For me it’s the canned cranberries. Everyone always wants the fresh stuff. Fuck that. Gimme that highly processed flavored corn syrup in a log, please.
Well, I’ll have to disagree. I’ll only eat the fresh stuff. That gelatinous log is what made me think I hated the stuff. The first year I had fresh was a game changer. That’s all we do now. But to each their own and I hope you have as much gelatinous log as you want.
I don’t even know how that jello is a sauce. It just stays solid even when warmed up. It’s good, but, like… On its own. I usually put it on my dessert plate, not the dinner one.
I am suffering from a mystery illness where I can’t eat solid foods, so please everyone have an extra good Thanksgiving for me so I can enjoy it through you!
I’m not. Stovetop tastes like shit, no matter who makes it. Cheap mass-produced dried bread with the cheapest possible quality spices & onions.
If you can’t comprehend how a homemade stuffing with quality ingredients is vastly better than a shitty box from Kraft foods, then I have to assume you think McDonald’s is gourmet haute cuisine.
I think they’re objecting to you calling it “dressing” instead of stuffing, even though it’s usually recommended to cook it outside the bird and thus “dressing” is actually the more correct term making you right.
Soda. I’m cool with “soda pop” for a little personality and flair, but if you’re calling soda either just “pop” or god-forbid “coke” then I assume you’re the kind of person who watches NCIS
I haven’t consumed every piece of media on the planet so I can’t speak to the reference you’re making, but no, no it is not.
It is recommended to not stuff the bird because a turkey is large enough that stuffing will significantly increase cooking time and without care it is very easy to undercook the now solid interior, which can then soak bacteria-ladden juices into the stuffing which has not reached sufficient temperatures to kill said offending bacteria.
Stuff your small birds like chickens; dress your big birds like turkey.
The best recommendation of all in my book is to just use a thermometer. Never cook meat by time, always do it by temperature, it’s the only way to know what is actually happening in there.
It’s probably still a good idea to not stuff the things, but if you do it by temp you at least wont poison yourself with raw bird juices.
Other than the safety of undercooking it due to increased cook times: It dries out the turkey which is already a rather dry bird. If you actually want edible breast meat, don’t stuff the bird.
Add comment