because i don't know the latter 2, i vote for head cheese - besides, it just sounds frikkin nasty. i love these --->[b.][./b]
Head cheese is nasty - what are the other two, cav?
Well, the second is loose French for toe cheese, the other I cannot translate without being very rude.
onyxelle wrote:roger - if I ask you 'why' will there be a compliment to follow or some drastically unexpected form of virtual torture?!?!
I can't speak for roger but I suspect he'll say we just like ya. I know I do. :-D
man and cheese <snicker>
Mr. Jespah, c'mere. And bring some brie. LOL
potta is an Italian term for the female genitalia, I'm certain you can figure out the rest.
i like to be liked
;-) I liked y'all too
cav - i am guessing you cater?!?!
is that anything like decoupage (but of pigs?) sound nasty....just my HO
onyxelle, I do indeed cater. I also can't stand head cheese, but a little tongue is nice once in a while.
whoop whhoop whoop whhop bwaaahhh.
just a hairball
Anybody here deep frying their turkey this year?
I'm Canadian, we had our thanksgiving already there cjhsa. We did a roast duck with chestnut stuffing. I've seen the deep-fried turkey, as I am a fan of that fantastic television show 'Turkey Call'. Never tried it myself, but maybe one day...
I've never tried it either. 3 minutes per pound plus five minutes, so about 47 minutes for a 14 lb. bird.
I heard a statistic that something like 2 million americans will be cooking their turkey this way this year. Last year 14 of them succeeded in burning down their house.
On 'Turkey Call' they did it outdoors, over an open fire. Not really a dish for an amateur though.
Yes, it is supposed to be done outdoors. You are also supposed to check the level of the oil using the plastic encased bird before you start heating it up, to make sure it won't overflow onto the flame when you start cooking.
Yeah, my guess would be that the oil should be no higher than 300-325. Removing the plastic first also helps.
