Eat Like an Astronaut with NASA’s Recipe for Cornbread Dressing

Preparing a Thanksgiving feast in space is a lot easier than here on Earth, but the end after dehydration, irradiation, and rehydration aren’t exactly the height of appetizing. Still, the environment more than makes up for it, and apparently the cornbread dressing is (relatively) fantastic.

Source: Eat Like an Astronaut with NASA’s Recipe for Cornbread Dressing

The recipe is not vegetarian.  There’s no room for dietary restrictions when your food is determined by weight with respect to payload & getting it into space/upper atmosphere.

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Freeze Cranberry Sauce and Gravy for The Best Thanksgiving Croissants Possible

Making Thanksgiving croissants is a three-day process. I started making the compound butter two days ago. I paddled together butter and Thanksgiving spices: dried sage, dried thyme, granulated onion, onion powder, salt, sugar, pepper, and a little turmeric for color. We developed the recipe from looking at the ingredient list for Stovetop stuffing.

Source: How to Make Thanksgiving Croissants

Lots assume that there will be a lot of leftover gravy. In my experience, gravy always runs out long before the turkey does, and I often have to cobble together substitutes for that first yummy batch with the meat dripping and carving juices.  So if you run out:

Roast and then simmer the giblets with veggies to get some flavorful broth to add to the pan drippings. Start with a (I know, it’s horrible) store-bought stock, dissolve flour or cornstarch in water, add it to the boiling stock, then add the giblet stock and pan drippings. If you use decent quality store stock, you won’t notice the difference and you can make half a gallon of gravy.  Or buy a couple of turkey thighs or legs and roast them a few days ahead and store the deglazed pan drippings in the freezer until the big day.

How to Make Your Own Bitters for a Signature Stamp on Every Cocktail

Any bar worth its rimming salt should be stocked with at least a couple of bottles of bitters. Sure, you can make a cocktail without them, but you can also roast a chicken without salt or pepper. Like these everyday seasonings, cocktail bitters add flavor and depth to almost any beverage, and making your own allows you to put a unique stamp on every cocktail you serve.

I urge you to think of bitters as a sort of “cocktail spice rack”, and to think of every cocktail as a choose-your-own-adventure type of situation. Homemade bitters are so easy to make (you just throw stuff in jars) that there’s no reason not to have a bottle to suit each and every one of your whims. Plus, they make great, super thoughtful gifts. (It’s September, everyone, which means it is just about time to start stressing about the holidays.)

Source: How to Make Your Own Bitters for a Signature Stamp on Every Cocktail

No matter how good you think they would be, never try to eat the fruit soaked for bitters. 😉

If you find yourself at a bar unable to afford decent bourbon (or the well sludge is on happy hour) ask for a splash of aromatic bitters with your drink. Turns a really crappy bourbon into a mediocre-to-poor bourbon, and they’ll never upcharge you for it.