thread ended

I never found his video blog very useful. Mostly it was just a tease.

He’d get into some topic that I would find interesting and then his penetration was so superficial and shallow that when I was done taking it all in there was no net transfer if knowledge at all. I went away with the sense that I wasted my time.

I learned not one single thing from anything I ever saw on the site.

-- When the moderator chooses sides, his site sucks.

^Dang, Cr1;)

-- My dad and I built a 65 chev pick up.I killed trannys in that thing for some reason-Hog

I wondered is his video blogs were just adverts for some larger effort from which he hoped to make money selling something and that was why there was never any substantive info. It was like he didn’t want to give anything away but just wanted to get you all goosed up to pay for it.

Of course I haven’t a clue if he sells anything because I never tried to penetrate it any further

-- When the moderator chooses sides, his site sucks.

Oh goody Open topic
We can talk about ANYTHING now that the original post has been nixed.

I wanna talk about Chinese food.

Ever made Dim sum – - Or summer rolls?
Oh Gawd almitie what a load of small tedious work those things are.

-- When the moderator chooses sides, his site sucks.

Summer rolls stuffed with cabbage and ground turkey. Use the wonton wrappers. Brush with egg and bake. Mmmmm cabbage rolls.

Or:

Ingredients 2/3 cup water 1/3 cup uncooked white rice 8 cabbage leaves 1 pound lean ground beef 1/4 cup chopped onion 1 egg, slightly beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 1 (10.75 ounce) can condensed tomato soup
1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Directions

-- My dad and I built a 65 chev pick up.I killed trannys in that thing for some reason-Hog

Sounds great ( if one loses the beef and replaces with chicken).

I really like cabbage soup.

I take a whole head of cabbage ( 2 is they are small) cut it up and toss it in a pot.
A few potatoes diced with or without the skins
A whole head of celery sliced
A few carrots diced
A few table spoons of Seitenbacher Vegetarian Vegetable Broth and Seasoning
Thyme, basil, salt, pepper to taste
A quart of vegetable stock
Add water as necessary to maintain a thick almost Goulash like consistency Serve with a hefty crust of Sourdough bread and a heaping dollop of sour cream on the soup.

Makes a great midnight snack.

-- When the moderator chooses sides, his site sucks.

Any recipes for smoked turducken.

-- Bill - "Freedon flies in your heart like an Eagle" Audie Murphy

I had 4 tests today and ACED them all….BOOYAA!! one more test tomorrow, then the only thing standing between me and being intoxicated is a bottle of Rum. I guess being a future health care provider I shouldnt condone getting drunk…so do as I say, not as I do… :)

-- Hey you dang woodchucks, quit chucking my wood!!!!

Hey dak:

This is NOW cr1’s post on Chinese Food Recipes. For SOME reason superdave 721 shut down his original Post.

Think you’re a TAD Off Topic. In any event ….CONGRATS on acing your Tests!!

You should go out and have a NICE CHINESE DINNER!! (That was just to keep cr1 Happy ..LOL…)

-- ENJOY YOURSELVES GUYS!!!

I had 4 tests today and ACED them all….BOOYAA!

I know the feeling
Congratulations.

-- When the moderator chooses sides, his site sucks.

Here’s a receipe you can try if you’ve got the cahones…....it’s called “nook-mom”. It’s a Vietnamese food that they eat a lot…...It is made of raw fishheads and rice with fish sauce served over it…..that crap stinks so bad it’d gag a maggot…..We use to smell that s*%$t cooking when I was in the jungles, and the Viet Cong was cooking it…Made it easy to get the low-down on them suckers…..I even tasted it once just to try it….nastiest crap I ever put in my mouth…..I’d rather eat a cooked rat as that crap…..uumm uumm uumm.!!! I like good Chinese food….at least they know how to make one thing right….!!!!!!!!!!

-- " Don't ever wrestle a pig in a mudhole....he'll be having more fun than you..!!

MSG = Yuck

Rum = Yum

-- Hey you dang woodchucks, quit chucking my wood!!!!

I somehow missed this one (I usually read all of SuperD’s posts because he’s a good friend of mine). I would be interested though in what the original post was about.

-- http://wddsrfinewoodworks.blogspot.com/

It was a speculation question on the fate of the woodtreks guy.

I feel badly that my responses bummed Dave out so bad he deleted his OP. But they were honest responses.

And in the spirit of charity some of us are keeping his thread alive in the hopes that some day it’ll Rival Bertha’s “Hand Plane of Your Dreams” thread.

Then Dave can come back to it and post anything he pleases in the first post.

It’s either the spirit of charity or maybe just a perverse black humor, I am unsure which.

Nuff of that huh? Now for some more about food

Pasta.
There’s nuthin’ quite like making it yourself.

• Double O Semolina flour 2&1/2 to 2&3/4 cups Don’t add it all at once you gotta judge density as you knead.
• 4 whole large eggs
• no salt – you salt the water when you cook it

• Knead it together to a nice workable consistency
• toss it on a floured surface and roll that sucker out
  << I cheat ans use a large heavy rolled flanked by two thin strips of hardwood just the right thickness for the final pasta to limit the roller and liberate me from actually having to think – - Thinking is bad for you>>

• LEAVE IT SET after you roll it out. Don’t try to cut it up just yet LEAVE IT SET a few minutes. This part I was iggOrnUnt of for ages and forever struggled with my pasta sticking to itself as I cut it. then one day while chatting an elderly woman about making pasta I confided my great weakness. Her reply was to giggle a littler and then she told me to toss some flour on it and leave it set a few minutes to dry out a little. Works like a charm. God bless her angelic heart for sharing

• After it’s set, roll it up, and take the larges thinnest wide blade knife you have and cut it as wide or thin as pleases you. An ideal knife would be a Chinese cleaver sharpened Japanese style, but any super thin blade will do.
• Unroll the cut offs and cluster then loosley with a little flour so air can get in and around the pasta to dry it further.

When you want to cook it, salt the hell out of a huge pot of water and toss it in when it’s boiling. It cooks a hell of a lot faster than packaged store bought pasta so WATCH IT~!!

-- When the moderator chooses sides, his site sucks.

As requested, Turducken recipe:
If you’ve never tried Prudhomme’s seasoning kits, you should

Turducken (Paul Prudhomme Style-I lived in Lousiana for 17 years)
Serves 24-30 people
It’s a lot of fun to let your guests think you’re serving them a regular holiday turkey. When you start to carve the turkey,” they’ll be quite surprised to see you cut through its bones!”
Find this recipe and more in Chef Paul Prudhomme’s Always Cooking!.

ingredients
1 chicken (3 to 4 pounds)
1 duckling (5 to 6 pounds)
1 turkey (15 to 20 pounds)
2 lbs. duck or chicken giblets
2 1/2 lbs. Chef Paul Prudhomme’s Andouille Smoked Sausage
1 1/2 lbs. shrimp, peeled
9 cups celery, chopped (total)
7 tablespoons garlic, minced (total)
8 cups green bell peppers, chopped
12 cups onions, chopped (total)
2 garlic heads, whole
4 1/2 lbs. medium onions, whole (about 6)
3 lbs. sweet potatoes, whole (about 4)
2 lbs. whole eggplants (about 2)
3 whole eggs
2 cups heavy cream
2 cups milk
5 sticks unsalted butter
2 cups all-purpose flour
7 1/2 teaspoons baking powder
7 bay leaves
3/4 cup corn flour
1 cup cornmeal
2 tablespoons dark brown sugar
1 cup evaporated milk
1 cup sugar
6 cups very fine dry breadcrumbs, unseasoned (preferably French bread)
21 tablespoons Chef Paul Prudhomme’s Meat Magic
4 tablespoons Chef Paul Prudhomme’s Poultry Magic
7 tablespoons Chef Paul Prudhomme’s Seafood Magic
1 teaspoon Chef Paul Prudhomme’s Vegetable Magic
11 tablespoons Chef Paul Prudhomme’s Magic Pepper Sauce
1 (15×11inch) baking pan, at least 2 1/4 inches deep
1 pan larger than the 15×11 inch pan
3 metal or bamboo skewers
6 sheet pans
Vegetable oil
Aluminum foil
1 small hammer
how to prepare
NOTE: The above is a complete list of everything you will need to make the Turducken.

The complete Turducken recipe can be found in Chef Paul Prudhomme’s Always Cooking! Cookbook. You can purchase the cookbook and a sampling of four of our seasoning blends (2-oz. Poultry Magic, 2-oz. Meat Magic, 2-oz Seafood Magic, and 2-oz. Vegetable Magic) for only $19.95! Please note: Our 4-PK Sampler is not sufficient to make the entire Turducken Recipe, and additional seasoning and ingredients are needed. If you have questions about items needed for preparation, please give us a call toll-free at 1-800-457-2857.

Since the Turducken takes about 8 hours to cook (and then it needs to cool at least 1 hour before it’s carved), you will need to plan your time wisely. First, be sure your oven temperature control is accurate by using (or purchasing) an inexpensive oven thermometer to monitor the oven’s temperature instead of relying on the oven temperature control. Otherwise, your Turducken may take considerably less or more time than you have planned.

The quickest way to prepare your Turducken is to get friends or family members to help make the dressings and de-bone the fowl. (If you’re on your own, you will need to allow more time for preparation of the Turducken.) We get letters every year from “Turducken Teams” – friends and relatives who gather together to make (and eat!) their Turduckens as a group activity! It might be fun to take pictures along the way so that you can look back and have “Turducken” memories year-round!

It’s also nice to serve additional dressing in bowls at the table, so our dressing recipes will make about 8 cups extra of each dressing. If you do not want to serve extra dressing with your Turducken, you can cut each dressing recipe in half.

If you’re inexperienced at de-boning fowl, start with the turkey; because of its size, you can more easily see the bone structure. After de-boning the turkey, the duck and chicken will go much faster. And remember, each time you do a Turducken it gets easier; it doesn’t take magical cooking abilities, it just takes care. What is magical is the way people eating your Turducken will feel about your food!

For those of you who may be intimidated by de-boning, you can ask your local butcher to do it. Just tell the butcher to de-bone everything except the turkey drumsticks and wings.

STEPS FOR MAKING THE TURDUCKEN
An Important Note About Refrigeration: As you complete the steps for making the Turducken, you will be refrigerating the fowl and dressings. It is very important to keep the meats as cold as possible before preparing them, and to chill all the finished items as quickly as possible after preparing. The best way to accomplish this is to spread the prepared items (or lay them flat in the case of the de-boned fowl) on a sheet pan and place them in the coldest part of your refrigerator. While the items are chilling, keep the refrigerator door closed as much as possible.

STEPS TO BE DONE ONE DAY AHEAD
Prepare the Cornbread for the Cornbread Dressing
De-bone the turkey, chicken and duck
Bring the water to a simmer and prepare the Poultry Stock
Prepare the Roasted Vegetables for the Sweet Potato Eggplant Gravy
Prepare the Andouille Sausage Dressing
Prepare the Cornbread Dressing
Prepare the Shrimp Dressing
Assemble the Turducken – See Detail Below

“TURDUCKEN” DAY!
9. Bake the Turducken – See Details Below

10. Let the Turducken rest for 1 hour before serving

11. While the Turducken is resting, bake the extra dressings

12. Prepare the Sweet Potato Eggplant Gravy

STEP 8. Assemble the Turducken

TURKEY: Spread the turkey, skin down, on a sheet pan exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 4 tablespoons of the Meat Magic, patting it in with your hands. (Be sure to turn the leg, thigh and wing meat to the outside so you can season it also.)

Stuff each leg cavity with about 1½ cups of the Cornbread Dressing, pressing it into the cavities with your fingers or the round handle of a wooden spoon. Pack each cavity well, but not too tightly. (If too tightly packed, it may cause the skin to burst open during cooking.)

Stuff each wing cavity with about 1 cup of the cornbread dressing, pressing it in as before.

Fill the center of the breast cleavage with about 1 cup of the cornbread dressing. Shape the dressing with your hands to fit the space and smooth it so that it is level with the rest of the breast meat. Shape 2-3 cups of the dressing into an even layer over the remaining exposed meat, about ¾-inch thick. (Do not put any dressing over the exposed skin flap at the neck.) You should use about 8 – 9 cups dressing. Return the stuffed bird to the refrigerator.

Place the remaining dressing in a baking pan. Cover with plastic or foil and refrigerate until ready to bake.

DUCK: Place the duck, skin down, on a sheet pan. Season the exposed duck meat generously and evenly with about 3 tablespoons Meat Magic, pressing it in with your hands. Then, place the Andouille Dressing on the duck meat, using the same technique as before, filling and leveling the cleavage area first, then making an even layer over the meat, about ½-inch thick. You should use about 4 cups dressing. Return the stuffed bird to the refrigerator.

Place the remaining dressing in a baking pan. Cover with plastic or foil and refrigerate until ready to bake.

CHICKEN: Arrange the chicken, skin down, evenly on a sheet pan. Season the exposed chicken meat generously and evenly with about 1 tablespoon Meat Magic, pressing it in with your hands. Repeat the filling process with the Shrimp Dressing, using about 3 cups of dressing and making the layer about ½-inch thick. Return the stuffed bird to the refrigerator.

Place the remaining dressing in a baking pan. Cover with plastic or foil and refrigerate until ready to bake.

ASSEMBLY: Have the 3 skewers, 15×11-inch baking pan and the larger pan nearby for the next steps. Starting with the chicken: Roll one side of the chicken around the dressing towards the middle. Repeat with the other side, returning the bird to a chicken shape. If necessary, use a skewer to hold the flaps together.

Place the rolled up chicken on top of the stuffed duck, placing it in the center and rolling up the duck meat around the chicken. Use a skewer to close the flaps of the duck. When the duck is securely skewered, pull out the skewer from the chicken.

Place the rolled up duck/chicken on top of the turkey, placing it in the center and rolling up the turkey meat around the duck/chicken in the same way as before. Fold the sides (and neck flap) of the turkey together and secure them by piercing them onto the tip of the skewer to close the bird. Invert the 15×11-inch baking pan and place it over the top of the Turducken. Pull out the skewer and press down so that the pan is firmly wedged on top of the bird. Enlist another person’s help to carefully turn the Turducken over so that it is sitting breast side up in the 15×11-inch pan. Roll up two pieces of aluminum foil and place them under the front and back openings of the Turducken (this will help to keep the stuffing from falling out of the openings.) Cover the tips of the wings with aluminum foil.

Place the Turducken pan in the larger pan with sides at least 2½-inches deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the Turducken generously and evenly with about 3 tablespoons more Meat Magic, patting it in gently. Refrigerate the Turducken until ready to bake.

STEP 9. Bake the Turducken
Place the Turducken in the oven. Bake at 225°F until done, about 8 hours, or until a meat thermometer inserted through to the center reads 165°F.

At 4 hours: Cover the Turducken with aluminum foil.

At 7 hours: STEP 12: Prepare the Sweet Potato Eggplant Gravy

At 8 hours: Check temperature in the center of the Turducken. When the interior temperature reads 165°F, remove the Turducken from the oven.

STEP 10: Let the Turducken rest for 1 hour before serving

While the Turducken is resting, bake the extra dressings.

STEP 11: Bake the extra dressings

Increase the oven temperature to 375°F.
Remove covers from the three dressings and place them in the oven.

Drain all the drippings from the Turducken and add them to the gravy.

At 8:40 hours: Check the dressings. If they are not browned on the top, increase the oven temperature to 425°F.

At 9 hours: Remove the Dressings from the oven.

Carve the Turducken.

With strong spatulas inserted underneath (remember there are no bones to support the bird’s structure), carefully transfer the Turducken to a serving platter and present it to your guests before carving. Then place the Turducken on a flat surface to carve. Be sure to make your slices crosswise so that each slice contains all three dressings and all three meats. Cut each slice in half for serving. Serve with a scoop of each dressing and ½ cup of the gravy, or serve additional bowls of the dressings on the side.

-- My dad and I built a 65 chev pick up.I killed trannys in that thing for some reason-Hog