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Author: [Food & Fitness] Topic: Dinner
FriedShrimp send a private message View Space | Friends | Playbook |
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#26
Posted: 11/23/2011 1:18:59 AM
And in Asia......... they eat raw chickens.
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#27
Posted: 11/23/2011 1:23:22 AM

Wall Street is gonna have a good Thanksgiving

What you doing for gravy?

 

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#28
Posted: 11/23/2011 9:57:51 AM
Shrimp,

I wont be pulling the turkey before the proper temp, not into getting sick personally.

Wife prepares the gravy, I am not a gravy fan..


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#29
Posted: 11/23/2011 11:34:41 AM
QUOTE Originally Posted by wallstreetcappers:

Picked up the 13 lb heritage today, brining it tonight into thursday.

Put my brine together last night.....going for a soak for about 16 hours starting this afternoon. 

Hope all have a happy Thanksgiving. 

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#30
Posted: 11/23/2011 11:35:34 AM
QUOTE

Originally Posted by FriedShrimp:

And in Asia......... they eat raw chickens.

This can't be legit, shrimp. 

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#31
Posted: 11/23/2011 11:56:19 AM
QUOTE Originally Posted by HutchEmAll:

Put my brine together last night.....going for a soak for about 16 hours starting this afternoon. 

Hope all have a happy Thanksgiving. 


Thanks..same to you.

I found all sorts of wacky brines, what I ended up doing was similar to last year..salt,sugar (organic of course) organic whole herbs, garlic, olive oil and water.
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#32
Posted: 11/23/2011 2:12:02 PM
QUOTE Originally Posted by HutchEmAll:

This can't be legit, shrimp. 

Yeppers........ it's just meat..... animal tissue..... most of the animal kingdom eats it raw.

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#33
Posted: 11/23/2011 2:15:32 PM

Actually eating a raw turkey is about as organic as it gets.

Easier on the carbon footprint.

 

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#34
Posted: 11/23/2011 9:31:24 PM
QUOTE Originally Posted by FriedShrimp:

Actually eating a raw turkey is about as organic as it gets.

Easier on the carbon footprint.

 


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#35
Posted: 11/28/2011 5:37:53 PM
QUOTE Originally Posted by wallstreetcappers:


Thanks..same to you.

I found all sorts of wacky brines, what I ended up doing was similar to last year..salt,sugar (organic of course) organic whole herbs, garlic, olive oil and water.

  The sky certainly is the limit on brines. 

I almost had a disaster.  I actually pulled mine at 161 degrees and it went to 170 at rest.  Unfortunately, when I started to carve the other side of the breast, part of it was borderline raw.  I ended up carving the whole thing and then heating in a crock pot on high for about a half hour.  Must have been OK cuz no one got sick.  First time I've ever had an oven issue like that. 

I may try the bag method next year.  No one in my family eats the skin so it's not like I really need it brown and super crispy. 

shrimp-

I think 155 is still too early.  Most of what I read said you need to get to about 170...and 15 degrees of carryover cooking is a LOT to ask.

Sure, animals eat meat raw in the wild.  They also aren't affected by certain things in raw meat that do affect humans.

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#36
Posted: 11/28/2011 10:31:02 PM
(cream of corn pudding) 
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#37
Posted: 11/28/2011 10:33:45 PM
I went too long damn it.

I was forming rolls and went over longer than I wanted.

Still ended up awesome.
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