Something Delicious

[Sun]

Originally Posted by Corkey

It's pizza night!!! And I'm not cookin'!!!

Pizza sounds like a good idea. Your night off?

Geesh..I never got downtown for my fish taco.

Starting to think that this is an illusion and if I wish hard enough for one it will magically appear.

*wishing..*

Nope not working.

I can try again tomorrow

[Sun]

Originally Posted by Ursy

Oooh, I'll have to make these for Bek someday. She'll love these!

Yes she will love them. They fly out the door at La Tolteca. The food is so good there that it is hard to make choices from the menu. I got all of my friends hooked on the place.

[Ursy]

Originally Posted by Bit

*hangs head... makin' me admit this public* Well... I made tortillas that were... wooden. Hard dry and tasteless, even. *sheepish look*

I used a rolling pin. I wanted to pat them out like the really accomplished tortilla makers do *yanno, says on the package, "hand-stretched, the old-fashioned way"* but I'm just not that coordinated so I rolled them out like pita bread or noodle dough. Got pretty good at it, but my wrists gave out last year so I had to stop.

Oh noes Catie. *shakes head*
Were they flour tortillas? Maybe you over-developed the gluten?

Speaking of stuffings, my favourite is one with macadamia nuts (slightly bashed), bacon, tomato, onion, and whatever herb I fancy at the time. Super good stuff! (I saute the bacon and onion first)

[Bit]

Originally Posted by Sun

How do you do your stuffing?

The totally old-fashioned way.

Start with two big (24 oz) loaves of bread, torn into pieces the day before and set out in the turkey roaster to dry, cuz nuthin else is big enough to hold all that bread.

In a skillet, melt a stick of butter (yes, butter). Chop in a BIG onion and a stalk of celery--no no, not a STICK, the whole thing. That's right. Now let them cook down for a while. Onion cooked? Good. Put the dry bread into the biggest bowl you've got. Pour the sizzling hot butter all over the bread and mix it in--sorry about the burn, next time use a spoon.... Hm. Not enough, huh? Get a two cup measure full of water and pour it in a little at a time, mixing as you go (you can use your hands now, it'll be faster). Mix in the seasonings as you go: sage (loads of it), thyme (lots of it), pepper (eh, not so much, okay?). Keep mixing. If you couldn't get all the bread in the bowl at first, add it in now.

When the stuffing is packable, put the (empty, remember to pull out the giblets!) turkey on the rack in the roaster, undo the plastic gizmo that holds the legs together and start packing the body cavity full of stuffing... no honey, FULL. Cram that stuffing in there. Okay, now stuff the neck cavity the same way and pull the skin underneath it to hold it in. Yeah, it rips sometimes--don't worry about that. Any stuffing that lands in the drippings will just make the gravy better.

Still got stuffing left? Whoo hoo! Pack it all along the drumsticks, between them and the body. Make sure you put the gizmo back before you mound more stuffing between the drumsticks also; a goodly amount should be able to rest on them so that you have that classic "stuffing popping out of the bird" look.

Pop the lid on your roaster and put the bird in the oven at 250 overnight. Oh I know, but you see, I don't buy Butterball turkeys so I feel totally free to ignore their advice. I'm telling you, thawed 22 pounder crammed to the gills with stuffing: 250, overnight. If you put it in at midnight, you'll be having turkey between 10 a.m. and noon, and never a case of food poisoning in the thirty years I've been doing it this way. You might like to take the lid off the roaster and baste the bird for the last hour or so to get a crackly skin.

[Nadeest]

Originally Posted by ruffryder

Nadeest, Congrats on your culinary degree! Hotels are a good business for a foodie. I work at a 4 star one (I'm not a chef lol) , however, they need chefs in their top restaurants and also for banquets and catering. They have different chefs including pastry and baking. Where in FL would you move to? You know, Orlando is a tourist area and has many of those jobs available.

My mom lives about 40 miles away from Orlando, in Leesburg, so I would be staying as close to her as possible.

I am not a chef yet, Rufffryder, or even close. I don't have the experience yet, to rate that sort of job, or that title. I am doing my best to learn, however. Currently, I'm hunting for a place/job to do my Co-Op class at. I've also been cooking at the TG Center here, when they have the once a month social. I run both the vegetarian/vegan and carnivore grills, and supervise the prep work in the kitchen, if that is needed, before the grills fire up.

[Corkey]

Originally Posted by Sun

Pizza sounds like a good idea. Your night off?

Geesh..I never got downtown for my fish taco.

Starting to think that this is an illusion and if I wish hard enough for one it will magically appear.

*wishing..*

Nope not working.

I can try again tomorrow

pssssst get off the computer n go get a taco....

Yea night off n took the car in for an oil change, nother thread alltogether...

[Bèsame*]

Things to add to stuffing:

Bacon or sausage
I found a recipe with chorizo, I'm going to try this year
Green peeled chopped apples..to keep it moist
Craisins
Handful of walnuts

[cinnamongrrl]

Don't talk to me about fried chicken

When I was down south in NC I first discoverd Bojangles and their lovely (spicy) fried chicken...and dirty rice to die for....and bo berry biscuits...I'm gonna hush on that now....

THEN we went further south to SC and I discovered Church's chicken....dear GOD......it was the best chicken I ever had.....the chicken was always juicy..but it still had that crunch.....omg....love me some church's

Then there was our favorite BBQ place in Greer, SC Mutt's....they had wicked good bbq AND fried chicken....and sweet tea for days.....Seriously, even when I moved back up here I found it difficult to delete their number from my phone. And I didn't even get to go there when I was back down there last year When Teddy and I move back down there I wanna be no more than 2 hrs away from there!!!

[Teddybear]

Originally Posted by cinnamongrrl563

Don't talk to me about fried chicken

When I was down south in NC I first discoverd Bojangles and their lovely (spicy) fried chicken...and dirty rice to die for....and bo berry biscuits...I'm gonna hush on that now....

THEN we went further south to SC and I discovered Church's chicken....dear GOD......it was the best chicken I ever had.....the chicken was always juicy..but it still had that crunch.....omg....love me some church's

Then there was our favorite BBQ place in Greer, SC Mutt's....they had wicked good bbq AND fried chicken....and sweet tea for days.....Seriously, even when I moved back up here I found it difficult to delete their number from my phone. And I didn't even get to go there when I was back down there last year When Teddy and I move back down there I wanna be no more than 2 hrs away from there!!!

WOW!!!! That's better b some bad azz BBQ to travel atleast 3 hrs for it

[Sun]

Originally Posted by Teddybear

WOW!!!! That's better b some bad azz BBQ to travel atleast 3 hrs for it

Its always good to have good food nearby no?

Oh what we are willing to do for some good fried chicken! I'm gonna have
to make some.

[Sun]

Originally Posted by Corkey

pssssst get off the computer n go get a taco....

Yea night off n took the car in for an oil change, nother thread alltogether...

I had too much going on to get there after all. On deadline for a project so meetings, conference calls, working on the laptop...boring, boring, still need a taco. Sadly its a 40 min drive to get there but worth it. Not so close to downtown anymore. I keep forgetting that.

Oil change thread?

Do we have a Harley thread too?

[Sachita]

being southern I love fried chicken although I don't make it that often. Because its such a treat there is a big ritual involved. I brine the bird using herbs and spices. I double drench too. I only use peanut oil to dry my chicken.

I am most loved for my steaks. I can make the best steak you ever ate. One of the keys is to always let your meat get room temp never throw cold meat on a grill unless its chicken. I use a cast iron grill with non-treated charcoal and some real wood.

[gaea]

Originally Posted by Sun

Thanksgiving or shopping?

I do not know this planet on which she dwells.

No cooking for me this year. No anything for me this year as a matter of fact. Just a day off.

yeah the corporateions have taken thanksgiving dinner hour and turned it into a shopping frenzy....i will gladly babysit the little ones and stay home.

Are you having a thanksgiving dinner somewhere?

Originally Posted by Sun

If you could have one "Dream" meal,

where would you go, who would you be with, and what would you have.

I want you to dream big here, people!!

If you cant decide then pick two dream meals (or dream dinner dates)

Lets see that creativity get going

I would go to Greece and there would be no restaurant only picking fresh fruits and cheeses from the farmers market and then head to the beach for a picnic....perhaps that someone special and if not then a great friend.

[genghisfawn]

I was at a loss for stuffing some chicken breasts the other night, but this worked...

1 big glop of pesto
1 big glop of sour cream
2 fingers (I have big hands, though,) of provolone, grated
5 almonds, crushed and chopped
Salt and pepper

Worked so well... M was sad I'd only made single serving, haha.

[Sun]

Originally Posted by genghisfawn

I was at a loss for stuffing some chicken breasts the other night, but this worked...

1 big glop of pesto
1 big glop of sour cream
2 fingers (I have big hands, though,) of provolone, grated
5 almonds, crushed and chopped
Salt and pepper

Worked so well... M was sad I'd only made single serving, haha.

Welcome to the thread geng!

That is a great quick stuffing idea. Good job. I always wish that I were growing fresh pots of basil all year long because I love pesto.

[Sun]

Originally Posted by cinnamongrrl563

Don't talk to me about fried chicken

Don't talk to you about fried chicken???

Do you want me to post a warning before a fried chicken convo?

WARNING: Fried Chicken ahead

Something like that?

*smirk*

[Sun]

Originally Posted by Sachita

being southern I love fried chicken although I don't make it that often. Because its such a treat there is a big ritual involved. I brine the bird using herbs and spices. I double drench too. I only use peanut oil to dry my chicken.

I am most loved for my steaks. I can make the best steak you ever ate. One of the keys is to always let your meat get room temp never throw cold meat on a grill unless its chicken. I use a cast iron grill with non-treated charcoal and some real wood.

Being non southern I wind up loving all kinds of southern food and rarely have access to the good stuff, hence my interest in southern cooking.
I am with you Sachita, I rarely have fried chicken or anything fried for that matter but I will go way out of my way for a good fried chicken. It is fascinating to me how many different cooking styles there are for frying chicken. It is very cool to be learning about how you all work with your unique recipes.

Good steak..cant recall the last time I had a good steak. That is another rare treat for me. We did a lot of prime rib over the summer for catered events but that is not the same as a good grilled steak over a fire that adds some flavor to the meat.

[Sun]

Originally Posted by gaea

yeah the corporateions have taken thanksgiving dinner hour and turned it into a shopping frenzy....i will gladly babysit the little ones and stay home.

Are you having a thanksgiving dinner somewhere?



I would go to Greece and there would be no restaurant only picking fresh fruits and cheeses from the farmers market and then head to the beach for a picnic....perhaps that someone special and if not then a great friend.

This Thanksgiving I am going to have a full day off. Since I am 3,000 miles away from my family I will not be joining them for dinner. However I am ok with that since I wind up doing most of the cooking anyway and can use the break.

I am really disgusted with the consumerism and shopping drama right on top of this holiday.

Greece sounds like a nice place to get away to gaea, I hope that you get there one day.

[gaea]

Originally Posted by Sun

This Thanksgiving I am going to have a full day off. Since I am 3,000 miles away from my family I will not be joining them for dinner. However I am ok with that since I wind up doing most of the cooking anyway and can use the break.

I am really disgusted with the consumerism and shopping drama right on top of this holiday.

Greece sounds like a nice place to get away to gaea, I hope that you get there one day.

I am disgusted with most consumerism on most days not just the holidays....its heartbreaking to see Christmas being "sold" before Halloween ever even approaches. It seems to me that young people are a "target" in this economy i could be misspoken on that however that is what i see.

I remember feeling sick over the consumerism so i took 3 or 4 years and just celebrated the holiday did very little gift exchanges and whenever anyone would ask what i wanted i would simply reply time with my family.

I worry too that so many people are forgetting what this holiday is really about. I digress.....

So my daughter and granddaughters are going to be in attendance this morning to a brunch a bunch of us get together for monthly here im super excited to introduce them to some of my friends. My daughter has done a lot of volunteer work withing the community and volunteered for me at Pride 2 years in a row. Breakfast laughter and a rainy morning today looking forward to it.

I will get to greece someday.

[Miss Scarlett]

Two of my family's Thanksgiving favorites are the stuffing and mashed potatoes Mom, then me, made for years.

Stuffing is a pound of sausage browned with celery and onions. Don't drain off the fat and toss in a stick of butter. When that's melted add Pepperidge Farm herb stuffing and enough water to moisten. This is then cooked inside the turkey.

Mom's mashed potatoes were mixed with mashed rutabagas. An old recipe my Great Grandmother brought with her from Germany.