KVR Forum [Sonic Reality / eSoundz.com] » Archive » Sonic Reality / eSoundz.com » November 2002 Index
|Author||Topic: Who is cooking tomorrow?|
Posted: 27th November 2002 09:57
I'm sure Dave is making something. The only thing I will be making is brownies with fudge icing. Well, I may take a ham. My parents decided a few years ago that they did not want turkey for Thanksgiving or Christmas. After that I started buying the turkey and leaving it in their freezer. They are fixing turkey tomorrow. Then it is off to a cousin's house for an evening of desserts.
Posted: 27th November 2002 10:05
My wife will be making Italian food and other stuff for our gaming group.
I will assist in any prep-work she requires!
Posted: 27th November 2002 11:35
Actually.... help!!!! I am cooking and I am not sure how long to cook a 6 pound Turkey. Anyone know?
Yeah, we'll be having a small gathering this time. But, it will be tasty. If I had it my way we would have a stuffed Lobster instead but... Turkey is more appropriate. The Gravy is where it's at though. And the mashed. I make the best mashed potaters this side of hogsnard. (No existing place. Just being loopy... 2 hours sleep. )
Posted: 27th November 2002 11:40
Pick up a baking bag for a turkey that size. The directions will tell you how long per pound to cook it, frozen or thawed. One thing they don't tell you in the directions, once the turkey is in the baking bag place a piece of foil over it. (foil goes outside of the baking bag) It keeps the turkey from browning too much. Baking bags are great for turkey. They turn out much juicer.
Posted: 27th November 2002 11:44
Is it one of those whacky American festivals or something tomorrow?
Posted: 27th November 2002 11:45
this is gonna be controversial [here in the uk at least ] but my preferred method for turkey is hot and fast ... last christmas [ha!! ... youll be singing that all night now ] i did a 12-pounder in 1 1/2 hours so i would say an hour tops for yours [plus about 20 mins resting of course] ... score the drumsticks down to the bone a couple of times first so they cook quicker [this way itll all cook even and you wont get that 'cooked-legs / dry and tough breast' thing going on ] ... cover it with foil for the first half of the cooking and away you go ...
... all assuming its a fresh / thawed bird ...
btw ... id put any variety of my mash up against yours any day ... i am the king of spuds ... if theres one thing we know about here in the fens [and its the ONLY thing ] its tates ...
... cheers rob
Posted: 27th November 2002 11:47
we re really poor : mushroom soup
Posted: 27th November 2002 12:50
Fried turkey is very delicious. You usually inject the birds with your favorite seasonings and let it set for a few hours. Then fry each turkey at 365 degrees for 3 1/2 minutes per pound. You need to have a big fry-pot and probably should do it outside due to fire hazard. But, it takes about 35-40 minutes and is an extremely moist delicious bird.
Posted: 27th November 2002 12:52
No turkey sushi?
Posted: 27th November 2002 12:53
everyone KNOWS thanksgiving is on november 6th.
Posted: 27th November 2002 13:00
I got thrown out of the local supemarket yesterday for making love to a frozen turkey in front of a group of children.
And they say sex education is improving.
Posted: 27th November 2002 13:03
shagging a frozen turkey reg
... that cold hole is NOT gonna make you look too impressive in the lunchbox dept is it
no wonder everyone was complaining ...
... cheers rob
|. . . - - - . . .|
Posted: 27th November 2002 13:13
yes it is YMCA day its when we all run around Naked and sing Village People songs!
Posted: 27th November 2002 13:43
ever heard of Try Before You Buy???
Posted: 27th November 2002 14:08
Posted: 27th November 2002 14:16
Where the hell did this thread come from????
Don't you guys know Thanksgiving is in October???
|. . . - - - . . .|
Posted: 27th November 2002 14:25
Why dont you go watch some Hockey or listen to some Soca or something
Posted: 27th November 2002 14:49
reg ... heehee ...
... sure beats the old street corner buy before you try ...
... cheers rob
Posted: 27th November 2002 18:51
Shouldn't you be preparing those porkchops for your heathen festivities tomorrow?
Don't forget the potatoes too.
Hot up de place! (in my best island accent)
Posted: 27th November 2002 19:01
we're going to pj's sister. lotsa goodies. pj has baked me a cherry cheese cake, and I've got a bottle of Crown Royale to see me through.
Posted: 29th November 2002 03:32
well, as we're having a xmas feast in our uni hall, which is sorta large - I'll be involved in at least three turkeys this year - two at uni and one at home, so any name ideas (we always name our turkey) will be appreciated?
looking at the tv schedule - it's a wonderful life is on as 'always', a few nice films to watch - plus I guess with the blustery weather we're getting here in the north west - a good possibility of snow, come xmas-time, it's been years since it has snowed in Wales for Xmas, so hopefully this year will break the drought!
Posted: 29th November 2002 03:44
Posted: 29th November 2002 03:57
the weather is normally really sneaky, as normally we'll get snow on the eve, but not the sort that sticks, when by the morning all those uppity northerners get the real good stuff instead.
thankfully, cooking at uni shouldn't be too difficult, as we've got three kitchens in our hall (briefly considers the logistics of cooking three turkeys ) - what we'll probably do is have the meat cooking in one kitchen, the veg in another and the third for whatevers left out. Plus, we have to sort out our puddings and alcohol, to feed an entire uni hall.
Well Opiadream, I hope like us you get snow - 'miracle on 34th street' is playing here too I bet; as we didn't get thanksgiving (we just partied like hell for halloween and bonfire night), I'm still really looking forward to putting a decent feast on this year.
Posted: 29th November 2002 07:02
I think I made the best tasting Turkey and Gravy ever! Damn this was good.
Here's the Kerz Recipe. It's a little wierd but... who cares. It tasted de-freakin'-lishious.
You'll need a 6-8 pound Turkey Breast on the bone (fresh not frozen).
Marinate it for at least a few hours (or overnight if you can but I didn't). Here's the key: the marinade...
Alright... you ready for this weird one?
4 table spoonsish of Olive oil
Half cup of cirtus juice (I used a mix of Pineapple, Orange and Passion Fruit).
Squeeze a whole lemon in there and then when you are done throw the zest in there too.
Two Table spoons of chopped garlic
Half cup of chopped onions
Chopped Green onions (including the chive part).
Sprinkle some herbs like Parsley, Sage, Thyme (I know, the tune). Fresh herbs are even better. I did use fresh herbs for this.
Melt half a stick of butter and put that in there too.
Teaspoon of Paprika
Teaspoon of Garlic Powder
Teaspoon of Old Bay (cajun spices)
Teaspoon of salt (and also of pepper)
Tablespoon of Worchestershire sauce
and even a few dabs of "Gravy Master" (the stuff in the little bottle used to make gravy brown).
Then add about half can of Chicken Broth to it.
Put your Turkey Breast or small whole Turkey in that in a bowl and cover it, put it in the fridge for at least 2 hours.
Then put the Turkey on a 2 inch deep broiling pad. Set the oven on 325 (and get those thermometer things that pop up when it's done so you know- although it will at least be 2 and half hours at this temp). Pour the marinade on top of the Turkey so it runs off the sides into the pan.
As you cook the Turkey keep basting it with the juice in the pan. When it's done you will have the Turkey juice AND the marinade cooked as well so when you take the Turkey out of the pan pour the juice from the pan into a pot. Mix that with Gravy mix and flour... wow.
Sorry, the recipe is a little late but I didn't know how good this would be until I tried it. Next time you make a Turkey, give this a try.