Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : BS Bar & Grill - Open 24 Hours A Day -- Ignore unavailable to you. Want to Upgrade?

To: KLP who wrote (3515)	11/28/2002 12:17:18 PM
From: Ilaine	Read Replies (2) \| Respond to of 6901

Happy Thanksgiving to you, KLP, and everyone else at the BS Bar & Grill. We always sleep late and eat late on holidays, so I just got the turkey into the oven, and it should be ready in about four hours. Two hours breast down at 250, one hour breast up at 250, then raise the temp to 400. Unstuffed, they cook fast. Unstuffed because we brined it, and that makes the juices too salty for stuffing. This year I added a lot of herbs to the brine, to see if any of it would soak in. We are also having roast beef (two ovens), and I will make Yorkshire pudding. My husband wants me to make the Yorkshire pudding in the roasting pan. Apparently I did this one time years ago (I vaguely remember this) but I can't find a good recipe. I have dozens and dozens of cookbooks but they all say that nobody cooks Yorkshire pudding in the dripping pan anymore due to all the cholesterol. He says I didn't use a recipe but that doesn't sound like me. Also roasted root vegetables, braised baby onions, broccoli, caesar salad, homemade hot yeast rolls, squash casserole, cranberry sauce, and two kinds of dressing (white bread with sage, and corn bread with cranberries) cooked outside the turkey. Turkey gravy and roast beef gravy. Seven kinds of pie, whipped cream, and vanilla ice cream. All for real, not cyberfood. A real feast at Chez Blue! We leave everything out and nosh on it all day, and then tomorrow we celebrate the Feast of St. Ralph, the patron saint of leftovers.