[TheForge] Turkey Day

[Jerry Frost]

While I'm not a big fan of duck it can be tastey stuff. 
So, share already, what kind of jam? One of the 
Smucker's I trust?

We're doing turkey and inviting an old friend. I picked 
up a baked turkey breast at the local Safeway (Carr's 
in AK) last week for two reasons. First Deb and I 
really like turkey and secondly the leftovers are 
getting boiled down into stock for the Thanksgiving 
feed. Chicken stock is okay but turkey stock is sooooo 
easy.

Salivating already.

Frosty
-------------------------------
If it ain't forged
it ain't real.
Wrought iron is.
The FrostWorks

Meadow Lakes, AK.

http://www.artmetalradio.com/

From: "Saint Phlip" <phlip at 99main.com>


> Well, we don't do turkey. We'll be doing duck, since 
> there's just the
> three of us. Usual method is cleaned, skin pricked, 
> salted heavily
> within and without, and slow roasted at a low temp 
> for several hours-
> combo of skin pricking, salt, and slow roasting 
> removes most of the
> fat. And, rather than using that nasty orange crap 
> that often comes
> with the birds, I use a sauce made of a favorite jam 
> and red wine,
> heated through and thickened a bit with corn starch. 
> Puddle that on
> the plate, and gently set a duck quarter in the 
> middle, and you've a
> feast for the eyes as well as the belly ;-)
>
> Duck is fairly traditional for us, since we're so 
> few. And, one year,
> my roommates decided to go visit her parents, so I 
> spent the day (and
> a few before that) happily putzing in the kitchen, 
> making my own
> Peking duck, including the pancakes and hoisin sauce, 
> with trimmings
> ;-)
>
> Turkey day is a great day to dedicate to kitchen 
> artistry- the meal is
> merely the frosting on the day, as it were.
>
> On 11/19/06, Lynn and Susan Lang 
> <langfarm at together.net> wrote:
>> Hello
>> Just remember that the only thing that is supposed 
>> to be stuffed is the
>> Turkey........
>>
>> lynn
>
>
> -- 
> Saint Phlip