My turkey roasting article has been expanded and . . .

Post #236,343 by Andrew Grygus 11/28/05 5:37:16 PM Reply	My turkey roasting article has been expanded and . . . . . revised with separate pages for stuffing/dressing, gravy and carving. I still need to add a section on leftovers though. You'll now find it here: [link\|http://www.clovegarden.com/ingred/turkeyroast.html\|Roasting a Turkey] - at least you'll find it if the DNS has propegated. [link\|http://www.aaxnet.com\|AAx]
Post #236,363 by broomberg 11/28/05 10:24:41 PM Reply	typo change the water ever 30 minutes
Post #236,364 by Another Scott 11/28/05 10:34:23 PM Reply	Very nicely done. Thanks.
Post #236,380 by drewk 11/29/05 12:57:26 AM Reply	Nice to see the URL come to life === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #236,388 by cforde 11/29/05 2:07:12 AM Reply	ugh, I read that as: if the DNA has propogated. Have fun, Carl Forde
Post #236,391 by Andrew Grygus 11/29/05 2:55:48 AM Reply	Well, that's propagat'n too . . . . . an' it's commin' ta git ya! [link\|http://www.aaxnet.com\|AAx]
Post #236,432 by tonytib 11/29/05 1:07:39 PM Reply	You do live in an excellent location for your plans of world cuisine domination. For example, one of the biggest importers of Spanish food is in the LA area. After having sampled a lot of everyday Chinese cuisine, I have mixed feelings about it; for example, I prefer lighter sauces in general. Tony
Post #236,453 by Andrew Grygus 11/29/05 3:40:12 PM Reply	China is a veeeeeeeeery big country. Don't like the cuisine from one region, try another. On the other hand, Southeast Asia has a lot to to offer - a blend of native, Indian, Muslim and Chinese - different in each country - well, actually, different at each end of each country. Lots of special ingredients, of course. Only things I recall not finding here in Los Angeles yet are a reliable supply of kaffir limes and kaffir lime leaves (I have my own tree but it's barely big enough for me) and one form of ginger. Somebody around here is supplying that stuff but I haven't found 'em yet. [link\|http://www.aaxnet.com\|AAx]
Post #236,465 by tonytib 11/29/05 4:56:52 PM Reply	I've tried quite a few home-style sichuan (including not spicy dishes), restaurant sichuan, cantonese soups, various kinds of wonton, eggs poached with rice & rice wine, etc. Some of it is quite good, for example, fresh made wonton and fresh made potstickers are much, much better than frozen. Some of it may be good, but doesn't appeal to me (e.g. tofu). I find it fascinating how foods travel around the world and get used. For example, at least in the SFBA, there are plenty of Chinese bakeries, but what they bake is very different from American bakeries. It's also interesting to see how Chinese, Taiwanese, Japanese, Italians, and Spaniards (e.g. paella) all use rice differently. Tony
Post #236,467 by Andrew Grygus 11/29/05 5:01:41 PM Reply	Try Laos for rice. They use sticky rice as their main rice (most cultures use it for deserts). It's soaked for a number of hours depending on months since harvesting (anything in the U.S. will be 12 hours soak), then steam it in baskets. When served it's the eating utensile. You pick up a lump of it in your fingers and use that lump to pick up or soak up other items, then eat them together. [link\|http://www.aaxnet.com\|AAx]

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