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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Update: I have realized why you can't half ass the pie weights. That motherfucker will shrink down if it gets any fucking give. I told you. FLOUR IS AN ASSHOLE.
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Different update: cranberry sauce made! Ill admit I hate the wobble jelly, so instead I have a nice textured homemade sauce but the bay, cardamon, and sumac flavor is ACESpic.twitter.com/PmNlFtQUJ3
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Replying to @FilmCritHULK
How did you do it? Standard cranberry sauce, same bay/cardamom ratio as the Bon Appetit recipe, dash of sumac? (& Happy Thanksgiving!)
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cranberries, all the same ingredients, no gelatin.
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