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    « Thanksgiving: a day to be grateful, thankful, and conscious | Main | What’s the reason for opposing this again? Watch: »

    Saturday, November 26, 2011

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    Ellen

    That does it--I'm determined that Thanksgiving Dinner 2012 will be in our home and the main feature will be that amazing-looking Tamarind-Glazed Turkey! Maybe not 33 pounds, though...

    I thoroughly enjoy imagining the camaraderie in your kitchen, the triplets underfoot, and you, "bouncing happily from station to station." :-) The thought of your enthusiastic bouncing just brings a smile to my face...

    You've captured so well the joy and fun of cooking together in thankfulness for family, friends, and good food.

    Thanks for inviting me into your Thanksgiving! Next time I'll bring a fork! :-)

    Docsconz

    That is one beautiful turkey! The rest of the meal looked great as well. Nicely done!

    Bonnie Deahl

    Tom, what a lovely account of a special Thanksgiving dinner! It would be hoped that celebrating togetherness and cooking and preparing a nice meal together can be something that goes beyond the boundary of holiday. I could taste each dish as you described it only wishing I could be there at your table. Thank you for sharing.

    Jane Thompson

    We also made Suvir's Tamarind-Glazed Turkey with his Cornbread Stuffing for Thanksgiving this year--delicious! My copy of Masala Farm arrived in the mail today and I can't wait to start cooking from it. If it's anything like his other books, it will not disappoint.

    Claire loeffelman

    hi
    I have tried the squash, apple and cranberry bake from your cookbook a couple of times. and it tastes great but does not look like the photo - by a mile. the flour at the end stays white and it took longer to bake. how did you get it so brown and yummy looking? higher heat, or more. utter?
    I am making this agian tonight and would really like some advice
    thanks

    Suvir Saran

    Claire,
    Have only heard this a couple times, and in both instances the baking dish was overcrowded not allowing for the juices to reduce and browning to happen. Place all into a large bowl, giver it a thorough mixing, and then pour into a baking dish or sheet tray large enough to hold in about a single layer and give a stir a few times during the baking. That should do the trick! Thanks for the question and so sorry for the delay - you got lost there somehow! Best, Suvir

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