The Times just published a Thanksgiving recipe for each state.
The one for NM didn't go over too well here. Mainly because nobody here ever heard of it before.
The recipe is for red chile roasted turkey. It may be a favorite up in thr big apple, but not so much here.
Lots of folks here spoon red chile sauce on turkey, but they do that to just about everything.
Take a look and tell us if they got your state correct.

http://www.nytimes.com/interactive/2...ates.html?_r=0

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If all they got wrong was a Thanksgiving recipe, be glad and count your blessings.

The warm grape salad they picked for Minnesota didn't go over so hot. Nobody ever heard of it, and grapes don't grow so well here (the motto for a local vineyard is "Minnesota, where the grapes can suffer."). The food editor of the Times is said to have apologized.

Still. i suppose there will be those who will try it, just to see what the flap was about. Not me, though. We will be sticking with good old porketta and linguini carbonara, traditional Thanksgiving fare.

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Not in jail.

Some of the offerings seem like they might be quite good but doubt any of them actually represent a state.

For Georgia, it was pecan pie and that could be OK but I seldom see it in restaurant/cafe menus and I'm no fan of it though I like pecans by themselves but not with all that sugar and goo. Roasted pecans are also very good on spinach salad with wine vinegar dressing.

Carmel Budino with Chex topping???? You've gotta be kidding!!! Obviously, the guy who came up with that drivel doesn't know Utah. I can't think of any gathering where they've served pudding!...and I've never even heard of budino! And then he has the audacity to say that Jell-o is the state's favorite snack food? That joke is so old that some people actually believe it.

A more traditional Utah dish is Dutch oven rolls with Utah honey or campfire beans. Of course, I could be wrong. I mean, my family has only lived in Utah since 1847.

Personally, I think the whole article is just something to attract readers' attention and to be "creatively diverse."

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Pack light and cinch tight.

They got Missouri right. Gooey Butter Cake is the bomb . . .

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Wisdom comes thru fear . . .

I believe they are quoting some recipes used by certain Chefs in each area as in Massachusetts.

New Bedford Portuguese recipe.
Clam and Chourico Dressing.

We were lucky to have a turkey with plain old stuffing.

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Doesn't hasta call me Johnson

Ohio - never heard of either of them prior to seeing this article.

I don't know about North Georgia, but there won't be many tables on Thanksgiving without pecan pie below the Fall Line. We like it with all that sugar and goo, too.. Maybe it's a South Jawja thang.. Can't argue with The Times selection on this one, although cornbread dressing would have been as good.

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Georgia On My Mind

Never used mojo except to somewhat mask the taste of gamy meat. It's OK, just prefer salt, pepper, onion, garlic, maybe an herb or two.

Whoever picked the Colorado one was evidently using the wacky weed and hallucinating.

I've had German Potato salad, but never for Thanksgiving.

Roast turkey, oyster dressing, mashed taters and gravy, green bean casserole, cranberry salad, fresh baked rolls and pumpkin pie with whipped cream for desert.

Mmmmmmmmmmm!

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"I also cook."

Georgia... pecan pie. Even with the suggested use of substitute syrups, sounds like it would be good. Having attended multiple church suppers where pecan pie has been on the desert table (and I've been known to start with the desert table!!!), I can guarantee that a good pecan pie and a mug of good coffee is an excellent way to start the morning or carry yourself through the afternoon or finish off supper or... take care of some late night hunger pangs!

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I didn't know the Times acknowledged any thing west of New Jersey. Boy, live and learn!

I didn't look at the article 'cause I won't register with them.

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Quando omni flunkus moritati.

My family in NC, having been here since 1736, usually has turkey, dressing, gravy, home-made cranberry sauce, cornbread, green beans, baked sweet potato casserole, and pie. Lotsa pie(pumpkin, lemon chess). And sweet tea. The only thing that takes a lot of time cooking is the turkey, and it just sits in the oven until done. Then, it is football or nap time. Then, time for a snack. I looovvvve Thanksgiving!

Don't think many in Wyoming are much impressed by some 3 bean soup.

IF it ain't meat and taters, we ain't been fed.

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Eccentric old coot

They are also wrong about Minnesota. People here have never heard of Grape Salad, and none of the ingredients are from Minnesota. The local newspaper has an article entitled "New York Times' Minnesota Thanksgiving dish lets loose grapes of wrath".

They could have at least used a Minnesota ingredient, such as wild rice.

One thing I do is make lingonberry sauce, rather than cranberry sauce, as a nod to our Scandinavian heritage.

Pecan pie- my Mother made a great one. The original recipe called for Karo syrup and it was often called Karo Pecan Pie. I just looked at the GA Pecan Growers site, they have one with a light corn syrup and some honey in the topping. Looks like the one my Mother used to make.
Lemon Chess pie- my Mother didn't make chess pie but my buddy Cecil's mother did. I always had chess pie at their house.
Az - those folks apparently have a town named Hatch where they get local chile. My GPS could not find it the last time I was over that way.

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Some of them are as bad as serving Chicken fried Steak--without gravy--like they tried here at a place now long out of business.

The NYT, where arrogance meets delusion.

Hey, at least Pennsylvania's dish has bacon, and you can never go wrong with bacon.

I grew up in Ohio, and I've never even heard of English Pea and Onion Salad. My family is all from PA, and we never had Glazed Bacon, for Thanksgiving or otherwise.

Tim

All I can say about the "Washington State" pick is it better refrigerate well because it won't be touched until all of the turkey, dressing, mashed taters & gravy, cranberry sauce is all gone! But more than likely it would be tossed in the trash at the same time the table is being cleared!

Turkey Tamales? Ok.

Site requires login, so I cannot see the article.

Mojo Turkey in Florida? That's a joke. The only place you might find that would be south of the big lake. I've lived here all my life and this is the first I ever heard of it. Now, Mojo Pork, that's a different story.

Tennessee: Roasted Brussels Sprouts With Peanut Vinaigrette
Really? Never heard of it.
They say they got the recipe in Knoxville. Well maybe they eat this stuff over there, but over here in the west end of the state we'd probably politely tell you were you could put that mess.
Well we'd try to be polite, it is a holiday.

"20 years ago we had Johnny Cash, Bob Hope and Steve Jobs. Now we have no Cash, no Hope and no Jobs. Please don't let Kevin Bacon die." -Bill Murray

Anyone that has smelled pluff mud knows how unappetizing that sounds.

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"He was kinda funny lookin'"

Rattler67 is right about mojo turkey-never heard of it, not gonna be served at my house this Thursday and, frankly, it sounded really "yucky."

We'll have a traditional turkey and dressing (stuffing) made just as my Grandmother made it when I was a little, itty-bitty child. Mashed potatoes, tasty hot buttered rolls and, for desert, pumpkin pie.

Mojo turkey! That's what happens when you let Yankees learn to write.

Bob

It's the New York Times. They're SUPPOSED TO BE wrong.

Reading your posts I realized that this article is a lot of crud.

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"He was kinda funny lookin'"

Idaho's Dish: Hasselback Potatoes With Garlic-Paprika Oil

Never heard of it. But then it does say that the recipe was developed by a chef at a hotel in Stockholm, Sweden so that might explain it.

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I type. Therefore I am.

They will probably post a retraction. Seems they have to do for most of what they publish.

Typical. Us folks that don't live in NYC or DC ain't smart enough to pour sand out of a boot.
They just take it upon themselves to interpret things they think we should like and the way we should live.

I'm gittin' a little tired of it.

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Eccentric old coot

My people have been in NC since the 1700s and I have never heard of sweet potato cornbread. Larry

Hey folks................keep in mind!!!

It was the NEW YORK TIMES..........

They haven't got anything right in over 20 years.

No reason to start now!!

Well Lobster Mac 'n Cheese is a more recent twist on an old favorite. I usually chop up bits of ham in it. Some nice chunks of lobster meat would certainly go well in that dish too. But up here in Maine it's gonna be a pretty straight up meal. Garlic smashed potato's, Harvard Beets, Cranberry Orange relish. Maybe a bigger difference is that most of that comes from the dirt right here out back, the bird raised here too.

NYT UPDATE:

"The Thanksgiving Recipes Googled in Every State"

"Which foods are unusually popular in each state on Thanksgiving"

http://www.nytimes.com/interactive/2...abt=0002&abg=0

This time they got Minnesota right. #grapegate

Frog eye salad?!
I'll have to goo...wait a minute

NYT, we don't get it out here. We manage to eat pretty good anyway. Love banana pudding, fresh pies like Oregon berry and a big turkey dinner with all the trimings.

Montana is marinated venison steak. The recipe comes from Whitefish which is about as far out of State while still in it as possible. Tough to find a home under $1 million there. They did mention most natives hunt for Thanksgiving dinner and not in the Wal-Mart ailes.

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Front sight and squeeze

And I've never heard anyone in Ohio refer to frozen peas as "magical". Well, maybe once in German Village.

We got Glazed Bacon in Pa!!! Bacon.....mmmmm..

A tidbit from the local newspaper:

"Minnesota will raise an estimated 45 million turkeys in 2014, according to the USDA National Agricultural Statistics Service. That makes the state tops in the nation, followed by North Carolina (35 million), Arkansas (29 million), Indiana (17 million), Missouri (17 million), and Virginia (16 million)."

Oregon: Cranberry Sauce with Pinot Noir?

Never heard of it. Yeah, OK, there are cranberries, and Pinot Noir wines, from Oregon, but the recipe in the article has ten other ingredients. All of the native Oregonians I know (my extensive family, plus most of my friends, were all born in Oregon) seem to prefer simple cranberry sauces; that would be four to six ingredients at maximum.

I'll bet there ain't 10 people in Wyoming that ever heard of frog eye salad.

Rocky Mountain Oysters would beat that **** by a mile.

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Eccentric old coot

A while back I was up in Telluride. They only have I think two grocery stores and no fast food places.
I was getting a coffee and a bagel in the store on the west end of town.
I look into an iced barrel display right out where I'm standing.
It contains small plastic carry out containers.
I take a closer look. It's seaweed salad.
Do the stores in your town have seaweed salad? Do you live a long ways from the ocean?
If you answer yes to both questions, you probably live in a yuppie town.

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Or a hippie town lol

Send me some. I'll let you know if I like it! Never had it before!

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