Thanksgiving Challenges

Amy, what GREAT ideas you have!!!!
The take a teaspoon of food to taste everythng is a good one!! I will
try this with the things that contain the most cals.

Thanks for these!!!!

glo

"Matthew Venhaus" wrote in message
...

A Ross wrote in message
...
What challenges do you have coming up on Thursday (USAen's), and
what
strategies have you devised to cope with them?

Thanksgiving will not be too difficult for me, because we will be
eating out (http://www.cattlemanssteakhouse.com/). The holiday problem
for me is the countless goodies that co-workers bring in to work
during the holiday time. Moderation does not work well for me in these
situations, so this year I am going to try not eating any of them.
--
Matthew
Slow and steady wins the race.

We have two kitchen areas on our floor and these are always full of goodies
especially during the holidays. People were still bringing in Halloween
candy this week. I just try to get my coffee or water and get out of the
area.

Somewhere today I read about a person who said she told herself she couldn't
partake of the goodies until after 4:00 p.m. By this time they were either
gone or looked terrible after sitting around all day. This would certainly
work for me as most things don't last an hour in the kitchen areas :-) Now
if I can just make it through the holiday carry-in we have each year. With
100+ people in the department the selection of high calorie goodies is
endless.

Beverly

Gloria wrote:
Amy, what GREAT ideas you have!!!!
The take a teaspoon of food to taste everythng is a good one!! I will
try this with the things that contain the most cals.

Thanks for these!!!!

glo

Yes, this is a great idea. This is basically how I have been eating for the
past month. I haven't denied myself anything, but I only eat enough to get
a taste for it. It's working wonders I must say.
--
DisneyDana

I'm not much of a cook, but I would speculate that injecting hot butter into
the turkey with a syringe before baking might increase the fat content.

"Ignoramus1487" wrote in message
...
Dealing with leftovers has always been our biggest problem.

We are seriously considering skipping the turkey. We could never
finish so much of dry white meat, and it would spoil in the fridge, or
I would have to eat that old stuff that I never wanted, recooked with
something. Not fun. Freezing cooked meat is also not a great option,
especially when the meat is not that tasty.

By the way, if anyone has suggestions on how to make turkeys fattier
and juicier, I will greatly appreciate.

i

On Thu, 24 Nov 2005 17:34:26 GMT, "Cubit" wrote:

I'm not much of a cook, but I would speculate that injecting hot butter into
the turkey with a syringe before baking might increase the fat content.

I think that's kind of the idea :-). It doesn't sound like something
I'll recommend to DH, our resident turkey cook.


Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

"Chris Braun" wrote in message
...

I think that's kind of the idea :-). It doesn't sound like something
I'll recommend to DH, our resident turkey cook.

I have an idea for him that I tried today and it got major raves - I used
Alton Brown's method of broiling a chicken except I roasted. I butterflied
a whole turkey breast and spread a paste made w/ 1 T olive oil, some
rosemary, thyme, and tarragon under the skin. I put chopped up carrots,
celery, and onions in a sprayed pan and spread the breast out on top.
Roasted at 325 until the temp reached 170. It was juicy and had almost a
sweet taste to it.

The big storm kept most people at home though now that it's lightening up to
just lake effect stuff I'm expecting company later for dessert(s), coffee
and drinks.
---
the volleyballchick

On Thu, 24 Nov 2005 14:41:45 -0600, "Nunya B."
wrote:

"Chris Braun" wrote in message
.. .

I think that's kind of the idea :-). It doesn't sound like something
I'll recommend to DH, our resident turkey cook.

I have an idea for him that I tried today and it got major raves - I used
Alton Brown's method of broiling a chicken except I roasted. I butterflied
a whole turkey breast and spread a paste made w/ 1 T olive oil, some
rosemary, thyme, and tarragon under the skin. I put chopped up carrots,
celery, and onions in a sprayed pan and spread the breast out on top.
Roasted at 325 until the temp reached 170. It was juicy and had almost a
sweet taste to it.

This definitely sounds like something we should try! DH is kind of a
dark meat guy, though he likes the breast meat ok too. Is there a
variant of this that would include the dark meat, do you think?

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

"Chris Braun" wrote in message
...
On Thu, 24 Nov 2005 14:41:45 -0600, "Nunya B."
wrote:

"Chris Braun" wrote in message
. ..

I think that's kind of the idea :-). It doesn't sound like something
I'll recommend to DH, our resident turkey cook.

I have an idea for him that I tried today and it got major raves - I used
Alton Brown's method of broiling a chicken except I roasted. I
butterflied
a whole turkey breast and spread a paste made w/ 1 T olive oil, some
rosemary, thyme, and tarragon under the skin. I put chopped up carrots,
celery, and onions in a sprayed pan and spread the breast out on top.
Roasted at 325 until the temp reached 170. It was juicy and had almost a
sweet taste to it.

This definitely sounds like something we should try! DH is kind of a
dark meat guy, though he likes the breast meat ok too. Is there a
variant of this that would include the dark meat, do you think?

With a big enough pan you can butterfly the whole turkey or just split it in
half and cook in two pans. The original was done with a whole chicken
though the spices were different.
--
the volleyballchick

Nunya B. wrote:
"Chris Braun" wrote in message
...
On Thu, 24 Nov 2005 14:41:45 -0600, "Nunya B."
wrote:

"Chris Braun" wrote in message
. ..

I think that's kind of the idea :-). It doesn't sound like something
I'll recommend to DH, our resident turkey cook.

I have an idea for him that I tried today and it got major raves - I used
Alton Brown's method of broiling a chicken except I roasted. I
butterflied
a whole turkey breast and spread a paste made w/ 1 T olive oil, some
rosemary, thyme, and tarragon under the skin. I put chopped up carrots,
celery, and onions in a sprayed pan and spread the breast out on top.
Roasted at 325 until the temp reached 170. It was juicy and had almost a
sweet taste to it.

This definitely sounds like something we should try! DH is kind of a
dark meat guy, though he likes the breast meat ok too. Is there a
variant of this that would include the dark meat, do you think?

With a big enough pan you can butterfly the whole turkey or just split it in
half and cook in two pans. The original was done with a whole chicken
though the spices were different.

Alton also suggests brining turkey. I brined my turkey breast and it
was wonderful! Not overly salty either.

I also made roasted potatoes and brussels sprouts, which I had mixed
with German mustard and fresh dill, and dressing made with pumpernickel
bread.

It was a nice meal, even though I'm suffering from a really nasty cold
and will have to cancel my race Sunday. Oh well.....

Martha

Nunya B. wrote:
"Chris Braun" wrote in message
...
On Thu, 24 Nov 2005 14:41:45 -0600, "Nunya B."
wrote:

"Chris Braun" wrote in message
. ..

I think that's kind of the idea :-). It doesn't sound like something
I'll recommend to DH, our resident turkey cook.

I have an idea for him that I tried today and it got major raves - I used
Alton Brown's method of broiling a chicken except I roasted. I
butterflied
a whole turkey breast and spread a paste made w/ 1 T olive oil, some
rosemary, thyme, and tarragon under the skin. I put chopped up carrots,
celery, and onions in a sprayed pan and spread the breast out on top.
Roasted at 325 until the temp reached 170. It was juicy and had almost a
sweet taste to it.

This definitely sounds like something we should try! DH is kind of a
dark meat guy, though he likes the breast meat ok too. Is there a
variant of this that would include the dark meat, do you think?

With a big enough pan you can butterfly the whole turkey or just split it in
half and cook in two pans. The original was done with a whole chicken
though the spices were different.
--

I don't think my original message went through, so here goes again.

Alton also suggests brining a turkey. I brined my turkey breast and it
was delicious! Not real salty either.

I served it with dressing made with pumpernickel bread and roasted
brussels sprouts and baby potatoes mixed with German mustard.

My cold is bad enough to keep me from my race Sunday. Oh well, there
will be plenty of others.....

Martha