surepip
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Posts posted by surepip
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Eat more Chikin!
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Our favorite is turkey pot pie. Use up the turkey, rice, gravy, .....julienne some carrots, chop some celery and onion, and mix all together then freeze in seal a meals to fill a pic crust. About a quart.
Make a pie crust, warm the filling, add some stock and pour into pie crust. Put the top crust on and bake for 39minutes. Easy meal.
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Glenn,
I can only reiterate what we corresponded, and we are so glad you were able to have that little bit of good-bye time together.
Don't cry because its over, ......Smile because it happened !
You and Rainy have our prayers.
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New one on me, but I have had fantastic results with the KA customer service and warrantee over the years of owning lots of their machines.
I cannot think of any chemical reaction you could have stumbled on that would go blue, so I am thinking the grease leak.
But call the 800 number and I know they will help you.
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I have been brining my turkeys for many years. This year we are going to deep fry it. Can we still brine & dry or do we have to inject it?
Brining works much better. It is a chemical reaction where the salt in the brine mixture causes the meat to absorb the liquid uniformly through out the bird.
Injecting shoots the liquid into a portion of the meat, but also leaves an exit hole. When you put the bird into the frying oil, lots of the liquid is going to come back out.
Rinse the bird well after brining, and pat dry inside and out.
I also lightly dust mine with a seasoned flour.
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I got one reason to stuff it.
IT'S FREAKING DELICIOUS!
Hasn't killed me in 45 years.
And besides, I proved it to Blondie last year that the turkey was perfectly done. Nice and moist. The internal temp of the stuffing was 165. Right where it should have been.
Problem is we are having more and more problems with some of the salmonellae, and stuffed birds can be a prblem with salmolella.
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We did a smoked & stuffed turkey last year and invited neighbors over.
This year, it is just the 2 of us so I'm going to put a ham into the crock pot
For a store bought, water added, processed whole ham [NOT an dry aged smoked cured ham]
Best and easist ham recipe:
Obtain a big, old fashioned grocery store paper bag...or 2, preferably with no printing on them.
Score the ham roughly on the fat side, or with a nice checkerboard pattern if you want it all pretty, and place it in the bag, on a rack in a big baking pan, fat side up.
Bake at 225F for 35 to 45 minutes a pound....more or less [the bigger they are, the less hours per pound].
Depending on the bag, the juices may still be in it, and you can let it cool for an hour or so, and then slit the bag across the top and lift out the ham, then pour the "RedEye" into a container to dip, pour over, or make gravy,
The ham will be tender, juicy, and as long as you let it cool well first, very easy to slice.
And, if the bag hold together, there is no baking pan to even clean. If not, it no big deal because the temperature was so low.
Almost impossible to overcook.
We do them overnight, and the aroma in the house in the morning is wonderful.
I have been cooking them like this for 40 years now.
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Brine the bird for 24 hours and the white meat will be juicy. I get them thawed enought to get the gib packs out, etc., and if possible to cut out the backbone. Then drop it in a cooler full of brine. And, I generally do several, so it will fill up the cooler and its no big deal to keep a layer of ice floating to let you know they are cold enough.
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Thanks for the tips!
one other gravy suggestion. When you are rinsing your bird, and or cutting out the back, pull all the leaf fat you can from the internal cavity. Should be 2 nice size hunks on either side of the ventral opening. Reduce the fat in a cast iron or what ever skillet you want to cook gravy in.
Then cut in equal amounts of flour to rendered fat. This also will reduce the amount of turkey fat that ends up back in the peanut oil for future use.
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Used to do stuffing, now we do dressing.
And for new, or neophyte cooks who want to do stuffing, PLEAAAAASE make sure to check he
the internal temperature of the stuffing just as you check the turkey. You want 160-165F. Anything less than that and you could have some distressed eaters later.
Hence why we switched to dressing, made with herbed bread and cornmeal, and basted with stock.
Sweet Potato casserole for everyone but me....I just never acquired a taste for the sweet potato.
Little green peas.....sugar snaps if you can get them mixed in with the cooked english peas.
Wild Rice....a nice twist on mashed taters.
Cranberry sauce.....NOT FROM A CAN. Simply wash a bag of berries, add water, sugar, a bit of salt, orange zest. And bring to a boil, and then let them simmer.
Gravy, with and without giblets.
And fluffy Melissa biscuits made with goose or duck fat.
Dessert traditionally for us would be pecan pie and pumpkin pie, although the kids got to where they would twist my arm to do Black Bottom Pie instead.
And I don't think I have ever prepared mac and cheese, other than maybe feeding it to the kids during the picky food stage of 2-4th grade.
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Fried turkey is good, how do you make the gravy though without the drippings?
I have been frying turkeys for 15-20 years now, and have done alot of trial and error study.
I cut out the backbone. When a whole turkey goes into 325-350F oil, the cavities inside can act like a venturi and hot oil can come shooting up through the inside of the bird. And the leg quarters and breast cook at different rates, so I cook the breast/wings whole, and the leg quarters separate.
For making gravy you have several options. I make stock all year long from raw turkey and chicken pieces [white stock] and cooked turkey carcasses [except smoked....don't bother as it makes funky tasting stock], so I always have stock put up in quart jars.
If no stock is available, take the wing tips, back, neck, gizzard and heart[leave out the liver] and make a stock by covering with water, celery, onion, carrot, parsley, bay leave and peppercorns. Bring to a boil, ladle off the foam, and simmer for 4-5 hours. Strain and set aside.
Make a roux out of equal parts frying oil [after frying the bird or while its frying] and all purpose flour. Brown the roux at least to a light beige color. Up to a point, the darker the roux the more flavor, but you can reach a point where the roux loses its thickening agents. Add in the stock, and season.
I have been known to make more gravy for freezing or canning the day afterwards. Pour the oil through a strainer back into the jug it came in, and the cooked bits left in the bottom of the turkey frying pot will make a wonderful gravy but will need some fresh flour in the roux in order to get thick. Add stock and stir well and you should have plenty of gravy.
And you can use store bought stock, we just don't care for the salt and other preservatives and it is not near as flavorful as homemade stock.
We will be eating with friends this year for the first time really ever. Daughter, Son inlaw, Grandaughter are all in Mexico, and son is in California.
Since 2002, when we started being the host family for our local Georgia Rotary International Student attending West Georgia, we have invited ALL the international students from Carrollton who had no place to eat. And some of our kids other international friends [both speak spanish fluently and have lots of Latin friends]. We generally would have 20-25 for dinner.
We would smoke 1 turkey, bake a 2nd one with an Adobo Sauce made from Quayaquil peppers and stuffing, and then depending on the head count we would fry 2 or 3. We would freeze the left overs in seal a meal bags, and cut up the pieces left on the bone and freeze with blanched carrots, little peas, chopped onion/celery and gravy in bags large enough to do a large Pot Pie later. All you have to do for the Pot Pie is make a crust in a pie pan, pour in the defrosted pot pie filling, lay a crust on top and bake for 30 minutes. A great use for left over birds later in the year. Pot Pie filling will also can very well in quart jars.
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We had dinner for lunch during the Falcon Game [whew....glad that disaster ended with a win!].
Half pound burgers from beef we ground with sirloin and NY strip trimmings and fat. Nice fat tomato from the garden we have been baby sitting all week.....only 3 or 4 left, and they are not as big. Vidalia, twice fried french fries cooked in duck fat, pickles, garden lettuce, and big old sesame seed buns.
And they were pretty damn good......much better than the Falcons and Matty Ice were today.
6 turnovers and they still won.!!!
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We made a chocolate BOMB last weekend.
No recipe....just using up everything we could find.
YEARS old bag of Pecan flour.....
Half a pound can of semi-stale almonds, baked/browned in the oven of 30 minutes.
4 different open bags, bars, cannisters, or other containers of chocolate. From weak to really, really strong.
4-5 ducks eggs and some chicken eggs
Milk, scalded to melt the chocolate
A bit of flour
lots of butter and some sugar
More hunks of various old chocolate and milk and butter and cornstarch for a Ganache/chocolate icing.
Baked the cakes in a spring form, and a regular cake pan, well coated, dusted, and with parchment bottoms.
Cooled them on racks for an hour or 2, and then iced them.
DAMN!
They were actually good, to great. SOOOOOO rich you had to have vanilla ice cream or cream or whippinjg cream to cut the richness. A piece of cake/tort in a bowl, microwaved for 30 seconds, and then ice cream. Really good stuff.And got rid of a bunch of shelf space takers that have been in fridge way, way, way too long.
Go out an take a chance winging it every once in a while., If it crashes and burns, throw it away and chalk it up to experience. You also might get lucky as we did and score with a winner. But you have to give it a shot and try!
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I originally thought all the bru-ha-ha was about taking steroids, growth hormones, etc.
I did not find out what "Doping" was until just recently.
And I was unaware of the the transfusion procedures, or the fact they were illegal. and common place.
Bottom line, is what is the harm? Steroids I understand, they will really mess you up later in life. But I have not found anything detrimental to having your own blood refined, and given back to you before a race.
I always found Lance to be a great athelete to be emulated and am sorry to see him go down this way after all he has done for cycling, cancer research, self help with overcoming his cancer, etc.
Seems to be blown way out of proportion, but then again, I am not familiar with all the sport rules and regulations for cycling.
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The house is technically in Lithia Springs, on the south side of the interstate.
They are looking for 1 more roommate, and would take another one if they worked the graveyard or swingshift to make the `1 full bath workable for all.
PM me if interested in getting in touch with my son.
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Bump for the Sunday evening crowd.
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First of all a great big ShoutOut for JohnnyNova for the stove/oven and Bonbon for the refrigerator.
Son is living in daughter's 3BR, 1-1/2 bath house. Maybe a mile, mile and a half south of I20. Nice neighborhood.
They may can work out a 4th roommate as well, as the garage was enclosed as a bonus room, if a bathroom schedule to suit all can be arranged.
$400 a month includes all utilities and the run of the house. Nice kitchen, living room, back deck.
If they went with 4 sharing it, price could come down. Includes a nice alarm system as well.
Anyone interested send me a pm and I will hook you up with son.
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The way it worked out, Heath did his best in Paulding and still didn't half the vote. I has been thrown into a runoff whereas, all things considered, without JK in the race, I think Carruth would have won a squeaker.
I said during the campaign that I didn't necessarily think that JK made a 'deal' ... although if you think of him as a really smart guy, he should have. Instead I think he was maneuvered into running by those who did support Heath and, as JK stated in his full comment on facebook, some of those folks kind of abandoned him once the race was on.
In any case, if nothing else, the current statement proves to me that JK was not complicit in a 'deal' with Bill Heath and I apologize for an aspersions to that narrative. It is obvious to me that Mr. Rogers approach to the campaign, including his $1.00 maximum campaign contribution plan, was if nothing else a sincere effort.
Oh, and next time, JK, make the limit $100.00 and insist on reporting every contribution of a $0.25 or more. No matter how honestly you run your campaign, it still runs on money.
Thanks for clarifying your position and I apologize for misjudging your motives but as an investigator, you know not every case based on circumstantial evidence reflects the whole truth ... and that means some who are innocent are convicted none the less.
pubby
JK would have made a great senator for us.
Bit alas, that was not to be.
I will take Carruth over the Heathan any day of the week, and hope more will follow,
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We all need to consider what Maxwell, Braddock and Heath did, along with Hamrick and Hembree, to NOT give us proper representation in the Senate District.
We have more than sufficient minimum population to have our own Senator, 100% representing Paulding County, and taking care to work hard for the challenges Paudling county has.
Instead, we are forced, AGAIN, to share Senate Seats with Harralson/Polk, .....and with West Cobb.
Our representatives could have made the boundries for the Senate seat very simple....Paulding....period. Instead they redrew the old seat district to purposely miss Carruth's old residence almost as a slap in the face to Carruth, as well as the general voting population of Paulding.
Shame on Heath, Maxwell and Braddock for political grandstanding instead of doing the right thing for Paulding.
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Wonder if some of those politicians now wish they hadn't been elected since the $100 limit on lobbyist gifts passed?
Nothing passed in so far as a law. This was purely a republican straw poll to find out how the voters felt about the possibility of a law limiting lobbyist spending.
Same ol...same ol.
Nothing has changed except we can expect to see a bill making it mandatory to be a paying card carrying member of the GOP in order to vote in the primaries in the future. This will keep out the Rif-Raf.
And I assume we will go through days and weeks of agonizing political grandstanding while they debate at what instant a fertilized egg gets citizenship and civil rights, and then they will probably also waste a bunch of time passing some restrictions on the "A" word procedure, only to see the SCOTUS shoot it down in flames like HB87.
But you can for sure bet your sweet butt there will be no limits on lobbyists, or for that matter what the PACs and other candidates can spend on other candidate's campaigns. They are NOT going to turn their backs on all the free money.
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Thank you, for all who supported and voted for me.
With VERY limited resources, we had a good showing, but we just could not raise enough in campaign donations to get the word out. We were outspent about 50 to 1.
I do want to thank all of those that did donate, their time and money, and to let you know we will be getting a much earlier start next time.
It was a lot of fun for me to rekindle old friendships, and make many, many new ones.
Thanks again!
Melissa Morrison
Candidate for District 19
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We have some coverage at all the precincts, but need more. It will be too hot for anyone to be there more than a couple of hours.
Anyone willing to volunteer to wave a sign in the air, let us know.
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We have 6 precincts, for anyone interested in waving a Vote Melissa Morrison sign as people come in to vote. Primarily in the early morning and mid afternoon until 7:00pm
The precincts are:
Hope Methodist Church on 120, just down from Hardy Automobile
Mt.Tabor Park on East Paulding Drive
Russom Elementary on Hway 92/Dallas-Ackworth Highway between Crossroads and Cobb County
Paulding County High School on Hway 61/Dallas-Villa Riva Highway
Hiram High School - Bill Carruth/Hiram Bypass and Ballantine Road
Nebo Elementary
Anyone want or able to volunteer, let us know and we will work out a schedule to suit you.
And Thanks!
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I don't know how much the sidewalk from downtown to Sara Babb will be used, but I would venture to guess the one from the SCT to downtown Dallas will be well used, and allow that many cars to be "Off the road:" with bikes instead.
We have the opportunity to build CTC, Georgia Highlands, and Kennesaw into a substantial college campus. Good for the community and the local economy no matter how you look at it.
Providing a way to walk, or ride a bike, interconnecting the 3 campuses to the retail in downtown Dallas it good for all concerned.
And, at the time all of that was originated, grants applied for, etc., the economy was doing pretty good. Unfortunately by the time they built it and got the last of the funding, from I believe stimulous money, the economy had soured.
But it does get used and even though I don't live in the city limits of Dallas, I am all for it and glad Dallas took the opportunity to get the city looking so much nicer. I will be happier when there is enough vibrant activity in downtown Dallas to attract the retail to go with it like Ackworth and Villa Rica have done.
It will never be a downtown Athens, but hey....its a far cry better that what we had, and has created an environment to grow as the attendance at the 3 colleges grows.
Thanksgiving Left Over's
in THOUGHTS FOR FOOD
Posted
I save all our bones. Raw turkey/chicken, cooked turkey chicken, beef-pork-lamb-veal, goose/duck. They all go in separate bags in the freezers. When I have enough of one to fill my 4-5 gallon stock pot, I throw in carrots, onion, celery, parsley, garlic, pepper cloves, bay leaves and bring to a boil. Simmer for 18-24 hours, decant, strain into quart jars and can them in the pressure cooker.
Great for gravy, soups, reductions, etc. No chemicals, no salt, and we use EVERYTHING but the cheap-quack-gobble-oink-baaaah- and moo!!!