Great! And a lot of it was because of YOU!

Seriously!

I brined the turkey for 48 hours with:

Water
Apple Cider Vinegar (1 cup)
Kosher & regular Salt (1 cup & 2 cups)
Brown Sugar (1 or 1 1/2 cups)
1 or 2 onions
1 Head of Garlic, peeled and smashed
Peppercorns
Pickling Spice Blend
Thyme
Savory
Rosemary
Cayenne Pepper

Wow, wow and WOW!! It turned out great. I began brining it on
Monday night and we drained it off (but did not rinse) on
Wednesday night. Then around 10:30, Mom rinsed the bird and
rubbed it with oil and sprinkled a little salt and pepper on it.
Roasted it ( 22 pounds) at 325 F. for about 41/2 or 4 3/4 hours.
Pure perfection I tell ya!

Yep, I'm convinced - I'll brine forever more.

I also used the Horseberry recipe LOL! The Cranberry recipe with
the horseradish and sourcream. Oh my stars was that AWESOME!!!
Thank you SO much for posting that!

Let's see, what else of yours did I use...

Ahhh, a while back somebody posted "Sunday's Sweet Potatoes". So
I made those and piqued it a bit by adding some of my homemade
Vanilla Cordial to it. WOW!!

I made my White Wine Gravy for our Thanksgiving dinner at Church
this past Sunday and saved just enough to be able to reheat it
for last night. Still very tasty.

A rough recipe for the gravy is:

White Wine Gravy

Make or buy Chicken Stock
Make Roux
Milk
White Wine
Garlic
Salt
Pepper
Everglades Heat


Season chicken stock with Garlic, Bay Leaves, Salt, Pepper,
Rosemary and a nice sprinkle of Everglades Heat. Cook for a
while.

Once Roux is prepared, add in chicken stock, milk and wine. Cook
for a while. LOL Then season. Taste a bunch, season some more
and then serve.


Last but *definitely* not least.....

Swirled Pumpkin Cheese Cake! About the only modification of it
was not using the sour cream and instead of using commercial
caramel sauce I made my own plus a lot extra to pool on the
individual serving plates. Yeah baby!

Cheat recipe for Caramel Sauce:

1/2 c Butter, melted
1/2 c Brown Sugar
1 1/2 TBSP Whipping Cream
1/8 tsp Caramel Extract Flavor

Melt butter, stir in Brown sugar and either cook over low-medium
heat (until smooth and slightly bubbly) or microwave for 1 1/2
minute @ 50 % power, stir, repeat.

If the brown sugar has not dissolved continue cooking/nuking.
Once the brown sugar has completely dissolved, stir in remaining
ingredients. As the sauce cools, occasionally stir to ensure the
butter doesn't separate out.

We rewarmed the sauce slightly before serving with the
cheesecake.

The recipe states that you can make the cheesecake a day ahead
but I made ours about 12 hours in advance. It was perfect!!!

Totally rocked (if I *do*say so myself)!!



I hope your dinners and upcoming dinners were/are just as
fantastic if not even moreso!!



--
Cyndi
<Remove a "b" to reply>

"Rick & Cyndi" writes:

>Great! And a lot of it was because of YOU!
>
>Seriously!
>
>I brined the turkey for 48 hours with:
>
>Water

How much water, that's important.

>Apple Cider Vinegar (1 cup)
>Kosher & regular Salt (1 cup & 2 cups)
>
>Brown Sugar (1 or 1 1/2 cups)
>1 or 2 onions

What do you mean "or"?
Not important, but since you claim to have done this don't you know... ?

>1 Head of Garlic, peeled and smashed
>Peppercorns
>Pickling Spice Blend
>Thyme
>Savory
>Rosemary
>Cayenne Pepper




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Sheldon, pull out that Webster's dictionary you are so proud of and define
for me the word 'jerk'.
Ken.

"Ken Davey" > wrote in message
...
: Sheldon, pull out that Webster's dictionary you are so proud of
and define
: for me the word 'jerk'.
: Ken.
:
: -----------

Excuse you?

* I'm * a jerk? Because I was thoughtful enough to thank those
that have contributed recipes that I duplicated (and/or slightly
modified) and enjoyed?

Dude... you're like... out there. Really.

Cyndi Politeunlessprovoked

"Rick & Cyndi" > wrote in
news:6oXxb.346492$Tr4.1041842@attbi_s03:

> "Ken Davey" > wrote in message
> ...
>: Sheldon, pull out that Webster's dictionary you are so proud of
> and define
>: for me the word 'jerk'.
>: Ken.
>:
>: -----------
>
> Excuse you?
>
> * I'm * a jerk? Because I was thoughtful enough to thank those
> that have contributed recipes that I duplicated (and/or slightly
> modified) and enjoyed?
>
> Dude... you're like... out there. Really.
>
> Cyndi Politeunlessprovoked
>
>

Still pretty polite <g>. I think he was actually responding to Sheldon's
response to your post, rather than calling you a jerk. Hard to tell because
the post he was responding to was snipped completely.

I liked reading about what you had for dinner. Think I'll go look for the
Sunday's Sweet Potatoes recipe - any idea how long ago it was posted?

Thanks,

--
Rhonda Anderson
Penrith, NSW, Australia

"Rhonda Anderson" > wrote in message
. 1...
: "Rick & Cyndi" > wrote in
: news:6oXxb.346492$Tr4.1041842@attbi_s03:
:
: > "Ken Davey" > wrote in message
: > ...
: >: Sheldon, pull out that Webster's dictionary you are so proud
of
: > and define
: >: for me the word 'jerk'.
: >: Ken.
: >:
: >: -----------
: >
: > Excuse you?
: >
: > * I'm * a jerk? Because I was thoughtful enough to thank
those
: > that have contributed recipes that I duplicated (and/or
slightly
: > modified) and enjoyed?
: >
: > Dude... you're like... out there. Really.
: >
: > Cyndi Politeunlessprovoked
: >
: >
:
: Still pretty polite <g>. I think he was actually responding to
Sheldon's
: response to your post, rather than calling you a jerk. Hard to
tell because
: the post he was responding to was snipped completely.
:
: I liked reading about what you had for dinner. Think I'll go
look for the
: Sunday's Sweet Potatoes recipe - any idea how long ago it was
posted?
:
: Thanks,
:
: --
: Rhonda Anderson
: Penrith, NSW, Australia
------------

Oh.

Ummm, sorry Ken. I never saw Sheldon's remark.

Rhonda, thank you for the above and I don't know when the
Sunday's Sweet Potatoes were posted but several of us can attest
to how delicious they are (were!). Cancel that. March 24, 2002
on rec.food.recipes. FWIW I only used butter in ours... Yummmm!

--
Cyndi
<Remove a "b" to reply>

Rick & Cyndi wrote:
> Ummm, sorry Ken. I never saw Sheldon's remark.

I saw his remark and I thought it was quite clear that he was chastising
Sheldon. Who else in this newsgroup is a jerk? Besides me :-)

--
John Gaughan
http://www.johngaughan.net/

John Gaughan wrote:

> Who else in this newsgroup is a jerk? Besides me :-)

(brightly!) Me!!!!

nancy

"Ken Davey" > wrote in message
...
> Sheldon, pull out that Webster's dictionary you are so proud of and define
> for me the word 'jerk'.
> Ken.
>

I don't see how Sheldon's post in this thread offended anyone. Asking how
much water was used in the brine recipe or whether 1 or 2 onions were used
seems pretty innocuous to me. Maybe the OP can't exactly state the
measurements or anounts for everything that went into the brine but what's
the harm in asking?

"Nancy Young" > wrote in message
...
: John Gaughan wrote:
:
: > Who else in this newsgroup is a jerk? Besides me :-)
:
: (brightly!) Me!!!!
:
: nancy
=============

NOT!!!!

Nice try Nancy but no cigar.
--
Cyndi
<Remove a "b" to reply>

"Sam D." > wrote in message
...
:
: "Ken Davey" > wrote in message
: ...
: > Sheldon, pull out that Webster's dictionary you are so proud
of and define
: > for me the word 'jerk'.
: > Ken.
: >
:
: I don't see how Sheldon's post in this thread offended anyone.
Asking how
: much water was used in the brine recipe or whether 1 or 2
onions were used
: seems pretty innocuous to me. Maybe the OP can't exactly state
the
: measurements or anounts for everything that went into the brine
but what's
: the harm in asking?
:
: =========

I still haven't seen Sheldon's post but the answers to the above
questions a

2 onions and about 2 1/2 gallons of water. After the first
gallon and one-half I no longer measured the water - just kept
pouring until the bird was covered. I'll presume my initial post
with the herbs, vinegar, etc.. were clear enough.


--
Cyndi
<Remove a "b" to reply>

Nancy Young > wrote in
:

> John Gaughan wrote:
>
>> Who else in this newsgroup is a jerk? Besides me :-)
>
> (brightly!) Me!!!!
>
> nancy

Me as well.

--
And the beet goes on! (or under)
-me just a while ago

"John Gaughan" > wrote in message
...
> Rick & Cyndi wrote:
> > Ummm, sorry Ken. I never saw Sheldon's remark.
>
> I saw his remark and I thought it was quite clear that he was chastising
> Sheldon. Who else in this newsgroup is a jerk? Besides me :-)
>

I've evolved from jerk to asshole, myself. Amateurs!

Jack Gas

Rick & Cyndi wrote:
>
> "Nancy Young" > wrote in message

> : John Gaughan wrote:
> :
> : > Who else in this newsgroup is a jerk? Besides me :-)
> :
> : (brightly!) Me!!!!
> :
> : nancy
> =============
>
> NOT!!!!
>
> Nice try Nancy but no cigar.
> --
> Cyndi

Cool! I have another one fooled! (laugh)

nancy

On Sun, 30 Nov 2003 14:57:56 GMT, "Jack Schidt®"
> wrote:

>
>"John Gaughan" > wrote in message
...
>> Rick & Cyndi wrote:
>> > Ummm, sorry Ken. I never saw Sheldon's remark.
>>
>> I saw his remark and I thought it was quite clear that he was chastising
>> Sheldon. Who else in this newsgroup is a jerk? Besides me :-)
>>
>
>I've evolved from jerk to asshole, myself. Amateurs!
>
>Jack Gas
>
that's not evolving, that's just aging.

your aarp pal,
blake