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13 inches! ...no wait... Is that circumference or length ...oh yeah, pounds. 13lb @ 15inches. He died on a massage table.  nb |
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13 inches! ...no wait... Is that circumference or length ...oh yeah, pounds. 13lb @ 15inches. He died on a massage table. nb |
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On Tue, 16 Nov 2004 16:17:44 -0000, Dog3
<dognospam@adjfkdla;not> wrote: > Gimme a drumstick. Too much sinew for me, I prefer thigh meat. sf Practice safe eating - always use condiments |
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On Tue, 16 Nov 2004 16:17:44 -0000, Dog3
<dognospam@adjfkdla;not> wrote: > Gimme a drumstick. Too much sinew for me, I prefer thigh meat. sf Practice safe eating - always use condiments |
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On Tue, 16 Nov 2004 12:11:46 -0500, Nancy Young
> wrote: > PENMART01 wrote: > > > Don't forget the turkey oysters, those two succulent medallions lodged in the > > depression of the backbone... my guests never even see them. > > Lucky them ... icky little liver tasting bombs. Accck. > Are you talking about what he's talking about? What he's talking about is on the OUTSIDE of the carcass and they aren't liver flavored to me. sf Practice safe eating - always use condiments |
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On Tue, 16 Nov 2004 12:11:46 -0500, Nancy Young
> wrote: > PENMART01 wrote: > > > Don't forget the turkey oysters, those two succulent medallions lodged in the > > depression of the backbone... my guests never even see them. > > Lucky them ... icky little liver tasting bombs. Accck. > Are you talking about what he's talking about? What he's talking about is on the OUTSIDE of the carcass and they aren't liver flavored to me. sf Practice safe eating - always use condiments |
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sf wrote:
> On Tue, 16 Nov 2004 12:11:46 -0500, Nancy Young > > wrote: > > > PENMART01 wrote: > > > > > Don't forget the turkey oysters, those two succulent medallions > > lodged in the > depression of the backbone... my guests never even > > see them. > > Lucky them ... icky little liver tasting bombs. Accck. > > > Are you talking about what he's talking about? > > What he's talking about is on the OUTSIDE of the carcass and > they aren't liver flavored to me. I think she means the kidneys, which are the ovoids on the interior of the back, and do taste sort of like liver. The oysters are just very tender, tasty bits of dark meat. Brian |
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sf wrote:
> On Tue, 16 Nov 2004 12:11:46 -0500, Nancy Young > > wrote: > > > PENMART01 wrote: > > > > > Don't forget the turkey oysters, those two succulent medallions > > lodged in the > depression of the backbone... my guests never even > > see them. > > Lucky them ... icky little liver tasting bombs. Accck. > > > Are you talking about what he's talking about? > > What he's talking about is on the OUTSIDE of the carcass and > they aren't liver flavored to me. I think she means the kidneys, which are the ovoids on the interior of the back, and do taste sort of like liver. The oysters are just very tender, tasty bits of dark meat. Brian |
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zxcvbob wrote:
> Melba's Jammin' wrote: > >> In article >, zxcvbob >> > wrote: >> >> >>> Melba's Jammin' wrote: >>> >>>> One of those chunks has since be transformed into more turkey salad >>>> spread. I love it on toasted bread for lunch -- or on a cracker as a >>>> snack. >> >> >> >>> Try using Chicken-in-a-Bisquit crackers for turkey salad snacks. >> >> >> >> Yum. I used to love those. Now they seem so salty. :-( >> >> >>> I missed that BOGO offer at Cub, but I'm not sure there's room in the >>> freezer for a spare turkey. >> >> >> >> There's still this week. :-) Forty-eight cents per lb, I think. > > > > I came home today and found a frozen turkey in the refrigerator. It > says "Farm Raised" (whatever that means) on the label, and it cost $2 > per pound. > > I don't like paying $2 for a beef roast, much less any sort of frozen bird. > > Bob Move back south Bob, routinely 17 cents a lb and the stores are giving free birds if you buy 50 bucks worth of stuff. Fresh turkey, which is what I suspect you have, is currently 99 cents per lb. Most all meat is high this holiday season due to increased transportation costs, ie gasoline and diesel. George |
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zxcvbob wrote:
> Melba's Jammin' wrote: > >> In article >, zxcvbob >> > wrote: >> >> >>> Melba's Jammin' wrote: >>> >>>> One of those chunks has since be transformed into more turkey salad >>>> spread. I love it on toasted bread for lunch -- or on a cracker as a >>>> snack. >> >> >> >>> Try using Chicken-in-a-Bisquit crackers for turkey salad snacks. >> >> >> >> Yum. I used to love those. Now they seem so salty. :-( >> >> >>> I missed that BOGO offer at Cub, but I'm not sure there's room in the >>> freezer for a spare turkey. >> >> >> >> There's still this week. :-) Forty-eight cents per lb, I think. > > > > I came home today and found a frozen turkey in the refrigerator. It > says "Farm Raised" (whatever that means) on the label, and it cost $2 > per pound. > > I don't like paying $2 for a beef roast, much less any sort of frozen bird. > > Bob Move back south Bob, routinely 17 cents a lb and the stores are giving free birds if you buy 50 bucks worth of stuff. Fresh turkey, which is what I suspect you have, is currently 99 cents per lb. Most all meat is high this holiday season due to increased transportation costs, ie gasoline and diesel. George |
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Nancy Young wrote:
> > PENMART01 wrote: > > > > >Nancy Young writes: > > > > > >>PENMART01 wrote: > > >> > > >> Don't forget the turkey oysters, those two succulent medallions lodged in > > >the > > >> depression of the backbone... my guests never even see them. > > > > > >Lucky them ... icky little liver tasting bombs. Accck. > > > > Sheesh... I know where your taste is... I'm positive your turkey dinner > > consists of a few slices of turkey roll from the deli. > > Nope. I have a great turkey dinner. But I do not eat the back, > and the oysters, especially not them. Tastes just like liver to > me, and I'm on record, I despise liver. I've eaten many "oysters" in my life. One of the best parts of the turkey. It doesn't taste like liver to me. Are you sure you're not eating some of the innards that stick up against the backbone on either side. I'm not sure what they are but they look like liver although I know they're not. I always give them to the cats. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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Nancy Young wrote:
> > PENMART01 wrote: > > > > >Nancy Young writes: > > > > > >>PENMART01 wrote: > > >> > > >> Don't forget the turkey oysters, those two succulent medallions lodged in > > >the > > >> depression of the backbone... my guests never even see them. > > > > > >Lucky them ... icky little liver tasting bombs. Accck. > > > > Sheesh... I know where your taste is... I'm positive your turkey dinner > > consists of a few slices of turkey roll from the deli. > > Nope. I have a great turkey dinner. But I do not eat the back, > and the oysters, especially not them. Tastes just like liver to > me, and I'm on record, I despise liver. I've eaten many "oysters" in my life. One of the best parts of the turkey. It doesn't taste like liver to me. Are you sure you're not eating some of the innards that stick up against the backbone on either side. I'm not sure what they are but they look like liver although I know they're not. I always give them to the cats. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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>"Default User" wrote:
> >sf wrote: > Nancy Young >> > wrote: >> >> > PENMART01 wrote: >> > >> > > Don't forget the turkey oysters, those two succulent medallions >> > lodged in the > depression of the backbone... my guests never even >> > see them. >> > Lucky them ... icky little liver tasting bombs. Accck. >> > >> Are you talking about what he's talking about? >> >> What he's talking about is on the OUTSIDE of the carcass and >> they aren't liver flavored to me. > > >I think she means the kidneys, which are the ovoids on the interior of >the back, and do taste sort of like liver. Hmm, don't folks clean poultry before cooking... you're supposed to clean out all those guts, and chunks of coagulated blood from about the spine too... just keep emphasizing why I don't eat other peoples cooking. >The oysters are just very >tender, tasty bits of dark meat. You bet... let's not advertize. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>"Default User" wrote:
> >sf wrote: > Nancy Young >> > wrote: >> >> > PENMART01 wrote: >> > >> > > Don't forget the turkey oysters, those two succulent medallions >> > lodged in the > depression of the backbone... my guests never even >> > see them. >> > Lucky them ... icky little liver tasting bombs. Accck. >> > >> Are you talking about what he's talking about? >> >> What he's talking about is on the OUTSIDE of the carcass and >> they aren't liver flavored to me. > > >I think she means the kidneys, which are the ovoids on the interior of >the back, and do taste sort of like liver. Hmm, don't folks clean poultry before cooking... you're supposed to clean out all those guts, and chunks of coagulated blood from about the spine too... just keep emphasizing why I don't eat other peoples cooking. >The oysters are just very >tender, tasty bits of dark meat. You bet... let's not advertize. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Default User wrote:
> > sf wrote: > > > On Tue, 16 Nov 2004 12:11:46 -0500, Nancy Young > > > wrote: > > > > > PENMART01 wrote: > > > > > > > Don't forget the turkey oysters, those two succulent medallions > > > lodged in the > depression of the backbone... my guests never even > > > see them. > > > Lucky them ... icky little liver tasting bombs. Accck. > > > > > Are you talking about what he's talking about? > > > > What he's talking about is on the OUTSIDE of the carcass and > > they aren't liver flavored to me. > > I think she means the kidneys, which are the ovoids on the interior of > the back, and do taste sort of like liver. The oysters are just very > tender, tasty bits of dark meat. They are on the OUTSIDE of the back, towards the legs. nancy |
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Default User wrote:
> > sf wrote: > > > On Tue, 16 Nov 2004 12:11:46 -0500, Nancy Young > > > wrote: > > > > > PENMART01 wrote: > > > > > > > Don't forget the turkey oysters, those two succulent medallions > > > lodged in the > depression of the backbone... my guests never even > > > see them. > > > Lucky them ... icky little liver tasting bombs. Accck. > > > > > Are you talking about what he's talking about? > > > > What he's talking about is on the OUTSIDE of the carcass and > > they aren't liver flavored to me. > > I think she means the kidneys, which are the ovoids on the interior of > the back, and do taste sort of like liver. The oysters are just very > tender, tasty bits of dark meat. They are on the OUTSIDE of the back, towards the legs. nancy |
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Nancy Young wrote:
> Default User wrote: > >>sf wrote: >> >> >>>On Tue, 16 Nov 2004 12:11:46 -0500, Nancy Young > wrote: >>> >>> >>>> PENMART01 wrote: >>>> >>>> > Don't forget the turkey oysters, those two succulent medallions >>>>lodged in the > depression of the backbone... my guests never even >>>>see them. >>>> Lucky them ... icky little liver tasting bombs. Accck. >>>> >>> >>>Are you talking about what he's talking about? >>> >>>What he's talking about is on the OUTSIDE of the carcass and >>>they aren't liver flavored to me. >> >>I think she means the kidneys, which are the ovoids on the interior of >>the back, and do taste sort of like liver. The oysters are just very >>tender, tasty bits of dark meat. > > > They are on the OUTSIDE of the back, towards the legs. > > nancy Poultry butt cheeks, basically. Bob |
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Nancy Young wrote:
> Default User wrote: > >>sf wrote: >> >> >>>On Tue, 16 Nov 2004 12:11:46 -0500, Nancy Young > wrote: >>> >>> >>>> PENMART01 wrote: >>>> >>>> > Don't forget the turkey oysters, those two succulent medallions >>>>lodged in the > depression of the backbone... my guests never even >>>>see them. >>>> Lucky them ... icky little liver tasting bombs. Accck. >>>> >>> >>>Are you talking about what he's talking about? >>> >>>What he's talking about is on the OUTSIDE of the carcass and >>>they aren't liver flavored to me. >> >>I think she means the kidneys, which are the ovoids on the interior of >>the back, and do taste sort of like liver. The oysters are just very >>tender, tasty bits of dark meat. > > > They are on the OUTSIDE of the back, towards the legs. > > nancy Poultry butt cheeks, basically. Bob |
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Kate Connally wrote:
> Nancy Young wrote: > >>PENMART01 wrote: >> >>>>Nancy Young writes: >>>> >>>> >>>>>PENMART01 wrote: >>>>> >>>>>Don't forget the turkey oysters, those two succulent medallions lodged in >>>> >>>>the >>>> >>>>>depression of the backbone... my guests never even see them. >>>> >>>>Lucky them ... icky little liver tasting bombs. Accck. >>> >>>Sheesh... I know where your taste is... I'm positive your turkey dinner >>>consists of a few slices of turkey roll from the deli. >> >>Nope. I have a great turkey dinner. But I do not eat the back, >>and the oysters, especially not them. Tastes just like liver to >>me, and I'm on record, I despise liver. > > > I've eaten many "oysters" in my life. One of the best > parts of the turkey. It doesn't taste like liver to > me. Are you sure you're not eating some of the innards > that stick up against the backbone on either side. I'm > not sure what they are but they look like liver although > I know they're not. I always give them to the cats. > > Kate > They're called "lights" and they're the remnants of the lungs, left after cleaning the bird. The kidneys and all but the liver and the gizzard are tossed. I cleaned turkeys for a living once for a week when I was a kid. George |
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Kate Connally wrote:
> Nancy Young wrote: > >>PENMART01 wrote: >> >>>>Nancy Young writes: >>>> >>>> >>>>>PENMART01 wrote: >>>>> >>>>>Don't forget the turkey oysters, those two succulent medallions lodged in >>>> >>>>the >>>> >>>>>depression of the backbone... my guests never even see them. >>>> >>>>Lucky them ... icky little liver tasting bombs. Accck. >>> >>>Sheesh... I know where your taste is... I'm positive your turkey dinner >>>consists of a few slices of turkey roll from the deli. >> >>Nope. I have a great turkey dinner. But I do not eat the back, >>and the oysters, especially not them. Tastes just like liver to >>me, and I'm on record, I despise liver. > > > I've eaten many "oysters" in my life. One of the best > parts of the turkey. It doesn't taste like liver to > me. Are you sure you're not eating some of the innards > that stick up against the backbone on either side. I'm > not sure what they are but they look like liver although > I know they're not. I always give them to the cats. > > Kate > They're called "lights" and they're the remnants of the lungs, left after cleaning the bird. The kidneys and all but the liver and the gizzard are tossed. I cleaned turkeys for a living once for a week when I was a kid. George |
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Nancy Young wrote:
> Default User wrote: > > I think she means the kidneys, which are the ovoids on the interior > > of the back, and do taste sort of like liver. The oysters are just > > very tender, tasty bits of dark meat. > > They are on the OUTSIDE of the back, towards the legs. Those sound like the oysters, but they don't taste like liver. They are muscle meat, not organ. Brian |
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Nancy Young wrote:
> Default User wrote: > > I think she means the kidneys, which are the ovoids on the interior > > of the back, and do taste sort of like liver. The oysters are just > > very tender, tasty bits of dark meat. > > They are on the OUTSIDE of the back, towards the legs. Those sound like the oysters, but they don't taste like liver. They are muscle meat, not organ. Brian |
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On Wed, 17 Nov 2004 17:52:15 GMT, "Default User"
> wrote: > I think she means the kidneys, which are the ovoids on the interior of > the back, and do taste sort of like liver. I guess that's subjective, because I don't think they taste like liver. > The oysters are just very > tender, tasty bits of dark meat. Yes. sf Practice safe eating - always use condiments |
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On Wed, 17 Nov 2004 14:49:16 -0600, zxcvbob
> wrote: > Poultry butt cheeks, basically. NO. Not even close. sf Practice safe eating - always use condiments |
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(PENMART01) wrote in
: >>Nancy Howells writes: >> >>>damsel wrote: >>> >>> Ours weighs in at just under 14 pounds. I have NO clue if that's a >>> good size for two people. >> >>It's probably the smallest you can get! > > Smaller turkeys are common... I usually get an 11-12lb hen (feeds 6-8 > easily with plenty of LOs) but 10 pounders and even smaller are > readily available. There have been times when I'd roast two 12 > pounders rather than a 24 pounder... far easier to handle, carve, and > serve... reqires less cooking time, easier to judge doneness, cooks > more evenly, and turns out juicier. Smaller turkeys also contain a > larger ratio of meat to bone, and have proportionately larger > breasts... a 34D is more pleasantly proportioned than a 40DD. > > http://tinyurl.com/59vl4 > > http://butterball.com > I'll be doing likewse. Mine about 14lbs. Shelly says hi. He's dealing with Missy but I think the geneder is an issue. I don't think either of them know what to do with each other. I'm leaving them alone. Michael |
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Damsel in dis Dress > wrote in message >. ..
> turkey? > > Ours weighs in at just under 14 pounds. I have NO clue if that's a good > size for two people. > > Carol I don't have one - I'll go eat a chicken dinner out that evening. T-Day here is not the big holiday celebration it is in North America. It's more of a church day for those who wish to give thanks. Families may have a special evening meal but that is about it. Turkeys, stuffing, cranberry sauce and pumpkin are all available for the North Americans who want to do the big spread. It's a normal day of teaching school for me - 7am to 4 pm so I don't really have the inclination to do the T-day meal. There's a restaurant in town owned by an American that is doing a T-day meal but they are having dinner at 2pm - so I don't get to do that celebration. Christmas on the other hand is a never ending party and celebration. Food, food, and more food - and rompopo - the local version of eggnog. Sandi |
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Damsel in dis Dress > wrote in message >. ..
> turkey? > > Ours weighs in at just under 14 pounds. I have NO clue if that's a good > size for two people. > > Carol I don't have one - I'll go eat a chicken dinner out that evening. T-Day here is not the big holiday celebration it is in North America. It's more of a church day for those who wish to give thanks. Families may have a special evening meal but that is about it. Turkeys, stuffing, cranberry sauce and pumpkin are all available for the North Americans who want to do the big spread. It's a normal day of teaching school for me - 7am to 4 pm so I don't really have the inclination to do the T-day meal. There's a restaurant in town owned by an American that is doing a T-day meal but they are having dinner at 2pm - so I don't get to do that celebration. Christmas on the other hand is a never ending party and celebration. Food, food, and more food - and rompopo - the local version of eggnog. Sandi |
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I bought 2-- 19lb and 22 lb frozen Turkeys - nothing special Gonna do AB's
brine again this year. We'll have 12 people this year. I'm cooking a second turkey (w/ trimmings) to send home with my daughter and son (they'll split it). I tell ya this is where those new plastic throw away containers really shine- especially the 1 and 2 quart size. The menu as dictated to me by my daughter: Turkey- AB brined and roasted (2) Plain ol Real Mashed Potatoes (make extra mom) Candied Yams w/ mashmallows (I don't do marshmallows in my yams because the sickly sweetness of the marshmallows make the yams taste dull- her dad (my ex) makes it like that, though. I told her I'll use fresh yams and will make them *candied* but no marshmallows) "regular" bread dressing w/ raisins and sausage -(she's getting those montmercy cherries instead hehehe) Corn on the Cobb - (I cheated and bought the frozen mini cobbs) And (3) Pumpkin Pies w/ whipped cream - I'm making my own w/ canned pumpkin and using Elsie's Pie Crust recipe To this I'll add Potato Buns, a simple relish tray, Waldorfy kinda salad w/ pears ( no marshmallows here either *chuckles*), jellied cranberry sauce (ya I'm buying canned this year) and my Giblet Gravy (no liver, no eggs). The menu really lacks a green veggie, imo, but the kids want corn and I want my fruit salad *laughs*. For munchies I plan to serve tortilla chips with plain salsa and guacamole (my son's request) and cooked shrimp with my special cocktail sauce for dipping. I also bought some smokey cocktail sausages and will serve them in currant jelly w/ mustard (my husband's request). The kids get here early and dinner isn't until 5pm this year so I don't think the munchies (which I'll put out around noon) will interfere too much with their dinner appetite. I have some shredded pork in BBQ sauce in my freezer from last week and was thinking about adding some small diced potatoes to it and making some finger pies with the left over pie crust ( Elsie's recipe makes enough dough for 3 two-crust pies *laughs*) I might not get to this, though. My MIL is coming and offered to make the dressing- I told her it's ok I have these special cherries I want to try in the dressing *whew*. She's bringing the shrimp and bakery potato buns so I don't have to bake rolls this year. It should be a good meal. *cheers* Barb Anne |
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My turkey started out as 11 pounds, but I tried some of this new stuff I
keep getting email about and now it is 14 pounds. I think I may try one more dose and go for 16 pounds. |
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Dog3 wrote:
> "Nola" > wrote in > . com: > > >>My turkey started out as 11 pounds, but I tried some of this new stuff I >>keep getting email about and now it is 14 pounds. I think I may try one >>more dose and go for 16 pounds. >> > > > Brine it. It will be fine at 11 pounds. Mine is just 14 pounds for the 2 of > us. I'm leaving it as is and I'm going to brine it. > > Michael We're going to be at Nancy's sisters for T-day but I'm making a 12 lb bird with all the trimmings on Friday for leftovers and fixin's for sandwiches for deer hunting in Pa. the following week. I can't stand having no leftovers. -- Steve Who was the first person to say, "See that chicken there... I'm gonna eat the next thing that comes outta it's ass?" |
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Dog3 wrote:
> "Nola" > wrote in > . com: > > >>My turkey started out as 11 pounds, but I tried some of this new stuff I >>keep getting email about and now it is 14 pounds. I think I may try one >>more dose and go for 16 pounds. >> > > > Brine it. It will be fine at 11 pounds. Mine is just 14 pounds for the 2 of > us. I'm leaving it as is and I'm going to brine it. > > Michael We're going to be at Nancy's sisters for T-day but I'm making a 12 lb bird with all the trimmings on Friday for leftovers and fixin's for sandwiches for deer hunting in Pa. the following week. I can't stand having no leftovers. -- Steve Who was the first person to say, "See that chicken there... I'm gonna eat the next thing that comes outta it's ass?" |
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"Nola" > wrote in
. com: > My turkey started out as 11 pounds, but I tried some of this new stuff I > keep getting email about and now it is 14 pounds. I think I may try one > more dose and go for 16 pounds. > Brine it. It will be fine at 11 pounds. Mine is just 14 pounds for the 2 of us. I'm leaving it as is and I'm going to brine it. Michael |
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"Nola" > wrote in
. com: > My turkey started out as 11 pounds, but I tried some of this new stuff I > keep getting email about and now it is 14 pounds. I think I may try one > more dose and go for 16 pounds. > Brine it. It will be fine at 11 pounds. Mine is just 14 pounds for the 2 of us. I'm leaving it as is and I'm going to brine it. Michael |
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Steve Calvin > wrote in
: > Dog3 wrote: > >> "Nola" > wrote in >> . com: >> >> >>>My turkey started out as 11 pounds, but I tried some of this new >>>stuff I keep getting email about and now it is 14 pounds. I think I >>>may try one more dose and go for 16 pounds. >>> >> >> >> Brine it. It will be fine at 11 pounds. Mine is just 14 pounds for >> the 2 of us. I'm leaving it as is and I'm going to brine it. >> >> Michael > We're going to be at Nancy's sisters for T-day but I'm making a 12 lb > bird with all the trimmings on Friday for leftovers and fixin's for > sandwiches for deer hunting in Pa. the following week. I can't stand > having no leftovers. > Me either. I love the left overs. I've already got a new jar of mayo for the sandwhiches. I also bought (lazy me) 2 pie crusts to make a pot pies. Michael |
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Steve Calvin > wrote in
: > Dog3 wrote: > >> "Nola" > wrote in >> . com: >> >> >>>My turkey started out as 11 pounds, but I tried some of this new >>>stuff I keep getting email about and now it is 14 pounds. I think I >>>may try one more dose and go for 16 pounds. >>> >> >> >> Brine it. It will be fine at 11 pounds. Mine is just 14 pounds for >> the 2 of us. I'm leaving it as is and I'm going to brine it. >> >> Michael > We're going to be at Nancy's sisters for T-day but I'm making a 12 lb > bird with all the trimmings on Friday for leftovers and fixin's for > sandwiches for deer hunting in Pa. the following week. I can't stand > having no leftovers. > Me either. I love the left overs. I've already got a new jar of mayo for the sandwhiches. I also bought (lazy me) 2 pie crusts to make a pot pies. Michael |
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Dog3 wrote:
> > Me either. I love the left overs. I've already got a new jar of mayo for > the sandwhiches. I also bought (lazy me) 2 pie crusts to make a pot pies. > > > > Michael lol, I just bought two of them myself today. It was my turn to do the shopping and I figured I'd be lazy too. -- Steve Who was the first person to say, "See that chicken there... I'm gonna eat the next thing that comes outta it's ass?" |
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S.Dunlap wrote: > Damsel in dis Dress > wrote in message >. .. > > turkey? > > > > Ours weighs in at just under 14 pounds. I have NO clue if that's a good > > size for two people. > > > > Carol > > I don't have one - I'll go eat a chicken dinner out that evening. > T-Day here is not the big holiday celebration it is in North America. > It's more of a church day for those who wish to give thanks. Families > may have a special evening meal but that is about it. Turkeys, > stuffing, cranberry sauce and pumpkin are all available for the North > Americans who want to do the big spread. How expensive is this stuff? I'd suspect it would be out of reach of most of the locals, but is it really outrageously priced by Norteamericano standards? A friend of mine lived in Kenya a few years back (she had graduated from the master's program in hotel management at Cornell and she had been recruited to help open a wild game resto that some USAin was setting up in Nairobi). She mentioned that all the regular US and European groceries were available, but the price was outrageous, e.g. three bucks for a can of Campbells tomato soup, eight bucks for a jar of Helman's mayo, etc. Since she was not making that much, she had her local Kenyan friends help her shop in the local markets, which were dirt - cheap by our standards and had especially good fruits and veg...best tomatoes she'd ever had, succulent pineapples, etc.... Meat was another matter. Mary craved chicken so one of her Kenyan co - workers kindly brought a *live* chicken to work and killed, dressed and cooked it for her...it was a pretty scrawny bird in all, but the sentiment of it all was pretty touching she thought :-) Packaged frozen chicken (imported) was available in the western - type supermarkets, but it was like seven - eight bucks per pound... -- Best Greg |
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On Sun, 21 Nov 2004 16:58:31 -0500, Steve Calvin
> wrote: > Dog3 wrote: > > > > > Me either. I love the left overs. I've already got a new jar of mayo for > > the sandwhiches. I also bought (lazy me) 2 pie crusts to make a pot pies. > > > > > > > > Michael > > lol, I just bought two of them myself today. It was my turn to do the > shopping and I figured I'd be lazy too. Frozen pie crusts have gotten to the point where unless you're a superior crust maker, they are as good or better than what you make and if they are just as good as yours - why waste your time? sf Practice safe eating - always use condiments |
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On Sun, 21 Nov 2004 16:58:31 -0500, Steve Calvin
> wrote: > Dog3 wrote: > > > > > Me either. I love the left overs. I've already got a new jar of mayo for > > the sandwhiches. I also bought (lazy me) 2 pie crusts to make a pot pies. > > > > > > > > Michael > > lol, I just bought two of them myself today. It was my turn to do the > shopping and I figured I'd be lazy too. Frozen pie crusts have gotten to the point where unless you're a superior crust maker, they are as good or better than what you make and if they are just as good as yours - why waste your time? sf Practice safe eating - always use condiments |
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