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#1
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OT My turkey...
...was unarguably the ugliest thing I have ever in my life pulled out of an
oven. We began with The Brine. Louie put together a witches' brew of chicken broth, apple cider, honey, maple syrup, salt and ginger ale with spices, and after letting the SOB soak overnight we found he was not only well-thawed but he presented us with something disturbingly phallic-looking. This, I discovered, was the neck, though we found it in a place I never expected to find a neck. Although if the head were attached, it would have reminded me of the boss I had before Daniel. We then stuffed him with pieces of cut-up onion, apple, pear and herbs, plopped him into the pan and put enough water in there to come an inch or so up the side, as my freind and long-time turkey chef Olive instructed. Of course, Olive never soaked a bird in brine and no one ever warned us that there would be an overflow of juice and turkey fat that would start a fire in the oven. And so, once the supply of baking soda was used up, the rest of the juice drained into two half-gallon pitchers, and half our bath towel collection ruined, we rearranged Old Tom for his final degradation. Lifting him from the pan to stick some vegetables in to bake with him, Tom's skin just disintegrated. Literally peeled right off his nude flesh, leaving us staring at a bird with prison pallor. We couldn't even dress him up again because, like cheap clothing on a final clearance rack, it just broke up into little bits when it hit the hot juice. In an act of desperation we mixed up a paste of butter and herbs and smeared it on Tom's poor bare breast, waited for the vegetation to develop a sense of comletion in its life's work, and called the Mutha-in-Law. When she stopped laughing, and Louie told her that the bird had just dropped both a leg and a wing from the rest of its carcass, she told us that he was not only done, he was TOO done. And then there was this little paper bag that rolled out of his insides along with the fruits we stuffed him with. What do you know...so THOSE are giblets! Roasted with Tom all along. It was hard to tell he was ready for duty, however, because he looked as naked as the day he was hatched. It was too late, though. I had a throng of hungry buddies who were expecting to be given the bird; and the bird we gave them. We wrapped the monstrosity in foil and hoped for the best. Fortunately Dennis had the implements to carve him, and the good sense to do it away from the eyes of our friends who might have looked over his shoulder and said, "Good GOD!!! What the hell IS that thing?" When we picked Tom up from the pan his butt was stuck to the metal and fell off. It looked honestly like something that was found by the roadside and rolled through a recently- cut lawn. But it was actually a good, flavorful turkey, though no cover-boy for Gourmet Magazine, and didn't turn out dry at all. We had enough to send everyone at the party leftovers in abundance; we were planning for twenty, but only half that number turned out. Usually Dennis hosts a good thirty people every month. The most important thing was that we had a bunch of happy friends, none of whom ended up hospitalized. To you good cooks here, I owe a debt of gratitude. (you especially, Matthew, you'd make some lucky bride out there a great chef, I mean husband!) To my boss Daniel, I plead: next year, get LITTLE turkeys! Blessed be, Baha -- Message posted via CatKB.com http://www.catkb.com/Uwe/Forums.aspx...dotes/200711/1 |
#2
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OT My turkey...
"Baha via CatKB.com" u18616@uwe wrote in message news:7bce8d39234e3@uwe...
..was unarguably the ugliest thing I have ever in my life pulled out of an oven. We began with The Brine. Louie put together a witches' brew of chicken broth, apple cider, honey, maple syrup, salt and ginger ale with spices, and after letting the SOB soak overnight we found he was not only well-thawed but he presented us with something disturbingly phallic-looking. This, I discovered, was the neck, though we found it in a place I never expected to find a neck. Although if the head were attached, it would have reminded me of the boss I had before Daniel. We then stuffed him with pieces of cut-up onion, apple, pear and herbs, plopped him into the pan and put enough water in there to come an inch or so up the side, as my freind and long-time turkey chef Olive instructed. Of course, Olive never soaked a bird in brine and no one ever warned us that there would be an overflow of juice and turkey fat that would start a fire in the oven. And so, once the supply of baking soda was used up, the rest of the juice drained into two half-gallon pitchers, and half our bath towel collection ruined, we rearranged Old Tom for his final degradation. Lifting him from the pan to stick some vegetables in to bake with him, Tom's skin just disintegrated. Literally peeled right off his nude flesh, leaving us staring at a bird with prison pallor. We couldn't even dress him up again because, like cheap clothing on a final clearance rack, it just broke up into little bits when it hit the hot juice. In an act of desperation we mixed up a paste of butter and herbs and smeared it on Tom's poor bare breast, waited for the vegetation to develop a sense of comletion in its life's work, and called the Mutha-in-Law. When she stopped laughing, and Louie told her that the bird had just dropped both a leg and a wing from the rest of its carcass, she told us that he was not only done, he was TOO done. And then there was this little paper bag that rolled out of his insides along with the fruits we stuffed him with. What do you know...so THOSE are giblets! Roasted with Tom all along. It was hard to tell he was ready for duty, however, because he looked as naked as the day he was hatched. It was too late, though. I had a throng of hungry buddies who were expecting to be given the bird; and the bird we gave them. We wrapped the monstrosity in foil and hoped for the best. Fortunately Dennis had the implements to carve him, and the good sense to do it away from the eyes of our friends who might have looked over his shoulder and said, "Good GOD!!! What the hell IS that thing?" When we picked Tom up from the pan his butt was stuck to the metal and fell off. It looked honestly like something that was found by the roadside and rolled through a recently- cut lawn. But it was actually a good, flavorful turkey, though no cover-boy for Gourmet Magazine, and didn't turn out dry at all. We had enough to send everyone at the party leftovers in abundance; we were planning for twenty, but only half that number turned out. Usually Dennis hosts a good thirty people every month. The most important thing was that we had a bunch of happy friends, none of whom ended up hospitalized. To you good cooks here, I owe a debt of gratitude. (you especially, Matthew, you'd make some lucky bride out there a great chef, I mean husband!) To my boss Daniel, I plead: next year, get LITTLE turkeys! Blessed be, Baha ROTFLOL! I assume this was the first turkey you ever cooked? I've never heard of putting water in the pan with a roasting turkey. Thanks for the laughs. I'm glad it turned out okay. Joy |
#3
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OT My turkey...
Joy wrote:
ROTFLOL! I assume this was the first turkey you ever cooked? the very, very first. How DID you know? I suppose the stuck butt gave it away? I've never heard of putting water in the pan with a roasting turkey. I relied on my friend's many years of expertise. I'd had her turkeys. They were always good, flavorful birds: the kind with nice brown skin from their hours baking in the tanning booth. she swore up and down on putting a bit of water in the pan. What I didn't know as that brining the bird increases the juice output considerably: something Mutha-in-Law didn't enlighten me on until AFTER we put the fire out. She will have much to answer for on Judgement Day. Thanks for the laughs. I'm glad it turned out okay. And I am glad to have brought a smile to someone's face, having done my good deed. I hope next year it comes out looking like a turkey and not an accident. Blessed be, Baha -- Message posted via CatKB.com http://www.catkb.com/Uwe/Forums.aspx...dotes/200711/1 |
#4
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OT My turkey...
Matthew wrote:
Next year we will get you to deep fry one. We'll et me a fryer and buld me a nice wood patio so I can set it on fire too! :-) fortunately, no cats were harmed in the making of that turkey. Blessed be, Baha -- Message posted via CatKB.com http://www.catkb.com/Uwe/Forums.aspx...dotes/200711/1 |
#5
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OT My turkey...
I have Mathew filed away for future reference, if I cook for DH and he
leaves this plane I will need another cook, to warm me up... I mean warm my... I mean fill my belly with warm food, yes that's what I meant, Lee Baha via CatKB.com u18616@uwe wrote in message news:7bce8d39234e3@uwe... ..was unarguably the ugliest thing I have ever in my life pulled out of an oven. We began with The Brine. Louie put together a witches' brew of chicken broth, apple cider, honey, maple syrup, salt and ginger ale with spices, and after letting the SOB soak overnight we found he was not only well-thawed but he presented us with something disturbingly phallic-looking. This, I discovered, was the neck, though we found it in a place I never expected to find a neck. Although if the head were attached, it would have reminded me of the boss I had before Daniel. We then stuffed him with pieces of cut-up onion, apple, pear and herbs, plopped him into the pan and put enough water in there to come an inch or so up the side, as my freind and long-time turkey chef Olive instructed. Of course, Olive never soaked a bird in brine and no one ever warned us that there would be an overflow of juice and turkey fat that would start a fire in the oven. And so, once the supply of baking soda was used up, the rest of the juice drained into two half-gallon pitchers, and half our bath towel collection ruined, we rearranged Old Tom for his final degradation. Lifting him from the pan to stick some vegetables in to bake with him, Tom's skin just disintegrated. Literally peeled right off his nude flesh, leaving us staring at a bird with prison pallor. We couldn't even dress him up again because, like cheap clothing on a final clearance rack, it just broke up into little bits when it hit the hot juice. In an act of desperation we mixed up a paste of butter and herbs and smeared it on Tom's poor bare breast, waited for the vegetation to develop a sense of comletion in its life's work, and called the Mutha-in-Law. When she stopped laughing, and Louie told her that the bird had just dropped both a leg and a wing from the rest of its carcass, she told us that he was not only done, he was TOO done. And then there was this little paper bag that rolled out of his insides along with the fruits we stuffed him with. What do you know...so THOSE are giblets! Roasted with Tom all along. It was hard to tell he was ready for duty, however, because he looked as naked as the day he was hatched. It was too late, though. I had a throng of hungry buddies who were expecting to be given the bird; and the bird we gave them. We wrapped the monstrosity in foil and hoped for the best. Fortunately Dennis had the implements to carve him, and the good sense to do it away from the eyes of our friends who might have looked over his shoulder and said, "Good GOD!!! What the hell IS that thing?" When we picked Tom up from the pan his butt was stuck to the metal and fell off. It looked honestly like something that was found by the roadside and rolled through a recently- cut lawn. But it was actually a good, flavorful turkey, though no cover-boy for Gourmet Magazine, and didn't turn out dry at all. We had enough to send everyone at the party leftovers in abundance; we were planning for twenty, but only half that number turned out. Usually Dennis hosts a good thirty people every month. The most important thing was that we had a bunch of happy friends, none of whom ended up hospitalized. To you good cooks here, I owe a debt of gratitude. (you especially, Matthew, you'd make some lucky bride out there a great chef, I mean husband!) To my boss Daniel, I plead: next year, get LITTLE turkeys! Blessed be, Baha -- Message posted via CatKB.com http://www.catkb.com/Uwe/Forums.aspx...dotes/200711/1 |
#6
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OT My turkey...
And I am glad to have brought a smile to someone's face, having done my good
deed. I hope next year it comes out looking like a turkey and not an accident. Blessed be, Baha Take heart, your troubles have not been in vain. Since we traveled all the way to WI for Thanksgiving we weren't able to bring large amounts of left-over turkey home with us. I've come to REALLY depend on large amounts of left-over turkey (I could live year round on nothing else - I love turkey!). Therefore, next weekend we're going to cook a turkey. I have never done so on my own before. Having read of your experiences, I will do my very best to watch out for those dangers. I'm sure I'll find plenty of other embarrassing mistakes to make, but I now know of several to avoid. |
#7
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OT My turkey...
perhaps you will get the mother of all hams next year, Lee
Baha via CatKB.com u18616@uwe wrote in message news:7bcf15c0554cb@uwe... Joy wrote: ROTFLOL! I assume this was the first turkey you ever cooked? the very, very first. How DID you know? I suppose the stuck butt gave it away? I've never heard of putting water in the pan with a roasting turkey. I relied on my friend's many years of expertise. I'd had her turkeys. They were always good, flavorful birds: the kind with nice brown skin from their hours baking in the tanning booth. she swore up and down on putting a bit of water in the pan. What I didn't know as that brining the bird increases the juice output considerably: something Mutha-in-Law didn't enlighten me on until AFTER we put the fire out. She will have much to answer for on Judgement Day. Thanks for the laughs. I'm glad it turned out okay. And I am glad to have brought a smile to someone's face, having done my good deed. I hope next year it comes out looking like a turkey and not an accident. Blessed be, Baha -- Message posted via CatKB.com http://www.catkb.com/Uwe/Forums.aspx...dotes/200711/1 |
#8
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OT My turkey...
I have no problem creating recipes, its the actual mechanical preparation of
the thing that is just too much... I am not at all mechanical and anything that takes those types of skills is beyond me, but I am a killer on making recipes up in my head, I have the ability to taste ingredients as I consider so I can get it right about 98 percent of the time... if I don't touch the food... but thanks, you are a very nice gentleman, Lee Matthew wrote in message ... "Stormmee" wrote in message ... I have Mathew filed away for future reference, if I cook for DH and he leaves this plane I will need another cook, to warm me up... I mean warm my... I mean fill my belly with warm food, yes that's what I meant, Lee Behave yourself ;-) You will make an old man blush Anytime you need any recipe I will email you my correct email. the one I have here is not complete |
#9
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OT My turkey...
gramby bought my DH a set of those, actually pretty cool, Lee
Matthew wrote in message ... I am the same way. People see me add a dash here a dash there and they tell me how much I say a dash they tell me that was more than a dash. So I got tired of that and bought a novelty item it was measuring spoons named a tidbit, a dash, a smudge and so one. I always scare them when I say a teaspoon and grab the item and can measure it out without using the spoon "Stormmee" wrote in message ... I have no problem creating recipes, its the actual mechanical preparation of the thing that is just too much... I am not at all mechanical and anything that takes those types of skills is beyond me, but I am a killer on making recipes up in my head, I have the ability to taste ingredients as I consider so I can get it right about 98 percent of the time... if I don't touch the food... but thanks, you are a very nice gentleman, Lee Matthew wrote in message ... "Stormmee" wrote in message ... I have Mathew filed away for future reference, if I cook for DH and he leaves this plane I will need another cook, to warm me up... I mean warm my... I mean fill my belly with warm food, yes that's what I meant, Lee Behave yourself ;-) You will make an old man blush Anytime you need any recipe I will email you my correct email. the one I have here is not complete |
#10
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OT My turkey...
This story is one of the funniest things I have read in a long time. I loved
it. Lynn "Baha via CatKB.com" u18616@uwe wrote in message news:7bce8d39234e3@uwe... ..was unarguably the ugliest thing I have ever in my life pulled out of an oven. We began with The Brine. Louie put together a witches' brew of chicken broth, apple cider, honey, maple syrup, salt and ginger ale with spices, and after letting the SOB soak overnight we found he was not only well-thawed but he presented us with something disturbingly phallic-looking. This, I discovered, was the neck, though we found it in a place I never expected to find a neck. Although if the head were attached, it would have reminded me of the boss I had before Daniel. We then stuffed him with pieces of cut-up onion, apple, pear and herbs, plopped him into the pan and put enough water in there to come an inch or so up the side, as my freind and long-time turkey chef Olive instructed. Of course, Olive never soaked a bird in brine and no one ever warned us that there would be an overflow of juice and turkey fat that would start a fire in the oven. And so, once the supply of baking soda was used up, the rest of the juice drained into two half-gallon pitchers, and half our bath towel collection ruined, we rearranged Old Tom for his final degradation. Lifting him from the pan to stick some vegetables in to bake with him, Tom's skin just disintegrated. Literally peeled right off his nude flesh, leaving us staring at a bird with prison pallor. We couldn't even dress him up again because, like cheap clothing on a final clearance rack, it just broke up into little bits when it hit the hot juice. In an act of desperation we mixed up a paste of butter and herbs and smeared it on Tom's poor bare breast, waited for the vegetation to develop a sense of comletion in its life's work, and called the Mutha-in-Law. When she stopped laughing, and Louie told her that the bird had just dropped both a leg and a wing from the rest of its carcass, she told us that he was not only done, he was TOO done. And then there was this little paper bag that rolled out of his insides along with the fruits we stuffed him with. What do you know...so THOSE are giblets! Roasted with Tom all along. It was hard to tell he was ready for duty, however, because he looked as naked as the day he was hatched. It was too late, though. I had a throng of hungry buddies who were expecting to be given the bird; and the bird we gave them. We wrapped the monstrosity in foil and hoped for the best. Fortunately Dennis had the implements to carve him, and the good sense to do it away from the eyes of our friends who might have looked over his shoulder and said, "Good GOD!!! What the hell IS that thing?" When we picked Tom up from the pan his butt was stuck to the metal and fell off. It looked honestly like something that was found by the roadside and rolled through a recently- cut lawn. But it was actually a good, flavorful turkey, though no cover-boy for Gourmet Magazine, and didn't turn out dry at all. We had enough to send everyone at the party leftovers in abundance; we were planning for twenty, but only half that number turned out. Usually Dennis hosts a good thirty people every month. The most important thing was that we had a bunch of happy friends, none of whom ended up hospitalized. To you good cooks here, I owe a debt of gratitude. (you especially, Matthew, you'd make some lucky bride out there a great chef, I mean husband!) To my boss Daniel, I plead: next year, get LITTLE turkeys! Blessed be, Baha -- Message posted via CatKB.com http://www.catkb.com/Uwe/Forums.aspx...dotes/200711/1 |
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