[Sca-cooks] FW: [TY] Elizabethan Turkey
David Walddon
david at vastrepast.com
Tue Nov 25 13:51:44 PST 2008
I like a brined bird for the juiciness but I REALLY don't like the
texture.
Let us know how the apple brine turns out.
We always called it dressing even when it was stuffed. It dressed the
bird, I guess. It seemed that our American friends always called it
stuffing and home in Canada we called it dressing. Never had
cornbread stuffing until moving to the states.
Eduardo
________________________________________________________
Food is life. May the plenty that graces your table truly be a VAST
REPAST.
David Walddon
david at vastrepast.com
www.vastrepast.com
web.mac.com/dwalddon
On Nov 25, 2008, at 1:45 PM, Elaine Koogler wrote:
> On Tue, Nov 25, 2008 at 1:39 PM, David Walddon
> <david at vastrepast.com> wrote:
>
>> I have tried a myriad of ways to cook a turkey -
>> brined, baked, steamed, roasted, smoked, grilled, rolled and
>> stuffed, and
>> deep fried.
>>
>> Our favorite way is deep fried. We rarely inject (we have but we
>> don't do
>> it that way often). The meat is ALWAYS moist and beautiful. The
>> skin is
>> crispy and delicious. It takes only an hour to do it! And the
>> extra oven
>> space is much appreciated.
>
>
> We love the deep-fried version as well...but we're doing a brined
> bird this
> year. The Washington Post had what looks to be a wonderful version of
> brining that includes apples. Can't wait to try it.
>
>>
>> Since we are having friends from Finland and Germany for
>> Thanksgiving we
>> are going to have the traditional stuff! Cranberry Sauce, Green
>> Beans,
>> Candied Yams, Mashed Potatoes, Stuffing (Dressing! Who calls it
>> what?), My
>> Gran's Carrot Casserole, Waldorf salad, Roasted Brussels, Gravy,
>> White
>> Rolls, Pumpkin Pie and Pecan Pie.
>
>
> I often wonder why, even on FoodTV, they refer to the dish that's
> cooked
> outside the bird as "stuffing". I grew up being told that if it
> was cooked
> inside the bird, it was stuffing...you know, stuffed inside the
> turkey. If
> cooked outside the bird, it was dressing. Maybe it's southern
> thing...my
> Mom came from 70 miles southeast of Atlanta, GA!
>
> Kiri
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