D&D 5E Thanksgiving D&D Speculation thread.

[Paul Farquhar]

Or thrown in a vat of boiling oil, in the least careful way possible.

Could dip it in batter first, as you would with a Mars Bar.

 

[Tales and Chronicles]

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

Not American, but...

There's indeed burgers and hot-dogs, but American BBQ is pretty much more than that. Ribs, shanks, briskets, whole hogs etc are oeuvre d'art in some parts of the states. Even seafood, like clams, oysters, lobster, huge a** shrimps, crawfish etc are often present in the sea-bordering states.

States bordering other countries often change drastically their BBQ methods, such as in Florida with a major Antilles influence (Cuban, Jamaican etc). An the states with the luck of having many Argentinian immigrants make one hell of a BBQ.

 

[Bolares]

An the states with the luck of having many Argentinian immigrants make one hell of a BBQ.

That's the stuff. I live in the south of Brazil (Santa Catarina) our BBQs are pretty similar to the Argentinians. Around here every house has a churrasqueira (a built in firepit) to make BBQs, and we do it almost every weekend.

 

[Tales and Chronicles]

Could dip it in batter first, as you would with a Mars Bar.

Things is, the oil they wish to use to cook that damn turkey does not need to boil! Sure you cant have the nice whole bird in the center plate, but remove legs and breasts, rub them in coarse salt with herbs for a few hours, then rinse and cover them in vegetal oil and cook slowly for a few hours in the oven like you would for a another confit.

You can even cool the oil, take the fat from the top and use a little of it to sauté vegetables and potatoes. Not healthy, but its damn good.

Now...that thing with sweet potatoes and marshmallow...I cant figure out what to do with that...

 

[Tales and Chronicles]

Around here every house has a churrasqueira (a built in firepit) to make BBQs, and we do it almost every weekend.

Oh my god, its like a dream. I wonder if I could build one here for the summer, new to my outdoor bread oven. Winters are too harsh here so I wouldnt be able to use them most of the year, but it might be worth it!

 

[SkidAce]

Or thrown in a vat of boiling oil, in the least careful way possible.

Stumbling backwards into the bonfire trying not to spill your beer after the oil volcano from the boiler blows up is a tradition I tell yah!!!

 

[GuyBoy]

I’m not American, but I’ve been fortunate enough to visit all 50 states at least once (and many of them multiple times) and travelled pretty extensively in the US, and I get pretty annoyed at the attitude of SOME British and Europeans towards US food.
Sure, some is poor, just as it is over here, but it is also rich, diverse and interesting with some truly wonderful culinary experiences, both low and high budget.
Happy Thanksgiving....enjoy.

 

[Bolares]

Oh my god, its like a dream. I wonder if I could build one here for the summer, new to my outdoor bread oven. Winters are too harsh here so I wouldnt be able to use them most of the year, but it might be worth it!

They are easy enought to make. The brick helps mantaingn the heat inside the pit, and if you build a good chimney and limit the size of the opening where you roast the meat, you can even have one indoors.

I live in an apartment, and on my balcony we have a churrasqueira. And even is I keep all the windows closed very little smoke comes out of the front of the pit.

 

[Paul Farquhar]

I’m not American, but I’ve been fortunate enough to visit all 50 states at least once (and many of them multiple times) and travelled pretty extensively in the US, and I get pretty annoyed at the attitude of SOME British and Europeans towards US food.
Sure, some is poor, just as it is over here, but it is also rich, diverse and interesting with some truly wonderful culinary experiences, both low and high budget.
Happy Thanksgiving....enjoy.

Turkey tastes just as bad in Britain.

It's foul fowl.

 

[Vince_Snetterton]

Step 1: Learn to cook.
Step 2: Get a meat thermometer.
Step 3: Enjoy a juicy bird.

I agree. I cook my turkeys in a covered roasting pan. Start with maybe a 1/4- 1/2 inch of water in the pan, follow the instructions on how to cook it, and voila, a beautifully tasting bird that has the meat fall off the bone, and lasts me days and days.