Question of the day: stuff it edition
Thanksgiving is this week, and despite our best efforts to focus on work, food has been on our minds. There are some hard-and-fast holiday traditions amongst my friends about how the annual feast is to be prepared. So today's question of the day is: What food or dish is a must-have at your Thanksgiving dinner?
Jonathan Messinger, Books editor: Tofurkey is better than it sounds. And there's a fantastic and weird orange juice/honey glaze that makes it really cluck.
Hank Sartin, Film editor: Well, of course it's stuffing, but don't give me any of your fancy shmancy Martha Stewart recipes, or some freakish mutation involving chorizo or apples or chestnuts or some other bullshit. It's gotta be Pepperidge Farm, classic style, tons of butter, a little extra sage (but not a lot). No frills. And yes, cooked in the turkey. I know it's unsafe and blah blah blah. Don't care. In the turkey.
Lauren Weinberg, Art & Design writer: It just isn't Thanksgiving without the high-fructose corn syrup– I mean, cranberry sauce– that goes *plurp* when it slides out of the can.
Christopher Piatt, Theater editor: When I'm putting the turkey in the oven, usually around 10am (an acceptable hour for a breakfast cocktail), everybody else is drinking Bloody Marys. I instead have a red beer: a beer with a shot of tomato juice, a couple of black olives and a dash of pepper. Since I'm in charge of the turkey, it's a deal-breaker.
Matthew Lurie, Music writer: Call me old-fashioned, but I like my cranberry sauce without the orange peel/zest/whatever that stuff is. Just straight up cranberry and sugar. I also, again due to my old-fashioned tastes, happen to be against women's suffrage.
KS Rives, designer: A homemade cranberry sauce, a la nanny Hopkins.
Antonia Simigis, Music editor: I'm Greek, so my must-have is my mom's spanakopita. It's significantly different than those commercial little pockets you can buy (which I refuse to eat—blech), and utilizes about five different kinds of greens besides spinach. Yum.
Carly Mulliken, office assistant: Rice pudding prepared the "Wilson way." I am not exactly sure what that means except that there is lots of butter and whole milk involved. Maybe my mom will tell me when I have kids.
Tim McCormick, Sports editor: It’s only been on the McCormick menu for a few Thanksgivings now, but deep frying that bird is getting to be a must. Most of the family is already suffering through cotton mouth (for reasons that shall remain oblique), so why not ensure that the turkey comes out juicy with a little brining, marinade injection and peanut-oil love?
Ruth Welte, associate Features editor: My friend Gavin makes a messy, ridiculous potato dish that seems to consist of one part potato, one part heavy cream, one part butter. This year, like many years in the past, I will eat those potatoes until I can no longer lift a fork, with no regrets.