Thanksgiving

On Tue 25 Oct 2005 06:16:03p, Bob Terwilliger wrote in rec.food.cooking:

Quoted message said:

Wayne said:

I can "enjoy" one very freshly roasted turkey sandwich made with breast
meat. Must be made on the evening of Thanksgiving day, or no later than
lunch the next day. Must be made on good white bread with mayo and
lettuce. After that, if it's in our house, the cats get it. Now the
cornbread dressing and sweet potatoes and fresh cranberry sauce I could
eat for days and usually do!

Speaking of dressing, I must give credit to Gloria (Puester) for her
dressing recipe. It's the best I've ever made. She hasn't posted it this
year, so allow me to post it on her behalf:

Bob, thanks for posting Gloria's recipe, and thanks to Gloria for having
given it to us originally. This looks absolutely delicious! I may just
have to have two pans of dressing this Thanksgiving, but will definitely
make this one when I make a roasted chicken or capon. Bob, I also like
your idea of making for pork chops, as well!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Tue 25 Oct 2005 07:31:29p, Puester wrote in rec.food.cooking:

Quoted message said:

Bob Terwilliger said:

Speaking of dressing, I must give credit to Gloria (Puester) for her
dressing recipe. It's the best I've ever made. She hasn't posted it this
year, so allow me to post it on her behalf:

Thanks, Bob.

I haven't thought about Thanksgiving much this year because my kids and
their family/significant other will both be away for the holiday, but
here for Christmas. We'll probably have dinner with neighbors and I'll
cook a small turkey for the leftovers.

When I was a kid my aunt used to make a similar stuffing the day before
for pur dual family celebration. She also was the pie baker. We kids
couldn't wait for the stuffing to be finished so we could have "stuffing
sandwiches". My mom always cooked the turkey and most of the vegetables.

gloria p

Thanks, Gloria!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne said:

Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste of
turkey meat, no matter then seasonings, the cooking method, etc. I'm
pesonally much better off without it. It's bad enough when I attempt to
eat a bit of it just warm, at room temperature, or cold, but the thought
of eating it reheated makes me gag. I'm really sorry, but I just can't
help it.

I've made turkey chili before. It doesn't taste like turkey, it tastes like
chili. Given a strong enough sauce, you can mask the turkey flavor fairly
easily: Turkey chili or turkey mole work well, and there are half-a-dozen
different curry methods which are also tasty without carrying the turkey
flavor forward.

But if you don't WANT to eat turkey, there's not really much point to doing
any of that. I do it because turkey is a good lowfat protein source.

Bob

Gloria said:

We kids couldn't wait for the stuffing to be finished so we could have
"stuffing sandwiches".

Things you pick up watching television... an episode of "Friends" contained
the description of a turkey sandwich with "The MoistMaker." It's a turkey
sandwich with a layer of gravy-soaked stuffing in the middle.

Bob

On Tue 25 Oct 2005 09:23:02p, Bob Terwilliger wrote in rec.food.cooking:

Quoted message said:

Wayne said:

Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste
of turkey meat, no matter then seasonings, the cooking method, etc.
I'm pesonally much better off without it. It's bad enough when I
attempt to eat a bit of it just warm, at room temperature, or cold, but
the thought of eating it reheated makes me gag. I'm really sorry, but
I just can't help it.

I've made turkey chili before. It doesn't taste like turkey, it tastes
like chili. Given a strong enough sauce, you can mask the turkey flavor
fairly easily: Turkey chili or turkey mole work well, and there are
half-a-dozen different curry methods which are also tasty without
carrying the turkey flavor forward.

But if you don't WANT to eat turkey, there's not really much point to
doing any of that. I do it because turkey is a good lowfat protein
source.

Points well taken. Yes, I don't want to eat turkey. I realize it's
dietary benefits, but I'd rather stick with chicken which I really do like.

Thanks, Bob

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

notbob said:

-L. said:

😉 We buy them on sale at the end of the holiday season (8-12 cents
per lb)

I've seen turkeys pretty cheap, but that's amazing. Where do you find
15lb turkeys for a couple bucks?

nb

Winco in Tigard, Oregon. Only available this cheap during T-Day and
X-Mas.

-L.

OmManiPadmeOmelet said:

You must not ever have had turkey roasted right. :-)
I know one poster (don't remember who) said that 90% of folks ruin them
and IME I agree! The cooking times are WAY way way too long and the bird
gets all dried out, even ones with that "pop up" indicator.

Standard is 15 minutes per lb.

We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
better! Even a meat thermometer does not work all that well! I think if
it were to be put into maybe mid-thigh, it might.

Nothing grosser than under-done turkey though. I'd rather err on the
side of overdone.

Quoted message said:

Once we learned that, turkey became wonderful again.

We also quit stuffing them and started making stuffing in a separate
roasting pan. You can still add drippings to it or smother it in gravy
to get the extra turkey flavor.

I hate stuffed stuffing. It's just so gooey and ick! I like my
dressing with a crust on top.

Quoted message said:

I also purchase giblets and necks separately and make the gravy the day
before so I can make a decent stock. I still add the roast drippings to
it to finish it off...

I cook massive quantities of necks in a large crock pot, a couple weeks
before T-Day. I then reduce the broth, freeze it and later use it for
gravy and dressing - very tasty! We like meat in our dressing and
gravy.

-L.

In article <1130291215.10a6376d37f9968f3c798787bc23e3d9@teranews>,

MoM said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

notbob said:

On 2005-10-25, -L. <[email hidden]> wrote:

> 😉 We buy them on sale at the end of the holiday season (8-12 cents
> per lb)

I've seen turkeys pretty cheap, but that's amazing. Where do you find
15lb turkeys for a couple bucks?

nb

Yeah, she is lucky! I've never seen them drop lower than maybe 29 cents
per lb. on sale!

Usual is 49 cents per lb.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

Wow! I can't even get one off season for 99 cents a pound. Lowest is
around $1.29 Canadian.

MoM

Take a drive over the border, visit a Wal-mart super center and stock up
dear! You will have to make it worth the price of gas tho'......

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <1130292117.b0023bb0bf07667de7fdc43ea87b94f0@teranews>,

MoM said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Tue 25 Oct 2005 02:55:03p, Tara wrote in rec.food.cooking:

> On Mon, 24 Oct 2005 19:21:31 GMT, "CooberGirl"
> <[email hidden]> wrote:
>
>>Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
>>year, my in-laws go up to Pennsylvania and get a fresh turkey from this
>>specialty turkey place. I'm no more impressed with it than I am with
>>the
>>previously-frozen supermarket turkeys my mom used to buy. I'm a side
>>dish
>>girl, myself.
>
> You sound just like me. I put about three bites of turkey on my plate
> and gorge myself on dressing, green beans, potato salad, sweet
> potatoes, macaroni and cheese, devilled eggs, cole slaw, rolls ...

I don't especially like turkey, so all the side dishes are more
appealing.
I'd rather have a roast chicken or capon.

You must not ever have had turkey roasted right. :-)
I know one poster (don't remember who) said that 90% of folks ruin them
and IME I agree! The cooking times are WAY way way too long and the bird
gets all dried out, even ones with that "pop up" indicator.

Standard is 15 minutes per lb.

We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
better! Even a meat thermometer does not work all that well! I think if
it were to be put into maybe mid-thigh, it might.

Once we learned that, turkey became wonderful again.

We also quit stuffing them and started making stuffing in a separate
roasting pan. You can still add drippings to it or smother it in gravy
to get the extra turkey flavor.

I also purchase giblets and necks separately and make the gravy the day
before so I can make a decent stock. I still add the roast drippings to
it to finish it off...

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

There is nothing worse than a badly cooked turkey. Dry and tasteless.

I use a method some would disagree with, but I always end up with a juicy
tastey bird. This is my method.

Lazy Oven Turkey
Categories: Poultry

Serves: 8 Servings

Ingredients:
a.. 12 lb Turkey, 8-14 pounds
b.. 1 md Onion
c.. 1 ts Dry thyme
d.. 1 ts Dry rosemary
e.. 1 ts Dry sage
f.. Salt and pepper

Instructions:
Remove giblets and neck from turkey; set aside. Rinse and drain turkey.
Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in
half and place inside turkey. Blend herbs and make a paste with a little
fat. Spread on outside of turkey and press into skin. Tie legs together.
Pour 1/2 inch water into pan and cover with lid. Place pan in a 350 degree
oven for 1 1/2 to 2 hours or til meat thermometer registers 185. Uncover
for last 10 minutes to brown if desired. Remove from oven and let sit for
15 minutes before carving. Drain liquid into a pot and return turkey to a
warm oven til ready to carve(after standing 15 minutes).
Posted to Recipe Archive - 27 October 96

Date: Sun, 27 Oct 96 12:24:27 EST

submitted by: [email hidden]

See? That's what I mean. :-) Normally a 12 lb. turkey would be cooked
for 3 hours at 375. You are cutting the cooking time by about 1/3 or
more.

That is what has worked for me too except I still roast at 375.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Wayne Boatwright said:

On Tue 25 Oct 2005 05:58:43p, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

Honestly, try re-heated turkey sometime on hot toast with hot
butter....... ;-d

Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste of
turkey meat, no matter then seasonings, the cooking method, etc. I'm
pesonally much better off without it. It's bad enough when I attempt to eat
a bit of it just warm, at room temperature, or cold, but the thought of
eating it reheated makes me gag. I'm really sorry, but I just can't help it.

I understand! :-)
There are some foods I just cannot stand that are well loved by
others....

Bell peppers come to mind. I just never, EVER have been able to stand
those things! Same goes for cooked beets, but I love beet GREENS.

I wonder if it is genetic like Cilantro? <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

-L. said:

OmManiPadmeOmelet said:

You must not ever have had turkey roasted right. :-)
I know one poster (don't remember who) said that 90% of folks ruin them
and IME I agree! The cooking times are WAY way way too long and the bird
gets all dried out, even ones with that "pop up" indicator.

Standard is 15 minutes per lb.

We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
better! Even a meat thermometer does not work all that well! I think if
it were to be put into maybe mid-thigh, it might.

Nothing grosser than under-done turkey though. I'd rather err on the
side of overdone.

EWWWWWW!!!
There is always the nuker for any underdone meat.
Once it's overcooked, it's dog food!

Quoted message said:

Quoted message said:

Once we learned that, turkey became wonderful again.

We also quit stuffing them and started making stuffing in a separate
roasting pan. You can still add drippings to it or smother it in gravy
to get the extra turkey flavor.

I hate stuffed stuffing. It's just so gooey and ick! I like my
dressing with a crust on top.

I make a wild rice stuffing.
Cannot stand gooey bread stuffing, but millions of people love it.
I've come to respect other people's likes and dislikes. :-)
Life is too short to make yourself eat food you don't like!

It's also one of the few advantages of being an adult. You get to eat
what you want!

Quoted message said:

Quoted message said:

I also purchase giblets and necks separately and make the gravy the day
before so I can make a decent stock. I still add the roast drippings to
it to finish it off...

I cook massive quantities of necks in a large crock pot, a couple weeks
before T-Day. I then reduce the broth, freeze it and later use it for
gravy and dressing - very tasty! We like meat in our dressing and
gravy.

-L.

Indeed! :-)
I'm considering adding some turkey wing meat to my "pre-stock" this year.
I normally just use necks and giblets. There are packages of turkey
gizzards available seasonally.

Cheers!

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Wed 26 Oct 2005 02:37:35a, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Tue 25 Oct 2005 05:58:43p, OmManiPadmeOmelet wrote in
rec.food.cooking:

Quoted message said:

Honestly, try re-heated turkey sometime on hot toast with hot
butter....... ;-d

Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste
of turkey meat, no matter then seasonings, the cooking method, etc.
I'm pesonally much better off without it. It's bad enough when I
attempt to eat a bit of it just warm, at room temperature, or cold, but
the thought of eating it reheated makes me gag. I'm really sorry, but
I just can't help it.

I understand! :-)
There are some foods I just cannot stand that are well loved by
others....

Bell peppers come to mind. I just never, EVER have been able to stand
those things! Same goes for cooked beets, but I love beet GREENS.

I wonder if it is genetic like Cilantro? <lol>

Who knows, it might be. OTOH, I happen love both bell peppers and beets.
:-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article <[email hidden]>,

Wayne Boatwright said:

On Wed 26 Oct 2005 02:37:35a, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Tue 25 Oct 2005 05:58:43p, OmManiPadmeOmelet wrote in
rec.food.cooking:

> Honestly, try re-heated turkey sometime on hot toast with hot
> butter....... ;-d

Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste
of turkey meat, no matter then seasonings, the cooking method, etc.
I'm pesonally much better off without it. It's bad enough when I
attempt to eat a bit of it just warm, at room temperature, or cold, but
the thought of eating it reheated makes me gag. I'm really sorry, but
I just can't help it.

I understand! :-)
There are some foods I just cannot stand that are well loved by
others....

Bell peppers come to mind. I just never, EVER have been able to stand
those things! Same goes for cooked beets, but I love beet GREENS.

I wonder if it is genetic like Cilantro? <lol>

Who knows, it might be. OTOH, I happen love both bell peppers and beets.
:-)

But do you like cilantro???? ;-D

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Different strokes! :-)
it's just that, since you have to rinse stuff off before you can put it
in the dishwasher, I just never really saw the point???

You don't have to rinse before putting into a dishwasher. In fact, if I
did, I'd know it was time for a better dishwasher. Just scrape off any
chunks of food and load her up! My dishwasher even has a small disposal
in the bottom to take care of any chunks before the water goes down the
drain.
Gooomba

OmManiPadmeOmelet said:

In article <[email hidden]>,

(Curly Sue) said:

I have a small kitchen so there isn't enough room to cook and wash
dishes at the same time. But if I had a huge kitchen, I'd have 3
dishwashers! My kitchen didn't have a dishwasher when I moved in; I
bought one within a month!

Sue(tm)
Lead me not into temptation... I can find it myself!

Hee! I DO clean up as I go! I rarely have more than a couple of pots to
clean by the time I am done cooking, and my kitchen is quite small. My
house is 3 bedroom, 1 bath, and only 1,100 square feet.

Your house is about the same size as mine (sq ft includes the
basement), but I have only 2 bedrooms.

But I don't have enough room in the kitchen to keep a pan of water in
the sink for washing and use the sink and counter for cooking. I'd be
juggling dishes and interrupting my work constantly. Your counter
configuration and/or interest in washing dishes is greater than mine.

(Anyway I read in another subject that you have help!)

Sue(tm)
Lead me not into temptation... I can find it myself!

In article <[email hidden]>,

(Curly Sue) said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

(Curly Sue) said:

I have a small kitchen so there isn't enough room to cook and wash
dishes at the same time. But if I had a huge kitchen, I'd have 3
dishwashers! My kitchen didn't have a dishwasher when I moved in; I
bought one within a month!

Sue(tm)
Lead me not into temptation... I can find it myself!

Hee! I DO clean up as I go! I rarely have more than a couple of pots to
clean by the time I am done cooking, and my kitchen is quite small. My
house is 3 bedroom, 1 bath, and only 1,100 square feet.

Your house is about the same size as mine (sq ft includes the
basement), but I have only 2 bedrooms.

But I don't have enough room in the kitchen to keep a pan of water in
the sink for washing and use the sink and counter for cooking. I'd be
juggling dishes and interrupting my work constantly. Your counter
configuration and/or interest in washing dishes is greater than mine.

(Anyway I read in another subject that you have help!)

Sue(tm)
Lead me not into temptation... I can find it myself!

<lol> Doggy cleaning... but that's not really routine. :-)

I have a double sink, stainless steel pair.
That might help?

One sink for washing, one for rinsing.

If I only had one sink, this would not be possible. One entire wall is
the double sink with counter on either side. The stove and 'frige are
side by side on the opposite wall with reduced counter space.

I should do a good cleanup and take a pic. :-)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <1130291215.10a6376d37f9968f3c798787bc23e3d9@teranews>,

MoM said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
notbob <[email hidden]> wrote:

> On 2005-10-25, -L. <[email hidden]> wrote:
>
> > 😉 We buy them on sale at the end of the holiday season (8-12 cents
> > per lb)
>
> I've seen turkeys pretty cheap, but that's amazing. Where do you find
> 15lb turkeys for a couple bucks?
>
> nb

Yeah, she is lucky! I've never seen them drop lower than maybe 29 cents
per lb. on sale!

Usual is 49 cents per lb.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

Wow! I can't even get one off season for 99 cents a pound. Lowest is
around $1.29 Canadian.

MoM

Take a drive over the border, visit a Wal-mart super center and stock up
dear! You will have to make it worth the price of gas tho'......

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

That could be done. But, I'm 3 hours from the border.

MoM

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <1130292117.b0023bb0bf07667de7fdc43ea87b94f0@teranews>,

MoM said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
Wayne Boatwright <[email hidden]> wrote:

> On Tue 25 Oct 2005 02:55:03p, Tara wrote in rec.food.cooking:
>
> > On Mon, 24 Oct 2005 19:21:31 GMT, "CooberGirl"
> > <[email hidden]> wrote:
> >
> >>Anyhow, for me, the best part of Thanksgiving is not the turkey.
> >>Every
> >>year, my in-laws go up to Pennsylvania and get a fresh turkey from
> >>this
> >>specialty turkey place. I'm no more impressed with it than I am
> >>with
> >>the
> >>previously-frozen supermarket turkeys my mom used to buy. I'm a
> >>side
> >>dish
> >>girl, myself.
> >
> > You sound just like me. I put about three bites of turkey on my
> > plate
> > and gorge myself on dressing, green beans, potato salad, sweet
> > potatoes, macaroni and cheese, devilled eggs, cole slaw, rolls ...
>
> I don't especially like turkey, so all the side dishes are more
> appealing.
> I'd rather have a roast chicken or capon.

You must not ever have had turkey roasted right. :-)
I know one poster (don't remember who) said that 90% of folks ruin them
and IME I agree! The cooking times are WAY way way too long and the
bird
gets all dried out, even ones with that "pop up" indicator.

Standard is 15 minutes per lb.

We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
better! Even a meat thermometer does not work all that well! I think if
it were to be put into maybe mid-thigh, it might.

Once we learned that, turkey became wonderful again.

We also quit stuffing them and started making stuffing in a separate
roasting pan. You can still add drippings to it or smother it in gravy
to get the extra turkey flavor.

I also purchase giblets and necks separately and make the gravy the day
before so I can make a decent stock. I still add the roast drippings
to
it to finish it off...

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

There is nothing worse than a badly cooked turkey. Dry and tasteless.

I use a method some would disagree with, but I always end up with a juicy
tastey bird. This is my method.

Lazy Oven Turkey
Categories: Poultry

Serves: 8 Servings

Ingredients:
a.. 12 lb Turkey, 8-14 pounds
b.. 1 md Onion
c.. 1 ts Dry thyme
d.. 1 ts Dry rosemary
e.. 1 ts Dry sage
f.. Salt and pepper

Instructions:
Remove giblets and neck from turkey; set aside. Rinse and drain turkey.
Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in
half and place inside turkey. Blend herbs and make a paste with a little
fat. Spread on outside of turkey and press into skin. Tie legs together.
Pour 1/2 inch water into pan and cover with lid. Place pan in a 350
degree
oven for 1 1/2 to 2 hours or til meat thermometer registers 185. Uncover
for last 10 minutes to brown if desired. Remove from oven and let sit for
15 minutes before carving. Drain liquid into a pot and return turkey to a
warm oven til ready to carve(after standing 15 minutes).
Posted to Recipe Archive - 27 October 96

Date: Sun, 27 Oct 96 12:24:27 EST

submitted by: [email hidden]

See? That's what I mean. :-) Normally a 12 lb. turkey would be cooked
for 3 hours at 375. You are cutting the cooking time by about 1/3 or
more.

That is what has worked for me too except I still roast at 375.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

And I always have a crisp lovely skin because I boost the temp at the end.
There is also lots of liquid for gravy.

You can see from my post just how long I've been doing this.

MoM

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Tue 25 Oct 2005 05:58:43p, OmManiPadmeOmelet wrote in
rec.food.cooking:

Quoted message said:

Honestly, try re-heated turkey sometime on hot toast with hot
butter....... ;-d

Honesly, no. I'd sooner eat dirt. :-) I simply don't like the taste of
turkey meat, no matter then seasonings, the cooking method, etc. I'm
pesonally much better off without it. It's bad enough when I attempt to
eat
a bit of it just warm, at room temperature, or cold, but the thought of
eating it reheated makes me gag. I'm really sorry, but I just can't help
it.

I understand! :-)
There are some foods I just cannot stand that are well loved by
others....

Bell peppers come to mind. I just never, EVER have been able to stand
those things! Same goes for cooked beets, but I love beet GREENS.

I wonder if it is genetic like Cilantro? <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

I think some of it's familial. We grow up with certain stuff and are turned
off by certain stuff and keep a mental dislike for
certain things. I used to hate raw onion in anything but somehow I got over
it and now I love it.

But, like you I detest bell peppers in most forms. I "do" use it for
flavouring. Chopped fine in chili, alaking curry etc.

MoM

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

Om said:

Ya wanna save time, deep fry it!

<snippage>

Quoted message said:

I can't help but wonder, if you strain then freeze the oil, can it be
re-used?
--
Om.

Prolonged heating at high temperatures converts unsaturated and
polyunsaturated oil to a fully saturated product. That's one of the
reasons that most professionals avoid reusing cooking oil.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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