|
Push the stuffing into the sea
|
#
?
Nov 23, 2012 02:24
|
|
|
|
| # ? May 16, 2024 07:12 |
|
|
mediaphage posted:What're you guys going to do with all that ham? I mean, you could make soup with the turkey or something. employee cafeteria.
|
|
#
?
Nov 23, 2012 02:34
|
|
|
Thanks, TheRattle. Unfortunately, the thread is getting le dead, because I'm not sure if anyone's willing to explain how to cook boneless skinless chicken breasts or whatever. XD
|
|
#
?
Nov 23, 2012 02:43
|
|
|
Gourd of Taste posted:Father in law has a special place in my heart for pulling aside and apologizing for the meat filled turkey I have never had meat filled turkey.. why is this a bad thing??
|
|
#
?
Nov 23, 2012 03:32
|
|
|
THE MACHO MAN posted:I have never had meat filled turkey.. why is this a bad thing?? because the stuffing soaks with Turkey juice and the Turkey juice has to cook to a certain temperature and since it's denser than a neutron star and at the center of a Turkey it has to heat long past when most of the bird would be edible except for gravy, that most powerful substance my phone only recognizes Turkey as a country
|
|
#
?
Nov 23, 2012 03:51
|
|
|
I have eaten all of the rolls, and drank all of the wine. I...I have no room for pie.... But I must... I must...
|
|
#
?
Nov 23, 2012 04:01
|
|
|
I wasted an hour looking around at the chaos that is Thursday night "Black Friday," trying to pick up Dance Central 3 on the cheap. Didn't work. Come home, get on Amazon, pick that up, AssCreed 3, and a thing for my sister, $70 odd. I'd say that's time well spent. e - oh yeah, and this thing. My first red title, I feel pretty 
Mercedes Colomar fucked around with this message at 04:25 on Nov 23, 2012 |
|
#
?
Nov 23, 2012 04:23
|
|
|
This is the first time both me and my bf have been doing a holiday meal on our own and it was a success!  Also my first time rendering kitchen gold.  Also, if anyone remembers my rant about my oven--well, I figured out how to keep it from going 200 degrees above the dial temperature.  Except for burning my thumb pretty badly on the cast iron, today was a success. Happy Thanksgiving everyone!
|
|
#
?
Nov 23, 2012 05:47
|
|
|
I ate the pie. Then there was coffee and liqueur all around. Now I've made it home and the only option is to build a fire a drink scotch until my body forgets how much gravy I imbibed. Europeans never truly understand America until they've been to a good country thanksgiving, I think.
|
|
#
?
Nov 23, 2012 05:56
|
|
|
This year's theme was "rustic". hosed up pie dough? Rustic Pecan Pie. Can't slice evenly? Roasted Rustic Root Vegetables. Gravy all over the table? Rustic Pilgrim and Native American Tablescape.
|
|
#
?
Nov 23, 2012 06:18
|
|
|
SYFY HYPHY posted:This year's theme was "rustic". hosed up pie dough? Rustic Pecan Pie. Can't slice evenly? Roasted Rustic Root Vegetables. Gravy all over the table? Rustic Pilgrim and Native American Tablescape.
|
|
#
?
Nov 23, 2012 11:17
|
|
|
therattle posted:I'm going to remember that for the next time I gently caress up. "It's rustic." That's been my excuse for improperly washed cutlery for a decade.
|
|
#
?
Nov 23, 2012 11:21
|
|
|
I blame you, GWS! I used to like and enjoy bad foods like carbonara made with just packet pasta and a jar of carbonara sauce. I can now barely stomach it. I don't know whether this is good or bad. On one hand I immensely appreciate good food more now, but on the other I can't handle Sandra Lee style cooking any more. Yay?
|
|
#
?
Nov 23, 2012 11:50
|
|
|
syntaxfunction posted:I blame you, GWS! I used to like and enjoy bad foods like carbonara made with just packet pasta and a jar of carbonara sauce. I can now barely stomach it.  Yes, yay. You are not only eating food which tastes better, but because you can't stomach processed crap anymore you are also eating much more healthily.
|
|
#
?
Nov 23, 2012 12:08
|
|
|
therattle posted:you are also eating much more healthily. You don't add enough butter to your food.
|
|
#
?
Nov 23, 2012 12:09
|
|
|
Nonsense, butter is dairy and therefore full of calcium. Its practically a health food.
|
|
#
?
Nov 23, 2012 12:51
|
|
|
Kerrygold butter is basically a supplement for healthier living, if you ask me.
|
|
#
?
Nov 23, 2012 14:17
|
|
|
WanderingMinstrel I posted:Nonsense, butter is dairy and therefore full of calcium. Its practically a health food. Paula Deen alt spotted
|
|
#
?
Nov 23, 2012 14:20
|
|
|
therattle posted:I'm going to remember that for the next time I gently caress up. "It's rustic." We had left over pumkin pie filling and the kids wanted to make muffins. I couldn't find any baking soda (my sister really doesnt cook) so we added pancake mix and tried to make muffins that way. I told the kids to call them "Pumpkin Lumps" rather then muffins so they people's expectations were lower. They did turn out terrorable but the kids learned a valuable lession about managing expectations.
|
|
#
?
Nov 23, 2012 14:27
|
|
|
Gravy was a tad thick this year. Added a wee too much golden roux to the bird juice. There's a fine line between "thick and wonderful seasoned meat and veg juice" and "brown jello". Doesn't help that I used a home made turkey stock that was scoopable jello when it was cool. As the gravy cooled, you could stand a spoon up in it. Oh well. it's still tasty (and liquid if hot enough).
|
|
#
?
Nov 23, 2012 15:20
|
|
|
Gelatins! Good for your skin.
|
|
#
?
Nov 23, 2012 15:26
|
|
|
bunnielab posted:We had left over pumkin pie filling and the kids wanted to make muffins. I couldn't find any baking soda (my sister really doesnt cook) so we added pancake mix and tried to make muffins that way.
|
|
#
?
Nov 23, 2012 16:27
|
|
|
Skinny King Pimp posted:Kerrygold butter is basically a supplement for healthier living, if you ask me. Why do people like that Kerrygold? I think it is traded here at a discount, because of the quality..
|
|
#
?
Nov 23, 2012 16:45
|
|
|
Happy Hat posted:Why do people like that Kerrygold? I think it is traded here at a discount, because of the quality.. It's probably the best butter thats widely available here. Of course, one of the things that makes it seem better (at least the salted kind) is that it has a higher salt content than domestic salted butter. But it also has more fat, and more flavor all around.
|
|
#
?
Nov 23, 2012 17:08
|
|
|
I usually go for any "European" style butter that I can find, but Kerrygold is the most common. Cranberry sauce on pancakes for breakfast omnomnom
|
|
#
?
Nov 23, 2012 17:16
|
|
|
Worked thanksgiving, working today. Got to the catering cart late so ate cold thanksgiving dinner alone at my desk. Wheeee. edit: Make your own butter, it's super easy (if you can get good cream)
|
|
#
?
Nov 23, 2012 18:07
|
|
|
I woke up this morning feeling less miserable than I have since Monday. Throat's still sore, and I'm still hacking up sputum at a disturbing rate, but I'm not running a fever and things don't hurt as much as they did. I'm definitely drained, though; I showered and fixed breakfast and now I need a goddamn nap. Maybe I'll do Thanksgiving on Sunday...
|
|
#
?
Nov 23, 2012 20:50
|
|
|
Instead of normal Thanksgiving, last night we got invited to local Chinese restaurant for a family style dinner with all the Sichuan foods.  So much better than distant relatives and overcooked turkey.
|
|
#
?
Nov 23, 2012 21:12
|
|
|
Filboid Studge posted:YLLS has more or less rejected low-carb (there is no longer permitted to be a thread for it) and is less doctrinal than it was. 'Eat like an adult' is the most common refrain there now.
|
|
#
?
Nov 23, 2012 21:49
|
|
|
Happy Hat posted:Why do people like that Kerrygold? I think it is traded here at a discount, because of the quality..
|
|
#
?
Nov 23, 2012 22:44
|
|
|
I usually use Waitrose Essential butter. It's OK, and much better than everything at the same price.
|
|
#
?
Nov 23, 2012 22:49
|
|
|
mediaphage posted:What're you guys going to do with all that ham? I mean, you could make soup with the turkey or something. Sounds like a good thing to make a croque monsieur special.
|
|
#
?
Nov 24, 2012 00:17
|
|
|
I brought a jar of marmite from the UK. What should I do with it?
|
|
#
?
Nov 24, 2012 00:23
|
|
|
Bin that poo poo and get some vegemite Oh ok then.. get some good heavy wholegrain bread, toast it dark, butter thickly and marmite thinly (like 1/2 tsp per slice). sweat poteto fucked around with this message at 00:37 on Nov 24, 2012 |
|
#
?
Nov 24, 2012 00:30
|
|
|
Marmite is extremely concentrated. Spread it super thin on bread. Tastes like beef and mushrooms. When I bought it a while back a goon suggested using it as a soup base.
|
|
#
?
Nov 24, 2012 02:04
|
|
|
Yeah I'm mostly gonna use it for its umaminess, had some on toast right now. Spread thin, and it was quite salty. The lingering aftertaste is nice however.
|
|
#
?
Nov 24, 2012 02:07
|
|
|
BlueGrot posted:Yeah I'm mostly gonna use it for its umaminess, had some on toast right now. Spread thin, and it was quite salty. The lingering aftertaste is nice however. When I was trapped in helmand for an extended period of time I bartered smokes and american rations to british soldiers for their meals. Inside the packs were tubes of vegemite, which I proceeded to mix with tuna fish and cheese whiz to make a sort of sandwich. I was so starved for flavor that the concoction was divine, when I got back to the states and made it again I almost vomited. Hunger truly is the greatest sauce. I also still love vegemite.
|
|
#
?
Nov 24, 2012 02:48
|
|
|
Vegemite is good when spread very thick on toast. This is the One True Way.  Marmite is really sweet, which is unusual to someone used to vegemite.
|
|
#
?
Nov 24, 2012 02:51
|
|
|
I will be making a marmite soup next week!
|
|
#
?
Nov 24, 2012 03:02
|
|
|
|
| # ? May 16, 2024 07:12 |
|
|
Tonight we went to our regular Mexican place, and my butcher was there a few tables over. On his way out, he stops by my table, glances around suspiciously, and says "tomorrow morning, I have morcilla." I'm going to be at his back entrance tomorrow before he opens to make sure I get my share. 
|
|
#
?
Nov 24, 2012 04:46
|
|