Thanksgiving

Typical El Presidente Random Thoughts type stuff

Postby MIKAELGM » Wed Nov 24, 2010 11:48 am

just an fyi every pic BOSTON has psoted in the last few weeks shows up as a red X, cant find, or just blank for me...

but i guess i shouldnt complain... its probably all just pics of his left over lunches like he posts on facebook.
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Postby chiefteam » Wed Nov 24, 2010 12:27 pm

Boston wrote:The 5 Stupidest Questions People Ask The Butterball Turkey Hotline
http://consumerist.com/2010/11/the-5-st ... tline.html


http://www.youtube.com/watch?v=4TcGEcKjSu4
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Postby mcm » Wed Nov 24, 2010 1:57 pm

just went to a local deli/market to get some chicken salad for lunch. This place also has a restaurant side and were doing thanksgiving orders. Place was a madhouse. Do that many people really not cook their own meals? I don't care if I was a billionaire I'd still rather eat homemade food than drop a couple hundred bucks on take-out.
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Postby rearadmiral » Wed Nov 24, 2010 2:17 pm

We're the laziest country in the world, of course there are deadbeats who don't eat home-cooked tomorrow.
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Postby Spencer Pratt » Wed Nov 24, 2010 2:32 pm

any of you chefs have a stuffed mushroom recipe?
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Postby mcm » Wed Nov 24, 2010 2:36 pm

no but i enjoy eating them
lugnutz wrote:Our talk was brief but she seems cool.
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Postby chiefteam » Wed Nov 24, 2010 2:58 pm

I dont see how people who cant cook are deadbeats.
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Postby Dr. Beeper » Wed Nov 24, 2010 3:08 pm

chiefteam wrote:I dont see how people who cant cook are deadbeats.


Chief, I mean its a turkey dinner bro its not rocket science by any stretch
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Postby midd » Wed Nov 24, 2010 3:11 pm

Spencer Pratt wrote:any of you chefs have a stuffed mushroom recipe?

10 portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean
4 tablespoons olive oil
Salt
12 ounces baby spinach (about 10 cups)
2 tablespoons water
2 large slices white sandwich bread , torn into quarters
2 tablespoons unsalted butter
2 medium onions , diced small (about 2 cups)
4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
1/2 cup dry sherry
2 tablespoons chopped fresh thyme leaves
4 ounces goat cheese , crumbled (about 1 cup), see note
1/4 cup heavy cream
1 cup walnuts , toasted and roughly chopped
2 teaspoons fresh lemon juice
Ground black pepper
Instructions

1.

1. Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Using sharp knife, cut 1/4-inch slits, spaced 1/2 inch apart, in crosshatch pattern on surface (non-gill side) of 8 mushrooms. Dice remaining 2 mushroom caps and reserved stems into 1/2-inch pieces; set aside (you should have about 3 cups).
2.

2. Brush both sides of caps with 2 tablespoons oil and sprinkle evenly with 1 teaspoon salt. Carefully place caps, gill-side up, on preheated baking sheet. Roast until mushrooms have released some of their juices and begin to brown around edges, 8 to 12 minutes. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8 to 12 minutes longer. Remove mushrooms from oven and heat broiler.
3.

3. Meanwhile, place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press again. Set aside.
4.

4. Pulse bread in food processor until coarsely ground, about 16 one-second pulses (you should have about 11/2 cups). Heat 1 tablespoon oil and 1 tablespoon butter in 12-inch skillet over medium heat until butter is melted. Add bread crumbs and 1/4 teaspoon salt; cook, stirring frequently, until light golden brown, 5 to 8 minutes. Transfer crumbs to small bowl and wipe out skillet with paper towels.
5.

5. Return now-empty skillet to medium-high heat, add remaining tablespoon oil, and heat until smoking. Add chopped mushrooms and cook without stirring for 2 minutes. Continue cooking, stirring occasionally, until lightly browned, 4 to 6 minutes longer. Transfer to medium bowl.
6.

6. Add remaining tablespoon butter and onions to skillet; cook, stirring occasionally, until onions are light brown, 5 to 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in sherry and cook until almost no liquid remains, 1 to 2 minutes. Reduce heat to low and stir in reserved cooked mushrooms, spinach, thyme, goat cheese, cream, and walnuts. Continue cooking until cheese is melted and vegetables are well coated, 1 to 2 minutes. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste.
7.

7. Flip caps, gill-side up, and distribute filling evenly among mushroom caps; top each with 2 tablespoons bread crumb mixture. Broil mushrooms until crumbs are golden brown, 1 to 3 minutes. Serve immediately.
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Postby Sim » Wed Nov 24, 2010 3:21 pm

Beeper has a good mushroom recipe, but wait until your relatives leave. :D
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Postby rearadmiral » Wed Nov 24, 2010 3:28 pm

chiefteam wrote:I dont see how people who cant cook are deadbeats.


Not what I meant (I don't cook a fucking thing tomorrow...unless you include burning shit). Just meant it doesn't surprise me there'd be a group or people/family that does ZERO cooking on T-Day, given the plethora of lazy Americans.
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Postby mcm » Wed Nov 24, 2010 3:37 pm

most of the people i saw in line had turkey, sides, pies, dinner rolls..the whole 9
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Postby Ronnie B » Wed Nov 24, 2010 3:40 pm

I bring a Honey Baked spiral ham to my mothers every year. I don't cook!
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Postby random internet username » Wed Nov 24, 2010 3:52 pm

booza's sister makes a mean stuffed mushroom i'm not sure who claims ownership to the recipe but its good stuff. the broccoli cheese casserole is phenom too.
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Postby BS1 » Thu Nov 25, 2010 10:29 am

Happy Turkey Day you clowns... food and football, here i come
It is what it is......
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