The NEW Food thread, a home for FOODIES!! - The Hobbit, The Lord of the Rings, and Tolkien

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The NEW Food thread, a home for FOODIES!!

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RoseMorninStar
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Posted: Mon Nov 2, 2009 9:23 pm

OH! My FAVORITE sandwich... and I know I thought this sounded gross the first time I heard of it.. but after I tasted it.. well, now it's my FAVORITE sandwich EVER.. so it's got to be good. Anyway.. use a really good bread (my preference is for a moist mulit-grain bread) top with turkey, avocado, cranberries & mayonnaise. YUM. How long do I have to wait to make turkey?

rwhen
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Posted: Tue Nov 3, 2009 7:07 am

Only a few weeks. Rose, we do dressing too. We, meaning my brother. He roasts turkey legs in the oven the night before and then boils them up for stock with the usual veg. Then he makes his dressing and pokes holes all over it and dowses it with stock and cooks it under the turkey in the last hour. It is really good. I am a stuffing person, but I haven't made a turkey in ten years now. I do most of the side dishes since moving to the PNW. I got a great recipe from Paula Deen. It is stuffed cranberry sauce and I know it sounds odd. But one day try it. You take some cream cheese and let it soften. Add a TINY bit of milk to it and some ground nuts, any kind will do, I use almonds. Stir it up. Get the jellied cranberry and slice them about a half inch. Spread the cream cheese mixture on one and then like a cookie, put on slice of cranberry on the top. It works. And now that is requested every year. I also got my pumpkin trifle from Paula Deen. That has now replaced pies. So good. Yes, officially I am hungry for a great turkey supper. My favorite sammich in the world. I really love a great philly cheese steak. After that is an Italian beef. Then, get ready for it!!! Bologna and cheese. Yuppers. But I really love all sammiches. A Rueben? To die for. Chicken salad, egg salad, tuna salad. Ham and cheese with a fried egg. So many sammiches, too little time. I had Micky D's last night finally. I did try the angus mushroom and swiss and it is pretty good. I also got a chocolate shake. YUM. How about you?

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Ayslhyn
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Posted: Tue Nov 3, 2009 9:00 am

Morning m'lady and all foodies. I'm not a lover of turkey, I think it as often dry and a bit bland. Being a limey I don't do turkey-day and usually buy a sirloin of beef or a nice big free-range chicken for Christmas.

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Loyal Knight to my Lady rwhen. Time out of mind.

rwhen
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Posted: Tue Nov 3, 2009 9:03 am

Hello m'dear. If you turkey is dry or that is all you have had, then it is made wrong. Turkey should be juicy and tender and delish with a crispy skin, much like a perfectly roasted chicken. Many people cook a turkey way longer than it needs to and that comes from our mothers and grandmothers. How's things with you? Any food plans for tonight?

Ayslhyn
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Posted: Tue Nov 3, 2009 9:07 am

Borin' old pork chops with roast taters and peas. And turkey is dry. Even the expensive free-range named-breed ones suck like the proverbial cleaning device

Loyal Knight to my Lady rwhen. Time out of mind.

portia
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Posted: Tue Nov 3, 2009 9:10 am

Ash: On of the nicest turkey dinners I ever had was in Durham, UK. We were travelling in November and came to a country house hotel. We asked if dinner would be available and were told that all they had was turkey, as they were starting their club Christmas dinners. So, we had turkey, stuffing, root veggies, mashed potatoes, and a nice pie. You may have guessed by now that it happened to be US Thanksgiving, that day. So, don't give me "limeys do not eat turkey." Turkey can be dry, but there are lots of methods to avoid that. My favorite is brining. You soak the turkey in a salt water/apple cider mixture before cooking. The turkey is very moist. Search "brining" and "turkey" for recipes. Especially try the "Melinda Lee" site. She is a radio cooking show host in L.A. and has a good recipe. For sandwiches, it is hard to beat a turkey, mayo, lettuce and SAGE JELLY sandwich. The only problem is that I know of nowhere to buy sage jelly. You have to make it. Fortunately, it is not difficult. However, I have to get off line now to go to the doctor and can't post the recipe until later. ducks flying cabbages

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rwhen
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Posted: Tue Nov 3, 2009 9:14 am

Sorry to disagree and Portia makes a good point. We have brined turkeys in the past and it does make them really juicy and tender. But just not over cooking a bird will also keep it juicy and moist. When we cut ours, after resting, the juices just flow and make a lovely gravy. But we normally make that ahead of time. I think that maybe you are just not a turkey person, Ayslhyn. Or that you are trying to get people riled up maybe? Hmmmm precioussss?

Ayslhyn
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Posted: Tue Nov 3, 2009 9:14 am

No thanks, the Yanks can keep their gobblers. And I didn't say limeys don't eat turkey, I meant we don't do Thanksgiving Here is something to amuse you Americans. An English article about chilli! http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/nov/03/chilli-bonfire-night

Loyal Knight to my Lady rwhen. Time out of mind.

RoseMorninStar
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Posted: Tue Nov 3, 2009 9:35 am

I might consider brining my turkey this year.. I've never done that. Most of our turkeys have not been dry. As for flavor, I find that they have a stronger flavor than chicken, which I LOVE, but as much as I like turkey.. I get more tired of it than chicken because it DOES have a stronger flavor. Ohhh.. sandwiches.. A good French dip with au jus.. oi! Or a GOOD Italian beef with peppers... GAH! This is making me hungry... off to read chili article

rwhen
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Posted: Tue Nov 3, 2009 9:56 am

Oh Rose, I forgot the French Dip sammich. With the au juice. SO GOOD and I haven't had one in ages. The last turkey we brined came out good, but the juices which we let drip into the dressing was so salty it almost ruined the dressing. So make sure you get all the salt off after the brining.

RoseMorninStar
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Posted: Tue Nov 3, 2009 10:01 am

Oh.. I never thought about that.. do they need to be rinsed well or...??? Hmmm. It is difficult to find something large enough to brine a turkey in as well...

rwhen
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Posted: Tue Nov 3, 2009 10:08 am

Do it in a cooler or a 5 gallon bucket. The way to know how much brine liquid is to put the turkey in there first, fill it to covering with water and then take the turkey out. Make a line where the water mark comes to, then dump out the water and add your brining liquid. Yes, you have to drain and rinse the bird many times very well. I will say it came out very good, juicy and moist. We did it two years in a row about five years ago. Now we have a new cooking method that is awesome and the best I have had and???? 1.5 hours start to finish. nods

Ayslhyn
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Posted: Tue Nov 3, 2009 10:11 am

Devils on horseback Ingredients 8 large prunes 4 Tbsp mango chutney 4 rashers bacon 2 slices wholemeal toast, crusts removed 1 Tbsp butter 8 sprigs watercress Shake of hot chilli sauce such as Tabasco These gorgeous starters take just minutes to prepare, leaving you plenty of time to concentrate on the main course, or to put your feet up! Here's how: 1 Remove stone from each prune and fill the hollow with mango chutney. Wrap each filled prune with bacon and secure with toothpicks. Shake hot sauce over/ 2 Grill bacon-wrapped prunes for about 6 minutes or until browned on all sides. Cut the toast into 8 squares and butter lightly. Put a prune on each piece of toast and top with a sprig of watercress.

Loyal Knight to my Lady rwhen. Time out of mind.

Cock-Robin
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Posted: Tue Nov 3, 2009 10:12 am

Anybody try turkey that's been deep-fried? I heard that locks in the juices and it comes out real tender and moist.

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RoseMorninStar
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Posted: Tue Nov 3, 2009 10:14 am

Ayslhyn.. that sounds like an interesting combination. Tasty. The English like to put things on toast points (I've noticed). SO.. lady rwhen.. what is this new method of cooking turkey without brining, pray tell, my preciousssssssss...... Do you use a cooking bag? I've used those.. they work wonderfully.

Cock-Robin
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Posted: Tue Nov 3, 2009 10:20 am

Speaking of English fare, some tea and crumpets with strawberry jam would go down good about now.

rwhen
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Posted: Tue Nov 3, 2009 10:28 am

Prunes? crawls under the desk FINALLY you have me crawling under the desk, m'dear. Rose, I will ask the brother, but no bag. It is the same way you would do the prime rib. VERY high heat for the first half and then a bit lower for the second 45 minutes. Average sized bird. No stuffing. But I will ask when I can get him on the phone. We have a down phone system emergency we are trying to scramble on right now. CR. I HAVE had a fried turkey and they are also fast fast fast. 49 minutes. And they are totally delish.

Ayslhyn
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Posted: Tue Nov 3, 2009 10:42 am

Cackles in devilled manner

Loyal Knight to my Lady rwhen. Time out of mind.

rwhen
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Posted: Tue Nov 3, 2009 10:59 am

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RoseMorninStar
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Posted: Tue Nov 3, 2009 1:11 pm

I've had a grilled turkey, but I did not care for it. I really don't like 'smokey' flavor too much. It's good for steaks and hamburgers.. sausage.. even chicken pieces.. but the turkey had to be cooked so long on the grill.. the smoke flavor was overwhelming. And it took FOREVER.

rwhen
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Posted: Tue Nov 3, 2009 1:53 pm

Hey Rose, I asked the brother about the 1.5 hour turkey. He says you wash and rinse it, butter it all over, salt and pepper well. Put it in a 450 preheated oven for half hour, then turn down to 350 until done. Check at one hour. I don't remember the temperature that it is suppose to be for turkey, but a huge bird only takes 1.5 hours. He usually gets a 16 lb turkey, which is pretty big. It doesn't burn and it comes out so moist and juicy and crispy skinned. I am not a fan of smoked turkey either..meaning grilled. BLECH.

portia
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Posted: Tue Nov 3, 2009 5:06 pm

I have had smoked turkey only once. It had a flavor similar to smoked ham, but not as good. I have also heard that deep fat fried turkey is good, but I have heard stories involving hot fat spraying in all directions, so I haven't tried to do it. RECIPE FOR SAGE JELLY one cup fresh sage leaves or about 4 tablespoons dried leaves. Ground sage does not work. 2 1/2 Cups water, brought to a slow boil 1/4 cup white vinegar or lemon juice (better) 4 1/2 Cups granulated sugar one pouch Certo liquid pectin. Add the sage leaves to the boiling water and bring back to boil. Let stand for 15 minutes. Strain and add 2 cups liquid to large pot. Add sugar, vinegar/lemon juice and bring to boil. Watch it, it will boil over if it can and leave you with a sticky mess. When it boils, add the pectin all at once and bring it back to a full boil, stirring. When it has boiled for one full minute, remove from heat. You can add a little yellow or green food coloring if you want. It is usually not necessary. Skim foam if you wish. Seal in jars, by your favorite method, or put it in one big jar and refrigerate. It keeps well. Use a little with chicken, pork or turkey, on sandwiches or as a sauce, or as a glaze. (If you are above 5000ft in altitude, as I am, use a candy thermometer to make sure the pre-pectin liquid gets to 205 F. Otherwise, it will not jell.) I have made and given this jelly for presents for 40 years. Everyone loves it, even if they think it is wierd. This recipe can also be used with many other herbs: Mint, basil, rosemary, tarragon. . .

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RoseMorninStar
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Posted: Tue Nov 3, 2009 10:16 pm

Thanks rwhen! I agree about the grilled/smokey turkey.. it does taste like really bad ham. portia.. that is really interesting.. I am wondering if I am brave enough to taste it/make it. I know I would TRY it if someone had some in front of me.. but I don't know if I'd make it. Hm. Although... I have some cactus jelly in my cupboard I've yet to try...

Vanaladiel
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Posted: Wed Nov 4, 2009 5:40 am

I have had a deep fried turkey and it is very good and very juicy!!! My brother in law does it to every turkey now that he got his deep frier for it. There is a very strong caution on doing deep frying of turkeys though. You must have the turkey thawed and you have to be very careful not to over flow the fryer. If the bird is wet or frozen it will splash and sputter at you and can cause serious burns. I think every year they put the cautions on tv so that folks who have never tried it will understand how dangerous boiling hot grease is. Oh and only cook it outside or in a garage area away from animals and children. But oh it is good!!! I don't eat turkey any other time of year. I prefer chicken sandwiches or bologna and swiss cheese. My all time favorite sandwich is an egg salad sandwich though. I just don't usually take the time to boil the eggs and fix them up.

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rwhen
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Posted: Wed Nov 4, 2009 7:07 am

Hey everyone on the FOODIES thread. Good day. portia, that sounds really good actually and I think I WILL try it. I have made freezer jam before, in Virginia...I would have to find the recipe that my mother gave me years ago. I should think that your jam would also be good on broiled lamb chops. Vanadarlin', indeed, it can be very dangerous to deep fry a whole turkey. But if one does the measurements up front, it should be okay. Meaning before putting in the oil, put the turkey in the cooker and then fill it with water until the turkey is covered. Then take the turkey out and let it drain in the water. When it is drained, mark the level of the water and pour out the water and add the oil up to the marked level. If the cooker is large enough that should prevent it from boiling over. Also people DROP the wet turkey into hot oil and that causes spill over too. It can catch a house or backyard on fire, not to mention burning the chef. Rose friend, what was for supper? I ended up having oatmeal and didn't finish it off. Tonight it is chicken salad. See ya 'round!!

Ayslhyn
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Posted: Wed Nov 4, 2009 12:51 pm

Not long home from work. Forgive my lateness. Mrs A made a lovely beef stew with taters, carrots, onions and dumplings. God I love dumplings

Loyal Knight to my Lady rwhen. Time out of mind.

rwhen
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Posted: Wed Nov 4, 2009 12:56 pm

Hi m'dear. Lovely beef stew and dumplings!! I have a few hours left in the day to play with you on TORC. I have changed my mind on supper and now I don't want to make the chicken salad, but I am not sure WHAT I want to make. I know I don't really want to cook, if I have the energy, I will drive over to Arbys. Of all the times I SAY I am going to have Arbys, I rarely do. Like one two times this whole year so far. But I have been wanting it lately. And I hear Brother Jim in the kitchen...maybe I should stalk him and see what he is eating. Great to have you online.

Ayslhyn
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Posted: Wed Nov 4, 2009 1:01 pm

What is Arby's eh precious? A food chain?

Loyal Knight to my Lady rwhen. Time out of mind.

Cock-Robin
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Posted: Wed Nov 4, 2009 1:06 pm

Arby's is a fast food chain that sells roast beef sandwiches among other things. Rwhen, all is not lost. You could go to a deli and get some chicken salad from them. It's always good. That's what I do.

Vanaladiel
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Posted: Wed Nov 4, 2009 1:10 pm

I just fixed us each a big bowl of chili with cheese. YUM!!!! Tonight I am not sure what we will have since we have decided to cut our pizza night to every other week.

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