Cooking and Dining

[LITT]

is that actually a pie?

[Dickie Dunn]

At least once a year, I like to bring in some of my famous chili into work. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I'm serious about this stuff. I'm up the night before pressing garlic and dicing whole tomatoes. I toast my own Ancho chilies. It's a recipe passed down from for generations. It's probably the thing I do best.

I also like to serve it on a slice of low quality poly-fiber carpet.

[blackjack68]

At least once a year, I like to bring in some of my famous chili into work. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I'm serious about this stuff. I'm up the night before pressing garlic and dicing whole tomatoes. I toast my own Ancho chilies. It's a recipe passed down from for generations. It's probably the thing I do best.

I also like to serve it on a slice of low quality poly-fiber carpet.

We have "food day" at work and the theme is "Soup and Salad Day." Guess what I brought.

[the wicked child]

At least once a year, I like to bring in some of my famous chili into work. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I'm serious about this stuff. I'm up the night before pressing garlic and dicing whole tomatoes. I toast my own Ancho chilies. It's a recipe passed down from for generations. It's probably the thing I do best.

I also like to serve it on a slice of low quality poly-fiber carpet.

We have "food day" at work and the theme is "Soup and Salad Day." Guess what I brought.

McRib and fries baskets for all?

[Silentom]

At least once a year, I like to bring in some of my famous chili into work. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I'm serious about this stuff. I'm up the night before pressing garlic and dicing whole tomatoes. I toast my own Ancho chilies. It's a recipe passed down from for generations. It's probably the thing I do best.

I also like to serve it on a slice of low quality poly-fiber carpet.

[blackjack68]

At least once a year, I like to bring in some of my famous chili into work. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I'm serious about this stuff. I'm up the night before pressing garlic and dicing whole tomatoes. I toast my own Ancho chilies. It's a recipe passed down from for generations. It's probably the thing I do best.

I also like to serve it on a slice of low quality poly-fiber carpet.

We have "food day" at work and the theme is "Soup and Salad Day." Guess what I brought.

McRib and fries baskets for all?

That would certainly be easier and faster.

[MrKennethTKangaroo]

and you could "share" the basket of fries with your coworkers

[tifosi77]

Today is the big prep day for Thursday. Just the two of us this year, so I'm only doing a turkey breast (in the freezer right now, and will go into a brine later today), and a couple simple sides. Potatoed butter, some sort of dressing, maybe Brussels sprouts.

Which, btw, I learned it is sort of bad form to go to a new doctor wearing an Alan Benton's Bacon t-shirt. You get some skeptical looks.

[Viva la Ben]

Since my mom is hosting thanksgiving all we have to do is bake 4 butter braids we got from a school fundraiser.

[shafnutz05]

We are letting my mother-in-law host in New York this Thanksgiving--some of their friends will be there, they are all great cooks so I am pretty excited this year.

[Dickie Dunn]

Kenji's sous vide glazed carrots are like crack, so I'm making those. Haven't decided on what sweet potato dish to make yet.

[AuthorTony]

I'm going to try a dry brine this year. Hope I'm not making a mistake.

[mamaemeritus]

I'm going to try a dry brine this year. Hope I'm not making a mistake.

Please elaborate.

[Lemon Berry Lobster]

Kenji's sous vide glazed carrots are like crack, so I'm making those. Haven't decided on what sweet potato dish to make yet.

Typically sweet potatoes are best in the trash.

[dodint]

More edgy LBL ****, imo

[Dickie Dunn]

Kenji's sous vide glazed carrots are like crack, so I'm making those. Haven't decided on what sweet potato dish to make yet.

Typically sweet potatoes are best in the trash.

I'm usually not a fan, but there's some pretty sweet "this is basically dessert" sweet potato casseroles out there.

[AuthorTony]

I'm going to try a dry brine this year. Hope I'm not making a mistake.

Please elaborate.

I've seen a few variations but I'm leaning toward this one.
https://www.bonappetit.com/recipe/very- ... ast-turkey

[Lemon Berry Lobster]

Kenji's sous vide glazed carrots are like crack, so I'm making those. Haven't decided on what sweet potato dish to make yet.

Typically sweet potatoes are best in the trash.

I'm usually not a fan, but there's some pretty sweet "this is basically dessert" sweet potato casseroles out there.

I hate them because I had to cut them open, pour in caramel, then top them with marshmallows. It was over 10 years ago but I still hate them.

[tifosi77]

I'm going to try a dry brine this year. Hope I'm not making a mistake.

Please elaborate.

I've seen a few variations but I'm leaning toward this one.
https://www.bonappetit.com/recipe/very- ... ast-turkey

I like to keep a 1:10 sugar:salt mixture on hand at all times. You can use it as a quick cure for fish (10-15 minutes in the cure, then rinse under cold water), or if you're cooking sous vide you can season the protein with it and as the flesh cooks it becomes its own brine as juices release.

[mamaemeritus]

I've seen a few variations but I'm leaning toward this one.
https://www.bonappetit.com/recipe/very- ... ast-turkey

I think that sounds delicious! Please report back.

[Willie Kool]

Romaine lettuce is not safe to eat, CDC warns U.S. consumers

Romaine lettuce is unsafe to eat in any form, the Centers for Disease Control and Prevention said Tuesday in a broad alert in response to a new outbreak of illnesses caused by a particularly dangerous type of E. coli contamination.

The CDC told consumers to throw away any romaine lettuce they may already have purchased. Restaurants should not serve it, stores should not sell it, and people should not buy it, no matter where or when the lettuce was grown. It doesn’t matter if it is chopped, whole head or part of a mix. All romaine should be avoided.

“This advice includes all types or uses of romaine lettuce, such as whole heads of romaine, hearts of romaine, and bags and boxes of precut lettuce and salad mixes that contain romaine, including baby romaine, spring mix, and Caesar salad,” the CDC said. “If you do not know if the lettuce is romaine or whether a salad mix contains romaine, do not eat it and throw it away.”

The agency also advised consumers to wash and sanitize drawers and shelves where the lettuce was stored

https://www.washingtonpost.com/national ... story.html

[tifosi77]

Holy hell, that's a helluva recall.

[dodint]

Yeah, that's huge. I took a class on foodborne illness litigation and we learned about how precise the tracking is. It's really neat but seems to not be helpful in this case. Wow.

[blackjack68]

They have a pretty good idea where it came from already but they need to confirm, so they are just pulling it all.

[mac5155]

I'm going to try a dry brine this year. Hope I'm not making a mistake.

Please elaborate.

I'm going with the serious eats roast turkey. Dry brine (salt and baking powder)