November 27, 2013

Annual Thanksgiving Recipe Exchange
— Gabriel Malor

Bumped since I only got this up late last night.

Oop. Pardon the late post. Busy, busy with family.

For the last few years, Patheos' Elizabeth Scalia and I have exchanged recipes just before Thanksgiving — it’s a fun little way of finding something new to bring to the table. See past posts here, here, and here.

This year, Elizabeth shared a recipe for Sal's cream puffs. Desserts are always a welcome idea and I agree with her about the chocolate sauce!

I'm having Thanksgiving dinner with my best buddy and his family before moving on to my folks' dinner. He's preparing Bourbon-berries in lieu of the traditional can-shaped cranberry sauce.

Here's what you'll need to do.

1 lb. of cranberries (about 4 cups).
2 cups sugar.
1/4 teaspoon ground cinnamon.
1/4 cup bourbon.

Preheat the oven to 350°F. Combine first 3 ingredients in 9x13-inch baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour. Remove from oven and stir in bourbon. Refrigerate cranberry sauce until well chilled. Keeps for about a week. Transfer to bowl and serve.

Obviously, perfect for Thanksgiving. But it also goes great on English muffins with cream cheese and ham the morning after.

What new recipe are you and yours having this year? Share in the comments. Check out what Elizabeth's commenters are sharing with her.

Y'know, I wonder how it'd go if you put the bourbonberries on the cream puffs?

Posted by: Gabriel Malor at 06:15 AM | Comments (261)
Post contains 260 words, total size 2 kb.

1 1

Posted by: Misanthropic Humanitarian at November 26, 2013 05:41 PM (HVff2)

2 2

Posted by: grease monkey at November 26, 2013 05:43 PM (qQk+U)

3 Anything fried?

Posted by: EC at November 26, 2013 05:44 PM (doBIb)

4 Wow. Gabe drops the hammer on the ONT? Brave lad.

Posted by: BCochran1981 - Credible Hulk at November 26, 2013 05:44 PM (GEICT)

5 I got this recipe from Liz Smith's column years ago and have made it a few times. It's delicious! The Pink Teacup's Sweet Potato Pie 2 lbs yams, peeled and cut into chunks 1/2 cup butter 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon salt 1 cup brown sugar 2 tablespoons white sugar 3 large eggs, separated 1/2 cup orange juice 1 tablespoon grated orange rind 1/2 cup evaporated milk 1 unbaked pie shell whipped cream Directions: 1 Peel and boil yams until mashable. 2 Preheat oven to 450°F Add butter, spices, salt, and sugars to hot yams. Beat until light and smooth. 3 Beat egg yolks until light and add to mixture. Stir in orange juice, rind, and milk. 4 Beat egg whites until stiff and fold into egg yolk mixture. Pour mixture into unbaked pie shell. 5 Bake at 450°F for 10 minutes, reduce heat to 350°F and bake for 30 minutes, or until pie puffs up and is firm in the middle. 6 Cool on rack, and add whipped cream, if desired.

Posted by: Tattoo De Plane at November 26, 2013 05:44 PM (Y92Nd)

6 That sounds awesome. So much better than that can-shaped bolus of jelly that everyone ignores at our table.

Posted by: Pug Mahon, Hibernian Hooligan at November 26, 2013 05:45 PM (6rcHp)

7 SIXTH !!!

Posted by: ScoggDog at November 26, 2013 05:45 PM (6/+vz)

8 EIGHTH !!!

Posted by: ScoggDog at November 26, 2013 05:46 PM (6/+vz)

9 Just went out into the light rain in Brooklyn to get some firewood from a local guy. He moved it into his apt from a basement nearby, so it was a lot of stairs.

Posted by: Tattoo De Plane at November 26, 2013 05:46 PM (Y92Nd)

10 This thread started out dead?

Posted by: Chavez the Hugo at November 26, 2013 05:47 PM (ad0Ft)

11 Made cranberry sauce in the rice steamer yesterday. A bag of fresh cranberries, Half cup of sugar, light rum and a little molasses to add depth. Worked great except for the (very tasty) juice running all over the counter.

Posted by: Polliwog the 'Ette at November 26, 2013 05:48 PM (GDulk)

12

Now Ace is a recipe board.

Posted by: Michael Rittenhouse at November 26, 2013 05:48 PM (/9iSQ)

13 Smother one fresh Targ liver in Denebian Slime Mold sweat and leave in the open under direct sunlight for at least 6 hours. In Riker's favorite bike helmet boil the Targ liver in 2 liters of Lt. Troi breast milk. Serve the Targ liver in thin slices over rice.

Posted by: Worf, Son of Mog at November 26, 2013 05:49 PM (AO9UG)

14 BAD form. Stomping on the ONT? BOYCOTT!

Posted by: Nip Sip at November 26, 2013 05:50 PM (0FSuD)

15 Here's a tip for your Turducken: instead of cooking them all at once, cook the duck stuffed with chicken first for a little bit. Then when you stuff that in the turkey, you won't have to wait as long for the inside to come up to temp. Often times the turkey will dry out while you wait for the chicken to reach the right internal temperature. It's also awesome to have crispy duck skin on the inside.

Posted by: RizzyG at November 26, 2013 05:50 PM (FzyEN)

16 If you haven't already clicked my name for ultimate stuffing experience, go ahead.

Posted by: Mama AJ at November 26, 2013 05:51 PM (SUKHu)

17 Classic Corn Casserole 1 onion, chopped 1 each, red and green bell peppers, chopped 1 stick of real butter 4-5 bacon slices, chopped, fried crisp 1 package corn muffin mix 1 can whole kernel corn 1 can creamed corn 1-2 eggs Fry the bacon and crumble; set aside Melt the butter in the same pan and fry the veggies until soft Dump everything into a mixing bowl and mix well Pour into a buttered 2 quart baking dish and bake at 350 degrees for 30-45 minutes until almost set. (Add shredded cheddar to the mixture before baking if you wish.)

Posted by: RS at November 26, 2013 05:51 PM (YAGV/)

18 Gabe, I made your Pumpkin Cheesecake dip a couple of years ago and it was a big hit. It gets requested now and, yes, I'm making it tomorrow night for Turkey day.


Posted by: Retread at November 26, 2013 05:53 PM (IiAs3)

19
I saw Stomp open for Rent back in '03.




Posted by: IllTemperedCur at November 26, 2013 05:55 PM (MBqvE)

20 My daughter learned recently that the Pilgrims had venison at the first Thanksgiving and thinks that we should have it. I may have to run out tomorrow and get some from a local meat market...but it's been raining for days and the temp is getting into the 20s tonight, so I'm not so sure it will be safe to go over the river and through the hood.

Posted by: Mama AJ at November 26, 2013 05:55 PM (SUKHu)

21 What cut and how are you gonna prepare Mama AJ?

Posted by: BCochran1981 - Credible Hulk at November 26, 2013 05:57 PM (GEICT)

22     Hawaiian Sweet Rolls

    1/3 cup milk (cold is fine, warm would help it rise faster)
    1 scant tablespoon instant dry yeast
    1/2 cup brown sugar
    1/4 cup olive oil
    1/4  cup (1/2 stick) butter, melted and slightly cooled
    2 large eggs, lightly beaten
    An 8 oz. can crushed pineapple, NOT drained (about 2/3 cup)
    4 cups bread flour (all-purpose would also work)
    1 teaspoon salt

    For the tops:
    1 egg
    1/4 cup water
    A few tablespoons melted butter

     Mix together the milk and yeast.
    Let it sit for about 5 minutes.
    Add the oil, butter, sugar, eggs, and pineapple and mix to combine.
    Add the flour about 1/2 cup at a time, mixing well after each addition.
    Add a little more if you need to.
    It should be sticky, but not gooey.
    Add the salt.
    Knead for about 10 minutes by hand or in a stand mixer with a dough hook.
    Cover with a damp cloth (or grease the top) and let rise until doubled (somewhere around 45-60 minutes).
    Punch the dough down and divide into twelve equal balls.
    Place in a well buttered 9x13 inch pan and let rise again until doubled (again, 45-60 minutes).
    Preheat oven to 350ºF.
    Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash.
    Bake for about 25 minutes or until the tops are nicely browned.
    Brush the top with some melted butter and serve warm.


Read more at http://www.yammiesnoshery.com/2013/02/hawaiian-sweet-rolls-fluffiest-rolls.html#16FeJPlHliRZVWdc.99

Posted by: ChrisP at November 26, 2013 05:59 PM (BpTC0)

23 Roasted Brussel Sprouts

2 Large Stalks of Brussel Sprouts
Salt
Pepper
Brown Suger

Remove sprouts from stalks, should get about 40 to 50 sprouts.

Bring pot of salted water to boil.

Put sprouts in pot for two minutes.

Drain and dry thouroughly.

Preheat oven to 350

Cut off bottoms and remove any wilted or brown leaves.

Cut sprouts in half and place in very large bowl.

Drizzle canola oil over sprouts and toss bowl to completly coat sprouts.

Spread sprouts out in baking pan.

Sprinkle salt over sprouts.

Sprinkle fresh cracked pepper over sprouts.

Dust with brown sugar.

Bake for 25-30 minutes until brown.

Enjoy the awesomeness of brussells.


Posted by: Kreplach at November 26, 2013 06:00 PM (hmUex)

24 Heh. There was a lot of love for the can-shaped cranberry sauce on a food thread last week. Quite a lot of us came out of the woodwork. I don't make new recipes for Thanksgiving proper - I save the adventures for other meals. I like T-day (which in our case will be tomorrow) to be as relaxed a meal as possible.

Posted by: Y-not at November 26, 2013 06:00 PM (zDsvJ)

25 >>What cut Umm, the meat market's web site says they have tenderloin and strip loin, so probably like one of those maybe. >>how are you gonna prepare With some sort of heat applied to it?

Posted by: Mama AJ, sitting back and preparing to be educated at November 26, 2013 06:01 PM (SUKHu)

26 >>If you haven't already clicked my name for ultimate stuffing experience, go ahead. Posted by: Mama AJ Hey, I got the ultimate stuffing experience right here.

Posted by: Sandra Fluke at November 26, 2013 06:02 PM (DI+ja)

27 Sometimes lack of a comma makes something sound scary: >>What cut and how are you gonna prepare Mama AJ?

Posted by: Mama AJ, backing up slowly at November 26, 2013 06:03 PM (SUKHu)

28 Posted by: Tattoo De Plane at November 26, 2013 09:44 PM (Y92Nd) My Sweet potato pie recipe has bourbon in it.

Posted by: [/i][/b][/u][/s] Tami at November 26, 2013 06:05 PM (bCEmE)

29 With some sort of heat applied to it? Posted by: Mama AJ, sitting back and preparing to be educated at November 26, 2013 10:01 PM (SUKHu) There are tons of ways to prepare it. I've had it as sausage. (OMG!) Also had it one year as, I call them medallions, wrapped in bacon and grilled. Here's a decent site with recipes. http://www.foodnetwork.com/topics/venison/index.html

Posted by: BCochran1981 - Credible Hulk at November 26, 2013 06:07 PM (GEICT)

30 My usual way to prepare venison is rubbed in oil/garlic mixture, salt & pepper, then seared in a hot pan - leaving it rare in the middle. Sometimes I'll deglaze the pan with red wine & make a little pan sauce with shallots & thyme.

Posted by: Y-not at November 26, 2013 06:09 PM (zDsvJ)

31 I'm impressed by those of you who have the aptitude and patience to bake several types of pies. I'm usually too worn out to do that, plus I've never had enough fridge space to get them prepped in advance. It's a shame, because I love pie. But I make do with Marie Callender's.

Posted by: Y-not at November 26, 2013 06:10 PM (zDsvJ)

32 Thank you!

Posted by: Mama AJ at November 26, 2013 06:11 PM (SUKHu)

33 Who's got a good butternut squash recipe? I bought the already cubed ones from the market & now I can't find my Mom's recipe. Which I saw last week, dammit. If anyone has been to Swallow at the Hollow in Roswell, GA, something like their baked squash

Posted by: bebe's boobs destroy at November 26, 2013 06:12 PM (gmzvT)

34 Here's my recipe for family conflict: 1. Have some stupid twit of a youthful family member who's never held a real job and is most likely free-riding on Daddy's insurance lecture me about stupid effing Obamacare. 2. Let simmer (stir the pot regularly).

Posted by: Farmer Bob at November 26, 2013 06:13 PM (igXj+)

35 "Check out what Elizabeth's commenters are sharing with her. " Ummmm.. "No one has commented yet."

Posted by: [/i][/b][/u][/s] Tami at November 26, 2013 06:14 PM (bCEmE)

36 Y-not, pumpkin pie is about as easy a thing as you can make. The recipe on any can of pumpkin will do. Use the Pillsbury pie crusts and nobody will know the difference. I've never been a fabulous baker so that is my tried and true Thanksgiving dessert. That cranberry-bourbon sauce is also excellent on top of a baked brie. I have served that as an appetizer before and it was a huge hit.

Posted by: rockmom at November 26, 2013 06:15 PM (vE1mx)

37 "No one has commented yet." Posted by: Tami at November 26, 2013 10:14 PM (bCEmE) Maybe she pulled an Ace and the comments are in white. Did you highlight? Lol

Posted by: BCochran1981 - Credible Hulk at November 26, 2013 06:16 PM (GEICT)

38 Pumpkin Muffins

Ingredients
1 box Cake Mix (I used Yellow cake, but you can use any type you want.  Spice cake may be interesting too!)1 (15 oz) can Pumpkin Puree (Make sure it is pure pumpkin and NOT pumpkin pie mix) Directions
Preheat oven to 350 Mix cake mix and pumpkin together by hand Divide into prepared muffin pan (I sprayed a 12-muffin pan with nonstick cooking spray)Bake for 15-20 minutes based on muffin size  (in my oven, 17 minutes was perfect) Cool, eat and enjoy!  You could also add walnuts or raisins or dried cranberries or something if you wish.

Posted by: I Love Pumpkin! at November 26, 2013 06:17 PM (LkqST)

39 #32 I sometimes make this maple-nut squash recipe from Martha Stewart's "Entertaining" cookbook. It's yummy and very rich. 6 cups squash 1/2 cup butter 1/2 cup heavy cream 2/3 cup maple syrup 1/4 tsp cinnamon 1/8 tsp nutmeg 1 tsp salt 3/4 cup chopped pecans or walnuts Steam the squash until tender and mash. Blend in other ingredients. Add a dash of ground black pepper to taste.

Posted by: rockmom at November 26, 2013 06:19 PM (vE1mx)

40 Maybe she pulled an Ace and the comments are in white. Did you highlight? Lol Posted by: BCochran1981 - Credible Hulk at November 26, 2013 10:16 PM (GEICT) Could be but the comment counter says: 0 comments

Posted by: [/i][/b][/u][/s] Tami at November 26, 2013 06:19 PM (bCEmE)

41  We hosted Thanksgiving for the first time last year and I thought I'd try something new with the turkey (which I used to hate).  So I broke out the sous vide and made the best turkey I've ever had.  The recipes are at the link in my name, if you want details. 

But long story short - I split the bird into white and dark meat (even in the oven without a sous vide, it makes more sense to cook them separately), put in my herbs and butter or duck fat (as well as some bourbon and maple syrup for the breasts) into the bags with the bird, sealed them up and cooked them for 3 to 6 hours in the water bath.  They then stored for up to 3 days (or a couple months in the freezer).

On Thanksgiving day, put them into a 350 degree oven for about 30 minutes to warm them up and crisp the skins. 

Posted by: aub at November 26, 2013 06:20 PM (bq5Tl)

42 I'm impressed by those of you who have the aptitude and patience to bake several types of pies.

I made four one year when I still lived in Iowa--pumpkin, chocolate, apple, mincemeat--and the only part that wasn't fun was the nonstop bitching about my using real butter instead of vegetable oil or "light spread", and did I have to use SO MUCH?! 

And thus ended my reign as Official Piemaker of the [Radish] Family Thanksgiving. 


Posted by: HeatherRadish™ at November 26, 2013 06:23 PM (hO8IJ)

43 Is this the labia leftovers thread???

Posted by: andycanuck at November 26, 2013 06:23 PM (ZyZIo)

44 Posted by: I Love Pumpkin! at November 26, 2013 10:17 PM (LkqST) So you just mix the cake stuff right from the box into the pumpkin and that's it? Or am I misunderstanding and you add whatever the cake box calls for as well? It sounds really good, but I don't want to waste ingredients doing it wrong.

Posted by: Polliwog the 'Ette at November 26, 2013 06:24 PM (GDulk)

45 DId all the shopping for Thursday today. Took the twins and spouse along so we made short work of it. Got home, unloaded everything, put it away and surveyed the grandeur of the full pantry and loaded fridge. Then one of the boys looked at me and asked "So what's for lunch?" Yeah, except for Turkey-day designated items, the pantry and fridge are empty.

Posted by: Ragamuffin at November 26, 2013 06:24 PM (fzFF6)

46 Damn, it's almost too turbulent to read this one tonight somewhere between BWI and MCI. I normally do a full spread, but due to the fact I'm in a plane today and not cooking, I sadly get the year off. i will throw a couple pies together tomorrow just to have some lower carb options amongst the maelstrom. Thanks, Obamacare...sigh. Not.

Posted by: akula51[/b][/i][/s] at November 26, 2013 06:24 PM (O0Mgt)

47 BTW, I just bought some Thomas' cranberry English muffins and they are ridiculously good. I usually make some cranberry bread for Thanksgiving morning but I'm not bothering with that this year.

Posted by: rockmom at November 26, 2013 06:24 PM (vE1mx)

48 Easiest candy/dessert/pseudo-bar cookie/crack ever. I swear, you literally would think I sprinkled heroin on top. And yes, I know the proper use of the word literally. Fakey toffee: Line a 10x15 pan with foil, preferably Reynolds' Non-Stick, and line up saltine crackers in it. Cook 1cup sugar (7 oz) and 1cup butter (8oz) on stovetop until boiling and starts to carmelize. Remove from heat, stir in 1 14 oz can of condensed milk until smooth. Pour over crackers, bake at 375 for 10-15 minutes until bubbly and browned. Remove from oven, let stand two minutes (to let the top settle) and sprinkle 1cup (6 oz) white chocolate chips over the top. Let them melt a little, spread with a spatula, and top with whatever. The one I did for Halloween was toasted, sliced almonds and cranberries. Put in the fridge for an hour and cut or break into pieces. This makes a super-awesome gift, packed up in a pretty box or in a cello bag with some curling ribbon. Or do a whole gift setup with this, some candied nuts, dipped pretzel rods, etc. Trust me, someone will LOVE a food gift much better than another desk knick-knack, pen set, ugly tie, pair of slippers, whatever. Half my gift list is baked/cooked goods and months after Christmas, I still get people asking me about what I made for them, wanting recipes, "joking" about refilling the container, that sort of thing. You can make this with almost anything on top. Do dark chocolate instead of white, chopped pecans and crushed malted milk balls. Or milk chocolate and chopped PB cups (don't smear those, let them stay chunky, it looks better) and peanuts. Or chocolate, mini-marshmallows (smear those a bit; the swirled effect is pretty) and almonds for Rocky Road. Stir cinnamon into the mixture after it's smooth before you pour over the crackers and sprinkle a little (LITTLE) bit of chipotle peppers over the chocolate, do blueberries and almonds with white chocolate or cinnamon and raisins or, well, you get it. Now I have to go make cocoa pecan pies with salted caramel. Everyone comes here to eat. Go figure.

Posted by: LickyLicky at November 26, 2013 06:25 PM (PAIAu)

49 I made this several years ago and just passed the recipe on to mom earlier today.

Mashed Sweet Potatoes and Carrots w/Sweet and Sour Walnuts
(Bon Appetit November 2005)

2 pounds red-skinned sweet potatoes (yams)

6 tablespoons butter, divided
2 pounds carrots, peeled, cut into 1/2-inch-thick slices
2 tablespoons (or more) water
Pinch of salt

1/2 cup honey
1/2 cup Sherry wine vinegar
1 cup walnuts, lightly toasted

Preheat oven to 400°F. Bake potatoes until tender, about 45 minutes. Cool slightly; peel. Pass through ricer or food mill into large bowl.

Melt 2 tablespoons butter in large pot over medium heat. Add carrots, 2 tablespoons water, and pinch of salt. Cover and bring to boil; reduce heat to medium and simmer until carrots are tender, stirring occasionally and adding more water by tablespoonfuls if dry, about 25 minutes. Add 1/4 cup butter. Use potato masher to mash carrots coarsely. Stir potatoes into carrots. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Stir honey and vinegar in small saucepan to blend. Add walnuts and boil until sauce is thick and syrupy, stirring occasionally, about 10 minutes. Cool slightly. Season with salt.

Rewarm potato-carrot mixture over medium heat, stirring frequently. Transfer to bowl, spoon walnuts with syrup over, and serve.

Posted by: Lizzy at November 26, 2013 06:25 PM (JRmiD)

50 I made four one year when I still lived in Iowa--pumpkin, chocolate, apple, mincemeat--and the only part that wasn't fun was the nonstop bitching about my using real butter instead of vegetable oil or "light spread", and did I have to use SO MUCH?! And thus ended my reign as Official Piemaker of the [Radish] Family Thanksgiving. Posted by: HeatherRadish™ at November 26, 2013 10:23 PM (hO8IJ) OMG! I would have smacked them....hard! And real butter is MUCH better for you than veg. oil and 'light spread'. That shit'll kill ya.

Posted by: [/i][/b][/u][/s] Tami at November 26, 2013 06:26 PM (bCEmE)

51 >>>Who's got a good butternut squash recipe? Bebe! Squash, olive oil, seasoning (I like salt pepper and cayenne), mix well in a bowl, bake at 350 for 30 minutes or so. Alternately. And this is odd, but really good... Do what I said above, then scramble a bunch of eggs, and cook some veggies in a pan (shrooms, peppers, spinach) add eggs and squash. Stir until eggs are cooked. Feel free to add bacon or sausage as needed.

Posted by: DC in Towson at November 26, 2013 06:28 PM (eQJwb)

52 Mash potatoes....russets or yukon? Discuss....

Posted by: [/i][/b][/u][/s] Tami at November 26, 2013 06:29 PM (bCEmE)

53 Thanks rock mom, but no cream. Got anything for baking with butter, etc?

Posted by: bebe's boobs destroy at November 26, 2013 06:30 PM (gmzvT)

54 >>"....the only part that wasn't fun was the nonstop bitching about my using real butter instead of vegetable oil or "light spread", and did I have to use SO MUCH?!


You'd think that people could chill for one day a year, huh? It's Thanksgiving, be thankful for lotsa pie!!

Posted by: Lizzy at November 26, 2013 06:31 PM (JRmiD)

55 Crap, I wish I had not posted that squash recipe. Now I want to make it but I have no squash. Really do not want to brave the grocery tomorrow.

Posted by: rockmom at November 26, 2013 06:32 PM (vE1mx)

56 OMG no DC. Eggs literally make me sick. I gag trying to swallow them, doesn't matter how they are cooked

Posted by: bebe's boobs destroy at November 26, 2013 06:32 PM (gmzvT)

57 The only new thing I am trying this year is MamaAJ's stuffing waffles for the day after Thanksgiving. I have to try ChrisP's Hawian Rolls on a Sunday. I love the ones they sell at the store. I made the mistake of making crescent rolls from scratch one year on Thanksgiving day and it took forever and made me run late on everything else --- and they tasted exactly like the Pillsbury ones in the tube. The only thing I buy pre-made are the rolls. Thanks for sharing you guys.

Posted by: L, elle at November 26, 2013 06:32 PM (0xqKe)

58 Really do not want to brave the grocery tomorrow. Posted by: rockmom at November 26, 2013 10:32 PM (vE1mx) I have to go...there's always some damn thing I forgot.

Posted by: [/i][/b][/u][/s] Tami at November 26, 2013 06:34 PM (bCEmE)

59

Posted by: bebe's boobs destroy at November 26, 2013 10:12 PM (gmzvT)

I go there whenever I'm nearby- that place is awesome!

Posted by: BunkerintheBurbs at November 26, 2013 06:34 PM (X3xYu)

60 46 BTW, I just bought some Thomas' cranberry English muffins and they are ridiculously good. --- They ARE! Oh, I hope that means they're baack in stores now. Our store had them briefly last year then took them away.

Posted by: Y-not at November 26, 2013 06:34 PM (zDsvJ)

61 bebe - I have made that squash recipe with just the butter and maple syrup, no cream. It works fine. I also like to roast butternut or acorn squash, tossed in some olive oil and sprinkled with some chopped fresh sage and a little kosher salt. Very good. You could also throw in some toasted pecan halves.

Posted by: rockmom at November 26, 2013 06:35 PM (vE1mx)

62 Easy butternut (or acorn works too) squash recipe: Halve the squash. Scoop out the innards and carve a channel in the non-hollow part of the butternut squash. Lay a couple of sprigs of fresh rosemary in the hollowed areas. Dab with butter. Wrap very well with tin foil. Roast on grill or in oven. I rarely bother with sweetener, but a dab of brown sugar is good, of course.

Posted by: Y-not at November 26, 2013 06:36 PM (zDsvJ)

63 Y-not, I found the cranberry English muffins at BJ's. Got a giant 18-pack of them and they will probably be gone by the end of this weekend! So good toasted with some cream cheese and a little orange marmalade.

Posted by: rockmom at November 26, 2013 06:36 PM (vE1mx)

64 Oh, and roasting time is based on when the squash feels soft when you squeeze it. Maybe 45 minutes, but really depends on if you're using the grill or oven.

Posted by: Y-not at November 26, 2013 06:37 PM (zDsvJ)

65 Posted by: akula51 at November 26, 2013 10:24 PM Safe travels.

Posted by: Y-not at November 26, 2013 06:39 PM (zDsvJ)

66 I want to thank the American people for making this the best Pilgrim/Indian Holiday in the past twenty years by re-electing President Obama, a black man.

Posted by: Chrissy Liebowitz at November 26, 2013 06:40 PM (iB0Q2)

67 I'll be spending Thanksgiving in the Middle East on business. Bummin'.

Posted by: Blacksheep at November 26, 2013 06:48 PM (bS6uW)

68 Sweet potato cheesecake:



http://tinyurl.com/ovrl86v

Posted by: GGE of the Moron Horde, NC Chapter at November 26, 2013 06:48 PM (xa1/W)

69 Mom's Bacon Stuffing Bacon,onion,celery,bread,poultry,seasoning,blk pepper Cross cut bacon 1/2to3/4" cook till just crispy but not over done-drop into the bacon &.fat chopped med to fine onion and celery add poultry season. Sauté About 15 min till all soft. Don't drain! Break up a loaf of bread into small chunks. Pour mix over bread and stir up till bread absorbs. Cook in turkey and casserole dish. Best dang stuffing period

Posted by: Turkzilla at November 26, 2013 06:49 PM (GqDC4)

70 These recipes sound awesome.

Posted by: Blacksheep at November 26, 2013 06:52 PM (bS6uW)

71 Who is this Francisco tool on Fox? Christ, he's worse than even most of the O'fraudmas mouthpieces.

Posted by: Blacksheep at November 26, 2013 06:54 PM (bS6uW)

72 Ugh. You stepped on the ONT. Makes me sad.

Posted by: I'm not clever enough at November 26, 2013 07:02 PM (p20eu)

73 64 Thank you for sure... Hope everyone here experiences safe and relatively uncomplicated travels this season.

Posted by: akula51[/b][/i][/s] at November 26, 2013 07:13 PM (O0Mgt)

74 plagiarized from last years Ace's Thanksgiving... A shit sandwich..... Vote for Romney Come home turn on Fox News See JEF won the election Sandwich should last for 4 years.

Posted by: Mr.KnowItAll at November 26, 2013 07:14 PM (T2LFY)

75 Our Thanksgiving dinner has an Atlas Shrugged theme. All the dishes have lame Ayn Randian names. Guests must show gratitude to hosts. Some amount of God argle-bargle will be humored before it is refuted. Beer is replaced with crisp German white wines.

Posted by: Little Miss Spellcheck at November 26, 2013 07:15 PM (a5ljo)

76

 

 

Here's a recipe for Butternut Squash I found this fall, made it once but must make it again soon! 

 

Roast Butternut Squash and Brussels sprouts

Prep: 15 minutes
Roast: 45 minutes
Serves: 4

Ingredients:
2 pounds (about 1 large) butternut squash, peeled and cut into ¾-inch cubes
1 pound Brussels sprouts, halved
4 carrots, peeled and cut into ¾-inch thick disks
12 sage leaves, thinly sliced crosswise
2 cloves garlic, finely chopped
2 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons maple syrup
1/3 cup toasted pecans


In a large bowl toss together squash, sprouts, carrots, sage, garlic, olive oil, salt and pepper.


Spread out vegetables on two rimmed baking sheets. Slide into a 400-degree oven and roast, stirring once or twice, until sprouts are browned and all the vegetables are tender, about 40 minutes.


Pour maple syrup over vegetables; stir. Roast 5 minutes more. Scatter on nuts. Toss. Enjoy.

 

 

Posted by: whyme at November 26, 2013 07:20 PM (l9mF2)

77

Not sure why there's all that space at the top of my last post.

 

 

Posted by: whyme at November 26, 2013 07:21 PM (l9mF2)

78 Jalapeno Dip--Simple but Really Good--You will get raves

1 package of Cracker Barrel White Vermont Cheddar
1 cup of mayonnaise
1 small carton Velveeta
All the juice and half the jalapenos from a jar of jalapenos.
Put all in a food processor and process until fully incorporated.
Serve with thin tortilla chips.
Wonderful--you will love it!

Posted by: AnnaS at November 26, 2013 07:26 PM (UN0/t)

79 There will be both turnips and parsnips. Does anybody in America still eat either, other than devotees of the "locally grown" farmers' markets where no other choices remain?

Posted by: Little Miss Spellcheck at November 26, 2013 07:31 PM (a5ljo)

80 Bourbon Pecan Pie

Put oven rack in center.
Preheat oven to 350 degrees.

1 cup  dark Karo syrup
3 eggs
1 cup sugar
2 Tbsp. butter, melted
1 teaspoon vanilla extract
2 cups whole pecans
2 Tbsp. (or to taste) bourbon (not rotgut)
pinch of cinnamon
1 storebought deep dish 9 in pie crust

Mix all the crap together except the pecans
Mix in the pecans.
Dump in pie crust
Cook 60-70 minutes.
Pecan layer should spring back when you push on it.
Let cool at least an hour.

Posted by: redclay at November 26, 2013 07:35 PM (4ajtD)

81 For me, it's all about the mashed potatoes, giblet gravy, dressing ( 2 kinds, regular cornbread, and oyster), and cranberry sauce. And the alcohol and football (non-professional). And this year, authentic EROWMER okra pie.
-Make the shell with wopbiskit croissant dough.
-Cook your okra with onions seasoned with jowl meat.
-Spoon into pie shell and cover with more pie shell dough.
-Bake until top is crusty brown.
-Bang! You is ready to eat!

Posted by: EROWMER at November 26, 2013 07:36 PM (OONaw)

82 I'm  a  cream  puff. 

Posted by: Reggie Love at November 26, 2013 07:47 PM (/1ATA)

83 80 For me, it's all about the mashed potatoes, giblet gravy, dressing ( 2 kinds, regular cornbread, and oyster), and cranberry sauce. And the alcohol and football (non-professional). And this year, authentic EROWMER okra pie.
-Make the shell with wopbiskit croissant dough.
-Cook your okra with onions seasoned with jowl meat.
-Spoon into pie shell and cover with more pie shell dough.
-Bake until top is crusty brown.
-Bang! You is ready to eat!

Posted by: EROWMER at November 26, 2013 11:36 PM (OONaw)


I just bought okra. No jalapenos in there?

Posted by: redclay at November 26, 2013 07:50 PM (5hJ18)

84 My family has sour sauerkraut each year for Thanksgiving.  But we make it "Maryland" style by adding apple sauce, a little brown sugar and, if we're lucky, bacon fat!

Posted by: Serious Cat at November 26, 2013 08:01 PM (UOjzE)

85

The only Thanksgiving recipe you'll EVER need is Blackfive's, from Balckfive.net.

 

How To Cook A Turkey
1) Go buy a turkey.
2) Take a drink of scotch whisky (Laphroiag, Lagavulin, or Caol Ila).
3) Put turkey in the oven.
4) Take another 2 drinks of whiskey.
5) Set the degree at 375 ovens
6) Take 3 more whiskeys of drink.
7) Turn oven the on.
Take 4 whisks of drinky.
9) Turk the bastey.
10) Whiskey another bottle of get.
11) Stick a turkey in the thermometer
12) Glass yourself a pour of whiskey.
13) Bake the whiskey for 4 hours.
14) Take the oven out of the turkey.
15) Take the oven out of the turkey.
16) Floor the turkey up off of the pick.
17) Turk the carvey.
1 Get yourself another scottle of botch.
19) Tet the sable and pour yourself a glass of turkey.
20) Bless the saying, pass and eat out.

Posted by: malclave at November 26, 2013 08:31 PM (OCRaO)

86 Decent Thanksgiving cookies. Change the Nestle's Toll House cookies recipe such that the sugar is reduced by about 30% and about one teaspoon of cinnamon is added, and the chocolate chips are replaced with 1 cup of date nuggets. They are fapping good.

Posted by: eman at November 26, 2013 09:41 PM (AO9UG)

87 There will be both turnips and parsnips. Does anybody in America still eat either, other than devotees of the "locally grown" farmers' markets where no other choices remain?

I have some elderly relatives in Ohio...they grew up as subsistence farmers, so root vegetables would be the "harkens back to childhood" food like cream-of-soup casseroles to me, or frozen chicken nuggets to my nephews.

Wow, that's depressing.

Posted by: HeatherRadish™ at November 27, 2013 02:31 AM (hO8IJ)

88 >> There will be both turnips and parsnips. Does anybody in America still eat either, other than devotees of the "locally grown" farmers' markets where no other choices remain? We do. Grew turnips in the garden. Turnips and carrots steamed in the microwave with melted cheese. Or parsnips steamed with butter and honey. Oh, and maple roasted chicken and root veggies.

Posted by: Mama AJ at November 27, 2013 04:18 AM (SUKHu)

89 Cranberry recipes are completely lost on me now. They all use too much sugar. The first Thanksgiving as a diabetic was hard. Green bean casserole of course is still good. Mom now makes "unloaded" sweet potatoes for me, and this year is trying out an Apriva-based pumpkin pie. Success or not, I will have my own pie.

Posted by: exdem13 at November 27, 2013 06:20 AM (lJaja)

90 Spouse used to have turnips mixed with mashed potatoes.

Posted by: FenelonSpoke at November 27, 2013 06:23 AM (23Kgq)

91 John Turkerry testifies before the Turkey Senate Foreign Relations Committee: https://www.facebook.com/63green/posts/571936506211729 "We are asking Americans to think about that because how do you ask a turkey to be the last turkey to die at ButterBall? How do you ask a turkey to be the last turkey to die for a mistake?"

Posted by: Tom Wilson at November 27, 2013 06:24 AM (u57y4)

92 Got this turkey brining recipe from shudder, the Tulsa World.  It makes the most delicious tender moist turkey.  I swear by and and will be brining mine tonight.

Turkey Brining Recipe
Courtesy of Executive Chef Tim Westergard of the Hard Rock Café Tulsa

6 quarts water
1 pound Kosher salt
1 cup molasses
2 cups honey
1 cup soy sauce
1 tablespoon dried red pepper flakes
1 tablespoon dried sage
1 large bunch fresh thyme
2 cloves garlic, smashed and unpeeled
5 lbs of ice
14 to 18 pound turkey, cleaned, innards removed

1.    In a stockpot, bring half the water to a boil.  In a separate large bowl, add the salt.  Slowly pour the boiling water over the salt.  Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme, and garlic. Stir to blend.  Add the remaining water.
2.    Place the ice in a cooler or in a container large enough to hold the turkey.  Pour the mixture into the container or cooler and stir. Submerge the turkey and let the turkey marinate in the brine for 12 hours.
3.    Remove the turkey from the brine and dry completely with kitchen towels.  Discard the brine.
4.    Preheat the oven to 350 degrees.  Place the turkey in a roasting pan and place on the oven rack.  Roast the turkey until it reaches an internal temperature of 165 degrees.

Posted by: Sherry McEvil, Stiletto Corsettes at November 27, 2013 06:25 AM (kXoT0)

93 Cajun Caret's Beer Recipe: FOR EACH(BEER) { :GOTO FRIDGE :GOTO BEERCAN :GOTO OPEN :GOTO CONSUME }

Posted by: Cajun Caret at November 27, 2013 06:25 AM (UZQM8)

94 Cranberry recipes are completely lost on me now. They all use too much sugar. The first Thanksgiving as a diabetic was hard. Green bean casserole of course is still good. Mom now makes "unloaded" sweet potatoes for me, and this year is trying out an Apriva-based pumpkin pie. Success or not, I will have my own pie.

Posted by: exdem13 at November 27, 2013 10:20 AM (lJaja)

My sister and her whole side of the clan have very severe gluten allergies, so their first gluten free Thanksgiving was tough.

Posted by: Sherry McEvil, Stiletto Corsettes at November 27, 2013 06:27 AM (kXoT0)

95

Great.  I miss out on the foreplay thread and end up with a recipe thread. 

 

Just great.

Posted by: Mary Poppins' Practically Perfect Piercing at November 27, 2013 06:28 AM (zF6Iw)

96 My cranberry recipe...

Sherry's Strawberry Cranberry Relish
 
1 (16 oz) container of frozen sliced strawberries -- slightly, but not completely thawed
1 package (12 oz) raw cranberries
2 packages (3 oz) strawberry Jell-O
½ cup pecan pieces
½ cup thawed orange juice concentrate
1 ½ cups of sugar
1 cup water

Boil the water and pour it over the strawberry Jell-O and sugar in a bowl large enough to contain all the ingredients.  Stir until the gelatin and sugar are dissolved. 

Stir in the orange juice concentrate and the nuts.

Chop the cranberries in a food processor.  I add the SLUSHY strawberries a big spoonful at time along with the whole cranberries to help the processor chop the cranberries more evenly.  Add the cranberry/strawberry mix to the other ingredients in the large bowl, stirring them into the other ingredients.

Chill for 4-6 hours before serving.  It is better if it is allowed to chill overnight.


Posted by: Sherry McEvil, Stiletto Corsettes at November 27, 2013 06:28 AM (kXoT0)

97 Added Grand Marnier to my crans, soooo good.

Posted by: Orlandocon ette at November 27, 2013 06:29 AM (SldZ2)

98 Dammit.  Now I want cream puffs...

Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit [/u][/i][/s][/b] at November 27, 2013 06:30 AM (4df7R)

99 This came up on my Facebook feed last night...

Bacon-bourbon chocolate chunk cookies

http://tinyurl.com/otm6t7v

May as well hit all the bases with this one.

Posted by: CPT. Charles at November 27, 2013 06:32 AM (lJaja)

100 94 Great. I miss out on the foreplay thread and end up with a recipe thread.

Just great.


Foreplay thread? When? The good stuff always happens when I'm actually working.

Posted by: joncelli at November 27, 2013 06:32 AM (RD7QR)

101 Damnit Gabe.   You pulled the Dump Popcorn out of the microwave too early.  Lots of kernels  left in  bag.  

Posted by: polynikes at November 27, 2013 06:33 AM (m2CN7)

102

OK, a recipe from my childhood:  Baked Rice.

 

1-2lbs of boneless chicken filets

1 can diced tomatos

2 cups chicken broth

2 cups white rice

1 onion

garlic to taste

 

Cut the chicken in small pieces and simmer in a pan at medium heat  for 5-7 minutes.  Add onions,  garlic to taste  and 1/2 cup broth, simmer until chicken is cooked through.   Combine all items together in a casserole dish, using enough broth only until the mixture is a moist / nearly soupy condition.  Bake at 350 for 1 hour or until top is golden brown.

Posted by: Mary Poppins' Practically Perfect Piercing at November 27, 2013 06:33 AM (zF6Iw)

103 Re 4: I wonder if substituting Apriva/Splenda cooking blends would work? I used to love me some sweet potato pie when I could get it.

Re 16: This being sent to some people. Corn, peppers, AND bacon!

Re 19: Mama AJ's daughter has the right idea. I'd definitely go for some venison on the side, or venison burgers for the post-football snack.

Re 32: Sorry, it doesn't exist. Durn squash...

Re 41: Ingrate whiners, with 4 pies I would have been in hog heaven, back in the day.

Re 77: I have a friend from Texas who would just love that dip. The rest of us native Midwesterners would have to be cautious though.

 


Posted by: exdem13 at November 27, 2013 06:34 AM (lJaja)

104 Foreplay thread? When? The good stuff always happens when I'm actually working.

Posted by: joncelli at November 27, 2013 10:32 AM (RD7QR)

Relax, just read the previous thread.

Posted by: Sherry McEvil, Stiletto Corsettes at November 27, 2013 06:35 AM (kXoT0)

105 Thanksgiving recipes involving bourbon should include drinking bourbon, to stimulate table conversation/mayhem.

Posted by: Bill at November 27, 2013 06:35 AM (uvyrw)

106 Give me a drink and I'll eat anything. And you, yeah you, get your mind out of the gutter. I know what you were thinking

Posted by: Nevergiveup at November 27, 2013 06:36 AM (t3UFN)

107 My gift to you: Swedish apple pie. That's right: SCANDI PIE. Is is a pie, or is it a cake? Yes. Try it, you'll like it.


http://tinyurl.com/pqcvsfb

Posted by: Stu-22 at November 27, 2013 06:37 AM (k4bdL)

108 I have to make three pumpkin pies today.  Fortunately, it's cold enough outside that I can store them in the garage.

Posted by: DangerGirl, home sweet home at November 27, 2013 06:37 AM (GrtrJ)

109 Re 4: I wonder if substituting Apriva/Splenda cooking blends would work? I used to love me some sweet potato pie when I could get it.
Posted by: exdem13 at November 27, 2013 10:34 AM (lJaja)

Is there an applesauce that you can eat safely.  You can usually substitute applesauce for a lot of the sugar in recipes where the food should be moist.

Posted by: Sherry McEvil, Stiletto Corsettes at November 27, 2013 06:37 AM (kXoT0)

110 Don't have bourbon. But do have 100 proof Southern Comfort. If I breathe the fumes, I won't care how it tastes.

Posted by: Mama AJ at November 27, 2013 06:38 AM (SUKHu)

111 I am making only one pie...my favorite...mincemeat.  My guy does not like dessert much and won't eat pie.  Do not sneer at mincemeat--properly made, it is absolutely delicious.  I have been soaking the golden raisins in brandy for days.

Posted by: Sherry McEvil, Stiletto Corsettes at November 27, 2013 06:38 AM (kXoT0)

112 Re 93: I am so not the average food-coma Thanksgiving devotee now. OTOH the leftovers last a bit longer nowadays. Being a diabetic at holiday times is bad enough; I don't think I could survive being gluten-free. That's worse than having a Hungry-Man turkey dinner for Thanksgiving.

Posted by: exdem13 at November 27, 2013 06:39 AM (lJaja)

113 I still haven't decided what kind of pie to bake. Oh, look, very very ripe bananas...

Posted by: Mama AJ at November 27, 2013 06:39 AM (SUKHu)

114 IF BEER = 0
  GOTO WIFE
  DECLARE WIFE "BEERME"
ENDPROGRAM

Posted by: Tex Lovera at November 27, 2013 06:39 AM (wtvvX)

115 I eat very little gluten and sugar, but I can get away with eating whatever I want for a day or two. It was day 3 of leftover carbs and sugar that wasn't a good idea last year.

Posted by: Mama AJ at November 27, 2013 06:41 AM (SUKHu)

116 Currently: 25.3 deg., 1 1/2" of snow overnight, wind gusty ~22 mph, grey overcast. Where is Al gore?

Posted by: Mike Hammer at November 27, 2013 06:41 AM (aDwsi)

117 113 IF BEER = 0
GOTO WIFE
DECLARE WIFE "BEERME"
ENDPROGRAM

Posted by: Tex Lovera at November 27, 2013 10:39 AM (wtvvX)


That one's gonna throw an error...

Posted by: joncelli at November 27, 2013 06:41 AM (RD7QR)

118 Here's a recipe I plan to try out tomorrow:

Depending on your body weight, purchase 1-2 handles of the cheapest vodka on the shelves. If Val-u-rite is sold out, you may substitute by getting a few bottle of rubbing alcohol from the pharmacy. However in this case, you must remember to first filter through a loaf of bread (removes the poison).


It's best to start preparing early so you're all ready by the time dinner rolls around, so at 10am or so, pour one glass of straight alcohol and another of Sprite. Alternate drinking from each glass until you can substitute the Sprite glass with another of alcohol and not notice any difference. Continue in this manner until diner is served. When your idiot cousin starts spouting off about how great Obamacare is, you won't feel a thing when you punch his teeth down his throat.


If you fucked up and didn't drink all the booze first, no worries, you can use what's left as an effective disinfectant for your bloody knuckles!

Posted by: mugiwara at November 27, 2013 06:42 AM (W7ffl)

119 joncelli, hence the "ENDPROGRAM", as that would be the end of me...

Posted by: Tex Lovera at November 27, 2013 06:43 AM (wtvvX)

120 116 113 IF BEER = 0 GOTO WIFE DECLARE WIFE "BEERME" ENDPROGRAM Posted by: Tex Lovera at November 27, 2013 10:39 AM (wtvvX) That one's gonna throw an error... --- Where's the Case statement for the number of black eyes she has at the time of the request? KIDDING! I swear!

Posted by: Brandon In Baton Rouge at November 27, 2013 06:43 AM (/Crba)

121 Does anybody in America still eat either, other than devotees of the "locally grown" farmers' markets where no other choices remain?

Posted by: Mama AJ at November 27, 2013 08:18 AM"


I love turnips.  Shred in the food processor, toss with olive oil and rice wine vinegar and you've got great slaw.  Parsnips, like carrots, should be roasted.  It's like veggie candy.

Posted by: RedMindBlueState at November 27, 2013 06:43 AM (knoK7)

122 Re 104: "Romulan ale to no longer be served at diplomatic functions."

Re 108: Hmm, unleaded applesauce instead of sugar, that could work.... Mom has done some trial-and-error cooking to make apple pies & cookies work before. Experimentation is the only way to see what works. I am willing to judge said experiments any time!
 

Posted by: exdem13 at November 27, 2013 06:44 AM (lJaja)

123 Sherry McEvil - I haven't had mincemeat in years, and I miss it. Do you buy filling, or make from scratch? If you buy, what brand?

Posted by: Mike Hammer at November 27, 2013 06:44 AM (aDwsi)

124 It's like veggie candy.

I recognize all those words, but that sentence construction makes no sense to me.

Posted by: HeatherRadish™ #NukeIowaCity at November 27, 2013 06:44 AM (ZKzrr)

125 Added Grand Marnier to my crans, soooo good.

Well, DUH.

Man, I haven't had Grand Marnier in AGES. I'm going to have to score a bottle this afternoon....

Posted by: Tex Lovera at November 27, 2013 06:44 AM (wtvvX)

126 Re 104: "Romulan ale to no longer be served at diplomatic functions." --- You have not heard Shakespeare until you've heard him in the original Klingon!

Posted by: General Chang at November 27, 2013 06:45 AM (/Crba)

127 >>1 lb. of cranberries (about 4 cups). 2 cups sugar. 1/4 teaspoon ground cinnamon. 1/4 cup bourbon. <<

If you think I'm wasting my Pappy Van Winkle on that you're nuts.

Posted by: Marcus at November 27, 2013 06:45 AM (auv3x)

128 "I recognize all those words, but that sentence construction makes no sense to me.
Posted by: HeatherRadish™ #NukeIowaCity at November 27, 2013 10:44 AM"


LOL!  Trust me...sweet roasted carrots their albino cousins the parsnips....Mmmm....

Posted by: RedMindBlueState at November 27, 2013 06:46 AM (knoK7)

129 My FiL loved rhubarb, particularly rhubarb pie.

Is that another one of those veggies that's a "farmer's market" kinda thing?

Posted by: Tex Lovera at November 27, 2013 06:46 AM (wtvvX)

130

Man, I haven't had Grand Marnier in AGES. I'm going to have to score a bottle this afternoon....

 

There used to be a restaurant near me that would make a bowl of stawberries and vanilla ice cream, then top it off with a whipped cream / Grand Marnier mix.

Posted by: Mary Poppins' Practically Perfect Piercing at November 27, 2013 06:46 AM (zF6Iw)

131 >>>Bumped since I only got this up late last night.

**


That performance when it matters!!


Posted by: dananjcon at November 27, 2013 06:46 AM (wmU4G)

132 Re 115: The Algore is probably in some A/C-cooled semi-tropical palace learning to develop superpowers through veganism. Should we email hi and tell him gelatto is vegan?

Posted by: exdem13 at November 27, 2013 06:47 AM (lJaja)

133 *raises hand* I would like some bourbon. Also, I have found what I want for Christmas: Thing A: http://bit.ly/1gibBSg Thing(s) B: http://bit.ly/1b4wGKt (kinda NSFW)

Posted by: alexthechick - SMOD. Now with extra taunting. at November 27, 2013 06:47 AM (VtjlW)

134 There used to be a restaurant near me that would make a bowl of stawberries and vanilla ice cream, then top it off with a whipped cream / Grand Marnier mix.

Oh, MAN that sounds hella good!!

Posted by: Tex Lovera at November 27, 2013 06:47 AM (wtvvX)

135 Posted by: Mike Hammer at November 27, 2013 10:44 AM

I always make my own mincemeat around October.  Great way to clean up the odds and ends in the liquor cabinet.  I'll be baking the pie tonight. 

Posted by: RedMindBlueState at November 27, 2013 06:48 AM (knoK7)

136 Sherry McEvil - I haven't had mincemeat in years, and I miss it. Do you buy filling, or make from scratch? If you buy, what brand?

Posted by: Mike Hammer at November 27, 2013 10:44 AM (aDwsi)

I usually buy Nonesuch in the glass jar, I then add:

1/4 cup Old Granddad bourbon

1 chopped apple

1 cup of golden raisins that have been soaked in 1/4 cup brandy for three days

This year I am trying a different jarred brand: Grandmother's Fine Traditional Mincemeat.  Tip: after cutting steam vents, lightly brush the top of the crust with cold milk, then lightly dust with sugar.  I usually use raw turbinado sugar because that's what I like.

Posted by: Sherry McEvil, Stiletto Corsettes at November 27, 2013 06:49 AM (kXoT0)

137 BlueStateRebel's Ultimate Holiday Cocktail Recipe: 1. Open a bottle of Makers Mark 2. Pour some in a glass 3. Drink it What can I say, I am an unpretentious moron.

Posted by: BlueStateRebel at November 27, 2013 06:50 AM (7ObY1)

138 I love dressing like a girl and bending over for skinny half-black men on Thanksgiving. MMMMhmmm give me the dark meat anytime!!!!!!

Posted by: John Roberts at November 27, 2013 06:50 AM (RBOCM)

139 Also, I have found what I want for Christmas:

Wow.  If I weren't already married.....

Posted by: Tex Lovera at November 27, 2013 06:50 AM (wtvvX)

140 The best way to survive the holiday season is unconscious. How one arrives at that state of mind is problematic. 

Enjoy your holiday, take a day off and hire a temp.

Posted by: Sleepy Time Temp Agency at November 27, 2013 06:51 AM (apx2F)

141 Wow. If I weren't already married..... Posted by: Tex Lovera at November 27, 2013 10:50 AM (wtvvX) I don't know what it says about me that I'm actually pawing at the screen more over Thing A than Thing(s) B.
Awesome. It says I'm awesome.

Posted by: alexthechick - SMOD. Now with extra taunting. at November 27, 2013 06:51 AM (VtjlW)

142 I was going to post my recipe for microwave popcorn, but someone beat me to it.

BTW we don't share recipes around here. People protect those with their lives and they must be willed to another person.

Posted by: Marcus at November 27, 2013 06:52 AM (auv3x)

143 138 Also, I have found what I want for Christmas: Wow. If I weren't already married..... --- Unfortunately, ATC's tastes do not run toward sausage.

Posted by: Brandon In Baton Rouge at November 27, 2013 06:52 AM (/Crba)

144 Now..., to the matter of what do yams and vodka have in common, give it a moment to load: http://covingtonvodka.com/

Posted by: Mike Hammer at November 27, 2013 06:53 AM (aDwsi)

145 Unfortunately, ATC's tastes do not run toward sausage. Posted by: Brandon In Baton Rouge at November 27, 2013 10:52 AM (/Crba) That is not true. I merely enjoy sausage also. Dammit. Now I want Bojangles for lunch.

Posted by: alexthechick - SMOD. Now with extra taunting. at November 27, 2013 06:54 AM (VtjlW)

146 144 Unfortunately, ATC's tastes do not run toward sausage. Posted by: Brandon In Baton Rouge at November 27, 2013 10:52 AM (/Crba) That is not true. I merely enjoy sausage also. Dammit. Now I want Bojangles for lunch. --- Ah. Thought you were only into pie and not into streudel on the side as well.

Posted by: Brandon In Baton Rouge at November 27, 2013 06:54 AM (/Crba)

147 "Posted by: Sherry McEvil, Stiletto Corsettes at November 27, 2013 10:49 AM"

I'm looking at that recipe and seeing no brisket.  This is a moment of existential confusion.

Posted by: RedMindBlueState at November 27, 2013 06:55 AM (knoK7)

148 Note self : Try to figure out where McEvil lives

Posted by: Mike Hammer at November 27, 2013 06:55 AM (aDwsi)

149

Unfortunately, ATC's tastes do not run toward sausage.

 

Really?  I thought Her Imperial Malevolence was an equal-opportunity persecutor.

Posted by: Mary Poppins' Practically Perfect Piercing at November 27, 2013 06:55 AM (zF6Iw)

150 116 113 IF BEER = 0 GOTO WIFE DECLARE WIFE "BEERME" ENDPROGRAM Posted by: Tex Lovera at November 27, 2013 10:39 AM (wtvvX) That one's gonna throw an error... Posted by: joncelli at November 27, 2013 10:41 AM (RD7QR) Compile error: line 3, explicit declaration 'wife' has been depreciated... wife must be accompanied by complain() or youdo() functions...

Posted by: Cajun Caret at November 27, 2013 06:56 AM (UZQM8)

151 140 -- can't say I blame you. That super-duper laptop looks VERY shiny.

Posted by: CPT. Charles at November 27, 2013 06:56 AM (lJaja)

152 Ohhhhhh.  Sausage.

I am totally making Lester's "Gullah Dressing" recipe from last week's food thread sometime this weekend, maybe Saturday.  Because it has sausage.

Posted by: HeatherRadish™ #NukeIowaCity at November 27, 2013 06:57 AM (ZKzrr)

153 Is it okay to say something political? Or will the fascist mgmt send some operative to sprinkle me with polonium?

Anyway.

Just thought I'd mention this: Everyone remembers Kennedy and his "Ich bin ein berliner" speech but no one seems to remember that the wall went up on his watch.

It went up in Aug 1961. It could've been torn down right then and there before they put concrete walls up. But Kennedy was gutless.

They could've protested the action (because that could've been considered contrary to the accords that divided the city. Free access from zone to zone.) But Kennedy was gutless

He faced a surprising situation and chickened out. (East Germany and Russia expected more trouble over it than they got to their surprise.) I think that's why Russia decided to become so much bolder over the next decade or so.

Kennedy blinked (again) and NO ONE NOTE THIS.

It would be as if they bombed the Trade Center and no one did anything about it. Like what Billy Jeff didn't.

Democrats hate war so much that they've caused or prolonged almost all of them because of their feckless displays of gutlessness in the face of aggression. Thus causing more aggression until they can't ignore it anymore.

So if the libs at your table tomorrow try to deflect from O'Care with stories of Camelot and Brave Sir John, point out to them that JFK was another feckless chicken shit Democrat (who having been a naval officer should've known better) who got us into almost all the trouble he supposedly got us out of.

Posted by: Bitter Clinger and All That (Unexpurgated Edition) at November 27, 2013 06:57 AM (LSDdO)

154 Ah. Thought you were only into pie and not into streudel on the side as well. Posted by: Brandon In Baton Rouge at November 27, 2013 10:54 AM (/Crba) No, no, I enjoy the full panoply of hotassery. Oh. Look. It's snowing. Oh yay.

Posted by: alexthechick - SMOD. Now with extra taunting. at November 27, 2013 06:57 AM (VtjlW)

155 My Sweet potato pie recipe has bourbon in it. Posted by: Tami at November 26, 2013 10:05 PM (bCEmE) Everything's better with bourbon, but honestly, I can't drink enough of it to spare for cooking!

Posted by: Tattoo De Plane at November 27, 2013 06:58 AM (Y92Nd)

156 Turnips! Good stuff. Try the Japanese variety. Small, white, and crisp-sweet.
http://is.gd/wygHNN

I grew these in the garden for the first time this year and just kept sowing rows over and over. They don't mind being crowded so you can grow a ton of them, they're ready from seed in just over a month, and they develop at slightly different rates so you can keep picking the same row over and over for a couple-three weeks.

They kind of push themselves out of the dirt and show you they're ready. The ground in the garden was frozen solid yesterday and I still managed to rock a few big ones out of their spots. I have a bucket full of these things on the covered porch and will be eating them over the next couple weeks.

And they're flippin' delicious. Best salad/slaw ever, and really nice fried to toastiness in a little olive oil, or baked with chicken and carrots.

And the greens are delicious lightly steamed and tossed with EVOO and garlic.

This is my best 'new' veggie find ever.

Posted by: lauraw at November 27, 2013 06:59 AM (yGblt)

157 153 Ah. Thought you were only into pie and not into streudel on the side as well. Posted by: Brandon In Baton Rouge at November 27, 2013 10:54 AM (/Crba) No, no, I enjoy the full panoply of hotassery. Oh. Look. It's snowing. Oh yay. --- I may have to look into some petite ginger goodness, then, should the wife ever tell me to take a hike.

Posted by: Brandon In Baton Rouge at November 27, 2013 06:59 AM (/Crba)

158 A recommendation from Guns and Gardens magazine, made in Charleston. Nice motto :"This Isn't The Bitter End" : http://bittermilk.com/

Posted by: Mike Hammer at November 27, 2013 06:59 AM (aDwsi)

159

We should do drink recepies!

Here's mine:

Get a glass, cup or mug.

Add two ice cubes.

Pour whiskey in it.

Enjoy.

Repeat as needed.

Posted by: Roland THTG at November 27, 2013 07:00 AM (QM5S2)

160 We should do drink recepies! Here's mine: Get a glass, cup or mug. Add two ice cubes. Pour whiskey in it. Enjoy. Repeat as needed. Posted by: Roland THTG at November 27, 2013 11:00 AM (QM5S2) *put story about Boy BFF and I getting so hammered one Thanksgiving I fell flat on my face here*

Posted by: alexthechick - SMOD. Now with extra taunting. at November 27, 2013 07:01 AM (VtjlW)

161 I gotta go get another routine medical-type thingy done here in a little bit at a local hospital. A few years back, they used to sell the best pies you ever had to the public out of their kitchens. I'll have to inquire to see if that's still the case. Their pecan pie was heavenly.

Posted by: BackwardsBoy, who did not vote for this shit [/i][/s][/b] at November 27, 2013 07:03 AM (0HooB)

162 Annnnnd, more snow, whipping in the 20+ mph gusts.

Posted by: Mike Hammer at November 27, 2013 07:04 AM (aDwsi)

163 Ummmm. http://bit.ly/1a4iyAJ Ummmmmmmmmm.

Posted by: alexthechick - SMOD. Now with extra taunting. at November 27, 2013 07:05 AM (VtjlW)

164 I cooked for Thanksgiving once this year already. There were about 60 people. Im not doing that again tomorrow. We are going to two other homes and I'm taking the Solent green being casserole to both by request. FYI: never had it til moving to the US.

Posted by: Gingy @GingyNorth at November 27, 2013 07:05 AM (N/cFh)

165

Is it okay to say something political? Or will the fascist mgmt send some operative to sprinkle me with polonium?

 

Did you ever see the 1961  movie One, Two, Three?  It stars James  Cagney (in his last film role until 1981s  Ragtime.  It's set in West Berlin just before the Wall went up and Cagney plays a Coca-Cola executive who is trying to become head of Western Europe operations.

Posted by: Mary Poppins' Practically Perfect Piercing at November 27, 2013 07:05 AM (zF6Iw)

166 BB- Sorry you gotta do that. If t'were done, when t'were done 'Tis best t'were done quickly I suppose.

Posted by: Mike Hammer at November 27, 2013 07:06 AM (aDwsi)

167 I'm looking at that recipe and seeing no brisket. This is a moment of existential confusion.

Posted by: RedMindBlueState at November 27, 2013 10:55 AM (knoK7)

I like the mincemeat that has actual meat in it, but, the store where I used to buy it is 70 miles away.  I used to buy a quart when I was in town visiting Grandma, but, I never go there now.  I don't like it that much.  So I use the "faux" mincemeat made from fruit.  I just haven't felt the need to find a source of real mincemeat in Tulsa.

Posted by: Sherry McEvil, Stiletto Corsettes at November 27, 2013 07:06 AM (kXoT0)

168 BB- Sorry you gotta do that. Nah, 'tis a painless little thing: a heart Doppler. Twenty minutes of laying on my side getting tickled with an ultrasound wand and watching my black heart beat. I've had two of them so far, no biggie. The reward will be coming home with pie.

Posted by: BackwardsBoy, who did not vote for this shit [/i][/s][/b] at November 27, 2013 07:08 AM (0HooB)

169 Making apple bread. But first I have to make applesauce. Great day to be inside puttering around the kitchen.

Posted by: NCKate at November 27, 2013 07:09 AM (huQFw)

170 I'm eating at the Y and having Humma pie....

Posted by: Hillary Clinton at November 27, 2013 07:09 AM (GjPnA)

171 Did you ever see the 1961 movie One, Two, Three? It stars James Cagney (in his last film role until 1981s Ragtime. It's set in West Berlin just before the Wall went up and Cagney plays a Coca-Cola executive who is trying to become head of Western Europe operations. --- Lots of fun there, between an office full of former SS members, a ditzy southern belle Coke heiress, a hardcode commie she's in love with, a family in revolt because they want to return to the US, etc.

Posted by: Brandon In Baton Rouge at November 27, 2013 07:09 AM (/Crba)

172 Venison!!! They have it. Frozen. I'm off. And I'm leaving to get the venison...

Posted by: Mama AJ at November 27, 2013 07:09 AM (SUKHu)

173 144 Unfortunately, ATC's tastes do not run toward sausage.
Posted by: Brandon In Baton Rouge at November 27, 2013 10:52 AM (/Crba)



That is not true. I merely enjoy sausage also.


Dammit. Now I want Bojangles for lunch.

Posted by: alexthechick - SMOD. Now with extra taunting. at November 27, 2013 10:54 AM (VtjlW)


I don't know whether this thread makes me hungry or horny...

Posted by: joncelli at November 27, 2013 07:10 AM (RD7QR)

174 169 I'm eating at the Y and having Humma pie.... --- She's eating the Humma's and baba's ganoush?

Posted by: Brandon In Baton Rouge at November 27, 2013 07:10 AM (/Crba)

175 Ummmm.



http://bit.ly/1a4iyAJ



Ummmmmmmmmm.


Posted by: alexthechick - SMOD. Now with extra taunting. at November 27, 2013 11:05 AM (VtjlW)




Ummmmmmmmmmmmmmmmmm....

Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit [/u][/i][/s][/b] at November 27, 2013 07:10 AM (4df7R)

176 Heh. Salt spreader just came by in front of the house.

Posted by: Mike Hammer at November 27, 2013 07:11 AM (aDwsi)

177 Mac N Cheese and Cigarettes! HAPPY THANKSGIVING!

Posted by: Ace's Mom at November 27, 2013 07:12 AM (MMC8r)

178 Posted by: Sherry McEvil, Stiletto Corsettes at November 27, 2013 11:06 AM

Remind me in one of these threads to dig up my recipe for mincemeat.  Brisket, suet, raisins, currents, apple, orange and lemon peel, spices...oh, and brandy.  A shit-ton of brandy.  Gets rave reviews every year.

Posted by: RedMindBlueState at November 27, 2013 07:12 AM (knoK7)

179 I love that movie!! Tried to show it to the kids a few months ago. Couldn't find it on Netflix or Amazon, but found it on YouTube finally. We never did finish watching it, though. And I only yell "Sitzen Machen" about once a week...

Posted by: Mama AJ at November 27, 2013 07:12 AM (SUKHu)

180 Mind you, a shark bite can be pretti nastii.

Posted by: Ace's Mom at November 27, 2013 07:12 AM (MMC8r)

181 It is pouring   with rain here in central NH,  with temps in or near the 50s. 

Tomorrow will be down below freezing again.

Yay ice.


MWR <-- not really    happy about ice

Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit [/u][/i][/s][/b] at November 27, 2013 07:13 AM (4df7R)

182 "Ummmmmmmmmmmmmmmmmm....
Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit at November 27, 2013 11:10 AM"


Yeah....I got nuthin' on that one.

Posted by: RedMindBlueState at November 27, 2013 07:13 AM (knoK7)

183 Mac N Cheese and Cigarettes!

HAPPY THANKSGIVING!

Posted by: Ace's Mom at November 27, 2013 11:12 AM (MMC8r)


And don't forget the Kaboom, ma!

Posted by: eastvalleyphx at November 27, 2013 07:13 AM (mMkoO)

184

173

No Weiners allowed,, and that goes double for Carlos Danger  

 

Posted by: Hillary Clinton at November 27, 2013 07:13 AM (GjPnA)

185 Mac N Cheese and Cigarettes!


HAPPY THANKSGIVING!

Posted by: Ace's Mom at November 27, 2013 11:12 AM (MMC8r)



No Kaboom,    Ace's Mom?  




Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit [/u][/i][/s][/b] at November 27, 2013 07:13 AM (4df7R)

186 Odds   "Choking on a moose" turns into some kind of perverted slang here at the HQ?  

Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit [/u][/i][/s][/b] at November 27, 2013 07:14 AM (4df7R)

187 Dammit!    Hillary    changed    the     locks    again!

Posted by: Bill in Chappaqua at November 27, 2013 07:14 AM (/1ATA)

188 Greetings: No water in the cranberry thingy ??? Don't cranberries now come in 12 ounce bags ???

Posted by: 11B40 at November 27, 2013 07:15 AM (gLxgU)

189 "Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit at November 27, 2013 11:14 AM"


You actually think there's a chance that it won't?

Posted by: RedMindBlueState at November 27, 2013 07:16 AM (knoK7)

190 ^ 186,, no cocksuckers either Bill...

Posted by: Hillary Clinton at November 27, 2013 07:16 AM (GjPnA)

191 Unfortunately, ATC's tastes do not run toward sausage.

Posted by: Brandon In Baton Rouge at November 27, 2013 10:52 AM (/Crba)

That is not true. I merely enjoy sausage also.

Hey, I'm all about the big tent....


Posted by: Tex Lovera at November 27, 2013 07:16 AM (wtvvX)

192 Lots of southern morons, particularly LA and MS. or is it just me?

Posted by: LickyLicky at November 27, 2013 07:16 AM (PAIAu)

193

I don't know whether this thread makes me hungry or horny...

 

------------

 

Since this is the internet and you people are all made out of ascii I have decided that ATC is a Goddess with a taste for Bandersnatch.

Posted by: Frumious Bandersnatch at November 27, 2013 07:17 AM (A0sHn)

194 Krugton the Invincible's double scoop stupid:

Krugman: Obamacare Becoming ‘Benghazi-Type Affair’ ‘Nobody Else Cares About’ but GOP

Linked on HA.

Posted by: WalrusRex at November 27, 2013 07:17 AM (Hx5uv)

195 An AoS Thanksgiving without 'Jones in CO' living inside my computer? Do Not Want.

Posted by: soothsayer is connectin the dots at November 27, 2013 07:18 AM (ZgBZU)

196 I was at my favorite Italian deli yesterday to buy some of their ravioli, (which they make on the premises every morning) and they had pumpkin ravioli.

I passed it up. Maybe regretted it later.

Posted by: navybrat at November 27, 2013 07:18 AM (hvusq)

197 Ummmmmmmmmmmmmmmmmm.... Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit at November 27, 2013 11:10 AM (4df7R) I will admit that my first response to seeing a shark choking on a moose would not be "Hey! Let's go pull that moose out of that shark's mouth!"

Posted by: alexthechick - SMOD. Now with extra taunting. at November 27, 2013 07:18 AM (VtjlW)

198 DRUDGE: OBAMACARE HOLIDAY PRIZE: FREE CONDOMS

Posted by: --- at November 27, 2013 07:18 AM (MMC8r)

199 Odds "Choking on a moose" turns into some kind of perverted slang here at the HQ? Quite high.

Posted by: BackwardsBoy, who did not vote for this shit [/i][/s][/b] at November 27, 2013 07:18 AM (0HooB)

200 Any bovine trolling yet today? Last night seemed never ending.

Posted by: NCKate at November 27, 2013 07:19 AM (huQFw)

201 197 DRUDGE: OBAMACARE HOLIDAY PRIZE: FREE CONDOMS --- THIS WILL SAVE ME HUNDREDS OF DOLLARS!

Posted by: Sandra Fluke at November 27, 2013 07:21 AM (/Crba)

202 SNL recently made mention on how maybe the product makers are taking their seasonal 'pumpkin spice' flavored items too far with a fake tv ad for pumpkin spice douches.

Posted by: soothsayer is connectin the dots at November 27, 2013 07:22 AM (8dspl)

203 More true facts about the awesomeness of Barack Obama:

“There’s a natural connection between me and DreamWorks, I don’t know if you know this: My ears were one of the inspirations for Shrek,” [Barack Obama] said in Glendale, Calif. yesterday. “That’s true — true story.”


Linked on NRO


Posted by: WalrusRex at November 27, 2013 07:22 AM (Hx5uv)

204 Single man's Thanksgiving Dinner Recipe:


1. Open bag of pretzels

2. Pop top of one Dos Equis

3. Pour one shot of smooth Bourbon

4. Enjoy

Posted by: Sphynx at November 27, 2013 07:22 AM (OZmbA)

205 “There’s a natural connection between me and DreamWorks,
I donÂ’t know if you know this: My ears were one of the inspirations for
Shrek,” [Barack Obama] said in Glendale, Calif. yesterday. “That’s true — true
story.”



He can squeeze shit out of them too?



Posted by: EC at November 27, 2013 07:22 AM (GQ8sn)

206 Greetings:
No water in the cranberry thingy ???
Don't cranberries now come in 12 ounce bags ???
Posted by: 11B40

Of course. That's why it's a good thing to take all of your recipes that call for a box or can or bag of something and change it to ounces or whatever. The manufacturers reduce the size to keep the price down and screw up all of the old recipes.


Posted by: Bruce at November 27, 2013 07:23 AM (QKSvS)

207 Single man's Thanksgiving Dinner Recipe:


1. Open bag of pretzels

2. Pop top of one Dos Equis

3. Pour one shot of smooth Bourbon

3.5  Fap.

4. Enjoy

Posted by: Sphynx at November 27, 2013 11:22 AM (OZmbA)



Fixed.




Posted by: EC at November 27, 2013 07:23 AM (GQ8sn)

208 Schadenfreude pie: Third gun control Colorado politician gone.  Senator Evie Hudak resigned rather than to face recall.

Posted by: WalrusRex at November 27, 2013 07:23 AM (Hx5uv)

209 Lots of southern morons, particularly LA and MS. or is it just me? Surprisingly enough, we're spread out pretty evenly everywhere across this great land of ours. Just ask the NSA guys monitoring us. They know where we all live, what we do for a living, what pr0n we like...

Posted by: BackwardsBoy, who did not vote for this shit [/i][/s][/b] at November 27, 2013 07:23 AM (0HooB)

210 And his nose was an inspiration for Pinocchio.

Posted by: --- at November 27, 2013 07:23 AM (MMC8r)

211 I don't know whether this thread makes me hungry or horny...

Posted by: joncelli at November 27, 2013 11:10 AM (RD7QR)

 

Can't you be both, like the late Earl Warren?

Posted by: Mary Poppins' Practically Perfect Piercing at November 27, 2013 07:24 AM (zF6Iw)

212 Odds "Choking on a moose" turns into some kind of perverted slang here at the HQ?
Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit at November 27, 2013 11:14 AM (4df7R)



I saw that movie! It was in German and the chick was pretty hideous, but you know what? I just couldn't look away. That's the mark of quality entertainment right there.

Posted by: mugiwara at November 27, 2013 07:25 AM (W7ffl)

213 A guy named George wants to share a recipe too. 1 bourbon 1 scotch 1 beer

Posted by: soothsayer is connectin the dots at November 27, 2013 07:25 AM (Fely/)

214 I will admit that my first response to seeing a shark choking on a moose would not be "Hey! Let's go pull that moose out of that shark's mouth!"

Posted by: alexthechick - SMOD. Now with extra taunting. at November 27, 2013 11:18 AM (VtjlW)



Mine would probably be, "HOLY SHIT A SHARK OMG OMG OMG!"


My second would be, "HOLY SHIT A SHAR- is it dead?   What the hell is that in its mouth?  HOLY SHIT A MOOSE!"

Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit [/u][/i][/s][/b] at November 27, 2013 07:26 AM (4df7R)

215 I saw Choking On A Moose open for the Indigo Girls at Lilith Fair '07.

Posted by: Mary Poppins' Practically Perfect Piercing at November 27, 2013 07:27 AM (zF6Iw)

216 I will admit that my first response to seeing a
shark choking on a moose would not be "Hey! Let's go pull that moose
out of that shark's mouth!"

Just stuff a turkey inside the moose, and presto: TurMooShark!

Posted by: Tex Lovera at November 27, 2013 07:29 AM (wtvvX)

217 I saw Choking On A Moose open for the Indigo Girls at Lilith Fair '07. At Lillith Fair? Are you sure it wasn't 'Choking on Beaver?'

Posted by: --- at November 27, 2013 07:31 AM (MMC8r)

218 Just stuff a turkey inside the moose, and presto: TurMooShark!

Posted by: Tex Lovera at November 27, 2013 11:29 AM (wtvvX)



Add high velocity   cyclonic    winds and you've got TurMooSharknado!

Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit [/u][/i][/s][/b] at November 27, 2013 07:31 AM (4df7R)

219 You owe me a new screen

Posted by: Tattoo De Plane at November 27, 2013 07:32 AM (Y92Nd)

220 First trained shark gets squirrel, now he gets moose!

Posted by: Boris Badenov at November 27, 2013 07:32 AM (MMC8r)

221 Hrm.  Not a recipe, but intriguing.

Ingredients include flour, brown sugar, eggs, salt, butter, baking powder, cinnamon, nutmeg, cloves, and almonds. Our recipe for Hildegard cookies came from St. Hildegard herself, who recommended them for slowing the aging process, creating a cheerful countenance, lightening a heavy heart, and releasing intelligence.

http://is.gd/qdGusx

Posted by: HeatherRadish™ #NukeIowaCity at November 27, 2013 07:33 AM (ZKzrr)

222 Just stuff a turkey inside the moose, and presto: TurMooShark! Posted by: Tex Lovera at November 27, 2013 11:29 AM (wtvvX) Slap some bread on it, and you've got a Battle-At-Kruger Burger.

Posted by: Tattoo De Plane at November 27, 2013 07:34 AM (Y92Nd)

223 Add high velocity cyclonic winds and you've got TurMooSharknado!

Best. Thanksgiving. Ever!

Posted by: Tex Lovera at November 27, 2013 07:34 AM (wtvvX)

224 Mine would probably be, "HOLY SHIT A SHARK OMG OMG OMG!" My second would be, "HOLY SHIT A SHAR- is it dead? What the hell is that in its mouth? HOLY SHIT A MOOSE!" Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit at November 27, 2013 11:26 AM (4df7R) Exactly!

Posted by: alexthechick - SMOD. Now with extra taunting. at November 27, 2013 07:35 AM (VtjlW)

225 via Iowahawk:

As you wave buh-bye to Evie Hudak,take a gander at the thug tactics of her anti-recall pals http://tinyurl.com/pv2ao6z

Posted by: Tex Lovera at November 27, 2013 07:37 AM (wtvvX)

226 As I am quite fond of moose, I am saddened to    think of   a specimen    of    one of my favorite animals    being nommed by one of my least favorite animals.   And not even nommed successfully.   Sort of like semi-nommed and then regurgitated.  

Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit [/u][/i][/s][/b] at November 27, 2013 07:38 AM (4df7R)

227 OK, turmoosharkers, I'ma off to the horse piddle to search for pie. Then to the liquor store. Today just keeps getting better and better. Y'all have fun and try not to trash the place, 'k?

Posted by: BackwardsBoy, who did not vote for this shit [/i][/s][/b] at November 27, 2013 07:38 AM (0HooB)

228 "Posted by: Tex Lovera at November 27, 2013 11:37 AM"

The only disappointing thing about showing the current commie the door is that another commie will get to replace her, thus keeping the Dems in control of the state senate for at least another year.

Posted by: RedMindBlueState at November 27, 2013 07:39 AM (knoK7)

229 206 Single man's Thanksgiving Dinner Recipe:

1. Open bag of pretzels
2. Pop top of one Dos Equis
3. Pour one shot of smooth Bourbon

3.5 Fap.

4. Enjoy
Posted by: Sphynx at November 27, 2013 11:22 AM (OZmbA)

Fixed.


Posted by: EC at November 27, 2013 11:23 AM (GQ8sn)


Yeah, the fapping doesn't really do much for me anymore. 

Generally save that for Christmas.

Posted by: Sphynx at November 27, 2013 07:40 AM (OZmbA)

230 As I am quite fond of moose, I am saddened to think of a specimen of one of my favorite animals being nommed by one of my least favorite animals. And not even nommed successfully. Sort of like semi-nommed and then regurgitated. Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit at November 27, 2013 11:38 AM (4df7R) I think it's a great Obamacare analogy.

Posted by: alexthechick - SMOD. Now with extra taunting. at November 27, 2013 07:40 AM (VtjlW)

231 Apple/Butternut Squash:
1 peeled & cubed butternut squash chunks
1 can apple pie filling
mix together, bake in oven (oh, say 350 degrees) for 40 minutes until squash is cooked. Can sprinkle with chopped pecans before baking. Or even top with your favorite streusel topping.

Sweet potato/Banana:
Mash cooked sweet potato innards (or canned-but drain the liquid) with couple of bananas. Add honey or maple syrup or agave syrup to taste. Bake 350 degrees 15-20 minutes. Can sprinkle with chopped pecans before baking.

Posted by: Scanman at November 27, 2013 07:40 AM (uap0d)

232 I think it's a great Obamacare analogy.

Posted by: alexthechick - SMOD. Now with extra taunting. at November 27, 2013 11:40 AM (VtjlW)



...


"My God, it's full of moose!"

Posted by: MWR, Proud Tea(rrorist) Party Assault Hobbit [/u][/i][/s][/b] at November 27, 2013 07:42 AM (4df7R)

233 A moose bit my healthcare navigator once...

Posted by: RedMindBlueState at November 27, 2013 07:45 AM (knoK7)

234 Surprisingly enough, we're spread out pretty evenly everywhere across this great land of ours. Just ask the NSA guys monitoring us. They know where we all live, what we do for a living, what pr0n we like... Posted by: BackwardsBoy -------------------------- Complete with map tacks, coordinates, that kind of stuff...

Posted by: Bob at NSA at November 27, 2013 07:52 AM (aDwsi)

235 Tree bark soup and a roast pigeon(if you can catch one). Enjoy my booming economy peasants.

Posted by: preezy at November 27, 2013 07:58 AM (uNd+K)

236 I stick with a very traditional Thanksgiving Dinner, with homemade dried Italian bread and sausage dressing (my husband would kill me otherwise - he loves this stuffing), rutabaga, mashies, green veg of some sort, giblet gravy, etc, homemade cranberry sauce, and usually two pies, one Chocolate Pecan and one fruit (usually Apple made with MacIntosh's) or pumpkin. The next few days up to a week of tackling the leftover turkey with simple recipes, one dish meals, and lower calories after a big dinner is next... What to make with leftover turkey; some of the obvious ones: - soups - Turkey Pie/Pot Pie - Turkey Chili - Pierogis - Turnovers - Parmazzini/Tetrazzini - Enchiladas/Burritos - Sandwiches - If you want to grind it up: Pate Maison, Bacon Wrapped Meatloaf, or Spinach Stuffed Meatloaf... etc Two that I enjoy - and, I found one online are: 1) Turkey Pie With Sage Cornmeal Pastry (I have the actual cookbook that this was taken from, and there was one difference in the ingredients - my book calls for 1/3 C flour in the pie filling section vs 1/2 C listed online.) http://www.epicureaders.com/recipe_0704_turkeypie.html And, from the Williams-Sonoma Complete Outdoor Living Cookbook, I make: 2) Turkey-Vegetable Cobbler (It's way too long to type out, but the Williams-Sonoma Recipes site has a Pot Pie that is "similar;" not as rich and complex, way less work, but, would be okay in a pinch. My recipe takes 4 Cups of Turkey, which is one of my best recipes for using up a lot in one recipe. My dough has some grated Parmesan cheese in it, which stands out, and it's also made with butter, cream and an egg... Too bad I couldn't find it online.) Here's the link to the Pot Pie, and many other recipes they offer for Turkey. There are some other good recipes, there, for leftover turkey. http://tinyurl.com/q3jy68l

Posted by: artisanal 'ette at November 27, 2013 08:04 AM (IXrOn)

237 I don't have to cook anything this year, so the only thing I'm bringing is a box of Velveeta and a can of Rotels for the kids (my brothers will be partaking of it too I'm sure).. I love reading these recipes though. They are keepers. Also bringing the Christmas Bushmaster for the kiddies to shoot. We're going to use those MAIG placemats for targets. You know, the ones that Bloomberg offers as a printout so that families can have that fun "gun safety" discussion at the thanksgiving table. BANG!

Posted by: stace at November 27, 2013 08:05 AM (nETWY)

238 Easy Pan fried Bacon Brussel Sprouts 1 package bacon, cooked crisp and chopped, with all the drippings reserved 2-3 of the pint baskets of Brussel sprouts, trimmed, rinsed, and halved 3-4 cloves garlic, minced Up to 1/4 cup apple cider vinegar Salt and pepper, to taste In a large pan, heat the bacon drippings over medium-high heat. Sweat the garlic in the drippings for 30 seconds or so before adding in the sprouts. Fry the sprouts in the garlic and drippings, stirring frequently, and occasionally deglazing the pan with splashes of cider vinegar. Season to taste, add more vinegar if necessary, and throw in the chopped bacon. They are done when they are caramelized but NOT mushy.

Posted by: Mandy P., lurking lurker who lurks at November 27, 2013 08:07 AM (qFpRI)

239 I bought a waffle iron on Monday because of mamaAJ's link.

Posted by: stace at November 27, 2013 08:08 AM (nETWY)

240 Happy Thanksgiving All! Be safe. /signing off

Posted by: artisanal 'ette at November 27, 2013 08:15 AM (IXrOn)

241 Surf 'n turf: Shark 'n Moose Two Newfoundland men save Greenland shark from choking on moose near Norris Arm North harbor.

Posted by: panzernashorn at November 27, 2013 08:23 AM (MhA4j)

242 btw Gabe, fresh cranberry sauce made on the stovetop is the usual, especially if the oven is roasting turkey.

Posted by: panzernashorn at November 27, 2013 08:25 AM (MhA4j)

243 Our turkey went in the oven half an hour ago. Thanks to the convection, it'll probably be done in 3 hrs. Awesome day today. Mr Y-not has the day off. Started day with donuts (hey, if you're going to cheat on the diet - go all out!) and now River Monsters marathon is on. I hope everyone has safe travels and/or nice visits with family and/or mellow, relaxing Thanksgiving celebrations.

Posted by: Y-not at November 27, 2013 08:35 AM (zDsvJ)

244 78 There will be both turnips and parsnips. Does anybody in America still eat either --- We like rutabagas, which are a milder form of turnip. Usually we simply mash them. I think they're consider pretty good for folks who are tracking glycemic indices. They taste great - nice and sweet - but smell stinky. I want to like parsnips but the few times I've tried making them I was not impressed by the results. Seem like a woody carrot to me. One root veg I really love, but rarely make because it's kind of a PITA to peel, are Jerusalem artichokes. Wish I knew a better way to peel them.

Posted by: Y-not at November 27, 2013 08:42 AM (zDsvJ)

245 There is no reason to discuss how much I paid for the f-ing venison.

Posted by: Mama AJ at November 27, 2013 08:57 AM (SUKHu)

246 >>I bought a waffle iron on Monday because of mamaAJ's link. Woo hoo!

Posted by: Mama AJ at November 27, 2013 08:59 AM (SUKHu)

247 Posted by: Y-not at November 27, 2013 12:42 PM (zDsvJ) I roast them in combination with carrots. One basic recipe is to peel and cut up 1 lb carrots and 1/2 lb parsnips, the. Toss them with extra virgin olive oil, salt, and lemon pepper. Roast them until they're done. It's a nice combination, as the carrots get a little sweet and the roasting brings out a nice ginger-ish flavor in the parsnips.

Posted by: Mandy P., lurking lurker who lurks at November 27, 2013 09:02 AM (qFpRI)

248 On the Red Green show Ranger Gord was discussing with Red how to teach kids about the woods. He had paper bags of various " sign " which he showed to Red. When he picked the last one it all fell out through the bottom. "  Oh, that's Moose!"

Posted by: bill sometimes bill from canada at November 27, 2013 09:07 AM (bx5Rb)

249 Thanks, MandyP. So I'm breaking my own rule and going to do something a little different this year. Mr Y-not requested squash as a side dish, but I feel like something different than my usual (roasted w/ rosemary), so I think I'll cube it and roast with bacon, pecans, and maple syrup. Oh, and my friggin' baster decided to crack so I have to send the man out to buy a new one. Better him than me!

Posted by: Y-not at November 27, 2013 09:08 AM (zDsvJ)

250 Dammit. We already had our menu planned out and then you drop bourbonberries in my lap. Back to the store for me for some fresh cranberries.

Posted by: shinypie at November 27, 2013 09:29 AM (Kz85k)

251 >>Back to the store for me for some fresh cranberries. You mean you forgot cranberries, too?

Posted by: The Waitresses at November 27, 2013 10:04 AM (SUKHu)

252 OK here is my 'recipe' for brine for turkey.  You decide whether its my scandi cheapness or my redneck nature.   Look up brine recipe online.  Pish on using $$ for a gallon of veg or chicken broth or sea salt.  just use 1 gallon of water and add a little extra basic table salt, herbs and today a few green onions I pulled.    As for what herbs to use:  Well sage is always good with poultry,  black peppercorns sounded good,  parsley, thyme,  I think I put in a bit of rosemary and I like a little garlic in just about anything.   So 1 cup salt + a bit for water instead of broth,  and I added a tablespoon of sugar cuz I think it may help the turkey absorb the brine.     I'll add the turkey and gallon of ice water tonight.    

Posted by: palerider at November 27, 2013 10:26 AM (dkExz)

253 I haven't had rutabagas, but parsnips are good cooked up just like mashed potatoes. Cut 'em into big chunks, boil until tender, then mash them with cream, butter and/or other goodies.

Posted by: stace at November 27, 2013 12:30 PM (vAjpf)

254 Finished dinner. Yummmy! I can highly recommend this side dish if you have acorn or butternut squash available: Maple Bacon Pecan Roasted Butternut Squash Link in nick.

Posted by: Y-not at November 27, 2013 12:54 PM (zDsvJ)

255 There is no reason to discuss how much I paid for the f-ing venison.

Posted by: Mama AJ at November 27, 2013 12:57 PM (SUKHu)




If you add in the cost of the shotgun, gas to the hunting place, the shotgun shells, and the time spent both in the woods and at the task of cleaning and butchering, there's no reason to discuss how much I paid for the venison, either.

Posted by: GGE of the Moron Horde, NC Chapter at November 27, 2013 12:58 PM (yh0zB)

256 redclay @ 82-
Of course jalopolinos are always welcome in any dish, as seasoning is the soul of diversity. It is your okra and should have your chop to it, as GOD intended. But remember, friend, okra is often ruined by other than yankees. Know what I mean?

Posted by: EROWMER at November 27, 2013 04:03 PM (OONaw)

257

My cranberries with port wine and oranges

 

3/4 cup orange juice

1 cup dark brown sugar

1/4 cup tawny port wine

12 oz fresh cranberries

cinnamon stick

Orange zest

 

combine all ingredients and bring to boil - then simmer for 10 minutes - cool over night - add some fresh orange zest before serving.

Posted by: MaryG at November 27, 2013 04:23 PM (jdHs4)

258

Creamed onions with sherry wine

1 pound fresh boiler (pearl) white onions

2 cups light cream

4 tbspns butter

2 tbspn wondra flour

fresh grated nutmeg

1/2 cup dry sherry

 

peel onions and soak in cold water overnight.  When ready to cook drain onions and put in fresh water - bring to a boil and simmer for 25 -30 minutes or until tender. Drain well.

Make a roux with melted butter and flour - stir for about 2 minutes - then add cream, nutmeg  and salt/pepper to taste.  bring to a slow boil for one minute stirring all the time until the cream sauce thickens.  add 1/2 cup of dry sherry to sauce.  Pour sauce over onions and serve.

Posted by: MaryG at November 27, 2013 04:28 PM (jdHs4)

259

Bacon Chestnut stuffing

1 large loaf of white bread

1 cup melted butter

2 eggs

1 cup chopped chestnuts

1 lb bacon - fried crisp

1 large onion chopped

4 stalks celery chopped

2 cans turkey broth

Thyme to taste - sage to taste - plus 1 tbsp. poultry seasoning

salt and pepper

 

Tear bread into fine chunks - fry bacon - reserve fat.  Saute onion and celery in bacon fat ( Well it's Thanksgiving no time for calorie counting).  add cooked veggies to bread along with chestnuts, , butter, eggs, broth and spices.  Mix well - crumble fried bacon and mix well again. 

 

*** substitute oysters for chestnuts - I do this at Christmas.  I also stuff my bird - have been for years - only way to make stuffing taste good.  Brining the bird helps!

Posted by: MaryG at November 27, 2013 04:33 PM (jdHs4)

260 Add a quart of buttermilk to your basic brine!  Really purges the turkey and it is oh so juicy and tender when you roast it.

Posted by: MaryG at November 27, 2013 04:36 PM (jdHs4)

261 Made Gabe's Best Buddy's Bourbon Berries tonight. Man, they're good. Thanks, Gabe.

Posted by: Dinah Lord at November 27, 2013 04:38 PM (46UXb)

Hide Comments | Add Comment | Refresh | Top

Comments are disabled. Post is locked.
229kb generated in CPU 0.1551, elapsed 0.3146 seconds.
64 queries taking 0.2784 seconds, 389 records returned.
Powered by Minx 1.1.6c-pink.

Support





Donate to Ace of Spades HQ!


Contact

Change the At to "@" and the DOT to "."




Intermarkets' Privacy Policy
Support


Donate to Ace of Spades HQ!


Search Thingy



Archives

Monthly Traffic

  • Pages: 12209
  • Files: 155
  • Bytes: 261.7M
  • CPU Time: 10:04
  • Queries: 305634

Content

  • Posts: 22824
  • Comments: 5953260

Feeds


RSS 2.0 Atom 1.0