A note about the format for this post: I’ve added the recipes accordion style to avoid having multiple tabs open and to prevent having to scroll for miles to see them all. When you click on the + on the right side of an item, the previous item you were looking at will close. Depending on the speed of your connection, it may take a second for your browser to bring the new item to the top of the screen. Note that the recipes are now organized by category. Each category’s accordion functions only for that section.
Each item has a print button. You may save or print the recipe as a pdf, or just simply make it easier to have the one you want open on your mobile device without all the rest of the page clutter.
I’ve included the recipes from last year’s post, but not a couple items from 2017 that were narratives. You can read that post here.
Enjoy these Thanksgiving recipes contributed by your fellow Glibs!
Happy Thanksgiving!
~ SP
BEVERAGES
A note on Thanksgiving wine pairings by Spudalicious
I’m going to go through what I consider to be decent wine pairings for the traditional Thanksgiving meal.
We’re talking turkey, stuffing, mashed potatoes, a boatload of gravy, cranberry sauce and the token side dishes that only Aunt Martha eats.
This is a high salt, high fat, carb rich environment. It can also be a wine killer. And turkey really doesn’t pair well with heavy wines. My overall suggestion is that you want a wine that can cut through all of that. Meaning, leave your high dollar Cabernets and your big, blousy, oak filled Chardonnays in the cellar. All they will do is add to the heaviness of the meal.
White wines
Light, crisp, aromatic, those are all descriptions to look for in a white wine pairing. One of my favorites is a dry Gewurztraminer. I’m not talking about the majority of the wines available that have too much residual sugar, I’m talking about a lighter in body, fruity, spicy dry white. A producer I would point to is Navarro Vineyards.
Another white that would fit the bill is a dry Riesling. DRY people, DRY. Navarro also fits the bill quite well here. You could also go German and look for a Riesling in the Kabinett, or maybe the Spatlese category. It will depend on the producer.
Sauvignon Blanc is also a good choice. Just keep an eye on the alcohol level. Some of the New Zealand brands would fit well, just don’t go too crisp and dry. You want to cut through the richness of the meal, not hack it to bits with a machete.
If you insist on Chardonnay, go with one of the many unoaked versions now on the market. They are crisper and still maintain the Chardonnay flavor profile. Two to choose from would be Joel Gott and Mer et Soleil Silver Label. These are both in the $15-20 range.
Rosé
Avoid domestic producers. Almost all of them have too much residual sugar. Look to Rosés from the south of France, such as Provence, or Italy. They are dry and crisp and would be a good foil to the meal.
Red wines
As I mentioned earlier, avoid the Cabernet. Save it for Christmas Eve prime rib.
Georges Debouf is a marketing genius. Around this time of year, Beaujolais Noeveau is released. It’s a young, fresh light red from France made from the Gamay grape. It goes well with heavy dishes. Traditional Beaujolais would also work well. Fruity and not too heavy.
Pinot Noir. Love, love, love a good Pinot for Thanksgiving. This is my go to. Go with what you like but given what’s happened with the alcohol levels in Pinot Noir, I would avoid anything much above 14% and most preferably, below. Oregon Pinot would be a good choice here.
Domestic Syrah these days are pretty much a variation on Pinot in structure. Stay away from the big alcohol versions and you should do okay. Sierra Foothills and some of the choices from Washington State should be just fine. As much as I would love to tell you to go with a Cote Rotie from France, I just don’t think this is the place for it.
One big red that I have found does seem to work well on Thanksgiving is Zinfandel. Avoid the monsters over 15% alcohol and try and find something a little more balanced. Sierra Foothills is again a place to look to to fit the bill.
What about the pumpkin pie?
This is where the sticky white wines go. As long as your pie isn’t too sweet, this is the time to pour small glasses of late harvest Gewürztraminer, Riesling, Muscat, or a Sauternes. Again, go with a small pour. It’s the end of the meal and a few sips will be plenty to cap off the event.
The other alternative to the above suggestions?
Drink whatever you want. Box, jug, homemade, whatever. If it you like it and it makes you happy, go with it. It is, after all, Thanksgiving. A time to enjoy friends and family, and reflect on just how good we’ve got it compared to those poor saps who didn’t hit the lottery and get to be an American.
DblEagle's Aged Eggnog
Autumnal Cocktail from RC Dean
APPETIZERS & BREADS
Artichoke Dip by jesse.in.mb
SP’s Easy Dinner Rolls – Vegan (or Not)
Jennifer Reese's Cornbread - contributed by jesse.in.mb
westernsloper's Candied Jalapenos
Tulip's Mother's French Landlady's Bread Recipe
Pistoffnick's Smoked Fish
No-Knead Sourdough Bread Variations by jesse.in.mb
Pan Cornbread by Hayeksplosives
CRANBERRIES & SALADS
Semi-Spartan Dad's Cranberry Compote
Spudalicious's Cranberry Sauce
24 Hour Salad by Hayeksplosives
KibbledKristen's Ma’s Grape Juice Mold
Web Dom's Bean Salad
Aunt Dude’s Cranberry Salad / Garnish by Hayeksplosives
SOUPS & SIDES
Celeriac Gratin by OMWC
Mom Lachowsky's Chile Cheese Grits
Semi-Spartan Dad's Pecan Glazed Sweet Potato Casserole
Chipping Pioneer's Party Potatoes
DblEagle's Zucchini Strudel
Mashed Potato Croquettes by Nephilium
Leap's Cheesy Broccoli and Rice
SP's Autumn Sweet Potato Soup
Cannoli's Carrot "Candy"
Holiday Brussels Sprouts by OMWC
Gender Traitor's Tortellini Soup
Tortellini Bowling Soup by Spudalicious
Molasses Glazed Carrots by Chipwooder
TURKEY & DRESSING & GRAVY
Semi-Spartan Dad's Stuffing/Dressing
Semi-Spartan Dad's Gravy
Playa Manhattan's Superior Turkey & Gravy
How To Roast a Stuffed Turkey by Count Potato
Deep Fried Turkey by mexicansharpshooter
Tundra's Go-To Turkey Recipe For Those with Rotisserie Grills
Tundra's Go-To Turkey Recipe For Those with a Slow N' Sear (or similar)
Southern Cornbread Stuffing by Hayeksplosives
Honey-Brined Turkey with Giblet Cream Gravy by Hayeksplosives
Turkey will look dark because of the honey brine baking, but it is ridiculously moist and tender, not at all burned.
How do you close a recipe?
</recipe>
Smartass,
Howdy
Howdy. Apparently I keep missing the updates. I hope things get better for you and yours soon. If there’s a way for me to help, I can.
You can try this if you are interested
https://www.paypal.me/yusefthehomeless
Yes, I will, once I get home. (Too many untrusted eyes on the work network. And a reverse proxy that intercepts and decrypts the SSL traffic.)
Thanks
Done.
There is a very real possibility I will be having a Marie Callender turkey pot pie.
there is a country suspiciously missing from the wine recommendations
Did you submit any recommendations?
off course not I don’t do thanks giving.
No codified harvest festival at the national or regional level?
nope. we do have pastrami and bad wine about a month after harvest when the wine is partially fermented.
This is no fun. I’m now on a Romanian tourism page about things to do in Romania in the fall.
the weather is nice you can walk about
Maybe I’ll push that way for next year’s big trip. My travel buddy has been to Bucharest for work and really liked it.
I’ll give you a list of places I’d like photos of for my genealogy files, Jesse. 🙂
Low carb cheesecake?
BAH!
It’s good!
“It’s a brick of cheese.”
“But it’s good cheese!”
That’s the recipe that interests me the most, at least at first glance. I’m dreading the effect the holidays are going to have on my modest weight loss goal. #Glibfitfail
More like #GlibFat, amirite?
Looks great! I approve and will try.
Autumnal Cocktail – can you even taste the rye through all that?
You bet. Or, you can experiment and change the relative proportions. I find that my cocktail recipes “drift” over time; most recently, to reducing the sweetener (maple syrup, in this case). Its all about balancing proportions to your taste. Haven’t made this one in awhile, but I’d probably go half an ounce of maple syrup now.
The Pink Pirate I make now uses less cranberry juice, for example.
my cocktail prefference goes to simpler is better. I did have one I found surprisingly okay last week that had some ale. I bought is at the whiskey fest mostly because I wanted something refreshing and also you could keep the cup
Most of my recipes are three or four ingredients.
I need to put together a new post – got a new Old-Fashioned recipe that Mrs. Dean is grooving on.
My Martinis are the same way. These days I put in the olives and wave the closed bottle of vermouth around the glass filled with gin….
Not quite a Winston Churchill, but close enough.
That’s a lot of food. The glibs collective depth of talent always amazes me.
Artichoke Dip by jesse.in.mb – g.. no not gonna say it.
Pistoffnick’s Smoked Fish – smoke fish? aint nobody got time for that. you can buy that shit pre smoked.
If you’ve ever seen salmon “bleed” a white, creamy substance, that’s a protein
But then we don’t get lines such as this.
That’s a line that always works with the ladies.
It’s got 12 essential vitamins and minerals, and I want you to get your minimum daily requirement, bitch…..
Albumen means moisture. The more Albumen you lose, the drier the salmon.
Aye. You can (and I have).
I like to control my sugar intake.
wait smoked salmon has sugar? hmmm I need to read labels better. I don’t want no sugar
Yes it generally does. That’s why it tastes so good
eeewwww gross
Smoked steelhead > smoked salmon.
Smoked Brisket >> Smoked Turkey > Fried Turkey >>>>>>Smoked Fish.
Luckily Sanders’ wet dreams aren’t reality yet, so we can have all of the above.
“Smoked Brisket >> Smoked Turkey > Fried Turkey >>>>>>Smoked Fish.”
There is no accounting for some people’s taste.
I’ll take pulled pork over brisket any day.
I used to be that way until I found a brisket brine I liked.
Haven’t had steelhead. I have had smoked sucker. Aside from all the little bones, it was quite tasty.
My wife has a cow-orker who makes a smoked trout pate that is extremely good.
…I’m trying to remember where I’ve had that before.
Not even close to the same. I smoke a side of Atlantic salmon using this recipe and Applewood. Wife likes it so much that I get the good lovin’ on smoked salmon night.
Playa Manhattan’s Superior Turkey & Gravy – the whole art is to roast whole. any amateur can roast pieces.
Dark meat is done at 185F. White meat is overcooked at 165F. The protein profiles are also completely different, and need to be seasoned accordingly.
You know how everyone has turkey sandwiches for lunch on Friday? I don’t, because I don’t have leftovers.
You need to buy a bigger turkey then, because roast turkey BLTs are the shizzle.
Deep Fried Turkey by mexicansharpshooter – film it and post the disaster on youtube
I have deep fried a turkey. It was my best turkey ever.
Then I left the pot of oil to cool on my deck over night. The neighborhood bear tipped the pot over and oiled my deck boards.
He probably left oil spills all over the neighborhood too, when near shit himself to death.
It was polite of him to refinish your deck for you.
“I have deep fried a turkey. It was my best turkey ever.”
Ditto. Never will do a baked one again after doing the deep frying. Because of the brine it marinated in for 36 hrs, the damn thing came out tasting so good that you might have wanted to have sex with it…
“Dear Penthouse Letters,”
Probably best not to encourage this. ms is one of our most reliable contributors and if he gets burns over significant parts of his body we may be lacking for links and content.
A female friend of mine used to insist on deep frying turkey. It was tasty, but oddly the putting 10-15 lb. bird in boiling oil and taking 10-15 lb. bird out of boiling oil steps always fell to one of us guys. The moment when you slip a bit and drop it creating a splash is the fastest you will ever jump back.
Our back house neighbors (attached, single-story duplex) decided they were going to fry a turkey a few years ago and asked our permission first. They set up a whole pulley system and made sure that the damn thing was completely defrosted. They still had a ring of dead grass for a while in the back yard.
The leftovers were awesome.
Pink Stuff is people
It just sounds like you are envious of our wonderful Thanksgiving celebration.
You should have planned a trip to the USA during this timeframe.
do you people do stuffing actually in the bird or separately and is it really still stuffing?
Both and yes.
Then it’s “dressing.”
This
Not when I cook. I soatchcock the bird (lighting Jarflax signal). I could roast it on a bed of stuffing, but I use savory vegetables and a fruit, depending on my mood.
Fruit goes in Hate Bird and Hung Bird stuffing, Franklin Bird and Yard Bird are better with a savory stuffing. But tastes differ, and at this time of year I will put aside all my thoughts about the wrongness and just be thankful that this place exists and has all you wonderful Tulpae to help keep my sanity level high and my misanthropy low.
It can be regional. In the South, it’s usually called dressing regardless of if the bird is stuffed. Northerners generally call it stuffing even if separate from the bird.
I never got the point of stuffing the actual bird. If you cook it in the bird, then you’re just asking for illness, and shoveling it into the bird after seems like an awful lot of work just to shovel it right back out. It tastes just the same if you simply reserve some drippings to mix into the dressing.
I never got the point of stuffing the actual bird.
Done right, stuffing helps keep the turkey from drying out.
I didn’t need to stuff it, it wasn’t empty.
You’re supposed to pull the bag of organs out before you cook the bird.
Next you’ll tell me I’m supposed to remove the feathers too.
My favorite recipe:
1. Pick up phone
2. Dial [insert favorite pizza place here].
3. Order pizza.
4. Profit!
Optional:
Massive amounts of [insert favorite alcohol here].
can you get that delivered by a well endowed young lady?
Ask NotAdahn because it’s left up to the stars.
The answer is no, it’s always some gruff looking dude.
Go on…
Let’s just say, a stiff tip is always given at the end.
Two-pronged advantage:
1. No preparation.
2. Eliminates majority/all family interaction.
I’ll attempt to start controversy….best two topping combo: pepperoni and mushroom.
I was on a home-made pizza kick about 5 years ago (before going low carb. Shit I’ve been low carb for 5 years and still a fat fuck).
I think my best was pepperoni, mushroom, anchovy, and spinach with an egg on top.
No, that’s way too many toppings on one pizza. (I’m assuming you also had sauce of some kind and at least one cheese, as well.)
Blasphemy!
pepperoni and mushroom
This is about as controversial as the Salvatio – oh, wait. People hate them now for some reason.
But I do like me some pepp and mushroom.
Wrong. Best two-topping combo is pepperoni and red peppers, preferably roasted.
Our current order: pepperoni, Italian sausage (they have a really good spicy one), mushrooms and green peppers (because they rarely have red peppers). Also, use sliced mozz rather than shredded. Tomato sauce, of course. And a hand-tossed crust that they usually just nail – right thickness, right chew.
That’s my go-to. Crimini mushrooms for a basic week, fancy mushroom mix and a fancier cured meat when feeling ritzy.
Half right. The true answer is pepperoni and black olive.
The pizza place is closed on thanksgiving.
And I’m outside their delivery radius.
No, I don’t care if there’s an Inferno Pizza literally a block away, I don’t eat there.
Huh. The one in Malta was quite good, for the pillowy-crust genre.
There are finally good Neapolitan style pizzerias where I live/work.
I’m not a fan of pillow-crust pizza.
Reminds me too much of the stuff they served at school.
Getting catered from local grocery store. I am not in the mood for Tryptophan Day, and my mother and her two sisters who live with her are too decrepit to put on the big shindig they do almost every year. My mother and her older sister are thrilled to not have to do it. The youngest sister is the one who threw a fit and said if she and the two other decrepit ones couldn’t/wouldn’t do it, she’d stay home alone.
Normally, I’d be all “Bye, Felicia” (“Okay, Boomer,” wasn’t a thing yet.)
This time, however, I said, “That is the most childish thing I’ve ever seen and you know my children. How old are you again? Quit making MY mother work for your whimsies.” I could have gone on, but brevity is the soul of cutting someone down to size.
Wegman’s does a good T-day spread, but it’s pricey. Don’t turn your nose up at Boston Market, either. You could do a hell of a lot worse for the price, and aside from the cornbread being sweet I’ve always been pretty happy with their food.
Boston Market didn’t do well here, but I don’t know why. I like their food and if we had one (less than 30 miles away, that is), I’d have gone that route.
Our local Kroeger does a really fine spread with the option of a roasted, smoked, or fried bird. Heat and serve.
Yeah, Hy-Vee and our local chain Price Chopper do so as well. My mom orefers Price Chopper’s food. Price Chopper even offers a prime rib dinner. Mr. Mojeaux, who loves prime rib, looked at me like I was crazy for even thinking about it.
I did want to go out to eat, but there were no options that weren’t ginormously expensive or that served actual turkey dinner with all the right trimmings.
The nicest Hy-Vee in Dubuque has a really pretty good restaurant inside. WebDom and I have eaten there a few times when in town.
Concur (used to live in Dubuque)
I’ve had a couple of spectacular T-givings at pricey restaurants. The classic spread, only done all fancy-like (and no dishes after).
Wait a minute… what state are you in that you’re in Price Chopper’s service area?
I was going to ask that too. I thought I was on the edge of Price Chopper’s range, and found them to be much more expensive than Hannaford.
It’s a different company than the one in New York
Me and Mrs. Bobarian are getting up next Thursday AM and getting on a plane to Vegas!
Konichiwa, Bitches!
Thanks for putting this together, SP!
And thanks especially for posting it at lunchtime!
You’re welcome.
Enjoy Montana!
At least it is after lunch for me!
Only in NYC is a bowl of ramen + poached egg + coke over $20 with tip. Still worth it as making the stock (dashi) is a royal PITA.
Thanks SP!
Lunch is usually my first meal of the day, so I’m raring to go by 12:30.
I am usually too lazy to make my own broth. Which is stupid, because it’s not difficult and is light years better.
Many variations of dashi are pork, chicken and seafood combined. They simmer for hours. Prep is a bit of work, but after that not so bad. You have to skim off the scum and eventually you have a lot stock you have to refrigerate or freeze because it doesn’t make sense to do in small batches.
After that you adjust to the particular ramen you want to make. So for my lunch you add soy sauce and a flavored oil, frequently garlic, before serving.
Ramen is PITA to make so usually eaten outside the home. But it’s generally cheap! Not so much here.
Just buy the blocks of instant ramen.
/ducking
OT: wut
https://nypost.com/2019/11/20/podcast-porn-is-on-the-rise-and-revealing-strange-new-kinks/
Whoever wrote that is too young to remember 1-900 numbers.
Dial 1-900-MIXALOT, and kick them nasty thoughts
I am bookmarking the shit out of this.
I’ll be spending most of next week recovering from the massive family camping trip I’m getting ready for today. All–and I mean every single one–of my in-laws on my wife’s mother’s side go camping in Flintstone, MD this time every year. Then, just to make sure everyone is as sick of each other as they can be, they all get together for Thanksgiving, where all the crap everyone left at everyone else’s campsite gets returned. It’s around 30 to 40 people actually eating, so it’s sort of a buffet-style as opposed to the multi-course affair my family used to do when we all spoke to each other.
For ease of preparation and transport I do mashed potatoes, typically about ten pounds worth. There are three keys, I’ve found, aside from the obvious quality of ingredients. First, do not skimp on butter and heavy cream. Seriously, especially if you’re not going to eat them immediately, when you’ve gotten to the point where you think adding any more cream will make them too wet, add another quarter cup. Half that moisture will evaporate before you serve them. Second, use a ricer rather than a masher. Third, add a clove or two of garlic for every three to five pounds of potatoes while they’re boiling, and mash/rice the garlic along with the potatoes.
Personally, I like whipped potatoes, but my wife’s family are shanty Irish philistines, so I do the best I can.
First, do not skimp on butter and heavy cream.
Isn’t that sort of an evergreen cooking tip?
It works at the orgy, too.
Lots of whipping.
+1 Herb Alpert
…and other delights!
I use an electric hand mixer.
When I was younger I rebelled against my mother’s boxed mashed potatoes with a brick of cream cheese and green onions mixed in. Revisiting it as an adult I feel sorry for giving her so much shit for it.
My mother has declared that I’m the only one allowed to make the mashed potatoes. Which is odd, since I don’t do anything particularly fancy.
What I do pay attention to is first, I make sure the potatoes are completely cooked, even to the point that the outsides are a bit overcooked. Then, I make sure that they are dry. After draining I put them back into the (dry) pot on the still hot stove to speed things up. You want as much dehydration as you can get so there’s room for more butter and milk to get absorbed. Third, I taste and adjust as I mash. Potatoes always seem to need a lot more salt than other vegetables.
Since there’s only going to be one bowl, I’ll be making some condiments for people to top/stir into the mashed potatoes as they wish (a leek and a mushroom confit).
That sounds like a horrific week in store. Sorry!
Going over some of the side dishes, a thought occurred to me. I could conceivably be okay on a vegetarian diet. I wouldn’t want to do it, but it’s not something outside the realm of viability. But, honestly, I don’t understand how someone could ever “enjoy” a vegan diet. Getting rid of meat would be no fun. But, throwing eggs, cheese, cream, etc. on the list would just be a bridge too far.
And, honestly, I don’t see where it would be any more ethical to add those to the “no-go” list. It’s hardly a matter that fertilized eggs or milk from a nursing cow is used for these purposes. So, it’s hardly like the animals in question need it. So, feeding on these things creates an value for the animal that wouldn’t exist otherwise. Take those away (in addition to meat) and you’re mostly talking about pests.
For you, my friend.
Many vegans are insufferable. However, WebDom is vegan for health reasons, and so therefore is not preachy. And I should be moving that way, as well, but that’s been sidelined since my MIL has come to live with us. Just One More Thing I can’t add to the list of things with which I am dealing.
OMWC, OTOH, could only be a vegan if allowed to cook and eat Asian foods every single night. And there are a very, very limited number of those dishes that hit my comfort food list.
I hope I wasn’t coming across as attacking anyone. That really wasn’t my intent. It does strike me, though, that the “vegan for ethical reasons” thing has the flaw I pointed out. I can see where you could argue that killing animals to eat them is unethical. I don’t agree. But there is a reasonable case that someone can make. But, if you’re arguing that, and saying it’s because you care about the welfare of those animals, I don’t think you can ignore the fact that, absent some value-added contribution to humanity, they’d pretty quickly be seen as a pest, subject to killing (including by the people who actually grow vegan crops).
Obviously, health issues are an entirely different story. In that case, it’s more a sympathy reaction and wondering what people do to enjoy food.
No worries, you didn’t come across that way, at all.
My reaction is proportionate to how much they either try to preach to me, or try to chastize me, or try to make me feel guilty.
Choose not to eat something – doesn’t effect me.
Politely ask me not to cook something before showing up at my place for food, I’ll try to accommodate.
Get annoyed that I’m not psychic about your preferences, and I’ll get annoyed back.
Start trying to say I’m wrong for being an obligate omnivore, and I do not react well.
Pretty much this. People’s food choices are their choices. Leave them (and me) alone.
I do agree with vegetarians/vegans that modern factory farming conditions are terrible for the animals, and for that reason I almost always get meat from a local butcher who sells meat from farms with better conditions (including his own farm outside of town).
What’s puzzling to me is that some vegetarians/vegans think that all animals would be happy and healthy if they were left to their own devices out in nature. I’m not sure how familiar they are with nature, but it’s generally a place where you are constantly fending off starvation, predators, and disease. It’s a brutal place where no compassion exists.
From the animal’s point of view, I think getting popped off by a hunter is one of the more preferable ways to die. And being raised on a farm (where you are given medical care and protection from predators) is positively a blessing.
We have vegans in the family and it presents exactly zero challenges. It’s nice to have a variety of dishes, anyway.
Using a specific diet to address health issues is just smart. Food has such a tremendous impact on us I don’t fault anyone for using it as a therapeutic tool. Hell, I was just reading an article about the carnivore diet for certain issues.
I’ve experienced both kinds. The vegetarians and vegans who do what they can to minimize any inconvience and don’t preach are welcome at my house any time. The zealots and the ones who come with a list of requirements are not welcome, whether or not their particular bugaboo is veganism.
Even though I love preparing a feast, I’m out. Not this year.
I’m burning up some Marriott points in Palm Desert next week, coming home Thursday, and going to a buffet that’s walking distance from my house (which is a plus: bottomless mimosas).
I don’t have an exact strategy yet, but I know my day will involve a combination of crab legs, beef, and omelets: https://glibertarians.com/wp-content/uploads/2019/11/thanksgiving-004.pdf
mimosas – eeewwww gross
What if they are made with blood oranges? Does that change your thinking?
Yep. We’re traveling this year as well. Thanksgiving is my favorite holiday, and I love hosting, but it will be fun to be in the mountains with our kids and best friends.
I tried to get a room through Thanksgiving, but Marriott wasn’t having it. Monday and Tuesday night? Suite at the JW Palm Desert with points. Thursday night? $500 per room, no points. Strong pass.
We rented a cabin. There were plenty available.
https://www.reuters.com/article/us-israel-netanyahu/netanyahu-charged-in-corruption-cases-deepening-israeli-political-disarray-idUSKBN1XV24V
Outstanding. I will probably be giving some of these recipes a try, particularly since I will have a new kitchen soon.
What I’m finding lacking, though, is best practices and tips for peppering family and friends with unsolicited political screeds.
When you set the table, under each napkin place a small card that reads ‘Epstein didn’t kill himself’.
That should start a conversation.
Nice!
I suppose we could just link to some ready made explainers on Giz Media. But why should we enact this emotional labor for you!?
Doomsday drink
Pour whiskey in glass.
Speaking of, I like my bushmills but maybe I should have something a little higher up on the shelf at home.
Bah. Drink what you like.
And save your money. Daughters are really fucking expensive.
Also, sons.
But tundra, it tastes good!
Connemara is good. And not ridiculously expensive.
I’m going to be making a batch of Dbl Eagle’s Aged Eggnog. And I’ll get to drink it by myself over a couple weeks because apparently nobody else here likes it.
I have an unopened container of last-year’s aged eggnog (Alton Brown’s recipe) commenters on the recipe say that’s fine. I’m pretty convinced I’ll get the botulism from it. But we all have to die sometime. Drinking eggnog and dying of lung paralysis is probably as good a way to go as any.
I think it would be fine, given the amount of alcohol in it.
I love love love eggnog, so it wouldn’t have lasted that long here.
I’ve been pretty disappointed with commercial eggnog for the last decade. I wanted Brown’s to be thicker. I may have to try my hand at advocaat again.
The regional high-end dairy almost went out of business this last year. I wonder if they’ll be doing their eggnog. I haven’t seen it at Sprouts yet.
If it wasn’t thick enough, you can always add more eggs.
Skip the eggs, use corn starch.
But then I’d have to add more alcohol to keep the anti-bacterial proportions correct…It’d be a viscous cycle.
shearly you jest
I saw that.
*in my best Screwface voice*…..Errbody wan’ go heaven – nobody wan’ DEAD!
That looked good, and I’ll try it.
It won’t get near my pizza, either.
I hope your daughter doesn’t get the defective Pineapple on Pizza gene! Did you do genetic counseling for that???
I will not be bullied for my pizza preferences! *puts pineapple, ham and jalapeños on EVERYTHING in defiance*
Fun Finger Lakes story: I was having dinner at the independent living facility my grandmother picked and the menu had “flatbread with tomato sauce, cheese, canadian bacon and pineapple” “So Hawaiian pizza has made it to western ny, has it?” “I’m sorry sir, that’s not pizza.”
Well, it’s true, it’s not Pizza.
Also, true Hawai’ian topped flatbread product should use Spam.
I can’t fathom why people feel like this one thing should not be pizza. Shit, I’ve seen pizza with pineapple on it IN ITALY. They don’t have a problem with it, but Americans with their panties wound too tight do for some reason.
Italy doesn’t make Pizza. They make tomato pie. Pizza in its true expression was developed by Americans of Italian descent trying to fix the original to suit the more varied tastes of their new neighbors and earn a buck.
We skipped that test, we’ll see what happens when that’s what’s for dinner.
It’s a heartwarming moment when your little girl looks up at you and says “Can we get the Hawaiian pizza, Daddy?”
*sniffs*
Apparently when I moved in with my adoptive parents at age 9, I expressed preference for hawaiian pizza. My adoptive father was ecstatic. He’d grown up in the western US and had no specific pizza snobbery, but was never allowed to order it for himself because my adoptive mother’s side of the family was from NY rained scorn on him (and later us). Over the years more and more of them have gone “fuck it, sweet and savory is kinda fun” and when pizza gets ordered the preponderance of them have pineapples on it now.
I’m perfectly happy to have presided over my own tiny corner of cultural degeneracy.
Nice.
Funny how every single pizza joint offers it, huh?
Every single pizza joint offers wings too.
And to be clear on my position, I do eat cheesy spam and pineapple flatbread, but it’s just not pizza.
I like my bushmills but maybe I should have something a little higher up on the shelf at home.
I’ve always found that, unless you get something truly awful, you generally don’t need to go that top shelf for Irish whiskeys. Personally, I’m very partial to Tullamore D.E.W. And I’ve tried the Tully 12. It’s a pretty good whiskey. I suppose if you want to get really fancy, you could get yourself a bottle of Middleton. But, it’ll definitely set you back.
Red breast 12 y.o.
I like the store bought idea, Boston Market? Or maybe honey baked ham? They have an actual restaurant nearby,,
I think I had boston market last year.
It was okay. If I have to go store bought, it would probably be my first choice.
The Boston Market near me suspended their regular menu and only served turkey/thanksgiving stuff on thanksgiving.
Not to OT
https://pjmedia.com/trending/vegan-sues-burger-king-because-impossible-burgers-are-contaminated-with-actual-meat/
Sacrificial lamb, anyone?
The president of the United Autoworkers Union, Gary Jones, abruptly resigned Wednesday just as union leaders announced they would expel him and another top UAW official in an unfolding corruption scandal.
In a related development, General Motors (GM) filed suit against rival Fiat Chrysler Automobiles (FCA) alleging that the company bribed UAW officials in order to get favorable labor contracts and disadvantage GM.
*sad face*
in order to get favorable labor contracts and disadvantage GM.
Only one of these things can be true.
NVM, I read that backwards.
Sounds Welsh.
We are going to my Mom’s for T-day.
I usually bring a meat, fish, and cheese tray.
My brother usually brings Coors Light and vodka or gin.
My mom will make a turkey breast and ham, creamed corn, green bean casserole, and seven layer salad.
I have a love/hate relationship with green bean casserole. https://www.mccormick.com/frenchs/recipes/salads-sides/frenchs-green-bean-casserole
I’ve always hated – hated – green beans. I’ve had them every way imaginable and I fucking hate them.
It’s not a very Minnesotan attitude.
Blanched green beans fried with bacon bits and hoisin sauce are my favorite way to prepare green beans. The beans are mostly just a vehicle for the bacon bits and the hoisin sauce and don’t really contribute much else.
Stir-fried until there’s streaks of caramelization on the beans, and then finished in black bean sauce. Changed my life.
Uffda. I don’t see the recipe for green bean hotdish that I posted in response to SP yesterday!?
Casserole.
Gray duck
Soime people can’t follow directions.
You were supposed to email it to me. I was very clear about that.
Go take a bicycle ride to settle down.
@SP it’s my fault Pope Jimbo asked me to send it to you.
You make Pope Jimbo ask you to send it?
Fuck, you.
(This is a joke)
I can see the comma.
I was just expecting it in response to the X: drive remark below.
No, it’s his fault for not sending you enough stamps for the email. Why should you enact his labor AND pay for the privilege?
My work is done here.
Normally, I am the one asking people to perform a simple task and being swamped by a deluge of morons doing the exact opposite and then complaining. For example, I’ll say, “add your name to spreadsheet at X:\FreeBeer.xls and you will get a free six pack mailed to you”. Within 5 minutes my inbox will be swamped with responses. Half of the people will find ways to respond that make it an order of magnitude more difficult to help them. They will send me an image of their name so you can’t even copy/paste it into the spreadsheet for them.
For once, I wanted to live the life of a problem child. See what it feels like.
If it wasn’t raining/sleeting now, I would go for a bike ride and whistle a jaunty tune because I’m so pleased with myself.
You’re othering the people without an X: drive.
Another of my pet peeves. Getting an email from someone who uses some random drive letter that was somehow mapped on their computer without any details.
“Accounting needs you to update the following spreadsheet X:\payme.xls by the end of business today if you want them to deposit money into your account.”
When you ask them where the X drive is mapped to, they will send a screen shot of the X drive folder in Windows Explorer.
Best thing our IT did was axe all drive mappings but one for network drive of F:
Then everyone had a personal network drive of U:
Now everyone has the F: & U: drives. I say it was intentional.
Then they had to include the internal data drive and restore support for floppy disks. So they ended up with U: F: D: A: drives.
For some reason, one manager I need to support refuses to type anything out, and just attaches a picture. This includes taking a picture of the small MAC address label on the bottom of a Cisco phone that he wanted configured.
“I’m sorry, I’m reading your messages on a TI-82, and the picture doesn’t render.”
Uffda. I don’t see the recipe for green bean hotdish that I posted in response to SP yesterday!?
Post it again. It shall be known from this day forward as “Catbutt Casserole”.
I was hoping to get her riled up yesterday when I didn’t follow directions. But she was able to lay off it. (Leon couldn’t lay off the high heat though and got perturbed). So I had to gig her again today.
I’m going to decline your offer. Mostly because I’m not sure what this casserole stuff you and Mojeaux keep talking about is. I do know what a cattbut is though and I don’t want one of those.
Leon couldn’t lay off the high heat though and got perturbed
It’s just jokes all around.
My Mom moved back to the East Coast this year. So, the girlfriend and I are going to her place for Thanksgiving. This’ll be the first year in awhile where I didn’t go to my club for Thanksgiving dinner.
As you can tell from my own recipe posts, I don’t really do recipes. But for turkey I rub it down with some brown sugar and seasoning salt. Put a stick of butter on top and a stick of butter in the cavity. I pour a full can of beer into the cavity and then baste occasionally with more beer.
Beer, what can’t it do? It’s like bacon, but, Beer
You’re sure doing a lot of things with beer and your cavity, but what happened to the turkey?
*applause *
This year Time, Mrs. Time, and the in-laws are going to my family’s house for Turkey day. Mrs. time and the MIL are making the pies.
Two apple, one bourbon Pecan, and one pumpkin cheesecake. I might need to take it easy on the turkey and same room for pie.
Damn. I’d skip the turkey altogether!
I might, but me and stuffing have a thing. Especially mom’s sausage sage stuff.
Take medium rocks glass. Add 3 ice cubes. Fill glass to the rim with Buffalo Trace. Enjoy!
Repeat as required
Ice cubes! Philistine!
So is this impeachment thing going to wrap up soon or what? Or will they take a week off for Thanksgiving? I’m going to be with in-laws next week, and I’m pretty sure they have it on the TV full time.
I have a question for The Bourbon drinking Glibs.
I would like to buy a gift bottle for a coworker’s retirement. Price is a factor only if it exceeds 120$ or so. Any recommendations for easily found High end Bourbon?
Woodford Reserve and Makers Mark are the standard names up Kentucky way so far as I know.
Pappy Van Winkle, if you can find a bottle, would be in that range.
As for one’s you might be able to find… Blanton’s is fantastic. And Willett Pot Still Reserve is both a great bourbon and comes in a dramatic bottle. E.H. Taylor, Jr. Barrel Proof or Small Batch also make fine gifts.
Thanks all,
I’ll see what I can find in the State Store’s shitty selection.
удачи, comrade!
the State Store
Wild Turkey it is!
Willett Pot Still Reserve
Very showy. Just the thing for a gift.
Booker’s. It is a Jim Beam small batch, so they might have it. And it is bottled at barrel strength, so it is something you don’t see too often to give as a gift.
If you go to the Jim Beam Bourbon Tour, you can fill, seal, imprint (Thumb in wax), and buy your own bottle of Booker’s on site.
Which I got going for me.
I concur with these recommendations. Some of the other Willett specialty bottlings kick around from time to time, too. You might be able to find Stagg Jr. too — same distillery as Pappy, but more widely available than the Buffalo Trace Antique Collection, of which Pappy is one product.
*Checks Total Wine website*
Well, crap.
I forgot Blanton: good call
Michter’s or Blanton’s or Willett’s or Basil Hayden’s.
I’ve never tried Jefferson’s Ocean, but heard good things and their standard blend is my go-to.
Pappy Van Winkle requires winning a lottery just to be allowed to buy, normally.
Four Roses Single Barrel would probably be in this wheelhouse as well.
Booker’s, Elijah Craig Barrel Proof, Wild Turkey Master’s Keep, and any of the high end E. H. Taylor offerings, Willet, etc.
It will keep going until they have enough material to write up the articles of impeachment to vote on.
You should be spared it while at your in-laws, as I can’t imagine Congresscritters not giving themselves a vacation.
Ghost gunz!
Say what now?
What do you think the registration was for?
Hmong gang war. Not a narrative our media will have much interest in.
We do the family thing for most Thanksgivings. This year will be everybody (its a small family – 10, 12 if the Dean Nieces bring their current boyfriends), at Mater and Pater Dean’s. Fortunately, Bro Dean is an excellent cook and takes the helm. Mater Dean and Mrs. Dean are also damn good in the kitchen. My contribution:
(a) a really nice charcuterie/hors d’eouvre plate for noshing on Wednesday and Thursday,
(b) staying the hell out of the kitchen, and
(c) keeping Pater Dean entertained.
All the news I’ve been seeing is about impeachment crap. I didn’t even know until I started looking for Trump audio today that he had murderous dictator Erdogan at the White House last week. I mean, that I know isn’t anything important, while the fact that he called a Ukraine is of the utmost importance!
No opinion on the merits of the case against the Navy SEAL who Trump pardoned, but I am enjoying him reminding the chair-fillers at the Pentagon exactly who is in charge.
As the porky Lt. Col. has shown, the Deep State has plenty of members in the military as well.
The military needs a good Purging of the senior officer corps, and prosecution of them all for advising the civilian leadership into war crimes.
I was reading an article about Rick Tocchet and that tweet reminded me of a quote from the story.
Sometimes it’s good to remind subordinates that they actually are.
It’s why I send my kids to their room for no good reason from time to time.
Truly excellent.
I’ve mostly ignored it. Occasionally I’ll see a headline like “WHITE HOUSE OFFICIALS ADMIT DAMAGE AFTER BOMBSHELL TESTIMONY”, but whenever I bother to read one, it’s always anonymous officials talking about testimony that actually supports Trump’s defense.
Things that have happened while impeachement proceedings:
House re-authorized Patriot Act.
Trump Pardons War-Criminal.
What else?
Trump pardoned him before the ‘Peach Foty-Fie” show opened.
In a sane world we would be discussing and asking questions about why we have to be so closely allied with Turkey. Instead we live in an insane world where the same people who see Russians everywhere and criticize the president for talking down to NATO allies also don’t like that the president treating NATO ally Turkey like every single previous president did.
Either “muh…Russia” and “God bless NATO” or “muh…Turkey”. You literally cannot hold both positions at the same time. It makes absolutely no sense to be praising the NATO alliance and demanding that the president get “tougher” with Russia (which at this point could be nothing else but a proxy war), while criticizing the president for meeting with Erdogan. Without Turkey in NATO, NATO is literally nothing more than the US, the British (to a lesser extent), and countries cheer leading from the sidelines.
We literally have the dumbest political journalists in the world
Ben Rhodes is a loathsome asshole, but he’s correct about DC journalists.
It’s just jokes all around.
!!!
You guys are awesome. I’m not cooking for Thanksgiving but I’m bookmarking this for reference. Thanks.
OT: has anybody posted about Jussie Smollett triple-downing on his innocence?
https://www.washingtonexaminer.com/news/jussie-smollett-files-counter-lawsuit-against-chicago-for-malicious-prosecution
The guy must be desperate for money. I believe one of the reasons he did the hoax is that he felt he would be able to get more money in negotiations with his TV show as a victim. Now no show at all and no income.
Here’s one of my favorite Tgiving sides – molasses glazed carrots. It’s unhealthy as all hell but hey, it’s Thanksgiving!
1 lbs baby carrots
half a stick of butter
1 tbsp sugar
1/4 cup dark molasses
1/2 tsp freshly grated ginger
1/4 tsp allspice
pinch of salt
Parboil the carrots for until they start to soften, usually 10-15 minutes. Drain them. Melt the butter in a skillet, stir in the rest of the ingredients. Turn the heat up to medium-high, let the mixture start boiling a bit, nice and thick and syrupy. Add the carrots, reduce the heat to low, simmer for about 10 minutes, stirring frquently to coat.
Even though late, and not emailed to me, I will add it to the post. Because it reminds me of a carrot dish my grandmother made.
Thanks!
🙂
As the porky Lt. Col. has shown, the Deep State has plenty of members in the military as well.
Things we wish were said:
“I am not your subordinate, mister.”
I’m not your subordinate, Major.
I’m not your Major, buddy.
I’m not your buddy, pal!
I’m not your subordinate, Major.
Want to go for lieutenant?
Do bad words make it ok to beat someone with a blunt object?
That depends.
Am I the one swinging the blunt object? Or did I speak?
Imagine beating the shit out of your co-worker and then using as your defense “yeah, but the guy insulted me”. That’s called for out on the streets maybe, but when you’re at work you should behave like a professional.
Unless you work in a boxing gym. Then you just gear up.
Actually court footage:
https://youtu.be/QiNxqnGJqBM
Depends on if you’re a Stillers fan, probably.
Well I was going to email the recipe for the Italian Sausage Dressing when I got home, as it turned out OK (I only messed up a little), but I’m late again.
Here’s the link.
I suppose you could use a different sausage and leave out the fennel if you you don’t like it.
For vegetarians, a meat substitute and vegetable stock could work. I’ll do this for my kid for the family Thanksgiving and see how it goes.
Thanks. I’ll add it.
Welcome.
Well that was surreal.
EA’s reputation is so bad that their promotional giveaway of one month of Origin Access to users who’d turned on login verification made me assume someone had broken into my account.
The email sent to users was only a confirmation of activating a promotional code. Now since I had not done any such thing. I hadn’t even logged into my account since the last time I played Mass Effect Andromeda (see the review on this site). But evidently this prompted enough inquiries to their helpdesk that under the ‘hacked account’ helpdesk link is a banner informing people of the promotion with a link to a page explaining it.
Can they do anything right?
On the other hand I might be able to see if Fallen Order is worth buying.
Geeze. every big publisher tyring to do their own store drives me crazy. i don’t want to keep track of 10 different programs to play all my games. I get each console being different, but even then that doesn’t make a whole lot of sense either. Somehow I am able to play my games accross different computer manufacturers and Oses.
Steam works well. Steam has fixed the issues that these systems all create. Stop making me deal with a second layer on top of Steam.
That should be cups, not cans. That’s an awful lot of salt, and something I should’ve corrected a year ago. Hopefully you didn’t use that much salt.
I’ll fix it.