On Dec 16, 6:42 am, Miserable Man <misem...@misery.net> wrote:

Miserable Man <misem...@misery.net> wrote innews:fr5am3h4ae0r3nvma5u2o8cie4651r1r78@4ax.com:

On Sun, 16 Dec 2007 02:57:54 -0800 (PST), purpleveggie
<purpleveg...@googlemail.com> wrote:

what do we all eat on christmas day?

here in pv land we have a free range chicken as nobody like turkey.

(not the country you fool)

Ham, please.

Miserable Man

Red cabbage and potatoes is nice to eat with the ham.

--
Miserable Man

I like ham ok. But it makes me so puffy the next day. Too much salt.
dorrie- Hide quoted text -

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On Dec 16, 9:54 am,

On Dec 16, 7:19 am, Miserable Man <misem...@misery.net> wrote:

On Sun, 16 Dec 2007 02:57:54 -0800 (PST), purpleveggie

<purpleveg...@googlemail.com> wrote:

what do we all eat on christmas day?

here in pv land we have a free range chicken as nobody like turkey.

(not the country you fool)

Ham, please.

Yeah, ham on Christmas day, buffet style (a cure 81...best ham/not
free range/only gorillas should be free range. IMHO)
But Christmas Eve is the big day in my tradition. Shrimp scampi, or
shrimp something. Then everyone goes home, I stay up and watch as
many "A Christmas Carol" movies as I can find. The best is Alistar
Sim, 1952. Another good one is Reginald Owen, 1938. Then it's "A
Christmas Story" all day Christmas. Ralphie!! and the father with the
leg lamp, which was...'a major award.'

Miserable Man- Hide quoted text -

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People were dicussing Christmas movies on the radio recently, and
saying how It's a Wonderful Life is too sentimental and unrealistic.
First time I watched it I found it to be damned depressing. But the
second time, I was feeling better, so didn't get depressed. NOT one
to watch when you're feeling low.

"Alan Harding" <Alan@harding.demon.co.uk> wrote in message
news:+JotEyRcOZaHFwgE@harding.demon.co.uk...

In message <5sl0cfF19opm6U1@mid.individual.net>, humble.life
<gn@t.com> writes

purpleveggie wrote:

what do we all eat on christmas day?
here in pv land we have a free range chicken as nobody like
turkey. (not the country you fool)

i like the dry soulless taste of turkey, what are you talking about?

It depends how you cook them. I have a recipe that calls for about
half a pound of butter per pound of bird. The result is neither dry
nor soulless. And remember, you're roasting it - baste the thing!
Melted butter spooned over it every quarter of an hour, and even
I'll eat the skin.

It helps if you start with a good bird, then you can corrupt her the
way you want.

Don't forget to take out the bag of giblets.

Maybe it makes a difference depending on the size of the bird -- I
think it might be easier to keep a larger turkey juicy -- but I've
never had a problem with dry turkey and I've never used anything to
baste it other than its own juices during the latter part of the
roasting. I start out with a 22-23 lb. bird and put it in a large
enamel roasting pan. I cover it with a foil tent right from the
beginning, not at the end, which keeps the bird moist and juicy
during all the hours it roasts at 325 degrees F. During the last
couple of hours when the roasting has progressed long enough to have
filled the bottom of the roaster with turkey fat and juices, I use a
baster to suck up those juices, remove the foil tend, and baste the
bird, and then replace the foil tent. About 30-40 minutes before the
end of cooking, I take the foil tend off completely and let the bird
brown. The whole turkey turns a lovely brown with tasty crispy skin
and the inside bird stays moist and flavourful.

There are always lots of drippings in the pan.