Yeah, vegetarians are definitely not down with the blood.Rumsfeld wrote:It seems like ages ago that we could all just sit down and eat the same bloody dinner.
I find most of them to be flakey.I suspect they'd be kind of stringy.
Moderator: Referees
Yeah, vegetarians are definitely not down with the blood.Rumsfeld wrote:It seems like ages ago that we could all just sit down and eat the same bloody dinner.
I find most of them to be flakey.I suspect they'd be kind of stringy.
Add egg, onion, oatmeal and seasoning...bbq the shit out of it..Ropesauce wrote:great grilling tips everyone,how about a burger recipe
You againrats19 wrote:Add egg, onion, oatmeal and seasoning...bbq the shit out of it..Ropesauce wrote:great grilling tips everyone,how about a burger recipe
Doctored up stove top at my house.Topper wrote:what did you make?
Topper just facepalmed.Eddy Punch Clock wrote:Doctored up stove top at my house.Topper wrote:what did you make?
Sweat some onions and celery, squish all the goodness out of some Italian sausage links and brown, mix with contents of box and add hot water.
Rumsfeld wrote:Topper just facepalmed.Eddy Punch Clock wrote:Doctored up stove top at my house.Topper wrote:what did you make?
Sweat some onions and celery, squish all the goodness out of some Italian sausage links and brown, mix with contents of box and add hot water.
Did a variation of LB's stuffing recipe. Used whole wheat & rye bread, fennel, celery, sage, rosemary, thyme, turkey sausage, and tried out the apple and cranberries which added some awesome flavour. Didn't use turkey stock because I forgot to buy it and all I had was chicken. Turned out to be pretty awesome though. Best stuffing I have ever made!Topper wrote:what did you make?
Nope 325 then up to 350. It was only a cup of stock FFS.Topper wrote:It took forever to bake because you were cooking it at 212F. All that liquid means that you were boiling your bird. At least you were boiling in stock.