ness

Buttery biscuit with just a little crunch on the bottom. Perfect consistency on the gravy and the sausage was small pieces. Just a little heat. Really good.

A couple others from the last few weeks: Cioppino with scallops, shrimp and flounder Spent a weekend in the Flint Hills a few weeks back at B&B we like. They do an outstanding job on the breakfasts. Breakfast pizza with a thin crust, just a little sausage gravy, eggs, sausage, mushrooms, peppers, cheese and sage.

Love fried chicken too, but haven;t made it in a loooong time. Rotisserie chicken, roasted sweet potatoes and some corn last night. Made a quick stock with the chicken spare parts then thickened it a bit, added a bit up cold butter making a light sauce.

Just finished watching. Well done documentary with good dialog and cinematography. You could really feel his love for fish, fishing, conservation and people. The green drake hatch was really cool to see. Never have done the PA spring creeks but have always wanted to.

Looks like we're getting one in Overland Park. No real good Cajun in KC that I know of. Have a place called Jazz with a few locations around town, but I've never been happy with anything I've gotten there in 3-4 trips. Have a food truck around town that does a decent jambalaya, but best Cajun IMO comes from stately ness manor.

I see it listed on Amazon Prime as a $5 rental or you can buy it for $13.

Doubt you do. Would be nice though. Just tone it down, man. We can all stand a little. But when you taunt with the religious stuff you’re just being an azzhole. We don’t need it. At least I don’t.

Learn when to shut up, and then we’ll see ya ✌️ Get it??

The guy that spouts biblical references and then says 99.9% of Christians have never read the Bible. What a dumb thing to say. Add it to the pile of nonsense. It gets old, wrench He’s against science AND the Bible. Whoops. And doctors, cops, conservation agents. He can’t see past the end of his nose, or the joint hanging out of Mouth. Tired of you man.

Depends on location. They've been getting a lot of snow out there this fall. Denver and west got hammered this week. We were out in Estes in late September and a week or 2 later they had a foot in Estes and a bunch more in the park.

^

ness like sides! And gravy Belch!

Right there with you. Do it the way you like it. And be happy 😄

@rps gets the credit for introducing me to spatchcocking. The ness household will be having a bunch of old favorites. Not breaking any new ground. That's the best way to feed the crowd that’s coming. Roast turkey and gravy (offal free😁) from my baby brother. Mashed taters with plenty of butter and sour cream. Cornbread dressing (Jiffy based). Corn casserole, green bean casserole, sweet potato casserole. Simple homemade cranberry sauce. Dinner rolls (the frozen thaw and rise kind). Pumpkin pie and whipped cream. And whatever other appetizers and desserts get brought over. Have a happy Thanksgiving everyone!

Prayers have been said. I don't know your real name so I used Oneshot and described you a little. I figure it'll get through ok Get better!

In my thinking that’s a pretty good observation and not too controversial. Think I’m ready for a break from the drama and negativity here. And the new ad format sucks. Too much.

Hope the political slant of this doesn’t cause problems, but I think this is pretty good.

I hear you on the turkey. We like it a little but it’s not the center of things like it used to be. To me the best part of the turkey is the gravy it makes. Never been a big fan of turkey leftovers either. It just doesn’t taste as good after a day or more. The last few years my brother has made the turkey which is a nice thing for me. I love Thanksgiving for the get-together and the sides. Not much of a dessert guy but I’ll eat some pie(s). Curious @snagged in outlet 3 — what Italian and from where on the Hill? We’ve always done Zia’s when in StL. Last time not so great and made me want to try someplace else.

I think the technique is pretty important—big reason I posted it. The boil gets things dissolved and the flavors developed. Needs to be cold when you brine the turkey.

Here’s a brine recipe I’ve been using for years. From Alton Brown Ingredients Brine 1 cup Kosher salt ½ cup brown sugar 1 gallon vegetable stock 1 tablespoon peppercorns ½ tablespoon whole allspice ½ tablespoon candied ginger 2 gallons iced water and the directions: Directions 1. Make the brine 2 nights before you plan on serving the turkey. Combine all ingredients except iced water in a pot and bring to a boil. Cool to room temperature then refrigerate until cold. 2. The night before, prepare turkey and place in a 5-gallon bucket. Add cold brine and iced water and cover. Place in a cool/cold place. This brine and method has worked very well for me for a long time. Hope this helps.

Surprised I needed to explain it, but it seemed some folks were struggling with the concept 😄

Divide the lifetime cost by the current annual cost to get the number of years you’re paying for. If you think you’ll be in MO long enough to make it pay, and you have the money, and it’s a priority for you today, you should buy it. If not, don’t. No tax angle. Now go and worry about more important stuff. 😄

Looks good. I don’t think there’s a darn thing wrong with a shortcut. Its a choice. Doing your own crust could triple the time and effort. And, the rolled crusts are a pretty darn good shortcut.

This conversation sorta reminds me of this scene from King of Queens:

There would be phone calls made, but not to the authorities. What a ding dong! Yep, cost — plus fines. Fines based on how stupid an idea it was. Tough to legislate stupid, so I’d say let me decide. No charge — I’d do it for entertainment.