I’m not so sure I’d consider it like soft pork belly. I view it as more along the lines of a really nice piece of o-toro sushi, where the fat practically melts in your mouth as you chew it. I’ve actually had wagyu nigiri where they pass it over with a blowtorch not all that dissimilar to o-toro

Yet with a breast your chances of getting an overcooked dry mouthful is much higher

For some, the lack of white meat might be unappealing

Last year bought some oysters from a fisherman at the farmers market to shuck at home. Came across one of these and freaked the f out. Scared the crap out of me and I couldn’t make myself eat the oysters. Only after I tossed the oysters did I look it up and figure out the oysters were fine but people ate the pea…

No thanks, I’m good

Wait, a plate of sausage with a little onion in it is what passes for stuffing at your house?

Jeez man, there couldn’t a worse answer. I’d sooner give up turkey than give up my sausage stuffing (or dressing if you want to be pedantic).  

You shouldn’t put soaked wood chips on charcoal either. All it does is lower the temperature and risks putting out the coals. Not sure where the soaked chips thing came from but you want the chips to smolder (aka light) and water prevents that. Soaking wood chips is one of those myths that wont go away like searing…

I do this and no one sticks with the middle. It would not even dawn on me that one person would turn down a window or an aisle

Man that sounds awesome.  Been considering fermenting my own hot sauce for a while - I make a bunch of “regular” hot sauce every now and again and this may push me over the top to finally buy some fermenting lids

The only thing remotely diet-like that I enjoy (hell - extend that to tolerate and there aren’t many other products on the list) are the Hint of Salt Wheat Thins.

Hello follow westchesterite - NJ born and raised and current Westchester resident and it has always been stuffing to me and was never cooked inside the bird.

The grain on a turkey breast runs front to back. So if you slice the breast on the carcass, you are cutting with the grain. For a better slice, carve the breast off the bone and then carve medallions. There is still plenty of cook skin and bits for the carver to pull off the carcass

Charcuterie tray as a thanksgiving side dish?!?! 

Banned is clearly pointing right at candied sweet potatoes. Sweet potatoes are pretty meh to begin with an turning them into a quasi dessert and serving with the entrees clearly is not helping.

I took over thanksgiving the year I moved to the burbs (~7 yrs ago). Had to endure eating mediocre food, cooked (or bought) way too early, reheated in the microwave and served way too early before that (from my in-laws - growing up I had a proper, delicious thanksgiving at a family friends house every year).

Love the idea of a can of Mountain Dew. Not cause its good or whatever but just thinking the look on the kids face (and their parents) when they come home with a can of that.

At my house, the one thing I almost always make is what we call pepperoni bread but its very similar to a stromboli. Roll out pizza dough to a fairly thin rectangle (think NY pizza thin), shingle on some sliced pepperoni, mozzarella cheese (I like to get both sliced at the deli counter) and parmesan and then roll up…

When I was younger - like 18 or 19 (maybe even younger), I used to love the Dunkin Donuts hazelnut coffee. I still got it periodically as I got older but stopped completely once they switched from the flavored beans to the syrups.  

So its... coffee ice cubes?