Some notes -

[kyburg]

I'm really glad there are groups, websites and hotlines people can call to get questions answered with regard to putting something large and raw into the oven and getting something edible in return. I'd fekkin' roast them myself, personally - and probably not mean it. The latest and greatest? Rosemary. Ignites. Inside a turkey in the oven? Does it? Do I need to worry about this?

*face palms*

Both Jim and his mother nibble on their fingers when preoccupied. She also called him "combative" when discussing working environments - she was an ER Nurse, he's a radiology tech. We turn on "Nurses" on Discovery Health and I discover just where he learned it - good grief. HE'S combative! *chuckles* They always told me their mother was a pisser when it came to getting the better of her. They weren't kidding.

However, Mom, if you want your kids NOT to do these things, you can't do them either. I now have the source; I won't be fooled again.

Today is the first day she is going to be entirely on her own - I'll have to remember to put a business card on the refrigerator for her so she can call if she needs anything.

Poor Jim. I can compare notes with his mother with him in the room. Yes, he's always gotten louder when tired to stay awake. I can see it a mile away - and after not getting his full 10 hours after working overnight, by nine last night, he was deafening. He also finished up Pokemon with a completed Pokedex last night - good, that's done. I may hide the GameBoys.

I get to go to work with cranky people who really would rather be home getting ready for company. Me too.

Breakfast....

Comments

[riverheart.livejournal.com]

The #1 best tip I have to share WRT cooking a turkey: cover the entire breast (well, really, the entire exposed surface!) with cheesecloth, and baste baste baste baste baste. It is just about impossible to overbaste. The combination of these two things will keep the breast meat wonderfully moist.

A couple of years ago, I spent Thanksgiving with some friends, and I volunteered to do the turkey. I brought out Mom's chestnut dressing, handed down from Aunt Tati, and told my friend John to go get a SMALL free-range hen turkey.

Small, I said. Small. He came back with this over 25 lb. monster that barely fit in the oven.

I call up my Mom. "What do I do with a 25-lb. turkey!" How long do I cook it? I check cookbooks; they say to allow a certain amount of time for each pound. Well, they were wrong. I expected the turkey to be done by 6 pm. It was done at 10 pm.

It was lovely, moist and delicious throughout, though, thanks to the above cheesecloth-and-basting technique. That may make it cook a bit more slowly, but you sure do get a good turkey out of it.

I've never had rosemary ignite inside a turkey (or a goose) in the oven, but then, it was in stuffing, not just by itself.

[zyrc.livejournal.com]

yea what she said. cheesecloth and basting are your friends. i slather mine with butter. yum. i've also sltahered the bird in cranberry juice, which is also cool.

i have never had rosemary explode or ignite inside a bird. i have had chestnuts explode in my oven, however. i like to take the herbs and separate the skin from the meat and tuck the herbs in there under the skin. yumm.

you are making me hungry and it's only tuesday. sheesh.