dsi1 wrote in rec.food.cooking:

> On Sunday, November 20, 2016 at 5:10:23 AM UTC-10, cshenk wrote:
> > dsi1 wrote in rec.food.cooking:
> >
> > > On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote:
> > > > If you have a 13-18lb Turkey, it needs to be in the fridge now.
> > > > If it is bigger, you are late!
> > > >
> > > > Carol
> > > > --
> > >
> > > I used to defrost my turkey in salt water in a bucket overnight.
> > > It worked just spiffy. These days, it's tough to find a cheap,
> > > unprocessed, bird that can be defrosted this way. That's the
> > > breaks.
> >
> > True. The new way is to add ice to the bucket every 4 hours or so
> > and then, it will defrost safely enough as long as there is always
> > some ice in the bucket that hasn't melted yet.
> >
> > Hey, when I was in Hawaii there were a lot who stuffed the Turkey
> > with a rice and mushroom mix? Is that still popular? I'm curious
> > to try it but back when I lived there, Thanksgiving was one meal I
> > wanted 'traditional' to my roots on the eastern seaboard USA so
> > rice was not part of it on that day. Love to look at a recipe for
> > it!
> >
> > --
>
> Rice and mushroom stuffing seems to be a 70's thing. I haven't seen
> any of that going on these days. I think it's not a bad idea though.
> I'll try mixing in dried shitake mushrooms with rice and cook them in
> a rice cooker. That would be pretty sweet.

Aww. Ok. Minds-eye recall was wild rice and Calrose. Yes, dried
Shiitake and in fact, powdered bits of the root end.

--