New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
I wish they'd hurry and arrive. I'm starving.
Laughing Grass
Well-Known Member
He delivers? Where do I place my order? Looks awesome @DarkWeb
xtsho
Well-Known Member
I have to say that breaking the bird down prior to cooking is a winner. I pulled the breasts out at 155°F and the carry over took them right above 160°F. The leg and thigh quarters stayed in for another 20 minutes or so and were pulled at 190°F. The turkey was moist and flavorful from the overnight dry brining and the dark and white meat were both cooked perfectly.
Nutty sKunK
Well-Known Member
Visited my parents the other day and saw this fork. It use to be straight before 40 odds years of use!
lokie
Well-Known Member
When I open my mom's cupboard, I can see the dishes we used near 60 years ago.
Not as stored relics, she still uses them.
I'm sure there are some older, but that is as far back as my memory can go.
Nutty sKunK
Well-Known Member
Aye funny enough my favourite plates to eat from are my grandmas which she used for a B@B in the 50’s. Not even a chip yet! Plates which are only a few years old have chips already. Don’t make em like they use to lol
I still use the same Pfaltzgraff Tea Rose that my children ate off of.
Just woke up from my turkey club breakfast coma. I was so energetic I took two hits of Snow Temple pressings. Now back to investigate if my couch is still warm and cozy. It's a bit of a competition to couch wrestle the canines for position.
