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He hates me too, but that's okay. I still respect that he will call out people for their BS in CE.
Parboil before you cook the ham to get rid of the excess salt.
Every year we get a country smoked ham from an old school german butcher. Its awesome. I also despise honey ham. I cant do sweet with my salty ham.
Hmm. Next time I'm at Momofuku I'll try some ham. David Chang seems to have a huge ham fetish. The last time I tried one of those Benton's hams at a restaurant it was unbearably salty.
I don't know what the hell kind of thanksgiving you're having, but a Real American Thanksgiving is about lumpy mashed potatoes, dry turkey, and french fried onions. Good food is not to be found there.
Thanksgiving tends to highlight those who cannot cook spaghetti much less turkey, pumpkin pie etc.
I've been making Thanksgiving dinners better than your grandmother's since I was in college…. and partially as I result, I don't get people who cannot cook. You need to feed yourself and although I guess it's possible, eating out 100% of the time is just not desirable or practical IMO.
I don't even want to know why "Real" is capitalized but whatever it is I'm sure there's a plan to make your turkey great … again.
It's weird how many people treat cooking turkey like it's some kind of magic ritual instead of a rational process. My in-laws will not use a leave-in thermometer. Grandma went by time and so by God they're going to go by time.
Maybe I should be happy, at least the timing approach gives some possibility of edible food. These are the same people who cooked a prime rib and put it back in to cook "because it was still pink." The horror.