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(CNN)   This Thanksgiving, ditch the big bird and cook something easier and healthier   (cnn.com) divider line
    More: Spiffy  
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866 clicks; posted to Food » on 22 Nov 2020 at 2:36 PM (14 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



Voting Results (Smartest)
View Voting Results: Smartest and Funniest

 
2020-11-22 11:03:28 AM  
9 votes:
This year the wife and I are getting those take-out thanksgiving dinners from a local restaurant. No cooking, no clean-up, and we help out a restaurant that is having a hard time staying in business. win-win.
 
2020-11-22 11:14:40 AM  
8 votes:

TelemonianAjax: Cornish hens for us. Faster cook time and the kids love getting their own bird.

They are fantastic spatchcocked and jerk seasoned on the grill. I wonder if I can get the missus on board...


Same. I order our groceries for pickup and whoever picked our hens went with a very "don't talk to me or my son ever again" aesthetic so someone is getting a freakishly tall bird on Thursday.

Fark user imageView Full Size


My dad, who died in September, found that meme very funny when applied in daily life and we'd always laugh together when we could use it, so unpacking the grocery order to find an example was like a sweet message from Dad.
 
2020-11-22 11:13:07 AM  
8 votes:
Ham and Mac and cheese are healthier than turkey?
 
2020-11-22 10:44:02 AM  
8 votes:
As a loss leader that big bird was $0.33/lb the other day.  That's some cheap protein

So we're cooking a 22# bird today for the two of us (MrsRT has to work Thurs).  There will be LOTS of leftovers for soup, stews, casseroles, etc to be made this week/tossed in the freezer.

Being with family/friends with minimal leftovers would certainly be preferred, but the food won't go to waste.
 
2020-11-22 10:34:46 AM  
8 votes:
I'm just making things easy this year...

s23991.pcdn.coView Full Size
 
2020-11-22 10:52:53 AM  
5 votes:
go get farked, subby
 
2020-11-22 10:33:29 AM  
5 votes:
I'm going to make beer can chicken because it's just me at my place this year
 
2020-11-22 6:01:36 PM  
4 votes:
I spent today making hand-raised pork pies. It  was the first time, and won't be the last.

Pork Pie Recipe
Ingredients - Filling
·        400 g Pork shoulder, finely chopped
·        200 g Pork belly, half minced, half roughly chopped
·        125 g Smoked bacon, cut/ripped into chunks
·        0.25 teaspoon nutmeg
·        0.25 teaspoon mace
·        1 dessert spoon freshly chopped sage
·        1 teaspoon freshly chopped thyme
·        0.25 teaspoon salt
·        0.5 teaspoon white pepper
Ingredients - Pastry
·        270 g Strong bread flour
·        90 g Lard
·        120 ml water
·        0.25 teaspoon salt
Ingredients - Finish
·        1 egg, beaten
·        0.5 sachet gelatin
·        150 ml chicken stock
Method - Jelly
·        Take half packet of gelatin
·        Add to chicken stock
·        Simmer until gelatin has dissolved
Method - Pastry and filling
·        Put flour and salt into large bowl
·        Put lard and water in saucepan
·        Gently bring to boil
·        Mix water/lard mix into flour using a wooden spoon
·        When dough is cool enough to handle (still warm), knead until smooth for a minute or two.
·        Take approximately 25% - 30% of the dough and wrap in clingfilm (to make the lid/lids)
·        Roll out the pastry until it is about ¼ inch (6 mm) thick
·        Refrigerate to harden a little
·        Mix meats, spices and herbs.
·        Blitz in food processor.
·        Divide to sizes as required.
·        Place meat in centre of pastry
·        Mould into pie shape (I used the meat moulded to the shape I wanted, then lifted the pastry around that))
·        Roll out lid part
·        Fix to top of pie, crimp and decorate
·        Cut hole(s) in top to allow filling with jelly
·        Glaze pie and lid with egg wash all over (apply liberally)
Method - Cook
·        Pre-heat oven to 190 C (Gas mark 5)
·        Put pie in, bake for 20 minutes
·        Reduce heat to 170 C (Gas mark 3)
·        Bake for a further 60 minutes
·        Remove pie
·        Leave to cool
Method - Jelly
·        Carefully pour jelly into cooked pie using small funnel
·        Leave to cool
·        Refrigerate overnight

Fark user imageView Full Size
 
2020-11-22 10:50:14 AM  
4 votes:
Cornish hens for us. Faster cook time and the kids love getting their own bird.

They are fantastic spatchcocked and jerk seasoned on the grill. I wonder if I can get the missus on board...
 
2020-11-22 10:46:28 AM  
4 votes:
i.pinimg.comView Full Size
 
2020-11-22 10:25:08 AM  
4 votes:
We got some little Butterball frozen turkey. It's about the size of a melon. Will feed three fine.
 
2020-11-22 10:38:52 PM  
3 votes:

testosteronephobe: kp1230: testosteronephobe: I've been in the moody for a nice, smoked turkey breast. Found a perfect frozen 3-pounder at Walmart to grill and we were set for Thanksgiving, I thought. Then we accidentally drove 60 miles yesterday to buy a big Hutterite colony turkey.
It's still just my husband and me this year. And a lot of turkey.

We've gotten a Hutterite colony turkey for the past few years, and this year we ordered a 12-15 pounder. They are so good.

Why are they so good? I don't think it's just the romance of their culture.


I wonder if it's because they're all natural, fed on the grain that's grown right in that colony, and not injected with anything.
 
2020-11-22 7:07:39 PM  
3 votes:

NINEv2: luckyeddie: I spent today making hand-raised pork pies. It  was the first time, and won't be the last.

I don't believe you.


I started cooking a couple of years ago, after I retired. It started as 'one pot' cooking - stuff like Curries, Jambalaya, Paella, Chilli, Stoofvlees (Flemish stew) and recently I started getting a little more adventurous. It gives my wife a break from her routine, and occupies my time and stops me hankering to get out to the pub all the time (I'm on the 'extremely vulnerable' list - in short, covid-19 would, in all probability, kill me).

I have no idea what the pork pies will turn out like - hopefully they will be edible. My wife is a brilliant cook, and she's happy to point out where I'm farking up (gleefully) - but she is also willing to give me advice if I ask for it. Today looked as though it was going to be a nightmare - I couldn't get the crust to mould properly around the template I was using. I put it in the fridge and it would just peel down like petals opening on a flower. So she said "How firm is your meat (fnarr fnarr)? Can't you just lift the pastry around that?"

It worked beautifully. The meat supported the pastry, and once I had crimped the lid in place, it was secure enough to bake.
 
2020-11-22 4:42:24 PM  
3 votes:

billstewart: Recoil Therapy: As a loss leader that big bird was $0.33/lb the other day.  That's some cheap protein

Yeah, radio was talking about $0.38 turkeys. Meanwhile, I had gone to the small overpriced fancy grocery to get the good bread they carry, and checked on turkey breast (I'm veggie, but my wife eats meat; for me Thanksgiving was about all the side dishes even back when I ate meat.)

It was $7.99/lb, or $8.99 boneless, and they only had big hunks of the stuff; you could either get a whole turkey for $3.49/lb or half as much turkey breast, and either way it was $70, so nope :-)  I'll see what I can find elsewhere, if I want to risk COVID, but I suspect we're either going to end up with stuffed pumpkin or a grocery store chicken. Or an oversized cheap turkey that gets chopped up and frozen and the bones turned into soup.


The turkeys at my grocery store are pretty cheap. I didn't look at the per pound price but just glancing at them they're under a dollar.

My favorite shopping time is just after the holidays when they're unloading everything they've overstocked.
Buy one get two free slabs of ribs, ground beef for $1.99 lb, BOGO on various things like sausages etc.
Hell the grocery store I shop at even had USDA Prime steaks on sale after Memorial day. That was the first time I've ever seen prime at any grocery store around here.

I'm not a big fan of turkey but I may buy one after the holiday when they're further reduced. If I can get a 20lb turkey for $6 I'll grab one and throw it in my chest freezer and figure out what to do with it.

If nothing else I can slice it up and make a shiatload of turkey jerky treats for my dogs.
 
2020-11-22 11:15:09 AM  
3 votes:
Air-fryer ribs and french toast.
 
2020-11-22 11:04:56 AM  
3 votes:
Stuffed squashes with quinoa, kale, cranberries, and chickpeas, as a main dish, at Thanksgiving.

Better make sure the life insurance policy is paid up, maybe check into one of those pre-paid funeral plans.

Because you may not survive the farking you should give yourself.
 
2020-11-22 10:36:44 AM  
3 votes:
Mom said she wasn't going to do turkey this year. Because we're not doing extended family this year for obvious reasons and it didn't make sense to do a whole turkey for just the 5 of us. Which makes a lot of sense.

Friday she changed her mind and will be doing a turkey after all.
 
2020-11-22 10:33:04 AM  
3 votes:

Notabunny: Here's my cheater pot pie. I use store-bought rotisserie chicken, store-bought gravy, and store-bought pie crusts. It requires no cooking (just a little warming up) and is in the oven in a half an hour. Also, everybody loves it. I've had more requests for this at pot lucks than I can count. Enjoy!

Chicken Pot Pie

1/3 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
1/3 cup diced broccoli
About 2 tablespoons veggie oil

1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 teaspoon poultry seasoning
1 bay leaf

1/3 cup butter, melted

1 cup Heinz roasted turkey gravy
3/4 cup chicken broth
2/3 cup milk

3 cups diced cooked chicken or turkey
1/2 of 10-ounce package frozen peas

Preheat oven to 425*
Roll pie crust into a 9-inch pie plate

In a large pot, sauté the veggies in veggie oil until the onions are clear
Combine the dry ingredients in small mixing bowl and mix together
In a medium sauce pan, melt butter over medium heat and stir in dry ingredients
Stir the gravy, broth, and milk into butter mixture
Stirring constantly, bring to boil for 1 minute
Remove from heat, and pour gravy mixture into sautéed veggie mixture
Add chicken and frozen peas

Pour chicken mixture into pastry lined pie plate, add top crust, flute edge
Cut 4 slits in top crust
Bake about 35 minutes, or until golden brown


Serving size: 1
 
2020-11-22 10:26:36 AM  
3 votes:
Here's my cheater pot pie. I use store-bought rotisserie chicken, store-bought gravy, and store-bought pie crusts. It requires no cooking (just a little warming up) and is in the oven in a half an hour. Also, everybody loves it. I've had more requests for this at pot lucks than I can count. Enjoy!

Chicken Pot Pie

1/3 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
1/3 cup diced broccoli
About 2 tablespoons veggie oil

1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 teaspoon poultry seasoning
1 bay leaf

1/3 cup butter, melted

1 cup Heinz roasted turkey gravy
3/4 cup chicken broth
2/3 cup milk

3 cups diced cooked chicken or turkey
1/2 of 10-ounce package frozen peas

Preheat oven to 425*
Roll pie crust into a 9-inch pie plate

In a large pot, sauté the veggies in veggie oil until the onions are clear
Combine the dry ingredients in small mixing bowl and mix together
In a medium sauce pan, melt butter over medium heat and stir in dry ingredients
Stir the gravy, broth, and milk into butter mixture
Stirring constantly, bring to boil for 1 minute
Remove from heat, and pour gravy mixture into sautéed veggie mixture
Add chicken and frozen peas

Pour chicken mixture into pastry lined pie plate, add top crust, flute edge
Cut 4 slits in top crust
Bake about 35 minutes, or until golden brown
 
2020-11-22 10:11:35 AM  
3 votes:
1)  Pot Pies - Those are a use for leftover turkey.
2)  Stuffed Squash - Looks interesting until you see their version is stuffed with quinoa, kale, cranberries and chickpeas.  Why anyone would want quinoa and kale on anything is beyond me.
3)  Stuffing Casserole -  as a side, not an entree it works.  Or maybe another use for leftovers.
4)  Squash Lasagna - Interesting concept.  Will have to give it additional thought.
5)  Ham - sure why not.
6) Mac & Cheese - Not on Thanksgiving
 
2020-11-22 11:16:07 PM  
2 votes:
Gonna make Portuguese Duck Rice and enjoy the tasty leftovers for a few days. Plus I get duck fat and leftover stock for future use.
 
2020-11-22 8:41:38 PM  
2 votes:

testosteronephobe: I've been in the moody for a nice, smoked turkey breast. Found a perfect frozen 3-pounder at Walmart to grill and we were set for Thanksgiving, I thought. Then we accidentally drove 60 miles yesterday to buy a big Hutterite colony turkey.
It's still just my husband and me this year. And a lot of turkey.


We've gotten a Hutterite colony turkey for the past few years, and this year we ordered a 12-15 pounder. They are so good.
 
2020-11-22 7:42:40 PM  
2 votes:

born_yesterday: Bought two birds because I couldn't resist $0.39/lb.  Brined one, cut it in half, seasoned with lemon/pepper, a little salt, garlic and fresh thyme.  Grilled for an hour or so, turning once, then in a 250 degree oven for about 4 hours till they reached 165.

Turned out pretty good if I say so myself.  The brine adds enough salt that I can't use my usual McCormick rubs.

Froze the breasts whole, broke the dark meat into pieces and froze, froze the bones and neck for stock later.

2nd one is brining now and I have to figure out what to do with it.


A friend and I bought 4 birds together at that price, they're in my chest freezer.  I plan on cooking one a week or two after thanksgiving, when leftovers have run out.  Then every 6 weeks thereafter.
 
2020-11-22 2:52:01 PM  
2 votes:
I normally roast two chickens on Thanksgiving for my friends and I. One member of our group is a vegetarian, and I also make an entree for him. Last year it was stuffed squash, and there was quinoa in it, but I don't recall what else. It was damn good, though.

Since it's just me this year, I will be having Roast Chicken a la Lazy Bastard: seasoned with salt, pepper, and oil, then roasted on a bed of root vegetables.
 
2020-11-22 2:04:31 PM  
2 votes:
One Thanksgiving we had both a turkey and a ham. I had both. They were good.
 
2020-11-22 12:15:45 PM  
2 votes:
It's just hubby and I so we're having pork chops.
 
2020-11-23 9:04:27 AM  
1 vote:

The_Sponge: Mmmm...Passover ham.

[Fark user image 425x495]


d279m997dpfwgl.cloudfront.netView Full Size
 
2020-11-23 2:44:13 AM  
1 vote:

Joey Jo Jo Jr Shabadu: NINEv2: CFitzsimmons: edmo: We got some little Butterball frozen turkey. It's about the size of a melon. Will feed three fine.

That was my plan for the GF and me. Instead, the Instacart kid brought us a 12 pound full turkey. It's thawing in the fridge and we're probably going to do Emeril's brine. Fingers crossed!

Dude try a dry brine/cure. You don't get that sliced deli sandwich cold cut texture. Less mess too.

Quick threadjack: I hit Tupelo again a couple weeks ago. I hate to say it, but for the first time in ten years I wasn't blown away by the food :(

And you get crispier skin too.

I seriously don't know why people continue to use a wet brine when it's more work for a suboptimal result.


Especially for the peeps who don't like turkey. If you smoke a dry brined or cured bird it's got some ham like qualities. Yeayea 'if I want ham I'll get ham'. That's cool too, but turkey on sale is $0.39/lb. Ham at best is $0.99.

Mrs Nine was a turkey hater. She loves the smoked dry cured turkey breast now.
 
2020-11-23 2:29:02 AM  
1 vote:

CFitzsimmons: edmo: We got some little Butterball frozen turkey. It's about the size of a melon. Will feed three fine.

That was my plan for the GF and me. Instead, the Instacart kid brought us a 12 pound full turkey. It's thawing in the fridge and we're probably going to do Emeril's brine. Fingers crossed!


Dude try a dry brine/cure. You don't get that sliced deli sandwich cold cut texture. Less mess too.

Quick threadjack: I hit Tupelo again a couple weeks ago. I hate to say it, but for the first time in ten years I wasn't blown away by the food :(
 
2020-11-23 2:29:00 AM  
1 vote:

majestic: I find myself wanting to purchase a $120 pair of scissors that I will likely never use because I know how to properly brine and cook a farking turkey. But I do like fine cutlery. I have a $7 knife sharpener that I got at Lowe's that will sharpen the cheapest knife or scissor to a fine instrument in 10 seconds. Why do I care if a knife goes dull every couple of months? That $7 sharpener has been around for 10 years now and still kicks ass. And it has sharpened many, many different knives. So why do I need a $120 pair of scissors?


A $10 pair of garden shears will do the job just fine for spatchcocking.
 
2020-11-23 2:21:30 AM  
1 vote:

luckyeddie: NINEv2: luckyeddie: I spent today making hand-raised pork pies. It  was the first time, and won't be the last.

I don't believe you.

I started cooking a couple of years ago, after I retired. It started as 'one pot' cooking - stuff like Curries, Jambalaya, Paella, Chilli, Stoofvlees (Flemish stew) and recently I started getting a little more adventurous. It gives my wife a break from her routine, and occupies my time and stops me hankering to get out to the pub all the time (I'm on the 'extremely vulnerable' list - in short, covid-19 would, in all probability, kill me).

I have no idea what the pork pies will turn out like - hopefully they will be edible. My wife is a brilliant cook, and she's happy to point out where I'm farking up (gleefully) - but she is also willing to give me advice if I ask for it. Today looked as though it was going to be a nightmare - I couldn't get the crust to mould properly around the template I was using. I put it in the fridge and it would just peel down like petals opening on a flower. So she said "How firm is your meat (fnarr fnarr)? Can't you just lift the pastry around that?"

It worked beautifully. The meat supported the pastry, and once I had crimped the lid in place, it was secure enough to bake.


I, um... I was punnin'. Porky pies = lies.

Your literal pork pies sound tasty though.
 
2020-11-22 8:54:33 PM  
1 vote:
Screw off.  I'm having turkey on Thursday.  Turkey hash on Saturday.  Turkey sandwiches for most of the following week.  I like turkey.
 
2020-11-22 7:23:09 PM  
1 vote:

The Red Zone: Porkbelly: Gubbo: Porkbelly: Gubbo: Porkbelly: Gubbo: Porkbelly: BizarreMan: TelemonianAjax: Cornish hens for us. Faster cook time and the kids love getting their own bird.

They are fantastic spatchcocked and jerk seasoned on the grill. I wonder if I can get the missus on board...

Depends, does the missus like being spatchcocked?

The bigger question is do you spatchcock the missus with your Cutco scissors?

Mental note, buy proper poultry shears. I think I've pushed my luck spatchcocking chicken with a sharp knife quite long enough

I'm guessing you've never used or know of Cutco scissors.

No?

You can cut anything with Cutco scissors - they are unbelievable - expensive, but worth it.

Off to amazon. You weren't kidding about expensive

Worth it; the vegetable peeler is also the finest I've ever used.  The knives come with a life-time guarantee, if they get dull you send them back and they send you a new one.

Cutco used to be exclusively a surgical tool, etc. company and branched out to cutlery.  The kitchen knife can cut slices of steak to thin you can see through (cut the meet when it's still slightly frozen).

I'll jump on this wagon.  I received a cutco chef knife two years ago for my birthday.  I've done nothing but hone the blade with a standard steel after each use.  I can still shave hair of my arm with that blade and the blade is used and abused each day.  Not the most comfortable handle I've owned but the quality of the blade is beyond amazing.


That's one of the "non"-Cutco knives, in the sense that it isn't the usual Cutco blade.  Cutco's normal knives have a diamond blade, not a "straight" blade - you don't sharpen them ever - you send them back.  Your knife is a traditional blade.  But you are correct the steel is exceptional quality.
 
2020-11-22 6:55:14 PM  
1 vote:

no1curr: Coffee and ramen, gotcha


I have an entire case of Chicken Ramen in my basement hoarding appropriately stocked pantry.

I'd take that over Turkey any day.

/add vodka to list and I'm set
//why yes I sound fat and poor
///meh, it's just the internet
 
2020-11-22 6:07:24 PM  
1 vote:

Mugato: Ham and Mac and cheese are healthier than turkey?


This.

The turkey is by far the healthiest element of the meal.

It's the mashed potatoes and pies that get ya.
 
2020-11-22 5:58:16 PM  
1 vote:
I live in a country where turkey is not readily available. Costco carries big 'ol butterballs that won't fit in my teensy oven (people have told my they carry smaller birds but I never manage to find any when I go) and there are a few other specialty meat shops that carry it. This year I paid like $40 for a 7lb bird and I thought that was pretty good.

My husband doesn't care for Thanksgiving food much at all but I am making the bird, potatoes, gravy, and rolls for the two of us. Also ices oatmeal cookies, mini pumpkin cheesecakes and mini pecan pies for us and the neighbors.

Honestly, I just love leftover turkey sandwiches. If turkey breast was available (and not somehow as or more expensive than a whole bird wft) I would just roast that two or three times a year for sammich fixin's. Occasionally my Costco has smoked whole breast but if I wanted a turkey that tastes like ham I'd buy a damn ham.
 
2020-11-22 4:49:57 PM  
1 vote:

Gough: rosekolodny: I think I'll see if I can find some duck parts.

D'Artagnan.com    Moulard Magret Duck Breast.  A little spendy, but worth it, IMHO.


This was about 13 bucks for 10 oz but hey, it's a holiday; just me and a girlfriend and plenty of side dishes.
d2d8wwwkmhfcva.cloudfront.netView Full Size
 
2020-11-22 3:55:43 PM  
1 vote:

Gubbo: Porkbelly: Gubbo: Porkbelly: Gubbo: Porkbelly: BizarreMan: TelemonianAjax: Cornish hens for us. Faster cook time and the kids love getting their own bird.

They are fantastic spatchcocked and jerk seasoned on the grill. I wonder if I can get the missus on board...

Depends, does the missus like being spatchcocked?

The bigger question is do you spatchcock the missus with your Cutco scissors?

Mental note, buy proper poultry shears. I think I've pushed my luck spatchcocking chicken with a sharp knife quite long enough

I'm guessing you've never used or know of Cutco scissors.

No?

You can cut anything with Cutco scissors - they are unbelievable - expensive, but worth it.

Off to amazon. You weren't kidding about expensive


Worth it; the vegetable peeler is also the finest I've ever used.  The knives come with a life-time guarantee, if they get dull you send them back and they send you a new one.

Cutco used to be exclusively a surgical tool, etc. company and branched out to cutlery.  The kitchen knife can cut slices of steak to thin you can see through (cut the meet when it's still slightly frozen).
 
2020-11-22 3:55:07 PM  
1 vote:

rosekolodny: I think I'll see if I can find some duck parts.


D'Artagnan.com    Moulard Magret Duck Breast.  A little spendy, but worth it, IMHO.
 
2020-11-22 3:18:15 PM  
1 vote:

Gubbo: Porkbelly: Gubbo: Porkbelly: BizarreMan: TelemonianAjax: Cornish hens for us. Faster cook time and the kids love getting their own bird.

They are fantastic spatchcocked and jerk seasoned on the grill. I wonder if I can get the missus on board...

Depends, does the missus like being spatchcocked?

The bigger question is do you spatchcock the missus with your Cutco scissors?

Mental note, buy proper poultry shears. I think I've pushed my luck spatchcocking chicken with a sharp knife quite long enough

I'm guessing you've never used or know of Cutco scissors.

No?


You can cut anything with Cutco scissors - they are unbelievable - expensive, but worth it.
 
2020-11-22 2:43:25 PM  
1 vote:
I think I'll see if I can find some duck parts.
 
2020-11-22 2:34:29 PM  
1 vote:

Porkbelly: Gubbo: Porkbelly: BizarreMan: TelemonianAjax: Cornish hens for us. Faster cook time and the kids love getting their own bird.

They are fantastic spatchcocked and jerk seasoned on the grill. I wonder if I can get the missus on board...

Depends, does the missus like being spatchcocked?

The bigger question is do you spatchcock the missus with your Cutco scissors?

Mental note, buy proper poultry shears. I think I've pushed my luck spatchcocking chicken with a sharp knife quite long enough

I'm guessing you've never used or know of Cutco scissors.


No?
 
2020-11-22 2:24:41 PM  
1 vote:

Gubbo: Porkbelly: BizarreMan: TelemonianAjax: Cornish hens for us. Faster cook time and the kids love getting their own bird.

They are fantastic spatchcocked and jerk seasoned on the grill. I wonder if I can get the missus on board...

Depends, does the missus like being spatchcocked?

The bigger question is do you spatchcock the missus with your Cutco scissors?

Mental note, buy proper poultry shears. I think I've pushed my luck spatchcocking chicken with a sharp knife quite long enough


I'm guessing you've never used or know of Cutco scissors.
 
2020-11-22 11:44:36 AM  
1 vote:
Eh, I'm going to cook a small bird & the traditional sides. The Dude hasn't been feeling well & he loves my Maple Curry Turkey. It'll be at least a week's worth of leftovers too.
 
2020-11-22 11:11:50 AM  
1 vote:
Were planning on just the two of us, went to buy just a turkey leg, ended up buying a turkey and all the other stuff and inviting two of the partner's five sons for dinner.
 
2020-11-22 10:41:10 AM  
1 vote:
I'm sure my partner's parents will want to do something with us since I doubt they'll go to their usual big TG bash

For once I'm actually okay with it, and might suggest they bring over their grill
 
2020-11-22 10:24:37 AM  
1 vote:

no1curr: Coffee and ramen, gotcha


Ramen cooked in coffee?

Fark user imageView Full Size
 
2020-11-22 10:22:56 AM  
1 vote:
Coffee and ramen, gotcha
 
2020-11-22 10:15:05 AM  
1 vote:
I was just going to grab some turkey breast tenderloins.
 
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