Hollis
@hollis.computer
Computers • Cooking • Board Games • Math
he/him
he/him
I never knew how good I had it in Atlanta until I went somewhere that I couldn’t find Red Rock
December 14, 2025 at 3:20 AM
I never knew how good I had it in Atlanta until I went somewhere that I couldn’t find Red Rock
Based on the number of rumors that Biden was poised to do this within the last half of his term, it felt to me like the party was using it as a last-resort tool for if they felt like they were going to lose the election.
So they decided not to break glass but still lost the election anyway.
So they decided not to break glass but still lost the election anyway.
December 12, 2025 at 1:09 AM
Based on the number of rumors that Biden was poised to do this within the last half of his term, it felt to me like the party was using it as a last-resort tool for if they felt like they were going to lose the election.
So they decided not to break glass but still lost the election anyway.
So they decided not to break glass but still lost the election anyway.
Par-cooking fries, then freezing them, then deep frying them is a classic method to make excellent fries. I love it when restaurants buy frozen fries.
December 9, 2025 at 12:43 AM
Par-cooking fries, then freezing them, then deep frying them is a classic method to make excellent fries. I love it when restaurants buy frozen fries.
I do in fact feel calorically ready for the winter hibernation now
November 30, 2025 at 12:59 AM
I do in fact feel calorically ready for the winter hibernation now
And while I’m at it, let me step up on my chimichurri soapbox!
It’s the perfect Thanksgiving sauce. The whole deal is rich and fatty and carby, and it just begs for something bright and herby to go with. Try it! You won’t be able to do Thanksgiving without it again.
It’s the perfect Thanksgiving sauce. The whole deal is rich and fatty and carby, and it just begs for something bright and herby to go with. Try it! You won’t be able to do Thanksgiving without it again.
November 27, 2025 at 8:53 PM
And while I’m at it, let me step up on my chimichurri soapbox!
It’s the perfect Thanksgiving sauce. The whole deal is rich and fatty and carby, and it just begs for something bright and herby to go with. Try it! You won’t be able to do Thanksgiving without it again.
It’s the perfect Thanksgiving sauce. The whole deal is rich and fatty and carby, and it just begs for something bright and herby to go with. Try it! You won’t be able to do Thanksgiving without it again.
And here’s a plate with everything we brought! Turkey thigh confit with chimichurri, stuffing, parsnip purée, and turkey gravy.
November 27, 2025 at 8:53 PM
And here’s a plate with everything we brought! Turkey thigh confit with chimichurri, stuffing, parsnip purée, and turkey gravy.
Oh, one more prep photo. We put the stuffing in the oven to get a little color on top before bringing them over.
November 27, 2025 at 8:49 PM
Oh, one more prep photo. We put the stuffing in the oven to get a little color on top before bringing them over.
What about the other four? Well, the sad news is we got a positive Covid test from one corner of the family, so we’re doing multiple smaller Thanksgivings now. Some of the thighs went straight from the circulator into the fridge so we can finish them in a few days for other folks.
November 27, 2025 at 6:57 PM
What about the other four? Well, the sad news is we got a positive Covid test from one corner of the family, so we’re doing multiple smaller Thanksgivings now. Some of the thighs went straight from the circulator into the fridge so we can finish them in a few days for other folks.
And now just that quickly, they’re beautiful! (There’s only 7 now because one of them was going a little too fast and we had to take it out early. Rest assured, we’re eating all 8)
November 27, 2025 at 6:57 PM
And now just that quickly, they’re beautiful! (There’s only 7 now because one of them was going a little too fast and we had to take it out early. Rest assured, we’re eating all 8)
After 17 and a half hours, the turkey comes out. Looks kinda gross, right? Well, next it’s going in a 500°F oven to crisp up the skin!
November 27, 2025 at 6:40 PM
After 17 and a half hours, the turkey comes out. Looks kinda gross, right? Well, next it’s going in a 500°F oven to crisp up the skin!
That’s:
- bacon
- ground pork
- leeks
- onions
- shallots
- celery
- garlic
- sage
- pumpkin seeds
- stock
- beer
- sourdough bread
- bacon
- ground pork
- leeks
- onions
- shallots
- celery
- garlic
- sage
- pumpkin seeds
- stock
- beer
- sourdough bread
November 27, 2025 at 5:04 PM
That’s:
- bacon
- ground pork
- leeks
- onions
- shallots
- celery
- garlic
- sage
- pumpkin seeds
- stock
- beer
- sourdough bread
- bacon
- ground pork
- leeks
- onions
- shallots
- celery
- garlic
- sage
- pumpkin seeds
- stock
- beer
- sourdough bread
Stuffing saga continues: alliums (leeks, shallots, onions, and garlic) and celery sweating out in a mixture of butter and bacon fat. You cannot imagine how good the place smells right now.
November 27, 2025 at 3:58 PM
Stuffing saga continues: alliums (leeks, shallots, onions, and garlic) and celery sweating out in a mixture of butter and bacon fat. You cannot imagine how good the place smells right now.
Stuffing time: we start by rendering just a little bacon
November 27, 2025 at 2:17 PM
Stuffing time: we start by rendering just a little bacon
And here’s the pasta we made with the parsnip cream
November 27, 2025 at 1:13 AM
And here’s the pasta we made with the parsnip cream
Okay, I solved the milk punch filtering problem. I remembered my mom has an Aeropress, and I forced the rest of it through that over the course of like 15 minutes. I’m not a coffee drinker, but I might need to get one of my own just for this application.
November 27, 2025 at 12:53 AM
Okay, I solved the milk punch filtering problem. I remembered my mom has an Aeropress, and I forced the rest of it through that over the course of like 15 minutes. I’m not a coffee drinker, but I might need to get one of my own just for this application.
Tomorrow we’ll get it under a broiler right before serving to crisp up the skin.
November 26, 2025 at 11:54 PM
Tomorrow we’ll get it under a broiler right before serving to crisp up the skin.
Turkey’s starting now! In a repeat of last year’s central dish, we’re confiting twelve entire turkey thighs. It’s sealed up in bags with duck fat and bay leaves, and it’ll sit in the immersion circulator for about 20 hours at 158°F.
November 26, 2025 at 11:54 PM
Turkey’s starting now! In a repeat of last year’s central dish, we’re confiting twelve entire turkey thighs. It’s sealed up in bags with duck fat and bay leaves, and it’ll sit in the immersion circulator for about 20 hours at 158°F.
The mixing happened last night, and it’s been filtering through various devices for several hours last night and this afternoon.
November 26, 2025 at 10:09 PM
The mixing happened last night, and it’s been filtering through various devices for several hours last night and this afternoon.
Also ongoing, and because I apparently never remember what a pain in the ass it is to make, I’m doing a clarified milk punch. This one has rum, falernum, cranberry simple, lemon juice, orange juice, orange zest, and spices.
November 26, 2025 at 10:09 PM
Also ongoing, and because I apparently never remember what a pain in the ass it is to make, I’m doing a clarified milk punch. This one has rum, falernum, cranberry simple, lemon juice, orange juice, orange zest, and spices.
Some of the cream that the parsnips were boiled in (now heavily perfumed) gets strained off, so for dinner tonight it’s going to become a sauce for some pasta.
November 26, 2025 at 10:00 PM
Some of the cream that the parsnips were boiled in (now heavily perfumed) gets strained off, so for dinner tonight it’s going to become a sauce for some pasta.
Last year we made a double recipe, and this year we quadrupled it. We want to have leftovers, but the family cannot be sated.
November 26, 2025 at 10:00 PM
Last year we made a double recipe, and this year we quadrupled it. We want to have leftovers, but the family cannot be sated.
First dish up is the buttermilk garlic parsnip purée. The diced parsnips get boiled in buttermilk and cream, along with some garlic and thyme, then blended until smooth.
November 26, 2025 at 10:00 PM
First dish up is the buttermilk garlic parsnip purée. The diced parsnips get boiled in buttermilk and cream, along with some garlic and thyme, then blended until smooth.