I didn't write this letter to Cook's Country:

Many years ago, when I was throwing my first dinner party,
I wanted to serve ham. I had forgotten the brand of ham
my mother usually bought, and I didn't really have a clue
how to make her candied ham, but I decided to improvise.
I took the large ham out of the can, scraped off the jelly,
spread mustard and brown sugar on the top, and then
covered the top with pineapple rings. After baking it for a
few hours, I took the ham out to serve to my hungry guests.
It looked a little strange because all the toppings had fallen
off the ham and into the pan. My husband soon found out
why when he went to carve the ham. The ham was still
encased in plastic!

Ahem.

nancy

On Thu 04 Sep 2008 06:58:30p, Nancy Young told us...

> I didn't write this letter to Cook's Country:
>
> Many years ago, when I was throwing my first dinner party,
> I wanted to serve ham. I had forgotten the brand of ham
> my mother usually bought, and I didn't really have a clue
> how to make her candied ham, but I decided to improvise.
> I took the large ham out of the can, scraped off the jelly,
> spread mustard and brown sugar on the top, and then
> covered the top with pineapple rings. After baking it for a
> few hours, I took the ham out to serve to my hungry guests.
> It looked a little strange because all the toppings had fallen
> off the ham and into the pan. My husband soon found out
> why when he went to carve the ham. The ham was still
> encased in plastic!
>
> Ahem.
>
> nancy
>

Being so well sealed, it was probably very juicy!

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 5hrs 1mins
*******************************************
If it looks easy, it's difficult. If
it looks difficult, it's damn near
impossible.

"Wayne Boatwright" > wrote

> On Thu 04 Sep 2008 06:58:30p, Nancy Young told us...
>
>> I didn't write this letter to Cook's Country:
>>
>> Many years ago, when I was throwing my first dinner party,
>> I wanted to serve ham. I had forgotten the brand of ham
>> my mother usually bought, and I didn't really have a clue
>> how to make her candied ham, but I decided to improvise.
>> I took the large ham out of the can, scraped off the jelly,
>> spread mustard and brown sugar on the top, and then
>> covered the top with pineapple rings. After baking it for a
>> few hours, I took the ham out to serve to my hungry guests.
>> It looked a little strange because all the toppings had fallen
>> off the ham and into the pan. My husband soon found out
>> why when he went to carve the ham. The ham was still
>> encased in plastic!
>>
>> Ahem.

> Being so well sealed, it was probably very juicy!

You know, I don't really remember mine being juicy or
tasty at all.

nancy

"Nancy Young" > wrote in message
...
> I didn't write this letter to Cook's Country:
>
> Many years ago, when I was throwing my first dinner party,
> I wanted to serve ham. I had forgotten the brand of ham
> my mother usually bought, and I didn't really have a clue
> how to make her candied ham, but I decided to improvise.
> I took the large ham out of the can, scraped off the jelly,
> spread mustard and brown sugar on the top, and then
> covered the top with pineapple rings. After baking it for a
> few hours, I took the ham out to serve to my hungry guests.
> It looked a little strange because all the toppings had fallen
> off the ham and into the pan. My husband soon found out why when he went
> to carve the ham. The ham was still
> encased in plastic!
> Ahem.


Barbecue guru that I may be, ahem, some dozen years or so ago I bought a
small ham and decided to smoke it.

I removed the plastic and placed it on the smoker.

Imagine my surprise to discover it had been cooking in a second layer of
plastic for 4 hours.

I didn't get much smoke ring.

Tomorrow I'll tell the chorizo story...


TFM®

"TFM®" > wrote

> "Nancy Young" > wrote

>> I didn't write this letter to Cook's Country:
>>
>> Many years ago, when I was throwing my first dinner party,
>> I wanted to serve ham. I had forgotten the brand of ham
>> my mother usually bought, and I didn't really have a clue
>> how to make her candied ham, but I decided to improvise.
>> I took the large ham out of the can, scraped off the jelly,
>> spread mustard and brown sugar on the top, and then
>> covered the top with pineapple rings. After baking it for a
>> few hours, I took the ham out to serve to my hungry guests.
>> It looked a little strange because all the toppings had fallen
>> off the ham and into the pan. My husband soon found out why when he went
>> to carve the ham. The ham was still
>> encased in plastic!
>> Ahem.
>
>
> Barbecue guru that I may be, ahem, some dozen years or so ago I bought a
> small ham and decided to smoke it.
>
> I removed the plastic and placed it on the smoker.
>
> Imagine my surprise to discover it had been cooking in a second layer of
> plastic for 4 hours.
>
> I didn't get much smoke ring.
>
> Tomorrow I'll tell the chorizo story...

OMG, I've been famous in these parts for years because I
once baked a ham in that damned plastic bag. Who knew
it was there?? It was invisible. I glazed the thing and baked
it. Hours later there was a little shrunken ham in a shriveled
plastic bag.

Now I'm finding out there are other victims of this ham
packaging practical joke???

nancy (will look for the chorizo story tomorrow)

"Nancy Young" > wrote in news:8-
:

> I didn't write this letter to Cook's Country:
>
> Many years ago, when I was throwing my first dinner party,
> I wanted to serve ham. I had forgotten the brand of ham
> my mother usually bought, and I didn't really have a clue
> how to make her candied ham, but I decided to improvise.
> I took the large ham out of the can, scraped off the jelly,
> spread mustard and brown sugar on the top, and then
> covered the top with pineapple rings. After baking it for a
> few hours, I took the ham out to serve to my hungry guests.
> It looked a little strange because all the toppings had fallen
> off the ham and into the pan. My husband soon found out
> why when he went to carve the ham. The ham was still
> encased in plastic!
>
> Ahem.
>
> nancy

I bet the plastic was tasty.

--

The beet goes on -Alan

Nancy Young wrote:


>
> OMG, I've been famous in these parts for years because I
> once baked a ham in that damned plastic bag. Who knew
> it was there?? It was invisible. I glazed the thing and baked
> it. Hours later there was a little shrunken ham in a shriveled
> plastic bag.
>
> Now I'm finding out there are other victims of this ham
> packaging practical joke???
>
> nancy (will look for the chorizo story tomorrow)


<grin> I'd almost forgotten about your ham. Closest I've come to
something like that was many, many years ago when making a roast
chicken was a big accomplishment for me. Back in those days they used
to put the giblets, livers and neck into a little plastic baggie and
shove it in the cavity of the chicken. Of course I didn't realize the
baggie and its contents were still in there when I put the chicken in
the oven.. 'nuff said.

Luckily that practice has stopped - nowadays they sell all that stuff
separately here - so I am sure a few newbie cooks have been saved some
traumatic kitchen moments <veg>
--
Cheers
Chatty Cathy

There is no such thing as a little garlic. ~A. Baer

Nancy Young said...

> I didn't write this letter to Cook's Country:
>
> Many years ago, when I was throwing my first dinner party,
> I wanted to serve ham. I had forgotten the brand of ham
> my mother usually bought, and I didn't really have a clue
> how to make her candied ham, but I decided to improvise.
> I took the large ham out of the can, scraped off the jelly,
> spread mustard and brown sugar on the top, and then
> covered the top with pineapple rings. After baking it for a
> few hours, I took the ham out to serve to my hungry guests.
> It looked a little strange because all the toppings had fallen
> off the ham and into the pan. My husband soon found out
> why when he went to carve the ham. The ham was still
> encased in plastic!
>
> Ahem.
>
> nancy


nancy,

About as bad as Mom's ham "experiment." From the big oval'd canned ham
right onto the plate (jelly and all).

I took one bite and quite promptly threw up all over the kitchen table.

We never had ham since.

Mornin'!



Andy

"ChattyCathy" > wrote

> Nancy Young wrote:

>> OMG, I've been famous in these parts for years because I
>> once baked a ham in that damned plastic bag. Who knew
>> it was there?? It was invisible. I glazed the thing and baked
>> it. Hours later there was a little shrunken ham in a shriveled
>> plastic bag.

> <grin> I'd almost forgotten about your ham. Closest I've come to
> something like that was many, many years ago when making a roast
> chicken was a big accomplishment for me. Back in those days they used
> to put the giblets, livers and neck into a little plastic baggie and
> shove it in the cavity of the chicken. Of course I didn't realize the
> baggie and its contents were still in there when I put the chicken in
> the oven.. 'nuff said.

Haha ... our chickens still include that lovely surprise, I don't
know exactly how I avoided that mishap. I don't really even
remember the first time I roasted a whole chicken.

Don't care to pay for that at chicken prices when all I do is
toss them ... no, I'm not making anything with them.

> Luckily that practice has stopped - nowadays they sell all that stuff
> separately here - so I am sure a few newbie cooks have been saved some
> traumatic kitchen moments <veg>

Every year we hear about the people who roast turkeys with
the surprise stuffing.

nancy

"Nancy Young" wrote:
> I didn't write this letter to Cook's Country:
>
> Many years ago, when I was throwing my first dinner party,
> I wanted to serve ham. �I had forgotten the brand of ham
> my mother usually bought, and I didn't really have a clue
> how to make her candied ham, but I decided to improvise.
> I took the large ham out of the can, scraped off the jelly,
> spread mustard and brown sugar on the top, and then
> covered the top with pineapple rings. �After baking it for a
> few hours, I took the ham out to serve to my hungry guests.
> It looked a little strange because all the toppings had fallen
> off the ham and into the pan. �My husband soon found out
> why when he went to carve the ham. �The ham was still
> encased in plastic!
>
> Ahem.
>
> nancy

Ahem, what brand... and why pray tell would there be gelatin *outside*
the plastic??? If by "Cook's Country" you mean "Cook's" brand ham
they don't have a canned ham. http://cooksham.com/pages/products/

I've prepared a lot of canned ham, I mean a LOT, and many different
brands, and over many years... and I never saw a canned ham in plastic
wrap... just open the can and it's ready to eat, doesn't really need
to be cooked either, however I strongly recommend heating to an
internal temperature of 160F because you have no way to know if it was
properly refrigerated. There are similar hams wrapped in plastic (but
no can) but those are used exclusively by delis... you can buy plastic
packets of sliced ham, but no can. Many years ago, when canned ham
needed a key to open, some brands had a sheet of parchment paper top
and bottom and another wrapped around the side, to facilitate easier
removal without getting cut on the sharp can edge... but that was like
40-50 years ago... and there was no way anyone would miss seeing that
parchment paper as it was pleated where it wrapped over the edge, and
it almost always partially stuck to the can. Years ago many canned
foods were wrapped in parchment paper and/or used parchment paper
separators, but I've not seen any for many years now... today all cans
are coated on the interior with a plastic film that is also non-
stick... the old style cans were galvanized with zinc and foods would
stick. and I never saw any canned food with a plastic wrap inside the
can, that far back plastic films hadn't been invented yet. These days
most canned ham is already in a plastic can, with a metal pull tab
lid. There are some imported canned hams that still have the old
style cans with zinc plating and open with a key, but no plastic over
wrap; from Poland, Scandinavia, even Israel, etal., but all I've tried
were awful, extremely salty, with a texture just slightly better than
Alpo.

Sheldon wrote:
> "Nancy Young" wrote:
>> I didn't write this letter to Cook's Country:
>>
>> Many years ago, when I was throwing my first dinner party,
>> I wanted to serve ham. �I had forgotten the brand of ham
>> my mother usually bought, and I didn't really have a clue
>> how to make her candied ham, but I decided to improvise.
>> I took the large ham out of the can, scraped off the jelly,
>> spread mustard and brown sugar on the top, and then
>> covered the top with pineapple rings. �After baking it for a
>> few hours, I took the ham out to serve to my hungry guests.
>> It looked a little strange because all the toppings had fallen
>> off the ham and into the pan. �My husband soon found out
>> why when he went to carve the ham. �The ham was still
>> encased in plastic!

> Ahem, what brand... and why pray tell would there be gelatin *outside*
> the plastic??? If by "Cook's Country" you mean "Cook's" brand ham
> they don't have a canned ham. http://cooksham.com/pages/products/

Cook's Country is a magazine put out by the Cook's Illustrated
company, AKA America's Test Kitchen.

> I've prepared a lot of canned ham, I mean a LOT, and many different
> brands, and over many years... and I never saw a canned ham in plastic
> wrap...

(laugh) Understand, it happened to me, years ago. Very
discouraging. Yes, some hams come out of the can with a
shrink wrapped plastic bag on it. Invisible if you don't know
it's there.

Back then that's how I thought of ham, it came in a can with a
key.

nancy

On Sep 5, 9:13�am, "Nancy Young" > wrote:
> "ChattyCathy" > wrote
>
> > Nancy Young wrote:
> >> OMG, I've been famous in these parts for years because I
> >> once baked a ham in that damned plastic bag. �Who knew
> >> it was there?? �It was invisible. �I glazed the thing and baked
> >> it. �Hours later there was a little shrunken ham in a shriveled
> >> plastic bag.
> > <grin> I'd almost forgotten about your ham. Closest I've come to
> > something like that was many, many years ago when making a roast
> > chicken was a big accomplishment for me. Back in those days they used
> > to put the giblets, livers and neck into a little plastic baggie and
> > shove it in the cavity of the chicken. Of course I didn't realize the
> > baggie and its contents were still in there when I put the chicken in
> > the oven.. 'nuff said.
>
> Haha ... our chickens still include that lovely surprise, I don't
> know exactly how I avoided that mishap. �I don't really even
> remember the first time I roasted a whole chicken.
>
> Don't care to pay for that at chicken prices when all I do is
> toss them ... no, I'm not making anything with them. �

But didn't you say you have a cat... they love the giblets... what do
you think is in Fancy Feast. You don't have to make anything with
them, just rinse, rough chop, and put on a saucer... a cat will suck
them up like a Dyson. I usually toss the neck in the pan and roast it
along with the bird... once cooked that meat shreds off easily, cats
usually get that treat too.

Sheldon wrote:

> On Sep 5, 9:13�am, "Nancy Young" > wrote:
>> "ChattyCathy" > wrote
>>
>> > Nancy Young wrote:
>> >> OMG, I've been famous in these parts for years because I
>> >> once baked a ham in that damned plastic bag. �Who knew
>> >> it was there?? �It was invisible. �I glazed the thing and baked
>> >> it. �Hours later there was a little shrunken ham in a shriveled
>> >> plastic bag.
>> > <grin> I'd almost forgotten about your ham. Closest I've come to
>> > something like that was many, many years ago when making a roast
>> > chicken was a big accomplishment for me. Back in those days they
>> > used to put the giblets, livers and neck into a little plastic
>> > baggie and shove it in the cavity of the chicken. Of course I
>> > didn't realize the baggie and its contents were still in there when
>> > I put the chicken in the oven.. 'nuff said.
>>
>> Haha ... our chickens still include that lovely surprise, I don't
>> know exactly how I avoided that mishap. �I don't really even
>> remember the first time I roasted a whole chicken.
>>
>> Don't care to pay for that at chicken prices when all I do is
>> toss them ... no, I'm not making anything with them. �
>
> But didn't you say you have a cat... they love the giblets... what do
> you think is in Fancy Feast. You don't have to make anything with
> them, just rinse, rough chop, and put on a saucer... a cat will suck
> them up like a Dyson. I usually toss the neck in the pan and roast it
> along with the bird... once cooked that meat shreds off easily, cats
> usually get that treat too.


Heh. Only one of our cats will eat the giblets raw - and yes, he scarfs
them up. The other one just sniffs at them and walks off. Cats will be
cats...
--
Cheers
Chatty Cathy

There is no such thing as a little garlic. ~A. Baer

Nancy Young wrote:

>
> "ChattyCathy" > wrote

>
>> <grin> I'd almost forgotten about your ham. Closest I've come to
>> something like that was many, many years ago when making a roast
>> chicken was a big accomplishment for me. Back in those days they used
>> to put the giblets, livers and neck into a little plastic baggie and
>> shove it in the cavity of the chicken. Of course I didn't realize the
>> baggie and its contents were still in there when I put the chicken in
>> the oven.. 'nuff said.
>
> Haha ... our chickens still include that lovely surprise, I don't
> know exactly how I avoided that mishap. I don't really even
> remember the first time I roasted a whole chicken.
>
> Don't care to pay for that at chicken prices when all I do is
> toss them ... no, I'm not making anything with them.

I love the chicken livers... but you can keep the rest. Lovely for
chicken liver pate or just marinate them in a little olive oil, wine,
garlic (of course - <veg>), herbs of choice - then pan fried - I often
make a tomato sauce to go with them. But like I said, they sell them
separately here so I buy a 'tub' that contains 500g (1lb) of them.
>
>> Luckily that practice has stopped - nowadays they sell all that
>> stuff separately here - so I am sure a few newbie cooks have been
>> saved some traumatic kitchen moments <veg>
>
> Every year we hear about the people who roast turkeys with
> the surprise stuffing.
>

I am sure you do if they still put the baggies in there...

--
Cheers
Chatty Cathy

There is no such thing as a little garlic. ~A. Baer

People who have been here a while have heard this story. About 8-10
years ago, my niece, "M", called me Thanksgiving morning, crying. She
baked a turkey to bring to the family gathering, but the turkey did not
look right. I drove to her house, and the turkey was upside down.

First of all, M's mother never cooked, and M had been addicted to
cocaine for over 10 years, so you never knew what to expect. I am happy
to say, that after being addicted to cocaine for over 20 years, she has
now been sober for 2 years. We never thought we would see her sober.

BTW, the turkey tasted fine. We flipped it back over, browned it and
nobody knew.

Becca

"Nancy Young" wrote:
> Sheldon wrote:
> > "Nancy Young" wrote:
> >> I didn't write this letter to Cook's Country:
>
> >> Many years ago, when I was throwing my first dinner party,
> >> I wanted to serve ham. I had forgotten the brand of ham
> >> my mother usually bought, and I didn't really have a clue
> >> how to make her candied ham, but I decided to improvise.
> >> I took the large ham out of the can, scraped off the jelly,
> >> spread mustard and brown sugar on the top, and then
> >> covered the top with pineapple rings. After baking it for a
> >> few hours, I took the ham out to serve to my hungry guests.
> >> It looked a little strange because all the toppings had fallen
> >> off the ham and into the pan. My husband soon found out
> >> why when he went to carve the ham. The ham was still
> >> encased in plastic!
> > Ahem, what brand... and why pray tell would there be gelatin *outside*
> > the plastic??? �If by "Cook's Country" you mean "Cook's" brand ham
> > they don't have a canned ham.http://cooksham.com/pages/products/
>
> Cook's Country is a magazine put out by the Cook's Illustrated
> company, AKA America's Test Kitchen.
>
> > I've prepared a lot of canned ham, I mean a LOT, and many different
> > brands, and over many years... and I never saw a canned ham in plastic
> > wrap...
>
> (laugh) �Understand, it happened to me, years ago. �Very
> discouraging. �Yes, some hams come out of the can with a
> shrink wrapped plastic bag on it. �Invisible if you don't know
> it's there.
>
> Back then that's how I thought of ham, it came in a can with a
> key.

I wish you could remember which brand. Way back then, when canned ham
opened with that key, plastic shrink wrap hadn't been invented yet.
It wasn't until the '60s that foods became available with plastic
packaging, previously folks brought their own glass jars when they
shopped because delis and such only had paper containers, and they
charged extra for the crumby paper container, was actually a Dixie cup
thingie, within a few hours they began to seep through, there were no
plastic containers... butcher shops still hadn't begun selling
prepackaged meat in styrofoam trays with cling wrap, adn all beverages
were in glass bottles or steel cans. It wasn't until the late '50s
that plastic film wrap began to appear in home kitchens and really
didn't become popular until the '60s... previously folks mostly used
waxed paper, aluminum foil was available much earlier but was too
expensive yet for common usage... during the '50s-'60s folks washed
and reused aluminum foil. I've been racking my brain but I can't
come up with any canned ham where the ham was/is inside the can and
inside a plastic shrink wrap... I've never seen that. And I still
can't fathom why the gelatine would be between the can and the
plastic, serves no purpose, makes no sense whatsoever... are you sure
you're not having a flash back to a child birth nightmare... I can
just see Nancy where her water broke, all that gelatin came gushing
out and she gave birth to a beautiful pink eight pound canned ham in a
plastic sack... those cans must hurt, now I know why they designed
them with that egg shape. heheh Probably named him Armour Star Young!
LOL

http://www.armour-eckrich.com/hamrecipes.asp

Sheldon > wrote in news:636e1636-d405-4a01-81fd-
:

> "Nancy Young" wrote:
>> Sheldon wrote:
>> > "Nancy Young" wrote:
>> >> I didn't write this letter to Cook's Country:
>>
>> >> Many years ago, when I was throwing my first dinner party,
>> >> I wanted to serve ham. I had forgotten the brand of ham
>> >> my mother usually bought, and I didn't really have a clue
>> >> how to make her candied ham, but I decided to improvise.
>> >> I took the large ham out of the can, scraped off the jelly,
>> >> spread mustard and brown sugar on the top, and then
>> >> covered the top with pineapple rings. After baking it for a
>> >> few hours, I took the ham out to serve to my hungry guests.
>> >> It looked a little strange because all the toppings had fallen
>> >> off the ham and into the pan. My husband soon found out
>> >> why when he went to carve the ham. The ham was still
>> >> encased in plastic!
>> > Ahem, what brand... and why pray tell would there be gelatin
*outside*
>> > the plastic??? �If by "Cook's Country" you mean "Cook's" brand
> ham
>> > they don't have a canned ham.http://cooksham.com/pages/products/
>>
>> Cook's Country is a magazine put out by the Cook's Illustrated
>> company, AKA America's Test Kitchen.
>>
>> > I've prepared a lot of canned ham, I mean a LOT, and many different
>> > brands, and over many years... and I never saw a canned ham in
plastic
>> > wrap...
>>
>> (laugh) �Understand, it happened to me, years ago. �Very
>> discouraging. �Yes, some hams come out of the can with a
>> shrink wrapped plastic bag on it. �Invisible if you don't know
>> it's there.
>>
>> Back then that's how I thought of ham, it came in a can with a
>> key.
>
> I wish you could remember which brand. Way back then, when canned ham
> opened with that key, plastic shrink wrap hadn't been invented yet.
> It wasn't until the '60s that foods became available with plastic
> packaging, previously folks brought their own glass jars when they
> shopped because delis and such only had paper containers, and they
> charged extra for the crumby paper container, was actually a Dixie cup
> thingie, within a few hours they began to seep through, there were no
> plastic containers... butcher shops still hadn't begun selling
> prepackaged meat in styrofoam trays with cling wrap, adn all beverages
> were in glass bottles or steel cans. It wasn't until the late '50s
> that plastic film wrap began to appear in home kitchens and really
> didn't become popular until the '60s... previously folks mostly used
> waxed paper, aluminum foil was available much earlier but was too
> expensive yet for common usage... during the '50s-'60s folks washed
> and reused aluminum foil. I've been racking my brain but I can't
> come up with any canned ham where the ham was/is inside the can and
> inside a plastic shrink wrap... I've never seen that. And I still
> can't fathom why the gelatine would be between the can and the
> plastic, serves no purpose, makes no sense whatsoever... are you sure
> you're not having a flash back to a child birth nightmare... I can
> just see Nancy where her water broke, all that gelatin came gushing
> out and she gave birth to a beautiful pink eight pound canned ham in a
> plastic sack... those cans must hurt, now I know why they designed
> them with that egg shape. heheh Probably named him Armour Star Young!
> LOL
>
> http://www.armour-eckrich.com/hamrecipes.asp
>
>
>

You are forgetting paper products coated with wax on 1 side. The idea was
that the wax prevented any seep through. Roasts etc were placed on the
butcher paper in the display counter window and when purchased wrapped in
the wax coated brown paper for you to take home. These days there the
waxed butcher paper and also the plastic coated brown paper which is for
freezer use.

At my butchers today I can ask for my meat to be wrapped in either. It is
an old meat locker plant...from the days when home freezers weren't
readily availible and familys rented freezer space from the meat lockers.
You could also buy whole or sections of beef or pig from these places and
have them cut and wrap it for storage in your rented space. The place I
frequent used to make bitchin deer sausage in the late 50's and early
60's.

I have seen and eaten (in the late 60's or early 70's) canned ham wrapped
in waxed paper that was semi-transparent. These hams came in the cans with
keys. Purchased somewhere in North Dakota in a Piggly Wiggly (possibly
spelt wrong) on a camping trip to mount rushmore.

Other products were sold this way ... canned bacon was canned wrapped in
waxed paper, comes to mind.

As to plastic wrapped hams...I haven't bought a canned ham for a looong
time and have never seen any, that I remember.

--

The beet goes on -Alan

"Sheldon" > wrote

>On Sep 5, 9:13�am, "Nancy Young" > wrote:

>> Don't care to pay for that at chicken prices when all I do is
>> toss them ... no, I'm not making anything with them. �

>But didn't you say you have a cat... they love the giblets... what do
>you think is in Fancy Feast. You don't have to make anything with
>them, just rinse, rough chop, and put on a saucer... a cat will suck
>them up like a Dyson.

I wouldn't chance giving Moxie raw chicken, so I'd have to
cook it somehow.

> I usually toss the neck in the pan and roast it
>along with the bird... once cooked that meat shreds off easily, cats
>usually get that treat too.

I used to cook the neck for my dog. Moxie, she gets some
chicken right off my plate, the little spoiled thing.

nancy

Sheldon wrote:
> "Nancy Young" wrote:

>> (laugh) �Understand, it happened to me, years ago. �Very
>> discouraging. �Yes, some hams come out of the can with a
>> shrink wrapped plastic bag on it. �Invisible if you don't know
>> it's there.

> I wish you could remember which brand. Way back then, when canned ham
> opened with that key, plastic shrink wrap hadn't been invented yet.
> It wasn't until the '60s that foods became available with plastic
> packaging,

Okay, I'm going to admit this happened in the 80s. Heh.
I couldn't tell you what brand it was, whatever the store had.

> didn't become popular until the '60s... previously folks mostly used
> waxed paper,

My mother saved the liner of cereal boxes, that was our
waxed paper.

>aluminum foil was available much earlier but was too
> expensive yet for common usage... during the '50s-'60s folks washed
> and reused aluminum foil.

She did that too, and also bread bags. To this day don't go
there, I'm not washing bags or aluminum foil.

> I've been racking my brain but I can't
> come up with any canned ham where the ham was/is inside the can and
> inside a plastic shrink wrap... I've never seen that.

It existed. Does it still today? Couldn't tell you, that was my
first and last canned ham.

nancy

Becca wrote:
> People who have been here a while have heard this story. About 8-10
> years ago, my niece, "M", called me Thanksgiving morning, crying. She
> baked a turkey to bring to the family gathering, but the turkey did not
> look right. I drove to her house, and the turkey was upside down.
>
> First of all, M's mother never cooked, and M had been addicted to
> cocaine for over 10 years, so you never knew what to expect. I am happy
> to say, that after being addicted to cocaine for over 20 years, she has
> now been sober for 2 years. We never thought we would see her sober.
>
> BTW, the turkey tasted fine. We flipped it back over, browned it and
> nobody knew.
>
> Becca


My mother did that one year - I was a kid - maybe 10 but I still
remember the fight my parents had about the turkey without any meat.
At the time, they were both very heavy drinkers. My mother always put
the turkey in the night before Thanksgiving - she obviously had a few
too many when she put it in the oven.


Tracy

Tracy wrote:
> Becca wrote:
>> People who have been here a while have heard this story. About 8-10
>> years ago, my niece, "M", called me Thanksgiving morning, crying.
>> She baked a turkey to bring to the family gathering, but the turkey
>> did not look right. I drove to her house, and the turkey was upside
>> down.

>> First of all, M's mother never cooked, and M had been addicted to
>> cocaine for over 10 years, so you never knew what to expect. I am
>> happy to say, that after being addicted to cocaine for over 20
>> years, she has now been sober for 2 years. We never thought we
>> would see her sober.

Congratulations on that, Becca.

> My mother did that one year - I was a kid - maybe 10 but I still
> remember the fight my parents had about the turkey without any meat.
> At the time, they were both very heavy drinkers. My mother always put
> the turkey in the night before Thanksgiving - she obviously had a few
> too many when she put it in the oven.

Tracy, I hope it's not too hurtful to you when I say I laughed
out loud about the turkey with no meat. OMG, so funny.

nancy

Nancy Young wrote:
> Tracy wrote:
>> Becca wrote:
>>> People who have been here a while have heard this story. About 8-10
>>> years ago, my niece, "M", called me Thanksgiving morning, crying. She
>>> baked a turkey to bring to the family gathering, but the turkey
>>> did not look right. I drove to her house, and the turkey was upside
>>> down.
>
>>> First of all, M's mother never cooked, and M had been addicted to
>>> cocaine for over 10 years, so you never knew what to expect. I am
>>> happy to say, that after being addicted to cocaine for over 20
>>> years, she has now been sober for 2 years. We never thought we
>>> would see her sober.
>
> Congratulations on that, Becca.
>> My mother did that one year - I was a kid - maybe 10 but I still
>> remember the fight my parents had about the turkey without any meat.
>> At the time, they were both very heavy drinkers. My mother always put
>> the turkey in the night before Thanksgiving - she obviously had a few
>> too many when she put it in the oven.
>
> Tracy, I hope it's not too hurtful to you when I say I laughed
> out loud about the turkey with no meat. OMG, so funny.
>
> nancy

Not hurtful at all! It is funny. Maybe not at the time...;-)

-Tracy

ChattyCathy wrote:
> Sheldon wrote:
>
>> On Sep 5, 9:13?am, "Nancy Young" > wrote:
>>> "ChattyCathy" > wrote
>>>
>>>> Nancy Young wrote:
>>>>> OMG, I've been famous in these parts for years because I
>>>>> once baked a ham in that damned plastic bag. ?Who knew
>>>>> it was there?? ?It was invisible. ?I glazed the thing and baked
>>>>> it. ?Hours later there was a little shrunken ham in a shriveled
>>>>> plastic bag.
>>>> <grin> I'd almost forgotten about your ham. Closest I've come to
>>>> something like that was many, many years ago when making a roast
>>>> chicken was a big accomplishment for me. Back in those days they
>>>> used to put the giblets, livers and neck into a little plastic
>>>> baggie and shove it in the cavity of the chicken. Of course I
>>>> didn't realize the baggie and its contents were still in there when
>>>> I put the chicken in the oven.. 'nuff said.
>>>
>>> Haha ... our chickens still include that lovely surprise, I don't
>>> know exactly how I avoided that mishap. ?I don't really even
>>> remember the first time I roasted a whole chicken.
>>>
>>> Don't care to pay for that at chicken prices when all I do is
>>> toss them ... no, I'm not making anything with them. ?
>>
>> But didn't you say you have a cat... they love the giblets... what do
>> you think is in Fancy Feast. You don't have to make anything with
>> them, just rinse, rough chop, and put on a saucer... a cat will suck
>> them up like a Dyson. I usually toss the neck in the pan and roast
>> it along with the bird... once cooked that meat shreds off easily,
>> cats usually get that treat too.
>
>
> Heh. Only one of our cats will eat the giblets raw - and yes, he
> scarfs them up. The other one just sniffs at them and walks off. Cats
> will be cats...

None of mine will touch any of those organ parts, but then again, they don't
even polish off an entire can of Fancy Feast - split 3 ways!

kili

Janet Baraclough wrote:
> The message >
> from Becca > contains these words:
>
>> People who have been here a while have heard this story. About 8-10
>> years ago, my niece, "M", called me Thanksgiving morning, crying.
>> She baked a turkey to bring to the family gathering, but the turkey
>> did not look right. I drove to her house, and the turkey was upside
>> down.
>
>> First of all, M's mother never cooked, and M had been addicted to
>> cocaine for over 10 years, so you never knew what to expect. I am
>> happy to say, that after being addicted to cocaine for over 20
>> years, she has now been sober for 2 years. We never thought we
>> would see her sober.
>
>> BTW, the turkey tasted fine. We flipped it back over, browned it and
>> nobody knew.
>
> Years ago , our sons woke us on Christmas morning with champagne
> cocktails. At breakfast we had Bucks Fizz and by the time I started
> cooking dinner I was rather the worse for wear. But hell, I thought,
> I've cooked so many turkey dinners I can do it with my eyes shut.
> Somehow, I put the bird in the roasting pan upside down and didn't
> notice. I didn't notice when I basted it, or when I got it out of the
> oven and put it on the serving platter.
> It wasn't until I prepared to carve the turkey, that I noticed it
> was strangely deformed; in fact I couldn't work out its anatomy at
> all, or how to carve it. I called on my vet surgeon son who laughed
> so hard he was unable to say what was wrong with the bird. John
> turned it over and did the deed.
> It was the best turkey I had ever cooked; self-basted the breast and
> legs beautifully moist and tender. Ever since then I've always cooked
> the turkey upside down.
>
> Janet

We always do our birds upside down, too. The juice from the thigh meat
escapes right into the breast meat. It does make for a much tastier bird.

kili

In article >,
"kilikini" > wrote:

> We always do our birds upside down, too. The juice from the thigh meat
> escapes right into the breast meat. It does make for a much tastier bird.
>
> kili

I started roasting breast down a bit ago too, and I totally agree. ;-d
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

"kilikini" > wrote in
:

> We always do our birds upside down, too. The juice from the thigh
> meat escapes right into the breast meat. It does make for a much
> tastier bird.
>
> kili
>
>

there is a recipe ...out there on the web... that advises to cook the bird
starting out upside down and to rotate it, I believe at half time to right
side up.

--

The beet goes on -Alan

On Sep 5, 2:22*pm, "kilikini" > wrote:
> Janet Baraclough wrote:
> > The message >
> > from Becca > contains these words:
>
> >> People who have been here a while have heard this story. *About 8-10
> >> years ago, my niece, "M", called me Thanksgiving morning, crying.
> >> She baked a turkey to bring to the family gathering, but the turkey
> >> did not look right. *I drove to her house, and the turkey was upside
> >> down.
>
> >> First of all, M's mother never cooked, and M had been addicted to
> >> cocaine for over 10 years, so you never knew what to expect. *I am
> >> happy to say, that after being addicted to cocaine for over 20
> >> years, she has now been sober for 2 years. *We never thought we
> >> would see her sober.
>
> >> BTW, the turkey tasted fine. *We flipped it back over, browned it and
> >> nobody knew.
>
> > * Years ago , our sons woke us on Christmas morning with champagne
> > cocktails. At breakfast we had Bucks Fizz and by the time I started
> > cooking dinner I was rather the worse for wear. But hell, *I thought,
> > I've cooked so many turkey dinners I can do it with my eyes shut.
> > Somehow, I put the bird in the roasting pan upside down and didn't
> > notice. I didn't notice when I basted it, or when I got it out of the
> > oven and put it on the serving platter.
> > * It wasn't until *I prepared to carve the turkey, that *I noticed it
> > was strangely deformed; in fact I couldn't work out its anatomy at
> > all, or how to carve it. I called on *my vet surgeon son who laughed
> > so hard he was unable to say what was wrong with the bird. John
> > turned it over and *did the deed.
> > *It was the best turkey I had ever cooked; *self-basted the breast and
> > legs beautifully moist and tender. Ever since then I've always cooked
> > the turkey upside down.
>
> > * Janet
>
> We always do our birds upside down, too. *The juice from the thigh meat
> escapes right into the breast meat. *It does make for a much tastier bird.
>
> kili-

Great idea Janet and kili. I've never been a great turkey fan and have
always found the breast meat too dry.

John Kane Kingston ON Canada

Omelet wrote:
> > "kilikini" wrote:
> >
> > We always do our birds upside down, too. �The juice from the thigh meat
> > escapes right into the breast meat. �It does make for a much tastier bird.
>
> I started roasting breast down a bit ago too, and I totally agree. ;-d

I see yoose gals really enjoy my favorite position. LOL

hahabogus wrote:
>
> "kilikini" > wrote in
> :
>
> > We always do our birds upside down, too. The juice from the thigh
> > meat escapes right into the breast meat. It does make for a much
> > tastier bird.
> >
> > kili
> >
> >
>
> there is a recipe ...out there on the web... that advises to cook the bird
> starting out upside down and to rotate it, I believe at half time to right
> side up.
>

On today's repeat episode of a Martha Stewart programme, a
French-trained chef (forgot which one) roasted a chicken. He put it
(trussed) on its side, leg down in the pan, roasted it for a while, then
flipped it over so the other leg was down in the pan, then finished it
'right side' up, as usual. Looked nice and tender, so we might try it
with the next Sunday chicken.

hahabogus > fnord
:

> "kilikini" > wrote in
> :
>
>> We always do our birds upside down, too. The juice from the thigh
>> meat escapes right into the breast meat. It does make for a much
>> tastier bird.
>>
>> kili
>>
>>
>
> there is a recipe ...out there on the web... that advises to cook the
> bird starting out upside down and to rotate it, I believe at half time
> to right side up.
>

When I roast a chicken, I roast it on each side for about a half hour,
and cook it breast side up to finish.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Saerah Gray > wrote:

>When I roast a chicken, I roast it on each side for about a half hour,
>and cook it breast side up to finish.

Interesting. That is Elizabeth David's method for duck, but
I haven't heard of doing it that way for chickens.

I usually roast a chicken oriented breast down, and a turkey
oriented breast up.

Steve

Janet Baraclough > wrote in
:

> The message >
> from Becca > contains these words:
>
>> People who have been here a while have heard this story.
>> About 8-10 years ago, my niece, "M", called me Thanksgiving
>> morning, crying. She baked a turkey to bring to the family
>> gathering, but the turkey did not look right. I drove to her
>> house, and the turkey was upside down.
>
>> First of all, M's mother never cooked, and M had been
>> addicted to cocaine for over 10 years, so you never knew what
>> to expect. I am happy to say, that after being addicted to
>> cocaine for over 20 years, she has now been sober for 2
>> years. We never thought we would see her sober.
>
>> BTW, the turkey tasted fine. We flipped it back over,
>> browned it and nobody knew.
>
> Years ago , our sons woke us on Christmas morning with
> champagne
> cocktails. At breakfast we had Bucks Fizz and by the time I
> started cooking dinner I was rather the worse for wear. But
> hell, I thought, I've cooked so many turkey dinners I can do
> it with my eyes shut. Somehow, I put the bird in the roasting
> pan upside down and didn't notice.


> It was the best turkey I had ever cooked; self-basted the
> breast and
> legs beautifully moist and tender. Ever since then I've always
> cooked the turkey upside down.
>
> Janet

Awesome. Thanks. I'll remember this.
I love turkey! We learn from our mistakes. ;-)

On 06 Sep 2008 00:56:49 GMT, sandi > wrote:

>Janet Baraclough > wrote in
:
Somehow, I put the bird in the roasting
>> pan upside down and didn't notice.
>
>
>> It was the best turkey I had ever cooked; self-basted the
>> breast and
>> legs beautifully moist and tender. Ever since then I've always
>> cooked the turkey upside down.
>>
>> Janet
>
>Awesome. Thanks. I'll remember this.
>I love turkey! We learn from our mistakes. ;-)


This is how the Marcella Hazan roast chicken starts out. It is
started roasting upside down for about 20-30 minutes..then flipped
right side up. Makes for an incredibly moist chicken.

I roasted a small turkey (from a Thanksgiving sale last year) earlier
this week using that method. It is the best turkey I ever cooked!!
And it was one of those generic frozen turkeys...

I might try this method if I can find a heritage turkey this fall...

Christine

Christine Dabney > wrote in
:

> On 06 Sep 2008 00:56:49 GMT, sandi >
> wrote:
>
>>Janet Baraclough > wrote in
:
> Somehow, I put the bird in the roasting
>>> pan upside down and didn't notice.
>>> It was the best turkey I had ever cooked; self-basted the
>>> breast and
>>> legs beautifully moist and tender. Ever since then I've
>>> always cooked the turkey upside down.
>>>
>>> Janet
>>
>>Awesome. Thanks. I'll remember this.
>>I love turkey! We learn from our mistakes. ;-)
>
> This is how the Marcella Hazan roast chicken starts out. It
> is started roasting upside down for about 20-30 minutes..then
> flipped right side up. Makes for an incredibly moist
> chicken.
>
> I roasted a small turkey (from a Thanksgiving sale last year)
> earlier this week using that method. It is the best turkey I
> ever cooked!! And it was one of those generic frozen
> turkeys...
>
> I might try this method if I can find a heritage turkey this
> fall...
>
> Christine

I have one from last year also. Generic too, IIRC.
I'm excited. I want to thaw my 22# babe NOW!
And cook in 5 days, upside down! lol

Thank Christine.

On 06 Sep 2008 01:11:49 GMT, sandi > wrote:


>> I roasted a small turkey (from a Thanksgiving sale last year)
>> earlier this week using that method. It is the best turkey I
>> ever cooked!! And it was one of those generic frozen
>> turkeys...
>>
>> I might try this method if I can find a heritage turkey this
>> fall...
>>
>> Christine
>
>I have one from last year also. Generic too, IIRC.
>I'm excited. I want to thaw my 22# babe NOW!
>And cook in 5 days, upside down! lol
>
>Thank Christine.

This is the Marcella Hazan method:
http://www.recfoodcooking.com/sigs/C...%20Lemons.html


Christine

Christine Dabney > wrote in
:

> On 06 Sep 2008 01:11:49 GMT, sandi >
> wrote:
>
>
>>> I roasted a small turkey (from a Thanksgiving sale last
>>> year) earlier this week using that method. It is the best
>>> turkey I ever cooked!! And it was one of those generic
>>> frozen turkeys...
>>>
>>> I might try this method if I can find a heritage turkey this
>>> fall...
>>>
>>> Christine
>>
>>I have one from last year also. Generic too, IIRC.
>>I'm excited. I want to thaw my 22# babe NOW!
>>And cook in 5 days, upside down! lol
>>
>>Thank Christine.
>
> This is the Marcella Hazan method:
> http://www.recfoodcooking.com/sigs/C...bney/Roast%20C
> hicken%20with%20Lemons.html
>
>
> Christine

Heavenly. Thank you even so much! Ahhhhh YUM!! Perfection!

On 06 Sep 2008 01:20:10 GMT, sandi > wrote:


>> This is the Marcella Hazan method:
>> http://www.recfoodcooking.com/sigs/C...bney/Roast%20C
>> hicken%20with%20Lemons.html
>>
>>
>> Christine
>
>Heavenly. Thank you even so much! Ahhhhh YUM!! Perfection!

Mind you, I adjusted the times to compensate for the size of the
turkey. My turkey was about 9 pounds. Plus I needed to compensate
for the high altitude where I am.

Christine

kilikini wrote:

> We always do our birds upside down, too. The juice from the thigh meat
> escapes right into the breast meat. It does make for a much tastier bird.
>
> kili
>
>

I used to roast turkeys this way too. Nowdays my simple method is to
simply brine the turkey overnight, cut off the legs at the thighs, spray
the bird with Pam and season it, and roast the bird breast side up with
the legs on the side of the pan. No basting or fussing needed.

My conclusion about roasting a turkey is that the key to a juicy roast
is brining and not overcooking the bird. Don't use those plastic pop-up
thingies. Use a meat thermometer on the breast and remove the turkey at
160 to 165 degrees. Leave the legs in the oven since they'll need to
cook a bit longer. The roasting times suggested on the turkey wrap is
way too long. As I recall, it only takes about an hour and 45 minutes to
cook an 18 lb bird. My mom used to take 3 hours and then some...

dsi1 wrote:
> kilikini wrote:
>
>> We always do our birds upside down, too. The juice from the thigh
>> meat escapes right into the breast meat. It does make for a much
>> tastier bird. kili
>>
>>
>
> I used to roast turkeys this way too. Nowdays my simple method is to
> simply brine the turkey overnight, cut off the legs at the thighs,
> spray the bird with Pam and season it, and roast the bird breast side
> up with the legs on the side of the pan. No basting or fussing needed.
>
> My conclusion about roasting a turkey is that the key to a juicy roast
> is brining and not overcooking the bird. Don't use those plastic
> pop-up thingies. Use a meat thermometer on the breast and remove the
> turkey at 160 to 165 degrees. Leave the legs in the oven since
> they'll need to cook a bit longer. The roasting times suggested on
> the turkey wrap is way too long. As I recall, it only takes about an
> hour and 45 minutes to cook an 18 lb bird. My mom used to take 3
> hours and then some...

We always use a meat thermometer and never that pop-up thingy. We usually
inject our birds instead of brining, as well. We make a melted butter,
garlic and honey sauce and stick the bird all over. When the turkey comes
out of the oven and rests a bit, when you carve into it, the butter sauce
just oozes and even the breast meat comes out glistening. It's yummy!

kili

On Sep 5, 9:11�pm, sandi > wrote:
> Christine Dabney > wrote :
>
>
>
>
>
> > On 06 Sep 2008 00:56:49 GMT, sandi >
> > wrote:
>
> >>Janet Baraclough > wrote in
> :
> > Somehow, I put the bird in the roasting
> >>> pan upside down and didn't notice.
> >>> � It was the best turkey I had ever cooked; �self-basted the
> >>> � breast and
> >>> legs beautifully moist and tender. Ever since then I've
> >>> always cooked the turkey upside down.
>
> >>> � �Janet
>
> >>Awesome. �Thanks. �I'll remember this. �
> >>I love turkey! �We learn from our mistakes. � � ;-)
>
> > This is how the Marcella Hazan roast chicken starts out. �It
> > is started roasting upside down for about 20-30 minutes..then
> > flipped right side up. � Makes for an incredibly moist
> > chicken.
>
> > I roasted a small turkey (from a Thanksgiving sale last year)
> > earlier this week using that method. �It is the best turkey I
> > ever cooked!! And it was one of those generic frozen
> > turkeys... �
>
> > I might try this method if I can find a heritage turkey this
> > fall...
>
> > Christine
>
> I have one from last year also. �Generic too, IIRC.
> I'm excited. �I want to thaw my 22# babe NOW!
> And cook in 5 days, upside down! �lol

What a gaggle of schleppy kitchen kooks... reading all yoose
fercocktah fowl machinations it's obvious what yoose really want is to
rotisserie... upsidedown, insideout, yada-yada... stfu already... put
a spit in it!