232 Comments

I like to slice off a finger or two, dice finely, toss it in. Adds that subtle, aged gin-and-tabasco flavour all my flesh carries. And mine grow back anyway.

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You are morally weak.

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Just as God intended!

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Because we weren't depressed enough. "Kick-out-the-Chair Ken," we used to call him.

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Aw, that takes me back....Here--there's one Kool left in the pack.

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nah. she's just relegated to the stupid shit. modo IS the stupid shit. and self satisfied to boot.

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Word of warning about adding the orange zest: don't get the "white stuff" under the zest in this (or get as little as possible) as it is bitter. If you want a more "citrusy" taste, add some lemon zest. Any yeah, the homemade cranberry sauce is hugely better than that odd canned stuff. Whether you add the booze or not.

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Indeed we can. This is weird, man.

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It's just not "real" cranberry sauce if it's not a perfect cylinder, complete with the ridges from the can.

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Joe Arpaio uses it to dye underwear.

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I made this one year. I added some honey to the recipe. it was yummy. Happy Thanksgiving Ken. Long time no rant.

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My grandson couldn't remember what lingonberries were called. So when we went to IKEA he asked for "Newman" berries instead.

Which kinda relates to both your comments.

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Mrs' Don't's son fried a turkey a few years ago, and it was pretty fkn awesome. He had injected it with a brine solution earlier, maybe the day before.

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I did a sous vide turkey breast last year. Came out pretty juicy. It helped that it was sealed into the plastic with many sprigs of fresh rosemary.

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That looks like what I usually do, but I think this year I'm going to try the "Grandma's" recipe that was posted. It looks delicious.

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