Samisite Webmaster Community Forum
General Category => General Discussion => Topic started by: Samrc on November 24, 2009, 12:40:30 PM
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This Thursday is a holiday in the United States: Thanksgiving.
It is a day that families get together and FEAST on way too much food, watch TV (mostly football games).
The purpose of the day is to provide a national day of thanks for the bountiful harvest.
Many people also use it as a day to give thanks to family and friends, to God, to .... for whatever ....
I want to say how much I appreciate and am thankful for my web family. In so many ways. :hug:
You'll be in my thanksgiving prayers.
(http://www.samisite.com/external/ThanksgivingDinner.gif)
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Thanks Sami,
I was just wondering if your tradition is to grill, bake, or deep fry the turkey. My mom sticks an apple inside with bacon on the outside and bakes it in the oven covered in foil, but I believe the correct way is to deep fry it and I've not seen deep fryer big enough in my neck of the woods.
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Deep frying seems to be the new fad. Lots of folks have been seriously hurt by it (dropping in cold/frozen turkey with ice/water on/in it into hot oil.....very bad mistake! Though my brother claims to have fried a turkey with friends, I have never tried it or tasted it either. The fryers are usually sold as Bar B Que equipment. Often tall black tubes. I don't have interest in trying this.... :noshake:
Have sometimes used the bake-in plastic roasting bags for turkeys, chickens and roasts (but we use our own seasonings, not using the packs that come with the bags). Throw in ingredients, water, tie it up, put it in pan and bake till done. Quite nice. Pan stays clean, no clean up!
But most often we have baked/roasted the turkey at slow low temps with a foil tent like your mother. We place the bird in a large rectangular pan on top of a cross-wise grid of celery that is laying in water in the bottom of the pan. The bird is rubbed with butter and spices, stuffed with celery, parsley, spices (sometimes dressing), then is covered with foil for the longest time and only near the end is exposed to brown/crisp the surface. The water in the bottom keeps the bird moist because of the foil tent. The celery adds flavor to the drippings (that mix with water) that later become the gravy.
The idea of putting an apple inside sounds great. Might have to try that next time we have a bird. It would go great with our dressing/stuffing: made with apple chunks, celery, onion, raisins, parsley and lots of wonderful spices!
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Thanks for your thanksgiving wishes Sami. Even though we do not celebrate Thanksgiving in Australia, it was a nice gesture from you. :)
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Thank you Sami :) :hug:
I don't know why I have a slight sensation that you love to talk about food... :D
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Tony I like food. The taste, textures and scents. Like to watch the FOOD CHANNEL on tv and watch competitions (especially the SUGAR and CAKE competitions!). My favorite spices are Rosemary, Sweet Basil, Oregano, Garlic, Onion, Cinnimon are spices that should be worked into as many foods as possible...(not necessarily all together ;)). Used to like to cook, but don't do much anymore.
I am fat from not moving around (too much PC time) but not from quantity of food eaten.
Fat gene runs in my family. rofl
If you ask the people I work with about my appetite, they just laugh. It takes me forever to finish a meal, and usually end up giving part of my food to my boss for her dogs. Love SALTY CRUNCHY snacks.
Not so tempted by sweets or desserts except for the rasberry tart we used to get in Germany:
(http://www.samisite.com/external/rasberrytorte.jpg)
Good thing I can't get it here! :D
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Tony, Shhhhh! The secret to a mans heart is thru the tummy.
Sami, I agree about the deep frying, could be very dangerous. My Mom says the apple does not add to the taste but rather absorbs the undesirable strongish tastes and odors whilst leaving the desirable ones for a more delicate turkey taste. It must not be peeled and a few cloves must be pressed into the apple. It is not nice to eat afterward and is thrown away before slicing & serving. Although I'm not a cake fan, my favorite cake is Black Forest cake, but I also like Granas the Greek chocolate cake, pecan nut cake or pie, I guess I'm a cake fan after-all.
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Putting the apple in also adds to the moisture. Birds dry out so easily.
I tend to make large portions, full-size family type casseroles, soups, etc then eat on them for a few days when I am working on projects. Takes less time/effort. I am in the middle of a major time-consuming database conversion for our office...eats up all my personal time lately. I made some GREAT potato soup last weekend. Will be making Ham and Scalloped potatoes this weekend (one dish prep and bake. great return for a little bit of time!)
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Shllllrrrp
:dogwagging:
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rofl