Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

One time my i s c & a aggie wife's parents insisted on hosting Tday lunch instead of doing non-traditional dinner like they normally do, and they made the mistake of assigning the dressing to her brother's new girlfriend from Delaware or Rhode Island or some other generic yankee state.

When we got there, and my wife saw that the girlfriend had made Stove Top Stuffing, she just about lost it.  We somehow made it through that meal (without her touching the stove top stuffing), but ever since that day, my wife has completely shut down her parents any time they start acting like they want to do a traditional Tday lunch.  She loves my mom's cornbread dressing and will never again go without on Tday.

Can’t farm out stuffing to a rookie. Just can’t.

The big tent part of me says, two stuffings. However, then the stovetop is untouched, possible new family member might take offense, though honestly, might be a good personality test.

I'm also indifferent to stuffing.  I usually go without entirely.  I like mashed taters of course and something green.  My Mom told me I needed something green with every dinner.  Green dyed beer is not it.

Can’t farm out stuffing to a rookie. Just can’t.

The big tent part of me says, two stuffings. However, then the stovetop is untouched, possible new family member might take offense, though honestly, might be a good personality test.

Ha!

She was a pretty high-strung stereotypical northeasterner.  I don't think it would have gone too well.  They didn't last more than a year or so, as I recall. 

This was before he married the Italian girl from Philadelphia, whose family did the big Sunday gravy dinner for Tday.  Now THAT was a meal worth eating. 

I've never had "good venison", ever.  Had some saussage once that was "OK".  I'm used to feedlot beef.

Depends on who and how the meat was handled immediately after the animal was killed - harvested for the squeamish.For many years you'd see yahoos tying the deer to the hood of the car and driving back home - damage goods and ready for the dumpster.Carcass needs to be field dressed and cooled immediately.Basically spatchcocking the body cavity,just like any other meat - needs to be cooled,kept clean and patted dry.Any of those steps omitted then bacteria and spoilage can set in.Then to butcher and his cooler or if temps are cool like around here you can hang in a near by tree or garage beam like I've done for a few days - then off to get processed.Or the guy who cooked/prepared it wasn't well versed.Tougher cuts sliced thin always worked out in splendidly in Strogenoff recipes.Steak cuts simple marinade in Italian dressing then grilled indirect.Sausage is ok depends again who is making it

Watch: The Infamous 'WKRP in Cincinattti' Turkey Drop! - Louder With Crowder
Watch: The Infamous 'WKRP in Cincinattti' Turkey Drop! - Louder With Crowder

How many of you already have Christmas decorations up?

Be honest...

Nope. Starts tomorrow.