Everything about food, from matching food and wine to recipes, techniques and trends.
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Howie Hart
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The Hart of Buffalo
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Thu Mar 23, 2006 4:13 pm
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Niagara Falls, NY
by Howie Hart » Sat Nov 27, 2010 3:40 pm
I roasted a 20 lb. turkey and will be making probably both a chowder and noodle version. My son, who smoked two birds will be making split pea soup.
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.
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Daniel Rogov
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Resident Curmudgeon
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Tel Aviv, Israel
by Daniel Rogov » Sat Nov 27, 2010 4:12 pm
Love sliced cold turkey sandwiches....sprinkled over lightly with salt and ideally on a good country-style bread with an abundance of mayonnaise. As my brother likes to say: "Yummie for the tummy".
Best
Rogov
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David M. Bueker
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Childless Cat Dad
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Thu Mar 23, 2006 11:52 am
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Connecticut
by David M. Bueker » Sat Nov 27, 2010 7:44 pm
I made up the turkey broth today. It will all be frozen for later use in risotto or gravy.
Decisions are made by those who show up
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Christina Georgina
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Wisconsin Wondercook
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Wed Mar 22, 2006 3:37 pm
by Christina Georgina » Sat Nov 27, 2010 8:23 pm
Hate to say it but I'm not a fan of soup made with the carcass of a cooked turkey. Soup made with the raw neck, wing tips and stomach and heart , yes. I've tried many times to use the cooked carcass and it never tastes fresh so I eat the leftovers cold and ditch the bones.
Mamma Mia !
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David Creighton
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Wine guru
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1217
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Wed May 24, 2006 10:07 am
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ann arbor, michigan
by David Creighton » Sun Nov 28, 2010 12:49 pm
why not a national Turkey Tegtrazzini day? that's what I'M talk'n 'bout.
david creighton
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