/ck/ - Food & Cooking

[Anonymous No.5860102]

Does this meal fill you with feelings of comfort and home?

[Anonymous No.5860111]

>>5860102

No. the dark color of those peas suggests they're greatly overcooked--probably out of a can. If anyone tried to serve that at one of my family gatherings both my grandmas would take it as a personal affront and would take turns beating the crap out of the offender.

[Anonymous No.5860121]

>imagining OP saying Wa La after the parsley dust storm

[Anonymous No.5860132]

>>5860102

what kind of monster puts the fucking garnish on the GD rim of the plate?

[Anonymous No.5860138]

>>5860102
>tfw otherside of the world from home

soon.

[Anonymous No.5860141]

>>5860102
>Does this meal fill you with feelings of comfort and home?
Thankfully not. We never had canned vegetables.

[None !2fiREZiSTw No.5860153]

>>5860111
>>5860141

Come at me cunts

[Anonymous No.5860160]

>>5860102
>peas

Nope.

[Anonymous No.5860162]

>>5860102
>separate bowl on the plate
Also those peas look disgusting.

[post peeker No.5860171]

>>5860102
In my humble opinion, those peas look canned or overcooked. The rest of it looks really tasty.

[Anonymous No.5860176]

>>5860102
>Does this meal fill you with feelings of comfort and home?

Yes, especially the bowl of congealed blood.

[Anonymous No.5860178]

>>5860153
Those are about as good as canned peas get. But frozen still bears a stronger resemblance to freshly shelled garden peas.

[None !2fiREZiSTw No.5860182]

>>5860178
I always get a bunch of dented peas when I buy frozen

[Anonymous No.5860184]

>>5860102


>no slices of turkey
>no gravy on taters
>no ice cream scooped mash
>severe lack of stuffing
>no dark meat
>no canned ring of cranberries
>EVERYTHING TOUCHING

What did this plate go to some poor fuck at the kiddie table that doesn't know shit about the way it's supposed to be?

[Anonymous No.5860186]

Reminds me of the shit they served at school before we left for thanksgiving

[Anonymous No.5860187]

>>5860182
Frozen is still a compromise. These days I pretty much only bother with them when I can get fresh in season. They're so fucking good then that anything else is a let down.

[Anonymous No.5860375]

>>5860153
these were the ones we often got and... I actually like them :/

[Anonymous No.5860380]

>>5860184
was more or less with you until the last line
why would everything not touch

[Anonymous No.5860441]

>>5860380

nigga WAT...do foodz are never supposed to touch each other, don't you know anything about plating?

[Anonymous No.5861134]

>>5860153
fuck frozen peas. blegh. canned or fresh is where its at

[Anonymous No.5861146]

>>5860441

>$69.99
> +tip

[Anonymous No.5861162]

>>5860102
no, bad memories

[Anonymous No.5861175]

>>5860441
>nauvelle cuisine
>shit on the rim of the plate
The cooks and/or chef should hang themselves.

>some random plain lemon wedges, carrots, a slice of salami, and raw herbs sitting alone

Seriously, the fuck is going on in this picture? Please tell me this is some reject's patio.

[Anonymous No.5861189]

>>5860102
Depends, wheres my damn slice of pie?

[Anonymous No.5861203]

>>5860102
>peas
>cranberry sauce not from a can
>no gravy on potatoes
>white meat turkey
>what I assume is stuffing just looks like shit
>chopped parsley sprinkled around the plate in a vain attempt to make it more appetizing
0/10 would not eat

[Anonymous No.5861206]

>>5860102
yes but swap out those peas for some lush brussels sprouts or just blanched greens (i hate peas)

[Anonymous No.5861214]

>>5860102
no offense man, but that meal kind of looks like it came directly from a tv dinner

[Anonymous No.5861228]

Dry overcooked turkey needing a cup of salty gravy, jellied cranberry sauce which is about as tart as battery acid, dry lumpy mashed potatoes with zero seasoning, peas are there to constitute as a vegetable, and the stuffing tastes like chicken bullion sprinkled on wonder bread.

Its about this time you look around the table and see mom is borderline blackout drunk. You see your brother who you hate and are only in the same room as them because you're related. Dad sips his drink before feigning a smile and says "great meal!". Then looks down and laments his decision of getting married to someone he can barely tolerate. He remembers before he met her and reminisces when he was happy.

Grandpa stinks of cigarettes and is about 3 weeks from forgetting what planet he's on, let alone any semblance of lucidity. You're not even looking forward to the store bought apple pie and ice cream for dessert. Its going to be bad too.

This scene plays out every year, and again when christmas comes.

Thanks for giving the ol feel trip a head start, OP. Maybe this year will be different. I'm not expecting better, just different.

[Anonymous No.5861238]

>>5861228
is it fucked up that I laughed my ass off at that gif?

[Anonymous No.5861264]

>>5861238
not if you laughed at the overacting

otherwise yeah that's pretty fucked up

[Anonymous No.5861267]

>>5861264
it wasn't the overacting I laughed at

[Anonymous No.5861278]

>>5860102
No, it fills me with feelings of eating at someone else's house for a holiday where they don't know how to cook.

[Anonymous No.5861284]

>>5860102
Dude, i'm gonna type as sober as possible, that honestly looks fcking pathetic and digusting compared to my meal. and I'm being one hundred percent serious. Sorry we dont cook sht that was perviously in cans. you're a fuking joke dude, and im dead fuking serious. gert areal family that cooks good food, drinks beer and wine and winecoolers and has a good fuking time, and has a milliondollar house on the beach, im seriously.. dont eever potst your fuking poverty dinner on these forums ever the fuk again bro, and by bro i mean never my bro, fuking phaggot.

[Anonymous No.5861288]

>School cafeteria holiday dinner

[Anonymous No.5861294]

>>5861228
wow. i've never found something so depressing so funny before.

and what's wrong with store-bought apple pie and ice cream? nothing, that's what!

[Anonymous No.5861308]

>>5861288
>wa la

[Anonymous No.5861313]

>>5860102
what´s the name of that "meal"?

[Anonymous No.5861318]

>>5861288

>tfw the lunch lady pisses on your mashed potatoes

[Anonymous No.5861325]

>>5861228
Aw, anon, I'd invite you to my house if I could.
It's just me and my little family here, we live 3000 miles away from the rest of our family members, so we usually spend holidays with just ourselves. But, the food is glorious. I make everything from scratch, from the turkey stock, to the bread for the stuffing, to the pies, and all the side dishes. The turkey is never dry (I have my own special method for ensuring moist, delicious turkey), the gravy is never over salted and is from scratch, the cranberry sauce is made from whole berries, I even make the pie crusts from scratch, and the yeast rolls from scratch. We ALWAYS have too much food, because I make everyone's favorite side dishes. So we have like a week's worth of leftovers. I usually have to freeze some stuff for later. We always have wine and iced tea or water with the meal, coffee (with or without whiskey) or hot tea with dessert, and fresh apple cider for those who want some (plus I use it in some of my cooking). And, usually some eggnog, because my son really, really loves it. I spend nearly a week prepping for it, usually. Anyway, I always wish we knew more people out here where we live, because I'd love to have a big old fashioned Thanksgiving and Christmas, but it's always just us.

[Anonymous No.5861331]

>>5861318
That's exactly what it looks like, isn't it? It was this yellow, runny, semi-transparent goo. Fucking horrible. I ate the roll, the beans, the jellied cranberry shit, and the apple dessert thing, and that was it. As much as I love a good turkey dinner, I wasn't eating anything with that runny yellow snot all over it.

[Anonymous No.5861550]

Everything but the peas, OP. Peas gave no place on the T - day table. Replace that with Brussels sprouts or asparagus.

[Anonymous No.5862417]

>>5861228

The weird thing here is that you actually have a normal and happy family - it's just YOU that's fucked up. You're here, after all. I don't know what to make of your strange fantasizing about a broken family, but maybe it's all just part of a performance.

[Anonymous No.5862440]

>>5862417
3rd from left's expression is lol

[Anonymous No.5862450]

>>5861325
Tell me more!

I have a small family but i would LOVE to cook for many relatives or a larger group during the holidays :D

[Anonymous No.5862458]

>>5862417
3, 5, maybe 6, 7

the other grills are fugly

[Anonymous No.5862680]

Doesn't remind me so much of home, but goddamn that looks like comfort food to me. I'd eat it without regret, and I actually do like that they are all touching.

[Anonymous No.5862689]

>>5862450
>Tell me more!

Okay, :) Let's see...well, like I said before, I let everyone (there's 4 of us) pick their favorite side dishes, plus, we have to have the classics, too. So, my older son always picks Mashed Potato Casserole, which is a killer (literally) combination of potatoes, cream cheese, sour cream, chives, seasonings, and a little bit of butter that you can make the day before and refrigerate until you're ready to bake it. And it gets all golden and lovely on top. My younger son loves asparagus, so I always make roasted or grilled asparagus for him. My spouse has to have green bean casserole, because it was one of his childhood favorites, so I make it, but I make it from scratch. Fresh beans, homemade mushroom sauce with plenty of mushrooms, homemade crispy onions, and I also add water chestnuts and a bit of parmesan cheese as well. My kids aren't fond of the water chestnuts in it, but my spouse loves them, and like I said, everyone gets a choice. I usually choose some kind of salad as my choice, or something with greens, just to mix things up. Last year, I made 7 layer salad, the year before that, I made a green salad with blackberries, feta, candied walnuts, and orange-champagne vinaigrette, the year before that, I made baked greens au gratin. Then I also usually make two types of dressing (in small baking dishes) because my spouse grew up with oyster stuffing, and I grew up with cornbread dressing, so we have to have both. The yeast rolls I make are super soft and fluffy, it's a recipe I got from my mom years ago, and while the dough is kind of sticky to work with, the end result is fantastic. Those can be made ahead and frozen if need be, but of course they're better fresh. As far as gravy goes, I buy extra turkey parts, like legs, necks, giblets, etc and make a pot of turkey stock ahead of time, so that I know I'll have enough turkey stock for gravy, making the dressing/stuffing, etc.
>>continued

[Anonymous No.5862694]

>>5860184
>>EVERYTHING TOUCHING

Is this a /ck/ meme now?

While we're on the subject,, what's the deal with "WA LA"? I assume it's some american chef who can't say "voila" properly?

[Anonymous No.5862705]

>>5862689
I am enjoying reading your description please continue

[Anonymous No.5862720]

>>5862689
>continued
This years I'm going to make two gravies; regular turkey gravy made with the actual drippings, and then I'm also making a cider-cream gravy, just because it's delicious. And then, once the turkey carcass is done being picked over, I'll make more turkey stock to freeze for later use. Turkey stock is glorious.
With the desserts, I always make a bourbon pecan pie (my favorite), a pumpkin pie ( my kids' favorite), and a mincemeat pie (my spouse's favorite). I make the pastry myself, and I like to add some finely ground nuts (usually pecans or walnuts) to the dough, and use either apple cider or orange juice as the liquid in the dough, because it really adds to the flavor. I think more people would enjoy the crusts of their pies if they knew tricks to make them tastier. Another trick for flaky pie crusts is to make sure everything is very cold, even the bowl and the flour that you're using.
Oh, and I also always have a relish tray, that's one of my family's traditions. Can't have a holiday dinner without it. Mine usually includes pickles of various kinds, assorted olives, cherry tomatoes, stuffed celery, and cherry peppers.
Then there's the turkey itself, that big bad bird. At least 24 hours (and sometimes 36 hours) before, I make a compound butter using herbs and spices and lemon, and shove it under the turkey's breast skin, covering as much area as I can, and then rub more all over the outside and inside cavity of the bird. Then I let it rest in the fridge until I'm ready to roast. I melt a bit of the compound butter and mix it with some champagne, and soak a piece of cheesecloth in it, and use this to cover the breast for the first half or so of the roasting time, as it helps keep the breast moist. Then when you remove it the breast skin will crisp up and brown. I use champagne for the soaking liquid, because we always have some left from the mimosas for breakfast (with pumpkin bread!)

[Anonymous No.5862724]

>>5862694
wa la was here in 2012, idk why it came back

[Anonymous No.5862726]

>>5862724

So is it linked to some particualar person or event/video whatever? These things usually are.

I've no idea why I care. Actually, if I examine my feels, I don't care so if you don't answer or don't know, I don't care that much.

[Anonymous No.5862748]

>>5862720
When it comes time for dessert, which is usually a couple hours after we eat, because everyone is too full from the main dinner, I make some whipped cream (usually with some kind of flavor added, like a little vanilla bean paste, or a pinch of cinnamon and nutmeg, or a splash of whiskey or something like that), and I make some coffee. I always try to buy some kind of special coffee for holidays (not necessarily flavored, but just really good coffee). I have a bottle of whiskey standing by in case either my spouse or myself want to add some. My older son always drinks coffee with his pie, but my younger son usually drinks either apple cider or eggnog. So everyone gets a piece of their favorite pie (with or without whipped cream dabbed on top) and coffee or cider or eggnog.
Oh, and with dinner, we have wine, what type depends on what good wines I can find at the stores that go well with the turkey. Usually I buy a Pinot Noir and a Gewurztraminer or Voignier, so there's a variety. Obviously, we drink on holidays, but I never get drunk, because otherwise nothing would get done!
After all that, I make sure all the food is put away (or as I call it, refrigerator Tetris), and I clean up as much as I have energy for (the family helps, but I personally like cleaning up myself), and leave whatever I can't get to for the morning. If we're not too sleepy, sometimes we'll play a game, like a card game, or dominoes, or we'll watch a movie. (I have a tradition of watching Home for the Holidays on Thanksgiving every year, it helps make me feel better about not being able to go home for the holidays)

[Anonymous No.5862749]

>>5862720
Explain your compound butter recipe if you would like, i'm looking for a killer turkey recipe this thanksgiving.

[Anonymous No.5862784]

>>5862749
Sure. I use salted butter (which I'm sure some people would disagree with, but to me, it's perfectly fine for this use), and then about a scant extra 1/2 teaspoon of salt as well. Fresh ground black pepper, fresh thyme leaves, fresh sage leaves (minced), fresh parsley (minced), a bit of fresh rosemary leaves (not too much), a couple garlic cloves (minced), the zest of one lemon (you could also use orange zest instead), and bit of chile powder of your choice (I usually use either Aleppo pepper, or ground ancho, but you could even use a little cayenne, or paprika). Mix it all well, and you're ready to rub. Just adjust the amounts to your liking, depending on the size of the turkey. And don't be afraid to really get under the skin with it. Be gentle so you don't tear the skin too much, but try to really get that compound butter under there. The more coverage the better.

[Anonymous No.5862790]

>>5862726
you did care before with the beginning your your inquisition

and it is that memory that i will keep in my heart... forever

[Anonymous No.5862794]

>>5860102

I've never liked the traditional thanksgiving spread, is there something wrong with me?

[Anonymous No.5862799]

>>5860102
It fills me with feelings of getting my dick sucked

[Anonymous No.5862807]

>>5862784
Thank you, after years of dry turkey its time for some /ck/ approved thanksgiving goodness.

[Anonymous No.5862812]

>>5860102
>only a month and until non-stop turkey and sides for a good 3+ weeks
>egg nog is starting to show up in stores
>peppermint-flavored EVERYTHING is coming in stores
I fucking love october-january

[Anonymous No.5862815]

>>5860102

I guarantee that it will fill britbongs and merriclaps with different feels.

I looked at it and thought "why is this mong posting xmas dinner in October" and then I remembered Thanksgibbon.

Although on the other hand, from what I see of US telly and so forth, thanksgiving is basically the same as xmas in terms of arguing, bad food, frozen turkey that someone's trying to thaw with a hairdryer and someone's racist uncle farting and saying "I'll tell you one thing about hitler..." or "I'm not a racist, but..."

[Anonymous No.5862822]

>>5862807
You're welcome! That's how I do turkey every year, and it makes a huge difference. The soaked cheesecloth over the breast works wonders, so don't skip that either. You can check the cheesecloth during the time it's on there, and if it seems dry, you can remove it and soak it again and put it back on there. Just don't forget to remove it in time for the breast to brown.

[Anonymous No.5863053]

>>5862799
If your family's hot, then I wan tin.

[Anonymous No.5863066]

I'd eat it, but it looks artificial. The gravy and peas aren't took appealing.

[post peeker No.5863126]

This thread seems to be still active.

[Anonymous No.5863151]

>>5863126

Eh, it's timely with Thanksgiving just around the corner. I love Thanksgiving even though I spend it alone usually since my parents are 3000 miles away, my sister's 6000, and none of us are very attached to each other.

Sometimes I go to a friend's or coworker's thanksgiving dinner. But on years when I can't do that I settle for Boston market and a shitload of booze. Even Boston Market's turkey is good enough to make for some fuckawesome leftover turkey sandwiches the next day.

[Anonymous No.5863180]

>>5862822

Why not use something flavorful and edible instead of cheesecloth? Use bacon or ham instead. Or crepin.

[Anonymous No.5863198]

>>5860102
is that home made cranberry sauce

[Anonymous No.5863209]

>>5863198
>home made cranberry sauce
Is like the easiest thing to make. I can't believe this would be an unbelievable treat or component of OP's meal to you.

Please tell me your parents didn't give you the canned HFCS garbage...

[Anonymous No.5863428]

>>5862822
Same person asking about the compound butter, how long do you have the turkey in the oven so I know when to take off the cheesecloth?

[Anonymous No.5863439]

>>5863209
Not that person.
Why can't he appreciate home made cranberry sauce regardless of how easy it is to make?
It's not like he implied it was hard to make or that he only ate canned, he literally just posted a happy image and asked if it was homemade.

[Anonymous No.5863554]

>>5862689
>>5862720
>>5862748
>>5862784
>>5862822


You're awesome! I was the one who wanted you to tell us more, and your writing is really getting me excited for thanksgiving.

I think I will do the "every family member gets a dish" idea, but for dessert.

I have a huge sweet-tooth, and i'm always torn on what to make for desserts.

Thinking of some options:

Mini chocolate burbon pecan tarts
Pumpkin Cheesecake
Pumpkin Pie with gingersnap crust
Apple pie (with caramel rum sauce)
Chocolate pecan bread pudding with caramel rum sauce
Pumpkin bread pudding with pecan pie sauce
induvidual upsidown apple rum cakes with burbon caramel sauce and cream chantilly
chocolate glazed pumpkin black bottom pie
chocolate burbon pecan tarts with cookie crust
pumpkin chiffon cream pie
traditional rum cake with pecan streusel and pumpkin icecream

Can never decide.........the list goes on

[Anonymous No.5863592]

>>5860102
>Does this meal fill you with feelings of comfort and home?
Fuck yeah. Warm and fuzzy nostalgia/10. Everyone saying otherwise is a damned liar.

[Anonymous No.5863611]

>>5860441
monk pls go

[Anonymous No.5863624]

>tfw you no longer loath Thanksgiving now that you have a job

[Anonymous No.5863631]

>>5863428
You have to figure out the time based on the weight of your turkey. For example, an 10 - 12 pound turkey will usually take about 4 hours (that's at 325F). I start my oven off hot (450F), and let it go for 20 minutes, then reduce the heat to 325. So, you'd want to take the cheesecloth off after about 2 1/2 hours. And you'd want to re soak the cheesecloth a couple of times in between.

Someone had asked in a previous post, why not use bacon or ham or something instead of the cheesecloth. Well, simply put, I want my turkey to taste like turkey. :) Now, if you'd like a bacon flavor to your turkey, you certainly could put some bacon strips over the breast and remove after 2 1/2 hours too. I just prefer to keep my turkey tasting like turkey, and don't want a bacon flavor to it.

[Anonymous No.5863648]

>>5863554
Oooo, a lot of those sound good. I made a pumpkin swirl cheesecake last year, instead of pumpkin pie, and it was a big hit. But, I'm skipping it this year, just because we always have so damn much food leftover, and cheesecake is really filling. I remember everyone staring at the last 1/3 of the cheesecake last year, saying "oh god, we're going to die, aren't we", after a weeks worth of eating leftovers.
I haven't made rum cake in a looooong time. That's pretty tempting. I was planning on doing my bourbon soaked Christmas cake (it's a cake with dried fruit and nuts in it, that you make 2 months before Christmas, wrap in cheesecloth, put in a tin, and periodically soak with bourbon every few days for a month or so and let it age until Christmas), I guess I could do a rum one for Thanksgiving, too.

[Anonymous No.5863655]

>>5860102
What the fuck is with the green shit on the outside of the plate? Why fucking bother? Gordon Ramsay would tell you to just cut off your balls AND THROW THEM IN THE TRASH!!!

WHAT THE FUCK IS WRONG WITH YOU!!!

Ahem... Though that der turkey and gravy looks good.

Have a great day.

[Anonymous No.5863658]

>>5860441
You seriously couldn't be fucked to take the moldy skin off the salami?

[Anonymous No.5863663]

>>5863655
>Why fucking bother?

Basic nutritional needs?

[Anonymous No.5863671]

>>5861175
molecular gastronomy

[Anonymous No.5863674]

>>5862749
>>5862784
>>5862807
>>5862822
>>5863631
Also, I feel like I forgot to put big emphasis on the fact that you need to rub the turkey down (inside and out and under the skin especially) with the compound butter at least 24 hours (48 hours is even better) before roasting. That's where the biggest difference comes in. That and keeping the breast moist and covered for the first half of the roasting time.

[Anonymous No.5863911]

>>5863648

What's your christmas cake recipe? Is it like a fruitcake or more a rum came with additions?

I'm going to pitch the list to my family (I'm 1k miles away right now) and see what they choose!

[Anonymous No.5863926]

This looks like a Hungry Man turkey dinner someone plated nicely. I used to eat those as a kid, so yeah, actually. Comfort. Home.

[Anonymous No.5863967]

>>5863911
It's more like a rum cake with additions. It's very moist and soft and bourbon-y. It's a heavy cake, but that's because of all the liquor it soaks up. I'll post the recipe later, after I get done with work.

[Anonymous No.5863976]

>>5861325
Living the dream. Damn that sounds fucking glorious. i need a significant other like you in me life.

[Anonymous No.5863979]

>>5863967
Thank you!

[Anonymous No.5863996]

>>5860102
Yes. Looks delicious. I wouldn't mind some dark meat added though.

[Anonymous No.5864052]

>>5860102
I'm Korean
So no. It does not

[Anonymous No.5864667]

>>5863674
Thank you again, I cannot wait for thanksgiving this year thanks to you!

[Anonymous No.5864674]

No, it fills me with chicken, peas, potatoes, gravy and cranberry sauce.

[Anonymous No.5864703]

>>5860102
I'm going to Disneyland this Thanksgiving.

[Anonymous No.5864706]

aside from bongs does anyone actually enjoy peas?

[Anonymous No.5864707]

>>5864706
I dont like when they are brown and mushy like that. ones with a little bite and snap are good

[Anonymous No.5864708]

>>5864706
They're alright. I don't understand why so many people adamantly hate them.

[Anonymous No.5864714]

>>5864667
Well, you are very welcome! Let us know how everything turned out, after the holiday, I hope you have a great Thanksgiving!
I'm all about trying to make the holidays as good as possible, I always feel bad hearing about people's crappy holidays.

[Anonymous No.5864931]

>>5864714

Where are you? I can bring hugs to you and your family if I can eat with you.

I miss a traditional Thanksgiving so badly it hurts.

[Anonymous No.5865060]

>>5860153
>>5860153
better

[Anonymous No.5865064]

>>5864931
>so badly it hurts

Aw, anon, I'm sorry. We're in NorCal. Here's some hugs for you.

[Anonymous No.5865123]

>>5863979
Okay anon, here's the recipe!

Christmas Bourbon Cake:
This cake can be made anytime between the first week in November, to a couple weeks before Christmas.

16 ounces dried cherries, or blueberries, or cranberries, or a mix of those, cut in half
8 ounces golden raisins, cut in half
1 pint bourbon (or you could also use rum, irish whiskey, or even apple brandy), plus more for aging
1 cup chopped pecans or other nuts (this amount can be increased if desired)
2 1/4 cups sugar
1 cup brown sugar
3/4 pound (3 sticks) butter
6 eggs, separated
5 cups flour
2 teaspoons nutmeg
1 teaspoon baking powder

Place dried fruit, raisins, and bourbon in a glass or ceramic bowl and soak overnight (they may be soaked up to 2 days). Cream sugars and butter until light and fluffy, add slightly beaten egg yolks, and mix until well blended. Add soaked fruit and remaining liqour. Reserve a small amount of flour, and add the rest to the cake batter. Add nutmeg and baking powder, mix well. Beat egg white to stiff peaks, and fold into batter. Use the reserved flour to coat the nuts before stirring into the batter. (this keeps the nuts from sinking to the bottom). Preheat oven to 300F. Divide batter between two greased and flour bundt or tube cake pans. Bake 1 1/2 to 2 hours. When done, remove pans to a wire rack and allow cakes to cool. Once the cakes are completely cool, wrap cakes in cheesecloth, stuffing the ends into the center hole of the cake. Then, wrap cakes in heavy wax paper and place in tins with tight lids. Occasionally, about every 5 days or so, open the tins and drizzle or spritz more bourbon onto the cakes, making sure to get the cheesecloth in the center well dampened with it. Don't just pour it on, because you don't want to flood the cakes, you just want to add enough for them to keep absorbing the liquor. Stop adding more bourbon about a week before Christmas so it can fully mellow.

[Anonymous No.5865158]

>>5860102
not really. i grew up outside the united states so that just looks like a plate of food to me.

don't get me wrong, it's delicious! i just don't have the nostalgia you seem to imply occurs when looking at it

[Anonymous No.5865171]

>>5864931
this post is so sad and desperate

;_;

;_;

;_;

[Anonymous No.5865320]

>tfw living in china
>want to make chili myself but they don't sell the right kind of beans
Would soybeans or mung beans ruin it?

[Anonymous No.5865708]

>>5865320
i think lentils will do just fine

i've tried it before and it wasn't bad

if they don't sell lentils there then you are in the last of the lost, friend

[Anonymous No.5865727]

>>5865320
Beans don't belong in chili, rice dick.

[Anonymous No.5865734]

>>5862458
>implying 1 is ugly

[Anonymous No.5865752]

>>5865708
>...the last of the lost, friend

...the land of the lost*

idk how that happened... my computer doesn't even have auto-correct. derp.

[Anonymous No.5865757]

>>5865123
Ah thank you do much! I might even make this for thanksgiving :D

Good to know there are actual nice people on this board still.

[Anonymous No.5865758]

>>5865320
China doesn't have pinto, red, kidney, black, or hell, even navy, northern, cannellini, or any white beans, or any other type of dried or canned bean like that? Brown/red/white? None of that? That makes me sad for you.

[Anonymous No.5865761]

>>5860102
That looks awful, the sort of shit you'd eat out of politeness if you went over to a friend's house and got fed.

[Anonymous No.5865765]

>>5865757
>Good to know there are actual nice people on this board still
>still
Fuck off

[Anonymous No.5865767]

>>5861284
lol

[Anonymous No.5865772]

>>5865765
ayyo lmao ur not being nice

[Anonymous No.5865898]

>>5865757
You're very welcome, enjoy! :)

[Anonymous No.5867326]

>>5860111
where the fuck else do you get peas? I'd much rather have canned than frozen

[Anonymous No.5867895]

>>5867326
why canned over frozen? you COULD buy peas in their pod at a farmers market?

[Anonymous No.5869623]

>this thread
>all those feels

I'm so ready for the holidays.

[Anonymous No.5871040]

>>5861288

So I am the only person that has fond memories of cafeteria food like this?

I was hella poor growing up what can I say.

I really want to dunk the roll into those taters.

[Anonymous No.5871504]

>>5871040
id fuck that shit up right now no joke, Im drunk and I love powdered box mashed potato product.

[Anonymous No.5871527]

I don't know what third world dump you inhabit OP but in my country we don't put "cranberry" clot in Boston baked bean pots. I would turn that sauce out onto my plate so fast you wouldn't have time to bribe a cop. But everything else looks like the home of my childhood to me.

[Anonymous No.5871535]

>>5860102
with disgust and dread actually

[Anonymous No.5871542]

>>5862694
some shitlord is trying to force it back into "relevance"

[Anonymous No.5871549]

The only way a thread like this stays on the board for so long is if the op keeps bumping it.

[Anonymous No.5871603]

oh is this thread that isn't from /r9k/ to talk about holiday-related feels? okay

>every thanksgiving my family gets invited to one house where most of my relatives will be
>there are 2 sides of the family here, ironically they're all siblings but they're divided
>we're the only family that doesn't take sides so we have to go to 1 side of the family and then the other in one night
>this goes the same for christmas or any important holiday
>we stopped going to one sibling's family's thanksgiving because we wanted to stay at the other sibling family's thanksgiving
>that sibling family who we didn't go to now hates us
>we go to their christmas and now the other sibling family hates us
>caught between a trinity feud of asshole siblings
>it all boils down to one step relative who can't be trusted because she's fucking nuts and uses people. legitimately...
>stopped going to any holiday get togethers because it'll be awkward as fuck "oh, anon's family. why didn't you go to our [insert holiday here]"
>"because we went to [the other sibling family's] [holiday]"
>jokingly they say, "oh, you don't like us. okay"
>then we stopped getting invited to any of their parties, both sides
>now family is depressed as shit and wants to move back to my mom's side of the family's state but we're too broke
>this asshole sibling feud is my father's side of the family which is filled with miscarriages, half-siblings and an asshole grandfather (their father, well 2 of them anyways) who left them to start a new family when their mother (my grandmother) died

now i just stop going all together myself if my family gets invited to any of their parties. it's fucking depressing because i want us to all be together but we can't for some stupid reason.

heh... im just gonna start drinking and start a new thread on /r9k/. haven't been to that shithole in years

[Anonymous No.5871705]

>>5871603
ican't delete this nooooooooooooooooooooo

[Anonymous No.5871721]

>>5871603

>Absolutely nothing to do with food.

[Anonymous No.5871752]

>>5871721
report it so it can be deleted pls

[Anonymous No.5871982]

>>5871040
>inner city Californian detected

[Anonymous No.5871987]

>>5871549
Sure, and not because people are looking forward to the holidays or have holiday nostalgia feels or anything.
Just wait until November when the real holiday threads start. Prepare your butthurt anus.

[Anonymous No.5873536]

>>5860441
What the fuck is this shit ADD fucking food?

[Anonymous No.5873583]

>>5861175
It's for wine pairings.

The dish is served with, like, four or five glasses of wine.