Text 7996, 88 rader
Skriven 2013-12-19 08:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: turkiye 609
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 ML> Yes, quite a bit. The second night it actually tasted quite
 ML> like what I had from that restaurant.
 NB> Quite nice.  :)

Explained (not a surprise) why the first day the depth of
flavors just wasn't there. I wonder how old that doro wot
was at the restaurant.

 ML> I just noticed what was wrong with that gluten-free stuffing
 ML> from Thanksgiving, other than it was desert-dry. There weren't
 ML> any onions. A proper stuffing must have onions.
 NB> And onions might have helped keep it not so desert-dry as well... :)

Tasted like cornbread stuffing from the package unaltered
and merely burned a bit on top, even though it was clearly
made from scratch, plus also it was made largely from
something much darker than cornbread, I suspect, as I may
have said, from rye.

 ML> See above. I don't know if someone was allergic to onions.
 ML> There was a wide variety of food sensitivity in the group.
 NB> Always a possibility, I suppose...  With that wide variety, did anyone
 NB> own up to an apple sensitivity...?  ;)  
 
No, but on the other hand, you don't expect ubiquitous
apples, which at this meal showed up only in the form
of apple desserts (which I didn't mention) and two
forms of cider grown and pressed and in the one case
fermented on site.

 NB> But sometimes reality has little place in situations...

Au contraire, as the saying goes, all's fair in love
and war and in the kitchen. While eating our lobsters
last night (see next), Annie had Bourdain in Cajun
country on the tube, and one of the scenes I vaguely
noted was a fais deaux deaux involving a pig sticking
(shooting, actually) where the carcass was divided
among various stations, where each guest/participant
took the task he or she did best and did it, no orders
given, no questions asked. As chronicled by or staged
for the camera, it was a wondrous thing.

  (G)   Another time, the guest list might try helping out
 NB> a bit more actively... we have at least a year to figure out possibly
 NB> sensitive ways of handling things...  maybe...  ;)

If she's heart-set on being the host for future gatherings,
it is strongly suggested that a strategy be formulated!

Cajun-Spiced Turkey
cat: holiday, Louisiana, main, poultry
Servings: 10 to 12

12 to 14 lb turkey, patted dry
Kosher salt and freshly ground black pepper
1/2 c Cajun Spice Mix
1 celery stalk, coarsely chopped
1 green bell pepper, coarsely chopped
1 md onion, coarsely chopped
1/4 c (or more) olive or vegetable oil 


Set a rack inside a large heavy roasting pan. Season
turkey lightly inside and out with salt and pepper,
then with spice mix, massaging it into the skin.
Transfer turkey, breast side down, to prepared pan
and refrigerate, uncovered, overnight.

Remove turkey from refrigerator; let stand at room
temperature for 1 hr.

Preheat oven to 375F. Mix celery, pepper, and onion
in a medium bowl. Fill turkey cavity with vegetable
mixture, scattering any remaining vegetables over
bottom of roasting pan. Brush turkey with oil.

Roast turkey, basting occasionally, for 1 hr. Using
paper towels, flip turkey. Roast, basting occasionally,
until an instant-read thermometer inserted into the
thickest part of thigh registers 165F, 1 to 1 1/2 hr
longer (M says 140F tops). Transfer to platter. Let
rest for at least 20 min before carving.

John Currence, Bon Appetit
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