What can you expect in the Food Thread on PF?

[Borek]

Borek: That's a beautiful picture... what a place to grow oranges!

Part of Royal Baths Park in Warsaw: http://en.wikipedia.org/wiki/Łazienki

See also this old thread (just scroll down past Quebec).

Still... juice concentrates are like Spam... they're everywhere. It may be you've walked right past them without recognizing them too, often they're stuffed together in one area of a freezer, and look like cans.

I will check, but I am almost sure they are not here. I love concentrated things (I eat them without diluting ) so it is unlikely I missed something like that.

 

[Ivan Seeking]

Something unique in the US to the States of Oregon and Washington, this is filbert [aka hazelnut, cob nut] season.

 

[hypatia]

Oddly, I never knew where a filbert was harvested at.

 

[nismaratwork]

Hell, I thought Filberts and Hazelnuts were different nuts entirely! I know this: Oregon... Tilamook Cheddar, a good summer sausage, and fresh hazelnuts make for great snacking.

 

[HeLiXe]

I'm going to TRY baking mac n cheez for the first time today >_< I hope everyone survives

 

[turbo]

It's very simple. Boil some macaroni until it's almost soft, and drain it. Layer it in a casserole dish with some slices of sharp cheddar cheese, dusting each layer with a little flour. Then add milk until you can just see it under the top layer of noodles and cheese. If you want a little extra "crust" for the dish, crumble Saltines on the top. Cover the dish and bake it until the cheese is melted, remove the cover and put the dish back in the oven until the top is golden brown. Done!

My wife and I like to add chopped onions and chilies to our mac'n'cheese, too.

 

[nismaratwork]

I've made this many times, and it's probably the best I've ever eaten.

http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html

 

[Evo]

I've made this many times, and it's probably the best I've ever eaten.

http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html

that sounds really good. Last night Last night Bobby Flay made a lobster mac n cheese with taleggio and fontina cheese, sounds delicious.

http://www.foodnetwork.com/recipes/bobby-flay/lobster-mac-and-cheese-recipe/index.html

 

[nismaratwork]

that sounds really good. Last night Last night Bobby Flay made a lobster mac n cheese with taleggio and fontina cheese, sounds delicious.

http://www.foodnetwork.com/recipes/bobby-flay/lobster-mac-and-cheese-recipe/index.html

That sounds great, and lobster was undoubtedly in the first thanksgiving, unlike turkey. Still, gimme dat bird!

 

[Evo]

That sounds great, and lobster was undoubtedly in the first thanksgiving, unlike turkey. Still, gimme dat bird!

I watched the history of thanksgiving on the history channel last night. I thought I knew all of the myths. Seems that the indians were not invited to come dine. The stupid pilgrims had made a show of power and the indians decided something needed to be done, so 90 of them descended on the pilgrims who happened to be having one of their festive dinners. Long story short, the meeting was peaceful and the indians went and killed 5 deer which they added to the dinner. All of this is from the only written eye witness account of the non-event.

 

[nismaratwork]

I watched the history of thanksgiving on the history channel last night. I thought I knew all of the myths. Seems that the indians were not invited to come dine. The stupid pilgrims had made a show of power and the indians decided something needed to be done, so 90 of them descended on the pilgrims who happened to be having one of their festive dinners. Long story short, the meeting was peaceful and the indians went and killed 5 deer which they added to the dinner. All of this is from the only written eye witness account of the non-event.

It's definitely a very ugly history, but the modern holiday is a lot of fun. Good thing for written accounts eh?

 

[OmCheeto]

Wasn't sure if this should go here or in Random Thoughts, but I decided this morning that I had not missed a calling as neither chef nor surgeon, as there is a Frankenturkey cooking in my oven.

 

[Evo]

Wasn't sure if this should go here or in Random Thoughts, but I decided this morning that I had not missed a calling as neither chef nor surgeon, as there is a Frankenturkey cooking in my oven.

Is this similar to the lentil brick or the mashed meat *thing*?

 

[lisab]

Wasn't sure if this should go here or in Random Thoughts, but I decided this morning that I had not missed a calling as neither chef nor surgeon, as there is a Frankenturkey cooking in my oven.

Pix?

 

[OmCheeto]

Is this similar to the lentil brick or the mashed meat *thing*?

The lentil brick mashed meat thing neither looked good, nor tasted good. I still have residuals from that disaster waiting to be eaten. (It morphed into: OK, maybe I can mix it with something and call it spaghetti. nope. OK, maybe I can mix it with something and call it Spanish Rice. nope. OK, maybe I can mix enough chili sauce into it and just call it chili. nope.)

I expect the Frankenturkey to be very tasty. Though it will be another 8 hours before it's finished cooking.

I was in line last night at the store and the checker and lady in front of me gave me "no way" comments when I asked if they thought my 20lb frozen gobbler would be done in time. I told them that they should never underestimate the abilities of a man with a microwave and a porch full of propane torches.

They did not respond.

 

[Evo]

The lentil brick mashed meat thing neither looked good, nor tasted good. I still have residuals from that disaster waiting to be eaten. (It morphed into: OK, maybe I can mix it with something and call it spaghetti. nope. OK, maybe I can mix it with something and call it Spanish Rice. nope. OK, maybe I can mix enough chili sauce into it and just call it chili. nope.)

I expect the Frankenturkey to be very tasty. Though it will be another 8 hours before it's finished cooking.

I was in line last night at the store and the checker and lady in front of me gave me "no way" comments when I asked if they thought my 20lb frozen gobbler would be done in time. I told them that they should never underestimate the abilities of a man with a microwave and a porch full of propane torches.

They did not respond.

I thawed a 13 lb turkey in a couple of hours using my warm water method. Hey, if you thoroughly cook it as soon as it's thawed it's ok in my book.

 

[Borek]

I have never bathed with a frozen turkey.

 

[Evo]

I have never bathed with a frozen turkey.

Jacuzzis are good for more than bathing.

That reminds me of years ago when the manager of the grocery store came into the pharmacy I worked in and told me they had just caught a woman walking out of the store with a frozen turkey held between her thighs. She was a very fat woman.

 

[Borek]

Jacuzzis are good for more than bathing.

 

[OmCheeto]

Pix?

For some unknown reason, there is always twice as much stuffing as there is space to put it in the turkey. Given that the stuffing is the most delightful thing in whole wide world, my solution is, every year, to stuff it under the skin of the turkey, and sew it up with random bits of bamboo skewers and butchers twine.

It always makes the turkey look like it has hideous cancerous tumours when finished.

But I don't care. It is very tasty.

And no, I don't need to cook it in or on some other type device. I cook my turkeys like my chickens, at ~200'F, for as many hours as it takes them to cook. Usually overnight.

per the USDA:

http://www.ochef.com/418.htm
Meat Internal Temp. Centigrade
Fresh ground beef, veal, lamb, pork 160°F 71°C
Beef, veal, lamb roasts, steaks, chops: medium rare 145°F 63°C
Beef, veal, lamb roasts, steaks, chops: medium 160°F 71°C
Beef, veal, lamb roasts, steaks, chops: well done 170°F 77°C
Fresh pork roasts, steaks, chops: medium 160°F 71°C
Fresh pork roasts, steaks, chops: well done 170°F 77°C
Ham: cooked before eating 160°F 71°C
Ham: fully cooked, to reheat 140°F 60°C
Ground chicken/turkey 165° F 74°C
Whole chicken/turkey 180° F 82°C
Poultry breasts, roasts 170° F 77°C

hmm...
oven temp = 200°F
initial core temp = 65°F at 8:30am
current core temp = 130°F at 2:30pm
distance to core of bird is ~6"
a. what is the thermal resistance coefficient of a turkey?
b. when will the core temp reach 180°F

 

[Evo]

I thought you were kidding when you said you were going to cook your bird for 8 hours.

Wow, that looks a bit, uhm, scary, yet nice. Love your skewer work.

 

[HeLiXe]

We're alive!

It's very simple. Boil some macaroni until it's almost soft, and drain it. Layer it in a casserole dish with some slices of sharp cheddar cheese, dusting each layer with a little flour. Then add milk until you can just see it under the top layer of noodles and cheese. If you want a little extra "crust" for the dish, crumble Saltines on the top. Cover the dish and bake it until the cheese is melted, remove the cover and put the dish back in the oven until the top is golden brown. Done!

My wife and I like to add chopped onions and chilies to our mac'n'cheese, too.

I've made this many times, and it's probably the best I've ever eaten.

http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html

Thanks turbo-1 and nismaratwork
I made it using this recipe http://southernfood.about.com/od/macaroniandcheeserecipes/r/bl01011c.htm" the only things I did different was adding heavy cream instead of half and half, I didn't have any flour, so I used the mortar and pestle on some barley cereal , and I put some very finely chopped habaneros in there. It came out perfect! I think all the biology labs are paying off

I'll try the recipes you both recommended. They both look very good! *insert drool emoticon*

 

[lisab]

Oh boy! Turkey is starting to smell goooooood :!).

 

[Evo]

My bacon wrapped jalapeno poppers before going into the oven the other night. They didn't last long enough to be photographed when they came out.

Oh, oh baby!

 

[turbo]

My wife and I are doing the Thanksgiving dinner tomorrow instead of tonight. Instead, we had a light snack of baked escargot in garlic butter and stuffed Portobello mushroom caps topped with a nice creamy white wine sauce.

 

[DaveC426913]

I'm just eating nuked pasta and broccoli in front of the TV.

But I'm getting fat and sleepy just reading y'all's posts.

 

[HeLiXe]

*gives Dave an ultra fattening slice of sweet potato pie*
*and a brownie*

 

[DaveC426913]

Potato pie?

If you're going to have pie, why woould it be potato? I mean, that's like a chocolate bar - of carrots.

 

[lisab]

Potato pie?

If you're going to have pie, why woould it be potato? I mean, that's like a chocolate bar - of carrots.

Ah no, sweet potato pie. Made from sweet potatoes - yum! It's a traditional African American dish.

 

[HeLiXe]

It's a traditional African American dish.

I didn't know that! LOL I got the recipe from TV eons ago and the woman making it was white...I just thought it was a Southern thing.