Girls Coffeeshop Talk

[vitalsignsrn]

Whats a Turducken?

[dbelle7]

Originally Posted by vitalsignsrn

Whats a Turducken?

wellllll.....it's a turkey, stuffed with a duck, stuffed with a chicken, and all of them are stuffed with stuffing.

http://www.cajungrocer.com/fresh-foo...c-1_15_24.html

[vitalsignsrn]

wow…thats a lot of stuffing! Hope it works out for you. How long do you cook it for? Sorry to ask, Ive just never heard of this.

[dbelle7]

Originally Posted by vitalsignsrn

wow…thats a lot of stuffing! Hope it works out for you. How long do you cook it for? Sorry to ask, Ive just never heard of this.

About 4 1/2- 5 hours. I thinks its a fairly new 'thing' at least within the last decade. It's a Cajun recipe. I heard a football announcer talking about it when we were watching a game on Thanksgiving day one year and decided I had to try it. I don't care for duck, but it makes everything else really juicy. When you carve it, it kind of falls apart anyway, so I just don't eat the duck part. I cooked one last year as kind of a joke but it was really good! ha..who knew? I've seen them on some cooking shows on HGTV recently, so I guess other people like them, too.

[FeelingTheBlues]

Happy Thanksgiving to all of you guys, enjoy some quality time with your families!

[SearChart]

Happy thanksgiving

I've been busy with organic chemistry all day, interesting but confusing stuff.

[Lisa]

Thanks for the Thanksgiving wishes, guys. The turkey's in the oven and the table's set.

Turducken.... how does the inside get cooked enough without overcooking the outside? And how do you stuff all of that into a turkey? Seems so crowded! Must do some research... good luck with it, Dawna.

I decided to brine the turkey last night after seeing Randy's pic and reading about how to do it. I don't know if overnight was long enough, but we'll see if there's a difference in how the turkey tastes. Finding a container big enough was a challenge - so I brined it in the crisper drawer of the refrigerator.

[STEELINOX]

Originally Posted by Lisa

Wow! I didn't notice the 15K posts! Cool!

I have never brined a turkey, but am tempted to try it.... does it make the turkey more tender and juicy? I'd have to find a container big enough - but then it wouldn't fit in the fridge. I suppose, if I had a good fitting lid, I could let it sit outside overnight.

It fits !



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[STEELINOX]

Done swimming and now drying out as Raf would say, lol !


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[The Joker]

Originally Posted by vitalsignsrn

Whats a Turducken?

Well dunno whether you guys have the same word we do, but it wouldn't be called that here.

[vitalsignsrn]

Happy Thanksgiving…sorry..I got to the party late. I worked today as I am tomorrow. So..Happy Black Friday. :-D For those of you willing to brave the lines, best of luck to you. I just found out that the local mall near my work is opening at 6am. No way in hell am I showing up downtown any sooner than I start at 730. LOL LOL

[Lisa]

Originally Posted by STEELINOX

Done swimming and now drying out as Raf would say, lol !


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Randy, thanks for the inspiration. The last-minute brining project turned out well. Excellent-tasting, moist, very tender turkey. We had a 17 pound bird and 14 people eating (3 of them kids) and only enough meat leftover for maybe some sandwiches tomorrow. The drippings are very salty, though - I didn't add any salt to make the gravy and it was almost too salty anyway. Next time, I'll rinse the turkey better after brining.

I wouldn't have tried this if it wasn't for your post last night. Now, I can't imagine cooking a turkey again without brining it. I used salt and brown sugar, water, and that was it. Then in the morning I stuffed some herbs under the skin and some onion, apple and celery in the cavity. Into the oven at 350 degrees. Basted it every hour or so. SO easy.

[FeelingTheBlues]

Good morning all!

Bas, I don't know if you saw it but I've got my watch back from the watchmaker! It works well!

[The Joker]

The AP looks great Carl, enjoy that bad-boy.

[FeelingTheBlues]

Originally Posted by The Joker

The AP looks great Carl, enjoy that bad-boy.

Thank you kindly Wes, I'm definitely looking forward to it.

[SearChart]

Fantastic! Wear it in good health

[Lisa]

My big sister and me, taken yesterday by my sister in law after Thanksgiving dinner. So glad to have this pic of the two of us.

[vitalsignsrn]

Glad you Americans had a great Thanksgiving. :-)

Lisa, great pic of you and your sister. :-)

I was driving in to work this morning and at 06:45am the news reported a shooting somewhere in the U.S. At 06:45 AM??? Holy cow! That takes crazy shoppers to a new level. :-(

The station was joking around and comparing Black Friday shopping between US and specifically Toronto. The US soundtrack had a lot of talking, yelling, etc..and then they put on a soundtrack for what the Toronto Eatons Centre (opened at 6am) sounded like at 0645 am…crickets…LOL LOL I think the DJ's said there were a "few people" in the mall but probably store employees. LOL

[vitalsignsrn]

Randy, do you brine your meat?

Yes, I'm having a glass of wine and Im killing myself laughing.

I just read an article that a lot of chefs brine their meat too, not just Turkey or Chicken. My mind is ** not ** in the gutter. Although…life is more interesting when it is.

[Lisa]

Black Friday shoppers.... nutters. Hubby had to work today, and the girls had cabin fever, so I took them out to lunch and goofing around - but we went downtown, away from the suburban malls/shopping centers/Walmarts.... it was quite peaceful, and still plenty of interesting things to see in the small, local shops. Have you heard of the band The Flaming Lips, Judy? Founder Wayne Coyne lives near downtown, and he's converted a deserted building into an art gallery and shop. We love going - never know what kind of strange and wonderful offerings will be there.

Heck, this was just the women's bathroom. That's my 8th grader goofing around.

[vitalsignsrn]

Lisa, never heard of the Flaming lips..gonna have to Google them. LOL @ your daughter. Looks like you gals had fun. :-) Wayne is very creative. LOL

[vitalsignsrn]

I hate when work is SO rough.. we had a 43 yr old guy come in at 2pm …by 3:30pm we were pronouncing his death. :-( I have no idea if he went up or down…was a crazy 90 minutes… :-( Thankfully was only a 1 episode day… I should be grateful for that..

[Lisa]

Oh, yuck, Judy. 43! Did he have a heart attack?

[vitalsignsrn]

Ya, I work critical care cardiology…most on my unit, especially codes, are cardiac arrests… so happens often.. Lucky just once today… but a lot of staff in one small room..about 20 people….and the resident had to yell at his junior residents to relax..he was running the code…some of these young guns think they are all that. :-( I had the drugs ready (since I was the one handing them out at the code cart) before the senior resident asked for them. LOL The resident pushing the drugs became my best friend because as the senior asked for the drugs, I had them ready to hand over.. LOL I don't mean to laugh at the situation itself….just isolating one incident… ;-)

[vitalsignsrn]

Sometimes the Junior residents figure out the senior nurses could be their best friends or their worst enemies. LOL Nurses in an ICU setting tend to be more on the aggressive side than passive. ;-)

[Lisa]

That's what Dave knew as an intern and resident - NEVER get the nurses on your bad side. They can make your life hell, just as you deserve.

[The Joker]

Lovely pic of you and your sis, Lisa. And that octopus is hilarious, when you've gotta go, you've gotta go.

[dbelle7]

Originally Posted by Lisa

My big sister and me, taken yesterday by my sister in law after Thanksgiving dinner. So glad to have this pic of the two of us.

Love this, Lisa!

[dbelle7]

Originally Posted by Lisa

Thanks for the Thanksgiving wishes, guys. The turkey's in the oven and the table's set.

Turducken.... how does the inside get cooked enough without overcooking the outside? And how do you stuff all of that into a turkey? Seems so crowded! Must do some research... good luck with it, Dawna.

I decided to brine the turkey last night after seeing Randy's pic and reading about how to do it. I don't know if overnight was long enough, but we'll see if there's a difference in how the turkey tastes. Finding a container big enough was a challenge - so I brined it in the crisper drawer of the refrigerator.

Overnight should be plenty...any longer than 10 hours or so changes the texture of the meat in a not-so-desirable kind of way sometimes.

Do you guys ever go to that little taco shop behind that art gallery? Pretty good!

[dbelle7]

Originally Posted by Lisa

Thanks for the Thanksgiving wishes, guys. The turkey's in the oven and the table's set.

Turducken.... how does the inside get cooked enough without overcooking the outside? And how do you stuff all of that into a turkey? Seems so crowded! Must do some research... good luck with it, Dawna.

I decided to brine the turkey last night after seeing Randy's pic and reading about how to do it. I don't know if overnight was long enough, but we'll see if there's a difference in how the turkey tastes. Finding a container big enough was a challenge - so I brined it in the crisper drawer of the refrigerator.

also, not sure how the inside cooks and doesn't overcook the outside, but I do use a trusty thermometer.....I order them pre-stuffed from The Cajun Grocer. I'm not a fan of duck, but the rest was YUM!