Anonymous Remailer
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 Posted: Thu Nov 20, 2008 5:35 am Post subject: Thanksgiving Recipe |
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So much to be grateful for, seeing everyone happy and prosperous
all around the world. With the fourth happy Thursday in November
approaching, and Hygeia ever-next to Panacea (a clean kitchen is
a happy kitchen), confess your happiness by giving thanks to the
Dominant one Zeus "gratias agentes Patri qui dignos nos fecit in
partem sortis sanctorum in Lumine" [Colossians 1:12]. Earthlings
have a lot to be grateful for. So count your blessings, Atheists
and Theists alike: This Thanksgiving is likely to be *your* last,
so I advise you to celebrate it jovially with family and friends.
I know, the Atheists will protest to their grave, just like they
did in the joyful days leading up to Noah>s sixth hundredth year.
But I>m not going to waste time gloating over the destruction of
the Antichrist Empire. Seriously, I just want you to be happy in
these last days, ergo "take thine ease, eat, drink and be merry"
[Luke 12:19]. The Fates and Furies have your number! America and
her vast Empire has already struck the iceberg. Try as they will,
they can>t "bail" themselves out of Armageddon. Death approaches,
and Hell follows with him; Hell follows with him! Don>t you just
love the pallid horse? So, you Legions of Atheists might as well
enjoy what little time remains. Therefore eat, drink, & be merry...
Happy Thanksgiving Recipe
Everybody has a good recipe for Thanksgiving turkey. Here>s mine.
When you brine your freshly-killed turkey for Jupiter>s Day, you
soak its beheaded, feathered, gutted, carcass in a cup or two of
kosher (non-iodized) salt, a cup of apple-cider vinegar, and two
chicken bouillon cubes (which you>ve dissolved in a cup of water
for a minute in the microwave, and allowed to cool before adding)
covering this with preferably untreated, pure mineral well water.
I have a large deep spaghetti sauce pan that works perfectly for
this. Cover with the lid, and let stand in your refrigerator for
two days prior to Turkey day. Brine two days, not one, not three.
And here>s the important part: Rinse under cold water thoroughly!
before patting dry and placing on a rack (I use a big grill rack),
and allow to dry in the open air for one hour, or longer if your
kitchen isn>t too warm. Flip the bird over, and leave it out for
another hour (don>t worry, as brine-hydrated meat won>t dry out).
Rub the bird inside and out with some extra-virgin olive oil and
a little kosher salt (it doesn>t take much because the turkey is
already brined), place in a cooking bag, then set it aside while
you prepare your favorite stuffing. I prefer a traditional-style
stuffing, with freshly chopped par-boiled celery and sweet onion.
Add a couple of thoroughly-beaten eggs, and two sticks clarified
butter (preferably a good brand, like 'Land O Lakes'). Season to
taste (I like the large pre-seasoned Pepperidge Farm bread cubes).
Stuff the turkey front, back, and all over the top. Seal the bag
(I use Reynolds turkey-size oven bags), and pop it into the oven
which is preheated to about 300 degrees F, depending on the oven.
I have an old gas range which heats very evenly. A large (20+lbs)
turkey cooks moist and tender in approximately four hours. Don>t
overcook the bird! As soon as you pull it out of the oven remove
it from the bag, and serve it as soon as possible. Any leftovers
should be bagged, sealed, and refrigerated or frozen immediately.
I always get everything else ready while the bird is in the oven.
As soon as the turkey>s done, drain the turkey drippings through
a colander, degrease (pitchers with the spout at the bottom work
very well for this) and add the broth to your simmering homemade
gravy. Be gracious! This is America>s last Thanksgiving, because
by this time next year, not too many people are going to be in a
"thanksgiving" mood. No more "I told you so>s". But simply Enjoy!
Armageddon Cometh,
Daniel Joseph Min
http://www.angelfire.com/moon2/danieljosephmin/
--
I do not subscribe to usenet newsgroups. Reply
via email, <mailto:danieljosephmin@**PRIVATE**>
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palsing
Guest
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| Posted: Fri Nov 21, 2008 7:36 pm Post subject: Re: Thanksgiving Recipe |
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On Nov 19, 3:35 pm, Anonymous Remailer
<mixmas...@gpftor3.privacyfoundation.de> wrote:
[quote]-----BEGIN PGP SIGNED MESSAGE-----
Happy Thanksgiving Recipe
Everybody has a good recipe for Thanksgiving turkey. Here>s mine.... simply Enjoy!
Armageddon Cometh,
Daniel Joseph Minhttp://www.angelfire.com/moon2/danieljosephmin/
[/quote]
***************
This one is better;
8 - 15 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER>S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees. Brush turkey well with melted butter
salt, and pepper. Fill cavity with stuffing and popcorn. Place in
baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the turkey>s ass blows the
oven door open and the bird flies across the room, it>s done. |
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