"OmManiPadmeOmelet" > wrote in message
...
> 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.
>
Well, you notice I put it in things that hide it and usually cook it down
fairly well. I never started eating raw onions till after i was 40. Now, I
love a juicy burger with a good slice of sweet onion. I'm not fond of kale,
it's too bitter but I like spinach and beet tops and chard. I like most
winter squashes but not summer squash and especially spaghetti squash.

I really think our taste buds change as we age.

MoM

In article <1130347915.d5081bae66a6a3fb66f0dedebc569e7a@teran ews>,
"MoM" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > 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.
> >
> Well, you notice I put it in things that hide it and usually cook it down
> fairly well. I never started eating raw onions till after i was 40. Now, I
> love a juicy burger with a good slice of sweet onion. I'm not fond of kale,
> it's too bitter but I like spinach and beet tops and chard. I like most
> winter squashes but not summer squash and especially spaghetti squash.
>
> I really think our taste buds change as we age.
>
> MoM
>
>

I most definitely agree with that! I used to detest anything with hot
peppers. Picante sauce was vile.

Now I love it........
--
Om.

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

OmManiPadmeOmelet wrote:

>
> 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. :-)
> --

Raw onions are great in the right things. Sliced onion is terrific with smoked
salmon (with cream cheese and capers), on cold cut sandwiches, on hamburgers, in a
grilled cheese sandwich. Shopped green onions are good in salmon or tuna salad.

I don't care much for cooked carrots. I sometimes cook them and have a little and I
will eat them I someone serves them to me. I love raw carrots. There is nothing
quite as tasty as a raw carrot fresh from the garden.

In article >,
Dave Smith > wrote:

> OmManiPadmeOmelet wrote:
>
> >
> > 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. :-)
> > --
>
> Raw onions are great in the right things. Sliced onion is terrific with
> smoked
> salmon (with cream cheese and capers), on cold cut sandwiches, on hamburgers,
> in a
> grilled cheese sandwich. Shopped green onions are good in salmon or tuna
> salad.
>
> I don't care much for cooked carrots. I sometimes cook them and have a little
> and I
> will eat them I someone serves them to me. I love raw carrots. There is
> nothing
> quite as tasty as a raw carrot fresh from the garden.
>
>

It's the texture of chewed up raw carrot that gets me, not the flavor.
I just can't swallow it.

It's the same reason I can't handle coconut either. I LOVE coconut
flavor but trying to swallow shredded coconut is like trying to swallow
shredded paper. ;-P
--
Om.

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

Wayne Boatwright wrote:

> >
> > You must not ever have had turkey roasted right. :-)
>
> No, I don't think that's it at all. I simply don't like the flavor,
> regardless of how it's been cooked. It's not a question of texture or
> moisture or any other characteristic that can be modified by method. I
> grew up in a family that didn't serve turkey. We roasted chickens; hens
> and capons. I love both. I also love duckling and goose. I simply don't
> like turkey.

I am with you on that. I have had good turkeys. They were nicely roasted and
had nice juicy, tender meat, good stuffing and gravy. It's still turkey. It's
not so bad if I have it at someone else's house because if I have it at home I
am faced with leftover turkey. It is good for one met reheated with gravy or
in Turkey Divan (Divine?) and a sandwich or two. Then I don't want to see it
again for 6 months. I look forward to the festive occasions where we have
turkey dinners, but I would like them a lot more if we substituted something
better for the turkey. I can handle a roast chicken once or twice a week, and
I love capon. I would cook duck more often except that they never seem to turn
out for me. I will take a pass on goose, unless some sells me one really
cheap. I am just not crazy about turkey. I feel the same way about roasted
ham. I will eat it is someone serves it to me, but I have never cooked one
myself.

In article >,
Dave Smith > wrote:

> Wayne Boatwright wrote:
>
> > >
> > > You must not ever have had turkey roasted right. :-)
> >
> > No, I don't think that's it at all. I simply don't like the flavor,
> > regardless of how it's been cooked. It's not a question of texture or
> > moisture or any other characteristic that can be modified by method. I
> > grew up in a family that didn't serve turkey. We roasted chickens; hens
> > and capons. I love both. I also love duckling and goose. I simply don't
> > like turkey.
>
> I am with you on that. I have had good turkeys. They were nicely roasted and
> had nice juicy, tender meat, good stuffing and gravy. It's still turkey. It's
> not so bad if I have it at someone else's house because if I have it at home I
> am faced with leftover turkey. It is good for one met reheated with gravy or
> in Turkey Divan (Divine?) and a sandwich or two. Then I don't want to see it
> again for 6 months. I look forward to the festive occasions where we have
> turkey dinners, but I would like them a lot more if we substituted something
> better for the turkey. I can handle a roast chicken once or twice a week, and
> I love capon. I would cook duck more often except that they never seem to turn
> out for me. I will take a pass on goose, unless some sells me one really
> cheap. I am just not crazy about turkey. I feel the same way about roasted
> ham. I will eat it is someone serves it to me, but I have never cooked one
> myself.
>
>

Try the oriental markets for ducks.
Prick them all over to drain out the fat and roast them on a rack in the
pan so you don't have to pour off until you are done.

Roast like a chicken, try some grated orange peel or other fruit and
herb toppings.

Duck really is superior to turkey, you will get no arguments from me on
that. ;-)

Lately, I've gone to cutting a duck up like a chicken and using the
electric grill. The fat all drains off that way and I can rescue the fat
for other projects more easily out of the drain drawer. I use a Hamilton
grill...

Cheers!
--
Om.

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

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

>In article >,
> Ranee Mueller > wrote:
>
nd 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???


I wash a few things by hand, but dishwashers have come a long way in
the last 45 years, and you don't have to do anything in advance to
much of anything. And, you can be on your way to a concert while the
dishes are washing.



Rodney Myrvaagnes J 36 Gjo/a


Kansas--working to become a science-free zone

Dave Smith wrote:
> [snip]
> I look forward to the festive occasions where we have
> turkey dinners, but I would like them a lot more if we substituted something
> better for the turkey. I can handle a roast chicken once or twice a week, and
> I love capon. I would cook duck more often except that they never seem to turn
> out for me. [snip]

A benefit of living near Chinatown -- I can (and do) go get a Chinese
roast duck while the rice is cooking. In spite of County Health
Department attempts to make the poultry store change its ways. -aem

MoM wrote:
>
> There is nothing worse than a badly cooked turkey. Dry and tasteless.
>
>

For some of us ,and I've seen several here, there is just nothing worse
than turkey period. No mater how it is cooked, we honestly just don't
like the taste/flavor of it! Under roast it, over roast it, roast it
just right, deep-fry it, whatever....it's still TURKEY! You'll never
convince us that we will like the flavor of turkey.

SD

OmManiPadmeOmelet wrote:

>
>
> Try the oriental markets for ducks.
> Prick them all over to drain out the fat and roast them on a rack in the
> pan so you don't have to pour off until you are done.
>
> Roast like a chicken, try some grated orange peel or other fruit and
> herb toppings.
>
> Duck really is superior to turkey, you will get no arguments from me on
> that. ;-)
>
> Lately, I've gone to cutting a duck up like a chicken and using the
> electric grill. The fat all drains off that way and I can rescue the fat
> for other projects more easily out of the drain drawer. I use a Hamilton
> grill...

Thanks, but I have tried duck at least a dozen times and every one of them was a
failure. I had given up on them a long time ago, but something possessed me to give
it one more try, and that one was the biggest failure of all. The skin turned out
like a neoprene wet suit. I did prick the skin all over. Sadly, duck as been
relegated to one of those dishes to be ordered in a restaurant because I cannot do
it at home :-(

On Wed 26 Oct 2005 03:05:57p, SD wrote in rec.food.cooking:

>
> MoM wrote:
>>
>> There is nothing worse than a badly cooked turkey. Dry and tasteless.
>>
>>
>
> For some of us ,and I've seen several here, there is just nothing worse
> than turkey period. No mater how it is cooked, we honestly just don't
> like the taste/flavor of it! Under roast it, over roast it, roast it
> just right, deep-fry it, whatever....it's still TURKEY! You'll never
> convince us that we will like the flavor of turkey.
>
> SD

Thank you, SD, my sentiments exactly. People who like/love turkey seem
incapable of understanding that there are those of us who do not.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 26 Oct 2005 15:05:57 -0700, "SD" > wrote:

>For some of us ,and I've seen several here, there is just nothing worse
>than turkey period. No mater how it is cooked, we honestly just don't
>like the taste/flavor of it! Under roast it, over roast it, roast it
>just right, deep-fry it, whatever....it's still TURKEY! You'll never
>convince us that we will like the flavor of turkey.

Have any of you ever tried a heritage turkey? Supposedly much, much
better than the turkeys we can get nowadays.

I have heard of avowed turkey haters trying a heritage turkey, and
really liking the flavor.

The flavor has been bred out of the commercially available turkeys
these days.

Christine

On Wed 26 Oct 2005 03:33:28p, Christine Dabney wrote in rec.food.cooking:

> On 26 Oct 2005 15:05:57 -0700, "SD" > wrote:
>
>>For some of us ,and I've seen several here, there is just nothing worse
>>than turkey period. No mater how it is cooked, we honestly just don't
>>like the taste/flavor of it! Under roast it, over roast it, roast it
>>just right, deep-fry it, whatever....it's still TURKEY! You'll never
>>convince us that we will like the flavor of turkey.
>
> Have any of you ever tried a heritage turkey? Supposedly much, much
> better than the turkeys we can get nowadays.
>
> I have heard of avowed turkey haters trying a heritage turkey, and
> really liking the flavor.
>
> The flavor has been bred out of the commercially available turkeys
> these days.
>
> Christine
>

I have to admit that I've never tried it, or actually heard of it.

There was one memorable turkey dinner in my life that I will never forget.
We spent Thanksgiving in NYC and stayed at the Pierre Hotel. Their dining
room served a dinner to end all Thanksgiving dinners, and it featured
roasted wild turkey. It was absolutely delicious and did not taste like any
turkey I have eaten before or since. I did try wild turkey one time after
that and I didn't like that either, so have never bothered again.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 27 Oct 2005 00:51:55 +0200, Wayne Boatwright
> wrote:

>On Wed 26 Oct 2005 03:33:28p, Christine Dabney wrote in rec.food.cooking:

>> Have any of you ever tried a heritage turkey? Supposedly much, much
>> better than the turkeys we can get nowadays.

>I have to admit that I've never tried it, or actually heard of it.
>
>There was one memorable turkey dinner in my life that I will never forget.
>We spent Thanksgiving in NYC and stayed at the Pierre Hotel. Their dining
>room served a dinner to end all Thanksgiving dinners, and it featured
>roasted wild turkey. It was absolutely delicious and did not taste like any
>turkey I have eaten before or since. I did try wild turkey one time after
>that and I didn't like that either, so have never bothered again.

Look them up here.

http://www.localharvest.org/features...ge-turkeys.jsp

If you decide you want to try one, you might be able to find one in
your area, say at Whole Foods, or AJs. Or you might be able to find
a link for one close to you, from that site.

I am thinking of getting a small one myself, just to try it out. Much
more expensive, yes. But these are the turkeys our grandparents raved
about, and which were in demand before the current breeds became the
standard for the industry.

From what I have been reading, these birds are very juicy and full of
flavor, and need no help from brining.

Christine

In article >,
Dave Smith > wrote:

> OmManiPadmeOmelet wrote:
>
> >
> >
> > Try the oriental markets for ducks.
> > Prick them all over to drain out the fat and roast them on a rack in the
> > pan so you don't have to pour off until you are done.
> >
> > Roast like a chicken, try some grated orange peel or other fruit and
> > herb toppings.
> >
> > Duck really is superior to turkey, you will get no arguments from me on
> > that. ;-)
> >
> > Lately, I've gone to cutting a duck up like a chicken and using the
> > electric grill. The fat all drains off that way and I can rescue the fat
> > for other projects more easily out of the drain drawer. I use a Hamilton
> > grill...
>
> Thanks, but I have tried duck at least a dozen times and every one of them
> was a
> failure. I had given up on them a long time ago, but something possessed me
> to give
> it one more try, and that one was the biggest failure of all. The skin turned
> out
> like a neoprene wet suit. I did prick the skin all over. Sadly, duck as been
> relegated to one of those dishes to be ordered in a restaurant because I
> cannot do
> it at home :-(
>

That's a shame...
How have you been cooking it?
--
Om.

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

OmManiPadmeOmelet wrote:

>
> >
> > Thanks, but I have tried duck at least a dozen times and every one of them
> > was a
> > failure. I had given up on them a long time ago, but something possessed me
> > to give
> > it one more try, and that one was the biggest failure of all. The skin turned
> > out
> > like a neoprene wet suit. I did prick the skin all over. Sadly, duck as been
> > relegated to one of those dishes to be ordered in a restaurant because I
> > cannot do
> > it at home :-(
> >
>
> That's a shame...
> How have you been cooking it?
>

I am testing my memory. It has been about 5 years since I swore off cooking duck. I
used to prick the skin all over, stick some sliced orange inside, cook it at about
350F. My earliest attempts weren't great, and they got worse and worse. I am not
incompetent in the kitchen. I can do all sorts of other roasts, fry, stir fry,
braise, bake, do jams and jellies. Duck is the only think that has always flopped.

In article >,
Wayne Boatwright > wrote:

> On Wed 26 Oct 2005 03:05:57p, SD wrote in rec.food.cooking:
>
> >
> > MoM wrote:
> >>
> >> There is nothing worse than a badly cooked turkey. Dry and tasteless.
> >>
> >>
> >
> > For some of us ,and I've seen several here, there is just nothing worse
> > than turkey period. No mater how it is cooked, we honestly just don't
> > like the taste/flavor of it! Under roast it, over roast it, roast it
> > just right, deep-fry it, whatever....it's still TURKEY! You'll never
> > convince us that we will like the flavor of turkey.
> >
> > SD
>
> Thank you, SD, my sentiments exactly. People who like/love turkey seem
> incapable of understanding that there are those of us who do not.

Kinda like Cilantro lovers.

Right? <G>

Believe it or not, I DO understand you! And I adore poultry.
But, my parents were of the abusive sort that tried to make me eat foods
I hated.

So I can empathize.

Cheers!
--
Om.

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

In article >,
Christine Dabney > wrote:

> On 26 Oct 2005 15:05:57 -0700, "SD" > wrote:
>
> >For some of us ,and I've seen several here, there is just nothing worse
> >than turkey period. No mater how it is cooked, we honestly just don't
> >like the taste/flavor of it! Under roast it, over roast it, roast it
> >just right, deep-fry it, whatever....it's still TURKEY! You'll never
> >convince us that we will like the flavor of turkey.
>
> Have any of you ever tried a heritage turkey? Supposedly much, much
> better than the turkeys we can get nowadays.
>
> I have heard of avowed turkey haters trying a heritage turkey, and
> really liking the flavor.
>
> The flavor has been bred out of the commercially available turkeys
> these days.
>
> Christine

I wouldn't push it. ;-)
There are even people on this list that hate free range fresh organic
chicken, and claim it's tasteless.

I learnt ages ago to respect others likes and dislikes.

Except for tofu.

Everybody should like tofu.

Right? ;-)

Cheers!
--
Om.

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

On Wed 26 Oct 2005 04:37:44p, Christine Dabney wrote in rec.food.cooking:

> On 27 Oct 2005 00:51:55 +0200, Wayne Boatwright
> > wrote:
>
>>On Wed 26 Oct 2005 03:33:28p, Christine Dabney wrote in
>>rec.food.cooking:
>
>>> Have any of you ever tried a heritage turkey? Supposedly much, much
>>> better than the turkeys we can get nowadays.
>
>>I have to admit that I've never tried it, or actually heard of it.
>>
>>There was one memorable turkey dinner in my life that I will never
>>forget. We spent Thanksgiving in NYC and stayed at the Pierre Hotel.
>>Their dining room served a dinner to end all Thanksgiving dinners, and
>>it featured roasted wild turkey. It was absolutely delicious and did not
>>taste like any turkey I have eaten before or since. I did try wild
>>turkey one time after that and I didn't like that either, so have never
>>bothered again.
>
> Look them up here.
>
> http://www.localharvest.org/features...ge-turkeys.jsp
>
> If you decide you want to try one, you might be able to find one in
> your area, say at Whole Foods, or AJs. Or you might be able to find
> a link for one close to you, from that site.
>
> I am thinking of getting a small one myself, just to try it out. Much
> more expensive, yes. But these are the turkeys our grandparents raved
> about, and which were in demand before the current breeds became the
> standard for the industry.
>
> From what I have been reading, these birds are very juicy and full of
> flavor, and need no help from brining.
>
> Christine
>

I just might be willing to try one, as long as there are guests for dinner
who will eat it if I decide not to. :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Wed 26 Oct 2005 05:29:10p, OmManiPadmeOmelet wrote in rec.food.cooking:

> In article >,
> Christine Dabney > wrote:
>
>> On 26 Oct 2005 15:05:57 -0700, "SD" > wrote:
>>
>> >For some of us ,and I've seen several here, there is just nothing worse
>> >than turkey period. No mater how it is cooked, we honestly just don't
>> >like the taste/flavor of it! Under roast it, over roast it, roast it
>> >just right, deep-fry it, whatever....it's still TURKEY! You'll never
>> >convince us that we will like the flavor of turkey.
>>
>> Have any of you ever tried a heritage turkey? Supposedly much, much
>> better than the turkeys we can get nowadays.
>>
>> I have heard of avowed turkey haters trying a heritage turkey, and
>> really liking the flavor.
>>
>> The flavor has been bred out of the commercially available turkeys
>> these days.
>>
>> Christine
>
> I wouldn't push it. ;-)
> There are even people on this list that hate free range fresh organic
> chicken, and claim it's tasteless.
>
> I learnt ages ago to respect others likes and dislikes.
>
> Except for tofu.
>
> Everybody should like tofu.
>
> Right? ;-)
>
> Cheers!

Only firm tofu and only well-fried. Soft tofu gives me the creeps! :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >,
OmManiPadmeOmelet > wrote:

> 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 agree.

> I know it's traditional to stuff a bird, but is it _really_
> necessary?????
>
> Not for me! Not anymore.

Me neither. My mom made the best bread stuffing, not soggy like most
people, it was still in distinct parts, so you could see the bread and
the celery and parsley, etc. I still love it, but my husband is not a
fan of bread stuffing. He ate my mom's to be polite, and when we were
first married, I'd make a bread stuffing and a rice stuffing, Since I
was the one eating most of it, it wasn't worth doing so much, and there
is the issue of longer cooking time for the bird. We make a wild rice
dressing that we cook outside of the bird and if my mom comes, she often
makes her stuffing and cooks it separately, and that's how we handle it
now. I actually prefer an unstuffed bird now.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
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???

Unless it's really stuck on, we don't have to rinse. And our
dishwasher has a food grinder/disposal type thing in it.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Wed 26 Oct 2005 06:51:13p, Ranee Mueller wrote in rec.food.cooking:

> In article >,
> OmManiPadmeOmelet > wrote:
>
>> 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 agree.
>
>> I know it's traditional to stuff a bird, but is it _really_
>> necessary?????
>>
>> Not for me! Not anymore.
>
> Me neither. My mom made the best bread stuffing, not soggy like most
> people, it was still in distinct parts, so you could see the bread and
> the celery and parsley, etc. I still love it, but my husband is not a
> fan of bread stuffing. He ate my mom's to be polite, and when we were
> first married, I'd make a bread stuffing and a rice stuffing, Since I
> was the one eating most of it, it wasn't worth doing so much, and there
> is the issue of longer cooking time for the bird. We make a wild rice
> dressing that we cook outside of the bird and if my mom comes, she often
> makes her stuffing and cooks it separately, and that's how we handle it
> now. I actually prefer an unstuffed bird now.
>
> Regards,
> Ranee

Ranee, I would be very interested in your wild rice dressing if you care to
share.

TIA

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright wrote on 26 Oct 2005 in rec.food.cooking

> On Wed 26 Oct 2005 06:51:13p, Ranee Mueller wrote in rec.food.cooking:
>
> > In article >,
> > OmManiPadmeOmelet > wrote:
> >
> >> 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 agree.
> >
> >> I know it's traditional to stuff a bird, but is it _really_
> >> necessary?????
> >>
> >> Not for me! Not anymore.
> >
> > Me neither. My mom made the best bread stuffing, not soggy like
> > most
> > people, it was still in distinct parts, so you could see the bread
> > and the celery and parsley, etc. I still love it, but my husband is
> > not a fan of bread stuffing. He ate my mom's to be polite, and when
> > we were first married, I'd make a bread stuffing and a rice
> > stuffing, Since I was the one eating most of it, it wasn't worth
> > doing so much, and there is the issue of longer cooking time for the
> > bird. We make a wild rice dressing that we cook outside of the bird
> > and if my mom comes, she often makes her stuffing and cooks it
> > separately, and that's how we handle it now. I actually prefer an
> > unstuffed bird now.
> >
> > Regards,
> > Ranee
>
> Ranee, I would be very interested in your wild rice dressing if you
> care to share.
>
> TIA
>

I just add a lb of crumbled cooked bulk breakfast sausage meat, whole pecan
halves and cooked wild rice to the James Beard standard stuffing recipe.
And cook it outside the bird. My kids prefer it uncovered so it gets a
little crunchy. I like it covered so it stays soft.

But I'm not Ranee nor do I play her on TV.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Wed, 26 Oct 2005 18:15:58 -0400, Dave Smith
> wrote:

>OmManiPadmeOmelet wrote:
>
>Thanks, but I have tried duck at least a dozen times and every one of them was a
>failure. I had given up on them a long time ago, but something possessed me to give
>it one more try, and that one was the biggest failure of all. The skin turned out
>like a neoprene wet suit. I did prick the skin all over. Sadly, duck as been
>relegated to one of those dishes to be ordered in a restaurant because I cannot do
>it at home :-(

Cut the breast out the first day and grill them rare. slice like a
London Broil or plate them as two steaks.

The next day cut the leg-thigh pieces off, and braise them.

Use the carcass to make stock for a risotto, or whatever. You will
find plenty of uses for it.
Rodney Myrvaagnes J 36 Gjo/a


Kansas--working to become a science-free zone

On Wed 26 Oct 2005 07:27:40p, Mr Libido Incognito wrote in
rec.food.cooking:

> Wayne Boatwright wrote on 26 Oct 2005 in rec.food.cooking
>
>> On Wed 26 Oct 2005 06:51:13p, Ranee Mueller wrote in rec.food.cooking:
>>
>> > In article >,
>> > OmManiPadmeOmelet > wrote:
>> >
>> >> 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 agree.
>> >
>> >> I know it's traditional to stuff a bird, but is it _really_
>> >> necessary?????
>> >>
>> >> Not for me! Not anymore.
>> >
>> > Me neither. My mom made the best bread stuffing, not soggy like
>> > most
>> > people, it was still in distinct parts, so you could see the bread
>> > and the celery and parsley, etc. I still love it, but my husband is
>> > not a fan of bread stuffing. He ate my mom's to be polite, and when
>> > we were first married, I'd make a bread stuffing and a rice
>> > stuffing, Since I was the one eating most of it, it wasn't worth
>> > doing so much, and there is the issue of longer cooking time for the
>> > bird. We make a wild rice dressing that we cook outside of the bird
>> > and if my mom comes, she often makes her stuffing and cooks it
>> > separately, and that's how we handle it now. I actually prefer an
>> > unstuffed bird now.
>> >
>> > Regards,
>> > Ranee
>>
>> Ranee, I would be very interested in your wild rice dressing if you
>> care to share.
>>
>> TIA
>>
>
> I just add a lb of crumbled cooked bulk breakfast sausage meat, whole
> pecan halves and cooked wild rice to the James Beard standard stuffing
> recipe. And cook it outside the bird. My kids prefer it uncovered so it
> gets a little crunchy. I like it covered so it stays soft.

That sounds good, Alan. I've made James Beard's recipe before, albeit
relatively unembelished. I love pecans in dressing. I'm with your kids on
uncovered and crunchy!

> But I'm not Ranee nor do I play her on TV.

Well, hopefully, we'll get to see what Ranee has to say on the subject, as
well. :-)


--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >,
Dave Smith > wrote:

> OmManiPadmeOmelet wrote:
>
> >
> > >
> > > Thanks, but I have tried duck at least a dozen times and every one of
> > > them
> > > was a
> > > failure. I had given up on them a long time ago, but something possessed
> > > me
> > > to give
> > > it one more try, and that one was the biggest failure of all. The skin
> > > turned
> > > out
> > > like a neoprene wet suit. I did prick the skin all over. Sadly, duck as
> > > been
> > > relegated to one of those dishes to be ordered in a restaurant because I
> > > cannot do
> > > it at home :-(
> > >
> >
> > That's a shame...
> > How have you been cooking it?
> >
>
> I am testing my memory. It has been about 5 years since I swore off cooking
> duck. I
> used to prick the skin all over, stick some sliced orange inside, cook it at
> about
> 350F. My earliest attempts weren't great, and they got worse and worse. I
> am not
> incompetent in the kitchen. I can do all sorts of other roasts, fry, stir
> fry,
> braise, bake, do jams and jellies. Duck is the only think that has always
> flopped.
>
>
>

It's _got_ to be on a raised rack, above the fat that cooks out.
I think that is the secret.

And I never stick stuff under the skin! I may use some dried orange peel
as top sprinkling, but basically I treat duck the same as chicken roast.

Cheers!
--
Om.

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

Om wrote:

> I learnt ages ago to respect others likes and dislikes.
>
> Except for tofu.
>
> Everybody should like tofu.
>
> Right? ;-)

Ma Po Tofu is one of my favorite Chinese dishes, and it's quite easy to
make. Just stir-fry some ground pork with chili-garlic paste and the white
part of some scallions. Add tofu cubes (either soft or firm will work) and
toss gently, then sprinkle with ground Szechuan peppercorns and sliced
scallion greens.

Of course, considering the other ingredients, the dish would be great
WITHOUT the tofu!

Bob

On Wed, 26 Oct 2005 19:56:33 -0400, Dave Smith
> wrote:

>OmManiPadmeOmelet wrote:
>
>>
>> >
>> > Thanks, but I have tried duck at least a dozen times and every one of them
>> > was a
>> > failure. I had given up on them a long time ago, but something possessed me
>> > to give
>> > it one more try, and that one was the biggest failure of all. The skin turned
>> > out
>> > like a neoprene wet suit. I did prick the skin all over. Sadly, duck as been
>> > relegated to one of those dishes to be ordered in a restaurant because I
>> > cannot do
>> > it at home :-(
>> >
>>
>> That's a shame...
>> How have you been cooking it?
>>
>
>I am testing my memory. It has been about 5 years since I swore off cooking duck. I
>used to prick the skin all over, stick some sliced orange inside, cook it at about
>350F. My earliest attempts weren't great, and they got worse and worse. I am not
>incompetent in the kitchen. I can do all sorts of other roasts, fry, stir fry,
>braise, bake, do jams and jellies. Duck is the only think that has always flopped.
>
>
I have successfully cooked roast duck a number of times. I use the
method in Joy of Cooking which gives a beautifully crisp skin, tender
duck The duck I use are farm raised, not wild duck.

Rinse duck inside and out and dry thoroughly. Pull out visible fat
from neck end and around parson's nose. Slide sharp skewer under the
skin of duck, being careful not to pierce the meat. Do this many times
as the fat will come out of the prick holes during cooking.

Place duck breast side down on elevated rack.
Preheat oven to 250F
Roast for three hours. Drain off fat as required, and reserve.
Turn duck breast side up
Turn heat up to 350F, and roast for 45 minutes more.
Remove duck from oven and let it stand for 10 minutes.

Reserve fat for other uses in cooking (eg roasted potatoes)

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > I learnt ages ago to respect others likes and dislikes.
> >
> > Except for tofu.
> >
> > Everybody should like tofu.
> >
> > Right? ;-)
>
> Ma Po Tofu is one of my favorite Chinese dishes, and it's quite easy to
> make. Just stir-fry some ground pork with chili-garlic paste and the white
> part of some scallions. Add tofu cubes (either soft or firm will work) and
> toss gently, then sprinkle with ground Szechuan peppercorns and sliced
> scallion greens.
>
> Of course, considering the other ingredients, the dish would be great
> WITHOUT the tofu!
>
> Bob
>
>

I use tofu primarily in Chicken Egg Drop soup, cut into strips.

Make a chicken broth using fresh chicken, (I prefer wings or drumsticks
for this so I can use the meat) Strain off the broth and let the meat
cool for boning and shredding. Add the meat back to the pot and add
finely sliced celery, chopped onion, grated fresh ginger and garlic, a
bit of soy sauce,a small package of frozen peas and 1 large package or
chunk of hard tofu cut into small strips. Bring up to a boil and slowly
stir in 12 scrambled eggs so that they shred on contact with the boiling
soup. Bring back up to a boil and add 3 heaping teaspoons of arrowroot
that has been pre-dissolved in a slurry of 1 cup of cold water.

You can also use pre-made boxed chicken broth for this and just add
cooked, shredded or diced meat.

Hard tofu cut into strips is also excellent in any stir fry. :-)

Try some Sliced shallots in place of scallions!
Thinly sliced shallots also compliment the soup, as do leeks.

Cheers!
--
Om.

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

In article >,
Mr Libido Incognito > wrote:

> But I'm not Ranee nor do I play her on TV.

Which is good. I think you have more facial hair than I do.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
Wayne Boatwright > wrote:

> Ranee, I would be very interested in your wild rice dressing if you care to
> share.

Sure thing, it is one of the recipes that Sunset magazine didn't
think was good enough to go into their November issue. We plebes like
it, though.

4 Tbsp butter
2 medium onions, diced
6 cloves garlic, finely chopped
3 Tbsp chopped fresh thyme or 3 tsp dried
1 1/2 C wild rice
1 1/2 C basmati rice
1 1/2 tsp salt
1/2 tsp freshly ground pepper
4 1/2 C chicken stock or broth
1 1/2 C pine nuts


Melt butter in large skillet over medium heat. *Add onions and saute
until they start to turn transparent, add garlic and saute some more.
Add both rices, and stir until they start to smell a bit toasty, not
browned. Stir in thyme, salt and pepper.

Add chicken stock and bring to a boil. Reduce heat and simmer,
covered, for about 45 minutes. Check at this point to see if the wild
rice is sufficiently cooked.

In another dry pan, toast pine nuts over medium-high heat, stirring
until they just begin to brown. Remove from heat and let cool. Stir
into rice mixture just before serving.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Thu 27 Oct 2005 04:58:29p, Ranee Mueller wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> Ranee, I would be very interested in your wild rice dressing if you
>> care to share.
>
> Sure thing, it is one of the recipes that Sunset magazine didn't
> think was good enough to go into their November issue. We plebes like
> it, though.
>
> 4 Tbsp butter
> 2 medium onions, diced
> 6 cloves garlic, finely chopped
> 3 Tbsp chopped fresh thyme or 3 tsp dried
> 1 1/2 C wild rice
> 1 1/2 C basmati rice
> 1 1/2 tsp salt
> 1/2 tsp freshly ground pepper
> 4 1/2 C chicken stock or broth
> 1 1/2 C pine nuts
>
>
> Melt butter in large skillet over medium heat. *Add onions and saute
> until they start to turn transparent, add garlic and saute some more.
> Add both rices, and stir until they start to smell a bit toasty, not
> browned. Stir in thyme, salt and pepper.
>
> Add chicken stock and bring to a boil. Reduce heat and simmer,
> covered, for about 45 minutes. Check at this point to see if the wild
> rice is sufficiently cooked.
>
> In another dry pan, toast pine nuts over medium-high heat, stirring
> until they just begin to brown. Remove from heat and let cool. Stir
> into rice mixture just before serving.

Thank you, Ranee! I'm looking forward to making this. I like the
simplicity of ingredients and the seasonings, not to mention loving
pinenuts.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >,
Wayne Boatwright > wrote:

> Thank you, Ranee! I'm looking forward to making this. I like the
> simplicity of ingredients and the seasonings, not to mention loving
> pinenuts.

I used to stuff one side of the bird with this and the other with the
bread stuffing. Then I just stuffed with this. Now I just cook it
outside of the bird and try to use turkey stock for the liquid and
smother it in gravy.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller wrote on 27 Oct 2005 in rec.food.cooking

> Which is good. I think you have more facial hair than I do.
>
> Regards,
> Ranee
>

And perphaps more hair on my back, than you do too.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

In article >,
"Bob Terwilliger" > wrote:

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

It's only a quarter cup toward the end, but we're talking eight cups
or more of gravy.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
Mr Libido Incognito > wrote:

> And perphaps more hair on my back, than you do too.

Boy, I hope so!

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller wrote:
>
> In article >,
> Wayne Boatwright > wrote:
>
> > Ranee, I would be very interested in your wild rice dressing if you care to
> > share.
>
> Sure thing, it is one of the recipes that Sunset magazine didn't
> think was good enough to go into their November issue. We plebes like
> it, though.
>
> 4 Tbsp butter
> 2 medium onions, diced
> 6 cloves garlic, finely chopped
> 3 Tbsp chopped fresh thyme or 3 tsp dried
> 1 1/2 C wild rice
> 1 1/2 C basmati rice
> 1 1/2 tsp salt
> 1/2 tsp freshly ground pepper
> 4 1/2 C chicken stock or broth
> 1 1/2 C pine nuts
>
> Melt butter in large skillet over medium heat. Add onions and saute
> until they start to turn transparent, add garlic and saute some more.
> Add both rices, and stir until they start to smell a bit toasty, not
> browned. Stir in thyme, salt and pepper.
>
> Add chicken stock and bring to a boil. Reduce heat and simmer,
> covered, for about 45 minutes. Check at this point to see if the wild
> rice is sufficiently cooked.
>
> In another dry pan, toast pine nuts over medium-high heat, stirring
> until they just begin to brown. Remove from heat and let cool. Stir
> into rice mixture just before serving.
>
Hi Ranee How would one adapt this recipe to use for a side
dish with other meats/veg? Thanks...Sharon

Ranee Mueller wrote:
>
> In article >,
> Wayne Boatwright > wrote:
>
> > Ranee, I would be very interested in your wild rice dressing if you care to
> > share.
>
> Sure thing, it is one of the recipes that Sunset magazine didn't
> think was good enough to go into their November issue. We plebes like
> it, though.
>
> 4 Tbsp butter
> 2 medium onions, diced
> 6 cloves garlic, finely chopped
> 3 Tbsp chopped fresh thyme or 3 tsp dried
> 1 1/2 C wild rice
> 1 1/2 C basmati rice
> 1 1/2 tsp salt
> 1/2 tsp freshly ground pepper
> 4 1/2 C chicken stock or broth
> 1 1/2 C pine nuts
>
> Melt butter in large skillet over medium heat. Add onions and saute
> until they start to turn transparent, add garlic and saute some more.
> Add both rices, and stir until they start to smell a bit toasty, not
> browned. Stir in thyme, salt and pepper.
>
> Add chicken stock and bring to a boil. Reduce heat and simmer,
> covered, for about 45 minutes. Check at this point to see if the wild
> rice is sufficiently cooked.
>
> In another dry pan, toast pine nuts over medium-high heat, stirring
> until they just begin to brown. Remove from heat and let cool. Stir
> into rice mixture just before serving.
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.co
oops, I saw "dressing" and took it to mean that was put into the
bird.... sorry....Sharon

In article >,
OmManiPadmeOmelet > wrote:
>In article >,
> Goomba38 > wrote:
>
>> MoM wrote:
>>
>> > You can precook and slice your turkey up to a month ahead. Then, on the
>> > day; while all the side dishes are cooking; you take a roasting pan and
>> > line
>> > it with LETTUCE. A couple of layers. Put your turkey in, you can separate
>> > dark and white meat. Cover with another couple of layers of lettuce and
>> > put
>> > the lid on. Put in a 325* oven while you are cooking the potatoes and veg
>> > and reheating the gravy and stuffing. I imagine the stuffing can go in the
>> > oven too. Usually by the time everything else is ready, and you take the
>> > lid off the roasting pan it will be steaming and the turkey will be moist
>> > and delicious just like fresh cooked.
>>
>> There is something sooooooooo wrong about this, to me. Part of my
>> pleasure is the smell of roasting turkey (as well as all the labor) on
>> the actual day of Thanksgiving. It feeds into my need for tradition.
>> What do you serve and carve at the table? I don't have any trouble
>> preparing a large meal with many different items on that day. It just
>> takes planning. I had a neighbor once who roasted then sliced the turkey
>> the night before and just let it sit out. It was so unappetizing, as
>> well as a huge bacterial risk.
>
>I can see why a very, very busy person might do this but to me, what's
>the point? :-( If I work Thanksgiving (and I usually do), I just have it
>on that weekend instead...
>
>Since I work night shift tho', I might actually be able to pull it off
>if I prepare everything the day before and get it ready to go, and just
>start cooking when I get home and skip that morning workout. That would
>put me home about 07:30 am and I have to go to sleep by about 2 pm or so.
>
>Cheers!
>--
>Om.
>
>"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

So, if someone is so busy they need to cook their turkey a month ahead
of time, why not just go out for dinner? In our very extended family,
the preparation is done as a collaborative effort. We put things together
while talking, laughing and catching up with family members we haven't
seen in a while. If any of us were worried about the amount of time it
took, we would be better off just renting a banquet room or having the
dinner catered.