Re: Another gravy swamp.

On Wed, 20 Nov 2024, Cindy Hamilton wrote:

On 2024-11-20, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:

On 2024-11-20, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>

It looks good except for those carrots, but I'd
be polite and eat them.  Gravy looks good, too.

>

Did you cook your roast in the oven or crockpot?

>
>
On the stovetop, simmered for four hours. My wife and I learned to cook
them that way. I guess that "roast" is a misnomer, the way that we do
them. Boiled roast?

>
Braised beef.
>
My grandmother cooked pot roast in a pressure cooker.  I prefer using
the oven.
>

I don't roast much anymore, just standing rib for Christmas, occasional
chicken, pork for York and potatoes. Oh, and turkey for Thanksgiving!
Gotta get a frozen turkey soon! Butterball, preferably around twelve
pounds but probably fourteen. We'll see.

>
I scored two last weekend.  Honeysuckle White, around 15 pounds.  I
would have preferred 12 or 13, but those were the smallest ones they
had.  They're in the deep freeze.  I'll take one out to defrost soon;
the other one will wait until we're ready for more turkey stock.
>

Then there's Brussels sprouts, bagged dressing croutons, pecans, Karo,
frozen pie crusts, fresh cranberried, I'm losing it!
I love Thanksgiving meals. I hate Thanksgiving prep.

>
We've pared down our Thanksgiving meal to:
>
Salad
Turkey
Stuffing, made from fresh, cheap white bread, bulk breakfast sausage,
celery, onions, butter, sage, salt, and pepper.  It might be hot
breakfast sausage; if not, my husband might add a few flakes of
chile.
Gravy
>
There might be cranberry-orange relish, which serves as a dessert
for my husband and as a snack for me later.

How do you handle the possible criticism that it is racist only to use white bread? I've learned from many top democrats that the stuffing should always be 50% white and 50% black bread.