Text 7849, 79 rader
Skriven 2013-12-14 17:15:18 av Nancy Backus (1:261/1381.0)
   Kommentar till text 7805 av MICHAEL LOO (1:123/140)
Ärende: Re: turkiye 576
=======================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 12 Dec 13  14:22:00 <=-

 NB>> I usually avoid that by only cooking the thighs... but then, that's
 NB>> just for the two of us... ;)  When I've done the whole bird, I've
 NB>> usually used the oven bag, which tends to keep things more moist
 NB>> anyway... 
 ML> I don't mind the oven bag, but then I like steamed meat,
 ML> and a crisp brown exterior, though desirable, is by no
 ML> means mandatory (and can be made using a blowtorch anyway).

Given the choice, I'd rather moist meat with limp exterior to crisp
brown exterior with hard stringy meat... ;)  

 ML> Yesterday I made chicken curry for 8 out of 24 thighs. Thighs
 ML> are wonderful things. Only 6 people showed up to eat, so we
 ML> (only 5 tonight) are having the same thing tonight, and I am
 ML> drooling as I type. It's a pretty standard onion-based recipe,
 ML> only I put medium-boiled eggs in to soak up the juices at the
 ML> end, inspired by the Habesha place I will describe later in
 ML> this packet.

That sounds mighty good... :)  Was it even better the second night?

 ML> I love stuffing (even PF) if it has a bit of fat and
 ML> poultry moisture attached to it. Generally my Thanksgiving
 ML> meal is skin, a mixture of brown and flabby; some scavenge
 ML> from the carcass - cavity meat, the kidneys, and so on, and
 ML> in addition to or barring that a few slivers from the thigh;
 ML> and a bunch of stuffing, some of which gets gravy, some eaten
 ML> with stray pieces of tail or cavity fat. 

Stuffing, generally, is the best part of the meal for me, too... I
always liked to scavenge inside the carcass for the bits that got caught
between the bones, back when the stuffing was actually cooked inside the
bird... failing that, I always encouraged my mil (who prefered making it
outside the bird) to add plenty of the turkey juices and fat to the
stuffing casserole...  I scavenge the carcass for the other goodies,
too, when I can...  :)

 ML> Sadly, this year's
 ML> stuffing and gravy were so aggressively healthy and
 ML> gluten-dairy-fat-and-taste free that I could choke down only
 ML> a tablespoon of it - even the brussels sprouts were better.

That is indeed a sad commentary...  ;0   Stuffing substitute sounds
worse even than sugar substitute...  ;)

 NB>> I was tempted to offer to just smash them up for her, but it
 NB>> appeared that that might have produced a meltdown
 ML> Why - if she is that skewed toward conceptualization, she
 ML> should welcome offers of aid, not see them as challenges
 ML> to her domain or authority.

I think that, despite her self-admitted claims to being that skewed
towards conceptualization, she wanted to believe that she could do it
all by herself... Me-Do-Syndrome...  it was less a challenge to domain
or authority, and more to her sense of self... a more delicate issue...
 
 ML>> A conceptualizer has to learn either to implement or to get
 ML>> others to do it.
 NB>> One would think that, at age 60, she might have learned some of that,
 NB>> but, on some things, I guess she's a slow learner... ;)  Fortunately,
 NB>> there wasn't anyone on her guest list that she felt she had to
 NB>> impress, and we all just love her the way she is... pretty much... ;)
 ML> Heh. Perhaps the whole guest list should have taken over
 ML> the kitchen en masse.

The thought did cross my mind...  ;)  Renee was late to arrive, Beth was
working on the crocheting she'd brought along, and Richard was carefully
staying out of the kitchen...  En masse might have saved the day, but I
decided that moral support and suggestion was probably the best option
for me... which the others were willing to put their pennies in from the
other room for...  ;)

ttyl         neb

... All you need in life is ignorance and confidence; then success is sure
--- Blue Wave/DOS v2.20
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