We won't hold it against you, Tom. Being wealthy doesn't automatically make you snobbish. I can vouch that Tom is one of the nicest people from the boards I have ever met. Not everyone in Dallas is rich either. There is a really fun young, urban scene as well.
Fuzz - thanks for the kind words, you're a good dude too. But to set the record straight, I was just making a joke - I am white and I am a guy but I'm not wealthy.
Mar 14 Sheepdogs/Fitz & The Tantrums/City & Colour (Austin)
Mar 15 Jim James (Austin)
Apr 26 Jim James (Boston)
May 4 Clutch & The Sword (Portland ME)
Jun 8 DMB (Hartford)
Jun 21 Jim James (Northampton MA)
Jul 27-28 Newport Folk
Oct 25-27 MOEMS
Does anybody actually like turkey? It always turns out dry and flavorless. My family finally admitted this fact and we are having pork roast instead this year.
It doesn't always turn out this way, but turkey is pretty easy to screw up. Either way, if your family doesn't like it, I don't see a reason why you should have it. Tradition is nice and all but not when you suffer because of it.
Turkey is OK if you just get a couple slices (white meat FTW), but I agree it does tend to be too dry and underwhelming. Even though I rarely, rarely eat pig, I'd be lying if I said I didn't look forward to Christmas ham every year. That's typically one of the only times of the year I'll eat pig, and it's actually pretty damn delicious.
But yeah, like CKS said, Thanksgiving dinner is aaaaaaaaaall about the sides, desserts, and the noms leading up to dinner. I always stuff myself to the gills without eating much turkey at all.
Post by wannaberoo'ing on Nov 18, 2012 14:16:45 GMT -5
My turkey, and I'm not bragging, is always good and tender. I don't know what you've all had to suffer through to have turn against turkey! I roast it with butter and chicken broth in the cavity, also put some citrus (oranges, ect) and celery in there for flavor. Turn the oven up to 500 when you first put the bird in, uncovered, to brown it up and "sear" it some. 30 minutes later, drop the heat down to 325 and cover the bird up with the roaster lid for the remainder. Only ever had one turkey turn out a little dry in the 5 years now I've been giving this a whirl.
Or, fry in peanut oil :-) Dangerous as shiz but yummy.