Armed Polite Society
Main Forums => The Roundtable => Topic started by: castle key on November 06, 2014, 04:22:12 PM
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Thanksgiving is fast approaching and my whole family will be at my house. My wife and I have differing turkey tastes and this is where the conflict arises.
We will cook two birds. My perfect choice is one fried and one smoked with a bacon weave on top. She says that one bird will be roasted in the oven with stuffing. The stuffing issue is the deal breaker. I DON'T like simply roasted turkey and I am indifferent about stuffing. The fried bird can't really do stuffing and a smoked bird with stuffing will likely lead to ptomaine or some other food borne nightmare.
So, since I must decide on either a fried turkey or a smoked turkey with bacon weave, which one is it.
It may be simpler to divorce and make my own *(&@$% decision.
And, I will not eat the roasted bird on general principle.
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Do two smaller birds fried and smoked and then a big roasted one.
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That's an odd principle.
I don't see the problem here. One bird in the oven, one in the deep fryer, one in the smoker. Do three, keep them all small (get a heritage breed so it's extra fancy), have lot's of leftovers.
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Smoke the bird for flavor, then fry, put bacon in oven-baked dressing. Let wife's oven-dry bird be a conversation killer. Bases covered.
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This turkaholic also sees the widom of the three bird approach. I love turkey taters and gravy in july from the freezer.
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Or go all coop. Get a neighbor to smoke one you fry one. You get 1/2 his bird and he z1/2 yours.
Let wife roast hers
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Smoke the bird for flavor, then fry, put bacon in oven-baked dressing. Let wife's oven-dry bird be a conversation killer. Bases covered.
That is both cooking and marital advice!!
With that in mind, what would happen if a bird was both smoked and fried? Timing issues? I know if I stumbled on such an undertaking I would never hear the end of that!
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...I am indifferent about stuffing.
If it does not tread on your wife's cherished family stuffing recipe, explore new recipes. There are two kinds of stuffing: Those intended to be eaten as a side dish, and those that only flavor the bird but are, must, be discarded when the bird is done. I favor the side dish variety.
Turkey stuffing in my family is almost never made from a detailed, measure every ingredient, recipe. Available ingredients such as chestnuts, wild mushrooms, locally baked breads, or home grown herbs, feature when we find them. I have had birds stuffed with two different mixtures, one on each side of the cavity. The attempt to use three did not work so well from the physical side but the flavors were great.
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This turkaholic also sees the widom of the three bird approach. I love turkey taters and gravy in july from the freezer.
I can buy whole birds year round at the supermarket, turkey whenever I want it.
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Three birds.
Don't cook stuffing in the carcass.Cook it in the oven in its own pan.Enjoy the corner crispies instead of the soggy glop.
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Thanksgiving is fast approaching and my whole family will be at my house. My wife and I have differing turkey tastes and this is where the conflict arises.
We will cook two birds. My perfect choice is one fried and one smoked with a bacon weave on top. She says that one bird will be roasted in the oven with stuffing. The stuffing issue is the deal breaker. I DON'T like simply roasted turkey and I am indifferent about stuffing. The fried bird can't really do stuffing and a smoked bird with stuffing will likely lead to ptomaine or some other food borne nightmare.
So, since I must decide on either a fried turkey or a smoked turkey with bacon weave, which one is it.
It may be simpler to divorce and make my own *(&@$% decision.
And, I will not eat the roasted bird on general principle.
Do you have to have the thighs and drumsticks? If not fry a turkey breast and smoke a turkey breast.
Or fry the breast and smoke the rear end, of course only after proper nitrate/nitrite treatment.
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I am glad I don't have these conumdrums.
We don't cook for turkey day, we go to the fancy hotel and do their buffet. We get shrimp, sushi, prime rib, turkey, last year was a yummy pork belly dish that I hope they repeat, among tons of other stuff. Then we walk around downtown and go home to a quiet house with no dishes. We will cook up a turkey breast a few days later for sandwiches. We have hit upon the ideal solution to differing tastes for T-Day for us.
bob
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^^^That is a great idea; and I hope my wife and I can do that someday when it is just us.
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If it does not tread on your wife's cherished family stuffing recipe, explore new recipes. There are two kinds of stuffing: Those intended to be eaten as a side dish, and those that only flavor the bird but are, must, be discarded when the bird is done. I favor the side dish variety.
Turkey stuffing in my family is almost never made from a detailed, measure every ingredient, recipe. Available ingredients such as chestnuts, wild mushrooms, locally baked breads, or home grown herbs, feature when we find them. I have had birds stuffed with two different mixtures, one on each side of the cavity. The attempt to use three did not work so well from the physical side but the flavors were great.
My mother makes a very very good cornbread stuffing. I don't think I have ever had any other stuffing I liked near as much. Even my brother's wife started using her recipe.
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I approve of the three bird approach.
As for stuffing up the bird ass or in the pan, we solve the problem by having both stuffing and dressing. e.
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I am glad I don't have these conumdrums.
We don't cook for turkey day, we go to the fancy hotel and do their buffet. We get shrimp, sushi, prime rib, turkey, last year was a yummy pork belly dish that I hope they repeat, among tons of other stuff. Then we walk around downtown and go home to a quiet house with no dishes. We will cook up a turkey breast a few days later for sandwiches. We have hit upon the ideal solution to differing tastes for T-Day for us.
bob
We have done that for the past few years, but Wife's family wants to get together on Thanksgiving. Probably going to have crappy ham balls instead of turkey or rib roast.
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I know him and his wife. ..
She's going to win and he's going to drink his Thanksgiving dinner in response.
Then try to slice his finger off...
Again.
:rofl:
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I thought wife winning was a given
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I would say have the dog under the table and, with a little slight of hand, you can clear your plate and look like your enjoying your dinner, making the wifey poo happy without actually having to eat it.
but that plan requires dogs that fit under the table...
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Stuffing not cooked in the bird is a waste of bread.
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And properly prepared, bird roasted stuffing is not soggy.
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And properly prepared, bird roasted stuffing is not soggy.
Looking for an internet statistic then.
What percentage of people will be served soggy or over/under cooked stuffing that had been crammed up a dead animals carcass vs.those eating a similar(in theory),tasty dish cooked properly?
Don't fall for the assumption that because you might get good results that everyone else will.You're smarter than that.
Cooking it outside the bird gives a better assurance of a premium final product.
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"Don't fall for the assumption that because you might get good results that everyone else will.You're smarter than that."
Here's an internet statistic...
Anyone can (or should be able to), in seconds, lay hands on dozens of recipes created by people who know how to pick the correct ingredients that will guarantee a consistently flavorful, consistently moist, and consistently non-soggy roasted-in-bird stuffing.
Not a tasteless, crunchy, dried out pan of bread that should have been tossed to the birds.
So, let me say, just because you and yours apparently, by your own admission, can't cook, apparently can't do simple research, and apparently don't know the difference between gummy as *expletive deleted*it Wonder bread vs. real bread, don't fall for the assumption that everyone else is in that boat, too.
Happy Thanksgiving!
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Ahhhhh!
Let the battle of the holiday traditions begin!
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you people, with all your drama and stress.
ha!
here's how you do it. you go about and get yourself invited to assorted holiday meals. you pick your favorites and then proceed to get yourself invited back next year.
if the food is excellent, but the company is substandard, make out like your going to starve but that you can't attend due to whatever obligation. enjoy the generous portions of food they insist you take home.
stress free holidays. I love me. :)
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"Don't fall for the assumption that because you might get good results that everyone else will.You're smarter than that."
Here's an internet statistic...
Anyone can (or should be able to), in seconds, lay hands on dozens of recipes created by people who know how to pick the correct ingredients that will guarantee a consistently flavorful, consistently moist, and consistently non-soggy roasted-in-bird stuffing.
Not a tasteless, crunchy, dried out pan of bread that should have been tossed to the birds.
So, let me say, just because you and yours apparently, by your own admission, can't cook, apparently can't do simple research, and apparently don't know the difference between gummy as *expletive deleted* it Wonder bread vs. real bread, don't fall for the assumption that everyone else is in that boat, too.
Happy Thanksgiving!
Assumptions based on nothing.
From an Alton Brown fanboy no less.
"Stuffing A Bird Is Evil"
Right back atcha! :-*
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I like stuffing/dressing. But the last few turkeys I have stuffed with a mix of saur kraut, apples, onions, caraway seeds. Makes for a very moist bird and the family loves the kraut. We do stuffing on the side with the giblets, neck, and tail.
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Kraut?!
Get thee behind me satan!
I am deep frying a spiral ham. It comes out like a bacon pinecone
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now its sounding like a proper holiday table around here
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Ahhhhh!
Let the battle of the holiday traditions begin!
The Holidays bring us together. In hand to hand combat.
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Kraut?!
Get thee behind me satan!
I am deep frying a spiral ham. It comes out like a bacon pinecone
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Try it. You'll like it.
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Oh, I am using the remnants of the spiral ham my wife cooked for a big batch of split pea soup. Two batches, actually. Most the ham into the stovetop batch. Bone in the slow-cooker batch, hoping to get all the marrow & such out of it over 8 hours.
OK, got some of hte stove top batch. Pretty good and very easy to make.
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I'm Pennsylvania German and grew up in farm country. I know how to handle a meat cleaver. :D
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Alton Brown had a recipe for stuffing a bird.
It's complicated bullshit.
My method is better, easier, and also prevents food poisoning.
I'm an Alton Brown fan boy. But he doesn't have all the answers.
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I am deep frying a spiral ham. It comes out like a bacon pinecone
Need moar detailz please.
Chris
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You use one of those mesh tubes butchers use on on boneless
roasts and deep fry till it's a lil crispy on outside.
It taste a lot like bacon only sweeter. Best to get a real quality ham, no water added. I use honey baked ham for a source
It may in fact be the best way to simulate a bacon overdose. Sweet morte
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I like stuffing/dressing. But the last few turkeys I have stuffed with a mix of saur kraut, apples, onions, caraway seeds. Makes for a very moist bird and the family loves the kraut. We do stuffing on the side with the giblets, neck, and tail.
That sounds pretty good, might be really good with a stronger meat like wild duck.
Got a recipe or are you like me, just make it from memory?
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2 birds, one of them extra-large. Have the butcher cut the big one in half lengthwise with a bandsaw (just like Solomon.) Cook all three ways.
It would make sense to use one of the halves for the stuffing thing, but you probably won't win that.
BTW, if you roast a turkey (without stuffing) in a Bigass® electric roaster, it comes out moist and tender even if you overcook it, and you get lots of juice in the pan to make the dressing as gloppy as you want -- just like it was cooked inside the bird, but without the ptomaine.
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you people, with all your drama and stress.
ha!
here's how you do it. you go about and get yourself invited to assorted holiday meals. you pick your favorites and then proceed to get yourself invited back next year.
if the food is excellent, but the company is substandard, make out like your going to starve but that you can't attend due to whatever obligation. enjoy the generous portions of food they insist you take home.
stress free holidays. I love me. :)
This right here. Although it's easier when you're single.
The winter I had my *ahem* legal issue and was out on bond, I wasn't supposed to leave the state. My parents, not believing in attachment parenting up to the age of 25, had left me to fend for myself while they went to see relatives.
I put on my best puppydog face and let it be known around town that I was needing nourishment over Christmas weekend.
I was not disappointed.
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That is both cooking and marital advice!!
With that in mind, what would happen if a bird was both smoked and fried? Timing issues? I know if I stumbled on such an undertaking I would never hear the end of that!
I'm thinking kiss it with cold smoke, then finish it to temp in the fryer. Let the thermometer be your guide. A little more time for a satisfying product.
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"BTW, if you roast a turkey (without stuffing) in a Bigass® electric roaster, it comes out moist and tender even if you overcook it, and you get lots of juice in the pan to make the dressing as gloppy as you want -- just like it was cooked inside the bird, but without the ptomaine."
Couple of T-givings ago one of those electric Nesco-style roasters saved Thanksgiving for my family when the main element in the oven crapped out literally seconds after the Lowes store in town closed for the holiday.
But, I'm not crazy about them. Part of good gravy making is the fond that develops in the roasting pan of an oven roasted bird.
And, adding juice to the stuffing AFTER the fact is, well, useless.... You need the double layer of roasted-in-the-bird goodness along with gravy.
And, as I said, I have a simple way of having my bird-roasted stuffing AND not getting sicker than all hell.
All you need is a meat thermometer and the ability to read it.
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Remember being a single barracks rat being invited over to the homes of the married folk in the unit.
When in Korea I volunteered for duty on the holidays so those with families could be with them. They always took care of us in the food department.
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You use one of those mesh tubes butchers use on on boneless
roasts
I'm drawing a blank here. What is that and where do you get it?
Chris
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I get mine at work ;) .
It is a tubular net bandage, I am sure butchers use the exact thing and only get charged 1/4 the price we do. You may be able to walk into the store and just ask them for a piece to take home. Tell them what it is for and they will give you the right size.
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fwww.okokchina.com%2FFiles%2Fuppic29%2FTubular%2520Net%2520Bandages359.jpg&hash=7fa63e3d1ceefcfb1d3d538e03ecff826ad1dd7f)
bob
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More importantly, most of those are made of one or another kind of plastics these days. Will they stand up to boiling oil?
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That's a good question, I know the medical ones are fiber (cotton?) of some type. I would imagine the food grade are also.
bob
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Fried my first turkey(s) last year.
Amazing.
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That's a good question, I know the medical ones are fiber (cotton?) of some type. I would imagine the food grade are also.
bob
The food grade ones I'm finding one line are almost universally elasticized polyester.
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^^^
That probably wouldn't work too well in the ole turkey fryer. I have used to medical ones from work for a lot of different foods including roasting at pretty high temps so they will work.
bob
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Cotton is available.
http://www.butcher-packer.com/index.php?main_page=index&cPath=22_78&zenid=eb7d7f7eafd8b8793cb1c4aa6abc044a
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I love, love., love Aldi's Turkey Stuffing. In a box. Then shoved up a Turkey's ass.
This year, since Robert will be with his mother, so I will be alone. I was planning on just doing a Cornish Game Hen (also from Aldi) and making what I like for sides.
In the past, I've put on the puppy-dog eyes and been invited to other folks homes. But then you have eat whatever weird *expletive deleted*it they prepare, and watch their Family Feud and avoid taking sides. Which can be hard when the person who you are friends with and invited you over is wronger then a Twilight novel and he asks you to back him up.
Had the ex been a little more reasonable, she could have had Robert all week, and I could have gone to my parents. =| ;/
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I'm drawing a blank here. What is that and where do you get it?
Chris
its a mesh bag made from cotton cord they use em to hold turducken together and leg of lamb roast when it's deboned. I go to a butcher shop and get some if I need it.
This stuff here. It's good for taking smaller pieces of venison together and if you do prime rib you can slice it raw put it back together in the bag season it and roast when done a pair of scissors for bag and you can plate up the prime rib fast and easy. It let's the seasonings get inside a bit better too but you still get the carmelization on the outside and the sweet semi raw delicious inside
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Cotton is available.
http://www.butcher-packer.com/index.php?main_page=index&cPath=22_78&zenid=eb7d7f7eafd8b8793cb1c4aa6abc044a
Thanks I couldn't find em I still have a lil left from my last roll but I need more
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Not used to having the holidays off, and my family has never been big on holiday meals. I usually ended up working on Thanksgiving and Christmas eve/day. Sometimes I wind up at MrsSmith's house for the holidays if I am able to get off work.
Pizza, Chinese, or Wafflehouse are usually what I get on holidays, depending on who's open.
This year will be the first year I get all holidays off, hell it's hard to get used to a M-F normal schedule. I doubt we will do anything, maybe get a fried turkey from Bojangles.
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The joy of a standing rib roast was that I could cook it the way I wanted it, and then put other folks' portions back on the sacrificial flames until the desired level of charcoal was attained. It also allowed my rib portion to properly rest whereas everybody else had their hunk of meat thrown at them as soon as it was finished being horribly desecrated.
Not to drift the thread too much ( :rofl: ) but a major issue has not been addressed: plain blade, serrated blade, or electric knife to make serving pieces out of the turkey. (Among APSers I would expect that knowledge of how to carve a turkey is a skill mastered by no later than the age of 18.)
stay safe.
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Not to drift the thread too much ( :rofl: ) but a major issue has not been addressed: plain blade, serrated blade, or electric knife to make serving pieces out of the turkey. (Among APSers I would expect that knowledge of how to carve a turkey is a skill mastered by no later than the age of 18.)
stay safe.
I am very good at turkey carving... but also finger carving. Thanksgiving a few years ago I started to carve the bird. The first knife drop was on my forefinger and I opened up a very nice distal flap. The hospital is mere steps from my front door, I timed it right and made the round trip with about a dozen sutures in my finger in less than one hour!
My brother in law carved away the bloody turkey pieces for the hounds to enjoy.
I believe two martinis and a few glasses of wine may have been a contributing factor... Maybe.
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Straight edge knife for me. Carving knife is nice for the disassembly but a chefs knife makes better slices on the board.
Take the legs and thighs off at the joint and them separate them on the board. Bone out the thighs and slice. I like to leave the legs whole, if capacity allows, so folks can get their caveman on.
For the breast I prefer removing the whole breast from the bird and then slicing on a cutting board. Once the larger parts are dealt with pick the bird for meat still on it, back meat is good eatin.
As I said, two knives helps. Also remove the damned wishbone before cooking. Carving is much easier with it out of the way.
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My Mother's knives are generally pretty bad. I take my sharpener with me every time I go up to put an edge on them. She's terrible on knives.
She has one though that is perfect for carving up the turkey. Supposedly it's a 1960s US Army culinary knife. The blade is carbon steel and just flexible enough that it is great for getting in between joints and cutting the breasts off the bird.
Being carbon steel it also takes an incredibly sharp edge.
It's also stiff enough to use for carving the breasts and other bird parts.
We generally like our turkey a bit thicker, but when we have people who like it thin, it will cut paper thin slices.
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I'm an oyster dressing fan. Personally, I prefer to make part of the dressing in the bird and part in a pan...then throw that nasty bird out when the dressing is done.
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Not to drift the thread too much ( :rofl: ) but a major issue has not been addressed: plain blade, serrated blade, or electric knife to make serving pieces out of the turkey. (Among APSers I would expect that knowledge of how to carve a turkey is a skill mastered by no later than the age of 18.)
stay safe.
I use a fillet knife to carve roasted fowl.
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God I would love to make oyster stuffing but my family won't hear of it.
I'll have to make it on my own.
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God I would love to make oyster stuffing but my family won't hear of it.
I'll have to make it on my own.
I would too if I could get fresh oysters.
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Too much hassle. When I've made oyster stew I've never used fresh.
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Too much hassle. When I've made oyster stew I've never used fresh.
Every time I have made oyster stew and stuffing from the oysters at the meat counter from the local grocery store it has tasted nasty.
When I have made oyster stew from oysters that were purchased with in 24 hours from the ocean fish market, it was awesome.
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I use a fillet knife to carve roasted fowl.
Why have i never thought of that?
My favorite carving knife haiks from the depression. Love that carbon steel.
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Every time I have made oyster stew and stuffing from the oysters at the meat counter from the local grocery store it has tasted nasty.
When I have made oyster stew from oysters that were purchased with in 24 hours from the ocean fish market, it was awesome.
You're not supposed to use Mountain Oysters...
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You're not supposed to use Mountain Oysters...
:rofl:
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Why have i never thought of that?
Because most people equate fillet knife with cleaning of fish.
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Speaking of knives, and the need to sharpen them, I've always been an advocate of the Lanskey system.
The results can't be discounted, but they're something of a pain in the butt to use.
Recently I picked up one of these from Harbor Freight:
http://www.harborfreight.com/multifunction-sharpener-65579.html
I'm hesitant to use it on my really good knives, but I have to admit that it does a very nice job on my general purpose kitchen knives.
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Need non-cooking relationship advice. I have a long house and the pellet stove is on far end. The ladyfriend doesn't like the noise of the fan which does an awesome job of distributing the heat through 80% of the house and turns it off. And never back on again. And does the same thing with the space heater in the bedroom too. She doesn't like being cold, but apparently doesn't like stuff that makes the house warmer.
Suggestions? Any silent or very quiet fan technology I'm unfamiliar with?
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Yeah...
Tell her to keep her ()&*%^()*&$%()*&# hands off your heating devices.
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Need non-cooking relationship advice. I have a long house and the pellet stove is on far end. The ladyfriend doesn't like the noise of the fan which does an awesome job of distributing the heat through 80% of the house and turns it off. And never back on again. And does the same thing with the space heater in the bedroom too. She doesn't like being cold, but apparently doesn't like stuff that makes the house warmer.
Suggestions? Any silent or very quiet fan technology I'm unfamiliar with?
Here you go (http://www.uline.com/Product/Detail/S-17902/Hearing-Protection/Uline-Earplugs-Uncorded?pricode=WY633&gadtype=pla&id=73107766762&gclid=COWg4Kbd8MECFQhbfgod10sA-Q&gclsrc=aw.ds) >:D
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Need non-cooking relationship advice. I have a long house and the pellet stove is on far end. The ladyfriend doesn't like the noise of the fan which does an awesome job of distributing the heat through 80% of the house and turns it off. And never back on again. And does the same thing with the space heater in the bedroom too. She doesn't like being cold, but apparently doesn't like stuff that makes the house warmer.
Suggestions? Any silent or very quiet fan technology I'm unfamiliar with?
http://www.amazon.com/Master-Lock-Universal-Switch-Lockout/dp/B001925P6W
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Need non-cooking relationship advice. I have a long house and the pellet stove is on far end. The ladyfriend doesn't like the noise of the fan which does an awesome job of distributing the heat through 80% of the house and turns it off. And never back on again. And does the same thing with the space heater in the bedroom too. She doesn't like being cold, but apparently doesn't like stuff that makes the house warmer.
Suggestions? Any silent or very quiet fan technology I'm unfamiliar with?
Built in fan or box fan or what?
Some fans can move a buttload of air without sounding like a 737 on takeoff.
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Also depends on what is making the noise. Fan motor? Air on the intake side? Air on the vent side? What type of enclosure are we talking about here? Needed cfm and form factor for ducting etc?
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http://www.amazon.com/Master-Lock-Universal-Switch-Lockout/dp/B001925P6W
If Rev's ladyfriend is anything like him, she'll have that picked in no time.
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On the topic of the space heater - what's your budget? The $20 cheapies are indeed generally very noisy. I'd recommend upgrading to something fanless.
I like radiant heaters for this - they'll warm a person directly if they're in line with the heater as well as warming up the air. It's quite amazing to be in a hanger with big gas versions and be running around with your top off, perfectly comfortable, until you go under a wing or something and you realize that the hanger is still only a touch above freezing...
Unendorsed example (http://www.amazon.com/DeLonghi-HMP1500-Mica-Panel-Heater/dp/B005MMN75G/) of what I sort of have, nice because it can be wall-mounted. Mine is a different make. There are cheaper options (http://www.amazon.com/Optimus-H-5511-Infrared-Quartz-Radiant/dp/B00EOSNGPA/).
For the pellet stove - I'd consider the characteristics of the fan noise. Is it the fan making the noise, or the air moving around vents?
Some questions:
Is this fan attached to the stove, or is it a separate affair?
Is there duct-work involved?
What size is it?
How fast does it spin(RPMs)?
Is there a controller where you can turn the speed down?
Does it need oiling? Yes, I have a fan in my heating system at home that needs regular oiling. The silicon stuff I started feeding it works really, really good.
Depending you may be moving more air than you need to, so slower would work better. If you still need the volume, a larger slower fan carefully selected to be quiet might work better. As a bonus, larger fans tend to be lower pitch and therefore less annoying still.
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Speaking of knives, and the need to sharpen them, I've always been an advocate of the Lanskey system.
The results can't be discounted, but they're something of a pain in the butt to use.
Recently I picked up one of these from Harbor Freight:
http://www.harborfreight.com/multifunction-sharpener-65579.html
I'm hesitant to use it on my really good knives, but I have to admit that it does a very nice job on my general purpose kitchen knives.
They're really nice for starting in on a dull blade, but my experience is I take too much metal off afterwards - even when using what is my lightest feather touch.
I was taught that once you put an edge on all you should do is strop or steel it to reset the edge. I've sacrificed a single-thickness bullhide belt that holed out. Stripped all the polish and dye, radiused the edges, and put a few otherwise idle hours working strop dressing in. I just need to aware that I am not going for a shaving *edge on most of my blades although just for the fun of it I've taken my K-Bar there just to see if it could be done.
stay safe.
* - not merely hair-popping but fall over like a sythe in a wheatfield sharp.
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Also depends on what is making the noise. Fan motor? Air on the intake side? Air on the vent side? What type of enclosure are we talking about here? Needed cfm and form factor for ducting etc?
Alright. House is an L shape. Pellet stove is in the living room, which is the part that sticks out from the rest of the house. The living room is probably 40% of the size of the house, and has two doors into the rest of the house. I open both doors, put the fan near one of them, and it has an awesome circulation.
Fan is : http://www.homedepot.com/p/HDX-20-in-High-Velocity-Floor-Fan-SFC1-500BI/202757016?N=5yc1vZc4ln
Or very close. Great fan, moves air very effectively. But it's apparently loud. Doesn't bother me a bit, but... Yanno.
In the bedroom, I use: http://www.homedepot.com/p/SMAL-1500-Watt-Digital-Oil-Filled-Radiator-Electric-Portable-Heater-HAE84715/204239391
Or very close. Great heater, good control options, very safe and whatnot. But if you want to heat a room effectively, I aim a box fan at it.
http://www.homedepot.com/p/Lasko-20-in-3-Speed-Box-Fan-3733/100405665
That heats up the entire house comfortably. My oil furnace broke for a second time, and I didn't want to pay $2500 ish to fix it plus oil was godawful expensive. Got a Bosca pellet stove for around a grand with a 55 lb hopper that will run for 2 days straight, with an ash drawer that will go a week with ease. Apparently, by code, you're not really allowed to use anything but electric heat in bedrooms and it's the furthest from the stove. The pellet stove itself can heat up the living room to mid 90's while the rest of the house is near freezing. The fan and two doors thing keeps the majority of the house amazing balanced.
If Rev's ladyfriend is anything like him, she'll have that picked in no time.
Uhm, it's a 5 pin normal Master lock with a fancy bodykit. She can bump it in about five seconds. I know I have an M1 bump key handy.
http://www.bumpmylock.com/master-m1-padlock-key-bump-key.html
But yeah, if she was feeling like a challenge, she can open a five pin Master lock in about 30 to 180 seconds. She's done so with about a dozen near identical Master locks of that type, and probably a couple dozen times per lock.
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We bought this for cooling purposes, and it is quieter than traditional fans. Certainly quieter than the floor fan you linked, although I would assume also lower cfm delivered.
http://www.amazon.com/gp/product/B004ND5FGY/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1
Maybe get two, put one at each door? Run the floor fan during the day when both people are gone in order to pre-heat, then use the smaller fan to maintain?
What is your attic situation like? You could run some duct work yourself pretty cheaply to the other areas then set up a proper squirrel cage fan to blow heated air from off the pellet stove directly to the other parts of the house.
ETA I really want to get a couple of those oil filled heaters to use instead of the damned baseboard heaters. Anyone have thoughts on make/model?
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Huh. Well, the oil filled heater should work even without the fan given enough time, but switching to a radiant might help get the heat out there quicker. Both should be silent. If nothing else it's a ~$50 test for the ease of mind in your household. Worst case, two 750 watt heaters will still produce heat more evenly than 1 1500 watt one.
If your house is designed to be heated with an oil furnace, is there currently unused ductwork running through the house? Modifying the ducting so that the living room is a return air that blows to the rest of the house might be an option. That would help even out heat even more, make it quieter, and remove the need to keep doors open.
Just because the furnace is out doesn't mean that the fan necessarily is. That would generally be quieter than HDX fans. Anything 'high velocity' is going to tend to be loud.
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Why is it difficult to tell someone to leave the fan alone, or if they shut it off and then complain about being cold to tell them to go turn the fan back on?
Do it over and over and over again until they start doing those things themself or until you decide that you have run out of patience.
But I think you are really asking us to explain why wimmins do stuff. The only decent answer I can give you is "Because". From what I've heard, they will not even tell each other.
stay safe.
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Throw an extra blanket or two at her.
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If she's turning off the blower on the pellet stove, she's really messing with its efficiency and heating ability, I would think.
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"They're really nice for starting in on a dull blade, but my experience is I take too much metal off afterwards - even when using what is my lightest feather touch."
Yes. You definitely can, which is why I mentioned that I don't like to use it on my good knives. My inexpensive every day kitchen knives, I'm not so worried about. Those are a set of Chinese stamped "Sabatiers" that I got as an Amazon filler for $10. I expected them to be poo, but they're actually decent knives.
"I was taught that once you put an edge on all you should do is strop or steel it to reset the edge."
That's exactly correct. I have an 18" butcher's steel that I use. It realigns the edge. I realistically only have to sharpen my knives every couple of years when they are truly dull as opposed to just having a misaligned cutting edge.
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We bought this for cooling purposes, and it is quieter than traditional fans. Certainly quieter than the floor fan you linked, although I would assume also lower cfm delivered.
http://www.amazon.com/gp/product/B004ND5FGY/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1
Maybe get two, put one at each door? Run the floor fan during the day when both people are gone in order to pre-heat, then use the smaller fan to maintain?
What is your attic situation like? You could run some duct work yourself pretty cheaply to the other areas then set up a proper squirrel cage fan to blow heated air from off the pellet stove directly to the other parts of the house.
ETA I really want to get a couple of those oil filled heaters to use instead of the damned baseboard heaters. Anyone have thoughts on make/model?
Thanks for the link. And btw, I'm extremely happy with that specific model I posted. I can take a picture of the front panel. But it has standby, low and high modes. Low, Hi, 65, 70, 75, 80 temperature settings. The temperature settings are reasonably accurate if you remember that the unit's temperature setting is on the unit. There's also a timer which I use for the thing to run at night.
Home Depot also gives a 10% discount to vets.
Huh. Well, the oil filled heater should work even without the fan given enough time, but switching to a radiant might help get the heat out there quicker. Both should be silent. If nothing else it's a ~$50 test for the ease of mind in your household. Worst case, two 750 watt heaters will still produce heat more evenly than 1 1500 watt one.
If your house is designed to be heated with an oil furnace, is there currently unused ductwork running through the house? Modifying the ducting so that the living room is a return air that blows to the rest of the house might be an option. That would help even out heat even more, make it quieter, and remove the need to keep doors open.
Just because the furnace is out doesn't mean that the fan necessarily is. That would generally be quieter than HDX fans. Anything 'high velocity' is going to tend to be loud.
The heat exchanger is cracked. The fan is probably fine. Eventually, I'll probably replace the oil furnace and use it for supplemental heat.
Throw an extra blanket or two at her.
That's her preference, actually. But I prefer keeping the whole house tolerable than wear blankets everywhere.
If she's turning off the blower on the pellet stove, she's really messing with its efficiency and heating ability, I would think.
Not the blower. Fans to move the air around the whole house.
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Roasted a 12lb turkey in the oven tonight, did this one in a oven bag with a LOT OF ROSEMARY. Put in breast side down, I just cut it up from resting for about 30 minutes, breast meat is very tender and the whole house smells of rosemary. I made cornbread dressing and turkey gravy to go with it.
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What kind of cornbread? :angel:
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What kind of cornbread? :angel:
The kind made with sugar, of course.
And uses partially dehydrogenated margarine.*
stay safe.
* - that's a new(er) low I discovered from someone who is jumping on the "healthy eating" bandwagon.
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What kind of cornbread? :angel:
Stovetop in a box, with broth made from the giblets which were chopped up and added to it.
If you don't like it, take a long walk off a short pier. [popcorn]
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Stovetop in a box, with broth made from the giblets which were chopped up and added to it.
If you don't like it, take a long walk off a short pier. [popcorn]
The man lives in the land of corn, which cornmeal comes from, and he could presumably lay hands on fresh ground cornmeal, yet he insists on...box mix.
I'll never understand some people.
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The man lives in the land of corn, which cornmeal comes from, and he could presumably lay hands on fresh ground cornmeal, yet he insists on...box mix.
I'll never understand some people.
Fresh ground cornmeal where????
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Fresh ground cornmeal where????
The corn fairy.
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The elevators here still have hills of corn laying out. Come by late at night with a bucket and you can have your full of dent corn to grind.
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The elevators here still have hills of corn laying out. Come by late at night with a bucket and you can have your full of dent corn to grind.
I'm not sure I'd want modern dent corn for corn meal.
I'll take some flour corn or flint corn.
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The heat exchanger is cracked. The fan is probably fine. Eventually, I'll probably replace the oil furnace and use it for supplemental heat.
We light off the fireplace, then manually start the fan for the AC. It's very efficient at evenly distributing the heat throughout the house. And quiet.
I do keep a small electric heater in the master bathroom, for those late night trips after the fire's died down.