOR DIABETICS

Pumpkin Pie Recipe for Diabetics
(Before preparing this, please check with your dietician/physician)

As Thanksgiving looms in the very near distance, I found it imperative to share a recipe considered diabetic friendly. The source for this recipe comes from cookbooks geared towards diabetic cooking. Amounts of ingredients have been altered slightly as to not jeapordise the effectiveness of the recipe to help a diabetic patient.

Ingredients
1- 16 oz can solid packed pumpkin or two cups of cooked pumpkin
1/3 cup organic brown sugar (Sukrin Gold)
2 1/2 tbsp. granulated sugar
1/2 C. liquid egg
1 1/2 tsp. ground cinnamon
1/3 tsp. ground ginger
1/3 tsp. ground nutmeg
12 oz. can of evaporated skim milk
1- 9" unbaked pie crust

Directions
Preheat oven to 425 degrees F.

In a large bowl, stir together pumpkin, brown sugar sub, granulated sugar, liquid egg, cinnamon, ginger, nutmeg. Slowly add in the evaporated skim milk.

Pour pumkin mixture into the unbaked pie crust. Bake about 15 minutes, then reduce heat to 350 degrees F, and continue t bake for another 40 to 50 minutes. Insert a toothpick and when it comes out it should be clean if it's cooked through.

Remove from oven let it cool on racks before you serve.

Serve with low sugar whipped cream, this will be a total treat for anyone.

Baby Stacks Cafe

Baby Stacks Cafe in Las Vegas, NV., located at 4135 S. Buffalo Dr, Ste 101, 89147 according to some locals is the place to go for breakfast. Hours of operation is 7:00am-2:00pm Mon-Friday, and they close at 3:00 pm on Saturday and Sunday. (702)-207-6432 *Their website seems to be a tad messed up. Call them instead.

No I have never been here. But I like to ask people where to eat where they reside. And with the Hawaii and Vegas pipeline, there's always foodie questions being asked. So once online, I did the standard Yelp search, and Google search. Seems like this breakfast hot spot is a hidden gem. Aren't these food establishments always a hidden gem?

OK their website is funky so I'll say this, all pictures by Yelp. And this blogger is not making any money on this blog post. So the pics should be self explantory. Just looking at the photos I think I could spend some money at this place.

They actually have a few other locations in the valley. I think if you have a hangover this eatery will help wake you up. Again- no, I've never went to this place. However locals there like it, so this is good info for anyone heading to Vegas anytime soon.

© 2018

THE DEEP FRIED TURKEY CRAZE!

As November gets out of first gear, Thanksgiving is just weeks away and one wonders what to cook or not to cook for this festive holiday. But TGD is all about being thankful for what we do have and making due with what we do have. A lof of people can't afford a decent meal anytime, so those of us with close friends and family who know that we are going to have a meal or a few on this day we should be very thankful.

Thanksgiving at the Sambrano house was always filled with lots of love from family and friends, and mom (Peg) would be slaving from morning until dinner time. She would thaw the turkey out a day or two before. And she would be chopping onions, celery and old bread for the stuffing. The turkey would be the biggest she could get because she always wanted to have extra for anyone who would stop by. If we were lucky, a baker friend would stop by and drop off homemade pumpkin pie, or a cake, or cookies. And they were always the best stuff. However if someone did go to Safeway and purchased a pie, we'd be so thankful just the same as not everyone is a baker.

So as to not bore you, let's get on with this blog. This one delves in the how to on the deep fried turkey. Personally I have never deep fried a turkey. Just being honest. So I approached other cooks and chefs that did the deed at least once. And the bottom line for all of these deep fried afficionados is this. Safety first. The oil has to be blistering hot! And safety is something one must truly consider when deep frying a bird. Listed below are some of the safety issues you will need to deal with.

1. Keep a safe distance away from the house. According to my cook buddies, it is a good idea to keep your fryer at least 15 to 20 feet away from the house. (Maybe set up a tent outdoors with fire retardent material, and something to block the breeze and drizzle).

2. Make sure that the fryer is on flat ground. When the fryer is ready to go, it must be on a steady flat surface. It can't be moving around. If the surface is weak, there is a chance of spillage of hot oil that can cause injury to anyone around or near by.

3. Thaw and dry the turkey. Make sure your bird is thawed completely, and that there is zero moisture on or inside of the cavity. Water and hot cooking oil is not a good mixture. Make sure it is thawed well and dried very very well.

4. The cooking oil's temperature needs to be monitored. To ensure proper cooking throughout the turkey, make sure that the cooking oil is at a constant temperature throughout its cooking process. Bring oil temperature to about 400 degrees F, and lower it to 350 degrees F when cooking the turkey.

5. Fire extinguisher. Have on hand close by a multi-purpose fire extinguisher in the event the oil spills out and causes a fire. Also have a first aid kit on hand. Keep a cell phone near by to call 911 in the event you need to. Be prepared for the unexpeted all of the time.

Now that we got some key issues out of the way, let's get into some specifics. Again, I am not the expert but sharing you the tips from friends who are deep fryers of turkey during Thanksgiving. Hey why do all the hot dirty work when I can show up later and eat? Hahahahaha! Not funny? OK sorry.

What seasonings you want to use is entirely up to you. So experiement watch videos, ask around. Or heck, just use the simple salt and pepper thing and go for it.

What size of a pot should you use? Well it should be large enough to hold your turkey, with oil. And you do not want that oil to be to close to the rim of the pot. You want to to just cover the bird when it is cooking. I'm going to post a recipe from a buddy of mine, and you can guage it from there OK?

Ingredients

3 gallons of oil such as peanut. If you are allergic get some vegetable oil. Or shortening.

1 turkey whole, neck chopped off, giblets gone! Thawed well and dried. Set at room temperature at least an hour before frying.

1/2 cup or more of your seasonings.

1 onion

Directions

Take a large stock pot made of stainless steel, set over a heating appartus such as a floor model gas burner. Keep it stable closer to the ground not on a table where it may fall easily. Make sure there is room for the turkey and a good space to the top of the pot so the oil will not spill over when heated. Heat oil to 400 degrees F. 

Take the drain basket, place the onion into the basket, with turkey neck end first into the basket. Carefully lower the basket into the hot oil. Lower heat to 350 degrees F. A 12 pound bird according the experts should take approximately 45 minutes to cook through. 

Take your time when pulling out the drain basket using fire retardent gloves, and long sleeves that culinary staff wear. Place turkey on a platter to rest. Making sure that the bird is at least 180 degrees F. at its thickest parts. Use an instant read thermometer.

Watch this video on equipment to deep fryer pots

So let me know how your deep fry turkey experience turned out. One day when I'm not lazy I'll do a deep fry. Until then, I'm just going to watch, observe, and show up when dinner is served. Got it? Got it.

© 2018

Lindo Michoacan Mexican Food, Las Vegas, Nevada

My next trip to the city of sin, or Las Vegas, Nevada. I want to check out this Mexican restaurant called Lindo Michoacan. The food looks good. Of course I was browsing Yelp. So these few pics is not mine. I'm just sharing it. Kind of getting you in the know.

This place is located at 2655 Desert Inn Rd, Las Vegas, Nevada 89121. Phone: 702-735-6828

Lindo Michoacan

According to their website they are the best 14 years running. It is considered a gourmet Mexcian cuisine. Seems they have 3 locations in the valley, Dessert Inn, West Flamingo and La Loma. 

They were established in 1990, and according to the testimonials, this place really rocks hard! Live entertainment at all 3 locations. They pride themsevles on the vairety of beverages that they offer. Imported beer, the staples like tequila and maragritas.

The owner is Javier Barajas. He learned to cook when his grandparents sent him to study at the seminary in Michoacan.

The Botanas, or (appetizers) looks good. Just click the link to check it out. The Fresh Guacamole Dip is 8.50. And the appetizers range in price from 7.50 for their Quesadilla de Harina to their 18.50 Camarones Aguachile. This 18.50 dish is made up of fresh Mexican Gulf Shrimp, raw cooked in a blend of cilantro, jalapenos, onions, and lime juice. Then it is topped with avocado, tomatoes, and onion slices.

Oysters, yes they have fresh oysters on the half. I want to sample their Nopalitos (Fresh Cactus) for 9.75 Mexican grilled cactus grilled wih onion, tomato, carrots, cilantro and jalapenos. Served with tortillas.

I love eggs, and this place has em. Huevos (eggs) dishes run from 9.50 to 18.50. And on Saturday and Sunday they serve Menudo. Michoacan style. Served with tortillas. Menudo is cow stomach. Cleaned out hopefully. I've tried different versions of it, if done right I can eat it. It is actuall good.

Ensaladas (salads) looks good too. The Ensalada Marinera for 11.95 looks healthy. 2 avocado shells filled with avocado, diced shrimp, tomato, onions, cilantro, with a little jalapenos and lime juice Served on a bed of lettuce and saltine crackers.

OK here's what I wanna try. Their Carnitas a la Coca-Cola for 17.95  Carnitas in a Coca Cola sauce made with dry pasilla chiles, fresh garlic, black pepper, cloves, his mom's secret spices and Coca Cola Classic. 

Alright, I'm closing shop. Thanks for stopping by the blog, have a safe one. I'm going to book my flight soon.

Ron

SHOULD YOU USE MEASURING DEVICES?

I get the question sometimes, "Hey Ron should I use measuring cups or spoons?"

My answer is this, it is good to use those devices for practice. Like a carpenter that needs a piece of 2x4x6 cut for general purpose, he can usually eyeball it, because of years of practice. A good traffic cop can see if you are speeding without him looking at his radar gun. It's that sixth sense you grow.

So here's the deal, use em. Learn what a teaspoon looks like as opposed to a tablespoon. Learn what a quarter cup looks like as opposed to half a cup. You get the idea. And a lot of it is tasting, smelling, feeling it. Your senses will develop, you'll be able to just listen to a steak sizzling on a grill and know if it is cooking just right or not.

Cooking is feel man, plain and simple. Don't get too serious with measurments, use commn sense. Tasting a dish as you are finishing it is the key. And if your taste buds are off, have someone taste your creation, that's a good one.

So just keep on cooking.

Ron.

THE ALOHA POKE DEBACLE

Recently we locals in Hawaii have once again felt the violation of the powerful _______. You can imagine what I mean. 

I will not get into the legalities of this Chicago based restaurant company that trademarked the words (Aloha Poke). The company registered Aloha Poke, and had sent letters to several restaurants that use those words to describe a dish we all grew up with. For those of you who are not in the know. Aloha is a word we use in Hawaii to greet others, as well as to say goodbye. You can find out more on the word by visiting Hawaiian language websites. I won't delve into it. But this is my take on what has happened.

A group of business men in Chicago saw an opportunity to capitalize on the two words that are very popular. But first let's take a step back to the early 90's shall we? Poke (Po keh), is made up of cubed raw ahi tuna, and seasoned with various Hawaiian ingredients. Chef Sam Choy made poke very popular. And within several years hence, top restaurants all over the planet was serving poke in different variations. And the Food Network, and then social media helped define poke. It is so popular that in Hawaii, not only locals are jockeying for position in markets but visitors as well. 

Let's talk business. If poke is so popular, and some Manhattan restaruant can serve it in a martini glass and sell it for $75.00, you know that the capitalists are chomping at the bit. Was I suprised that this Chicago company did just that? Nope. My thinking was really? No Hawaiian businessman did it? They did not think as a business community "Hey somebody trademark it, so we can use it and control the name." I mean this is big business 101 right?

This is a learning experience for anyone with a business that rakes big bucks. The thing with locals in Hawaii, is they are too lax. Too much Aloha and see what happens? Hawaii people need to learn to be sharks, plain and simple. Heck, why not? See what happens when Hawaiians are too trusting? They haven't learned from the overthrow. I may get backlash from what I just said. But truth man. Protect your shit!

How do I really feel about this? I have no feelings period. The Hawaiian and local foodie community dropped the ball. Sorry. They did and I feel nothing. But I do feel this, the _______ will always find a way to take things for their own through the legal system. Sorry if I offended my fellow locals, but you all must wake up and smell the coffee, this isn't childs' play. You own a business and you got a line out the door, protect your shit, plain and simple.

© 2018