I don’t care what happens on Thanksgiving. But the next day, I’m going to need all the leftovers turned into egg rolls, fried, and dipped in cranberry sauce.
My mom’s Brussel sprouts casserole - about the least healthy way to make them, with heavy whipping cream, Gruyère cheese, and tons of bacon, but absolutely required for Thanksgiving dinner
@jouest@Kyeh@rm9116@ybmuG I was never a Brussel sprout person until my wife converted me. She’d par boil the sprouts until they were somewhere between soft and crunchy. Then cook a pound of bacon (this is where I got on board) and chop that into bits. Halve the sprouts and get the bacon fat hot. Sear(?) the sprouts cut side down in the bacon fat then toss the sprouts with the chopped bacon. It’s healthy because GREEN!
@capnjb@jouest@rm9116@ybmuG It’s like escargot - the snails themselves are kind of like little rubber erasers, but put that wine & garlic butter on them (or practically anything,) and they become delicious!
@jouest@Kyeh@rm9116@ybmuG Heh… I’m at the shore right now eating plenty of raw oysters right from the shell, and right from the bay in front of me. Only thing I’m adding is the Yellow Bird hot sauce I got from this place. Knowing how to shuck an oyster is an important life skill.
@jouest@Kyeh@rm9116@ybmuG They are called Chincoteague Salts. And they are fantastic. All the seafood I’ve eaten this week never crossed a bridge. Local is good Island is good
Turkey (breast meat) w moms homemade gravy, green bean casserole, grandmas “homemade” yeast rolls and a slice of pumpkin pie with rediculuius amounts of whipped cream.
@ircon96@tinamarie1974 It works well in my family - my bro and sis like the white meat & my mother and I like the dark. Although now my sister’s housemate joins us so I usually add some more dark pieces, which can be hard to find. Whole Foods is usually where I find them.
@chienfou@Kyeh@tinamarie1974 Wow, who knew it was an international method of dispute resolution. The old chestnut is true, even geezers like me learn something new every day!
Bell’s Traditional Stuffing mix (prepared with onions), especially in the “stuffin’ muffin” format. Sadly, there’s been a company shake-up, so they aren’t planning on resuming production till 2025. Well, that’s my cue to start full-on hibernation in 3…2…1… Night night.
I don’t care what happens on Thanksgiving. But the next day, I’m going to need all the leftovers turned into egg rolls, fried, and dipped in cranberry sauce.
@jouest oh, I am intrigued
@tinamarie1974 YOU MUST DO IT. (Also I have an email for you this week…)
@jouest That sounds really good. I typically go Thanksgiving Dog.
@jouest I think I have some rice paper sheets in my pantry. Ill give it a try if I remember!!!
Ill keep an eye out for your message!!!
@jouest @tinamarie1974 I’ve had reuben egg rolls - or maybe they were spring rolls - either way they were delicious! I’d definitely try these!
For 11 months of the year, I like sauce made from fresh cranberries. A Thanksgiving meal must have round slices of jellied cranberry sauce from a can.
@rockblossom like the Pilgrims ate, yes.
My mom’s Brussel sprouts casserole - about the least healthy way to make them, with heavy whipping cream, Gruyère cheese, and tons of bacon, but absolutely required for Thanksgiving dinner
@rm9116 you might have just convinced me to give Brussels sprouts a second chance
@jouest @rm9116
/showme Give sprouts a chance!
@jouest @rm9116 @ybmuG
Heavy whipping cream, Gruyère cheese, and tons of bacon will make pretty much anything edible!
@jouest @Kyeh @rm9116 @ybmuG I was never a Brussel sprout person until my wife converted me. She’d par boil the sprouts until they were somewhere between soft and crunchy. Then cook a pound of bacon (this is where I got on board) and chop that into bits. Halve the sprouts and get the bacon fat hot. Sear(?) the sprouts cut side down in the bacon fat then toss the sprouts with the chopped bacon. It’s healthy because GREEN!
@capnjb @jouest @rm9116 @ybmuG It’s like escargot - the snails themselves are kind of like little rubber erasers, but put that wine & garlic butter on them (or practically anything,) and they become delicious!
@jouest @Kyeh @rm9116 @ybmuG Heh… I’m at the shore right now eating plenty of raw oysters right from the shell, and right from the bay in front of me. Only thing I’m adding is the Yellow Bird hot sauce I got from this place. Knowing how to shuck an oyster is an important life skill.
@capnjb @jouest @rm9116 @ybmuG You cause me to feel a lot of envy frequently!
@jouest @Kyeh @rm9116 @ybmuG Sorry
@capnjb @jouest @rm9116 @ybmuG
They’re not salty enough already?!
@jouest @Kyeh @rm9116 @ybmuG They are called Chincoteague Salts.
And they are fantastic. All the seafood I’ve eaten this week never crossed a bridge. Local is good 
Island is good 
Cornbread and sausage dressing. Non- negotiable. (So I am usually the one who makes it.)
@macromeh sausage dressing, eh? Go on…
@jouest The recipe I use is from a cooking magazine - I’m not sure of the rules for posting an image of it here.
@jouest @macromeh It’s not posted online anywhere? (Often the recipe sites have things that people have lifted from cookbooks and magazines.)
@jouest @Kyeh Hmm, this one is from the same mag, and is pretty similar (but not identical). The recipe I use has no poblano chiles or carrots, and slightly different spices (sage and thyme instead of oregano). But basically looks pretty close.
https://www.foodandwine.com/recipes/corn-bread-stuffing-country-sausage
@jouest @macromeh Thank you!
Turkey (breast meat) w moms homemade gravy, green bean casserole, grandmas “homemade” yeast rolls and a slice of pumpkin pie with rediculuius amounts of whipped cream.
@tinamarie1974 I’ll take the dark meat, thanks!
@tinamarie1974
@Kyeh I’ll Rochambeau you for the dark meat!
@ircon96 @Kyeh @tinamarie1974
Okay, I’ll admit it. I had to Google that one.
@chienfou @ircon96 @tinamarie1974
Known in Japan as “jan ken po!”
@ircon96 @tinamarie1974 It works well in my family - my bro and sis like the white meat & my mother and I like the dark. Although now my sister’s housemate joins us so I usually add some more dark pieces, which can be hard to find. Whole Foods is usually where I find them.
@chienfou @Kyeh @tinamarie1974 Wow, who knew it was an international method of dispute resolution. The old chestnut is true, even geezers like me learn something new every day!
Bell’s Traditional Stuffing mix (prepared with onions), especially in the “stuffin’ muffin” format. Sadly, there’s been a company shake-up, so they aren’t planning on resuming production till 2025.
Well, that’s my cue to start full-on hibernation in 3…2…1… Night night.