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Strictly for the birds ....for your Happy Thanksgiving
Your Right Wing Chef
| Oct. 29 2001
| Carlo3b
Posted on 10/28/2001 8:40:57 PM PST by carlo3b
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Lets look at other questions, and solutions to help our Freepers have a great Thanksgiving holiday.
Please lend a hand, and cut loose with your secrets to the best menu ever...
1
posted on
10/28/2001 8:40:57 PM PST
by
carlo3b
To: carlo3b
Simple. Cook it in a Ronco "Showtime" Rotisserie machine (same one on all the late night TV infomercials). Comes out great, crispy outside and juicy inside.
To: carlo3b
"Set the oven temperature no lower than 3250F"3250 degrees F? Wow! That must be some oven you got, Carlo. :)
Seriously though, thanks for the tips!
3
posted on
10/28/2001 9:14:55 PM PST
by
LeeMcCoy
To: carlo3b
Not once but ALL of your temperatures are off by a factor of ten. Where did you learn to cook?A Cremation Academy? ;-)
4
posted on
10/28/2001 9:17:54 PM PST
by
okie_tech
To: carlo3b
My turkey never reaches 1800F in the cooking time recommended on the charts
Why?Gotta set it closer to the nuclear warhead next time!
To: okie_tech; carlo3b
That degree symbol became a zero somehow... best laugh I've had today.
To: carlo3b
I just know I'm going to burn the roof of my mouth on that 1650F stuffing.
To: research99
I have one of those! Best roast chicken I have ever had. I love mine!
8
posted on
10/28/2001 9:22:18 PM PST
by
Bella_Bru
To: carlo3b
http://www.foodtv.com/foodtv/recipe/0,6255,18787,00.html Follow this link to the recipe for the most moist and delicious turkey that you'll ever eat! Reading the recipe, you might think that this is some sort of salty, inedible bird...it's reallly great and not too salty...you'll never roast a bird the old way again after your try this. I left off the herbs and citrus and really had a wonderful bird.
To: carlo3b
Veggies are always same old, same old, so I tried this out on a big crowd three years ago. I have had to make it every year since. I serve it in a big cut glass dish and it looks very nice and is sort of 'Pilgrimish'.
Jane's Succotash (to serve 6-8 people - doubles or triples nicely - I usually double everything).
3 boxes frozen lima beans - top quality, not in pouch or with butter sauce
3 boxes frozen yellow corn - ditto above, and the big kernels, not white, shoepeg, niblets, etc.
1 bunch celery hearts, trimmed and diced medium
3 bunches green onions, trimmed and diced (including green parts) - do not use leeks, too strong
1 small jar pimientos for color
2-4 T. Italian seasoning mix - I use Spice Islands
Garlic cloves to taste
Butter, salt, pepper
Steam - don't boil - the lima beans - make sure not to overcook - they need to still be firm so they don't look like mush
Steam corn separately.
While veggies are steaming, in a large skillet in about 1/2 c. melted butter, saute the celery, green onions and garlic. Sprinkle in Italian seasoning and stir well. Saute till tender but still firm.
Drain veggies and pat dry with paper towels. Pour into very large glass bowl. Add contents of skillet and GENTLY stir. Adjust seasonings. Sprinkle with diced pimiento for color.
To: carlo3b
"Set the oven temperature no lower than 3250F".....to cook Osama Bin Laden! LOL Thanks Carlo! We can always depend on you!
11
posted on
10/28/2001 10:35:28 PM PST
by
brat
To: carlo3b
Were you in charge of the HOT coffee for the McDonalds's drive thru?
To: research99; Bella_Bru
Cook it in a Ronco "Showtime" Rotisserie machine (same one on all the late night TV infomercials). Comes out great, crispy outside and juicy inside.Crispy, crispy .....have you given any thought to how crispy my bird will be at 3750 degrees for 4 hours... crispy indeed!!! LOLOLOL ....thanks for your advice, and a Ditto from our own Bella_Bru, it must be great.......flipping channels....developing
13
posted on
10/29/2001 3:16:32 AM PST
by
carlo3b
To: LeeMcCoy; petuniasevan
3250 degrees F? Wow! That must be some oven you got, Carlo. :)HA!! ..you bet I have a Hot oven, I'm a right wing chef, that is constantly in Hot water.. did you ever consider that the suggested temperature is correct , but the cooking time was wrong, Hmmmmmm???... I'll get back to ya..LOLOL
14
posted on
10/29/2001 3:26:18 AM PST
by
carlo3b
To: okie_tech
Where did you learn to cook? A Cremation Academy? ;-)Nope, I was Phi Baka Crappy, at the Univ of Hades!! ..SO??......Back to the books, thumbing index... temperature
15
posted on
10/29/2001 3:37:46 AM PST
by
carlo3b
To: spanky_mcfarland
Follow this link to the recipe for the most moist and delicious turkey that you'll ever eat! Link to an inedible bird I'll bite!! Thanks for the lead..BTW, how hot do They cook that sucker...checking!!!!...Looks terrific!
16
posted on
10/29/2001 3:46:53 AM PST
by
carlo3b
To: carlo3b
This reminds me of the school kid's essay on Thanksgiving. "Cook the turkey at 800 degrees for 10 hours" and such . . . I don't recall seeing anyone go as high as 1650, though . . .LOL.
I'm having Thanksgiving this year, and I'm going to try a fresh turkey from the butcher. My SIL had one last year and it was superb. She also made carmelized onion mashed potatoes which my 8 year old son called "galvanized mashed potatoes" . . . . .
To: SmartBlonde
Jane's SuccotashYummmmmmm ...It's going to be on this years menu at my house...Thanks to Jane and a very SmartBlonde !!
18
posted on
10/29/2001 3:53:58 AM PST
by
carlo3b
To: brat
"Set the oven temperature no lower than 3250F".....to cook Osama Bin Laden!There is a $35,000,000 bounty, sitting on that Turkeys head...you got somethin better to do this Thanksgiving ......Bwhahahahahahahha
19
posted on
10/29/2001 4:00:59 AM PST
by
carlo3b
To: carlo3b
I always cook my bird in a reynolds oven bag
Here's my method....
Frozen bird - goes into the fridge Sunday
Thursday - clear out the bird, rinse well, salt well inside
Inside the bag - add 1/2 cup flour, a couple carrots, a couple stalks celery, a couple small onions
Put the bird inside the bag on top of the other ingredients, pour a cup of wine (whatever kind you're drinking) onto the opening of the bird
Preheat your oven
Cook the bird per the usual time schedual
Using this method, the meat will literally fall off the bones - YUM
20
posted on
10/29/2001 4:05:41 AM PST
by
WhiteGuy
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