On 11/21/2016 7:47 PM, Sqwertz wrote:
> Sheldon is a horrible person


YOU stalked Omelet OFF the net, you sick fat ogre!

On 11/21/2016 7:55 PM, Sqwertz wrote:
> On Mon, 21 Nov 2016 19:24:00 -0600, cshenk wrote:
>
>> Believe what you wish Sheldon.
>
> I think it's safe to say that nobody except Pussy Katz doubts what
> you're doing.
>
> -sw
>

The fallacy of expansionism - you moron.

On Monday, November 21, 2016 at 10:06:06 AM UTC-10, U.S. Janet B. wrote:
> On Mon, 21 Nov 2016 10:07:23 -0800 (PST), "
> > wrote:
>
> >On Sunday, November 20, 2016 at 10:29:44 PM UTC-6, Doris Night wrote:
> >>
> >> I always cook chickens from frozen. Don't see why it wouldn't work for
> >> a turkey.
> >>
> >> You just need to have a meat thermometer and check the bird a few
> >> times when it's getting close to being done.
> >>
> >> Doris
> >>
> >>
> >I honestly don't remember my mother ever defrosting a turkey.
> >She's put it in the oven, low temperature, with water in the
> >pan and covered. The bird would go in the oven in the wee
> >hours of the morning and would be fully cooked a bit before
> >we were ready eat. That insured it had rested before carving.
>
> My mother got hers direct from the butcher shop where a turkey was
> reserved for her. Probably got it on Tuesday afternoon. Wednesday,
> late, she whould start to roast the huge bird -- 25 pounds or so. When
> it was half done, she would put it on the steps leading to the secomd
> floor ( a back way and rough and very cold). There it would stay
> until Thursday morning. She'd put it in the oven before we went off
> to church. By the time everyone showed up at 12:30 or 1:00 the turkey
> was done. Did I mention that the bird was stuffed with a dressing
> containing meat and eggs? Makes you wonder how meny died back in
> those days from food poisoning. Or maybe they didn't.
> Janet US

Everything that I ever learned about cooking a thanksgiving turkey from my mom was wrong. My guess is nobody ever cooked a turkey properly back in the 50's and 60's. If I could travel back in time 60 years, I could teach the world how to cook a turkey. I would be as the Messiah of turkey.

On Monday, November 21, 2016 at 3:31:22 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Sunday, November 20, 2016 at 11:20:56 AM UTC-10, cshenk wrote:
> > > dsi1 wrote in rec.food.cooking:
> > >
> > > > On Sunday, November 20, 2016 at 5:10:23 AM UTC-10, cshenk wrote:
> > > > > dsi1 wrote in rec.food.cooking:
> > > > >
> > > > > > On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk
> > > > > > wrote:
> > > > > > > If you have a 13-18lb Turkey, it needs to be in the fridge
> > > > > > > now. If it is bigger, you are late!
> > > > > > >
> > > > > > > Carol
> > > > > > > --
> > > > > >
> > > > > > I used to defrost my turkey in salt water in a bucket
> > > > > > overnight. It worked just spiffy. These days, it's tough to
> > > > > > find a cheap, unprocessed, bird that can be defrosted this
> > > > > > way. That's the breaks.
> > > > >
> > > > > True. The new way is to add ice to the bucket every 4 hours or
> > > > > so and then, it will defrost safely enough as long as there is
> > > > > always some ice in the bucket that hasn't melted yet.
> > > > >
> > > > > Hey, when I was in Hawaii there were a lot who stuffed the
> > > > > Turkey with a rice and mushroom mix? Is that still popular?
> > > > > I'm curious to try it but back when I lived there, Thanksgiving
> > > > > was one meal I wanted 'traditional' to my roots on the eastern
> > > > > seaboard USA so rice was not part of it on that day. Love to
> > > > > look at a recipe for it!
> > > > >
> > > > > --
> > > >
> > > > Rice and mushroom stuffing seems to be a 70's thing. I haven't
> > > > seen any of that going on these days. I think it's not a bad idea
> > > > though. I'll try mixing in dried shitake mushrooms with rice and
> > > > cook them in a rice cooker. That would be pretty sweet.
> > >
> > > Aww. Ok. Minds-eye recall was wild rice and Calrose. Yes, dried
> > > Shiitake and in fact, powdered bits of the root end.
> > >
> > > --
> >
> > I'm in. My plain is super simple. Wash rice and cook in automatic
> > rice cooker. Just add some dried shiitake, shoyu, sugar, and sesame
> > oil. Maybe some ginger. No mixing or stirring needed.
>
> I like that but need a shoyu alternative. One eater here needs low
> sodium. I can't do the mirin alternative due to the other guest (grin).
> I have some deep duck bone broth handy from the last duck. Defatted,
> that may be the trick?
>
> Carol
>
> --

A no-sodium shoyu would be a great thing. There's a lot of people that would buy such a product. I'm talkin' about all of Asia. You might as well come up with no-sodium fish sauce as well. That would change everything.

On Monday, November 21, 2016 at 11:04:17 PM UTC-5, wrote:
> On Monday, November 21, 2016 at 12:46:21 PM UTC-6, Cindy Hamilton wrote:
> >
> > > I honestly don't remember my mother ever defrosting a turkey.
> > > She's put it in the oven, low temperature, with water in the
> > > pan and covered. The bird would go in the oven in the wee
> > > hours of the morning and would be fully cooked a bit before
> > > we were ready eat. That insured it had rested before carving.
> >
> > But, but, but. Stuffing!
> >
> > Cindy Hamilton
> >
> >
> Turkeys are NOT stuffed here. Besides there would't be enough
> for the family. The juices from the slowly cooking turkey exuding
> into that bit of water added to the bottom of the pan are collected
> and used to making dressing.

Fair enough. Growing up, we had "inside dressing" and "outside dressing"
because:

1. With just the stuffing inside the turkey, it wouldn't have been enough
2. Some people liked "inside", others preferred "outside".

With just the two of us, we have only "inside" dressing. The juices
from the slowly cooking turkey end up in the dressing anyway. Whatever
comes out in the pan is used for gravy.

Cindy Hamilton

On Mon, 21 Nov 2016 20:11:06 -0800 (PST), "
> wrote:

>On Monday, November 21, 2016 at 1:53:42 PM UTC-6, Brooklyn1 wrote:
>>
>> itsjoannotjoann wrote:
>> >>
>> >I honestly don't remember my mother ever defrosting a turkey.
>> >She's put it in the oven, low temperature, with water in the
>> >pan and covered.
>>
>> Oh yeah... with giblets, neck, unplucked pin feathers, all that excess
>> fat, clingy guts, appetizing blood clots, and no seasoning other than
>> that big honkin' liver. yik! Did she at least remove it from the
>> plastic bag? She could have saved a lot of effort by simply bringing
>> it home frozen and tossing it directly in the trash. Some people
>> really should celebrate Thanksgiving Texass Style with Super Deluxe
>> Turkey Lurky Corn Dogs:
>> http://search.aol.com/aol/video?q=tu...yword_rollover
>> Or just let Joe Schmo cater your Holiday Feast. . .
>> http://traderjoes.com/fearless-flyer/article/1215
>>
>> YUM!
>>
>>
>Good grief! Do you EVER think before sitting down and start
>pounding out silly, ignorant, and hateful posts? Or is your
>pea brain just used to keep your ears separated?
>
>Of course the giblet bag and neck were removed from the turkey
>cavity. It was rinsed, inside and out before placed in the
>pan. Yep, it was as hard as a rock but it got a 'shower' before
>meeting the pan.

Bullshit, you'd need a jack hammer and a chainsaw to remove the giblet
packet from a frozen turkey... it's difficult to remove the giblet
packet from an almost fully thawed turkey, I know because I've been
faced with that dilemma a few times, takes many minutes under running
water to loosen it. Fully frozen, no way jose, a gobbler OB-GYN can't
even splay her frigid thighs... your fercocktah story wins the fairy
tale of the month award.

On 2016-11-22 7:08 AM, Cindy Hamilton wrote:

> Fair enough. Growing up, we had "inside dressing" and "outside dressing"
> because:
>
> 1. With just the stuffing inside the turkey, it wouldn't have been enough
> 2. Some people liked "inside", others preferred "outside".
>
> With just the two of us, we have only "inside" dressing. The juices
> from the slowly cooking turkey end up in the dressing anyway. Whatever
> comes out in the pan is used for gravy.
>
My mother always made lots of dressing for the same reason and the same
way. We often had 20 or more people for Christmas dinner and you could
not stuff enough for 20 into one bird, so the rest was done in a bowl in
the oven beside the bird.

On 11/22/2016 12:10 AM, dsi1 wrote:
> Makes you wonder how meny died back in
>> those days from food poisoning. Or maybe they didn't.
>> Janet US
>
> Everything that I ever learned about cooking a thanksgiving turkey from my mom was wrong. My guess is nobody ever cooked a
> turkey properly back in the 50's and 60's. If I could travel back in time 60 years, I could teach the world how to cook a
> turkey. I would be as the Messiah of turkey.
>

The Church of the Flightless Butterball - it has a certain ring to it, no?

On 11/22/2016 2:20 AM, dsi1 wrote:

>> I like that but need a shoyu alternative. One eater here needs low
>> sodium. I can't do the mirin alternative due to the other guest (grin).
>> I have some deep duck bone broth handy from the last duck. Defatted,
>> that may be the trick?
>>
>> Carol
>>
>> --
>
> A no-sodium shoyu would be a great thing. There's a lot of people that would buy such a product. I'm talkin' about all of Asia.

And then some!

> You might as well come up with no-sodium fish sauce as well. That would change everything.


Sadly that might require the use of potassium iodide which has a rather
bitter aftertaste.

Dave Smith wrote:
>
> On 2016-11-22 7:08 AM, Cindy Hamilton wrote:
>
> > Fair enough. Growing up, we had "inside dressing" and "outside dressing"
> > because:
> >
> > 1. With just the stuffing inside the turkey, it wouldn't have been enough
> > 2. Some people liked "inside", others preferred "outside".
> >
> > With just the two of us, we have only "inside" dressing. The juices
> > from the slowly cooking turkey end up in the dressing anyway. Whatever
> > comes out in the pan is used for gravy.
> >
> My mother always made lots of dressing for the same reason and the same
> way. We often had 20 or more people for Christmas dinner and you could
> not stuff enough for 20 into one bird, so the rest was done in a bowl in
> the oven beside the bird.

I've learned how to make 'almost as good' stuffing in a casserole dish.
Just use very strong chicken or turkey broth. I'll be doing that this
thanksgiving.

On 11/22/2016 10:51 AM, Gary wrote:
> Dave Smith wrote:
>>
>> On 2016-11-22 7:08 AM, Cindy Hamilton wrote:
>>
>>> Fair enough. Growing up, we had "inside dressing" and "outside dressing"
>>> because:
>>>
>>> 1. With just the stuffing inside the turkey, it wouldn't have been enough
>>> 2. Some people liked "inside", others preferred "outside".
>>>
>>> With just the two of us, we have only "inside" dressing. The juices
>>> from the slowly cooking turkey end up in the dressing anyway. Whatever
>>> comes out in the pan is used for gravy.
>>>
>> My mother always made lots of dressing for the same reason and the same
>> way. We often had 20 or more people for Christmas dinner and you could
>> not stuff enough for 20 into one bird, so the rest was done in a bowl in
>> the oven beside the bird.
>
> I've learned how to make 'almost as good' stuffing in a casserole dish.
> Just use very strong chicken or turkey broth. I'll be doing that this
> thanksgiving.

I've seen chefs roast a turkey leg or wing on top of the outside
dressing.

nancy

On 11/22/2016 9:03 AM, Nancy Young wrote:
>> I've learned how to make 'almost as good' stuffing in a casserole dish.
>> Just use very strong chicken or turkey broth. I'll be doing that this
>> thanksgiving.
>
> I've seen chefs roast a turkey leg or wing on top of the outside
> dressing.
>
> nancy

You stole that from ATK.

Nancy Young wrote:
>
> On 11/22/2016 10:51 AM, Gary wrote:
> > Dave Smith wrote:
> >>
> >> On 2016-11-22 7:08 AM, Cindy Hamilton wrote:
> >>
> >>> Fair enough. Growing up, we had "inside dressing" and "outside dressing"
> >>> because:
> >>>
> >>> 1. With just the stuffing inside the turkey, it wouldn't have been enough
> >>> 2. Some people liked "inside", others preferred "outside".
> >>>
> >>> With just the two of us, we have only "inside" dressing. The juices
> >>> from the slowly cooking turkey end up in the dressing anyway. Whatever
> >>> comes out in the pan is used for gravy.
> >>>
> >> My mother always made lots of dressing for the same reason and the same
> >> way. We often had 20 or more people for Christmas dinner and you could
> >> not stuff enough for 20 into one bird, so the rest was done in a bowl in
> >> the oven beside the bird.
> >
> > I've learned how to make 'almost as good' stuffing in a casserole dish.
> > Just use very strong chicken or turkey broth. I'll be doing that this
> > thanksgiving.
>
> I've seen chefs roast a turkey leg or wing on top of the outside
> dressing.

Yes! I've seen that done too. Put dressing in a casserole dish then top
with some poulty pieces on top.

On 11/22/2016 11:08 AM, Sqwerts wrote:
> On 11/22/2016 9:03 AM, Nancy Young wrote:
>>> I've learned how to make 'almost as good' stuffing in a casserole dish.
>>> Just use very strong chicken or turkey broth. I'll be doing that this
>>> thanksgiving.
>>
>> I've seen chefs roast a turkey leg or wing on top of the outside
>> dressing.

> You stole that from ATK.

Not out of the question at all.

nancy

Gary wrote:
>
>I've learned how to make 'almost as good' stuffing in a casserole dish.
>Just use very strong chicken or turkey broth. I'll be doing that this
>thanksgiving.

Being how it's just you and not even a pet to share dinner why not
volunteer to help cook at a homeless shelter... you'll eat well and
you can bring a dozen turkey carcases home for stock. You may even
take a liking to a homeless female to bring home.

On Tuesday, November 22, 2016 at 5:43:03 AM UTC-10, Sqwerts wrote:
> On 11/22/2016 2:20 AM, dsi1 wrote:
>
> >> I like that but need a shoyu alternative. One eater here needs low
> >> sodium. I can't do the mirin alternative due to the other guest (grin).
> >> I have some deep duck bone broth handy from the last duck. Defatted,
> >> that may be the trick?
> >>
> >> Carol
> >>
> >> --
> >
> > A no-sodium shoyu would be a great thing. There's a lot of people that would buy such a product. I'm talkin' about all of Asia.
>
> And then some!
>
> > You might as well come up with no-sodium fish sauce as well. That would change everything.
>
>
> Sadly that might require the use of potassium iodide which has a rather
> bitter aftertaste.

The world needs a non-sodium salt substitute. I can't say why we aren't using one on a widespread basis.

On 11/22/2016 12:04 PM, dsi1 wrote:

>>> A no-sodium shoyu would be a great thing. There's a lot of people that would buy such a product. I'm talkin' about all of
>>> Asia.
>>
>> And then some!
>>
>>> You might as well come up with no-sodium fish sauce as well. That would change everything.
>>
>>
>> Sadly that might require the use of potassium iodide which has a rather
>> bitter aftertaste.
>
> The world needs a non-sodium salt substitute.

For sure.

> I can't say why we aren't using one on a widespread basis.


Odd isn't it?

We have stevia, sucralose and a half dozen other decent artificial
sweeteners, but no salt substitute that works taste wise.

Is the chemistry THAT difficult to crack?

Or is this a lowest cost equation?

On 11/22/2016 12:04 PM, dsi1 wrote:
> The world needs a non-sodium salt substitute. I can't say why we aren't using one on a widespread basis.

http://www.consumerreports.org/cro/f...ternatives.htm

Our experts conducted blind taste tests of no-salt-added cottage cheese
and scrambled eggs to which we'd added a salt alternative. In all, they
tried two substitutes and two blends. They also tasted the same foods
with regular iodized salt and sea salt. (Sea salt is coarser and
provides less sodium, since fewer grains will fit in the same-size
measuring spoon.) The three products that contained potassium
chloride€”Morton Lite Salt Mixture (290 milligrams of sodium per ¼
teaspoon), Nu-Salt (0 mg), and No Salt Original (0 mg)€”didn't impress
the tasters, who generally described them as bitter, metallic, or having
an aftertaste. Only Diamond Crystal Salt Sense, a blend without
potassium chloride, tasted pretty much like real salt. And it has
roughly one-third less sodium (390 mg per ¼ teaspoon).

Bottom line
If you want to trim sodium yet maintain taste, try Diamond Crystal Salt
Sense or simply substitute herbs or spices for some of the salt you
usually use.

http://www.alsosalt.com/saltsubstitute.html

AlsoSalt is a salt substitute that isn't salt, but tastes like it. It is
completely salt free without the bitter aftertaste that other salt
substitutes have. For your low sodium diet, or even salt free diet, you
can now salt foods all you like. It tastes great and it's healthy. Its
two main ingredients, potassium and lysine are completely natural. Both
are nutrients that are essential to good health. You not only remove
salt from your diet - you are replacing it with nutrients. Our patented
process masks the metallic aftertaste found in other salt substitutes.
Use it in cooking, baking, or simply sprinkle it directly on your food
as you would salt. AlsoSalt is a "true scientific breakthrough" and
holds patents worldwide. AlsoSalt is OU kosher certified.

https://www.diamondcrystalsalt.com/p...eal-salt-plain

Diamond Crystal® Salt Sense® (Plain or Iodized) is real salt. The
flake-shaped crystals are less dense than ordinary salt, so Salt Sense®
salt contains 33% less sodium by teaspoon than ordinary salt. Salt
Sense® dissolves fast and provides real salt taste, with no metallic
aftertaste like salt substitutes. 100% real Salt Sense® is the 100%
sensible way to enjoy salt.

Compare Diamond Crystal® Salt Sense® to salt substitutes. You will not
only notice the difference in taste but you will feel good knowing that
you are consuming real salt.

€¢ 33% less sodium per teaspoon than regular table salt.
€¢ No metallic salt-substitute taste.
€¢ Clean, salty flavor.
€¢ Helps support a lower sodium diet.

Size Availability
16 oz. Easy-pour Round Can

On Tuesday, November 22, 2016 at 7:43:46 AM UTC-6, Brooklyn1 wrote:
>
> On Mon, 21 Nov 2016 20:11:06 -0800 (PST), "
> > wrote:
>
> >
> >Of course the giblet bag and neck were removed from the turkey
> >cavity. It was rinsed, inside and out before placed in the
> >pan. Yep, it was as hard as a rock but it got a 'shower' before
> >meeting the pan.
>
> Bullshit, you'd need a jack hammer and a chainsaw to remove the giblet
> packet from a frozen turkey... it's difficult to remove the giblet
> packet from an almost fully thawed turkey, I know because I've been
> faced with that dilemma a few times, takes many minutes under running
> water to loosen it. Fully frozen, no way jose, a gobbler OB-GYN can't
> even splay her frigid thighs... your fercocktah story wins the fairy
> tale of the month award.
>
>
Sorry things are so difficult in New Yawk when it comes to frozen
turkey. You should visit down South and we'll show you how it's
done. Poor baby, wrestling with that mean ol' turkey. Sniff-sniff.

Sqwertz wrote in rec.food.cooking:

> On Mon, 21 Nov 2016 19:24:00 -0600, cshenk wrote:
>
> > Believe what you wish Sheldon.
>
> I think it's safe to say that nobody except Pussy Katz doubts what
> you're doing.
>
> -sw

Yup and thanks. I seriously doubt if I'm the only person here who's
donated 50$ to a local charity. (That was my part for my portion of
the T-day food or pretty close to it, I wasn't alone in donating that
larger load that handled 10 families).

The fun one is the Xmas shopping. My family and i take off for the
Dollar store and have a challange on how many kids we can make happy
with between 10 and 20$ each of us 3 (depends on my finances).

Anyways, first fire of the year here. Chill has started.

--

dsi1 wrote in rec.food.cooking:

> On Monday, November 21, 2016 at 3:31:22 PM UTC-10, cshenk wrote:
> > dsi1 wrote in rec.food.cooking:
> >
> > > On Sunday, November 20, 2016 at 11:20:56 AM UTC-10, cshenk wrote:
> > > > dsi1 wrote in rec.food.cooking:
> > > >
> > > > > On Sunday, November 20, 2016 at 5:10:23 AM UTC-10, cshenk
> > > > > wrote:
> > > > > > dsi1 wrote in rec.food.cooking:
> > > > > >
> > > > > > > On Saturday, November 19, 2016 at 1:14:34 PM UTC-10,
> > > > > > > cshenk wrote:
> > > > > > > > If you have a 13-18lb Turkey, it needs to be in the
> > > > > > > > fridge now. If it is bigger, you are late!
> > > > > > > >
> > > > > > > > Carol
> > > > > > > > --
> > > > > > >
> > > > > > > I used to defrost my turkey in salt water in a bucket
> > > > > > > overnight. It worked just spiffy. These days, it's tough
> > > > > > > to find a cheap, unprocessed, bird that can be defrosted
> > > > > > > this way. That's the breaks.
> > > > > >
> > > > > > True. The new way is to add ice to the bucket every 4
> > > > > > hours or so and then, it will defrost safely enough as long
> > > > > > as there is always some ice in the bucket that hasn't
> > > > > > melted yet.
> > > > > >
> > > > > > Hey, when I was in Hawaii there were a lot who stuffed the
> > > > > > Turkey with a rice and mushroom mix? Is that still popular?
> > > > > > I'm curious to try it but back when I lived there,
> > > > > > Thanksgiving was one meal I wanted 'traditional' to my
> > > > > > roots on the eastern seaboard USA so rice was not part of
> > > > > > it on that day. Love to look at a recipe for it!
> > > > > >
> > > > > > --
> > > > >
> > > > > Rice and mushroom stuffing seems to be a 70's thing. I haven't
> > > > > seen any of that going on these days. I think it's not a bad
> > > > > idea though. I'll try mixing in dried shitake mushrooms with
> > > > > rice and cook them in a rice cooker. That would be pretty
> > > > > sweet.
> > > >
> > > > Aww. Ok. Minds-eye recall was wild rice and Calrose. Yes,
> > > > dried Shiitake and in fact, powdered bits of the root end.
> > > >
> > > > --
> > >
> > > I'm in. My plain is super simple. Wash rice and cook in automatic
> > > rice cooker. Just add some dried shiitake, shoyu, sugar, and
> > > sesame oil. Maybe some ginger. No mixing or stirring needed.
> >
> > I like that but need a shoyu alternative. One eater here needs low
> > sodium. I can't do the mirin alternative due to the other guest
> > (grin). I have some deep duck bone broth handy from the last duck.
> > Defatted, that may be the trick?
> >
> > Carol
> >
> > --
>
> A no-sodium shoyu would be a great thing. There's a lot of people
> that would buy such a product. I'm talkin' about all of Asia. You
> might as well come up with no-sodium fish sauce as well. That would
> change everything.

Datu Puti brand is generally lower than most and has the full flavor
which Kikkoman doesnt.

--

On Tue, 22 Nov 2016 11:03:13 -0500, Nancy Young
> wrote:

>On 11/22/2016 10:51 AM, Gary wrote:
>> Dave Smith wrote:
>>>
>>> On 2016-11-22 7:08 AM, Cindy Hamilton wrote:
>>>
>>>> Fair enough. Growing up, we had "inside dressing" and "outside dressing"
>>>> because:
>>>>
>>>> 1. With just the stuffing inside the turkey, it wouldn't have been enough
>>>> 2. Some people liked "inside", others preferred "outside".
>>>>
>>>> With just the two of us, we have only "inside" dressing. The juices
>>>> from the slowly cooking turkey end up in the dressing anyway. Whatever
>>>> comes out in the pan is used for gravy.
>>>>
>>> My mother always made lots of dressing for the same reason and the same
>>> way. We often had 20 or more people for Christmas dinner and you could
>>> not stuff enough for 20 into one bird, so the rest was done in a bowl in
>>> the oven beside the bird.
>>
>> I've learned how to make 'almost as good' stuffing in a casserole dish.
>> Just use very strong chicken or turkey broth. I'll be doing that this
>> thanksgiving.
>
>I've seen chefs roast a turkey leg or wing on top of the outside
>dressing.

That's a good idea! When I make "outside" dressing, I generally douse
it liberally with drippings from the pan the bird is roasting in.

Doris