PM’s Guide to the Ultimate DIY Thanksgiving: Deep-Fried Turkey
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On this thursday every thing will be random!

Check me out on this hump back whale.
I’m always looking for something hot to slaughter, but i’ll settle for this.
For all of you noobs, who can’t pick up sluts here’s a guide to picking sexy skirts.
I love beer i’m sure alot of people do, so check out the world’s most expensive. When i was a kid i always wanted a lionel train set, but this wasn’t the one i was thinking about.

It’s getting cold out try to keep warm!!!!!

Ingredients

* 1/4 cup Dijon mustard
* 2 tablespoons whole-grain mustard
* 3 tablespoons honey
* 2 tablespoons prepared horseradish, drained
* 2 tablespoons finely chopped fresh mint leaves
* Kosher salt and freshly ground black pepper
* 2 pound fillet salmon, skin on
* 2 tablespoons canola oil
* 1 bunch watercress, coarsely chopped
* 1 small red onion, halved and thinly sliced
* 2 tablespoons aged sherry vinegar
* 2 tablespoons extra-virgin olive oil

Directions

Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.

Heat the grill to high.

Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.

While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

A front-page New York Times story about ground beef, one that definitely raises a few health and safety questions about your standard burger. One solution, then, is to grind your own beef.

No meat is perfect, of course, and ground beef in particular has a lot of surface area, and needs to be closely looked after to hit the right internal temperature while cooking. But buying a whole cut of meat that you know the quality and source of eliminates a vast number of variables that commercial products leave you guessing at.

NY Times food writer Mark Bittman has suggested that if you don’t have your own grinder, either stand-alone or attached to a KitchenAid-type mixer, a standard food processor can do a fine job of meat grinding, if you watch what’s happening:

Next, don’t overprocess. You want the equivalent of chopped meat, not a meat purée. The finer you grind the meat, the more likely you are to pack it together too tightly, which will make the burger tough.

If you want to delve a bit deeper into the specifics of ground beef issues, a Grocery Guy blog post will indulge your curiosity—just don’t read it right before lunch. That said, he brings up a nice halfway compromise to making a mess of your kitchen counter: Get to know your butcher, and have him or her grind your meat to order. That post also contains a few more nitty-gritty tips on cuts, seasoning, and patty preparation.

Have you long been DIY-ing your burger patties? Got any tips for those of us looking to escape the shrink-wrapped section? Share the wisdom in the comments.