... I take that back, I can't even be ironic about it I love them so
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The thing is I've spent the last few decades subtly improving my standard versions that I love every year and I just hit this, like, you know what? Time to throw it all out and do everything different and new. Cause why not.
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So far -Turkey broken down and dry brined (holy hell that brine) -Gravy made up until last second adds. Can't remember last time I was this happy with the results so far.
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Homemade cornbread for stuffing achievedpic.twitter.com/5Q6ZlRa75T
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So I'm a good cook, but I hate baking. Mostly because I hate working with flour. It's a temperamental bastard. So while I actually make some really good dessert shit, it's all flourless. This is all my way of saying I've never made a pie before. Here we go.
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Update: I was in such a rush to work with the cold butter I forgot to put in the water for like 30 seconds, but it as fine. Now chilling. Some parts shaggier and some parts wetter, but I figured it was better than over-working it!
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Cornbread stuffing achieving! This is just first bake. Gets nice and toasty tomorrowpic.twitter.com/GBQNY6Rcob
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When you cant find your rolling pin...pic.twitter.com/Ifn20vUElA
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CRUST FIRST ATTEMPT STUCK TO BOARD LIKE AN ASSHOLE. Lesson learned. Rolled again. Not great, bob.pic.twitter.com/bEqah4JxN9
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Replying to @FilmCritHULK
Add more flour. Flour = unstuckness and durability. Dust board with flour and pan.
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I thought i did enough underneath, but I should have kept lifting and reflouring!
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Replying to @FilmCritHULK
If you think you’ve added enough flour, add more. Dough should be just a hair on the side of crumbly. Board should be *coated* You can also roll between layers of wax paper.
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