On Fri, 23 Nov 2007 19:08:07 -0500, BAR wrote:

D.Duck wrote:
"HK" wrote in message
. ..
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."

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.

I could, the "roasted" turkey would be dry and tasteless while the
"fried" turkey would be tender and juicy.

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.

Fried turkey, Mmmmmm.

Any *real* Marine would take a fried turkey over something that spent six
or seven hours in an oven!
--
John H