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  #321  
Old 09-28-2018, 05:45 AM
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Oh, we get lots of treats for Xmas, but I recall last year, at least where I am, it was close to -30C for about a week and a half, as Xmas approached. It was the type of wicked crunchy cold one might expect to experience for maybe a day or two in mid to late January/early February.
 
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  #322  
Old 09-28-2018, 07:14 AM
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Our weather is usually good. It is the commercialization I hate.
 
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  #323  
Old 09-28-2018, 08:17 AM
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It is the commercialization I hate.
Ooooo. That sort of thing can put you on Santa's naughty list.
 
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  #324  
Old 09-28-2018, 08:33 AM
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Apparently I already am naughty. I drank beer, puked and made Phart jokes in High school.
 
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  #325  
Old 09-28-2018, 08:51 PM
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Sounds like just about everyone I knew in school!
 
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  #326  
Old 09-29-2018, 05:13 AM
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No rain today and a beautiful Fall day, perfect for yard work and I don't have to dodge errant golf balls.
 
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  #327  
Old 09-29-2018, 07:41 AM
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In spite of taking a few lessons from the Pro this year, I still only hit 60% of the fairways. Lucky for me there's only one house on the course, and it's too far away for even me to hit.

FORE!
 
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  #328  
Old 09-29-2018, 08:20 AM
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Sixty degrees isn't as cool as it sounds when you start digging and cutting tree roots.

Back when I abused balls I always saw the entire course, mostly in a zig zag pattern.
 
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  #329  
Old 09-29-2018, 08:21 PM
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Back when I abused balls I always saw the entire course, mostly in a zig zag pattern.
I resemble that remark! But even back when, as I do now, I try to look at it as getting my money's worth.

BTW - I think the zig zag pattern is referred to as "army golf". Left, right, left, right...
 
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  #330  
Old 10-01-2018, 05:39 AM
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One more week and we'll be chowing down on turkey!!
 
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  #331  
Old 10-01-2018, 06:54 AM
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One more week and we'll be chowing down on turkey!!
I always forget you guys do it at the proper 'harvest time' celebration and not as foreplay to kick off the mass merchandising season.

Happy Turkey Day in advance.
 
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  #332  
Old 10-01-2018, 12:48 PM
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One more week and we'll be chowing down on turkey!!
Just ordered a fresh one yesterday to pick up on Saturday. No, not a live one - just not frozen.
 
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  #333  
Old 10-02-2018, 04:10 AM
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Just ordered a fresh one yesterday to pick up on Saturday. No, not a live one - just not frozen.
Are they (never frozen) really that much better? I ask because I've never had fresh in all my years.
 
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  #334  
Old 10-02-2018, 05:30 AM
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Are they (never frozen) really that much better? I ask because I've never had fresh in all my years.
Mother seems to think so...
 
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  #335  
Old 10-02-2018, 05:40 AM
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Are they (never frozen) really that much better? I ask because I've never had fresh in all my years.
I'm pretty sure my mother, for the most part, bought frozen, then it took at least a couple of days to thaw. If one is aware and manages the thawing process well, then you would end up with a bird that is cooked to perfection, served on time, and everyone enjoys a great meal.

By buying fresh, it takes that two-day thawing process out of play - and the worry of parts of the bird (mostly the deeper parts) not being cooked and then peace-of-mind knowing that the outside parts don't get over-cooked while waiting for the inner parts to get cooked.

Last edited by LMD; 10-02-2018 at 05:44 AM. Reason: add
 
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  #336  
Old 10-02-2018, 06:03 AM
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Quote:
Originally Posted by LMD View Post

By buying fresh, it takes that two-day thawing process out of play - and the worry of parts of the bird (mostly the deeper parts) not being cooked and then peace-of-mind knowing that the outside parts don't get over-cooked while waiting for the inner parts to get cooked.
I'm pretty sure you are not the cook in the house.

The set point on our Fridge is 38F and it maintains about 40. I place a frozen 15-16 pound bird in the Fridge 6 days before I want to use it and there is always a minor amount of ice in the cavity; nothing a quick rinse with cold water doen't resolve. IMO there is no way to safely thaw a bird that size in 2 days.

@HTML If she cooks it, she gets to choose it. Last year at the last minute I could have bought fresh for $5 more and was tempted but poultry is something I am finicky about and I just don't know how it's been handled.
 
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  #337  
Old 10-02-2018, 06:33 AM
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Quote:
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I'm pretty sure you are not the cook in the house.
You are correct, in that I don't cook the thanksgiving bird, but I am pretty much the cook in the house weekdays and sometimes weekends.

FYI - Mom had a process which included thawing the bird in the basement laundry tub - not in the fridge. She did that mostly because the bird was so big, it wouldn't fit in the fridge, and if it did fit in there, it took up too much space. It was a concrete tub. The basement temp was always cool, especially in October and the concrete tub which retained the cold from the thawing bird, helped the process.

I can't say it didn't need a watchful eye, as I just casually noticed it there if I happened to be in the basement at mom and dad's place, but none of us were ever sick from that din, nor did we have to wait an extra 90 minutes while the insides of the bird caught up to the outside. That's a fact.

Last edited by LMD; 10-02-2018 at 06:51 AM.
 
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  #338  
Old 10-05-2018, 06:47 AM
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We defrosted the bird in the enclosed carport with ice. Now Mom insists on fresh but it still goes in a cooler in the carport with ice till she is ready to stuff.

She stuffs both ends. Paxo in the breast and sausage in the butt.
 
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  #339  
Old 10-05-2018, 08:30 AM
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Oh I could but I won't.

What is Paxo?


But I did pop back in to share this with you.



https://youtu.be/mmsB8iAXBdI

Last edited by ScriptMan; 10-05-2018 at 12:36 PM. Reason: link fixed
 
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  #340  
Old 10-05-2018, 09:45 AM
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"Video unavailable". Could be my geo-location.
 
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