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Food Thread: The Last of The Thanksgiving Blather [CBD]
[I have no idea what happened.....but the comments were the most brilliant ever!]
The only interesting thing on my menu this year will be a brussels sprout salad, and in an abundance of caution, I pawned the recipe off on my SIL, so if it is awful, I will gleefully disavow all responsibility.
One day I will subvert the dominant paradigm and serve a main course that I actually like. Turkey is the white paste of the culinary world....yuck. My local market has been selling gorgeously marbled prime rib roasts for not very much money, but I have been informed that it is a non-starter. Eventually I will just take matters into my own hands and make something palatable, but keep it secret.So....I just made these, and have no idea how they will taste. But they smell great, and look pretty good. All I did was sprinkle grated cheddar on half the dough and fold over to make a layer. I fold five times, so theoretically I should have 31 layers of cheese.
Eat local is a phrase that will immediately raise my hackles. It is a feel-good but nonsensical image that recognizes nothing about the reality of food production and economics. The Locavore's Dilemma isn't new, but I was poking around and found this review. Anyone read it?
"The Locavore's Dilemma" argues that the benefits of eating local have been vastly overstated by food activists and its serious detriments swept under the rug. The tone is distinctly upbeat, no doubt because being a gleeful debunker is fun but also because the two authors are resolutely cheerful about the world's food situation. Mr. Desrochers and Ms. Shimizu, a married couple who are both professional economists, present a counterintuitive but well-supported case that local self-sufficiency is the worst thing you can do for the environment, since it requires many crops to be grown in the wrong places, with damaging ecological consequences. American farmers, they observe, used to grow wheat locally in the Shenandoah Valley, tilling steep and rocky slope--and unleashing a torrent of soil erosion. With the shift of grain farming to the far more productive and erosion-resistant soils of the Midwest, "more grain is now being produced on fewer acres and, overall, more habitat is available for wildlife." Their study of the history of American agriculture is one of the strongest points of this book. Famines were common in the past precisely because food security rested on the vagaries of local conditions rather than the resiliency of trade, they observe: "Subsistence farmers periodically starve while commercial agricultural producers who rely on monocultures for their livelihood don't."
I have posted this recipe before (I think), but it is a perfect Thanksgiving starter -- easy to make, tasty, and seasonal!
1 large sweet onion, chopped
2 ounces unsalted butter
1 ounce duck fat (or replace with equivalent butter)
1 teaspoon minced fresh thyme
1 quart Chicken Stock (and make it yourself. It's easy, and much, much better)
half & half to taste.
Salt to taste (but be careful). Saute the onion in the butter and duck fat over medium-low heat until it softens and just begins to caramelize. Add the thyme and saute for another minute. Then, toss in all of the squash and mix it around to coat with the butter and onions. Keep cooking for 10 or 15 minutes, continuing to caramelize the onions and starting to soften and caramelize the squash. Pour in the chicken stock (I told you to use fresh, so don't wimp out on me) and reduce the heat to a simmer, cover and cook for 45 minutes, until the squash is perfectly soft. Puree thoroughly with a hand blender, or make a huge mess in your kitchen by using an upright blender and spraying soup all over the ceiling. Taste, and add a bit of salt if needed. If the soup doesn't seem rich enough, a bit of half & half is perfect to smooth it out and add some thickness. Serve hot with a toasted goat cheese crostini floated in the middle of the bowl, and a drizzle of good olive oil.
Comments
(Jump to bottom of comments)Posted by: Tami at November 23, 2014 04:56 PM (v0/PR)
Posted by: Country Singer at November 23, 2014 04:56 PM (nL0sw)
Posted by: Ronster at November 23, 2014 04:56 PM (9vrWU)
Posted by: Mrs. Ida Lowry at November 23, 2014 04:57 PM (8N+Kq)
Posted by: Fewenuff at November 23, 2014 04:57 PM (zPNX5)
Posted by: dartist at November 23, 2014 04:57 PM (ahBY0)
Posted by: Lizzy at November 23, 2014 04:57 PM (ABcz/)
Posted by: CharlieBrown'sDildo at November 23, 2014 04:58 PM (Zu3d9)
Posted by: Mrs. Ida Lowry at November 23, 2014 04:58 PM (8N+Kq)
Posted by: ConantheLibertarian at November 23, 2014 04:58 PM (xvgiq)
Posted by: olddog in mo at November 23, 2014 04:58 PM (6hrmc)
But I'm not gonna retype everything else.
Short version, get a food grade bucket.
Posted by: Mrs. Ida Lowry at November 23, 2014 04:59 PM (8N+Kq)
Posted by: CharlieBrown'sDildo at November 23, 2014 04:58 PM (Zu3d9)
Don't mess with me. I still have a tab opened with all the comments. I could copy and paste them ALL here.
Posted by: Tami at November 23, 2014 04:59 PM (v0/PR)
Posted by: grammie winger at November 23, 2014 04:59 PM (3B+O8)
Posted by: Fewenuff at November 23, 2014 05:00 PM (zPNX5)
Posted by: Kindltot at November 23, 2014 05:02 PM (t//F+)
Eat local doesn't make sense for wheat, but supporting a local economy, and banking local makes sense. Imagine if most of America would bank local, and invest local instead of through east coast brokerage houses. Maybe Cristy and his ilk would have less power.
And that's just within the nation, much of that concept applies to buying oil locally, or not buying China junk more than necessary. There is cost to making enemies rich. But sure, there are certain efficiencies, and the cost of driving to the farmers' market may be more than the cost of shipping the food from California to Wal-Mart.
But I like my economy like I like my government, as local as possible.
Posted by: Illiniwek at November 23, 2014 05:02 PM (QJ7KL)
That was completed today.
After that....Mrs VIA tells me what to cook.
Posted by: Village Idiot's Apprentice at November 23, 2014 05:03 PM (n0a1r)
Posted by: Kindltot at November 23, 2014 05:04 PM (t//F+)
sadface
My comments in summary were:
funny cartoon
biscuits look so yummy
hormel book review over at the wsj is interesting
The Real Cost of a Can of Spam
Journalists and foodies keep decrying industrialized farming and meat production. But what to do? You can't change the system by shopping at a farmer's market.
http://tinyurl.com/lfgbzf6
excerpt:
In 1891, when George A. Hormel & Co was founded in Austin, Minn., about three animals a day were slaughtered. George, and later his son Jay, led the company with astute opportunism, invention (among other products, they created Canadian bacon) and "fifty years of labor peace that both sides lionized," in Mr. Genoways's words--until 1954, when the company came under leadership from outside the Hormel family. By 1975, the author relates, labor contracts had been gutted and slaughter-line speeds increased. In 2014, a single plant processed 1,300 pigs an hour.
Posted by: artisanal 'ette at November 23, 2014 05:04 PM (IXrOn)
Posted by: PaleRider at November 23, 2014 05:06 PM (7w/kf)
Been making a lot of soup myself the past few weeks.
First French Onion,
then Potato Leek,
and today, Red Lentil Soup from The Book of Soups, by the Culinary Institute of America. I found the recipe here:
http://tinyurl.com/nd876hs
It's one of those fast and easy, so delicious recipes. You add fresh squeezed lemon juice in the end to your bowl. I add a lot. Lemon and Chocolate are my two favorite flavors.
Posted by: artisanal 'ette at November 23, 2014 05:07 PM (IXrOn)
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 05:07 PM (0HooB)
Posted by: Skookumchuk at November 23, 2014 05:08 PM (9tzvc)
Made bread yesterday because I was too lazy to go to the grocery store, and it's so much better, and easy with a bread machine for basic breads (for toast or sandwiches).
It's a basic French bread recipe that I use all the time. Very few ingredients, although it takes about 4 hours in my machine to rise multiple times and bake. But, only a few minutes prep time.
Posted by: artisanal 'ette at November 23, 2014 05:08 PM (IXrOn)
Posted by: DaveA at November 23, 2014 05:09 PM (DL2i+)
Posted by: dartist at November 23, 2014 05:10 PM (ahBY0)
72 Anyone ever deep fried a turkey? Trying it since euro ovens too small
Posted by: Euro at November 23, 2014 04:40 PM (55Z4A)
I feel for ya. We lived in Singapore for 4 years...their ovens are Easy Bake Oven size. I always had to cook my turkey on the grill in a roasting pan. Some of the best damn gravy I've ever made though.
I've fried turkeys several times. They're goooood! Just measure out how much oil you need in the pot before hand. That's the mistake most people make...too much oil. Too much hot oil meets cold turkey....call 911.
Posted by: Tami at November 23, 2014 05:11 PM (v0/PR)
Posted by: Jinx the Cat at November 23, 2014 05:11 PM (l3vZN)
Don't use Home Depot bucket for food storage, it's not food safe!
Bad juju.
Posted by: Mrs. Ida Lowry at November 23, 2014 05:12 PM (8N+Kq)
Second best turkey I ever had was fried.
Best was smoked (by me a couple of years ago.)
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 05:13 PM (0HooB)
My BIL and I start at 5:30a. First bird goes on the Green Egg and will smoke about 6-7 hours.
Then we heat up 5-6 turkey fryers for approx. 20-30 friends to come over at 7a to start frying birds. Bloody Mary's and beer flow freely. We usually finish around 2p. It's become quite the annual event. Many others just show up with no bird but to just enjoy the comaraderie.
Posted by: olddog in mo at November 23, 2014 05:13 PM (6hrmc)
Tonight Stir-fried Eggplant with Ground Pork and Peanut Sauce. Over rice.
Need to get on that.
I look at what I've got, then cook around it. Today was an eggplant I wanted to use up/eat.
Going to start watching the Orphan Black series tonight, while eating our stir-fry.
I should heat up some sake.
Posted by: artisanal 'ette at November 23, 2014 05:14 PM (IXrOn)
http://tinyurl.com/9blo6nn
Tami's sinful pie: http://tinyurl.com/l2o7pe9
Tasty side dish if you want to try something new: http://tinyurl.com/mhdjkpg
Posted by: Lizzy at November 23, 2014 05:14 PM (ABcz/)
I want to get more than usual amounts of protein and maybe fat into her for the next week or so.
Did scrambled eggs with cheese yesterday.
She's requested Chick-fil-A tomorrow.
She's not big on meat, which makes this harder.
Bought double chocolate protein bars. I'm going to go put one next to her, but her throat is sore, so she might not want it.
Maybe a spoonful of peanut butter.
Ideas?
Posted by: Mama AJ at November 23, 2014 05:15 PM (0xTsz)
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 05:13 PM (0HooB)
But fried or smoked....anything...is damned good.
Posted by: CharlieBrown'sDildo at November 23, 2014 05:16 PM (Zu3d9)
she had originally bought another steer, that was grass grazed, and it turned out on slaughter to have never dropped a testicle so when they castrated it as a calf they missed a functioning testicle and it matured.
Will a non-castrated bull taste gamy?
Posted by: Kindltot at November 23, 2014 05:17 PM (t//F+)
Rice and beans? It has all the amino acids, and you can doctor it up with all sorts of good stuff, including fats if you want to put some weight on.
Posted by: CharlieBrown'sDildo at November 23, 2014 05:17 PM (Zu3d9)
I'm going to try this as one of my appetizers this year. My cousin's wife posted it on FB this morning.
Kahlua-Pecan-Brown Sugar Baked Brie
http://tinyurl.com/apgkq9j
Posted by: Tami at November 23, 2014 05:18 PM (v0/PR)
Posted by: Lincolntf at November 23, 2014 05:18 PM (2cS/G)
Posted by: Mama AJ at November 23, 2014 05:15 PM (0xTsz)
Milkshake should work, especially when there is a soar throat.
Posted by: If the hamsters dare eat this comment too at November 23, 2014 05:18 PM (lN8KC)
Posted by: Mrs. Ida Lowry at November 23, 2014 05:18 PM (8N+Kq)
Ideas?
Posted by: Mama AJ at November 23, 2014 05:15 PM (0xTsz)
Peanut butter with a sore throat? Get some good protein powder and make a smoothie.
Posted by: Tami at November 23, 2014 05:19 PM (v0/PR)
Posted by: Jinx the Cat at November 23, 2014 05:19 PM (l3vZN)
I'm going to stuff and roast the turkey on Tuesday, however, then gradually add more food stuffs with the finale on Thursday, since it will be only myself and my husband this year. Too lazy to travel.
No clue yet on the dessert either, since I just made a cheesecake, which by the way, was an experiment this week. I never bought/used the Chocolate Philly Cream Cheese blocks before. I bought two, because they were on sale. I made a chocolate layer of cheesecake that I poured in over a chocolate cookie crust, and added a half amount (1 block) of vanilla (madagascar bourbon vanilla and some sour cream, too) on top.
I wanted something really fast and easy. This worked. It turned out great. Just eggs, sugar, and I prebaked the cookie crust a bit. It's gone. lol I made my husband finish off a lot of it, because... we're going to be stuffing ourselves again real soon.
Posted by: artisanal 'ette at November 23, 2014 05:20 PM (IXrOn)
Yep, smoothies, too. You can make 'em with a regular yoghurt to get some protein in there.
Posted by: Lizzy at November 23, 2014 05:20 PM (ABcz/)
Egg bread has become a tradition. Hubby usually makes it in the bread machine. I've never learned to use it and so will make a loaf of challah because that's my favorite egg bread and it's pretty.
Yes, I know using the bread machine is easy and would be a lot less work, but it's just one of things that I'm funny about...
Posted by: Mama AJ at November 23, 2014 05:20 PM (0xTsz)
Posted by: Kindltot"
Sorry dude, I can't help you with that one.
Posted by: Mrs. Ida Lowry at November 23, 2014 05:20 PM (8N+Kq)
I put three oranges cut in half in the smoker water pan, along with some ginger root and a lot of cheap wine.
Man, oh Manischewitz.
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 05:21 PM (0HooB)
Posted by: Lincolntf at November 23, 2014 05:21 PM (2cS/G)
A chocolate-layer-cheese cake.
Because regular cheese cake doesn't have enough calories!
Posted by: CharlieBrown'sDildo at November 23, 2014 05:21 PM (Zu3d9)
Posted by: Mama AJ at November 23, 2014 05:23 PM (0xTsz)
Kahlua-Pecan-Brown Sugar Baked Brie
http://tinyurl.com/apgkq9j
Posted by: Tami at November 23, 2014 05:18 PM (v0/PR)
sounds delicious
I love baked brie with toppings.
Posted by: artisanal 'ette at November 23, 2014 05:23 PM (IXrOn)
Posted by: Ronster at November 23, 2014 05:23 PM (9vrWU)
Green beans, mashed potatoes & gravy, sweet potatoes, orange bread, dressing, olive and pickles, gelatin salad, pumpkin, pecan and apple pie with fresh made whipped cream.
Boys all home and a cadet from overseas to join us.
It is my favorite holiday.
Posted by: Jinx the Cat at November 23, 2014 05:24 PM (l3vZN)
I read that as bread-wrapped turkey. And you wonder why the blog blew up?
Barbara Lynch, a renowned Boston chef has a recipe for bread-wrapped chicken that is a PITA compared to a simple roast chicken, but damned good!
Posted by: CharlieBrown'sDildo at November 23, 2014 05:24 PM (Zu3d9)
Posted by: Erowmero at November 23, 2014 05:28 PM (go5uR)
Posted by: Oschisms at November 23, 2014 05:28 PM (uqV2n)
She's been washing everything down with lots of water, so it might work! We'll see. Now she's not even eating the toast with butter. Well, butter with toast, more like it.
Not much yogurt in the house, but I'll have to run out tomorrow. Still need cranberries, but didn't want to buy the 3 pound bag at Sam's!! Silly kids don't like it.
Posted by: Mama AJ at November 23, 2014 05:29 PM (0xTsz)
Tell 'em to watch Ralph Raico lectures on YouTube and prove him wrong too.
Posted by: Kindltot at November 23, 2014 05:29 PM (t//F+)
http://tinyurl.com/9blo6nn
Tami's sinful pie: http://tinyurl.com/l2o7pe9
Tasty side dish if you want to try something new: http://tinyurl.com/mhdjkpg
Posted by: Lizzy at November 23, 2014 05:14 PM (ABcz/)
Chocolate Pecan was always a standard Thanksgiving pie for me. That, and a Pumpkin one, but then I always wanted a Mac Apple one, so eventually I would do all three.
But, the chocolate pecan recipe I have was a must for me for Thanksgiving. Very simple, easy to make, but darn good with whipped cream.
That gratin looks delicious!
I had a sweet potato fresh cranberry "hash" recipe somewhere that was out of this world (we had a month or so ago with the cornish hens). Different and delicious as a side dish.
Posted by: artisanal 'ette at November 23, 2014 05:29 PM (IXrOn)
Posted by: Euro at November 23, 2014 05:30 PM (55Z4A)
Posted by: Evi L. Bloggerlady at November 23, 2014 05:30 PM (UYjru)
Posted by: PaleRider at November 23, 2014 05:31 PM (7w/kf)
That I assume is the moronette food version of "I'll be in my bunk." LOL; Well done.
Posted by: FenelonSpoke at November 23, 2014 05:31 PM (RZlSA)
Because regular cheese cake doesn't have enough calories!
Posted by: CharlieBrown'sDildo at November 23, 2014 05:21 PM (Zu3d9)
I know. That's why I push a lot of it on my husband to eat, and have to do double duty workouts. Just to keep up.
But, tasty, tasty.
Posted by: artisanal 'ette at November 23, 2014 05:31 PM (IXrOn)
Sounds similar to this, which is easy *and* yummy: (remove space)
http://thefigtreeblog.com/2012/10/ roasted-sweet-potatoes-with-apples-cranberries.html
Posted by: Lizzy at November 23, 2014 05:32 PM (ABcz/)
Posted by: Guy Mohawk at November 23, 2014 05:32 PM (NtzGn)
The Lord provides. His eye is on the sparrow.... consider the lily...
The best part? There are many other feasts during the year. This one is about deliverance, magnanimity, knowing what of what the alien tells you is true, and learning from experience.
Posted by: eicosanoid dude at November 23, 2014 05:33 PM (fBW52)
Posted by: artisanal 'ette at November 23, 2014 05:34 PM (IXrOn)
I also like to mash the potatoes with a pastry cutter, it is like ricing it but it leaves more texture to it.
I figure lumps are inevitable so go for it.
Posted by: Kindltot at November 23, 2014 05:34 PM (t//F+)
Posted by: Cato at November 23, 2014 05:34 PM (J+mig)
Posted by: Euro at November 23, 2014 05:30 PM (55Z4A)
I can't remember what/if anything I seasoned it with. You can get one of those injector thingies and shoot it up with something.
Fried ribs? Interesting....
Posted by: Tami at November 23, 2014 05:35 PM (v0/PR)
Posted by: Old Blue at November 23, 2014 05:36 PM (vVSOO)
Posted by: dartist at November 23, 2014 05:36 PM (ahBY0)
Yes, I know using the bread machine is easy and would be a lot less work, but it's just one of things that I'm funny about...
Posted by: Mama AJ at November 23, 2014 05:20 PM (0xTsz)
I wouldn't use the machine for this either. Good call.
I only use mine for sandwich bread, and pizza dough.
Posted by: artisanal 'ette at November 23, 2014 05:36 PM (IXrOn)
Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at November 23, 2014 05:36 PM (KuU4f)
So couple years ago I came across this recipe from Emeril. Me and several other non-cranberry sauce eaters found it very good.
http://tinyurl.com/o8herwc
Posted by: olddog in mo at November 23, 2014 05:37 PM (6hrmc)
"Eating breakfast wachos, with are waffle fries covered in bacon and eggs."
And there's a pic.
Posted by: Mama AJ at November 23, 2014 05:38 PM (0xTsz)
http://farm3.staticflickr.com/2860/10978821445_d65e5b58a7.jpg
As if!!
Posted by: Lizzy at November 23, 2014 05:38 PM (ABcz/)
Posted by: Old Blue at November 23, 2014 05:38 PM (vVSOO)
Mix some honey with the peanut butter. It will sweeten it, make it easier to swallow, and the honey itself will be good for her throat.
Posted by: the guy that moves pianos for a living... at November 23, 2014 05:38 PM (M6Vhk)
I've smoked ribs, but never heard of frying them.
However if you can deep fry a Twinkie, anything is possible.
And Cato, I was pleasantly surprised at how good a fried turkey was the first time I had some.
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 05:38 PM (0HooB)
Anyway, in keeping with the food thread. I'm going to take a 12 ga. O/U to the blind with me, just in case a turkey comes struttin' by. That exact thing happened to me on a hunt near Fredricksburg, TX, back in '95. And I had lent my twelve to my hunting partner, 'cause the blind he was in overlooked the Turkey Interstate.
So there I was, feast-sized Tom at only 25 yards, and me with a scoped .308. Just wasn't the right medicine.
And yes, a wild turkey, smoked 1/3 to 1/2 done, then finished normally in an oven......OMG. Drool-worthy. My year will be MADE if I can bag a gobbler for the Christmas Platter!
Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim at November 23, 2014 05:39 PM (RzZOc)
Posted by: m at November 23, 2014 05:40 PM (G891H)
Does she like cottage cheese? Relatively high amounts of protein in that.
Posted by: some boring sceen name at November 23, 2014 05:40 PM (mcbgO)
does your daughter like shakes? When mine was recovering from massive surgery, I made protein ice cream shakes for her-couple of scoops of whey protein, couple of scoops of ice cream (chocolate) a package of carnation instant breakfast, and some milk. She would sip those, and both get full, and keep her strength up. She's tiny too, so that was one way I could get calories into her.
I hope your baby feels better soon. Prayers your way.
Posted by: Moki at November 23, 2014 05:40 PM (bAB8f)
Posted by: Lincolntf at November 23, 2014 05:40 PM (2cS/G)
Painful! Changed the channel about 10 minutes ago...
Posted by: Lizzy at November 23, 2014 05:41 PM (ABcz/)
Posted by: artisanal 'ette at November 23, 2014 05:34 PM (IXrOn)
Ice cream/dairy creates phlegm...making it hard to swallow. I learned this the hard way when I had my tonsils out many moons ago at the age of 21. Watermelon was what one of my mom's friends recommended at the time and it saved me. But that's more for soothing your throat...not getting calories into her.
I'd try protein powder, mixed with water and frozen fruit. Magic Bullet it.
Posted by: Tami at November 23, 2014 05:41 PM (v0/PR)
Posted by: Jim at November 23, 2014 05:42 PM (RzZOc)
>>Hot Tea with honey and a little whiskey is what we got as kids for a sore throat. I much preferred that to gargling with salt water.
Yep, for almost 2 days she only had chicken broth and water.
I was starting to get worried about her, but then she perked right up. Most of the sore throat problem is that when it starts, she won't take medicine for it!! And hates cough drops. And doesn't like hot tea.
She actually liked gargling with salt water.
I have no idea how I ended up with weird kids.
*points finger eastward in general direction of husband*
Posted by: Mama AJ at November 23, 2014 05:42 PM (0xTsz)
http://thefigtreeblog.com/2012/10/ roasted-sweet-potatoes-with-apples-cranberries.html
Posted by: Lizzy at November 23, 2014 05:32 PM (ABcz/)
I found mine. It's in the Williams-Sonoma Essentials of Healthful Cooking cookbook. It's called Sweet Potato and Cranberry Hash.
Yes, it's similar. It does have 1 apple (they recommend Fuji), and 1 Cup of Fresh Cranberries versus the dried in the link you sent.
sweet potatoes
unsalted butter
apple
green onions
cranberries (fresh)
cinnamon
allspice
salt and pepper
It was amazing. If you have leftover cranberries.
Posted by: artisanal 'ette at November 23, 2014 05:43 PM (IXrOn)
Posted by: eicosanoid dude at November 23, 2014 05:43 PM (fBW52)
Posted by: Euro at November 23, 2014 05:43 PM (55Z4A)
Posted by: puddleglum at November 23, 2014 05:44 PM (u8l4t)
Posted by: Old Blue at November 23, 2014 05:36 PM (vVSOO)
This is what I always use. I put hot chicken broth in a coffee mug, and sip it all day when I'm sick, especially with a sore throat. Sometimes I make the Sore Throat herbal teas, too.
Posted by: artisanal 'ette at November 23, 2014 05:44 PM (IXrOn)
Broncos are keeping it close.
Of course, I'm pulling for the Fish. Florida team. Don't hate me.
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 05:45 PM (0HooB)
There was a recipe for something almost like that in a pregnancy book we had. Those were great.
Thanks for all the ideas!
Posted by: Mama AJ at November 23, 2014 05:45 PM (0xTsz)
Thanks! Found it online....will have to give it a try.
Posted by: Lizzy at November 23, 2014 05:45 PM (ABcz/)
I've used a HD orange bucket for YEARS to no I'll effect. Just need to rinse it with a (weak) chlorine solution.
Oh, and may I add: Ida can bite me.
Posted by: speedster1 at November 23, 2014 05:46 PM (C0wzD)
Posted by: Please Don't Squeeze The Soothsayer at November 23, 2014 05:46 PM (etNxX)
Turkey, roasted with butter, sage, salt and pepper, cornbread dressing, mashed potatoes with cream and butter, a variety of vegetables, depending on what I feel like cooking (no brussel sprouts EVER. They are of Satan.) cranberry sauce, green salad, hot rolls, and pie. Lots of pie. We take that healthy eating chart and tear it to shreds, eating our pie. Pecan, pumpkin, apple, chocolate cream and cheesecake, which is technically not a pie or a cake, but is delicious nonetheless.
We watch the parade, the dog show and football, in that order. With more pie.
Posted by: Moki at November 23, 2014 05:46 PM (bAB8f)
http://farm3.staticflickr.com/2860/10978821445_d65e5b58a7.jpg
As if!!
Posted by: Lizzy at November 23, 2014 05:38 PM (ABcz/)
Just as they should be forced to use obamacare, they should be forced to eat those school lunches - if you can call them that - that she's shoving down their throats.
Posted by: artisanal 'ette at November 23, 2014 05:46 PM (IXrOn)
http://farm3.staticflickr.com/2860/10978821445_d65e5b58a7.jpg
As if!!
Posted by: Lizzy at November 23, 2014 05:38 PM (ABcz/)
Just as they should be forced to use obamacare, they should be forced to eat those school lunches - if you can call them that - that she's shoving down their throats.
Posted by: artisanal 'ette at November 23, 2014 05:46 PM (IXrOn)
Posted by: The Carcass-eating Hat at November 23, 2014 05:46 PM (lN8KC)
Posted by: Lincolntf at November 23, 2014 05:47 PM (2cS/G)
Posted by: Euro at November 23, 2014 05:47 PM (55Z4A)
------
BB, You're safe, but only because you are a fellow Moron. Any other person;
Burn The Heretic!
Posted by: Old Blue at November 23, 2014 05:47 PM (vVSOO)
Cake : 1 cup sugar, 2 cups flour, 2 tsp baking powder, 2 Tbs melted butter, 1 cup milk, 2 cups of raw cranberries. Bake in rectangular cake pan at 375 for 40 minutes. Let it cool.
Butter sauce : 1 cup sugar, 3/4 cup heavy cream, 1/2 cup butter. Cook in saucepan until sugar dissolves and sauce is bubbly. Pour while still warm over individual servings of the cake.
Posted by: Synova at November 23, 2014 05:48 PM (Ek0Xs)
Posted by: Y-not channeling Andy Reid at November 23, 2014 05:48 PM (9BRsg)
Man, I hated that along with castor oil and blobs of Vick's vapo-rub smeared all over me. Everything but garlic around my neck it seemed. I think we got well so we didn't have to deal with the home remedies.
Posted by: dartist at November 23, 2014 05:48 PM (ahBY0)
Best of luck .
Posted by: awkward davies at November 23, 2014 05:48 PM (Z+Mqb)
I'd try protein powder, mixed with water and frozen fruit. Magic Bullet it.
Posted by: Tami at November 23, 2014 05:41 PM (v0/PR)
They also have "protein water" or similar drinks which are slightly flavored/colored water with lotsa protein.
Posted by: The Protein Hat at November 23, 2014 05:48 PM (lN8KC)
http://tinyurl.com/o8herwc
Oh, made with port.
Don't mind of I do...
Posted by: Mama AJ at November 23, 2014 05:49 PM (0xTsz)
Posted by: Old Blue at November 23, 2014 05:50 PM (vVSOO)
Do NOT diss the bread machine for challah: my BH makes it every week for Shabbos, the machine works GREAT!!
Posted by: speedster1 at November 23, 2014 05:50 PM (C0wzD)
No shit. Try "eating local" in Michigan in the winter. I want fresh fruit and vegetables ALL YEAR LONG.
Leftwing nitwits want to put us back into the stone-age. We eat well because of gasoline powered farm equipment and chemicals.
Posted by: nerdygirl at November 23, 2014 05:50 PM (uumvJ)
Brown ground beef, mix with a jar of spaghetti sauce, place in 9 x 13 baking dish. Fix 2 boxes Kraft extra creamy mac & chz, pour on top of meat. Top with mozzarella cheese, bake for 15 minutes at 350 degrees.
It was somebody's Pin on Facebook. Mr H said it sounded good, hope it works.
Posted by: ALH at November 23, 2014 05:51 PM (btTLZ)
must run and finish off dinner now
going to dig out my sake and warm some up, now that I remembered I had some in the fridge
And, I might make a Mud Pie (omg, I just thought of this) for Thanksgiving. I have room in my freezer for my ice cream maker buckets and the pie. Homemade chocolate icecream... lol
I must be really hungry.
Thanks for the thread.
always fun
Posted by: artisanal 'ette at November 23, 2014 05:51 PM (IXrOn)
eat those school lunches - if you can call them that - that she's
shoving down their throats.
The way I see it, it's one day a year to indulge - surrounded by family and friends, and everyone contributing something yummy - all while expressing sincere thanks. How dare they attempt to hijack that, as if we can't ever deviate from their proscribed diet, as if there's no such thing as allowing yourself an indulgence? Especially when Michelle herself does nothing nut indulge all year long.
Posted by: Lizzy at November 23, 2014 05:52 PM (ABcz/)
Posted by: Tami at November 23, 2014 05:52 PM (v0/PR)
Notes from an inexperienced Chili taster named Frank, who was visiting Texas from the East Coast:
Recently I was honoured to be selected as an outstanding famous celebrity in Texas, to be a judge at a Chili cook-off, because no one else wanted to do it. Also the original person called in sick at the last moment, and I happened to be standing there at the judge's table asking for directions to the beer wagon when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy, and besides, they told me that I could have free beer during the tasting. So I accepted.
Here are the scorecards from the event:
CHILI # 1: MIKE'S MANIC MONSTER CHILI
JUDGE ONE: A little to heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavour. Very mild.
FRANK: Holy Shit, what the hell is this stuff? You could remove dried paint from your driveway with this stuff. I needed two beers to put the flames out. Hope that's the worst one. Those Texans are crazy.
CHILI # 2: ARTHUR'S AFTERBURNER CHILI
JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavour. Needs more peppers to be taken seriously.
FRANK: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave of two people who wanted to give me the Heimlich manoeuvre. They had to walkie-talkie in three extra beers when they saw the look on my face.
CHILI # 3: FRED'S FAMOUS BURN DOWN THE BARN CHILI
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A beanless chili. A bit salty. Good use of red peppers.
FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I'm getting shit-faced.
CHILI # 4: BUBBA'S BLACK MAGIC
JUDGE ONE: Black Bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods. Not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the barmaid, was standing behind me with fresh refills; that 300 lb bitch is starting to look HOT, just like this nuclear-waste I'm eating.
CHILI # 5: LINDA'S LEGAL LIP REMOVER
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing, and I can no linger focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly from a pitcher onto it. It really pisses me off that the other judges asked me to stop screaming. Freakin' Rednecks! ! !
CHILI # 6: VERA'S VERY VEGETARIAN VARIETY
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions and garlic.
FRANK: My intestines are now a straight pipe filled with gaseous, sulphuric flames. No one seems inclined to stand behind me except that slut Sally. I need to wipe my ass with a snow cone!
CHILI # 7: SUSAN'S SCREAMING SENSATION CHILI
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum. Tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge # 3.
FRANK: You could put a #)$^@#*&! Grenade in my mouth, pull the #)$^@#*&! pin, and I wouldn't feel a damn thing. I've lost the sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my X*$(@#^&$ mouth. My pants are full of lava-like shit, to match my X*$(@#^&$ shirt. At least the during the autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the four inch hole in my stomach.
CHILI # 8: HELEN'S MOUNT SAINT CHILI
JUDGE ONE: A perfect ending. This is a nice blend chili, safe for all; not too bold, but spicy enough to declare its existence.
JUDGE TWO: This final entry is a good balanced chili, neither mild now hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he's going to make it. Poor Yank.
FRANK: - - - - - Mama?- - - (Editor's Note: Judge # 3 was unable to report).
Posted by: speedster1 at November 23, 2014 05:52 PM (C0wzD)
Posted by: The Great White Snark at November 23, 2014 05:53 PM (LImiJ)
LOL. She liked Vick's, too! I really don't think rubbing it on her throat did much good, but at that point in time I was...tending to the emotional needs, shall we say.
"This will help."
"Oh, that helped."
Posted by: Mama AJ, Jedi Master at November 23, 2014 05:53 PM (0xTsz)
Posted by: nerdygirl at November 23, 2014 05:54 PM (uumvJ)
Posted by: Mistress Not Done yet at November 23, 2014 05:54 PM (2/oBD)
Apropos of nothing, I'm done Christmas shopping.
Don't hate....they're not wrapped yet.
Posted by: Tami at November 23, 2014 05:52 PM (v0/PR)
*********
Props. I'm almost there. Having it hanging over my head ruins December for me.
Posted by: Just some guy at November 23, 2014 05:55 PM (yxw0r)
"This will help."
"Oh, that helped."
Posted by: Mama AJ, Jedi Master at November 23, 2014 05:53 PM (0xTsz)
I remember asking my pediatrician once if I should rub Vick's on my son's chest when he had a really bad cold. He said, "Well, if that makes YOU feel better go ahead...it doesn't really do much for him."
Posted by: Tami at November 23, 2014 05:56 PM (v0/PR)
Posted by: Lincolntf at November 23, 2014 05:56 PM (2cS/G)
It's interesting that the Nazis prescribed a calorie count for anyone living in their reich-2200 for Aryans, 600 for non aryan acceptables, and 169 calories for untermensch.
But Bush was Hitler incarnate.
Posted by: Moki at November 23, 2014 05:57 PM (bAB8f)
Posted by: Please Don't Squeeze The Soothsayer at November 23, 2014 05:58 PM (etNxX)
Posted by: Mama AJ at November 23, 2014 05:58 PM (0xTsz)
NOT ME. And I guess someone has one less for Thanksgiving?
Posted by: Nevergiveup at November 23, 2014 06:00 PM (nzKvP)
Surf, boobehs and car.
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 06:00 PM (0HooB)
Posted by: speedster1 at November 23, 2014 06:00 PM (C0wzD)
Never had a plant taxonomy class?
Figures.
Nowadays, they may shoot you, or make you swear the government gives you food.
Posted by: Rutaceae wonk at November 23, 2014 06:01 PM (fBW52)
Posted by: Please Don't Squeeze The Soothsayer at November 23, 2014 06:01 PM (etNxX)
Posted by: Arthur at November 23, 2014 06:01 PM (h53OH)
Posted by: Cheesy Foodness at November 23, 2014 06:02 PM (vPh3W)
Posted by: Nevergiveup at November 23, 2014 06:03 PM (nzKvP)
surf, yes (the big wave)
boobehs? I dunno. the hula dancer's hips??
car? the car with the blue police bubble gum light?
Posted by: Please Don't Squeeze The Soothsayer at November 23, 2014 06:03 PM (etNxX)
Heh, me too! Love online shopping.
>>from memory, name 3 of the sequences (scenes) in the Hawaii Five-O opening
I just remember the close-up of the Hawaiian hula dancers shaking hips. My sisters and I would hula through the opening credits (I think I was about 5 years old).
Posted by: Lizzy at November 23, 2014 06:03 PM (ABcz/)
Cleaned out the raised garden beds today. Pulled a bunch of carrots and gave them to neighbors along with bunches of fresh herbs, sage, thyme, bay leaves, & flat leaf parsley, to use for Thanksgiving.
Speaking of eating locally, went to the farmers market to pick up three geese yesterday from a local farmer. The guy is French and does the best job dressing birds I've ever seen. Beautiful!!! They are for my mom, not Thanksgiving.
Posted by: lindafell at November 23, 2014 06:04 PM (LbPGR)
Dan-o sticking his head through a broken window?
Posted by: Please Don't Squeeze The Soothsayer at November 23, 2014 06:04 PM (etNxX)
I seem to remember them showing McGarrett's face, along with the other actors.
I keep getting that confused with Miami Vice's intro.
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 06:05 PM (0HooB)
As deadline approaches with no agreement, the United States has reportedly suggested to Iran that it consider extending nuclear talks.
No stone left unturned to screw Israel. I hope horserace chokes on some Ketchup ( see how I weaved that into a food thread?).
Posted by: Nevergiveup at November 23, 2014 06:05 PM (nzKvP)
Posted by: Please Don't Squeeze The Soothsayer at November 23, 2014 06:06 PM (etNxX)
Alex Fishman
Iran's ultimatum to the West: All or nothing
Analysis: Real reason for deadlock in nuclear talks that Iranians don't trust Americans in general and President Obama in particular.
I wouldn't trust a man who eats dog ( see food thread) either
Posted by: Nevergiveup at November 23, 2014 06:08 PM (nzKvP)
I never really watched all the incidental camera shots in Hawaii Five-O's opening until today. It's kinda weird in how random it is.
Posted by: Please Don't Squeeze The Soothsayer at November 23, 2014 06:08 PM (etNxX)
Posted by: Ronster at November 23, 2014 06:09 PM (9vrWU)
Posted by: national, or international, Socialist: all your metabolism, CO2, are now belong to us at November 23, 2014 06:09 PM (fBW52)
Posted by: Guy Mohawk at November 23, 2014 06:09 PM (NtzGn)
Posted by: Genghis Khan at November 23, 2014 06:09 PM (jRgO6)
Posted by: Guy Mohawk at November 23, 2014 06:09 PM (NtzGn)
Ya noticed that ha?
Posted by: Nevergiveup at November 23, 2014 06:10 PM (nzKvP)
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 06:10 PM (0HooB)
The Miami Vice intro was great!
The Redskins are unwatchable. Watching dirt track racing on NBCSN.
Those Prius commercials make me want to choke a puppy. I hate em'.
Posted by: puddleglum at November 23, 2014 06:10 PM (u8l4t)
Posted by: national, or international, Socialist: all your metabolism, CO2, are now belong to us at November 23, 2014 06:11 PM (fBW52)
When should I move it to the fridge?
We always end up having to finish defrosting in the sink and usually we have a 12-13 pound bird, so I don't know.
Posted by: Mama AJ at November 23, 2014 06:13 PM (0xTsz)
1) Local Chesapeake Bay oysters about 10 ways, including roasted on the grill, raw, Rockefeller, Italian style.
2) Cream of Crab Soup
3) Reuben Sandwiches
4) Crab in Phyllo
5) Multitudes of small plate stuff--everyone brings a dish.
Dinner is served AT DINNER TIME and we will not tolerate anyone saying they have to eat earlier. Butter basted turkey, stuffing, yams (with bourbon, no substitutes allowed), green bean casserole (must be made with the original recipe--none of this fresh green bean stuff on this day).
And lots and lots of wine in every shade.
And pies--made by local Amish people who are making a fortune selling them.
Posted by: RedGalBlueState at November 23, 2014 06:14 PM (RwpbN)
Posted by: Nevergiveup at November 23, 2014 06:14 PM (nzKvP)
I want it!
That's just about the only veggie I eat out of a can.
Posted by: Mama AJ at November 23, 2014 06:14 PM (0xTsz)
Posted by: COngressional Committee On Benghazi at November 23, 2014 06:15 PM (XzRw1)
Have a great holiday!
Posted by: Formrer SSG at November 23, 2014 06:16 PM (J/5jG)
My attempt at a joke. I really don't have a recipe.
Posted by: Ronster at November 23, 2014 06:17 PM (9vrWU)
Posted by: Guy Mohawk at November 23, 2014 06:18 PM (NtzGn)
Posted by: Nevergiveup at November 23, 2014 06:18 PM (nzKvP)
No bananas when somebody has a sore throat. Seems odd, but they hurt.
If a soda is requested, root beer is best. Other than that, chicken soup and yogurt. Seems like those are common choices.
Posted by: KT at November 23, 2014 06:18 PM (qahv/)
Posted by: Bumpersticker Notary Sojac at November 23, 2014 06:18 PM (MbqmP)
We always end up having to finish defrosting in the sink and usually we have a 12-13 pound bird, so I don't know.
Posted by: Mama AJ at November 23, 2014 06:13 PM (0xTsz)
Today or tomorrow. I put mine (14lb) in the fridge yesterday but I need to put a dry rub on on Tuesday. Hope it's thawed by then.
Posted by: Tami at November 23, 2014 06:20 PM (v0/PR)
-------
Yeah, McManus (?) has missed four of his last eight.
Posted by: Old Blue at November 23, 2014 06:20 PM (vVSOO)
Posted by: Bertram Cabot Jr. at November 23, 2014 06:22 PM (W5DcG)
Posted by: Old Blue at November 23, 2014 06:23 PM (vVSOO)
Sounds great!
What should I bring?
Posted by: CharlieBrown'sDildo at November 23, 2014 06:25 PM (Zu3d9)
Posted by: Bertram Cabot Jr. at November 23, 2014 06:25 PM (W5DcG)
Posted by: Bertram Cabot Jr. at November 23, 2014 06:25 PM (W5DcG)
Backwardese.
Posted by: Tami at November 23, 2014 06:26 PM (v0/PR)
She lives next door to people who raise turkeys.
They called to warn her that they were going to "harvest" some turkeys today. Lest she witness the unpleasantness, I suppose.
Very considerate.
Posted by: navybrat at November 23, 2014 06:28 PM (JgC5a)
That's funny, that's the first thing she ate! It was super soft and I mushed it for her.
Now she's having a "grilled" cheese. Just nuked it so the bread stayed soft.
Will get chicken soup into the 9 year old WHO IS NOT SICK, JUST STUFFED UP.
Posted by: Mama AJ at November 23, 2014 06:28 PM (0xTsz)
Posted by: Guy Mohawk at November 23, 2014 06:29 PM (NtzGn)
Posted by: Ronster at November 23, 2014 06:33 PM (9vrWU)
Posted by: Old Blue at November 23, 2014 06:34 PM (vVSOO)
.
Yes, I was eating buttered toast with Vegemite at 6 pm. Why are you looking at me funny?
Posted by: rickl at November 23, 2014 06:35 PM (sdi6R)
Posted by: Bertram Cabot Jr. at November 23, 2014 06:25 PM (W5DcG)
It's a reference from the movie "The Shining".
Posted by: rickl at November 23, 2014 06:36 PM (sdi6R)
When should I move it to the fridge?
We always end up having to finish defrosting in the sink and usually we have a 12-13 pound bird, so I don't know.
Posted by: Mama AJ at November 23, 2014 06:13 PM (0xTsz)
You should move it to the fridge now. And you may still have to finish defrosting it under running water in the sink, unless you are planning on brining it (in which case it will finish defrosting as it brines from Wednesday to Thursday).
Posted by: CQD at November 23, 2014 06:36 PM (tcvYF)
Of course thats my TG Dinner EVERY year, so it's no surprise...
Posted by: OG Celtic-American at November 23, 2014 06:37 PM (xpPRn)
Posted by: Bumpersticker Notary Sojac at November 23, 2014 06:41 PM (MbqmP)
Posted by: Old Blue at November 23, 2014 06:41 PM (vVSOO)
Posted by: Lauren Hulk at November 23, 2014 06:42 PM (BPMYx)
Posted by: CQD at November 23, 2014 06:36 PM
^ Completely agree.
**Moved our 15-pounder from freezer to fridge this morning.
Posted by: JeanQ Flyover at November 23, 2014 06:42 PM (82lr7)
Posted by: Ronster at November 23, 2014 06:44 PM (9vrWU)
Posted by: Lauren Hulk at November 23, 2014 06:45 PM (BPMYx)
Posted by: Lauren Hulk at November 23, 2014 06:45 PM (BPMYx)
I'm trying it this year for the first time too.
Posted by: Tami at November 23, 2014 06:48 PM (v0/PR)
Posted by: Lauren Hulk at November 23, 2014 06:42 PM (BPMYx)
I'm not sure, but I may have that beat. My mother was a terrible cook, so our holiday meals were most often Kentucky Fried Chicken. Which was pretty bad. Except that one year they weren't open on Thanksgiving, and there was nothing else in the house, so we had pancakes and fried eggs for dinner.
Posted by: CQD at November 23, 2014 06:49 PM (tcvYF)
Posted by: Jonathan Gruber at November 23, 2014 06:49 PM (lG2E3)
We bought 2 this year at the good prices, which my wife is gonna spatch on the 2nd one, but she's not gonna chance it for T-Day.
Posted by: Guy Mohawk at November 23, 2014 06:50 PM (NtzGn)
Posted by: Ricardo Kill at November 23, 2014 06:50 PM (VXV0F)
Posted by: Ed Morrissey at November 23, 2014 06:56 PM (XzRw1)
Posted by: Ronster at November 23, 2014 06:57 PM (9vrWU)
Posted by: Guy Mohawk at November 23, 2014 06:57 PM (NtzGn)
Posted by: Ricardo Kill at November 23, 2014 06:58 PM (VXV0F)
Posted by: Orange Talking Boner at November 23, 2014 06:58 PM (MbqmP)
I think that was the big cash crop for the Fall for them.
I also think they went without any heat for a while so the turkeys would glaze right.
Posted by: Kindltot at November 23, 2014 06:59 PM (t//F+)
Posted by: OG Celtic-American at November 23, 2014 06:59 PM (xpPRn)
from memory, name 3 of the sequences (scenes) in the Hawaii Five-O opening
Well, there's a fisheye shot tracking the underbelly of a 747 at the beginning, a helicopter shot that zooms into Jack Lord standing on a balcony as he whirls around to face the camera (Douche Level = David Caruso), and of course, the wave breaking onto the beach at the end which fades into a tight shot of Jack Lord's face.
I have to watch now and see if I made up any of that.
Posted by: Oschisms at November 23, 2014 07:00 PM (uqV2n)
I remember the chick walking by in the bikini top and the jai alai shot.
Posted by: Ricardo Kill at November 23, 2014 07:04 PM (VXV0F)
Posted by: Hi Lee as Chin Ho at November 23, 2014 07:04 PM (lG2E3)
Posted by: Ricardo Kill at November 23, 2014 07:04 PM (VXV0F)
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 07:06 PM (0HooB)
Posted by: Oschisms at November 23, 2014 07:06 PM (uqV2n)
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 07:06 PM (0HooB)
Whoo
Posted by: Ronster at November 23, 2014 07:08 PM (9vrWU)
Posted by: Oschisms at November 23, 2014 07:09 PM (uqV2n)
Posted by: Thin veneer of civility at November 23, 2014 07:09 PM (XzRw1)
Probably. I don't know if it's the turnips or something else
Posted by: Ronster at November 23, 2014 07:10 PM (9vrWU)
I remember the chick walking by in the bikini top and the jai alai shot.
Posted by: Ricardo Kill at November 23, 2014 07:04 PM (VXV0F)
Just a bikini top? Guess I'll have to buy the box set.
Posted by: rickl at November 23, 2014 07:12 PM (sdi6R)
Posted by: Ricardo Kill at November 23, 2014 07:13 PM (VXV0F)
How do you sell bad vegs? make then cool?
Posted by: Nip Sip at November 23, 2014 07:13 PM (0FSuD)
What is with this Brussels sprurits shit. Had some last night at hunt
club, lots of work, butter ects, Still tastes like cardboard with
butter.
They give me the gale force winds. I eat many of them when I go to the MIL's thanksgiving spread.
Posted by: Thin veneer of civility at November 23, 2014 07:15 PM (XzRw1)
Posted by: Nip Sip at November 23, 2014 07:13 PM (0FSuD)
*******
Oh, wait. You said "vegs." with an "e."
Posted by: Sororities everywhere at November 23, 2014 07:16 PM (yxw0r)
Posted by: Ricardo Kill at November 23, 2014 07:17 PM (VXV0F)
Posted by: Ricardo Kill at November 23, 2014 07:19 PM (VXV0F)
Posted by: Lizzy at November 23, 2014 07:21 PM (ABcz/)
Posted by: Ricardo Kill at November 23, 2014 07:22 PM (VXV0F)
And yeah, I think pancakes and eggs for thanksgiving definitely takes the depression cake. At least she could cook an egg?
Posted by: Lauren Hulk at November 23, 2014 07:22 PM (BPMYx)
Oh, and never let Dirty Frank the hobo you invited in for TG Dinner 'Spatchcock' your turkey...
Posted by: OG Celtic-American at November 23, 2014 07:24 PM (xpPRn)
Posted by: Guy Mohawk at November 23, 2014 07:25 PM (NtzGn)
Posted by: speedster1 at November 23, 2014 07:27 PM (C0wzD)
Buffet at the Kit Kat Klub.
Posted by: rickb223 at November 23, 2014 07:27 PM (GHhDX)
Posted by: Ricardo Kill at November 23, 2014 07:28 PM (VXV0F)
Posted by: Ricardo Kill at November 23, 2014 07:29 PM (VXV0F)
Posted by: OG Celtic-American at November 23, 2014 06:59 PM (xpPRn)
That's the one I'm doing too.
Posted by: Tami at November 23, 2014 07:30 PM (v0/PR)
Posted by: Ricardo Kill at November 23, 2014 07:30 PM (VXV0F)
Posted by: Ronster at November 23, 2014 07:31 PM (9vrWU)
Posted by: Synova at November 23, 2014 07:33 PM (Ek0Xs)
I've used a HD orange bucket for YEARS to no I'll effect. Just need to rinse it with a (weak) chlorine solution.
Oh, and may I add: Ida can bite me.
Posted by: speedster1"
Really? Bite you?
Non food safe plastics are known to leach toxic chemicals into the foods contained in them. There's a reason that food safe options exist, and I was trying to point that out to you and others who may not be aware of it.
To choose such a material to store food in that you consume and that your family consumes, seems to be pretty unwise. Sure it's not going to cause you to double over in pain, or to drop dead the evening of the day you consume your BBQ turkey.
But who knows, ingesting these chemicals into your body, or that of your children's bodies and other family members, has the potential to result in who knows what affects. Cancer would be the main concern obviously.
And it's not going to happen in short order, who knows, five years later, ten years later, a cancer shows up. Can I tell you this is going to happen to you? Of course not. But it's not impossible. Of course in a food grade container it is impossible, but hey, what do I know?
Why take the chance?
There are food safe alternatives out there for a reason. Anyone who uses a non food grade container to store and prepare foods is stupid. Very stupid. You do this in a commercial setting and I would expect that you lose your license to do business, and possibly be fined if not worse.
But you go right ahead and just keep doing what you are doing, cause as you say, I can bite you. I was, you know, trying to be nice and informative, telling you something you may not know, and maybe allow you to produce a safer, healthier meal for you and your family, but that's cool, you are smarter than all that, and I can, bite you, so what do you have to worry about?
Jeez, I guess that's what I should have expected for trying to be helpful and nice you know, pointing out a potential source of poisoning in someones food, but yea, I guess I'll go for the bite you option.
Go right ahead and consume that turkey dude, couldn't happen to a nicer person.
And you are welcome.
Posted by: Mrs. Ida Lowry at November 23, 2014 07:34 PM (8N+Kq)
Posted by: Old Blue at November 23, 2014 07:35 PM (vVSOO)
Posted by: speedster1 at November 23, 2014 07:36 PM (C0wzD)
Of course thats my TG Dinner EVERY year, so it's no surprise...
Posted by: OG Celtic-American at November 23, 2014 06:37 PM (xpPRn)
188 The most depressing Thanksgiving of my life involved a turkey tv dinner. My mom was...less than fabulous.
Posted by: Lauren Hulk at November 23, 2014 06:42 PM (BPMYx)
I mentioned in an earlier thread that my standard Thanksgiving dinner is a Swanson's Hungry Man turkey dinner, which I share with my cats. They seem to be thankful, as cats go.
I don't have any family left, and that tradition began when I was in an apartment and living on TV dinners. Since then, I've learned to cook a few things, and no longer eat TV dinners. Except for Thanksgiving. Weird, huh? I'm not about to cook a whole turkey just for me and the cats, although I'm sure they wish I would.
As my parents became elderly, we took to having Thanksgiving dinner in a restaurant.
Posted by: rickl at November 23, 2014 07:36 PM (sdi6R)
Posted by: speedster1 at November 23, 2014 07:38 PM (C0wzD)
Posted by: Lauren Hulk at November 23, 2014 07:39 PM (BPMYx)
Posted by: Lauren Hulk at November 23, 2014 07:22 PM (BPMYx)
I didn't say they were good eggs. I do remember that she cooked them all up and served them on a platter...given the number of children in the family at the time and allowing two eggs per person, I think that would have been fourteen eggs total, with a matching number of pancakes. Everything came to the table cold (this was before the invention of the microwave).
My mother was the worst cook ever. Until I moved away from home, I thought that making rice was hideously complicated...and then I figured out she couldn't even boil water.
Oddly enough, her mother (who lived with us) was one of the two best cooks, and the best baker bar none, that I have ever personally known. Grandma Armour's dishes, which were almost exclusively American traditional, were always perfect. Her pies, cakes and cookies at the holidays were amazing. She even made a great spaghetti sauce, which was only funny because she HATED spaghetti and refused to eat it.
Posted by: CQD at November 23, 2014 07:39 PM (tcvYF)
There's a reason that food safe options exist, and I was trying to point that out to you and
others who may not be aware of it.
To choose such a material to store food in that you consume and that your family consumes, seems to be pretty unwise.
3 & 1/2 gal buckets from Wal Mart or Kroger bakery. Previous contents? Cake icing. Same diameter, slightly shorter.
Posted by: rickb223 at November 23, 2014 07:39 PM (ab3+P)
Posted by: Old Blue at November 23, 2014 07:41 PM (vVSOO)
Many times, and it's a great way to go.
But a turkey is a large bird, and that makes the operation a little harder, not that it's terribly difficult thing to do.
Get good shears - like the below.
If you can try it out on a chicken so you get an idea of how it works, it's exactly the same on a turkey, it's just bigger.
http://us.kuhnrikon.com/us/en/ products/cutlery/shears/shears.html# c65f45f0-6699-4257- 8136-cbc175467c72
Kuhn Rikon
Posted by: Mrs. Ida Lowry at November 23, 2014 07:41 PM (8N+Kq)
Posted by: Bill Cosby's Uncooked Turkey at November 23, 2014 07:41 PM (XzRw1)
Posted by: Ricardo Kill at November 23, 2014 07:43 PM (VXV0F)
Posted by: n at November 23, 2014 07:43 PM (iBXmZ)
Posted by: thatcrazyjerseyguy at November 23, 2014 07:43 PM (tAoev)
Posted by: n at November 23, 2014 07:44 PM (iBXmZ)
But worrying about brine overnight is sorta silly.
Posted by: Synova at November 23, 2014 07:45 PM (Ek0Xs)
How did you get them? I could use a couple of them myself.
Posted by: dartist at November 23, 2014 07:45 PM (ahBY0)
Rickl, we did Thanksgiving at Luby's"
Luby's turkey breast and dressing? Not bad. Not bad at all. Did that with some displaced friends one year.
Posted by: Ricardo Kill at November 23, 2014 07:45 PM (VXV0F)
And you are welcome.
Posted by: Mrs. Ida Lowry at November 23, 2014 07:34 PM (8N+Kq)
The point you made is a good one, which unfortunately is falling on deaf ears. Their problem, not yours. But you made me wonder if the Igloo ice chest that I have been using for brining is food safe? Probably, because I think I got that idea from Alton Brown, but I'm just musing out loud here.
Posted by: CQD at November 23, 2014 07:46 PM (tcvYF)
Posted by: rickb223"
If the container was used to store food in from a commercial source, then you can be certain it is food grade. Perfectly acceptable as long as you can get it clean and there are no unpalatable odors or anything else that makes it unsuitable.
Yes, and they can often be gotten cheaply, like from a restaurant perhaps.
Posted by: Mrs. Ida Lowry at November 23, 2014 07:46 PM (8N+Kq)
Posted by: Mike Smith at November 23, 2014 07:46 PM (Nfdkj)
Posted by: n at November 23, 2014 07:47 PM (iBXmZ)
Never heard of it. But I will be doing some research now. Not that it will be available in the wilds of western Kentucky...maybe I can have a buddy who lives near civilization send me a bottle.
I have heard that the Japs are getting pretty good at the Scotch-making.
Posted by: DC in River City at November 23, 2014 07:47 PM (e+1S5)
Walked in and asked them if they had any or if they would same some for me. They just throw them away.
Posted by: rickb223 at November 23, 2014 07:48 PM (ab3+P)
https://tinyurl.com/kdj4b6t
I bought a DVD case from them a few years ago, and I've been on their e-mail list ever since.
Posted by: rickl at November 23, 2014 07:48 PM (sdi6R)
Posted by: Ricardo Kill at November 23, 2014 07:49 PM (VXV0F)
have been using for brining is food safe? Probably, because I think I
got that idea from Alton Brown, but I'm just musing out loud here.
Posted by: CQD"
Yes, those are also food grade. The advantage with this option is you can use ice to keep the temp down below 40 and the cooler will keep the cold in over long periods of time. You just have to make sure it's clean and definitely disinfect with a bleach solution.
You can't do that with a simple bucket. I like to do this in the fridge and you can't really get a cooler into the fridge... But sure, that will work just fine.
Posted by: Mrs. Ida Lowry at November 23, 2014 07:49 PM (8N+Kq)
I have heard that the Japs are getting pretty good at the Scotch-making.
Posted by: DC in River City at November 23, 2014 07:47 PM (e+1S5)
apparently it has been kicking ass and taking names over stuff made by whiny socialists residing north of england.
Posted by: n at November 23, 2014 07:49 PM (iBXmZ)
Posted by: Mike Smith
__________________________________________
That's good, 'cause I'm thinkin' that you're about to need something to keep you busy.
Posted by: Countrysquire at November 23, 2014 07:50 PM (8FyP4)
commercial source, then you can be certain it is
food grade. Perfectly acceptable as long as you
can get it clean and there are no unpalatable
odors or anything else that makes it unsuitable.
Yep. The 55 gallon barrels I acquired for water storage previously held peppers and vinegar from McIlhenny.
Posted by: rickb223 at November 23, 2014 07:50 PM (ab3+P)
Posted by: Seamus Muldoon, a solid man at November 23, 2014 07:50 PM (NeFrd)
Thanks, I just never thought of asking.
Posted by: dartist at November 23, 2014 07:51 PM (ahBY0)
Posted by: rickb223 at November 23, 2014 07:52 PM (ab3+P)
Try floating the idea of making a roast duck for Thanksgiving dinner.
If that don't work, you could lobby for goose, though I'm not sure I'd recommend it. I did it once for Christmas dinner. It's expensive, and tastes sorta like a combination of turkey and duck, but not as good as either IMO. On the plus side, the liver is delicious, as is the stock made from the giblets.
Posted by: Lewis at November 23, 2014 07:52 PM (r+YX+)
Posted by: rickb223 at November 23, 2014 07:50 PM (ab3+P)
I imagine 55 galon drums of tabasco ar regulated by a weapons convention somewhere. I hear that is what they use when they are out of napalm.
Posted by: n at November 23, 2014 07:52 PM (iBXmZ)
Posted by: Ronster at November 23, 2014 07:53 PM (9vrWU)
Posted by: Lauren Hulk at November 23, 2014 07:53 PM (BPMYx)
Posted by: Countrysquire at November 23, 2014 07:55 PM (8FyP4)
Well, they're certainly pricing it for that market. $70 from Total Wine. Reviews look good, but it seems you need to brace yourself for a different experience than American or Scotch whiskey.
I'll buy a bottle first chance I get and report back.
Posted by: DC in River City at November 23, 2014 07:55 PM (e+1S5)
Posted by: DC in River City at November 23, 2014 07:55 PM (e+1S5)
you're a moron and a scholar
Posted by: n at November 23, 2014 07:56 PM (iBXmZ)
Posted by: DC in River City at November 23, 2014 07:55 PM (e+1S5)
by the way, $70 is a great price, at my guy it was $130.
Posted by: n at November 23, 2014 07:57 PM (iBXmZ)
Posted by: n at November 23, 2014 07:59 PM (iBXmZ)
Posted by: Orange Talking Boner at November 23, 2014 07:59 PM (MbqmP)
Posted by: n at November 23, 2014 08:00 PM (iBXmZ)
Posted by: n at November 23, 2014 08:01 PM (iBXmZ)
Posted by: Thin veneer of civility at November 23, 2014 08:03 PM (XzRw1)
Posted by: goatexchange at November 23, 2014 08:04 PM (sYUHT)
with lead paint chips and broken glass, because you are never gonna eat
it anyway.
To be perfectly honest, I feel the same way about Hil. Keep that to yourself will ya?
Posted by: Huma at November 23, 2014 08:04 PM (ahBY0)
Posted by: Kalneva at November 23, 2014 08:04 PM (3pQOs)
Posted by: n at November 23, 2014 08:04 PM (iBXmZ)
Posted by: Thin veneer of civility at November 23, 2014 08:08 PM (XzRw1)
Sounds like Mumsy Dearest.
For someone who claimed to love to eat, she couldn't cook anything, not even water. Her idea of good eating was a can of Chicken ala King over some toast.
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 08:10 PM (0HooB)
Posted by: Vendette at November 23, 2014 08:10 PM (Mqtpc)
You have to take into consideration that his only son Enos was killed while changing a tire on an L.A. freeway. That kind of thing would change your thinking.
Posted by: Panhandler at November 23, 2014 08:12 PM (jYXC7)
You can't do that with a simple bucket. I like to do this in the fridge and you can't really get a cooler into the fridge... But sure, that will work just fine.
Posted by: Mrs. Ida Lowry at November 23, 2014 07:49 PM (8N+Kq)
Yes, I do disinfect with bleach after every year. Just glad to have the safety of the basic container confirmed. In this part of the country the November weather varies between the high 30's and the low 50's, which makes the thermal protection of an ice chest good to have. During the brining process, my turkeys finish thawing at a steady 32 degrees.
I think it works in warmer climes as well, but you have to be more assiduous about checking the status of the ice, monitoring temps, etc.
Posted by: CQD at November 23, 2014 08:14 PM (tcvYF)
Posted by: PaleRider at November 23, 2014 08:14 PM (7w/kf)
Posted by: n at November 23, 2014 08:16 PM (iBXmZ)
Posted by: Vendette at November 23, 2014 08:17 PM (Mqtpc)
Posted by: Jim at November 23, 2014 08:19 PM (RzZOc)
A nice ribeye steak lovingly cooked in the backyard of Casa Backwardio over a genuine charcoal fire.
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 08:19 PM (0HooB)
Posted by: Guy Mohawk at November 23, 2014 08:19 PM (NtzGn)
Posted by: Y-not at November 23, 2014 08:19 PM (9BRsg)
Fill 32 oz soda bottles with water. Freeze. Screw caps back on. Put in cooler. Takes longer to melt & in the bottles, the melt won't dilute the brine.
Posted by: rickb223 at November 23, 2014 08:19 PM (ab3+P)
Posted by: Vendette at November 23, 2014 08:17 PM (Mqtpc)
**********
Turducken
Posted by: Truck Monkey, as Voiced by Brian Dennehy at November 23, 2014 08:19 PM (jucos)
Honey glazed ham
Posted by: Panhandler at November 23, 2014 08:19 PM (jYXC7)
Posted by: EC at November 23, 2014 08:19 PM (doBIb)
I did spend a dinner with someone who hauled out tofurky. I passed on the tofurky in favor of scotch.
Posted by: n at November 23, 2014 08:21 PM (iBXmZ)
Posted by: PaleRider at November 23, 2014 08:21 PM (7w/kf)
Posted by: Ronster at November 23, 2014 08:21 PM (9vrWU)
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 08:19 PM (0HooB)
Where should I show up?
Posted by: Vendette at November 23, 2014 08:21 PM (Mqtpc)
I don't mind the cooking, but it's a lot of work for one person when you factor in the "niceties" of a special dinner like T-day.
Posted by: Y-not at November 23, 2014 08:22 PM (9BRsg)
There's enough big chairs and couch space for everyone's nap in the livingroom afterward.
Don't know which movie(s) we'll snooze thru yet, lol.
Posted by: JeanQ Flyover at November 23, 2014 08:22 PM (82lr7)
For someone who claimed to love to eat, she couldn't cook anything, not even water. Her idea of good eating was a can of Chicken ala King over some toast.
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 08:10 PM (0HooB)
I think you win the "prize". Not even my mother, in her worst moment, would have tried that. She tried to make decent food, but just...couldn't.
Thank goodness I take after my grandmother. I'm a pretty cook cook, but an indifferent baker. The only thing I bake that comes out the way it should is biscuits.
Posted by: CQD at November 23, 2014 08:22 PM (tcvYF)
Posted by: Vendette at November 23, 2014 08:22 PM (Mqtpc)
Posted by: Y-not at November 23, 2014 08:24 PM (9BRsg)
Posted by: Vendette at November 23, 2014 08:22 PM (Mqtpc)
I'll save a place for you.
Posted by: Ronster at November 23, 2014 08:25 PM (9vrWU)
Posted by: Vendette at November 23, 2014 08:25 PM (Mqtpc)
Heh. Down here where I can actually do that on Thanksgiving Day, should the need arise. MouseHouse, FL.
Speaking of, it's about 77 outside right now.
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 08:25 PM (0HooB)
Homemade toasted bread, olive oil, good olives, tomatoes, artichokes and balsamic with a plate of charcuterie. And a gallon jug of red.
Posted by: dartist at November 23, 2014 08:25 PM (ahBY0)
Posted by: rickb223 at November 23, 2014 07:50 PM (ab3+P)
first read I thought you said it held "pReppers" in vinegar
Bwahahaha!
Posted by: Kindltot at November 23, 2014 08:25 PM (t//F+)
Posted by: Y-not at November 23, 2014 08:25 PM (9BRsg)
Can always get turkey any other day of the year.
Posted by: Dr. Varno at November 23, 2014 08:26 PM (fIv/H)
Posted by: Vendette at November 23, 2014 08:27 PM (Mqtpc)
Posted by: Y-not at November 23, 2014 08:22 PM (9BRsg)
My wife has the same opinion, and I agree with her. Over the years, we've tried alternate methods of cooking stuffing in the pan, doused with gallons (or so it seemed) of turkey stock, and it just doesn't come out the same. There's something about the compression of the raw stuffing into the cavity that adds a density that you can't get any other way.
Posted by: CQD at November 23, 2014 08:27 PM (tcvYF)
Posted by: Buzzion at November 23, 2014 08:27 PM (TbNmq)
Posted by: Y-not at November 23, 2014 08:28 PM (9BRsg)
Tasted excellent but not really oyster-y.
Posted by: Dr. Varno at November 23, 2014 08:29 PM (fIv/H)
Posted by: Y-not at November 23, 2014 08:30 PM (9BRsg)
Leg of lamb with mint jelly.
Posted by: Grover Norquist at November 23, 2014 08:30 PM (XzRw1)
Posted by: EC at November 23, 2014 08:31 PM (doBIb)
But it was amazingly good.
Posted by: Dr. Varno at November 23, 2014 08:31 PM (fIv/H)
It, by the way, is extremely sweet. Just add a pat of butter and it would be perfect for the table.
It is also extremely dense and hard to cut up, I fear for my fingers trying to hack it up small enough to boil.
Posted by: Kindltot at November 23, 2014 08:32 PM (t//F+)
Posted by: Thin veneer of civility at November 23, 2014 08:32 PM (XzRw1)
Posted by: flounder at November 23, 2014 08:34 PM (Ua6T/)
Posted by: Dr. Varno at November 23, 2014 08:34 PM (fIv/H)
Posted by: Y-not at November 23, 2014 08:34 PM (9BRsg)
Posted by: JeanQ Flyover at November 23, 2014 08:35 PM (82lr7)
Even Grandma couldn't cook that well. At least Mumsy Dearest got it naturally...
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 08:35 PM (0HooB)
This is a bbq blog that I read frequently - great information on lots of topics, and bbq turkey is one of them. (You don't have to be bbq'ing to brine, and yes I know it's not technically barbecued turkey...)
virtualweberbullet.com/plastics.html
Unfortunately they appear to be down today for whatever reason.
You can access the information via the yahoo search engine cache, just search 'virtual weber buller plastics' and look for the reference to the page and then find the 'cache' link, that will show it to you.
Good luck, and all you food morons have a tasty and safe thanksgiving.
Posted by: Mrs. Ida Lowry at November 23, 2014 08:35 PM (8N+Kq)
Posted by: Y-not at November 23, 2014 08:36 PM (9BRsg)
My brother did for a few years on his grill rotisserie. Very good, plus it has the range of doneness from rare to crispy well if you watch it. Too bad he's a prick, he cooks good prime rib.
Posted by: dartist at November 23, 2014 08:36 PM (ahBY0)
Posted by: Vendette at November 23, 2014 08:17 PM (Mqtpc)
Good question. Normally I'd say "standing rib roast", but we've already converted Christmas to that menu. So maybe goose or ham?
Posted by: CQD at November 23, 2014 08:39 PM (tcvYF)
Posted by: Beary Obama at November 23, 2014 08:39 PM (H/9vm)
Posted by: Marylander at November 23, 2014 08:39 PM (F2IAQ)
Posted by: Jinx the Cat at November 23, 2014 08:39 PM (l3vZN)
Posted by: Beary Obama at November 23, 2014 08:41 PM (H/9vm)
Posted by: Nigel West Dickens at November 23, 2014 08:41 PM (HstNY)
Posted by: Ben Had at November 23, 2014 08:42 PM (AiU1C)
Posted by: Y-not at November 23, 2014 08:44 PM (9BRsg)
Posted by: Y-not at November 23, 2014 08:30 PM
Fresh!!!!. Used the smoked oysters once and had to pitch the stuffing. Was too strong of flavor.
Posted by: olddog in mo at November 23, 2014 08:46 PM (6hrmc)
Posted by: fairweatherbill bucking the wind at November 23, 2014 08:46 PM (Rt+dc)
Not even my mother, in her worst moment, would have tried that. She tried to make decent food, but just...couldn't.
Posted by: CQD at November 23, 2014 08:22 PM (tcvYF)
Yeah, my mom wasn't a good cook either, which is where I got my inability to cook from.
A couple of years ago I bought the America's Test Kitchen Family Cookbook, and have tried some recipes.
https://tinyurl.com/mv7w9xy
I say "tried" rather than "learned" because I haven't managed to memorize anything. I need to have the instructions next to me every time. I don't have a "knack" for cooking. Some people just add a little of this, a little of that, and cook it until it's done. Boom. Delicious. Not me. I need detailed step-by-step instructions, measurements, cooking times, etc.
Posted by: rickl at November 23, 2014 08:46 PM (sdi6R)
I bought a huge used Revere-ware stock pot and I am chopping it up and boiling the chunks on the stove until tender. I used to use the pressure cooker, but this way is better, it will mash up with my pastry cutter and is faster than using the Foley food mill.
I think I just realized that I use my pastry cutter for everything except making pastry.
Posted by: Kindltot at November 23, 2014 08:46 PM (t//F+)
Posted by: fairweatherbill bucking the wind at November 23, 2014 08:48 PM (Rt+dc)
I don't mean to be presumptuous, but you could take some cooking classes and perhaps meet a nice gal in the process! Sur la Table does good ones around here. Also some of our better grocery stores.
Posted by: Y-not at November 23, 2014 08:48 PM (9BRsg)
Posted by: Bob's House of Flannel Shirts and Wallet Chains at November 23, 2014 08:51 PM (yxw0r)
Posted by: Piercello at November 23, 2014 08:51 PM (JybVy)
Posted by: Vendette at November 23, 2014 08:54 PM (Mqtpc)
My cooking improved dramatically when I got A New Way of Eating and Fit for Life. They're basically vegetarian cookbooks, but there's no reason you can't eat anything with meat. Some other stuff I needed recipes for.
I cook like an engineer too.
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 08:54 PM (0HooB)
Posted by: Notsothoreau at November 23, 2014 08:54 PM (Lqy/e)
Posted by: Jinx the Cat at November 23, 2014 08:56 PM (l3vZN)
memorize anything. I need to have the instructions next to me every
time. I don't have a "knack" for cooking. Some people just add a
little of this, a little of that, and cook it until it's done. Boom.
Delicious. Not me. I need detailed step-by-step instructions,
measurements, cooking times, etc.
Me Too. Been cooking for myself for a long time and never could understand why some people refuse to follow a recipe. OK, I understand the old-timers but picking out a recipe and then not following it doesn't work. Some people put a lot of time into ratios of ingredients.
Posted by: dartist at November 23, 2014 08:56 PM (ahBY0)
Posted by: rickb223 at November 23, 2014 08:56 PM (ab3+P)
Posted by: Cicero Kaboom! Kid at November 23, 2014 08:57 PM (uSAVP)
Posted by: Jinx the Cat at November 23, 2014 08:56 PM (l3vZN)
*Fistbump*
Posted by: Vendette at November 23, 2014 08:57 PM (Mqtpc)
Posted by: Miracle Max at November 23, 2014 08:59 PM (l3vZN)
Posted by: Blacksheep at November 23, 2014 09:01 PM (bS6uW)
Stuffing. But creamed onions is a close second.
Posted by: Y-not at November 23, 2014 09:02 PM (9BRsg)
Posted by: fairweatherbill bucking the wind at November 23, 2014 09:02 PM (Rt+dc)
Posted by: Jinx the Cat at November 23, 2014 08:56 PM (l3vZN)
*Fistbump*
Posted by: Vendette
I recognized you right away as a lady of refinement, sophistication and good taste.
Posted by: Miracle Max at November 23, 2014 09:02 PM (l3vZN)
Posted by: Mallamutt, RINO President of the Sheena Easton Fan Club at November 23, 2014 09:03 PM (OWjjx)
Posted by: Y-not at November 23, 2014 09:03 PM (9BRsg)
Posted by: Jinx the Cat at November 23, 2014 09:03 PM (l3vZN)
Posted by: Beary Obama at November 23, 2014 08:41 PM (H/9vm)
That specially good for Dachtoberfest.
Posted by: Bertram Cabot Jr. at November 23, 2014 09:03 PM (W5DcG)
Posted by: Lewis at November 23, 2014 09:04 PM (r+YX+)
That is good to know.
A Mother in Law and Tomato sandwich would be tough and boisterous.
Posted by: Cicero Kaboom! Kid at November 23, 2014 09:05 PM (uSAVP)
---
Those two and the Frugal Gourmet, whose show was running when I was a newlywed and first cooking on my own.
I only discovered Jacques Pepin much later. He's like pron for me.
But the other thing that's been key for me is to go out to eat at a lot of different, good (not necessarily expensive) restaurants, especially ethnic ones. Trains the palate and gives inspiration.
Posted by: Y-not at November 23, 2014 09:05 PM (9BRsg)
Mashed potatoes and gravy, and dressing...not stuffing. Stuffing tends too get mushy.
Posted by: fairweatherbill bucking the wind at November 23, 2014 09:06 PM (Rt+dc)
Thanks!
I just got back from using the time machine to put the turkey in the fridge yesterday and order protein powder from Amazon on Thursday.
Posted by: Mama AJ at November 23, 2014 09:06 PM (0xTsz)
Then I learned that potatoes aren't good for you, because of the carbs.
Posted by: rickl at November 23, 2014 09:07 PM (sdi6R)
Posted by: Mallamutt, RINO President of the Sheena Easton Fan Club at November 23, 2014 09:08 PM (OWjjx)
Posted by: rickb223
Minor adjustment. And I do love scotch, but am imminently flexible when necessary.
Posted by: Tobacco Road at November 23, 2014 09:08 PM (4Mv1T)
Its the same, but Yankees call it stuffing and Southern folks call it dressing. FYI, Southerners eat it year round.
Posted by: Cicero Kaboom! Kid at November 23, 2014 09:08 PM (uSAVP)
Posted by: Cicero Kaboom! Kid at November 23, 2014 09:08 PM (uSAVP)
And here we have another longbows vs. crossbows problem.
Posted by: Vendette at November 23, 2014 09:10 PM (Mqtpc)
Posted by: Kindltot at November 23, 2014 08:32 PM (t//F+)
SkilSaw for the win.....
Posted by: CharlieBrown'sDildo at November 23, 2014 09:11 PM (Zu3d9)
Posted by: fairweatherbill bucking the wind at November 23, 2014 09:12 PM (Rt+dc)
When you are dehydrated and have an electrolyte mix that's off, you just don't want to eat.
Broth with some sea salt and no salt is good, but if she's not interested there's Gatorade. Gets some sugar in, and you can sip it in little sips, or freeze it a bit and eat it like a slushy.
Black olives are actually kind of easy to get down, get you some fat and salt. Another strange one (and not wonderfully healthy, but still) is to buy a pack of pepperoni and microwave a bunch (watch out for the little packs of desiccant, don't nuke those!), and then she can just snack a little on them or on them with cheese slices and maybe crackers. What's good is having a plate in front of her that she can take a bit of every once in awhile.
If she likes cooked cabbage, cabbage in broth is very sustaining, especially real broth -- boil a chicken or some chicken pieces then strain the broth out and boil it again.
I also vote for milkshakes, same reasons.
I had a great suggestion in a similar situation for long term, you play a game during meals -- like a card game, UNO, etc. For a kid who is put off of eating, if she is playing a game and concentrating on that she can be gently reminded to take a little bite every once in awhile and she won't focus on how icky the food seems to her.
Hope all's good now, sorry she's feeling crummy.
Posted by: Marie at November 23, 2014 09:12 PM (/wf5h)
Posted by: Mallamutt, RINO President of the Sheena Easton Fan Club at November 23, 2014 09:13 PM (OWjjx)
Posted by: toby928(C) at November 23, 2014 09:13 PM (rwI+c)
Stuffing, cook it in the bird with the cavity lined with cheese cloth. Pull it out when the bird is resting and place it in a baking dish and back in the oven to brown the top. AND gravy... Real homemade turkey giblet gravy. Takes me two days to make but worth it.
Posted by: lindafell at November 23, 2014 09:13 PM (LbPGR)
Posted by: ChrisP at November 23, 2014 09:13 PM (fG9rI)
Posted by: Cicero Kaboom! Kid at November 23, 2014 09:08 PM (uSAVP)
And here we have another longbows vs. crossbows problem.
Posted by: Vendette at November 23, 2014 09:10 PM (Mqtpc)
That website featured here awhile ago with maps showing different words in different parts of the country was awesome.
Posted by: rickl at November 23, 2014 09:13 PM (sdi6R)
Posted by: fairweatherbill bucking the wind
-----------------------------
We stuffAND dress the bird. As you say, stuffing is "in" the bird, and the rest that didn't fit is in the pan around the bird.
Posted by: Tobacco Road at November 23, 2014 09:13 PM (4Mv1T)
Posted by: dartist at November 23, 2014 09:14 PM (ahBY0)
And I think I can probably unfriend someone on Facebook tonight. She posted some evil thing that the "rethuglicans" in the House are doing. I just don't have the patience to deal with her whacko friends that aren't happy with my response.
Posted by: Notsothoreau at November 23, 2014 09:15 PM (Lqy/e)
I have several of Pepin's cookbooks, but he has too much of the French, "We will use everything" attitude. it's almost as if he is...French!
Sorry, but cooked lettuce just doesn't do it for me.
Posted by: CharlieBrown'sDildo at November 23, 2014 09:15 PM (Zu3d9)
Are you new? If so, welcome and come around here often!
Posted by: Vendette at November 23, 2014 09:15 PM (Mqtpc)
384 The Thanksgiving side dish you cannot live without.
Stuffing, cook it in the bird with the cavity lined with cheese cloth.
o/O
Posted by: Pelvic Mesh at November 23, 2014 09:15 PM (uSAVP)
Posted by: Penney Stienum-Jones-Howard at November 23, 2014 09:17 PM (D5iCY)
Yeah, even I wouldn't be that ridiculous!
I mean -- "catch of the decade" -- please, Al Michaels. It was nice (actually thought it may have been offensive PI) but calm down.
Gronk made a similar catch last week (or was it the week before?).
The Giants have arguably a better one that helped win them their first SB against the Pats.
Hell, their have been college receivers who've caught it around the head of a defender.
Posted by: Jon Gruden at November 23, 2014 09:17 PM (H/9vm)
Posted by: Notsothoreau at November 23, 2014 09:17 PM (Lqy/e)
It and the bird become... one.
Posted by: Dr. Varno at November 23, 2014 09:18 PM (fIv/H)
Posted by: fairweatherbill bucking the wind at November 23, 2014 09:19 PM (Rt+dc)
Posted by: lindafell at November 23, 2014 09:19 PM (LbPGR)
Posted by: Piercello at November 23, 2014 08:51 PM (JybVy)(/i]
Odd you should say that. The contractor I used to work for got the Makita reciprocating saw out once to prepare a pumpkin, but mine is my Dad's garage.
The chef-knife and my cheap Pakistani tanto did a good job on the squash, it is just that it sounds like popping through bones, like chicken bones.
but: asdf kl;' - all present and accounted for!
Posted by: Kindltot at November 23, 2014 09:19 PM (t//F+)
Take the turkey out of the refrigerator, and place a bag of ice on the breasts. That way the rest of the bird comes to room temp (sort of), but the breast remains chilled and cooks slower.
Posted by: CharlieBrown'sDildo at November 23, 2014 09:19 PM (Zu3d9)
Posted by: Kindltot at November 23, 2014 09:19 PM (t//F+)
Posted by: lindafell at November 23, 2014 09:20 PM (LbPGR)
Posted by: Kindltot at November 23, 2014 09:20 PM (t//F+)
Haven't stuffed a turkey for years, but I use some of the pan drippings to moisten the bread mixture.
Saves a bunch of work, besides.
Posted by: JeanQ Flyover at November 23, 2014 09:20 PM (82lr7)
I'm going for a dry brine this year.....
Posted by: CharlieBrown'sDildo at November 23, 2014 09:21 PM (Zu3d9)
Posted by: CharlieBrown'sDildo
-------------------------
Hey, it works for the azaleas at Augusta National before the Masters.
Posted by: Tobacco Road at November 23, 2014 09:21 PM (4Mv1T)
She ate a bunch tonight, so hopefully it won't be hard to get her to eat tomorrow.
She's wanted me to watch TV with her a bunch, so I just keep reminding her to take another bite every few minutes.
Posted by: Mama AJ at November 23, 2014 09:21 PM (0xTsz)
Posted by: CharlieBrown'sDildo at November 23, 2014 09:21 PM (Zu3d9)
Excellent. Save the carcass!
Posted by: Dr. Varno at November 23, 2014 09:22 PM (fIv/H)
Posted by: Vendette at November 23, 2014 09:23 PM (Mqtpc)
Posted by: fairweatherbill bucking the wind at November 23, 2014 09:24 PM (Rt+dc)
Posted by: lindafell at November 23, 2014 09:25 PM (LbPGR)
I love it but no-one I know does. Then complain it tastes molasses-y
Posted by: Kindltot at November 23, 2014 09:26 PM (t//F+)
I flip it the last 30-45 minutes to brown the skin but I think it gives
a moister breast meat and helps with the overlooking issue. Then again,
I usually only eat the dark meat but my husband and his mom say it's
nice and moist. Seems juicy when I carve it.
Posted by: lindafell at November 23, 2014 09:25 PM (LbPGR)
I've heard that breast-side-down is a good method.
Posted by: Vendette at November 23, 2014 09:27 PM (Mqtpc)
I always cook birds with breast-side down.
Posted by: Polliwog the 'Ette at November 23, 2014 09:27 PM (GDulk)
Posted by: speedster1 at November 23, 2014 09:27 PM (C0wzD)
And get your mind out of the gutter.
Posted by: Kindltot at November 23, 2014 09:28 PM (t//F+)
Posted by: Vendette at November 23, 2014 09:27 PM (Mqtpc)
Depends what you are into!
Posted by: Typical Moron at November 23, 2014 09:28 PM (Zu3d9)
You also want dehydrated rum. Doubles as stove fuel for making coffee.
Coffee. Lotsa, lotsa.
For chew: take a piece of hard maple cordwood and split it. Bore 1" holes at least an inch apart and about 2" deep. Pack your best leaf tobacco in the holes using a maple pung and mallet, and fill with your best maple syrup. Repeat through the year. Before setting out, split the plugs out of the cordwood and bag up for carrying. Use the kindling to spit roast some light meat, e.g., woodchuck, rabbit, or pa'tridge.
Enjoy.
Posted by: Roger's Rangers at November 23, 2014 09:29 PM (fBW52)
Posted by: speedster1 at November 23, 2014 09:27 PM (C0wzD)
I'm trying this guy's.....
http://www.dadcooksdinner.com/
Posted by: CharlieBrown'sDildo at November 23, 2014 09:29 PM (Zu3d9)
Posted by: Vendette at November 23, 2014 09:27 PM (Mqtpc)
Depends what you are into!
Posted by: Typical Moron at November 23, 2014 09:28 PM (Zu3d9)
Do you want dinner or not?
Posted by: Vendette at November 23, 2014 09:30 PM (Mqtpc)
Posted by: GGE of the Moron Horde, NC Chapter at November 23, 2014 09:31 PM (6fyGz)
Posted by: n at November 23, 2014 09:32 PM (iBXmZ)
Perfect - THANK YOU!
And since I plan to rotiss, this is EXACTLY what I needed.
Have a great Thanksgiving!
Posted by: speedster1 at November 23, 2014 09:33 PM (C0wzD)
holes at least an inch apart and about 2" deep. Pack your best leaf
tobacco in the holes using a maple pung and mallet, and fill with your
best maple syrup. Repeat through the year. Before setting out, split the
plugs out of the cordwood and bag up for carrying. Use the kindling to
spit roast some light meat, e.g., woodchuck, rabbit, or pa'tridge.
Now dammit, that's a good idear.
Posted by: dartist at November 23, 2014 09:33 PM (ahBY0)
Best though is to soak a turkey in melted lard and hold it between your thighs for several nights under an electric blanket, while listening to bagpipe & drum recordings. Or so I've heard.
Posted by: OG Celtic-American at November 23, 2014 09:33 PM (xpPRn)
And he does a dang fine job.
Carry on.
Posted by: Tobacco Road at November 23, 2014 09:33 PM (4Mv1T)
Posted by: Little Miss Spellcheck at November 23, 2014 09:34 PM (z899H)
Here is a link to how I do it. The twist is I line the cavity with cheese cloth, with the ends hanging out, and stuff the bird lightly before cooking it. I then mix the cooked inside the bird stuffing with some dressing cooked on the side and brown it at the end while the bird is resting. It makes all the stuffing/dressing taste like stuffing from inside the bird but not mushy.
http://tinyurl.com/n6fmkuz
Posted by: lindafell at November 23, 2014 09:34 PM (LbPGR)
Posted by: speedster1 at November 23, 2014 09:34 PM (C0wzD)
Good lord, that's the most entertaining thing I've read in some time. Except for the Trader Joe's part, it could be out of a 1895 edition of Outdoor Life.
Posted by: fairweatherbill bucking the wind at November 23, 2014 09:34 PM (Rt+dc)
You need your chew and ammo.
Always have an excess of ammo.
Nice extras: caffeine tabs and unscented wipes.
The wipes can help ameliorate the scent of FAB (feet, ass, balls) in the weeks beteeen showers.
Posted by: Roger's Rangers at November 23, 2014 09:35 PM (fBW52)
My Mother complained the first year BEFORE she had my prime rib. I told her that she have have turkey anytime.
She later agreed with me.
Posted by: JimmyGee at November 23, 2014 09:35 PM (gM/n2)
How do you flip the cooking bird? It is usually hot, heavy and greasy
and I am always paranoid about dropping it or splattering drippings
around.
And get your mind out of the gutter.
Posted by: Kindltot at November 23, 2014 09:28 PM (t//F+)
I use a pair of Orka silicone gauntlets.
Posted by: cthulhu at November 23, 2014 09:36 PM (T1005)
And he does a dang fine job.
Carry on.
Posted by: Tobacco Road at November 23, 2014 09:33 PM (4Mv1T)
Indeed, carry on.
Posted by: Vendette at November 23, 2014 09:36 PM (Mqtpc)
Posted by: Sandra Flook at November 23, 2014 09:38 PM (Dwehj)
Posted by: lindafell at November 23, 2014 09:38 PM (LbPGR)
Posted by: Dr. Varno at November 23, 2014 09:40 PM (fIv/H)
Posted by: Lincolntf at November 23, 2014 09:41 PM (2cS/G)
Posted by: kalneva at November 23, 2014 09:44 PM (3pQOs)
With the middle finger, just like I'm--
Uh, I mean with the turkey lifters I got from Amazon, since He Who Has Arm Strength won't be here.
Posted by: Mama AJ at November 23, 2014 09:44 PM (0xTsz)
Posted by: Vendette
------------------------
I love Thanksgiving at home, but I need to visit mom with the fam, and this year it's on Thanksgiving.
It turns out that certain 5 star chefs get tired of the rat race and enjoy cooking on a regular schedule where meals are planned in advance, all the while collecting a regular fat paycheck from an adoring, and regular, if not entirely lucid, fan base on the Carolina coast.
Sounds like good work if you can get it.
Posted by: Tobacco Road at November 23, 2014 09:44 PM (4Mv1T)
Posted by: GGE of the Moron Horde, NC Chapter at November 23, 2014 09:44 PM (6fyGz)
Posted by: Steck at November 23, 2014 09:46 PM (5i94q)
I love his shows. The ones I've watched often draw on his mom's (or grandma's) cooking. Very accessible.
He's a little too old for me now, but ten years ago even I would dump Mr.Y-not for Jacques in a heartbeat! ;-)
Posted by: Y-not at November 23, 2014 09:46 PM (jW91e)
With the middle finger, just like I'm--
Uh, I mean with the turkey lifters I got from Amazon, since He Who Has Arm Strength won't be here.
Posted by: Mama AJ at November 23, 2014 09:44 PM (0xTsz)
I have also seen recipes where the bird is not flipped, but you cover the breast with a doubled triangle of aluminum foil to keep it from drying out. Those recipes usually call for a 1/2 hour @ 500 degrees to start, before you add the foil. This works best with brining, IMHO.
Posted by: CQD at November 23, 2014 09:47 PM (tcvYF)
Posted by: keninnorcal at November 23, 2014 09:49 PM (On0/h)
Posted by: Fox2! at November 23, 2014 09:50 PM (brIR5)
While cooking I drank a half fifth of Scotch...
I dropped one in the pan down a flight of about 12 steps to the carriage house..
The dam bird landed back in the pan without nary a scratch,,
The juice was all over the walls and carpet.
Of course the carpet had to be replaced,
you can never get the juice out from a twenty pound bird from a stairs of carpet.
Posted by: Hutzpah at November 23, 2014 09:50 PM (/WmRg)
Posted by: keninnorcal at November 23, 2014 09:49 PM (On0/h)
And the same farmers that are taking subsidy money will complain about corporate welfare.
Posted by: GGE of the Moron Horde, NC Chapter at November 23, 2014 09:50 PM (6fyGz)
I was so proud of how nicely browned it was. Then I go to carve - the back - and I get really confused. For a second I thought I'd bought an all dark meat turkey or something!
Good though.
Posted by: Y-not at November 23, 2014 09:51 PM (jW91e)
"How drunk?" you ax?
So drunk she lost the turkey. She was on the verge of calling the cops, thinking that someone had come into her house and stolen the bird when we found it on the porch. She'd put it out there to cool off, then the brain cell that was supposed to remember it got drowned.
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 09:51 PM (0HooB)
Facebook tonight. She posted some evil thing that the "rethuglicans" in
the House are doing. I just don't have the patience to deal with her
whacko friends that aren't happy with my response.
Posted by: Notsothoreau
What are they doing that is upsetting the Left? It might cheer me up.
Posted by: Jean at November 23, 2014 09:51 PM (TETYm)
Good though.
Posted by: Y-not
--------------------------
LOL!
Posted by: Tobacco Road at November 23, 2014 09:52 PM (4Mv1T)
Posted by: lindafell at November 23, 2014 09:52 PM (LbPGR)
Posted by: fairweatherbill bucking the wind at November 23, 2014 09:55 PM (Rt+dc)
It's like the Stepford Wives, and Husbands, or something.
Posted by: Tobacco Road at November 23, 2014 09:56 PM (4Mv1T)
Posted by: Lincolntf at November 23, 2014 09:56 PM (2cS/G)
Posted by: Countrysquire at November 23, 2014 09:57 PM (8FyP4)
Posted by: dartist at November 23, 2014 09:59 PM (ahBY0)
Will never forget looking out the living room window and seeing my dad (r.i.p.) walking across the lawn carrying a tray of roast turkey.
Posted by: Dr. Varno at November 23, 2014 10:00 PM (fIv/H)
And what would be so wrong with that?
Posted by: Malik Zulu Shabazzzzzzz at November 23, 2014 10:00 PM (W5DcG)
http://preview.tinyurl.com/lu7rft5
Posted by: Roger's Rangers at November 23, 2014 10:01 PM (fBW52)
Season the shit out of it and put it in the oven fat side up in a tightly foil-wrapped pan. 300 degrees for three hours. Take out out, let it sit for twenty minutes, slice across the grain, serve with either dark mustard or horseradish.
Posted by: SGT Dan's Cat at November 23, 2014 10:01 PM (KwXW4)
Savu is a double-walled foil bag with a big dose of hickory or alderwood resin between the walls. Pinch the bag shut and the contents won't dry out. Two hours in the oven permeates every molecule with smoke, and the whole house smells great for days.
Posted by: Little Miss Spellcheck at November 23, 2014 10:02 PM (z899H)
Posted by: Kalneva at November 23, 2014 10:02 PM (3pQOs)
Viola.
No one's ever complained that the breast came out dry.
And if they did, what they heck do they think the gravy's for, anyway?
Posted by: Lewis at November 23, 2014 10:03 PM (r+YX+)
How many of you have had sex with a TG turkey, and was it before or after cooking?
Posted by: OG Celtic-American at November 23, 2014 10:03 PM (xpPRn)
BTW you make it to Texas yet?
Posted by: lindafell at November 23, 2014 09:52 PM (LbPGR)
Linda, great idea! Still stuck in Chicago-land. Lotsa stuff to wrap up before we can move.
Posted by: Steck at November 23, 2014 10:05 PM (5i94q)
Posted by: Countrysquire at November 23, 2014 10:05 PM (8FyP4)
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 10:07 PM (0HooB)
Thank you for the Savu smoker bag tip. Never heard of those, sounds great!
Have a great Thanksgiving!
Posted by: speedster1 at November 23, 2014 10:07 PM (C0wzD)
He complains if it's fresh out of the cooler, tho'.
Posted by: Preznit Bacha Bazi Obola at November 23, 2014 10:08 PM (fBW52)
Posted by: OG Celtic-American at November 23, 2014 10:03 PM
I've had sex with a jive turkey. Dunno if that counts though.
Posted by: barry soetoro at November 23, 2014 10:08 PM (tBSrv)
Obscene amount of food but I always looked at it with the thought that he was so proud to give his family more than they could eat. They were very proud to be Americans and I'm glad some of it rubbed off on me.
Posted by: dartist at November 23, 2014 09:59 PM (ahBY0)
Yes, that's how it's supposed to be.
Posted by: rickl at November 23, 2014 10:10 PM (sdi6R)
Posted by: Kindltot at November 23, 2014 10:11 PM (t//F+)
Posted by: Countrysquire at November 23, 2014 10:12 PM (8FyP4)
B'Gal said she wanted to watch that for the pageantry. I'd rather see a real musician like Prince again.
Posted by: BackwardsBoy, Curmudgeon Extraordinaire at November 23, 2014 10:15 PM (0HooB)
That Roger Goodell sure knows his audience...
Posted by: Countrysquire at November 23, 2014 10:12 PM (8FyP4)
He and Bud Selig can roast in hell.
Posted by: rickl at November 23, 2014 10:16 PM (sdi6R)
-----------------
I refuse to recognize this false dichotomy.
Posted by: JDub (was BunkerintheBurbs) at November 23, 2014 10:16 PM (X3xYu)
Posted by: Countrysquire at November 23, 2014 10:19 PM (8FyP4)
Posted by: Y-not at November 23, 2014 10:23 PM (jW91e)
The layout was very nice. All the sides looked great. The turkey was beautiful. She made a comment about;
"I could only get a cup of stuffing into the turkey."
Anita and I looked at each-other.
Yeah, she had no idea about that little plastic bag inside the bird...
Posted by: ChrisP at November 23, 2014 10:35 PM (fG9rI)
We make regular and oyster dressing every Thanksgiving. Mrs. E can really git-er-done with dressing. And yes, you can still taste the oysters. I can get by with dressing, mashed taters, giblet gravy, and cranberry sauce (can-type says swoosh)
Posted by: Erowmero at November 23, 2014 10:58 PM (go5uR)
Posted by: goon at November 24, 2014 01:59 AM (gNTQS)
Posted by: Taylor at November 24, 2014 04:46 AM (BUqHu)
Posted by: honeybunny at November 24, 2014 08:28 AM (yrXQK)
Posted by: seo at December 04, 2014 02:10 AM (wl0Xl)
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