Amanda Blum
ahb
11/21/17
1:17 PM
1

Thanksgiving pies are great for veganing! If you’re near a Whole Foods, they have a pre-made frozen vegan crust (which tastes fine). It’s super easy to convert most Thanksgiving pies to a vegan version, such as pecan, apple, pumpkin, etc. This is what I use for my Friendsgiving desserts, since one of my best friends Read more

11/21/17
12:19 PM
2

Good article! There’s nothing particularly hard about making a few dishes vegan-friendly, just subbing a few things here and there. And it’s nice to feel welcome at dinner, and not as an after-thought. I always bring a dessert and a side dish so I have something to eat anyway, but it’s so nice when there’s a few extra Read more

11/20/17
6:30 PM
10

This might be a shock, but good people who have a lot of friends demonstrate that they like those friends by going out of their way to make them feel welcome.

11/20/17
6:19 PM
6

People do eat what they want. You can pretend youre a carnivore, and eat only meat, and drink only blood. But, I don’t know, wouldn’t it be polite to provide and accommodate your guests, instead of being a piece of shit.

11/20/17
4:05 PM
4

Cheezehound makes an amazing mozzarella. Nothing like Daiya, more like you would expect for a gooey cheese on a pizza. Miyoko’s has an awesome winter truffle and and a farmhouse (similar to a cheddar) that are tasty. For sandwiches, Chao is good, but I recently tried Violife and was really happy.

11/20/17
3:01 PM
5

That Trader Joe’s vegan cheese is one of the worst ones out there. It’s GoVeggie-tier. Use literally anything else including Daiya (which is also terrible but not as bad and avoid the shreds.) Some much much much better brands: Miyoko’s, Follow Your Heart, So Delicious, Parmela, Field Roast (Chao).

11/20/17
2:50 PM
7

We have a bunch of different needs in our friend group. Vegan isn’t one of them, but if one showed up, then a couple of options would materialize for that person. However, the turkey, and all the other stuff, would not disappear. There will be no vegan thanksgiving, nor will there be a GF, soy free, flax free Read more

11/20/17
2:26 PM
2

This is really great Amanda! I worked in restaurants for 15 years so the value of prep and timing doesn’t escape me. But that said- I picked up some great tips from this: order a fresh turkey the day of instead of letting one slack out for days in your refrigerator, label serving dishes ahead of time, do sides in two Read more

11/19/17
9:25 PM
2

Holy shit! Watch your fucking mouth! People are getting all offended and shit in here! For the record, I thought the article was absofuckinglutely hilarious shit.

11/18/17
11:55 PM
1

We get a frozen turkey and brine it in a cooler while it thaws. We also do a second turkey on the weekend using an alternate/experimental preparation. We use up the leftover sides and only make new ones that got forgotten or were on the backup list. It gives us a chance to get together with friends/family who couldn’t Read more

11/18/17
5:58 PM
1

I enjoyed the ‘foul’ language and find it endearingly humorous. I seldom share what I read online, but your take on Turkey Day will be getting passed to friends and family.

11/18/17
1:45 PM
2

As a professional cook and caterer for more years than you want to know, I read this with glee. Good to see someone who isn’t so up tight about a banquet. Except for the curse words, I loved it. Thanks for the fun.

11/16/17
3:40 PM
1

I always buy the damned turkey with a pop up timer and cook it in one of those bag thingies. Anyone who says that’s bad is itchin for a fight. Also #teamstuffing

11/16/17
2:14 PM
1

There are several big factors to this. First, the long cooking (and rest) time lowers the safe temperature somewhat, almost as if you’re giving the bugs heat stroke rather than burning them alive, and decreases the gradient between ribcage and stuffing. Furthermore, the juices are being expelled from cooked flesh, and Read more

11/16/17
2:07 PM
4

Mashed potatoes can be made ahead perfectly. Make them *slightly* more runny than normal, then put them in a casserole and add plastic wrap, making sure it touches the potatoes so no air gets in. Day of, remove the plastic wrap, dot with more butter, microwave covered. Stir. I dare you to tell the difference. Read more

11/16/17
2:07 PM
1

Well, it’s supposed to be about things we’re thankful for...