Auntie Flo's Prayer Shack for Women For the women of Landover to discuss recipes, shoes, makeup tips, or whatever it is you natter about. Ensure you have the proper permission from your husband or father before posting. |
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Confirmed Enemy of God
BANNED from Landover -- Aeternal Damnation Assured
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Posts: 125
Join Date: Oct 2010
Location: On my own 2 feet!
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Re: Tips on the perfect bird -
11-19-2010, 09:54 AM
Quote:
Originally Posted by BelieverInGod
Liebral unsaved trash think that cooking involves either a microwave or calling a restaurant to see if they deliver.
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That particular "unsaved trash" was actually (attempting) to make a dirty (and inappropriate) sex joke.
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Forum Member
Forum Member
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Posts: 171
Join Date: Oct 2010
Location: Doing the elephant walk with The Lord
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Re: Tips on the perfect bird -
11-19-2010, 11:16 AM
I will duck my head in the shack here for a moment (my eyes are closed) and mention that if you REALLY want to please your husbands/fathers you will brine your bird with a nice citrus based brine, either by soaking it in a 5 gallon bucket for a day or so (refrigerated!) or by injecting the brine with a meat injector.
Nice and juicy, guaranteed!
He is the tower of salvation for his king: and sheweth mercy to his anointed, unto David, and to his seed for evermore. 2 Samuel 22:51
God, Guns and BBQ make AMERICA great!
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Posts: 132
Join Date: Aug 2010
Location: Oak Ridge, TN
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Re: Tips on the perfect bird -
11-19-2010, 11:47 AM
The turkey we have in mind is a 20 pounder we've been raising. Daddy and the boys will be killing it three days before thanksgiving.
I agree, personally, that the breasts are the most important part. I need to make sure they are juicy and tender, not all dry and tasteless like ma's always end up being . My brothers are all leg and thigh guys though. Does putting the bird in brine work to make juicy, tender breast meat while keeping the legs and thighs moist too?
The sides are still going to be made my ma, at least I don't have to worry about that part (yet). She's going to make the stuffing.
Thank you for all the tips ladies! I'm so nervous and excited.
Girls for God
Ephesians 5:22
Wives, submit yourselves unto your own husbands, as unto the Lord.
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Posts: 171
Join Date: Oct 2010
Location: Doing the elephant walk with The Lord
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Re: Tips on the perfect bird -
11-19-2010, 12:08 PM
Oh yes, brining makes not only the breasts moist and tender, but also renders the legs and thighs moist and juicy- the juice even runs down the legs, there is so much of it! Every little nibble is just delectable. Your brothers won't be sorry!
Myself, I am a breast man, it's all I really have interest in. The legs and thighs provide a nice ambulatory purpose in life, but I'm not that interested when it comes to masticating over it.
In The Lord's name!
He is the tower of salvation for his king: and sheweth mercy to his anointed, unto David, and to his seed for evermore. 2 Samuel 22:51
God, Guns and BBQ make AMERICA great!
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Fourm Member
Forum Member
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Posts: 9,266
Join Date: Feb 2010
Location: On my way to Paradise
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Re: Tips on the perfect bird -
11-20-2010, 12:17 AM
Quote:
Originally Posted by Annie1
The turkey we have in mind is a 20 pounder we've been raising. Daddy and the boys will be killing it three days before thanksgiving.
I agree, personally, that the breasts are the most important part. I need to make sure they are juicy and tender, not all dry and tasteless like ma's always end up being . My brothers are all leg and thigh guys though. Does putting the bird in brine work to make juicy, tender breast meat while keeping the legs and thighs moist too?
The sides are still going to be made my ma, at least I don't have to worry about that part (yet). She's going to make the stuffing.
Thank you for all the tips ladies! I'm so nervous and excited.
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I've never brined, so I don't know what it does. As for dryness. I have never had a dry home raised bird. What breed is your turkey? Bronze or White?
The best bird I have ever had was a bronze that had eaten wild berries all summer. I swear you could taste the berries in the meat. I think we might get some turkeys in the spring, I'm just afraid that somebody might mistake a bronze for a wild turkey.
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Forum Member
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Posts: 132
Join Date: Aug 2010
Location: Oak Ridge, TN
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Re: Tips on the perfect bird -
11-20-2010, 12:39 AM
Well this year is the first year we've actually raised a turkey, and it's a white one. The ones we got from the store simply weren't good enough so we figured we'd raise one this year
Girls for God
Ephesians 5:22
Wives, submit yourselves unto your own husbands, as unto the Lord.
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Unsaved trash, Christ-killing joo
True Christian™
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Posts: 95
Join Date: Sep 2010
Location: San Francisco, CA
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Re: Tips on the perfect bird -
11-20-2010, 12:41 AM
If I may, I'd like to recommend the recipe for a Kosher turkey with challah stuffing. Simply delicious for the Jew or the Gentile.
Happy Thanksgiving my friends.
Shalom
Quote:
Celebrate the All-American fress festival with Jewish flair, by stuffing your kosher Thanksgiving turkey with challah!
Ingredients:
•Turkey:
•1 10-12 pound turkey
•2 large onions, sliced
•2 stalks celery, sliced
•1 cup water
•1/2 tsp salt
•Stuffing:
•4 cups cubed challah
•1/4 cup oil or margarine
•2 stalks celery, finely diced
•1 onion, finely diced
•1 cup canned mushrooms, drained and finely diced
•2 eggs, beaten
•1 tsp. salt, 1/8 tsp. pepper
•Basting:
•3/4 cup oil
Directions here.
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Acts 14:2 But the unbelieving Jews stirred up the Gentiles, and made their minds evil affected against the brethren.
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Fourm Member
Forum Member
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Posts: 9,266
Join Date: Feb 2010
Location: On my way to Paradise
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Re: Tips on the perfect bird -
11-20-2010, 01:49 AM
Quote:
Originally Posted by David Rothstein
If I may, I'd like to recommend the recipe for a Kosher turkey with challah stuffing. Simply delicious for the Jew or the Gentile.
Happy Thanksgiving my friends.
Shalom
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All of a sudden I want to try the oyster dressing. I don't know what a challah is and I'm not sure I want to know.
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Forum Member
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Posts: 171
Join Date: Oct 2010
Location: Doing the elephant walk with The Lord
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Re: Tips on the perfect bird -
11-20-2010, 02:01 AM
Challah is a traditional Jewish bread. Pretty sweet, as I recall. I've had oyster stuffing, it's REALLY good. You wouldn't think so, but it was so good, I withheld all of my planned pre-emptive beatings for the next few weeks as a reward.
He is the tower of salvation for his king: and sheweth mercy to his anointed, unto David, and to his seed for evermore. 2 Samuel 22:51
God, Guns and BBQ make AMERICA great!
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Honorary True Christian™
Forum Member
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Posts: 13,993
Join Date: May 2008
Location: North Salem, Indiana
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Re: Tips on the perfect bird -
11-20-2010, 06:01 AM
Quote:
Originally Posted by David Rothstein
If I may, I'd like to recommend the recipe for a Kosher turkey with challah stuffing. Simply delicious for the Jew or the Gentile.
Happy Thanksgiving my friends.
Shalom
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You seem to have forgotten that for it to be kosher, it's necessary to slaughter the bird kosher. That means they don't stun the creature, but slit its throat as it squawks and tries to get away.
Same with Kosher (or Halal) beef, only it takes a little more sawing (and animal screaming) to get to the carotid.
A recent article for you, Mr. Rothstein:
Quote:
If you are engaged in an act of cruelty, there is an easy, effective way to silence your critics and snatch some space to carry on. Tell us all that your religion requires you to do it, and you are "offended" by any critical response. Erect an electric wire fence around your nastiest actions and call it "respect".
There's a good example of this religious modus operandi playing out on a dinner table near you – and this week, we found out it is becoming more and more common. In Britain, it is a crime to kill a conscious cow or sheep or chicken for meat by slashing its throat without numbing it first. The reasons are obvious. If you don't numb an animal, it screams as you hack through its skin, muscle, trachea, oesophagus, carotid arteries, jugular veins and major nerve trunks, and then it remains conscious as it slowly drowns in its own blood – a process that can take up to six minutes. So we insist that an animal is stunned before its throat is slashed, to ensure it is deeply unconscious. There isn't much humanity in our factory farming system, but this is – at least – a tiny sliver of it, at the end.
But there is a loophole in the law. You are allowed to skip all this and slash the throats of un-numbed, screaming animals if you say God told you to. If you are Muslim, you call it "halal", and if you are Jewish you call it "kosher".
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Bible boring? Nonsense!
Try Bible in a Year with Brother V, or join Shirlee and the kids as they discuss Real Bible Stories!
You can't be a Christian if you don't know God's Word!
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Fourm Member
Forum Member
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Posts: 9,266
Join Date: Feb 2010
Location: On my way to Paradise
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Re: Tips on the perfect bird -
11-20-2010, 06:09 AM
Quote:
Originally Posted by Rev. M. Rodimer
You seem to have forgotten that for it to be kosher, it's necessary to slaughter the bird kosher. That means they don't stun the creature, but slit its throat as it squawks and tries to get away.
Same with Kosher (or Halal) beef, only it takes a little more sawing (and animal screaming) to get to the carotid.
A recent article for you, Mr. Rothstein:
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Good LORD
I've always decapitated chickens with an ax, we tried that with a turkey, but it swung up and broke my cousins nose, so after that we just shot them with a .22
Mammals were always dispatched with a .45 bullet behind the ear.
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