Food Thread: It's Crunch Time! Turkey? Or Something That Tastes Good? [CBD]

What? No turkey? Subvert the dominant paradigm!

Unfortunately I have been overruled by precedent, tradition, guests with no imagination, and whiny little brats who swear they love turkey.

But there will also be a wine-brined pork roast spinning merrily on the rotisserie while the boring turkey cooks in the oven, taking up valuable space that could be better used for good stuff, like baked macaroni & cheese with a buttered breadcrumb topping.

or you could go with an ahead-of-the-curve dish for when the burning times come.....

******
That Mac & Cheese is just a Béchamel sauce with tons of cheese melted into it. My local supermarket deli sells its scraps of cheese, so I have been buying that. I add some Parmesan for extra flavor, then pour it over corkscrew shaped pasta (I use rotini), which seems to hold onto the cheese sauce very nicely. For a touch of crunch and color I chill the stuff and then press it into a ring mold as tightly as I can manage. Then I sauté it to get a nice crisp top and bottom to the molded Mac & Cheese. It's great, and looks good on the plate!
******
Everyone has their plans in place for the Thanksgiving meal, so my advice is as worthless as ever. That won't stop me of course.

This should be mandatory at every Thanksgiving gathering:

The Manhattan

3 ounces Rye Whiskey
1 ounce red vermouth (Use Carpano Antica. It's a fortune, and worth it)
1 bar spoon of maple syrup
3 shakes of Angostura bitters
Stir with lots of ice for about 30 seconds.
Strain into a low ball glass.
Garnish with a lemon twist (twist the lemon over the glass to express the oils).
The classic recipe calls for a maraschino cherry. But it is difficult and expensive to get good ones, and the typical supermarket version is sort of gross. They are a color not found in nature, and their texture is reminiscent of a meal worm that you eat by mistake in that bowl of old cereal from the back of the cupboard.
(Courtesy of Andrew McIntosh of Park West Tavern)

******

This is my simple stuffing recipe that I have been making for years. I always make far too much, which is appreciated by everyone, because stuffing is universal! And I have discovered that mixing it with a whipped egg and cooking it in a waffle iron is close to the Platonic ideal of a Thanksgiving weekend snack.

Sausage and Cornbread Stuffing
Ingredients
- 2 lb. Sweet Italian Sausage (The stuff with fennel) casings removed
- 2 cups Yellow Onions, rough chopped
- 2 stalks of Celery, rough chopped
- 1/3 cup Chopped Parsley
- Chopped Sage to taste (about 1-2 tablespoons)
- Cornbread, and lots of it (probably 2 pounds of the stuff) Buy it or bake it; I don't care. Then break it up into chunks and toast it.
- 1-2 cups Chicken Stock
- Salt and Pepper to taste.
Break up the sausage into nice chunks and brown it in a bit of oil. Once the sausage is nicely browned, add the celery and onions and saute until they get a bit of color. Dump into your biggest bowl and correct the seasoning, add the sage and parsley and mix a bit. Then add as much cornbread as you feel like. My guess is that a 1:1 ratio of cornbread to everything else will work well. Mix it gently and then moisten the mixture with the chicken stock until it is looks appetizing, but not dripping wet and disgusting looking. Spoon into greased baking dishes, cover with foil and bake at 350F for 20 minutes.

For any NY/NJ Morons who are interested: there is a Moron Meet-up scheduled for December 18th, 6:00pm-9:00pm in the West Village.
For more information: nynjmeet at optimum dot net
Addendum: Carol, I use the recipe from The Balthazar Cook Book. Here it is, but really, I just use it for the Béchamel sauce.

Posted by: Open Blogger at 04:00 PM

Comments
(Jump to bottom of comments)

1 Yum!

Posted by: ManWithNoParty at November 22, 2015 03:57 PM (xNYi9)

2 I do roughly the same dressing, but with Peppridge Farm Herb stuffing in the blue bag.

Posted by: ManWithNoParty at November 22, 2015 03:59 PM (xNYi9)

3 Food is good.

Posted by: Ricardo Kill at November 22, 2015 04:01 PM (0xLZu)

4 >>The classic recipe calls for a maraschino cherry. But it is difficult and expensive to get good ones

You can make your own or buy Luxardo from Amazon.

Posted by: Aviator at November 22, 2015 04:04 PM (c7vUv)

5 Rams, Ravens now.

Posted by: Ricardo Kill at November 22, 2015 04:04 PM (0xLZu)

6 Where's Mac & Cheese recipe?
Can you link it?

I'm out & will check back w/Mercury browser.

Thank You!

Posted by: Carol at November 22, 2015 04:05 PM (sj3Ax)

7 Yay, Food Thread.

Posted by: olddog in mo at November 22, 2015 04:05 PM (c/3OG)

8 Speaking of YouTube cooking shows (we were weren't we?) I've become fascinated with a YT cooking show called Hot Thai Kitchen, or alternatively Pailinskitchen by a chef named Pailin Chongchitnat.
I find her very informative and her recipes look, to this spice lover, very tasty.
Today I watched her video on Crying Tiger (steak) with Jeeow Sauce. (Crying Tiger is grilled steak.) Looks tasty indeed.

Now I admit I am not a foodie. The foodies here may not find her recipes as appetizing as I do. It helps, of course, that I find her attractive.

I denounce myself for appropriating culture and finding a Thai woman to be hawt and for going OT.

Any other favorite cooking shows, YT or otherwise?

BTW one thing that vaguely bothers me is the Thai preference for head-on shrimp. She even uses shrimp heads as garnish. I'd eat it but I do not find the look appealing.

Posted by: Northernlurker at November 22, 2015 04:06 PM (hJrjt)

9 Another less conventional Thanksgiving main dish: Manatee

Posted by: Cicero (@cicero) at November 22, 2015 04:06 PM (RU5ki)

10 I denounce myself further for going OT and for not actually being a foodie.

Posted by: Northernlurker at November 22, 2015 04:06 PM (hJrjt)

11 We're having ham which will cook in the crockpot. It's what Middlest and Littlest Kidlets asked for and no one cared enough for turkey to insist.

Our big tradition is spiced cider.

1 gallon apple cider

1 lemon, sliced

1 orange, sliced

Whole cloves, cardamom, cinnamon stick and dried ginger to taste

Brew in crockpot on high for at least a couple of hours and then turn to low and serve warm

Posted by: Polliwog the 'Ette at November 22, 2015 04:08 PM (GDulk)

12 Just made Alton Brown's Tart Cranberry Dipping Sauce. Simple.

I'm the only one in the house that likes it. Good. More for me.

http://bit.ly/1t7prKM

Posted by: Golfman - Xenophobe Extrodinaire at November 22, 2015 04:10 PM (vYva+)

13 "Another less conventional Thanksgiving main dish: Manatee"

Manatee. Who the Hell eats manatee. Besides some Alaskan?

Posted by: Ricardo Kill at November 22, 2015 04:10 PM (0xLZu)

14
Do you need one more reason to exclude Muslims from America, maybe this is your answer?

"It is forbidden for a Muslim to prepare a turkey dinner on Thanksgiving because this is an imitation of non-Muslims. It is confirmed in an authentic narration that whoever imitates a people is one of them."

http://tinyurl.com/qjkdwlm

So Muslims are admitted to America for assimilation? Nonsense, they're here to overwhelm our generosity with their way of life.

Posted by: Doctor Fish at November 22, 2015 04:11 PM (OiFtZ)

15 Looks scrumptious.

I wonder though. Say, Jacques en lais Baux chose to roll out a Thanksgiving Special.

Filet of Turkey Breast, breaded in toasted stuffing and deep fried in peanut oil.

A cranberry'd mayo spread, with lettuce, 'tmater and served on a grilled sourdough bun.

Instead of traditional fries, serve with twice baked Irish Roast taters, baked in duck fat of course.

Sell it at $9.95, and I'd likely go there for Thanksgiving Dinner.

Now, that's what I call thinking Outside of the (Jack in the) Box.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at November 22, 2015 04:11 PM (McRlu)

16 I don't need food I need a drink, but did get the things I need for a cherry-berry pie

Posted by: Skip at November 22, 2015 04:12 PM (KSdzX)

17 My offer to attempt smoking the turkey last year was met with disdain. This year the leftover snow may not be melted off the porch yet.

Posted by: DaveA at November 22, 2015 04:14 PM (DL2i+)

18 I am not doing the cooking this year for T-giving, yay!

But if asked to make something, it will this incredible pear-almond tart recipe I make for my customers. It's actually more like a pie.

All butter crust, natch. A nice layer of home-made almond paste is rolled over the bottom crust. Pears, a little sugar(1/3 cup). I throw in an apple for fun. Cin, nutmeg, vanilla. Top crust, then sugared almonds on top.

The best tarty-pie ever, or at least it seems so currently.

Posted by: Lizabth at November 22, 2015 04:16 PM (3v3uS)

19 I tried to buy my customary Thanksgiving dinner (Swanson's Hungry Man Turkey Dinner) in the store the other night but they were sold out. I still have a couple days to try again.

Posted by: rickl at November 22, 2015 04:16 PM (sdi6R)

20 Posted by: Jim at November 22, 2015 04:11 PM (McRlu)

We're going to have twice-baked potatoes as well. I like them a lot (we don't eat that many potatoes in general) and like them even better when someone else makes them.

Posted by: Polliwog the 'Ette at November 22, 2015 04:18 PM (GDulk)

21 "I don't need food I need a drink, but did get the things I need for a cherry-berry pie"

Sends bottom shelf vodka and frozen cherries to Alaska.

Posted by: Ricardo Kill at November 22, 2015 04:18 PM (0xLZu)

22 OK, ready to start a new kind of "crossbows vs. longbows" war here, or mebbe just a food fight. Mom is thinking about a ham this T-Day, and I got volunteered for one of the sides. She's pretty set on mashed potatoes, not a bad choice, but I'm thinking "dirty potatoes" on one hand and twice-baked on the other.

"Dirty" mashed potatoes are with the skins mixed in, nice and lumpy. They go great with gravy. Twice-baked are more hoity-toity, but you can really get creative with the fillings. No, Clock-Boy, not THAT creative! Ennyhoo, let the food-flinging funfest begin....

Posted by: Jenk at November 22, 2015 04:18 PM (OtryE)

23 Happy trichinosis day!

Posted by: Sphynx at November 22, 2015 04:21 PM (OZmbA)

24 Posted by: Aviator at November 22, 2015 04:04 PM (c7vUv)

Make your own? No shit!

Have you done it? What recipe do you use?

Luxardo is so stupidly expensive, and I prefer the lemon twist anyway. I almost never use cherries, and only get them in my drinks when I am at a bar.

Posted by: CharlieBrown'sDildo at November 22, 2015 04:23 PM (Zu3d9)

25 My parents are coming here for Thanksgiving this year. I think we're going to Wei�br�u Huber, Thursday is Giant Schnitzel Night.

Today I learned Fleischwurst is not a substitute for Andouille. I don't want to talk about it.

Posted by: HR's stupid tablet at November 22, 2015 04:25 PM (vn2q2)

26 23
Happy trichinosis day!
Um, that's New Years Day, and it better come with sauerkraut....

Posted by: Jenk at November 22, 2015 04:27 PM (OtryE)

27 Posted by: HR's stupid tablet at November 22, 2015 04:25 PM (vn2q2)

There is a great little Swiss deli about 15 minutes from my house that makes about 20 different kinds of German and Swiss sausage. I could cheerfully give up andouille in exchange for that stuff.

Well, most of the time.

Posted by: CharlieBrown'sDildo at November 22, 2015 04:29 PM (Zu3d9)

28 "Happy trichinosis day!
Um, that's New Years Day, and it better come with sauerkraut...."

That don't never come with kraut. Never, ever.

Posted by: Ricardo Kill at November 22, 2015 04:29 PM (0xLZu)

29 Today was a cooking day...eagles suck. I made the PA Dutch bread filling for Thanksgiving, carnitas for my wife's thing at work tomorrow and now...grilling teriyaki chicken for supper tonight. Oh, and, we hung our lights on the lonely tree in the middle of our 'woods". Feewf

Posted by: Clarney at November 22, 2015 04:31 PM (dgO4h)

30 I actually like turkey. But I'm strange and Midwestern.
Also the best part of it is probably day after sandwiches.
Alternatively the rotisserie up the road smokes a crazy good turkey all year long.

Posted by: CharlieBrown'sDildo at November 22, 2015 04:29 PM (Zu3d9)

I live in a place settled by Germans in the 1800s to early 1900s. Mostly out of Bavaria. The sausages here are to die for. Heck even the local supermarkets make a passible bratwurst. (I've had both local supermarket and Jonsenville, and honestly local is better by a hair. But none come close to comparing to G&W meats, Swiss Meats or the Herman Wurst House.

Posted by: tsrlbke PhD(c), rogue bioethicist at November 22, 2015 04:32 PM (tM4uk)

31 This year I am making stuffing from bread. This is a stupid question (because in the cornbread stuffing above the bread needs to be toasted) but how long are you supposed to toast the bread?

I will have to go to the store tomorrow-because- yes, I forgot some things and I was already there today once. I hate the rush; I will have to go at 7:00 in the morning.
----------------------------------------------------------

Today in church a woman (who is in her 70's) was explaining that she is having 12 people over for dinner. Another woman said, Is anyone helping you?" She said, "Well, my daughter brings something, but it's a lot of work." She didn't say what her daughter brought The second woman said, "But it's fun, isn't it?" The first woman smiled wanly. I often feel bad for women who have been doing TG dinner for 45 years and they're still doing most of it when they'd probably prefer not to. Next year unless your mother really enjoys this, either consider taking her out or recruit people to make almost everyone. Mom deserves a rest! :^)

Posted by: FenelonSpoke at November 22, 2015 04:33 PM (No/ki)

32 This is the only new recipe I am trying out this year, courtesy of RedMindBlueState:

Bacon and Fried Onion Cranberry Sauce

For a step-by-step video of how to make this recipe, go to https://youtu.be/yO-ze_DpN7w.

I might try Lizbeths Pear Almond Tart too. That sounds way too good.

Posted by: L, Elle at November 22, 2015 04:33 PM (5QyYN)

33 Here's a great Manhattan variation I've recently been drinking:

Black Lodge
1.5 oz rye whisky
.5 oz Cynar
.5 oz cherry liqueur
.5 oz Carpano Antica
1 dash Regan's Orange Bitters No.6
1 orange twist as garnish

Stir with ice then strain into glass with large piece of ice. Squeeze orange twist over drink then add as garnish.

Drink enough of these and you will meet a dancing dwarf who talks backwards.

I like both High West Double Rye and Rittenhouse for this.

And for the cherry liquor, I like Cherry Heering.

I don't think the Carpano Antica is really optional. It adds a lot of flavor over standard sweet vermouth.

Anywho, check it out.

Posted by: naturalfake at November 22, 2015 04:34 PM (KUa85)

34 Ennyhoo, let the food-flinging funfest begin....

Posted by: Jenk

We did a ham yesterday. Clearing out the freezer and it was one had bought for 67 cents a pound.
With ham I like scalloped potatoes. Or just plain sweet potatoes.

Posted by: Bruce at November 22, 2015 04:34 PM (8ikIW)

35 Hi all
any recommendations for a good birthday dinner recipe for my Dad?
Nothing too fancy but something that is a little special

Posted by: chemjeff at November 22, 2015 04:34 PM (uZNvH)

36 Posted by: FenelonSpoke at November 22, 2015 04:33 PM (No/ki)

I toast it in a hot oven until it has some color. Just enough to give it a bit of extra flavor. It is absolutely not a mandatory step.

Posted by: CharlieBrown'sDildo at November 22, 2015 04:35 PM (Zu3d9)

37 I'm enjoying all the Bavarian and Franconian sausage...but you can't put them in red beans and rice. Nope.

Posted by: HR's stupid tablet at November 22, 2015 04:37 PM (vn2q2)

38 Posted by: CharlieBrown'sDildo at November 22, 2015 04:35 PM (Zu3d9

For plain bread stuffing, I use stale bread that's been in my freezer too long. (Alternatively save the heels from loafs of bread. Helps get the dry part down (obviously does not add toasted flavor, but time in the oven does that.
You get 2 types of stuffing on thanksgiving, from inside the turkey (moister) and outside (for space reasons usually in a separate pan) which is more toasted-ish (dpending on how long the cover was on.)

Posted by: tsrlbke PhD(c), rogue bioethicist at November 22, 2015 04:37 PM (tM4uk)

39 Fun thread. Gotta take a little nappy.

Posted by: Ricardo Kill at November 22, 2015 04:37 PM (0xLZu)

40 I love turkey and all the trimmings. Everyone else wants ham. I hate ham. So we're going to a Chinese buffet for Thanksgiving day.

Posted by: Peggy Coffey at November 22, 2015 04:38 PM (cdw0X)

41 CBD...mayo, miracle whip, cranberry? What do you like on your Sammy? I look forward to the leftovers too.

Posted by: Clarney at November 22, 2015 04:38 PM (dgO4h)

42 OT-If you live in NJ/NJ take a look out the window. The sunset is absolutely glorious!

Posted by: FenelonSpoke at November 22, 2015 04:39 PM (No/ki)

43 Posted by: naturalfake at November 22, 2015 04:34 PM (KUa85)

I use Bulleit Rye (95 proof), which, like the Rittenhouse (100 proof), is more alcoholic than most bourbons, and many ryes. I think the extra pop of the alcohol helps to stand up to the Carpano.

Posted by: CharlieBrown'sDildo at November 22, 2015 04:40 PM (Zu3d9)

44 I'm enjoying all the Bavarian and Franconian sausage...but you can't put them in red beans and rice. Nope.

Posted by: HR's stupid tablet at November 22, 2015 04:37 PM (vn2q2) [/]

The 3rd generation sausage maker disagrees. Several of his flavors work: (Yes some are actually andouille or Boudin although he actually has a jambalaya bratwurst!)
http://www.hermannwursthaus.com/bratwurst-flavors/

Posted by: tsrlbke PhD(c), rogue bioethicist at November 22, 2015 04:40 PM (tM4uk)

45 Posted by: Clarney at November 22, 2015 04:38 PM (dgO4h)

Mayo, or mayo mixed with a little chopped chipotle.

But always at least mayo. I am not a savage.

Posted by: CharlieBrown'sDildo at November 22, 2015 04:41 PM (Zu3d9)

46 Since it is just the two of us, I will be making pot roast.

Yum yum.

Posted by: Grampa Jimbo at November 22, 2015 04:43 PM (1ijHg)

47 >>Make your own? No shit!

Have you done it? What recipe do you use?

Luxardo is so stupidly expensive, and I prefer the lemon twist anyway. I almost never use cherries, and only get them in my drinks when I am at a bar.
Posted by: CharlieBrown'sDildo

It's really simple. 1 pint of sour cherries pitted. 1 cup of maraschino liquor. Bring the liquor to a simmer remove from the heat and add the cherries. I add just a touch of simple syrup. Put in a jar in the refrigerator. As long as you have the maraschino liquor make an Aviation and toss in a cherry. The Aviation is a perfect venue for one of them.

Posted by: Aviator at November 22, 2015 04:44 PM (c7vUv)

48 Posted by: naturalfake at November 22, 2015 04:34 PM (KUa85)

I use Bulleit Rye (95 proof), which, like the Rittenhouse (100 proof), is more alcoholic than most bourbons, and many ryes. I think the extra pop of the alcohol helps to stand up to the Carpano.

Posted by: CharlieBrown'sDildo at November 22, 2015 04:40 PM (Zu3d9)

Thanks for the tip. I'll have to give Bulleit Rye a whirl.

Hey, wasn't that the booze Sylvester Stallone carried around in "Bullet to the Head"?

Nice product placement.

Posted by: naturalfake at November 22, 2015 04:44 PM (KUa85)

49 Express my oils!

Posted by: Lemon twister at November 22, 2015 04:44 PM (FkBIv)

50 Forget the hysterical swine who've been trying to get rid of turkey for *years*.

I'd rather have turkey alone than have pork roast.

I'd rather have Carl Buddig turkey than pork roast.

You eat what you want, I eat what I want.

Posted by: Merovign, Dark Lord of the Sith at November 22, 2015 04:46 PM (bLnSU)

51 "But there will also be a wine-brined pork roast spinning merrily on the rotisserie while the boring turkey cooks in the oven..."

Why not have a wine-brined turkey spinning on the rotisserie as well? Or better yet, sitting in a smoker? Brined turkey is delicious. Smoked turkey is delicious-er. Brined smoked turkey, injected with seasonings, is delicious-est.

Posted by: Kevin at November 22, 2015 04:46 PM (+9ISh)

52 Something that made TG easier last year was buying bagged cooked chestnuts. (I hate boiling and shelling them) which we use in the stuffing. However, everybody else must have had the same idea because they were all sold out.

Posted by: FenelonSpoke at November 22, 2015 04:46 PM (No/ki)

53 Jenk,

Think authentic made-from-scratch Mac and Cheese.

Posted by: Grampa Jimbo at November 22, 2015 04:47 PM (1ijHg)

54 I realize I could start a flame war, but, miracle whip on turkey,on sourdough, with lettuce is the absolute bomb to me. With a red beat egg and some chips cooked in lard...OMG

Posted by: Clarney at November 22, 2015 04:47 PM (dgO4h)

55 Favorite Thanksgiving leftovers: Turkey pot pie for dinner and Turkey on toast with gravy for lunch, and hopefully there's some pie left for dessert

Posted by: L, Elle at November 22, 2015 04:47 PM (2x3L+)

56 Posted by: Northernlurker at November 22, 2015 04:06 PM (hJrjt)

As long as you're talking about food, I don't think it's OT.

Posted by: FenelonSpoke at November 22, 2015 04:48 PM (No/ki)

57 I cant believe that humans taste good. Almost all of the people Lecter ate were in good shape, therefore, no fat. No fat = no flavor. All you get are leg or arm meat. There is no breast meat to speak of on humans. I guess if you just like sweetbreads, people is the way to go. Eh, not my taste.

Posted by: Bruce With a Wang! at November 22, 2015 04:49 PM (iQIUe)

58 >>But if asked to make something, it will this incredible pear-almond tart recipe I make for my customers. It's actually more like a pie.

That sounds fantastic!!

I am just making a cheese platter and fudge. I may make one more dessert but I haven't decided yet.

Posted by: Lea at November 22, 2015 04:49 PM (vmMMi)

59 You know that trichinosis is virtually eradicated. Last time someone got it, they had to bring in an old, old doctor.

He says "You been hunting"?

"Yep"

"What did you kill?"

"Bear."

You eat undercooked pork (they do it all the time on the Food Network). Just make sure you are buying it from the supermarket and not from Jimbo's farm.

Posted by: Grampa Jimbo at November 22, 2015 04:51 PM (1ijHg)

60 I'm the only one in the house that really enjoys turkey.

Fortunately, everyone loves Standing Rib Roast with Yorkshire Pudding.

So, that's become our Feast Meal of Choice(TM).

Sometimes we'll add a small ham or turkey breast as well to the mix. I may try that barefoot contessa turkey roulade someone posted yesterday. That looked easy and tasty.

Maybe I'll do a goose this year for Christmas along with the Rib Roast.

Goose is yummy. Traditional as all get out. And it's fat makes the best roast potatoes in the world.

Posted by: naturalfake at November 22, 2015 04:52 PM (KUa85)

61 Posted by: L, Elle at November 22, 2015 04:47 PM

Agree. Can't beat turkey pot pie. Also, easy to freeze and eat at later date. Another, leftover recipe that I like is Turkey Tetrazzini.

Posted by: olddog in mo at November 22, 2015 04:52 PM (c/3OG)

62 I gotta say, pictures of food do nothing for me. It's the smell of food that makes me drool. I see there's a new show called "Food Porn". People are weird...

Posted by: Chris M at November 22, 2015 04:53 PM (6RZos)

63 OT-If you live in NJ/NJ take a look out the window. The sunset is absolutely glorious!Posted by: FenelonSpoke at November 22, 2015 04:39 PM (No/ki)

You forgot Pennsylvania. I looked out every window. Golden colors hitting the last leaves of my maples. I try to remember to thank the guy upstairs as often as I can. That was one of the moments.

There's a famous artist in my neck of the woods who described his work as trying to capture a transcendent moment. That was certainly one of them.

Posted by: se pa moron - call it what it is, treason at November 22, 2015 04:54 PM (7v/r5)

64
Sunset now?!?

It's been dark here in Boston for 45 minutes already!

Posted by: Soothsayer at November 22, 2015 04:56 PM (Sw83N)

65 Well, Mr. Hoity-toity CBD, I LOVE turkey, so much so that I make it several times a year. :-P

This year is a little weird with the move and whatnot, so we're having turducken ordered from some place in Ohio. Minimal sides this year.

The one side I always have - creamed onions - may be hard to come by b/c I haven't been able to find Aunt Nellie's jarred onions. Going to try making it with frozen pearl onions (couldn't find fresh either), but I'm prepared to be disappointed.

I get the impression a lot of ppl around here do hams instead of - or along side - their turkeys.

Posted by: Y-not at November 22, 2015 04:56 PM (t5zYU)

66
btw, it's 5:02 pm, not whatever time it says below

Posted by: Soothsayer at November 22, 2015 04:57 PM (Sw83N)

67 30 years ago a colleague says to me "Watching porn is like watching people eat."

Ever notice that Chef Anne Burrell NEVER tastes her food and says "Holy shit! This tastes like crap. What the Hell did I do?'

Until there is taste-and-smell-o-vision, all the TV chefs are just actors to me.

Posted by: Grampa Jimbo at November 22, 2015 04:57 PM (1ijHg)

68 Turkey is great if you suffer from insomnia. The L-triptophan will p[ut you to sleep.

Posted by: Grampa Jimbo at November 22, 2015 04:58 PM (1ijHg)

69 I love turduckens! Mostly because duck is my most favorite thing. But they are pricey. I also like turkey even though my dad keeps trying to convince us we don't need it.

My sil is making potatoes and Mac and cheese and I hate that, even though I like both things I just think they do not go with dressing!!! I know lots of people think they do, but I just keep hearing my grandmother in my head saying 'too many starches'.

Posted by: Lea at November 22, 2015 04:59 PM (vmMMi)

70 68,

The -itis.

Works every time.

Posted by: SMFH at November 22, 2015 04:59 PM (zyIlW)

71 >>> Fortunately, everyone loves Standing Rib Roast with Yorkshire Pudding.
-------
naturalfake, that is my standard Christmas Eve dinner with aparagus and oyster stew as the second course. I tried one year to do a traditional English Christmas dinner with goose and figgy pudding. The goose and pudding were not so good and the leftovers got thrown away. Yorkshire pudding is just wonderful though. I stuck with that one.

Posted by: L, Elle at November 22, 2015 05:00 PM (2x3L+)

72 I certainly have preferences, and I love roast pork and barely cooked beef, but turkey is good too. The best turkey is leftovers on sourdough with mayo.

Posted by: Snoodling World Champion who longs for the web circa 1997 at November 22, 2015 05:00 PM (k9qR4)

73 Sunset now?!?�It's been dark here in Boston for 45 minutes already!Posted by: Soothsayer at November 22, 2015 04:56 PM (Sw83N)

There are these things called time zones. The further west you travel the later the sunset. My daughter is at the very western edge of my time zone. Her sunset is nearly an hour later then mine.

She's also able to predict my next day weather with remarkable accuracy.

Posted by: se pa moron - call it what it is, treason at November 22, 2015 05:01 PM (7v/r5)

74
Just remember: that sunset you're seeing? It was mine first.

Posted by: Soothsayer at November 22, 2015 05:02 PM (Sw83N)

75 Posted by: se pa moron - call it what it is, treason at November 22, 2015 04:54 PM (7v/r5)

Great! It was probably nice in several other states as well. We even got a picture!

Posted by: FenelonSpoke at November 22, 2015 05:03 PM (No/ki)

76 If you have alot of dark meat, turkey burritos are fantastic.
Also turkey terrapin...it's like an exploded pot pie on toast...obviously how and what you toast is critical.

Posted by: Clarney at November 22, 2015 05:03 PM (dgO4h)

77 >>>>> Posted by: olddog in mo at November 22, 2015 04:52 PM (c/3OG)
------
Absolutely, olddog, it's a pie in the form of a dinner! What's not to like?

Posted by: L, Elle at November 22, 2015 05:04 PM (2x3L+)

78 Trying something different this year, mostly because it sounds really good but it's also something that can be made ahead...

Crispy Mashed Potato Casserole With Bacon, Cheese, and Scallions
http://tinyurl.com/m9vgxrh

Posted by: The Original antisocialist-Accept No Substitutes! at November 22, 2015 05:07 PM (eGr8Z)

79 Lea, it is an incredibly good pastry. There is something about the creaminess of the pear, the almond paste, sugared almond and the butter crust...mm, mmm.

Hubby and I have been eating our way through one over the past two days. He had his last portion saved for breakfast today, but I bartered with him. Traded him a piece of toasted walnut/bittersweet chocolate tart for it.

Posted by: Lizabth at November 22, 2015 05:10 PM (3v3uS)

80 Posted by: The Original antisocialist-Accept No Substitutes! at November 22, 2015 05:07 PM (eGr8Z)

That does sound good.

Posted by: FenelonSpoke at November 22, 2015 05:12 PM (No/ki)

81 ~~Mayo~~ Mustard, or ~~mayo~~ mustard mixed with a little chopped chipotle.

But always at least mayo. I am not a savage.

Posted by: CharlieBrown'sDildo at November 22, 2015 04:41 PM (Zu3d9)

FIFY

Posted by: The Turkey Hat at November 22, 2015 05:13 PM (vBeA5)

82 Planning on Turkey this year, but will be cooking it spatchcocked over a bed of root vegitables, water chestnuts, and garlic.

Posted by: The Turkey Hat at November 22, 2015 05:14 PM (vBeA5)

83
Chemjeff:

Dads love steak. A porterhouse will cost you around twenty bucks. Grill some onions in butter with a small splash of steak sauce. Nuke some large potatoes for around ten minutes and get some toppings.

*boom*

Quick, easy birthday Dad-feast!

Posted by: Slapweasel (Cold1) (T) at November 22, 2015 05:14 PM (OQ9R7)

84 Turkey and mustard??!!!

Posted by: Clarney at November 22, 2015 05:15 PM (dgO4h)

85 >>> I do roughly the same dressing, but with Peppridge Farm Herb stuffing in the blue bag.

I ripped up an extra large loaf of Pepperidge Farm and but it in a grocery bag to go stale. Must remember to put it away, lest it transform into cat toys tonight.

Posted by: fluffy at November 22, 2015 05:16 PM (AfsKp)

86 Great! It was probably nice in several other states as well. We even got a picture!Posted by: FenelonSpoke at November 22, 2015 05:03 PM (No/ki)

It's still a little visible. What seems to have happened is that there is cloud cover from off the coast to the horizon, where it is completely clear. As the sun set the sky was exceptionally dark while the sunset appeared exceptionally bright. I had an art teacher explain it to me once as 'unexplained light'.

I was struggling for words to describe a painting I was working on once, and this brilliant but totalling goofy person, with works in major museums of art, patiently found the exact words I couldn't find.

Posted by: se pa moron - call it what it is, treason at November 22, 2015 05:16 PM (7v/r5)

87 Alright, give me a Hamm on five, hold the Mayo.

Posted by: Captain Oveur at November 22, 2015 05:17 PM (FkBIv)

88 Turkey and mustard??!!!

Posted by: Clarney at November 22, 2015 05:15 PM (dgO4h)

Of course. Also with cheese, onion, and sometimes tampinade.

Posted by: The Turkey Hat at November 22, 2015 05:20 PM (vBeA5)

89 I like the Hannibal reference in this post CBD.
I'm of the opinion that if the S ever HTF, everyone should roast and eat at least one neighbor. You know, to send a message to the others.

My guess is that once the word gets out, you won't be bothered by anyone within one square mile. Maybe two.

Posted by: Tobacco Road at November 22, 2015 05:23 PM (on01m)

90 These recipes aren't authentically Jewish, as none of them include the blood of Palestinian children as an ingredient. I trust this oversight will be corrected promptly.

Posted by: Insomniac - Pale Horse/Death 2016 at November 22, 2015 05:24 PM (kpqmD)

91 88 Turkey and mustard??!!!

Posted by: Clarney at November 22, 2015 05:15 PM (dgO4h)

Of course. Also with cheese, onion, and sometimes tampinade.
Posted by: The Turkey Hat at November 22, 2015 05:20 PM (vBeA5)

Romney wants to take away our tampinades!

Posted by: Some feminist idiot at November 22, 2015 05:26 PM (kpqmD)

92 Not eating turkey at Thanksgiving was one of the 44 Goals of the Communists laid out in the Senate Record in 1966, or something.

Go collectivize something, you hippies.

Posted by: Herr Morgenholz at November 22, 2015 05:26 PM (EUMr7)

93 46 Since it is just the two of us, I will be making pot roast.

-----------

Don't make any more than you can eat alone because I have plans.

Posted by: The Chicken at November 22, 2015 05:30 PM (RU5ki)

94 Thanksgiving: Turkey
Christmas: Goose
Easter: Lamb

Variations from this menu are caused by the subversive influences of pornography, TV channels devoted to food, and probably the Jews.

'Murica!

Posted by: Herr Morgenholz at November 22, 2015 05:30 PM (EUMr7)

95 Chemjeff, seconding Slapweasel on Porterhouse steak as a dinner suggestion for your dad. It's an excellent cut of beef though it's hard to find here for me. Another suggestion for a side is a portobello mushroom. Wrap in foil with a pat of butter and garlic, S&P. Stick it the oven for 30-40 minutes at 425 degrees. Very easy. Maybe a few bacon wrapped scallops as an appetizer too?

Posted by: L, Elle at November 22, 2015 05:31 PM (2x3L+)

96 71 >>> Fortunately, everyone loves Standing Rib Roast with Yorkshire Pudding.
-------
naturalfake, that is my standard Christmas Eve dinner with aparagus and oyster stew as the second course. I tried one year to do a traditional English Christmas dinner with goose and figgy pudding. The goose and pudding were not so good and the leftovers got thrown away. Yorkshire pudding is just wonderful though. I stuck with that one.

Posted by: L, Elle at November 22, 2015 05:00 PM (2x3L+)

Hey L, Elle,

I think goose is a bit difficult and requires more care because it is so fatty. Even then people may feel it's too greasy, but it makes a great gravy and roast potatoes. When my folks were alive, and my brother and I took over Christmas dinner, we often fixed goose because when cooked properly it is so delicious.

Give us your recipe for Oyster Stew.

i like it when I've had it but I guess yours has to be really good if you're serving it at Christmas!

Never tried to make Figgy Pudding. But, I have made Christmas Pudding several times and I definitely recommend that.

The trick is to start a few months ahead and let the Pudding age in a closed container in the fridge with you lovingly bathing the pudding once a month in a super flavorful rum (Smith and Cross) or the bourbon or brandy of your choice.

Or if you're really going for the win....make the pudding now and let it age for a next year's Christmas.

Man, is that good.

Hmmm...I may have to do that, now that I think about it.

Posted by: naturalfake at November 22, 2015 05:31 PM (KUa85)

97 >>> Another suggestion for a side is a portobello mushroom.

That's damn near a meal. We do that for Lent, a lot.

Posted by: Herr Morgenholz at November 22, 2015 05:32 PM (EUMr7)

98 Because my rolling-pin did not make the trip with me when I moved here from another state I had to buy another one. The guy at the check-out stand at WallyWorld said, "Wow, I haven't seen one of these in ages. No one makes pies anymore, and it is such a shame since they are so much better." Seems odd that he said this as there sure has been a run on canned pumpkin. Maybe people use a lot of pre-made crusts.

Posted by: washrivergal at November 22, 2015 05:33 PM (CFc5L)

99 97 >>> Another suggestion for a side is a portobello mushroom.

That's damn near a meal. We do that for Lent, a lot.
Posted by: Herr Morgenholz at November 22, 2015 05:32 PM (EUMr7)

Sounds like fun, guy.

Posted by: Insomniac - Pale Horse/Death 2016 at November 22, 2015 05:33 PM (kpqmD)

100 No turkey on Thanksgiving?!?!!

One year when I was in college and it was just me and my parents for T-day (unprecedented!) mom and I made homemade lasagna (including the sauce and noodles) and we had it that w/the salad, bread, etc.. Still had fun in the kitchen preparing it, so it felt like a regular Thanksgiving.

Posted by: Lizzy at November 22, 2015 05:34 PM (NOIQH)

101 Big crockpot potroast here.
Mashed potatoes (with skins) w/ gravy.
Sweet corn cut from the cob.
Frozen French beans from the garden.

We will kind of ad-lib the rest.

A Happy Thanksgiving to all of the Moron Horde, and all of their loved ones !

Posted by: sock_rat_eez at November 22, 2015 05:34 PM (erRNA)

102 >>>I think goose is a bit difficult and requires more care because it is so fatty.

Domestic goose needs help. You can make a year's worth of candles out of one of them bastards. It's like draining one of Hillary's ankles.

We always do wild goose. Dark meat and lean as hell. Gourmand.....

Posted by: Herr Morgenholz at November 22, 2015 05:35 PM (EUMr7)

103 Looking forward to Christmas this year with daughter and her family. She knows how to 'play me'. She'll make a ham for Christmas, complaining that the turkey and fixings is 'too much trouble' -- knowing damn well I'm going to roll into her 'hood with a huge bird a day or two later, take over her kitchen, starve everyone for hours, then watch delightedly as they gorge themselves into submission.

Hours later, as the wife and I are still cleaning up the kitchen and reloading the dishwasher for the second time everyone will be passed out in her family room.

Posted by: se pa moron - call it what it is, treason at November 22, 2015 05:36 PM (7v/r5)

104 >>>Domestic goose needs help. You can make a year's
worth of candles out of one of them bastards. It's like draining one of
Hillary's ankles.
Posted by: Herr Morgenholz at November 22, 2015 05:35 PM (EUMr7)<<<

You can get a years worth of Grey Goose if you drain one of my ankles.

**hic**

Posted by: Cankles! at November 22, 2015 05:37 PM (REdlt)

105 Bacon-Burboun Dressing.

2-3 lbs of bacon
2 loaves of artisane bread (two differnt kinds)
1 onion, chopped
1 bulb worth of garlic, diced
2 shallot, diced
1 fistfull of celerey, chopped
1 fistfull of sage, chiffonaded
1/2 handful of parsley
2 eggs
1/2 cup of roasted black walnuts
1/2 stick of butter
2 jiggers of bourbon
Celery salt & pepper to taste

Chop the bacon up into little bits and cook in a cast iron pan on low until most of the fat has been rendered. Add the onion, garlic, celery, and shallot. Turn up heat and cook until onion becomes translucent. Add celergy and sage and cook until well integrated. Add this to a bowl of the artisan bread torn up. Add eggs (beaten), bourbon, and enough stock to moiten without turning it into mush. Once mixed, add back to cast iron pan that has hat its sides butter. Add the rest of the butter on top and cover with foil. Cook in oven at 450 for about 20-30 minutes, depending on how your oven cooks.

Posted by: The Dressing Hat at November 22, 2015 05:39 PM (vBeA5)

106 >>>>You can get a years worth of Grey Goose if you drain one of my ankles.

And a lifetime of syphilis if you drain one of my cigars!

Posted by: Bill at November 22, 2015 05:40 PM (EUMr7)

107 My secret to liven up the "green bean casserole". However large you make it, use 1/2 asparagus instead of just green beans. The rest of the casserole kind of smothers the asparagus, but the asparagus gives it more flavor than just green beans.

Posted by: Vukdawg at November 22, 2015 05:40 PM (5Ym7Z)

108 >>>1 fistful of sage, chiffonaded

Duh hell is that? It's sage. Bruise that shit. I will be looking for a corner of your mancard in the mail.....

Posted by: Herr Morgenholz at November 22, 2015 05:42 PM (EUMr7)

109 Thanksgiving: Turkey
Christmas: Goose
Easter: Lamb

Variations from this menu are caused by the subversive influences of pornography, TV channels devoted to food, and probably the Jews.

'Murica!
Posted by: Herr Morgenholz at November 22, 2015 05:30 PM (EUMr7)

Wrong.

On Christmas you serve Reindeer and on Easter you serve Easter Bunny.

Posted by: The Holiday Hat at November 22, 2015 05:43 PM (vBeA5)

110 "It ain't Thanksgiving until somebody cries."

Posted by: Grampa Jimbo at November 22, 2015 05:43 PM (1ijHg)

111 >>>My secret to liven up the "green bean casserole". However large you make
it, use 1/2 asparagus instead of just green beans. The rest of the
casserole kind of smothers the asparagus, but the asparagus gives it
more flavor than just green beans.

Ooh. That sounds good. Im stealing that. Makes sense, too.

Posted by: Herr Morgenholz at November 22, 2015 05:43 PM (EUMr7)

112 >>> that he said this as there sure has been a run on canned pumpkin. Maybe people use a lot of pre-made crusts.

Graham cracker crust is easy to make.

Posted by: fluffy at November 22, 2015 05:44 PM (AfsKp)

113 It will be just my husband and me. We are going to do a prime rib, mashed potato, asparagus, and salad.

Posted by: CaliGirl at November 22, 2015 05:45 PM (BHl9S)

114 >>>"It ain't Thanksgiving until somebody cries."

That's my flat screen TV, bitch! WHAM!

Posted by: Herr Morgenholz at November 22, 2015 05:46 PM (EUMr7)

115 "Graham cracker crust is easy to make."

I just buy a Keeblers crust for my "Fluffy Pumpkin Cheesecake Pie."

Ok, how many graham crackers do I need to buy?

Posted by: Grampa Jimbo at November 22, 2015 05:46 PM (1ijHg)

116 I think goose is a bit difficult and requires more care because it is so fatty.

Domestic goose needs help. You can make a year's worth of candles out of one of them bastards. It's like draining one of Hillary's ankles.

We always do wild goose. Dark meat and lean as hell. Gourmand.....

Posted by: Herr Morgenholz at November 22, 2015 05:35 PM (EUMr7)

Do you shoot your own?

Or order through a market?

When I lived in New Orleans they had an awesome fresh poultry market, where you could pick out your turkey and have it reduced to a quivering (yes, really) carcass ready for roasting in roughly 5 minutes.

Best Thanksgiving turkey evah!

Posted by: naturalfake at November 22, 2015 05:48 PM (KUa85)

117 >>>"Fluffy Pumpkin Cheesecake Pie."

I think it's cool all the different recipes that become "traditional" in people's families.

Since I got married lo those many years ago, I've discovered that women in her family will go to the mat over both Corn Pudding and Potato Salad.

Makes for some hot-assed wrestling matches.

Posted by: Herr Morgenholz at November 22, 2015 05:48 PM (EUMr7)

118 Graham cracker crust is easy to make.

Posted by: fluffy at November 22, 2015 05:44 PM (AfsKp)
I don't think I've ever had graham cracker crust with pumpkin filling. Does it work well? Not too sweet?

Posted by: washrivergal at November 22, 2015 05:48 PM (CFc5L)

119 Ace posted a thread a day or two ago about men suffering while their women had their periods.

It reminded me of the old saying.

"If momma ain't happy, ain't nobody gonna be happy."

Posted by: Grampa Jimbo at November 22, 2015 05:48 PM (1ijHg)

120 It's pumpkin cheesecake filling. Yum yum yum.

Posted by: Grampa Jimbo at November 22, 2015 05:49 PM (1ijHg)

121 98- very few make pie crust nowadays-the roll out ones from Pillsbury or the premade crusts are adequate, and make novice pie makers look good.

Daughter is making apple pie as we type, with homemade crust. She got the pie making gene in the family-my grandma made a living making pies in the depression, and started cafes in North Texas and Oklahoma. Her pies were amazing, especially her coconut cream (mmmmm). Sold out to McDonald's when they were looking for properties in the 70's. Did okay. But baby girl makes pies that make angels weep, they are so good. But then, she's a ginger. The soullessness needs some kind of siren song to lure in the unsuspecting.

Posted by: Moki at November 22, 2015 05:50 PM (7q2ch)

122 >>>Do you shoot your own?

Or order through a market?

When I lived in New Orleans they had an awesome fresh poultry
market, where you could pick out your turkey and have it reduced to a
quivering (yes, really) carcass ready for roasting in roughly 5 minutes.

Can't market wild game, so it's a matter of finding a nearby golf course, anymore. When I was a kid it was a true quest, each fall, to see if we could hunt down the Christmas goose. They were no all that common then, so we didn't always make it.

And that turkey sounds awesome. Several years ago, before the shit hit the fan, we had a small farm. Our last year we grew some heirloom turkeys. Naragansetts, I think was the breed. Killed his ass Thanksgiving morning.

Best. Ever. Turkey.

Posted by: Herr Morgenholz at November 22, 2015 05:51 PM (EUMr7)

123 Posted by: Moki at November 22, 2015 05:50 PM (7q2ch)

Sounds just wonderful.

Posted by: washrivergal at November 22, 2015 05:52 PM (CFc5L)

124
When I lived in New Orleans they had an awesome fresh poultry market, where you could pick out your turkey and have it reduced to a quivering (yes, really) carcass ready for roasting in roughly 5 minutes.

Best Thanksgiving turkey evah!

Posted by: naturalfake at November 22, 2015 05:48 PM (KUa85)

That sounds amazing! What market is it, may I ask? By chance is it Langenstein's?

Posted by: Moki at November 22, 2015 05:52 PM (7q2ch)

125 >>> I don't think I've ever had graham cracker crust with pumpkin filling. Does it work well? Not too sweet?

Use plain, not sugared.

One sleeve of crackers for a single pie crust. I forget how much melted butter to use.

Posted by: fluffy at November 22, 2015 05:52 PM (AfsKp)

126 I'm going to braise a pork loin in Ruby Red Grapefruit/Cranberry drink in my slow cooker. It may or may not work.

Posted by: Oschisms at November 22, 2015 05:53 PM (ZsN9X)

127 The first year that Mrs VIA and I were stationed in Italy, she arrived, and we moved into our Italian apartment just days before Thanksgiving.

Loaner furniture, broken heating system, and drizzle for to days with a new bride adjusting to marriage, and a new country.

Dinner consisted of Kraft macaroni and cheese made in a teapot, Italian wine and an evening spent with my namesake, the original Village Idiot.

Yes, he exists, and a few Morons know the full story.

Posted by: Village Idiot's Apprentice at November 22, 2015 05:53 PM (ptqRm)

128 >>>I'm going to braise a pork loin in Ruby Red Grapefruit/Cranberry drink in my slow cooker. It may or may not work.

I'd cut the fruit juice with water. Might be too sweet.

And add a good beer to it.

Why? Cuz.

Posted by: Herr Morgenholz at November 22, 2015 05:54 PM (EUMr7)

129 >>>Dinner consisted of Kraft macaroni and cheese made in a teapot,

And there's nothing wrong with that either, if you're thankful. That's awesome!

Posted by: Herr Morgenholz at November 22, 2015 05:56 PM (EUMr7)

130 Made an apple cake yesterday with:

1 grated apple

apple butter

diced dried apple

apple slices on top

Kinda tasted like apples.

People seemed to like it.

Found the recipe in the Better Homes and Garden magazine that just showed up sans subscription.

Posted by: Mama AJ at November 22, 2015 05:58 PM (nXeSu)

131 >>>Dinner consisted of Kraft macaroni and cheese made in a teapot

My wife and I had a truly romantic first anniversay dinner of frozen pizza and Schlitz.

Posted by: Herr Morgenholz at November 22, 2015 05:58 PM (EUMr7)

132 That sounds amazing! What market is it, may I ask? By chance is it Langenstein's?

Posted by: Moki at November 22, 2015 05:52 PM (7q2ch)

To be honest, it's been a while and I don't remember the name.

Langenstein's rings a bell but I don't think that was it.

This place wasn't fancy at all, meat market up front then round back was where you picked the turkeys and they processed them in minutes while you watched.

I'm sure they're still there if they didn't get washed away.

Very popular.

Posted by: naturalfake at November 22, 2015 05:59 PM (KUa85)

133 Use plain, not sugared.

One sleeve of crackers for a single pie crust. I forget how much melted butter to use.

Posted by: fluffy at November 22, 2015 05:52 PM (AfsKp)

Thanks for the tip.

Posted by: washrivergal at November 22, 2015 06:00 PM (CFc5L)

134
You liven up bean casserole by cooking it with alittle bacon. Same with sauerkraut.

Posted by: Bruce With a Wang! at November 22, 2015 06:00 PM (iQIUe)

135 I don't own stock in Keebler. I love this recipe. Easy.

2 8oz packages of cream cheese, softened.
2/3 cup sugar
2 tsp. pumpkin pie spice (1 tsp, ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves)
2 eggs
1 can (15 oz) pumpkin
1 Keebler ready crust extra serving size pie crust

1. In a large mixing bowl beat cream cheese on medium speed until fluffy. Add sugar and spice. Beat until mixed.
2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
3. Pour into crust. Bake 350 F. for 35-40 minutes or until center is almost set. Cool for one hour on wire rack. Refrigerate at least 3 hours.
4. Garnish as desired (Whipped Cream is good). Store in refrigerator.

Posted by: Grampa Jimbo at November 22, 2015 06:01 PM (1ijHg)

136 I ordered one of those Camerons stove top smokers for salmon and other small portions of beasts. I know it won't be like my outdoor smoker but I miss smoked food in the winter and it gets good reviews. Anyone ever try one?

Posted by: dartist at November 22, 2015 06:02 PM (/tTDo)

137
Kraft mac and cheese and add a can of tuna.
Skip the milk and butter

You can also quarter chop onions and throw in the boiling water and green peppers as well. Also, before serving a can of stewed tomatoes.

Posted by: Bruce With a Wang! at November 22, 2015 06:03 PM (iQIUe)

138 WeaselWoman's family are all liberals and my efforts to make them all (individually, and as a group) feel uncomfortable in our home have succeeded. We're going out to dinner on Thursday, which means an hour with them, tops. For this, I am thankful.

Posted by: Weasel at November 22, 2015 06:04 PM (e3bId)

139 U.S. actions in the Middle East helped Islamic State to gain influence, Russian Prime Minister Dmitry Medvedev said, according to Interfax.
The strengthening of Islamic State became possible partly due to irresponsible U.S. politics that focused on fighting Syrian President Bashar al-Assad instead of joining efforts to root out terrorism, Medvedev was cited as saying in Kuala Lumpur on Sunday.

Fuck the russians but he is 100% correct. Sigh

Posted by: Nevergiveup at November 22, 2015 06:04 PM (DUoqb)

140 >>>You liven up bean casserole by cooking it with alittle bacon. Same with sauerkraut.

We don't do bean casserole around these parts, so I can't comment on that.

But sauerkraut? You insult me with bacon. (Wait. Is that even possible? I've never tried it, but I will...).

As a good German boy, I follow orders, in this case my grandmother's, which calls for a bit of very finely diced sweet apple and a touch of ground clove right at the end. Actually, any variation on the allspice will do it. I actually favor nutmeg......

Posted by: Herr Morgenholz at November 22, 2015 06:04 PM (EUMr7)

141 My happy food news is that a Kroger Plus just opened down the road from me.

Tis awesome. Very welcome since there was no good grocery store within 20 minutes of me.

It's right next door to the meh Walmart...

Posted by: Mama AJ at November 22, 2015 06:05 PM (nXeSu)

142 OK fellow mouth breathers and slackers, especially the culinary arteests... The Grumpy Grandma is back in Texas packing the house and due to work, I'm stuck here for Thanksgiving.

I need some suggestions for a meal for one; skill level intermediate, equipped with a microwave and an oven.

Posted by: CrotchetyOldJarhead at November 22, 2015 06:06 PM (+bVzV)

143 I like crushing up Goldfish crackers and throwing them on top of the Mac and cheese while it bakes.

*mic drop*

Posted by: Chupacabra at November 22, 2015 06:06 PM (rC6aw)

144 "And there's nothing wrong with that either, if you're thankful. That's awesome!"

Possibly one of the best Thanksgivings I have ever had.

Many things happened that year to be thankful for.

Posted by: Village Idiot's Apprentice at November 22, 2015 06:06 PM (ptqRm)

145 naturalfake, thanks for the tips on goose. I really like duck and I probably just used a a bad recipe. I might just try it again. Figgy pudding really isn't worth the effort. If you like Christmas fruitcake, you might like it. It's very dense and heavy and tends to be dry.

Oyster Stew (serves 4)

2 dozen oysters
4 tbsp butter
2 tbsp flour
3 cups whole milk ( I sub half and half)
2/3 heavy cream
Nutmeg
Cayenne pepper
Salt

Reserve the liquid of the oysters and set aside. Saut� oysters in 2 tbsp butter for 5-7 mins on medium heat. Set aside.

Melt 2 tbsp butter in saucepan on low heat and gradually add in flour. Gradually add in milk/half and half. Stir and whisk until smooth and then add cream. Allow to simmer and add in preferred seasonings (nutmeg, salt, and cayenne). Add in oysters and the reserved liquid. Allow to simmer 5-10 mins. Add in salt and more seasonings to taste.

Serve with a pat of butter floating on top if desired.

You can add lemon wedges too though I think it takes away from the subtle flavor of the stew. The cayenne is really a nice addition and draws out the flavor as long as you don't overdo it. I serve it with crescent rolls.

It's actually a fairly easy recipe and really is a treat for a holiday and feels special. You should call your grocer's seafood department ahead of time and make sure they hold some oysters for you. They tend to be hard to find at Christmas time especially if you wait until the last minute to buy them.

Posted by: L, Elle at November 22, 2015 06:07 PM (2x3L+)

146 >>>I need some suggestions for a meal for one; skill level intermediate, equipped with a microwave and an oven.

Chunk o' turkey breast in a bag, steam some veg and premade mashed potatoes in the nuker, drink a bottle of wine and watch football.

Posted by: Herr Morgenholz at November 22, 2015 06:08 PM (EUMr7)

147 Trying to cook a pumpkin right now. I can certainly see the appeal of the canned pumpkin fillings...

Posted by: Grey Fox at November 22, 2015 06:09 PM (bZ7mE)

148 "I need some suggestions for a meal for one; skill level intermediate, equipped with a microwave and an oven."

This may sound odd, but consider volunteering to help at a local church/shelter for the Thanksgiving meal.

Good food, good company, good cause.

Posted by: Village Idiot's Apprentice at November 22, 2015 06:10 PM (ptqRm)

149 >>>Oyster Stew (serves 4)

I haven't had oyster stew since my dad died. His plain kicked ass. Unfortunately, I think he and I were the only people Ohio that ate it. My wife has forbidden it.

I got back at her. I make her make me liver and onions every year for my birthday. It's cold in February so the whole house smells like liver for a week since you can't air the place out.

Posted by: Herr Morgenholz at November 22, 2015 06:11 PM (EUMr7)

150 Thank you for the porterhouse steak tip.
I will have to get a cast iron pan first.
Do I need to season the pan before using it? I have not used one before.

Posted by: chemjeff at November 22, 2015 06:11 PM (uZNvH)

151 g'early evenin', 'rons

Posted by: AltonJackson at November 22, 2015 06:13 PM (KCxzN)

152 >>>Do I need to season the pan before using it? I have not used one before.

Buy used if you can. Not kidding. It takes a couple years of heavy use to get a skillet seasoned.

Posted by: Herr Morgenholz at November 22, 2015 06:13 PM (EUMr7)

153 A series of videos apparently leaked by the Russian Defense Ministry reveal the presence of Iranian F14 and MiG 29 fighters in Syrian skies for the first time. They were shown by The Aviationist, Italian magazine, escorting heavy Russian bombers, including the Tupolev TU160, the heaviest, fastest and most destructive bomber ever built, on missions no more than 150 km from Israels northern border.
The ageing F14s, built in the 1970s by American aviation giant Grumman, were originally sold to Iran when the Shah was in power and taken over by the reorganized Iranian air force after the 1979 Islamic revolution. Upgraded many times, the F14s now feature state of
the art avionics, weapons and navigation systems, procured byTehran despite the strict UN embargo on their sale to the Islamic Republic.
Dozens of these upgraded warplanes, upgraded with intelligence collection and tracking systems, have begun operating in Syrian air space near the Israeli border, under the pretense of escorting the Russian bombers. Iranian eyes in the sky are therefore studying the frontier area and gather valuable intelligence on Israels air defenses. Normally, if Iranian warplanes had turned up in Syrian air space, the Israeli Air Force would have fought them off and shot them down, but by flying alongside Russian bombers they are protecting themselves against Israeli action.

Posted by: Nevergiveup at November 22, 2015 06:13 PM (DUoqb)

154 It's just a charade, you fat Americans. Shame. Shame.

Posted by: The Pope at November 22, 2015 06:13 PM (3tjn4)

155 147
Trying to cook a pumpkin right now. I can certainly see the appeal of the canned pumpkin fillings...

Posted by: Grey Fox at November 22, 2015 06:09 PM (bZ7mE)

A lot of cooking and straining I would imagine. Please tell us how it turns out.

Posted by: washrivergal at November 22, 2015 06:14 PM (CFc5L)

156 turkey

right

I need to get some mesquite chips soaking

Posted by: AltonJackson at November 22, 2015 06:15 PM (KCxzN)

157
"I need some suggestions for a meal for one; skill level intermediate, equipped with a microwave and an oven."

Bohemian restaurants around here do a great turkey dinner along with lots of country style pork and dumpling dishes. They come complete with dessert for a pretty good price. Hardly anything to clean up.

Posted by: dartist at November 22, 2015 06:16 PM (/tTDo)

158 >>>Posted by: Nevergiveup at November 22, 2015 06:13 PM (DUoqb)

Why, it's almost like shit is going to hell right in front of our faces, there's an extraordinarily delicate and volatile situation in the air over the most delicate and volatile region in the world, and America has abandoned all pretense of international leadership.

Almost like that?

Posted by: Herr Morgenholz at November 22, 2015 06:16 PM (EUMr7)

159 >>>>> This may sound odd, but consider volunteering to help at a local church/shelter for the Thanksgiving meal.
Good food, good company, good cause.
Posted by: Village Idiot's Apprentice at November 22, 2015 06:10 PM
--------
This really is a great, practical suggestion. The soup kitchen for my church really makes an effort to provide a pretty damn meal, and everyone who volunteers there are salt of the earth people, none of them snobs, mostly humble and cheerful people.

Posted by: L, Elle at November 22, 2015 06:18 PM (2x3L+)

160 Posted by: Village Idiot's Apprentice at November 22, 2015 06:10 PM

Nice! I just might do that...

Posted by: CrotchetyOldJarhead at November 22, 2015 06:18 PM (+bVzV)

161 NOOD

Posted by: Y-not at November 22, 2015 06:19 PM (t5zYU)

162 Got a pumpkin pie cooling on the counter right now. Store bought crust. 95% of the taste is pie. Even a lower percentage If you factor In the amount of whipped cream I Intend to drown my slice In. If I had to make my own crust I'd make fewer pies.

I like pie. Trying to peel crust off the countertop, not so much.

Posted by: se pa moron - call it what it is, treason at November 22, 2015 06:20 PM (7v/r5)

163 Neu thread. Twin Towers and Trump.

Posted by: Anna Puma at November 22, 2015 06:22 PM (RdT54)

164
I need some suggestions for a meal for one; skill level intermediate, equipped with a microwave and an oven.

Posted by: CrotchetyOldJarhead

Turkey breast + stuffing mix + green beans + gravy +cranberry

Turkey breast bone in, about 3 pounds
Loosen up the skin, cut a few 1inch slices in the skin and add salt all over, and also add a 1/4 teaspoon of baking powder on the skin. It dries it out for crispier skin. Or if you really want to guild the lily, add strips of raw bacon instead of the skin on the breast.

Then add a rub of something like

Brown sugar
White sugar
herbs

Cook at 350 in roasting pan with rough chopped carrots celery and onion with a little water for 90min. Some like basting it with oil or butter. I think it's not necessary, but wait at least a hour before you do.

Watch for burning occasionally and cover with foil if the edges or skin start turning dark brown too early.

Check meat temp with thermometer. You want at least 165. Remove from oven, tent meat loosely with foil, and retrieve veggies for stuffing.

Eat like a king and pull apart or shred the left-over turkey the next day for sandwiches or turkey rice, etc. and freeze it.

Posted by: weft cut-loop at November 22, 2015 06:22 PM (ysFo+)

165 I roll out my pie crusts between 2 sheets of wax paper.

Peel top one off, flip crust on top of pie pan, peel second sheet off.

Posted by: Mama AJ at November 22, 2015 06:23 PM (nXeSu)

166 Mac and cheese is a great idea, especially with ham. May I direct your attention to a post that got "willowed" last month? Just add pasta....

263
Boring Thanksgiving (or any other day green veggies)? Liven them up with a nice bacon cheese sauce....

INGREDIENTS (measurements are not precise and for the most part are not included--follow your own muse):

2 lbs bacon (the fatter the better)
1 large onion, diced
2 cloves garlic, diced (optional)
regular flour (no point in getting into whole-grain or gluten-free as Worf probably won't be a dinner guest)
1 qt 2% milk (easier to work with than whole); room temprtature
1/4 or 1/3 of a 32 oz block of Velveeta or store generic (don't be too precise--this is a no-math smart military blog)
4-6 cups shredded cheddar
2 cups shredded pepper jack
any
other shredded or crumbled cheese you feel like throwing in (cut the
mold off first, unless it's bleu cheese but why aren't you saving that
for wings...?)
a can of room-temperature beer

INSTRUCTIONS:
Fry
all of the bacon crisp but try not to burn it--fish the strips out and
drain on fork and then on paper towels. Reserve the grease and transfer
it to a dutch oven when done. Metal is good but enameled is best--easier
cleanup.

On low heat, add the diced onion and minced garlic and
lightly saute until the onions start to become translucent; then sift in
the flour, stirring frequently. Use only enough flour to create a
cohesive paste or roux as the Froggies call it. Add the room-temperature
milk, stirring constantly with a metal whisk. Add the beer and stir
constantly, heating slowly, until the roux dissolves. DO NOT SCORCH!!!!

You
can use your finger as a thermometer (wash it first, I don't know where
it's been and don't want to know); if you can't then reduce the
temperature. Trust me, this works--I still have all seven of mine (pro
tip--this DOES NOT WORK with a deep fryer!).

Crumble the reserved
bacon strips not eaten by your assistant or pets. Stir in the cheeses
and bacon slowly, using the whisk. When you see the cheese has melted
add more stirring the whole time. Stirring is key here, as you don't
want lumps. If the sauce is not smooth, keep stirring until it is before
you add more cheese.

The consistency should be that of a thick
sauce; gravy-like is too thin. It can be served immediately and can also
be refrigerated for a week or two in mason jars or heavy plastic bags.
Reheat slowly if refrigerated, and spoon over whatever you like--roasted
potatoes, broccoli and mushrooms are a crowd-pleaser, but use as you
like.

There is no copyright here, and no morons real or imagined
were harmed in the presentation of this recipe. No legal responsibility
attaches to objects not included in this recipe, including unidentified
body parts used as thermometers....

Posted by: Jenk at November 22, 2015 06:23 PM (OtryE)

167 >>>> I haven't had oyster stew since my dad died. His plain kicked ass. Unfortunately, I think he and I were the only people Ohio that ate it. My wife has forbidden it.
--------
I think I might be related to you by another mother! Same exact situation sort of. Grandfather loved oyster stew. Grandmother hated all seafood so grandmother brought down the banhammer on it. I make it on Christmas every year because of my grandfather and all the years he was deprived of one of his favorite dishes.

Posted by: L, Elle at November 22, 2015 06:24 PM (2x3L+)

168 For us: roast chicken w/ the usual fixings. Mrs Lomond will make her cranberry relish. Just 4 of us.

We had the big do yesterday with Mrs L's family: turkey, ham, etc. They are highly resistant to innovation or change. Which is a shame, because I do stuffing/filling so rarely, that I am tired of the usual.

As to mac'n'cheese: my favorite is Pioneer Woman's recipe. However, since The Lomond Daughter became lactose intolerant, it is more of a memory than a menu item.

Posted by: LochLomondFarms at November 22, 2015 06:24 PM (ofPtv)

169 Yeah, I would've rather used real ruby red grapefruit juice, but the warehouse club store didn't have it. But since they didn't have any non-pre-marinated pork loins either, I'm using a garlic and herbs one. If I rinse it off a day before, and dredge it in powdered garlic, salt, and cumin for 24 hours, and sear it before braising, all the spice will offset the sweetness. Hopefully.

Needless to say, I'm not doing it for any in-laws. One of those NYC transplants who can't/won't go home get togethers. So I can afford to take risks, as long as I also bring a 12 pack.

Posted by: Oschisms at November 22, 2015 06:30 PM (ZsN9X)

170 THERE IS A DOMINANT PTARMIGAN????

Wow, I skip a weekend post and that comes out.

Posted by: Kindltot at November 22, 2015 06:33 PM (q2o38)

171 98 Because my rolling-pin did not make the trip with me when I moved here from another state I had to buy another one. The guy at the check-out stand at WallyWorld said, "Wow, I haven't seen one of these in ages. No one makes pies anymore, and it is such a shame since they are so much better." Seems odd that he said this as there sure has been a run on canned pumpkin. Maybe people use a lot of pre-made crusts.

Posted by: washrivergal at November 22, 2015 05:33 PM (CFc5L)

Wow. We have two. Just made flour tortillas for breakfast burritos this morning. Pizzas, biscuits.....nobody makes anything from scratch?
Have a recipe for apple squares that is requested often. Rolling out a big square of pastry is not fun, the rewards are there.

Posted by: Cicero Kaboom! Kid at November 22, 2015 06:33 PM (SbH9B)

172 Oh my I have been reading up on cast iron pans, apparently they are really finicky to use, and I have a glass top stove anyway and evidently a cast iron pan can crack a glass top stove, don't know if I want to go there

Posted by: chemjeff at November 22, 2015 06:34 PM (uZNvH)

173 And I bought my pumpkin pie from the warehouse club store. I've made pumpkin cheesecake before, but I just don't have the energy to go all out this year. FWIW, I always buy the graham cracker crust. You gotta take shortcuts sometime.

Posted by: Oschisms at November 22, 2015 06:38 PM (ZsN9X)

174 There's only the two of us at home, so a whole turkey would last to the New Year and beyond ...
And in fact -- all the traditional Thanksgiving dishes are disgusting, warmed over after a day or two.
Sorry - even leftover stuffing cooked in a waffle iron looks beyond disgusting.

So, we have a lovely small ham from Granzins' of New Braunfels, an assortment of side dishes in quantities calculated to feed two - and there we go.

Yes - the leftover ham will be vacuum-sealed and stashed in the freezer, to be the basis of other lovely meals.

Posted by: CeliaHayes at November 22, 2015 06:51 PM (95iDF)

175 Cast iron pans are not finicky to use, but they do need care and seasoning.

But yes, glass top stoves may not be the best for them.

On the other hand they are fantastic for baking in the oven, where your Revere Ware does not do well.

Posted by: Kindltot at November 22, 2015 06:58 PM (q2o38)

176 a cast iron pan can crack a glass top stove

They're not that finicky once you get an initial season on. A no-no right in the owners manual for glass tops though. Teflon will brown a steak, just gotta get it hot 1st.

Posted by: DaveA at November 22, 2015 07:16 PM (DL2i+)

177 What's your favorite turkey stuffing? Make it nice and sticky, and moldable.

Stuffing balls, dipped in egg wash, then Panko and either Italian bread crumbs or Drakes, then deep-fried.

Dip 'em in brown gravy, hollandaise, or cranberry sauce.

I ate two at work today, and I squee'd.

It's like thanksgiving in a deep-fried ball. Tomorrow we're trying them with pulled turkey added.

Posted by: taqiyyologist at November 22, 2015 07:19 PM (ZDQKW)

178 Posted by: L, Elle at November 22, 2015 06:07 PM (2x3L+)

Thanks for the Oyster Stew recipe, L, Elle.

That's looks larrupin'!

Posted by: naturalfake at November 22, 2015 07:27 PM (KUa85)

179 Thank you for the porterhouse steak tip. I will have to get a cast iron pan first. Do I need to season the pan before using it? I have not used one before.

Posted by: chemjeff at November 22, 2015 06:11 PM (uZNvH)

(1) You can buy cast iron pans pre-seasoned from Lodge on Amazon for about $26.

(2) The idea of using a porterhouse steak for pan searing is less than optimal, however. Not only is it two very different cuts of meat (with different cooking requirments) separated by a bone, but the bone itself interferes with the contact with the pan that you need for a good, even sear.

Alton Brown describes the procedure for pan searing followed by finishing in the oven, which you can find by searching "alton brown pan seared ribeye" online. He recommends a boneless ribeye. Works very well.

Posted by: HTL at November 22, 2015 07:38 PM (oEoeA)

180 CBD,
I'm back & Thank You!!

Posted by: Carol at November 22, 2015 07:40 PM (sj3Ax)

181 Got it! I'll use 1 part vinegar to 2 parts Fruit Drink. Sweet and Sour is easier to hit than sweet and spicy.

Posted by: Oschisms at November 22, 2015 08:20 PM (ZsN9X)

182 put my grandfather's dressing recipe on my blog at pointsandfigures.com today. He would have been 102.

My sister is allergic to turkey, so we are doing a prime rib for Thanksgiving.

Bless you all

Posted by: pointsnfigures at November 22, 2015 08:24 PM (hSpC/)

183 Am I the only one here that wants the recipe for the prime rib? Can someone please post the recipe for that prime rib?

Posted by: Jimmygee at November 22, 2015 08:34 PM (gM/n2)

184 I know I'm late to the party but the fresh poultry market that you were talking about in New Orleans was called the Universal Poultry Market. It was last run by two elderly brothers. I really miss them and NO, in another life I used to sell them a few chickens and some pen raised quail. It is in the past now.

Posted by: jack at November 22, 2015 09:15 PM (2IvyM)

185 You need my grandmother's recipe for apple raisin stuffing. Never had it with turkey, we always had it with roast goose at Christmas.

Posted by: J. Locke at November 22, 2015 09:44 PM (AeqWm)

186 Late to the party, but....stuffing a la cthulhu:

Take a box of stuffing mix -- the kind that says "add water and a chunk of butter, boil, sit". Add additional butter and decrease water accordingly, then sub in white wine or stock for most of the fluid -- Kitchen Basics have very handy 8.25 oz sterile packs of chicken stock that, oddly, are usually nicely priced....when you can find any (and if you can find the chicken stock, try finding the turkey stock). Try to err a smidge onto the dry side when calculating your fluid equivalents -- e.g. IIRC, it was a half stick of butter (1/4 cup) and 1.5 cups (12 oz) of water per box. Go dry, so you're shooting for 11 oz. Go 3/4 stick of butter, which takes another oz. out of fluids, so you're at 10 oz. Unless you have something better to do with it, use an 8.25 oz container of poultry stock and top off to 10 oz with white wine.

Then select your additions. This is a great time to take anything in your cooking-herb collection that is getting old and use it in twice the normal amount. The classics from the song are good -- parsley, sage, rosemary and thyme -- but dill and savory are also worthy additions. It's good to sneak a non-detectable amount of ground mustard in -- so long as you can't taste it as mustard, it increases the earthiness and complexity of the dish. If you keep minced garlic on hand in the fridge, this is a good time to sneak some in (maybe 3/4 heaping t), but granulated garlic works well here, as well. I'd likely do a couple of grinds of rainbow peppercorns and a wee bit of pasilla chili (see comments about mustard), as well.

Boil the liquids, add the additions, return to simmer, dump in the mix, then continue with the mix's directions. When you get to "fluff with fork", you can sprinkle in more water to preference, cover again for a bit and re-fluff if you think it came out too dry.

Posted by: cthulhu at November 22, 2015 10:02 PM (EzgxV)

187 Boy, am I late here, but I'd like to share a cranberry recipe from my MIL. I love fresh berry sauce, but this has so much more flavors going on. Everyone loved it last year.

Maylay Relish

1 orange, cut and seeded
1/2 of a lemon, cut and seeded
16 oz. of whole cranberry sauce
1 cup of crushed pineapple, drained
1 tsp of curry powder

Grind the orange and lemon in a food processor. Process the rest of the ingredients and chill.

Posted by: OldDominionMom at November 22, 2015 10:44 PM (GzDYP)

188 " I add some Parmesan for extra flavor, then pour it over corkscrew shaped pasta (I use rotini)"

Sounds terrific.
Is this weird?: I love pasta but dislike all the tube pastas, like macaroni and penne. The shape shouldn't make such a difference but it does to me.

Posted by: stace at November 22, 2015 10:50 PM (CoX6k)

189 Any other favorite cooking shows, YT or otherwise?

Posted by: Northernlurker at November 22, 2015 04:06 PM (hJrjt)

I've just discovered the PBS (yeah, I know) shows that have been on for years. I'm really into Project Smoke cuz I love grilling, and I also like America's Test Kitchen and Aaron Franklin's show. I can't believe I'm finding Martha Stewart kind of interesting too.

Had to turn it off today because of the lady doing the vegetarian Thanksgiving meal.

Posted by: stace at November 22, 2015 10:59 PM (CoX6k)

190 Hey CBD - I need a food consultant - flexible schedule - good food knowledge - not a moron, - I mean not an idiot, Moron is preferred

Though if it's not for you maybe you can connect me to someone.

Thanks!
Steve

Posted by: Steve Adams at November 23, 2015 10:07 AM (2TMQv)

191 Posted by: Steve Adams at November 23, 2015 10:07 AM (2TMQv)

Sure.....

mynjmeet at optimum dot net

Posted by: CharlieBrown'sDildo at November 23, 2015 10:25 AM (Zu3d9)

(Jump to top of page)
Name: *

Email: *

URL:

Comments:

Processing 0.02, elapsed 0.0299 seconds.
15 queries taking 0.0108 seconds, 200 records returned.
Page size 127 kb.
Powered by Minx 0.8 beta.

Food Thread: It's Crunch Time! Turkey? Or Something That Tastes Good? [CBD]

Comments