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What Are You Eating? II
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Samadhi
+1
PostPosted: Sun Nov 21, 2010 11:03 pm    Post subject: 1201 Reply with quote
Wait what?
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Chaz
Vote: Zag
PostPosted: Mon Nov 22, 2010 3:59 am    Post subject: 1202 Reply with quote
Seriously, I wanna be Chuck if I grow up.
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The enemy's base is down.
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Chuck
Daedalian Member
PostPosted: Mon Nov 22, 2010 5:00 am    Post subject: 1203 Reply with quote
Ok, but there's a 300 year waiting list.
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extro...*
Guest
PostPosted: Mon Nov 22, 2010 7:43 am    Post subject: 1204 Reply with quote
Do they make turkey pizza?

I'm not eating them yet, but I bought 10 turkeys this year. Wegmans groceries has them at 29 cents a pound with 25$ purchase, "1 per customer". (what do they mean by "customer"??? I hate this world and its ambiguities. I think it means an instance of someone appearing at the cash register)

Most Thanksgivings I roast one and smoke one (turkey), but this year I'll roast one and fry two, the fried ones being somewhat smaller, around 15 pounds each. Always wanted to try deep frying turkey. I'll save the oil for 2 more fried turkeys for Christmas.
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Chaz
Vote: Zag
PostPosted: Mon Nov 22, 2010 1:20 pm    Post subject: 1205 Reply with quote
extro...* wrote:
"1 per customer". (what do they mean by "customer"??? I hate this world and its ambiguities. I think it means an instance of someone appearing at the cash register)

I've always assumed such, otherwise how can McDonalds (for example) have served over eighty billion people, when we both know that there aren't that many people on Earth? *nudge*

extro...* wrote:
Most Thanksgivings I roast one and smoke one (turkey), but this year I'll roast one and fry two, the fried ones being somewhat smaller, around 15 pounds each. Always wanted to try deep frying turkey. I'll save the oil for 2 more fried turkeys for Christmas.

People catch their houses on fire at least one a year with this method. Granted they're likely idiots, but might pay to pay special attention and keep a fire extinguisher handy just in case.
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Chuck
Daedalian Member
PostPosted: Mon Nov 22, 2010 2:54 pm    Post subject: 1206 Reply with quote
extro...* wrote:
Do they make turkey pizza?


I've seen turkey pepperoni but I've never bought any. I suppose that just about anything edible can be a pizza topping, but I like to chew my turkey away from a leg bone, not eat little slices of it.
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Chaz
Vote: Zag
PostPosted: Mon Nov 22, 2010 3:09 pm    Post subject: 1207 Reply with quote
Chuck wrote:
I suppose that just about anything edible can be a pizza topping, but I like to chew my turkey away from a leg bone, not eat little slices of it.

EVEN HOTDOGS! Ecstatic Happiness
  • Crust:

  • Sauce:

  • Toppings: American Canadian Bacon (read: sliced hotdogs), Pepperoni, Olives, and Mushrooms.

  • Ready for the oven:

  • After the pizza. (anyone wanna guess at the movie in the background?) (no facebook cheating! =D)

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Chuck
Daedalian Member
PostPosted: Mon Nov 22, 2010 3:19 pm    Post subject: 1208 Reply with quote
He's got enough toppings, but I like to spread them around more evenly and put the cheese on top so it melts down through the other stuff and turns brown on top.
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Zag
Tired of his old title
PostPosted: Mon Nov 22, 2010 3:21 pm    Post subject: 1209 Reply with quote
Chaz wrote:
... how can McDonalds (for example) have served over eighty billion people, when we both know that there aren't that many people on Earth? *nudge*

They only claim to have served that many hamburgers, not that many people.

Chaz wrote:
extro...* wrote:
Most Thanksgivings I roast one and smoke one (turkey), but this year I'll roast one and fry two, the fried ones being somewhat smaller, around 15 pounds each. Always wanted to try deep frying turkey. I'll save the oil for 2 more fried turkeys for Christmas.

People catch their houses on fire at least one a year with this method. Granted they're likely idiots, but might pay to pay special attention and keep a fire extinguisher handy just in case.

Ditto. And make sure it is rated for grease fires. Putting water on the fire will just make it spread.

I have fried a couple of turkeys, and it works great! They are moist and delicious with crispy skin. Before you put the oil in to heat up, you should try it with water instead of oil and get the feel of lowering in the turkey and taking it out. This way, you also get an idea of how much the turkey displaces so you know not to fill the pot too full of oil.

If you aren't brining your birds, you are doing yourself a disservice -- they come out moister and more delicious. (This is more for roasting, but I assume it applies to frying, as well.) I have made goose for my extended family the last 4 or 5 Christmases, and I like to brine them in brine made from apple cider. Here I am scooping the stuffing out of one, in, I think, xmas 2007. (It looks burnt in this picture, but it wasn't. Geese do have pretty dark skin compared to chickens or turkeys.) From the look of my apron, this was probably the second of the two birds I cooked.

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Quailman
His Postmajesty
PostPosted: Mon Nov 22, 2010 3:46 pm    Post subject: 1210 Reply with quote
I am frying at least two this year. I am going to ask a couple of neighbors if they want to join in since I'll have the oil hot. Also can I borrow their fire extinguishers. I've only ever fried one, and that was about 12 years ago.

Important tip: After you lower the bird into the water to see how much oil to put in, make sure you dry it and empty all the water out of the body cavity. I made that mistake last time. When that much water hits the hot oil, watch out!
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The Ragin' South Asian
Head Poncho
PostPosted: Mon Nov 22, 2010 6:19 pm    Post subject: 1211 Reply with quote
Alton Brown has instructions on his website for a Turkey Derrick for safer frying.
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extro...*
Guest
PostPosted: Tue Nov 23, 2010 3:33 pm    Post subject: 1212 Reply with quote
The Ragin' South Asian wrote:
Alton Brown has instructions on his website for a Turkey Derrick for safer frying.


Yeah, this is pretty much what I'm doing, and I'll be doing it out in my driveway (gravel).
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Quailman
His Postmajesty
PostPosted: Thu Nov 25, 2010 10:53 pm    Post subject: 1213 Reply with quote
No derrick here. My third turkey has about 5 minutes to go. The beer is about to run out, though.

Having to stay out here watching the turkeys cook has kept me out of kitchen responsibilities. I don't even mind the light rain that fell a while ago.
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extro...*
Guest
PostPosted: Sat Nov 27, 2010 6:20 pm    Post subject: 1214 Reply with quote
Turkey being lowered into the hot oil: http://www.youtube.com/watch?v=VsLaYwvOHYI

I fried two, around 15 pounds each, and roasted a 27 pounder.
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Zag
Tired of his old title
PostPosted: Sat Nov 27, 2010 7:50 pm    Post subject: 1215 Reply with quote
How many people are you folks feeding?

We had one 25-pound one, and we have tons of leftovers.
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Chuck
Daedalian Member
PostPosted: Sun Nov 28, 2010 1:44 am    Post subject: 1216 Reply with quote
  • Monday, Steak.
  • Tuesday, Pizza.
  • Wednesday, Chicken nuggets.
  • Turkey Day, Turkey.
  • Yesterday, Pizza.
  • Today, Lasagna.
  • Tomorrow, Pork chops.
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extro...*
Guest
PostPosted: Mon Nov 29, 2010 12:51 am    Post subject: 1217 Reply with quote
Zag wrote:
How many people are you folks feeding?

We had one 25-pound one, and we have tons of leftovers.


Had a few guests, but not big eaters. Four kids, aged 4 through 13, wife, myself, and we're just about out of leftovers. I'm making soup out what's left of the carcasses now.
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Chuck
Daedalian Member
PostPosted: Sun Dec 05, 2010 11:51 pm    Post subject: 1218 Reply with quote
  • Monday, Pizza.
  • Tuesday, Steak.
  • Wednesday, Stuffed peppers.
  • Thursday, Steak.
  • Friday, Pizza.
  • Yesterday, Steak.
  • Today, Chicken nuggets.
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Chuck
Daedalian Member
PostPosted: Sun Dec 12, 2010 10:13 pm    Post subject: 1219 Reply with quote
  • Monday, Steak.
  • Tuesday, Pizza.
  • Wednesday, Steak.
  • Thursday, Pizza.
  • Friday, Steak.
  • Yesterday, Pizza.
  • Today, Steak.
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Quailman
His Postmajesty
PostPosted: Mon Dec 13, 2010 1:46 am    Post subject: 1220 Reply with quote
Yesterday I made a pumpkin pie. I used canned pumpkin pie filling, to which you add sugar and several spices, and the evaporated milk. It came out great. I never made a pie bafore.
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Zag
Tired of his old title
PostPosted: Mon Dec 13, 2010 3:28 pm    Post subject: 1221 Reply with quote
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Chuck
Daedalian Member
PostPosted: Sun Dec 19, 2010 11:03 pm    Post subject: 1222 Reply with quote
  • Monday, Chicken nuggets.
  • Tuesday, Spaghetti & meatballs.
  • Wednesday, Pizza.
  • Thursday, Meat loaf.
  • Friday, Lasagna.
  • Yesterday, Steak.
  • Today, Corned been hash.
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Zag
Tired of his old title
PostPosted: Thu Dec 23, 2010 2:52 am    Post subject: 1223 Reply with quote
Here is what I am going to be making for my extended family for Christmas (actually on the 26th). There will be 23 people, altogether!

http://www.zag.net/Christmas%20menu%202010.pdf

This will be my fifth (or is it sixth?) year cooking roast goose for the entire family.
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The Ragin' South Asian
Head Poncho
PostPosted: Thu Dec 23, 2010 3:30 am    Post subject: 1224 Reply with quote
Alton Brown wrote:
This is America, buddy. We eat turkey. Goose sat behind Maverick.
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j_s*
Guest
PostPosted: Thu Dec 23, 2010 6:44 pm    Post subject: 1225 Reply with quote
Zag wrote:
Here is what I am going to be making for my extended family for Christmas (actually on the 26th). There will be 23 people, altogether!

http://www.zag.net/Christmas%20menu%202010.pdf

This will be my fifth (or is it sixth?) year cooking roast goose for the entire family.


Does roasting a goast work out to the same basic methodology as cooking a turkey? I m just curious how big a feat this actually is... :-p Wink
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Zag
Tired of his old title
PostPosted: Thu Dec 23, 2010 7:53 pm    Post subject: 1226 Reply with quote
There is one extra step. A goose has a significant layer of fat just under its skin, which would be unpleasant if you don't deal with it. The trick is to pierce it all over with a fork and brown the outside in a medium-hot frying pan before roasting. That will render out enough of the fat.

Of course, the feat is not just making roast goose, it is the 7-course meal for 23 people, made by my daughter and me, almost completely. (We get a little help at the end, mostly plating.)
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Fried Egg
Breakfast Cannibal
PostPosted: Fri Dec 24, 2010 11:17 am    Post subject: 1227 Reply with quote
We only remove the loose pads of fat from inside the cavity before cooking and don't pierce the skin. We sit it on a rack over a deep oven dish and just drain the oven dish of fat a couple of times during cooking (saving some for roasting the potatoes).

Quite the opposite of what you should do with a turkey. Indeed, a goose you have to take a lot of fat out of before (and during) cooking, whereas a turkey you have to do the reverse.

I much prefer goose to turkey...
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Chuck
Daedalian Member
PostPosted: Sun Dec 26, 2010 11:50 pm    Post subject: 1228 Reply with quote
  • Monday, Pizza.
  • Tuesday, Steak.
  • Wednesday, Beef Stroganoff.
  • Thursday, Submarine sandwich.
  • Friday, Chef's salad.
  • Yesterday, Ham.
  • Today, Pizza.

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Chuck
Daedalian Member
PostPosted: Sun Jan 02, 2011 9:51 pm    Post subject: 1229 Reply with quote
  • Monday, Ham.
  • Tuesday, Cheeseburgers.
  • Wednesday, Barbecue pork sandwiches.
  • Thursday, Pizza.
  • Friday, Chicken nuggets.
  • Yesterday, Salisbury steak.
  • Today, Chicken nuggets.
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Chuck
Daedalian Member
PostPosted: Sun Jan 09, 2011 9:53 pm    Post subject: 1230 Reply with quote
  • Monday, Pizza.
  • Tuesday, Steak.
  • Wednesday, Pizza.
  • Thursday, Chicken.
  • Friday, Pizza.
  • Yesterday, Chicken nuggets.
  • Today, Pizza.
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Chuck
Daedalian Member
PostPosted: Sun Jan 16, 2011 9:19 pm    Post subject: 1231 Reply with quote
  • Monday, Chicken nuggets.
  • Tuesday, Steak.
  • Wednesday, Lasagna.
  • Thursday, Pizza.
  • Friday, Stuffed peppers.
  • Yesterday, Spaghetti & meatballs.
  • Today, Turkey drumsticks.
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Chuck
Daedalian Member
PostPosted: Sun Jan 23, 2011 8:20 pm    Post subject: 1232 Reply with quote
  • Monday, Pork ribs.
  • Tuesday, Pizza.
  • Wednesday, Burritos.
  • Thursday, Steak.
  • Friday, Chef's salad.
  • Yesterday, Lasagna.
  • Today, Chicken nuggets.
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Chuck
Daedalian Member
PostPosted: Sun Jan 30, 2011 10:42 pm    Post subject: 1233 Reply with quote
  • Monday, Lasagna.
  • Tuesday, Pizza.
  • Wednesday, Pork ribs.
  • Thursday, Turkey drumsticks.
  • Friday, Steak.
  • Yesterday, Chicken nuggets.
  • Today, Salisbury steak.
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Chuck
Daedalian Member
PostPosted: Sun Feb 06, 2011 11:43 pm    Post subject: 1234 Reply with quote
  • Monday, Lasagna.
  • Tuesday, Turkey drumsticks.
  • Wednesday, Steak.
  • Thursday, Corned beef hash.
  • Friday, Pizza.
  • Yesterday, Ham.
  • Today, Lasagna.
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Chuck
Daedalian Member
PostPosted: Mon Feb 14, 2011 12:16 am    Post subject: 1235 Reply with quote
  • Monday, Polish sausage.
  • Tuesday, Chicken nuggets.
  • Wednesday, Pizza.
  • Thursday, Pork chops.
  • Friday, Polish sausage.
  • Yesterday, Chicken nuggets.
  • Today, Ham.
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Chuck
Daedalian Member
PostPosted: Mon Feb 21, 2011 1:30 am    Post subject: 1236 Reply with quote
  • Monday, Turkey drumsticks.
  • Tuesday, Lasagna.
  • Wednesday, Pork chops.
  • Thursday, Pizza.
  • Friday, Burrito.
  • Yesterday, Spaghetti & meatballs.
  • Today, Chicken nuggets.
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Ctorj
Did I spell that right?
PostPosted: Tue Feb 22, 2011 1:19 am    Post subject: 1237 Reply with quote
hungry man XXL chicken.
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Chuck
Daedalian Member
PostPosted: Tue Feb 22, 2011 2:36 am    Post subject: 1238 Reply with quote
I liked the XXL Chicken and Backyard Barbecue dinners. 1˝ pounds of food is almost enough. I haven't seen them around for the last few years.
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Ctorj
Did I spell that right?
PostPosted: Tue Feb 22, 2011 4:25 am    Post subject: 1239 Reply with quote
Chuck wrote:
I liked the XXL Chicken and Backyard Barbecue dinners. 1˝ pounds of food is almost enough. I haven't seen them around for the last few years.

Gotta know where to look. Also, they've been 1/2 off a lot these days. Felicitous
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Chuck
Daedalian Member
PostPosted: Tue Feb 22, 2011 5:56 am    Post subject: 1240 Reply with quote
Now that I think about it, they were marked down a lot here before they disappeared.
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