| MoM |
Here is a great hint to save time for Thanksgiving or Christmas if you are
cooking a Turkey.
You can precook and slice your turkey up to a month ahead. Then, on the
day; while all the side dishes are cooking; you take a roasting pan and line
it with LETTUCE. A couple of layers. Put your turkey in, you can separate
dark and white meat. Cover with another couple of layers of lettuce and put
the lid on. Put in a 325* oven while you are cooking the potatoes and veg
and reheating the gravy and stuffing. I imagine the stuffing can go in the
oven too. Usually by the time everything else is ready, and you take the
lid off the roasting pan it will be steaming and the turkey will be moist
and delicious just like fresh cooked.
This was a hint on a local TV station by the weatherman's mother who has
been doing it this way for years. And I've been watching the station as long
as he's been on there and everyone there raves about the results.
MoM
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| Goomba38 |
MoM wrote:
> You can precook and slice your turkey up to a month ahead. Then, on the
> day; while all the side dishes are cooking; you take a roasting pan and line
> it with LETTUCE. A couple of layers. Put your turkey in, you can separate
> dark and white meat. Cover with another couple of layers of lettuce and put
> the lid on. Put in a 325* oven while you are cooking the potatoes and veg
> and reheating the gravy and stuffing. I imagine the stuffing can go in the
> oven too. Usually by the time everything else is ready, and you take the
> lid off the roasting pan it will be steaming and the turkey will be moist
> and delicious just like fresh cooked.
There is something sooooooooo wrong about this, to me. Part of my
pleasure is the smell of roasting turkey (as well as all the labor) on
the actual day of Thanksgiving. It feeds into my need for tradition.
What do you serve and carve at the table? I don't have any trouble
preparing a large meal with many different items on that day. It just
takes planning. I had a neighbor once who roasted then sliced the turkey
the night before and just let it sit out. It was so unappetizing, as
well as a huge bacterial risk.
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| Andy |
Goomba38 wrote:
> There is something sooooooooo wrong about this, to me. Part of my
> pleasure is the smell of roasting turkey (as well as all the labor) on
> the actual day of Thanksgiving. It feeds into my need for tradition.
> What do you serve and carve at the table?
I couldn't agree more. I remember having to sit in agony while Pop Pop
carved the turkey at the head of the table in what seemed like slow-
motion. He was such a ham when it came to carving the turkey! Proving
that you can take ceremony TOO FAR! We've proundly carried on his
tradition. :D
Andy
Pop Pop, R.I.P.
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| Peter Aitken |
"MoM" <mpeagramNOSPAM@gmail.com> wrote in message
news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...
> Here is a great hint to save time for Thanksgiving or Christmas if you are
> cooking a Turkey.
>
> You can precook and slice your turkey up to a month ahead. Then, on the
> day; while all the side dishes are cooking; you take a roasting pan and
> line it with LETTUCE. A couple of layers. Put your turkey in, you can
> separate dark and white meat. Cover with another couple of layers of
> lettuce and put the lid on. Put in a 325* oven while you are cooking the
> potatoes and veg and reheating the gravy and stuffing. I imagine the
> stuffing can go in the oven too. Usually by the time everything else is
> ready, and you take the lid off the roasting pan it will be steaming and
> the turkey will be moist and delicious just like fresh cooked.
>
> This was a hint on a local TV station by the weatherman's mother who has
> been doing it this way for years. And I've been watching the station as
> long as he's been on there and everyone there raves about the results.
>
> MoM
>
The world is full of people who rave about bad food. Sounds like a
disaster.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
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| MoM |
"Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
news:9X77f.14830$pP1.1157079@twister.southeast.rr.com...
> "MoM" <mpeagramNOSPAM@gmail.com> wrote in message
> news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...
>> Here is a great hint to save time for Thanksgiving or Christmas if you
>> are cooking a Turkey.
>>
>> You can precook and slice your turkey up to a month ahead. Then, on the
>> day; while all the side dishes are cooking; you take a roasting pan and
>> line it with LETTUCE. A couple of layers. Put your turkey in, you can
>> separate dark and white meat. Cover with another couple of layers of
>> lettuce and put the lid on. Put in a 325* oven while you are cooking the
>> potatoes and veg and reheating the gravy and stuffing. I imagine the
>> stuffing can go in the oven too. Usually by the time everything else is
>> ready, and you take the lid off the roasting pan it will be steaming and
>> the turkey will be moist and delicious just like fresh cooked.
>>
>> This was a hint on a local TV station by the weatherman's mother who has
>> been doing it this way for years. And I've been watching the station as
>> long as he's been on there and everyone there raves about the results.
>>
>> MoM
>>
>
> The world is full of people who rave about bad food. Sounds like a
> disaster.
>
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>
And just how would you know? I know the woman is a fantastic cook.
Actually, so am I. If the idea I suggested
turns out a product just as good as fresh roasted turkey, why not do it and
spend the time saved with the family instead
of in the kitchen.
But then, there is always someone who will knock a good thing.
MoM
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| Doug Kanter |
"MoM" <mpeagramNOSPAM@gmail.com> wrote in message
news:1130174476.a9286604f9f0c62cde1ea0e78f82fc00@teranews...
> Actually, so am I. If the idea I suggested
> turns out a product just as good as fresh roasted turkey, why not do it
> and spend the time saved with the family instead
> of in the kitchen.
Actually, I've found that turkey tends to suffer a bit when frozen, mostly
in taste, not texture. Doesn't seem to matter how I reheat it.
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| Christine Dabney |
On Mon, 24 Oct 2005 16:26:45 GMT, "Peter Aitken"
<paitken@CRAPnc.rr.com> wrote:
>The world is full of people who rave about bad food.
Don't I know it.
I am planning a Thanksgiving dinner for a bunch of traveling nurses
who are on assignment here in the SF bay area. Due to many of us
working on Thanksgiving, we will more than likely be having dinner the
weekend after.
Of this group, there are a few nurses that proclaim that they are good
cooks, and they offered to help with the cooking, and putting on the
meal.
One suggested to me (knowing that I love to cook) that she could go
pick up some pies from Costco, since it would save a lot of time, and
"Costco does a great Pumpkin pie and other desserts that are just
like home made". She suggested that we didn't need to kill ourselves
doing this, which is true, but I am not going to sacrifice flavor and
quality in the interest of expedience.
I suggested to her that I preferred homemade. ;) Now I am wondering
what her idea of good homemade food is, if she thinks Costco pies are
just like homemade.
Christine
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| Doug Kanter |
"Christine Dabney" <artisan2@ix.netcom.com> wrote in message
news:gg7ql15p4q6okn8t7n8q8ndcfdsnbdofls@4ax.com...
> On Mon, 24 Oct 2005 16:26:45 GMT, "Peter Aitken"
> <paitken@CRAPnc.rr.com> wrote:
>
>
>>The world is full of people who rave about bad food.
>
> Don't I know it.
>
> I am planning a Thanksgiving dinner for a bunch of traveling nurses
> who are on assignment here in the SF bay area. Due to many of us
> working on Thanksgiving, we will more than likely be having dinner the
> weekend after.
>
> Of this group, there are a few nurses that proclaim that they are good
> cooks, and they offered to help with the cooking, and putting on the
> meal.
>
> One suggested to me (knowing that I love to cook) that she could go
> pick up some pies from Costco, since it would save a lot of time, and
> "Costco does a great Pumpkin pie and other desserts that are just
> like home made". She suggested that we didn't need to kill ourselves
> doing this, which is true, but I am not going to sacrifice flavor and
> quality in the interest of expedience.
>
> I suggested to her that I preferred homemade. ;) Now I am wondering
> what her idea of good homemade food is, if she thinks Costco pies are
> just like homemade.
>
> Christine
Maybe she ate most of her meals on airplanes while growing up.
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| Boron Elgar |
On Mon, 24 Oct 2005 10:54:53 -0700, Christine Dabney
<artisan2@ix.netcom.com> wrote:
>On Mon, 24 Oct 2005 16:26:45 GMT, "Peter Aitken"
><paitken@CRAPnc.rr.com> wrote:
>
>
>>The world is full of people who rave about bad food.
>
>Don't I know it.
>
>I am planning a Thanksgiving dinner for a bunch of traveling nurses
>who are on assignment here in the SF bay area. Due to many of us
>working on Thanksgiving, we will more than likely be having dinner the
>weekend after.
>
>Of this group, there are a few nurses that proclaim that they are good
>cooks, and they offered to help with the cooking, and putting on the
>meal.
>
>One suggested to me (knowing that I love to cook) that she could go
>pick up some pies from Costco, since it would save a lot of time, and
>"Costco does a great Pumpkin pie and other desserts that are just
>like home made". She suggested that we didn't need to kill ourselves
>doing this, which is true, but I am not going to sacrifice flavor and
>quality in the interest of expedience.
>
>I suggested to her that I preferred homemade. ;) Now I am wondering
>what her idea of good homemade food is, if she thinks Costco pies are
>just like homemade.
>
>Christine
It may have less to do with Costco than with what the woman likes in
pumpkin pie. "Just like mama used to make" can vary from yummy to
halacious.
By the way, some of Costco's baked goods are very good. The trick is
knowing which ones they are. They have some of the best croissants I
have had on the East Coast. Just heat in a hot oven. Their rugelach
are wonderful, too, as are their pound cakes. I am not a fan of their
pies, but that is because of the crust. Their fillings are often very
nice.
Boron
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| aem |
MoM wrote:
>
> And just how would you know? I know the woman is a fantastic cook.
> Actually, so am I. If the idea I suggested
> turns out a product just as good as fresh roasted turkey, why not do it and
> spend the time saved with the family instead
> of in the kitchen.
>
> But then, there is always someone who will knock a good thing.
Leaving aside whether pre-cooked, frozen, thawed, reheated turkey
slices can ever be as good as freshly made and carved, it doesn't even
sound like big time savings to me. The only part of the process you've
really eliminated is carving. It isn't as though roasting a turkey
involves much more than turning on the oven and sticking the bird in.
For us, the carving and presentation of the bird is part of the fun of
the day, and you've taken that away. -aem
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| CooberGirl |
"MoM" <mpeagramNOSPAM@gmail.com> wrote in message
news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...
> Here is a great hint to save time for Thanksgiving or Christmas if you are
> cooking a Turkey.
>
> You can precook and slice your turkey up to a month ahead. Then, on the
> day; while all the side dishes are cooking; you take a roasting pan and
> line it with LETTUCE. A couple of layers. Put your turkey in, you can
> separate dark and white meat.
Wait a minute. What has the sliced turkey been doing for a month? :-) I
think we're all assuming it was frozen. Any special instructions for the
wrapping and freezing? Do you defrost overnight, or just chuck it on top of
the lettuce frozen?
I don't think I would use this method for Thanksgiving dinner, but it might
be handy to know about if you're making a huge dinner...e.g. a church supper
or something like that.
Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
year, my in-laws go up to Pennsylvania and get a fresh turkey from this
specialty turkey place. I'm no more impressed with it than I am with the
previously-frozen supermarket turkeys my mom used to buy. I'm a side dish
girl, myself.
Chris
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| Melba's Jammin' |
In article <1130179539.564066.303970@g44g2000cwa.googlegroups.com>,
"aem" <aem_again@yahoo.com> wrote:
> MoM wrote:
> >
> > And just how would you know? I know the woman is a fantastic cook.
> > Actually, so am I. If the idea I suggested
> > turns out a product just as good as fresh roasted turkey, why not do it and
> > spend the time saved with the family instead
> > of in the kitchen.
> >
> > But then, there is always someone who will knock a good thing.
>
> Leaving aside whether pre-cooked, frozen, thawed, reheated turkey
> slices can ever be as good as freshly made and carved, it doesn't even
> sound like big time savings to me. The only part of the process you've
> really eliminated is carving. It isn't as though roasting a turkey
> involves much more than turning on the oven and sticking the bird in.
> For us, the carving and presentation of the bird is part of the fun of
> the day, and you've taken that away. -aem
It's the timing and getting the birdy out and sliced and the gravy made
from the drippings and the potatoes mashed and everything needs to be
ready and hot at the same time. Dressing cooked outside the bird seems
to be in vogue now and that takes some of the pressure off. Some
people just don't function well when they're under stress. I can deal
but I know those who can't.
The year that I did the turkey the day before and had it and the gravy
all ready was the easiest and most pleasant Thanksgiving Day I've had.
I was drinking wine with my guests instead of buzzing about in the
kitchen. Food was good, too.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
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| Melba's Jammin' |
In article <JcudnSIO4IesdMHeRVn-jQ@comcast.com>,
Goomba38 <Goomba38@comcast.net> wrote:
> MoM wrote:
>
> > You can precook and slice your turkey up to a month ahead.
(details snipped)
>
> There is something sooooooooo wrong about this, to me. Part of my
> pleasure is the smell of roasting turkey (as well as all the labor) on
> the actual day of Thanksgiving. It feeds into my need for tradition.
> What do you serve and carve at the table? I don't have any trouble
> preparing a large meal with many different items on that day. It just
> takes planning. I had a neighbor once who roasted then sliced the turkey
> the night before and just let it sit out. It was so unappetizing, as
> well as a huge bacterial risk.
Sure, but if big meal productions stress out the cook to the point of
getting ugly about things, what the heck. Emily Post or someone always
said that the success of a dinner hinged on what was on the chairs, not
on the plates. (And our tradition never did involve carving a bird at
table. To me, BFD.)
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
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| kilikini |
"CooberGirl" <scootermom32@yahoo.com> wrote in message
news:%ua7f.2791$Yn4.2488@trnddc03...
>
> "MoM" <mpeagramNOSPAM@gmail.com> wrote in message
> news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...
> > Here is a great hint to save time for Thanksgiving or Christmas if you
are
> > cooking a Turkey.
> >
> > You can precook and slice your turkey up to a month ahead. Then, on the
> > day; while all the side dishes are cooking; you take a roasting pan and
> > line it with LETTUCE. A couple of layers. Put your turkey in, you can
> > separate dark and white meat.
>
> Wait a minute. What has the sliced turkey been doing for a month? :-) I
> think we're all assuming it was frozen. Any special instructions for the
> wrapping and freezing? Do you defrost overnight, or just chuck it on top
of
> the lettuce frozen?
>
> I don't think I would use this method for Thanksgiving dinner, but it
might
> be handy to know about if you're making a huge dinner...e.g. a church
supper
> or something like that.
>
> Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
> year, my in-laws go up to Pennsylvania and get a fresh turkey from this
> specialty turkey place. I'm no more impressed with it than I am with the
> previously-frozen supermarket turkeys my mom used to buy. I'm a side dish
> girl, myself.
>
> Chris
>
>
I agree. Side dishes rule! The turkey is, well, just a turkey. I've never
been especially fond of turkey, though. My husband's turkey is good,
however. He injects it with garlic, butter and honey and then smokes it for
about 4.5 hours. It comes out juicy, sweet and smokey. From now on, that's
the only way you'll see me eating turkey.
kili
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| kilikini |
"Boron Elgar" <boron_elgar@hotmail.com> wrote in message
news:aq8ql1t1g41hf8vebktq1hqqkhsov7qqoq@4ax.com...
> On Mon, 24 Oct 2005 10:54:53 -0700, Christine Dabney
> <artisan2@ix.netcom.com> wrote:
>
>
>
> It may have less to do with Costco than with what the woman likes in
> pumpkin pie. "Just like mama used to make" can vary from yummy to
> halacious.
>
> By the way, some of Costco's baked goods are very good. The trick is
> knowing which ones they are. They have some of the best croissants I
> have had on the East Coast. Just heat in a hot oven. Their rugelach
> are wonderful, too, as are their pound cakes. I am not a fan of their
> pies, but that is because of the crust. Their fillings are often very
> nice.
>
> Boron
>
Don't forget their bagels! Almost as good as New York.......
kili
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| Bob Terwilliger |
Barb wrote:
> The year that I did the turkey the day before and had it and the gravy
> all ready was the easiest and most pleasant Thanksgiving Day I've had.
> I was drinking wine with my guests instead of buzzing about in the
> kitchen. Food was good, too.
My guests all tend to congregate around the kitchen anyway, so I might as
well be cooking -- but that doesn't preclude drinking wine as well.
Bob
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| Curly Sue |
On Mon, 24 Oct 2005 20:29:57 GMT, "kilikini"
<kilikini@NOSPAMtampabay.rr.com> wrote:
>I agree. Side dishes rule! The turkey is, well, just a turkey. I've never
>been especially fond of turkey, though. My husband's turkey is good,
>however. He injects it with garlic, butter and honey and then smokes it for
>about 4.5 hours. It comes out juicy, sweet and smokey. From now on, that's
>the only way you'll see me eating turkey.
>
>kili
I never understood why some people weren't crazy about turkey until
one Thanksgiving I was a guest at a friend's house. The turkey was
cooked without garlic. Then I understood...
Sue(tm)
Lead me not into temptation... I can find it myself!
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| kilikini |
"Curly Sue" <address.in.sig@nyc.rr.com> wrote in message
news:435d4b62.9028346@news-server.nyc.rr.com...
> On Mon, 24 Oct 2005 20:29:57 GMT, "kilikini"
> <kilikini@NOSPAMtampabay.rr.com> wrote:
>
> >I agree. Side dishes rule! The turkey is, well, just a turkey. I've
never
> >been especially fond of turkey, though. My husband's turkey is good,
> >however. He injects it with garlic, butter and honey and then smokes it
for
> >about 4.5 hours. It comes out juicy, sweet and smokey. From now on,
that's
> >the only way you'll see me eating turkey.
> >
> >kili
>
> I never understood why some people weren't crazy about turkey until
> one Thanksgiving I was a guest at a friend's house. The turkey was
> cooked without garlic. Then I understood...
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
You've just gotta have the garlic. Hands down. You gotta have the garlic.
kili
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| Goomba38 |
Melba's Jammin' wrote:
> The year that I did the turkey the day before and had it and the gravy
> all ready was the easiest and most pleasant Thanksgiving Day I've had.
> I was drinking wine with my guests instead of buzzing about in the
> kitchen. Food was good, too.
My guests tend to be in the kitchen with me, sharing some last minute
vegetable prep or the like. That's part of the tradition and fun for me
also. I've got my timing done so that I have plenty of time to visit
until that last hour when making gravy, boiling and mashing the spuds
and steaming up some veggies. Things I do ahead on that day like peel
potatoes and leave in water, make my cheese sauce for the broccoli, my
stuffing and dressing and the baking I do early in the day on TG and it
gives me a long stretch of time with nothing needing attention.
Goomba
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| Goomba38 |
Melba's Jammin' wrote:
(And our tradition never did involve carving a bird at
> table. To me, BFD.)
But didn't you miss the smell of it roasting that day??
Goomba
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| Curly Sue |
On Mon, 24 Oct 2005 10:54:53 -0700, Christine Dabney
<artisan2@ix.netcom.com> wrote:
>One suggested to me (knowing that I love to cook) that she could go
>pick up some pies from Costco, since it would save a lot of time, and
>"Costco does a great Pumpkin pie and other desserts that are just
>like home made". She suggested that we didn't need to kill ourselves
>doing this, which is true, but I am not going to sacrifice flavor and
>quality in the interest of expedience.
>
>I suggested to her that I preferred homemade. ;) Now I am wondering
>what her idea of good homemade food is, if she thinks Costco pies are
>just like homemade.
>
>Christine
Are the Costco pies bad? The hardest part of a pumpkin pie is the
crust. The filling is just mixing ingredients together and baking and
should be very easy to do in quantity.
I make pumpkin pie for holidays, but I have had some nice commercial
ones.
Sue(tm)
Lead me not into temptation... I can find it myself!
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| Goomba38 |
Curly Sue wrote:
> I make pumpkin pie for holidays, but I have had some nice commercial
> ones.
To me, a pie is only worth eating if made fresh. I can handle homemade
pie leftover, but commercial pies have nasty crusts to begin with and
don't improve with time between baking, purchase and consumption. It is
one of those items that I'd be sad to eat knowing it could have been
soooo much better if I'd done it myself.
I like to make my pies early on TG day. While I'm doing the stuffing and
prepping the bird the pies are baking. Just a nice time early in the AM
for me alone and worth the hour of lost sleep.
|
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| Peter Aitken |
"MoM" <mpeagramNOSPAM@gmail.com> wrote in message
news:1130174476.a9286604f9f0c62cde1ea0e78f82fc00@teranews...
>
> "Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
> news:9X77f.14830$pP1.1157079@twister.southeast.rr.com...
>> "MoM" <mpeagramNOSPAM@gmail.com> wrote in message
>> news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...
>>> Here is a great hint to save time for Thanksgiving or Christmas if you
>>> are cooking a Turkey.
>>>
>>> You can precook and slice your turkey up to a month ahead. Then, on the
>>> day; while all the side dishes are cooking; you take a roasting pan and
>>> line it with LETTUCE. A couple of layers. Put your turkey in, you can
>>> separate dark and white meat. Cover with another couple of layers of
>>> lettuce and put the lid on. Put in a 325* oven while you are cooking
>>> the potatoes and veg and reheating the gravy and stuffing. I imagine
>>> the stuffing can go in the oven too. Usually by the time everything
>>> else is ready, and you take the lid off the roasting pan it will be
>>> steaming and the turkey will be moist and delicious just like fresh
>>> cooked.
>>>
>>> This was a hint on a local TV station by the weatherman's mother who has
>>> been doing it this way for years. And I've been watching the station as
>>> long as he's been on there and everyone there raves about the results.
>>>
>>> MoM
>>>
>>
>> The world is full of people who rave about bad food. Sounds like a
>> disaster.
>>
>>
>> --
>> Peter Aitken
>> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>>
> And just how would you know? I know the woman is a fantastic cook.
> Actually, so am I. If the idea I suggested
> turns out a product just as good as fresh roasted turkey, why not do it
> and spend the time saved with the family instead
> of in the kitchen.
>
> But then, there is always someone who will knock a good thing.
>
> MoM
1) Anyone with a moderate amount of cooking experience knows that leftover
turkey cannot be as good as fresh no matter how you do it, unless of course
you are used to bad fresh turkey. The lettuce leaves simply stink of
gimmick.
2) Perhaps you are one of those people who have bad taste and love their own
cooking. If you enjoy it, great, but don;t expect others to fall for it.
3) 95% of roasted turkeys are awful, but most people do not know any better.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
|
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| MoM |
"CooberGirl" <scootermom32@yahoo.com> wrote in message
news:%ua7f.2791$Yn4.2488@trnddc03...
>
> "MoM" <mpeagramNOSPAM@gmail.com> wrote in message
> news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...
>> Here is a great hint to save time for Thanksgiving or Christmas if you
>> are cooking a Turkey.
>>
>> You can precook and slice your turkey up to a month ahead. Then, on the
>> day; while all the side dishes are cooking; you take a roasting pan and
>> line it with LETTUCE. A couple of layers. Put your turkey in, you can
>> separate dark and white meat.
>
> Wait a minute. What has the sliced turkey been doing for a month? :-) I
> think we're all assuming it was frozen. Any special instructions for the
> wrapping and freezing? Do you defrost overnight, or just chuck it on top
> of the lettuce frozen?
>
> I don't think I would use this method for Thanksgiving dinner, but it
> might be handy to know about if you're making a huge dinner...e.g. a
> church supper or something like that.
>
> Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
> year, my in-laws go up to Pennsylvania and get a fresh turkey from this
> specialty turkey place. I'm no more impressed with it than I am with the
> previously-frozen supermarket turkeys my mom used to buy. I'm a side dish
> girl, myself.
>
> Chris
>
You freeze it. Oh, yeah! stuffing, sprouts, corn pudding, squash. Yum!
|
|
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| notbob |
On 2005-10-24, kilikini <kilikini@NOSPAMtampabay.rr.com> wrote:
> You've just gotta have the garlic. Hands down. You gotta have the garlic.
Well, let's post that recipe, dang it! ;)
nb
|
|
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| notbob |
On 2005-10-24, Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
> well be cooking -- but that doesn't preclude drinking wine as well.
Just make sure you've finished all your knife work, first. ;)
nb
|
|
|
| Andy |
Curly Sue wrote:
> Are the Costco pies bad? The hardest part of a pumpkin pie is the
> crust. The filling is just mixing ingredients together and baking and
> should be very easy to do in quantity.
>
> I make pumpkin pie for holidays, but I have had some nice commercial
> ones.
>
> Sue(tm)
I remember a pumpkin pie cooking contest on food-tv. I forget the town
but most competitors said canned pumpkin pie filling makes the best "blue
ribbon" pies.
I enjoy bakery bought pumpkin pies.
Andy
|
|
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| Goomba38 |
Peter Aitken wrote:
> The lettuce leaves simply stink of
> gimmick.
I've seen the lettuce leaf idea suggested for reheating good leftover
prime rib before. Never having tried it I can't say?
Goomba
|
|
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| kilikini |
"notbob" <notbob@nothome.com> wrote in message
news:BMadnbP03tsLy8DenZ2dnUVZ_tCdnZ2d@comcast.com...
> On 2005-10-24, kilikini <kilikini@NOSPAMtampabay.rr.com> wrote:
>
> > You've just gotta have the garlic. Hands down. You gotta have the
garlic.
>
> Well, let's post that recipe, dang it! ;)
>
> nb
When I've roasted the birds in the past, I've put pats of butter, cloves of
garlic and rosemary under the bird of the skin. Then I slow roasted the
bird, breast side down, at 275, until internal temp goes to 160. Turn up
the heat of the oven to 500 and crisp the skin.
I don't roast birds anymore.
Now, we take 2 sticks of butter, LOTS of garlic powder ("real" garlic won't
fit through the injector) and about a half jar of a typical sized honey bear
and inject. It looks like a large syringe. We inject the bird all over the
place until our mix is gone and set it on the smoker with hickory and cherry
wood. The temp in the cooker should be between 250 - 275; if temp falls,
add more fuel.
I swear, it comes out so juicy. It's a no-fail bird. The only problem is
that you can't eat the skin because the skin turns out black-ish and
rubbery. But, but, but, the meat underneath? Absolutely to DIE for. This
is it for me. This is the ONLY way I will ever eat turkey again.
kili
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| Boron Elgar |
On Mon, 24 Oct 2005 21:27:02 GMT, address.in.sig@nyc.rr.com (Curly
Sue) wrote:
>On Mon, 24 Oct 2005 10:54:53 -0700, Christine Dabney
><artisan2@ix.netcom.com> wrote:
>
>>One suggested to me (knowing that I love to cook) that she could go
>>pick up some pies from Costco, since it would save a lot of time, and
>>"Costco does a great Pumpkin pie and other desserts that are just
>>like home made". She suggested that we didn't need to kill ourselves
>>doing this, which is true, but I am not going to sacrifice flavor and
>>quality in the interest of expedience.
>>
>>I suggested to her that I preferred homemade. ;) Now I am wondering
>>what her idea of good homemade food is, if she thinks Costco pies are
>>just like homemade.
>>
>>Christine
>
>Are the Costco pies bad? The hardest part of a pumpkin pie is the
>crust. The filling is just mixing ingredients together and baking and
>should be very easy to do in quantity.
>
>I make pumpkin pie for holidays, but I have had some nice commercial
>ones.
>
>Sue(tm)
>Lead me not into temptation... I can find it myself!
Great filling. Lousy crust. The crust is just too thick. That makes it
gummy.
Boron
|
|
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| Boron Elgar |
On Mon, 24 Oct 2005 17:33:40 -0400, Goomba38 <Goomba38@comcast.net>
wrote:
>Curly Sue wrote:
>
>> I make pumpkin pie for holidays, but I have had some nice commercial
>> ones.
>
>To me, a pie is only worth eating if made fresh. I can handle homemade
>pie leftover, but commercial pies have nasty crusts to begin with and
>don't improve with time between baking, purchase and consumption. It is
>one of those items that I'd be sad to eat knowing it could have been
>soooo much better if I'd done it myself.
>I like to make my pies early on TG day. While I'm doing the stuffing and
>prepping the bird the pies are baking. Just a nice time early in the AM
>for me alone and worth the hour of lost sleep.
My sister and I chat long distance while we make the pies in the early
AM hours. It is too difficult to gather up all the kids for a 12 hr
each way Thanksgiving, so talking while cooking is the next best
thing.
Chocolate pie & lemon meringue are the traditions around here. No
pumpkin or apple at all. OH, and I have to make double the needed
crust so I can sprinkle some with cinnamon and sugar and bake it for
the kids to eat like cookies.(the kids are 18, 18 & 21)
Boron
|
|
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| aem |
kilikini wrote:
> [snip]
> I swear, it comes out so juicy. It's a no-fail bird. The only problem is
> that you can't eat the skin because the skin turns out black-ish and
> rubbery. But, but, but, the meat underneath? Absolutely to DIE for. This
> is it for me. This is the ONLY way I will ever eat turkey again.
>
Sorry, the roasted, crispy, crackly, oh so flavorful skin is the best
part of the bird beyond a doubt. No way would we give that up. -aem
|
|
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| OmManiPadmeOmelet |
In article <JcudnSIO4IesdMHeRVn-jQ@comcast.com>,
Goomba38 <Goomba38@comcast.net> wrote:
> MoM wrote:
>
> > You can precook and slice your turkey up to a month ahead. Then, on the
> > day; while all the side dishes are cooking; you take a roasting pan and
> > line
> > it with LETTUCE. A couple of layers. Put your turkey in, you can separate
> > dark and white meat. Cover with another couple of layers of lettuce and
> > put
> > the lid on. Put in a 325* oven while you are cooking the potatoes and veg
> > and reheating the gravy and stuffing. I imagine the stuffing can go in the
> > oven too. Usually by the time everything else is ready, and you take the
> > lid off the roasting pan it will be steaming and the turkey will be moist
> > and delicious just like fresh cooked.
>
> There is something sooooooooo wrong about this, to me. Part of my
> pleasure is the smell of roasting turkey (as well as all the labor) on
> the actual day of Thanksgiving. It feeds into my need for tradition.
> What do you serve and carve at the table? I don't have any trouble
> preparing a large meal with many different items on that day. It just
> takes planning. I had a neighbor once who roasted then sliced the turkey
> the night before and just let it sit out. It was so unappetizing, as
> well as a huge bacterial risk.
I can see why a very, very busy person might do this but to me, what's
the point? :-( If I work Thanksgiving (and I usually do), I just have it
on that weekend instead...
Since I work night shift tho', I might actually be able to pull it off
if I prepare everything the day before and get it ready to go, and just
start cooking when I get home and skip that morning workout. That would
put me home about 07:30 am and I have to go to sleep by about 2 pm or so.
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| OmManiPadmeOmelet |
In article <1130174476.a9286604f9f0c62cde1ea0e78f82fc00@teranews>,
"MoM" <mpeagramNOSPAM@gmail.com> wrote:
> "Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
> news:9X77f.14830$pP1.1157079@twister.southeast.rr.com...
> > "MoM" <mpeagramNOSPAM@gmail.com> wrote in message
> > news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...
> >> Here is a great hint to save time for Thanksgiving or Christmas if you
> >> are cooking a Turkey.
> >>
> >> You can precook and slice your turkey up to a month ahead. Then, on the
> >> day; while all the side dishes are cooking; you take a roasting pan and
> >> line it with LETTUCE. A couple of layers. Put your turkey in, you can
> >> separate dark and white meat. Cover with another couple of layers of
> >> lettuce and put the lid on. Put in a 325* oven while you are cooking the
> >> potatoes and veg and reheating the gravy and stuffing. I imagine the
> >> stuffing can go in the oven too. Usually by the time everything else is
> >> ready, and you take the lid off the roasting pan it will be steaming and
> >> the turkey will be moist and delicious just like fresh cooked.
> >>
> >> This was a hint on a local TV station by the weatherman's mother who has
> >> been doing it this way for years. And I've been watching the station as
> >> long as he's been on there and everyone there raves about the results.
> >>
> >> MoM
> >>
> >
> > The world is full of people who rave about bad food. Sounds like a
> > disaster.
> >
> >
> > --
> > Peter Aitken
> > Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
> >
> And just how would you know? I know the woman is a fantastic cook.
> Actually, so am I. If the idea I suggested
> turns out a product just as good as fresh roasted turkey, why not do it and
> spend the time saved with the family instead
> of in the kitchen.
>
> But then, there is always someone who will knock a good thing.
>
> MoM
>
>
But on Thanksgiving, it's _traditional_ to spend half the day in the
kitchen, and family participates. ;-) I spend that time cooking with my
family!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| OmManiPadmeOmelet |
In article <barbs.challer-A2030F.14233724102005@individual.net>,
Melba's Jammin' <barbs.challer@earthfink.net.invalid> wrote:
> In article <1130179539.564066.303970@g44g2000cwa.googlegroups.com>,
> "aem" <aem_again@yahoo.com> wrote:
>
> > MoM wrote:
> > >
> > > And just how would you know? I know the woman is a fantastic cook.
> > > Actually, so am I. If the idea I suggested
> > > turns out a product just as good as fresh roasted turkey, why not do it
> > > and
> > > spend the time saved with the family instead
> > > of in the kitchen.
> > >
> > > But then, there is always someone who will knock a good thing.
> >
> > Leaving aside whether pre-cooked, frozen, thawed, reheated turkey
> > slices can ever be as good as freshly made and carved, it doesn't even
> > sound like big time savings to me. The only part of the process you've
> > really eliminated is carving. It isn't as though roasting a turkey
> > involves much more than turning on the oven and sticking the bird in.
> > For us, the carving and presentation of the bird is part of the fun of
> > the day, and you've taken that away. -aem
>
> It's the timing and getting the birdy out and sliced and the gravy made
> from the drippings and the potatoes mashed and everything needs to be
> ready and hot at the same time. Dressing cooked outside the bird seems
> to be in vogue now and that takes some of the pressure off. Some
> people just don't function well when they're under stress. I can deal
> but I know those who can't.
>
> The year that I did the turkey the day before and had it and the gravy
> all ready was the easiest and most pleasant Thanksgiving Day I've had.
> I was drinking wine with my guests instead of buzzing about in the
> kitchen. Food was good, too.
There is a difference tho' making it the day ahead of time and
refrigerating it, versus making it a MONTH ahead of time and freezing
it! :-)
Mom and my favorite part of thanksgiving was usually the leftovers the
next day... Re-heated roast turkey on toast with lots of butter as open
faced sammiches. ;-d
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| OmManiPadmeOmelet |
In article <9vb7f.167423$xl6.115081@tornado.tampabay.rr.com>,
"kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote:
> "CooberGirl" <scootermom32@yahoo.com> wrote in message
> news:%ua7f.2791$Yn4.2488@trnddc03...
> >
> > "MoM" <mpeagramNOSPAM@gmail.com> wrote in message
> > news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...
> > > Here is a great hint to save time for Thanksgiving or Christmas if you
> are
> > > cooking a Turkey.
> > >
> > > You can precook and slice your turkey up to a month ahead. Then, on the
> > > day; while all the side dishes are cooking; you take a roasting pan and
> > > line it with LETTUCE. A couple of layers. Put your turkey in, you can
> > > separate dark and white meat.
> >
> > Wait a minute. What has the sliced turkey been doing for a month? :-) I
> > think we're all assuming it was frozen. Any special instructions for the
> > wrapping and freezing? Do you defrost overnight, or just chuck it on top
> of
> > the lettuce frozen?
> >
> > I don't think I would use this method for Thanksgiving dinner, but it
> might
> > be handy to know about if you're making a huge dinner...e.g. a church
> supper
> > or something like that.
> >
> > Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
> > year, my in-laws go up to Pennsylvania and get a fresh turkey from this
> > specialty turkey place. I'm no more impressed with it than I am with the
> > previously-frozen supermarket turkeys my mom used to buy. I'm a side dish
> > girl, myself.
> >
> > Chris
> >
> >
>
> I agree. Side dishes rule! The turkey is, well, just a turkey. I've never
> been especially fond of turkey, though. My husband's turkey is good,
> however. He injects it with garlic, butter and honey and then smokes it for
> about 4.5 hours. It comes out juicy, sweet and smokey. From now on, that's
> the only way you'll see me eating turkey.
>
> kili
>
>
Ya wanna save time, deep fry it!
I wish I wanted to take the expense to do that. I've had deep fried
turkey and it's utterly amazing!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| OmManiPadmeOmelet |
In article <Itc7f.15888$pP1.1171517@twister.southeast.rr.com>,
"Peter Aitken" <paitken@CRAPnc.rr.com> wrote:
> "MoM" <mpeagramNOSPAM@gmail.com> wrote in message
> news:1130174476.a9286604f9f0c62cde1ea0e78f82fc00@teranews...
> >
> > "Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
> > news:9X77f.14830$pP1.1157079@twister.southeast.rr.com...
> >> "MoM" <mpeagramNOSPAM@gmail.com> wrote in message
> >> news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...
> >>> Here is a great hint to save time for Thanksgiving or Christmas if you
> >>> are cooking a Turkey.
> >>>
> >>> You can precook and slice your turkey up to a month ahead. Then, on the
> >>> day; while all the side dishes are cooking; you take a roasting pan and
> >>> line it with LETTUCE. A couple of layers. Put your turkey in, you can
> >>> separate dark and white meat. Cover with another couple of layers of
> >>> lettuce and put the lid on. Put in a 325* oven while you are cooking
> >>> the potatoes and veg and reheating the gravy and stuffing. I imagine
> >>> the stuffing can go in the oven too. Usually by the time everything
> >>> else is ready, and you take the lid off the roasting pan it will be
> >>> steaming and the turkey will be moist and delicious just like fresh
> >>> cooked.
> >>>
> >>> This was a hint on a local TV station by the weatherman's mother who has
> >>> been doing it this way for years. And I've been watching the station as
> >>> long as he's been on there and everyone there raves about the results.
> >>>
> >>> MoM
> >>>
> >>
> >> The world is full of people who rave about bad food. Sounds like a
> >> disaster.
> >>
> >>
> >> --
> >> Peter Aitken
> >> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
> >>
> > And just how would you know? I know the woman is a fantastic cook.
> > Actually, so am I. If the idea I suggested
> > turns out a product just as good as fresh roasted turkey, why not do it
> > and spend the time saved with the family instead
> > of in the kitchen.
> >
> > But then, there is always someone who will knock a good thing.
> >
> > MoM
>
> 1) Anyone with a moderate amount of cooking experience knows that leftover
> turkey cannot be as good as fresh no matter how you do it, unless of course
> you are used to bad fresh turkey. The lettuce leaves simply stink of
> gimmick.
>
> 2) Perhaps you are one of those people who have bad taste and love their own
> cooking. If you enjoy it, great, but don;t expect others to fall for it.
>
> 3) 95% of roasted turkeys are awful, but most people do not know any better.
That's because they over-cook them!
I've taken the recommended roasting time and cut 25% to 30% off of it!
IMHO overcooking is not salvagable. If you undercook it a bit, there is
always the microwave to finish off cut bits!
Overcooked turkey is just dog food. :-(
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| OmManiPadmeOmelet |
In article <1130194635.252496.47310@g44g2000cwa.googlegroups.com>,
"aem" <aem_again@yahoo.com> wrote:
> kilikini wrote:
> > [snip]
> > I swear, it comes out so juicy. It's a no-fail bird. The only problem is
> > that you can't eat the skin because the skin turns out black-ish and
> > rubbery. But, but, but, the meat underneath? Absolutely to DIE for. This
> > is it for me. This is the ONLY way I will ever eat turkey again.
> >
> Sorry, the roasted, crispy, crackly, oh so flavorful skin is the best
> part of the bird beyond a doubt. No way would we give that up. -aem
>
Ditto! :-)
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| pablo |
"Boron Elgar" <boron_elgar@hotmail.com> wrote in message > Chocolate pie &
lemon meringue are the traditions around here. No
> pumpkin or apple at all. OH, and I have to make double the needed
> crust so I can sprinkle some with cinnamon and sugar and bake it for
> the kids to eat like cookies.(the kids are 18, 18 & 21)
>
Sounds like you have a family tradition going with your pie crusts, Boron,
but here is a treat from Sonora. Coyotas are a regional specialty there.
I'd have to say they taste kind of like a molasses pop tart. Of course
yours will be far superior to mere toaster pastries.
Pablo
*****************************
Recipe: Coyotas De Dona Maria Villa De Seris
Similar Categories: Coyotas, Dona, Maria, Villa, Seris
Coyotas De Dona Maria Villa De Seris
***FOR THE DOUGH***
1 tablespoon butter -- up to 2
10 1/2 pounds unbleached flour
5 1/2 tablespoons salt
2 3/4 pounds vegetable shortening
cold water
***FOR THE FILLING***
4 cups unrefined brown sugar -- (piloncillo), or
-- dark brown sugar
3/4 cup unbleached flour
Preheat oven to 350F. Butter 2 baking sheets, and set aside.
Prepare the dough: Put flour and salt on a pastry board. Mix in shortening,
using fingertips, until gritty consistency is obtained. Slowly add cold
water, kneading until the dough is soft and elastic. Cover dough, and set
aside for 4 hours. If dough is thin, let sit twice as long. Re-knead for 8
minutes. Form about 30 2 inch balls with the dough. Using a rolling pin,
flatten balls into circles, about 4 inches in diameter. The dough will
shrink, so turn and roll on both sides.
Prepare the filling: Combine sugar and flour. Put 11/2 to 2 tablespoons of
the filling in the center of a dough circle. Cover with another circle, and
seal edges. Remove any excess dough with a knife. Continue until all the
circles are filled. Place turnovers on prepared baking, and bake for 35
minutes or until golden brown. Remove, and place in a basket. Serve warm.
The turn over dough can also be filled with pumpkin filling. Makes 15
coyotas.
Source: Bill Gibson, Cocina Montanesa
|
|
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| Boron Elgar |
On Mon, 24 Oct 2005 20:07:55 -0400, "pablo" <pabloali@comcast.net>
wrote:
>
>"Boron Elgar" <boron_elgar@hotmail.com> wrote in message > Chocolate pie &
>lemon meringue are the traditions around here. No
>> pumpkin or apple at all. OH, and I have to make double the needed
>> crust so I can sprinkle some with cinnamon and sugar and bake it for
>> the kids to eat like cookies.(the kids are 18, 18 & 21)
>>
>Sounds like you have a family tradition going with your pie crusts, Boron,
>but here is a treat from Sonora. Coyotas are a regional specialty there.
>I'd have to say they taste kind of like a molasses pop tart. Of course
>yours will be far superior to mere toaster pastries.
>
>Pablo
>*****************************
>
>Recipe: Coyotas De Dona Maria Villa De Seris
>
>Similar Categories: Coyotas, Dona, Maria, Villa, Seris
>
>Coyotas De Dona Maria Villa De Seris
That sound lovely, Pablo. Thanks!
Boron
>
>
>
>***FOR THE DOUGH***
>
>1 tablespoon butter -- up to 2
>
>10 1/2 pounds unbleached flour
>
>5 1/2 tablespoons salt
>
>2 3/4 pounds vegetable shortening
>
>cold water
>
>***FOR THE FILLING***
>
>4 cups unrefined brown sugar -- (piloncillo), or
>
>-- dark brown sugar
>
>3/4 cup unbleached flour
>
>
>
>Preheat oven to 350F. Butter 2 baking sheets, and set aside.
>
>
>
>Prepare the dough: Put flour and salt on a pastry board. Mix in shortening,
>using fingertips, until gritty consistency is obtained. Slowly add cold
>water, kneading until the dough is soft and elastic. Cover dough, and set
>aside for 4 hours. If dough is thin, let sit twice as long. Re-knead for 8
>minutes. Form about 30 2 inch balls with the dough. Using a rolling pin,
>flatten balls into circles, about 4 inches in diameter. The dough will
>shrink, so turn and roll on both sides.
>
>
>
>Prepare the filling: Combine sugar and flour. Put 11/2 to 2 tablespoons of
>the filling in the center of a dough circle. Cover with another circle, and
>seal edges. Remove any excess dough with a knife. Continue until all the
>circles are filled. Place turnovers on prepared baking, and bake for 35
>minutes or until golden brown. Remove, and place in a basket. Serve warm.
>The turn over dough can also be filled with pumpkin filling. Makes 15
>coyotas.
>
>
>
>Source: Bill Gibson, Cocina Montanesa
>
>
|
|
|
| Rodney Myrvaagnes |
On Mon, 24 Oct 2005 21:36:40 GMT, "Peter Aitken"
<paitken@CRAPnc.rr.com> wrote:
>"MoM" <mpeagramNOSPAM@gmail.com> wrote in message
>news:1130174476.a9286604f9f0c62cde1ea0e78f82fc00@teranews...
>>
>> "Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
>>> The world is full of people who rave about bad food. Sounds like a
>>> disaster.
>>>
>>>
>>> --
>>> Peter Aitken
>>> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>>>
>> And just how would you know? I know the woman is a fantastic cook.
>> Actually, so am I. If the idea I suggested
>> turns out a product just as good as fresh roasted turkey, why not do it
>> and spend the time saved with the family instead
>> of in the kitchen.
>>
>> But then, there is always someone who will knock a good thing.
>>
>> MoM
>
>1) Anyone with a moderate amount of cooking experience knows that leftover
>turkey cannot be as good as fresh no matter how you do it, unless of course
>you are used to bad fresh turkey. The lettuce leaves simply stink of
>gimmick.
>
>2) Perhaps you are one of those people who have bad taste and love their own
>cooking. If you enjoy it, great, but don;t expect others to fall for it.
>
>3) 95% of roasted turkeys are awful, but most people do not know any better.
Peter is 100% right this time, as he usually is. Only fair to say so
since I disagreed with him about pesto.
Rodney Myrvaagnes J 36 Gjo/a
Kansas--working to become a science-free zone
|
|
|
| Ward Abbott |
On Mon, 24 Oct 2005 21:18:27 GMT, "kilikini"
<kilikini@NOSPAMtampabay.rr.com> wrote:
>You've just gotta have the garlic. Hands down. You gotta have the garlic.
Isn't it a treat that we all can choose?
Garlic has a place...but that doesn't mean that it should be applied
to every cuisine.
|
|
|
| Curly Sue |
On Mon, 24 Oct 2005 17:33:40 -0400, Goomba38 <Goomba38@comcast.net>
wrote:
>Curly Sue wrote:
>
>> I make pumpkin pie for holidays, but I have had some nice commercial
>> ones.
>
>To me, a pie is only worth eating if made fresh. I can handle homemade
>pie leftover, but commercial pies have nasty crusts to begin with and
>don't improve with time between baking, purchase and consumption. It is
>one of those items that I'd be sad to eat knowing it could have been
>soooo much better if I'd done it myself.
I don't mind leftover pie. In fact, pumpkin pie gets better over the
next few days as the spice and pumpkin flavors meld, similar to stew.
>I like to make my pies early on TG day. While I'm doing the stuffing and
>prepping the bird the pies are baking. Just a nice time early in the AM
>for me alone and worth the hour of lost sleep.
I do as much ahead of time as possible because each run of the
dishwasher takes a while :)
Sue(tm)
Lead me not into temptation... I can find it myself!
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|
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| Curly Sue |
On Tue, 25 Oct 2005 00:43:51 GMT, Ward Abbott <presby@terian.com>
wrote:
>On Mon, 24 Oct 2005 21:18:27 GMT, "kilikini"
><kilikini@NOSPAMtampabay.rr.com> wrote:
>
>>You've just gotta have the garlic. Hands down. You gotta have the garlic.
>
>Isn't it a treat that we all can choose?
>
>Garlic has a place...but that doesn't mean that it should be applied
>to every cuisine.
>
But it should be applied to every turkey!
Sue(tm)
Lead me not into temptation... I can find it myself!
|
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| Bob Terwilliger |
Om wrote:
> Ya wanna save time, deep fry it!
>
> I wish I wanted to take the expense to do that. I've had deep fried
> turkey and it's utterly amazing!
From my perspective, the main disadvantages of deep-frying turkey are:
1. It's inherently hazardous
2. You're left with gallons and gallons of used peanut oil
3. You don't get any pan drippings for gravy
Bob
|
|
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| Dave Smith |
Curly Sue wrote:
>
> >To me, a pie is only worth eating if made fresh. I can handle homemade
> >pie leftover, but commercial pies have nasty crusts to begin with and
> >don't improve with time between baking, purchase and consumption. It is
> >one of those items that I'd be sad to eat knowing it could have been
> >soooo much better if I'd done it myself.
>
> I don't mind leftover pie. In fact, pumpkin pie gets better over the
> next few days as the spice and pumpkin flavors meld, similar to stew.
There seems to be two (or more) schools of thought on that one. Some people
like pies hot. Some like them warm. I prefer them cool, and some are better
the next day. I agree about the store bought pies. They aren't great at
their best, and they can get nasty.
|
|
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| OmManiPadmeOmelet |
In article <nrvql1h18rj5ckodtqmhp9ljf42pouoivo@4ax.com>,
Ward Abbott <presby@terian.com> wrote:
> On Mon, 24 Oct 2005 21:18:27 GMT, "kilikini"
> <kilikini@NOSPAMtampabay.rr.com> wrote:
>
> >You've just gotta have the garlic. Hands down. You gotta have the garlic.
>
> Isn't it a treat that we all can choose?
>
> Garlic has a place...but that doesn't mean that it should be applied
> to every cuisine.
>
>
<lol> True...
I use it a lot, but there are some things it's not appropriate for.
For instance, I deliberately leave it OUT of my tropical chicken recipes!
IMHO it detracts from anything you use fruit in, even if it's a savory
fruit recipe.
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| OmManiPadmeOmelet |
In article <435d855b.23871554@news-server.nyc.rr.com>,
address.in.sig@nyc.rr.com (Curly Sue) wrote:
> On Mon, 24 Oct 2005 17:33:40 -0400, Goomba38 <Goomba38@comcast.net>
> wrote:
>
> >Curly Sue wrote:
> >
> >> I make pumpkin pie for holidays, but I have had some nice commercial
> >> ones.
> >
> >To me, a pie is only worth eating if made fresh. I can handle homemade
> >pie leftover, but commercial pies have nasty crusts to begin with and
> >don't improve with time between baking, purchase and consumption. It is
> >one of those items that I'd be sad to eat knowing it could have been
> >soooo much better if I'd done it myself.
>
> I don't mind leftover pie. In fact, pumpkin pie gets better over the
> next few days as the spice and pumpkin flavors meld, similar to stew.
>
> >I like to make my pies early on TG day. While I'm doing the stuffing and
> >prepping the bird the pies are baking. Just a nice time early in the AM
> >for me alone and worth the hour of lost sleep.
>
> I do as much ahead of time as possible because each run of the
> dishwasher takes a while :)
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
I have a very fast dishwasher that saves tons of electricity and water.
;-) It's called a pair of hands and a basin of hot soapy water. <lol>
I clean up as I go when I cook, so I never end up with a sink full of
pots, pans and utensils.
Sorry, but I just _detest_ automatic dishwashers.
YMMV.....
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
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| OmManiPadmeOmelet |
In article <435d8e24$0$208$bb4e3ad8@newscene.com>,
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
> Om wrote:
>
> > Ya wanna save time, deep fry it!
> >
> > I wish I wanted to take the expense to do that. I've had deep fried
> > turkey and it's utterly amazing!
>
> From my perspective, the main disadvantages of deep-frying turkey are:
>
> 1. It's inherently hazardous
> 2. You're left with gallons and gallons of used peanut oil
> 3. You don't get any pan drippings for gravy
>
> Bob
>
>
Those 3 reasons (besides being too cheap to shell out for the cooker,
pot and 5 gallons of peanut oil) are why I've never done it myself.
A guy at work does do it, and he always does at least 2 turkeys and
several chickens just to make it worth the time to set it up, and the
use of the oil.
I can't help but wonder, if you strain then freeze the oil, can it be
re-used?
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
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| kilikini |
"OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote in message
news:Omelet-19C1DC.22113524102005@corp.supernews.com...
> In article <435d8e24$0$208$bb4e3ad8@newscene.com>,
> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
>
> > Om wrote:
> >
> > > Ya wanna save time, deep fry it!
> > >
> > > I wish I wanted to take the expense to do that. I've had deep fried
> > > turkey and it's utterly amazing!
> >
> > From my perspective, the main disadvantages of deep-frying turkey are:
> >
> > 1. It's inherently hazardous
> > 2. You're left with gallons and gallons of used peanut oil
> > 3. You don't get any pan drippings for gravy
> >
> > Bob
> >
> >
>
> Those 3 reasons (besides being too cheap to shell out for the cooker,
> pot and 5 gallons of peanut oil) are why I've never done it myself.
>
> A guy at work does do it, and he always does at least 2 turkeys and
> several chickens just to make it worth the time to set it up, and the
> use of the oil.
>
> I can't help but wonder, if you strain then freeze the oil, can it be
> re-used?
> --
> Om.
>
I've heard you can. Never tried it, though. We have a gas unit and a large
stainless pot on legs to fry with. DH has fried turkeys before (so he
says), but I never asked him what he used to do with the leftover oil. When
we fry chicken here in the house, we reuse the oil, so why couldn't you
reuse the turkey oil?
kili
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| MoM |
"OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote in message
news:Omelet-AD0DD4.18502624102005@corp.supernews.com...
> In article <1130174476.a9286604f9f0c62cde1ea0e78f82fc00@teranews>,
> "MoM" <mpeagramNOSPAM@gmail.com> wrote:
>
>> "Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
>> news:9X77f.14830$pP1.1157079@twister.southeast.rr.com...
>> > "MoM" <mpeagramNOSPAM@gmail.com> wrote in message
>> > news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...
>> >> Here is a great hint to save time for Thanksgiving or Christmas if you
>> >> are cooking a Turkey.
>> >>
>> >> You can precook and slice your turkey up to a month ahead. Then, on
>> >> the
>> >> day; while all the side dishes are cooking; you take a roasting pan
>> >> and
>> >> line it with LETTUCE. A couple of layers. Put your turkey in, you
>> >> can
>> >> separate dark and white meat. Cover with another couple of layers of
>> >> lettuce and put the lid on. Put in a 325* oven while you are cooking
>> >> the
>> >> potatoes and veg and reheating the gravy and stuffing. I imagine the
>> >> stuffing can go in the oven too. Usually by the time everything else
>> >> is
>> >> ready, and you take the lid off the roasting pan it will be steaming
>> >> and
>> >> the turkey will be moist and delicious just like fresh cooked.
>> >>
>> >> This was a hint on a local TV station by the weatherman's mother who
>> >> has
>> >> been doing it this way for years. And I've been watching the station
>> >> as
>> >> long as he's been on there and everyone there raves about the results.
>> >>
>> >> MoM
>> >>
>> >
>> > The world is full of people who rave about bad food. Sounds like a
>> > disaster.
>> >
>> >
>> > --
>> > Peter Aitken
>> > Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>> >
>> And just how would you know? I know the woman is a fantastic cook.
>> Actually, so am I. If the idea I suggested
>> turns out a product just as good as fresh roasted turkey, why not do it
>> and
>> spend the time saved with the family instead
>> of in the kitchen.
>>
>> But then, there is always someone who will knock a good thing.
>>
>> MoM
>>
>>
>
> But on Thanksgiving, it's _traditional_ to spend half the day in the
> kitchen, and family participates. ;-) I spend that time cooking with my
> family!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson
I'd rather sit with my family and enjoy the time that way.
MoM
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| Goomba38 |
Dave Smith wrote:
> There seems to be two (or more) schools of thought on that one. Some people
> like pies hot. Some like them warm. I prefer them cool, and some are better
> the next day. I agree about the store bought pies. They aren't great at
> their best, and they can get nasty.
>
I adore leftover *homemade* pumpkin pie the next day. Cold from teh
fridge with a good cup of tea. But just as you say, store bought pies
aren't the same to me.
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| Roberta |
OmManiPadmeOmelet wrote:
> In article <9vb7f.167423$xl6.115081@tornado.tampabay.rr.com>,
> "kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote:
>
>
>>"CooberGirl" <scootermom32@yahoo.com> wrote in message
>>news:%ua7f.2791$Yn4.2488@trnddc03...
>>
>>>"MoM" <mpeagramNOSPAM@gmail.com> wrote in message
>>>news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...
>>>
>>>>Here is a great hint to save time for Thanksgiving or Christmas if you
>>
>>are
>>
>>>>cooking a Turkey.
>>>>
>>>>You can precook and slice your turkey up to a month ahead. Then, on the
>>>>day; while all the side dishes are cooking; you take a roasting pan and
>>>>line it with LETTUCE. A couple of layers. Put your turkey in, you can
>>>>separate dark and white meat.
>>>
>>>Wait a minute. What has the sliced turkey been doing for a month? :-) I
>>>think we're all assuming it was frozen. Any special instructions for the
>>>wrapping and freezing? Do you defrost overnight, or just chuck it on top
>>
>>of
>>
>>>the lettuce frozen?
>>>
>>>I don't think I would use this method for Thanksgiving dinner, but it
>>
>>might
>>
>>>be handy to know about if you're making a huge dinner...e.g. a church
>>
>>supper
>>
>>>or something like that.
>>>
>>>Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
>>>year, my in-laws go up to Pennsylvania and get a fresh turkey from this
>>>specialty turkey place. I'm no more impressed with it than I am with the
>>>previously-frozen supermarket turkeys my mom used to buy. I'm a side dish
>>>girl, myself.
>>>
>>>Chris
>>>
>>>
>>
>>I agree. Side dishes rule! The turkey is, well, just a turkey. I've never
>>been especially fond of turkey, though. My husband's turkey is good,
>>however. He injects it with garlic, butter and honey and then smokes it for
>>about 4.5 hours. It comes out juicy, sweet and smokey. From now on, that's
>>the only way you'll see me eating turkey.
>>
>>kili
>>
>>
>
>
> Ya wanna save time, deep fry it!
>
> I wish I wanted to take the expense to do that. I've had deep fried
> turkey and it's utterly amazing!
Really??? My in-laws do deep fried Turkey every year and I just hate
it. The skin is weird and well...fried. No yummy smell of turkey
through the house...and no drippings for the gravy or the dressing.
Roberta (in VA)
|
|
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| Back to Chris |
"OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote in message
news:Omelet-19C1DC.22113524102005@corp.supernews.com...
>>
>>
Re: deep-frying turkey:
>
> A guy at work does do it, and he always does at least 2 turkeys and
> several chickens just to make it worth the time to set it up, and the
> use of the oil.
>
We have friends in town who are chefs and don't feel like cooking a whole
meal on Thanksgiving. So they set up their turkey fryer on the patio,
prepare drinks and nibbles, and invite their neighbors over to cook turkeys.
People come and go, and they visit while their bird cooks. They enjoy it
very much.
I've never tried it, myself.
Chris
|
|
|
| Back to Chris |
>> In article <9vb7f.167423$xl6.115081@tornado.tampabay.rr.com>,
>> "kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote:
>>
>>
>>>
>>>I agree. Side dishes rule! The turkey is, well, just a turkey. I've
>>>never
>>>been especially fond of turkey, though. My husband's turkey is good,
>>>however. He injects it with garlic, butter and honey and then smokes it
>>>for
>>>about 4.5 hours. It comes out juicy, sweet and smokey. From now on,
>>>that's
>>>the only way you'll see me eating turkey.
Smoked turkey is yummy. My husband used to smoke us a turkey breast every
once in a while. He hasn't done it in a looooong time. We'll have to do
one sometime!
Chris
>>>
)
|
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| Kate B |
"Curly Sue" <address.in.sig@nyc.rr.com> wrote in message
news:435d4b62.9028346@news-server.nyc.rr.com...
> On Mon, 24 Oct 2005 20:29:57 GMT, "kilikini"
> <kilikini@NOSPAMtampabay.rr.com> wrote:
>
> >I agree. Side dishes rule! The turkey is, well, just a turkey. I've
never
> >been especially fond of turkey, though. My husband's turkey is good,
> >however. He injects it with garlic, butter and honey and then smokes it
for
> >about 4.5 hours. It comes out juicy, sweet and smokey. From now on,
that's
> >the only way you'll see me eating turkey.
> >
> >kili
>
> I never understood why some people weren't crazy about turkey until
> one Thanksgiving I was a guest at a friend's house. The turkey was
> cooked without garlic. Then I understood...
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
Yea, but ... One year my dad decided to "help" the cooks with his take on
garlicy turkey. He put slits all over the turkey (like you would a leg of
lamb) and stuffed slivers of garlic in it. The worst and. as predicted,
when we caught him doing this, driest turkey ever served to man. Whenever
he pokes his head in the kitchen now on Holidays we mock cover whatever we
are preparing with cries of "remember the turkey"! It never ceases to amaze
me that he is certain that his idea is going to be a break through in the
culinary arts. OTOH when something I've actually prepared isn't quite right
he is the perfect person to go to for a taste and assess. He invariably
knows what it's missing. Go figure!
Kate
|
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| Melba's Jammin' |
In article <f_udnXTKubowzcDeRVn-jg@comcast.com>,
Goomba38 <Goomba38@comcast.net> wrote:
> Melba's Jammin' wrote:
>
> (And our tradition never did involve carving a bird at
> > table. To me, BFD.)
>
> But didn't you miss the smell of it roasting that day??
> Goomba
I did but not enough to overshadow the pleasure of low stress.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
|
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| -L. |
Goomba38 wrote:
> Melba's Jammin' wrote:
>
> (And our tradition never did involve carving a bird at
> > table. To me, BFD.)
>
> But didn't you miss the smell of it roasting that day??
> Goomba
I roast a turkey every 2-3 weeks. I get plenty of roated turkey smell.
;) We buy them on sale at the end of the holiday season (8-12 cents
per lb), freeze them and cook them for sliced deli meat. The dark meat
is eaten for meals and the "scraps" turned into soups and casseroles.
And dog biscuits. :)
-L.
|
|
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| OmManiPadmeOmelet |
In article <1130257954.774541.161840@g44g2000cwa.googlegroups.com>,
"-L." <gentleboa@peacemail.com> wrote:
> Goomba38 wrote:
> > Melba's Jammin' wrote:
> >
> > (And our tradition never did involve carving a bird at
> > > table. To me, BFD.)
> >
> > But didn't you miss the smell of it roasting that day??
> > Goomba
>
> I roast a turkey every 2-3 weeks. I get plenty of roated turkey smell.
> ;) We buy them on sale at the end of the holiday season (8-12 cents
> per lb), freeze them and cook them for sliced deli meat. The dark meat
> is eaten for meals and the "scraps" turned into soups and casseroles.
> And dog biscuits. :)
> -L.
>
I buy extra at the end of the season also, but I part them out... I have
thighs, legs and wings, then bone out the breast meat to use in stir
fry. I then make stock out of the backs and breast bone.
There are only two of us now so roasting an entire bird is out.
I'll be looking for the smallest one I can find for us for Thanksgiving!
I HAVE to roast a whole one then for tradition. :-)
Cheers!
Kat
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
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| notbob |
On 2005-10-25, -L. <gentleboa@peacemail.com> wrote:
> ;) We buy them on sale at the end of the holiday season (8-12 cents
> per lb)
I've seen turkeys pretty cheap, but that's amazing. Where do you find
15lb turkeys for a couple bucks?
nb
|
|
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| OmManiPadmeOmelet |
In article <iIydnVT1ErvgHMPeRVn-2w@comcast.com>,
notbob <notbob@nothome.com> wrote:
> On 2005-10-25, -L. <gentleboa@peacemail.com> wrote:
>
> > ;) We buy them on sale at the end of the holiday season (8-12 cents
> > per lb)
>
> I've seen turkeys pretty cheap, but that's amazing. Where do you find
> 15lb turkeys for a couple bucks?
>
> nb
Yeah, she is lucky! I've never seen them drop lower than maybe 29 cents
per lb. on sale!
Usual is 49 cents per lb.
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| notbob |
On 2005-10-25, OmManiPadmeOmelet <Omelet@brokenegz.com> wrote:
>
> Yeah, she is lucky! I've never seen them drop lower than maybe 29 cents
> per lb. on sale!
> Usual is 49 cents per lb.
I've seen them down to about 40¢ lb, but that was always pre-T-day.
As soon as T-day was past, the price shot up, never to return, even
around xmas.
nb
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| Tara |
On Mon, 24 Oct 2005 19:21:31 GMT, "CooberGirl"
<scootermom32@yahoo.com> wrote:
>Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
>year, my in-laws go up to Pennsylvania and get a fresh turkey from this
>specialty turkey place. I'm no more impressed with it than I am with the
>previously-frozen supermarket turkeys my mom used to buy. I'm a side dish
>girl, myself.
You sound just like me. I put about three bites of turkey on my plate
and gorge myself on dressing, green beans, potato salad, sweet
potatoes, macaroni and cheese, devilled eggs, cole slaw, rolls ...
Tara
|
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| Wayne Boatwright |
| On Tue 25 Oct 2005 02:55:03p, Tara wrote in rec.food. | | | |
