I blame the internet. For example, someone in an area where frying turkey isn't common sees a video of someone in New Orleans frying a turkey. The person goes and gets a turkey frying kit and goes to frying without more research. Versus, someone in New Orleans frying a turkey for the first time will have loads of hands-on instructions. Most of the butcher shops here fry turkeys inside their shops and I haven't heard of an issue that makes the news.
Did the thanksgiving two-step, yesterday. With family and friends, it was a good few hours.
Made a couple of pumpkin pies. No photos, this time around.
Crust -- Crushed walnuts.
Filling -- Butternut squash and pumpkin; heavy whipping cream; blackstrap molasses; eggs; a dash or two of salt; and a blend of freshly-ground spices (cinnamon, nutmeg, allspice, cloves, cardamom).
Crust baked first, cooled, then the whole pie baked.
Topped with freshly-whipped cream.
This one is not a cooking idea but a cleanup one.
You're done and have some liquids to dump that has stuff in it you don't want to put in the drain, like a stew so you try to strain it one way or another. Say you don't want to dirty up a colander .
The top portion of a plastic bottle cut off at the shoulder. Drill holes in the cap.
Lasagna like casserole.
All the lasagna fixins with different pasta.
Sautéed onion, and ground beef seasoned with Grill Mates "Brown Sugar Bourbon". When the meat was done, it was mixed into a jar of Prego "Garlic and Herbs" sauce, and sauteed a little bit, with an ounce or two of red wine.
A cup of shredded mozzarella a cup of three cheese mexican, and a cup of Ricotta cheese seasoned with salt and nutmeg.