Thanksgiving

In article <[email hidden]>,

Peter Aitken said:

"MoM" <[email hidden]> wrote in message
news:1130174476.a9286604f9f0c62cde1ea0e78f82fc00@teranews...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"MoM" <[email hidden]> wrote in message
news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...
> Here is a great hint to save time for Thanksgiving or Christmas if you
> are cooking a Turkey.
>
> 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.
>
> This was a hint on a local TV station by the weatherman's mother who has
> been doing it this way for years. And I've been watching the station as
> long as he's been on there and everyone there raves about the results.
>
> MoM
>

The world is full of people who rave about bad food. Sounds like a
disaster.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

And just how would you know? I know the woman is a fantastic cook.
Actually, so am I. If the idea I suggested
turns out a product just as good as fresh roasted turkey, why not do it
and spend the time saved with the family instead
of in the kitchen.

But then, there is always someone who will knock a good thing.

MoM

1) Anyone with a moderate amount of cooking experience knows that leftover
turkey cannot be as good as fresh no matter how you do it, unless of course
you are used to bad fresh turkey. The lettuce leaves simply stink of
gimmick.

2) Perhaps you are one of those people who have bad taste and love their own
cooking. If you enjoy it, great, but don;t expect others to fall for it.

3) 95% of roasted turkeys are awful, but most people do not know any better.

That's because they over-cook them!
I've taken the recommended roasting time and cut 25% to 30% off of it!
IMHO overcooking is not salvagable. If you undercook it a bit, there is
always the microwave to finish off cut bits!

Overcooked turkey is just dog food. :-(

Cheers!
--
Om.

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

In article <[email hidden]>,

aem said:

kilikini said:

[snip]
I swear, it comes out so juicy. It's a no-fail bird. The only problem is
that you can't eat the skin because the skin turns out black-ish and
rubbery. But, but, but, the meat underneath? Absolutely to DIE for. This
is it for me. This is the ONLY way I will ever eat turkey again.

Sorry, the roasted, crispy, crackly, oh so flavorful skin is the best
part of the bird beyond a doubt. No way would we give that up. -aem

Ditto! :-)
--
Om.

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

"Boron Elgar" <[email hidden]> wrote in message > Chocolate pie &
lemon meringue are the traditions around here. No

Quoted message said:

pumpkin or apple at all. OH, and I have to make double the needed
crust so I can sprinkle some with cinnamon and sugar and bake it for
the kids to eat like cookies.(the kids are 18, 18 & 21)

Sounds like you have a family tradition going with your pie crusts, Boron,
but here is a treat from Sonora. Coyotas are a regional specialty there.
I'd have to say they taste kind of like a molasses pop [censored]. Of course
yours will be far superior to mere toaster pastries.

Pablo
*****************************

Recipe: Coyotas De Dona Maria Villa De Seris

Similar Categories: Coyotas, Dona, Maria, Villa, Seris

Coyotas De Dona Maria Villa De Seris

***FOR THE DOUGH***

1 tablespoon butter -- up to 2

10 1/2 pounds unbleached flour

5 1/2 tablespoons salt

2 3/4 pounds vegetable shortening

cold water

***FOR THE FILLING***

4 cups unrefined brown sugar -- (piloncillo), or

-- dark brown sugar

3/4 cup unbleached flour

Preheat oven to 350F. Butter 2 baking sheets, and set aside.

Prepare the dough: Put flour and salt on a pastry board. Mix in shortening,
using fingertips, until gritty consistency is obtained. Slowly add cold
water, kneading until the dough is soft and elastic. Cover dough, and set
aside for 4 hours. If dough is thin, let sit twice as long. Re-knead for 8
minutes. Form about 30 2 inch balls with the dough. Using a rolling pin,
flatten balls into circles, about 4 inches in diameter. The dough will
shrink, so turn and roll on both sides.

Prepare the filling: Combine sugar and flour. Put 11/2 to 2 tablespoons of
the filling in the center of a dough circle. Cover with another circle, and
seal edges. Remove any excess dough with a knife. Continue until all the
circles are filled. Place turnovers on prepared baking, and bake for 35
minutes or until golden brown. Remove, and place in a basket. Serve warm.
The turn over dough can also be filled with pumpkin filling. Makes 15
coyotas.

Source: Bill Gibson, Cocina Montanesa

On Mon, 24 Oct 2005 20:07:55 -0400, "pablo" <[email hidden]>

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message > Chocolate pie &
lemon meringue are the traditions around here. No

Quoted message said:

pumpkin or apple at all. OH, and I have to make double the needed
crust so I can sprinkle some with cinnamon and sugar and bake it for
the kids to eat like cookies.(the kids are 18, 18 & 21)

Sounds like you have a family tradition going with your pie crusts, Boron,
but here is a treat from Sonora. Coyotas are a regional specialty there.
I'd have to say they taste kind of like a molasses pop [censored]. Of course
yours will be far superior to mere toaster pastries.

Pablo
*****************************

Recipe: Coyotas De Dona Maria Villa De Seris

Similar Categories: Coyotas, Dona, Maria, Villa, Seris

Coyotas De Dona Maria Villa De Seris

That sound lovely, Pablo. Thanks!

Boron

Quoted message said:

***FOR THE DOUGH***

1 tablespoon butter -- up to 2

10 1/2 pounds unbleached flour

5 1/2 tablespoons salt

2 3/4 pounds vegetable shortening

cold water

***FOR THE FILLING***

4 cups unrefined brown sugar -- (piloncillo), or

-- dark brown sugar

3/4 cup unbleached flour

Preheat oven to 350F. Butter 2 baking sheets, and set aside.

Prepare the dough: Put flour and salt on a pastry board. Mix in shortening,
using fingertips, until gritty consistency is obtained. Slowly add cold
water, kneading until the dough is soft and elastic. Cover dough, and set
aside for 4 hours. If dough is thin, let sit twice as long. Re-knead for 8
minutes. Form about 30 2 inch balls with the dough. Using a rolling pin,
flatten balls into circles, about 4 inches in diameter. The dough will
shrink, so turn and roll on both sides.

Prepare the filling: Combine sugar and flour. Put 11/2 to 2 tablespoons of
the filling in the center of a dough circle. Cover with another circle, and
seal edges. Remove any excess dough with a knife. Continue until all the
circles are filled. Place turnovers on prepared baking, and bake for 35
minutes or until golden brown. Remove, and place in a basket. Serve warm.
The turn over dough can also be filled with pumpkin filling. Makes 15
coyotas.

Source: Bill Gibson, Cocina Montanesa

kilikini said:

You've just gotta have the garlic. Hands down. You gotta have the garlic.

Isn't it a treat that we all can choose?

Garlic has a place...but that doesn't mean that it should be applied
to every cuisine.

On Mon, 24 Oct 2005 17:33:40 -0400, Goomba38 <[email hidden]>

Quoted message said:

Curly Sue said:

I make pumpkin pie for holidays, but I have had some nice commercial
ones.

To me, a pie is only worth eating if made fresh. I can handle homemade
pie leftover, but commercial pies have nasty crusts to begin with and
don't improve with time between baking, purchase and consumption. It is
one of those items that I'd be sad to eat knowing it could have been
soooo much better if I'd done it myself.

I don't mind leftover pie. In fact, pumpkin pie gets better over the
next few days as the spice and pumpkin flavors meld, similar to stew.

Quoted message said:

I like to make my pies early on TG day. While I'm doing the stuffing and
prepping the bird the pies are baking. Just a nice time early in the AM
for me alone and worth the hour of lost sleep.

I do as much ahead of time as possible because each run of the
dishwasher takes a while 🙂

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

On Tue, 25 Oct 2005 00:43:51 GMT, Ward Abbott <[email hidden]>

Quoted message said:

kilikini said:

You've just gotta have the garlic. Hands down. You gotta have the garlic.

Isn't it a treat that we all can choose?

Garlic has a place...but that doesn't mean that it should be applied
to every cuisine.

But it should be applied to every turkey!

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

Om said:

Ya wanna save time, deep fry it!

I wish I wanted to take the expense to do that. I've had deep fried
turkey and it's utterly amazing!

From my perspective, the main disadvantages of deep-frying turkey are:

1. It's inherently hazardous
2. You're left with gallons and gallons of used peanut oil
3. You don't get any pan drippings for gravy

Bob

Boron Elgar said:

On 24 Oct 2005 15:49:02 -0500, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Boron said:

By the way, some of Costco's baked goods are very good. The trick is
knowing which ones they are. They have some of the best croissants I
have had on the East Coast. Just heat in a hot oven. Their rugelach
are wonderful, too, as are their pound cakes. I am not a fan of their
pies, but that is because of the crust. Their fillings are often very
nice.

My local Costco regularly carries ciabatta from the La Brea Bakery, which
is one of the best bread bakeries in the country. It's fantastic stuff. But
pies are a different story. To my way of thinking, the pie crust is the
most critical part of the pie, and if it's not good, then the pie isn't
good.

Agreed. If the crust isn't worth sneaking around and breaking off
little bits, then it's a failure.

Still, I'd be more than happy to spoon out some of their fillings and
scarf them.

Quoted message said:

The best pie crust recipe I've found is the one from _CookSmart_. It's got
cream cheese in the crust, which makes it a bit unusual, but wow, it makes a
terrific cherry pie.

Bob

I use Cooks Illustrated pie crust (uses both butter & Crisco), but
what makes it a success at my house is the flour. For ages I never
made a decent crust. I used KA flour all the time because it was great
for bread baking. Since switching to Hecker's flour, my pie crusts are
delicate and flaky.

(end of testimonial)

Boron

That might explain the difference I noticed in flours today at a new grocery store (this
will be my go to store from now on...it has everything I want and more). I noticed that
there were several types of flour, I didn't know that. Some were All purpose, some were
bread flour, and some were pastry flour. Now I'm beginning to see a light there, just out
of reach, but if I keep trying I might get there.

--
Rick R
[email hidden]
replace default with com to email

On Mon 24 Oct 2005 06:56:49p, RoR wrote in rec.food.cooking:

Quoted message said:

On Mon, 24 Oct 2005 18:43:51 -0400, Boron Elgar

Quoted message said:

On 24 Oct 2005 15:49:02 -0500, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Boron wrote:

> By the way, some of Costco's baked goods are very good. The trick is
> knowing which ones they are. They have some of the best croissants I
> have had on the East Coast. Just heat in a hot oven. Their rugelach
> are wonderful, too, as are their pound cakes. I am not a fan of their
> pies, but that is because of the crust. Their fillings are often
> very nice.

My local Costco regularly carries ciabatta from the La Brea Bakery,
which is one of the best bread bakeries in the country. It's fantastic
stuff. But pies are a different story. To my way of thinking, the pie
crust is the most critical part of the pie, and if it's not good, then
the pie isn't good.

Agreed. If the crust isn't worth sneaking around and breaking off
little bits, then it's a failure.

Still, I'd be more than happy to spoon out some of their fillings and
scarf them.

Quoted message said:

The best pie crust recipe I've found is the one from _CookSmart_. It's
got cream cheese in the crust, which makes it a bit unusual, but wow,
it makes a terrific cherry pie.

Bob

I use Cooks Illustrated pie crust (uses both butter & Crisco), but
what makes it a success at my house is the flour. For ages I never
made a decent crust. I used KA flour all the time because it was great
for bread baking. Since switching to Hecker's flour, my pie crusts are
delicate and flaky.

(end of testimonial)

Boron

That might explain the difference I noticed in flours today at a new
grocery store (this will be my go to store from now on...it has
everything I want and more). I noticed that there were several types of
flour, I didn't know that. Some were All purpose, some were bread
flour, and some were pastry flour. Now I'm beginning to see a light
there, just out of reach, but if I keep trying I might get there.

When I can get it I use White Lily. It's a soft wheat flour which
contributes to a delicate crust. My recipe/technique is almost exactly the
same as the one from Cooks Illustrated.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Curly Sue said:

Quoted message said:

To me, a pie is only worth eating if made fresh. I can handle homemade
pie leftover, but commercial pies have nasty crusts to begin with and
don't improve with time between baking, purchase and consumption. It is
one of those items that I'd be sad to eat knowing it could have been
soooo much better if I'd done it myself.

I don't mind leftover pie. In fact, pumpkin pie gets better over the
next few days as the spice and pumpkin flavors meld, similar to stew.

There seems to be two (or more) schools of thought on that one. Some people
like pies hot. Some like them warm. I prefer them cool, and some are better
the next day. I agree about the store bought pies. They aren't great at
their best, and they can get nasty.

In article <[email hidden]>,

Ward Abbott said:

kilikini said:

You've just gotta have the garlic. Hands down. You gotta have the garlic.

Isn't it a treat that we all can choose?

Garlic has a place...but that doesn't mean that it should be applied
to every cuisine.

<lol> True...
I use it a lot, but there are some things it's not appropriate for.
For instance, I deliberately leave it OUT of my tropical chicken recipes!
IMHO it detracts from anything you use fruit in, even if it's a savory
fruit recipe.

Cheers!
--
Om.

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

In article <[email hidden]>,

(Curly Sue) said:

On Mon, 24 Oct 2005 17:33:40 -0400, Goomba38 <[email hidden]>

Quoted message said:

Curly Sue said:

I make pumpkin pie for holidays, but I have had some nice commercial
ones.

To me, a pie is only worth eating if made fresh. I can handle homemade
pie leftover, but commercial pies have nasty crusts to begin with and
don't improve with time between baking, purchase and consumption. It is
one of those items that I'd be sad to eat knowing it could have been
soooo much better if I'd done it myself.

I don't mind leftover pie. In fact, pumpkin pie gets better over the
next few days as the spice and pumpkin flavors meld, similar to stew.

Quoted message said:

I like to make my pies early on TG day. While I'm doing the stuffing and
prepping the bird the pies are baking. Just a nice time early in the AM
for me alone and worth the hour of lost sleep.

I do as much ahead of time as possible because each run of the
dishwasher takes a while 🙂

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

I have a very fast dishwasher that saves tons of electricity and water.
;-) It's called a pair of hands and a basin of hot soapy water. <lol>

I clean up as I go when I cook, so I never end up with a sink full of
pots, pans and utensils.

Sorry, but I just _detest_ automatic dishwashers.

YMMV.....

Cheers!
--
Om.

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

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

Om said:

Ya wanna save time, deep fry it!

I wish I wanted to take the expense to do that. I've had deep fried
turkey and it's utterly amazing!

From my perspective, the main disadvantages of deep-frying turkey are:

1. It's inherently hazardous
2. You're left with gallons and gallons of used peanut oil
3. You don't get any pan drippings for gravy

Bob

Those 3 reasons (besides being too cheap to shell out for the cooker,
pot and 5 gallons of peanut oil) are why I've never done it myself.

A guy at work does do it, and he always does at least 2 turkeys and
several chickens just to make it worth the time to set it up, and the
use of the oil.

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

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

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

Om said:

Ya wanna save time, deep fry it!

I wish I wanted to take the expense to do that. I've had deep fried
turkey and it's utterly amazing!

From my perspective, the main disadvantages of deep-frying turkey are:

1. It's inherently hazardous
2. You're left with gallons and gallons of used peanut oil
3. You don't get any pan drippings for gravy

Bob

Those 3 reasons (besides being too cheap to shell out for the cooker,
pot and 5 gallons of peanut oil) are why I've never done it myself.

A guy at work does do it, and he always does at least 2 turkeys and
several chickens just to make it worth the time to set it up, and the
use of the oil.

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

I've heard you can. Never tried it, though. We have a gas unit and a large
stainless pot on legs to fry with. DH has fried turkeys before (so he
says), but I never asked him what he used to do with the leftover oil. When
we fry chicken here in the house, we reuse the oil, so why couldn't you
reuse the turkey oil?

kili

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <1130174476.a9286604f9f0c62cde1ea0e78f82fc00@teranews>,

MoM said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"MoM" <[email hidden]> wrote in message
news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...
> Here is a great hint to save time for Thanksgiving or Christmas if you
> are cooking a Turkey.
>
> 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.
>
> This was a hint on a local TV station by the weatherman's mother who
> has
> been doing it this way for years. And I've been watching the station
> as
> long as he's been on there and everyone there raves about the results.
>
> MoM
>

The world is full of people who rave about bad food. Sounds like a
disaster.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

And just how would you know? I know the woman is a fantastic cook.
Actually, so am I. If the idea I suggested
turns out a product just as good as fresh roasted turkey, why not do it
and
spend the time saved with the family instead
of in the kitchen.

But then, there is always someone who will knock a good thing.

MoM

But on Thanksgiving, it's _traditional_ to spend half the day in the
kitchen, and family participates. ;-) I spend that time cooking with my
family!
--
Om.

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

I'd rather sit with my family and enjoy the time that way.

MoM

Dave Smith said:

There seems to be two (or more) schools of thought on that one. Some people
like pies hot. Some like them warm. I prefer them cool, and some are better
the next day. I agree about the store bought pies. They aren't great at
their best, and they can get nasty.

I adore leftover *homemade* pumpkin pie the next day. Cold from teh
fridge with a good cup of tea. But just as you say, store bought pies
aren't the same to me.

OmManiPadmeOmelet said:

In article <[email hidden]>,

kilikini said:

"CooberGirl" <[email hidden]> wrote in message
news:%ua7f.2791$Yn4.2488@trnddc03...

Quoted message said:

"MoM" <[email hidden]> wrote in message
news:1130157054.2f40514f0f950e04faf037e60817fe36@teranews...

>Here is a great hint to save time for Thanksgiving or Christmas if you

are

Quoted message said:

>cooking a Turkey.
>
>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.

Wait a minute. What has the sliced turkey been doing for a month? :-) I
think we're all assuming it was frozen. Any special instructions for the
wrapping and freezing? Do you defrost overnight, or just chuck it on top

of

Quoted message said:

the lettuce frozen?

I don't think I would use this method for Thanksgiving dinner, but it

might

Quoted message said:

be handy to know about if you're making a huge dinner...e.g. a church

supper

Quoted message said:

or something like that.

Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
year, my in-laws go up to Pennsylvania and get a fresh turkey from this
specialty turkey place. I'm no more impressed with it than I am with the
previously-frozen supermarket turkeys my mom used to buy. I'm a side dish
girl, myself.

Chris

I agree. Side dishes rule! The turkey is, well, just a turkey. I've never
been especially fond of turkey, though. My husband's turkey is good,
however. He injects it with garlic, butter and honey and then smokes it for
about 4.5 hours. It comes out juicy, sweet and smokey. From now on, that's
the only way you'll see me eating turkey.

kili

Ya wanna save time, deep fry it!

I wish I wanted to take the expense to do that. I've had deep fried
turkey and it's utterly amazing!

Really??? My in-laws do deep fried Turkey every year and I just hate
it. The skin is weird and well...fried. No yummy smell of turkey
through the house...and no drippings for the gravy or the dressing.

Roberta (in VA)

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Re: deep-frying turkey:

Quoted message said:

A guy at work does do it, and he always does at least 2 turkeys and
several chickens just to make it worth the time to set it up, and the
use of the oil.

We have friends in town who are chefs and don't feel like cooking a whole
meal on Thanksgiving. So they set up their turkey fryer on the patio,
prepare drinks and nibbles, and invite their neighbors over to cook turkeys.
People come and go, and they visit while their bird cooks. They enjoy it
very much.

I've never tried it, myself.

Chris

Quoted message said:

Quoted message said:

In article <[email hidden]>,

kilikini said:

I agree. Side dishes rule! The turkey is, well, just a turkey. I've
never
been especially fond of turkey, though. My husband's turkey is good,
however. He injects it with garlic, butter and honey and then smokes it
for
about 4.5 hours. It comes out juicy, sweet and smokey. From now on,
that's
the only way you'll see me eating turkey.

Smoked turkey is yummy. My husband used to smoke us a turkey breast every
once in a while. He hasn't done it in a looooong time. We'll have to do
one sometime!

Chris

Quoted message said:

Quoted message said:

Quoted message said:

)