The kitchen gods were not with me

Bob Muncie wrote:
> Jean B. wrote:
>> bulka wrote:
>>> Probably the worst meal I've ever prepared.
>>>
>>> The first clue - I've never made a bad pie. This morning I managed to
>>> charcoal the top crust.
>>>
>>> At least the turkey was pretty good - moist flesh, crispy skin.
>>> Intentionally slightly undercooked, since most of it is planned for re-
>>> use anyway. Still managed to make a disaster of the carving.
>>>
>>> Cranberrys were good - Mama Stamberg's and the Garlic Cranberry
>>> Chutney from the same website.
>>>
>>> Everything else, though, was over-spiced and over-cooked. Dishes I've
>>> done right many times. My "How hard could it be?" recipe-less attempt
>>> at stuffing/dressing was inedible. But at least there was a lot of
>>> it.
>>>
>>> We'll see what damage I can to to a simple carcass stock tomorrow.
>>>
>>> I'm just thankful that we weren't having company. Thankful that I
>>> didn't break anything, start a fire, spill grease all over the floor,
>>> cut off a finger. Could have been worse.
>>>
>>> Some days, I shoulda stood in bed.
>>>
>>> bulka
>>>
>> Mmmm. Very good that you didn't have company. I am curious about the
>> stuffing. What did you do? I have winged it before, and while the
>> attempts weren't great, they were edible.
>>
>> As someone said to another person on another venue... This
>> Thanksgiving will be memorable. You will probably look back on it and
>> laugh. It just isn't very funny when it is happening.
>>
>
> Jean - I always "wing it" for the recipes. My latest stuffing was this:
>
> 1 lb of sage pork stuffing Fried and broken up
> 3 stalks of celery chopped
> 1 large yellow onion chopped small
> 8 Oz button mushrooms sliced
> 24 Oz of applesauce (I like cherry flavored)
> poultry seasoning (sage, thyme, rosemary, marjoram, pepper, etc.)
> 1 handfull of dried cranberries
> 1.5 loaves of a good bread. I normally use a buttermilk or sourdough bread.
>
> Cook the sausage on the stove top, breaking up as it cooks.
> Tear up the bread into 1 inch pieces
> Toss the spices on the bread and mix, and add the cranberries, than add
> the applesauce and mix more.
> Sautée the celery, onions, and mushrooms in the sausage grease
>
> Add the sausage and the sauteed items to the seasoned bread, and mix.
>
> Stuff the 20lb turkey, front and back. than cook the rest of the
> stuffing (dressing), in a 2QT oven dish for 40 minutes at 350F.
>
> Can you tell why I don't keep recipes? :-)
>
>
> Bob
>
I can see some things I might do differently. I just had another
stuffing muffin. I think it tasted better today.

--
Jean B.

Jean B. wrote:
> Bob Muncie wrote:
>> Jean B. wrote:
>>> bulka wrote:
>>>> Probably the worst meal I've ever prepared.
>>>>
>>>> The first clue - I've never made a bad pie. This morning I managed to
>>>> charcoal the top crust.
>>>>
>>>> At least the turkey was pretty good - moist flesh, crispy skin.
>>>> Intentionally slightly undercooked, since most of it is planned for re-
>>>> use anyway. Still managed to make a disaster of the carving.
>>>>
>>>> Cranberrys were good - Mama Stamberg's and the Garlic Cranberry
>>>> Chutney from the same website.
>>>>
>>>> Everything else, though, was over-spiced and over-cooked. Dishes I've
>>>> done right many times. My "How hard could it be?" recipe-less attempt
>>>> at stuffing/dressing was inedible. But at least there was a lot of
>>>> it.
>>>>
>>>> We'll see what damage I can to to a simple carcass stock tomorrow.
>>>>
>>>> I'm just thankful that we weren't having company. Thankful that I
>>>> didn't break anything, start a fire, spill grease all over the floor,
>>>> cut off a finger. Could have been worse.
>>>>
>>>> Some days, I shoulda stood in bed.
>>>>
>>>> bulka
>>>>
>>> Mmmm. Very good that you didn't have company. I am curious about
>>> the stuffing. What did you do? I have winged it before, and while
>>> the attempts weren't great, they were edible.
>>>
>>> As someone said to another person on another venue... This
>>> Thanksgiving will be memorable. You will probably look back on it
>>> and laugh. It just isn't very funny when it is happening.
>>>
>>
>> Jean - I always "wing it" for the recipes. My latest stuffing was this:
>>
>> 1 lb of sage pork stuffing Fried and broken up
>> 3 stalks of celery chopped
>> 1 large yellow onion chopped small
>> 8 Oz button mushrooms sliced
>> 24 Oz of applesauce (I like cherry flavored)
>> poultry seasoning (sage, thyme, rosemary, marjoram, pepper, etc.)
>> 1 handfull of dried cranberries
>> 1.5 loaves of a good bread. I normally use a buttermilk or sourdough
>> bread.
>>
>> Cook the sausage on the stove top, breaking up as it cooks.
>> Tear up the bread into 1 inch pieces
>> Toss the spices on the bread and mix, and add the cranberries, than
>> add the applesauce and mix more.
>> Sautée the celery, onions, and mushrooms in the sausage grease
>>
>> Add the sausage and the sauteed items to the seasoned bread, and mix.
>>
>> Stuff the 20lb turkey, front and back. than cook the rest of the
>> stuffing (dressing), in a 2QT oven dish for 40 minutes at 350F.
>>
>> Can you tell why I don't keep recipes? :-)
>>
>>
>> Bob
>>
> I can see some things I might do differently. I just had another
> stuffing muffin. I think it tasted better today.
>

Jean - As long as we all have nice stuffing day, I am all happy about that.
What was the stuffing "muffin" ? I'm all for good eats, and I think you
you have that :-)


Recipe for a "stuffin' muffin" please? Sounds like something I'd like.

Bob

Bob Muncie wrote:
> Jean B. wrote:
>> Bob Muncie wrote:
>>> Jean B. wrote:
>>>> bulka wrote:
>>>>> Probably the worst meal I've ever prepared.
>>>>>
>>>>> The first clue - I've never made a bad pie. This morning I managed to
>>>>> charcoal the top crust.
>>>>>
>>>>> At least the turkey was pretty good - moist flesh, crispy skin.
>>>>> Intentionally slightly undercooked, since most of it is planned for
>>>>> re-
>>>>> use anyway. Still managed to make a disaster of the carving.
>>>>>
>>>>> Cranberrys were good - Mama Stamberg's and the Garlic Cranberry
>>>>> Chutney from the same website.
>>>>>
>>>>> Everything else, though, was over-spiced and over-cooked. Dishes I've
>>>>> done right many times. My "How hard could it be?" recipe-less attempt
>>>>> at stuffing/dressing was inedible. But at least there was a lot of
>>>>> it.
>>>>>
>>>>> We'll see what damage I can to to a simple carcass stock tomorrow.
>>>>>
>>>>> I'm just thankful that we weren't having company. Thankful that I
>>>>> didn't break anything, start a fire, spill grease all over the floor,
>>>>> cut off a finger. Could have been worse.
>>>>>
>>>>> Some days, I shoulda stood in bed.
>>>>>
>>>>> bulka
>>>>>
>>>> Mmmm. Very good that you didn't have company. I am curious about
>>>> the stuffing. What did you do? I have winged it before, and while
>>>> the attempts weren't great, they were edible.
>>>>
>>>> As someone said to another person on another venue... This
>>>> Thanksgiving will be memorable. You will probably look back on it
>>>> and laugh. It just isn't very funny when it is happening.
>>>>
>>>
>>> Jean - I always "wing it" for the recipes. My latest stuffing was this:
>>>
>>> 1 lb of sage pork stuffing Fried and broken up
>>> 3 stalks of celery chopped
>>> 1 large yellow onion chopped small
>>> 8 Oz button mushrooms sliced
>>> 24 Oz of applesauce (I like cherry flavored)
>>> poultry seasoning (sage, thyme, rosemary, marjoram, pepper, etc.)
>>> 1 handfull of dried cranberries
>>> 1.5 loaves of a good bread. I normally use a buttermilk or sourdough
>>> bread.
>>>
>>> Cook the sausage on the stove top, breaking up as it cooks.
>>> Tear up the bread into 1 inch pieces
>>> Toss the spices on the bread and mix, and add the cranberries, than
>>> add the applesauce and mix more.
>>> Sautée the celery, onions, and mushrooms in the sausage grease
>>>
>>> Add the sausage and the sauteed items to the seasoned bread, and mix.
>>>
>>> Stuff the 20lb turkey, front and back. than cook the rest of the
>>> stuffing (dressing), in a 2QT oven dish for 40 minutes at 350F.
>>>
>>> Can you tell why I don't keep recipes? :-)
>>>
>>>
>>> Bob
>>>
>> I can see some things I might do differently. I just had another
>> stuffing muffin. I think it tasted better today.
>>
>
> Jean - As long as we all have nice stuffing day, I am all happy about that.
> What was the stuffing "muffin" ? I'm all for good eats, and I think you
> you have that :-)
>
>
> Recipe for a "stuffin' muffin" please? Sounds like something I'd like.
>
> Bob

The muffin part isn't a recipe. You just bake the stuffing in
muffin tins. I thought my daughter would like that. I should
have baked them at a higher temperature or for longer, because
they weren't crisp. Also, although I packed them into the cups,
they were more fragile than I had anticipated.

My daughter wanted this stuffing. Nothing special--just contained
Craisins and pecans and the normal stuff. I think I might add
some apple. Or try chestnuts. I have NEVER made what I would
consider to be a great stuffing.

--
Jean B.

In article
<01f68165-eec0-42a4-955a-c1d835459c99@k4g2000yqb.googlegroups.com>,
bulka <working.artists.working@gmail.com> wrote:

> Probably the worst meal I've ever prepared.
>
> The first clue - I've never made a bad pie. This morning I managed to
> charcoal the top crust.
>
> At least the turkey was pretty good - moist flesh, crispy skin.
> Intentionally slightly undercooked, since most of it is planned for re-
> use anyway. Still managed to make a disaster of the carving.
>
> Cranberrys were good - Mama Stamberg's and the Garlic Cranberry
> Chutney from the same website.
>
> Everything else, though, was over-spiced and over-cooked. Dishes I've
> done right many times. My "How hard could it be?" recipe-less attempt
> at stuffing/dressing was inedible. But at least there was a lot of
> it.
>
> We'll see what damage I can to to a simple carcass stock tomorrow.
>
> I'm just thankful that we weren't having company. Thankful that I
> didn't break anything, start a fire, spill grease all over the floor,
> cut off a finger. Could have been worse.
>
> Some days, I shoulda stood in bed.
>
> bulka

You'll learn from your errors and do better next year! :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com

"Jean B." <jbxyz@rcn.com> wrote in message
news:7nb6deF3l09giU10@mid.individual.net...
>>
> I can see some things I might do differently. I just had another stuffing
> muffin. I think it tasted better today.
>

My mom started doing some of the stuffing that way a couple of years ago.
Great idea!

Cheryl wrote:
>
> "Jean B." <jbxyz@rcn.com> wrote in message
> news:7nb6deF3l09giU10@mid.individual.net...
>>>
>> I can see some things I might do differently. I just had another
>> stuffing muffin. I think it tasted better today.
>>
>
> My mom started doing some of the stuffing that way a couple of years
> ago. Great idea!

I did like the idea. I just would like a) for them to stick
together better, and b) to come up with a can't-be-beaten formula.

--
Jean B.

On Nov 26, 10:38*pm, bulka <working.artists.work...@gmail.com> wrote:
> Probably the worst meal I've ever prepared.
>
> The first clue - I've never made a bad pie. *This morning I managed to
> charcoal the top crust.
>
> At least the turkey was pretty good - moist flesh, crispy skin.
> Intentionally slightly undercooked, since most of it is planned for re-
> use anyway. *Still managed to make a disaster of the carving.
>
> Cranberrys were good - Mama Stamberg's and the Garlic Cranberry
> Chutney from the same website.
>
> Everything else, though, was over-spiced and over-cooked. Dishes I've
> done right many times. *My "How hard could it be?" recipe-less attempt
> at stuffing/dressing was inedible. *But at least there was a lot of
> it.
>
> We'll see what damage I can to to a simple carcass stock tomorrow.
>
> I'm just thankful that we weren't having company. *Thankful that I
> didn't break anything, start a fire, spill grease all over the floor,
> cut off a finger. *Could have been worse.
>
> Some days, I shoulda stood in bed.
>
> bulka

Maybe a good time to analyze what you did right and wrong and write
down a game plan for next year and tuck it away. Maybe simplify the
menu too?

Kalmia wrote:
> On Nov 26, 10:38*pm, bulka <working.artists.work...@gmail.com> wrote:
>
>>Probably the worst meal I've ever prepared.
>>
>>The first clue - I've never made a bad pie. *This morning I managed to
>>charcoal the top crust.
>>
>>At least the turkey was pretty good - moist flesh, crispy skin.
>>Intentionally slightly undercooked, since most of it is planned for re-
>>use anyway. *Still managed to make a disaster of the carving.
>>
>>Cranberrys were good - Mama Stamberg's and the Garlic Cranberry
>>Chutney from the same website.
>>
>>Everything else, though, was over-spiced and over-cooked. Dishes I've
>>done right many times. *My "How hard could it be?" recipe-less attempt
>>at stuffing/dressing was inedible. *But at least there was a lot of
>>it.
>>
>>We'll see what damage I can to to a simple carcass stock tomorrow.
>>
>>I'm just thankful that we weren't having company. *Thankful that I
>>didn't break anything, start a fire, spill grease all over the floor,
>>cut off a finger. *Could have been worse.
>>
>>Some days, I shoulda stood in bed.
>>
>>bulka
>
>
> Maybe a good time to analyze what you did right and wrong and write
> down a game plan for next year and tuck it away. Maybe simplify the
> menu too?

"The best laid plans of mice and men...." one can never completely
eliminate just plain old bad luck.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Jean B. wrote:
> Bob Muncie wrote:
>> Jean B. wrote:
>>> Bob Muncie wrote:
>>>> Jean B. wrote:
>>>>> bulka wrote:
>>>>>> Probably the worst meal I've ever prepared.
>>>>>>
>>>>>> The first clue - I've never made a bad pie. This morning I
>>>>>> managed to
>>>>>> charcoal the top crust.
>>>>>>
>>>>>> At least the turkey was pretty good - moist flesh, crispy skin.
>>>>>> Intentionally slightly undercooked, since most of it is planned
>>>>>> for re-
>>>>>> use anyway. Still managed to make a disaster of the carving.
>>>>>>
>>>>>> Cranberrys were good - Mama Stamberg's and the Garlic Cranberry
>>>>>> Chutney from the same website.
>>>>>>
>>>>>> Everything else, though, was over-spiced and over-cooked. Dishes I've
>>>>>> done right many times. My "How hard could it be?" recipe-less
>>>>>> attempt
>>>>>> at stuffing/dressing was inedible. But at least there was a lot of
>>>>>> it.
>>>>>>
>>>>>> We'll see what damage I can to to a simple carcass stock tomorrow.
>>>>>>
>>>>>> I'm just thankful that we weren't having company. Thankful that I
>>>>>> didn't break anything, start a fire, spill grease all over the floor,
>>>>>> cut off a finger. Could have been worse.
>>>>>>
>>>>>> Some days, I shoulda stood in bed.
>>>>>>
>>>>>> bulka
>>>>>>
>>>>> Mmmm. Very good that you didn't have company. I am curious about
>>>>> the stuffing. What did you do? I have winged it before, and while
>>>>> the attempts weren't great, they were edible.
>>>>>
>>>>> As someone said to another person on another venue... This
>>>>> Thanksgiving will be memorable. You will probably look back on it
>>>>> and laugh. It just isn't very funny when it is happening.
>>>>>
>>>>
>>>> Jean - I always "wing it" for the recipes. My latest stuffing was this:
>>>>
>>>> 1 lb of sage pork stuffing Fried and broken up
>>>> 3 stalks of celery chopped
>>>> 1 large yellow onion chopped small
>>>> 8 Oz button mushrooms sliced
>>>> 24 Oz of applesauce (I like cherry flavored)
>>>> poultry seasoning (sage, thyme, rosemary, marjoram, pepper, etc.)
>>>> 1 handfull of dried cranberries
>>>> 1.5 loaves of a good bread. I normally use a buttermilk or sourdough
>>>> bread.
>>>>
>>>> Cook the sausage on the stove top, breaking up as it cooks.
>>>> Tear up the bread into 1 inch pieces
>>>> Toss the spices on the bread and mix, and add the cranberries, than
>>>> add the applesauce and mix more.
>>>> Sautée the celery, onions, and mushrooms in the sausage grease
>>>>
>>>> Add the sausage and the sauteed items to the seasoned bread, and mix.
>>>>
>>>> Stuff the 20lb turkey, front and back. than cook the rest of the
>>>> stuffing (dressing), in a 2QT oven dish for 40 minutes at 350F.
>>>>
>>>> Can you tell why I don't keep recipes? :-)
>>>>
>>>>
>>>> Bob
>>>>
>>> I can see some things I might do differently. I just had another
>>> stuffing muffin. I think it tasted better today.
>>>
>>
>> Jean - As long as we all have nice stuffing day, I am all happy about
>> that.
>> What was the stuffing "muffin" ? I'm all for good eats, and I think
>> you you have that :-)
>>
>>
>> Recipe for a "stuffin' muffin" please? Sounds like something I'd like.
>>
>> Bob
>
> The muffin part isn't a recipe. You just bake the stuffing in muffin
> tins. I thought my daughter would like that. I should have baked them
> at a higher temperature or for longer, because they weren't crisp.
> Also, although I packed them into the cups, they were more fragile than
> I had anticipated.
>
> My daughter wanted this stuffing. Nothing special--just contained
> Craisins and pecans and the normal stuff. I think I might add some
> apple. Or try chestnuts. I have NEVER made what I would consider to be
> a great stuffing.
>

Jean - Thanks for sharing the concept. I love my leftover stuffing, but
new ideas on what to do with it are welcome.

Bob

Bob Muncie wrote:
> Jean B. wrote:
>> Bob Muncie wrote:
>>> Jean B. wrote:
>>>> Bob Muncie wrote:
>>>>> Jean B. wrote:
>>>>>> bulka wrote:
>>>>>>> Probably the worst meal I've ever prepared.
>>>>>>>
>>>>>>> The first clue - I've never made a bad pie. This morning I
>>>>>>> managed to
>>>>>>> charcoal the top crust.
>>>>>>>
>>>>>>> At least the turkey was pretty good - moist flesh, crispy skin.
>>>>>>> Intentionally slightly undercooked, since most of it is planned
>>>>>>> for re-
>>>>>>> use anyway. Still managed to make a disaster of the carving.
>>>>>>>
>>>>>>> Cranberrys were good - Mama Stamberg's and the Garlic Cranberry
>>>>>>> Chutney from the same website.
>>>>>>>
>>>>>>> Everything else, though, was over-spiced and over-cooked. Dishes
>>>>>>> I've
>>>>>>> done right many times. My "How hard could it be?" recipe-less
>>>>>>> attempt
>>>>>>> at stuffing/dressing was inedible. But at least there was a lot of
>>>>>>> it.
>>>>>>>
>>>>>>> We'll see what damage I can to to a simple carcass stock tomorrow.
>>>>>>>
>>>>>>> I'm just thankful that we weren't having company. Thankful that I
>>>>>>> didn't break anything, start a fire, spill grease all over the
>>>>>>> floor,
>>>>>>> cut off a finger. Could have been worse.
>>>>>>>
>>>>>>> Some days, I shoulda stood in bed.
>>>>>>>
>>>>>>> bulka
>>>>>>>
>>>>>> Mmmm. Very good that you didn't have company. I am curious about
>>>>>> the stuffing. What did you do? I have winged it before, and
>>>>>> while the attempts weren't great, they were edible.
>>>>>>
>>>>>> As someone said to another person on another venue... This
>>>>>> Thanksgiving will be memorable. You will probably look back on it
>>>>>> and laugh. It just isn't very funny when it is happening.
>>>>>>
>>>>>
>>>>> Jean - I always "wing it" for the recipes. My latest stuffing was
>>>>> this:
>>>>>
>>>>> 1 lb of sage pork stuffing Fried and broken up
>>>>> 3 stalks of celery chopped
>>>>> 1 large yellow onion chopped small
>>>>> 8 Oz button mushrooms sliced
>>>>> 24 Oz of applesauce (I like cherry flavored)
>>>>> poultry seasoning (sage, thyme, rosemary, marjoram, pepper, etc.)
>>>>> 1 handfull of dried cranberries
>>>>> 1.5 loaves of a good bread. I normally use a buttermilk or
>>>>> sourdough bread.
>>>>>
>>>>> Cook the sausage on the stove top, breaking up as it cooks.
>>>>> Tear up the bread into 1 inch pieces
>>>>> Toss the spices on the bread and mix, and add the cranberries, than
>>>>> add the applesauce and mix more.
>>>>> Sautée the celery, onions, and mushrooms in the sausage grease
>>>>>
>>>>> Add the sausage and the sauteed items to the seasoned bread, and mix.
>>>>>
>>>>> Stuff the 20lb turkey, front and back. than cook the rest of the
>>>>> stuffing (dressing), in a 2QT oven dish for 40 minutes at 350F.
>>>>>
>>>>> Can you tell why I don't keep recipes? :-)
>>>>>
>>>>>
>>>>> Bob
>>>>>
>>>> I can see some things I might do differently. I just had another
>>>> stuffing muffin. I think it tasted better today.
>>>>
>>>
>>> Jean - As long as we all have nice stuffing day, I am all happy about
>>> that.
>>> What was the stuffing "muffin" ? I'm all for good eats, and I think
>>> you you have that :-)
>>>
>>>
>>> Recipe for a "stuffin' muffin" please? Sounds like something I'd like.
>>>
>>> Bob
>>
>> The muffin part isn't a recipe. You just bake the stuffing in muffin
>> tins. I thought my daughter would like that. I should have baked
>> them at a higher temperature or for longer, because they weren't
>> crisp. Also, although I packed them into the cups, they were more
>> fragile than I had anticipated.
>>
>> My daughter wanted this stuffing. Nothing special--just contained
>> Craisins and pecans and the normal stuff. I think I might add some
>> apple. Or try chestnuts. I have NEVER made what I would consider to
>> be a great stuffing.
>>
>
> Jean - Thanks for sharing the concept. I love my leftover stuffing, but
> new ideas on what to do with it are welcome.
>
> Bob

I did another post on that. I bet you can make muffins of your
leftovers. Or balls.

--
Jean B.

On Fri, 27 Nov 2009 10:47:26 -0800 (PST), Food Snob® wrote:

> On Nov 26, 9:38*pm, bulka <working.artists.work...@gmail.com> wrote:
>> Probably the worst meal I've ever prepared.
>>
>> The first clue - I've never made a bad pie. *This morning I managed to
>> charcoal the top crust.
>>
>> At least the turkey was pretty good - moist flesh, crispy skin.
>> Intentionally slightly undercooked, since most of it is planned for re-
>> use anyway. *Still managed to make a disaster of the carving.
>>
>> Cranberrys were good - Mama Stamberg's and the Garlic Cranberry
>> Chutney from the same website.
>>
>> Everything else, though, was over-spiced and over-cooked. Dishes I've
>> done right many times. *My "How hard could it be?" recipe-less attempt
>> at stuffing/dressing was inedible. *But at least there was a lot of
>> it.
>>
>> We'll see what damage I can to to a simple carcass stock tomorrow.
>>
>> I'm just thankful that we weren't having company. *Thankful that I
>> didn't break anything, start a fire, spill grease all over the floor,
>> cut off a finger. *Could have been worse.
>>
>> Some days, I shoulda stood in bed.
>
> It couldn't have been as bad as what my wife was subjected to (I
> didn't go due to circumstances) at her sister's. Store bought pies
> were one of the better things served. The scratch apple pie she
> brought was only good item. I stayed home and drank a few glasses of
> wine and worked on a 500 piece puzzle, and ate leftover turkey that I
> roasted on Tuesday. Trader Joe's cornbread stuffing mix is really
> good stuff.

people who serve store-bought pies should be flayed alive, but t.j.'s
store-bought dressing is good stuff. got it.

blake

On Fri, 27 Nov 2009 15:23:25 -0800, sf wrote:

> On Fri, 27 Nov 2009 09:50:20 -0500, blake murphy
> <blakepmNOTTHIS@verizon.net> wrote:
>
>>i wonder if there are any stats kept on turkey fryer injuries?
>>
> Only if the injuries involve the fire department or hospital. I
> imagine if the police are involved, they would have a record too.
>
>

now that you mention it, i wonder how many thanksgiving wife-beating
episodes are out there, in comparison to the bogus super bowl stats that
made the rounds a few years ago.

<http://www.snopes.com/crime/statistics/superbowl.asp>

your pal,
blake