Having lived in Europe and having a German wife, in our household Knorr products dominate our shelves. Maggie is OK, but Knorr appeals to us more. We are always well stocked with Knorr Aromat seasoning as well as Knorr soups, sauces and salad seasoning mixes for when we don’t have time to make from scratch.
Based on your opening... How about "Post Thanksgiving" perhaps "Thanksgiving-Aft"... or Thankful Friday"... for all get to have a post celebration weekend filled with "Leftover" concoctions, football & family still here..???
As for 'Maggi"... MAGGI Rules.!!!... like yourself I have several versions, it a semi-essential... I have 2 versions w/o MSAg, yet I have 'Accent' which I'll add a slight amount... another terrific umami bang is oyster sauce... 2-3 drops and it becomes phenomenal.!!!
Oysters are wonderful every which way... and my Thanksgiving cabatta, wild rice, oyster, roast chestnut, golden raisin stuffing...
Turkey a la King I commented on, yet no reaction... dumber... yet I'll reiterate, serve in crunchy potato baskets... versers rice or noodle which blends soft-on-soft, crunch-on-soft has much more character...
Hope you, your staff, subscribers & followers had a wonderful Thhanksgiving... always best regards to ALL...
Chef, I’ve been meaning to get your perspective on convection cooking when you think it’s warranted? We have a nice oven with a convection option, and I’m never sure when to use it.
Turkey a la King is fine, but I got turned off by '50s versions with pimentos. For my money (and time and turkey...) I prefer Andrew's Turkey Tetrazzini.
Having lived in Europe and having a German wife, in our household Knorr products dominate our shelves. Maggie is OK, but Knorr appeals to us more. We are always well stocked with Knorr Aromat seasoning as well as Knorr soups, sauces and salad seasoning mixes for when we don’t have time to make from scratch.
Based on your opening... How about "Post Thanksgiving" perhaps "Thanksgiving-Aft"... or Thankful Friday"... for all get to have a post celebration weekend filled with "Leftover" concoctions, football & family still here..???
As for 'Maggi"... MAGGI Rules.!!!... like yourself I have several versions, it a semi-essential... I have 2 versions w/o MSAg, yet I have 'Accent' which I'll add a slight amount... another terrific umami bang is oyster sauce... 2-3 drops and it becomes phenomenal.!!!
Oysters are wonderful every which way... and my Thanksgiving cabatta, wild rice, oyster, roast chestnut, golden raisin stuffing...
Turkey a la King I commented on, yet no reaction... dumber... yet I'll reiterate, serve in crunchy potato baskets... versers rice or noodle which blends soft-on-soft, crunch-on-soft has much more character...
Hope you, your staff, subscribers & followers had a wonderful Thhanksgiving... always best regards to ALL...
Can you get Rob’s cassoulet recipe 😇😇😇
Low-country oysters, YUM!!!!!
Chef, I’ve been meaning to get your perspective on convection cooking when you think it’s warranted? We have a nice oven with a convection option, and I’m never sure when to use it.
Turkey a la King is fine, but I got turned off by '50s versions with pimentos. For my money (and time and turkey...) I prefer Andrew's Turkey Tetrazzini.