What's on the menu? [ot]-ish about Pangs
wheez50
"pangs" of Buffy the Vampire Slayer, please do NOT read any further ;-)
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First of all, i missed the first 10 minutes (vcr trouble, moloch strikes
again etc.) If any foodstuff came by i missed it.
A "Buffy"-Thanksgiving meal.
Tonights dinner is:
8->Stuffed Turkey with mashed potatoes and salad.
First of all this menu doesn't give amounts. A 2,5 kg. turkey should be
enough for 6-8 persons. Next to that, spices and herbs should be used at
your own discrepancy.
For starters, take a big and juicy turkey. Let your butcher prepare and
clean the turkey if you don't know how to. Essentially it is nothing more
than removing the inner organs...
The stuffing:
Mix the Turkey stuffing from the package in a bowl as specified. Add sage,
salt and onion. If it's too solid, add some milk (condensed).
The turkey:
Rub the turkey in with pepper and salt, inside and out. Fill it with the
stuffing. Heat some oil and fry the turkey brown around quickly. Fruit the
onions and garlic along, but not more than two minutes. Add bouillon, mashed
tomatoes, rosemary and vinegar. Put the turkey into an oven for app. 2.5
hours at 200 deg. centigrade. All the while, sprinkle the former bird with
it's own fluids.
The gravy:
Remove the turkey and use the leftover fluids as a base for the gravy. Add
some butter and a quarter cup of brandy. Add a separate cannister filled
with blood if you have "special guest" 'cause the gravy does not contain
blood, only body fluids.
Mashed potatoes:
Boil the potatoes and put them in a food processor, that will speeden up the
process considerably (and we do not have slayer arm-muscles). Salten them
while boiling and afterwards to flavour. A not-so-buffy-option is to use a
package. be sure you switch the amounts of water and milk since more milk
(or only milk) will make the mashed potatoes far more creamier.
The salad:
Crude-chop the lettuce and the tomatoes, and mix them. The dressing is made
of two spoons of vinegar, some sugar, a dessert spoon of brandy and some
herbs. mix it all together.
Cranberrysauce with whipped cream:
Pulp the cranberries in a bowl, mix with sugar and a little bit of sour
cream. Whip the cream along with sugar. Serve separately.
Finishing touch:
serve with Peas, (use the frozen ones heated in the microwave so they get
"mushy")
and Bread-Rolls
Wine of choice:
I could use some help here...
Enjoy your meal!
~-culinary-~
~wheez50~
~- -~
Mattia Valente
AARGHH!!!!! Well, you could always check the transcripts.
> A "Buffy"-Thanksgiving meal.
>
> Tonights dinner is:
>
> 8->Stuffed Turkey with mashed potatoes and salad.
A bit more than that, my friend. You forgot the Yams (aka sweet
potatoes. Yum!) And the pumpkin pie;
Buffy : "It is a sham, but it's a sham with yams. It's a yam sham."
Willow : "Well, I suppose there could be slight yams."
Buffy : "I thought I was going to have to use slayer moves on this one
woman who was completely hoarding the pumpkin pie filling."
For supporting evidence. Other that 'Cook the Yams' and 'Make a pumpkin
pie' I can't really help you much on recipies ;-)
> First of all this menu doesn't give amounts. A 2,5 kg. turkey should be
> enough for 6-8 persons. Next to that, spices and herbs should be used at
> your own discrepancy.
Hehehehe...You haven't had many thanksgivings, have you? I'm thinking a
10 pound (around 4,5 kilos) butterball turkey is what we are talking
about here. Go for the whole hog! Leftovers are half the fun of
thanksgiving! Anyway, its america, gotta overdo things a little ;-)
> For starters, take a big and juicy turkey. Let your butcher prepare and
> clean the turkey if you don't know how to. Essentially it is nothing more
> than removing the inner organs...
Right. Have it done (get a butterball turkey. Not sure what the hell
makes it a butterball turkey, could just be a brand name, but they are
tasty....me thinking of christmas dinner this year again now....;-)
> The stuffing:
> Mix the Turkey stuffing from the package in a bowl as specified. Add sage,
> salt and onion. If it's too solid, add some milk (condensed).
Hehehe..other ingerdients may vary from stuffing to stuffing. Generally
there is bread involved.
> The turkey:
> Rub the turkey in with pepper and salt, inside and out. Fill it with the
> stuffing. Heat some oil and fry the turkey brown around quickly. Fruit the
> onions and garlic along, but not more than two minutes. Add bouillon, mashed
> tomatoes, rosemary and vinegar. Put the turkey into an oven for app. 2.5
> hours at 200 deg. centigrade. All the while, sprinkle the former bird with
> it's own fluids.
I'd say more like 4 hours, but OK. Basting is fun....;-)
> The gravy:
> Remove the turkey and use the leftover fluids as a base for the gravy. Add
> some butter and a quarter cup of brandy. Add a separate cannister filled
> with blood if you have "special guest" 'cause the gravy does not contain
> blood, only body fluids.
Yeah, and cooked ones at that! Thicken with maizena or flour for a nice
creamy consitency. Place in gravy boat, everybody happy.
> Mashed potatoes:
> Boil the potatoes and put them in a food processor, that will speeden up the
> process considerably (and we do not have slayer arm-muscles). Salten them
> while boiling and afterwards to flavour. A not-so-buffy-option is to use a
> package. be sure you switch the amounts of water and milk since more milk
> (or only milk) will make the mashed potatoes far more creamier.
Package is nasty! Not an option here. Anyway, food processor will make
em too squishy. Get a ricer (watever the hell that is..) or, just use a
fork, get 'em nice and coarse, for that homemade feel.
> The salad:
> Crude-chop the lettuce and the tomatoes, and mix them. The dressing is made
> of two spoons of vinegar, some sugar, a dessert spoon of brandy and some
> herbs. mix it all together.
You forget the olive oil, my friend. I would go for a mustard
vinaigrette, with Oil (olive, of course), Vinegar, mustard, salt pepper,
and some green herby stuff to make it more exciting all going into the
mix. Matter of taste though. If you're in the US, you could also get an
assortment of bottled salad dressings and go from there ;-)
> Cranberrysauce with whipped cream:
> Pulp the cranberries in a bowl, mix with sugar and a little bit of sour
> cream. Whip the cream along with sugar. Serve separately.
Thats an odd one (whipped cream and sour cream bit) Never seen that done
before. You do realize the cranberry sauce is served with the Turkey,
right? Usually the operations consists of opening the can of
cranberries, putting it in a bowl and making it look festive (by, for
example, a leaf of mint.)
I'll get to the whipped cream later..
> Finishing touch:
> serve with Peas, (use the frozen ones heated in the microwave so they get
> "mushy")
Hehehe..
> and Bread-Rolls
Yes, preferrably fresh, slighly warmed in the oven.
Desert: Pumpkin pie (or Pecan pie, or both, which is even better) served
with whipped cream.
> Wine of choice:
> I could use some help here...
Dunno....None? Giles and Spike are the only ones of legal drinking age
;-) I guess a red would be in order here, but thats as much as I'm
willing to guess at right now ;-)
Mattia
ReplyMeister[tm]
Thanksgiving food is GOOD..damn, now I'm hungry and there's nothing to
eat around here... :-)
wheez50
Mattia Valente <mae.v...@std.vu.nl> schreef in berichtnieuws
392B9F13...@std.vu.nl...
> Pleasantly silly and odd post, so I'll bite (pun intended)
Not negative i hope, else "Bite me" ;-)
I only say "i hate transcripts"
> > A "Buffy"-Thanksgiving meal.
> >
> > Tonights dinner is:
> >
> > 8->Stuffed Turkey with mashed potatoes and salad.
>
> A bit more than that, my friend. You forgot the Yams (aka sweet
> potatoes. Yum!) And the pumpkin pie;
>
> Buffy : "It is a sham, but it's a sham with yams. It's a yam sham."
>
> Willow : "Well, I suppose there could be slight yams."
>
> Buffy : "I thought I was going to have to use slayer moves on this one
> woman who was completely hoarding the pumpkin pie filling."
>
> For supporting evidence. Other that 'Cook the Yams' and 'Make a pumpkin
> pie' I can't really help you much on recipies ;-)
If you're interested... mail me.
> > First of all this menu doesn't give amounts. A 2,5 kg. turkey should be
> > enough for 6-8 persons. Next to that, spices and herbs should be used at
> > your own discrepancy.
>
> Hehehehe...You haven't had many thanksgivings, have you? I'm thinking a
> 10 pound (around 4,5 kilos) butterball turkey is what we are talking
> about here. Go for the whole hog! Leftovers are half the fun of
> thanksgiving! Anyway, its america, gotta overdo things a little ;-)
My cooking book gives a 2.5 kg turkey easily for 8 ppl. But indeed, if you
are a US resident you'd take just about the biggest you can get ;-)
> > For starters, take a big and juicy turkey. Let your butcher prepare and
> > clean the turkey if you don't know how to. Essentially it is nothing
more
> > than removing the inner organs...
>
> Right. Have it done (get a butterball turkey. Not sure what the hell
> makes it a butterball turkey, could just be a brand name, but they are
> tasty....me thinking of christmas dinner this year again now....;-)
well, you're the medical expert ;-)
> > The stuffing:
> > Mix the Turkey stuffing from the package in a bowl as specified. Add
sage,
> > salt and onion. If it's too solid, add some milk (condensed).
>
> Hehehe..other ingerdients may vary from stuffing to stuffing. Generally
> there is bread involved.
The package would do. The extra ingredients are just used as i use extra
ingredients along with packages.
> > The turkey:
> > Rub the turkey in with pepper and salt, inside and out. Fill it with the
> > stuffing. Heat some oil and fry the turkey brown around quickly. Fruit
the
> > onions and garlic along, but not more than two minutes. Add bouillon,
mashed
> > tomatoes, rosemary and vinegar. Put the turkey into an oven for app. 2.5
> > hours at 200 deg. centigrade. All the while, sprinkle the former bird
with
> > it's own fluids.
>
> I'd say more like 4 hours, but OK. Basting is fun....;-)
I remember that rule an hour per kilogramme... You're right (4.5 hours for
4.5 kg turkey)
> > The gravy:
> > Remove the turkey and use the leftover fluids as a base for the gravy.
Add
> > some butter and a quarter cup of brandy. Add a separate cannister filled
> > with blood if you have "special guest" 'cause the gravy does not contain
> > blood, only body fluids.
>
> Yeah, and cooked ones at that! Thicken with maizena or flour for a nice
> creamy consitency.
I hate a saucy gravy...
> Place in gravy boat, everybody happy.
It can also be served already poured over the turkey.
> > Mashed potatoes:
> > Boil the potatoes and put them in a food processor, that will speeden up
the
> > process considerably (and we do not have slayer arm-muscles). Salten
them
> > while boiling and afterwards to flavour. A not-so-buffy-option is to use
a
> > package. be sure you switch the amounts of water and milk since more
milk
> > (or only milk) will make the mashed potatoes far more creamier.
>
> Package is nasty! Not an option here. Anyway, food processor will make
> em too squishy. Get a ricer (watever the hell that is..) or, just use a
> fork, get 'em nice and coarse, for that homemade feel.
I don't know the exact quote but i've heard a known (english) cook say he'd
preferred the baggies 'cause they were much more tastier. "Braakhekke"
agreed here, but i do not really trust *him*...
> > The salad:
> > Crude-chop the lettuce and the tomatoes, and mix them. The dressing is
made
> > of two spoons of vinegar, some sugar, a dessert spoon of brandy and some
> > herbs. mix it all together.
>
> You forget the olive oil, my friend. I would go for a mustard
> vinaigrette, with Oil (olive, of course), Vinegar, mustard, salt pepper,
> and some green herby stuff to make it more exciting all going into the
> mix. Matter of taste though. If you're in the US, you could also get an
> assortment of bottled salad dressings and go from there ;-)
Never put mustard and brandy together (that is, normally you don't. It is
possible to make a special dressing with it). I did however forgot some oil.
Olive oil isn't neccesary but is much more tasteful. Pepper isn't needed
however, but then again, it's a matter of taste. Again about the
mustard/brandy thing. The brandy actually takes the place of the mustard.
Another one could be tabasco/ketjap instead.
> > Cranberrysauce with whipped cream:
> > Pulp the cranberries in a bowl, mix with sugar and a little bit of sour
> > cream. Whip the cream along with sugar. Serve separately.
>
> Thats an odd one (whipped cream and sour cream bit) Never seen that done
> before. You do realize the cranberry sauce is served with the Turkey,
> right? Usually the operations consists of opening the can of
> cranberries, putting it in a bowl and making it look festive (by, for
> example, a leaf of mint.)
>
> I'll get to the whipped cream later..
First of all, i eat pancakes with cheese and cream so... No, really. The
place of the cranberries is like turkey-dressing (like the gravy) or as
another part of the meal (delicious with the cream. The whipped - that is,
the sour cream makes it sleightly more soft. Of course it again is a matter
of taste. But it isn't that strange a combination.
> > Finishing touch:
> > serve with Peas, (use the frozen ones heated in the microwave so they
get
> > "mushy")
>
> Hehehe..
>
> > and Bread-Rolls
>
> Yes, preferrably fresh, slighly warmed in the oven.
Xander *would* have taken them, so they had to be warmed yet. Oooh, that
smell of fresh bread...
> Desert: Pumpkin pie (or Pecan pie, or both, which is even better) served
> with whipped cream.
Okay okay, i forgot *again*. My specialty is french pasta's (pasta bolognese
like without mushrooms, but with a very distinct provencal flavour. Dessert
is vanilla ice with pear and whipped cream, covered with hot chocolate
sauce...)
> > Wine of choice:
> > I could use some help here...
>
> Dunno....None? Giles and Spike are the only ones of legal drinking age
> ;-) I guess a red would be in order here, but thats as much as I'm
> willing to guess at right now ;-)
It's prolly not to get drunk, so they all take some. Then again, it *is*
america. Luckily we're old enough *and* we live in europe...
> Mattia
> ReplyMeister[tm]
> Thanksgiving food is GOOD..damn, now I'm hungry and there's nothing to
> eat around here... :-)
'know the feeling ;-)
Wheez50 (all winky and dotty ;-)...
Mattia Valente
>
> Mattia Valente <mae.v...@std.vu.nl> schreef in berichtnieuws
> 392B9F13...@std.vu.nl...
> > Pleasantly silly and odd post, so I'll bite (pun intended)
>
> Not negative i hope, else "Bite me" ;-)
More like bite in a food thread...geddit?
SACRILEGE!!!!! The transcripts rule. Essential things to have, IMHO.
> > > A "Buffy"-Thanksgiving meal.
> > >
> > > Tonights dinner is:
> > >
> > > 8->Stuffed Turkey with mashed potatoes and salad.
> >
> > A bit more than that, my friend. You forgot the Yams (aka sweet
> > potatoes. Yum!) And the pumpkin pie;
> >
> > Buffy : "It is a sham, but it's a sham with yams. It's a yam sham."
> >
> > Willow : "Well, I suppose there could be slight yams."
> >
> > Buffy : "I thought I was going to have to use slayer moves on this one
> > woman who was completely hoarding the pumpkin pie filling."
> >
> > For supporting evidence. Other that 'Cook the Yams' and 'Make a pumpkin
> > pie' I can't really help you much on recipies ;-)
>
> If you're interested... mail me.
Umm...that's ok. Don't plan on having a Yam fest any time soon.
> > > First of all this menu doesn't give amounts. A 2,5 kg. turkey should be
> > > enough for 6-8 persons. Next to that, spices and herbs should be used at
> > > your own discrepancy.
> >
> > Hehehehe...You haven't had many thanksgivings, have you? I'm thinking a
> > 10 pound (around 4,5 kilos) butterball turkey is what we are talking
> > about here. Go for the whole hog! Leftovers are half the fun of
> > thanksgiving! Anyway, its america, gotta overdo things a little ;-)
>
> My cooking book gives a 2.5 kg turkey easily for 8 ppl. But indeed, if you
> are a US resident you'd take just about the biggest you can get ;-)
Exactly. 2.5kg is enough, but more is bigger is better ;-)
> > > For starters, take a big and juicy turkey. Let your butcher prepare and
> > > clean the turkey if you don't know how to. Essentially it is nothing
> more
> > > than removing the inner organs...
> >
> > Right. Have it done (get a butterball turkey. Not sure what the hell
> > makes it a butterball turkey, could just be a brand name, but they are
> > tasty....me thinking of christmas dinner this year again now....;-)
>
> well, you're the medical expert ;-)
What's that got to do with anything?!?!
> > > The stuffing:
> > > Mix the Turkey stuffing from the package in a bowl as specified. Add
> sage,
> > > salt and onion. If it's too solid, add some milk (condensed).
> >
> > Hehehe..other ingerdients may vary from stuffing to stuffing. Generally
> > there is bread involved.
>
> The package would do. The extra ingredients are just used as i use extra
> ingredients along with packages.
>
> > > The turkey:
> > > Rub the turkey in with pepper and salt, inside and out. Fill it with the
> > > stuffing. Heat some oil and fry the turkey brown around quickly. Fruit
> the
> > > onions and garlic along, but not more than two minutes. Add bouillon,
> mashed
> > > tomatoes, rosemary and vinegar. Put the turkey into an oven for app. 2.5
> > > hours at 200 deg. centigrade. All the while, sprinkle the former bird
> with
> > > it's own fluids.
> >
> > I'd say more like 4 hours, but OK. Basting is fun....;-)
>
> I remember that rule an hour per kilogramme... You're right (4.5 hours for
> 4.5 kg turkey)
Right.....lucky guess man I am.
> > > The gravy:
> > > Remove the turkey and use the leftover fluids as a base for the gravy.
> Add
> > > some butter and a quarter cup of brandy. Add a separate cannister filled
> > > with blood if you have "special guest" 'cause the gravy does not contain
> > > blood, only body fluids.
> >
> > Yeah, and cooked ones at that! Thicken with maizena or flour for a nice
> > creamy consitency.
>
> I hate a saucy gravy...
You're odd, you know that?
> > Place in gravy boat, everybody happy.
>
> It can also be served already poured over the turkey.
Yeah, but its harder to ladle onto your plate if you want more, or to
pour it into your mashed potato fort ;-)
> > > Mashed potatoes:
> > > Boil the potatoes and put them in a food processor, that will speeden up
> the
> > > process considerably (and we do not have slayer arm-muscles). Salten
> them
> > > while boiling and afterwards to flavour. A not-so-buffy-option is to use
> a
> > > package. be sure you switch the amounts of water and milk since more
> milk
> > > (or only milk) will make the mashed potatoes far more creamier.
> >
> > Package is nasty! Not an option here. Anyway, food processor will make
> > em too squishy. Get a ricer (watever the hell that is..) or, just use a
> > fork, get 'em nice and coarse, for that homemade feel.
>
> I don't know the exact quote but i've heard a known (english) cook say he'd
> preferred the baggies 'cause they were much more tastier. "Braakhekke"
> agreed here, but i do not really trust *him*...
Wait. English Cook. Am I the only one who senses some sort of irony
here?
> > > The salad:
> > > Crude-chop the lettuce and the tomatoes, and mix them. The dressing is
> made
> > > of two spoons of vinegar, some sugar, a dessert spoon of brandy and some
> > > herbs. mix it all together.
> >
> > You forget the olive oil, my friend. I would go for a mustard
> > vinaigrette, with Oil (olive, of course), Vinegar, mustard, salt pepper,
> > and some green herby stuff to make it more exciting all going into the
> > mix. Matter of taste though. If you're in the US, you could also get an
> > assortment of bottled salad dressings and go from there ;-)
>
> Never put mustard and brandy together (that is, normally you don't. It is
> possible to make a special dressing with it). I did however forgot some oil.
> Olive oil isn't neccesary but is much more tasteful. Pepper isn't needed
> however, but then again, it's a matter of taste. Again about the
> mustard/brandy thing. The brandy actually takes the place of the mustard.
> Another one could be tabasco/ketjap instead.
Ahh..you truly know your dressings, it seems.
> > > Cranberrysauce with whipped cream:
> > > Pulp the cranberries in a bowl, mix with sugar and a little bit of sour
> > > cream. Whip the cream along with sugar. Serve separately.
> >
> > Thats an odd one (whipped cream and sour cream bit) Never seen that done
> > before. You do realize the cranberry sauce is served with the Turkey,
> > right? Usually the operations consists of opening the can of
> > cranberries, putting it in a bowl and making it look festive (by, for
> > example, a leaf of mint.)
> >
> > I'll get to the whipped cream later..
>
> First of all, i eat pancakes with cheese and cream so... No, really. The
> place of the cranberries is like turkey-dressing (like the gravy) or as
> another part of the meal (delicious with the cream. The whipped - that is,
> the sour cream makes it sleightly more soft. Of course it again is a matter
> of taste. But it isn't that strange a combination.
>
> > > Finishing touch:
> > > serve with Peas, (use the frozen ones heated in the microwave so they
> get
> > > "mushy")
> >
> > Hehehe..
> >
> > > and Bread-Rolls
> >
> > Yes, preferrably fresh, slighly warmed in the oven.
>
> Xander *would* have taken them, so they had to be warmed yet. Oooh, that
> smell of fresh bread...
Damn, now I'm hungry again...
> > Desert: Pumpkin pie (or Pecan pie, or both, which is even better) served
> > with whipped cream.
>
> Okay okay, i forgot *again*. My specialty is french pasta's (pasta bolognese
> like without mushrooms, but with a very distinct provencal flavour. Dessert
> is vanilla ice with pear and whipped cream, covered with hot chocolate
> sauce..)
I will have to kill you now. You said French and Pasta and Blongnese in
one scentence. As an Italian (well, half) I cannot let that
pass...Bolognese doesn't have mushrooms anyway. ;-)
Pastas (various incarnations) are what I do best, really, 'cause they're
relatively simple ;-) Nice desert though...what is that, a poire belle
helene? It has a name, I;m just not sure what it is..
> > > Wine of choice:
> > > I could use some help here...
> >
> > Dunno....None? Giles and Spike are the only ones of legal drinking age
> > ;-) I guess a red would be in order here, but thats as much as I'm
> > willing to guess at right now ;-)
>
> It's prolly not to get drunk, so they all take some. Then again, it *is*
> america. Luckily we're old enough *and* we live in europe...
Hehe..I'll be old enough to drink statside next year which is
(conicidentaly) when I plan on doing my big long vacation visit people
trip ;-)
Mattia
Food, Glorious Food....come on, sing along, you KNOW you want to!
wheez50
> wheez50 wrote:
> >
> > Mattia Valente <mae.v...@std.vu.nl> schreef in berichtnieuws
> > 392B9F13...@std.vu.nl...
>
:-)
wheez50
(who knew this all along ;-)