Good gracious, no........we in Mancunia are of the Homer school of nutrition, if it makes the bag see thru'.........it's good for ya!
Don't forgat we have deep fried Mars bars, and deep fried jam butties! mmmmmmmmmmmmm :wink:
I'm a chef, but I have still never been able to find the butt on a pile of jam.
I read a turkey cooking tip in the NYT's earlier in the month and had my memory jogged by a question on NPR this morning.
When the turkey is out on the counter and you're trussing and stuffing put ice packs on the breast meat--which cooks more quickly than the dark meat. This lowers the temperature enough to give the legs a bit of a head start.
Remove the ice packs before putting the bird in the oven.
cavfancier wrote:I'm a chef, but I have still never been able to find the butt on a pile of jam.
What's all this about butts and piles?
...........and, are you in some sort of a jam? :wink:
ForeverYoung wrote:cavfancier wrote:I'm a chef, but I have still never been able to find the butt on a pile of jam.
What's all this about butts and piles?
...........and, are you in some sort of a jam? :wink:
Noice one, as Sarah might say. Nope, no trouble with me arse, but thanks for asking.
Thanks for the tips everybody, I like the sound of cooking on high heat, sounds right to me.
Bird she got actually weighs 9 pounds so an hour and a half at 500 degrees, fingers crossed
cavfancier wrote:I'm a chef, but I have still never been able to find the butt on a pile of jam.
In the spirit of christmas, I will not de-flower that comment with a dirty joke....
Nope..
Wont do it.
;-)
