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
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To: carlo3b
You may as well change your nick - you're never gonna hear the end of this one!
I am surprised by the number of FReepers who use the old-fashioned method of washing their turkeys under a faucet. My oven has a "clean" setting which works perfectly well...
To: carlo3b
Got any ideas for our Christmas pork roast??
I have the stuffing figured out.....the first step involves soaking dried fruits in bourbon.........
To: carlo3b
I preparing Pork Roast this year...OBL in honor of you.
To: carlo3b; piasa; jellybean; stanz; christie; Howie; Teacup; TwoStep; lowbridge; SierraWasp
I just dragged myself out of the cookbook, and I haven't had a chance to read this thread, but I pretty well know you are DOOMED!....Where in the heck do you find a thermometer for this recipe? Is this a secret bomb or what?
To: Exit148; carlo3b
I saw your post on the Ping and Bump thread, and I think you will find Carlo's temps a lot more amusing. LOLOLOL...poor guy's chef's hat went up in smoke!
To: carlo3b
bump for future reference!
To: carlo3b
Don't laugh now but we use vinegar, oil and oregano to baste the turkey. It adds so much to the juices and vinegar is a great tenderizer (as is lemon). Approximate quanitity (although I never measure) is 1/2 cup vinegar, 1 cup olive oil and 3 tbls. oregano.
93 posted on
10/30/2001 7:44:10 AM PST by
StarFan
To: carlo3b
It requires additional cooking time for the turkey and stuffing to reach a safe internal temperature (turkey, 1800F; and stuffing, 1650F). And for dessert, your neighbors can toast mashmallows over the bonfire which was your house.
To: carlo3b; stanz; piasa; Angelique; Howie; gonzo; christie; Snow Bunny
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To: carlo3b
Last year, I brined my turkey before roasting it. It turned out beautifully and was the tastiest turkey I've ever made!
121 posted on
10/31/2001 7:14:30 PM PST by
RoseyT
To: carlo3b
How about Halibut, this year?
To: carlo3b
Okay, I need some good stuffing recipies. It's our first year to have Thanksgiving at our house (I got out of it last year by being in the hospital having a baby =)). My husband likes his family's recipie and I like my mom's. Soooo, we thought we would compromise and try something new. Any suggestions? This has to be nut-free b/c my mom is deathly allergic to nuts.
To: carlo3b
Will be doing the traditional turkey baste of Kahlua
1 cup Kahlua
small jar apricot preserves
1/2 stick butter
1/2 cup dark brown sugar (or to taste)
heat ingredients in saucepan and use to glaze turkey. Mmmmmm
166 posted on
11/16/2001 1:16:51 PM PST by
Centaur
To: carlo3b; razorback-bert; piasa; 2ndMostConservativeBrdMember; christie; jellybean
To: carlo3b
This should wake Grandma up
To: carlo3b
leftovers RULE!
To: carlo3b; christie; firebrand
Recipe from the kitchen:
Could you please clarify this recipe?
Chicken Dems Fried Steak with Pan Gravy 1 1/2 lbs. round steak, preferably tenderized
"Pound the round steak with the side of a saucer until it flattens and tenderizes. Cut away fat, remove bone, and cut into about 4 serving pieces. "
There could be concern about a lawsuit in using a saucer to tenderize the steak. Also, does one use top or bottom round? Wouldn't one cut the fat and bone first before pounding?
To: carlo3b; christie; jellybean; stanz; TwoStep; piasa; Howie
I am sorry, but everytime I come over to this thread, Carlo, I go into fits of laughter about the degrees. This is the funniest thread ever to be encountered! BTW, I followed your instructions and my finished product looked like a nuked Robin. How many does this serve?
To: carlo3b; All
Past Thanksgiving threads, reference.
260 posted on
11/23/2008 4:24:19 AM PST by
Joya
(Lord Jesus Christ, Son of God, Savior, have mercy on me, a sinner.)
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