"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-06-2008, 01:25 PM   #31
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I also saved that Emeril recipe to try. But I think his sawing the drumsticks in half crosswise so that they "resemble" sawed veal shanks is a total waste. If/when I make this recipe, I'll just be using the drumsticks whole.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Old 11-06-2008, 01:30 PM   #32
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
It looked good. Think I'll try it myself.
__________________

__________________
Bigjim68 is offline   Reply With Quote
Old 11-06-2008, 02:08 PM   #33
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
Quote:
Originally Posted by BreezyCooking View Post
I also saved that Emeril recipe to try. But I think his sawing the drumsticks in half crosswise so that they "resemble" sawed veal shanks is a total waste. If/when I make this recipe, I'll just be using the drumsticks whole.
I'm thinking that sawing the drumsticks would have a couple of advantages. Cooking time, texture, appearance, and maybe flavor, would change I usually serve Braised dishes family style, often in the my copper braising pan, and portions would work out better. Whole leg meat would have to be pulled from the bone, and would be long stringy pieces of meat, or served whole, a bit much for some.
__________________
Bigjim68 is offline   Reply With Quote
Old 11-06-2008, 05:10 PM   #34
Head Chef
 
Adillo303's Avatar
 
Join Date: Mar 2008
Location: Haledon, New Jersey
Posts: 1,072
Send a message via AIM to Adillo303
Sawing the legs would also get at the marrow in the leg bones. I know if you cleaver the long bones when you BBQ chicken, the flavor is better.
__________________
One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
Adillo303 is offline   Reply With Quote
Old 11-10-2008, 01:05 AM   #35
Senior Cook
 
Join Date: Nov 2008
Posts: 150
fresh turkeys may be wandering around on a farm near you , if your local stores don't have it ,try making arrangements with a local farmer . That would be a win win situation.
__________________
gage is offline   Reply With Quote
Old 11-10-2008, 09:36 AM   #36
Head Chef
 
Adillo303's Avatar
 
Join Date: Mar 2008
Location: Haledon, New Jersey
Posts: 1,072
Send a message via AIM to Adillo303
Well, I just ordered a whole turkey for Thanksgiving. we have a poultry farm about a mile and a half from the house. This will be my first whole turkey.

I remember when I was young (Loooooooooong ago) that mom used to buy a loaf of "Stuffing Bread". I have seen nothing but dried stuffing in the stores.

Therefore, a little banging around yielded this. What do Y'all (love that word. Can a Yankee use it? Do I need dispensation?) think?

Mom used to cut it into cubes and then "things" went into it. I am thinking celery, onion, sausage and......??????? What is a great stuffing.

AC
__________________
One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
Adillo303 is offline   Reply With Quote
Old 11-10-2008, 05:11 PM   #37
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
I love turkey too. I used to make this great turkey soup. But for a life of me I haven't done for so long that I do not remember the recipe. The whole turkey is only for the Thanksgiving.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-12-2008, 04:06 PM   #38
Cook
 
AuntieV's Avatar
 
Join Date: Oct 2008
Posts: 96
Thumbs up

In answer to the question about fresh/frozen turkey I have helped out at the holidays in a processing plant for turkeys. The turkey is partly frozen before they are processed. They do this flash freeze thing before they are cleaned and feathers plucked out. The fresh ones are just packaged at the end of that line while the ones for freezing go back on to the freezer again.

It is not unusual to purchase a "fresh" turkey with some ice in it though.
__________________
AuntieV is offline   Reply With Quote
Old 11-12-2008, 04:28 PM   #39
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Thanks for the info AuntieV!
__________________
sattie is offline   Reply With Quote
Old 11-12-2008, 11:27 PM   #40
Senior Cook
 
Join Date: Oct 2004
Location: NE Ohio
Posts: 433
Quote:
Originally Posted by Adillo303 View Post

I remember when I was young (Loooooooooong ago) that mom used to buy a loaf of "Stuffing Bread". I have seen nothing but dried stuffing in the stores.

Therefore, a little banging around yielded this. What do Y'all (love that word. Can a Yankee use it? Do I need dispensation?) think?

Mom used to cut it into cubes and then "things" went into it. I am thinking celery, onion, sausage and......??????? What is a great stuffing.

AC
I can only find "stuffing bread" during the holidays here and it goes fast. I usually just buy regular loaves and dry it out for a couple days and cut into cubes. I use onion, celery, chicken stock and poultry seasoning. Plain and simple but oh so good! I also add salt and pepper to taste. For a 22lb. turkey I use 6 loaves bread, 6 diced onions, 6-7 stalks celery, diced. Can you tell we love stuffing.

Barb
__________________

__________________
www.coolfreebielinks.com
homecook is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:30 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.