Text 32366, 150 rader
Skriven 2009-12-18 22:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: uva ursi
================
-=> Quoting Michael Loo to Glen Jamieson <=-

 ML> uva ursi extract

 GJ> Which is what?  Bear bile?

 ML> "Other."

That's real helpful!

Glen, it is the latin name for bearberry, a member of the heath-
cranberry-blueberry family. (I also know it by the Algonquin-Cree
name kinnikinnick.) It is a sour little berry with medicinal leaves
which are both medicinal and toxic that grows in northern latitudes,
like my backyard.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Thompson Turkey
Categories: Turkey
  Servings: 12

      1 lg turkey

The most fun to talk about, if not to make! Thompson's turkey is a
terrifying recipe, full of violence and hard work. In the end,
there's not much left of either turkey or chef. It's really a man's
recipe, but where, in this age of TV football, will you find a man
willing to tackle the Thanksgiving bird?

The woman of the house may just enjoy working out her frustrations
on a lonely  holiday with this kind of exercise. And the end result
will serve him right! When the charred bird is borne to the table.
She can relish his dismay.....

Let me explain that the original recipe was written by author Morton
Thompson in a book entitled "Joe, The Wounded Tennis Player" in
1945, Author Richard Gehman perpetuated it in an article in The
American Weekly in 1959, from which the following is excerpted:

"Get a HUGE BIRD, one weighing no less than 16 lbs and not more than
22. Get a hen if possibly, because she will have more breast meat. A
frozen bird will do, but if possible, try to get a fresh-killed one.
Have the butcher cut off the turkey's head to leave a tube of neck
skin, and have him peel back the skin and cut off the neck close to
the shoulders. This will give you a tube in which you can use
left-over stuffing. Save the turkey fat.

Rub the bird inside and out with salt and pepper. Give it a friendly
pat and put it aside.

Chop the heart, gizzard and liver, and put them with the neck, into
a stew pan, adding a clove of garlic, a large bay leaf, 1/2 teaspoon
coriander, and 1/2 teaspoon salt. Cover with four or five cups of
water  and set it simmering on the stove. This is going to be the
basting fluid later....

Get a HUGE BOWL. Throw in it one diced apple and one diced orange, a
large can of crushed pineapple, the grated rind of a lemon and 3
tablespoons chopped preserved ginger. Add two cans of drained
Chinese water chestnuts.

Get another bowl. Throw into it 2 teaspoons hot dry mustard, 2
teaspoons caraway seeds, 3 teaspoons celery seed, 2 teaspoons
oregano, 1 well crushed bay leaf, 1 teaspoon black pepper, 1/2
teaspoon mace, 4 tablespoons finely chopped parsley, 5 crushed
cloves, 1/2 teaspoon turmeric, 1/2 teaspoon summer savory, 1
tablespoon poultry seasoning,  3/4 teaspoon thyme, 1/2 teaspoon
basil, 1/2 teaspoon chili powder, 5 good dashes Tabasco, 1
tablespoon salt and 1 teaspoon monosodium glutamate.

WIPE YOUR BROW, refocus you eyes and get yet a third bowl. Put in
three packages of bread crumbs, and get them at a bakery is you can.
Add 3/4 pound ground veal, 1/2 pound ground fresh pork or sausage
meat, 1/4 pound butter and all the fat (first rendered) you have
been able to pull out of the bird.

Get a fourth bowl, an enormous one. Mix the contents of all bowls in
it. Mix it well, Sit down and have a drink until the ache goes out
of your arms.

Stuff the turkey and skewer it. Put the leftover stuffing into that
neck tube I told you to be the butcher to make.

In a mixing cup make a paste of the yolks of 4 eggs, 1 teaspoon hot
dry mustard, a crushed clove of garlic, 1 tablespoon onion juice, 2
pinches of cayenne pepper, 1 teaspoon lemon juice, and sifted flour
to make the paste stiff.

NOW, TURN YOUR OVEN UP to 500 degrees F. When it is red hot, put the
bird in, breast down, in a rack if possible. Close the door. Wipe
your brow, again. Wait until the bird has begun to brown all over.
Take it out and paint it all over with the paste. Put it back in the
oven and turn the heat down to 325 degrees and wait until the paste
sets. Pull i t out again and paint it. Put it back. Keep doing this
until you have no paste left.

Add a cup of cider to that stock that's been simmering on the stove.
This is your basing fluid. The turkey must be basted every 15
minutes. Don't argue. Set your timer and keep at it. The bird should
cook for at least five and a half hours and must be basted every 15
minutes on that time. Enlist the aid of friends if necessary.

AFTER THE TURKEY has been cooking for two hours, you will wonder if
I am crazy. It will be turning black. In fact, by the time it is
finished, it will look as though you've ruined it. Take a fork and
poke at the black, cindery crust. Beneath it, the bird will be a
deep mahogany with a lovely succulent skin. Stick a fork in it and
the juices will gush to the ceiling.

When you take it out and are ready to carve it, you will find that
you will need a knife. A loud sound will cause it to fall apart. The
moist flesh will drive you crazy, and the stuffing; well, there's
nothing like it on earth. You make the gravy just the way you
ordinarily would, adding to it the giblets that we have been
simmering in the basting fluid.

That's all there is to it; just work; hard work; but it is worth it

Recipe Notes: When I posted this recipe to one of my cooking groups
I got this note back from one of the members. Too funny and worth
keeping. terry

I was incredulous, and *very* impressed at Terry's culinary bravery,
then I read on and saw that it was (just) another turkey recipe,
albeit one calling for a lot of effort. You see, I had a job in
Manitoba years ago. Thompson, Manitoba is 736km north of Winnipeg
(which makes that, what, about 600 miles?). It's a nickle ore mining
town in the far north, and noted for its population of extremely
large and confident ravens, which are known by the nickname
(drumroll please) Thompson Turkey. I was imagining that someone had
caught one of these large ravens and actually served it up for
dinner. Now that would be unusual.

Marcia Morrison
Lafayette, Colorado

MMMMM-------------------------------------------------


Cheers

YK Jim


... A camel may pass through the eye of a needle if it is lightly greased.

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