Give thanks to the Obner.

What's everyone bringing to the Obner Thanksgiving Feast 2010?

I'll handle the...

Ugh. I wish I had the money for some damn whisky. Unfortunately, I just brought the 25lb turkey. Bought from a local farm, but damn it was expensive.

I will also be making the mashed potatoes because, frankly, I make the best mashed potatoes in the world.

Lies.

I will bring a brisket.
Because, frankly, I make the very best (Jewish-style) brisket in the whole world.
And you can tell that to your Bubbe, too!

I'll bring these as well to sop up all that delicious gravy....

Dalen, I'm rolling through with this:



and one of these:



We're gonna have us a real good time.

I'm going cheap. I'll bring the Jell-o.

My presence is my gift.

Doesn't Yail have surround sound and a large yard to "bury them"?

This should be held at his compound.

Prove it.

Ohhhhh yeah. This reminds me. My wife has a blog about what she cooks. Recommended to anyone else here who is living gluten-free. I'm sure there will be a Thanksgiving blog entry soon.

http://inthekitchenwithjustjessie.blogspot.com/

Hey that's pretty cool. Are those her own recipes? And who photographs the food? I've always had a hell of a time getting a good pic of food.

Looks tasty, bort!
Sent the link to my wife.

Speedballs, 43, and green bean casserole.

chocolate cream pie

I did too, against my better judgement and despite my love of fat.

femdisco and I are making sourdough sausage stuffing (I'm picking up the sausage and sourdough and will try not to fuck up the actual cooking process)

Nice. I've enjoyed that a few times.

That's a pricey bottle but well worth it.

Isn't the burden of proof on you if you're claiming to be the Wilt Chamberlain of Mashed Potatoes?

I'm not saying mine are the best in the world, but they'll definitely shorten your life span.

It's hard to fuck up mashed potatoes unless you're a tard, but it's hard to set them apart from other peoples taters as well, so what do you do with them to make them stand above the crowd, Joey?

Well, you're accusing me of lying, thus the burden of proof is on you? I don't know. haha

Well, one key is red potatoes instead of regular baking potatoes. And, what I learned from the chef I used to work for: you can never use too much butter.

Everything else is a secret, but really it's just the massive amounts of butter. haha

Throw a little sour cream in there, and you're on your way.

my recipe for mashed taters is as follows:

boil a bunch of chopped up red potatoes til they are soft
pour in a cup of whole milk
stick or so of butter
some salt, some pepper, some minced garlic
mix that shit til it's as smooth as store-bought cool whip