Happy Turkey Day!

Well, once again It’s Turkey Day. Thanksgiving.

I was up late “slaving over a hot computer” and finding out that experiments ought not be mixed ( experimental use of eMMC via micro-SD adapter mixed with heat-load experiment with higher clock) as they confound causality. Then I was up at about 5 AM to get the turkey ready.

This year, it’s a family pot luck of sorts. With 2 Vegetarians and 2 Vegans, there are now only 3 attendees who are meat eaters. There will be a variety of strange and odd tasting dishes from having no animal products anywhere near them. So forget the buttery mashed potatoes ( I’ll make them with leftover turkey tonight :-) and the stuffing flavored with turkey juice. Add that one member is gluten intolerant and the bread products get a bit different.

I’m elected to make the Turkey for us meat eaters (and I’ve gone ahead and put stuffing in it as I like mine with animal flavors! )

So My Stuffing:

Dice an onion.
Dice about a cup of cellery (leaves and all, but trim brown bits)
Using a peeler, peel 2 carrots and then peel off slices / shreds of carrot into the bowl.
Croutons? Croutons? We don’t need no steenking Croutons! Toast about 6 slices of bread. Dice them. Toss it in the bowl.

Gently toss this toast and mire poix mix. Sprinkle over with a thick layer of poultry seasoning and toss some more.

In a bowl or measuring cup, beat 2 eggs. Gently soften / melt a stick of butter in another cup. It’s OK if it’s just slushy soft not melted. Dissolve a boullion cube or two in about 1/2 cup of hot water. Combine water and eggs. Drizzle mixture over the pot of stuff. Do the same with the butter. Put in a few grinds of pepper and shake the salt over it a couple of times. Mix by hand, lifting from the bottom and inverting as you mix. Set aside. Wash hands. Get turkey ready to stuff.

Stuff the neck cavity first. Tuck the skin under the bird and proceed to the other end. Stuff to overflowing and then put any excess in a bread pan (that cooks for about 25 minutes).

That’s it.

I’ve been known to substitute a can of oysters (liquid and all) for the 1/2 cup of water to make oyster dressing. I really like it, but the flavor can be strong for sensitive folks. I’ve also put in a garlic clove crushed or riced, but some folks are not so fond of garlic.

One other nice thing is that you can vary the kind of bread for different effects. I’ve used 1/2 corn bread back before I started to react to it (toast it in the oven as slices) for a nice variation. I used some rice based bread to make a gluten free variety once, before the friend told me he really never had liked dressing… so I don’t any more ;-)

So I like a 1/2 an 1/2 of white and wheat, but suit your preferences!

Sidebar On Plumbing:

Well, I’ve got the demolition mostly done. Just a bit more flooring to take out near the wall. I’ve got about a 3′ x 3′ section of subfloor to build. I’m thinking 3/4 inch exterior grade plywood. The original looks like 3/4 inch hardwood planks of some sort about 8 inches wide each.

The “flange” gave me some grief, then I got the bolts out. A bit of rim is missing (where the bolt can slide in a slot) so a 2 part repair flange to be installed.

One 2 x 6 beam in front of the pot has about a 1/2 inch deep by 8 inch long decay stripe at the top. I’m thinking “Sister Board” about 4 feet long with lag screws into it. Probably pressure treated just because.

Then it comes to finishes and how to seal to the tub. Spouse likes a vinyl that looks like wood pattern planks. Old vinyl (3 layers!) was over some kind of felt like stuff that’s turning to dusty bits. So once I’ve rebuilt the bottom of the wall behind the pot and the square of subfloor; I get to rip out all the finish flooring and learn how to lay linoleum in a bathroom. At about 9 I helped Dad put it in a house (bedrooms and living room) so hopefully the bath isn’t much different (other than sealing at the tub…)

BUT, it all needs to dry for a day or two first. So today is for food and fun, and forget the floor ;-)

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About E.M.Smith

A technical managerial sort interested in things from Stonehenge to computer science. My present "hot buttons' are the mythology of Climate Change and ancient metrology; but things change...
This entry was posted in Human Interest and tagged , , , , . Bookmark the permalink.

16 Responses to Happy Turkey Day!

  1. bruce says:

    happy thanksgiving big guy.

    a belt and suspenders person might wash the tainted 2×6 with something toxic

  2. jim2 says:

    If there won’t be frequent exposure to water, borax solution will help with decay and mold. IIRC, one can solubulize more boron by adding some sodium hydroxide, keeping an eye on pH so as not to get it too high.

  3. jim2 says:

    And a followup with copper sulfate solution will add even more protection – in fact, might want to do the CuSO4 first, followed by borax.

  4. E.M.Smith says:

    Once I’ve buttoned it up and sealed, it ought to be water free until long after I’m gone. I’m thinking saturated borax wash as I have a jug of borax already…

    IFF it doesn’t stay water free for a decade+, then I’m going to be paying someone else to redo it anyway ;-0

    Biggest question mark for me is that water looks to have gotten in at the shower / wall junction. I need to learn how to, with certainty, seal off linoleum to tub / wall there. I’m figuring some kind of silicon sealer / mastic behind it (construction adhesive?) and then a thick silicon bead of caulk along the tub and wall…

  5. pouncer says:

    E.M., You are on my list of authors for whom I am truly thankful.

  6. John F. Hultquist says:

    Re: food
    We picked up a copy of a free magazine at the Doc’s Office.
    Claims it is available free via a mobile app.
    It is:
    WebMD “diabetes” Winter 2017 LINK
    Cover photo is of a potato dish that looks wonderful.
    Says to use a mandoline to slice the spuds thinly.
    I had to look that up.
    Seems we called these things a cabbage slicer or a kraut cutter.
    Prices on the web are from $15 to hundreds.
    Comments appreciated.
    Thanks,
    John

  7. kneel63 says:

    Finely diced bacon in the stuffing (for meat eaters) is good too – make sure it’s really fatty “streaky” stuff. Most especially if you have garlic in there too.
    A little bit of sage is nice in bird stuffings – just half a teaspoon or so of the bottled “powder” sage for a 5 lb bird is plenty.
    Also, fresh breadcrumbs are good – not dried, not toasted, just bread without the crust, cubed up about the same size as it is thick (assuming sliced), so about 3/8th inch or so. Around 1 slice per lb. It looks like a lot more than it is – don’t worry, when stuffing the bird, it crushes down if and as required.
    And you just gotta push some butter under the breast skin, and make gravy from the pan juices.

  8. Another Ian says:

    Now it’s cooking “wot dun it”

    “Claim: Deep Fat Friers Are Cooling the Planet”

    https://wattsupwiththat.com/2017/11/23/claim-deep-fat-friers-are-cooling-the-planet/

  9. imoira says:

    Sausage, onion, garlic, cracker crumbs, celery, egg(s), As I child, I always preferred the stuffing to the turkey. I still do, if I make it myself.
    ‘Grater’ is how our family refers to the mandolin.
    This is my first visit, the result of my reading and enjoying your input to the comments at Watts Up With That?, January 8, 2013. The article was by David Archibald and had to do with the solar minimum.

  10. jim2 says:

    I was playing the mandoline with a leek when my veggie slipped, not a good outcome. Always use the food holder!

  11. jim2 says:

    CIA said: “Biggest question mark for me is that water looks to have gotten in at the shower / wall junction.”

    A friend of mine was a carpenter for decades. He said bathrooms and kitchens frequently develop water problems over time. The big bugaboo is movement from wood and other materials, changing dimensions with temperature and humidity. It pays to read the tech data sheet for stuff like caulk. You will find that some specify cracks no smaller than 1/8 inch. This is because the product can only stretch so much before splitting. For a 1/16 inch crack, the caulk will stretch a greater %, compared to a 1/8 inch one, assuming the same change in width of the crack.

  12. Steven Fraser says:

    Plain-ole unsanded grout works pretty well at this, with grout sealer applied after drying. Just plan to remove it every 5 years or so, and re-grout/re-seal. A grout-remover tool is your friend in this. Buy 1 tube elbow grease as well, and 1 sixpack Grolsch. Reapply the latter as needed.

  13. philjourdan says:

    Happy Thanksgiving belatedly. I managed to get most of the lights up, even with working part of Friday and all of Sunday.

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