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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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27-11-2007, 06:44 AM
posted to rec.food.preserving,rec.food.cooking.,rec.birds
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PHOTO OF THE WEEK, Hand-Crafted Turkey
All true gourmands know that the only edible parts of a turkey are the
drumsticks and the only edible parts of a chicken are the wings. The gourmand also knows that the best part of the traditional Thanksgiving dinner is the stuffing. With this in mind, the great chefs of Schmidling Hall custom built a turkey to satisfy the palates of the Lord and Lady of the Manor. JS PHOTO OF THE WEEK... http://schmidling.com/pow.htm 
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27-11-2007, 11:07 AM
posted to rec.food.preserving,rec.food.cooking.,rec.birds
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PHOTO OF THE WEEK, Hand-Crafted Turkey
On 11/27/07 1:44 AM, in article , "Jack
Schmidling" wrote: All true gourmands know that the only edible parts of a turkey are the drumsticks and the only edible parts of a chicken are the wings. The gourmand also knows that the best part of the traditional Thanksgiving dinner is the stuffing. With this in mind, the great chefs of Schmidling Hall custom built a turkey to satisfy the palates of the Lord and Lady of the Manor. JS PHOTO OF THE WEEK... http://schmidling.com/pow.htm Chuckling! Cheryl
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27-11-2007, 05:14 PM
posted to rec.food.preserving,rec.food.cooking.,rec.birds
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PHOTO OF THE WEEK, Hand-Crafted Turkey
On Tue, 27 Nov 2007 01:44:19 -0500, Jack Schmidling wrote
(in article ): http://schmidling.com/pow.htm Chuckle here too. I was disappointed that there wasn't a recipe for the world renowned Schmidling Hall stuffing. Lee rarebirdyatverizondotnet Park Ridge, NJ
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27-11-2007, 07:59 PM
posted to rec.food.preserving,rec.food.cooking.,rec.birds
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PHOTO OF THE WEEK, Hand-Crafted Turkey
Lee wrote:
I was disappointed that there wasn't a recipe for the world renowned Schmidling Hall stuffing. Here it is.... 5 Cups bread crumbs 1/4 lb of whatever meat is on hand.... pork sausage, lamb sausage and a bit of ground venison this time. 1 onion 6 celery stalks 2 eggs 1/2 cup chicken stock 1/4 cup black walnuts "parsley, sage, rosemary and thyme" along with Herbs de Provence, salt and pepper etc.... Everything but the bread crumbs and liquid go through the coarse plate of the meat grinder. The whole lot is mixed thoroughly and usually put in a glass bread pan for baking but this time it was molded as described. The bread crumbs are a potpourri of the heals and scraps of our home made bread. We save them in a paper bag that hangs in the pantry and when needed, a few moments in the blender turns them into bread crumbs. Bon appetit js PHOTO OF THE WEEK.... http://schmidling.com/pow.htm
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