OK, well… ok.
Hey G, if waht you got is the Campbells GOLDEN CoMS, it substitutes just fine - it just tastes more mushroomy - just leave out the soy sauce too.
Not a I hate Thanksgiving rant but here goes…
Look… I gave you the “basic” recipe I use to make cornbread dressing. I told you that there were no exact measurements for how much seasoning, celery, onions or broth to put in it. I told you to add a little bit at the time until it was seasoned, celeried, onioned and moist enough to your taste. I know that’s vague. I told you it was vague. It’s just one of those things where you know when it’s right, ok? Quit calling me about it.
All I know is, I have a batch all ready to cook sitting in my fridge. If I do say so myself, it’s one of my better efforts. 
swampbear, you’re a cook after my own heart! My husband is a strict recipe-follower, which puzzles me. Doesn’t he know that if he measures and follows instructions, his food will turn out just like everyone else’s? Where’s the fun in that?
Preach it sister! Don’t they know that good cooks season to taste? The trick is in just knowing when it’s right.
The hot buttered rum my wife’s parants make is always too damn sweet. You should still be able to taste the rum! If I wanted a cotton-candy-pixie-stick in a mug, I would have asked for it! Now pour a couple more glugs of rum in there. No, I don’t have a drinking problem, dammit. I am not angry! Hey, give me back my glass!!! Don’t start a scene??? I’ll show you a scene… :mad: :mad: :mad: :mad: :mad: :mad:
When I was knee-high to a grasshopper, I used to sneak spoonfulls of buttered rum and Tom & Jerry batter. What a holiday treat of sugar overload that was.
{{{{Gleena}}}}
:eek: How old are those pumpkins? And are they navy blue?
Mr. Neville’s Aunt:
We will NOT all immediately die of high blood pressure if you put a teensy bit of salt in your cooking.
We’re flying on Thanksgiving Day (Mr. Neville’s aunt is in LA, which is only a one-hour flight), and coming back Saturday, so that shouldn’t be so bad. But I am definitely not looking forward to the drive home from work on Wednesday evening…
What is Tom & Jerry batter?
Yes, indeed. I know someone whose husband had high blood pressure, and she interpreted the doctor’s order’s of, “No salt for hubby” as “No salt for anyone who comes within a 50-mile radius of him.” She did a lot of cooking for our volunteer fire house dinners and breakfasts, and we had to sneak behind her and add salt to everything.
She had it in her mind that SALT KILLS! :rolleyes:
Tell those slugs it doesn’t.
What colour do you think they should be?
Orange, as in the main photo on this page.
Okay, that’s what I thought it was - but when you said ‘batter’ I was thinking some sort of cookie or cake batter.
Yeah, she’s a keeper. That was my first year here. The next year, she beaded wine rings into Pilgrams and Indians. It was cool, if a bit not-PC. 
Heh, they are fresh. They are called Queensland Blues. And they aren’t navy. More grey/light blue. I wouldn’t buy them and came home and complained to my (Australian) husband about the fruit and veg selling rotten vegetables. I think the neighbors heard him laughing. The ones three blocks away. :-X
Bright orange, as mentioned. My husband confessed to me that he once thought we painted our pumpkins in the US, because pumpkins aren’t orange!
Re-reading my post, I came down a bit hard on my friends. I’m loving Australia, and I know they are just taking the piss. Its just a rough year for me to be away for a lot of unimportant-to-anyone-else family reasons. Plus, there’s no analogus holiday to Thanksgiving here, so its a bit tough to make people understand.
Ah, well, I’ll call everybody Friday morning, I’ve taken the morning off so I can get in touch with everyone.
Cheers,
G
Woah. I’da thought they were rotten as well…
Any pumpkin that isn’t orangey is odd looking.
I am thankful this thanksgiving. The meal is at my SIL house and all I have to do is bring dessert. I work 20 hours a week in a bakery. So I’m bringing Gingerbread cake. and my knitting to keep me sane.