Last night on Next Iron Chef, Symon won -- I was glad he won, too, but I'm
glad they didn't show 'points' as they sometimes do.
Alton had his suit along with his spikey hair-dooo.

This morning I got up to finalize a movie that DH had wanted me to record -
Point Blank with Lee Marvin on the Turner Movie Channel. Usually there is a
regular guy with a lead-in about the movie. Last night must've been a
1960's night.

But guess who was the second lead-in guy- ALTON! discussing it with the
first lead-in regular guy. In this particular movie, Alton said he was
probably too young to have seen the movie, but he had seen it, and that he
liked the Sam Peckinpaw movies of the time. He said that he enjoyed seeing
these types of movies, but didn't want to pattern his life in this way.

Guess that's why he's out on the motorcycle doing TV shows-- reliving that
part of his youth or that era that he didn't have.

He looked like the was running from one studio to the other -- possibly? -
because it looked like he had the same suit on. Of course, I didn't compare
it -- wouldn't go that far.

Dee Dee

"Dee.Dee" > wrote in message
...
>
> Last night on Next Iron Chef, Symon won -- I was glad he won, too, but I'm
> glad they didn't show 'points' as they sometimes do.
> Alton had his suit along with his spikey hair-dooo.
>
> This morning I got up to finalize a movie that DH had wanted me to
> record - Point Blank with Lee Marvin on the Turner Movie Channel. Usually
> there is a regular guy with a lead-in about the movie. Last night must've
> been a 1960's night.
>
> But guess who was the second lead-in guy- ALTON! discussing it with the
> first lead-in regular guy. In this particular movie, Alton said he was
> probably too young to have seen the movie, but he had seen it, and that he
> liked the Sam Peckinpaw movies of the time. He said that he enjoyed
> seeing these types of movies, but didn't want to pattern his life in this
> way.
>
> Guess that's why he's out on the motorcycle doing TV shows-- reliving that
> part of his youth or that era that he didn't have.
>
> He looked like the was running from one studio to the other --
> ossibly? - because it looked like he had the same suit on. Of course, I
> didn't compare it -- wouldn't go that far.
>
> Dee Dee
>
He's a clever guy. The more you watch him, the more you see. I'm still not
sure which persona is the real Alton because some parts seem in conflict,
but maybe he is just a diverse dude.
Janet

On Mon, 12 Nov 2007 08:14:05 -0700, "Janet B." >
wrote:

>
>"Dee.Dee" > wrote in message
...
>>
>> Last night on Next Iron Chef, Symon won -- I was glad he won, too, but I'm
>> glad they didn't show 'points' as they sometimes do.
>> Alton had his suit along with his spikey hair-dooo.
>>
>> This morning I got up to finalize a movie that DH had wanted me to
>> record - Point Blank with Lee Marvin on the Turner Movie Channel. Usually
>> there is a regular guy with a lead-in about the movie. Last night must've
>> been a 1960's night.
>>
>> But guess who was the second lead-in guy- ALTON! discussing it with the
>> first lead-in regular guy. In this particular movie, Alton said he was
>> probably too young to have seen the movie, but he had seen it, and that he
>> liked the Sam Peckinpaw movies of the time. He said that he enjoyed
>> seeing these types of movies, but didn't want to pattern his life in this
>> way.
>>
>> Guess that's why he's out on the motorcycle doing TV shows-- reliving that
>> part of his youth or that era that he didn't have.
>>
>> He looked like the was running from one studio to the other --
>> ossibly? - because it looked like he had the same suit on. Of course, I
>> didn't compare it -- wouldn't go that far.
>>
>> Dee Dee
>>
>He's a clever guy. The more you watch him, the more you see. I'm still not
>sure which persona is the real Alton because some parts seem in conflict,
>but maybe he is just a diverse dude.
>Janet

I read a bio on him a few years ago and he is diverse. He originally
graduated as a theater major and liked producing short movies. He got
a cooking theme brainstorm and went back to school to become a chef.
The rest is history. With all his talent he most go crazy when he
sees Sandra Lee and hears Paulas speech impediment.

Lou

"Lou Decruss" > wrote in message
...
> On Mon, 12 Nov 2007 08:14:05 -0700, "Janet B." >
> wrote:
>
>>
>>"Dee.Dee" > wrote in message
...
>>>
>>> Last night on Next Iron Chef, Symon won -- I was glad he won, too, but
>>> I'm
>>> glad they didn't show 'points' as they sometimes do.
>>> Alton had his suit along with his spikey hair-dooo.
>>>
>>> This morning I got up to finalize a movie that DH had wanted me to
>>> record - Point Blank with Lee Marvin on the Turner Movie Channel.
>>> Usually
>>> there is a regular guy with a lead-in about the movie. Last night
>>> must've
>>> been a 1960's night.
>>>
>>> But guess who was the second lead-in guy- ALTON! discussing it with the
>>> first lead-in regular guy. In this particular movie, Alton said he was
>>> probably too young to have seen the movie, but he had seen it, and that
>>> he
>>> liked the Sam Peckinpaw movies of the time. He said that he enjoyed
>>> seeing these types of movies, but didn't want to pattern his life in
>>> this
>>> way.
>>>
>>> Guess that's why he's out on the motorcycle doing TV shows-- reliving
>>> that
>>> part of his youth or that era that he didn't have.
>>>
>>> He looked like the was running from one studio to the other --
>>> ossibly? - because it looked like he had the same suit on. Of course,
>>> I
>>> didn't compare it -- wouldn't go that far.
>>>
>>> Dee Dee
>>>
>>He's a clever guy. The more you watch him, the more you see. I'm still
>>not
>>sure which persona is the real Alton because some parts seem in conflict,
>>but maybe he is just a diverse dude.
>>Janet
>
> I read a bio on him a few years ago and he is diverse. He originally
> graduated as a theater major and liked producing short movies. He got
> a cooking theme brainstorm and went back to school to become a chef.
> The rest is history. With all his talent he most go crazy when he
> sees Sandra Lee and hears Paulas speech impediment.
>
> Lou
Yes, I was aware of his history. But I'm curious about how much of the Good
Eats geek is real; how much of the sophisticated New Iron Chef contest
director is real; how much of the motor cycle/backroads foodie is real --
what else is there behind the scenes. He's a very clever wordsmith. Many
people can write as he obviously does for scripts, but he is a very natural
speaker (in several modes) as well.
Janet

> Alton had his suit along with his spikey hair-dooo.

He had a tux on, didn't he?
>
> This morning I got up to finalize a movie that DH had wanted me to record -
> Point Blank with Lee Marvin on the Turner Movie Channel. Usually there is a
> regular guy with a lead-in about the movie. Last night must've been a
> 1960's night.
>
> But guess who was the second lead-in guy- ALTON! discussing it with the
> first lead-in regular guy. In this particular movie, Alton said he was
> probably too young to have seen the movie, but he had seen it, and that he
> liked the Sam Peckinpaw movies of the time. He said that he enjoyed seeing
> these types of movies, but didn't want to pattern his life in this way.
>
> Guess that's why he's out on the motorcycle doing TV shows-- reliving that
> part of his youth or that era that he didn't have.
>

> Dee Dee


TCM is having "celebrity-introduces-favorite-movie-month" this month;
that's why Alton was on. They have someone different every night.

N.

"Nancy2" > wrote in message
ups.com...
>> Alton had his suit along with his spikey hair-dooo.
>
> He had a tux on, didn't he?
>>
>> This morning I got up to finalize a movie that DH had wanted me to
>> record -
>> Point Blank with Lee Marvin on the Turner Movie Channel. Usually there
>> is a
>> regular guy with a lead-in about the movie. Last night must've been a
>> 1960's night.
>>
>> But guess who was the second lead-in guy- ALTON! discussing it with the
>> first lead-in regular guy. In this particular movie, Alton said he was
>> probably too young to have seen the movie, but he had seen it, and that
>> he
>> liked the Sam Peckinpaw movies of the time. He said that he enjoyed
>> seeing
>> these types of movies, but didn't want to pattern his life in this way.
>>
>> Guess that's why he's out on the motorcycle doing TV shows-- reliving
>> that
>> part of his youth or that era that he didn't have.
>>
>
>> Dee Dee
>
>
> TCM is having "celebrity-introduces-favorite-movie-month" this month;
> that's why Alton was on. They have someone different every night.
>
> N.

Oh, thanks, so much. I didn't know that. Sometimes they'll have a good
movie on there that I've somehow missed.
Dee Dee

On Nov 12, 9:27 am, Lou Decruss > wrote:
>
>
> With all his talent he most go crazy when he
> hears Paula's speech impediment.
>
> Lou
>
>
Paula has a speech impediment???

Dee.Dee wrote:
>
> Last night on Next Iron Chef, Symon won -- I was glad he won, too, but I'm
> glad they didn't show 'points' as they sometimes do.
> Alton had his suit along with his spikey hair-dooo.
>
> This morning I got up to finalize a movie that DH had wanted me to record -
> Point Blank with Lee Marvin on the Turner Movie Channel. Usually there is a
> regular guy with a lead-in about the movie. Last night must've been a
> 1960's night.
>
> But guess who was the second lead-in guy- ALTON! discussing it with the
> first lead-in regular guy. In this particular movie, Alton said he was
> probably too young to have seen the movie, but he had seen it, and that he
> liked the Sam Peckinpaw movies of the time. He said that he enjoyed seeing
> these types of movies, but didn't want to pattern his life in this way.
>
> Guess that's why he's out on the motorcycle doing TV shows-- reliving that
> part of his youth or that era that he didn't have.
>
> He looked like the was running from one studio to the other -- possibly? -
> because it looked like he had the same suit on. Of course, I didn't compare
> it -- wouldn't go that far.
>
> Dee Dee

Well, double drat & triple darn! I missed it

I do like AB, as a few of my posts in the past have indicated. I think
Janet B said best, he's definitely a "clever wordsmith."

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

In article . com>,
itsjoannotjoann > wrote:

> On Nov 12, 9:27 am, Lou Decruss > wrote:
> >
> >
> > With all his talent he most go crazy when he
> > hears Paula's speech impediment.
> >
> > Lou
> >
> >
> Paula has a speech impediment???


Yep - that gawd-awful thick Southern accent. Gives me a headache
whenever I hear it. I then mute the TV audio and watch the closed
captioning if I want to catch her program.

--
Jack N2MPU
Proud NRA Life Member

On Tue, 13 Nov 2007 12:42:29 GMT, Jack >
wrote:

>In article . com>,
> itsjoannotjoann > wrote:
>
>> On Nov 12, 9:27 am, Lou Decruss > wrote:
>> >
>> >
>> > With all his talent he most go crazy when he
>> > hears Paula's speech impediment.
>> >
>> > Lou
>> >
>> >
>> Paula has a speech impediment???
>
>
>Yep - that gawd-awful thick Southern accent. Gives me a headache
>whenever I hear it. I then mute the TV audio and watch the closed
>captioning if I want to catch her program.

I never thought about doing that. I've never been able to watch
(listen) long enough to decide if she was any good.

Lou

Lou Decruss said...

> On Tue, 13 Nov 2007 12:42:29 GMT, Jack >
> wrote:
>
>>In article . com>,
>> itsjoannotjoann > wrote:
>>
>>> On Nov 12, 9:27 am, Lou Decruss > wrote:
>>> >
>>> >
>>> > With all his talent he most go crazy when he
>>> > hears Paula's speech impediment.
>>> >
>>> > Lou
>>> >
>>> >
>>> Paula has a speech impediment???
>>
>>
>>Yep - that gawd-awful thick Southern accent. Gives me a headache
>>whenever I hear it. I then mute the TV audio and watch the closed
>>captioning if I want to catch her program.
>
> I never thought about doing that. I've never been able to watch
> (listen) long enough to decide if she was any good.
>
> Lou


I used to like Paula's shows until she began those forced hysterical laughs
at things that weren't necessarily funny.

Not much left on food-tv except "Ham on the Street" and "Taste of America"
over on the travel channel. Those shows ARE funny!!!

Andy

On Tue, 13 Nov 2007 08:54:47 -0600, Andy <q> wrote:

>I used to like Paula's shows until she began those forced hysterical laughs
>at things that weren't necessarily funny.
>
>Not much left on food-tv except "Ham on the Street" and "Taste of America"
>over on the travel channel. Those shows ARE funny!!!
>

I'm with ya. If I'm going to waste my time and the electricity to
have the TV on, I need to be learning or be entertained. I like
anything with Alton Brown or Anthony Bourdain. There's another guy
who goes around the world and tries some really weird food. I don't
remember his name but I like the show. I used to really enjoy
food-tv. But now it's hardly ever is on here.

Lou

Lou Decruss said...

> On Tue, 13 Nov 2007 08:54:47 -0600, Andy <q> wrote:
>
>>I used to like Paula's shows until she began those forced hysterical
>>laughs at things that weren't necessarily funny.
>>
>>Not much left on food-tv except "Ham on the Street" and "Taste of
>>America" over on the travel channel. Those shows ARE funny!!!
>>
>
> I'm with ya. If I'm going to waste my time and the electricity to
> have the TV on, I need to be learning or be entertained. I like
> anything with Alton Brown or Anthony Bourdain. There's another guy
> who goes around the world and tries some really weird food. I don't
> remember his name but I like the show. I used to really enjoy
> food-tv. But now it's hardly ever is on here.
>
> Lou


I've seen about all the Brown/Bordain shows. Bordain, Bizarre Foods (Andrew
Zimner) and Far Flung Floyd are good shows! They go to interesting places.
Naturally they can't make as many episodes due to all the jetting around
the world.

Isn't it strange that most of the food-tv cooks all manage to make 30-
minute meals in TV-land? Like RR had a lock on a half-hour TV program?!?
Heck, Sandra Lee even has time to discuss her pre-made tablescapes. LOL!!!

Andy

It's that time of year again, and this is only the second time in my
life I am going to make a turkey. Unfortunately, I have no idea how I
did it last year, so, I'm reaching out to all of you for suggestions. I
have searched the internet and find all different roasting methods,
temperatures, breast up or down, basting yes or no, etc. I think the
majority of recipes I've read on-line say to roast it at a steady 325
degrees, but others say to start hot then lower the oven after half an
hour. Some sites say to cover the bird with foil in the beginning, then
take it off, other sites say to roast uncovered then cover with foil
when it begins to brown. HELP!!!!!

On Nov 13, 2:59 pm, Sharon V > wrote:
> It's that time of year again, and this is only the second time in my
> life I am going to make a turkey. Unfortunately, I have no idea how I
> did it last year, so, I'm reaching out to all of you for suggestions. I
> have searched the internet and find all different roasting methods,
> temperatures, breast up or down, basting yes or no, etc. I think the
> majority of recipes I've read on-line say to roast it at a steady 325
> degrees, but others say to start hot then lower the oven after half an
> hour. Some sites say to cover the bird with foil in the beginning, then
> take it off, other sites say to roast uncovered then cover with foil
> when it begins to brown. HELP!!!!!

One thing's for sure. I roast mine breast side down until about 30-45
minutes before I take it out. The breast turns out much nicer that
way.

--Bryan

Bobo Bonobo® said...

> On Nov 13, 2:59 pm, Sharon V > wrote:
>> It's that time of year again, and this is only the second time in my
>> life I am going to make a turkey. Unfortunately, I have no idea how I
>> did it last year, so, I'm reaching out to all of you for suggestions. I
>> have searched the internet and find all different roasting methods,
>> temperatures, breast up or down, basting yes or no, etc. I think the
>> majority of recipes I've read on-line say to roast it at a steady 325
>> degrees, but others say to start hot then lower the oven after half an
>> hour. Some sites say to cover the bird with foil in the beginning, then
>> take it off, other sites say to roast uncovered then cover with foil
>> when it begins to brown. HELP!!!!!
>
> One thing's for sure. I roast mine breast side down until about 30-45
> minutes before I take it out. The breast turns out much nicer that
> way.
>
> --Bryan


My cousin's wife kept opening the oven to peek in at her bird, causing it
to take forever to cook. She had a "minor" nervous breakdown. All I can
offer is use a digital probe thermometer and stay out of the oven as much
as possible!!!

Andy

Andy wrote:
>
> My cousin's wife kept opening the oven to peek in at her bird, causing it
> to take forever to cook. She had a "minor" nervous breakdown. All I can
> offer is use a digital probe thermometer and stay out of the oven as much
> as possible!!!


That is another good reason to keep guests out of the kitchen.

I use the roasting guide from the Laura Secord Cookbook. Rather than
cooking roasts at a certain temperature and so many minutes per pound, it
recommends a temperature and a cooking time for a range of sizes. It has
always worked for me.

On Tue, 13 Nov 2007 15:59:50 -0500, Sharon V
> wrote:

>It's that time of year again, and this is only the second time in my
>life I am going to make a turkey. Unfortunately, I have no idea how I
>did it last year, so, I'm reaching out to all of you for suggestions.

My brother's mother-in-law makes the best turkey, and here is what she
does:

She buys the Reynolds turkey size oven bag and follow the directions
on the package.

Tara

Sharon V > wrote in
:

> It's that time of year again, and this is only the second time
> in my life I am going to make a turkey. Unfortunately, I have
> no idea how I did it last year, so, I'm reaching out to all of
> you for suggestions. I have searched the internet and find
> all different roasting methods, temperatures, breast up or
> down, basting yes or no, etc. I think the majority of
> recipes I've read on-line say to roast it at a steady 325
> degrees, but others say to start hot then lower the oven after
> half an hour. Some sites say to cover the bird with foil in
> the beginning, then take it off, other sites say to roast
> uncovered then cover with foil when it begins to brown.
> HELP!!!!!

Reynolds® Oven Bags!!

http://www.alcoa.com/reynoldskitchen...cat_id=1337&pr
od_id=1790

In article >,
Sharon V > wrote:

> It's that time of year again, and this is only the second time in my
> life I am going to make a turkey. Unfortunately, I have no idea how I
> did it last year, so, I'm reaching out to all of you for suggestions. I
> have searched the internet and find all different roasting methods,
> temperatures, breast up or down, basting yes or no, etc. I think the
> majority of recipes I've read on-line say to roast it at a steady 325
> degrees, but others say to start hot then lower the oven after half an
> hour. Some sites say to cover the bird with foil in the beginning, then
> take it off, other sites say to roast uncovered then cover with foil
> when it begins to brown. HELP!!!!!

Bad news is, if you mess it up, it won't be pleasant. Good news is that
all the options work.

Dave Smith said...

> Andy wrote:
>>
>> My cousin's wife kept opening the oven to peek in at her bird, causing
it
>> to take forever to cook. She had a "minor" nervous breakdown. All I can
>> offer is use a digital probe thermometer and stay out of the oven as
much
>> as possible!!!
>
>
> That is another good reason to keep guests out of the kitchen.


Then there's the miracle of science of getting everything to the table
piping hot. Mom could do it, even with drunk (female mostly) relatives
milling around the kitchen knowing that their mere presence would assuredly
speed things along.

There's a REASON for a living room table full of hor'dourves and a table
full of booze!

Andy
Coat Taker
Kid's Table

Andy wrote:
> Dave Smith said...
>
>> Andy wrote:
>>> My cousin's wife kept opening the oven to peek in at her bird, causing
> it
>>> to take forever to cook. She had a "minor" nervous breakdown. All I can
>>> offer is use a digital probe thermometer and stay out of the oven as
> much
>>> as possible!!!
>>
>> That is another good reason to keep guests out of the kitchen.
>
>
> Then there's the miracle of science of getting everything to the table
> piping hot. Mom could do it, even with drunk (female mostly) relatives
> milling around the kitchen knowing that their mere presence would assuredly
> speed things along.
>
> There's a REASON for a living room table full of hor'dourves and a table
> full of booze!
>
> Andy
> Coat Taker
> Kid's Table
>

Yup! That's why we have a full appetizer course before...so no one gets
impatient..lol.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

ravenlynne said...

> Andy wrote:
>> Dave Smith said...
>>
>>> Andy wrote:
>>>> My cousin's wife kept opening the oven to peek in at her bird,
>>>> causing
>> it
>>>> to take forever to cook. She had a "minor" nervous breakdown. All I
>>>> can offer is use a digital probe thermometer and stay out of the oven
>>>> as
>> much
>>>> as possible!!!
>>>
>>> That is another good reason to keep guests out of the kitchen.
>>
>>
>> Then there's the miracle of science of getting everything to the table
>> piping hot. Mom could do it, even with drunk (female mostly) relatives
>> milling around the kitchen knowing that their mere presence would
>> assuredly speed things along.
>>
>> There's a REASON for a living room table full of hor'dourves and a
>> table full of booze!
>>
>> Andy
>> Coat Taker
>> Kid's Table
>>
>
> Yup! That's why we have a full appetizer course before...so no one gets
> impatient..lol.


When we had Thanksgiving at Grandma and Pop-Pop's, he'd insist on carving
the bird at the table. He (being a judge) loved an audience and it seemed
there was a short anecdote between each slice. Even made the adults antsy,
but dare to rush His Honor??? I don't remember it happening.

And at 6:00pm Pop-Pop would yell "Everyone BE QUIET. Wonderful world of
Disney is on." Adults and kids alike would tip-toe around, speaking in
whispers until it was over and like a time quake, everyone would restart
talking mid-sentence (almost.

I always admired my Pop-Pop. Such power! And he drove a yellow 60s Olds
Cutlass Supreme convertible and wore mirrored aviator sunglasses. He got
peace signs from hippies! Yep, he was cool!!!

Andy

On Nov 13, 2:59 pm, Sharon V > wrote:
> It's that time of year again, and this is only the second time in my
> life I am going to make a turkey. Unfortunately, I have no idea how I
> did it last year, so, I'm reaching out to all of you for suggestions. I
> have searched the internet and find all different roasting methods,
> temperatures, breast up or down, basting yes or no, etc. I think the
> majority of recipes I've read on-line say to roast it at a steady 325
> degrees, but others say to start hot then lower the oven after half an
> hour. Some sites say to cover the bird with foil in the beginning, then
> take it off, other sites say to roast uncovered then cover with foil
> when it begins to brown. HELP!!!!!


I use Martha Stewart's method and it is a never-fail deal. The
directions may seem long - read them through thoroughly before you buy
the turkey, so you have some idea of the process. If you follow her
directions, it can't fail. And it's easy.

N.

On Nov 13, 4:46 pm, Bobo Bonobo® > wrote:
> On Nov 13, 2:59 pm, Sharon V > wrote:
>
> > It's that time of year again, and this is only the second time in my
> > life I am going to make a turkey. Unfortunately, I have no idea how I
> > did it last year, so, I'm reaching out to all of you for suggestions. I
> > have searched the internet and find all different roasting methods,
> > temperatures, breast up or down, basting yes or no, etc. I think the
> > majority of recipes I've read on-line say to roast it at a steady 325
> > degrees, but others say to start hot then lower the oven after half an
> > hour. Some sites say to cover the bird with foil in the beginning, then
> > take it off, other sites say to roast uncovered then cover with foil
> > when it begins to brown. HELP!!!!!
>
> One thing's for sure. I roast mine breast side down until about 30-45
> minutes before I take it out. The breast turns out much nicer that
> way.

I'm with you. Flipping the turkey is a bit of work, but it's worth it
to
get breast meat that isn't shoe leather.

I start it hot and turn it down later. No foil, ever.

Basically, the Cook's Illustrated method.

Cindy Hamilton

So I'm still as confused as ever, but I think I'm going to go out and
buy the oven bags. And follow the directions on the box!

Thanks to those that answered!

Andy wrote:
..

> > That is another good reason to keep guests out of the kitchen.
>
> Then there's the miracle of science of getting everything to the table
> piping hot. Mom could do it, even with drunk (female mostly) relatives
> milling around the kitchen knowing that their mere presence would assuredly
> speed things along.

My mother was good at it. She would usually have 16 people or more for
Christmas dinner. A few of us would slip in to give her a hand. I always
seemed to end up making gravy and mashing potatoes and turnip (yech to the
turnip). She used to have the table set and condiments and olive trays
out ahead of time. Salad was made and then kept in a damp cloth in the
fridge. Cookie trays were filled, carrot pudding steaming and caramel sauce
all made. The potatoes went on about 40 minutes ahead of dinner time,
turnip shortly after. The turkey came out to rest about 1/2 hour ahead.
Then the gravy was started. It could be kept warm until ready. While I was
mashing potatoes and turnip other vegetables were being started.

She had all the serving dishes ready. The turkey went out to the table and
then each of us was responsible for transferring things from pots to
serving dishes and taking them out to the table. Everything arrived at the
table within 2-3 minutes. And she made it look easy.


My wife, OTOH, cannot pull that off, nor can anyone in her family. The poor
girl cannot multi task. She is banned from the kitchen when I do dinners.
It saves a lot of arguing in front of company. I was once doing a roast
and had it timed to be ready at a certain time and I thought it was
understood that I was looking after everything. I went in to check the
roast and start the potatoes. When I got to the stove I was surprised to
see that she had put the beans on and they were almost ready. Beans take
about 5 minutes and a big pot of potatoes is more like 30. That is when she
was banned.

> There's a REASON for a living room table full of hor'dourves and a table
> full of booze!

Well hell, hors d'ourves and booze can exist all on their own anyway ;-)

Is the OP still listening? How do you roast the perfect turkey?
Easy! I'm having my dad (the family expert) come down the night
before Thanksgiving so *he* can take care of it. :-)

Seriously though, there are a number of ways to roast a turkey
and each cook has their preferrence. I do it my way (325 degrees
in my electric roaster) while Dad likes his (roasts it at a high
temp for a while, then drops it down for the rest of the time).
I think they all work to a certain degree. Just mind the safety
rules, keep a thermometer handy, and follow the instructions
that come with the bird. Or go he

http://www.butterball.com

Best of luck!

--
Jani in WA

Yes I am and thank you!

Little Malice wrote:
> Is the OP still listening? How do you roast the perfect turkey?
> Easy! I'm having my dad (the family expert) come down the night
> before Thanksgiving so *he* can take care of it. :-)
>
> Seriously though, there are a number of ways to roast a turkey
> and each cook has their preferrence. I do it my way (325 degrees
> in my electric roaster) while Dad likes his (roasts it at a high
> temp for a while, then drops it down for the rest of the time).
> I think they all work to a certain degree. Just mind the safety
> rules, keep a thermometer handy, and follow the instructions
> that come with the bird. Or go he
>
> http://www.butterball.com
>
> Best of luck!
>

Dave Smith said...

> Well hell, hors d'ourves and booze can exist all on their own anyway
> ;-)


Pop was the most casual dressed host at our house when we hosted and he was
swift to lead the relatives to the booze table after I took the coats and
dumped them on the master bedroom bed in a pile.

Andy
Coat Taker
Kid Table sitter
Fireplace log adder
Listener to probably 100 year old jokes
with 80 correct punch lines


But it made it Thanksgiving!

Andy

Andy wrote:
>
> D
> Pop was the most casual dressed host at our house when we hosted and he was
> swift to lead the relatives to the booze table after I took the coats and
> dumped them on the master bedroom bed in a pile.
>
> Andy
> Coat Taker
> Kid Table sitter
> Fireplace log adder
> Listener to probably 100 year old jokes
> with 80 correct punch lines
>
>
> But it made it Thanksgiving!


No family gathering is complete without a drunken uncle, and I seem to have
taken on that role.

;-)

Dave Smith said...

> Andy wrote:
>>
>> D
>> Pop was the most casual dressed host at our house when we hosted and he
>> was swift to lead the relatives to the booze table after I took the
>> coats and dumped them on the master bedroom bed in a pile.
>>
>> Andy
>> Coat Taker
>> Kid Table sitter
>> Fireplace log adder
>> Listener to probably 100 year old jokes
>> with 80 correct punch lines
>>
>>
>> But it made it Thanksgiving!
>
>
> No family gathering is complete without a drunken uncle, and I seem to
> have taken on that role.
>
> ;-)


You're family only lets one in at a time?? <VBG>

Andy

Sharon V > wrote in
:

>
> So I'm still as confused as ever, but I think I'm going to go
> out and buy the oven bags. And follow the directions on the
> box!
>
> Thanks to those that answered!

I think you will be pleased. I've never cooked a 'bad' turkey with
the oven bags. And I've purchased some cheap turkeys. ;-)

It's easy and saves cooking time and clean up is a bit easier in my
opinion. :-) And Q & A here, at the link I gave earlier.
http://www.alcoa.com/reynoldskitchen...cat_id=1337&pr
od_id=1790

Let us know how it turns out for you.

Cindy Hamilton wrote:
>
> I'm with you. Flipping the turkey is a bit of work, but it's worth it
> to
> get breast meat that isn't shoe leather.
>
> I start it hot and turn it down later. No foil, ever.
>
> Basically, the Cook's Illustrated method.
>
> Cindy Hamilton
>

I guess I've just gotten lucky...I've never roasted a bird breast side
down, but I've always had moist turkey. I just stuff a bunch of butter
and herbs under the skin and roast until the appropriate temp. I may
still try flipping at some point, though.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

Dave Smith wrote:
> Andy wrote:
>> D
>> Pop was the most casual dressed host at our house when we hosted and he was
>> swift to lead the relatives to the booze table after I took the coats and
>> dumped them on the master bedroom bed in a pile.
>>
>> Andy
>> Coat Taker
>> Kid Table sitter
>> Fireplace log adder
>> Listener to probably 100 year old jokes
>> with 80 correct punch lines
>>
>>
>> But it made it Thanksgiving!
>
>
> No family gathering is complete without a drunken uncle, and I seem to have
> taken on that role.
>
> ;-)

ROFL! Someone has to do it!

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

Abe wrote:
>> Andy wrote:
>>> D
>>> Pop was the most casual dressed host at our house when we hosted and he was
>>> swift to lead the relatives to the booze table after I took the coats and
>>> dumped them on the master bedroom bed in a pile.
>>>
>>> Andy
>>> Coat Taker
>>> Kid Table sitter
>>> Fireplace log adder
>>> Listener to probably 100 year old jokes
>>> with 80 correct punch lines
>>>
>>>
>>> But it made it Thanksgiving!
>>
>> No family gathering is complete without a drunken uncle, and I seem to have
>> taken on that role.
>>
>> ;-)
> Hah, funny. Me too!

At gatherings with my side of the family, we're all the drunken uncle.
None of us can stand each other....drinking helps. I'm actually sort of
glad that I won't see them for the next 3 years. Gives time to get over
the trauma of the last get-together.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

ravenlynne wrote:

> I guess I've just gotten lucky...I've never roasted a bird breast side
> down, but I've always had moist turkey. I just stuff a bunch of butter
> and herbs under the skin and roast until the appropriate temp. I may
> still try flipping at some point, though.

If your method works, stick with it.

I brine my turkey, inject it with a marinade, refrigerate it for 24
hours. This gives the marinade time to work, and it dries out the skin.

Becca

In article >,
ravenlynne > wrote:


> At gatherings with my side of the family, we're all the drunken uncle.
> None of us can stand each other....drinking helps. I'm actually sort of
> glad that I won't see them for the next 3 years. Gives time to get over
> the trauma of the last get-together.

Very sad. When I first left my parent's home, I was very happy. I
didn't want to go home for Thanksgiving. I made many excuses. Finally,
they arranged for someone to pick me up where I lived. I was all out of
excuses.

In article >,
ravenlynne > wrote:

> Cindy Hamilton wrote:
> >
> > I'm with you. Flipping the turkey is a bit of work, but it's worth it
> > to
> > get breast meat that isn't shoe leather.
> >
> > I start it hot and turn it down later. No foil, ever.
> >
> > Basically, the Cook's Illustrated method.
> >
> > Cindy Hamilton
> >
>
> I guess I've just gotten lucky...I've never roasted a bird breast side
> down, but I've always had moist turkey. I just stuff a bunch of butter
> and herbs under the skin and roast until the appropriate temp. I may
> still try flipping at some point, though.

Why fool with something that works? Meat with the texture of shoe
leather is that way mostly because it is overcooked. Taking it out when
it reaches temperature eliminates most of that problem. The butter and
herbs take care of the rest.

"Dan Abel" > wrote in message
...
> In article >,
> ravenlynne > wrote:
>
>> Cindy Hamilton wrote:
>> >
>> > I'm with you. Flipping the turkey is a bit of work, but
>> > it's worth it
>> > to
>> > get breast meat that isn't shoe leather.
>> >
>> > I start it hot and turn it down later. No foil, ever.
>> >
>> > Basically, the Cook's Illustrated method.
>> >
>> > Cindy Hamilton
>> >
>>
>> I guess I've just gotten lucky...I've never roasted a bird
>> breast side
>> down, but I've always had moist turkey. I just stuff a bunch
>> of butter
>> and herbs under the skin and roast until the appropriate
>> temp. I may
>> still try flipping at some point, though.
>
> Why fool with something that works? Meat with the texture of
> shoe
> leather is that way mostly because it is overcooked. Taking
> it out when
> it reaches temperature eliminates most of that problem. The
> butter and
> herbs take care of the rest.

I wonder if anyone else works the Acrostic in the NY Times
magazine? The solution to the latest one had a thoroughly
jaundiced view of turkey as its quotation :-)



--
Jim Silverton
Potomac, Maryland