boatharbor's Profile

Amazing recipe. I've made it twice now (Thanksgiving and Christmas this year) with some slight variations the first time. The first time I bought some Christmas beer from a local brewer and didn't realize it had a light pecan/peach flavor until I got home. Yummy beer. Weird onion rings. The second time I used guiness and the onion rings were delicious.
The first time I also used real big portobello mushrooms and chopped them up finely (my husband doesn't like mushrooms). He really liked it, so the second time I bought baby portobllos (following the recipe) and diced them. The flavor of the mushrooms was not NEARLY as good in the sauce. Not sure if it was the chopping or the type- probably a mixture.

For the record, I doubled it both times (Thanksgiving- 13 adults+ 3 kids, Christmas 10 adults + 1 kid) and have had plenty of leftovers both times- not a problem! :) I made it in my almost 7 qt Le Creuset oval dutch oven and it worked perfectly

Immersion blender. We have the Cuisinart one that is a immersion blender/mini food processor/egg beater all in one. It's amazing. We make mango salsa, pina coladas, pureed soups, everything.
We specifically registered for it because we just don't have room for a blender or food processor otherwise.

My grandma taught me to measure it that way. I prefer a scale myself. Or my favorite (if not for baking)... eyeballin'.

I have the le creuset version of this, and it is heavy, but i'm healthy and it holds a lot. Haven't had any complaints, but we haven't used it a ton yet.

Last time I roasted a chicken, I was following a Pioneer Woman recipe and she used a thin metal baking sheet with a rim, so without thinking I grabbed mine. What a mistake! It was flimsy and was a royal pain in the butt to get two roasted chickens out without spilling the juice in the oven, much less on my oven mitts. I praised my heavy roaster after that. :)