The Thanksgiving spread!

Full menu and recipe info here.

All the dishes
J’s plate (rice, chicken, Sichuan potatoes, Brussels sprouts, and stuffed mushroom)
Chicken braised in soy sauce and coke. The consensus was that, while good, the result wasn’t worth the extra cooking effort compared to, say, just roasting the chicken. We did decrease the amount of soy sauce and sugar in the braising liquid; I presume not doing that would produce restaurant-level seasoning (i.e. very salty and savory).
Stuffed mushrooms. Good as always!
Sichuan matchstick potatoes. A bit overcooked
Brussels sprouts with bacon, hazelnuts, and dressing. A bit more vinegar or salt would be good, but overall quite nice
Pumpkin soup. It seemed no matter how much liquid I added, it never got to soup-consistency. And I didn’t want 2 gallons of soup.
Fried radish greens and walnuts, for topping soup
Pumpkin pie. Something went wrong with this one and it didn’t taste amazing, likely because we used fat free evaporated milk (bought in the midst of the first pandemic-induced panic buying spree with no option to get the normal full-fat version)

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