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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. This is a rare interaction, and an unexpected invitation accept. There will be a cold shoulder at some point.
  2. Well, my wife's pecan pies she baked yesterday didn't turn out. So she made some more because she's a pro. Meanwhile, my mashed-potato-ruining, mamaw-bread-recipe-hoarding sister is bringing festive place mats and plates, which is fine and appreciated. But another relative later suggested that she would bring some T-giving-themed paper plates, which were left over for some church event. When I told my wife that I wasn't eating a meal I'd worked so hard on off of paper plates, she reminded me that said-relative might throw a fit later, to which I responded
  3. Username checks out. And thanks. I love me some Stonie Clark
  4. The TV Repairman major at UT is solid.
  5. First thought I had. SA, you just got the dog. Don't go dressing him up until he settles in.
  6. I ignore the 1 day per four pounds instructions. I buy mine about 8 days in advance and go straight to the refrigerator. I have a "stick it in a cold water bath on my Wednesday morning checklist just to be sure.
  7. You ain't lying on this score. I made it again this year, and it takes far longer than the forecasted 45 minutes. Also, if you like your gravy a bit gloopier, some cornstarch slurry is in order.
  8. I did get the reference. But I couldn't resist. Great looking pup!
  9. https://www.surlyhorns.com/board/topic/6160-time-to-talk-dressing/?do=findComment&comment=750560
  10. I'm happy to hand off the cooking duties if the person offering is certain to bring a reputable A-game. Thanksgiving basically is the Super Bowl of cooking, and there's nothing worse than a middling Thanksgiving meal.
  11. We are hosting this year. Originally, it was only supposed to be our family of four plus my mom, sister, and niece. My mom has late stage Parkinsons; so for the last few years, we have reserved the clubhouse at her assisted living facility (we refer to it as "Green Grove"). It's nice, spacious, and ten minutes away. So I cook everything, and then we just drive it over. Makes clean up a breeze. Well, my wife invited her family, but we figured they wouldn't come (it's a long drive), but other circumstances have resulted in her dad and his wife, as well as her sister (family of 5) joining us. Great by me. I cook the same amount each year regardless of numbers. I upped the size of the turkey, and stuck to the plan. My sister usually brings a few items. Last year, I trusted her with mashed potatoes, which I figured she'd whip up on site. But she decided to cook the potatoes the night before and try to reheat them and mash them on site. They sucked, and she's been relegated to green bean and toasted pecans duty. This whole group is pretty well-mannered. So there won't be much overt drama. The SIL's family has rented a house about 45 minutes from us (in between us and her dad). About a week ago, she floated an idea that we should come out to their rental the night of Thanksgiving, whereupon they would prepare another Thanksgiving meal. My wife squashed that out before I ever caught wind of it. They are good cooks and generous hosts, but who wants a second Thanksgiving meal the same day (sorry to the young kids of divorced parents who, in fact, do this each year). When I did hear about it, I was a bit offended (what, my cooking isn't good enough), but I decided to just up the butter in a few dishes to ensure that no one in her family would be moving quickly, much less want to eat anything for the rest of the day. It will all be fine. We tend to enjoy each other's company, and I appreciate the fact that everyone gets their own space after the big event.
  12. Stay strong and come out stronger on the other side of this ROFLBOX.
  13. Quinn spent a year at Ohio State though. So he has some cesspool experience.
  14. The kid is home from UT and asked for steaks.
  15. And . . . thread! Good work everyone!
  16. dcbc

    Gumbo

    If you make the roux a day in advance and store in the fridge, chop the veggies, shred up the chicken, and put your spices in a container ready to go, the next day, you can get the roux hot, dump the veggies in, cook for about 10 minutes, and add the stock and simmer for a couple of hours. About half the time it takes to make gumbo is prep work and the roux. This is what I do for Turkey gumbo for the post-Thanksgiving cook. I guess what I'm saying is that doing the veggies and adding 1/4 of the stock the day before doesn't seem like it's saving a lot of time. But it probably would be fine if you wanted to knock off another 10 minutes of work the next day.
  17. Username checks out.
  18. What if the issue was like that Simpsons Halloween special where the Krusty doll was accidentilly set to "Evil." Has anyone checked the switch on Quinn's back?
  19. The fact that "Cledus-Earl" isn't your username is unfortunate.
  20. dcbc

    Gumbo

    Ideally, you resume the day after you completely finish the cook. 24 hours in the fridge is the best part of the prep.
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