Sounds like a good holiday, young lady. I'd much prefer duck to turkey, although our bird was very good. Have a happy. Paul On Nov 22, 2007, at 4:43 PM, ann sanfedele wrote:
> Gang, if Paul and his better half are doing the cooking, this would be > my first choice for crashing the party :) > > cory, your post was lovely, sniffle, sniffle - wonder of anyone > noticed > the actual date today... a pretty significant one > which is sad for some of us and of not much interest to others. > Hint: 1963. > > As to Thanksgiving, Ashley and I are spending a quiet one at home.... > more festive plans got foiled by my close friend's > inlaws - but while it would have been wonderful to have a > Thanksgiving > dinner with one my closest friends and her family, > I really don't mind missing the inforced joviality and so on. > > Oddly, the tradition of recent years was broken by another friend with > many apologies as she and her sig other were > invited out of town by one of his close friends. she was very > relieved > when I siad I honestly didn't care. Then her > partner manged to injure himself at his work and they are not going > anywhere. > > I had lots of time with close friends last weekend - and I loved it > but > it tired me. > > I took another friend to dinner at WHole foods last night. > > I made Turkin soup two days ago to have today... but instead went to > Whole Foods and bought all the > trimmings, but not turkey. Then I walked to Chinatown and bought > half a > fully cooked duck. I made myself > a southwest version of Peking duck using blue cornmeal tortillas I had > in the freezer instead of Manderin pancakes. > > I decided it was a great day to work on my internet stuff - pics and > ebay sales and catch a few Scrabble games on line. > > The neighborhood is luxuriously quiet with all the NYU kids gone off, > and the weather is a bit too nice for now . > > I have lots to be thankful for -- good health, good friends (even > if my > closest ones are not in NY right now) my > sweet kitty cat, a roof over my head. > > And a new cell phone - alas, much too fancy for me, but it was > necessary > as I drowned the old one when I > was up in the country for saturday and Sunday... I paid almost > nothing > for the new one, but I had to do a 2 year > contract to get it. My friend in the country gave me a lovely present > of a 500 gig external hard drive! > > thats my Thanksgiving report - boring as hell > > have one or two pesos to post later > > back to ebay > > ann > > > > > [EMAIL PROTECTED] wrote: > >> I've tried the breast down method. It works well, but turning over >> a big bird is a hassle. The high temp method is at 425 degrees for >> around two hours for a 14 pound bird. But I check it with a >> temperature probe and roast to 165 degrees. The breasts are as >> moist as with the breast down method. Gourmet mag did a test of >> about six methods a couple of years ago. They were absolutely >> certain that the high temp method would yield awful, dry meat. But >> it turned out to be the best. I put fruit or veggies in the >> cavity, but just a couple for a loose fit. This year I used two >> lemon halves, a few sprigs of rosemary and about half an onion. I >> coated it inside and out with olive oil, then applied a fennel and >> peppercorn rub to the outside. That probably doesn't affect the >> meat much, but it does great things for the pan drippings, from >> which I make gravy. I also make stock from the gizzards and neck. >> Combined with the pan drippings and just a bit of heavy cream, it >> makes a great gravy. >> Paul >> >> >> > > > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above > and follow the directions. -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
