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View Article  Turkey Soup

Now that I have 16 cups of Turkey Stock, what do I do with it? Think, think, think, brain blast....turkey soup :) Should be ready by 7:30, will post the tasting results when done

Turkey Wild Rice Soup 
Enjoy this soup for its heartiness, for its many textures and its herby, oniony broth, for the nutty taste of the wild rice...you get the picture. It's obviously a good way to use leftover holiday bird, but substitute chicken and it becomes that much more flexible.
Estimated Times:
Preparation Time:   30 mins
Cook Time:   45 mins
Servings:   12
Ingredients
1/4 cup butter or margarine 
4 stalks celery trimmed and chopped
2 carrots peeled and diced
1 onion peeled and sliced
1 red onion peeled and sliced
1/2 cup chopped green onion 
1/2 cup slivered almonds 
2 teaspoons ground black pepper 
2 teaspoons garlic salt 
2 whole bay leaves 
1 teaspoon crushed dried dill weed 
1/2 teaspoon ground turmeric 
4 (16 cups) quarts chicken broth 
1 1/2 cups wild rice mix 
1/2 cup rice 
1/2 teaspoon salt 
4 egg yolks beaten
4 cups diced cooked turkey 
3 cups sliced cleaned mushrooms 
Directions
Melt butter in a large skillet over medium-high heat; add celery and sauté until tender, about 5 minutes. Add carrots, onion, red onion, green onions and almonds; sauté until onions are fragrant and translucent, 5 to 7 minutes. Stir in pepper, garlic salt, bay leaves, dill weed and turmeric. Heat thoroughly; set aside.

In a large stockpot, bring chicken broth to a boil; adding wild rice mix, white rice and salt. Reduce heat, add onion mixture, cover and simmer 30 minutes.

Stir 1 cup of the hot soup into egg yolks; return to the soup. Add turkey and mushrooms. Heat thoroughly, but do not boil.

Discard bay leaves before serving.

View Article  Turkey Stock

After taking the meat off the bone I am left with about 6 pounds of Turkey Carcus. What to do, What to do.......

 

3 pounds turkey  parts.

 

Turkey neck and giblets (liver reserved, if desired)
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
6 parsley sprigs
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
1 bay leaf
Using a heavy cleaver, chop the wings and neck into 2-inch pieces. (Or ask the butcher to do this for you.) Using a sharp knife, trim away any membranes from the giblets.
In a large pot, heat the oil over medium-high heat. In batches, add the turkey wings, neck, and giblets and cook, turning occasionally, until browned on all sides, about 8 to 10 minutes. Transfer to a plate. Add the onion, carrot, and celery to the pot and cook, stirring often, until softened, about 6 minutes.
Return the turkey to the pot. Add enough cold water to cover the turkey by 2 inches. Bring to a boil, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to low.
Cook uncovered at a bare simmer for at least 2 hours. The longer a stock simmers, the better, up to 12 hours. As needed, add more water to the pot to keep the bones covered. Never let stock come to a rolling boil, or it will become cloudy and have a less refined flavor. A great alternative to the stove is to make the stock in a 5 1/2-quart slow cooker. Transfer the browned turkey and vegetable mixture to the cooker, add the herbs, and pour in enough cold water to cover generously. Cook on Low, and the stock will barely simmer all night long, to make a clear delicious stock.
Do not add salt to your stock. The stock is often used in recipes where it must be reduced, and the final dish could end up too salty. To check the stock's flavor, ladle some into a cup and season lightly with salt before tasting. Without the salt, it may taste deceptively weak.
Strain the stock through a colander into a large bowl. Let stand for 5 minutes, then skim off the clear yellow fat that rises to the surface. If desired, remove the giblets, cool, finely chop, and refrigerate for use in gravy. The neck meat can be removed in strips, chopped, and reserved as well. Cool the stock completely before refrigerating or freezing. (Turkey stock can be prepared up to 3 days ahead, cooled, covered, and refrigerated. It can also be frozen in airtight containers for up to 3 months.)
Reprinted by permission of Broadway Books. All rights reserved.
View Article  A Christmas Wish

Be at war with your vices, at peace with your neighbors, and let every new year find you a better man. Benjamin Franklin

Merry Christmas and a Happy New year.

P.S.

Beer is living proof that God loves us and wants us to be happy.
Benjamin Franklin

P.S.S.

How many observe Christ's birthday! How few, his precepts! O! 'tis easier to keep holidays than commandments.
Benjamin Franklin

 

View Article  My Meeting with Balwant

I am sitting with Balwant from Desiconnection.ca and we are talking about blogs.

View Article  The 3rd Annual Family Fishing Trip

Yes, as 2004 comes to a close its time to start thinking about the inevitable 3rd annual family fishing trip. Since I've picked the destination the last 2 years (Buckhorn Lake & Percy Boom Haven just in case you forgot) I thought I would leave the option of where to fish this year open to suggestions. Also since my picks have produced a total of 3 notable fish

   This perch is not a notable but an honourable mention due to effort.

 from over 25 000 casts, 200 various lures, 7 different anglers, 100 miles of lake and river and 5 pounds of worms. So Scott, Bryan, Roger (if you ever read this) Ford, Brandon, or who ever wants to come fishing this year :) please feel free to use the old weblog to input some ideas etc. There is a link on the side bar of my weblog called cottage links which has a ton of reasonably priced accommodations on various lakes in Ontario. But feel free to use any resources you want. I look forward to seeing some input.  

View Article  Words of Wisdom

Better to remain silent and be thought a fool than to speak out and remove all doubt.~Abraham Lincoln ~

View Article  Gourmet Food and Wine Expo 2004

The Toronto Food and Wine Expo is over. This year my wife and I were joined by another couple which gave us the opportunity to sample a lot more wine as we shared the taste of the grape many times with each other. Each wine sample has a ticket price (tasting tickets are .50 cents and the cost of a sample ranges from 2 tickets up to 25 tickets for some of the premium vintages) and by the end of the evening my friend Ford would describe the wine sample by the # of tickets the sample cost.

me: "what's this one called"

Ford: "9 tickets"

Because this was my second time at the show I was able to avoid a lot of the faux pas that I had made the previous year. Like parking at the back of the convention center as oppose to the front as to avoid the 10 mile walk to the exhibit. Getting their early before the masses came which made it easier to sample more stuff. I was able to try a cheese flight from the "Cheese Boutique" which was very cool as the cheese guy selects your samples based on the wine your going to drink with it. Not cheesy at all :) I also got to speak with Derek Barnett again.

 I met Derek at the Wigamog Inn during our summer vacation. The Inn had a food and wine pairing and Lailey Vineyard's (Derek is the wine maker for Lailey) supplied the wine. This was very cool as he remembered me. I asked him if he had any of the award winning Cab Franc 2001 left but unfortunately it was sold out. He did however have a private stash that was not on the menu and he was gracious enough to give me a sample (very nice) I will be making a point to visit Lailey next year.

Their was also an exhibitor (a builder) who was looking for an Innkeeper for the refurbished Keefer Mansion in Niagara. Now there is a lifestyle change if your looking for one. No Vineyard though. Only 7 G's a month lease and your inn.

View Article  You can count on change.

Well November has come to a close and I can honestly say it was a month of change. First off I lost my job so I am back in my home office. I was actually thinking how the name of my weblog was inappropriate because I was doing the 9 to 5 thing again. I guess I don't have to worry about that. The job sucked anyway and other than the barely adequate compensation, and the opportunity to work with a good guy I wont miss it one bit.  I also had a fight argument heated discussion disagreement misunderstanding with a good friend of mine that has apparently put a strain on our relationship. It would seem a weblog is not a good place to have debates about controversial topics. I'm sure that the same conversation over a beer would have had a dramatically different outcome. Sorry dude. Live and learn. I My wife and I also celebrated my our 14th wedding anniversary. It was a great reason to get out of the house and spend some time together without the kids. We got married on Nov 24th, 1990 in Jamaica in the rain. During the same year 2 other couples got married (both couples are friends and we have kept in touch) and last week I found out that 1 of the couples recently got separated and the other seems to be headed quickly in the same direction. I think out of the 3 marriages, any 3rd party observer would have pegged my wife and I for first to self destruct but fortunately we still love each other enough to keep on working at it. I also said goodbye to an old friend who is moving to Mexico for good. In some ways I envy his ability to just pick up and move like that. What an adventure he is about to have. But I'm not sure I know I don't possess the courage to leave everything and everyone I know and love behind. I think I would be lonly but I think he will not be, as he is a very friendly guy who can wander in and out of lives like the seasons wander in and out of the year. Good luck Donny.

"If you're in a bad situation, don't worry it'll change. If you're in a good situation, don't worry it'll change." ~John A. Simone, Sr.
View Article  'Blog' No. 1 word of the year

I just read an article on the CNN web site. It seems that blog was the #1 word of the year. It made me think back to my very first blog post.

Its kinda funny looking back now.  Blog on people.

My first time.
This is my first post to my blog site (hence there is no other posts yet)
I am reading through the enduser help files for my friend Ross to see if they make sense and looking for mistakes/suggestions for improvement.
I found this old email about BLOG and thought it was a great reflection on how fast things change in this industry.
I now know first hand what blog is... :)

----- Original Message -----
From: "Rick MacCormack"
To: "Ross Wm. Rader"
Sent: Sunday, February 02, 2003 1:22 PM
Subject: Re: [TLDA-Members] Fwd: BulkRegister partners with New.Net

Hi Ross
this is off topic but more fun than the ICANN conversation going on.
I wanted to point this out even though I'm sure you already know.

------excerpt--------
" I've also observed that the professor that complains loudest about this
dynamic has spent more money on his blog than he has on studying and
documenting this problem."
---------------------
I've always been impressed by your writing skills Ross but "
BLOG" IS NOT A
WORD!
why are you trying to make it one? and
what does it mean?
If it is an acronym for something I do not recognize it.

http://dictionary.reference.com/search?q=blog
No entry found for blog.
9 suggestions found:
log
bog
clog
flog
slog
blob
bloc
blot
blow
For better results, try our search tips.
:)

Later
Rick

 

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