Why not a six-pack turkey?

I dunno

but let me say this about doubling ingredients.

If you fry a steak in a pan, you can "flambe'" it at the end with a shot of cognac, bourbon, whiskey or some other flavored alcohol. Once the Alcohol burns off, the flavor is left behind in a delicious brown sauce. However, if you fry two steaks, don't double up the alcoholic drink. NEVER Triple up the alcoholic flavoring because you have mashed potatoes and want bourbon flavored gravy...

The burning alcohol explodes when lit and when I did two little airline bottles of whiskey, I had FIRE up 7 feet above the stove. A giant explosion like the movies explosions goes whoosh... Had my face been over the stove a the time, I would definitely have lost my eyebrows and half my hair. I was standing back away. I can laugh at that, now.

So I suggest that if you have a six pack, use 1 for the chicken and drink the other five. Or buy 5 cornish hens and make each of them with a can of beer shove up their, uh, cavities.

Dave (imported) wrote: Tue Jul 24, 2012 2:43 pm Why not a six-pack turkey?

I d

eep fry chickens and turkeys whole.

I d

kristoff wrote: Tue Jul 24, 2012 3:46 pm eep fry chickens and turkeys whole.

WHOLE? Certainly you remove their feathers and (for crying out loud, you cruel devil) their hearts...

Dave (imported) wrote: Tue Jul 24, 2012 4:04 pm WHOLE? Certainly you remove their feathers and (for crying out loud, you cruel devil) their hearts...

Surely it only adds to the flavor? Though stuffing a struggling and terrified turkey into hot oil, must be a challenge.

Cainanite (imported) wrote: Tue Jul 24, 2012 4:21 pm Surely it only adds to the flavor? Though stuffing a struggling and terrified turkey into hot oil, must be a challenge.

Quite possibly if they have sharp claws at the ready.

I once thawed a frozen chicken and then cooked it with the little paper bag holding the giblets, neck, heart and liver inside) and had to throw it away as inedible because they flavored the chicken with an ugly liver smell. I used two cans of oven cleaner to get that smell out of the kitchen.

I really have learned to cook the hard way.

Dave (imported) wrote: Tue Jul 24, 2012 6:06 pm I once thawed a frozen chicken and then cooked it with the little paper bag holding the giblets, neck, heart and liver inside) and had to throw it away as inedible because they flavored the chicken with an ugly liver smell. I used two cans of oven cleaner to get that smell out of the kitchen.

.

It's even worse when they come in a plastic bag. Had a new cook prep and roast a case and a half (18) of chickens and he left the innards inside most of them in a plastic bag. They were awful.

Transward

If kristoff just chucks chickens and turkeys live into boiling oil what does he do with cows, sheep and pigs?

The carnage must be horrible.

talula wrote: Wed Jul 25, 2012 2:57 am If kristoff just chucks chickens and turkeys live into boiling oil what does he do with cows, sheep and pigs?

The carnage must be horrible.

You just hook up a commercial blast heater to your hot tub and fill w/a light and high smoke point oil. (Try to remember to tell your neighbors who occasionally use your tub, or it could get messy.)

Transward

I once had a Texan say his favorite way of cooking a steak was blow torch -- scorched black on the outside and bloody red raw on the inside.

I, personally, like a more traditional medium rare.

Carnivores, whatcha goin' to do wit' us....

Deep frying while being quite dangerous in a certain sense and does take a certain amount of expertise is actually the quickest, most energy efficient and tasty way to cook in my opinion. It's also less (not more) fattening food too. Remember that deep frying IS different than ordinary frying. I don't have a deep fryer though.

I do know of one case where a restaurant went up in flames after they removed the side of beef (I think it was) and left it on the counter rather than putting it in its safe place.