The kitchen gods were not with me

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

bulka wrote:
>
> 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.
>



Some days are just like that and there's not much you can do
about it. You just can';t do anything right on those days and
you might as well quit trying. But you are right--it could have
been worse.

There was a bad house fire this AM in Dumont, CO, in the
mountains near I-70. Turns out it was started by a turkey
fryer sitting too close to the house. Talk about an
unforgettable Thanksgiving!

gloria p

"bulka" <working.artists.working@gmail.com> wrote in message
news:01f68165-eec0-42a4-955a-c1d835459c99@k4g2000yqb.googlegroups.com...
> 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
>
Me too. { To all of it.
Janet

On Thu 26 Nov 2009 09:30:30p, Janet Bostwick told us...

>
> "bulka" <working.artists.working@gmail.com> wrote in message
> news:01f68165-eec0-42a4-955a-c1d835459c99@k4g2000yqb.googlegroups.com...
>> 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
>>
> Me too. { To all of it.
> Janet

I think it happens to all of us at times. I didn't cook this year, but
last year's feast was absolutely perfect, nothing forgotten, everything
cooked just right, and perfectly syncronized in getting it to the table.
It was planned so well that I wasn't even the least bit stressed.

The year before was almost a total disaster. Some things didn't cook well,
the timing was really off, and I forgot several dishes that were prepared
ahead. I was so stressed out by this that I didn't even want to sit down
to eat.

It's not like we practice this meal every week or every month. For most of
us it's a once a year shot and it can be tought to get it just right,
especially when you're juggling a dozen dishes that need to be presented
altogether.

It's especially challenging for those of us who, either by choice or
circumstance, cook the entire meal ourselves.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"bulka" <working.artists.working@gmail.com> wrote in message
news:01f68165-eec0-42a4-955a-c1d835459c99@k4g2000yqb.googlegroups.com...
> 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
>
I feel that I had some dishes that were not up to snuff today. At least the
turkey and stuffing were great. Some of the dishes were put into the oven
and set at 350 to get warm for dinner. I guess the oven didn't get very
hot, as the food was rather cold. I know it was set at 350 and the food was
in there for about 45 minutes, but the beef, beans and yams were not as warm
as I would have liked. The helpers got all of the food out of the oven, and
then by the time we got everyone together and did grace, that did not help
the temperature! The oven is only four years old, but sometimes when I
change the temp setting, it does not respond very quickly. I over boiled
the potatoes and they were rather mush before we started mashing. The gravy
was okay, and we forgot to warm the rolls. The pumpkin pie was great, but
the pecan pie got too hot and cooked over and was not very attractive.
Everyone got full, and the day with family was great. Weather here was
picture perfect for the season.


Later,

DP

Dale P <dalep@yahoot.com> wrote:

>"bulka" <working.artists.working@gmail.com> wrote in message

>> Probably the worst meal I've ever prepared.

I can think of a few past disasters.

Not too long ago, I made what had to be the world's worst martini
for an Important Guest. Ouch!

Today went well, but... we didn't have anyone over. Maybe that's
the trick. :-)

>I feel that I had some dishes that were not up to snuff today. At least the
>turkey and stuffing were great. Some of the dishes were put into the oven
>and set at 350 to get warm for dinner. I guess the oven didn't get very
>hot, as the food was rather cold. I know it was set at 350 and the food was
>in there for about 45 minutes, but the beef, beans and yams were not as warm
>as I would have liked. The helpers got all of the food out of the oven, and
>then by the time we got everyone together and did grace, that did not help
>the temperature! The oven is only four years old, but sometimes when I
>change the temp setting, it does not respond very quickly.

I noticed things not heating as quickly as I predicted also.
Not sure why, I had an oven thermometer and it read about 320,
and I allowed 50 minutes to reheat duck, and bake stuffing and squash.

Perhaps putting too many things in the oven at once slows it down.

Steve

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
>

I just wanted to wish all of you a better next holiday dinner. I've had
a dish or two not turn out as expected, but I always wanted the holiday
gathering to have a good meal. My last fail was green beans with bacon,
where I skipped the blanch period. The green beans were pretty much raw.

Good luck for the next holiday meal!

Bob

Wayne Boatwright wrote:

> On Thu 26 Nov 2009 09:30:30p, Janet Bostwick told us...
>
>>
>> "bulka" <working.artists.working@gmail.com> wrote in message
>> news:01f68165-eec0-42a4-955a-c1d835459c99@k4g2000yqb.googlegroups.com...
>>> 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
>>>
>> Me too. { To all of it.
>> Janet
>
> I think it happens to all of us at times. I didn't cook this year,
> but last year's feast was absolutely perfect, nothing forgotten,
> everything cooked just right, and perfectly syncronized in getting it
> to the table. It was planned so well that I wasn't even the least bit
> stressed.
>
> The year before was almost a total disaster. Some things didn't cook
> well, the timing was really off, and I forgot several dishes that
> were prepared ahead. I was so stressed out by this that I didn't
> even want to sit down to eat.
>
> It's not like we practice this meal every week or every month. For
> most of us it's a once a year shot and it can be tought to get it
> just right, especially when you're juggling a dozen dishes that need
> to be presented altogether.
>
> It's especially challenging for those of us who, either by choice or
> circumstance, cook the entire meal ourselves.


Could you have made a more *generalized* and relatively *pointless* post,
Lil' Wayne...???


--
Best
Greg

bulka wrote:
> Probably the worst meal I've ever prepared.
>
> The first clue - I managed to charcoal the top crust.
>
> Everything else, though, was over-spiced and over-cooked.

Well at least we will not be ever seeing you or any of the other so
called cooking losers who post here that supposedly can cook on any cook
show ever!

On Fri, 27 Nov 2009 05:06:11 GMT, Wayne Boatwright
<wayneboatwright@arizona.usa.com> wrote:

-->On Thu 26 Nov 2009 09:30:30p, Janet Bostwick told us...
-->
-->>
-->> "bulka" <working.artists.working@gmail.com> wrote in message
-->> news:01f68165-eec0-42a4-955a-c1d835459c99@k4g2000yqb.googlegroups.com...
-->>> 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
-->>>
-->> Me too. { To all of it.
-->> Janet
-->
-->I think it happens to all of us at times. I didn't cook this year, but
-->last year's feast was absolutely perfect, nothing forgotten, everything
-->cooked just right, and perfectly syncronized in getting it to the table.
-->It was planned so well that I wasn't even the least bit stressed.
-->
-->The year before was almost a total disaster. Some things didn't cook well,
-->the timing was really off, and I forgot several dishes that were prepared
-->ahead. I was so stressed out by this that I didn't even want to sit down
-->to eat.
-->
-->It's not like we practice this meal every week or every month. For most of
-->us it's a once a year shot and it can be tought to get it just right,
-->especially when you're juggling a dozen dishes that need to be presented
-->altogether.
-->
-->It's especially challenging for those of us who, either by choice or
-->circumstance, cook the entire meal ourselves.


Not as bad as a fellow down east who build a contraption to deepfry his 20
pounder and his house caught fire and burnt to the ground. Happy thanksgiving.

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 B.

Janet Bostwick wrote:
> "bulka" <working.artists.working@gmail.com> wrote in message
> news:01f68165-eec0-42a4-955a-c1d835459c99@k4g2000yqb.googlegroups.com...
>> 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
>>
> Me too. { To all of it.
> Janet
>
>
What happened?

--
Jean B.

"Jean B." <jbxyz@rcn.com> wrote in message
news:7na3r8F3jrckaU6@mid.individual.net...
> Janet Bostwick wrote:
>> "bulka" <working.artists.working@gmail.com> wrote in message
>> news:01f68165-eec0-42a4-955a-c1d835459c99@k4g2000yqb.googlegroups.com...
>>> 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
>>>
>> Me too. { To all of it.
>> Janet
> What happened?
>
> --
> Jean B.
The pie crust simply would not be handled. Same crust as usual, rested in
the fridge etc. Result, crappy looking pie and the top crust overcooked and
became very 'brown.' The usual no recipe dressing -- it would be kind to
call it insipid. The turkey, even though it had a constant read thermometer
in the breast, was very dry. (I did brine it with the usual brine). The
gravy was, well, indescribable. The mushroom/lima beans were overcooked.
The mashed potatoes were o.k. That's the highlights. I can't decide
whether to dump all the leftovers or go to the store and see if I can get
some turkey necks, wings or whatever to make a broth for some decent gravy.
That would allow using leftover turkey for hot turkey sandwiches, turkey pot
pie. dunno Oh. . . The sprayer thingy on the kitchen faucet??? When I
replaced it in the holder the trigger re-activated, stuck, and sprayed a
good, large area of my kitchen, me and the dog.
Janet

Janet Bostwick wrote:
> "Jean B." <jbxyz@rcn.com> wrote in message
> news:7na3r8F3jrckaU6@mid.individual.net...
>> Janet Bostwick wrote:
>>> "bulka" <working.artists.working@gmail.com> wrote in message
>>> news:01f68165-eec0-42a4-955a-c1d835459c99@k4g2000yqb.googlegroups.com...
>>>> 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
>>>>
>>> Me too. { To all of it.
>>> Janet
>> What happened?
>>
>> --
>> Jean B.
> The pie crust simply would not be handled. Same crust as usual, rested in
> the fridge etc. Result, crappy looking pie and the top crust overcooked and
> became very 'brown.' The usual no recipe dressing -- it would be kind to
> call it insipid. The turkey, even though it had a constant read thermometer
> in the breast, was very dry. (I did brine it with the usual brine). The
> gravy was, well, indescribable. The mushroom/lima beans were overcooked.
> The mashed potatoes were o.k. That's the highlights. I can't decide
> whether to dump all the leftovers or go to the store and see if I can get
> some turkey necks, wings or whatever to make a broth for some decent gravy.
> That would allow using leftover turkey for hot turkey sandwiches, turkey pot
> pie. dunno Oh. . . The sprayer thingy on the kitchen faucet??? When I
> replaced it in the holder the trigger re-activated, stuck, and sprayed a
> good, large area of my kitchen, me and the dog.
> Janet
>
>
Egad to that last part. Yes, it sure sounds like the cooking
didn't go well. I am sorry you had to experience that.

--
Jean B.

On Thu, 26 Nov 2009 21:04:34 -0700, gloria.p wrote:

> bulka wrote:
>>
>> 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.
>>
>
> Some days are just like that and there's not much you can do
> about it. You just can';t do anything right on those days and
> you might as well quit trying. But you are right--it could have
> been worse.
>
> There was a bad house fire this AM in Dumont, CO, in the
> mountains near I-70. Turns out it was started by a turkey
> fryer sitting too close to the house. Talk about an
> unforgettable Thanksgiving!
>
> gloria p

i wonder if there are any stats kept on turkey fryer injuries?

your pal,
blake

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.
>
> bulka

--Bryan

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

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.



--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 27 Nov 2009 06:57:21 -0600, Stu <recipes@foodforu.ca> wrote:

>Not as bad as a fellow down east who build a contraption to deepfry his 20
>pounder and his house caught fire and burnt to the ground. Happy thanksgiving.

I heard about that. Safety first means don't put it close to the
house. Did you see Alton Brown's contraption that involved a winch
and a stepladder?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 27 Nov 2009 07:07:14 -0700, "Janet Bostwick"
<nospam@nospam.net> wrote:

>Result, crappy looking pie and the top crust overcooked and
>became very 'brown.'

Future DIL's pie burned too. Her oven suddenly decided it would heat
too high. The pie itself was amazing, but the crust had too deep of a
tan. She did something I thought was unusual. She put gingersnaps in
it. Not sure if the crust itself had crumbled gingersnaps or if she
lined the bottom with them. I didn't see any cookie chunks. I think
she also said there were pecans in the crust. In any case, it was
still tasty in spite of the burn.

--
I love cooking with wine.
Sometimes I even put it in the food.