On Mon, 24 Nov 2014 15:33:43 -0800 (PST), Nancy2
> wrote:

>Sf, I don't know why put eggs in stuffing/dressing, either. If made properly, it doesn't need eggs to
>"bind" it. And it doesn't end up gummy, mushy or dry, either. Honestly, I don't know how some
>people go wrong and make things so complicated.
>
>N.


My stuffing has eggs and is made with challah....we think of it as a
savory bread pudding. It isn't gummy or mushy, either.

Boron

On Mon, 24 Nov 2014 13:49:52 -1000, dsi1
> wrote:

>On 11/24/2014 10:33 AM, sf wrote:
>> On Mon, 24 Nov 2014 11:19:26 -0800 (PST), dsi1 >
>> wrote:
>>
>>> On Monday, November 24, 2014 8:12:26 AM UTC-10, sf wrote:
>>>>
>>>> Did you see that Martha Stewart video where they roast the bird upside
>>>> down on a split loaf of bread?
>>>>
>>>
>>> I have not seen that. What do you do with the loaf of bread afterwards?
>>>
>> The video left me with a couple of unanswered questions and that was
>> one of them!
>>
>
>I'm guessing that this was something she learned in prison. You sneak
>that wet loaf of bread back to your cell for a wonderful faux turkey
>loaf. It's all good!
>
She probably used it to make Pruno. Don't ask me how I know these
things. ;-)
http://www.thrillist.com/drink/natio...-to-make-pruno
or
http://tinyurl.com/p8fvkzv

koko

--

Food is our common ground, a universal experience
James Beard

On 11/24/2014 3:12 PM, koko wrote:
> On Mon, 24 Nov 2014 13:49:52 -1000, dsi1
> > wrote:
>
>> On 11/24/2014 10:33 AM, sf wrote:
>>> On Mon, 24 Nov 2014 11:19:26 -0800 (PST), dsi1 >
>>> wrote:
>>>
>>>> On Monday, November 24, 2014 8:12:26 AM UTC-10, sf wrote:
>>>>>
>>>>> Did you see that Martha Stewart video where they roast the bird upside
>>>>> down on a split loaf of bread?
>>>>>
>>>>
>>>> I have not seen that. What do you do with the loaf of bread afterwards?
>>>>
>>> The video left me with a couple of unanswered questions and that was
>>> one of them!
>>>
>>
>> I'm guessing that this was something she learned in prison. You sneak
>> that wet loaf of bread back to your cell for a wonderful faux turkey
>> loaf. It's all good!
>>
> She probably used it to make Pruno. Don't ask me how I know these
> things. ;-)
> http://www.thrillist.com/drink/natio...-to-make-pruno
> or
> http://tinyurl.com/p8fvkzv
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>

It's all natural and no preservatives!

Hey wait a minute, you can't get yeast from bread - or can you?

On Mon, 24 Nov 2014 15:31:19 -0800, "Julie Bove"
> wrote:

>
>"Ophelia" > wrote in message
...
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On Monday, November 24, 2014 12:07:40 AM UTC-10, Ophelia wrote:
>>>> "Doris Night" > wrote in message
>>>> ...
>>>> > On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
>>>> > > wrote:
>>>> >
>>>> >>Sounds like regular sage dressing without celery and onion. Usually
>>>> >>this
>>>> >>is made with dried bread cubes (which
>>>> >>equals toasted bread), spices including sage, salt and pepper, poultry
>>>> >>seasoning, and moistened with melted
>>>> >>butter (lots) poured over, or a combo of butter and chicken or turkey
>>>> >>broth (which equals the butter on the
>>>> >>toast in the dressing you liked). I use the broth made by boiling
>>>> >>down
>>>> >>the giblets from the turkey.
>>>> >>
>>>> >>It shouldn't be difficult for you to replicate it. It isn't rocket
>>>> >>science. I, myself, would include some diced onion.
>>>> >
>>>> > I dice some bacon, then fry it up, and saute my bread cubes in the
>>>> > bacon fat and some butter.
>>>> >
>>>> > In addition to what Nancy2 puts in her sage dressing, I also add some
>>>> > chopped apple. Last summer, we had a really good herb crop, so my
>>>> > dressing had no poultry seasoning but I used fresh Italian parsley,
>>>> > sage, thyme, and rosemary.
>>>> >
>>>> > My mouth is watering just thinking about it. Now I'll have to roast a
>>>> > chicken.
>>>>
>>>> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
>>>
>>> I can't say what people in the UK call stuffing but dressing and stuffing
>>> is the same err... stuff over here. Typically, it's cubes of toasted
>>> bread moistened with chicken or turkey stock with savory seasonings. Just
>>> don't call fried rice "stuffing."
>>
>> Thanks but do you stuff it into the turkey/chicken before you roast? When
>> I looked on line they seemed to be spreading it on bread for sandwiches..
>
>What? That stuff isn't put on sandwiches.

You've never had a dressing sandwich!!? You haven't lived.

Of course it's cooked first.

Doris

On 11/24/2014 11:09 PM, Doris Night wrote:

> You've never had a dressing sandwich!!? You haven't lived.
>
> Of course it's cooked first.

Speaking of stuffing, on the chew they made a small
ball out of it, wrapped it in bacon and baked it.

I'd eat those.

nancy

On Monday, November 24, 2014 5:36:43 PM UTC-6, Nancy2 wrote:
>
> Depth of flavor by adding eggs? Sorry to say so, but that sounds like pretentious BS to me.
> In a properly flavored and spiced dressing, one wouldn't be able to taste eggs in it or not.
> It is a waste of eggs, and extra calories, IMO.
>
> N.
>
>
No, it's not pretentious bull shit, why would you say that? And _I_ and thousands of others don't think it's a waste of eggs. And who cares about extra calories when eating dressing at Thanksgiving or any other time it would be consumed??????? If a person is concerned about 'extra calories' then they definitely need to skip dressing any time it's presented to them.

On Mon, 24 Nov 2014 15:30:52 -0800 (PST), Nancy2
> wrote:

> Gary, my grandmothers and mother also did it all...stuffing in all the turkey cavities, and leftovers as
> a side dish, baked in a separate dish. Nobody ever got sick because they knew what they were doing.
> It goes wrong when the bird is stuffed too early, and sits around for bacteria to grow within.
>
Thank you for explaining. I guess that must be it, but I can't
imagine why anyone would stuff a bird and then keep it sitting around
instead of putting it into the oven to cook.


--

Never trust a dog to watch your food.

On Mon, 24 Nov 2014 15:31:19 -0800, "Julie Bove"
> wrote:

>
> "Ophelia" > wrote in message
> ...
> >
> >
> > "dsi1" > wrote in message
> > ...
> >> On Monday, November 24, 2014 12:07:40 AM UTC-10, Ophelia wrote:
> >>> "Doris Night" > wrote in message
> >>> ...
> >>> > On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
> >>> > > wrote:
> >>> >
> >>> >>Sounds like regular sage dressing without celery and onion. Usually
> >>> >>this
> >>> >>is made with dried bread cubes (which
> >>> >>equals toasted bread), spices including sage, salt and pepper, poultry
> >>> >>seasoning, and moistened with melted
> >>> >>butter (lots) poured over, or a combo of butter and chicken or turkey
> >>> >>broth (which equals the butter on the
> >>> >>toast in the dressing you liked). I use the broth made by boiling
> >>> >>down
> >>> >>the giblets from the turkey.
> >>> >>
> >>> >>It shouldn't be difficult for you to replicate it. It isn't rocket
> >>> >>science. I, myself, would include some diced onion.
> >>> >
> >>> > I dice some bacon, then fry it up, and saute my bread cubes in the
> >>> > bacon fat and some butter.
> >>> >
> >>> > In addition to what Nancy2 puts in her sage dressing, I also add some
> >>> > chopped apple. Last summer, we had a really good herb crop, so my
> >>> > dressing had no poultry seasoning but I used fresh Italian parsley,
> >>> > sage, thyme, and rosemary.
> >>> >
> >>> > My mouth is watering just thinking about it. Now I'll have to roast a
> >>> > chicken.
> >>>
> >>> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
> >>
> >> I can't say what people in the UK call stuffing but dressing and stuffing
> >> is the same err... stuff over here. Typically, it's cubes of toasted
> >> bread moistened with chicken or turkey stock with savory seasonings. Just
> >> don't call fried rice "stuffing."
> >
> > Thanks but do you stuff it into the turkey/chicken before you roast? When
> > I looked on line they seemed to be spreading it on bread for sandwiches..
>
> What? That stuff isn't put on sandwiches.

Lots of people make turkey sandwiches with stuffing/dressing in them.
It's not a favorite of mine, but I've tried it and pass if offered
one.

--

Never trust a dog to watch your food.

On Mon, 24 Nov 2014 15:33:43 -0800 (PST), Nancy2
> wrote:

> Sf, I don't know why put eggs in stuffing/dressing, either. If made properly, it doesn't need eggs to
> "bind" it. And it doesn't end up gummy, mushy or dry, either. Honestly, I don't know how some
> people go wrong and make things so complicated.
>


--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Mon, 24 Nov 2014 20:47:13 -0000, "Ophelia"
> > wrote:
>
>> The legs and breast do cook at different times. Like you I never cook a
>> bird with the legs intact. As I mentioned earlier I buy a crown of
>> turkey
>> for D. but if I roast a chicken I take off the legs, and roast them
>> separate
>> to the breast. Same as you I always found that if I roasted one whole,
>> if
>> the breast was cooked, the legs were undercooked and if legs were cooked,
>> the breast was overcooked and dry. I reckon we are doing ok))
>
> Two fail safe methods for cooking juicy chicken are vertical roasting
> (@high heat) and spatchcocked. Both light and dark meat cook evenly +
> the skin turns a wonderful brown.

I have used both those methods, but prefer to cook them separately.
--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On 11/24/2014 10:47 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On Monday, November 24, 2014 3:03:43 AM UTC-10, Ophelia wrote:
>>>
>>>>
>>>> Thanks but do you stuff it into the turkey/chicken before you roast?
>>>> When I
>>>> looked on line they seemed to be spreading it on bread for sandwiches..
>>>>
>>>> --
>>>
>>> I don't stuff my birds. PTSD - Post Traumatic Stuffing Disorder.
>>
>> lol
>>
>>> My memories of hard-packed stuffing are too vivid. The major reason I
>>> don't stuff my bird is my turkey does not spend a lot of time in the
>>> oven - it's always been under 2 hours. My mom, like most people of her
>>> generation, would roast a turkey for 4 to 5 hours. That was some dry
>>> turkey!
>>
>> Depends on the size of the bird I suppose
>
> I used to cook a big turkey but these days I cook smaller. OTOH, I don't
> want to cook a bird smaller than 17 or so pounds. I don't have time to
> waste on small birds.

Hey whatever suits you best


>>> These days, I like to cut the leg/thighs off, flip them thigh side up
>>> next to the turkey and roast that sucker. This allows you to cook the
>>> breast perfectly without having an underdone thigh. It might not be
>>> kosher but my style is to do the opposite of what other people do. :-)
>>
>> The legs and breast do cook at different times. Like you I never cook a
>> bird with the legs intact. As I mentioned earlier I buy a crown of
>> turkey for D. but if I roast a chicken I take off the legs, and roast
>> them separate to the breast. Same as you I always found that if I
>> roasted one whole, if the breast was cooked, the legs were undercooked
>> and if legs were cooked, the breast was overcooked and dry. I reckon we
>> are doing ok))
>>
>
> Obviously, we both rely on cold, hard, logic when conducting our affairs.

<g> btw I note we are not telling other people that they are stupid and
they are doing it all wrong and that our way is the only way ...

--
http://www.helpforheroes.org.uk/shop/

"Boron Elgar" > wrote in message
...
> On Mon, 24 Nov 2014 15:33:43 -0800 (PST), Nancy2
> > wrote:
>
>>Sf, I don't know why put eggs in stuffing/dressing, either. If made
>>properly, it doesn't need eggs to
>>"bind" it. And it doesn't end up gummy, mushy or dry, either. Honestly,
>>I don't know how some
>>people go wrong and make things so complicated.
>>
>>N.
>
>
> My stuffing has eggs and is made with challah....we think of it as a
> savory bread pudding. It isn't gummy or mushy, either.

.... and given you are one of the best cooks around here ...

--
http://www.helpforheroes.org.uk/shop/

"koko" > wrote in message
...
> On Mon, 24 Nov 2014 13:49:52 -1000, dsi1
> > wrote:
>
>>On 11/24/2014 10:33 AM, sf wrote:
>>> On Mon, 24 Nov 2014 11:19:26 -0800 (PST), dsi1 >
>>> wrote:
>>>
>>>> On Monday, November 24, 2014 8:12:26 AM UTC-10, sf wrote:
>>>>>
>>>>> Did you see that Martha Stewart video where they roast the bird upside
>>>>> down on a split loaf of bread?
>>>>>
>>>>
>>>> I have not seen that. What do you do with the loaf of bread afterwards?
>>>>
>>> The video left me with a couple of unanswered questions and that was
>>> one of them!
>>>
>>
>>I'm guessing that this was something she learned in prison. You sneak
>>that wet loaf of bread back to your cell for a wonderful faux turkey
>>loaf. It's all good!
>>
> She probably used it to make Pruno. Don't ask me how I know these
> things. ;-)
> http://www.thrillist.com/drink/natio...-to-make-pruno
> or
> http://tinyurl.com/p8fvkzv

lol well that is different. I will save it just in case ... <g>

--
http://www.helpforheroes.org.uk/shop/

On Tue, 25 Nov 2014 10:04:44 -0000, "Ophelia"
> wrote:

>
>
>"Boron Elgar" > wrote in message
.. .
>> On Mon, 24 Nov 2014 15:33:43 -0800 (PST), Nancy2
>> > wrote:
>>
>>>Sf, I don't know why put eggs in stuffing/dressing, either. If made
>>>properly, it doesn't need eggs to
>>>"bind" it. And it doesn't end up gummy, mushy or dry, either. Honestly,
>>>I don't know how some
>>>people go wrong and make things so complicated.
>>>
>>>N.
>>
>>
>> My stuffing has eggs and is made with challah....we think of it as a
>> savory bread pudding. It isn't gummy or mushy, either.
>
>... and given you are one of the best cooks around here ...


You flatter me, Madame. I blush.

Boron

On Mon, 24 Nov 2014 20:47:13 -0000, "Ophelia"
> wrote:

> The legs and breast do cook at different times. Like you I never cook a
> bird with the legs intact. As I mentioned earlier I buy a crown of turkey
> for D. but if I roast a chicken I take off the legs, and roast them separate
> to the breast. Same as you I always found that if I roasted one whole, if
> the breast was cooked, the legs were undercooked and if legs were cooked,
> the breast was overcooked and dry. I reckon we are doing ok))

Two fail safe methods for cooking juicy chicken are vertical roasting
(@high heat) and spatchcocked. Both light and dark meat cook evenly +
the skin turns a wonderful brown.

*^*^*^*^*^*^

I saw a tip on the food network yesterday to get the breast cooked without drying out so
it is done at the same time as the thighs...put a bag of ice on the breast for about twenty
minutes before roasting. Sounds clever, but I wonder if it really works. It should.

N.
- show quoted text -

Nancy2 wrote:
>
>I saw a tip yesterday... put a bag of ice on the breast for about twenty
>minutes. Sounds clever, but I wonder if it really works. It should.

I bet that'd make your nipples hard!

On Tue, 25 Nov 2014 05:26:24 -0800 (PST), Nancy2
> wrote:

>On Mon, 24 Nov 2014 20:47:13 -0000, "Ophelia"
> wrote:
>
>> The legs and breast do cook at different times. Like you I never cook a
>> bird with the legs intact. As I mentioned earlier I buy a crown of turkey
>> for D. but if I roast a chicken I take off the legs, and roast them separate
>> to the breast. Same as you I always found that if I roasted one whole, if
>> the breast was cooked, the legs were undercooked and if legs were cooked,
>> the breast was overcooked and dry. I reckon we are doing ok))
>
>Two fail safe methods for cooking juicy chicken are vertical roasting
>(@high heat) and spatchcocked. Both light and dark meat cook evenly +
>the skin turns a wonderful brown.
>
>*^*^*^*^*^*^
>
>I saw a tip on the food network yesterday to get the breast cooked without drying out so
>it is done at the same time as the thighs...put a bag of ice on the breast for about twenty
>minutes before roasting. Sounds clever, but I wonder if it really works. It should.
>
>N.
>- show quoted text -

One thing that helps cook a turkey more evenly is to avoid trussing up
the legs. Leaving the turkey *open* helps the thighs and dark meat to
cook more quickly, helping it keep up a bit better with the breast.

If the bird is large and the breast gets done first, I put it out, cut
off the breast meat in two large pieces, cover it, and put the rest
back in to finish up. By the time the breast has rested, the remainder
is done and carving and serving can begin....I catch up with the legs
and thighs towards the end of final prep.

Everyone has a method or two that works to their way of thinking at
holiday time. There is no one right way to make anything.

Boron

"Boron Elgar" > wrote in message
...
> On Tue, 25 Nov 2014 05:26:24 -0800 (PST), Nancy2
> > wrote:
>
>>On Mon, 24 Nov 2014 20:47:13 -0000, "Ophelia"
> wrote:
>>
>>> The legs and breast do cook at different times. Like you I never cook a
>>> bird with the legs intact. As I mentioned earlier I buy a crown of
>>> turkey
>>> for D. but if I roast a chicken I take off the legs, and roast them
>>> separate
>>> to the breast. Same as you I always found that if I roasted one whole,
>>> if
>>> the breast was cooked, the legs were undercooked and if legs were
>>> cooked,
>>> the breast was overcooked and dry. I reckon we are doing ok))
>>
>>Two fail safe methods for cooking juicy chicken are vertical roasting
>>(@high heat) and spatchcocked. Both light and dark meat cook evenly +
>>the skin turns a wonderful brown.
>>
>>*^*^*^*^*^*^
>>
>>I saw a tip on the food network yesterday to get the breast cooked without
>>drying out so
>>it is done at the same time as the thighs...put a bag of ice on the breast
>>for about twenty
>>minutes before roasting. Sounds clever, but I wonder if it really works.
>>It should.
>>
>>N.
>>- show quoted text -
>
> One thing that helps cook a turkey more evenly is to avoid trussing up
> the legs. Leaving the turkey *open* helps the thighs and dark meat to
> cook more quickly, helping it keep up a bit better with the breast.
>
> If the bird is large and the breast gets done first, I put it out, cut
> off the breast meat in two large pieces, cover it, and put the rest
> back in to finish up. By the time the breast has rested, the remainder
> is done and carving and serving can begin....I catch up with the legs
> and thighs towards the end of final prep.
>
> Everyone has a method or two that works to their way of thinking at
> holiday time. There is no one right way to make anything.

Quite so!


--
http://www.helpforheroes.org.uk/shop/

- show quoted text -
You've never had a dressing sandwich!!? You haven't lived.

Of course it's cooked first.

Doris

*+*+*+*+*+

Best part of Thanksgiving=a leftover sandwich. Cranberry sauce, turkey, dressing and a smidge of
gravy. LOL. Or a hot turkey sandwich = turkey in white bread, cut on the diagonal, plop some
Leftover mashed potatoes (and dressing if you want) in between the two halves, and pour gravy
over it all. I don't like turkey any more, but this sounds really good. 😃

N.

On Tue, 25 Nov 2014 11:39:32 -0500, Boron Elgar
> wrote:

>On Tue, 25 Nov 2014 05:26:24 -0800 (PST), Nancy2
> wrote:
>
>>On Mon, 24 Nov 2014 20:47:13 -0000, "Ophelia"
> wrote:
>>
>>> The legs and breast do cook at different times. Like you I never cook a
>>> bird with the legs intact. As I mentioned earlier I buy a crown of turkey
>>> for D. but if I roast a chicken I take off the legs, and roast them separate
>>> to the breast. Same as you I always found that if I roasted one whole, if
>>> the breast was cooked, the legs were undercooked and if legs were cooked,
>>> the breast was overcooked and dry. I reckon we are doing ok))
>>
>>Two fail safe methods for cooking juicy chicken are vertical roasting
>>(@high heat) and spatchcocked. Both light and dark meat cook evenly +
>>the skin turns a wonderful brown.
>>
>>*^*^*^*^*^*^
>>
>>I saw a tip on the food network yesterday to get the breast cooked without drying out so
>>it is done at the same time as the thighs...put a bag of ice on the breast for about twenty
>>minutes before roasting. Sounds clever, but I wonder if it really works. It should.
>>
>>N.
>>- show quoted text -
>
>One thing that helps cook a turkey more evenly is to avoid trussing up
>the legs. Leaving the turkey *open* helps the thighs and dark meat to
>cook more quickly, helping it keep up a bit better with the breast.
>
>If the bird is large and the breast gets done first, I put it out, cut
>off the breast meat in two large pieces, cover it, and put the rest
>back in to finish up. By the time the breast has rested, the remainder
>is done and carving and serving can begin....I catch up with the legs
>and thighs towards the end of final prep.
>
>Everyone has a method or two that works to their way of thinking at
>holiday time. There is no one right way to make anything.
>
>Boron

The simplist way to roast poultry so the light and dark meat cook
evenly is to set it in a rack breast down... every year the same
question and every year everyone forgets.

On Tuesday, November 25, 2014 7:38:42 AM UTC-10, Brooklyn1 wrote:
> On Tue, 25 Nov 2014 11:39:32 -0500, Boron Elgar
> > wrote:
>
> >On Tue, 25 Nov 2014 05:26:24 -0800 (PST), Nancy2
> > wrote:
> >
> >>On Mon, 24 Nov 2014 20:47:13 -0000, "Ophelia"
> > wrote:
> >>
> >>> The legs and breast do cook at different times. Like you I never cook a
> >>> bird with the legs intact. As I mentioned earlier I buy a crown of turkey
> >>> for D. but if I roast a chicken I take off the legs, and roast them separate
> >>> to the breast. Same as you I always found that if I roasted one whole, if
> >>> the breast was cooked, the legs were undercooked and if legs were cooked,
> >>> the breast was overcooked and dry. I reckon we are doing ok))
> >>
> >>Two fail safe methods for cooking juicy chicken are vertical roasting
> >>(@high heat) and spatchcocked. Both light and dark meat cook evenly +
> >>the skin turns a wonderful brown.
> >>
> >>*^*^*^*^*^*^
> >>
> >>I saw a tip on the food network yesterday to get the breast cooked without drying out so
> >>it is done at the same time as the thighs...put a bag of ice on the breast for about twenty
> >>minutes before roasting. Sounds clever, but I wonder if it really works. It should.
> >>
> >>N.
> >>- show quoted text -
> >
> >One thing that helps cook a turkey more evenly is to avoid trussing up
> >the legs. Leaving the turkey *open* helps the thighs and dark meat to
> >cook more quickly, helping it keep up a bit better with the breast.
> >
> >If the bird is large and the breast gets done first, I put it out, cut
> >off the breast meat in two large pieces, cover it, and put the rest
> >back in to finish up. By the time the breast has rested, the remainder
> >is done and carving and serving can begin....I catch up with the legs
> >and thighs towards the end of final prep.
> >
> >Everyone has a method or two that works to their way of thinking at
> >holiday time. There is no one right way to make anything.
> >
> >Boron
>
> The simplist way to roast poultry so the light and dark meat cook
> evenly is to set it in a rack breast down... every year the same
> question and every year everyone forgets.

I didn't forget nothing! I've done that once and never tried it again. I'll try anything once - including knitting a sweater out of bacon to keep the breast cosy.

On Tuesday, November 25, 2014 12:08:43 AM UTC-10, Ophelia wrote:
>
> <g> btw I note we are not telling other people that they are stupid and
> they are doing it all wrong and that our way is the only way ...
>
> --
> http://www.helpforheroes.org.uk/shop/

Folks that believe that there's only one way to skin a cat just don't have much imagination.

"dsi1" > wrote in message
...
> On Tuesday, November 25, 2014 12:08:43 AM UTC-10, Ophelia wrote:
>>
>> <g> btw I note we are not telling other people that they are stupid and
>> they are doing it all wrong and that our way is the only way ...
>>
>
> Folks that believe that there's only one way to skin a cat just don't have
> much imagination.

So it would seem, but I get really ****ed when people tell me what and how I
*must* do things.

--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On Tuesday, November 25, 2014 7:38:42 AM UTC-10, Brooklyn1 wrote:
>> On Tue, 25 Nov 2014 11:39:32 -0500, Boron Elgar
>> > wrote:
>>
>> >On Tue, 25 Nov 2014 05:26:24 -0800 (PST), Nancy2
>> > wrote:
>> >
>> >>On Mon, 24 Nov 2014 20:47:13 -0000, "Ophelia"
>> > wrote:
>> >>
>> >>> The legs and breast do cook at different times. Like you I never
>> >>> cook a
>> >>> bird with the legs intact. As I mentioned earlier I buy a crown of
>> >>> turkey
>> >>> for D. but if I roast a chicken I take off the legs, and roast them
>> >>> separate
>> >>> to the breast. Same as you I always found that if I roasted one
>> >>> whole, if
>> >>> the breast was cooked, the legs were undercooked and if legs were
>> >>> cooked,
>> >>> the breast was overcooked and dry. I reckon we are doing ok))
>> >>
>> >>Two fail safe methods for cooking juicy chicken are vertical roasting
>> >>(@high heat) and spatchcocked. Both light and dark meat cook evenly +
>> >>the skin turns a wonderful brown.
>> >>
>> >>*^*^*^*^*^*^
>> >>
>> >>I saw a tip on the food network yesterday to get the breast cooked
>> >>without drying out so
>> >>it is done at the same time as the thighs...put a bag of ice on the
>> >>breast for about twenty
>> >>minutes before roasting. Sounds clever, but I wonder if it really
>> >>works. It should.
>> >>
>> >>N.
>> >>- show quoted text -
>> >
>> >One thing that helps cook a turkey more evenly is to avoid trussing up
>> >the legs. Leaving the turkey *open* helps the thighs and dark meat to
>> >cook more quickly, helping it keep up a bit better with the breast.
>> >
>> >If the bird is large and the breast gets done first, I put it out, cut
>> >off the breast meat in two large pieces, cover it, and put the rest
>> >back in to finish up. By the time the breast has rested, the remainder
>> >is done and carving and serving can begin....I catch up with the legs
>> >and thighs towards the end of final prep.
>> >
>> >Everyone has a method or two that works to their way of thinking at
>> >holiday time. There is no one right way to make anything.
>> >
>> >Boron
>>
>> The simplist way to roast poultry so the light and dark meat cook
>> evenly is to set it in a rack breast down... every year the same
>> question and every year everyone forgets.
>
> I didn't forget nothing! I've done that once and never tried it again.
> I'll try anything once - including knitting a sweater out of bacon to keep
> the breast cosy.

Was the bacon fried?

--
http://www.helpforheroes.org.uk/shop/

On 11/25/2014 8:33 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On Tuesday, November 25, 2014 12:08:43 AM UTC-10, Ophelia wrote:
>>>
>>> <g> btw I note we are not telling other people that they are stupid and
>>> they are doing it all wrong and that our way is the only way ...
>>>
>>
>> Folks that believe that there's only one way to skin a cat just don't
>> have much imagination.
>
> So it would seem, but I get really ****ed when people tell me what and
> how I *must* do things.
>

Remind me to not ever do that! :-)

"dsi1" > wrote in message
...
> On 11/25/2014 8:33 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On Tuesday, November 25, 2014 12:08:43 AM UTC-10, Ophelia wrote:
>>>>
>>>> <g> btw I note we are not telling other people that they are stupid
>>>> and
>>>> they are doing it all wrong and that our way is the only way ...
>>>>
>>>
>>> Folks that believe that there's only one way to skin a cat just don't
>>> have much imagination.
>>
>> So it would seem, but I get really ****ed when people tell me what and
>> how I *must* do things.
>>
>
> Remind me to not ever do that! :-)

Yers or I will growl ... and you won't like that!

--
http://www.helpforheroes.org.uk/shop/

On Tue, 25 Nov 2014 10:01:03 -0800 (PST), dsi1 >
wrote:

>On Tuesday, November 25, 2014 7:38:42 AM UTC-10, Brooklyn1 wrote:

>> >Everyone has a method or two that works to their way of thinking at
>> >holiday time. There is no one right way to make anything.
>> >
>> >Boron
>>
>> The simplist way to roast poultry so the light and dark meat cook
>> evenly is to set it in a rack breast down... every year the same
>> question and every year everyone forgets.
>
>I didn't forget nothing! I've done that once and never tried it again. I'll try anything once - including knitting a sweater out of bacon to keep the breast cosy.

This is where TWIAVBP comes into it...turning a stuffed turkey that
nets out to close to 20 lbs is plainly a pain in my ass and since I
have been fortunate enough never to have made a dry turkey, I'd rather
play with my food some other way.

But hey - have fun.

Boron

On Tue, 25 Nov 2014 09:17:36 -0800 (PST), Nancy2
> wrote:

> - show quoted text -
> You've never had a dressing sandwich!!? You haven't lived.
>
> Of course it's cooked first.
>
> Doris
>
> *+*+*+*+*+
>
> Best part of Thanksgiving=a leftover sandwich. Cranberry sauce, turkey, dressing and a smidge of
> gravy. LOL. Or a hot turkey sandwich = turkey in white bread, cut on the diagonal, plop some
> Leftover mashed potatoes (and dressing if you want) in between the two halves, and pour gravy
> over it all. I don't like turkey any more, but this sounds really good. ?
>
I'll take mine open face, sitting on a plate (lots of gravy) so I can
eat it with a knife and fork, please.


--

Never trust a dog to watch your food.

On 11/25/2014 8:43 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
>> I didn't forget nothing! I've done that once and never tried it again.
>> I'll try anything once - including knitting a sweater out of bacon to
>> keep
>> the breast cosy.
>
> Was the bacon fried?
>

The idea was that you layered raw bacon on the turkey breast which would
insulate and baste it with bacon-ny goodness while roasting. The bacon
shrank and looked kind of goofy but it seemed to work so-so. The turkey
had stripes on it and didn't look very nice. OTOH, if you like tan lines
on your food, this is the way to go.

Surprising to me, bacon flavored turkey wasn't that appealing.

On 11/25/2014 9:23 AM, Boron Elgar wrote:
> On Tue, 25 Nov 2014 10:01:03 -0800 (PST), dsi1 >
> wrote:
>
>> On Tuesday, November 25, 2014 7:38:42 AM UTC-10, Brooklyn1 wrote:
>
>>>> Everyone has a method or two that works to their way of thinking at
>>>> holiday time. There is no one right way to make anything.
>>>>
>>>> Boron
>>>
>>> The simplist way to roast poultry so the light and dark meat cook
>>> evenly is to set it in a rack breast down... every year the same
>>> question and every year everyone forgets.
>>
>> I didn't forget nothing! I've done that once and never tried it again. I'll try anything once - including knitting a sweater out of bacon to keep the breast cosy.
>
> This is where TWIAVBP comes into it...turning a stuffed turkey that
> nets out to close to 20 lbs is plainly a pain in my ass and since I
> have been fortunate enough never to have made a dry turkey, I'd rather
> play with my food some other way.
>
> But hey - have fun.
>
> Boron
>

That would be the reason I don't do it either. I can get a great turkey
without the gimmicks. OTOH, it was a real fun time flipping that bird!

"dsi1" > wrote in message
...
> On 11/25/2014 8:43 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>>> I didn't forget nothing! I've done that once and never tried it again.
>>> I'll try anything once - including knitting a sweater out of bacon to
>>> keep
>>> the breast cosy.
>>
>> Was the bacon fried?
>>
>
> The idea was that you layered raw bacon on the turkey breast which would
> insulate and baste it with bacon-ny goodness while roasting. The bacon
> shrank and looked kind of goofy but it seemed to work so-so. The turkey
> had stripes on it and didn't look very nice. OTOH, if you like tan lines
> on your food, this is the way to go.
>
> Surprising to me, bacon flavored turkey wasn't that appealing.

I believe!

--
http://www.helpforheroes.org.uk/shop/

On 11/25/2014 10:39 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 11/25/2014 8:43 AM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>>> I didn't forget nothing! I've done that once and never tried it again.
>>>> I'll try anything once - including knitting a sweater out of bacon to
>>>> keep
>>>> the breast cosy.
>>>
>>> Was the bacon fried?
>>>
>>
>> The idea was that you layered raw bacon on the turkey breast which
>> would insulate and baste it with bacon-ny goodness while roasting. The
>> bacon shrank and looked kind of goofy but it seemed to work so-so. The
>> turkey had stripes on it and didn't look very nice. OTOH, if you like
>> tan lines on your food, this is the way to go.
>>
>> Surprising to me, bacon flavored turkey wasn't that appealing.
>
> I believe!
>

That was some salty turkey! Just thinking about it makes me queasy. :-)

"dsi1" > wrote in message
...
> On 11/25/2014 10:39 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 11/25/2014 8:43 AM, Ophelia wrote:
>>>>
>>>>
>>>> "dsi1" > wrote in message
>>>>> I didn't forget nothing! I've done that once and never tried it again.
>>>>> I'll try anything once - including knitting a sweater out of bacon to
>>>>> keep
>>>>> the breast cosy.
>>>>
>>>> Was the bacon fried?
>>>>
>>>
>>> The idea was that you layered raw bacon on the turkey breast which
>>> would insulate and baste it with bacon-ny goodness while roasting. The
>>> bacon shrank and looked kind of goofy but it seemed to work so-so. The
>>> turkey had stripes on it and didn't look very nice. OTOH, if you like
>>> tan lines on your food, this is the way to go.
>>>
>>> Surprising to me, bacon flavored turkey wasn't that appealing.
>>
>> I believe!
>>
>
> That was some salty turkey! Just thinking about it makes me queasy. :-)

ew

--
http://www.helpforheroes.org.uk/shop/

>
> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
>

The distinction between stuffing and dressing is, if it is cooked inside the turkey, it is stuffing. If it is cooked separately in a casserole dish, it is dressing.

> I've never understood why people put eggs in stuffing.

I'll usually put one egg in my stuffing as a binding agent, like putting an egg in meatloaf. I'm a transplanted Yankee who lives in the south, but one thing a lot of southerners do (and they only do this with dressing, not for stuffing, for show I guess) is they will slice a hard boiled egg and lay it across the top of the dressing right before the casserole goes in the oven. I've never tried doing that myself, but I've been to plenty of other people's houses for Thanksgiving and many of them do that. It's a southern thing.

> I'm guessing that this was something she learned in prison. You sneak
> that wet loaf of bread back to your cell for a wonderful faux turkey
> loaf. It's all good!

In prison, she might have used prison loaf instead of bread:

http://en.wikipedia.org/wiki/Nutraloaf

"dsi1" > wrote in message
...
> On 11/24/2014 3:12 PM, koko wrote:
>> On Mon, 24 Nov 2014 13:49:52 -1000, dsi1
>> > wrote:
>>
>>> On 11/24/2014 10:33 AM, sf wrote:
>>>> On Mon, 24 Nov 2014 11:19:26 -0800 (PST), dsi1 >
>>>> wrote:
>>>>
>>>>> On Monday, November 24, 2014 8:12:26 AM UTC-10, sf wrote:
>>>>>>
>>>>>> Did you see that Martha Stewart video where they roast the bird
>>>>>> upside
>>>>>> down on a split loaf of bread?
>>>>>>
>>>>>
>>>>> I have not seen that. What do you do with the loaf of bread
>>>>> afterwards?
>>>>>
>>>> The video left me with a couple of unanswered questions and that was
>>>> one of them!
>>>>
>>>
>>> I'm guessing that this was something she learned in prison. You sneak
>>> that wet loaf of bread back to your cell for a wonderful faux turkey
>>> loaf. It's all good!
>>>
>> She probably used it to make Pruno. Don't ask me how I know these
>> things. ;-)
>> http://www.thrillist.com/drink/natio...-to-make-pruno
>> or
>> http://tinyurl.com/p8fvkzv
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>>
>
> It's all natural and no preservatives!
>
> Hey wait a minute, you can't get yeast from bread - or can you?

Just make sure you don't cut across the grain.

"Michael OConnor" > wrote in message
...
>
>>
>> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
>>
>
> The distinction between stuffing and dressing is, if it is cooked inside
> the turkey, it is stuffing. If it is cooked separately in a casserole
> dish, it is dressing.

Thank you. Have you read the other responses yet? )



--
http://www.helpforheroes.org.uk/shop/

On Wednesday, November 26, 2014 4:14:01 AM UTC-10, Michael OConnor wrote:
> > I'm guessing that this was something she learned in prison. You sneak
> > that wet loaf of bread back to your cell for a wonderful faux turkey
> > loaf. It's all good!
>
> In prison, she might have used prison loaf instead of bread:
>
> http://en.wikipedia.org/wiki/Nutraloaf

Sounds like those bars you get from health food stores - only tastier. Ya learn something new every day. Thanks!

On Wednesday, November 26, 2014 4:18:34 AM UTC-10, Pico Rico wrote:
> "dsi1" > wrote in message
> ...
> > On 11/24/2014 3:12 PM, koko wrote:
> >> On Mon, 24 Nov 2014 13:49:52 -1000, dsi1
> >> > wrote:
> >>
> >>> On 11/24/2014 10:33 AM, sf wrote:
> >>>> On Mon, 24 Nov 2014 11:19:26 -0800 (PST), dsi1 <>
> >>>> wrote:
> >>>>
> >>>>> On Monday, November 24, 2014 8:12:26 AM UTC-10, sf wrote:
> >>>>>>
> >>>>>> Did you see that Martha Stewart video where they roast the bird
> >>>>>> upside
> >>>>>> down on a split loaf of bread?
> >>>>>>
> >>>>>
> >>>>> I have not seen that. What do you do with the loaf of bread
> >>>>> afterwards?
> >>>>>
> >>>> The video left me with a couple of unanswered questions and that was
> >>>> one of them!
> >>>>
> >>>
> >>> I'm guessing that this was something she learned in prison. You sneak
> >>> that wet loaf of bread back to your cell for a wonderful faux turkey
> >>> loaf. It's all good!
> >>>
> >> She probably used it to make Pruno. Don't ask me how I know these
> >> things. ;-)
> >> http://www.thrillist.com/drink/natio...-to-make-pruno
> >> or
> >> http://tinyurl.com/p8fvkzv
> >>
> >> koko
> >>
> >> --
> >>
> >> Food is our common ground, a universal experience
> >> James Beard
> >>
> >
> > It's all natural and no preservatives!
> >
> > Hey wait a minute, you can't get yeast from bread - or can you?
>
> Just make sure you don't cut across the grain.

I'm beginning to think that prison recipe was a fake! :-)