Somebody needs to market that on a kitchen-sized sign, preferably with @ least a faux appearance of having been handcrafted.
Thereās gold in them thar hillsā¦
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I like leftovers because thereās no cooking chores the next day. Even so, we make half the food we used to. Weāre two older adults, and no longer have the capacity to scarf down without repercussions.
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Oh, the heathens (including some of SASā own amongst the responders):
https://sellercentral.amazon.com/seller-forums/discussions/t/a5f9dddc-ce0c-4864-b89b-a445046f0ef7
Doesnāt anybody know how to actually prepare a tasty repast these days, or is it simply a matter of too many of us being too-weaned into the instant gratification syndrome to even consider expending the time required to first learn how, and then practice towards perfection?
Next thing ya know, everybodyās favorite food - The Mighty Rutabaga - will show up on the hit-list.
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I love just about everything on the Thanksgiving table. But with just myself and my husband, we will be enjoying just about everything at our giant, yummy local Chinese buffet. No leftovers, true, but also no cleaning up.
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I almost posted on that thread; I think that turkey is vastly over-rated.
Seems few people realize that its only benefit is that itās big enough to feed a huge crowd. But unless you do something really special, itās on the boring side, and often downright dry and bland. IMO, if you want a special fowl for dinner, nothing beats duck (although Iāve heard pheasant is nice; Iāve never had it, as my father swore he would never eat it again; to him it was āpoor folksā food, because it was all he ate growing up, because thatās what they could shoot).
But since itās just the two of us, Iāll do chicken. Not sure what recipe Iāll use. But to me, the star of Thanksgiving is the sides; even though just two of us, there will be several sides.
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Note - I am at my best as far away from the kitchen as possible.
But I do enjoy to read.
See NYT of 3 days ago on cooking the Turkeyā¦
It seems THE BEST is to DRY BRINING the bird 3 days prior.
Excerpt:
- Dry-brine the bird, then relax.
In 2006, Russ Parsons of The Los Angeles Times wrote that the best way to roast a turkey whole was to first dry-brine it, which is just a fancy way of saying it should be salted in advance ā ideally two or three days before cooking.
This gives the salt time to draw out the birdās moisture, which then dissolves the salt on the skinās surface and gets pulled back into the meat through a process called [diffusion
When such a bird is roasted, its muscle fibers are better able to hold onto moisture, meaning the cooked turkey will be beyond juicy and well seasoned, with an aged, concentrated flavor and a tempered gaminess.
After all my tests, I am beyond confident that the longer you salt your bird (up to three days maximum), the juicier the meat, the crisper the skin, the more perfect the turkey. I noticed a huge difference between a three-day dry-brined turkey and a two-day dry-brined turkey. But similarly, thereās a notable contrast between a turkey thatās been salted, then immediately roasted, and one salted just a day in advance. (The longer-brined bird tastes way better.)
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Turkey is about my least favorite of the meats that I like. And, I donāt care that much for cranberries, eaten separately.
But ā put them together ā YUM
I have abandoned (gladly) my life long habit of overdoing the cooking for Thanksgiving and now order a meal at the local grocery store.
However,I cook my own cranberries (their cranberry sauce sucks) besides, I would cook them anyway because I love listening to them pop.
Also make my own pies and gotta have the green bean casserole ā big shallow pan that allows for lots of French fried onions.
But the days of being on my feet in the kitchen all day are gone. Yee Haw! (age 72)
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Darn, I meant to put that one in there but the stuffing with gizzards won outā¦ 
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It seems that everything for every food depends on the cooking itself. My son-in-law is an excellent hunter and does all the meat cooking since our daughter has been a vegetarian for over 30 years.
He doesnāt go pheasant hunting but we have been served some of his tagged and bagged turkey the past several years. The only catch is if you miss one of the birdshot and accidentally bite down. Itās amazing how your mouth seems to have a spasmā¦
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Cranberry sauce. 
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Turkey is way overrated.
Sweet potato anything is overrated, even with brown sugar and marshmallows.
Pumpkin is overrated, even with Cool Whip.
These days we get a big olā Honey Baked Ham and a small Honey Baked Smoked Turkey, and then do all sides and desserts ourselves to handle all the various food allergies (peanuts, garlic, onion, and mint) and the vegetarian.
This year is dressing, mashed taters, corn puddinā, deviled eggs, green bean casserole, cornbread, gravy, apple pie, chess pie. Guests are bringing cran-orange sauce, broccoli salad, fruit salad, and cookies. All meat free, garlic free, onion free, peanut free, and (so help us) mint free.
Those with high blood pressure, heart issues, diabetes, high cholesterol, and/or lactose intolerance will have to make feast decisions to the best of their consciences, in consultation (or not) with their gods, doctors, and waistbands. 
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Sweet potato can be very good, but no quicker way to ruin it than to top it with marshmallows. The important thing to remember is that āsweetā is only in comparison to regular potatoes (and even then, not really sweeter). Think of them more as savory than sweet; roasted with a bit of cinanamon or nutmeg and a slather of butter is hard to beat. (keep in mind that while many people combine cinnamon with sugar, itās actually tradionally a savory spice, not sweet).
Pumpkin is similar. The biggest problem with most in the US is trying to make it into a sweet desert rather than a savory dish (although Iāll admit I like pumpkin pie if not too sweet, but please, no f-ing Cool-Whip) (why is it that people who insist on this refuse to at least use real whipped cream???)
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Marketing, my friend.
People are easily swayed towards convenience over quality in our modern world, especially if price consideration(s) come into play, and Madison Avenue - along with the manufacturers who drive its budgets - well knows that to be a demonstrable fact.
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I second these emotions:
Speaking of Cool-Whip ā it holds the record for being the item which sat in the freezer the longest before finally being tossed. We had it exactly once, we both hated it (tastes vaguely of plastic) but Whozzit kept saying, āSave it because maybe weāll eat it someday.ā We didnāt. After 5 years, he finally relented and I threw it out.
The first and only time I had gravy was maybe 8 years ago. Vegan mushroom gravy that was gooey, beige and tasteless. I canāt compare it to animal gravy because I donāt eat meat.
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Only five years? You are a QUITTER! A true embarrassment to those of us who save things for the long haul ā frozen or on the shelf.
My wife is short(er) and canāt see anything on the third shelf. Unless she needs something the step stool is unused so anything behind the front row is like an archeology dig ā Would you like some unopened salad dressing with a ābest by 1998ā?
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Iāve had some really good mushroom gravy; but I feel sure that if I tried to make it (and Iām a halfway decent cook), it would likely fit your description. Or possibly worseā¦
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Happy Thanksgiving!
In search of answers on Amazon sellerās forum, for me, it was easier to do a search on google than directly from amazonās seller forum. While searching in google, I stumbled upon SAS and recognized many names of the veterans from the old Amazonās forum. I couldnāt believe it!
I am so thankful I found this place!
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Apparently working as intended.
Welcome aboard !
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