Turkeycaust 2013!

[Zombie_Babies]

We had Thanksgiving for the first time at our home. I get a turkey from work but my wife decided - after talking with her mother - that we'd also need another one. I tried to explain that whole 'pound per person' thing was only sorta ok when you were talking about one meat only. She didn't listen. So we had two turkeys, a ham and kielbasa ... with enough non-meat stuff to detonate a dozen vegetarian stomachs, too. Yay leftovers. Did I mention I really don't like turkey?

 

[Dannyalcatraz]

But, OTOH, kielbasa!!!

Man, it has been years since I had kielbasa.

 

[Zombie_Babies]

But, OTOH, kielbasa!!!

Man, it has been years since I had kielbasa.

My family has it for every holiday. Add some nice horseradish and you've got a fine compliment to the meal, IMO. It's not the main dish, of course, but it's a good side.

 

[Dannyalcatraz]

My family has it for every holiday. Add some nice horseradish and you've got a fine compliment to the meal, IMO. It's not the main dish, of course, but it's a good side.

These days, my favorite sausage condiment is a Mediterranean garlic spread- you'll find it in any of the restaurants, and most will sell it. Essentially, its a purée of raw garlic with vegetable (oddly, usually NOT olive) oil and some salt & pepper to taste. Looks like mayo.

 

[Zombie_Babies]

These days, my favorite sausage condiment is a Mediterranean garlic spread- you'll find it in any of the restaurants, and most will sell it. Essentially, its a purée of raw garlic with vegetable (oddly, usually NOT olive) oil and some salt & pepper to taste. Looks like mayo.

That sounds really good. I'm partial to horseradish, mind, but not completely stuck in that mode.

 

[Umbran]

These days, my favorite sausage condiment is a Mediterranean garlic spread- you'll find it in any of the restaurants, and most will sell it. Essentially, its a purée of raw garlic with vegetable (oddly, usually NOT olive) oil and some salt & pepper to taste. Looks like mayo.

Skordalia?

 

[Dannyalcatraz]

Skordalia?

Yeah, I guess so! The places around here never put it on the menu or bothered teaching the locals the proper name- they just call it garlic spread.

 

[Jan van Leyden]

Skordalia?

... or Aioli. There are many variants of garlic spread, with Skordalia beeing the Greece one which usually contains potatos. Aioli is more typical to the western mediterranean and forfeits potatos.

 

[Dannyalcatraz]

Hmmm... I don't think the ones around here have the egg typical of aoli, nor the potatoes of skordalia.

But any of them could have some of the variant ingredients.

 

[Jan van Leyden]

Hmmm... I don't think the ones around here have the egg typical of aoli, nor the potatoes of skordalia.

But any of them could have some of the variant ingredients.

Okay, let's settle for the generic garlic spread then. As long as the garlic contents his sizeable enough, I'm a happy camper.