Thanksgiving leftovers turkey bowl.
We’re down to the stems and seeds on our Thanksgiving leftovers, as you may have guessed by our Turkey Soup post yesterday. Today we’re having a satisfying Turkey Bowl. Start with a base of dry stuffing cooked separate from the bird, ladle on wet bits including moist dressing, hunks of turkey, shards of skin and random deliciousness scooped from the carcass and roasting pan after the breast and thigh meat had ben carved and removed. Add a dollop of giblet gravy, 3 minutes in the microwave, a couple generous spoonfuls of cranberry sauce and we’re good to go.
“Refrigerate to maintain color quality.”
But wait, where’s the Durkee’s Famous Sauce you are asking? Alas, that’s the one part we miss by not making a sandwich. We still have most of a jar left… will it be good till next year? We checked the jar for a “sell by” date and couldn’t find one. We did find this admonition in mall print on the side: “refrigerate to maintain color quality”. No “refrigerate after opening” or other food safety advisory? I guess that’s what you would expect from a condiment that used to be manufactured by a paint company.
“refrigerate to maintain color quality” Just like ketchup. Left in the cupboard it turns brick red, but is just as mediocre a condiment as ever.
OMG! My Bad. I kinda dissed Durkee’s. Davey likes it! Not mediocre! Nanceʼs mustard, Macedon NY, is similar. But not as good!
Durkee’s is very secure in its identity. No concerns about the comparison to ketchup, grotesque though it may be.
What are you thoughts on Trappey’s Vinegar peppers? Extinct locally. From Amazon. You have resuscitated them in the past. Refrigerate after opening? Bottle sez so. but… My bottle may stay out. The gift bottle tho…?
https://burntmyfingers.com/2020/09/01/make-your-own-vinegar-pepper-sauce-at-home/
Trappey’s is the standard which you will find on the shelf at any Tom Thumb or Piggly Wiggly down south. They aren’t bad but if you have the chance to compare to Cajun Chef you’ll see the latter has some additional complexity of flavor.
As to how to store and use, that depends on how fast you are going to go through the jar. Nothing wrong with leaving it out at room temperature for a few weeks. If keeping longer I would refrigerate.
I used to be super thrifty and refill the jar till the peppers turned white as you describe but now have a rule of one and done: refill the container with fresh vinegar once then discard and open a new jar after that.
Roger Wilco!