Bolares
Hero
is this a thing?
D&D 5E Thanksgiving D&D Speculation thread.
We Americans don't have to consume a dry tasteless bird... we CHOOSE to, thank you very much! I mean, these vats of gravy aren't going to drown themselves.
Tales and Chronicles
Jewel of the North, formerly know as vincegetorix
Chef here!
The turkey's breast is indeed pretty dull; its dry with almost no fat, hence no taste. But you can make it almost edible by cooking it in a vacuum bag with butter, rosemary and pepper in slow boil water, then finish it in the oven to gave it color for a few minutes.
The thighs are the good part. The fatty brown meat can handle roast-type cooking, with high temperature to brown the meat then a slow cooking in a broth for a few hours. With honey, rosemary, thyme, onions, garlic and wild mushrooms, it pretty good.
But, yeah, Americans tend to favor cooking it whole for way too long, making it pretty dry in the fat-less parts, unless it is pre-injected by salted water or more butter until there's more butter than meat in the damn bird.
Or thrown in a vat of boiling oil, in the least careful way possible.
AtomicPope
Hero
Step 1: Learn to cook.
Step 2: Get a meat thermometer.
Step 3: Enjoy a juicy bird.
darjr
I crit!
9th level spell
jasper
Rotten DM
The horror the horror DC 30 CON save. Almost as bad as Krystal sliders.
jasper
Rotten DM
I generally toss a stick of bChef here!
The turkey's breast is indeed pretty dull; its dry with almost no fat, hence no taste. But you can make it almost edible by cooking it in a vacuum bag with butter, rosemary and pepper in slow boil water, then finish it in the oven to gave it color for a few minutes.
The thighs are the good part. The fatty brown meat can handle roast-type cooking, with high temperature to brown the meat then a slow cooking in a broth for a few hours. With honey, rosemary, thyme, onions, garlic and wild mushrooms, it pretty good.
But, yeah, Americans tend to favor cooking it whole for way too long, making it pretty dry in the fat-less parts, unless it is pre-injected by salted water or more butter until there's more butter than meat in the damn bird.
Or thrown in a vat of boiling oil, in the least careful way possible.
thank you swag kitten for editting.
stick of butter in the cavity and follow the package directions. But I use an enclosed roasting pan, and remove the top last 45 minutes to brown the skin. I did see a professional chef cheat. Food safe blow torch to brown the skin.
My prediction is nothing, and the gluten free stuffing is going be a hit.
Happy Thanksgiving for those who are celebrating,. And a good day to the rest of y'all.
AnotherGuy
Hero
Bolares
Hero
wait... turkeys in america arre dry tasteless birds? I'm sorry for your cuisineWe Americans don't have to consume a dry tasteless bird... we CHOOSE to, thank you very much! I mean, these vats of gravy aren't going to drown themselves.
Edit: just a question I have. Do american barbecues really have basically hotdogs and burguers in them as I see in the movies? If the answer is yes I'm quite sad for you gringos
GuyBoy
Hero
Happy Thanksgiving to all Americans on this board. Over in the UK, I’ll be “joining” you with an American night and all three NFL games. Will be fun....well, maybe not Lions v Bears!
Oh, and let’s hope there’s a good announcement from WotC....maybe, I can help: “We are delighted to announce a Return To treatment of the classic modules, Temple of Tharizdun and Lost Caverns of Tsojcanth.” Sorted....now let’s get that chilli cooking.
Oh, and let’s hope there’s a good announcement from WotC....maybe, I can help: “We are delighted to announce a Return To treatment of the classic modules, Temple of Tharizdun and Lost Caverns of Tsojcanth.” Sorted....now let’s get that chilli cooking.
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