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  1. #31  
    linda22003
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    Default 12-24-2010, 10:48 AM
    Our Christmas tradition is the Silver Palate's recipe for seafood lasagne. Very red and green and festive.
    "Today, [the American voter] chooses his rulers as he buys bootleg whiskey, never knowing precisely what he is getting, only certain that it is not what it pretends to be." - H.L. Mencken
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  2. #32  
    Phillygirl
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    Default 12-24-2010, 11:28 AM
    Quote Originally Posted by gator View Post
    The key to having tender and juicy turkey is cooking to an internal temp of about 165. It really starts drying out at 180. At 190 and above it starts to transition into thick cardboard.
    I've never cooked a turkey. I figure my mother's genes may be strong in me, so why tempt fate. When it's my turn to have Christmas I go with something I can't screw up...filet mignon and lobster tail.
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  3. #33  
    Wei Wu Wei
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    Default 12-24-2010, 12:46 PM
    Tamales :)
    Quote Originally Posted by Adam Smith - Wealth of Nations
    It is not very unreasonable that the rich should contribute to the public expense, not only in proportion to their revenue, but something more than in that proportion.
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  4. #34  
    obx
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    Default 12-24-2010, 12:58 PM
    Deviled eggs made with diced watermellon rind pickle.
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  5. #35  
    m00
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    Default 12-24-2010, 05:56 PM
    Quote Originally Posted by gator View Post
    The key to having tender and juicy turkey is cooking to an internal temp of about 165. It really starts drying out at 180. At 190 and above it starts to transition into thick cardboard.
    I thought the secret was dipping it into a fryer. :D
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