General Assembly for October 3rd

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Which poll options would make the best poll?

  • Can there be a favorite seasonal activity poll?

    Votes: 190 21.8%

  • Which lolcow will bite the dust next?

    Votes: 245 28.1%

  • Which poll options would make the best poll?

    Votes: 438 50.2%
  • Total voters
    873
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Ralph Barnhardt said:
Yeah. I got something to say.
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Dude. Weed. LMAO.
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DUDE. WEED. LMAO.
BLAZE IT 420/710/24/7/365.25 PXL_20251004_094423043.MP.jpg
 
Null said:
I was thinking yesterday I should prepare something. My diet is making it really hard to do any cooking. I mostly eat 100~200 cal snacks every other hour. I was thinking if maybe I should buy a small gourmet turkey online, cook the entire thing, eat just a leg, and break down the rest for sandwiches or something.
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A suggestion for the some of the leftovers and and the scraps you normally wouldn't eat: Turkey soup.
Null said:
I don't think I have the equipment for that.
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No particularly fancy equipment required, just a large pot, a strainer, and large bowl for straining the solids out of the stock when you're done. A pot in the 12-16 quart range should be large enough. All can easily be found at thrift stores or at retail.

First, make a stock out of the scraps of the turkey: all the bones, gristle, cartilage, skin, and other parts of the turkey you don't eat.

Throw all the scraps in a large pot with plenty of water, enough to cover it all, and simmer without a lid for several hours. During this time, a lot of the water will slowly evaporate off. This is a good thing. All the flavors still in the turkey scraps are being extracted and concentrated. An overnight simmer is great for this purpose. If you want to be particularly autistic about this, weigh the turkey scraps before hand and make note of their weight in pounds. You'll want to let the stock reduce down to about 1 quart of finished stock per pound of turkey scraps. If you over-reduce the stock, you can always add in more water to bring it back to target volume.

About halfway through your simmer time, add plenty of coarsely chopped onion, celery, and carrot in a 2 : 1 : 1 ratio. An hour or two before the end of the simmer time, add in some classic herbs and spices, like black pepper, garlic, marjoram, rosemary, sage, and thyme, but no salt. Salt comes later. Adding salt now, while the stock is concentrating, will concentrate the salt flavor, easily making the stock disgustingly salty. You can easily add enough salt later, but you can't take it out. At the end of the simmer time, strain and keep the liquid. Throw away the bones and other bits. You have extracted every last bit of flavor from the turkey and now have turkey stock, or "bone broth" as zoomers call it.

With the turkey stock in a pot, add in leftover turkey meat, potato, onion, celery, carrot, and whatever other vegetables you think will make the soup tasty and delicious. Don't forget to add a little bit of salt at this stage. Add other herbs and spices as you see fit, but don't go overboard, you already added classic stock herbs when making the stock. Cook at a medium-low boil for about 30 minutes or so, you're looking to just soften up the vegetables a little bit, not dissolve everything into an indistinguishable turkey & vegetable puree (though that is delicious too).

What you don't eat can easily be frozen for long term storage.

Do you plan on doing any fun decorations for Halloween?

Ted's of Beverly Hills said:
I made the best batch of sourdough bread yet this week, so pretty good.

The guy who makes A Fox In Space did a pretty good tribute to this.
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I had forgotten this exists. Did this guy ever make more episodes?
 
I got into cozy rpgs the past few months, and I feel that overall it improved my mood. Instead of playing online games with a bunch of retards barely sentient enough to press one button, I just get to spend a hour or two tending to my virtual farms with no stakes. It’s been very relaxing.
 
That's strange from you, what do you want? Stay away!

*Flings bat*
 
Nice I'm genuinely glad everyone, really sincere!
Specifically positive I claim.
Certain happiness I now know
knowlodge in kindness even.
Perfectly agreeable, just every emotion tangible
Frankly, all gleeful guestures of thought.
Truly reveling at noting nice years.
Quite understatingly estatic erstwhile respectful
Pleased I surely say
Possibly over ostentatiously postive
Cant understand nice things?
Frankly unsurprising considering knowing you object utility.
Acronyms sure suck.
 
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That is indeed very human of you.

I'm still digesting CWCs latest upload, genuinely shocked that he's still clinging onto the dimensional merge, but at the same time I am glad to have finally seen a first "regular" upload of his ever since the jail saga began. He's right about one thing, and that's the medallions so far helping to expose what their wearers truly are/were.
 
I've just eaten 2weleve pieces of chicken in your name.
Please let me deposit 2wo hundred thousand calories onto the farms, The Kiwis are hunngryy!
 
Not A Cat Person said:
I got a whole bunch of good eggs for really cheap and I've been trying to figure out how to eat all of them. Fortunately I'm pretty good at cooking them consistently by now. I can fry them over-easy in a stainless steel pan and have them slide right out nine times out of ten, now, with the yolk all perfectly gooey and the top set just right.

Have you taken the steelpill and gotten nonstick coatings out of your kitchen yet?
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The easiest way I’ve found with stainless steel is using low heat and butter. Just swirl the butter around to coat the pan from every angle. then add the eggs, they never stick.
 
Welp, I am still doing my best to expand my little Collection of Yugoslav Surplus gear. Can hardly wait for the next Sunday when the Fleamarket is here again, to look for more stuff to acquire.
 
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