No, not how to fill a SW Tom clucker bird...the real deal.

Planning to try something different this year, a sausage, corn bread and
chestnut stuffing, from a Williams*Sonoma recipe I googled up. Cooked
outside the bird in an au gratin pan. I don't have an au gratin pan :)
, so I'll just use a nice old round glass baking pan I do have.

Also hoping no one in the 'hood tries deep fat frying a turkey this
year...two years ago, someone did, and the fire department had to make a
visit. :)








--
If you are flajim, herring, loogy, GC boater, johnson, topbassdog, rob,
achmed the sock puppet, or one of a half dozen others, you're wasting
your time by trying to *communicate* with me through rec.boats, because,
well, you are among the permanent members of my dumbfoch dumpster, and I
don't read the vomit you post, except by accident on occasion. As
always, have a nice, simple-minded day.

H the K wrote:
No, not how to fill a SW Tom clucker bird...the real deal.

Planning to try something different this year, a sausage, corn bread and
chestnut stuffing, from a Williams*Sonoma recipe I googled up. Cooked
outside the bird in an au gratin pan. I don't have an au gratin pan :)
, so I'll just use a nice old round glass baking pan I do have.

Also hoping no one in the 'hood tries deep fat frying a turkey this
year...two years ago, someone did, and the fire department had to make a
visit. :)








Cooking a turkey in a glass pie plate. Why didn't I think of that.

On Nov 24, 8:57*am, H the K wrote:
No, not how to fill a SW Tom clucker bird...the real deal.

Planning to try something different this year, a sausage, corn bread and
chestnut stuffing, from a Williams*Sonoma recipe I googled up. Cooked
outside the bird in an au gratin pan. I don't have an au gratin pan :)
, so I'll just use a nice old round glass baking pan I do have.

Also hoping no one in the 'hood tries deep fat frying a turkey this
year...two years ago, someone did, and the fire department had to make a
visit. *:)

--
If you are flajim, herring, loogy, GC boater, johnson, topbassdog, rob,
achmed the sock puppet, or one of a half dozen others, you're wasting
your time by trying to *communicate* with me through rec.boats, because,
well, you are among the permanent members of my dumbfoch dumpster, and I
don't read the vomit you post, except by accident on occasion. As
always, have a nice, simple-minded day.

Going to boil your turkey in the bag again, against what any chef
suggests, moron?

In article c31c3ea2-6154-473a-9e33-a8f8d5aa69d7
@o31g2000vbi.googlegroups.com, says...

On Nov 24, 8:57*am, H the K wrote:
No, not how to fill a SW Tom clucker bird...the real deal.

Planning to try something different this year, a sausage, corn bread and
chestnut stuffing, from a Williams*Sonoma recipe I googled up. Cooked
outside the bird in an au gratin pan. I don't have an au gratin pan :)
, so I'll just use a nice old round glass baking pan I do have.

Also hoping no one in the 'hood tries deep fat frying a turkey this
year...two years ago, someone did, and the fire department had to make a
visit. *:)

--
If you are flajim, herring, loogy, GC boater, johnson, topbassdog, rob,
achmed the sock puppet, or one of a half dozen others, you're wasting
your time by trying to *communicate* with me through rec.boats, because,
well, you are among the permanent members of my dumbfoch dumpster, and I
don't read the vomit you post, except by accident on occasion. As
always, have a nice, simple-minded day.

Going to boil your turkey in the bag again, against what any chef
suggests, moron?

Gonna' deep fry mine again, like every year. I remind you all, our
favorite here is to inject and baste baked turkeys with a mix of Honey
and Balsamic Vinegar.. Try it, you won't be sorry. The Vinegar does
wonderful things to the meat...

Please folks, don't regurgitate the stupid **** Wafa might bark from
under his desk.. You do know, he doesn't know anything about cooking by
now, right??

On 11/24/09 10:05 AM, I am Tosk wrote:
In articlec31c3ea2-6154-473a-9e33-a8f8d5aa69d7
@o31g2000vbi.googlegroups.com, says...

On Nov 24, 8:57 am, H the wrote:
No, not how to fill a SW Tom clucker bird...the real deal.

Planning to try something different this year, a sausage, corn bread and
chestnut stuffing, from a Williams*Sonoma recipe I googled up. Cooked
outside the bird in an au gratin pan. I don't have an au gratin pan :)
, so I'll just use a nice old round glass baking pan I do have.

Also hoping no one in the 'hood tries deep fat frying a turkey this
year...two years ago, someone did, and the fire department had to make a
visit. :)

--
If you are flajim, herring, loogy, GC boater, johnson, topbassdog, rob,
achmed the sock puppet, or one of a half dozen others, you're wasting
your time by trying to *communicate* with me through rec.boats, because,
well, you are among the permanent members of my dumbfoch dumpster, and I
don't read the vomit you post, except by accident on occasion. As
always, have a nice, simple-minded day.

Going to boil your turkey in the bag again, against what any chef
suggests, moron?

Gonna' deep fry mine again, like every year. I remind you all, our
favorite here is to inject and baste baked turkeys with a mix of Honey
and Balsamic Vinegar.. Try it, you won't be sorry. The Vinegar does
wonderful things to the meat...

Please folks, don't regurgitate the stupid **** Wafa might bark from
under his desk.. You do know, he doesn't know anything about cooking by
now, right??


Make sure you deep fry that bird in your kitchen...if it catches on
fire, it'll take out the motorbike, too.

Poor baby...incapable of "directing" his fellow right-wingnuts, despite
his never-ending attempts.





--
If you are flajim, herring, loogy, GC boater, johnson, topbassdog, rob,
achmed the sock puppet, or one of a half dozen others, you're wasting
your time by trying to *communicate* with me through rec.boats, because,
well, you are among the permanent members of my dumbfoch dumpster, and I
don't read the vomit you post, except by accident on occasion. As
always, have a nice, simple-minded day.

On Nov 24, 10:05*am, I am Tosk
wrote:
In article c31c3ea2-6154-473a-9e33-a8f8d5aa69d7
@o31g2000vbi.googlegroups.com, says...







On Nov 24, 8:57*am, H the K wrote:
No, not how to fill a SW Tom clucker bird...the real deal.

Planning to try something different this year, a sausage, corn bread and
chestnut stuffing, from a Williams*Sonoma recipe I googled up. Cooked
outside the bird in an au gratin pan. I don't have an au gratin pan :)
, so I'll just use a nice old round glass baking pan I do have.

Also hoping no one in the 'hood tries deep fat frying a turkey this
year...two years ago, someone did, and the fire department had to make a
visit. *:)

--
If you are flajim, herring, loogy, GC boater, johnson, topbassdog, rob,
achmed the sock puppet, or one of a half dozen others, you're wasting
your time by trying to *communicate* with me through rec.boats, because,
well, you are among the permanent members of my dumbfoch dumpster, and I
don't read the vomit you post, except by accident on occasion. As
always, have a nice, simple-minded day.

Going to boil your turkey in the bag again, against what any chef
suggests, moron?

Gonna' deep fry mine again, like every year. I remind you all, our
favorite here is to inject and baste baked turkeys with a mix of Honey
and Balsamic Vinegar.. Try it, you won't be sorry. The Vinegar does
wonderful things to the meat...

Please folks, don't regurgitate the stupid **** Wafa might bark from
under his desk.. You do know, he doesn't know anything about cooking by
now, right??- Hide quoted text -

- Show quoted text -

Doing my usual, a family favorite, marinating in an Igloo cooler with
white wine and pickling spices. Never fails, juiciest bird ever, the
pickling spices makes a good flavor (after doing this a few years,
Alton Brown came up with similar) and the wine makes the richest gravy
ever. I've never had anything cooked in those bags that tasted worth
eating. Go ask a real chef, they'll tell you right away, if you want
boiled meat, put it in a bag!

On Nov 24, 10:47*am, Loogypicker wrote:
On Nov 24, 10:05*am, I am Tosk
wrote:





In article c31c3ea2-6154-473a-9e33-a8f8d5aa69d7
@o31g2000vbi.googlegroups.com, says...

On Nov 24, 8:57*am, H the K wrote:
No, not how to fill a SW Tom clucker bird...the real deal.

Planning to try something different this year, a sausage, corn bread and
chestnut stuffing, from a Williams*Sonoma recipe I googled up. Cooked
outside the bird in an au gratin pan. I don't have an au gratin pan :)
, so I'll just use a nice old round glass baking pan I do have.

Also hoping no one in the 'hood tries deep fat frying a turkey this
year...two years ago, someone did, and the fire department had to make a
visit. *:)

--
If you are flajim, herring, loogy, GC boater, johnson, topbassdog, rob,
achmed the sock puppet, or one of a half dozen others, you're wasting
your time by trying to *communicate* with me through rec.boats, because,
well, you are among the permanent members of my dumbfoch dumpster, and I
don't read the vomit you post, except by accident on occasion. As
always, have a nice, simple-minded day.

Going to boil your turkey in the bag again, against what any chef
suggests, moron?

Gonna' deep fry mine again, like every year. I remind you all, our
favorite here is to inject and baste baked turkeys with a mix of Honey
and Balsamic Vinegar.. Try it, you won't be sorry. The Vinegar does
wonderful things to the meat...

Please folks, don't regurgitate the stupid **** Wafa might bark from
under his desk.. You do know, he doesn't know anything about cooking by
now, right??- Hide quoted text -

- Show quoted text -

Doing my usual, a family favorite, marinating in an Igloo cooler with
white wine and pickling spices. Never fails, juiciest bird ever, the
pickling spices makes a good flavor (after doing this a few years,
Alton Brown came up with similar) and the wine makes the richest gravy
ever. I've never had anything cooked in those bags that tasted worth
eating. Go ask a real chef, they'll tell you right away, if you want
boiled meat, put it in a bag!- Hide quoted text -

- Show quoted text -



the wife always bagged them untill a couple years ago, I found out
just 15 miles away there's a local Amish family who raise turkeys and
will smoke and dress them for customers. They're very reasonable and
very delicious. I asked they guy how many he does a year and he said
about 400. They work at it for two days. and you have to put your
order in a week in advance.

On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

the wife always bagged them untill a couple years ago, I found out
just 15 miles away there's a local Amish family who raise turkeys and
will smoke and dress them for customers. They're very reasonable and
very delicious. I asked they guy how many he does a year and he said
about 400. They work at it for two days. and you have to put your
order in a week in advance.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. Looking forward to it.

In article ,
says...

On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

the wife always bagged them untill a couple years ago, I found out
just 15 miles away there's a local Amish family who raise turkeys and
will smoke and dress them for customers. They're very reasonable and
very delicious. I asked they guy how many he does a year and he said
about 400. They work at it for two days. and you have to put your
order in a week in advance.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. Looking forward to it.

There is a little place in Essex that does Duck. I found that I love it.
Maybe I will get with you after the holiday and have you give me the
number and addy...

On Nov 24, 11:25*am, Tom Francis - SWSports
wrote:
On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

the wife always bagged them untill a couple years ago, I found out
just 15 miles away there's a local Amish family who raise turkeys and
will smoke and dress them for customers. They're very reasonable and
very delicious. I asked they guy how many he does a year and he said
about 400. They work at it for two days. and you have to put your
order in a week in advance.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. *It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. *Looking forward to it.

Turducken ?

Oh man, a lady in our church used to make that for our congregations
Christmas dinner. A chicken stuffed in a duck, stuffed into a turkey.

Who would have thunk?

Very delicious!!!!!