On Sunday, October 29, 2017 at 9:19:08 AM UTC-4, Gary wrote:
> Nancy Young wrote:
> >
> > On 10/29/2017 2:21 AM, Wayne Boatwright wrote:
> >
> > > It brings to mind a story from many years ago that involved my dad's
> > > sister-in-law. My dad's aunt and uncle were very old school and
> > > formal people. They hosted a large holiday dinner party and, typical
> > > of old southern families, there was a groaning board of desserts to
> > > choose from. As my dad's aunt was asking each guest which dessert
> > > that would like, my dad's sister-in-law spoke up and asked for a
> > > dinner plate so that she could have a piece of each of all the
> > > desserts. That story was told for many years, as the sister-in-law
> > > was a rather rude and brash person, and my dad's aunt was mortified
> > > at the request, although was very gracious.
> >
> > That strikes me as funny. I do the same thing at dinners like that
> > but of course we are not a formal family. No one is plating my
> > dessert for me.
> >
> > Just as I take a little bit of almost everything during the meal,
> > I take small bits of different desserts to try them all.
>
> I feel the same, Nancy. If someone offers a variety of desserts
> (odd to me in the first place at someones home), I see nothing
> wrong at all for wanting to sample a smaller portion of each.

It was a large holiday party. There might have been 20 or 30 people
in attendance. That would call for multiple desserts.

How many people have more than one dessert available on Thanksgiving,
even with fewer than 10 people at the table?

Cindy Hamilton

Dave Smith wrote:
>
> On 2017-10-29 10:20 AM, Gary wrote:
>
> > I feel the same, Nancy. If someone offers a variety of desserts
> > (odd to me in the first place at someones home), I see nothing
> > wrong at all for wanting to sample a smaller portion of each.
> >
> > As you say, many dishes offer for the dinner, most people with
> > take a small amount of most things.
>
> A few years ago my wife and I attended a wedding at a local winery. The
> meal was delicious, beef tenderloins grilled to perfection. There was a
> dessert table with full portion slices of cakes, pies and other goodies.
> I was amazed to see people loading up with three or more servings each.
> By the time the bridal party went to get their dessert there was nothing
> left.

Guess there are many BN's in this world.

Actually that case sounds like a screw up by the winery or who
ever they hired to cater the event. Most catered events will
offer a menu along with the invitation and RSVP. People attending
can pick one dinner meal and one dessert with a few options
offered for each. That's how the food is planned. When you show
up, you get one portion of what you picked and that's it. Not a
free for all like a restaurant buffet where they will keep making
more as things run out.

On Sun, 29 Oct 2017 09:47:07 -0400, Dave Smith
> wrote:

>On 2017-10-29 10:20 AM, Gary wrote:
>
>> I feel the same, Nancy. If someone offers a variety of desserts
>> (odd to me in the first place at someones home), I see nothing
>> wrong at all for wanting to sample a smaller portion of each.
>>
>> As you say, many dishes offer for the dinner, most people with
>> take a small amount of most things.
>
>A few years ago my wife and I attended a wedding at a local winery. The
>meal was delicious, beef tenderloins grilled to perfection. There was a
>dessert table with full portion slices of cakes, pies and other goodies.
>I was amazed to see people loading up with three or more servings each.
>By the time the bridal party went to get their dessert there was nothing
>left.

That just means the desserts were excellent and that they didn't put
out enough.

On 2017-10-29 11:19 AM, Gary wrote:
> Dave Smith wrote:

>> A few years ago my wife and I attended a wedding at a local winery. The
>> meal was delicious, beef tenderloins grilled to perfection. There was a
>> dessert table with full portion slices of cakes, pies and other goodies.
>> I was amazed to see people loading up with three or more servings each.
>> By the time the bridal party went to get their dessert there was nothing
>> left.
>
> Guess there are many BN's in this world.
>
> Actually that case sounds like a screw up by the winery or who
> ever they hired to cater the event.

The winery doesn't actually do the weddings. They contract out the food
services.

> Most catered events will
> offer a menu along with the invitation and RSVP. People attending
> can pick one dinner meal and one dessert with a few options
> offered for each. That's how the food is planned. When you show
> up, you get one portion of what you picked and that's it. Not a
> free for all like a restaurant buffet where they will keep making
> more as things run out.



I don't know about most of them offering a menu with the buffet. At this
point in our lives were are sort of between wedding stages. Only the
most recent one, two years ago, had the menu included. FWIW, that got
screwed up because I know that I opted for the fish but was served beef.
My wife got the fish but most certainly ordered beef. Not a big deal
because we simply switched. It was only the dessert that was a buffet
style at the one I referred to. It was a great selection and maybe they
underestimated how many full portion desserts people would take. Some
people tend to take advantage. It was an open bar, and people,
especially young people, tend to drink a lot more free drinks than they
would if there is a cash bar.

Cindy Hamilton wrote:
>
>It was a large holiday party. There might have been 20 or 30 people
>in attendance. That would call for multiple desserts.
>
>How many people have more than one dessert available on Thanksgiving,
>even with fewer than 10 people at the table?

That would depend on the hospitality level of the host/ess. When I'd
cook for company even if just two guests I'd prepare at least two
different desserts, probably three.. and more than enough for everyone
to have full size generous portions. I feel if entertaining guests
one doesn't skimp on the food and never counts how many bites.

About five years ago my wife volunteered to repair a neighbor's
computer. We were there all day and weren't offered so much as some
thing to drink. When dinner time arrived they brought in a plain
pizza and it wasn't very big. There were eight small slices. They
nibbled on two and put two in the fridge. We ate two slices each and
wished there was something more... we were there all day and were
famished. The husband said you two sure eat fast. We've never been
back. A couple of months ago they called again to say their computer
wasn't working but my wife said she was too busy and gave them the
number to Geek Squad.

Some people should never have guests.

Sheldon wrote:

> Cindy Hamilton wrote:
> >
> >It was a large holiday party. There might have been 20 or 30 people
> >in attendance. That would call for multiple desserts.
> >
> >How many people have more than one dessert available on Thanksgiving,
> >even with fewer than 10 people at the table?
>
> That would depend on the hospitality level of the host/ess. When I'd
> cook for company even if just two guests I'd prepare at least two
> different desserts, probably three.. and more than enough for everyone
> to have full size generous portions. I feel if entertaining guests
> one doesn't skimp on the food and never counts how many bites.
>
> About five years ago my wife volunteered to repair a neighbor's
> computer. We were there all day and weren't offered so much as some
> thing to drink. When dinner time arrived they brought in a plain
> pizza and it wasn't very big. There were eight small slices. They
> nibbled on two and put two in the fridge. We ate two slices each and
> wished there was something more... we were there all day and were
> famished. The husband said you two sure eat fast. We've never been
> back. A couple of months ago they called again to say their computer
> wasn't working but my wife said she was too busy and gave them the
> number to Geek Squad.
>
> Some people should never have guests.


is this maybe a "rural" thing? I grew up in the sticks around many like that, they'd show up unannounced for events, even birthdays, graduations, etc.., and not proffer a mite of anything. Many of the local folk were simply not ever 'socialized' much normal social graces, e.g. tipping, gifting, being a proper house guest, etc...


--
Best
Greg

"Cindy Hamilton" > wrote in message
...
> On Sunday, October 29, 2017 at 9:19:08 AM UTC-4, Gary wrote:
>> Nancy Young wrote:
>> >
>> > On 10/29/2017 2:21 AM, Wayne Boatwright wrote:
>> >
>> > > It brings to mind a story from many years ago that involved my dad's
>> > > sister-in-law. My dad's aunt and uncle were very old school and
>> > > formal people. They hosted a large holiday dinner party and, typical
>> > > of old southern families, there was a groaning board of desserts to
>> > > choose from. As my dad's aunt was asking each guest which dessert
>> > > that would like, my dad's sister-in-law spoke up and asked for a
>> > > dinner plate so that she could have a piece of each of all the
>> > > desserts. That story was told for many years, as the sister-in-law
>> > > was a rather rude and brash person, and my dad's aunt was mortified
>> > > at the request, although was very gracious.
>> >
>> > That strikes me as funny. I do the same thing at dinners like that
>> > but of course we are not a formal family. No one is plating my
>> > dessert for me.
>> >
>> > Just as I take a little bit of almost everything during the meal,
>> > I take small bits of different desserts to try them all.
>>
>> I feel the same, Nancy. If someone offers a variety of desserts
>> (odd to me in the first place at someones home), I see nothing
>> wrong at all for wanting to sample a smaller portion of each.
>
> It was a large holiday party. There might have been 20 or 30 people
> in attendance. That would call for multiple desserts.
>
> How many people have more than one dessert available on Thanksgiving,
> even with fewer than 10 people at the table?
>
> Cindy Hamilton


Me, I usually have a pie, cupcakes, a batch of cookies, a fruit Jell-O.
maybe fudge, and so on. I was raised that way and I carry it on.

Cheri

On 10/29/2017 11:19 AM, Gary wrote:

> Actually that case sounds like a screw up by the winery or who
> ever they hired to cater the event. Most catered events will
> offer a menu along with the invitation and RSVP. People attending
> can pick one dinner meal and one dessert with a few options
> offered for each. That's how the food is planned. When you show
> up, you get one portion of what you picked and that's it. Not a
> free for all like a restaurant buffet where they will keep making
> more as things run out.
>

Change "most" to "some" I've been to both types of weddings, Probably
at least 50 - -50. The last two, May and September, were buffet style.

On Sun, 29 Oct 2017 07:28:01 -0700 (PDT), Cindy Hamilton wrote:

>On Sunday, October 29, 2017 at 9:19:08 AM UTC-4, Gary wrote:
>> Nancy Young wrote:
>> >
>> > On 10/29/2017 2:21 AM, Wayne Boatwright wrote:
>> >
>> > > It brings to mind a story from many years ago that involved my dad's
>> > > sister-in-law. My dad's aunt and uncle were very old school and
>> > > formal people. They hosted a large holiday dinner party and, typical
>> > > of old southern families, there was a groaning board of desserts to
>> > > choose from. As my dad's aunt was asking each guest which dessert
>> > > that would like, my dad's sister-in-law spoke up and asked for a
>> > > dinner plate so that she could have a piece of each of all the
>> > > desserts. That story was told for many years, as the sister-in-law
>> > > was a rather rude and brash person, and my dad's aunt was mortified
>> > > at the request, although was very gracious.
>> >
>> > That strikes me as funny. I do the same thing at dinners like that
>> > but of course we are not a formal family. No one is plating my
>> > dessert for me.
>> >
>> > Just as I take a little bit of almost everything during the meal,
>> > I take small bits of different desserts to try them all.
>>
>> I feel the same, Nancy. If someone offers a variety of desserts
>> (odd to me in the first place at someones home), I see nothing
>> wrong at all for wanting to sample a smaller portion of each.
>
>It was a large holiday party. There might have been 20 or 30 people
>in attendance. That would call for multiple desserts.
>
>How many people have more than one dessert available on Thanksgiving,
>even with fewer than 10 people at the table?

Hell, we'll have six pies for six people.

--
Do not spray into eyes
I have sprayed you into my eyes

On 10/29/2017 1:50 PM, Wayne Boatwright wrote:
> On Sun 29 Oct 2017 05:30:57a, Nancy Young told us...
>
>> On 10/29/2017 2:21 AM, Wayne Boatwright wrote:
>>
>>> It brings to mind a story from many years ago that involved my
>>> dad's sister-in-law. My dad's aunt and uncle were very old
>>> school and formal people. They hosted a large holiday dinner
>>> party and, typical of old southern families, there was a groaning
>>> board of desserts to choose from. As my dad's aunt was asking
>>> each guest which dessert that would like, my dad's sister-in-law
>>> spoke up and asked for a dinner plate so that she could have a
>>> piece of each of all the desserts. That story was told for many
>>> years, as the sister-in-law was a rather rude and brash person,
>>> and my dad's aunt was mortified at the request, although was very
>>> gracious.
>>
>> That strikes me as funny. I do the same thing at dinners like
>> that but of course we are not a formal family. No one is plating
>> my dessert for me.

> It was funny to me as well, but this great aunt and uncle were both
> quite elderly and had a household staff of a housekeeper, maid, and
> serving girl. To them it was a normal thing to have the serving girl
> bring around each dish and serve portions to each guest's plate.
> They came from a different era altogether.

I get that 100%. I wasn't knocking them even though their world
isn't for me. But I could see them saying Would you care for the
cheesecake, the tart, or the fruit dish and me saying Yes, please.
(laugh)

nancy

On Sun, 29 Oct 2017 09:09:53 -0700, "Cheri" >
wrote:

>"Cindy Hamilton" > wrote in message
...
>> On Sunday, October 29, 2017 at 9:19:08 AM UTC-4, Gary wrote:
>>> Nancy Young wrote:
>>> >
>>> > On 10/29/2017 2:21 AM, Wayne Boatwright wrote:
>>> >
>>> > > It brings to mind a story from many years ago that involved my dad's
>>> > > sister-in-law. My dad's aunt and uncle were very old school and
>>> > > formal people. They hosted a large holiday dinner party and, typical
>>> > > of old southern families, there was a groaning board of desserts to
>>> > > choose from. As my dad's aunt was asking each guest which dessert
>>> > > that would like, my dad's sister-in-law spoke up and asked for a
>>> > > dinner plate so that she could have a piece of each of all the
>>> > > desserts. That story was told for many years, as the sister-in-law
>>> > > was a rather rude and brash person, and my dad's aunt was mortified
>>> > > at the request, although was very gracious.
>>> >
>>> > That strikes me as funny. I do the same thing at dinners like that
>>> > but of course we are not a formal family. No one is plating my
>>> > dessert for me.
>>> >
>>> > Just as I take a little bit of almost everything during the meal,
>>> > I take small bits of different desserts to try them all.
>>>
>>> I feel the same, Nancy. If someone offers a variety of desserts
>>> (odd to me in the first place at someones home), I see nothing
>>> wrong at all for wanting to sample a smaller portion of each.
>>
>> It was a large holiday party. There might have been 20 or 30 people
>> in attendance. That would call for multiple desserts.
>>
>> How many people have more than one dessert available on Thanksgiving,
>> even with fewer than 10 people at the table?
>>
>> Cindy Hamilton
>
>
>Me, I usually have a pie, cupcakes, a batch of cookies, a fruit Jell-O.
>maybe fudge, and so on. I was raised that way and I carry it on.

When we go to Thanksgiving/Christmas dinner at my MIL's place, I
always take 2 pies (an apple and a cream pie). There are a couple
other people who take desserts, as well. That's a total of 30-35
portions of dessert for about 20 people.

It all gets eaten - unlike the disgustingly dry turkey that gets all
its skin peeled off before going into the oven.

Doris

On Sun, 29 Oct 2017 09:09:53 -0700, Cheri wrote:

>"Cindy Hamilton" > wrote in message
...
>> On Sunday, October 29, 2017 at 9:19:08 AM UTC-4, Gary wrote:
>>> Nancy Young wrote:
>>> >
>>> > On 10/29/2017 2:21 AM, Wayne Boatwright wrote:
>>> >
>>> > > It brings to mind a story from many years ago that involved my dad's
>>> > > sister-in-law. My dad's aunt and uncle were very old school and
>>> > > formal people. They hosted a large holiday dinner party and, typical
>>> > > of old southern families, there was a groaning board of desserts to
>>> > > choose from. As my dad's aunt was asking each guest which dessert
>>> > > that would like, my dad's sister-in-law spoke up and asked for a
>>> > > dinner plate so that she could have a piece of each of all the
>>> > > desserts. That story was told for many years, as the sister-in-law
>>> > > was a rather rude and brash person, and my dad's aunt was mortified
>>> > > at the request, although was very gracious.
>>> >
>>> > That strikes me as funny. I do the same thing at dinners like that
>>> > but of course we are not a formal family. No one is plating my
>>> > dessert for me.
>>> >
>>> > Just as I take a little bit of almost everything during the meal,
>>> > I take small bits of different desserts to try them all.
>>>
>>> I feel the same, Nancy. If someone offers a variety of desserts
>>> (odd to me in the first place at someones home), I see nothing
>>> wrong at all for wanting to sample a smaller portion of each.
>>
>> It was a large holiday party. There might have been 20 or 30 people
>> in attendance. That would call for multiple desserts.
>>
>> How many people have more than one dessert available on Thanksgiving,
>> even with fewer than 10 people at the table?
>>
>> Cindy Hamilton
>
>
>Me, I usually have a pie, cupcakes, a batch of cookies, a fruit Jell-O.
>maybe fudge, and so on. I was raised that way and I carry it on.

Yes. Even at my child's birthday parties, I always have way more than
birthday cake.

--
Do not spray into eyes
I have sprayed you into my eyes

"Doris Night" > wrote in message
...

> On Sun, 29 Oct 2017 09:09:53 -0700, "Cheri" >
> wrote:
>
>>"Cindy Hamilton" > wrote in message

>>> How many people have more than one dessert available on Thanksgiving,
>>> even with fewer than 10 people at the table?
>>>
>>> Cindy Hamilton
>>
>>
>>Me, I usually have a pie, cupcakes, a batch of cookies, a fruit Jell-O.
>>maybe fudge, and so on. I was raised that way and I carry it on.
>
> When we go to Thanksgiving/Christmas dinner at my MIL's place, I
> always take 2 pies (an apple and a cream pie). There are a couple
> other people who take desserts, as well. That's a total of 30-35
> portions of dessert for about 20 people.
>
> It all gets eaten - unlike the disgustingly dry turkey that gets all
> its skin peeled off before going into the oven.
>
> Doris


Wow, I've never heard of taking the skin of a turkey before going in the
oven, good thing there's lots of desserts.

Cheri

"Lesmond" > wrote in message news: speaking of more than
one dessert
> On Sun, 29 Oct 2017 09:09:53 -0700, Cheri wrote:

>>Me, I usually have a pie, cupcakes, a batch of cookies, a fruit Jell-O.
>>maybe fudge, and so on. I was raised that way and I carry it on.
>
> Yes. Even at my child's birthday parties, I always have way more than
> birthday cake.

And I bet it's a great party too! I just know it is.

Cheri

On 10/29/2017 3:40 PM, Cheri wrote:
> "Doris Night" > wrote in message
> ...
>
>> On Sun, 29 Oct 2017 09:09:53 -0700, "Cheri" >
>> wrote:
>>
>>> "Cindy Hamilton" > wrote in message
>
>>>> How many people have more than one dessert available on Thanksgiving,
>>>> even with fewer than 10 people at the table?
>>>>
>>>> Cindy Hamilton
>>>
>>>
>>> Me, I usually have a pie, cupcakes, a batch of cookies, a fruit Jell-O.
>>> maybe fudge, and so on. I was raised that way and I carry it on.
>>
>> When we go to Thanksgiving/Christmas dinner at my MIL's place, I
>> always take 2 pies (an apple and a cream pie). There are a couple
>> other people who take desserts, as well. That's a total of 30-35
>> portions of dessert for about 20 people.
>>
>> It all gets eaten - unlike the disgustingly dry turkey that gets all
>> its skin peeled off before going into the oven.
>>
>> Doris
>
>
> Wow, I've never heard of taking the skin of a turkey before going in the
> oven, good thing there's lots of desserts.
>
> Cheri

It gets weirder:

http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html

BOILED TURKEY
Sounds tough but tastes moist and succulent. Give it a try. You will be
pleasantly surprised.
I adapted the recipe from Jeff Smith, the Frugal Gourmet to fit my stock
pans and to shorten cooking time from 1 1/2 hours to 1 hour. Besides
saving loads of time over baking or microwaving, you will have a head
start on tomorrows turkey soup.

Cut a 10 to 12 pound turkey into pieces, just as you would cut up a
chicken. You will find it is easier to cut up then a chicken. Place
thighs and breasts on bottom of stock pot. Add legs, wings, back, neck
and giblets on top. Add enough water to cover. Bring to a boil. Reduce
heat to a simmer and cover.

After 45 minutes smaller pieces can be removed. Cook larger, denser
pieces another 15 minutes. Turn off heat. Return smaller pieces and
recover and let sit another 5 minutes. Pieces can be easily be deboned.
Dump bones back in stock for extra flavor. Serve pieces warm.

If anyone prefers crisp, roasted turkey skin, simply skin the breasts
and thighs before boiling and roast skins in 400 degree oven for 15 to
20 minutes or until crisp and golden. Drain excess oil from pan. Deglaze
pan drippings with as much soup stock as you want for gravy.

http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html

On 2017-10-29 6:15 PM, Wayne Boatwright wrote:

> My mother loved to bake and the holidays always meant several cakes,
> several pies, half a dozen kinds of cookies, chocolate and maple
> walnut fudges, candied nuts, and I've probably left some things out.
> There were always a lot of people stopping by during the holidays.

My mother always went all out for Christmas. She usually had 15-20
people for Christmas dinner. The primary dessert was carrot pudding ,
flambeed and served with a hot caramel sauce. The there were mince
meat tarts, butter tarts, light and dark fruitcake, Nanaimo bars,
Chinese chews, several types of short cakes, chocolate eclairs, a few
other types of cookies, meringues, ice cream and a fruit platter.

On Sunday, October 29, 2017 at 1:21:57 AM UTC-5, Wayne Boatwright wrote:
>
> It brings to mind a story from many years ago that involved my dad's
> sister-in-law. My dad's aunt and uncle were very old school and
> formal people. They hosted a large holiday dinner party and, typical
> of old southern families, there was a groaning board of desserts to
> choose from. As my dad's aunt was asking each guest which dessert
> that would like, my dad's sister-in-law spoke up and asked for a
> dinner plate so that she could have a piece of each of all the
> desserts. That story was told for many years, as the sister-in-law
> was a rather rude and brash person, and my dad's aunt was mortified
> at the request, although was very gracious.
>
>
To sample all of them I would have asked for a sliver of each.
No more than an inch wide of each dessert. Think about it, an
inch wide slice of pie or cake is not much. If there were 20
desserts that would be way too much to try to consume. But if
there were 6 or 7 it would be possible but pushing it to get
them all down.

"Wayne Boatwright" > wrote in message
9.45...
> On Sun 29 Oct 2017 09:09:53a, Cheri told us...
>
>> "Cindy Hamilton" > wrote in message
>> ...
>>> On Sunday, October 29, 2017 at 9:19:08 AM UTC-4, Gary wrote:
>>>> Nancy Young wrote:
>>>> >
>>>> > On 10/29/2017 2:21 AM, Wayne Boatwright wrote:
>>>> >
>>>> > > It brings to mind a story from many years ago that involved
>>>> > > my dad's sister-in-law. My dad's aunt and uncle were very
>>>> > > old school and formal people. They hosted a large holiday
>>>> > > dinner party and, typical of old southern families, there
>>>> > > was a groaning board of desserts to choose from. As my
>>>> > > dad's aunt was asking each guest which dessert that would
>>>> > > like, my dad's sister-in-law spoke up and asked for a
>>>> > > dinner plate so that she could have a piece of each of all
>>>> > > the desserts. That story was told for many years, as the
>>>> > > sister-in-law was a rather rude and brash person, and my
>>>> > > dad's aunt was mortified at the request, although was very
>>>> > > gracious.
>>>> >
>>>> > That strikes me as funny. I do the same thing at dinners like
>>>> > that but of course we are not a formal family. No one is
>>>> > plating my dessert for me.
>>>> >
>>>> > Just as I take a little bit of almost everything during the
>>>> > meal, I take small bits of different desserts to try them all.
>>>>
>>>> I feel the same, Nancy. If someone offers a variety of desserts
>>>> (odd to me in the first place at someones home), I see nothing
>>>> wrong at all for wanting to sample a smaller portion of each.
>>>
>>> It was a large holiday party. There might have been 20 or 30
>>> people in attendance. That would call for multiple desserts.
>>>
>>> How many people have more than one dessert available on
>>> Thanksgiving, even with fewer than 10 people at the table?
>>>
>>> Cindy Hamilton
>>
>>
>> Me, I usually have a pie, cupcakes, a batch of cookies, a fruit
>> Jell-O. maybe fudge, and so on. I was raised that way and I carry
>> it on.
>>
>> Cheri
>>
>>
>
> My mother loved to bake and the holidays always meant several cakes,
> several pies, half a dozen kinds of cookies, chocolate and maple
> walnut fudges, candied nuts, and I've probably left some things out.
> There were always a lot of people stopping by during the holidays.

Yes, great memories of my mom and grandma cooking up a storm for the
holidays just like yours. My grandma made the best divinity and I have never
been able to duplicate that.

Cheri

"Casa de los peregrinos" > wrote in message
news
> On 10/29/2017 3:40 PM, Cheri wrote:
>> "Doris Night" > wrote in message
>> ...
>>
>>> On Sun, 29 Oct 2017 09:09:53 -0700, "Cheri" >
>>> wrote:
>>>
>>>> "Cindy Hamilton" > wrote in message
>>
>>>>> How many people have more than one dessert available on Thanksgiving,
>>>>> even with fewer than 10 people at the table?
>>>>>
>>>>> Cindy Hamilton
>>>>
>>>>
>>>> Me, I usually have a pie, cupcakes, a batch of cookies, a fruit Jell-O.
>>>> maybe fudge, and so on. I was raised that way and I carry it on.
>>>
>>> When we go to Thanksgiving/Christmas dinner at my MIL's place, I
>>> always take 2 pies (an apple and a cream pie). There are a couple
>>> other people who take desserts, as well. That's a total of 30-35
>>> portions of dessert for about 20 people.
>>>
>>> It all gets eaten - unlike the disgustingly dry turkey that gets all
>>> its skin peeled off before going into the oven.
>>>
>>> Doris
>>
>>
>> Wow, I've never heard of taking the skin of a turkey before going in the
>> oven, good thing there's lots of desserts.
>>
>> Cheri
>
> It gets weirder:
>
> http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html
>
> BOILED TURKEY Sounds tough but tastes moist and succulent. Give it a try.
> You will be pleasantly surprised.
> I adapted the recipe from Jeff Smith, the Frugal Gourmet to fit my stock
> pans and to shorten cooking time from 1 1/2 hours to 1 hour. Besides
> saving loads of time over baking or microwaving, you will have a head
> start on tomorrows turkey soup.
>
> Cut a 10 to 12 pound turkey into pieces, just as you would cut up a
> chicken. You will find it is easier to cut up then a chicken. Place thighs
> and breasts on bottom of stock pot. Add legs, wings, back, neck and
> giblets on top. Add enough water to cover. Bring to a boil. Reduce heat to
> a simmer and cover.
>
> After 45 minutes smaller pieces can be removed. Cook larger, denser pieces
> another 15 minutes. Turn off heat. Return smaller pieces and recover and
> let sit another 5 minutes. Pieces can be easily be deboned. Dump bones
> back in stock for extra flavor. Serve pieces warm.
>
> If anyone prefers crisp, roasted turkey skin, simply skin the breasts and
> thighs before boiling and roast skins in 400 degree oven for 15 to 20
> minutes or until crisp and golden. Drain excess oil from pan. Deglaze pan
> drippings with as much soup stock as you want for gravy.
>
> http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html
>


I can imagine boiled turkey easier than I can imagine it baked without skin
as far as moistness goes.

Cheri

On Sun, 29 Oct 2017 14:40:52 -0700, "Cheri" >
wrote:

>"Doris Night" > wrote in message
.. .
>
>> On Sun, 29 Oct 2017 09:09:53 -0700, "Cheri" >
>> wrote:
>>
>>>"Cindy Hamilton" > wrote in message
>
>>>> How many people have more than one dessert available on Thanksgiving,
>>>> even with fewer than 10 people at the table?
>>>>
>>>> Cindy Hamilton
>>>
>>>
>>>Me, I usually have a pie, cupcakes, a batch of cookies, a fruit Jell-O.
>>>maybe fudge, and so on. I was raised that way and I carry it on.
>>
>> When we go to Thanksgiving/Christmas dinner at my MIL's place, I
>> always take 2 pies (an apple and a cream pie). There are a couple
>> other people who take desserts, as well. That's a total of 30-35
>> portions of dessert for about 20 people.
>>
>> It all gets eaten - unlike the disgustingly dry turkey that gets all
>> its skin peeled off before going into the oven.
>>
>> Doris
>
>
>Wow, I've never heard of taking the skin of a turkey before going in the
>oven, good thing there's lots of desserts.

About 25 years ago, my FIL had high cholesterol, and was advised by
his doctor not to eat anything with cholesterol in it. No eggs,
butter, etc. Also, no turkey or chicken skin. So MIL started peeling
the turkey before cooking it.

Now, years later, FIL is long dead and the turkey is still being
skinned.

Doris

On 10/29/2017 6:28 PM, Cheri wrote:
> "Casa de los peregrinos" > wrote in message
> news
>> On 10/29/2017 3:40 PM, Cheri wrote:
>>> "Doris Night" > wrote in message
>>> ...
>>>
>>>> On Sun, 29 Oct 2017 09:09:53 -0700, "Cheri" >
>>>> wrote:
>>>>
>>>>> "Cindy Hamilton" > wrote in message
>>>
>>>>>> How many people have more than one dessert available on Thanksgiving,
>>>>>> even with fewer than 10 people at the table?
>>>>>>
>>>>>> Cindy Hamilton
>>>>>
>>>>>
>>>>> Me, I usually have a pie, cupcakes, a batch of cookies, a fruit
>>>>> Jell-O.
>>>>> maybe fudge, and so on. I was raised that way and I carry it on.
>>>>
>>>> When we go to Thanksgiving/Christmas dinner at my MIL's place, I
>>>> always take 2 pies (an apple and a cream pie). There are a couple
>>>> other people who take desserts, as well. That's a total of 30-35
>>>> portions of dessert for about 20 people.
>>>>
>>>> It all gets eaten - unlike the disgustingly dry turkey that gets all
>>>> its skin peeled off before going into the oven.
>>>>
>>>> Doris
>>>
>>>
>>> Wow, I've never heard of taking the skin of a turkey before going in
>>> the oven, good thing there's lots of desserts.
>>>
>>> Cheri
>>
>> It gets weirder:
>>
>> http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html
>>
>> BOILED TURKEY Sounds tough but tastes moist and succulent. Give it a
>> try. You will be pleasantly surprised.
>> I adapted the recipe from Jeff Smith, the Frugal Gourmet to fit my
>> stock pans and to shorten cooking time from 1 1/2 hours to 1 hour.
>> Besides saving loads of time over baking or microwaving, you will have
>> a head start on tomorrows turkey soup.
>>
>> Cut a 10 to 12 pound turkey into pieces, just as you would cut up a
>> chicken. You will find it is easier to cut up then a chicken. Place
>> thighs and breasts on bottom of stock pot. Add legs, wings, back, neck
>> and giblets on top. Add enough water to cover. Bring to a boil. Reduce
>> heat to a simmer and cover.
>>
>> After 45 minutes smaller pieces can be removed. Cook larger, denser
>> pieces another 15 minutes. Turn off heat. Return smaller pieces and
>> recover and let sit another 5 minutes. Pieces can be easily be
>> deboned. Dump bones back in stock for extra flavor. Serve pieces warm.
>>
>> If anyone prefers crisp, roasted turkey skin, simply skin the breasts
>> and thighs before boiling and roast skins in 400 degree oven for 15 to
>> 20 minutes or until crisp and golden. Drain excess oil from pan.
>> Deglaze pan drippings with as much soup stock as you want for gravy.
>>
>> http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html
>>
>
>
> I can imagine boiled turkey easier than I can imagine it baked without
> skin as far as moistness goes.
>
> Cheri

It's extreme poultry abuse!

....the skinless roasted that it...

This boiled stuff is just plain odd, might be tasty, hard to say.

On 10/29/2017 8:34 PM, Doris Night wrote:
> On Sun, 29 Oct 2017 14:40:52 -0700, "Cheri" >
> wrote:
>
>> "Doris Night" > wrote in message
>> ...
>>
>>> On Sun, 29 Oct 2017 09:09:53 -0700, "Cheri" >
>>> wrote:
>>>
>>>> "Cindy Hamilton" > wrote in message
>>
>>>>> How many people have more than one dessert available on Thanksgiving,
>>>>> even with fewer than 10 people at the table?
>>>>>
>>>>> Cindy Hamilton
>>>>
>>>>
>>>> Me, I usually have a pie, cupcakes, a batch of cookies, a fruit Jell-O.
>>>> maybe fudge, and so on. I was raised that way and I carry it on.
>>>
>>> When we go to Thanksgiving/Christmas dinner at my MIL's place, I
>>> always take 2 pies (an apple and a cream pie). There are a couple
>>> other people who take desserts, as well. That's a total of 30-35
>>> portions of dessert for about 20 people.
>>>
>>> It all gets eaten - unlike the disgustingly dry turkey that gets all
>>> its skin peeled off before going into the oven.
>>>
>>> Doris
>>
>>
>> Wow, I've never heard of taking the skin of a turkey before going in the
>> oven, good thing there's lots of desserts.
>
> About 25 years ago, my FIL had high cholesterol, and was advised by
> his doctor not to eat anything with cholesterol in it. No eggs,
> butter, etc. Also, no turkey or chicken skin. So MIL started peeling
> the turkey before cooking it.
>
> Now, years later, FIL is long dead and the turkey is still being
> skinned.
>
> Doris
>

Heckuva story, now we know why.

But why not keep the skin on and go modern, even ATK's baking soda skin
crisping tricks?

On Sun, 29 Oct 2017 17:27:04 -0700, Cheri wrote:

>"Wayne Boatwright" > wrote in message
79.45...
>> On Sun 29 Oct 2017 09:09:53a, Cheri told us...
>>
>>> "Cindy Hamilton" > wrote in message
>>> ...
>>>> On Sunday, October 29, 2017 at 9:19:08 AM UTC-4, Gary wrote:
>>>>> Nancy Young wrote:
>>>>> >
>>>>> > On 10/29/2017 2:21 AM, Wayne Boatwright wrote:
>>>>> >
>>>>> > > It brings to mind a story from many years ago that involved
>>>>> > > my dad's sister-in-law. My dad's aunt and uncle were very
>>>>> > > old school and formal people. They hosted a large holiday
>>>>> > > dinner party and, typical of old southern families, there
>>>>> > > was a groaning board of desserts to choose from. As my
>>>>> > > dad's aunt was asking each guest which dessert that would
>>>>> > > like, my dad's sister-in-law spoke up and asked for a
>>>>> > > dinner plate so that she could have a piece of each of all
>>>>> > > the desserts. That story was told for many years, as the
>>>>> > > sister-in-law was a rather rude and brash person, and my
>>>>> > > dad's aunt was mortified at the request, although was very
>>>>> > > gracious.
>>>>> >
>>>>> > That strikes me as funny. I do the same thing at dinners like
>>>>> > that but of course we are not a formal family. No one is
>>>>> > plating my dessert for me.
>>>>> >
>>>>> > Just as I take a little bit of almost everything during the
>>>>> > meal, I take small bits of different desserts to try them all.
>>>>>
>>>>> I feel the same, Nancy. If someone offers a variety of desserts
>>>>> (odd to me in the first place at someones home), I see nothing
>>>>> wrong at all for wanting to sample a smaller portion of each.
>>>>
>>>> It was a large holiday party. There might have been 20 or 30
>>>> people in attendance. That would call for multiple desserts.
>>>>
>>>> How many people have more than one dessert available on
>>>> Thanksgiving, even with fewer than 10 people at the table?
>>>>
>>>> Cindy Hamilton
>>>
>>>
>>> Me, I usually have a pie, cupcakes, a batch of cookies, a fruit
>>> Jell-O. maybe fudge, and so on. I was raised that way and I carry
>>> it on.
>>>
>>> Cheri
>>>
>>>
>>
>> My mother loved to bake and the holidays always meant several cakes,
>> several pies, half a dozen kinds of cookies, chocolate and maple
>> walnut fudges, candied nuts, and I've probably left some things out.
>> There were always a lot of people stopping by during the holidays.
>
>Yes, great memories of my mom and grandma cooking up a storm for the
>holidays just like yours. My grandma made the best divinity and I have never
>been able to duplicate that.

Wow. I haven't had divinity in decades. Yeah, my grandma's was the best.

--
Do not spray into eyes
I have sprayed you into my eyes

On Sun, 29 Oct 2017 14:42:41 -0700, Cheri wrote:

>"Lesmond" > wrote in message news: speaking of more than
>one dessert
>> On Sun, 29 Oct 2017 09:09:53 -0700, Cheri wrote:
>
>>>Me, I usually have a pie, cupcakes, a batch of cookies, a fruit Jell-O.
>>>maybe fudge, and so on. I was raised that way and I carry it on.
>>
>> Yes. Even at my child's birthday parties, I always have way more than
>> birthday cake.
>
>And I bet it's a great party too! I just know it is.

Aw...

--
Do not spray into eyes
I have sprayed you into my eyes

On Sun, 29 Oct 2017 22:06:50 -0600, Casa de los peregrinos wrote:

>On 10/29/2017 6:28 PM, Cheri wrote:
>> "Casa de los peregrinos" > wrote in message
>> news
>>> On 10/29/2017 3:40 PM, Cheri wrote:
>>>> "Doris Night" > wrote in message
>>>> ...
>>>>
>>>>> On Sun, 29 Oct 2017 09:09:53 -0700, "Cheri" >
>>>>> wrote:
>>>>>
>>>>>> "Cindy Hamilton" > wrote in message
>>>>
>>>>>>> How many people have more than one dessert available on Thanksgiving,
>>>>>>> even with fewer than 10 people at the table?
>>>>>>>
>>>>>>> Cindy Hamilton
>>>>>>
>>>>>>
>>>>>> Me, I usually have a pie, cupcakes, a batch of cookies, a fruit
>>>>>> Jell-O.
>>>>>> maybe fudge, and so on. I was raised that way and I carry it on.
>>>>>
>>>>> When we go to Thanksgiving/Christmas dinner at my MIL's place, I
>>>>> always take 2 pies (an apple and a cream pie). There are a couple
>>>>> other people who take desserts, as well. That's a total of 30-35
>>>>> portions of dessert for about 20 people.
>>>>>
>>>>> It all gets eaten - unlike the disgustingly dry turkey that gets all
>>>>> its skin peeled off before going into the oven.
>>>>>
>>>>> Doris
>>>>
>>>>
>>>> Wow, I've never heard of taking the skin of a turkey before going in
>>>> the oven, good thing there's lots of desserts.
>>>>
>>>> Cheri
>>>
>>> It gets weirder:
>>>
>>> http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html
>>>
>>> BOILED TURKEY Sounds tough but tastes moist and succulent. Give it a
>>> try. You will be pleasantly surprised.
>>> I adapted the recipe from Jeff Smith, the Frugal Gourmet to fit my
>>> stock pans and to shorten cooking time from 1 1/2 hours to 1 hour.
>>> Besides saving loads of time over baking or microwaving, you will have
>>> a head start on tomorrows turkey soup.
>>>
>>> Cut a 10 to 12 pound turkey into pieces, just as you would cut up a
>>> chicken. You will find it is easier to cut up then a chicken. Place
>>> thighs and breasts on bottom of stock pot. Add legs, wings, back, neck
>>> and giblets on top. Add enough water to cover. Bring to a boil. Reduce
>>> heat to a simmer and cover.
>>>
>>> After 45 minutes smaller pieces can be removed. Cook larger, denser
>>> pieces another 15 minutes. Turn off heat. Return smaller pieces and
>>> recover and let sit another 5 minutes. Pieces can be easily be
>>> deboned. Dump bones back in stock for extra flavor. Serve pieces warm.
>>>
>>> If anyone prefers crisp, roasted turkey skin, simply skin the breasts
>>> and thighs before boiling and roast skins in 400 degree oven for 15 to
>>> 20 minutes or until crisp and golden. Drain excess oil from pan.
>>> Deglaze pan drippings with as much soup stock as you want for gravy.
>>>
>>> http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html
>>>
>>
>>
>> I can imagine boiled turkey easier than I can imagine it baked without
>> skin as far as moistness goes.
>>
>> Cheri
>
>It's extreme poultry abuse!
>
>....the skinless roasted that it...
>
>This boiled stuff is just plain odd, might be tasty, hard to say.

Yeah, but just the idea of "boiled meat" gives me pause.

--
Do not spray into eyes
I have sprayed you into my eyes

On 10/30/2017 4:25 AM, Lesmond wrote:
> On Sun, 29 Oct 2017 22:06:50 -0600, Casa de los peregrinos wrote:
>
>> On 10/29/2017 6:28 PM, Cheri wrote:
>>> "Casa de los peregrinos" > wrote in message
>>> news >>>> On 10/29/2017 3:40 PM, Cheri wrote:
>>>>> "Doris Night" > wrote in message
>>>>> ...
>>>>>
>>>>>> On Sun, 29 Oct 2017 09:09:53 -0700, "Cheri" >
>>>>>> wrote:
>>>>>>
>>>>>>> "Cindy Hamilton" > wrote in message
>>>>>
>>>>>>>> How many people have more than one dessert available on Thanksgiving,
>>>>>>>> even with fewer than 10 people at the table?
>>>>>>>>
>>>>>>>> Cindy Hamilton
>>>>>>>
>>>>>>>
>>>>>>> Me, I usually have a pie, cupcakes, a batch of cookies, a fruit
>>>>>>> Jell-O.
>>>>>>> maybe fudge, and so on. I was raised that way and I carry it on.
>>>>>>
>>>>>> When we go to Thanksgiving/Christmas dinner at my MIL's place, I
>>>>>> always take 2 pies (an apple and a cream pie). There are a couple
>>>>>> other people who take desserts, as well. That's a total of 30-35
>>>>>> portions of dessert for about 20 people.
>>>>>>
>>>>>> It all gets eaten - unlike the disgustingly dry turkey that gets all
>>>>>> its skin peeled off before going into the oven.
>>>>>>
>>>>>> Doris
>>>>>
>>>>>
>>>>> Wow, I've never heard of taking the skin of a turkey before going in
>>>>> the oven, good thing there's lots of desserts.
>>>>>
>>>>> Cheri
>>>>
>>>> It gets weirder:
>>>>
>>>> http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html
>>>>
>>>> BOILED TURKEY Sounds tough but tastes moist and succulent. Give it a
>>>> try. You will be pleasantly surprised.
>>>> I adapted the recipe from Jeff Smith, the Frugal Gourmet to fit my
>>>> stock pans and to shorten cooking time from 1 1/2 hours to 1 hour.
>>>> Besides saving loads of time over baking or microwaving, you will have
>>>> a head start on tomorrows turkey soup.
>>>>
>>>> Cut a 10 to 12 pound turkey into pieces, just as you would cut up a
>>>> chicken. You will find it is easier to cut up then a chicken. Place
>>>> thighs and breasts on bottom of stock pot. Add legs, wings, back, neck
>>>> and giblets on top. Add enough water to cover. Bring to a boil. Reduce
>>>> heat to a simmer and cover.
>>>>
>>>> After 45 minutes smaller pieces can be removed. Cook larger, denser
>>>> pieces another 15 minutes. Turn off heat. Return smaller pieces and
>>>> recover and let sit another 5 minutes. Pieces can be easily be
>>>> deboned. Dump bones back in stock for extra flavor. Serve pieces warm.
>>>>
>>>> If anyone prefers crisp, roasted turkey skin, simply skin the breasts
>>>> and thighs before boiling and roast skins in 400 degree oven for 15 to
>>>> 20 minutes or until crisp and golden. Drain excess oil from pan.
>>>> Deglaze pan drippings with as much soup stock as you want for gravy.
>>>>
>>>> http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html
>>>>
>>>
>>>
>>> I can imagine boiled turkey easier than I can imagine it baked without
>>> skin as far as moistness goes.
>>>
>>> Cheri
>>
>> It's extreme poultry abuse!
>>
>> ....the skinless roasted that it...
>>
>> This boiled stuff is just plain odd, might be tasty, hard to say.
>
> Yeah, but just the idea of "boiled meat" gives me pause.
>

I think if we just call it a casserole soup it maybe comes into
quasi-normalcy.

At that point a sprinkling of crisped skin on top could mimic
croutons/won ton bits.

"Lesmond" > wrote in message

> On Sun, 29 Oct 2017 22:06:50 -0600, Casa de los peregrinos wrote: speaking
> of boiled turkey

>>This boiled stuff is just plain odd, might be tasty, hard to say.
>
> Yeah, but just the idea of "boiled meat" gives me pause.

I will steam chicken breasts occasionally for salads, but I have never
boiled turkey.

Cheri

On 10/30/2017 10:15 AM, Cheri wrote:
> "Lesmond" > wrote in message
>
>> On Sun, 29 Oct 2017 22:06:50 -0600, Casa de los peregrinos wrote:
>> speaking of boiled turkey
>
>>> This boiled stuff is just plain odd, might be tasty, hard to say.
>>
>> Yeah, but just the idea of "boiled meat" gives me pause.
>
> I will steam chicken breasts occasionally for salads, but I have never
> boiled turkey.
>
> Cheri

I guess poached counts as boiled too...but even there my preference is
for brined and grilled.

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> I can imagine boiled turkey easier than I can imagine it baked without
>> skin
>> as far as moistness goes.
>
> I did see a tv show once where the chef simmered a whole turkey
> in water (skin on) then put in the oven the last 30 minutes of
> cooking just to brown and crisp the skin. He claimed it was the
> best way to cook a turkey.


I saw a cook on Milk Street a couple of weeks ago that did it with a whole
chicken, but didn't crisp the skin. Christopher said it tasted great.

Cheri

On 10/30/2017 10:28 AM, Cheri wrote:
> "Gary" > wrote in message
> ...
>> Cheri wrote:
>>>
>>> I can imagine boiled turkey easier than I can imagine it baked
>>> without skin
>>> as far as moistness goes.
>>
>> I did see a tv show once where the chef simmered a whole turkey
>> in water (skin on) then put in the oven the last 30 minutes of
>> cooking just to brown and crisp the skin. He claimed it was the
>> best way to cook a turkey.
>
>
> I saw a cook on Milk Street a couple of weeks ago that did it with a
> whole chicken, but didn't crisp the skin. Christopher said it tasted great.
>
> Cheri

Is that show doing much for you yet?

I'm finding many of the recipes too eclectic and fiddly thus far.

On Monday, October 30, 2017 at 11:34:42 AM UTC-5, Casa de los peregrinos wrote:
>
> On 10/30/2017 10:28 AM, Cheri wrote:
> >
> > I saw a cook on Milk Street a couple of weeks ago that did it with a
> > whole chicken, but didn't crisp the skin. Christopher said it tasted great.
> >
> > Cheri
>
> Is that show doing much for you yet?
>
> I'm finding many of the recipes too eclectic and fiddly thus far.
>
>
I know your question was directed to Cheri but I've been watching it
as well. It's interesting but not as interesting to me as ATK or
Cook's Country and I've seen no recipes that inspire me to try them.

I also watch "A Chef's Life" with Vivian Howard. She gives out no
recipes but I enjoy watching her in her restaurant, visiting local
growers and getting recipes from them that she usually tweaks for
serving in her eatery.

"Casa de los peregrinos" > wrote in message
news
> On 10/30/2017 10:28 AM, Cheri wrote:
>> "Gary" > wrote in message
>> ...
>>> Cheri wrote:
>>>>
>>>> I can imagine boiled turkey easier than I can imagine it baked without
>>>> skin
>>>> as far as moistness goes.
>>>
>>> I did see a tv show once where the chef simmered a whole turkey
>>> in water (skin on) then put in the oven the last 30 minutes of
>>> cooking just to brown and crisp the skin. He claimed it was the
>>> best way to cook a turkey.
>>
>>
>> I saw a cook on Milk Street a couple of weeks ago that did it with a
>> whole chicken, but didn't crisp the skin. Christopher said it tasted
>> great.
>>
>> Cheri
>
> Is that show doing much for you yet?
>
> I'm finding many of the recipes too eclectic and fiddly thus far.


Not really, though I do like CK a lot, it is sort of "who cares" so far to
me.

Cheri

> wrote in message
...
> On Monday, October 30, 2017 at 11:34:42 AM UTC-5, Casa de los peregrinos
> wrote:
>>
>> On 10/30/2017 10:28 AM, Cheri wrote:
>> >
>> > I saw a cook on Milk Street a couple of weeks ago that did it with a
>> > whole chicken, but didn't crisp the skin. Christopher said it tasted
>> > great.
>> >
>> > Cheri
>>
>> Is that show doing much for you yet?
>>
>> I'm finding many of the recipes too eclectic and fiddly thus far.
>>
>>
> I know your question was directed to Cheri but I've been watching it
> as well. It's interesting but not as interesting to me as ATK or
> Cook's Country and I've seen no recipes that inspire me to try them.
>
> I also watch "A Chef's Life" with Vivian Howard. She gives out no
> recipes but I enjoy watching her in her restaurant, visiting local
> growers and getting recipes from them that she usually tweaks for
> serving in her eatery.


Yes, I like VH and I watch that smoke guy too, his meats always look so
good, but I am not really into smoking meats, still interesting.

Cheri

On 10/30/2017 10:57 AM, wrote:
> On Monday, October 30, 2017 at 11:34:42 AM UTC-5, Casa de los peregrinos wrote:
>>
>> On 10/30/2017 10:28 AM, Cheri wrote:
>>>
>>> I saw a cook on Milk Street a couple of weeks ago that did it with a
>>> whole chicken, but didn't crisp the skin. Christopher said it tasted great.
>>>
>>> Cheri
>>
>> Is that show doing much for you yet?
>>
>> I'm finding many of the recipes too eclectic and fiddly thus far.
>>
>>
> I know your question was directed to Cheri but I've been watching it
> as well. It's interesting but not as interesting to me as ATK or
> Cook's Country and I've seen no recipes that inspire me to try them.

Precisely my experience so far.

> I also watch "A Chef's Life" with Vivian Howard. She gives out no
> recipes but I enjoy watching her in her restaurant, visiting local
> growers and getting recipes from them that she usually tweaks for
> serving in her eatery.

That's a wonderful show, plenty of context and background to work from.

I also enjoy "The Mind of a Chef" and any of Rick Bayless' tours de Mejico.

On 10/30/2017 10:59 AM, Cheri wrote:
> "Casa de los peregrinos" > wrote in message
> news
>> On 10/30/2017 10:28 AM, Cheri wrote:
>>> "Gary" > wrote in message
>>> ...
>>>> Cheri wrote:
>>>>>
>>>>> I can imagine boiled turkey easier than I can imagine it baked
>>>>> without skin
>>>>> as far as moistness goes.
>>>>
>>>> I did see a tv show once where the chef simmered a whole turkey
>>>> in water (skin on) then put in the oven the last 30 minutes of
>>>> cooking just to brown and crisp the skin. He claimed it was the
>>>> best way to cook a turkey.
>>>
>>>
>>> I saw a cook on Milk Street a couple of weeks ago that did it with a
>>> whole chicken, but didn't crisp the skin. Christopher said it tasted
>>> great.
>>>
>>> Cheri
>>
>> Is that show doing much for you yet?
>>
>> I'm finding many of the recipes too eclectic and fiddly thus far.
>
>
> Not really, though I do like CK a lot, it is sort of "who cares" so far
> to me.
>
> Cheri

Same here.

I gave up my ATK magazine subscription because I valued his "Letter From
Vermont" column as much as the food science.

I also miss hearing his radio show podcasts, though I need to download
some of the new Milk ones and see what I think.

Frankly the Q&A segments with Chris and Bridget were always good
listening - a sharp wit she has.

Dave Smith wrote:
>
> On 2017-10-29 6:15 PM, Wayne Boatwright wrote:
>
> > My mother loved to bake and the holidays always meant several cakes,
> > several pies, half a dozen kinds of cookies, chocolate and maple
> > walnut fudges, candied nuts, and I've probably left some things out.
> > There were always a lot of people stopping by during the holidays.
>
> My mother always went all out for Christmas. She usually had 15-20
> people for Christmas dinner. The primary dessert was carrot pudding ,
> flambeed and served with a hot caramel sauce. The there were mince
> meat tarts, butter tarts, light and dark fruitcake, Nanaimo bars,
> Chinese chews, several types of short cakes, chocolate eclairs, a few
> other types of cookies, meringues, ice cream and a fruit platter.

And here, everyone constantly bitches about carbs and overweight
people and diabetes. lol

Cheri wrote:
>
> I can imagine boiled turkey easier than I can imagine it baked without skin
> as far as moistness goes.

I did see a tv show once where the chef simmered a whole turkey
in water (skin on) then put in the oven the last 30 minutes of
cooking just to brown and crisp the skin. He claimed it was the
best way to cook a turkey.

Doris Night wrote:
>
> About 25 years ago, my FIL had high cholesterol, and was advised by
> his doctor not to eat anything with cholesterol in it. No eggs,
> butter, etc. Also, no turkey or chicken skin. So MIL started peeling
> the turkey before cooking it.
>
> Now, years later, FIL is long dead and...

....So are all those turkeys since then.

On Monday, October 30, 2017 at 6:18:36 AM UTC-10, Casa de los peregrinos wrote:
>
> I guess poached counts as boiled too...but even there my preference is
> for brined and grilled.

The Chinese will poach a chicken in a soy sauce based liquid. They keep and reuse the boiling sauce - it's a family chicken boiling sauce. Some of these are over a hundred years old. Well, that's what they say anyway. I've never been able to keep my sauce for longer than a few months. I'm too chicken.

On 2017-10-30 1:21 PM, Gary wrote:
> Dave Smith wrote:

>> My mother always went all out for Christmas. She usually had 15-20
>> people for Christmas dinner. The primary dessert was carrot pudding ,
>> flambeed and served with a hot caramel sauce. The there were mince
>> meat tarts, butter tarts, light and dark fruitcake, Nanaimo bars,
>> Chinese chews, several types of short cakes, chocolate eclairs, a few
>> other types of cookies, meringues, ice cream and a fruit platter.
>
> And here, everyone constantly bitches about carbs and overweight
> people and diabetes. lol

Not everyone.