Comments on: Bird in the Oven http://www.belly-timber.com/2006/11/23/bird-in-the-oven/ Playing with our food since 2005 Mon, 06 Oct 2008 15:00:55 +0000 http://wordpress.org/?v=2.6.1 By: Mrs D http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-6125 Mrs D Sun, 03 Dec 2006 00:14:04 +0000 http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-6125 Gracianne: Hee. Thank you. Me too. :-) Hey chris: Dave sez add chicken stock or broth till it's as moist as you need it. Perhaps next year you can enlist another relative or two to go on a recipe-stealing recon mission? Silly, annoying dad's mom. Gracianne: Hee. Thank you. Me too. :-)

Hey chris: Dave sez add chicken stock or broth till it’s as moist as you need it. Perhaps next year you can enlist another relative or two to go on a recipe-stealing recon mission? Silly, annoying dad’s mom.

]]> By: chris. http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-6033 chris. Thu, 30 Nov 2006 23:25:24 +0000 http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-6033 I haven't figured out a way to increase the size of the stuffing recipe without it coming out totally dry -- stuffing in the bird is the only way i've made it, so far, that it's been moist, which is what i prefer. Any suggestions? My dad's mother made this awesome stuffing-in-a-bowl thing that was cut-able like bread, but she wouldn't give me the recipe -- bitch. Tho' even 4x the stuffing might not last. ;) I haven’t figured out a way to increase the size of the stuffing recipe without it coming out totally dry — stuffing in the bird is the only way i’ve made it, so far, that it’s been moist, which is what i prefer. Any suggestions? My dad’s mother made this awesome stuffing-in-a-bowl thing that was cut-able like bread, but she wouldn’t give me the recipe — bitch.

Tho’ even 4x the stuffing might not last. ;)

]]> By: Gracianne http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-6020 Gracianne Thu, 30 Nov 2006 11:35:43 +0000 http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-6020 We should reallyn import Thanksgiving in Europe. I really like your definition of "barding" :) We should reallyn import Thanksgiving in Europe.
I really like your definition of “barding” :)

]]> By: MizD http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5996 MizD Thu, 30 Nov 2006 00:37:42 +0000 http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5996 Kevin, you been watching Top Chef? Because those so should have been part of the "Cutting Edge Thanksgiving" challenge. Kevin, you been watching Top Chef? Because those so should have been part of the “Cutting Edge Thanksgiving” challenge.

]]> By: kevin http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5985 kevin Wed, 29 Nov 2006 14:34:30 +0000 http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5985 Miz D, Check out my <a href="http://seriouslygood.kdweeks.com/2006/11/cranberry-mousse.html" rel="nofollow">Thanksgiving cranberries</a>. Miz D,

Check out my Thanksgiving cranberries.

]]> By: Mrs D http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5894 Mrs D Sun, 26 Nov 2006 23:45:45 +0000 http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5894 Ahahahah! I'm a dork! ::ahem:: Not-so-instant replay: Thanks <i>Kathy!</i> Duh. I really know how to tell you two apart. Sheesh. Okay, moving on... Kath- I mean Kimberly, I am quite jealous of your pasture-raised turkey, despite the big bones. Ours was <i>almost</i> pasture-raised. Barn-raised, I think, from Foster Farms, and at least they're good about not pumping their birds full of creepy hormones! BTW, I think we'll be kidnapping Kalyn's <a href="http://kalynskitchen.blogspot.com/2006/11/leftover-turkey-soup-recipe-with.html" rel="nofollow">Leftover Turkey Soup with Double Mushrooms</a> recipe for our carcass. Damn, I'm hungry just thinking about it. Ahahahah! I’m a dork!

::ahem:: Not-so-instant replay:

Thanks Kathy! Duh. I really know how to tell you two apart. Sheesh.

Okay, moving on…

Kath- I mean Kimberly, I am quite jealous of your pasture-raised turkey, despite the big bones. Ours was almost pasture-raised. Barn-raised, I think, from Foster Farms, and at least they’re good about not pumping their birds full of creepy hormones!

BTW, I think we’ll be kidnapping Kalyn’s Leftover Turkey Soup with Double Mushrooms recipe for our carcass. Damn, I’m hungry just thinking about it.

]]> By: Kimberly http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5891 Kimberly Sun, 26 Nov 2006 21:39:48 +0000 http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5891 Thanks, MizD, for responding to my comment before I left it. ;-) Your turkey <em>does</em> look lovely; I'm sure it was delish. Happy belated Thanksgiving to you and Dave! Our pasture-raised turkey was wonderful, but very big-boned, so we had fewer leftovers than one might have expected from a 23.58 pound bird. Thanks, MizD, for responding to my comment before I left it. ;-) Your turkey does look lovely; I’m sure it was delish. Happy belated Thanksgiving to you and Dave!

Our pasture-raised turkey was wonderful, but very big-boned, so we had fewer leftovers than one might have expected from a 23.58 pound bird.

]]> By: MizD http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5865 MizD Sat, 25 Nov 2006 21:28:25 +0000 http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5865 chris, obviously you need to quadruple your stuffing recipe. Stuffing for days, I sez. Thanks, Kimberly! I love doing the stuffed herbs thing. I believe last turkey we made was jam packed full of rosemary from the garden. chris, obviously you need to quadruple your stuffing recipe. Stuffing for days, I sez.

Thanks, Kimberly! I love doing the stuffed herbs thing. I believe last turkey we made was jam packed full of rosemary from the garden.

]]> By: Kathy http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5849 Kathy Sat, 25 Nov 2006 01:00:54 +0000 http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5849 Oh, that looks lovely! My turkey is *just* about finished: dry salted it, stuffed herbs in the middle, roasted to a lovely golden brown. Smells divine. Belated happy Thanksgiving to you both! Oh, that looks lovely! My turkey is *just* about finished: dry salted it, stuffed herbs in the middle, roasted to a lovely golden brown. Smells divine. Belated happy Thanksgiving to you both!

]]> By: chris. http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5844 chris. Fri, 24 Nov 2006 21:26:01 +0000 http://www.belly-timber.com/2006/11/23/bird-in-the-oven/#comment-5844 "Store the stuffing"?? Who has any left to store! [grin] We here likes our stuffing, we does, and never have any left after the feast. “Store the stuffing”?? Who has any left to store! [grin] We here likes our stuffing, we does, and never have any left after the feast.

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