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    You are in: Home / Community Forums / Cooking Q & A / How many ingredients before you say "no way"?
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    How many ingredients before you say "no way"?

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    Papa Deuce
    Thu Jan 10, 2013 9:27 pm
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    [quote="Chicagoland Chef du Jour"]
    Chocolatl wrote:

    Papa, read the reviews on my recipe. One chef had a great story to tell about this recipe. IT really warmed my heart. So cool!

    Go Papa Go!


    It is a pretty cool story!

    I too cook most of the meals in my home... I would say 90% or more, so I don't find it therapeutic either. But it really is worth it because it takes something that I don't love ( turkey ) and makes it something really special.
    Chicagoland Chef du Jour
    Fri Jan 11, 2013 8:46 am
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    [quote="Papa Deuce"]
    Chicagoland Chef du Jour wrote:
    Chocolatl wrote:

    Papa, read the reviews on my recipe. One chef had a great story to tell about this recipe. IT really warmed my heart. So cool!

    Go Papa Go!


    It is a pretty cool story!

    I too cook most of the meals in my home... I would say 90% or more, so I don't find it therapeutic either. But it really is worth it because it takes something that I don't love ( turkey ) and makes it something really special.


    Sounds like you and I were cut from the same cloth in this regard.
    That said, I do love the tradition we have started w/ this turkey.

    I usually line up all the ingredients for my husband (for this recipe) cuz there are a million ingredients.

    Have fun icon_wink.gif and enjoy your company, Papa!
    Chicagoland Chef du Jour
    Fri Jan 11, 2013 8:48 am
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    Papa Deuce wrote:
    Dee514 wrote:
    Ha! Its no where near as bad as you made it sound, LOL.....in fact I have made a similar holiday turkey for the past 45+ years.
    However I do a few things differently to suit my family's tastes:
    I do not render the turkey fat, I use butter/olive oil instead.
    I omit the ingredients from dressing/stuffing bowl #1 (not a fan of pineapple and orange, etc in my dressing, and I increase the pork and bread in bowl # 3.
    I use roasted Italian chestnuts instead of water chestnuts.
    I use fewer egg yolks in the paste.

    Of course I make meringue cookies and angel food cake from the leftover egg whites. icon_smile.gif


    To each their own their own, but I think it is a beast to prepare.


    What about the flipping & basting of the bird. ACK! another reason why I'm glad this is my husband's job. EGADS, too much work right there!
    ThatBobbieGirl
    Fri Jan 11, 2013 12:45 pm
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    I don't count, I measure. If the list is longer than my thumb, I move along before my eyes roll back in my head...
    Papa Deuce
    Fri Jan 11, 2013 10:52 pm
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    Turns out that I won't be making it at all.... our guests have the flu..... what a bad flu season.

    But I still have the turkey, so maybe I will let my wife cook it..... no way she would ever make Thompson's Turkey.
    Leggy Peggy
    Sat Jan 12, 2013 6:21 am
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    Love reading this thread. Maybe one day I'll try making that turkey if I
    can ever buy one in Australia that's bigger than 12 pounds.

    I'd darned well make it if the Guthries were coming to dinner.
    That's one fine review Chicagoland! I wonder if that's the recipe Alice made
    in her restaurant?

    Pity about the demise of your guests Papa Deuce.
    Chicagoland Chef du Jour
    Sat Jan 12, 2013 9:22 am
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    Leggy Peggy wrote:
    Love reading this thread. Maybe one day I'll try making that turkey if I
    can ever buy one in Australia that's bigger than 12 pounds.

    I'd darned well make it if the Guthries were coming to dinner.
    That's one fine review Chicagoland! I wonder if that's the recipe Alice made
    in her restaurant?

    Pity about the demise of your guests Papa Deuce.


    Wow, only 12# bird? I think the smallest one we used was 16-18# and it looked like a cornish hen to me. icon_lol.gif

    Papa, Bummer on your guests being ill and canceling....... but you're off the hook! YAY! Be sure to send them a thank you note! rotfl.gif

    I hope you are not eating turkey for another 3 months. I would die.
    Chocolatl
    Sat Jan 12, 2013 1:02 pm
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    Leggy Peggy wrote:
    Love reading this thread. Maybe one day I'll try making that turkey if I
    can ever buy one in Australia that's bigger than 12 pounds.

    I'd darned well make it if the Guthries were coming to dinner.
    That's one fine review Chicagoland! I wonder if that's the recipe Alice made
    in her restaurant?

    Pity about the demise of your guests Papa Deuce.


    Demise? icon_eek.gif Oh, dear, I hope not! icon_lol.gif

    Papa, too bad about your guests, but at least you're off the hook!
    Leggy Peggy
    Sat Jan 12, 2013 3:57 pm
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    Chocolatl wrote:
    Leggy Peggy wrote:
    Love reading this thread. Maybe one day I'll try making that turkey if I
    can ever buy one in Australia that's bigger than 12 pounds.

    I'd darned well make it if the Guthries were coming to dinner.
    That's one fine review Chicagoland! I wonder if that's the recipe Alice made
    in her restaurant?

    Pity about the demise of your guests Papa Deuce.


    Demise? icon_eek.gif Oh, dear, I hope not! icon_lol.gif

    Papa, too bad about your guests, but at least you're off the hook!


    Well caught. I meant to say the demise of your guests' appetites.
    It's got to be extreme to pass on a Thompson Turkey made by someone else.
    Rit
    Sat Jan 12, 2013 8:21 pm
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    Chocolatl wrote:
    12 is about my limit, as well, but it depends on the recipe.

    I don't mind numerous steps. That tells me that the recipe is well-written, and has the steps broken down properly. There's nothing worse than having 67 different things crammed into one or two steps, so that it LOOKS like an easy recipe, but isn't.


    I so agree with you on that point, Chocolatl.!
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