Don’t forget the difference this #Thanksgiving.

Choose compassion this year, have a #vegan roast. pic.twitter.com/G3HUGJhCTr

— PETA (@peta) November 22, 2023

Every peta tweet I've clicked is 99% rage in the replies and I one day aspire to have that level of mastery over internet plebs

Damn bro was in there fighting for his life pic.twitter.com/REiyWxmOX8

— Lance🇱🇨 (@Bornakang) November 22, 2023

Fighting your food counts as seasoning it with its own sweat:

Same as above:

Two weeks ago my mom called and I told her about my worsening suicidal ideation. She said I'd get 1500GBP if I did my chores, went for a walk once a day and didn't attempt to commit for 2 weeks.

It's been two weeks and mom took me to Costco today to cash in my gets.

IT'S SO FRICKIN GOOD

Gonna spend the rest of the night drinking malibu and playing Undertale

Bottom text

Didn’t expect this carnivore breakfast pizza post to blow up like that!

Read below for the recipe! https://t.co/Vc77itoP60

— Andrew Anthony (@Andrew_The_PA) November 19, 2023

Not drama but maybe some of you r-slurs will like it.

I've started mixing my own so I can put exactly what I like in it. So far I have:

peanuts

almonds (the flavored ones work great for this, there's always a shitload of seasoning at the bottom of the container that seasons the rest of the mix)

roasted edamame (mediocre on their own but the macros are great and you can't really taste it mixed with everything else)

sunflower seeds

beef jerky

dried cranberries

dried cherries

Last year my 'mulled wine spice'-themed Thanksgiving dinner line-up turned out really well so I'm going to repeat it, but I have more people flying in than last year so need to make a turkey in addition to duck, and I forgot the stuffing recipe I followed so any suggestions would be helpful. Any feedback in general would be nice tbh.

Roast Turkey

• Dry brined and roasted the day before. If anyone has a good roast turkey/turkey dry brine recipe please share.

Roasted duck

• Roasted following this recipe but dry brined for 24 hrs with salt, brown sugar, orange peels, garlic, cinnamon, star anise, and ginger slices

Stuffing

• Probably a sausage and rustic bread or baguette one. It's hard to go wrong with stuffing but if anyone has a good recipe please share.

Braised red cabbage

• Braised on the stovetop for over an hour with star anise, maybe a slice of ginger, cloves, juniper berries, and whatever I adjust it with.

Honeynut squash puree

• I used sweet potatoes last year, but I'm going to probably use some honeynut squash I grew in containers this year. Or maybe just stick with sweet potatoes and use the honeynut squash for something else.

Braised kale or arugula salad

• Gotta add a green to feel like you're less of a fatass. I'll probably make something easy (the arugula salad last year worked well with everything else) but I'm open to suggestions if anyone has them. As long as the suggestions don't involve green beans.

Gravy, redcurrent jelly sauce, cranberry sauce

• Gravy made with turkey drippings from the day before, redcurrant jelly sauce made by mixing redcurrant jelly and white wine, cranberry sauce from a jar

Some sort of grocery store dessert

• Maybe I'll be able to find some pumpkin pie

Thoughts? Does anyone have a line-up they're proud of?

> be me, vacuum chamber enthusiast

> get a bunch of McD's burgers, big brain time

> vacuum seal those bad boys, air = enemy

> fast forward, craving hits

> whip out sous vide machine, it's science time

> gently thaw burgers in warm water bath

> feels like a chef, minus the hat

> perfect thaw, no microwave massacre

> burgers still juicy, flavor level 100

> saved time and cash, McD's trip avoided

> sitting back, enjoying gourmet fast food

> mfw I've hacked the fast-food system

Tastes like McDonald's sprite

Is it any good, or just a meme?

Thinking of getting one

'Cathedral you r-slur, I'm not reading all that'

Some choice quotes:

Yes, I, a Frenchman, believe that British cuisine is unfairly maligned

thanks to post-war Beveridgian socialism, Britain had food rationing for longer than any other Western European country. The reason those awful tinned beans feature so prominently in British pub food is because for decades they had little else.

See? We were subject to decades of pinko commie scum leadership, it's not our fault if it wasn't for Tony Blair you'd be sucking us off over some mid bread like you do with italians

anyway this perfidious frog goes on to just fellate his own culture for two paragraphs and then he says

The first point is that British cuisine is really good. Britain produces great produce, and it has great peasant traditions that have produced excellent dishes such as pies, roasts, and so on. The lack of a tradition of high refinement and clichés dating from Britain's era of post-war malaise should not obscure that fact.

And finally: the French and British are cousins. Friendly ribbing is all well and good, but in an era where the very survival of Western civilization is uncertain, recognizing our respective merits is more important. So, as a Frenchman I say, two and a half cheers for kidney pie and warm beer.

Thanks frenchie, here's my response

i love instagram reels pic.twitter.com/olPTnpeBfv

— P.E. Moskowitz (@_pem_pem) November 12, 2023

This is her:

#relatable:

!goyslopenjoyers

My normal caffeination regimen:

6:30am 16oz can Monster Lo-Carb (blue can)

7:30am 44oz Fountain Diet Mt. Dew (Speedy Rewards, yeah!)

9:30am 44oz Fountain Diet Pepsi (All work carries)

12:00pm 44oz Fountain Diet Pepse (See previous)

2:00pm 20oz Diet Mt. Dew (vending machine, cafeteria closes @ 1)

3:45pm 44oz Fountain Diet Mt. Dew (Speedy Rewards for the road, yeah!)

6:00pm 16oz can Monster Lo-Carb w/dinner

6:30pm - bedtime - various glasses of caffeinated drinks as thirst arises.

Additional sources:

On Tuesday nights (class nights), I also have a quad grande cappuccino at Beaners around 4pm, plus a 32oz Diet Coke from Chipotle with dinner around 7.