People have strange traditions when it comes to Thanksgiving. As someone who does not celebrate—and it’s Boston Market all the way when I do—I’ve always found the cranberry sauce out of a can thing kind of weird. But not as weird as Jello with mayonnaise, which is, apparently a real thing.
Family disagreements at Thanksgiving aren’t limited to politics at the dinner table: if you’ve ever stood in the kitchen arguing with your grandma about whether the turkey is done, you know what we mean. So we asked food safety expert Ben Chapman to settle your most likely disputes.
The US government is now posting warnings advising against cooking the stuffing inside the bird, since the correct cooking time for the turkey is not long enough to ensure that the stuffing is cooked enough to be safe. Stuff the bird after cooking to get that extra flavour boost without the food safety worries because the turkey meat tends to hit the appropriate temperature before the stuffing does.
It’s tradition to get stuffed on Thanksgiving, but you can still get your fill of traditional flavors without wrecking your diet. MyFitnessPal shows us some simple food substitutions that cut the calories, sugar, and/or fat of traditional Thanksgiving foods.
In time for the holidays, artist Hannah Rothstein has taken pictures of a Thanksgiving meal – plated by various well known artists. She’s selling them, and 10 percent of the proceeds will go to the SF-Marin Food Bank. The following is Piet Mondrian:
I got the Pollack one.
…cranberries, a native North American fruit, “magical,” but he easily talks up a lot of their “neat qualities.”
The health benefits of the berries rich in antioxidants have been well-known for years, and range from anti-inflammatory properties to the ability to help fight urinary tract infections and, some believe, cancer.
The physical structure of cranberries is also a boon for the way they are harvested in bogs or marshes that have been flooded.
If berries floating on top of water get exposed to increased amounts of natural sunlight (in comparison to other growing and harvesting conditions), they are likely to develop greater concentrations of anthocyanins. These greater concentrations of anthocyanins are likely to provide us with stronger health benefits.
This year, the largest turkey producer of all, Butterball—which churns out a billion pounds of turkey meat annually, a fifth of US production—has made a bold move to get ahead of these appetite-snuffing PR debacles. By fall 2014, presumably in time for Thanksgiving, all of its products will bear the American Humane Certified label, the company announced Tuesday.