What do you get if you get the baby? Good luck for the year?
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Luck and prosperity. Also, I get to be king.
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Congratulations, your majesty!
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I discovered this last night. In an unfortunate abundance.
Damned tasty.
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Doesn’t it also mean that you’re the one who has to throw the party next year? Or am I thinking of something else?
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Who cares?! I’m the king! I’ll just order someone to do it for me.
But I think you are technically correct.
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Otherwise known as old-school sore throat medicine.
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Warm it up and add tea and it’s works a charm.
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Congratulations and commiserations.
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For those interested in food history and culture, free conference:
Registration is now open for the virtual conference “From Table to Text: Borders and Boundaries in Food History!”
The Full Program, with panel and paper titles, can be viewed here. To Register, please click here. (Links also available on the attached flyer)
Because papers are pre-circulated, we are asking attendees to indicate which panels they plan to attend on the Registration Form (you can, of course, choose them all if you wish). Once you complete the registration, a conference organizer will be in touch with links to the relevant papers and a copy of the Program with Zoom links.
Please be advised that the format of our conference is workshop-style: because the papers are pre-circulated, authors will not be giving a formal presentation, and attendees are expected to have read papers beforehand to participate in the discussion.
If you have any questions, please do not hesitate to contact us at foodandempireworkshop@gmail.com.
Please feel free to share this announcement with interested friends and colleagues.
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So cool! Thank you.
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Healthy breakfast of yogurt, kiwi, banana, green apple, homemade granola plus Penzeys Pico Fruita a Tajin style seasoning.
Why do I want to wipe down the sides of the bowl with a Twinkie?
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My first attempt at a totally deboned turkey.
My wife got a couple 20lb turkeys at Thanksgiving for 6 bucks each. I figured I’d give it a try.
It took me an hour to totally debone it. I only wasted the wing tips and some of the legs because I couldn’t get all the tendons out.
A 20lb bird got me 10lbs of meat.
No recipe, just rub it with some olive oil and what ever seasoning we had on hand.
Long prep time but so much easier to serve and slice up for sandwiches later.
It sliced up nice.
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Looks like a great job! Turkey is not just for Thanksgiving, we have it often.
Also the bones for a soup broth.
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wow! as much as i don’t really like turkey, your turkey roll looks delectibly awesome!
how is it on the dry/juicy scale? is it ■■■■■? (hehe) seasoning is important to me as i am no fan of sage. most turkey seasonings are heavy on the sage (Bell’s).
looks like a lot of work, but it came out lovely!
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All the videos I watched were smaller turkeys and they rolled up without overlapping. Mine was huge and when I rolled it up quite a bit of skin ended up on the inside. I think, because of the extra fat on the inside, it came out more juicy. It was nice to have a bit of skin with each slice.
I used fresh ground pepper, some garlic salt, and (don’t shoot me) some Lawry’s seasoned salt.
It was still a little frozen on the inside after 5 days in the fridge making it a little harder to get the bones out.
Definitely gonna do it again. Next time I’m sticking it in a rotisserie basket and doing it outside.
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Made this for dinner tonight
I really liked it!
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How did it come out?
I never have any luck making it on a stove. But on an electric skillet it comes out perfectly for me.
My wife is from the Kansai region of Japan. It’s home cooking/soul food for her. Her friends who came from Tokyo are always impressed by her Okonomiyaki skills.
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