Comments on: NewlyNested: To Stuff Or Not To Stuff http://fierceandnerdy.com/newlynested-to-stuff-or-not-to-stuff We've got your geek right here Wed, 08 Feb 2012 03:17:00 +0000 hourly 1 By: Sofia Ahr http://fierceandnerdy.com/newlynested-to-stuff-or-not-to-stuff/comment-page-1#comment-8734 Sofia Ahr Sat, 19 Dec 2009 17:29:49 +0000 http://fierceandnerdy.com/?p=11766#comment-8734 Well-written. Thanks. I have been learning a lot about ethnic cooking lately. There are a lot of creative recipes using <a href="http://kachef.com/2009/12/17/rice-traditional-chinese-cooking" rel="nofollow">rice</a> out there, the trick is finding one that really brings out the flavor of the rice you are using. <a href="http://www.kachef.com" rel="nofollow">Visit my blog if you'd like to read more</a>. Thanks again for this blog - it is really educational. Well-written. Thanks. I have been learning a lot about ethnic cooking lately. There are a lot of creative recipes using rice out there, the trick is finding one that really brings out the flavor of the rice you are using. Visit my blog if you’d like to read more. Thanks again for this blog – it is really educational.

]]> By: Sofia Ahr http://fierceandnerdy.com/newlynested-to-stuff-or-not-to-stuff/comment-page-1#comment-27100 Sofia Ahr Sat, 19 Dec 2009 17:29:00 +0000 http://fierceandnerdy.com/?p=11766#comment-27100 Well-written. Thanks. I have been learning a lot about ethnic cooking lately. There are a lot of creative recipes using <a href="http://kachef.com/2009/12/17/rice-traditional-chinese-cooking" rel="nofollow">rice</a> out there, the trick is finding one that really brings out the flavor of the rice you are using. <a href="http://www.kachef.com" rel="nofollow">Visit my blog if you'd like to read more</a>. Thanks again for this blog - it is really educational. Well-written. Thanks. I have been learning a lot about ethnic cooking lately. There are a lot of creative recipes using rice out there, the trick is finding one that really brings out the flavor of the rice you are using. Visit my blog if you’d like to read more. Thanks again for this blog – it is really educational.

]]> By: ernessa http://fierceandnerdy.com/newlynested-to-stuff-or-not-to-stuff/comment-page-1#comment-8196 ernessa Tue, 24 Nov 2009 22:55:53 +0000 http://fierceandnerdy.com/?p=11766#comment-8196 I'm actually not a big fan of stuffing the turkey. I hate me some dry turkey and I've had one too many encounters due to stuffing. I'm actually not a big fan of stuffing the turkey. I hate me some dry turkey and I've had one too many encounters due to stuffing.

]]> By: ernessa http://fierceandnerdy.com/newlynested-to-stuff-or-not-to-stuff/comment-page-1#comment-27099 ernessa Tue, 24 Nov 2009 22:55:00 +0000 http://fierceandnerdy.com/?p=11766#comment-27099 I'm actually not a big fan of stuffing the turkey. I hate me some dry turkey and I've had one too many encounters due to stuffing. I'm actually not a big fan of stuffing the turkey. I hate me some dry turkey and I've had one too many encounters due to stuffing.

]]> By: (Thought) Chuck http://fierceandnerdy.com/newlynested-to-stuff-or-not-to-stuff/comment-page-1#comment-8194 (Thought) Chuck Tue, 24 Nov 2009 21:47:20 +0000 http://fierceandnerdy.com/?p=11766#comment-8194 STUFF. This is not even a question. It's called "stuffing" for a reason. There's really no trick to cooking a turkey. Buy fresh instead of frozen. Start the stuffing a few days early to stale the bread. Cook the gizzards & neck with the herbs & celery, etc. then add to the dried bread (I agree, toss them when you're done, I can't stand them.) Stuff bird. Insert skewers & lace shut. Add 1 inch water to pan. For each pound cook 20 minutes, and baste every half hour. Let turkey stand, tented, for 20 minutes after removing from oven to let juices redistribute. The hardest part then comes in timing the cooking all the sides to the carving & serving. As for those who have salmonella fears, I say this - you spend 5 hours in a 450 degree oven and see if any bacteria is still left on you! STUFF. This is not even a question. It's called "stuffing" for a reason.

There's really no trick to cooking a turkey. Buy fresh instead of frozen. Start the stuffing a few days early to stale the bread. Cook the gizzards & neck with the herbs & celery, etc. then add to the dried bread (I agree, toss them when you're done, I can't stand them.) Stuff bird. Insert skewers & lace shut. Add 1 inch water to pan. For each pound cook 20 minutes, and baste every half hour. Let turkey stand, tented, for 20 minutes after removing from oven to let juices redistribute. The hardest part then comes in timing the cooking all the sides to the carving & serving.

As for those who have salmonella fears, I say this – you spend 5 hours in a 450 degree oven and see if any bacteria is still left on you!

]]> By: (Thought) Chuck http://fierceandnerdy.com/newlynested-to-stuff-or-not-to-stuff/comment-page-1#comment-27098 (Thought) Chuck Tue, 24 Nov 2009 21:47:00 +0000 http://fierceandnerdy.com/?p=11766#comment-27098 STUFF. This is not even a question. It's called "stuffing" for a reason. There's really no trick to cooking a turkey. Buy fresh instead of frozen. Start the stuffing a few days early to stale the bread. Cook the gizzards & neck with the herbs & celery, etc. then add to the dried bread (I agree, toss them when you're done, I can't stand them.) Stuff bird. Insert skewers & lace shut. Add 1 inch water to pan. For each pound cook 20 minutes, and baste every half hour. Let turkey stand, tented, for 20 minutes after removing from oven to let juices redistribute. The hardest part then comes in timing the cooking all the sides to the carving & serving. As for those who have salmonella fears, I say this - you spend 5 hours in a 450 degree oven and see if any bacteria is still left on you! STUFF. This is not even a question. It's called "stuffing" for a reason.

There's really no trick to cooking a turkey. Buy fresh instead of frozen. Start the stuffing a few days early to stale the bread. Cook the gizzards & neck with the herbs & celery, etc. then add to the dried bread (I agree, toss them when you're done, I can't stand them.) Stuff bird. Insert skewers & lace shut. Add 1 inch water to pan. For each pound cook 20 minutes, and baste every half hour. Let turkey stand, tented, for 20 minutes after removing from oven to let juices redistribute. The hardest part then comes in timing the cooking all the sides to the carving & serving.

As for those who have salmonella fears, I say this – you spend 5 hours in a 450 degree oven and see if any bacteria is still left on you!

]]> By: keldoo http://fierceandnerdy.com/newlynested-to-stuff-or-not-to-stuff/comment-page-1#comment-8190 keldoo Tue, 24 Nov 2009 18:38:52 +0000 http://fierceandnerdy.com/?p=11766#comment-8190 Telling someone you're vegetarian at Thanksgiving is oh so delightful. There's my dilemma. So, in essence, I will bring my own food (to share, of course) to any event I attend. Funny thing is, it's usually the biggest hits at the table. As far as stuffing, I remember my aunts would always cook it with the gizzards. GROSSSSSSS!!! I've never liked turkey, but I remember a technique a friend uses where he just keeps coating the skin with butter. Butter is a cure-all for any cooking dilemma! Telling someone you're vegetarian at Thanksgiving is oh so delightful. There's my dilemma. So, in essence, I will bring my own food (to share, of course) to any event I attend. Funny thing is, it's usually the biggest hits at the table.

As far as stuffing, I remember my aunts would always cook it with the gizzards. GROSSSSSSS!!! I've never liked turkey, but I remember a technique a friend uses where he just keeps coating the skin with butter. Butter is a cure-all for any cooking dilemma!

]]> By: keldoo http://fierceandnerdy.com/newlynested-to-stuff-or-not-to-stuff/comment-page-1#comment-27097 keldoo Tue, 24 Nov 2009 18:38:00 +0000 http://fierceandnerdy.com/?p=11766#comment-27097 Telling someone you're vegetarian at Thanksgiving is oh so delightful. There's my dilemma. So, in essence, I will bring my own food (to share, of course) to any event I attend. Funny thing is, it's usually the biggest hits at the table. As far as stuffing, I remember my aunts would always cook it with the gizzards. GROSSSSSSS!!! I've never liked turkey, but I remember a technique a friend uses where he just keeps coating the skin with butter. Butter is a cure-all for any cooking dilemma! Telling someone you're vegetarian at Thanksgiving is oh so delightful. There's my dilemma. So, in essence, I will bring my own food (to share, of course) to any event I attend. Funny thing is, it's usually the biggest hits at the table.

As far as stuffing, I remember my aunts would always cook it with the gizzards. GROSSSSSSS!!! I've never liked turkey, but I remember a technique a friend uses where he just keeps coating the skin with butter. Butter is a cure-all for any cooking dilemma!

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