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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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    Riverside Len
    Wed Jan 09, 2013 2:46 pm
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    Depends on what I'm making and whether or not I have it on hand. I'm not going to buy 5 or more special ingredients I'm not likely to use for other things.
    Chicagoland Chef du Jour
    Wed Jan 09, 2013 3:04 pm
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    Chocolatl wrote:
    Is it similar to this one? Morton Thompson Turkey
    That would have lost me right quick!


    This is a recipe my husband has made for several years now.
    He found this recipe, he makes, I refuse. It's too labor intensive for me (as I cook daily).
    For him the prep it therapeutic. icon_rolleyes.gif >once a year !

    I am not a fan of turkey, but I love everything that goes with it.
    The stuffing is amazing, pineapple and all. Somehow all the ingredients work well together.

    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!
    Chocolatl
    Wed Jan 09, 2013 3:18 pm
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    Kudos to anyone who wants to make it!
    SarasotaCook
    Wed Jan 09, 2013 3:59 pm
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    Don't care, and it doesn't matter to me how many.

    I think it is really important to READ and UNDERSTAND a recipe first.

    There may be a brine, or dry rub; there may be a sauce or a gravy; or a condiment.

    Many of these items can be made in stages and made ahead; therefore, it is NO big deal.

    I have a recipe for a pork loin that has 1) brine 2) rub 3) sauce 4) stuffing 5) topping. And the stuffing has pickled onions too. It has TONS of ingredients, spices, herbs, etc. And yes, lots to do; but just do it in steps and then, no big deal.
    -------------------------------

    Also, if half of the ingredients are spices; simple, that takes just a minute or two to add.

    Now, if lots of small amounts of unique ingredients; I may sub or just leave out depending on the ingredient.
    --------------------------------

    But, I have come across some great Thai recipes that have 20-30 ingredients and small amounts. A teaspoon here, or 1 small pepper, fish sauce, oyster sauce, etc. I have found when I leave them out. The recipe JUST DOESN'T work. So, sometimes you can leave them out ... sometimes you can't.
    ---------------------------------

    What pet peeve is UNDER SEASONED food. Nothing worse in my opinion.
    Zeldaz
    Wed Jan 09, 2013 4:47 pm
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    Chocolatl wrote:
    Kudos to anyone who wants to make it!


    Yup, no way I'd do that one, unless I was getting paid to do it!
    Chicagoland Chef du Jour
    Wed Jan 09, 2013 8:22 pm
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    Zeldaz wrote:
    Chocolatl wrote:
    Kudos to anyone who wants to make it!


    Yup, no way I'd do that one, unless I was getting paid to do it!



    My husband will do it for nothing! icon_wink.gif
    Chicagoland Chef du Jour
    Wed Jan 09, 2013 8:24 pm
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    Papa Deuce wrote:
    OK, so this recipe goes back to the 1930's I think. I first heard of it on the TV show Taste, with David Rosengarten...... LOL, read it and cry!

    Thompson's Turkey

    Recipe By : David Rosengarten
    Serving Size : 1 Preparation Time :0:00
    Categories : Main Dish Poultry
    Turkey

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Turkey - (18 to 22 lbs) -- giblets and fat
    removed and reserved, rinsed, patted dry
    Oil -- to taste
    Salt -- to taste
    Freshly-ground black pepper -- to taste


    === FOR THE GRAVY ===
    Giblets (neck, liver and heart)
    4 cups Water
    1 Bay leaf
    1 teaspoon Paprika
    1/2 teaspoon Ground coriander
    1 Garlic clove
    Salt -- to taste


    === FOR THE DRESSING ===
    == Bowl # 1 ==
    1 Apple -- peeled, cored,
    and diced
    1 Orange -- peeled, diced
    1 can Crushed pineapple - (20 oz)
    Grated rind of 1/2 lemon
    1 can Water chestnuts - (10 oz) -- drained
    3 tablespoons Chopped preserved ginger

    == Bowl # 2 ==
    2 teaspoons Colman's mustard
    2 teaspoons Caraway seed
    1 tablespoon Celery seed
    2 teaspoons Poppy seed
    2 1/2 tablespoons Minced fresh oregano leaves
    1 large Bay leaf -- crushed
    1 teaspoon Freshly-ground black pepper
    1/2 teaspoon Mace
    1/4 cup Minced parsley
    4 Garlic cloves -- minced
    4 Whole cloves -- minus the heads,
    well chopped
    1/2 teaspoon Turmeric
    4 large Onions -- medium chopped
    6 Celery stalks -- medium chopped
    1 tablespoon Minced fresh marjoram leaves
    1 1/2 teaspoons Fresh savory, preferably summer
    1 tablespoon Minced fresh thyme leaves
    1 tablespoon Minced fresh sage leaves
    1 teaspoon Salt

    == Bowl # 3 ==
    1 1/2 pounds Fresh bread crumbs
    3/4 pound Ground veal
    1/4 pound Ground fresh pork
    1/4 pound Butter


    === FOR THE PASTE ===
    12 Egg yolks
    2 tablespoons Colman's mustard
    6 Garlic cloves -- minced
    6 tablespoons Onion juice
    1 tablespoon Salt
    3/4 teaspoon Cayenne pepper -- or to taste
    2 tablespoons Lemon juice
    1 cup Sifted all-purpose flour
    (or enough to make a paste)
    3 cups Cider
    1 cup Water

    Preheat oven to 500 degrees or as high as it will go -- for at least 1 hour.
    Chop fine the reserved turkey fat. In a small saucepan set over moderate heat combine the reserved fat with 1/2 cup of the water, bring to a boil and simmer until all the water has evaporated and only clear fat and small pieces of solid remain. Reserve fat for stuffing.

    Season the inside of the turkey with salt and pepper. Rub the skin all over with the oil and season with salt and pepper.

    Make the gravy: In a saucepan set over moderate heat combine ingredients for the gravy, bring to a boil and simmer while preparing the dressing.

    Make the dressing: Prepare and combine ingredients in bowl no. 1; prepare and combine ingredients from bowl no. 2; and prepare and combine ingredients from bowl no. 3. In a large bowl combine ingredients from all three bowls. Mix it well. "Mix it with your hands. Mix it until your forearms and wrists ache. Then mix it some more. Now toss it enough so that it isn't any longer a doughy mass."
    Loosely stuff the turkey. Stuff the neck cavity and sew closed the openings. Tie legs together.

    Make the paste: Combine all ingredients for paste in a bowl, adding enough flour to form a thick paste.

    Arrange turkey breast-side down on a rack wrapped in foil sitting in a shallow roasting pan. Brush foil with oil.

    Put the turkey in the oven and roast it for 15 minutes, or until browned. Turn it breast-side up and roast for 15 minutes more. With a pastry or paint brush coat the turkey completely with the paste -- in every nook and cranny. Reduce oven temperature to 325 degrees.

    To simmering gravy add cider and water. Remove from heat but keep warm on top of stove. (This is your basting liquid.) Roast the bird, basting it frequently, (the original recipe says every 15 minutes) for 4 1/2 to 5 hours, or until an instant meat thermometer reads 180 to 185 degrees in the thigh; 170 degrees in the breast and 160 degrees in the stuffing.

    Let rest 15 to 20 minutes, before peeling away crust.

    Simple eh? icon_eek.gif icon_biggrin.gif [/b]


    I didn't read this line by line, but I do see that your recipe calls for 12 egg yolks.
    My posted T&T recipe calls for 2. I checked it against the original newspaper clipping and online sources before I submitted. I'm not sure what there is such a huge discrepancy.
    DrGaellon
    Wed Jan 09, 2013 8:32 pm
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    Chicagoland Chef du Jour wrote:
    I didn't read this line by line, but I do see that your recipe calls for 12 egg yolks.
    My posted T&T recipe calls for 2. I checked it against the original newspaper clipping and online sources before I submitted. I'm not sure what there is such a huge discrepancy.

    One of your reviewers commented that 2 was not enough, and they found the 12 cited elsewhere on the internet as well.
    Chicagoland Chef du Jour
    Thu Jan 10, 2013 7:24 am
    Food.com Groupie
    DrGaellon wrote:
    Chicagoland Chef du Jour wrote:
    I didn't read this line by line, but I do see that your recipe calls for 12 egg yolks.
    My posted T&T recipe calls for 2. I checked it against the original newspaper clipping and online sources before I submitted. I'm not sure what there is such a huge discrepancy.

    One of your reviewers commented that 2 was not enough, and they found the 12 cited elsewhere on the internet as well.


    Yes, I know. The detailed review (other than the ingredients listed) never showed up.

    Two is plenty. Add a few more if you like, it's not gonna make or break the bird!

    My husband has made it multiple times and 2 is enough. We have made various sized birds too.
    DrGaellon
    Thu Jan 10, 2013 7:41 am
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    Chicagoland Chef du Jour wrote:
    Yes, I know. The detailed review (other than the ingredients listed) never showed up.

    He/She commented that the other review was already posted but hadn't appeared... I suspect he/she forgot that you can only have one review at a time, and that ingredient list replaced the long, detailed review, which is now lost to the bit bucket.
    Chicagoland Chef du Jour
    Thu Jan 10, 2013 9:00 am
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    To each his own. I know what has worked for us.
    Anything else?
    Chicagoland Chef du Jour
    Thu Jan 10, 2013 12:36 pm
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    Chocolatl
    Thu Jan 10, 2013 1:18 pm
    Food.com Groupie
    Okay, I'm definitely not separating 12 eggs for any dish! rotfl.gif
    I'd eat it if somebody made it for me, though. icon_cool.gif
    Chicagoland Chef du Jour
    Thu Jan 10, 2013 5:58 pm
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    Chocolatl wrote:
    Okay, I'm definitely not separating 12 eggs for any dish! rotfl.gif
    I'd eat it if somebody made it for me, though. icon_cool.gif


    I Hear ya GF! wave.gif
    I am not telling my husband that there are other recipes out there. He'd crack 'em and find it "therapeutic". icon_rolleyes.gif
    Papa Deuce
    Thu Jan 10, 2013 9:22 pm
    Food.com Groupie
    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.
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