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Posted on 11/19/2010 5:13:31 AM PST by Red_Devil 232
Good morning gardeners. Thanksgiving is next week and I hope all Freepers enjoy a bountiful feast with family and friends. Don’t forget to give thanks, it can turn a meal into a feast.
A reminder for those of you who have a frozen turkey, for every 4 pounds of turkey it will take a day to thaw in the refrigerator. A 20-pound turkey will take 5 days so you need to start defrosting it tomorrow. If your turkey will not fit into your fridge defrost it in an ice chest with ice.
If the turkey is allowed to thaw at a temperature above 40 ºF, any harmful bacteria that may have been present before freezing can begin to grow again unless proper thawing methods are used.
You can also thaw it in a cold-water bath. Allow about 30 minutes per pound when thawing a turkey in cold water. A 20-pound turkey will take 10 hours using this method. Be sure to change the water often. Turkeys thawed by the cold-water method should be cooked immediately because conditions were not temperature controlled.
Ok Freepers this means no thawing of the turkey on the back porch or in the trunk of your car!
I never thought I would have the shotgun with me while working in the garden to keep the “Infernal Revenooers” away!
Could you please add me to this thread? Thanks!
Composting can be as hard or as easy as you want to make it. As long as you have a good sized pile it will do its thing on its own. You just need to make sure the pile is kept moist. You can speed things up by turning the pile. This adds oxygen into the pile. But is not required.
I do turn my pile when I get a chance and while I am turning I add sprays of water from my hose to keep it moist.
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Thank you very squash!
You are Watermeloned!
By itself that would probably invite a lawsuit, but I was thinking of posting a sign along the lines of “Erosion-control experiment in place, do not touch or mow”. If the sign was up, he’d have only himself to blame after the rebar destroyed his mower >:)
Thanks for the idea!!!
we had a heavy frost last night here in south central indiana. it almost looked like snow! but my lettuce is sprouting nicely. how you ask, well i just decided to do some indoor veggie gardening. there was a link on the thread a few weeks back and after researching the idea i jumped in. i have an old metal plant stand that my dad and i rehabbed with fresh paint, i have two planter boxes, and i have some lettuce seeds and radish seeds, and i have a large sliding patio type door that faces due south. it opens to a hallway that is about 4.5ft wide and painted bright white. it stays very warm there in the winter and has lots of natural light. the seed were planted in the boxes and placed on the stand in the light filled hallway on monday and today i have found little lettuce sprouts popping up all over the box. YAY!! i might get a fresh picked salad pretty soon.
Yum!
Rub your favorite spices & herbs on it before roasting.
We got a lot of mileage out of our dry aged roast. It fed 12 very hungry people as a main course and I used the trimmings to make about 6 quarts of hash to stash in the freezer.
YMMV.
I am advised not to use Salt in the rub as it will bring the internal juices out. Do you have a rub recipe to use?
My roast is only 5 lbs. Choice not Prime. For me it was expensive 7.48 a pound. But is solid meat! I was looking for a rib eye roast with the bones attached but no luck. I guess that is called a Prime rib roast?
How big was your roast?
Wow I want one, but I only have one husband
Why are they trying to fix what is not broken.. They have too much time on their hands..we need a part time congress
Guy Fieri’s Dry-Aged Beef
http://www.foodnetwork.com/recipes/guy-fieri/dry-aged-prime-rib-roast-recipe/index.html
The roast I used was about 10 pounds.
Doing it yourself is probably way better and much cheaper than buying it already aged.
Thanks for that link!
holy cow.. we have had several freezes/hard frosts.. I am a little south of you (if you are in Cleveland proper).. I am in the Northfield area
very evident all my fragile annual plants got zapped
agree..
I am down to a few potted tomatoes & basil & a few other herbs but I truly do not think this will ever fly
Has anyone seen what happened to the price of pistachios virtually overnight? Costco had their bags newly priced at $19.99 (they had been $16.99) and our local small grocery store produce manager said they went up $1.00 a pound - just like that! I haven’t bought any in a long time, but this just assures that I’m not going to be buying them anytime soon, or perhaps ever again. Guessing its a little “gift” for those who consider buying them for the upcoming holidays?
You’re welcome.
Oh, my goodness. It’s 4:12 in the afternoon, and here I show up late, late, late.
My husband was out of town hunting in MO this week (the deer are safe; he’s home now). I was left to run the business all by myself. On Monday one of my servers crashed and it gave me a good excuse to buy a new one and have my computer guy in to format it.
The good news is that we recovered all of the data and have just eliminated the obsolte platform, server and software (Novell). We also had to buy one workstation for an employee whose computer was just beyond upgrading. She’ll be surprised on Monday, becuase we half installed it today.
The bad news is that we are not finished yet. The other bad news is that the supervisor (who is a real pain in the neck and further down our anatomy as well) shipped NOTHING the whole time my husband was gone, despite my pleadings. Lucky thing, however, because he messed up just about every assembly.
The other bad thing is that I am exhausted, and it looks like we’ll have to work all weekend, if we expect to go to South Carolina to have Thanksgiving with out son and his family.
End of whine & rant.
What do y'all make?
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