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Posts posted by forever_young_ca

  1. I make the turkey stock a few days before from turkey bones bought separately, onions, celery and carrots. Simmer as per the egullet class for about 4-5 hours or overnight, depending upon my schedule. This is then used to moisten the dressing/stuffing and making the gravy.

    I stuff the turkey cavity with the stuffing of choice. I also do a side dish of dressing in which I place the neck and giblets in the middle of the casserole dish, surrounded by dressing. The neck and giblets flavour the dressing and they come out moist and succulent and are available for those who like to eat all these bits - me :biggrin: My favourite is the heart.

    The liver goes to the cats :blink:

    Where I am from in Canada, it is called dressing regardless if it is inside or outside of the bird. Stuffing is not a term commonly used.

  2. The best stuffing I ever made was for Canadian Thanksgiving a couple of weeks ago.

    It had all the "normal" ingredients - stale bread, onion, tons of butter, celery, poultry seasoing, etc.

    However, I think the items that made this so tasty were the homemade turkey stock that I put in with the butter to moisten the bread as well as fresh thyme and sage from my herb garden. The turkey stock moistened the bread and gave the stuffing a deeper flavour and a bit of thyme just sent the whole thing over the top. Of couse you must make sure that the bread is nice and stale so it can soak up all the great stock and butter goodness! I once made stuffing out of leftover homemade foccacia bread that had been made with rosemary and thyme and it was great.

    I second the suggestion for lining the cavity with cheesecloth. I have been doing this for years, and it makes the removal of the stuffing so much easier. Plus you get every little bit of the precious stuff :biggrin: out of the bird.

  3. Any opinions on Amana fridges?

    I have an Amana fridge that I purchased in 1991 and it is still going strong. I had one minor repair a few years ago - I can't remember what it was, but it was not a big deal, I remember that. All racks, trays are in perfect shape - no cracks, chips, dents. The only problem is the handle has cracked a bit on the top - but that is after 13 years of alot of opening and closing ! :biggrin:

  4. Thanks to all for their wonderful comments. After a great deal of reading of mouthwatering menus, looking at wonderful decors and much disccusion, we have decided on Le Meurice. We have made a booking and are looking forward to it immensely.

    It was a difficult decision - as we had several restaurants on the "short" list. All that were suggested in this forum were fabulous suggestions, and I only wish that we could try them all out! :biggrin:

    Thanks once again to all.

    I am looking forward to one whole month in France. It is certainly one of our favourite countries (after Canada of course!)

  5. I have been at Meurice once and Pre Catelan three times. You will not go wrong with either. I like both of them more than some three stars. But they are very different in style and cooking philosophy

    Could you please comment on the different cooking philosophies - I am interested in this!


  6. Le meurice.Stunning interiors.modern cuisine with an inventive twist.Good wine list. good value for a 2 star experience

    I just looked at the web site for Le Meurice. OH MY GOD - what an interier dining room. The menu looked interesting as well.

    Definately added that one to the short list! :biggrin:

  7. I'm glad it was taken that way. Any chance you'd consider getting out of town for the night?

    This is part of a 4 week holiday in France. The other three weeks will be spent in the "country", so the one week that we will be in Paris is meant for Paris only. I know what you mean by the dining dollar stretching further in the country than in Paris, however - you are quite correct.

    Maybe I will just have to increase the budget for the night! :laugh:

    So far I think we are looking at either Pre Catelan or Taillevent. Will check out Le Meurice - thanks Tighe.

    My apologies for thinking out of the box if this is an appealing, but impossible solution.

    No need to apologize. All suggestions are welcome and will be considered! :biggrin:

  8. Thanks for the suggestion, LittleMSFOodie. Taillevent was on my list to have a look at as a possibility, so thanks for the reminder or else I would have forgotten! :biggrin:

    Bux - Both my husband and I are sophiticated diners and have a very developed wine palette. We have dined at "starred" restaurants before, just not in Paris. Both of us, as well as the couple that we will be with, have a fair amount of "food" experience. What we are looking for in this dinner is great food, a warm atmosphere and a reasonable wine list. The food does not have to be "cutting edge", but I would like it to have a touch of excitement. I understand the comments that you made about the Passard, at Arpège and appreciate your honesty. I think your comments are correct.

    I did notice that Patricia Wells has Pre Catelan on her recommended list from 1998-2001, but it is absent for 2002 and 2003.

  9. Thanks for the suggestions on Pre Catelan Tighe. I have read several reviews, mostl reporting a fabulous setting, and comments on the food ranging from excellent to uninspired. Has anyone else eaten there recently?

    What other restaurants would you suggest in Paris?

    Thanks for your help.

  10. My husband & I will be in France for the month of November. We will be in Paris for our 30th wedding and I am looking for suggestions of a "special" place to have dinner. We want to be assured (or as close as one can get to assurance) that we get a memorable meal A decent wine selection would be a major plus.

    I guess our budget would be in the 500 - 600 euro range for the two of us. Will this be enough for a fine dining experience in Paris?

    We have spent alot of time in Paris in the past years. However we have not usually gone for fine dining meals, so my experience in these types of establishments in Paris is very limited. We are flexible on the area as transportation is not a problem.

    I have heard from friends of friends of a wonderful restaurant in the Bois de Bologne. If anyone would know the name or have a comment on the restaurant I would be most appreciative.

    Any suggestions would be very welcome.

  11. So here's a dumb question. If you chop things on butcher block, don't you get knife grooves in the surface?

    Yes, I suppose you do, although they are not really that noticable. If they get so they bother you a very light sanding and oiling will take them out. However, I must admint that my current butcher block has been in use for 14 years and it has never had a sanding! :laugh:

  12. Since 1978 each of my kitchens has had some mix of butcher block and laminate. I find that I do 90% of my kitchen work on the butcher block. It is a wonderful surface for a cook. I put hot pots directly from the oven onto it and I chop directly onto it. It wipes clean and always looks great. One large piece of butcher block is much more useful than a traditional cutting board. I would never have a kitchen without butcher block somewhere.

    The only thing that I don't do on my butcher block is pastry work. I do that on the laminate. It has seen chopped fruit, vegetables, carved roasts of all sorts, and cut up hundreds of salmon. Depending upon what I have done on it I give it a quick wipe, or get the detergent and give it a good scrub. In 26 years of cutting everything on it in my kitchen I have never "poisoned" anyone. I am a fairly clean cook, but not absolutely paranoid. :wub: It has the added benefit of being gentle on the knives, compared to laminate cutting board surfaces.

    I would definately suggest that you include a large piece of integrated butcher block somewhere in your kitchen. I would recommend that you do it where you feel that you are going to be doing the majority of your prep work - you will never regret it

  13. Back to pals of the bird. Roasted beets are good. Roasted onions are good. A mess of roasted root vegetables with fresh herbs is good.

    Great suggestions. I think I will do some pureed roasted beets and some root vegetables with fresh herbs from my garden. Thanks for the ideas. They are much appreciated.

  14. My own thought is that Parsons' discipline, like Hawksworth's, will serve the needs of the room and Vancouver diners equally well. Especially when he finds out more fully what he has to cook with.

    I agrree. I am looking forward to have another Le Manoir trained chef in Vancouver. I think we will be in for some great dining and am looking forward to the experience. :biggrin:

  15. Bear in mind that Le Manoir and the Prince of Wales (under Parsons) both feature classic french cuisine that's 20 years out-of-date

    I find this an interesting comment. I have never eaten at P of W, but I have eaten at Le Manoir. The entire experience, from the quality of the food, presentation and service was impecible and beyond fault. I did not find that the cuisine was 20 years out of date either.

    Have you had an opportunity to eat and Le Manoir and Prince of Wales?

  16. My Thanksgiving dinner will be very traditional - frre range, organic turkey, stuffing, a sinfully rich mashed potato. However, I would love some creative suggestions for veggetables. I am tired of all the veggies I usually do..

    I am planning, for dessert, the traditional apple pie. Instead of pumpkin pie I am thinking pumpkin cheesecake this year. I don't know if I will be chastised for being a non-conformist or not.

    Veggie suggestions would be most welcome.

  17. In Canada, it was ALWAYS a fruitcake enclosed in marzipan

    You are absolutely right Maggie. In Canada wedding cake is ALWAYS fruitcake. When we were married 30+ years ago we decided that we didn't want a long engagement. We announced to our parents that we wanted the date to be in 6 weeks time. One of my mother's biggest worries was that such a quick date would not give time for for the wedding (fruitcake) cake to ripen! :biggrin:

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