Pharos-Tribune

Opinion

November 1, 2013

WOLFSIE: Thanks, but no thanks

(Continued)

Here’s a fascinating find: 72 percent of the country prefers lump-free mashed potatoes. But only 12 percent have ever had any. And did you know that 51 percent of T-Day diners opt for whole berry cranberry sauce and 49 percent want jellied? There was talk of a recount (especially in the Red states), but it’s really academic because 75 percent of families completely forget the stuff is in the fridge until after dessert.

Celebrity cooks offer 50 tips for preparing the annual feast. Iron Chef Judy Joo suggests passing around a small blow torch for each person’s individual pumpkin créme brulees. What fun! And with all the little kids around the table, what could possibly go wrong? John Shook, the chef at a favorite Los Angeles café, advises amateur cooks to always serve some old favorites for side dishes, just in case you “screw up the turkey.” Confidence! Isn’t that what cooking is all about?

My favorite tip is from Seamus Mullen, a gourmand from one of New York’s finest eateries. Seamus says to throw the leftover meat from the usually less popular legs and wings (along with some oyster stuffing) into the food processor before you go to bed that Thursday night. I ask you: Is there a better way to begin shopping on Black Friday than with a nice dark-meat turkey smoothie?

Dick Wolfsie is a television news reporter, syndicated humor columnist and author. He can be reached at Wolfsie@aol.com.

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