Unfortunately I don't have time to read it right now...:(
May have more time later this afternoon...:)
Posted on 11/17/2005 9:19:47 AM PST by carlo3b
Eggs work as an adhesive, holding everything else together while they cook/bake.. Please don't be queasy about using raw eggs if you intend to thoroughly cook your food, and use relatively fresh eggs, all this fuss about dying over eggs is just plain goofy :)
Unfortunately I don't have time to read it right now...:(
May have more time later this afternoon...:)
Three gallons of coke classic?
Really?
Done.. welcome aboard.. buckle-up the ride get a bit bumpy.. :)
hahahah...good one
weight loss, duh.
" Cornbread comes to mind, or homemade Tiramisu"
"Hey JimBob. When you bring in that Milwaukee's Best 12 pack, you best be totin a homemade Tiramisu. That Creme Brulee you brought lass year tasted kinly gamey."
When you're starting to clean , after dinner, after you've stripped the meat from the carcass..don't toss it..make stock. put the carcass into a stock pot..cover withy cold water..add any roasted veggies you have left over..throw in a few carrots, a quartered onion..bunch of peppercorns..bring to a boil, and simmer covered for a few hours. By the time you've finished cleaning up, you'll have a pot of delicious stock. Strain, and put the liquid into the fridge overnight, the grease with congeal at the top..you can spoon it off..then divide into quart containers and freeze..When you make soup this winter..it's the best...
Now, the question..
So have him post to this thread and don't read it when you come to it. LOL!!!
Bring on the hubby's recipe...we're all waiting for it
It is with pleasure I share my knowledge, I will do most anything to get people to sit and eat meals together as often as possible.. Think of me as your ping and call guy.. :)
Thanks for the recipes. I bought a bushel of sweet potatoes from a farmer a month or so ago. I love to cook them in the microwave and eat them plain, skin and all.
Carlo--I had pumpkin ravioli in Rome back in April. They were delicious! Do you have any suggestions in that regard?!?
(You have no idea how excited I am about this thread!!!)
You use the Coke instead of the water and sugar.. The amount you need depends on the size of the turkey and the container..I think it works fine with water and sugar..why waste the $$ on the Coke?..but the taste is different.
That is wonderful about your Dad. Sadly I have a new job this year, carving the bird. Our Uncle Billy usually does the deal but he recently had major surgury and frankly we are lucky he is even coming this year. He always has done such a wonderful job but now I must take over.
It is possible he may offer but believe me, I am not even going to ask.
That works especially well for the wife that cooks regularly .. as a matter of fact, it should be mandatory!! LOL.. ;)
Will do. When he gets home tonight. :-)
So we should not be worrying about BIRD FLY.....LOL
Blue Eyes (and all),
Don't miss all the recipes in last year's thread
http://www.freerepublic.com/focus/f-news/1278039/posts
Some may be repeated, some may not.
And no, I am not advocating killing this thread and heading over there. It's just a reference.
Enjoy your Thanksgiving, and tell Uncle Billy "This Bird's for You!"
The trick is boiling.. when making a consomme/broth/soup, try not to bring to a boil, and leave it alone as long as possible, several hours, or even overnight on the lowest heat.. Add salt and other spices near the end.. You will see that should do the trick..
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