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View Poll Results: What will be your main entree for Thanksgiving tomorrow? | |||
Turkey |
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74 | 67.89% |
Chicken |
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1 | 0.92% |
Some other bird - duck goose, emu, etc. |
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0 | 0% |
Beef - Steak |
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6 | 5.50% |
Beef - Roast |
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1 | 0.92% |
Beef - Burgers |
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0 | 0% |
Beef - Other type of beef not listed above |
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2 | 1.83% |
Pork - Bacon |
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0 | 0% |
Pork - Chops |
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0 | 0% |
Pork - Ribs |
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2 | 1.83% |
Pork - Other type of pork not listed above |
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1 | 0.92% |
Game meat (elk, deer, roadkill, etc.) |
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0 | 0% |
Fish |
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2 | 1.83% |
Non-fish seafood such as shrimp, crab, lobster, etc. |
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1 | 0.92% |
Tofu |
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1 | 0.92% |
A non-tofu vegetarian-based entree |
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3 | 2.75% |
A combination plate such as turducken |
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0 | 0% |
I am currently undecided. Whatever strikes my fancy tomorrow will be the choice. |
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2 | 1.83% |
Whatever is in the frozen dinner that's on top of the pile |
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1 | 0.92% |
I have no idea. Someone else is doing the cooking. |
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2 | 1.83% |
Other, as described below. |
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8 | 7.34% |
Nothing - I'm on a fast. |
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0 | 0% |
Ham |
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2 | 1.83% |
Voters: 109. You may not vote on this poll |
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#1 |
Starter
Join Date: Oct 2018
Location: Massachusetts
Casino cash: $10000400
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Buehler, sorry for not getting back you to sooner was but got busy getting for Thanksgiving and took a break from posting over the holiday weekend.
As it turned out I ended up not making the pizzelles although I bought and have the ingredients, might make them this weekend. They are really good. We have Pizzelle maker from Villaware which works like a charm, its a older one and just makes two at a time. The recipe we used came with the maker, Mrs. Paolo's Pizzelles, we half the recipe. The half recipe is . . 3 eggs 1 cup sugar 1/4 lb of butter (4 tablespoons/half stick) 2 Tablespoons baking powder 3.5 cups of flour 1 teaspoon of Anise extract (you can use vanilla extract) You beat the eggs and sugar till smooth. Then add cool melted butter and anise. I use a mixmaster. In a separate bowl I have the flour (which is shifted before measuring) and mix it with the baking powder. I mix it with a whisk. I sometimes shift it again. I then slowly add the flour/baking powder to the egg mixture. The batter will end up like cookie dough. I then drop a teaspoon worth of batter into each side of the pizzelle maker an close the top (about a one inch round ball). I time it to get it to the right cook level, not too light not too brown/burnt. Form I remember it like 30-45 seconds, it takes a few times to get to the right level. have not made it since last year. At this point the pizzelle are pliable and can be shaped. I like them flat so i have two dishes set aside to rest the pizzelle flat so they cool and harden flat, only takes a minute or two. I then put them in an air tight container with wax paper after they have cooled. |
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#2 | |
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Join Date: Apr 2018
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#3 |
Starter
Join Date: Oct 2018
Location: Massachusetts
Casino cash: $10000400
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No Abruzzo on my mother's parent's side. Her parents came from Pescara after WW1.
Yah the pizzelle are tasty. I have made biscotti too, i use the recipe from the Ciao Italia. In both cases i have used vanilla instead of anise, but like the anise more. |
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#4 |
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My son wanted to do a rack of lamb. So the turkey can wait for another day.
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#5 |
I'll be back.
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#6 |
I miss John, Willie & Eric
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Smoked turkey
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#7 |
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#8 |
Mod Team
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BOURBON
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#9 |
GDT Contributor
Join Date: Sep 2018
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I got ribs, pulled pork, smoked turkey, and brisket!
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#10 |
Thread I will end you.......
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#11 |
Has a particular set of skills
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#12 |
Cheat Death
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White clawsserole
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#13 |
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I have a TDay dinner Friday, I think I am taking something like that...
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#14 |
In Search of a Life
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Whatever lack of cooking genes my family has, my wife and in laws are the exact opposite. We’re gonna feast this weekend. Started tonight with my BIL’s homemade burger bar. Tomorrow he and my wife will make all the traditional stuff. Then Friday, rack of lamb. Then Saturday, a bunch of stuff but featuring venison that my BIL and nephew shot a couple weeks ago. Imma gonna gain like 50lbs this weekend.
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#15 | |
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