T - Day and Counting
Mr. Joseph Littleshoes Esq.
*yawn*
I tell you!
Im bored.
Im going to do a castrated male chicken rather than a "turkey.'
Not only is it about the same price but its more convienient.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
Tom
wrote:
> Next Holy Day animal sacrafice is upon us?
>
> *yawn*
>
> I tell you!
>
> Im bored.
> Im going to do a castrated male chicken rather than a "turkey.'
>
> Not only is it about the same price but its more convienient.
Some people have difficulty relating to a day dedicated to gratitude.
Tehiru
I think we are doing a half dozen or so cornish game hens. Each one
get injected with different seasoning mixes.
Mr. Joseph Littleshoes Esq.
Tehiru wrote:
> On Nov 18, 12:47ÔøΩam, "Mr. Joseph Littleshoes Esq." <jpsti...@isp.com>
> wrote:
>
>>Next Holy Day animal sacrafice is upon us?
>>
>>*yawn*
>>
>>I tell you!
>>
>>Im bored.
>>Im going to do a castrated male chicken rather than a "turkey.'
>>
>>Not only is it about the same price but its more convienient.
>>--
>>
>>Mr. Joseph Littleshoes Esq.
> I think we are doing a half dozen or so cornish game hens. Each one
> get injected with different seasoning mixes.
They will certainly cook more quickly than one of those big turkeys.
I got my eye on a 6 - 8 pound capon, a local butcher stocks them and
they are only a little over a dollar a pound and only take a couple of
hours to cook.
I have never cared for the game birds, too gamy tasting.
Alrah
wrote:
> Tehiru wrote:
> > On Nov 18, 12:47 am, "Mr. Joseph Littleshoes Esq." <jpsti...@isp.com>
> > wrote:
>
> >>Next Holy Day animal sacrafice is upon us?
>
> >>*yawn*
>
> >>I tell you!
>
> >>Im bored.
> >>Im going to do a castrated male chicken rather than a "turkey.'
>
> >>Not only is it about the same price but its more convienient.
> >>--
>
> >>Mr. Joseph Littleshoes Esq.
> > I think we are doing a half dozen or so cornish game hens. Each one
> > get injected with different seasoning mixes.
>
> They will certainly cook more quickly than one of those big turkeys.
> I got my eye on a 6 - 8 pound capon, a local butcher stocks them and
> they are only a little over a dollar a pound and only take a couple of
> hours to cook.
>
> I have never cared for the game birds, too gamy tasting.
You have to soak game overnight to get the best out of it.
And with turkey you have the problem of cooking a huge bird with a
very delicate taste that you really have to *work with* to get the
best out of it, and you're a little traditionally saddled with winter
veg.
There's just no point in making turkey gravy. A white wine and butter
sauce goes just as well. Few juniper berries as well...
Chickens got a stronger taste and it isn't a old tart.
Mr. Joseph Littleshoes Esq.
Alrah wrote:
> On 18 Nov, 22:23, "Mr. Joseph Littleshoes Esq."
> wrote:
>
>>Tehiru wrote:
>>
>>>On Nov 18, 12:47ÔøΩam, "Mr. Joseph Littleshoes Esq."
>>>wrote:
>>
>>>>Next Holy Day animal sacrafice is upon us?
>>>
>>>>*yawn*
>>>
>>>>I tell you!
>>>
>>>>Im bored.
>>>>Im going to do a castrated male chicken rather than a "turkey.'
>>>
>>>>Not only is it about the same price but its more convienient.
>>>>--
>>>
>>>>Mr. Joseph Littleshoes Esq.
>>>
>>>I think we are doing a half dozen or so cornish game hens. Each one
>>>get injected with different seasoning mixes.
>>
>>They will certainly cook more quickly than one of those big turkeys.
>>I got my eye on a 6 - 8 pound capon, a local butcher stocks them and
>>they are only a little over a dollar a pound and only take a couple of
>>hours to cook.
>>
>>I have never cared for the game birds, too gamy tasting.
>
>
> You have to soak game overnight to get the best out of it.
I thought about brining, but the elderly relative is on a low salt diet.
>
> And with turkey you have the problem of cooking a huge bird with a
> very delicate taste that you really have to *work with* to get the
> best out of it, and you're a little traditionally saddled with winter
> veg.
>
> There's just no point in making turkey gravy.
*Chuckle* i have sometimes thought the turkey gravy made with white wine
to be the best part of the bird.
Just deffating the pan juices, add a roux or beurre mannie (sp?) white
wine to deglaze the roasting pan and stock for volume.
I might buy a small turkey just to make the turkey gravy with rice
flour. I have recently become a convert to rice flour, it makes superb
sauces IMO, much better for sauces & gravies than wheat flour.
A white wine and butter
> sauce goes just as well. Few juniper berries as well...
Mmmm juniper berries!! i had a juniper berry sauce with venison once, it
was superb, one of the very few times i have actually liked venison.
>
> Chickens got a stronger taste and it isn't a old tart.
An old cock? even if a castrated cock:)
Wrap it up in edible gold leaf and le cog d'or?
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Alrah
wrote:
> Alrah wrote:
> > On 18 Nov, 22:23, "Mr. Joseph Littleshoes Esq."
> > wrote:
>
> >>Tehiru wrote:
>
> >>>wrote:
>
> >>>>Next Holy Day animal sacrafice is upon us?
>
> >>>>*yawn*
>
> >>>>I tell you!
>
> >>>>Im bored.
> >>>>Im going to do a castrated male chicken rather than a "turkey.'
>
> >>>>Not only is it about the same price but its more convienient.
> >>>>--
>
> >>>>Mr. Joseph Littleshoes Esq.
>
> >>>I think we are doing a half dozen or so cornish game hens. Each one
> >>>get injected with different seasoning mixes.
>
> >>They will certainly cook more quickly than one of those big turkeys.
> >>I got my eye on a 6 - 8 pound capon, a local butcher stocks them and
> >>they are only a little over a dollar a pound and only take a couple of
> >>hours to cook.
>
> >>I have never cared for the game birds, too gamy tasting.
>
> > You have to soak game overnight to get the best out of it.
>
> I thought about brining, but the elderly relative is on a low salt diet.
I think some people take it too far... they don't eat salt or cook
with it. Don't eat pre-packaged food. Then 10 years later they have
to see the doc about thier thyroid because they haven't been getting
the iodine from salt.
> > And with turkey you have the problem of cooking a huge bird with a
> > very delicate taste that you really have to *work with* to get the
> > best out of it, and you're a little traditionally saddled with winter
> > veg.
>
> > There's just no point in making turkey gravy.
>
> *Chuckle* i have sometimes thought the turkey gravy made with white wine
> to be the best part of the bird.
>
> Just deffating the pan juices, add a roux or beurre mannie (sp?) white
> wine to deglaze the roasting pan and stock for volume.
>
> I might buy a small turkey just to make the turkey gravy with rice
> flour. I have recently become a convert to rice flour, it makes superb
> sauces IMO, much better for sauces & gravies than wheat flour.
Is rice flour the one where the sauce stays clear rather than clouded
but thickens?
> A white wine and butter
>
> > sauce goes just as well. Few juniper berries as well...
>
> Mmmm juniper berries!! i had a juniper berry sauce with venison once, it
> was superb, one of the very few times i have actually liked venison.
Some foods just don't dance alone. :-)
> > Chickens got a stronger taste and it isn't a old tart.
>
> An old cock? even if a castrated cock:)
There's a sacrificial son story playing in the background. Excuse me
*kicks the jukebox*
> Wrap it up in edible gold leaf and le cog d'or?
Ode to the aristocracy...
Alrah
wrote:
> Alrah wrote:
> >>I have never cared for the game birds, too gamy tasting.
>
> > You have to soak game overnight to get the best out of it.
>
> I thought about brining, but the elderly relative is on a low salt diet.
I was just thinking soaking it in plain water actually. Like you do
gammon. I wonder if a little lemon juice would be handy? hmm.
Mr. Joseph Littleshoes Esq.
I have often soaked chicken in butter milk or even crabs in plain milk
or cream (though a brandy infused eggnog is even better) but as i
understand it, the salt facilitates the entry of the water on a cellular
level one wont get without the salt.
I wonder if adding copious amounts of garlic to the salt water for
brining would have an effect?
And of course there are all sorts of herb & spice combos for pickling
and brining. Here is a pickling solution but the meat to be pickled
should rest in the solution for 5 - 8 days.
For 1 & 3/8 gallons of water add
5 lb. coarse salt
11 ounces brown sugar
12 peppercorns
12 juniper berries
1 sprig thyme
1 bay leaf
[traditionally, in times past, and i suppose some people would still use]
5 ounces saltpeter.
Place all the ingredients into a suitable pan and bring to the boil.
Allow to cook complete and pour over the meat which has previously been
pierced in several places with a needle and rubbed well with salt and
saltpeter.
Alrah
wrote:
> Alrah wrote:
> > On 18 Nov, 23:06, "Mr. Joseph Littleshoes Esq." <jpsti...@isp.com>
> > wrote:
>
> >>Alrah wrote:
>
> >>>>I have never cared for the game birds, too gamy tasting.
>
> >>>You have to soak game overnight to get the best out of it.
>
> >>I thought about brining, but the elderly relative is on a low salt diet.
>
> > I was just thinking soaking it in plain water actually. Like you do
> > gammon. I wonder if a little lemon juice would be handy? hmm.
>
> I have often soaked chicken in butter milk or even crabs in plain milk
> or cream (though a brandy infused eggnog is even better) but as i
> understand it, the salt facilitates the entry of the water on a cellular
> level one wont get without the salt.
This is true, but too much salt can ruin the taste. Is Gammon the
same as Salt Pork you have in America? We always soak it in clean
water to get the salt out of it, otherwise it's so salty it's
practically inedible. People forget or don't know to do this and so
Gammon has a very poor reputation here and it's cheap. However -
properly soaked and cooked in the slow cooker, and it's a great meat.
Mum does it every Christmas and it holds it own against the other
meats.
I think there are so many other ways to tenderise meat - using acids
(wine, vinegar, fruit juices, beer), slow cooking, or placing enough
water in the roasting tin so that the meat part steams, placing it on
a bed of roasting veg, wrapping in tin foil to keep the juices in,
that brining would probably be my last option.
If the games young then it should be tender enough anyway as long as
you don't overcook it, and soaking overnight will get rid of the gamey
flavour. It's only older game that can be quite tough and isn't
really suitable for roasting.
> I wonder if adding copious amounts of garlic to the salt water for
> brining would have an effect?
I'm not sure....
> And of course there are all sorts of herb & spice combos for pickling
> and brining. Here is a pickling solution but the meat to be pickled
> should rest in the solution for 5 - 8 days.
>
> For 1 & 3/8 gallons of water add
>
> 5 lb. coarse salt
> 11 ounces brown sugar
> 12 peppercorns
> 12 juniper berries
> 1 sprig thyme
> 1 bay leaf
> [traditionally, in times past, and i suppose some people would still use]
> 5 ounces saltpeter.
>
> Place all the ingredients into a suitable pan and bring to the boil.
>
> Allow to cook complete and pour over the meat which has previously been
> pierced in several places with a needle and rubbed well with salt and
> saltpeter.
I don't know who invented the fridge but god bless them!
Have a great T. day Joseph. :-)
Alrah
wrote:
> I have often soaked chicken in butter milk or even crabs in plain milk
> or cream (though a brandy infused eggnog is even better) but as i
> understand it, the salt facilitates the entry of the water on a cellular
> level one wont get without the salt.
I'm going to try the brandy infused eggnog. What I great idea!
Thanks. :-)
Mr. Joseph Littleshoes Esq.
Alrah wrote:
> On 26 Nov, 00:59, "Mr. Joseph Littleshoes Esq." <jpsti...@isp.com>
> wrote:
>
>
>>I have often soaked chicken in butter milk or even crabs in plain milk
>>or cream (though a brandy infused eggnog is even better) but as i
>>understand it, the salt facilitates the entry of the water on a cellular
>>ÔøΩ level one wont get without the salt.
>
>
> I'm going to try the brandy infused eggnog. What I great idea!
> Thanks. :-)
If your interested i can post both the traditional and modern recipe for
Crabs Benedictine.
Tom
wrote:
>
> Crabs Benedictine.
Another Catholic sex cover-up.
Alrah
wrote:
> Alrah wrote:
> > On 26 Nov, 00:59, "Mr. Joseph Littleshoes Esq." <jpsti...@isp.com>
> > wrote:
>
> >>I have often soaked chicken in butter milk or even crabs in plain milk
> >>or cream (though a brandy infused eggnog is even better) but as i
> >>understand it, the salt facilitates the entry of the water on a cellular
>
> > I'm going to try the brandy infused eggnog. What I great idea!
> > Thanks. :-)
>
> If your interested i can post both the traditional and modern recipe for
> Crabs Benedictine.
> --
>
> Mr. Joseph Littleshoes Esq.
>
> Domine, dirige nos.
> Let the games begin!http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
Yes please. I would appreciate that. :-)
Alrah
I'm glad I didn't have a cup in my hand when I read that. :-)))