MLU-ers 2007

Originally posted by David_Hayward
Watch that bird!!!! You may find that four hours is too long. We always use tin foil in the UK, although I have heard of using pots. After two days we threw away the leftovers, as the kids were fed up with turkey, and Juliette is a Veggie. He dad was a shooter-fisher, and the sight of dead pheasants, and trout put her off meat as a teenager. J's late mum was a wizz with pheasant cooking, and it;s still season here but I could never do a bird justice. The biggest trout Fred would have smoked, and it was better than smoked salmon.

My landlord said he figured it was about 13 lbs. I'll just watch it carefully from 3 hours onwards. My daughter and I had a small bird and recipes online put cooking time to about 3 and a half hours (in Calgary) but at that time the turkey was overdone, therefore a little dry, but great with lots of gravy on it. Her leftovers she froze and she's using for soups

I empathoize with Julia, as I spent my first years on a farm and saw the critters killed and butchered/plucked/whatever. Fish and meat. If I can avoid thinking of the meat in its live form, I like it, but if I think of the animal it puts me off meat too

GEOFF ... Band of Brothers is on History Channel here right now too What an amazing production. I never get tired of seeing it.

Karmen