Episode-557- Surviving Thanksgiving with Chef Keith Snow

Tune in today for a special edition of The Survival Podcast with Chef Keith Snow.  Keith is the creator of HarvestEating.com which focuses on eating seasonally and cooking with food you can grow in your backyard of obtain locally.  He is also a daily listener to our show and shares many common ideals with the Survival Podcast audience.  So I thought who better to bring on the air in preparation for Thanksgiving then Chef Keith.   Whether you are going though having the “in laws” or just want to have the best Thanksgiving meal you ever cooked, today’s show is for you.

Let me tell you folks you are going to want a pen and paper for note taking on today’s episode!

We are also doing a Thanksgiving sale on MSB, use coupon code “turkey” and get your first year for only 35 dollars, now through November 30th.

Tune in today to learn…

  • The simple steps to perfect turkey
  • Gravy that doesn’t come from an envelope or a jar
  • Three variations on stuffing that will blow your family away
  • Simple cranberry sauce that doesn’t come from a can
  • A duck for Thanksgiving with an amazing spice blend
  • Using chestnuts and pecans for a great taste twist
  • How to properly cook stand alone drumsticks for extra dark meat
  • A way to make squash something special instead of sweet baby food
  • Mashed potatoes that won’t believe until you try them
  • Wine selections for Turkey Day
  • A desert that is so simple to make but totally amazing and unexpected

Additional Resources for Today’s Show

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK and you might hear yourself on the air

7 Responses to Episode-557- Surviving Thanksgiving with Chef Keith Snow

  1. Great episode…except for the gravy recipe. As a chef myself, I’m sure he would take mulligan on the method he gave.

    1. when you the pan drippings, you need to separate the fat from the meat drippings. He advised blending the whole mixture with the giblet “stock.” That will result in emulsified fat into your finished product. Giving you a greasy finished gravy. Also, very few kitchens are using a slurry AND a Buerre Maniere in the same application. OLD SCHOOL…

    Most people have those measuring cups that separate fat from drippings. Pour off the fat in a clean sauce pot. Make a roux with flour. Cook it out for a good 5-7 minutes. Slowly whisk in room temp giblet stock and your fat free pan drippings. Bring that up to a boil (so it thickens) and then reduce to simmer. Use any additional stock (box low salt chix stock is fine) to adjust finished consistency. Salt, pepper, fresh thyme, sage and parlsey leaves and a nice chunk of butter to finish.

  2. Great show! I’m really psyched about making the mashed potatoes using the steam method. I just bought a 5 lb bag of Yukon Gold potatoes.

  3. The Fig Clafoutis sounded wonderful. Here is the YouTube link: http://www.youtube.com/watch?v=ypufSXR6gWA

    Thanks for all the great tips!

  4. Modern Survival

    @LvsChant, I wish I had enough fresh figs to do that this year, I ate like 15 of them the other day, DOH! I am going to do it with apples as that is another traditional fruit and one the Dutch side of the family can’t possibly complain about, those people put apple sauce on EVERYTHING.

  5. Didn’t get to hear this until after Thanksgiving but I just wanted to say that my preps saved our Thanksgiving dinner this year. I thought I had a box of stuffing, but it turned out that I did not. Luckily, I had everything I needed to make stuffing from scratch. Moreover I had to use the propane stove to toast the bread for the stuffing because our oven was busy with the turkey (small oven). We used dehydrated celery and onions and fresh sage from the herb garden plus other things I happened to have on hand (hah!) What a wild ride but man… that stuffing is BY FAR the best I have ever had. Counting my blessings and impressing the relatives with my preparedness of being able to cook on the fly. God bless.

  6. Hey Maurader,

    In a fine dining restaurant yes…skim the fat..but in a home kitchen I do not think it really makes a big enough difference….I did not skim my own gravy…it was terrific…everybody raved….and I mentioned both slurry and burre maniere because many folks do not keep corn starch but most have flour… I used the burre…it was nice…..I do like your suggestion of the fresh thyme….I only used sage from my bush….my thyme bush, which I’ve had for 3 years now, got a strange disease in late sept. and dies off in 2 weeks 🙁 need to find another plant but with winter coming…not sure I will….
    thanks for the comments…..I hope your meal was great!

  7. Spaghetti and Sauce

    I’m a Brit, so don’t need thanksgiving tips, but with Christmas coming up much of the stuff in this episode is just as useful to us over here.

    Love the cookery shows, keep em coming please.