Same lol. "I hate the texture of chicken but love octopus" is another thing I never thought I'd hear.Exactly what I was thinking.Octopus of wonderful. Not sure how that's a viable substitute for poultry when your issue with birds is texture, but okay.
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Turkey on Thanksgiving is the way it should be. I get my fill of Turkey today and the next week or so and I'm good but of I went somewhere to eat and there was no Turkey I'd be sad.
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The only acceptable turkey meat is dark meat.
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It’s definitely my preference. Last year, I butterflied a turkey and cooked it directly on the oven rack per Alton Brown’s recipe, and everything was fantastic. I don’t think I’d cook turkey differently again.The only acceptable turkey meat is dark meat.
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I’m excited about leftovers. Gonna be making thanksgiving sandwiches for days after this one. Everything goes into a roll.
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Leftovers are the best.
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Love leftovers!
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Just a traditional Thanksgiving meal today. We got a whole bag of awesome produce from this local research farm, excited to try some purple sweets and other goodies.
https://lancasteronline.com/features/th ... df31e.html
https://lancasteronline.com/features/th ... df31e.html
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Venison loin with foie gras and Medjool date jam
Pomme puree
Maque choux cornbread
Reese's peanut butter cups
Pomme puree
Maque choux cornbread
Reese's peanut butter cups
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Everyone's always so amazed how professional my turkey carving skills are. I just watched a few YouTube videos. The key is to cut the breast off whole and slice it on the plate.
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Ponme purée is garbage. Enjoy your bowl of butter.
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Yep, cutting it off whole is the only acceptable method unless you want a bunch of janky slices.Everyone's always so amazed how professional my turkey carving skills are. I just watched a few YouTube videos. The key is to cut the breast off whole and slice it on the plate.
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DD you are wrong *waves hand at DD* and I sense you know you are wrong.
Also, date jam has been subbed with fig jam.
Also, date jam has been subbed with fig jam.
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Speaking of taters. My MIL made them today and I watched her turn the stand mixer on high and let them roll for like 4 minutes. All I could think about was what would tif think of this. Lol
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"The starches have been gelatinized, engage Paste Mode"
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I used a circular hand masher today instead of a ricer, and i was second guessing myself. lol
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Just used the old fashioned masher on five pounds of potatoes with decent amount of butter. They were fluffy and delicious.
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My wife uses cream when she makes her mashed. Along with cream cheese, butter, salt, and pepper. Are we actually having pomme puree too?
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I had 475g of potatoes, and I added almost 240g of butter, plus 125g of milk. And how you mix it all is important, too. I don't strain it, which is usually an important step, but I like the little pieces of potato.
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My brother supplies the potatoes for Thanksgiving, and his mashed-potato recipe involves something like one pound of bacon for every three pounds of potatoes, along with garlic and cream. It's always a hit.
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My Thanksgiving contribution has been corn the last few years, as I put up about 20 dozen each fall.
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You had a stick of butter with a single potato then? 454g = 1 lbI had 475g of potatoes, and I added almost 240g of butter, plus 125g of milk. And how you mix it all is important, too. I don't strain it, which is usually an important step, but I like the little pieces of potato.
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You've got some large potatoes
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The ratio is basically 2:1 potatoes to fat.
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Cardiologists hate this one trick!