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Deep frying a turkey
wrote in message
... boiling a limit of 10 dungeness crabs Any Maryland boy will tell you to "steam" crabs so they don't get waterlogged. ;-) Rock salt and old bay spice How a thin shelled blue crab might cook is probably quite a bit different than the much harder Dungeness. But I agree, steaming blue crabs is the only way to go. Just don't use plain water, use a mix of water, beer and vinegar. Then it's just a simple matter of spreading an old bay and rock salt mix on top of each layer of crabs. But given the rate of over $200/bushel this past year it's becoming a bit expensive. Just make sure to stick with cheap beer, Natty Boh, hon! |
Deep frying a turkey
Just how many turkeys have you fried? Or is this another one of your
lasily uninformed opinions? It's yet another one of his ill-informed opinions. But then we knew that already. |
Deep frying a turkey
"HK" wrote in message . .. Reginald P. Smithers III wrote: HK wrote: Reginald P. Smithers III wrote: HK wrote: John H. wrote: On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill" wrote: "BillP" wrote in message news:nfi1j.4379$ch.3347@trnddc03... "Don White" wrote in message ... Yes...oven cooked is the only way we'd even consider cooking our turkey. I guess you've never had one slow cooked over lump charcoal and apple wood. Fried are nice a juicy and quick. We have done them that way on camping trips. The oven roasted give you the drippings for excellent gravy, and I also like to cook them in my offset firebox smoker for 8-9 hours with some alderwood for smoke. They are all good. If you ever decide to try one on the grill or smoker, loogypicker and I do the same thing, and it works. Buy a cheap pack of turkey wings, put in a cast iron pan, and roast at 350 in the oven for a couple hours. This will provide a good base for gravy, and it can be done early. Gosh, I put the whole turkey in a turkey bag in the oven at 350F for three hours and it is done, wings, legs, breast, everything, and I don't have to worry about a grill or a smoker outdoors. Is it the Army way to make more work than need be out of a simple task? Did you have to call in for a "surge"? No way, a bag? Talk about screwing up a really good bird, put in a bag. You google that up? No, I know that from my vast experience, but I am sure I can Google up real chefs who would confirm/verify my statement. I think it is funny that when I provide documentation to my belief, you think it is "googling" up answers. You on the other hand, make closed minded statements based upon your extremely limited knowledge or experience, and assume that it is correct for everyone. The vast majority of the time, you are incorrect, and would have a hard time finding anyone who would agree with your simplistic approach to the real world. You don't like it when someone provides proof that your are wrong. The best thing I can think of doing with a turkey fryer is to dump you into it head first, and then feed what comes out to some inner city rats. What have you got against those rats? |
Deep frying a turkey
Definitely going to try it.
Don't be afraid to try one of the 'cajun' recipes with LOTS of pepper in the external dry rub. It doesn't transfer anywhere near as strong as you might think. Meanwhile, I just came back from the hardware store. Sitting right out front on display was an infrared "fryer". Looks like a propane type except it's electric and you don't use any oil. Seems to me that it would cook the bird similar to an oven, but I don't know. The advantage to oil is that it transfers heat from both inside and outside the bird. The liquid oil transfers heat much more effectively than air. I can't imagine an infrared unit would be anywhere near as effective as oil. As for oil absorption, it's critical you DO NOT let the oil go below 350F. Granted, you can't let it go over 400F either. It's best to get the oil up to about 375F prior to putting the room temp bird in it. That way the cooler temperature of the bird will only drop the oil temp back to around 350F. Then just maintain it there. That temp succeeds in "sealing" the outside of the bird against oil getting into it. It's not just the skin that protects the meat, it's about a eight of an inch layer of whatever's exposed to the oil. I find it's also useful to use a digital temp probe with a heat-proof wire. But I only put the probe into the turkey's breast meat at about 35 minutes into the cooking cycle (for a 15lb avg bird). Once it hits 155F I pull the bird and leave it out to rest for 15-30 minutes. Done right there really won't even be any oil dripped off the bird. In fact, Thursday's cooking shows hardly any drop in the oil level from when I started. Most of which was probably a bit that bubbled out during the cooking. -Bill Kearney |
Deep frying a turkey
On Nov 23, 8:42 pm, " JimH" ask wrote:
wrote in message ... On Fri, 23 Nov 2007 23:01:48 -0500, " JimH" ask wrote: 21 pound bird fully stuffed. Put it in at 9 a.m. and took it out at 3:45 p.m. Convection oven cooked at 300F. As usual, it turned out perfectly. If you need help on how to oven cook a turkey, let me know. ;-) If you put that bird in an oven bag it would have cooked in about 3 hours and you wouldn't have lost a drop of the moisture. Put the drippings in a big gravy separator to split out the grease and you have the makings for great gravy. Btw it costs about 50 cents an hour to run an electric oven, assuming about a 60% duty cycle My God, some of you folks are absolutely anal about (of all things) cooking a turkey. Get a grip. There are more important things to deal with in life.- Hide quoted text - - Show quoted text - Like what, saying nasty mean spirited things and lies about people's grandchildren, children, wives, etc? |
Deep frying a turkey
On Nov 24, 5:59 am, HK wrote:
John H. wrote: On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill" wrote: "BillP" wrote in message news:nfi1j.4379$ch.3347@trnddc03... "Don White" wrote in message .. . Yes...oven cooked is the only way we'd even consider cooking our turkey. I guess you've never had one slow cooked over lump charcoal and apple wood. Fried are nice a juicy and quick. We have done them that way on camping trips. The oven roasted give you the drippings for excellent gravy, and I also like to cook them in my offset firebox smoker for 8-9 hours with some alderwood for smoke. They are all good. If you ever decide to try one on the grill or smoker, loogypicker and I do the same thing, and it works. Buy a cheap pack of turkey wings, put in a cast iron pan, and roast at 350 in the oven for a couple hours. This will provide a good base for gravy, and it can be done early. Gosh, I put the whole turkey in a turkey bag in the oven at 350F for three hours and it is done, wings, legs, breast, everything, and I don't have to worry about a grill or a smoker outdoors. Is it the Army way to make more work than need be out of a simple task? Did you have to call in for a "surge"?- Hide quoted text - - Show quoted text - Harry, it's all about taste. If you'd rather not experience anything than what you are used to, that's your choice. |
Deep frying a turkey
Don White wrote:
"HK" wrote in message . .. Reginald P. Smithers III wrote: HK wrote: Reginald P. Smithers III wrote: HK wrote: John H. wrote: On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill" wrote: "BillP" wrote in message news:nfi1j.4379$ch.3347@trnddc03... "Don White" wrote in message ... Yes...oven cooked is the only way we'd even consider cooking our turkey. I guess you've never had one slow cooked over lump charcoal and apple wood. Fried are nice a juicy and quick. We have done them that way on camping trips. The oven roasted give you the drippings for excellent gravy, and I also like to cook them in my offset firebox smoker for 8-9 hours with some alderwood for smoke. They are all good. If you ever decide to try one on the grill or smoker, loogypicker and I do the same thing, and it works. Buy a cheap pack of turkey wings, put in a cast iron pan, and roast at 350 in the oven for a couple hours. This will provide a good base for gravy, and it can be done early. Gosh, I put the whole turkey in a turkey bag in the oven at 350F for three hours and it is done, wings, legs, breast, everything, and I don't have to worry about a grill or a smoker outdoors. Is it the Army way to make more work than need be out of a simple task? Did you have to call in for a "surge"? No way, a bag? Talk about screwing up a really good bird, put in a bag. You google that up? No, I know that from my vast experience, but I am sure I can Google up real chefs who would confirm/verify my statement. I think it is funny that when I provide documentation to my belief, you think it is "googling" up answers. You on the other hand, make closed minded statements based upon your extremely limited knowledge or experience, and assume that it is correct for everyone. The vast majority of the time, you are incorrect, and would have a hard time finding anyone who would agree with your simplistic approach to the real world. You don't like it when someone provides proof that your are wrong. The best thing I can think of doing with a turkey fryer is to dump you into it head first, and then feed what comes out to some inner city rats. What have you got against those rats? You think PETA would complain if we fed them Reggie? |
Deep frying a turkey
On Nov 23, 3:14 pm, HK wrote:
D.Duck wrote: "HK" wrote in message ... D.Duck wrote: "HK" wrote in message om... wrote: On Nov 23, 4:38 pm, HK wrote: wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message news:nuedncirJPqTYdnanZ2dnUVZ_t6onZ2d@gi ganews.com... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - Just how many turkeys have you fried? Or is this another one of your lasily uninformed opinions?--- ` I don't cook food deep fried in fat, grease or oil. I have tasted oil-boiled turkey cooked by someone who knows how to do it. I didn't like the taste or texture of the bird. My opinion is not uninformed. If you cook food boiled in oil, you are eating oil. I don't smoke cigarettes or cigars, either. Life is risky enough without taking really stupid chances with your "intakes." In a properly conducted test I doubt seriously that you would be able to tell the difference between roasted and "properly" prepared deep "fried" turkey. In a properly deep fried bird the oil temperature is between 350 and 375*F. The oil does not permeate into the meat. Now the skin, that's a different story. Uh-huh. Sure. I believe that. No oil whatsoever gets into the bird. The skin, which forms a perfect protective shield over the entire bird, stops the oil cold. And the check is in the mail, and Republicans aren't really selfish. And your opinions are always correct.... Sorry, I don't deny science and I don't believe the turkey meat doesn't absorb oil.- Hide quoted text - - Show quoted text - Harry, if you're so anal about a little fat, how do you get the natural occuring fats out of the turkey? |
Deep frying a turkey
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Deep frying a turkey
On Nov 23, 1:38 pm, HK wrote:
wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message news:nuedncirJPqTYdnanZ2dnUVZ_t6onZ2d@giganews .com... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - How do you get the natural occuring fat out of the turkey, Mr. Health? And why are you overweight? Why is it that if *you* decide you don't like something, then it's instantly a terrible thing, no one should do it, it's awful, it's stupid, and on and on? Let's take boats for instance. You've stated here many times in many threads over the years that went on for ever about some mightly large cruising boats that you've claimed to own. Now you state that you don't care anything about boating, just getting to where the fish are, correct? Which is it? |
Deep frying a turkey
wrote:
On Nov 23, 1:38 pm, HK wrote: wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message ... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - How do you get the natural occuring fat out of the turkey, Mr. Health? And why are you overweight? Why is it that if *you* decide you don't like something, then it's instantly a terrible thing, no one should do it, it's awful, it's stupid, and on and on? Let's take boats for instance. You've stated here many times in many threads over the years that went on for ever about some mightly large cruising boats that you've claimed to own. Now you state that you don't care anything about boating, just getting to where the fish are, correct? Which is it? I don't give a tinker's dam if you or anyone else here eats unhealthy. If you want to sit around with a can of flavored Crisco and a spoon, go for it. I've never owned any "cruising" boats, per se, if by that you mean a large, live-aboard, low powered boat used for extensive travel. I've owned a few sailboats, including two that could be used for "real cruising," but I never used them for that. Day cruising or perhaps a short overnight, maybe, but not much longer than that. Your statement about my feelings regarding boating are absurd. In the Chesapeake Bay, just getting to where the fish are involves some informal "cruising," albeit at a higher than typical cruising speed, and we do engage in boating activities that do not involve fishing. |
Deep frying a turkey
wrote:
On Nov 23, 1:38 pm, HK wrote: wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message ... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - How do you get the natural occuring fat out of the turkey, Mr. Health? And why are you overweight? Why is it that if *you* decide you don't like something, then it's instantly a terrible thing, no one should do it, it's awful, it's stupid, and on and on? Let's take boats for instance. You've stated here many times in many threads over the years that went on for ever about some mightly large cruising boats that you've claimed to own. Now you state that you don't care anything about boating, just getting to where the fish are, correct? Which is it? Harry prefers to boil the turkey in it's own fat drippings at low temperatures to make sure the turkey soaks up all of it's own fats. According to Harry, nothing taste better than boiled and steamed turkey. |
Deep frying a turkey
"HK" wrote in message . .. You think PETA would complain if we fed them Reggie? If not, they should. |
Deep frying a turkey
On Nov 24, 8:09 am, HK wrote:
wrote: On Nov 23, 1:38 pm, HK wrote: wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message news:nuedncirJPqTYdnanZ2dnUVZ_t6onZ2d@gigane ws.com... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - How do you get the natural occuring fat out of the turkey, Mr. Health? And why are you overweight? Why is it that if *you* decide you don't like something, then it's instantly a terrible thing, no one should do it, it's awful, it's stupid, and on and on? Let's take boats for instance. You've stated here many times in many threads over the years that went on for ever about some mightly large cruising boats that you've claimed to own. Now you state that you don't care anything about boating, just getting to where the fish are, correct? Which is it? I don't give a tinker's dam if you or anyone else here eats unhealthy. If you want to sit around with a can of flavored Crisco and a spoon, go for it. Why so defensive, Harry? I really want to know how you make your turkey healthy. How do you get the fat out of it? I've never owned any "cruising" boats, per se, if by that you mean a large, live-aboard, low powered boat used for extensive travel. I've owned a few sailboats, including two that could be used for "real cruising," but I never used them for that. Day cruising or perhaps a short overnight, maybe, but not much longer than that. What about your lobster boat? Was that just to get to the fishing hole? Your statement about my feelings regarding boating are absurd. In the Chesapeake Bay, just getting to where the fish are involves some informal "cruising," albeit at a higher than typical cruising speed, and we do engage in boating activities that do not involve fishing.- Hide quoted text - - Show quoted text - Are you saying that you didn't say here in rec.boats that you only boat to get to the fish? Was the Hatt and lobster boat for that purpose? |
Deep frying a turkey
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Deep frying a turkey
wrote:
On Nov 24, 8:09 am, HK wrote: wrote: On Nov 23, 1:38 pm, HK wrote: wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message ... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - How do you get the natural occuring fat out of the turkey, Mr. Health? And why are you overweight? Why is it that if *you* decide you don't like something, then it's instantly a terrible thing, no one should do it, it's awful, it's stupid, and on and on? Let's take boats for instance. You've stated here many times in many threads over the years that went on for ever about some mightly large cruising boats that you've claimed to own. Now you state that you don't care anything about boating, just getting to where the fish are, correct? Which is it? I don't give a tinker's dam if you or anyone else here eats unhealthy. If you want to sit around with a can of flavored Crisco and a spoon, go for it. Why so defensive, Harry? I really want to know how you make your turkey healthy. How do you get the fat out of it? I've never owned any "cruising" boats, per se, if by that you mean a large, live-aboard, low powered boat used for extensive travel. I've owned a few sailboats, including two that could be used for "real cruising," but I never used them for that. Day cruising or perhaps a short overnight, maybe, but not much longer than that. What about your lobster boat? Was that just to get to the fishing hole? Your statement about my feelings regarding boating are absurd. In the Chesapeake Bay, just getting to where the fish are involves some informal "cruising," albeit at a higher than typical cruising speed, and we do engage in boating activities that do not involve fishing.- Hide quoted text - - Show quoted text - Are you saying that you didn't say here in rec.boats that you only boat to get to the fish? Was the Hatt and lobster boat for that purpose? Hey...do yourself a favor...play your games with your usual crowd, eh? |
Deep frying a turkey
On Sat, 24 Nov 2007 11:13:37 -0500, wrote:
On Fri, 23 Nov 2007 23:42:50 -0500, " JimH" ask wrote: My God, some of you folks are absolutely anal about (of all things) cooking a turkey. Get a grip. There are more important things to deal with in life. More important than making tasty and nutritious food? Gad man, where are your priorities! ;-) If you just eat to stay alive, save your money and get green bag Purina. Funny you mention that. My wife is a cook, and I really appreciate the fantastic dishes she puts in front of me. They are for the most part "rich" But if left to my own devices I can live on cereal, and an occasional pizza to satisfy my fat cravings. I just don't think about food until my stomach reminds me. The only meal that earned a place in my memory was eaten down your way. Went out on the Caloosahatchee out of Cape Coral with my uncle. A small boat with a 5 horse. Fished about 6 hours, told jokes and drank a couple beers. Hot day. Ended up with about a dozen couple pound sheepshead and drum on a hook stringer, still kicking. Uncle Russ filleted them on the dock behind the house and Clara had them in the skillet shortly after. The only food on the table was white bread, margarine, fried fish and beer. We were eating the fish as fast as Clara could fry them. They lived simple, no A/C, so I might have dripped some extra salt on the fish. Best meal I ever had. Bar none. --Vic |
Deep frying a turkey
On Sat, 24 Nov 2007 08:58:17 -0500, Gene Kearns
wrote: On Sat, 24 Nov 2007 08:57:20 -0500, John H. penned the following well considered thoughts to the readers of rec.boats: On Thu, 22 Nov 2007 16:37:39 GMT, "BillP" wrote: "Don White" wrote in message .. . Yes...oven cooked is the only way we'd even consider cooking our turkey. I guess you've never had one slow cooked over lump charcoal and apple wood. This year I did one on the water smoker (9 hours) and one on the Weber rotisserie (3 hours). Both were great, but the rotisserie cooked bird won the contest. Next year I'll do the same. Do the water smoker without the water.... the water keeps the smoke from flavoring the meat to it's potential... That's a thought. I'll give it a try. We'll probably do another turkey in a week or so. There wasn't enough left of the last two to satisfy my craving for turkey and dressing. -- John H |
Deep frying a turkey
On Sat, 24 Nov 2007 09:48:22 -0500, "Reginald P. Smithers III"
wrote: Gene Kearns wrote: On Sat, 24 Nov 2007 09:30:39 -0500, Reginald P. Smithers III penned the following well considered thoughts to the readers of rec.boats: John H. wrote: On Thu, 22 Nov 2007 16:37:39 GMT, "BillP" wrote: "Don White" wrote in message ... Yes...oven cooked is the only way we'd even consider cooking our turkey. I guess you've never had one slow cooked over lump charcoal and apple wood. This year I did one on the water smoker (9 hours) and one on the Weber rotisserie (3 hours). Both were great, but the rotisserie cooked bird won the contest. Next year I'll do the same. I found by only cooking the bird to 161 degrees (not a 160 or 162 degrees) the carry over heat will bring the bird up to proper temp. and will be as moist as any meat you have ever ate. PS - I got the 161 degree temp from Alton Brown, he is the original Mr. Anal. Yeah... and, in fact, I got the "do not use water when using a smoker" thing from him, too. And I can take the analistic attitude, since he always backs it up with good science..... I have never been disappointed when I follow one of his recommendations. It was his recommendation that made me stop filling the bird with stuffing. It really made a major improved in the end result of the turkey. I'd stopped doing that many years ago. On the smoker, I'll put a loose mixture of chunked onions and apples, which get thrown out. The bird on the rotisserie is done with nothing up it's butt but the skewer. -- John H |
Deep frying a turkey
On Sat, 24 Nov 2007 08:59:11 -0500, HK wrote:
John H. wrote: On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill" wrote: "BillP" wrote in message news:nfi1j.4379$ch.3347@trnddc03... "Don White" wrote in message ... Yes...oven cooked is the only way we'd even consider cooking our turkey. I guess you've never had one slow cooked over lump charcoal and apple wood. Fried are nice a juicy and quick. We have done them that way on camping trips. The oven roasted give you the drippings for excellent gravy, and I also like to cook them in my offset firebox smoker for 8-9 hours with some alderwood for smoke. They are all good. If you ever decide to try one on the grill or smoker, loogypicker and I do the same thing, and it works. Buy a cheap pack of turkey wings, put in a cast iron pan, and roast at 350 in the oven for a couple hours. This will provide a good base for gravy, and it can be done early. Gosh, I put the whole turkey in a turkey bag in the oven at 350F for three hours and it is done, wings, legs, breast, everything, and I don't have to worry about a grill or a smoker outdoors. Is it the Army way to make more work than need be out of a simple task? Did you have to call in for a "surge"? You're not a dip****, Harry. But it seems like you're trying exceptionally hard to become one. I'm doubt you would like outdoor cooking. You know best. -- John H |
Deep frying a turkey
On Sat, 24 Nov 2007 10:52:24 -0500, HK wrote:
wrote: On Nov 24, 5:59 am, HK wrote: John H. wrote: On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill" wrote: "BillP" wrote in message news:nfi1j.4379$ch.3347@trnddc03... "Don White" wrote in message ... Yes...oven cooked is the only way we'd even consider cooking our turkey. I guess you've never had one slow cooked over lump charcoal and apple wood. Fried are nice a juicy and quick. We have done them that way on camping trips. The oven roasted give you the drippings for excellent gravy, and I also like to cook them in my offset firebox smoker for 8-9 hours with some alderwood for smoke. They are all good. If you ever decide to try one on the grill or smoker, loogypicker and I do the same thing, and it works. Buy a cheap pack of turkey wings, put in a cast iron pan, and roast at 350 in the oven for a couple hours. This will provide a good base for gravy, and it can be done early. Gosh, I put the whole turkey in a turkey bag in the oven at 350F for three hours and it is done, wings, legs, breast, everything, and I don't have to worry about a grill or a smoker outdoors. Is it the Army way to make more work than need be out of a simple task? Did you have to call in for a "surge"?- Hide quoted text - - Show quoted text - Harry, it's all about taste. If you'd rather not experience anything than what you are used to, that's your choice. I like roasted turkey to taste like roasted turkey. If I wanted to eat oiled turkey, I would. I am not a fan of fried foods, be they potatoes or turkeys. We would not want our smoked turkey to taste like roasted turkey. Nor would we want the rotisserie turkey to taste like roasted turkey. Boston Market makes a great (I've heard) roasted turkey. I'm glad you like it. -- John H |
Deep frying a turkey
On Sat, 24 Nov 2007 09:14:40 -0500, HK wrote:
John H. wrote: On Fri, 23 Nov 2007 17:10:08 -0500, HK wrote: wrote: On Nov 23, 4:38 pm, HK wrote: wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message ... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - Just how many turkeys have you fried? Or is this another one of your lasily uninformed opinions?--- ` I don't cook food deep fried in fat, grease or oil. I have tasted oil-boiled turkey cooked by someone who knows how to do it. I didn't like the taste or texture of the bird. My opinion is not uninformed. If you cook food boiled in oil, you are eating oil. I don't smoke cigarettes or cigars, either. Life is risky enough without taking really stupid chances with your "intakes." I guess that makes you one of those special few that have never had fried chicken. Damn, that explains it. If I eat fried chicken, which I rarely do, I first remove the skin. I don't eat that. Which violates your statement. " My opinion is not uninformed. If you cook food boiled in oil, you are eating oil." Someone earlier said you were hilarious. They were correct. -- John H |
Deep frying a turkey
hk wrote:
Sorry, braindead, as I stated, I rarely eat fried foods. I cannot even recall how many years ago it was when I last ate fried chicken. But when I did I removed the skin. But you did eat a turkey steamed and boiled in a bag. Trust me, the deep fat fried turkey had substantially less fat than your steamed and boiled in turkey fat turkey. The oil used in a deep fat fryer is also healthier than your turkey fat oil. |
Deep frying a turkey
Reginald P. Smithers III wrote:
hk wrote: Sorry, braindead, as I stated, I rarely eat fried foods. I cannot even recall how many years ago it was when I last ate fried chicken. But when I did I removed the skin. But you did eat a turkey steamed and boiled in a bag. Trust me, the deep fat fried turkey had substantially less fat than your steamed and boiled in turkey fat turkey. The oil used in a deep fat fryer is also healthier than your turkey fat oil. Sorry, Crap for Brains, but inside the bag was a bed of celery and carrots, which raised the turkey off the bottom of the bag, and I always punch a drain hole in the bottom of the bag after the bird is half done so the water and fat drain into the roasting pan. Didn't your mama teach you how to cook healthy? |
Deep frying a turkey
John H. wrote:
On Sat, 24 Nov 2007 10:52:24 -0500, HK wrote: About 30 posts in a row, all of which I am sure are not worth reading...so...I won't. Sorry. |
Deep frying a turkey
On Sat, 24 Nov 2007 15:17:48 -0500, HK wrote:
John H. wrote: On Sat, 24 Nov 2007 10:52:24 -0500, HK wrote: About 30 posts in a row, all of which I am sure are not worth reading...so...I won't. Sorry. Good idea. -- John H |
Deep frying a turkey
On Sat, 24 Nov 2007 14:58:59 -0500, hk wrote:
John H. wrote: On Sat, 24 Nov 2007 09:14:40 -0500, HK wrote: John H. wrote: On Fri, 23 Nov 2007 17:10:08 -0500, HK wrote: wrote: On Nov 23, 4:38 pm, HK wrote: wrote: On Nov 23, 11:27 am, HK wrote: JR North wrote: And, no sweeter sound to the Utility than the hum of your meter spinning happily away...all day. JR JimH wrote: "Eisboch" wrote in message ... I was half thinking of trying to cook a deep fried turkey this year, just for something different. Until I came upon this, that is .... http://www.youtube.com/watch?v=aqemKVTf_38 Eisboch Sort of confirms that Allstate commercial talking about a dozen or so houses burning down on holidays due to deep frying turkeys. I agree with Harry and oven roast ours. Nothing finer than the smell of turkey cooking in the oven all day. Household cooking takes up very little electricity. While no device is foolproof, a modern electric oven on "bake" is pretty close to it. The question for me remains, though...why would anyone want to take a relatively healthy food item, such as turkey, and cook in a way that adds what it doesn't have a lot of naturally, fat and cholesterol. If done correctly and at the correct temp. you'll hardly notice an increase in fat and cholesterol. Turkey has a fair percentage of fat as is, the fat goes to the bottom of the pan, and you baste with it, what's the difference? We had a "smoked" turkey one year. It tasted more like ham than turkey, if memory serves. I like roast turkey, and I expect it to taste like roast turkey, not oil-soaked turkey or ham turkey.- Hide quoted text - - Show quoted text - If it tasted like ham, you did a horrible job smoking it. A. I don't "baste" with pan drippings. B. I didn't smoke the ham. Next?- Hide quoted text - - Show quoted text - Just how many turkeys have you fried? Or is this another one of your lasily uninformed opinions?--- ` I don't cook food deep fried in fat, grease or oil. I have tasted oil-boiled turkey cooked by someone who knows how to do it. I didn't like the taste or texture of the bird. My opinion is not uninformed. If you cook food boiled in oil, you are eating oil. I don't smoke cigarettes or cigars, either. Life is risky enough without taking really stupid chances with your "intakes." I guess that makes you one of those special few that have never had fried chicken. Damn, that explains it. If I eat fried chicken, which I rarely do, I first remove the skin. I don't eat that. Which violates your statement. " My opinion is not uninformed. If you cook food boiled in oil, you are eating oil." Someone earlier said you were hilarious. They were correct. Sorry, braindead, as I stated, I rarely eat fried foods. I cannot even recall how many years ago it was when I last ate fried chicken. But when I did I removed the skin. Does 'hk' deserve the same thoughtful response as 'HK' would? -- John H |
Deep frying a turkey
"hk" wrote in message . .. Sorry, braindead, as I stated, I rarely eat fried foods. I cannot even recall how many years ago it was when I last ate fried chicken. But when I did I removed the skin. How in the hell did you get in *the shape* you are without eating fried foods? |
Deep frying a turkey
BillP wrote:
"hk" wrote in message . .. Sorry, braindead, as I stated, I rarely eat fried foods. I cannot even recall how many years ago it was when I last ate fried chicken. But when I did I removed the skin. How in the hell did you get in *the shape* you are without eating fried foods? How would you know what shape I am in? |
Deep frying a turkey
HK wrote:
John H. wrote: On Thu, 22 Nov 2007 13:30:00 -0800, "CalifBill" wrote: "BillP" wrote in message news:nfi1j.4379$ch.3347@trnddc03... "Don White" wrote in message ... Yes...oven cooked is the only way we'd even consider cooking our turkey. I guess you've never had one slow cooked over lump charcoal and apple wood. Fried are nice a juicy and quick. We have done them that way on camping trips. The oven roasted give you the drippings for excellent gravy, and I also like to cook them in my offset firebox smoker for 8-9 hours with some alderwood for smoke. They are all good. If you ever decide to try one on the grill or smoker, loogypicker and I do the same thing, and it works. Buy a cheap pack of turkey wings, put in a cast iron pan, and roast at 350 in the oven for a couple hours. This will provide a good base for gravy, and it can be done early. Gosh, I put the whole turkey in a turkey bag in the oven at 350F for three hours and it is done, wings, legs, breast, everything, and I don't have to worry about a grill or a smoker outdoors. Is it the Army way to make more work than need be out of a simple task? Did you have to call in for a "surge"? "Gosh", If you like the same old thing every year, keep it up! And spare us the lame details. -dk |
Deep frying a turkey
HK wrote:
The best thing I can think of doing with a turkey fryer is to dump you into it head first, and then feed what comes out to some inner city rats. I'll bet your union buddies might disagree with you on that. Your opinions are nothing more than lame opinions. Maybe everyone here doesn't actually care what you "can think of doing". Have you considered that, Krause? -dk |
Deep frying a turkey
Don White wrote:
The best thing I can think of doing with a turkey fryer is to dump you into it head first, and then feed what comes out to some inner city rats. What have you got against those rats? Donnie, You are a damn lemming. Read your posts and think very hard before you press "send". Your predictable "responses" to Harry's posts are pathetic and not funny to anyone but you. -dk |
Deep frying a turkey
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Deep frying a turkey
HK wrote:
Don White wrote: "HK" wrote in message The best thing I can think of doing with a turkey fryer is to dump you into it head first, and then feed what comes out to some inner city rats. What have you got against those rats? You think PETA would complain if we fed them Reggie? The circle jerk continues... |
Deep frying a turkey
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Deep frying a turkey
HK wrote:
I've never owned any "cruising" boats, per se, if by that you mean a large, live-aboard, low powered boat used for extensive travel. I've owned a few sailboats, including two that could be used for "real cruising," but I never used them for that. Day cruising or perhaps a short overnight, maybe, but not much longer than that. Your statement about my feelings regarding boating are absurd. In the Chesapeake Bay, just getting to where the fish are involves some informal "cruising," albeit at a higher than typical cruising speed, and we do engage in boating activities that do not involve fishing. At least you finally admit to your lies. It takes a big man to do that knowing the repercussions that will follow you for years. -dk |
Deep frying a turkey
Eisboch wrote:
"HK" wrote in message ... Sorry, I don't deny science and I don't believe the turkey meat doesn't absorb oil. I'll betcha you consume more oil in a couple of pieces of pizza. If you don't, it probably was a lousy pie anyway. A little bit of oil won't hurt you. Keeps the joints in your typing fingers lubricated. Eisboch There is evidence that ill effects of dietary fat have been overemphasized. -rick- ---- By JOHN TIERNEY Published: October 9, 2007 In 1988, the surgeon general, C. Everett Koop, proclaimed ice cream to a be public-health menace right up there with cigarettes. Alluding to his office’s famous 1964 report on the perils of smoking, Dr. Koop announced that the American diet was a problem of “comparable” magnitude, chiefly because of the high-fat foods that were causing coronary heart disease and other deadly ailments. He introduced his report with these words: “The depth of the science base underlying its findings is even more impressive than that for tobacco and health in 1964.” That was a ludicrous statement, as Gary Taubes demonstrates in his new book meticulously debunking diet myths, “Good Calories, Bad Calories” (Knopf, 2007). The notion that fatty foods shorten your life began as a hypothesis based on dubious assumptions and data; when scientists tried to confirm it they failed repeatedly. The evidence against Häagen-Dazs was nothing like the evidence against Marlboros. It may seem bizarre that a surgeon general could go so wrong. After all, wasn’t it his job to express the scientific consensus? But that was the problem. Dr. Koop was expressing the consensus. He, like the architects of the federal “food pyramid” telling Americans what to eat, went wrong by listening to everyone else. He was caught in what social scientists call a cascade. We like to think that people improve their judgment by putting their minds together, and sometimes they do. The studio audience at “Who Wants to Be a Millionaire” usually votes for the right answer. But suppose, instead of the audience members voting silently in unison, they voted out loud one after another. And suppose the first person gets it wrong. If the second person isn’t sure of the answer, he’s liable to go along with the first person’s guess. By then, even if the third person suspects another answer is right, she’s more liable to go along just because she assumes the first two together know more than she does. Thus begins an “informational cascade” as one person after another assumes that the rest can’t all be wrong. Because of this effect, groups are surprisingly prone to reach mistaken conclusions even when most of the people started out knowing better, according to the economists Sushil Bikhchandani, David Hirshleifer and Ivo Welch. If, say, 60 percent of a group’s members have been given information pointing them to the right answer (while the rest have information pointing to the wrong answer), there is still about a one-in-three chance that the group will cascade to a mistaken consensus. Cascades are especially common in medicine as doctors take their cues from others, leading them to overdiagnose some faddish ailments (called bandwagon diseases) and overprescribe certain treatments (like the tonsillectomies once popular for children). Unable to keep up with the volume of research, doctors look for guidance from an expert — or at least someone who sounds confident. In the case of fatty foods, that confident voice belonged to Ancel Keys, a prominent diet researcher a half-century ago (the K-rations in World War II were said to be named after him). He became convinced in the 1950s that Americans were suffering from a new epidemic of heart disease because they were eating more fat than their ancestors. There were two glaring problems with this theory, as Mr. Taubes, a correspondent for Science magazine, explains in his book. First, it wasn’t clear that traditional diets were especially lean. Nineteenth-century Americans consumed huge amounts of meat; the percentage of fat in the diet of ancient hunter-gatherers, according to the best estimate today, was as high or higher than the ratio in the modern Western diet. Second, there wasn’t really a new epidemic of heart disease. Yes, more cases were being reported, but not because people were in worse health. It was mainly because they were living longer and were more likely to see a doctor who diagnosed the symptoms. To bolster his theory, Dr. Keys in 1953 compared diets and heart disease rates in the United States, Japan and four other countries. Sure enough, more fat correlated with more disease (America topped the list). But critics at the time noted that if Dr. Keys had analyzed all 22 countries for which data were available, he would not have found a correlation. (And, as Mr. Taubes notes, no one would have puzzled over the so-called French Paradox of foie-gras connoisseurs with healthy hearts.) The evidence that dietary fat correlates with heart disease “does not stand up to critical examination,” the American Heart Association concluded in 1957. But three years later the association changed position — not because of new data, Mr. Taubes writes, but because Dr. Keys and an ally were on the committee issuing the new report. It asserted that “the best scientific evidence of the time” warranted a lower-fat diet for people at high risk of heart disease. The association’s report was big news and put Dr. Keys, who died in 2004, on the cover of Time magazine. The magazine devoted four pages to the topic — and just one paragraph noting that Dr. Keys’s diet advice was “still questioned by some researchers.” That set the tone for decades of news media coverage. Journalists and their audiences were looking for clear guidance, not scientific ambiguity. After the fat-is-bad theory became popular wisdom, the cascade accelerated in the 1970s when a committee led by Senator George McGovern issued a report advising Americans to lower their risk of heart disease by eating less fat. “McGovern’s staff were virtually unaware of the existence of any scientific controversy,” Mr. Taubes writes, and the committee’s report was written by a nonscientist “relying almost exclusively on a single Harvard nutritionist, Mark Hegsted.” That report impressed another nonscientist, Carol Tucker Foreman, an assistant agriculture secretary, who hired Dr. Hegsted to draw up a set of national dietary guidelines. The Department of Agriculture’s advice against eating too much fat was issued in 1980 and would later be incorporated in its “food pyramid.” Meanwhile, there still wasn’t good evidence to warrant recommending a low-fat diet for all Americans, as the National Academy of Sciences noted in a report shortly after the U.S.D.A. guidelines were issued. But the report’s authors were promptly excoriated on Capitol Hill and in the news media for denying a danger that had already been proclaimed by the American Heart Association, the McGovern committee and the U.S.D.A. The scientists, despite their impressive credentials, were accused of bias because some of them had done research financed by the food industry. And so the informational cascade morphed into what the economist Timur Kuran calls a reputational cascade, in which it becomes a career risk for dissidents to question the popular wisdom. With skeptical scientists ostracized, the public debate and research agenda became dominated by the fat-is-bad school. Later the National Institutes of Health would hold a “consensus conference” that concluded there was “no doubt” that low-fat diets “will afford significant protection against coronary heart disease” for every American over the age of 2. The American Cancer Society and the surgeon general recommended a low-fat diet to prevent cancer. But when the theories were tested in clinical trials, the evidence kept turning up negative. As Mr. Taubes notes, the most rigorous meta-analysis of the clinical trials of low-fat diets, published in 2001 by the Cochrane Collaboration, concluded that they had no significant effect on mortality. Mr. Taubes argues that the low-fat recommendations, besides being unjustified, may well have harmed Americans by encouraging them to switch to carbohydrates, which he believes cause obesity and disease. He acknowledges that that hypothesis is unproved, and that the low-carb diet fad could turn out to be another mistaken cascade. The problem, he says, is that the low-carb hypothesis hasn’t been seriously studied because it couldn’t be reconciled with the low-fat dogma. Mr. Taubes told me he especially admired the iconoclasm of Dr. Edward H. Ahrens Jr., a lipids researcher who spoke out against the McGovern committee’s report. Mr. McGovern subsequently asked him at a hearing to reconcile his skepticism with a survey showing that the low-fat recommendations were endorsed by 92 percent of “the world’s leading doctors.” “Senator McGovern, I recognize the disadvantage of being in the minority,” Dr. Ahrens replied. Then he pointed out that most of the doctors in the survey were relying on secondhand knowledge because they didn’t work in this field themselves. “This is a matter,” he continued, “of such enormous social, economic and medical importance that it must be evaluated with our eyes completely open. Thus I would hate to see this issue settled by anything that smacks of a Gallup poll.” Or a cascade. |
Deep frying a turkey
On Nov 24, 8:52 pm, Dan wrote:
Don White wrote: The best thing I can think of doing with a turkey fryer is to dump you into it head first, and then feed what comes out to some inner city rats. What have you got against those rats? Donnie, You are a damn lemming. Read your posts and think very hard before you press "send". Your predictable "responses" to Harry's posts are pathetic and not funny to anyone but you. -dk Since you guys are fighting so nice, I will step in here. I saw an A**state insurance commercial today and they refered to fried turkeys burning down houses. The interesting part was the part where the narator said "Thousands fried turkeys last year... and 15 of them managed to burn down their houses". Not the horrific numbers the detractors prepared me for;) |
Deep frying a turkey
On Nov 25, 7:24 am, wrote:
On Nov 24, 8:52 pm, Dan wrote: Don White wrote: The best thing I can think of doing with a turkey fryer is to dump you into it head first, and then feed what comes out to some inner city rats. What have you got against those rats? Donnie, You are a damn lemming. Read your posts and think very hard before you press "send". Your predictable "responses" to Harry's posts are pathetic and not funny to anyone but you. -dk Since you guys are fighting so nice, I will step in here. I saw an A**state insurance commercial today and they refered to fried turkeys burning down houses. The interesting part was the part where the narator said "Thousands fried turkeys last year... and 15 of them managed to burn down their houses". Not the horrific numbers the detractors prepared me for;) And there's a simple fix for that, don't fry the damned thing near your house! |
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