Text 19984, 104 rader
Skriven 2012-01-15 21:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: searly 73
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 ML> What went wrong is that the bovines were put to the wrong
 ML> use in the first place.
 GJ> You can chomp your way through the males and eunichs, while I savour
 GJ> the product of the generosity of the females.

The females should be kept barefoot and pregnant with their
offspring in the kitchen.

 ML> it looks quite different from true agarics.
 GJ> Further to that, later information was that the people who were
 GJ> poisoned were not Vietnamese, but were relatives of the Chinese chef
 GJ> of a restaurant who put on a private party for them, using mushrooms
 GJ> that one of them had gathered locally.  From what I have read, the
 GJ> Death Caps are not native to Australia or Asia, and so were not
 GJ> recognised as poisonous.

They weren't originally native to here, either. But with the
globalization of species, people have to be carefuller and
carefuller.

   The manager of the restaurant was at pains
 GJ> to point out that none of the poison was fed to paying customers, but
 GJ> I doubt if he will be able to keep his usual clientele, particularly
 GJ> as he now has to find another chef...

There's nothing like a poisoning death or three to put a
restaurant in bad odor with the public.
 
 GJ> Vale Ronald Searle, patron of St Trinians college for girls.
 ML> More details?
 GJ> Dave D graciously provided same.  I somehow thought he would.

I know about Ronald Searle, who was a friend of Gerard Hoffnung.
I didn't know about the vale part. When did he depart this vale
of tears?

Turkey with Apricot-Chestnut Stuffing
Categories: holiday, airline, poultry
Servings: 16

16 oz loaf sourdough bread, cut into 1/2" cubes
1/3 c butter
1/2 c slivered almonds
1 1/2 c chopped onion
1 1/2 c chopped celery
4 ts poultry seasoning
1 ts salt
2 1/2 c coarsely chopped chestnuts
1 1/2 c chopped dried apricots
1/2 c raisins
2 c chicken broth
16 lb turkey, thawed if frozen
Nonstick cooking spray

Heat oven to 350F. Spread bread cubes on bottom of large,
shallow baking pan. Bake 15 min or until light golden,
stirring once. Set aside. Reduce oven to 325F.

Melt butter in large skillet on medium heat. Add almonds.
Cook and stir 3 min or until lightly browned. Remove with
slotted spoon. Set aside. Add onion and celery to
remaining butter. Cook and stir 5 min or until vegetables
are crisp-tender. Stir in poultry seasoning and salt.

Combine bread cubes, vegetables, chestnuts, apricots,
raisins, and almonds. Add broth; mix well.

Remove neck and giblets from body and neck cavities of
turkey. Refrigerate for another use or discard.

Drain juices from turkey. Dry turkey with paper towels.

Fill neck cavity with part of the stuffing. Turn wings
back to hold neck skin against back of turkey. Fill body
cavity with remaining stuffing.

Place turkey, breast side up, on flat roasting rack in
shallow roasting pan. Spray turkey with cooking spray.
Place small pieces of aluminum foil over skin of neck
cavity and over stuffing at body-cavity opening to
prevent overbrowning during roasting.

Roast turkey 4 1/2 hr or until meat thermometer reaches
165F when inserted in center of stuffing and 180F when
inserted deep in thigh. Cover breast and top of
drumsticks with aluminum foil after 3 hr to prevent
overcooking of the breast. M says - cook more like 3 hr
total. Let turkey stand 15 min before removing stuffing
and carving.

If using fresh chestnuts, 1 lb will yield 2 1/2 c
peeled nuts. To roast fresh chestnuts, cut an X with
the tip of a knife on the flat side. Heat oven to 425F.
Place nuts in a shallow pan and roast 20 min. When just
cool enough to handle, peel off shell and dark skin.

If using canned chestnuts, a 15 oz can or jar will yield
2 1/2 c peeled nuts.

Marge Klindera's Favorite Turkey Recipe
American Way magazine, 11/15/11
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