Discussion:
Another gravy swamp.
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Leonard Blaisdell
2024-11-20 01:06:29 UTC
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I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.

<https://postimg.cc/3dgBdjdK>

leo
Bruce
2024-11-20 02:04:39 UTC
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On 20 Nov 2024 01:06:29 GMT, Leonard Blaisdell
Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
I thought you people hated swamps.
--
Bruce
<Loading Image...>
Ed P
2024-11-20 02:16:50 UTC
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Post by Bruce
On 20 Nov 2024 01:06:29 GMT, Leonard Blaisdell
Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
I thought you people hated swamps.
Looks good, I'd not put gravy on the carrots though. That is why they
make butter.
Bruce
2024-11-20 02:29:36 UTC
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Post by Ed P
Post by Bruce
On 20 Nov 2024 01:06:29 GMT, Leonard Blaisdell
Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
I thought you people hated swamps.
Looks good, I'd not put gravy on the carrots though. That is why they
make butter.
It looks like way too much, unless you're a construction worker. It
also looks like very old school Anglo (or Dutcho) food.
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
Cindy Hamilton
2024-11-20 09:48:28 UTC
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Post by Ed P
Post by Bruce
On 20 Nov 2024 01:06:29 GMT, Leonard Blaisdell
Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
I thought you people hated swamps.
Looks good, I'd not put gravy on the carrots though. That is why they
make butter.
If the carrots were cooked with the pot roast, the gravy would
work well on them.
--
Cindy Hamilton
Ed P
2024-11-20 14:14:26 UTC
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Post by Cindy Hamilton
Post by Ed P
Post by Bruce
On 20 Nov 2024 01:06:29 GMT, Leonard Blaisdell
Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
I thought you people hated swamps.
Looks good, I'd not put gravy on the carrots though. That is why they
make butter.
If the carrots were cooked with the pot roast, the gravy would
work well on them.
True, but they would taste more like carrots if cooked on their own.
Putting them in the pot is like stew with one big hunk of meat.
Cindy Hamilton
2024-11-20 18:48:44 UTC
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Post by Ed P
Post by Cindy Hamilton
Post by Ed P
Post by Bruce
On 20 Nov 2024 01:06:29 GMT, Leonard Blaisdell
Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
I thought you people hated swamps.
Looks good, I'd not put gravy on the carrots though. That is why they
make butter.
If the carrots were cooked with the pot roast, the gravy would
work well on them.
True, but they would taste more like carrots if cooked on their own.
Putting them in the pot is like stew with one big hunk of meat.
You say that like it's a bad thing.
--
Cindy Hamilton
jmcquown
2024-11-23 14:38:32 UTC
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Post by Bruce
On 20 Nov 2024 01:06:29 GMT, Leonard Blaisdell
Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
Looks good, I'd not put gravy on the carrots though.  That is why they
make butter.
With the gravy on the carrots it looks more like a plate of beef stew.

Jill
ItsJoanNotJoAnn
2024-11-20 06:08:31 UTC
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Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
leo
It looks good except for those carrots, but I'd
be polite and eat them. Gravy looks good, too.

Did you cook your roast in the oven or crockpot?
Leonard Blaisdell
2024-11-20 07:39:29 UTC
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Post by ItsJoanNotJoAnn
It looks good except for those carrots, but I'd
be polite and eat them. Gravy looks good, too.
Did you cook your roast in the oven or crockpot?
On the stovetop, simmered for four hours. My wife and I learned to cook
them that way. I guess that "roast" is a misnomer, the way that we do
them. Boiled roast?
I don't roast much anymore, just standing rib for Christmas, occasional
chicken, pork for York and potatoes. Oh, and turkey for Thanksgiving!
Gotta get a frozen turkey soon! Butterball, preferably around twelve
pounds but probably fourteen. We'll see.
Then there's Brussels sprouts, bagged dressing croutons, pecans, Karo,
frozen pie crusts, fresh cranberried, I'm losing it!
I love Thanksgiving meals. I hate Thanksgiving prep.
Cindy Hamilton
2024-11-20 09:55:16 UTC
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Post by Leonard Blaisdell
Post by ItsJoanNotJoAnn
It looks good except for those carrots, but I'd
be polite and eat them. Gravy looks good, too.
Did you cook your roast in the oven or crockpot?
On the stovetop, simmered for four hours. My wife and I learned to cook
them that way. I guess that "roast" is a misnomer, the way that we do
them. Boiled roast?
Braised beef.

My grandmother cooked pot roast in a pressure cooker. I prefer using
the oven.
Post by Leonard Blaisdell
I don't roast much anymore, just standing rib for Christmas, occasional
chicken, pork for York and potatoes. Oh, and turkey for Thanksgiving!
Gotta get a frozen turkey soon! Butterball, preferably around twelve
pounds but probably fourteen. We'll see.
I scored two last weekend. Honeysuckle White, around 15 pounds. I
would have preferred 12 or 13, but those were the smallest ones they
had. They're in the deep freeze. I'll take one out to defrost soon;
the other one will wait until we're ready for more turkey stock.
Post by Leonard Blaisdell
Then there's Brussels sprouts, bagged dressing croutons, pecans, Karo,
frozen pie crusts, fresh cranberried, I'm losing it!
I love Thanksgiving meals. I hate Thanksgiving prep.
We've pared down our Thanksgiving meal to:

Salad
Turkey
Stuffing, made from fresh, cheap white bread, bulk breakfast sausage,
celery, onions, butter, sage, salt, and pepper. It might be hot
breakfast sausage; if not, my husband might add a few flakes of
chile.
Gravy

There might be cranberry-orange relish, which serves as a dessert
for my husband and as a snack for me later.
--
Cindy Hamilton
D
2024-11-20 15:36:13 UTC
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Post by Cindy Hamilton
Post by Leonard Blaisdell
Post by ItsJoanNotJoAnn
It looks good except for those carrots, but I'd
be polite and eat them. Gravy looks good, too.
Did you cook your roast in the oven or crockpot?
On the stovetop, simmered for four hours. My wife and I learned to cook
them that way. I guess that "roast" is a misnomer, the way that we do
them. Boiled roast?
Braised beef.
My grandmother cooked pot roast in a pressure cooker. I prefer using
the oven.
Post by Leonard Blaisdell
I don't roast much anymore, just standing rib for Christmas, occasional
chicken, pork for York and potatoes. Oh, and turkey for Thanksgiving!
Gotta get a frozen turkey soon! Butterball, preferably around twelve
pounds but probably fourteen. We'll see.
I scored two last weekend. Honeysuckle White, around 15 pounds. I
would have preferred 12 or 13, but those were the smallest ones they
had. They're in the deep freeze. I'll take one out to defrost soon;
the other one will wait until we're ready for more turkey stock.
Post by Leonard Blaisdell
Then there's Brussels sprouts, bagged dressing croutons, pecans, Karo,
frozen pie crusts, fresh cranberried, I'm losing it!
I love Thanksgiving meals. I hate Thanksgiving prep.
Salad
Turkey
Stuffing, made from fresh, cheap white bread, bulk breakfast sausage,
celery, onions, butter, sage, salt, and pepper. It might be hot
breakfast sausage; if not, my husband might add a few flakes of
chile.
Gravy
There might be cranberry-orange relish, which serves as a dessert
for my husband and as a snack for me later.
How do you handle the possible criticism that it is racist only to use
white bread? I've learned from many top democrats that the stuffing should
always be 50% white and 50% black bread.
Michael Trew
2024-11-20 18:16:27 UTC
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Post by Cindy Hamilton
I scored two last weekend. Honeysuckle White, around 15 pounds. I
would have preferred 12 or 13, but those were the smallest ones they
had. They're in the deep freeze. I'll take one out to defrost soon;
the other one will wait until we're ready for more turkey stock.
Our store has huge turkeys also, I wait for them to go on super sale
after the holidays, a couple turkeys will go into my freezer.
Post by Cindy Hamilton
Salad
Turkey
Stuffing, made from fresh, cheap white bread, bulk breakfast sausage,
celery, onions, butter, sage, salt, and pepper. It might be hot
breakfast sausage; if not, my husband might add a few flakes of
chile.
Gravy
There might be cranberry-orange relish, which serves as a dessert
for my husband and as a snack for me later.
To each their own, but it ain't Thanksgiving dinner without a bit pot of
mashed potatoes to go under that gravy. I'd gladly trade my dressing
for the potatoes.

This year, I think we're going to Mom's house, I just don't see a need
to cook a big dinner at home if she's already cooking 5 minutes away.
Cindy Hamilton
2024-11-20 18:50:15 UTC
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Permalink
Post by Michael Trew
Post by Cindy Hamilton
I scored two last weekend. Honeysuckle White, around 15 pounds. I
would have preferred 12 or 13, but those were the smallest ones they
had. They're in the deep freeze. I'll take one out to defrost soon;
the other one will wait until we're ready for more turkey stock.
Our store has huge turkeys also, I wait for them to go on super sale
after the holidays, a couple turkeys will go into my freezer.
Post by Cindy Hamilton
Salad
Turkey
Stuffing, made from fresh, cheap white bread, bulk breakfast sausage,
celery, onions, butter, sage, salt, and pepper. It might be hot
breakfast sausage; if not, my husband might add a few flakes of
chile.
Gravy
There might be cranberry-orange relish, which serves as a dessert
for my husband and as a snack for me later.
To each their own, but it ain't Thanksgiving dinner without a bit pot of
mashed potatoes to go under that gravy. I'd gladly trade my dressing
for the potatoes.
Both of us prefer stuffing. Potatoes are delicious, but we
don't need two carbs, even on Thanksgiving.

For me, gravy goes on the meat.
--
Cindy Hamilton
heyjoe
2024-11-21 11:22:00 UTC
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Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food. Put the sauce on the side.
--
The truth is -
six out of the seven dwarves are not happy.
Graham
2024-11-21 15:26:20 UTC
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Post by heyjoe
Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food. Put the sauce on the side.
Do what the hell suits you!!!
Dave Smith
2024-11-21 17:37:12 UTC
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Permalink
Post by Graham
Post by heyjoe
Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food.  Put the sauce on the side.
Do what the hell suits you!!!
I like only a little gravy with my food and IMO, it is poured over the
food. I like a little gravy on top of my potatoes and sometimes on the
meat. My food does not swim in gravy. It's a condiment, not a side dish.
Bruce
2024-11-21 17:50:49 UTC
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On Thu, 21 Nov 2024 12:37:12 -0500, Dave Smith
Post by Dave Smith
Post by Graham
Post by heyjoe
Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food.  Put the sauce on the side.
Do what the hell suits you!!!
I like only a little gravy with my food and IMO, it is poured over the
food. I like a little gravy on top of my potatoes and sometimes on the
meat. My food does not swim in gravy. It's a condiment, not a side dish.
Gravy's for old people.
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
Coogan's Bluff
2024-11-21 18:40:50 UTC
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Post by Bruce
On Thu, 21 Nov 2024 12:37:12 -0500, Dave Smith
Post by Dave Smith
Post by Graham
Post by heyjoe
Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food.  Put the sauce on the side.
Do what the hell suits you!!!
I like only a little gravy with my food and IMO, it is poured over the
food. I like a little gravy on top of my potatoes and sometimes on the
meat. My food does not swim in gravy. It's a condiment, not a side dish.
Gravy's for old people.
Auztards are for disposal.
Janet
2024-11-21 20:40:56 UTC
Reply
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Post by Bruce
On Thu, 21 Nov 2024 12:37:12 -0500, Dave Smith
Post by Dave Smith
Post by Graham
Post by heyjoe
Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food.  Put the sauce on the side.
Do what the hell suits you!!!
I like only a little gravy with my food and IMO, it is poured over the
food. I like a little gravy on top of my potatoes and sometimes on the
meat. My food does not swim in gravy. It's a condiment, not a side dish.
Gravy's for old people.
You're not getting any, so you're jealous.

Gravy is for people who love eating delicious dead
animals and birds.

Janet UK.
Coogan's Bluff
2024-11-21 20:52:04 UTC
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Post by Janet
Post by Bruce
On Thu, 21 Nov 2024 12:37:12 -0500, Dave Smith
Post by Dave Smith
Post by Graham
Post by heyjoe
Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food.  Put the sauce on the side.
Do what the hell suits you!!!
I like only a little gravy with my food and IMO, it is poured over the
food. I like a little gravy on top of my potatoes and sometimes on the
meat. My food does not swim in gravy. It's a condiment, not a side dish.
Gravy's for old people.
You're not getting any, so you're jealous.
Gravy is for people who love eating delicious dead
animals and birds.
Janet UK.
Land of the Sunday Roast has spoken!



Thankfully you lot get that one right, great gravy - and no whirled peas
to be found!

👍🏼 💂‍♂️
Coogan's Bluff
2024-11-21 18:31:00 UTC
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Post by Dave Smith
I like only a little gravy with my food
Listen up, Guts Griping - no one gives a rip!
Jim
2024-11-21 20:56:37 UTC
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Coogan's Bluff wrote:
<cross posts removed>
Post by Coogan's Bluff
Post by Dave Smith
I like only a little gravy with my food
Listen up, Guts Griping - no one gives a rip!
He likes the things his cardiologist told him to
stop eating, but what the heck, enjoy.
Coogan's Bluff
2024-11-21 21:13:43 UTC
Reply
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Post by Jim
<cross posts removed>
Post by Coogan's Bluff
Post by Dave Smith
I like only a little gravy with my food
Listen up, Guts Griping - no one gives a rip!
He likes the things his cardiologist told him to
stop eating, but what the heck, enjoy.
Lol - at this stage of life a big whatevah!
dsi1
2024-11-25 01:41:06 UTC
Reply
Permalink
Post by Dave Smith
Post by Graham
Post by heyjoe
Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food.  Put the sauce on the side.
Do what the hell suits you!!!
I like only a little gravy with my food and IMO, it is poured over the
food. I like a little gravy on top of my potatoes and sometimes on the
meat. My food does not swim in gravy. It's a condiment, not a side dish.
People in Montana like to pour gravy on their pasties. Why is that? I do
not know. They like to pour gravy on won tons too. It was a bit
shocking. I could tell we weren't in Hawaii anymore.

https://photos.app.goo.gl/ZPTwt3azgVYbCk1x5

https://photos.app.goo.gl/vhTbdeRTTSyr4k6F8
Bruce
2024-11-25 01:47:50 UTC
Reply
Permalink
Post by dsi1
Post by Dave Smith
Post by Graham
Post by heyjoe
Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food.  Put the sauce on the side.
Do what the hell suits you!!!
I like only a little gravy with my food and IMO, it is poured over the
food. I like a little gravy on top of my potatoes and sometimes on the
meat. My food does not swim in gravy. It's a condiment, not a side dish.
People in Montana like to pour gravy on their pasties. Why is that? I do
not know. They like to pour gravy on won tons too. It was a bit
shocking. I could tell we weren't in Hawaii anymore.
I always know that I'm not in Hawaii when I see kangaroos on the left
side of the road.
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
gm
2024-11-25 01:50:02 UTC
Reply
Permalink
Post by dsi1
Post by Dave Smith
Post by Graham
Post by heyjoe
Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food.  Put the sauce on the side.
Do what the hell suits you!!!
I like only a little gravy with my food and IMO, it is poured over the
food. I like a little gravy on top of my potatoes and sometimes on the
meat. My food does not swim in gravy. It's a condiment, not a side dish.
People in Montana like to pour gravy on their pasties. Why is that? I do
not know. They like to pour gravy on won tons too. It was a bit
shocking. I could tell we weren't in Hawaii anymore.
https://photos.app.goo.gl/ZPTwt3azgVYbCk1x5
https://photos.app.goo.gl/vhTbdeRTTSyr4k6F8
KFC has introduced a candle that smells like fried chicken...

https://www.nrn.com/quick-service/kfc-h ... ed-chicken

--
GM
clams casino
2024-11-25 20:48:38 UTC
Reply
Permalink
Post by gm
Post by dsi1
Post by Dave Smith
Post by Graham
Post by heyjoe
Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food.  Put the sauce on the side.
Do what the hell suits you!!!
I like only a little gravy with my food and IMO, it is poured over the
food. I like a little gravy on top of my potatoes and sometimes on the
meat. My food does not swim in gravy. It's a condiment, not a side dish.
People in Montana like to pour gravy on their pasties. Why is that? I do
not know. They like to pour gravy on won tons too. It was a bit
shocking. I could tell we weren't in Hawaii anymore.
https://photos.app.goo.gl/ZPTwt3azgVYbCk1x5
https://photos.app.goo.gl/vhTbdeRTTSyr4k6F8
KFC has introduced a candle that smells like fried chicken...
https://www.nrn.com/quick-service/kfc-h ... ed-chicken
--
GM
I'd take that any day over Gwyneth Putrow's pussy candle...

https://s.yimg.com/ny/api/res/1.2/Mi2jZ46ckpmT00hPCwKinQ--/YXBwaWQ9aGlnaGxhbmRlcjt3PTI0MDA7aD0xMzUw/https://media.zenfs.com/en-US/theblast_73/b64ce0ccefc52bf796f5d17fc556d787
clams casino
2024-11-25 20:41:43 UTC
Reply
Permalink
Post by dsi1
Post by Dave Smith
Post by Graham
Post by heyjoe
Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food.  Put the sauce on the side.
Do what the hell suits you!!!
I like only a little gravy with my food and IMO, it is poured over the
food. I like a little gravy on top of my potatoes and sometimes on the
meat. My food does not swim in gravy. It's a condiment, not a side dish.
People in Montana like to pour gravy on their pasties. Why is that? I do
not know. They like to pour gravy on won tons too. It was a bit
shocking. I could tell we weren't in Hawaii anymore.
https://photos.app.goo.gl/ZPTwt3azgVYbCk1x5
https://photos.app.goo.gl/vhTbdeRTTSyr4k6F8
These are off the norms, but also good for won tons:

https://www.thatsquareplate.com/green-chili-wontons/

Loading Image...

https://www.callmepmc.com/green-chile-cheese-wonton-cups/

Loading Image...
Coogan's Bluff
2024-11-21 18:10:53 UTC
Reply
Permalink
Post by Graham
Post by heyjoe
Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food.  Put the sauce on the side.
Do what the hell suits you!!!
+1
jmcquown
2024-11-23 14:43:27 UTC
Reply
Permalink
Post by heyjoe
Post by Cindy Hamilton
gravy goes on the meat.
Potatoes, meat, whatever - gravy goes on the side.
Don't hide the food. Put the sauce on the side.
You have to spoon the gravy on top of something at some point during the
meal.

Jill
Michael Trew
2024-11-21 17:40:22 UTC
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Post by Cindy Hamilton
Post by Michael Trew
Post by Cindy Hamilton
There might be cranberry-orange relish, which serves as a dessert
for my husband and as a snack for me later.
That reminds me, I need to go grab a bag of cranberries and an orange.
All of my relatives who'd supply homemade cranberries have passed
unfortunately, and no one else enjoys it enough to bother.
Post by Cindy Hamilton
Post by Michael Trew
To each their own, but it ain't Thanksgiving dinner without a bit pot of
mashed potatoes to go under that gravy. I'd gladly trade my dressing
for the potatoes.
Both of us prefer stuffing. Potatoes are delicious, but we
don't need two carbs, even on Thanksgiving.
I grew up with stove-top stuffing, and I'm still a bit scared from that,
perhaps that's why I always pass on it. I'd probably enjoy however you
make it a lot better.
Cindy Hamilton
2024-11-21 22:42:58 UTC
Reply
Permalink
Post by Michael Trew
Post by Cindy Hamilton
Post by Michael Trew
Post by Cindy Hamilton
There might be cranberry-orange relish, which serves as a dessert
for my husband and as a snack for me later.
That reminds me, I need to go grab a bag of cranberries and an orange.
All of my relatives who'd supply homemade cranberries have passed
unfortunately, and no one else enjoys it enough to bother.
Post by Cindy Hamilton
Post by Michael Trew
To each their own, but it ain't Thanksgiving dinner without a bit pot of
mashed potatoes to go under that gravy. I'd gladly trade my dressing
for the potatoes.
Both of us prefer stuffing. Potatoes are delicious, but we
don't need two carbs, even on Thanksgiving.
I grew up with stove-top stuffing,
I can remember when Stovetop Stuffing didn't exist.

Stovetop is ok for a quick weeknight supper, but it will never
desecrate my Thanksgiving table.
Post by Michael Trew
and I'm still a bit scared from that,
perhaps that's why I always pass on it. I'd probably enjoy however you
make it a lot better.
It's my husband's recipe. My family's technique sucked.
--
Cindy Hamilton
Michael Trew
2024-11-23 01:17:05 UTC
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Post by Cindy Hamilton
Post by Michael Trew
I grew up with stove-top stuffing,
I can remember when Stovetop Stuffing didn't exist.
Stovetop is ok for a quick weeknight supper, but it will never
desecrate my Thanksgiving table.
Post by Michael Trew
and I'm still a bit scared from that,
perhaps that's why I always pass on it. I'd probably enjoy however you
make it a lot better.
It's my husband's recipe. My family's technique sucked.
Would you mind sharing it? I remember you mentioning breakfast sausage.
That intrigued me, I've never heard of it with meat, beyond turkey
drippings.
Bruce
2024-11-23 01:21:10 UTC
Reply
Permalink
On Fri, 22 Nov 2024 20:17:05 -0500, Michael Trew
Post by Michael Trew
Post by Cindy Hamilton
Post by Michael Trew
I grew up with stove-top stuffing,
I can remember when Stovetop Stuffing didn't exist.
Stovetop is ok for a quick weeknight supper, but it will never
desecrate my Thanksgiving table.
Post by Michael Trew
and I'm still a bit scared from that,
perhaps that's why I always pass on it. I'd probably enjoy however you
make it a lot better.
It's my husband's recipe. My family's technique sucked.
Would you mind sharing it? I remember you mentioning breakfast sausage.
That intrigued me, I've never heard of it with meat, beyond turkey
drippings.
Breakfast sausage, the ideal solution for people who don't eat enough
meat with their dinners!
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
S Viemeister
2024-11-23 01:47:07 UTC
Reply
Permalink
Post by Cindy Hamilton
Post by Michael Trew
I grew up with stove-top stuffing,
I can remember when Stovetop Stuffing didn't exist.
Stovetop is ok for a quick weeknight supper, but it will never
desecrate my Thanksgiving table.
Post by Michael Trew
and I'm still a bit scared from that,
perhaps that's why I always pass on it.  I'd probably enjoy however you
make it a lot better.
It's my husband's recipe.  My family's technique sucked.
Would you mind sharing it?  I remember you mentioning breakfast sausage.
 That intrigued me, I've never heard of it with meat, beyond turkey
drippings.
Our usual stuffing also includes breakfast sausage.
Bruce
2024-11-23 04:54:02 UTC
Reply
Permalink
On Sat, 23 Nov 2024 01:47:07 +0000, S Viemeister
Post by S Viemeister
Post by Cindy Hamilton
Post by Michael Trew
I grew up with stove-top stuffing,
I can remember when Stovetop Stuffing didn't exist.
Stovetop is ok for a quick weeknight supper, but it will never
desecrate my Thanksgiving table.
Post by Michael Trew
and I'm still a bit scared from that,
perhaps that's why I always pass on it.  I'd probably enjoy however you
make it a lot better.
It's my husband's recipe.  My family's technique sucked.
Would you mind sharing it?  I remember you mentioning breakfast sausage.
 That intrigued me, I've never heard of it with meat, beyond turkey
drippings.
Our usual stuffing also includes breakfast sausage.
So that's sausage made of breakfast?
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
Cindy Hamilton
2024-11-23 10:17:09 UTC
Reply
Permalink
Post by Michael Trew
Post by Cindy Hamilton
Post by Michael Trew
I grew up with stove-top stuffing,
I can remember when Stovetop Stuffing didn't exist.
Stovetop is ok for a quick weeknight supper, but it will never
desecrate my Thanksgiving table.
Post by Michael Trew
and I'm still a bit scared from that,
perhaps that's why I always pass on it. I'd probably enjoy however you
make it a lot better.
It's my husband's recipe. My family's technique sucked.
Would you mind sharing it? I remember you mentioning breakfast sausage.
That intrigued me, I've never heard of it with meat, beyond turkey
drippings.
Here you go. If you're not going to shove it up a turkey's ass, you're
on your own for moistening and baking it.

Oh, and the size of the loaf of bread doesn't much matter. I ended up
with a 22-ounce loaf this year.


Stuffing

For a turkey:

1 20-ounce loaf of squishy white bread, torn into 1-inch pieces
3/4 pound sausage
1 medium onion, quarter-inch dice
2 ribs celery, quarter-inch dice
1/4 cup butter
1 tablespoon rubbed sage
salt and pepper to taste

Crumble and brown the sausage; set aside.
Sweat the celery and onion in the sausage grease (if any) and some of the butter.
Melt in the rest of the butter, return the sausage to the pan, and stir to combine.
Put the bread pieces in a large vessel. Add the contents of the pan and stir to combine. Sprinkle on the sage while stirring. Season to taste.

For a whole pig:

20 pounds of bread
6 big onions
2 bunches of celery
6 pounds of sausage
"box" of sage (around half an ounce or maybe 1/4 cup)

Instructions as above.
--
Cindy Hamilton
Michael Trew
2024-11-25 05:29:13 UTC
Reply
Permalink
Post by Cindy Hamilton
Post by Michael Trew
Would you mind sharing it? I remember you mentioning breakfast sausage.
That intrigued me, I've never heard of it with meat, beyond turkey
drippings.
Here you go. If you're not going to shove it up a turkey's ass, you're
on your own for moistening and baking it.
Oh, and the size of the loaf of bread doesn't much matter. I ended up
with a 22-ounce loaf this year.
Stuffing
1 20-ounce loaf of squishy white bread, torn into 1-inch pieces
Thanks, that sounds good. I might just have to make dressing to take
to Mom's this year. I can figure out how to bake it, probably poultry
stock to moisten.

I remember a relative making it years ago, she dried out the cubed bread
until stale days before Thanksgiving. Would that matter any, or do you
just use the soft bread?
Cindy Hamilton
2024-11-25 10:20:40 UTC
Reply
Permalink
Post by Michael Trew
Post by Cindy Hamilton
Post by Michael Trew
Would you mind sharing it? I remember you mentioning breakfast sausage.
That intrigued me, I've never heard of it with meat, beyond turkey
drippings.
Here you go. If you're not going to shove it up a turkey's ass, you're
on your own for moistening and baking it.
Oh, and the size of the loaf of bread doesn't much matter. I ended up
with a 22-ounce loaf this year.
Stuffing
1 20-ounce loaf of squishy white bread, torn into 1-inch pieces
Thanks, that sounds good. I might just have to make dressing to take
to Mom's this year. I can figure out how to bake it, probably poultry
stock to moisten.
I remember a relative making it years ago, she dried out the cubed bread
until stale days before Thanksgiving. Would that matter any, or do you
just use the soft bread?
We just use the soft bread. I see no advantage to staling the bread.

Our ancestors had many ways to use up stale bread, since it was
unthinkable to discard it.
--
Cindy Hamilton
Carol
2024-11-24 00:39:16 UTC
Reply
Permalink
Post by Michael Trew
Post by Cindy Hamilton
Post by Michael Trew
I grew up with stove-top stuffing,
I can remember when Stovetop Stuffing didn't exist.
Stovetop is ok for a quick weeknight supper, but it will never
desecrate my Thanksgiving table.
Post by Michael Trew
and I'm still a bit scared from that,
perhaps that's why I always pass on it. I'd probably enjoy
however you make it a lot better.
It's my husband's recipe. My family's technique sucked.
Would you mind sharing it? I remember you mentioning breakfast
sausage. That intrigued me, I've never heard of it with meat,
beyond turkey drippings.
Sausage stuffing? I thought of it but didn't want to obscure the
Turkey. Classic is oyster but thay is where the food poisning cases
come from when baked in the bird.
Cindy Hamilton
2024-11-24 11:02:01 UTC
Reply
Permalink
Post by Carol
Post by Michael Trew
Post by Cindy Hamilton
Post by Michael Trew
I grew up with stove-top stuffing,
I can remember when Stovetop Stuffing didn't exist.
Stovetop is ok for a quick weeknight supper, but it will never
desecrate my Thanksgiving table.
Post by Michael Trew
and I'm still a bit scared from that,
perhaps that's why I always pass on it. I'd probably enjoy
however you make it a lot better.
It's my husband's recipe. My family's technique sucked.
Would you mind sharing it? I remember you mentioning breakfast
sausage. That intrigued me, I've never heard of it with meat,
beyond turkey drippings.
Sausage stuffing? I thought of it but didn't want to obscure the
Turkey.
It doesn't.
Post by Carol
Classic is oyster
Not around here. Oysters are rich-people food; pork is cheap.
Sure, I could buy a pint of shucked oysters for about $7 or $8,
but _classically_, there was no affordable source for oysters.
Post by Carol
but thay is where the food poisning cases
come from when baked in the bird.
Huh? You can eat oysters raw. Unless you're buying substandard
oysters, the food poisoning likely came from the turkey.
--
Cindy Hamilton
Dave Smith
2024-11-24 14:35:02 UTC
Reply
Permalink
Post by Cindy Hamilton
Post by Carol
but thay is where the food poisning cases
come from when baked in the bird.
Huh? You can eat oysters raw. Unless you're buying substandard
oysters, the food poisoning likely came from the turkey.
I had never heard of food poisoning from oysters. I thought the issue of
food poisoning and stuffing was from stuffing the bird ahead of time and
the toxicity was from the birds and thriving in the bread and the warm
environment.
Cindy Hamilton
2024-11-24 15:22:13 UTC
Reply
Permalink
Post by Dave Smith
Post by Cindy Hamilton
Post by Carol
but thay is where the food poisning cases
come from when baked in the bird.
Huh? You can eat oysters raw. Unless you're buying substandard
oysters, the food poisoning likely came from the turkey.
I had never heard of food poisoning from oysters.
"Never eat oysters in a month without an 'r'." Where do you think
we got that saying?

My husband got what his doctor thought was Cryptosporidium from
eating raw oysters. He loves them, but hasn't eaten them since;
it's been more than 20 years.
--
Cindy Hamilton
Gregory Morrow
2024-11-24 15:35:54 UTC
Reply
Permalink
Post by Cindy Hamilton
Post by Dave Smith
Post by Cindy Hamilton
Post by Carol
but thay is where the food poisning cases
come from when baked in the bird.
Huh? You can eat oysters raw. Unless you're buying substandard
oysters, the food poisoning likely came from the turkey.
I had never heard of food poisoning from oysters.
"Never eat oysters in a month without an 'r'." Where do you think
we got that saying?
My husband got what his doctor thought was Cryptosporidium from
eating raw oysters. He loves them, but hasn't eaten them since;
it's been more than 20 years.
Is he as obese as you are?
--
GM
Carol
2024-11-25 00:05:12 UTC
Reply
Permalink
Post by Dave Smith
Post by Cindy Hamilton
Post by Carol
but thay is where the food poisning cases
come from when baked in the bird.
Huh? You can eat oysters raw. Unless you're buying substandard
oysters, the food poisoning likely came from the turkey.
I had never heard of food poisoning from oysters. I thought the issue
of food poisoning and stuffing was from stuffing the bird ahead of
time and the toxicity was from the birds and thriving in the bread
and the warm environment.
That too but I always heard ousters made it more likely. Again, only
when cooked in the bird.
Dave Smith
2024-11-25 00:16:08 UTC
Reply
Permalink
Post by Carol
Post by Dave Smith
Post by Cindy Hamilton
Huh? You can eat oysters raw. Unless you're buying substandard
oysters, the food poisoning likely came from the turkey.
I had never heard of food poisoning from oysters. I thought the issue
of food poisoning and stuffing was from stuffing the bird ahead of
time and the toxicity was from the birds and thriving in the bread
and the warm environment.
That too but I always heard ousters made it more likely. Again, only
when cooked in the bird.
Oyster stuffing is not a thing here. The food poisoning issue was always
about a bird being stuffed in advance and then left long enough for the
bacteria to procreate exponentially.
dsi1
2024-11-25 01:34:07 UTC
Reply
Permalink
Post by Dave Smith
Post by Carol
Post by Dave Smith
Post by Cindy Hamilton
Huh? You can eat oysters raw. Unless you're buying substandard
oysters, the food poisoning likely came from the turkey.
I had never heard of food poisoning from oysters. I thought the issue
of food poisoning and stuffing was from stuffing the bird ahead of
time and the toxicity was from the birds and thriving in the bread
and the warm environment.
That too but I always heard ousters made it more likely. Again, only
when cooked in the bird.
Oyster stuffing is not a thing here. The food poisoning issue was always
about a bird being stuffed in advance and then left long enough for the
bacteria to procreate exponentially.
Koreans used to chop up raw oysters to add to their kim chee. Then it
would be allowed to ferment. It sounds like a nutty idea, if you ask me.
My mother-in-law used to add raw squid to her kim chee. In the end, the
squid dissolves away, at least, I've never seen squid in kim chee. .
Bruce
2024-11-25 00:17:38 UTC
Reply
Permalink
On Mon, 25 Nov 2024 00:05:12 -0000 (UTC), "Carol"
Post by Carol
Post by Dave Smith
Post by Cindy Hamilton
Post by Carol
but thay is where the food poisning cases
come from when baked in the bird.
Huh? You can eat oysters raw. Unless you're buying substandard
oysters, the food poisoning likely came from the turkey.
I had never heard of food poisoning from oysters. I thought the issue
of food poisoning and stuffing was from stuffing the bird ahead of
time and the toxicity was from the birds and thriving in the bread
and the warm environment.
That too but I always heard ousters made it more likely. Again, only
when cooked in the bird.
Oysters only give you food poisoning when cooked in a bird. Duly
noted, thanks.
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
Carol
2024-11-25 00:04:06 UTC
Reply
Permalink
Post by Cindy Hamilton
Post by Carol
Post by Michael Trew
Post by Cindy Hamilton
Post by Michael Trew
I grew up with stove-top stuffing,
I can remember when Stovetop Stuffing didn't exist.
Stovetop is ok for a quick weeknight supper, but it will never
desecrate my Thanksgiving table.
Post by Michael Trew
and I'm still a bit scared from that,
perhaps that's why I always pass on it. I'd probably enjoy
however you make it a lot better.
It's my husband's recipe. My family's technique sucked.
Would you mind sharing it? I remember you mentioning breakfast
sausage. That intrigued me, I've never heard of it with meat,
beyond turkey drippings.
PS: Noticed he was asking you. Sorry, must have been jumping about.
Post by Cindy Hamilton
Post by Carol
Sausage stuffing? I thought of it but didn't want to obscure the
Turkey.
It doesn't.
Post by Carol
Classic is oyster
Not around here. Oysters are rich-people food; pork is cheap.
Sure, I could buy a pint of shucked oysters for about $7 or $8,
but classically, there was no affordable source for oysters.
You'd hear about it all the time though. Except for a stint in
Charlottesville VA then Clemson,, I've always been along the coast with
relatively cheap seafoods.

Eitherway, it seemed to be something with the long slow climb and
oysters that didn't work. Best baked separately.
Post by Cindy Hamilton
Post by Carol
but thay is where the food poisning cases
come from when baked in the bird.
Huh? You can eat oysters raw. Unless you're buying substandard
oysters, the food poisoning likely came from the turkey.
It seems the slow heating. I grew up hearing about it and several
friends got food poisoning too.
Michael Trew
2024-11-25 17:47:25 UTC
Reply
Permalink
Post by Cindy Hamilton
Post by Carol
Sausage stuffing? I thought of it but didn't want to obscure the
Turkey.
It doesn't.
Post by Carol
Classic is oyster
When I think of "classic", I think of it without any kind of meat or
seafood.
Post by Cindy Hamilton
Not around here. Oysters are rich-people food; pork is cheap.
Sure, I could buy a pint of shucked oysters for about $7 or $8,
but _classically_, there was no affordable source for oysters.
My grandmother makes some kind of oyster casserole for Thanksgiving, and
just calls it "oysters". I guess it's more of a stuffing/dressing, now
that I think of it. I've never had oysters served another way, but I
don't mind them.
Carol
2024-11-22 20:28:31 UTC
Reply
Permalink
Post by Michael Trew
Post by Cindy Hamilton
Post by Michael Trew
Post by Cindy Hamilton
There might be cranberry-orange relish, which serves as a
dessert for my husband and as a snack for me later.
That reminds me, I need to go grab a bag of cranberries and an
orange. All of my relatives who'd supply homemade cranberries have
passed unfortunately, and no one else enjoys it enough to bother.
I made it once from scratch but while others used to it, liked it, Don
and I wanted our old comfort food version. That's the 'been around
forever can'. We put it on the Rum bread I make every year for Tday
and Xmas.
Post by Michael Trew
Post by Cindy Hamilton
Post by Michael Trew
To each their own, but it ain't Thanksgiving dinner without a bit
pot of mashed potatoes to go under that gravy. I'd gladly trade
my dressing for the potatoes.
Both of us prefer stuffing. Potatoes are delicious, but we
don't need two carbs, even on Thanksgiving.
I grew up with stove-top stuffing, and I'm still a bit scared from
that, perhaps that's why I always pass on it. I'd probably enjoy
however you make it a lot better.
I don't hate stove-top brand but prefer Pepperidge Farm herb version.
(not cornbread, just not a fit to my or Don's traditions.

Try this out? Since you bake with no machine, I'll dispence with the
directions but start a standard white loaf but load it heavily with
standard herbs such as you like in stuffing. Hold off on the onion and
garlic at this stage as it will affect the rise.

<https://happymuncher.com/spices-for-turkey-stuffing/#:~:text=Turkey%20stuffing%20is%20an%20essential%20part%20of%20any>

Those are traditional seasonings. I like Sage, Rosemary, Black Pepper,
Nutmeg, (later added onions and garlic), and Cumin.

For 'D' I'd recommend mix white and his dark bread for texture. You
may like a whole wheat. Same seasonings.

Think about types of crushed nuts you like in there. Roast them at the
side then have them available as sprinkles on the stuffing. Bits of
fruits (lignon or something like that for 'D'?) set aside for sprinkles.

Basically mix the bread, bake, then slice and toast it then let dry the
rest of the way. A favored time of Charlotte's was tearing up all the
stuffing bread then drying/toasting in the oven on a low heat. Once
bread ready, sprinkle with onion and garlic powder to taste. When
ready to make, add butter and broth. This can be stuffed in the bird
or as more common today, baked separately.

I gather some of the kids are old enough to enjoy ripping the bread up
for you! I'd say 6-13yo's get a kick out of it (grin).
D
2024-11-23 10:09:12 UTC
Reply
Permalink
Post by Carol
Nutmeg, (later added onions and garlic), and Cumin.
For 'D' I'd recommend mix white and his dark bread for texture. You
may like a whole wheat. Same seasonings.
As so often stated, you are a wise woman Carol!
Post by Carol
Think about types of crushed nuts you like in there. Roast them at the
side then have them available as sprinkles on the stuffing. Bits of
fruits (lignon or something like that for 'D'?) set aside for sprinkles.
Interesting... lingonberries... they are quite sour, would that still
work? Or would you use sweeter berries?
Post by Carol
Basically mix the bread, bake, then slice and toast it then let dry the
rest of the way. A favored time of Charlotte's was tearing up all the
stuffing bread then drying/toasting in the oven on a low heat. Once
bread ready, sprinkle with onion and garlic powder to taste. When
ready to make, add butter and broth. This can be stuffed in the bird
or as more common today, baked separately.
I gather some of the kids are old enough to enjoy ripping the bread up
for you! I'd say 6-13yo's get a kick out of it (grin).
Carol
2024-11-24 00:07:46 UTC
Reply
Permalink
Post by D
Post by Carol
Nutmeg, (later added onions and garlic), and Cumin.
For 'D' I'd recommend mix white and his dark bread for texture. You
may like a whole wheat. Same seasonings.
As so often stated, you are a wise woman Carol!
Call it neccessity of a Mother. With me being at sea so much, I got
back once just before T-day (happened twice). Once the commisary ran
out of stuffing before I made it. I was pretty proficient with making
bread by then so I just added spices to the mix but at that time, had
only onions and garlic in bulb form so we added them raw minced after
the baking was done and in with the butter to heat to translucent and
continued on. There was no way we were going to skip the stuffing!
Post by D
Post by Carol
Think about types of crushed nuts you like in there. Roast them at
the side then have them available as sprinkles on the stuffing.
Bits of fruits (lignon or something like that for 'D'?) set aside
for sprinkles.
Interesting... lingonberries... they are quite sour, would that still
work? Or would you use sweeter berries?
Oh, I just recalled you liked them but no flavor came to mind. I would
use sweeter berries or just omit.

I assume like most of the world, you have some 'harvest festival'?
Generically we call it 'Thanksgiving' and normally a fall harvest.
October Fest is a sample of it. Canada has one a month earlier because
it's north of us so 'harvest' is earlier (that's what I've been told).
D
2024-11-24 10:54:24 UTC
Reply
Permalink
Post by Carol
Post by D
Post by Carol
Nutmeg, (later added onions and garlic), and Cumin.
For 'D' I'd recommend mix white and his dark bread for texture. You
may like a whole wheat. Same seasonings.
As so often stated, you are a wise woman Carol!
Call it neccessity of a Mother. With me being at sea so much, I got
back once just before T-day (happened twice). Once the commisary ran
out of stuffing before I made it. I was pretty proficient with making
bread by then so I just added spices to the mix but at that time, had
only onions and garlic in bulb form so we added them raw minced after
the baking was done and in with the butter to heat to translucent and
continued on. There was no way we were going to skip the stuffing!
You sure are a good and resourceful mother!
Post by Carol
Post by D
Post by Carol
Think about types of crushed nuts you like in there. Roast them at
the side then have them available as sprinkles on the stuffing.
Bits of fruits (lignon or something like that for 'D'?) set aside
for sprinkles.
Interesting... lingonberries... they are quite sour, would that still
work? Or would you use sweeter berries?
Oh, I just recalled you liked them but no flavor came to mind. I would
use sweeter berries or just omit.
Hmm, maybe something sweeter like blueberries or perhaps blackberries
would do?
Post by Carol
I assume like most of the world, you have some 'harvest festival'?
Generically we call it 'Thanksgiving' and normally a fall harvest.
October Fest is a sample of it. Canada has one a month earlier because
it's north of us so 'harvest' is earlier (that's what I've been told).
Nothing comes to mind really. There are of course farmers markets, but the
only special day that comes to mind during the autumn is all saints day.
This day in sweden, is _not_ about eating candy and dressing like ghosts.
From my childhood I remember it as a very boring day, when I had to go
with my father to the cemetery to light candles upon the grave of his
parents.

I don't understand why we have to import the Helloween spectacle to
sweden, with all the candy and stress it brings with it. The wife likes
it, I personally, prefer the boring tradition of lighting a candle and
thinking about death in a peaceful place.
Carol
2024-11-24 23:30:23 UTC
Reply
Permalink
Post by D
You sure are a good and resourceful mother!
Thanks but that's simple stuff if you make bread.
Post by D
Post by Carol
Post by D
Post by Carol
Think about types of crushed nuts you like in there. Roast
them at the side then have them available as sprinkles on the
stuffing. Bits of fruits set aside for sprinkles.
Interesting... lingonberries... they are quite sour, would that
still work? Or would you use sweeter berries?
Oh, I just recalled you liked them but no flavor came to mind. I
would use sweeter berries or just omit.
Hmm, maybe something sweeter like blueberries or perhaps blackberries
would do?
Yes, either one. PS: I don't think they are traditional in the USA but
Mom often made stuffing from store bought raisen bread and we all liked
it. She didn't bake stuffing in the bird (fine by us) as it's faster
without. Turns out safer too (food safety). The reason for them on
the side is to let folks choose what they like.

Macademia nuts would be great but even in Hawaii, they aren't cheap.
Post by D
Post by Carol
I assume like most of the world, you have some 'harvest festival'?
Generically we call it 'Thanksgiving' and normally a fall harvest.
October Fest is a sample of it. Canada has one a month earlier
because it's north of us so 'harvest' is earlier (that's what I've
been told).
Nothing comes to mind really.
Odd but ok.
Post by D
I don't understand why we have to import the Helloween spectacle to
sweden, with all the candy and stress it brings with it. The wife
likes it, I personally, prefer the boring tradition of lighting a
candle and thinking about death in a peaceful place.
LOL! Kids love it! Dress up time!
D
2024-11-25 10:25:42 UTC
Reply
Permalink
Post by Carol
Post by D
You sure are a good and resourceful mother!
Thanks but that's simple stuff if you make bread.
Post by D
Post by Carol
Post by D
Post by Carol
Think about types of crushed nuts you like in there. Roast
them at the side then have them available as sprinkles on the
stuffing. Bits of fruits set aside for sprinkles.
Interesting... lingonberries... they are quite sour, would that
still work? Or would you use sweeter berries?
Oh, I just recalled you liked them but no flavor came to mind. I
would use sweeter berries or just omit.
Hmm, maybe something sweeter like blueberries or perhaps blackberries
would do?
Yes, either one. PS: I don't think they are traditional in the USA but
Mom often made stuffing from store bought raisen bread and we all liked
it. She didn't bake stuffing in the bird (fine by us) as it's faster
without. Turns out safer too (food safety). The reason for them on
the side is to let folks choose what they like.
Only once did I have a thanksgiving dinner. It was my school in Chicago
who had as a tradition that every professor would invite a bunch of the
international students.

In the house I was assigned, the stuffing came on the side. It was
explained to us that a very important tradition was to drink bland beer,
and to watch american football at the same time. ;)
Post by Carol
Macademia nuts would be great but even in Hawaii, they aren't cheap.
Post by D
Post by Carol
I assume like most of the world, you have some 'harvest festival'?
Generically we call it 'Thanksgiving' and normally a fall harvest.
October Fest is a sample of it. Canada has one a month earlier
because it's north of us so 'harvest' is earlier (that's what I've
been told).
Nothing comes to mind really.
Odd but ok.
Post by D
I don't understand why we have to import the Helloween spectacle to
sweden, with all the candy and stress it brings with it. The wife
likes it, I personally, prefer the boring tradition of lighting a
candle and thinking about death in a peaceful place.
LOL! Kids love it! Dress up time!
It takes character to say no to childrens demands! When I was young, I got
a bowl of gravel for breakfast, and I had to wake up before I went to bed
in order to work for the family!
dsi1
2024-11-25 06:23:04 UTC
Reply
Permalink
Post by D
Post by Carol
Post by D
Post by Carol
Nutmeg, (later added onions and garlic), and Cumin.
For 'D' I'd recommend mix white and his dark bread for texture. You
may like a whole wheat. Same seasonings.
As so often stated, you are a wise woman Carol!
Call it neccessity of a Mother. With me being at sea so much, I got
back once just before T-day (happened twice). Once the commisary ran
out of stuffing before I made it. I was pretty proficient with making
bread by then so I just added spices to the mix but at that time, had
only onions and garlic in bulb form so we added them raw minced after
the baking was done and in with the butter to heat to translucent and
continued on. There was no way we were going to skip the stuffing!
You sure are a good and resourceful mother!
Post by Carol
Post by D
Post by Carol
Think about types of crushed nuts you like in there. Roast them at
the side then have them available as sprinkles on the stuffing.
Bits of fruits (lignon or something like that for 'D'?) set aside
for sprinkles.
Interesting... lingonberries... they are quite sour, would that still
work? Or would you use sweeter berries?
Oh, I just recalled you liked them but no flavor came to mind. I would
use sweeter berries or just omit.
Hmm, maybe something sweeter like blueberries or perhaps blackberries
would do?
Post by Carol
I assume like most of the world, you have some 'harvest festival'?
Generically we call it 'Thanksgiving' and normally a fall harvest.
October Fest is a sample of it. Canada has one a month earlier because
it's north of us so 'harvest' is earlier (that's what I've been told).
Nothing comes to mind really. There are of course farmers markets, but the
only special day that comes to mind during the autumn is all saints day.
This day in sweden, is _not_ about eating candy and dressing like ghosts.
From my childhood I remember it as a very boring day, when I had to go
with my father to the cemetery to light candles upon the grave of his
parents.
I don't understand why we have to import the Helloween spectacle to
sweden, with all the candy and stress it brings with it. The wife likes
it, I personally, prefer the boring tradition of lighting a candle and
thinking about death in a peaceful place.
My guess is that the Mexican Day of the Dead will be the next big thing
in the US. It's a little more exuberant the your All Saints Day. Here's
a little clip about it. The song being sung is an old, famous, mournful
tune called La LLorona.




gm
2024-11-25 06:47:19 UTC
Reply
Permalink
Post by dsi1
Post by D
Post by Carol
Post by D
Post by Carol
Nutmeg, (later added onions and garlic), and Cumin.
For 'D' I'd recommend mix white and his dark bread for texture. You
may like a whole wheat. Same seasonings.
As so often stated, you are a wise woman Carol!
Call it neccessity of a Mother. With me being at sea so much, I got
back once just before T-day (happened twice). Once the commisary ran
out of stuffing before I made it. I was pretty proficient with making
bread by then so I just added spices to the mix but at that time, had
only onions and garlic in bulb form so we added them raw minced after
the baking was done and in with the butter to heat to translucent and
continued on. There was no way we were going to skip the stuffing!
You sure are a good and resourceful mother!
Post by Carol
Post by D
Post by Carol
Think about types of crushed nuts you like in there. Roast them at
the side then have them available as sprinkles on the stuffing.
Bits of fruits (lignon or something like that for 'D'?) set aside
for sprinkles.
Interesting... lingonberries... they are quite sour, would that still
work? Or would you use sweeter berries?
Oh, I just recalled you liked them but no flavor came to mind. I would
use sweeter berries or just omit.
Hmm, maybe something sweeter like blueberries or perhaps blackberries
would do?
Post by Carol
I assume like most of the world, you have some 'harvest festival'?
Generically we call it 'Thanksgiving' and normally a fall harvest.
October Fest is a sample of it. Canada has one a month earlier because
it's north of us so 'harvest' is earlier (that's what I've been told).
Nothing comes to mind really. There are of course farmers markets, but the
only special day that comes to mind during the autumn is all saints day.
This day in sweden, is _not_ about eating candy and dressing like ghosts.
From my childhood I remember it as a very boring day, when I had to go
with my father to the cemetery to light candles upon the grave of his
parents.
I don't understand why we have to import the Helloween spectacle to
sweden, with all the candy and stress it brings with it. The wife likes
it, I personally, prefer the boring tradition of lighting a candle and
thinking about death in a peaceful place.
My guess is that the Mexican Day of the Dead will be the next big thing
in the US.
It's been a "thing" here, at least in the Chicago area, for 30+ years
now...

Even in lily - white Evanston IL:

evanstonroundtable.com/2024/10/31/celebrate-dia-de-los-muertos-at-the-levy-center-on-nov

Celebrate Dia de los Muertos at the Levy Center on Nov. 3

Submitted by the City of Evanston

"Celebrate Dia de los Muertos (Day of the Dead) at the Levy Center. This
event features a performance from the Trabuco Salsa Band, art stations
to make ofrendas, and other crafts.

The celebration will take place from 3 to 5 p.m. on Sunday, November 3.
All ages are welcome and admission is free..."

🎃

--
GM
D
2024-11-25 10:51:36 UTC
Reply
Permalink
Post by dsi1
Post by D
Post by Carol
Post by D
Post by Carol
Nutmeg, (later added onions and garlic), and Cumin.
For 'D' I'd recommend mix white and his dark bread for texture. You
may like a whole wheat. Same seasonings.
As so often stated, you are a wise woman Carol!
Call it neccessity of a Mother. With me being at sea so much, I got
back once just before T-day (happened twice). Once the commisary ran
out of stuffing before I made it. I was pretty proficient with making
bread by then so I just added spices to the mix but at that time, had
only onions and garlic in bulb form so we added them raw minced after
the baking was done and in with the butter to heat to translucent and
continued on. There was no way we were going to skip the stuffing!
You sure are a good and resourceful mother!
Post by Carol
Post by D
Post by Carol
Think about types of crushed nuts you like in there. Roast them at
the side then have them available as sprinkles on the stuffing.
Bits of fruits (lignon or something like that for 'D'?) set aside
for sprinkles.
Interesting... lingonberries... they are quite sour, would that still
work? Or would you use sweeter berries?
Oh, I just recalled you liked them but no flavor came to mind. I would
use sweeter berries or just omit.
Hmm, maybe something sweeter like blueberries or perhaps blackberries
would do?
Post by Carol
I assume like most of the world, you have some 'harvest festival'?
Generically we call it 'Thanksgiving' and normally a fall harvest.
October Fest is a sample of it. Canada has one a month earlier because
it's north of us so 'harvest' is earlier (that's what I've been told).
Nothing comes to mind really. There are of course farmers markets, but the
only special day that comes to mind during the autumn is all saints day.
This day in sweden, is _not_ about eating candy and dressing like ghosts.
From my childhood I remember it as a very boring day, when I had to go
with my father to the cemetery to light candles upon the grave of his
parents.
I don't understand why we have to import the Helloween spectacle to
sweden, with all the candy and stress it brings with it. The wife likes
it, I personally, prefer the boring tradition of lighting a candle and
thinking about death in a peaceful place.
My guess is that the Mexican Day of the Dead will be the next big thing
in the US. It's a little more exuberant the your All Saints Day. Here's
a little clip about it. The song being sung is an old, famous, mournful
tune called La LLorona.
http://youtu.be/cbqv1kbsNUY
http://youtu.be/owsZaSZ3GuA
Very probable! Ramadan to follow! ;)
dsi1
2024-11-24 00:25:50 UTC
Reply
Permalink
Post by D
Post by Carol
Nutmeg, (later added onions and garlic), and Cumin.
For 'D' I'd recommend mix white and his dark bread for texture. You
may like a whole wheat. Same seasonings.
As so often stated, you are a wise woman Carol!
Post by Carol
Think about types of crushed nuts you like in there. Roast them at the
side then have them available as sprinkles on the stuffing. Bits of
fruits (lignon or something like that for 'D'?) set aside for sprinkles.
Interesting... lingonberries... they are quite sour, would that still
work? Or would you use sweeter berries?
Post by Carol
Basically mix the bread, bake, then slice and toast it then let dry the
rest of the way. A favored time of Charlotte's was tearing up all the
stuffing bread then drying/toasting in the oven on a low heat. Once
bread ready, sprinkle with onion and garlic powder to taste. When
ready to make, add butter and broth. This can be stuffed in the bird
or as more common today, baked separately.
I gather some of the kids are old enough to enjoy ripping the bread up
for you! I'd say 6-13yo's get a kick out of it (grin).
Lingonberries are quite a delight. I'll ask my step-mom for a jar of
lingonberry jam. She's in Las Vegas, not Sweden but they do have a IKEA
in Vegas. Yay!
D
2024-11-24 10:55:37 UTC
Reply
Permalink
Post by dsi1
Post by D
Post by Carol
Nutmeg, (later added onions and garlic), and Cumin.
For 'D' I'd recommend mix white and his dark bread for texture. You
may like a whole wheat. Same seasonings.
As so often stated, you are a wise woman Carol!
Post by Carol
Think about types of crushed nuts you like in there. Roast them at the
side then have them available as sprinkles on the stuffing. Bits of
fruits (lignon or something like that for 'D'?) set aside for sprinkles.
Interesting... lingonberries... they are quite sour, would that still
work? Or would you use sweeter berries?
Post by Carol
Basically mix the bread, bake, then slice and toast it then let dry the
rest of the way. A favored time of Charlotte's was tearing up all the
stuffing bread then drying/toasting in the oven on a low heat. Once
bread ready, sprinkle with onion and garlic powder to taste. When
ready to make, add butter and broth. This can be stuffed in the bird
or as more common today, baked separately.
I gather some of the kids are old enough to enjoy ripping the bread up
for you! I'd say 6-13yo's get a kick out of it (grin).
Lingonberries are quite a delight. I'll ask my step-mom for a jar of
lingonberry jam. She's in Las Vegas, not Sweden but they do have a IKEA
in Vegas. Yay!
They are! Too bad you cannot make it yourself! I have a recipe that is
basically lingon, sugar, and a splash of gin. I've wanted to try it for a
long time. Maybe next weekend, _if_ the wife allows me my potato pancakes,
I'll create that version of "rårörda lingon"! =)
jmcquown
2024-11-23 14:49:15 UTC
Reply
Permalink
Post by Michael Trew
I grew up with stove-top stuffing, and I'm still a bit scared from that,
perhaps that's why I always pass on it.  I'd probably enjoy however you
make it a lot better.
Stovetop stuffing (brand) sucks. You really should look up some recipes
for stuffing (or "dressing", if baked separately as a side-dish rather
than stuffed in the cavity of the bird). There are lots of different
variations. It won't taste like a boxed mix of stuffing, that's for
sure. And you can put gravy on it or not, your choice. :)

Jill
Coogan's Bluff
2024-11-23 17:46:13 UTC
Reply
Permalink
Post by jmcquown
Stovetop stuffing (brand) sucks.
Not as much as Mrs. Cubbison's...
ItsJoanNotJoAnn
2024-11-20 18:53:12 UTC
Reply
Permalink
Post by Michael Trew
To each their own, but it ain't Thanksgiving dinner without a bit pot of
mashed potatoes to go under that gravy. I'd gladly trade my dressing
for the potatoes.
This year, I think we're going to Mom's house, I just don't see a need
to cook a big dinner at home if she's already cooking 5 minutes away.
That's great, get to spend some time with the family
while eating a fabulous meal. Take a giant bowl of
mashed potatoes to help out with the cooking!
Michael Trew
2024-11-21 17:36:48 UTC
Reply
Permalink
Post by ItsJoanNotJoAnn
Post by Michael Trew
To each their own, but it ain't Thanksgiving dinner without a bit pot of
mashed potatoes to go under that gravy.  I'd gladly trade my dressing
for the potatoes.
This year, I think we're going to Mom's house, I just don't see a need
to cook a big dinner at home if she's already cooking 5 minutes away.
That's great, get to spend some time with the family
while eating a fabulous meal.  Take a giant bowl of
mashed potatoes to help out with the cooking!
My mother isn't one much for cooking... She tried to open a jar of
Heinz gravy one year -- That just wasn't going to cut it. I usually
come early and make gravy from bird drippings for her, and other family
members bring homemade dessert.
Bruce
2024-11-21 17:51:34 UTC
Reply
Permalink
On Thu, 21 Nov 2024 12:36:48 -0500, Michael Trew
Post by Michael Trew
Post by ItsJoanNotJoAnn
Post by Michael Trew
To each their own, but it ain't Thanksgiving dinner without a bit pot of
mashed potatoes to go under that gravy.  I'd gladly trade my dressing
for the potatoes.
This year, I think we're going to Mom's house, I just don't see a need
to cook a big dinner at home if she's already cooking 5 minutes away.
That's great, get to spend some time with the family
while eating a fabulous meal.  Take a giant bowl of
mashed potatoes to help out with the cooking!
My mother isn't one much for cooking... She tried to open a jar of
Heinz gravy one year -- That just wasn't going to cut it. I usually
come early and make gravy from bird drippings for her, and other family
members bring homemade dessert.
I didn't know you could make gravy from bird droppings.
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
Jim
2024-11-21 20:53:30 UTC
Reply
Permalink
Post by Bruce
I didn't know you could make gravy from bird droppings.
Seems like your brain might be made from them but you'd
be the last to know.
Coogan's Bluff
2024-11-21 21:12:57 UTC
Reply
Permalink
Post by Jim
Post by Bruce
I didn't know you could make gravy from bird droppings.
Seems like your brain might be made from them but you'd
be the last to know.
For him - SOUP!


https://www.youtube.com/shorts/72XR5dba8ig?feature=share
Jim
2024-11-21 21:19:28 UTC
Reply
Permalink
Post by Coogan's Bluff
Post by Jim
Post by Bruce
I didn't know you could make gravy from bird droppings.
Seems like your brain might be made from them but you'd
be the last to know.
For him - SOUP!
https://www.youtube.com/shorts/72XR5dba8ig?feature=share
No soup for you!


Coogan's Bluff
2024-11-21 21:35:04 UTC
Reply
Permalink
Post by Jim
Post by Coogan's Bluff
Post by Jim
Post by Bruce
I didn't know you could make gravy from bird droppings.
Seems like your brain might be made from them but you'd
be the last to know.
For him - SOUP!
https://www.youtube.com/shorts/72XR5dba8ig?feature=share
No soup for you!
http://youtu.be/zOpfsGrNvnk
Pepsi?
Jim
2024-11-21 21:36:05 UTC
Reply
Permalink
Post by Coogan's Bluff
Post by Jim
Post by Coogan's Bluff
Post by Jim
Post by Bruce
I didn't know you could make gravy from bird droppings.
Seems like your brain might be made from them but you'd
be the last to know.
For him - SOUP!
https://www.youtube.com/shorts/72XR5dba8ig?feature=share
 >
No soup for you!
http://youtu.be/zOpfsGrNvnk
Pepsi?
I wouldn’t recommend snorting Pepsi so Coke wins.
Coogan's Bluff
2024-11-21 21:38:40 UTC
Reply
Permalink
Post by Jim
Post by Coogan's Bluff
Post by Jim
Post by Coogan's Bluff
Post by Jim
Post by Bruce
I didn't know you could make gravy from bird droppings.
Seems like your brain might be made from them but you'd
be the last to know.
For him - SOUP!
https://www.youtube.com/shorts/72XR5dba8ig?feature=share
 >
No soup for you!
http://youtu.be/zOpfsGrNvnk
Pepsi?
I wouldn’t recommend snorting Pepsi so Coke wins.
Chips!
%
2024-11-21 21:38:48 UTC
Reply
Permalink
Post by Jim
Post by Coogan's Bluff
Post by Jim
Post by Coogan's Bluff
Post by Jim
Post by Bruce
I didn't know you could make gravy from bird droppings.
Seems like your brain might be made from them but you'd
be the last to know.
For him - SOUP!
https://www.youtube.com/shorts/72XR5dba8ig?feature=share
 >
No soup for you!
http://youtu.be/zOpfsGrNvnk
Pepsi?
I wouldn’t recommend snorting Pepsi so Coke wins.
just because you don't recommend something ,
doesn't me the rest of us don't do it ,
we just see you as a square cause you don't
Ed P
2024-11-21 17:54:01 UTC
Reply
Permalink
My mother isn't one much for cooking...  She tried to open a jar of
Heinz gravy one year -- That just wasn't going to cut it.  I usually
come early and make gravy from bird drippings for her, and other family
members bring homemade dessert.
You can make gravy from bird dripping? All these years I've just been
washing them off the car.
Carol
2024-11-22 19:35:33 UTC
Reply
Permalink
Post by Ed P
My mother isn't one much for cooking...  She tried to open a jar of
Heinz gravy one year -- That just wasn't going to cut it.  I
usually come early and make gravy from bird drippings for her, and
other family members bring homemade dessert.
You can make gravy from bird dripping? All these years I've just
been washing them off the car.
Snicker!
Carol
2024-11-21 17:13:32 UTC
Reply
Permalink
Post by Michael Trew
Post by Cindy Hamilton
I scored two last weekend. Honeysuckle White, around 15 pounds. I
would have preferred 12 or 13, but those were the smallest ones they
had. They're in the deep freeze. I'll take one out to defrost
soon; the other one will wait until we're ready for more turkey
stock.
Our store has huge turkeys also, I wait for them to go on super sale
after the holidays, a couple turkeys will go into my freezer.
Here, Turkey supersales are before T-day, This year best deal was
Kroger at .25/lb. Pre-covid .17-.19/lb but inflation will have it's
way.

I usually pickup 1-2 for the local food bank drive and deliver frozen
to the big radio event.
Post by Michael Trew
Post by Cindy Hamilton
Salad
Turkey
Stuffing, made from fresh, cheap white bread, bulk breakfast
sausage, celery, onions, butter, sage, salt, and pepper. It might
be hot breakfast sausage; if not, my husband might add a few
flakes of chile.
Gravy
We've gone to 1 cornish hen, stuffing, and mashed potatoes, chicken
gravy, and brussells sprouts or asparagus. Raisen Rum Loaf bread
(posted recently, ask is want again) for dessert.
Post by Michael Trew
Post by Cindy Hamilton
There might be cranberry-orange relish, which serves as a dessert
for my husband and as a snack for me later.
That one went away in our simplified dinner.
Post by Michael Trew
To each their own, but it ain't Thanksgiving dinner without a bit pot
of mashed potatoes to go under that gravy. I'd gladly trade my
dressing for the potatoes.
We do both.
Post by Michael Trew
This year, I think we're going to Mom's house, I just don't see a
need to cook a big dinner at home if she's already cooking 5 minutes
away.
Couple of familys around me here, combine and take turns doing the bird.
Bruce
2024-11-21 17:36:28 UTC
Reply
Permalink
On Thu, 21 Nov 2024 17:13:32 -0000 (UTC), "Carol"
Post by Carol
Couple of familys around me here, combine and take turns doing the bird.
Is that a dance?
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
Jim
2024-11-21 20:50:13 UTC
Reply
Permalink
Post by Bruce
On Thu, 21 Nov 2024 17:13:32 -0000 (UTC), "Carol"
Post by Carol
Couple of familys around me here, combine and take turns doing the bird.
Is that a dance?

Bruce
2024-11-21 21:01:37 UTC
Reply
Permalink
Post by Jim
Post by Bruce
On Thu, 21 Nov 2024 17:13:32 -0000 (UTC), "Carol"
Post by Carol
Couple of familys around me here, combine and take turns doing the bird.
Is that a dance?
http://youtu.be/4thNIrzqUXs
André van Duin, possibly the most popular Dutchman.
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
Jim
2024-11-21 21:11:20 UTC
Reply
Permalink
Post by Bruce
Post by Jim
Post by Bruce
On Thu, 21 Nov 2024 17:13:32 -0000 (UTC), "Carol"
Post by Carol
Couple of familys around me here, combine and take turns doing the bird.
Is that a dance?
http://youtu.be/4thNIrzqUXs
André van Duin, possibly the most popular Dutchman.
Learn something every day.
Coogan's Bluff
2024-11-21 21:24:19 UTC
Reply
Permalink
Post by Jim
Post by Bruce
Post by Jim
Post by Bruce
On Thu, 21 Nov 2024 17:13:32 -0000 (UTC), "Carol"
Post by Carol
Couple of familys around me here, combine and take turns doing the bird.
Is that a dance?
http://youtu.be/4thNIrzqUXs
André van Duin, possibly the most popular Dutchman.
Learn something every day.


Somewhat fresher vintage dike-pluggers...
Jim
2024-11-21 21:35:04 UTC
Reply
Permalink
Post by Coogan's Bluff
Post by Jim
Post by Bruce
Post by Jim
Post by Bruce
On Thu, 21 Nov 2024 17:13:32 -0000 (UTC), "Carol"
Post by Carol
Couple of familys around me here, combine and take turns doing the bird.
Is that a dance?
http://youtu.be/4thNIrzqUXs
André van Duin, possibly the most popular Dutchman.
 >
Learn something every day.
http://youtu.be/Sm1q1XoN_Qo
Somewhat fresher vintage dike-pluggers...
Classic. I was afraid it was gonna be a tampon ad. <g>
Coogan's Bluff
2024-11-21 21:37:54 UTC
Reply
Permalink
Post by Jim
Post by Coogan's Bluff
Post by Jim
Post by Bruce
Post by Jim
Post by Bruce
On Thu, 21 Nov 2024 17:13:32 -0000 (UTC), "Carol"
Post by Carol
Couple of familys around me here, combine and take turns doing the bird.
Is that a dance?
http://youtu.be/4thNIrzqUXs
André van Duin, possibly the most popular Dutchman.
 >
Learn something every day.
http://youtu.be/Sm1q1XoN_Qo
Somewhat fresher vintage dike-pluggers...
Classic. I was afraid it was gonna be a tampon ad. <g>
LOL...even better:


Jim
2024-11-21 21:42:19 UTC
Reply
Permalink
Post by Coogan's Bluff
Post by Jim
Post by Coogan's Bluff
Post by Jim
Post by Bruce
Post by Jim
Post by Bruce
On Thu, 21 Nov 2024 17:13:32 -0000 (UTC), "Carol"
Post by Carol
Couple of familys around me here, combine and take turns doing the bird.
Is that a dance?
http://youtu.be/4thNIrzqUXs
André van Duin, possibly the most popular Dutchman.
 >
Learn something every day.
http://youtu.be/Sm1q1XoN_Qo
Somewhat fresher vintage dike-pluggers...
 >
Classic. I was afraid it was gonna be a tampon ad. <g>
http://youtu.be/_5kKo2_2MzI
Another Stewart -


Coogan's Bluff
2024-11-21 21:53:02 UTC
Reply
Permalink
Post by Jim
Post by Coogan's Bluff
Post by Jim
Post by Coogan's Bluff
Post by Jim
Post by Bruce
Post by Jim
Post by Bruce
On Thu, 21 Nov 2024 17:13:32 -0000 (UTC), "Carol"
Post by Carol
Couple of familys around me here, combine and take turns doing the bird.
Is that a dance?
http://youtu.be/4thNIrzqUXs
André van Duin, possibly the most popular Dutchman.
 >
Learn something every day.
http://youtu.be/Sm1q1XoN_Qo
Somewhat fresher vintage dike-pluggers...
 >
Classic. I was afraid it was gonna be a tampon ad. <g>
http://youtu.be/_5kKo2_2MzI
Another Stewart -
http://youtu.be/Qob1Hq57ymg
ദ്ദി(˵ •̀ ᴗ - ˵ ) ✧
Bruce
2024-11-21 22:02:58 UTC
Reply
Permalink
Post by Jim
Post by Coogan's Bluff
Post by Jim
Post by Coogan's Bluff
Post by Jim
Post by Bruce
Post by Jim
Post by Bruce
On Thu, 21 Nov 2024 17:13:32 -0000 (UTC), "Carol"
Post by Carol
Couple of familys around me here, combine and take turns doing the bird.
Is that a dance?
http://youtu.be/4thNIrzqUXs
André van Duin, possibly the most popular Dutchman.
 >
Learn something every day.
http://youtu.be/Sm1q1XoN_Qo
Somewhat fresher vintage dike-pluggers...
 >
Classic. I was afraid it was gonna be a tampon ad. <g>
http://youtu.be/_5kKo2_2MzI
Another Stewart -
http://youtu.be/Qob1Hq57ymg
I prefer Jon Stewart, now that's an American with a functioning brain,
not clogged with xanthan gum.
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
Jim
2024-11-21 22:41:50 UTC
Reply
Permalink
Post by Bruce
I prefer Jon Stewart, now that's an American with a functioning brain,
not clogged with xanthan gum.
I'm very proud of you, so Xanthan gum is outlawed in Aussie-land?
Bruce
2024-11-21 22:48:09 UTC
Reply
Permalink
Post by Jim
Post by Bruce
I prefer Jon Stewart, now that's an American with a functioning brain,
not clogged with xanthan gum.
I'm very proud of you, so Xanthan gum is outlawed in Aussie-land?
Nah.
--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
ItsJoanNotJoAnn
2024-11-20 16:32:27 UTC
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Post by Leonard Blaisdell
I don't roast much anymore, just standing rib for Christmas, occasional
chicken, pork for York and potatoes. Oh, and turkey for Thanksgiving!
Gotta get a frozen turkey soon! Butterball, preferably around twelve
pounds but probably fourteen. We'll see.
Then there's Brussels sprouts, bagged dressing croutons, pecans, Karo,
frozen pie crusts, fresh cranberried, I'm losing it!
I love Thanksgiving meals. I hate Thanksgiving prep.
Brussel sprouts! 😱


Here's video of a single serve pecan pie, no crust.


songbird
2024-11-21 13:14:11 UTC
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Post by Leonard Blaisdell
Post by ItsJoanNotJoAnn
It looks good except for those carrots, but I'd
be polite and eat them. Gravy looks good, too.
Did you cook your roast in the oven or crockpot?
On the stovetop, simmered for four hours. My wife and I learned to cook
them that way. I guess that "roast" is a misnomer, the way that we do
them. Boiled roast?
you don't need that much liquid and it thins the flavor
of the gravy.

reduce the liquid added (you'll get plenty from the meat
and veggies).


songbird
D
2024-11-20 09:15:15 UTC
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Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
leo
Looks good to me. Perfect for the current +2 C and rain autumn weather
here in eastern europe!
Coogan's Bluff
2024-11-20 15:35:40 UTC
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Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
leo
Glossy good gravy!
Carol
2024-11-20 18:44:26 UTC
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Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but
it tasted good. Here's my wife's plate. She should have wiped the
gravy off the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
leo
Looks good!
dsi1
2024-11-21 22:52:47 UTC
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Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
leo
Mahalo for keeping the faith!

https://photos.app.goo.gl/oPnjDZRB46kvUDFk8
dsi1
2024-11-24 00:34:50 UTC
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Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
leo
I got some dried mushrooms from Costco and cooked some up for a test.
It's a swamp that deserves conservation status. Possibilities abound in
that big box of mushrooms!

https://photos.app.goo.gl/6o2jfypjeWGnd1Yo6
clams casino
2024-11-24 01:05:28 UTC
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Post by dsi1
Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
leo
I got some dried mushrooms from Costco and cooked some up for a test.
It's a swamp that deserves conservation status. Possibilities abound in
that big box of mushrooms!
https://photos.app.goo.gl/6o2jfypjeWGnd1Yo6
Mmmm...gravy and ground beef and shrooms - yes!
dsi1
2024-11-25 06:47:47 UTC
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Post by clams casino
Post by dsi1
Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
leo
I got some dried mushrooms from Costco and cooked some up for a test.
It's a swamp that deserves conservation status. Possibilities abound in
that big box of mushrooms!
https://photos.app.goo.gl/6o2jfypjeWGnd1Yo6
Mmmm...gravy and ground beef and shrooms - yes!
I was going to make beef, onion, and mushroom, pasties but the lazies
got to me so I made one big meat pie. It's a serious meat pie.

https://photos.app.goo.gl/2RKQ727oLrWAhcBSA

https://photos.app.goo.gl/JtqZPEqppS4knyDz9
D
2024-11-25 10:52:45 UTC
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Post by dsi1
Post by clams casino
Post by dsi1
Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
leo
I got some dried mushrooms from Costco and cooked some up for a test.
It's a swamp that deserves conservation status. Possibilities abound in
that big box of mushrooms!
https://photos.app.goo.gl/6o2jfypjeWGnd1Yo6
Mmmm...gravy and ground beef and shrooms - yes!
I was going to make beef, onion, and mushroom, pasties but the lazies
got to me so I made one big meat pie. It's a serious meat pie.
https://photos.app.goo.gl/2RKQ727oLrWAhcBSA
https://photos.app.goo.gl/JtqZPEqppS4knyDz9
Good stuff! What is that inside? Meat, onions, what else?
dsi1
2024-11-25 20:46:42 UTC
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Post by D
Post by dsi1
Post by clams casino
Post by dsi1
Post by Leonard Blaisdell
I made a pot roast. Fifteen bucks for a ordinary pot roast slab, but it
tasted good. Here's my wife's plate. She should have wiped the gravy off
the edge. She had it again tonight.
Something I did different was to chuck a diced onion in the simmer.
I'll do it again. I think I liked the gravy better.
<https://postimg.cc/3dgBdjdK>
leo
I got some dried mushrooms from Costco and cooked some up for a test.
It's a swamp that deserves conservation status. Possibilities abound in
that big box of mushrooms!
https://photos.app.goo.gl/6o2jfypjeWGnd1Yo6
Mmmm...gravy and ground beef and shrooms - yes!
I was going to make beef, onion, and mushroom, pasties but the lazies
got to me so I made one big meat pie. It's a serious meat pie.
https://photos.app.goo.gl/2RKQ727oLrWAhcBSA
https://photos.app.goo.gl/JtqZPEqppS4knyDz9
Good stuff! What is that inside? Meat, onions, what else?
Dried mushrooms. Fresh mushrooms would have been better.

I plan on making a pecan pie for Thanksgiving. It will be made in a
spring form pan. The filling will be a non-corn-syrup recipe. I'm tired
of those gooey pies. The pecans will be chopped up and filled with at
least twice the normal amount of nuts. It's going to be a big and heavy
pie. Here's a nutty sweet potato pie.

https://photos.app.goo.gl/NdbwnjNUzUHQ7TJi7
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