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Post by Deleted on Nov 25, 2011 5:26:14 GMT
Bravo for the turkey. Next on the agenda is "preparing the perfect turkey leftovers".
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Post by hwinpp on Nov 25, 2011 7:21:44 GMT
Big fight at the Sofitel yesterday ;D They'd made 4 turkeys... and 400 came, who'd been made to pay in advance. Aso they didn't know how long a turkey needs, so brought them out underdone. I had baby turkey on Tuesday, with all the trimmings
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Post by tod2 on Nov 25, 2011 12:28:57 GMT
Oh how ghastly HW! I know just how bad that can be... many years ago we were invited to New Year's Eve dinner where a MICROWAVED turkey was served - terribly underdone It was the early days of microwave cooking and no browning element had been introduced as yet. What a pale awful looking sacrifice it was.....
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Post by Don Cuevas on Nov 26, 2011 23:37:53 GMT
We once had boiled, or maybe steamed turkey, with a pale gravy that had chopped hard cooked eggs in it as well as giblets passed through the plate of a meat grinder. It was ugly, but our hearts were full, for the Oklahoma Ozarks family had invited us three strangers into their home for Christmas dinner. (Thanks for jogging my memories. I need to blog that story.)
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Post by bixaorellana on Nov 27, 2011 7:49:08 GMT
What did all those people do, HW? Did they leave? Will they get their money back?
Tod, you just described the food that will be served in Hell.
That's an odd, but really nice story, DonC. I'll bet there's all kinds of old-fashioned but excessively homely food out there that never gets celebrated, so to speak.
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Post by Deleted on Nov 27, 2011 11:56:12 GMT
Now that all of you people are sick of turkey, are the leftovers safely in the freezer?
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Post by Don Cuevas on Nov 27, 2011 15:04:09 GMT
We don't have any leftover turkey (SOB!) Just gravy and dressing.
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LouisXIV
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Post by LouisXIV on Nov 27, 2011 21:56:49 GMT
That's all I have gravey and dressing. My sister got the turkey.
Can't believe someone at Sofitel could not think to Google on how to cook a turkey. 4 turkeys for 400 people, they can't do math either.
Microwave a turkey? Why?
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Post by Deleted on Nov 27, 2011 22:06:08 GMT
Yeah, the Sofitel incident perplexes me. Is that still the Cambodiana, hw, or have they moved on to a different location?
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Post by hwinpp on Dec 2, 2011 8:03:17 GMT
The Cambodiana was 'taken' from Accor and is now just the Cambodiana. Still good forbuffet meals but they haven't done much about the rooms.
The Sofitel now is a completely new hotel and it is nice. Good service and everything, but the staff aren't very experienced with the Phnom Penh public.
I suspect they underestimated the anount of Americans and Cambodian Americans.
At least I've now found out that the people who didn't get anything got food vouchers for Sunday buffets.
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Post by Kimby on Dec 8, 2011 0:55:20 GMT
Bravo for the turkey. Next on the agenda is "preparing the perfect turkey leftovers". I got lucky this year as I hadn't planned to "do" a Thanksgiving turkey, then we ended up hosting Mr. Kimby's parents and aunt on Sanibel for traditional Thanksgiving dinner. I say lucky because fortunately the island grocery store stocked "fresh young turkeys" that were actually quite good, without much fussing over the cooking. For the leftovers, I divided up the huge amount of uncarved turkey and side dishes three ways, and sent home plates of leftovers with each of our guests, reserving a couple meals for ourselves. (For the first time in years, I tossed the carcass instead of simmering it for homemade soup. It was too hot in Florida to want to eat soup, and I didn't feel like fussing over the carcass, anyway.) On the following Sunday, we served brunch that featured baked eggs over Thanksgiving leftovers. I used a muffin tin, well-greased, a bit of stuffing on the bottom of each cup, followed by a few pieces of turkey and a whole egg cracked over the top, just filling the cup, sprinkled with thyme leaves and pepper. Baked at 350 for 15 minutes, added shredded cheese and baked till melted. I lifted them out of the tin onto a plate and they looked and tasted lovely. An easy way to make 12 eggs all at once. And it used up some of the huge amount of leftover Thanksgiving goodies, though could be done with alternative ingredients as well.
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Post by bixaorellana on Dec 8, 2011 5:12:41 GMT
That's brilliant, Kimby! What did you use to lift them out of the tin?
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Post by Kimby on Dec 8, 2011 7:02:48 GMT
I used a thin-bladed knife and ran it around each cup before attempting to lift them out. They came right out using a tongs, which I also used for serving.
However, I had forgotten to spray the sides with PAM, though I did put a pat of butter in the bottom of each muffin slot. Don't skip this step. It took a lot of scrubbing to finally return my muffin tin to its former shiny self.
BTW, I dreamt up the scheme of baking eggs in a muffin tin while lying awake the night before, and went online in the morning to see if I could find out how to bake eggs. There were at least 15 recipes for eggs in muffin tins - who knew?
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Post by bixaorellana on Dec 8, 2011 7:29:33 GMT
I worship Pam.
It's one of those genius ideas that after someone else (you) comes up with it, I think, "Why didn't I think of that?"
I'm now thinking some kind of muffin tin eggs hollandaise -- wonder if that would be possible.
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Post by Kimby on Dec 8, 2011 7:56:23 GMT
I'm now thinking some kind of muffin tin eggs hollandaise -- wonder if that would be possible. Well unless you put leftover turkey in it, perhaps we should move this discussion to a different thread?
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Post by bixaorellana on Dec 8, 2011 8:01:53 GMT
;D
Actually, I was thinking of one of those "abominable food" type things that secretly appeal to us:
layer of dressing topped with gravy; layer of turkey; a little fence of ham sticking up from those two layers lining the muffin cup side; then a circle of very thinly sliced English muffin; the egg; the hollandaise sauce.
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Post by Kimby on Dec 8, 2011 8:07:07 GMT
No way will all that fit in a muffin tin. Unless you have a GIANT muffin tin. My cups were nearly overflowing with what little I put in before cracking the egg. You DO NOT want to have the egg run outside of the cups.
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Post by bixaorellana on Dec 8, 2011 8:46:10 GMT
Your cups runneth over?
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Post by Kimby on Dec 8, 2011 9:10:00 GMT
I knew that would get a rise from someone, but I expected maybe onlyMark or kerouac would be the ones to jump on my choice of words.
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LouisXIV
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Post by LouisXIV on Dec 17, 2011 22:36:33 GMT
I like that muffin tin concept. I will have to lay in bed and think how I can use that concept. Yes, PAM would help, but still put a pat of butter, it would make Julia Childs happy.
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Post by Deleted on Dec 17, 2011 22:43:18 GMT
Does anybody eat horrible nasty turkey at Christmas, too, or do you eat something good instead?
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Post by mich64 on Dec 18, 2011 18:20:28 GMT
A Christmas turkey is always served at both the family homes, however, if the whole family was to attend we usually make a ham as well. The gravy is always important!
I have many happy memories of mom and dad making the dressing to stuff the turkey with just after breakfast and then the turkey cooking slowly throughout the day, made the house smell so good.
Cheers! Mich
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Post by tod2 on Dec 18, 2011 18:43:29 GMT
My sister always cooks a turkey at Christmas - Me, never. I think I had one too many turkey dinners when my parents were farming and turkeys ran wild all over the farm. What did intrigue me a few days ago was the way our Jamie stuffed his turkey for Christmas dinner. No pushing and squidding the filling into the cavity (I do that with chicken) No Sirree! He claims it increases the cooking time as it has to penetrate all through the stodgy stuff which takes extra time. He rolls the stuffing into little balls - looked like ping-pong size - and casually tossed them inside the turkey, along with sprigs of herbs. This way the hot air between them cooks everything faster. Sounds reasonable I guess.
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Post by Deleted on Dec 18, 2011 18:43:31 GMT
In times past, big birds were chosen for such dates simply because more people needed to be fed. In Europe, it was often a goose, a duck or a capon. Those times have passed, because we can get as much of any kind of food as we need.
The latest trend in France is to completely skip the main course, which interests nobody. People start with oysters, foie gras, escargots, smoked salmon, etc. That can occupy everybody for a couple of hours, but then nobody is really hungry. So the next step is to move on to cheese and salad and then the desserts -- the bûche de Noël, macarons, ice cream, etc., with champagne.
Everybody is much happier with this, since we will get excessive protein and sufficient vegetables at all of our other meals.
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Post by mich64 on Dec 18, 2011 18:55:45 GMT
I can understand that Kerouac, I think that would be quite enjoyable!
My mother-in-law has served oysters and escargots at Christmas many times and is always such a nice appetizer.
Tod, what a great idea, stuffing balls! I am will attempt this with my next turkey! I do agree with the cooking time to ensure the dressing is cooked thoroughly, that is why mom and dad cook it slow and low all day long, so it is still tender and completely cooked.
Cheers! Mich
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Post by Kimby on Dec 27, 2011 18:07:41 GMT
Does anybody eat horrible nasty turkey at Christmas, too, or do you eat something good instead? Well, I like turkey but enough is enough. After turkey at "turkey day" - and the attendant meals of leftovers, turkey sandwiches and simmering the carcass for turkey soup - I prefer a beef roast at Christmas. However, I have yet to succeed at making one come out tender. Is it the meat or is it my cooking? I might have to start a thread on "the perfect roast beef" or as my younger sister says, "roast beast"... BTW, one Christmas we got quite enough turkey, as we spend two days with my parents (turkey dinner and turkey leftover dinner) then 2 days with Mr. Kimby's parents (who also served turkey dinner and turkey leftover dinner) - my gut was so achy from trying to digest all that turkey.
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Post by bixaorellana on Dec 28, 2011 6:17:12 GMT
I ate at the Charlies' house. She's a wonderful cook & roasted a smoked turkey. That's the second time I've had that at her house & both times it was truly delicious -- moist & delicious. The smokiness is subtle, but enough to make a difference.
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Post by Kimby on Dec 29, 2011 18:40:56 GMT
How IS Charlie? And does she ever come on Any Port anymore?
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Post by mockchoc on Dec 30, 2011 9:13:57 GMT
I wish Charlie was around online more too. Miss her being around, fun lady. Give her a hug from me next time you see her Bixa.
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Post by Kimby on Dec 30, 2011 15:45:56 GMT
ditto
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