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Make sure to encase each one in aspic.
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Nov 20, 2015 20:20
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| # ¿ May 17, 2024 07:15 |
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Is roasting or boiling the yams better for flavor? I think we're probably going to go simple and just do butter and salt. We're also making three or four things in a small kitchen. Probably the most adventurous thing I'm going to do is make some Limmers Club Punch if I have the time.
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Nov 20, 2015 20:53
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The store has garnet and jewels, I think. They should be good, they are one of those largely local produce places. Maybe I'll taste one once I have roasted it whole to see if it needs any sweetener. Is roasting a potato one of those things that takes longer at elevation? This is the first time I have cooked for holidays, so I'm really hyped about it.
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Nov 20, 2015 23:27
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I have only roasted yams once, and it came out terrible. Should I poke holes in the skin? That's what my mother used to do, but she wasn't a great cook so I don't know if it's a good idea.
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Nov 22, 2015 03:09
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How should I season brown gravy? This would go with turkey and potatoes. The problem is I don't know who is bringing the potatoes, so I don't know if the potatoes will have any seasoning of their own.
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Nov 23, 2015 03:47
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It occurred to me right after I put these yams in to bake that the recipe I am using has maple syrup for moisture. However, I don't want to add sugar. What should I use instead? Water? Milk?
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Nov 26, 2015 00:28
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| # ¿ May 17, 2024 07:15 |
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Nicol Bolas posted:It depends. What's the full recipe? Late. We ended up not using anything at first. Just butter and salt with a tiny bit of stevia. It turned out really well. Really easy, too. Just baked them, then scooped them out and mashed them up. Maybe I'll try some nutmeg or thyme next time.
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Nov 29, 2015 21:39
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