| Elaine Parrish |
Well, guys, another Thanksgiving down for another year! Its peaceful now.
Everyone is stuffed to the gills and alls right with the world. But it
wasnt like that earlier. Noooo. Yesterday, I made a deal with the
relatives that we would have a nice leisurely day. Wed all sleep in, there
would be no breakfast or lunch just juice, fruit, rolls, cereal, sandwich
fixings, etc and dinner would be at 3. Ok. All agreed. Fine.
After everyone went to bed, I finished the sweet potato casserole,
prepared the bird, and put the dressing together part-way. I baked 2 sweet
potato pies out of those I had leftover from the ones I cooked for the
casserole.
I went to bed about 3 a.m. As per our agreement, I slept in, took my time
in getting dressed, and enjoyed my leisurely early morning. Feeling
relaxed and energized, I headed to the kitchen only to find it filled
with little old ladies, my mother at the helm. Pots and pans and bowls and
spoons were everywhere. All semblance of organization was gone. My
beautiful, hand picked, apple and onion stuffed, butterball turkey had
been cooking since the crack of dawn. FIVE hours count em F-I-V-E hours.
It was dry as a chip. I super-glued the corners of my mouth to my cheeks
in a wide smile as I tried to take stock. They had made deviled eggs and
gotten the white potatoes peeled and has done a lot of prep work for the
other things. I turned around just in time to see my aunt with a sweet
potato in one hand and a paring knife in the other. I explained that the
sweet potatoes were in the frige outside in the baking dish ready to go.
Well, thank God! she said, I was wondering how we were going to feed all
these people with 3 puny sweet potatoes!
As time grew near to actually cook something for the 3 oclock dinner, I
left the now quiet kitchen to check on some other things. When I came
back, the little old ladies had descended on the battlefield once more.
Mom, who believes that canned English peas should boil for about 2 hours,
had the English peas rapidly boiling in the pot. My sweet potato casserole
was disappearing into the oven with the statement, I found your dressing
in the refrigerator by the sweet potatoes and its in the oven. My dressing
was short the 8 eggs and the milk that goes in last. I pulled my pan of
dressing out of the oven, poured it back in the bowl, added the eggs and
milk, and returned it to the oven.
Finally, somehow, we got a wonderful dinner and one dry-as-a-chip turkey
on the table.
Dry-as-a-chip Turkey $25.00
All the trimmings $125.00
Large bottle of Tylenol $5.95
Having healthy, loving family together Priceless
Happy Thanksgiving, everyone
Elaine, too
|
|
|
| Wayne Boatwright |
On Thu 24 Nov 2005 07:04:46p, Thus Spake Zarathustra, or was it Elaine
Parrish?
>
>
> Well, guys, another Thanksgiving down for another year! Its peaceful now.
> Everyone is stuffed to the gills and alls right with the world. But it
> wasnt like that earlier. Noooo. Yesterday, I made a deal with the
> relatives that we would have a nice leisurely day. Wed all sleep in,
there
> would be no breakfast or lunch just juice, fruit, rolls, cereal,
sandwich
> fixings, etc and dinner would be at 3. Ok. All agreed. Fine.
>
> After everyone went to bed, I finished the sweet potato casserole,
> prepared the bird, and put the dressing together part-way. I baked 2
sweet
> potato pies out of those I had leftover from the ones I cooked for the
> casserole.
>
> I went to bed about 3 a.m. As per our agreement, I slept in, took my time
> in getting dressed, and enjoyed my leisurely early morning. Feeling
> relaxed and energized, I headed to the kitchen only to find it filled
> with little old ladies, my mother at the helm. Pots and pans and bowls
and
> spoons were everywhere. All semblance of organization was gone. My
> beautiful, hand picked, apple and onion stuffed, butterball turkey had
> been cooking since the crack of dawn. FIVE hours count em F-I-V-E hours.
> It was dry as a chip. I super-glued the corners of my mouth to my cheeks
> in a wide smile as I tried to take stock. They had made deviled eggs and
> gotten the white potatoes peeled and has done a lot of prep work for the
> other things. I turned around just in time to see my aunt with a sweet
> potato in one hand and a paring knife in the other. I explained that the
> sweet potatoes were in the frige outside in the baking dish ready to go.
> Well, thank God! she said, I was wondering how we were going to feed all
> these people with 3 puny sweet potatoes!
>
> As time grew near to actually cook something for the 3 oclock dinner, I
> left the now quiet kitchen to check on some other things. When I came
> back, the little old ladies had descended on the battlefield once more.
> Mom, who believes that canned English peas should boil for about 2 hours,
> had the English peas rapidly boiling in the pot. My sweet potato
casserole
> was disappearing into the oven with the statement, I found your dressing
> in the refrigerator by the sweet potatoes and its in the oven. My
dressing
> was short the 8 eggs and the milk that goes in last. I pulled my pan of
> dressing out of the oven, poured it back in the bowl, added the eggs and
> milk, and returned it to the oven.
>
> Finally, somehow, we got a wonderful dinner and one dry-as-a-chip turkey
> on the table.
>
>
> Dry-as-a-chip Turkey $25.00
>
> All the trimmings $125.00
>
> Large bottle of Tylenol $5.95
>
> Having healthy, loving family together Priceless
>
> Happy Thanksgiving, everyone
>
> Elaine, too
Priceless story, too! Glad it was a great day!
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| Kathy in NZ |
On Thu, 24 Nov 2005 20:04:46 -0600, Elaine Parrish <esp@ebicom.net>
wrote:
>
>
>Finally, somehow, we got a wonderful dinner and one dry-as-a-chip turkey
>on the table.
>
>
>Dry-as-a-chip Turkey $25.00
>
>All the trimmings $125.00
>
>Large bottle of Tylenol $5.95
>
>Having healthy, loving family together Priceless
>
>Happy Thanksgiving, everyone
>
>Elaine, too
>
Great story, great family, too, willing to give you so much "help".
|
|
|
| Chris |
"Elaine Parrish" <esp@ebicom.net> wrote in message
news:Pine.LNX.4.33.0511242001530.6260-100000@edison.ebicom.net...
>
> Dry-as-a-chip Turkey $25.00
>
> All the trimmings $125.00
>
> Large bottle of Tylenol $5.95
>
> Having healthy, loving family together Priceless
>
> Happy Thanksgiving, everyone
Great story, Elaine. The Attack of the Little Old Ladies. I'm sure it was
still a wonderful dinner...the trimmings are the best part, anyway!!
Thanks for sharing -- I can just picture all those ladies bustling about!
Chris
|
|
|
| Elaine Parrish |
On Fri, 25 Nov 2005, Kathy in NZ wrote:
> On Thu, 24 Nov 2005 20:04:46 -0600, Elaine Parrish <esp@ebicom.net>
> wrote:
>
> >
> >
>
> >Finally, somehow, we got a wonderful dinner and one dry-as-a-chip turkey
> >on the table.
> >
> >
> >Dry-as-a-chip Turkey $25.00
> >
> >All the trimmings $125.00
> >
> >Large bottle of Tylenol $5.95
> >
> >Having healthy, loving family together Priceless
> >
> >Happy Thanksgiving, everyone
> >
> >Elaine, too
> >
> Great story, great family, too, willing to give you so much "help".
>
>
>
Thanks, Kathy. They were a lot of "good" help, too. Each thought she was
the "General", so I had a bunch of generals and no soldiers. <g> But I
keep remembering all those meals they cooked for years and years with me
wanting to "help". This was payback! hehe.
Elaine, too
|
|
|
| Elaine Parrish |
On Fri, 25 Nov 2005, Chris wrote:
>
> "Elaine Parrish" <esp@ebicom.net> wrote in message
> news:Pine.LNX.4.33.0511242001530.6260-100000@edison.ebicom.net...
> >
> > Dry-as-a-chip Turkey $25.00
> >
> > All the trimmings $125.00
> >
> > Large bottle of Tylenol $5.95
> >
> > Having healthy, loving family together Priceless
> >
> > Happy Thanksgiving, everyone
>
>
> Great story, Elaine. The Attack of the Little Old Ladies. I'm sure it was
> still a wonderful dinner...the trimmings are the best part, anyway!!
>
> Thanks for sharing -- I can just picture all those ladies bustling about!
>
> Chris
>
Thanks, Chris. They are a caution, and dinner was great.
Elaine, too
|
|
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| Nancy Young |
"Elaine Parrish" <esp@ebicom.net> wrote
> been cooking since the crack of dawn. FIVE hours count em F-I-V-E hours.
> It was dry as a chip. I super-glued the corners of my mouth to my cheeks
> in a wide smile as I tried to take stock.
That was a great story, too funny. I can picture them, she's not up
yet, this turkey will never get done if we don't put it in now! Thing
is, you know they're all talking about you, trying to be nice, but that
Elaine, where did she get that turkey is was so dry!
nancy
|
|
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| Michael \Dog3\ Lonergan |
"Nancy Young" <qwerty@monmouth.com> looking for trouble wrote in
news:dm7q3t$obb$1@news.monmouth.com:
>
> "Elaine Parrish" <esp@ebicom.net> wrote
>
>> been cooking since the crack of dawn. FIVE hours count em F-I-V-E
>> hours. It was dry as a chip. I super-glued the corners of my mouth to
>> my cheeks in a wide smile as I tried to take stock.
>
> That was a great story, too funny. I can picture them, she's not up
> yet, this turkey will never get done if we don't put it in now! Thing
> is, you know they're all talking about you, trying to be nice, but
> that Elaine, where did she get that turkey is was so dry!
>
> nancy
I know, I know but it's just too funny. Been there and done that. All ya'
can do is take it on the chin. I think most of us have been there.
Michael
--
....Bacteria: The rear entrance to a cafeteria.
All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net
|
|
|
| Elaine Parrish |
On Fri, 25 Nov 2005, Nancy Young wrote:
>
> "Elaine Parrish" <esp@ebicom.net> wrote
>
> > been cooking since the crack of dawn. FIVE hours count em F-I-V-E hours.
> > It was dry as a chip. I super-glued the corners of my mouth to my cheeks
> > in a wide smile as I tried to take stock.
>
> That was a great story, too funny. I can picture them, she's not up
> yet, this turkey will never get done if we don't put it in now! Thing
> is, you know they're all talking about you, trying to be nice, but that
> Elaine, where did she get that turkey is was so dry!
>
> nancy
>
>
>
tee hee hee. You are soooo right, Nancy! I **bought** a dry turkey.
And they did exactly as you said - "if we don't get this in the oven, it
will never get done". At least it was a butterball or that is what I would
have heard all afternoon. hehe. Bless their hearts, they're dear little
old ladies. Some of them think that turkey is supposed to be dry. It's
from that "cook that meat good and done" generation. They haven't made the
distinction between "done" and "cremated". <g>
So, what it amounts to is: We sacrificed a turkey in honor of
Thanksgiving! hehe.
Elaine, too
|
|
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| Elaine Parrish |
On Fri, 25 Nov 2005, Michael "Dog3" Lonergan wrote:
> "Nancy Young" <qwerty@monmouth.com> looking for trouble wrote in
> news:dm7q3t$obb$1@news.monmouth.com:
>
> >
> > "Elaine Parrish" <esp@ebicom.net> wrote
> >
> >> been cooking since the crack of dawn. FIVE hours count em F-I-V-E
> >> hours. It was dry as a chip. I super-glued the corners of my mouth to
> >> my cheeks in a wide smile as I tried to take stock.
> >
> > That was a great story, too funny. I can picture them, she's not up
> > yet, this turkey will never get done if we don't put it in now! Thing
> > is, you know they're all talking about you, trying to be nice, but
> > that Elaine, where did she get that turkey is was so dry!
> >
> > nancy
>
> I know, I know but it's just too funny. Been there and done that. All ya'
> can do is take it on the chin. I think most of us have been there.
>
> Michael
I just kept telling myself that Thanksgiving was a day for families to be
together and that I was very lucky to have them in my life - which it is
and I am. A cremated turkey was a small price to pay.
Elaine, too
>
> --
> ...Bacteria: The rear entrance to a cafeteria.
>
> All gramatical errors and misspellings due to Ramsey the cyber kitten. He
> now owns all keyboards and computing devices in the household and has the
> final say on what is, or is not, posted.
> Send email to dog30 at charter dot net
>
|
|
|
| Michael \Dog3\ Lonergan |
Elaine Parrish <esp@ebicom.net> looking for trouble wrote in
news:Pine.LNX.4.33.0511251524020.30677-100000@edison.ebicom.net:
>
>
>
> On Fri, 25 Nov 2005, Michael "Dog3" Lonergan wrote:
>
>> "Nancy Young" <qwerty@monmouth.com> looking for trouble wrote in
>> news:dm7q3t$obb$1@news.monmouth.com:
>>
>> >
>> > "Elaine Parrish" <esp@ebicom.net> wrote
>> >
>> >> been cooking since the crack of dawn. FIVE hours count em F-I-V-E
>> >> hours. It was dry as a chip. I super-glued the corners of my mouth
>> >> to my cheeks in a wide smile as I tried to take stock.
>> >
>> > That was a great story, too funny. I can picture them, she's not
>> > up yet, this turkey will never get done if we don't put it in now!
>> > Thing is, you know they're all talking about you, trying to be
>> > nice, but that Elaine, where did she get that turkey is was so dry!
>> >
>> > nancy
>>
>> I know, I know but it's just too funny. Been there and done that.
>> All ya' can do is take it on the chin. I think most of us have been
>> there.
>>
>> Michael
>
> I just kept telling myself that Thanksgiving was a day for families to
> be together and that I was very lucky to have them in my life - which
> it is and I am. A cremated turkey was a small price to pay.
>
> Elaine, too
>
>
I think that is where my life is. IMO youse in the right spot.
Michael
--
....Bacteria: The rear entrance to a cafeteria.
All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net
|
|
|
| Dan Abel |
In article <dm7q3t$obb$1@news.monmouth.com>,
"Nancy Young" <qwerty@monmouth.com> wrote:
> "Elaine Parrish" <esp@ebicom.net> wrote
>
> > been cooking since the crack of dawn. FIVE hours count em F-I-V-E hours.
> > It was dry as a chip. I super-glued the corners of my mouth to my cheeks
> > in a wide smile as I tried to take stock.
>
> That was a great story, too funny. I can picture them, she's not up
> yet, this turkey will never get done if we don't put it in now! Thing
Some things change over time, sometimes for the better. I think one of
the reasons I never liked turkey was the dark meat tasted like turkey,
which I don't like, and the white meat had the texture of sawdust.
We brined the turkey this year, which my wife thinks helped, and we used
new cooking directions:
http://www.sfgate.com/cgi-bin/artic...6/FDG71FNODJ1.D
TL&hw=brine+turkey&sn=002&sc=424
They suggested a lower final temperature, 165F instead of 180F.
--
Dan Abel
dabel@sonic.net
Petaluma, California, USA
|
|
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| sarah bennett |
Newsgroups: rec.food.cooking
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Xref: spool6-east.superfeed.net rec.food.cooking:1132285
Dan Abel wrote:
> In article <dm7q3t$obb$1@news.monmouth.com>,
> "Nancy Young" <qwerty@monmouth.com> wrote:
>
>
>>"Elaine Parrish" <esp@ebicom.net> wrote
>>
>>
>>>been cooking since the crack of dawn. FIVE hours count em F-I-V-E hours.
>>>It was dry as a chip. I super-glued the corners of my mouth to my cheeks
>>>in a wide smile as I tried to take stock.
>>
>>That was a great story, too funny. I can picture them, she's not up
>>yet, this turkey will never get done if we don't put it in now! Thing
>
>
>
> Some things change over time, sometimes for the better. I think one of
> the reasons I never liked turkey was the dark meat tasted like turkey,
> which I don't like, and the white meat had the texture of sawdust.
>
> We brined the turkey this year, which my wife thinks helped, and we used
> new cooking directions:
>
> http://www.sfgate.com/cgi-bin/artic...6/FDG71FNODJ1.D
> TL&hw=brine+turkey&sn=002&sc=424
>
> They suggested a lower final temperature, 165F instead of 180F.
>
I would agree. According the the FDA, 165 is sufficient to kill any
possibly harmful bacteria. No one likes dry turkey :)
--
saerah
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams
|
|
|
| Elaine Parrish |
On Fri, 25 Nov 2005, Michael "Dog3" Lonergan wrote:
> Elaine Parrish <esp@ebicom.net> looking for trouble wrote in
> news:Pine.LNX.4.33.0511251524020.30677-100000@edison.ebicom.net:
>
> >
> >
> >
> > On Fri, 25 Nov 2005, Michael "Dog3" Lonergan wrote:
> >
> >> "Nancy Young" <qwerty@monmouth.com> looking for trouble wrote in
> >> news:dm7q3t$obb$1@news.monmouth.com:
> >>
> >> >
> >> > "Elaine Parrish" <esp@ebicom.net> wrote
> >> >
> >> >> been cooking since the crack of dawn. FIVE hours count em F-I-V-E
> >> >> hours. It was dry as a chip. I super-glued the corners of my mouth
> >> >> to my cheeks in a wide smile as I tried to take stock.
> >> >
> >> > That was a great story, too funny. I can picture them, she's not
> >> > up yet, this turkey will never get done if we don't put it in now!
> >> > Thing is, you know they're all talking about you, trying to be
> >> > nice, but that Elaine, where did she get that turkey is was so dry!
> >> >
> >> > nancy
> >>
> >> I know, I know but it's just too funny. Been there and done that.
> >> All ya' can do is take it on the chin. I think most of us have been
> >> there.
> >>
> >> Michael
> >
> > I just kept telling myself that Thanksgiving was a day for families to
> > be together and that I was very lucky to have them in my life - which
> > it is and I am. A cremated turkey was a small price to pay.
> >
> > Elaine, too
> >
> >
> I think that is where my life is. IMO youse in the right spot.
>
> Michael
> --
Thanks. I've gotten old and I've mellowed a lot. hehe In the overall
scheme of things, a turkey here or there isn't important. Family is.
Elaine, too
> ...Bacteria: The rear entrance to a cafeteria.
>
> All gramatical errors and misspellings due to Ramsey the cyber kitten. He
> now owns all keyboards and computing devices in the household and has the
> final say on what is, or is not, posted.
> Send email to dog30 at charter dot net
>
|
|
|
| Elaine Parrish |
On Fri, 25 Nov 2005, Dan Abel wrote:
> In article <dm7q3t$obb$1@news.monmouth.com>,
> "Nancy Young" <qwerty@monmouth.com> wrote:
>
> > "Elaine Parrish" <esp@ebicom.net> wrote
> >
> > > been cooking since the crack of dawn. FIVE hours count em F-I-V-E hours.
> > > It was dry as a chip. I super-glued the corners of my mouth to my cheeks
> > > in a wide smile as I tried to take stock.
> >
> > That was a great story, too funny. I can picture them, she's not up
> > yet, this turkey will never get done if we don't put it in now! Thing
>
>
> Some things change over time, sometimes for the better. I think one of
> the reasons I never liked turkey was the dark meat tasted like turkey,
> which I don't like, and the white meat had the texture of sawdust.
>
> We brined the turkey this year, which my wife thinks helped, and we used
> new cooking directions:
>
> http://www.sfgate.com/cgi-bin/artic...6/FDG71FNODJ1.D
> TL&hw=brine+turkey&sn=002&sc=424
>
> They suggested a lower final temperature, 165F instead of 180F.
>
> --
> Dan Abel
> dabel@sonic.net
> Petaluma, California, USA
>
hehe. We tried a new recipe this year, too!
But I know what you mean about turkey. I don't like the dark meat, either,
and the white meat is stringy cardboard. So, maybe my relatives thought
the turkey was perfect. Maybe I just didn't know any better all those
years they were cremating it.
Elaine, too
|
|
|
| OmManiPadmeOmelet |
In article
<Pine.LNX.4.33.0511252257130.19036-100000@edison.ebicom.net>,
Elaine Parrish <esp@ebicom.net> wrote:
> On Fri, 25 Nov 2005, Dan Abel wrote:
>
> > In article <dm7q3t$obb$1@news.monmouth.com>,
> > "Nancy Young" <qwerty@monmouth.com> wrote:
> >
> > > "Elaine Parrish" <esp@ebicom.net> wrote
> > >
> > > > been cooking since the crack of dawn. FIVE hours count em F-I-V-E
> > > > hours.
> > > > It was dry as a chip. I super-glued the corners of my mouth to my
> > > > cheeks
> > > > in a wide smile as I tried to take stock.
> > >
> > > That was a great story, too funny. I can picture them, she's not up
> > > yet, this turkey will never get done if we don't put it in now! Thing
> >
> >
> > Some things change over time, sometimes for the better. I think one of
> > the reasons I never liked turkey was the dark meat tasted like turkey,
> > which I don't like, and the white meat had the texture of sawdust.
> >
> > We brined the turkey this year, which my wife thinks helped, and we used
> > new cooking directions:
> >
> > http://www.sfgate.com/cgi-bin/artic...6/FDG71FNODJ1.D
> > TL&hw=brine+turkey&sn=002&sc=424
> >
> > They suggested a lower final temperature, 165F instead of 180F.
> >
> > --
> > Dan Abel
> > dabel@sonic.net
> > Petaluma, California, USA
> >
>
> hehe. We tried a new recipe this year, too!
>
> But I know what you mean about turkey. I don't like the dark meat, either,
> and the white meat is stringy cardboard. So, maybe my relatives thought
> the turkey was perfect. Maybe I just didn't know any better all those
> years they were cremating it.
>
> Elaine, too
>
I agree that family IS more important, and I do believe that dry
turkey's are a major reason that it is not cooked in all households!
Properly cooked turkey is flavorful, delicious, juicy and tender.
Cutting the cooking time has worked well for us over the years. It took
awhile to learn that.
Tradition is 15 minutes per lb.
We dropped it to 10 minutes per lb. since we never used a stick-in
thermometer and that worked well. Any under-done meat can be nuked for a
few seconds to finish it.
Better it be slightly under-done and cooked a bit longer than ruined and
cremated. So many people don't seem to know any better. :-(
This years braised turkey in the dutch oven has been the best yet.
Juicy, tender and full of flavor. I cooked it on top of the dressing.
My house mate has bad teeth and I found that braised meat is always more
tender so he can eat and enjoy it without chewing issues.
Granted, no crispy brown skin, but what's the point in delicious skin if
the meat is inedible?
I just finished the last of the breast meat a few minutes ago on toasted
sourdough with butter. ;-d
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| sf |
On Fri, 25 Nov 2005 23:06:57 -0600, Elaine Parrish wrote:
>
>
>
> On Fri, 25 Nov 2005, Dan Abel wrote:
>
> > In article <dm7q3t$obb$1@news.monmouth.com>,
> > "Nancy Young" <qwerty@monmouth.com> wrote:
> >
> > > "Elaine Parrish" <esp@ebicom.net> wrote
> > >
> > > > been cooking since the crack of dawn. FIVE hours count em F-I-V-E hours.
> > > > It was dry as a chip. I super-glued the corners of my mouth to my cheeks
> > > > in a wide smile as I tried to take stock.
> > >
> > > That was a great story, too funny. I can picture them, she's not up
> > > yet, this turkey will never get done if we don't put it in now! Thing
> >
> >
> > Some things change over time, sometimes for the better. I think one of
> > the reasons I never liked turkey was the dark meat tasted like turkey,
> > which I don't like, and the white meat had the texture of sawdust.
> >
> > We brined the turkey this year, which my wife thinks helped, and we used
> > new cooking directions:
> >
> > http://www.sfgate.com/cgi-bin/artic...6/FDG71FNODJ1.D
> > TL&hw=brine+turkey&sn=002&sc=424
> >
> > They suggested a lower final temperature, 165F instead of 180F.
> >
> > --
> > Dan Abel
> > dabel@sonic.net
> > Petaluma, California, USA
> >
Dan, what was that address? Can you do a tinyurl for me, please? I
want to save a copy.
--
Practice safe eating. Always use condiments.
|
|
|
| Ophelia |
"sf" <see_reply_address@nospam.com> wrote in message
news:o59ho1lilmm8uhflunuprgq4ea8q9b2ghu@4ax.com...
> Dan, what was that address? Can you do a tinyurl for me, please? I
> want to save a copy.
http://tinyurl.com/cgh9f
|
|
|
| sf |
On Sat, 26 Nov 2005 18:54:32 -0000, Ophelia wrote:
>
> "sf" <see_reply_address@nospam.com> wrote in message
> news:o59ho1lilmm8uhflunuprgq4ea8q9b2ghu@4ax.com...
> > Dan, what was that address? Can you do a tinyurl for me, please? I
> > want to save a copy.
>
> http://tinyurl.com/cgh9f
>
Thanks Ophelia... the big one broke across lines and I managed to
mangle it somehow trying to shrink the font, so it didn't work for me
when I pasted it into my browser.
--
Practice safe eating. Always use condiments.
|
|
|
| Dan Abel |
In article <Omelet-16DE78.08264426112005@corp.supernews.com>,
OmManiPadmeOmelet <Omelet@brokenegz.com> wrote:
> > On Fri, 25 Nov 2005, Dan Abel wrote:
> > > http://www.sfgate.com/cgi-bin/artic...6/FDG71FNODJ1.D
> > > TL&hw=brine+turkey&sn=002&sc=424
> > >
> > > They suggested a lower final temperature, 165F instead of 180F.
> Properly cooked turkey is flavorful, delicious, juicy and tender.
> Cutting the cooking time has worked well for us over the years. It took
> awhile to learn that.
>
> Tradition is 15 minutes per lb.
>
> We dropped it to 10 minutes per lb. since we never used a stick-in
> thermometer and that worked well. Any under-done meat can be nuked for a
> few seconds to finish it.
>
> Better it be slightly under-done and cooked a bit longer than ruined and
> cremated. So many people don't seem to know any better. :-(
There *is* a health issue with underdone poultry. A stick-in
thermometer starts at around US$5.00. I don't see any reason not to use
one:
http://www.amazon.com/gp/search/ref...n_4493514_2/103
-3475824-7428653?search-alias=kitchen&keywords=food%20thermometer
--
Dan Abel
dabel@sonic.net
Petaluma, California, USA
|
|
|
| Elaine Parrish |
On Sat, 26 Nov 2005, sf wrote:
> On Fri, 25 Nov 2005 23:06:57 -0600, Elaine Parrish wrote:
>
> >
> >
> >
> > On Fri, 25 Nov 2005, Dan Abel wrote:
> >
> > > In article <dm7q3t$obb$1@news.monmouth.com>,
> > > "Nancy Young" <qwerty@monmouth.com> wrote:
> > >
> > > > "Elaine Parrish" <esp@ebicom.net> wrote
> > > >
> > > > > been cooking since the crack of dawn. FIVE hours count em F-I-V-E hours.
> > > > > It was dry as a chip. I super-glued the corners of my mouth to my cheeks
> > > > > in a wide smile as I tried to take stock.
> > > >
> > > > That was a great story, too funny. I can picture them, she's not up
> > > > yet, this turkey will never get done if we don't put it in now! Thing
> > >
> > >
> > > Some things change over time, sometimes for the better. I think one of
> > > the reasons I never liked turkey was the dark meat tasted like turkey,
> > > which I don't like, and the white meat had the texture of sawdust.
> > >
> > > We brined the turkey this year, which my wife thinks helped, and we used
> > > new cooking directions:
> > >
> > > http://www.sfgate.com/cgi-bin/artic...6/FDG71FNODJ1.D
> > > TL&hw=brine+turkey&sn=002&sc=424
> > >
> > > They suggested a lower final temperature, 165F instead of 180F.
> > >
> > > --
> > > Dan Abel
> > > dabel@sonic.net
> > > Petaluma, California, USA
> > >
> Dan, what was that address? Can you do a tinyurl for me, please? I
> want to save a copy.
> --
>
> Practice safe eating. Always use condiments.
>
You can find the reference, also, at www.foodnetwork.com
All the chefs were promoting the lower final temp this year.
The chefs were saying that the 180 degrees had been standard for the dark
meat, but at that temp, the breast was too done. They said to check the
temp in the breast - not the thigh - and pull at 165F.
Unfortunately, I didn't get to try it this year. <g>
Elaine, too
|
|
|
| sf |
On Sat, 26 Nov 2005 15:17:33 -0600, Elaine Parrish wrote:
> You can find the reference, also, at www.foodnetwork.com
> All the chefs were promoting the lower final temp this year.
> The chefs were saying that the 180 degrees had been standard for the dark
> meat, but at that temp, the breast was too done. They said to check the
> temp in the breast - not the thigh - and pull at 165F.
>
> Unfortunately, I didn't get to try it this year. <g>
I pulled mine out at 160° this year. I'll wait until 165° next time.
Hubby had a cow because there was a little pink close to the bone in
both white and dark meat, so we nuked the slices.
<I miss my Weber, may it rest in peace>
--
Practice safe eating. Always use condiments.
|
|
|
| OmManiPadmeOmelet |
In article <dabel-34E6F0.12191126112005@nnrp-virt.nntp.sonic.net>,
Dan Abel <dabel@sonic.net> wrote:
> In article <Omelet-16DE78.08264426112005@corp.supernews.com>,
> OmManiPadmeOmelet <Omelet@brokenegz.com> wrote:
>
>
> > > On Fri, 25 Nov 2005, Dan Abel wrote:
>
> > > > http://www.sfgate.com/cgi-bin/artic...16/FDG71FNODJ1.
> > > > D
> > > > TL&hw=brine+turkey&sn=002&sc=424
> > > >
> > > > They suggested a lower final temperature, 165F instead of 180F.
>
> > Properly cooked turkey is flavorful, delicious, juicy and tender.
> > Cutting the cooking time has worked well for us over the years. It took
> > awhile to learn that.
> >
> > Tradition is 15 minutes per lb.
> >
> > We dropped it to 10 minutes per lb. since we never used a stick-in
> > thermometer and that worked well. Any under-done meat can be nuked for a
> > few seconds to finish it.
> >
> > Better it be slightly under-done and cooked a bit longer than ruined and
> > cremated. So many people don't seem to know any better. :-(
>
>
> There *is* a health issue with underdone poultry. A stick-in
> thermometer starts at around US$5.00. I don't see any reason not to use
> one:
>
>
> http://www.amazon.com/gp/search/ref...n_4493514_2/103
> -3475824-7428653?search-alias=kitchen&keywords=food%20thermometer
I don't object to their use, it's just that mom never used one. :-)
And we don't EAT underdone poultry, just cook it a bit more to finish an
part that was not done.
It was usually not an issue......... 10 minutes per lb. made a perfectly
done bird most of the time.
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| Bob Terwilliger |
Om wrote:
> This years braised turkey in the dutch oven has been the best yet.
> Juicy, tender and full of flavor. I cooked it on top of the dressing.
> My house mate has bad teeth and I found that braised meat is always more
> tender so he can eat and enjoy it without chewing issues.
>
> Granted, no crispy brown skin, but what's the point in delicious skin if
> the meat is inedible?
Just before the meat is fully cooked, remove it from the heat. Blast it with
a blowtorch to finish cooking and crisp the skin.
(While I haven't tried this, THEORETICALLY it seems like it would work.)
Bob
|
|
|
| Ophelia |
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:4388efd0$0$9170$bb4e3ad8@newscene.com...
> Om wrote:
>
>> This years braised turkey in the dutch oven has been the best yet.
>> Juicy, tender and full of flavor. I cooked it on top of the dressing.
>> My house mate has bad teeth and I found that braised meat is always
>> more
>> tender so he can eat and enjoy it without chewing issues.
>>
>> Granted, no crispy brown skin, but what's the point in delicious skin
>> if
>> the meat is inedible?
>
> Just before the meat is fully cooked, remove it from the heat. Blast
> it with a blowtorch to finish cooking and crisp the skin.
>
> (While I haven't tried this, THEORETICALLY it seems like it would
> work.)
I have a culinary blow torch and have only used it a few times. Instead
of browning the food as grills/broilers do, it just burned the food. I
have stopped using it:(
|
|
|
| Dee Randall |
"Ophelia" <ophelia@nix.co.uk> wrote in message
news:_r6if.88974$Es4.77964@fe2.news.blueyonder.co.uk...
>
> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
> news:4388efd0$0$9170$bb4e3ad8@newscene.com...
>> Om wrote:
>>
>>> This years braised turkey in the dutch oven has been the best yet.
>>> Juicy, tender and full of flavor. I cooked it on top of the dressing.
>>> My house mate has bad teeth and I found that braised meat is always more
>>> tender so he can eat and enjoy it without chewing issues.
>>>
>>> Granted, no crispy brown skin, but what's the point in delicious skin if
>>> the meat is inedible?
>>
>> Just before the meat is fully cooked, remove it from the heat. Blast it
>> with a blowtorch to finish cooking and crisp the skin.
>>
>> (While I haven't tried this, THEORETICALLY it seems like it would work.)
>
> I have a culinary blow torch and have only used it a few times. Instead
> of browning the food as grills/broilers do, it just burned the food. I
> have stopped using it:(
I was watching the Iron Chef last night, and the challenge was tofu. The
first thing that one of them did was to take a blow torch to the tofu. I
was wondering at the time if there were a difference in a culinary blow
torch and one you might find in a hardware store.
Thanks,
Dee Dee
|
|
|
| Ophelia |
"Dee Randall" <deedovey@shentel.net> wrote in message
news:11oiam5oicanu4b@corp.supernews.com...
>
> "Ophelia" <ophelia@nix.co.uk> wrote in message
> news:_r6if.88974$Es4.77964@fe2.news.blueyonder.co.uk...
>>
>> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
>> news:4388efd0$0$9170$bb4e3ad8@newscene.com...
>>> Om wrote:
>>>
>>>> This years braised turkey in the dutch oven has been the best yet.
>>>> Juicy, tender and full of flavor. I cooked it on top of the
>>>> dressing.
>>>> My house mate has bad teeth and I found that braised meat is always
>>>> more
>>>> tender so he can eat and enjoy it without chewing issues.
>>>>
>>>> Granted, no crispy brown skin, but what's the point in delicious
>>>> skin if
>>>> the meat is inedible?
>>>
>>> Just before the meat is fully cooked, remove it from the heat. Blast
>>> it with a blowtorch to finish cooking and crisp the skin.
>>>
>>> (While I haven't tried this, THEORETICALLY it seems like it would
>>> work.)
>>
>> I have a culinary blow torch and have only used it a few times.
>> Instead of browning the food as grills/broilers do, it just burned
>> the food. I have stopped using it:(
> I was watching the Iron Chef last night, and the challenge was tofu.
> The first thing that one of them did was to take a blow torch to the
> tofu. I was wondering at the time if there were a difference in a
> culinary blow torch and one you might find in a hardware store.
No they are just smaller
|
|
|
| OmManiPadmeOmelet |
In article <4388efd0$0$9170$bb4e3ad8@newscene.com>,
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
> Om wrote:
>
> > This years braised turkey in the dutch oven has been the best yet.
> > Juicy, tender and full of flavor. I cooked it on top of the dressing.
> > My house mate has bad teeth and I found that braised meat is always more
> > tender so he can eat and enjoy it without chewing issues.
> >
> > Granted, no crispy brown skin, but what's the point in delicious skin if
> > the meat is inedible?
>
> Just before the meat is fully cooked, remove it from the heat. Blast it with
> a blowtorch to finish cooking and crisp the skin.
>
> (While I haven't tried this, THEORETICALLY it seems like it would work.)
>
> Bob
>
>
Oh!
And I DO have a kitchen torch! ;-)
What a mahvelous concept.
I still have the other 1/1 turkey in the freezer so will try this with
that after braising!
Will report.
<smooch> and thanks for the idear.
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| OmManiPadmeOmelet |
In article <11oiam5oicanu4b@corp.supernews.com>,
"Dee Randall" <deedovey@shentel.net> wrote:
> "Ophelia" <ophelia@nix.co.uk> wrote in message
> news:_r6if.88974$Es4.77964@fe2.news.blueyonder.co.uk...
> >
> > "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
> > news:4388efd0$0$9170$bb4e3ad8@newscene.com...
> >> Om wrote:
> >>
> >>> This years braised turkey in the dutch oven has been the best yet.
> >>> Juicy, tender and full of flavor. I cooked it on top of the dressing.
> >>> My house mate has bad teeth and I found that braised meat is always more
> >>> tender so he can eat and enjoy it without chewing issues.
> >>>
> >>> Granted, no crispy brown skin, but what's the point in delicious skin if
> >>> the meat is inedible?
> >>
> >> Just before the meat is fully cooked, remove it from the heat. Blast it
> >> with a blowtorch to finish cooking and crisp the skin.
> >>
> >> (While I haven't tried this, THEORETICALLY it seems like it would work.)
> >
> > I have a culinary blow torch and have only used it a few times. Instead
> > of browning the food as grills/broilers do, it just burned the food. I
> > have stopped using it:(
> I was watching the Iron Chef last night, and the challenge was tofu. The
> first thing that one of them did was to take a blow torch to the tofu. I
> was wondering at the time if there were a difference in a culinary blow
> torch and one you might find in a hardware store.
> Thanks,
> Dee Dee
>
>
No. ;-)
A torch is a torch......
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| OmManiPadmeOmelet |
In article <_r6if.88974$Es4.77964@fe2.news.blueyonder.co.uk>,
"Ophelia" <ophelia@nix.co.uk> wrote:
> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
> news:4388efd0$0$9170$bb4e3ad8@newscene.com...
> > Om wrote:
> >
> >> This years braised turkey in the dutch oven has been the best yet.
> >> Juicy, tender and full of flavor. I cooked it on top of the dressing.
> >> My house mate has bad teeth and I found that braised meat is always
> >> more
> >> tender so he can eat and enjoy it without chewing issues.
> >>
> >> Granted, no crispy brown skin, but what's the point in delicious skin
> >> if
> >> the meat is inedible?
> >
> > Just before the meat is fully cooked, remove it from the heat. Blast
> > it with a blowtorch to finish cooking and crisp the skin.
> >
> > (While I haven't tried this, THEORETICALLY it seems like it would
> > work.)
>
> I have a culinary blow torch and have only used it a few times. Instead
> of browning the food as grills/broilers do, it just burned the food. I
> have stopped using it:(
>
>
Ya gots ta have the "touch" with the torch dear! :-)
I've used this one mostly for singing off pin and hair feathers from
home processed birds, and I've never burned them doing that, so I plan
to give this a shot!
Now that I've given all but one emu away, there will be no more home
processed birds.
<sigh>
Life changes.
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| Ophelia |
"OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote in message
news:Omelet-29B231.06022327112005@corp.supernews.com...
> In article <_r6if.88974$Es4.77964@fe2.news.blueyonder.co.uk>,
> "Ophelia" <ophelia@nix.co.uk> wrote:
>
>> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
>> news:4388efd0$0$9170$bb4e3ad8@newscene.com...
>> > Om wrote:
>> >
>> >> This years braised turkey in the dutch oven has been the best yet.
>> >> Juicy, tender and full of flavor. I cooked it on top of the
>> >> dressing.
>> >> My house mate has bad teeth and I found that braised meat is
>> >> always
>> >> more
>> >> tender so he can eat and enjoy it without chewing issues.
>> >>
>> >> Granted, no crispy brown skin, but what's the point in delicious
>> >> skin
>> >> if
>> >> the meat is inedible?
>> >
>> > Just before the meat is fully cooked, remove it from the heat.
>> > Blast
>> > it with a blowtorch to finish cooking and crisp the skin.
>> >
>> > (While I haven't tried this, THEORETICALLY it seems like it would
>> > work.)
>>
>> I have a culinary blow torch and have only used it a few times.
>> Instead
>> of browning the food as grills/broilers do, it just burned the food.
>> I
>> have stopped using it:(
>>
>>
>
> Ya gots ta have the "touch" with the torch dear! :-)
Well either it is on or off and if I point it at the food it gets all
burnt looking! Damn thing!!
> I've used this one mostly for singing off pin and hair feathers from
> home processed birds, and I've never burned them doing that, so I plan
> to give this a shot!
>
> Now that I've given all but one emu away, there will be no more home
> processed birds.
>
> <sigh>
>
> Life changes.
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson
|
|
|
| OmManiPadmeOmelet |
In article <hmhif.81542$375.39643@fe3.news.blueyonder.co.uk>,
"Ophelia" <ophelia@nix.co.uk> wrote:
> "OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote in message
> news:Omelet-29B231.06022327112005@corp.supernews.com...
> > In article <_r6if.88974$Es4.77964@fe2.news.blueyonder.co.uk>,
> > "Ophelia" <ophelia@nix.co.uk> wrote:
> >
> >> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
> >> news:4388efd0$0$9170$bb4e3ad8@newscene.com...
> >> > Om wrote:
> >> >
> >> >> This years braised turkey in the dutch oven has been the best yet.
> >> >> Juicy, tender and full of flavor. I cooked it on top of the
> >> >> dressing.
> >> >> My house mate has bad teeth and I found that braised meat is
> >> >> always
> >> >> more
> >> >> tender so he can eat and enjoy it without chewing issues.
> >> >>
> >> >> Granted, no crispy brown skin, but what's the point in delicious
> >> >> skin
> >> >> if
> >> >> the meat is inedible?
> >> >
> >> > Just before the meat is fully cooked, remove it from the heat.
> >> > Blast
> >> > it with a blowtorch to finish cooking and crisp the skin.
> >> >
> >> > (While I haven't tried this, THEORETICALLY it seems like it would
> >> > work.)
> >>
> >> I have a culinary blow torch and have only used it a few times.
> >> Instead
> >> of browning the food as grills/broilers do, it just burned the food.
> >> I
> >> have stopped using it:(
> >>
> >>
> >
> > Ya gots ta have the "touch" with the torch dear! :-)
>
> Well either it is on or off and if I point it at the food it gets all
> burnt looking! Damn thing!!
Hold it further away, and for a shorter period of time.
Just till it turns brown, not black!
A torch is necessary for glazing the tops of custards, and is handy for
whipped egg white.
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| Ophelia |
"OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote in message
news:Omelet-038FF4.07015427112005@corp.supernews.com...
> In article <hmhif.81542$375.39643@fe3.news.blueyonder.co.uk>,
> "Ophelia" <ophelia@nix.co.uk> wrote:
>
>> "OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote in message
>> news:Omelet-29B231.06022327112005@corp.supernews.com...
>> > In article <_r6if.88974$Es4.77964@fe2.news.blueyonder.co.uk>,
>> > "Ophelia" <ophelia@nix.co.uk> wrote:
>> >
>> >> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
>> >> news:4388efd0$0$9170$bb4e3ad8@newscene.com...
>> >> > Om wrote:
>> >> >
>> >> >> This years braised turkey in the dutch oven has been the best
>> >> >> yet.
>> >> >> Juicy, tender and full of flavor. I cooked it on top of the
>> >> >> dressing.
>> >> >> My house mate has bad teeth and I found that braised meat is
>> >> >> always
>> >> >> more
>> >> >> tender so he can eat and enjoy it without chewing issues.
>> >> >>
>> >> >> Granted, no crispy brown skin, but what's the point in
>> >> >> delicious
>> >> >> skin
>> >> >> if
>> >> >> the meat is inedible?
>> >> >
>> >> > Just before the meat is fully cooked, remove it from the heat.
>> >> > Blast
>> >> > it with a blowtorch to finish cooking and crisp the skin.
>> >> >
>> >> > (While I haven't tried this, THEORETICALLY it seems like it
>> >> > would
>> >> > work.)
>> >>
>> >> I have a culinary blow torch and have only used it a few times.
>> >> Instead
>> >> of browning the food as grills/broilers do, it just burned the
>> >> food.
>> >> I
>> >> have stopped using it:(
>> >>
>> >>
>> >
>> > Ya gots ta have the "touch" with the torch dear! :-)
>>
>> Well either it is on or off and if I point it at the food it gets all
>> burnt looking! Damn thing!!
>
> Hold it further away, and for a shorter period of time.
> Just till it turns brown, not black!
>
> A torch is necessary for glazing the tops of custards, and is handy
> for
> whipped egg white.
Ok Om.. will give a wee try:))
|
|
|
| OmManiPadmeOmelet |
In article <8tjif.82985$375.26372@fe3.news.blueyonder.co.uk>,
"Ophelia" <ophelia@nix.co.uk> wrote:
> "OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote in message
> news:Omelet-038FF4.07015427112005@corp.supernews.com...
> > In article <hmhif.81542$375.39643@fe3.news.blueyonder.co.uk>,
> > "Ophelia" <ophelia@nix.co.uk> wrote:
> >
> >> "OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote in message
> >> news:Omelet-29B231.06022327112005@corp.supernews.com...
> >> > In article <_r6if.88974$Es4.77964@fe2.news.blueyonder.co.uk>,
> >> > "Ophelia" <ophelia@nix.co.uk> wrote:
> >> >
> >> >> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
> >> >> news:4388efd0$0$9170$bb4e3ad8@newscene.com...
> >> >> > Om wrote:
> >> >> >
> >> >> >> This years braised turkey in the dutch oven has been the best
> >> >> >> yet.
> >> >> >> Juicy, tender and full of flavor. I cooked it on top of the
> >> >> >> dressing.
> >> >> >> My house mate has bad teeth and I found that braised meat is
> >> >> >> always
> >> >> >> more
> >> >> >> tender so he can eat and enjoy it without chewing issues.
> >> >> >>
> >> >> >> Granted, no crispy brown skin, but what's the point in
> >> >> >> delicious
> >> >> >> skin
> >> >> >> if
> >> >> >> the meat is inedible?
> >> >> >
> >> >> > Just before the meat is fully cooked, remove it from the heat.
> >> >> > Blast
> >> >> > it with a blowtorch to finish cooking and crisp the skin.
> >> >> >
> >> >> > (While I haven't tried this, THEORETICALLY it seems like it
> >> >> > would
> >> >> > work.)
> >> >>
> >> >> I have a culinary blow torch and have only used it a few times.
> >> >> Instead
> >> >> of browning the food as grills/broilers do, it just burned the
> >> >> food.
> >> >> I
> >> >> have stopped using it:(
> >> >>
> >> >>
> >> >
> >> > Ya gots ta have the "touch" with the torch dear! :-)
> >>
> >> Well either it is on or off and if I point it at the food it gets all
> >> burnt looking! Damn thing!!
> >
> > Hold it further away, and for a shorter period of time.
> > Just till it turns brown, not black!
> >
> > A torch is necessary for glazing the tops of custards, and is handy
> > for
> > whipped egg white.
>
> Ok Om.. will give a wee try:))
>
>
Be sure to report back! :-)
Remember, LIGHT TOUCH WITH THE TORCH!!!
A little flame goes a long way!
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| Ophelia |
"OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote in message
news:Omelet-> Be sure to report back! :-)
>
> Remember, LIGHT TOUCH WITH THE TORCH!!!
>
> A little flame goes a long way!
I won't be using it any time soon but when I do you shall be the first
to know it:))
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