dsi1 wrote in rec.food.cooking:

> On Sunday, November 20, 2016 at 11:20:56 AM UTC-10, cshenk wrote:
> > dsi1 wrote in rec.food.cooking:
> >
> > > On Sunday, November 20, 2016 at 5:10:23 AM UTC-10, cshenk wrote:
> > > > dsi1 wrote in rec.food.cooking:
> > > >
> > > > > On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk
> > > > > wrote:
> > > > > > If you have a 13-18lb Turkey, it needs to be in the fridge
> > > > > > now. If it is bigger, you are late!
> > > > > >
> > > > > > Carol
> > > > > > --
> > > > >
> > > > > I used to defrost my turkey in salt water in a bucket
> > > > > overnight. It worked just spiffy. These days, it's tough to
> > > > > find a cheap, unprocessed, bird that can be defrosted this
> > > > > way. That's the breaks.
> > > >
> > > > True. The new way is to add ice to the bucket every 4 hours or
> > > > so and then, it will defrost safely enough as long as there is
> > > > always some ice in the bucket that hasn't melted yet.
> > > >
> > > > Hey, when I was in Hawaii there were a lot who stuffed the
> > > > Turkey with a rice and mushroom mix? Is that still popular?
> > > > I'm curious to try it but back when I lived there, Thanksgiving
> > > > was one meal I wanted 'traditional' to my roots on the eastern
> > > > seaboard USA so rice was not part of it on that day. Love to
> > > > look at a recipe for it!
> > > >
> > > > --
> > >
> > > Rice and mushroom stuffing seems to be a 70's thing. I haven't
> > > seen any of that going on these days. I think it's not a bad idea
> > > though. I'll try mixing in dried shitake mushrooms with rice and
> > > cook them in a rice cooker. That would be pretty sweet.
> >
> > Aww. Ok. Minds-eye recall was wild rice and Calrose. Yes, dried
> > Shiitake and in fact, powdered bits of the root end.
> >
> > --
>
> I'm in. My plain is super simple. Wash rice and cook in automatic
> rice cooker. Just add some dried shiitake, shoyu, sugar, and sesame
> oil. Maybe some ginger. No mixing or stirring needed.

I like that but need a shoyu alternative. One eater here needs low
sodium. I can't do the mirin alternative due to the other guest (grin).
I have some deep duck bone broth handy from the last duck. Defatted,
that may be the trick?

Carol

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