Episode-1255- Keith Snow on Thanksgiving Cooking for 2013
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Chef Keith Snow of Harvest Eating
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” over for the first time or just want to have the best Thanksgiving meal you ever cooked, today’s show is for you.
Resources for today’s show…
- The Year 1255
- Join Our Forum
- 13Skills.com
- Join Our Forum
- Walking To Freedom
- Get TSP Copper Sentinels
- TSP Gear
- PermaEthos.com
- JM Bullion – (sponsor of the day)
- Fortress Defense Consultants – (Sponsor of the Day)
Chef Keith’s Links
- Chef Keith’s Thanksgiving University Series – Totally Free!
- Thoughtful Harvest Pasta Sauce
- Carving a Turkey
- Chef Keith on Thanksgiving on TSP 2012
- Chef Keith on Thanksgiving on TSP 2011
- Chef Keith on Facebook. Tons of Thanksgiving Stuff there Right Now
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- Bryan Black – ITS Tactical – All Things Tactical, E&E, Lock Picking, etc.
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- Darby Simpson – DarbySimpson.com – Livestock and Farm Management/ Homestead Consulting
- Ben Falk – Whole Systems Design – Permaculture (Specializing in North Eastern Climates)
- Paul Wheaton – Permies.com – Permaculture (Specializing in North Western Climates)
- Tim Glance – Old Grouch’s Military Surplus – Bug Out Vehicles, Military Surplus and Communications
- Stephen Harris – Solar1234 – All things Energy
- Chef Keith Snow – Harvest Eating – Cooking
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Hi Jack,
University series link says not found
Otherwise great show with Keith!
-Ron
I wish Chef was my next door neighbor…..my turkey, his cooking…….sigh.
We use coliflour in place of potatoes for the mashed potatoes. we use garlic and onions, and butter. It tastes extra buttery and salty compared to the potatoes, and can be more watery, so be careful not to make it watery.
Jack,
Pork rinds work well as a base for stuffing (in place of stale bread.) If you do like Keith said (with all the veg, ESPECIALLY the mushrooms), use some lightly-crushed pork rinds, and a little bit of stock, and you’ll have an amazing result.
With cranberry sauce, I also wanted to make a suggestion to folks who might be like me where adding sugar isn’t an option. (I’m diabetic.) You can make the cranberry sauce the usual way, sweeten it to taste with whatever sweetener you like, and thicken it with just a bit of gelatin. I’m not suggesting that you’re making a Jell-o mold here, but you can add enough gelatin to give it that sugar-thickened consistency.
Im looking for a good version of a paleo-ish green bean casserole. I have found some terrible versions online and some that use tons of expensive ingredients. Thanks!
Green Bean roasted in bacon grease topped with crispy bacon, done, the end, over and out.
Man I’m hungry, just got around to this episode. I’m going to have to try the baked apples in my dutch oven I got for my birthday!