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The food thread
The food thread
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Old 10th November 2017, 11:12 PM   #8191
Black Stuart is offline Black Stuart  France
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Do you know the name the French give to dandelion - pissenlit - translated - **** in the bed great in salads but don't eat too much at one time.
Fresh succulent prunes are great but I once bought a 1K packet of them on a cycle camping holiday in France. Like a fool I ate the lot in one evening - had to make a lot of lightning stops the next day, luckily I was cycling on the minor roads that make cycling a joy in France, imagine if I was cycling through major conurbations.
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Old 11th November 2017, 12:33 AM   #8192
Soundhappy is offline Soundhappy  France
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Mutant Yummy good taste
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Old 11th November 2017, 11:05 PM   #8193
simon7000 is offline simon7000  United States
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This is what I made today. Corn rice pancakes.

3 cups cold medium grain rice
1/2 cup frozen corn
6 beaten eggs
1/4 cup all purpose flower
1/2 teaspoon salt

Mix it all together. Let it rest 30 minutes.

I then fry them up with just enough mild olive oil to keep them from sticking to the pan. Flip when corn makes noise. If they fall apart, more flour.

Best served cold as a side to medium spicy chili.

Also did a turkey, which requires the only skill on my part to monitor the temperature. If course the thermometer will beep if it gets unhappy.
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Old 12th November 2017, 03:48 PM   #8194
Cal Weldon is offline Cal Weldon  Canada
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The food thread
Did you brine the turkey Ed?
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Old 12th November 2017, 03:51 PM   #8195
Cal Weldon is offline Cal Weldon  Canada
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The food thread
Nice sausage meat.

6.5 kg pork shoulder
1 kg bacon
300 gr pkg Kielbassa sausage seasoning
150 ml dry measure used chili flakes
80 ml Worcestershire
50 ml granule garlic
50 ml dried sage
25 ml liquid smoke
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Old 12th November 2017, 05:15 PM   #8196
simon7000 is offline simon7000  United States
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Originally Posted by Cal Weldon View Post
Did you brine the turkey Ed?
Actually I carve the bird first. Then I can cook the breasts skin side up and small pieces much faster. Typically 90 minutes or less. As everything is about the same thickness I get nicely uniform results. But for kicks one breast got brined, the other pats of butter under the skin.

Next time brine and butter!
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Old 12th November 2017, 06:06 PM   #8197
scott wurcer is offline scott wurcer  United States
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I typically throw away that little thermometer that comes with the bird. I once put one in a water bath and it didn't pop until the water boiled. A deboned turkey cooked over a huge pile of stuffing (Julia Child's idea) was a huge hit, cook it to 165F at the breast and no brining is needed.
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Old 12th November 2017, 07:39 PM   #8198
simon7000 is offline simon7000  United States
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Originally Posted by scott wurcer View Post
I typically throw away that little thermometer that comes with the bird. I once put one in a water bath and it didn't pop until the water boiled. A deboned turkey cooked over a huge pile of stuffing (Julia Child's idea) was a huge hit, cook it to 165F at the breast and no brining is needed.
I am not sure what else comes in those birds besides the plastic pop up gizmo.
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Old 12th November 2017, 07:42 PM   #8199
Cal Weldon is offline Cal Weldon  Canada
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The food thread
The ugly bits. You know, the ones that taste really good.

Ed, I too like to butcher the bird before cooking.

Scott, the deboned over stuffing way sounds good but I would still be tempted to brine it at least lightly.
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Old 12th November 2017, 07:59 PM   #8200
scott wurcer is offline scott wurcer  United States
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I am not sure what else comes in those birds besides the plastic pop up gizmo.
Right the one that cooks the breast to 100C if you wait for it, grandma's cardboard turkey. Cal no problem, just that I think the brining somewhat offsets the tendency to over cook. That is a very personal opinion, I also like my dark meat pink at the bone.
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