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Tell us about your Thanksgiving leftovers and we'll tell you which Peanuts character you are deep, deep inside
Unfortunately, we can't all be Snoopy.
CBS
We all want someone to look deep into our soul and tell us who we really are at our core. Well, this quiz helps accomplish just that! We just need you to share some info about what your Thanksgiving leftover situation looks like recently, and we'll tell you which member of the Peanuts gang you truly are!
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Do you have any turkey leftover?
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Do you have any mashed potatoes leftover?
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Any other potatoes left?
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Do you have any veggies leftover?
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What about pie?
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Mac and Cheese?
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Okay, what's your plan for these leftovers?
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Are you sharing?
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In your opinion, how many days can you eat Thanksgiving leftovers before throwing them away?
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Anything better leftover than it was fresh?
Tell us about your Thanksgiving leftovers and we'll tell you which Peanuts character you are deep, deep inside
Your Result...
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Pellentesque nec ante ipsum. Mauris viverra, urna et porta sagittis, lorem diam dapibus diam, et lacinia libero quam id risus.
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61 Comments
I’m joining the Charlie Brown club!
Charlie Briwn
Charlie Brown.
I'm Charlie Brown. Good Grief!
I am also, Charlie Brown
OK with Charlie as long as I can have Snoopy.
From what I saw, every body got Charlie, except one person who got Linus
Yep, Charlie Brown.
At least, of all the Charlie Brown's in the world, I'm not the Charlie Browniest.
At least, of all the Charlie Brown's in the world, I'm not the Charlie Browniest.
Did everyone get Charlie Brown? Seems like MeTV tricked us. Good Grief!!!!
I am Charlie Brown. I love him.
You are Charlie Brown
You may not have the best luck, but you're smart and dependable. You're the sort of person people can lean on!😊
You may not have the best luck, but you're smart and dependable. You're the sort of person people can lean on!😊
I got Charlie Brown too; well, remember everyone he is the Star along with Snoopy.
I'm Charlie Brown. Where is the cold stuffing sandwich.
I am Mr Brown (for what that's worth)
For the last 9-10 years the bird goes into a deep FRY-er. To serve you slice the whole breasts off the carcass. Then slice as needed. I find that deep FRY-ing the turkey is the way to instead of roasted ; roasted will dry out faster in the frig. Now the leftovers are destined to turkey salad and further down the line - a Wheat bread turkey melt. But I am more of a dark meat fan as the rest of my circle don't like the flavor - "I'm Henry the 8th I am"
Now my 2 cent opinion...Mac and Cheese? WHY?
pics are before and after the 20lb had it's bath :)
For the last 9-10 years the bird goes into a deep FRY-er. To serve you slice the whole breasts off the carcass. Then slice as needed. I find that deep FRY-ing the turkey is the way to instead of roasted ; roasted will dry out faster in the frig. Now the leftovers are destined to turkey salad and further down the line - a Wheat bread turkey melt. But I am more of a dark meat fan as the rest of my circle don't like the flavor - "I'm Henry the 8th I am"
Now my 2 cent opinion...Mac and Cheese? WHY?
pics are before and after the 20lb had it's bath :)
You sound like a great cook.
I've never had fried turkey. Is it good? How can it not be oily when you eat it?
to make a story about the 1st one I/we did
The bird was put in the oil - all good - temp at 350 - put the lid on the kettle and wait (3-5 - mins per pound). Then you stick the needle type thermometer in the hole in the lid so it shows you the temp of the oil. Well the disaster came as the therm was stuck in the dunked bird's breast and it gave a false temp on the oil. The bird was the color of licorice (not good). Live and learn:)
The bird was put in the oil - all good - temp at 350 - put the lid on the kettle and wait (3-5 - mins per pound). Then you stick the needle type thermometer in the hole in the lid so it shows you the temp of the oil. Well the disaster came as the therm was stuck in the dunked bird's breast and it gave a false temp on the oil. The bird was the color of licorice (not good). Live and learn:)
the key is the initial temp of the oil - must be 350 deg. The meat inside never gets oily due to the oil seals the skin, All very good:) So a 20 lb bird takes an hour or so to fry.
But my all time friendly warning and this is serious ; make sure the bird is paper toweled dry and also the goodie package (liver; heart ; neck and gizzard) inside the bird is taken out before the oil bath
But my all time friendly warning and this is serious ; make sure the bird is paper toweled dry and also the goodie package (liver; heart ; neck and gizzard) inside the bird is taken out before the oil bath
The first time cooking something a new way is trial and error. It looks like you're an expert now, because the picture you posted of your turkey looks great. ☺️
Thanks for the complement. Yep been doing it for years and I know what and NOT what to do. What I really love about doing it is
#1 speed
#2 the smell of the frying. Go into a take out Chinese place and it smells the same.
#1 speed
#2 the smell of the frying. Go into a take out Chinese place and it smells the same.
good eats,i mean grief im charlie b.
Charlie Brown , good grief
What? No one got Lucy?
Linus.
I'm cool with that.
I'm cool with that.
I'm the Charlie Browniest. Lucy won't fool me with that 🏈
You are Charlie Brown (-:
You may not have the best luck, but you're smart and dependable. You're the sort of person people can lean on!
You may not have the best luck, but you're smart and dependable. You're the sort of person people can lean on!
Good Grief! Charlie Brown. I'll just have to wishy/washy those leftovers down.