By any chance, did you attempt the suggestion in the topic you created that someone offered you?
There is no guaranteed response from the SFAs in any topic created in this forum. And we as fellow players aren’t required at all to lend aid in someone’s topic. Many of us do so for no greater reason than we enjoy helping people.
I’m sorry that existence of this thread bothers you. But it is something Blizz has kindly offered us as players and we enjoy that it’s here.
And that’s why I microwave fish at work. I enjoy a breakroom.all to myself 
I love how you have put it here Mira. The thing is, they are upset because they have an in-game issue where a quest won’t show up, and not only did they post it in the bug report forums, they posted it here in CS.
/starts singing to this…
♫ ♪ Black fingernails, red wine
I wanna make you all mine
A lot of people underground
You wanna get there
You gotta go straight down ♬ ♩
Haven’t heard of this song in quite a long time, and was just on the radio.
Oh gosh. I feel like that should be on a rules poster or something. Tuna sandwiches are great. Microwaved tuna is not fair to co-workers.
THE HORROR!
With all the food we talk about in the Lounge I am both sad we can’t have smell sensory input, and happy the internet has not gotten that far. We have some fantastic food recipes and descriptions here.
It is a fallish day here although we are sadly not getting the rain we NEED so badly. My cup for the day has a sunflower on it and I wish I had apple pie to have with my coffee.
I know it’s too early to start planning but, anyone have dish ideas for Thanksgiving they want to do? Want to try something new and plan ahead for it.
Don’t do thanksgiving down here. Australians will be Australians I guess 
I tend to spend Thanksgiving by myself because I really don’t want to drive or deal with humans.
We always keep it simple though. Roasted meat (usually turkey but others can be considered), perfectly cooked fresh veggies not drowned in marshmallows or sauces, mashed potatoes, gravy home made from drippings, etc. Soup is usually butternut squash soup if my sister makes it. I do crusty fresh bread in the cast iron Dutch Oven. Pie for desert.
What we do that is NOT common is have Southern Maryland Stuffed Ham with it. A very very regional dish that goes back to early colonial days. It is a whole corned ham sliced into slits then stuffed with a spicy greens mixture. Wrapped, boiled, cooled, sliced. Best sandwiches on soft rolls later.
C’mon, when on the hurry, sometimes mirowaving fish is the quickest work for a meal.
I can see how you might feel that way. But I assure you, threads in this forum get a lot of attention… and quickly. Sometimes too quickly, but threads do not get buried because of this one thread. I may not be a popular figure in this forum, but I’ve personally seen for many years that new threads definitely get a lot of attention. It looks like you got a few responses in your thread, and it’s possible that one of the blue text forum moderators can add some more helpful information.
#dfmb
All I think of when I see this is the Steamed Hams ep from the Simpsons. The rest sounds nice, albeit:
This sounds like something a kid would do. The toothache from just thinking that.
Ok, all this talk is making me hungry.
I think I might just go to Hungry Jack’s, since got nothing here at home and all the supermarkets are shut.
Sadly where I live it is really common to do these “fancy” Thanksgiving dishes that are, in my opinion, way over the top.
Sweet potatoes are great! But baked with layers of marshmallow and stuff is a desert, not a dinner item to me. The green bean casserole that has canned green bans, canned soup, canned fried onions etc? Never touching my table. Fresh steamed green beans or pan sauteed with some sesame oil and garlic? Sure.
I was invited to Thanksgiving once with a friend and had a hard time finding anything that looked like “real food” which was frustrating. It was quite a culture shock in a lot of ways.
What sort of “different” dish are you looking for? Main, sides, bread, desert?
I would bet you make a mean stuffing with all the wonderful bread you bake.
Mainly sides, I have to work on my bread game as the last time I did bread (namely hero bread) came out bland as I forgot the salt and it didn’t rise right. I mainly stick to the general ham and turkey as the main two dishes.
I have never tried making stuffing with it! I have not been to a Thanksgiving since I learned to bake it. I am VERY sure if I go to my sibling’s house this year they will demand I bring it though. They esp like the rosemary version. It might actually be TOO crusty for stuffing or dressing.
This - all of this. No-knead rustic bread. You do need a cast iron dutch oven though. No plastic handle. Also parchment paper, all purpose flour, instant yeast, kosher salt, and very warm water. That is it. Mix mats in bowl. Cover to rise. Move onto parchment paper and bake it in a pre-heated dutch oven dish.
For different sides? Hmmmmm
That looks so good
Last year because everyone else hemmed and hawed and complained that they didn’t want to do it, my volunteered me to host a large Thanksgiving dinner for mom’s extended family, since, though I have a smaller house, I do have a large building that used to be a restaurant like a decade before I bought the property. But, I told her and mom that we’d only be having pizza because I wasn’t cooking or anything (and no one else volunteered to do any either) because that’s my peak work at work and just can’t guarantee I don’t have a bunch of off-hours work calls.
So, I bought 16 pizzas—I believe it was—at my own expense plus some sides and drinks. Though people knew this before the date and my sister and mom assured me it was okay…some of my hateful family felt the need to complain anyways (and I should have never let some of them come anyways though). No one offered anything towards the costs either.
But, I’ve just shrugged it off and will never host again for those “family”… So, yeah, whatever you do don’t do pizza for Thanksgiving. 
However, I do always like to suggest make Hot Brown open-faced sandwiches with leftover turkey!
I take the Brown Hotel’s recipe here and usually add smoked Gruyere and smoked cheddar to the Morney sauce as well as some roasted chili peppers (I usually use hatch chilis), some ancho chili powder, and some cinnamon. If I do use tomatoes—which I don’t always buy because I have a mild allergy to raw tomatoes—I slice, sear them, and pre-bake them for a while…but, usually it’s just better for me to leave them out.
It’s my favorite sandwich, and one of my favorite foods.
The bread literally comes out like the picture. I had no idea was I was doing and I was able to easily do it. The only part that is “learning” is that the cold winter kitchen does not allow yeast to rise. That was almost a disaster until I realized I could use the oven to proof the bread. Turn it on for a few mins to get it warm, then turn it off and leave the light on. When it is around 80F/ 28C put the bread bowl in to rise.
I also had to sort out that it needs enough moisture to steam and crack properly when it is baking covered in the oven. Not enough moisture and it can be a bit hockey puck-ish.
This is awesome. It’s a few more weeks before next season of GBBO is on Netflix, but all this lovely cooking talk will tide me over till then. 