On Tue 25 Oct 2005 04:12:03p, Bob Terwilliger wrote in rec.food.cooking:

> Wayne wrote:
>
>> I don't especially like turkey, so all the side dishes are more appealing.
>> I'd rather have a roast chicken or capon.
>
> I dislike turkey breast, but I have a good recipe which disguises it as
> veal.
>
> Bob

It would have to go through a complete transmogrification before I would
attempt to get it down. :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >,
Ranee Mueller > wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
>
> > I have a very fast dishwasher that saves tons of electricity and water.
> > ;-) It's called a pair of hands and a basin of hot soapy water. <lol>
> >
> > I clean up as I go when I cook, so I never end up with a sink full of
> > pots, pans and utensils.
> >
> > Sorry, but I just _detest_ automatic dishwashers.
>
> You live alone, though, right? We have a family of six.

There are two of us, and dad tends to make enough dishes for several
people actually. <lol> Seems to be a "guy" thing. ;-)
It's ok tho'. I'd rather wash up after him than not have him around!

> Some close
> friends of ours have a family of eight, and we regularly have them over
> (and them us). Just out two families is 14 people's worth of dishes.
> We also regularly host our entire church for feasts. Now, we have
> relatively small church, so we're talking 50 people, including kids, but
> even if you use paper plates, that's a lot of silverware and pots and
> pans and baking dishes, measuring cups, spoons, serving pieces, etc.
>
> Regards,
> Ranee (who loves her dishwasher)

Different strokes! :-)
it's just that, since you have to rinse stuff off before you can put it
in the dishwasher, I just never really saw the point???
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Ranee Mueller > wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
>
> > I also purchase giblets and necks separately and make the gravy the day
> > before so I can make a decent stock. I still add the roast drippings to
> > it to finish it off...
>
> I do this. I also sometimes find turkey legs on sale for nearly
> nothing, and roast those and make stock out of them with the giblets
> from the bird, then I add the pan drippings to that. Wonderful.
>
> Regards,
> Ranee
>

Hmmmmm... never thought of that.
Since I can get wings, I'd probably use those instead of drumsticks.

Good idea, thanks! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article . com>,
"itsjoannotjoann" > wrote:

> OmManiPadmeOmelet wrote:
> > >
>
> The cooking times are WAY way way too long and the bird
> > gets all dried out, even ones with that "pop up" indicator.
> >
> > Standard is 15 minutes per lb.
> >
> > We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
> > better! Even a meat thermometer does not work all that well! I think if
> > it were to be put into maybe mid-thigh, it might.
> >
> > Once we learned that, turkey became wonderful again.
> >
> > We also quit stuffing them and started making stuffing in a separate
> > roasting pan. You can still add drippings to it or smother it in gravy
> > to get the extra turkey flavor.
> >
> > I also purchase giblets and necks separately and make the gravy the day
> > before so I can make a decent stock. I still add the roast drippings to
> > it to finish it off...
> >
> > Cheers!
> > --
>
>
> I bought a turkey once that had that pop-up timer thingie and the darn
> thing never did do it's job. I just usually rely on time and
> temperature and get excellent results. Not dry as a bone and
> tasteless.
>
> It's probably a family tradition or a regional thing, but we've always
> made dressing (aka stuffing also sometimes called 'filling') in a
> separate pan. Seems to turn out a bit more moist, not soggy as some of
> you may suppose, than the stuff up the bird's butt. And the benefits
> to this is you can make a really large pan of it, too. :-)
>

Yep. :-)
And IMHO it makes the roasting time for the turkey a lot more
predictable. It's just TOO easy to overcook a bird to get all that
stuffing roasted. Perfect stuffing, dried out bird meat. :-(

I know it's traditional to stuff a bird, but is it _really_
necessary?????

Not for me! Not anymore.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Tue 25 Oct 2005 05:13:24p, Tara wrote in rec.food.cooking:

> On 26 Oct 2005 00:24:26 +0200, Wayne Boatwright
> > wrote:
>
>>I don't especially like turkey, so all the side dishes are more
>>appealing. I'd rather have a roast chicken or capon.
>
> Yes, I like roast turkey, but I don't love it. I crave the cornbread
> dressing and sweet potatoes, so I like to have just a few bites of the
> turkey to feel like I have had my Thanksgiving turkey (which I must
> have, even though it's not my favorite) and save room for all the
> delicious trimmings.
>
> The day after Thanksgiving, nothing beats pumpkin pie for breakfast
> and a turkey sandwich for lunch. I can eat turkey sandwiches for
> days.

LOL! I agree about most of this. While I really don't like turkey at all,
I can "enjoy" one very freshly roasted turkey sandwich made with breast
meat. Must be made on the evening of Thanksgiving day, or no later than
lunch the next day. Must be made on good white bread with mayo and
lettuce. After that, if it's in our house, the cats get it. Now the
cornbread dressing and sweet potatoes and fresh cranberry sauce I could eat
for days and usually do!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Tue, 25 Oct 2005 19:25:55 -0500, OmManiPadmeOmelet
> wrote:

>In article >,
> Ranee Mueller > wrote:
>
>> In article >,
>> OmManiPadmeOmelet > wrote:
>>
>> > I have a very fast dishwasher that saves tons of electricity and water.
>> > ;-) It's called a pair of hands and a basin of hot soapy water. <lol>
>> >
>> > I clean up as I go when I cook, so I never end up with a sink full of
>> > pots, pans and utensils.
>> >
>> > Sorry, but I just _detest_ automatic dishwashers.
>>
>> You live alone, though, right? We have a family of six.
>
>There are two of us, and dad tends to make enough dishes for several
>people actually. <lol> Seems to be a "guy" thing. ;-)
>It's ok tho'. I'd rather wash up after him than not have him around!
>
>> Some close
>> friends of ours have a family of eight, and we regularly have them over
>> (and them us). Just out two families is 14 people's worth of dishes.
>> We also regularly host our entire church for feasts. Now, we have
>> relatively small church, so we're talking 50 people, including kids, but
>> even if you use paper plates, that's a lot of silverware and pots and
>> pans and baking dishes, measuring cups, spoons, serving pieces, etc.
>>
>> Regards,
>> Ranee (who loves her dishwasher)
>
>Different strokes! :-)
>it's just that, since you have to rinse stuff off before you can put it
>in the dishwasher, I just never really saw the point???

No you don't. If you have to, there's something wrong with the
dishwasher.

I have a small kitchen so there isn't enough room to cook and wash
dishes at the same time. But if I had a huge kitchen, I'd have 3
dishwashers! My kitchen didn't have a dishwasher when I moved in; I
bought one within a month!

Sue(tm)
Lead me not into temptation... I can find it myself!

Ranee wrote:

> Us, too. I roast at 500 degrees, rub all over with salt and pepper,
> squeeze the juice from a lemon all over, push some sprigs of rosemary
> under the skin, stuff the turkey with an onion cut in half, some
> rosemary, a bunch of garlic cloves, the shell of that lemon. Roast for
> about 2:15 for the size turkey we usually get. Crisp skin, moist meat,
> amazing taste. We like it. You tent foil over it while you make the
> gravy, to which I add bourbon, and it is a lovely meal.

Enough bourbon and you don't CARE how the turkey turned out. :-)

Bob

In article >,
Wayne Boatwright > wrote:

> On Tue 25 Oct 2005 05:13:24p, Tara wrote in rec.food.cooking:
>
> > On 26 Oct 2005 00:24:26 +0200, Wayne Boatwright
> > > wrote:
> >
> >>I don't especially like turkey, so all the side dishes are more
> >>appealing. I'd rather have a roast chicken or capon.
> >
> > Yes, I like roast turkey, but I don't love it. I crave the cornbread
> > dressing and sweet potatoes, so I like to have just a few bites of the
> > turkey to feel like I have had my Thanksgiving turkey (which I must
> > have, even though it's not my favorite) and save room for all the
> > delicious trimmings.
> >
> > The day after Thanksgiving, nothing beats pumpkin pie for breakfast
> > and a turkey sandwich for lunch. I can eat turkey sandwiches for
> > days.
>
> LOL! I agree about most of this. While I really don't like turkey at all,
> I can "enjoy" one very freshly roasted turkey sandwich made with breast
> meat. Must be made on the evening of Thanksgiving day, or no later than
> lunch the next day. Must be made on good white bread with mayo and
> lettuce. After that, if it's in our house, the cats get it. Now the
> cornbread dressing and sweet potatoes and fresh cranberry sauce I could eat
> for days and usually do!

Honestly, try re-heated turkey sometime on hot toast with hot
butter....... ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
(Curly Sue) wrote:

> >Different strokes! :-)
> >it's just that, since you have to rinse stuff off before you can put it
> >in the dishwasher, I just never really saw the point???
>
> No you don't. If you have to, there's something wrong with the
> dishwasher.

Ah, ok, that's just what I was taught to do early on.
It's been many years since I've used a dishwasher!

>
> I have a small kitchen so there isn't enough room to cook and wash
> dishes at the same time. But if I had a huge kitchen, I'd have 3
> dishwashers! My kitchen didn't have a dishwasher when I moved in; I
> bought one within a month!
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Hee! I DO clean up as I go! I rarely have more than a couple of pots to
clean by the time I am done cooking, and my kitchen is quite small. My
house is 3 bedroom, 1 bath, and only 1,100 square feet.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Curly Sue" > wrote

> > wrote:

>> Ranee Mueller > wrote:

>>> Ranee (who loves her dishwasher)
>>
>>Different strokes! :-)
>>it's just that, since you have to rinse stuff off before you can put it
>>in the dishwasher, I just never really saw the point???
>
> No you don't. If you have to, there's something wrong with the
> dishwasher.

Exactly, I never rinse, ever. I do take off the excess food and bones,
a quick scrape into the garbage that I would do no matter how I
was washing the dishes.

I've had to physically stop my mother from rinsing the dishes, she
is so sure you have to do that. No, that's what the dishwasher
is for. Heck, first thing it does is rinse the dishes!

> I have a small kitchen so there isn't enough room to cook and wash
> dishes at the same time. But if I had a huge kitchen, I'd have 3
> dishwashers! My kitchen didn't have a dishwasher when I moved in; I
> bought one within a month!

I'm with you, and I don't even especially mind doing dishes. It's a
waste of time water and me to wash a few dishes every night, just
stick them in the machine and turn it on when it's full or I'm out of
forks or something.

My dishwasher broke a few weeks ago, you betcha I had a new
(and scary) dishwasher in its place pronto.

nancy

Wayne wrote:

> I can "enjoy" one very freshly roasted turkey sandwich made with breast
> meat. Must be made on the evening of Thanksgiving day, or no later than
> lunch the next day. Must be made on good white bread with mayo and
> lettuce. After that, if it's in our house, the cats get it. Now the
> cornbread dressing and sweet potatoes and fresh cranberry sauce I could
> eat for days and usually do!

Speaking of dressing, I must give credit to Gloria (Puester) for her
dressing recipe. It's the best I've ever made. She hasn't posted it this
year, so allow me to post it on her behalf:


1 package Pepperidge Farm seasoned bread crumbs
1 package Jimmy Dean hot sausage
1/4 cup butter
1/2 to 1 lb. mushrooms, sliced
1 large onion, diced
2-3 celery stalks, chopped
1 or 2 sweet-tart apples, peeled and diced
1 cup pecans
chicken broth
Bell's seasoning or other poultry seasoning
GLORIA'S NOTE: (My sister in law adds oysters to this but my family prefers
it without. You could also add dried fruit--apricots, prunes, golden
raisins, etc. which have been soaked to plump up.)

Sauté sausage, drain and set aside.
Melt butter (or use sausage fat if you prefer) in a skillet, sauté
mushrooms, onion and celery till tender. Add apples, crumbs and pecans with
enough broth to moisten. Add poultry seasoning, salt and pepper to taste.
Pack lightly into a greased casserole. Refrigerate until ready to bake.

BOB'S NOTES:
* I generally use a mixture of half white bread cubes and half cornbread
cubes.
* I add some kind of plumped dried fruit: I've tried dried cranberries
plumped in orange juice and I've tried Zante currants plumped in plum wine.
Both were good. Since I'm making goose with blackberry sauce this year, I
might include dried cherries in the dressing.
* I usually cut back on the mushrooms or omit them altogether. Depends on
what the dressing is accompanying: Chickens, Cornish hens, or capons can get
the mushrooms; turkeys do not. Waterfowl may or may not, depending on what
else is in the meal.

Tangent: Thinking about stuffed pork chops, I wonder how similar a stuffing
you could use to stuff a ribeye steak. Or even if stuffing a steak is a
good idea.

Bob

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> notbob > wrote:
>
>> On 2005-10-25, -L. > wrote:
>>
>> > We buy them on sale at the end of the holiday season (8-12 cents
>> > per lb)
>>
>> I've seen turkeys pretty cheap, but that's amazing. Where do you find
>> 15lb turkeys for a couple bucks?
>>
>> nb
>
> Yeah, she is lucky! I've never seen them drop lower than maybe 29 cents
> per lb. on sale!
>
> Usual is 49 cents per lb.
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

Wow! I can't even get one off season for 99 cents a pound. Lowest is
around $1.29 Canadian.

MoM

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> Wayne Boatwright > wrote:
>
>> On Tue 25 Oct 2005 02:55:03p, Tara wrote in rec.food.cooking:
>>
>> > On Mon, 24 Oct 2005 19:21:31 GMT, "CooberGirl"
>> > > wrote:
>> >
>> >>Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
>> >>year, my in-laws go up to Pennsylvania and get a fresh turkey from this
>> >>specialty turkey place. I'm no more impressed with it than I am with
>> >>the
>> >>previously-frozen supermarket turkeys my mom used to buy. I'm a side
>> >>dish
>> >>girl, myself.
>> >
>> > You sound just like me. I put about three bites of turkey on my plate
>> > and gorge myself on dressing, green beans, potato salad, sweet
>> > potatoes, macaroni and cheese, devilled eggs, cole slaw, rolls ...
>>
>> I don't especially like turkey, so all the side dishes are more
>> appealing.
>> I'd rather have a roast chicken or capon.
>
> You must not ever have had turkey roasted right. :-)
> I know one poster (don't remember who) said that 90% of folks ruin them
> and IME I agree! The cooking times are WAY way way too long and the bird
> gets all dried out, even ones with that "pop up" indicator.
>
> Standard is 15 minutes per lb.
>
> We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
> better! Even a meat thermometer does not work all that well! I think if
> it were to be put into maybe mid-thigh, it might.
>
> Once we learned that, turkey became wonderful again.
>
> We also quit stuffing them and started making stuffing in a separate
> roasting pan. You can still add drippings to it or smother it in gravy
> to get the extra turkey flavor.
>
> I also purchase giblets and necks separately and make the gravy the day
> before so I can make a decent stock. I still add the roast drippings to
> it to finish it off...
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

There is nothing worse than a badly cooked turkey. Dry and tasteless.

I use a method some would disagree with, but I always end up with a juicy
tastey bird. This is my method.

Lazy Oven Turkey
Categories: Poultry

Serves: 8 Servings

Ingredients:
a.. 12 lb Turkey, 8-14 pounds
b.. 1 md Onion
c.. 1 ts Dry thyme
d.. 1 ts Dry rosemary
e.. 1 ts Dry sage
f.. Salt and pepper

Instructions:
Remove giblets and neck from turkey; set aside. Rinse and drain turkey.
Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in
half and place inside turkey. Blend herbs and make a paste with a little
fat. Spread on outside of turkey and press into skin. Tie legs together.
Pour 1/2 inch water into pan and cover with lid. Place pan in a 350 degree
oven for 1 1/2 to 2 hours or til meat thermometer registers 185. Uncover
for last 10 minutes to brown if desired. Remove from oven and let sit for
15 minutes before carving. Drain liquid into a pot and return turkey to a
warm oven til ready to carve(after standing 15 minutes).
Posted to Recipe Archive - 27 October 96

Date: Sun, 27 Oct 96 12:24:27 EST

submitted by:

"itsjoannotjoann" > wrote in message
ups.com...
>
> OmManiPadmeOmelet wrote:
>> >
>
> The cooking times are WAY way way too long and the bird
>> gets all dried out, even ones with that "pop up" indicator.
>>
>> Standard is 15 minutes per lb.
>>
>> We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
>> better! Even a meat thermometer does not work all that well! I think if
>> it were to be put into maybe mid-thigh, it might.
>>
>> Once we learned that, turkey became wonderful again.
>>
>> We also quit stuffing them and started making stuffing in a separate
>> roasting pan. You can still add drippings to it or smother it in gravy
>> to get the extra turkey flavor.
>>
>> I also purchase giblets and necks separately and make the gravy the day
>> before so I can make a decent stock. I still add the roast drippings to
>> it to finish it off...
>>
>> Cheers!
>> --
>
>
> I bought a turkey once that had that pop-up timer thingie and the darn
> thing never did do it's job. I just usually rely on time and
> temperature and get excellent results. Not dry as a bone and
> tasteless.
>
> It's probably a family tradition or a regional thing, but we've always
> made dressing (aka stuffing also sometimes called 'filling') in a
> separate pan. Seems to turn out a bit more moist, not soggy as some of
> you may suppose, than the stuff up the bird's butt. And the benefits
> to this is you can make a really large pan of it, too. :-)
>
Not only that, but you cut down on the chances of salmonella.

MoM

"Ranee Mueller" > wrote in message
...
> In article >,
> OmManiPadmeOmelet > wrote:
>
>> I have a very fast dishwasher that saves tons of electricity and water.
>> ;-) It's called a pair of hands and a basin of hot soapy water. <lol>
>>
>> I clean up as I go when I cook, so I never end up with a sink full of
>> pots, pans and utensils.
>>
>> Sorry, but I just _detest_ automatic dishwashers.
>
> You live alone, though, right? We have a family of six. Some close
> friends of ours have a family of eight, and we regularly have them over
> (and them us). Just out two families is 14 people's worth of dishes.
> We also regularly host our entire church for feasts. Now, we have
> relatively small church, so we're talking 50 people, including kids, but
> even if you use paper plates, that's a lot of silverware and pots and
> pans and baking dishes, measuring cups, spoons, serving pieces, etc.
>
> Regards,
> Ranee (who loves her dishwasher)

And for some it is hard. I have severe back and knee problems. 5 minutes
to fill and empty the dishes in the washer is worth the price of the
dishwasher to me. I just can't stand at a sink for any length of time.

MoM

Bob Terwilliger wrote:

>
> Speaking of dressing, I must give credit to Gloria (Puester) for her
> dressing recipe. It's the best I've ever made. She hasn't posted it this
> year, so allow me to post it on her behalf:
>


Thanks, Bob.

I haven't thought about Thanksgiving much this year because my kids and
their family/significant other will both be away for the holiday, but
here for Christmas. We'll probably have dinner with neighbors and I'll
cook a small turkey for the leftovers.

When I was a kid my aunt used to make a similar stuffing the day before
for pur dual family celebration. She also was the pie baker. We kids
couldn't wait for the stuffing to be finished so we could have "stuffing
sandwiches". My mom always cooked the turkey and most of the vegetables.

gloria p

MoM wrote:

> And for some it is hard. I have severe back and knee problems. 5 minutes
> to fill and empty the dishes in the washer is worth the price of the
> dishwasher to me. I just can't stand at a sink for any length of time.
>

We have a dishwasher but rarely use it. There are only two of us now. If I
use the dishwasher I have to rinse the plates because it will be 2-3 days
before there enough dishes to run a cycle. When we finally get enough dishes
in it to start it up I am left with a whole lot of dishes to put away. We have
enough place settings to fo that long without washing dished, but we do need
the pots and pans and utensils washed. We have to fill up the sink with sudsy
water to do them. I find it so much easier to just fo all the dishes by hand.
It only takes a few minutes.

Andy wrote:

> I remember a pumpkin pie cooking contest on food-tv. I forget the town
> but most competitors said canned pumpkin pie filling makes the best "blue
> ribbon" pies.

I once made a pumpkin pie with pumkin that I baked and pureed, apparently not
thoroughly enough. My wife thought it was stringy. For her, it was too much
like rhubarb, which she hates. I thought that it was delicious, but now I use
canned pumpkin.

> I enjoy bakery bought pumpkin pies.

The filling is probably about the same, but the difference is in the pastry.
If you have a bakery that can turn out good pie pastry I hope that you do
your best to patronize it and keep it in business. They are a dying breed.

On Tue 25 Oct 2005 05:58:43p, OmManiPadmeOmelet wrote in rec.food.cooking:

> Honestly, try re-heated turkey sometime on hot toast with hot
> butter....... ;-d

Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste of
turkey meat, no matter then seasonings, the cooking method, etc. I'm
pesonally much better off without it. It's bad enough when I attempt to eat
a bit of it just warm, at room temperature, or cold, but the thought of
eating it reheated makes me gag. I'm really sorry, but I just can't help it.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Tue 25 Oct 2005 06:16:03p, Bob Terwilliger wrote in rec.food.cooking:

> Wayne wrote:
>
>> I can "enjoy" one very freshly roasted turkey sandwich made with breast
>> meat. Must be made on the evening of Thanksgiving day, or no later than
>> lunch the next day. Must be made on good white bread with mayo and
>> lettuce. After that, if it's in our house, the cats get it. Now the
>> cornbread dressing and sweet potatoes and fresh cranberry sauce I could
>> eat for days and usually do!
>
> Speaking of dressing, I must give credit to Gloria (Puester) for her
> dressing recipe. It's the best I've ever made. She hasn't posted it this
> year, so allow me to post it on her behalf:
>

Bob, thanks for posting Gloria's recipe, and thanks to Gloria for having
given it to us originally. This looks absolutely delicious! I may just
have to have two pans of dressing this Thanksgiving, but will definitely
make this one when I make a roasted chicken or capon. Bob, I also like
your idea of making for pork chops, as well!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Tue 25 Oct 2005 07:31:29p, Puester wrote in rec.food.cooking:

> Bob Terwilliger wrote:
>
>>
>> Speaking of dressing, I must give credit to Gloria (Puester) for her
>> dressing recipe. It's the best I've ever made. She hasn't posted it this
>> year, so allow me to post it on her behalf:
>>
>
>
> Thanks, Bob.
>
> I haven't thought about Thanksgiving much this year because my kids and
> their family/significant other will both be away for the holiday, but
> here for Christmas. We'll probably have dinner with neighbors and I'll
> cook a small turkey for the leftovers.
>
> When I was a kid my aunt used to make a similar stuffing the day before
> for pur dual family celebration. She also was the pie baker. We kids
> couldn't wait for the stuffing to be finished so we could have "stuffing
> sandwiches". My mom always cooked the turkey and most of the vegetables.
>
> gloria p

Thanks, Gloria!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne wrote:

> Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste of
> turkey meat, no matter then seasonings, the cooking method, etc. I'm
> pesonally much better off without it. It's bad enough when I attempt to
> eat a bit of it just warm, at room temperature, or cold, but the thought
> of eating it reheated makes me gag. I'm really sorry, but I just can't
> help it.

I've made turkey chili before. It doesn't taste like turkey, it tastes like
chili. Given a strong enough sauce, you can mask the turkey flavor fairly
easily: Turkey chili or turkey mole work well, and there are half-a-dozen
different curry methods which are also tasty without carrying the turkey
flavor forward.

But if you don't WANT to eat turkey, there's not really much point to doing
any of that. I do it because turkey is a good lowfat protein source.

Bob

Gloria wrote:

> We kids couldn't wait for the stuffing to be finished so we could have
> "stuffing sandwiches".

Things you pick up watching television... an episode of "Friends" contained
the description of a turkey sandwich with "The MoistMaker." It's a turkey
sandwich with a layer of gravy-soaked stuffing in the middle.

Bob

On Tue 25 Oct 2005 09:23:02p, Bob Terwilliger wrote in rec.food.cooking:

> Wayne wrote:
>
>> Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste
>> of turkey meat, no matter then seasonings, the cooking method, etc.
>> I'm pesonally much better off without it. It's bad enough when I
>> attempt to eat a bit of it just warm, at room temperature, or cold, but
>> the thought of eating it reheated makes me gag. I'm really sorry, but
>> I just can't help it.
>
> I've made turkey chili before. It doesn't taste like turkey, it tastes
> like chili. Given a strong enough sauce, you can mask the turkey flavor
> fairly easily: Turkey chili or turkey mole work well, and there are
> half-a-dozen different curry methods which are also tasty without
> carrying the turkey flavor forward.
>
> But if you don't WANT to eat turkey, there's not really much point to
> doing any of that. I do it because turkey is a good lowfat protein
> source.

Points well taken. Yes, I don't want to eat turkey. I realize it's
dietary benefits, but I'd rather stick with chicken which I really do like.

Thanks, Bob

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

notbob wrote:
> On 2005-10-25, -L. > wrote:
>
> > We buy them on sale at the end of the holiday season (8-12 cents
> > per lb)
>
> I've seen turkeys pretty cheap, but that's amazing. Where do you find
> 15lb turkeys for a couple bucks?
>
> nb

Winco in Tigard, Oregon. Only available this cheap during T-Day and
X-Mas.

-L.

OmManiPadmeOmelet wrote:
>
> You must not ever have had turkey roasted right. :-)
> I know one poster (don't remember who) said that 90% of folks ruin them
> and IME I agree! The cooking times are WAY way way too long and the bird
> gets all dried out, even ones with that "pop up" indicator.
>
> Standard is 15 minutes per lb.
>
> We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
> better! Even a meat thermometer does not work all that well! I think if
> it were to be put into maybe mid-thigh, it might.

Nothing grosser than under-done turkey though. I'd rather err on the
side of overdone.

>
> Once we learned that, turkey became wonderful again.
>
> We also quit stuffing them and started making stuffing in a separate
> roasting pan. You can still add drippings to it or smother it in gravy
> to get the extra turkey flavor.

I hate stuffed stuffing. It's just so gooey and ick! I like my
dressing with a crust on top.

>
> I also purchase giblets and necks separately and make the gravy the day
> before so I can make a decent stock. I still add the roast drippings to
> it to finish it off...
>

I cook massive quantities of necks in a large crock pot, a couple weeks
before T-Day. I then reduce the broth, freeze it and later use it for
gravy and dressing - very tasty! We like meat in our dressing and
gravy.

-L.

In article <1130291215.10a6376d37f9968f3c798787bc23e3d9@teran ews>,
"MoM" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > notbob > wrote:
> >
> >> On 2005-10-25, -L. > wrote:
> >>
> >> > We buy them on sale at the end of the holiday season (8-12 cents
> >> > per lb)
> >>
> >> I've seen turkeys pretty cheap, but that's amazing. Where do you find
> >> 15lb turkeys for a couple bucks?
> >>
> >> nb
> >
> > Yeah, she is lucky! I've never seen them drop lower than maybe 29 cents
> > per lb. on sale!
> >
> > Usual is 49 cents per lb.
> >
> > Cheers!
> > --
> > Om.
> >
> > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> > Nicholson
>
> Wow! I can't even get one off season for 99 cents a pound. Lowest is
> around $1.29 Canadian.
>
> MoM
>
>

Take a drive over the border, visit a Wal-mart super center and stock up
dear! You will have to make it worth the price of gas tho'......

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article <1130292117.b0023bb0bf07667de7fdc43ea87b94f0@teran ews>,
"MoM" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> On Tue 25 Oct 2005 02:55:03p, Tara wrote in rec.food.cooking:
> >>
> >> > On Mon, 24 Oct 2005 19:21:31 GMT, "CooberGirl"
> >> > > wrote:
> >> >
> >> >>Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
> >> >>year, my in-laws go up to Pennsylvania and get a fresh turkey from this
> >> >>specialty turkey place. I'm no more impressed with it than I am with
> >> >>the
> >> >>previously-frozen supermarket turkeys my mom used to buy. I'm a side
> >> >>dish
> >> >>girl, myself.
> >> >
> >> > You sound just like me. I put about three bites of turkey on my plate
> >> > and gorge myself on dressing, green beans, potato salad, sweet
> >> > potatoes, macaroni and cheese, devilled eggs, cole slaw, rolls ...
> >>
> >> I don't especially like turkey, so all the side dishes are more
> >> appealing.
> >> I'd rather have a roast chicken or capon.
> >
> > You must not ever have had turkey roasted right. :-)
> > I know one poster (don't remember who) said that 90% of folks ruin them
> > and IME I agree! The cooking times are WAY way way too long and the bird
> > gets all dried out, even ones with that "pop up" indicator.
> >
> > Standard is 15 minutes per lb.
> >
> > We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
> > better! Even a meat thermometer does not work all that well! I think if
> > it were to be put into maybe mid-thigh, it might.
> >
> > Once we learned that, turkey became wonderful again.
> >
> > We also quit stuffing them and started making stuffing in a separate
> > roasting pan. You can still add drippings to it or smother it in gravy
> > to get the extra turkey flavor.
> >
> > I also purchase giblets and necks separately and make the gravy the day
> > before so I can make a decent stock. I still add the roast drippings to
> > it to finish it off...
> >
> > Cheers!
> > --
> > Om.
> >
> > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> > Nicholson
>
> There is nothing worse than a badly cooked turkey. Dry and tasteless.
>
> I use a method some would disagree with, but I always end up with a juicy
> tastey bird. This is my method.
>
> Lazy Oven Turkey
> Categories: Poultry
>
> Serves: 8 Servings
>
> Ingredients:
> a.. 12 lb Turkey, 8-14 pounds
> b.. 1 md Onion
> c.. 1 ts Dry thyme
> d.. 1 ts Dry rosemary
> e.. 1 ts Dry sage
> f.. Salt and pepper
>
> Instructions:
> Remove giblets and neck from turkey; set aside. Rinse and drain turkey.
> Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in
> half and place inside turkey. Blend herbs and make a paste with a little
> fat. Spread on outside of turkey and press into skin. Tie legs together.
> Pour 1/2 inch water into pan and cover with lid. Place pan in a 350 degree
> oven for 1 1/2 to 2 hours or til meat thermometer registers 185. Uncover
> for last 10 minutes to brown if desired. Remove from oven and let sit for
> 15 minutes before carving. Drain liquid into a pot and return turkey to a
> warm oven til ready to carve(after standing 15 minutes).
> Posted to Recipe Archive - 27 October 96
>
> Date: Sun, 27 Oct 96 12:24:27 EST
>
> submitted by:
>
>

See? That's what I mean. :-) Normally a 12 lb. turkey would be cooked
for 3 hours at 375. You are cutting the cooking time by about 1/3 or
more.

That is what has worked for me too except I still roast at 375.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Wayne Boatwright > wrote:

> On Tue 25 Oct 2005 05:58:43p, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > Honestly, try re-heated turkey sometime on hot toast with hot
> > butter....... ;-d
>
> Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste of
> turkey meat, no matter then seasonings, the cooking method, etc. I'm
> pesonally much better off without it. It's bad enough when I attempt to eat
> a bit of it just warm, at room temperature, or cold, but the thought of
> eating it reheated makes me gag. I'm really sorry, but I just can't help it.

I understand! :-)
There are some foods I just cannot stand that are well loved by
others....

Bell peppers come to mind. I just never, EVER have been able to stand
those things! Same goes for cooked beets, but I love beet GREENS.

I wonder if it is genetic like Cilantro? <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
"-L." > wrote:

> OmManiPadmeOmelet wrote:
> >
> > You must not ever have had turkey roasted right. :-)
> > I know one poster (don't remember who) said that 90% of folks ruin them
> > and IME I agree! The cooking times are WAY way way too long and the bird
> > gets all dried out, even ones with that "pop up" indicator.
> >
> > Standard is 15 minutes per lb.
> >
> > We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
> > better! Even a meat thermometer does not work all that well! I think if
> > it were to be put into maybe mid-thigh, it might.
>
> Nothing grosser than under-done turkey though. I'd rather err on the
> side of overdone.

EWWWWWW!!!
There is always the nuker for any underdone meat.
Once it's overcooked, it's dog food!

>
> >
> > Once we learned that, turkey became wonderful again.
> >
> > We also quit stuffing them and started making stuffing in a separate
> > roasting pan. You can still add drippings to it or smother it in gravy
> > to get the extra turkey flavor.
>
> I hate stuffed stuffing. It's just so gooey and ick! I like my
> dressing with a crust on top.

I make a wild rice stuffing.
Cannot stand gooey bread stuffing, but millions of people love it.
I've come to respect other people's likes and dislikes. :-)
Life is too short to make yourself eat food you don't like!

It's also one of the few advantages of being an adult. You get to eat
what you want!

>
> >
> > I also purchase giblets and necks separately and make the gravy the day
> > before so I can make a decent stock. I still add the roast drippings to
> > it to finish it off...
> >
>
> I cook massive quantities of necks in a large crock pot, a couple weeks
> before T-Day. I then reduce the broth, freeze it and later use it for
> gravy and dressing - very tasty! We like meat in our dressing and
> gravy.
>
> -L.

Indeed! :-)
I'm considering adding some turkey wing meat to my "pre-stock" this year.
I normally just use necks and giblets. There are packages of turkey
gizzards available seasonally.

Cheers!

>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Wed 26 Oct 2005 02:37:35a, OmManiPadmeOmelet wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> On Tue 25 Oct 2005 05:58:43p, OmManiPadmeOmelet wrote in
>> rec.food.cooking:
>>
>> > Honestly, try re-heated turkey sometime on hot toast with hot
>> > butter....... ;-d
>>
>> Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste
>> of turkey meat, no matter then seasonings, the cooking method, etc.
>> I'm pesonally much better off without it. It's bad enough when I
>> attempt to eat a bit of it just warm, at room temperature, or cold, but
>> the thought of eating it reheated makes me gag. I'm really sorry, but
>> I just can't help it.
>
> I understand! :-)
> There are some foods I just cannot stand that are well loved by
> others....
>
> Bell peppers come to mind. I just never, EVER have been able to stand
> those things! Same goes for cooked beets, but I love beet GREENS.
>
> I wonder if it is genetic like Cilantro? <lol>

Who knows, it might be. OTOH, I happen love both bell peppers and beets.
:-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >,
Wayne Boatwright > wrote:

> On Wed 26 Oct 2005 02:37:35a, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> On Tue 25 Oct 2005 05:58:43p, OmManiPadmeOmelet wrote in
> >> rec.food.cooking:
> >>
> >> > Honestly, try re-heated turkey sometime on hot toast with hot
> >> > butter....... ;-d
> >>
> >> Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste
> >> of turkey meat, no matter then seasonings, the cooking method, etc.
> >> I'm pesonally much better off without it. It's bad enough when I
> >> attempt to eat a bit of it just warm, at room temperature, or cold, but
> >> the thought of eating it reheated makes me gag. I'm really sorry, but
> >> I just can't help it.
> >
> > I understand! :-)
> > There are some foods I just cannot stand that are well loved by
> > others....
> >
> > Bell peppers come to mind. I just never, EVER have been able to stand
> > those things! Same goes for cooked beets, but I love beet GREENS.
> >
> > I wonder if it is genetic like Cilantro? <lol>
>
> Who knows, it might be. OTOH, I happen love both bell peppers and beets.
> :-)

But do you like cilantro???? ;-D

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> Different strokes! :-)
> it's just that, since you have to rinse stuff off before you can put it
> in the dishwasher, I just never really saw the point???

You don't have to rinse before putting into a dishwasher. In fact, if I
did, I'd know it was time for a better dishwasher. Just scrape off any
chunks of food and load her up! My dishwasher even has a small disposal
in the bottom to take care of any chunks before the water goes down the
drain.
Gooomba

On Tue, 25 Oct 2005 20:02:21 -0500, OmManiPadmeOmelet
> wrote:

>In article >,
> (Curly Sue) wrote:
>
>> I have a small kitchen so there isn't enough room to cook and wash
>> dishes at the same time. But if I had a huge kitchen, I'd have 3
>> dishwashers! My kitchen didn't have a dishwasher when I moved in; I
>> bought one within a month!
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>
>Hee! I DO clean up as I go! I rarely have more than a couple of pots to
>clean by the time I am done cooking, and my kitchen is quite small. My
>house is 3 bedroom, 1 bath, and only 1,100 square feet.

Your house is about the same size as mine (sq ft includes the
basement), but I have only 2 bedrooms.

But I don't have enough room in the kitchen to keep a pan of water in
the sink for washing and use the sink and counter for cooking. I'd be
juggling dishes and interrupting my work constantly. Your counter
configuration and/or interest in washing dishes is greater than mine.

(Anyway I read in another subject that you have help!)

Sue(tm)
Lead me not into temptation... I can find it myself!

In article >,
(Curly Sue) wrote:

> On Tue, 25 Oct 2005 20:02:21 -0500, OmManiPadmeOmelet
> > wrote:
>
> >In article >,
> > (Curly Sue) wrote:
> >
> >> I have a small kitchen so there isn't enough room to cook and wash
> >> dishes at the same time. But if I had a huge kitchen, I'd have 3
> >> dishwashers! My kitchen didn't have a dishwasher when I moved in; I
> >> bought one within a month!
> >>
> >> Sue(tm)
> >> Lead me not into temptation... I can find it myself!
> >
> >Hee! I DO clean up as I go! I rarely have more than a couple of pots to
> >clean by the time I am done cooking, and my kitchen is quite small. My
> >house is 3 bedroom, 1 bath, and only 1,100 square feet.
>
> Your house is about the same size as mine (sq ft includes the
> basement), but I have only 2 bedrooms.
>
> But I don't have enough room in the kitchen to keep a pan of water in
> the sink for washing and use the sink and counter for cooking. I'd be
> juggling dishes and interrupting my work constantly. Your counter
> configuration and/or interest in washing dishes is greater than mine.
>
> (Anyway I read in another subject that you have help!)
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

<lol> Doggy cleaning... but that's not really routine. :-)

I have a double sink, stainless steel pair.
That might help?

One sink for washing, one for rinsing.

If I only had one sink, this would not be possible. One entire wall is
the double sink with counter on either side. The stove and 'frige are
side by side on the opposite wall with reduced counter space.

I should do a good cleanup and take a pic. :-)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article <1130291215.10a6376d37f9968f3c798787bc23e3d9@teran ews>,
> "MoM" > wrote:
>
>> "OmManiPadmeOmelet" > wrote in message
>> ...
>> > In article >,
>> > notbob > wrote:
>> >
>> >> On 2005-10-25, -L. > wrote:
>> >>
>> >> > We buy them on sale at the end of the holiday season (8-12 cents
>> >> > per lb)
>> >>
>> >> I've seen turkeys pretty cheap, but that's amazing. Where do you find
>> >> 15lb turkeys for a couple bucks?
>> >>
>> >> nb
>> >
>> > Yeah, she is lucky! I've never seen them drop lower than maybe 29 cents
>> > per lb. on sale!
>> >
>> > Usual is 49 cents per lb.
>> >
>> > Cheers!
>> > --
>> > Om.
>> >
>> > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
>> > Nicholson
>>
>> Wow! I can't even get one off season for 99 cents a pound. Lowest is
>> around $1.29 Canadian.
>>
>> MoM
>>
>>
>
> Take a drive over the border, visit a Wal-mart super center and stock up
> dear! You will have to make it worth the price of gas tho'......
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

That could be done. But, I'm 3 hours from the border.

MoM

"OmManiPadmeOmelet" > wrote in message
...
> In article <1130292117.b0023bb0bf07667de7fdc43ea87b94f0@teran ews>,
> "MoM" > wrote:
>
>> "OmManiPadmeOmelet" > wrote in message
>> ...
>> > In article >,
>> > Wayne Boatwright > wrote:
>> >
>> >> On Tue 25 Oct 2005 02:55:03p, Tara wrote in rec.food.cooking:
>> >>
>> >> > On Mon, 24 Oct 2005 19:21:31 GMT, "CooberGirl"
>> >> > > wrote:
>> >> >
>> >> >>Anyhow, for me, the best part of Thanksgiving is not the turkey.
>> >> >>Every
>> >> >>year, my in-laws go up to Pennsylvania and get a fresh turkey from
>> >> >>this
>> >> >>specialty turkey place. I'm no more impressed with it than I am
>> >> >>with
>> >> >>the
>> >> >>previously-frozen supermarket turkeys my mom used to buy. I'm a
>> >> >>side
>> >> >>dish
>> >> >>girl, myself.
>> >> >
>> >> > You sound just like me. I put about three bites of turkey on my
>> >> > plate
>> >> > and gorge myself on dressing, green beans, potato salad, sweet
>> >> > potatoes, macaroni and cheese, devilled eggs, cole slaw, rolls ...
>> >>
>> >> I don't especially like turkey, so all the side dishes are more
>> >> appealing.
>> >> I'd rather have a roast chicken or capon.
>> >
>> > You must not ever have had turkey roasted right. :-)
>> > I know one poster (don't remember who) said that 90% of folks ruin them
>> > and IME I agree! The cooking times are WAY way way too long and the
>> > bird
>> > gets all dried out, even ones with that "pop up" indicator.
>> >
>> > Standard is 15 minutes per lb.
>> >
>> > We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
>> > better! Even a meat thermometer does not work all that well! I think if
>> > it were to be put into maybe mid-thigh, it might.
>> >
>> > Once we learned that, turkey became wonderful again.
>> >
>> > We also quit stuffing them and started making stuffing in a separate
>> > roasting pan. You can still add drippings to it or smother it in gravy
>> > to get the extra turkey flavor.
>> >
>> > I also purchase giblets and necks separately and make the gravy the day
>> > before so I can make a decent stock. I still add the roast drippings
>> > to
>> > it to finish it off...
>> >
>> > Cheers!
>> > --
>> > Om.
>> >
>> > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
>> > Nicholson
>>
>> There is nothing worse than a badly cooked turkey. Dry and tasteless.
>>
>> I use a method some would disagree with, but I always end up with a juicy
>> tastey bird. This is my method.
>>
>> Lazy Oven Turkey
>> Categories: Poultry
>>
>> Serves: 8 Servings
>>
>> Ingredients:
>> a.. 12 lb Turkey, 8-14 pounds
>> b.. 1 md Onion
>> c.. 1 ts Dry thyme
>> d.. 1 ts Dry rosemary
>> e.. 1 ts Dry sage
>> f.. Salt and pepper
>>
>> Instructions:
>> Remove giblets and neck from turkey; set aside. Rinse and drain turkey.
>> Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in
>> half and place inside turkey. Blend herbs and make a paste with a little
>> fat. Spread on outside of turkey and press into skin. Tie legs together.
>> Pour 1/2 inch water into pan and cover with lid. Place pan in a 350
>> degree
>> oven for 1 1/2 to 2 hours or til meat thermometer registers 185. Uncover
>> for last 10 minutes to brown if desired. Remove from oven and let sit for
>> 15 minutes before carving. Drain liquid into a pot and return turkey to a
>> warm oven til ready to carve(after standing 15 minutes).
>> Posted to Recipe Archive - 27 October 96
>>
>> Date: Sun, 27 Oct 96 12:24:27 EST
>>
>> submitted by:
>>
>>
>
> See? That's what I mean. :-) Normally a 12 lb. turkey would be cooked
> for 3 hours at 375. You are cutting the cooking time by about 1/3 or
> more.
>
> That is what has worked for me too except I still roast at 375.
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

And I always have a crisp lovely skin because I boost the temp at the end.
There is also lots of liquid for gravy.

You can see from my post just how long I've been doing this.

MoM

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> Wayne Boatwright > wrote:
>
>> On Tue 25 Oct 2005 05:58:43p, OmManiPadmeOmelet wrote in
>> rec.food.cooking:
>>
>> > Honestly, try re-heated turkey sometime on hot toast with hot
>> > butter....... ;-d
>>
>> Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste of
>> turkey meat, no matter then seasonings, the cooking method, etc. I'm
>> pesonally much better off without it. It's bad enough when I attempt to
>> eat
>> a bit of it just warm, at room temperature, or cold, but the thought of
>> eating it reheated makes me gag. I'm really sorry, but I just can't help
>> it.
>
> I understand! :-)
> There are some foods I just cannot stand that are well loved by
> others....
>
> Bell peppers come to mind. I just never, EVER have been able to stand
> those things! Same goes for cooked beets, but I love beet GREENS.
>
> I wonder if it is genetic like Cilantro? <lol>
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

I think some of it's familial. We grow up with certain stuff and are turned
off by certain stuff and keep a mental dislike for
certain things. I used to hate raw onion in anything but somehow I got over
it and now I love it.

But, like you I detest bell peppers in most forms. I "do" use it for
flavouring. Chopped fine in chili, alaking curry etc.

MoM

On 24-Oct-2005, OmManiPadmeOmelet > wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
> > Om wrote:
> >
> > > Ya wanna save time, deep fry it!

<snippage>

>
> I can't help but wonder, if you strain then freeze the oil, can it be
> re-used?
> --
> Om.
>

Prolonged heating at high temperatures converts unsaturated and
polyunsaturated oil to a fully saturated product. That's one of the
reasons that most professionals avoid reusing cooking oil.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

In article <1130330297.ced12f306bff4881db5bce22e7d0dd16@teran ews>,
"MoM" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> On Tue 25 Oct 2005 05:58:43p, OmManiPadmeOmelet wrote in
> >> rec.food.cooking:
> >>
> >> > Honestly, try re-heated turkey sometime on hot toast with hot
> >> > butter....... ;-d
> >>
> >> Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste of
> >> turkey meat, no matter then seasonings, the cooking method, etc. I'm
> >> pesonally much better off without it. It's bad enough when I attempt to
> >> eat
> >> a bit of it just warm, at room temperature, or cold, but the thought of
> >> eating it reheated makes me gag. I'm really sorry, but I just can't help
> >> it.
> >
> > I understand! :-)
> > There are some foods I just cannot stand that are well loved by
> > others....
> >
> > Bell peppers come to mind. I just never, EVER have been able to stand
> > those things! Same goes for cooked beets, but I love beet GREENS.
> >
> > I wonder if it is genetic like Cilantro? <lol>
> > --
> > Om.
> >
> > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> > Nicholson
>
> I think some of it's familial. We grow up with certain stuff and are turned
> off by certain stuff and keep a mental dislike for
> certain things. I used to hate raw onion in anything but somehow I got over
> it and now I love it.
>
> But, like you I detest bell peppers in most forms. I "do" use it for
> flavouring. Chopped fine in chili, alaking curry etc.
>
> MoM
>
>

It's gotta be minced for me to tolerate it. :-P
Mom did serve it a lot since she loved it.

I still won't eat raw onions (or raw carrots) but I enjoy both of them
cooked. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson