|
||
|
||
|
Server Time: 12/1/2008 3:49:06 PM PACIFIC |
 ADAM GIVES TURKEY TIPS, ADAM THE EXPERT, 27. Nov 2003 01:26 | ||
| View ( Message | Thread ) | Return to Thread List | |
| OK, WHILE THIS MAY BE A LITTLE TOO LATE FOR THIS YEAR, I DECIDED TO GET AWAY FROM POKER, FOR A WHILE, AND GET INTO ANOTHER AREA IN WHICH I AM A GENIUS: COOKING! HERE ARE SOME SUGGESTIONS, FOR COOKING A SUCCESSFUL HOLIDAY BIRD: FIRST AND FOREMOST, YOU MUST GET A "FRESH" NOT FROZEN BIRD. KOSHER, WHILE EXPENSIVE, IS EVEN BETTER, AS THESE BIRDS WERE RAISED AND SLAUGHTERED, UNDER THE BEST AND CLEANEST CONDITIONS. PLEASE DON'T EVEN THINK ABOUT FROZEN. THE PROCESS OF FREEZING AND THAWING A TURKEY, OR ALMOST ANYTHING, WILL ONLY RESULT IN TAKING AWAY SOME OF THE FLAVOR, AND TENDERNESS OF THE MEAT. ALSO, IF YOU DO NOT TAKE PROPER PRECAUTIONS, WHEN THAWING YOUR BIRD, YOU CAN GET SICK, OR WORSE!!! TURKEY, IS BY FAR, THE EASIEST MEAT TO SPOIL!!! (FOR THIS REASON, YOU ALSO WANT TO BE VERY CAREFUL, ABOUT "LEAVING OUT" THE FOOD ON THE TABLE, WHICH I HAVE SEEN PEOPLE DO, WAITING UNTIL THE MORNING, FOR THE CLEAN UP. YOU JUST DON'T WANT TO LEAVE TURKEY, UNREFRIDGERATED, PERIOD ! ! ! ! ! ! GET CREATIVE ON YOUR STUFFING, GREAT STUFFING, REALLY COMPLIMENTS THE TURKEY, AND THE WHOLE MEAL. IF YOU MUST USE A PACKAGE, WELL OK, I'LL ALLOW IT, BUT DON'T BE LAZY, AND ONLY USE THE PACKAGE. THERE ARE MANY INTERESTING INGREDINATES YOU CAN USE, IN THE PROPER PERPORTION, IN STUFFING. HOW ABOUT: CHESTNUT, MUSHROOM, CRANBERRY, SAGE, AND SHALLOTS !!! NEXT RULE, EITHER BE PREPARED TO SPEND THE TIME TO BASTE, OR BE PREPARED TO HAVE A COBBLER, MAKE A PAIR OF NICE NEW SHOES OUT OF YOUR NOW (LEATHER) TURKEY!!! UH, NOOOOOOOOO YOU CAN'T JUST "FIX IT" BY POURING GRAVEY OVER IT. SOME RULES OF BASTING: THE MOST SUCCESSFUL BAST\INGS, ARE WITH NON-DRIPPINGS TYPE BASTES IF YOU JUST USE THE DRIPPINGS, YOU CAN RISK PUTTING ALL THAT DRIPPED FAT, BACK INTO YOUR TURKEY, AND HAVE A "FATTY" TASTE. BESIDES, THERE ARE SO MUCH MORE INTERESTING LIQUIDS, TO BASTE WITH!! MONDAY, ADAM THE EXPERT MADE A TURKEY, BASTED WITH TANGERINE JUICE, CAME OUT PERFECT, WITH ONLY THE VERY SLIGHTEST FLAVOR OF THE FRUIT. IN YOU MUST USE THE PAN DRIPPINGS TO BASTE, TRY TO PUT THE SPOUT OF THE BASTER, IN THE MIDDLE OF THE LIQUID, AS THE FAT WILL APPEAR MOSTLY AT THE TOP, AND BOTTEM OF THE PAN. NEXT KEY: PRESENTATION: THE TURKEY IS THE SHOWPIECE OF THE WHOLE MEAL, AND SHOULD BE DECORATED ACCORDINGLY!!! AGAIN, DON'T BE LAZY!!! SPEND FIVE BUCKS OR SO, ON INGREDIANTS FOR THE GARNISHMENT OF THE BIRD. BE CREATIVE, WITH AN EYE FOR COLOR, AND UNIFORMITY SPEND SOME TIME, CARVE THINGS INTO INTERESTING SHAPES, LOOK FOR INGREDIANTS WITH EXOTIC SOUNDING NAMES, SUCH AS "BELGIAN ENDIVE" OR, RADDICCIO, SO THAT WHEN YOU DESCRIBE THE DISH TO YOUR GUESTS, YOU'LL SOUND TOO SOPHSTICAED AND COOL, FOR WORDS "I'M SERVING A FRESH KOSHER TURKEY, STUFFED WITH PORCINI MUSHROOM, FUJI APPLE STUFFING, GARNISHED WITH BELGIAN ENDIVE, MANDARIN ORANGES, AND CHILIAN YELLOW TOMATOES, AND ITALIAN PARSLEY" ALSO, HAVE A CAMERA READY, SO YOU CAN CAPTURE THE BEAUTY OF THE DISH, FOR POSPERITY ADAM, THE SEMI-EXPERT CHEF | ||
| Return to Thread List | ||
| Re: ADAM GIVES TURKEY TIPS, MozMan, 27. Nov 2003 07:44 | ||
| View ( Message | Thread ) | Return to Thread List | |
| Adam- I happen to be a very good cook myself, and an expert eater! :^) I must say that this is a GREAT post! Your tangerine baste sounds wonderful, and I may try it sometime. Thanx for the tips! -Moz "Hey! You made me ink!" | ||
| Return to Thread List | ||
| Re: ADAM GIVES TURKEY TIPS, ADAM THE EXPERT, 27. Nov 2003 12:08 | ||
| View ( Message | Thread ) | Return to Thread List | |
| as a special holiday treat, i am going with all microscopic letters, and non-double spacing, which apparently is very important, to y'all. however, don't expect this to continue, as my values are my values, and i will not comprimise them. thank you for your response to my post. adam the expert actually gets applause, when people see and taste my cuisine. what a sight! 120 people, in a california casino, applauding my buffet, that i made for superbowl sunday, 1999!!! and, as i always try to do, with my stories, there is an important poker lesson to be learned!! good cooking, is like good poker. only through patience, attention to detail, hard work, and last but not least, CREATIVIETY, can one succeed in either!! don't expect a "quick fix" in poker!! you are not there, to play 8.5 minutes, win a couple hundoid, and relax for the rest of the day. yes, ADAM the EXPERT is a major advocate of hit and run, when necessary and appropriate, but that only means that you quit the GAME, not quit for the day. | ||
| Return to Thread List | ||
| Turkey for Bachelors, johnph77, 27. Nov 2003 08:29 | ||
| View ( Message | Thread ) | Return to Thread List | |
| Turkey Recipe When I found this recipe I thought it was perfect for those people who just are not sure how to tell when poultry is cooked thoroughly but not dried out. Give this a try. BAKED STUFFED TURKEY 12-15 lb. turkey 2 cups melted butter 2 cups stuffing 2 cups uncooked popcorn salt/pepper/spices to taste Preheat oven to 350 degrees. Brush turkey well with melted butter, salt, pepper and spices. Fill cavity with stuffing and popcorn. Place in baking pan in the oven. Listen for popping sounds. When the turkey's ass blows out the oven door and flies across the room, the turkey is done. And, you thought I couldn't cook. | ||
| Return to Thread List | ||
| Re: Turkey for Bachelors, ADAM THE EXPERT, 27. Nov 2003 12:15 | ||
| View ( Message | Thread ) | Return to Thread List | |
| uh, someone sent this to me, months ago, and i am just as dissapointed now, that you didn't preface your post, by saying "this is a joke" not that ADAM the EXPERT, needs anyone to tell me, when a turkey is done. the simplest way to do this, is so darn simple, that most overlook it. follow the package directions!! if you have a new oven, with digital controls, the temperture shoujld be right on what it's set for. if not, buy an oven thermoter, and adjust the temperture dial, according to the reading on the thermometer. rememeber, every time you open the door, to baste, or just enjoy the aroma of your bird, this adds about 10 minutes, to the cooking time, as heat will be lost that will take time to recover. AND CAREFUL, THAT YOUR FACE IS NOT TOO CLOSE TO THE DOOR, WHEN YOU OPEN IT, LESS YOU GET A BLAST OF HEAT!! | ||
| Return to Thread List | ||
| POKER FORUM HOME | POKER FORUM | LINK TO US | ARCHIVE | ONLINE POKER | Copyright 2002, United Poker Forum |
|
Getting Started |
UPF Tournaments |
Poker News, Views, Rules |
Poker Strategy & Psychology |
Money and Bankroll Poker Bonuses & Promotions | World Series of Poker (WSOP) | Play Online Poker | Poker Odds & Statistics | Tournament Poker | Poker Books, Videos & Learning Tools Looking for a Poker Game | Poker Bad Beats | Not Quite Poker | Quizzes and Polls | Forum Suggestions & Bugs |
|
|
|
|
Interesting Links: Online Poker | Free Poker Games | United Poker Network |
|