OT In Defense of Tofu

"Wayne Knight" wrote in message
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"Wolfgang" wrote in message
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I don't have a deep fryer big enough to do a turkey. [snip] Given that
the apparatus is typically used
once or twice a year, there is some merit to the argument that they are
not
practical investment....but the same is true for a lot of kitchen


Deep frying turkeys in its current fad originated in Louisiana tho I
suspect
it had been going for years before the current "craze". I have owned for
years a cooking system that is now sold as a turkey fryer. I have never
fried a turkey, but have used it for fish and shrimp frys (frys in this
case
being a party for lack of a better term), boiling crabs, shrimp, and
crawfish, making a low country carolina dish called a chicken bog, and
brunswick stew while bar-b-quing a pig. Practicality obviously requires
serving large portions but those things have more than once or twice per
year usage opportunities.

Agreed. I was referring to people who used them only for frying turkeys.

I haven't had Brunswick stew for a long, long time. I sure would like a
good recipe.

Wolfgang
and what's that chicken bog stuff?

"Wolfgang" wrote in message
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"Tim Carter" wrote in message
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Hm.....I'm going to guess that it never occurred to you that there is
more
than one list in this world.....or that anyone may have lived here for
more
than a year.

To rephrase Ken's question, why don't you tell us which ranked
restaurant
you've been to that was beaten out by the food in the church basement?

Well dang! Wouldn't you just know it......I had all my old score sheets
sitting right here at the computer desk just last week and now they are
nowhere in sight! I'd ask Becky where she put them but she's in Florida
right now.....and Cullen is slinking around with a guilty look on his
face.
Tell you what I'll do......ask me again some time when you get in long
pants
and I'll se what I can do, o.k.?

I'm willing to bet that there's no need to do much research Wolf. And it's
funny you should bring up pants...I was just thinking of a story about a guy
with no clothes.

Now, the funny thing is, while you will continue to squirm around the
argument, your argument was initially based upon your experience with four &
five star restaurants versus other fare you have come across. But you don't
have any experience with them. Your argument was based upon a lie.


Let's also try and keep this objective...

See, I just don't understand why you and Kennie don't get
along.......you've
got exactly the same learning disability. Write this down, and look at it
every day until you get to high school: THERE IS NOTHING OBJECTIVE ABOUT
ANY OF THIS!

Are you saying that amongst a randomly selected group of people, there will
be no statistical difference between those that prefer five star restaurant
food and, say, Potted Meat Food Product? For
reference...http://www.shipbrook.com/jeff/potted.html

"Ken Fortenberry" wrote in message
gy.com...
Well of course *I* know that, but some clever redneck somewhere
discovered that deep frying a turkey

no redneck boudreau, cajun. remember in louisiana rednecks aren't rednecks,
they be cajuns.
popular here in the States even though the finished product is
so bland and tasteless that many use syringes and other silly
things to INJECT flavor into the turkey. I swear to god I am NOT
making this up.

Ever use a marinade? think of it as a fast marinade system.


All you need to know about deep frying a turkey is that you
cannot buy a turkey fryer from a cooking or culinary catalog but
Cabela's sells a TON of them.


Well since the things are typically used out of doors, Williams Sinoma does
not list a whole lot of outdoor cooking accessories other than one grill and
some expensive grilling tools. Any Cooking or Gourmet catalog can sell a pot
big enough and "strong" enough to fry a turkey, its the burner system they
don't sell. But just for the hell of it, a quick google search reveals..

http://www.cooking.com/products/shprodde.asp?SKU=192765

"Wolfgang" wrote in message
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"Tim Carter" wrote in message
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"Wolfgang" wrote in message
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"Tim Carter" wrote in message
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"Wolfgang" wrote in message
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"Greg Pavlov" wrote in message
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On Sat, 3 Jan 2004 08:55:31 -0600, "Wolfgang"
wrote:


Good cooks and bad used syringes for decades before deep frying
turkeys
(not
as new a phenomenon as we are here led to believe) became
popular.


I wonder how much of the need to inject flavor
into turkeys is a result of the one factory-bred
turkey almost all of us buy.

None, actually. Domestic turkey has all the flavor it needs. A
refined
palate, so I'm told, can detect the difference between wild turkey
and
domestic.....or even distinguish among various wild birds on the
basis
of
what they've eaten.....but even the factory birds have a fairly
robust
and
easily recognizable flavor of their own. I can't tell the
difference,
myself.

Well, normally I would assume an answer here, but just to play it
safe --
you have actually eaten a wild turkey, yes?

Well, not in any five star restaurant on the Mobil list.

That doesn't answer the question conclusively, now does it?

Well, it doesn't leave ME in any doubt.

Just for grins, explain how your answer wouldn't leave anyone reading this
thread with some doubt that you've actually eaten wild turkey. And, not
that I want to impose any undue restrictions on your ability to self-define
your world, I do not mean Wild Turkey the bourbon but rather the bird native
to North America of either the Eastern, Osceola (Florida), Rio Grande,
Merriam's and/or Gould's subspecies, and one that has lived it's life
entirely in a non-domesticated manner.

"Ken Fortenberry" wrote in message
gy.com...


Went to Heaven on Seven yesterday for lunch right before we drove home.
Small place on the, you guessed it, 7th floor of the Garland Building
in Chicago's Loop. The owner/chefs are third generation Greek coffee
shop owners turned Cajun fanatics. I had the Mardi Gras Etouffee which
was the Etouffee of the Day yesterday. It came with the Gumbo.

And yes, it WAS memorable and even with two Dixie Blackened Voodoos
I could afford it.


Aw heaven on seven, best darn non-chain cajun food I've ever had north of
the mason dixon line. And the prices, as you implied, are very reasonable.
Never made it to the original location but enjoyed great meals at the
miracle mile location.

What is it about Greek cooks that they can master other styles? Pappadeux is
a chain out of Houston started by a greek gentleman which serves great cajun
food in Atlanta, Chicago, and Denver. Don't know where else they exist
outside of Texas and the locations I listed. Some of the best italian foods
I ever enjoyed were in Greek restraunts in Myrtle Beach and Atlanta.

Excellent food, no stars. You're just unclear on the concept. I mean,
if you ever showed up at a four star restaurant they'd slap a red vest
on you and put you to work parking cars. (Not that there's anything
wrong with parking cars ;-).


Having had the opportunity (and the almost exclusively business reasons) to
eat at 5 of the five star and 16 more of the 4 star, I don't generally find
them all that great. Sure the food was good in most cases (one got
comped -Ritz in Atlanta-because they just couldn't get it right), except the
Inn at Washington or Geronimo in Santa Fe, I would rather eat at heaven on
seven or the Georgia Pig in Roswell GA. But to each their own.

"Wolfgang" wrote in message
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Etouffee of the day? What the hell is that? Everybody who understands
food
knows that etouffee is Heinz ketchup on a Twinkie with creamed okra and a
sparkler!

Look, you can insult Ken's tofu, Ken's mother's tofu, even Ken's mother's
****er's tofu, feel free to totally trash his alledged gumbo recipe but do
not ever insult an etoufee like that again. I know some cajuns which will
use you for gator bait faster than the current administration will invade
another country to win an election.


I could afford it.

Whew! I hope, one day, sometime, to be able to excite the sort of
admiration you must surely take for granted.


I think in this case he meant to imply that the restraunt was not pricey but
great. Knowing the place he mentioned, a good meal could be had for under
$10, sans alcohol.

"Wolfgang" wrote in message
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I haven't had Brunswick stew for a long, long time. I sure would like a
good recipe.

There is a chain BBQ restraunt named smokey bones which has so so bbq but
really good brunswick stew, last time I was in one, I looked at their
restraunt map and it looked liked they had one near Milwaukee.

I only make the stew when I'm bbq'ing a pig, I throw some pig meat,
tomatoes, peper, whatever pod and cob veggies i have at hand and some other
seasonings together and simmer for several hours.

and what's that chicken bog stuff?

It's a dish common to the low country coastal area of south carolina similar
somewhat to gumbo but not as soupy and without the file'. Basically just
rice, chicken, sausage, and seasonings.

**** all this cooking talk is making me homesick for the south. Crawfish and
Shrimp in Houma, BBQ in the appalachians, stuffed scamp in pensacola, she
crab soup in Brunswick, and Chicken bog in Murrells Inlet. People north of
the mason dixon line don't know what they're missing other than there ain't
no stinking tofu.

"Ken Fortenberry" wrote:
So tell us, which of the 180 listed restaurants failed to provide you a
meal at least as good as that which you would find in a church basement ?

C'mon Wolfie, this would be a public service. Gawd knows four star
restaurants are expensive, if you can give us a heads up from personal
experience on which of those 180 restaurants we should avoid that would
would be awfully good of you. You HAVE eaten in at least one of those
restaurants, right ? And the meal was utter crap, right ? So, which
restaurant was it ?

Methinks the restaurant raters had more on their agenda than you or I
would, just as the editor of a FF rag has nothing but kudos to say about any
rod from a maker that pays to advertise in his magazine. I'd bet many
restaurants didn't make the list because they didn't realize they were
supposed to fawn over the raters. (Yeah, I know Mobil doesn't publish a
restaurant magazine, but I bet their raters paid less than I did and got
more attention). I have eaten in six of the restaurants on the current list,
and although none of them was a disappointing experience, by those standards
I can think of four restaurants within 50 miles that deserve to be on the
list. IMNSFHO, omission from the Mobile list isn't a good reason to lump an
establishment with all the other greasy spoons.

"Wayne Knight" wrote in message
...

"Wolfgang" wrote in message
...


I haven't had Brunswick stew for a long, long time. I sure would like a
good recipe.

There is a chain BBQ restraunt named smokey bones which has so so bbq but
really good brunswick stew, last time I was in one, I looked at their
restraunt map and it looked liked they had one near Milwaukee.

I only make the stew when I'm bbq'ing a pig, I throw some pig meat,
tomatoes, peper, whatever pod and cob veggies i have at hand and some
other
seasonings together and simmer for several hours.

and what's that chicken bog stuff?

It's a dish common to the low country coastal area of south carolina
similar
somewhat to gumbo but not as soupy and without the file'. Basically just
rice, chicken, sausage, and seasonings.

**** all this cooking talk is making me homesick for the south. Crawfish
and
Shrimp in Houma, BBQ in the appalachians, stuffed scamp in pensacola, she
crab soup in Brunswick, and Chicken bog in Murrells Inlet. People north of
the mason dixon line don't know what they're missing other than there
ain't
no stinking tofu.

Thanks, Wayne.

Wolfgang

"Tim Carter" wrote in message
...


Just for grins, explain how your answer wouldn't leave anyone reading this
thread with some doubt that you've actually eaten wild turkey. And, not
that I want to impose any undue restrictions on your ability to
self-define
your world, I do not mean Wild Turkey the bourbon but rather the bird
native
to North America of either the Eastern, Osceola (Florida), Rio Grande,
Merriam's and/or Gould's subspecies, and one that has lived it's life
entirely in a non-domesticated manner.

You want me to explain other people's doubts? If I could do that, I would
indeed be knowledgeable.....and that I guess that would make important,
wouldn't it? Your faith in me is touching, but you want to be careful about
hero worship.....it inevitably leads to disillusionment.

Your turn.

Wolfgang