Amanda Blum
ahb
9/11/18
10:49 PM
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why do you have to choose? i also process like 100lbs of romas at once and can them. but thats not what this solves. this solves the 2-5 lbs of cherry tomatoes you harvest every few days. im not taking out my waterbath or pressure canner for that. im not peeling cherry tomatoes. this makes about 2-3 pints of cannable Read more

11/23/17
12:03 PM
1

SEMANTICS:) these allll are more than 50% meat juice:) Also, I don’t know that I agree that gravy is, by definition, a “simple” essence of meat. Either way, I say, sauce it up:) Make it saucy. Sauce your holiday. As it happens, I started with the Sauce very early today, if not already evident. HAPPY THANKSGIVING.

11/21/17
1:45 AM
1

Those are really the three major highlights (and most people missed em) :)

11/20/17
8:14 PM
3

oh, come on. was it REALLY horrible? I used to feel that way, but honestly, its usually such a small, tiny thing that its not noticable. You can’t veganize turkey, so who cares. But so many things are easy to veganize.

11/20/17
4:16 PM
6

people can choose to be vegans. people can choose to be dicks. its really about ensuring choice for all:)

11/20/17
3:58 PM
1

nah, i appreciate the soft landing:) I mean, I base my opinion off my experience and the opinion of vegan friends (and for the record, I WAS a vegan for 11 years in a time when all these options didn’t exist so I think they’re kinda wonderful). BUT.... I am happy to amend my former statement to “there may be some Read more

11/20/17
3:00 PM
5

I’ve yet to really love a vegan pie crust. Its not the bread... its the binder. It just seems to acclimate to nuts more than bread, in my opinion. But the real secret is using the nuts to thicken soups instead of using cream, or using them as a crust, because nuts just don’t seem to need the binder of egg the way Read more

11/20/17
2:59 PM
3

I mean, I wouldn’t choose it over the real thing, but I do pizza parties a lot and the shredded mozz from trader joe’s really isn’t terrible.

11/18/17
12:45 PM
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Yeah. I totally get it. Some people just don’t have fridge room. So if you don’t, this is a solution.

11/18/17
12:44 PM
1

I concur about the gravy sitting atleast overnight. I’ll have a piece on this Mon or Tues.And you don’t even have to do that much work ahead of time... you can add the drippings to the premade gravy the day of.

11/17/17
3:03 PM
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your turkey will be out of the oven for atleast 45 min anyways... because it needs to rest for 30 min and then you have to carve it. If you throw the potatoes in exactly when you take the turkey out, I suspect you’ll be fine.

11/16/17
10:38 PM
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hey... you should only do as much as you can enjoy doing. if the turkey in a bag brings you joy, i can make no argument against it.

11/16/17
2:33 PM
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fascinating. i’d long read to NOT put hot stuffing into the bird, that it should be room temp. I’d love to read more on this as I am always looking to iterate and conventional wisdom seems to shift on this topic in a way that science shouldn’t :)

11/16/17
2:11 PM
1

I am both intrigued and skeptical. I do think you can make potatoes ahead, and as long as the avoid the freezer and you either let them cool before going into the fridge or have the wrap touch the potatoes to avoid condensation (the air is less of a concern to me) AND you make them a little more loose, yes, they are Read more

11/16/17
1:47 PM
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If you’ve got room, awesome! I find that Kato Kaolining the bird alongside all my other Thanksgiving bullshit in a tiny kitchen is hard. Picking up a raw or already defrosted bird means you only have to do it for a day. BUT, if you’ve got the room, you could def take advantage of sales when they happen.