Page 4 of 4 FirstFirst ... 234
Results 31 to 35 of 35
  1. #31  
    linda22003
    linda22003 is offline
    Power CUer
    Join Date
    May 2008
    Location
    Northern Virginia
    Posts
    11,796
    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
    Reply With Quote  
     
  2. #32  
    Phillygirl
    Phillygirl is offline
    Senior Member
    Join Date
    May 2008
    Posts
    3,421
    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.
    Reply With Quote  
     
  3. #33  
    Wei Wu Wei
    Wei Wu Wei is offline
    Our widdle friend. Wei Wu Wei's Avatar
    Join Date
    Jan 2010
    Posts
    6,414
    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.
    Reply With Quote  
     
  4. #34  
    obx
    obx is offline
    Senior Member obx's Avatar
    Join Date
    Apr 2009
    Location
    KIll Devil Hills, N.C.
    Posts
    1,232
    Default 12-24-2010, 12:58 PM
    Deviled eggs made with diced watermellon rind pickle.
    Reply With Quote  
     
  5. #35  
    m00
    m00 is offline
    Senior Member
    Join Date
    May 2010
    Posts
    2,838
    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
    Reply With Quote  
     
« Previous Thread | Next Thread »
Bookmarks
Bookmarks
Posting Permissions
  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Forum Rules