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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
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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...

48 posted on 10/29/2001 7:56:50 AM PST by Billthedrill
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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.........

51 posted on 10/29/2001 8:12:47 AM PST by MozartLover
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To: carlo3b
I preparing Pork Roast this year...OBL in honor of you.
55 posted on 10/29/2001 9:45:23 AM PST by CathyRyan
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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?
67 posted on 10/29/2001 1:37:03 PM PST by Angelique
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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!
77 posted on 10/29/2001 4:23:11 PM PST by Angelique
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To: carlo3b
bump for future reference!
87 posted on 10/29/2001 9:57:45 PM PST by FranklinsTower
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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
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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.

99 posted on 10/30/2001 8:44:31 AM PST by Cinnamon Girl
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To: carlo3b; stanz; piasa; Angelique; Howie; gonzo; christie; Snow Bunny
ACTUAL PRODUCT LABELS


106 posted on 10/30/2001 8:11:52 PM PST by jellybean
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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
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To: carlo3b

How about Halibut, this year?

138 posted on 11/12/2001 8:16:38 PM PST by let freedom sing
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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.
157 posted on 11/16/2001 1:09:56 PM PST by Aggie Mama
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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
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To: carlo3b; razorback-bert; piasa; 2ndMostConservativeBrdMember; christie; jellybean
Hey! For anyone going camping for Thanksgiving Turkey in a Garbage Can
178 posted on 11/18/2001 8:33:49 AM PST by Angelique
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To: carlo3b

This should wake Grandma up
181 posted on 11/18/2001 9:59:54 AM PST by damnlimey
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To: carlo3b
leftovers RULE!
204 posted on 11/25/2001 11:14:17 AM PST by rockfish59
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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?

211 posted on 11/26/2001 7:17:48 AM PST by Angelique
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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?
255 posted on 12/03/2001 5:29:42 PM PST by Angelique
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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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