Threads: 4,443, Posts: 26,296, Members: 846
Online: 0
|
||||||
| Cooking Talk A general place to talk about cooking, cookware, and anything about cooking. |
|
Welcome to the Cooking Forum. You are currently viewing our cooking boards as a guest which gives you limited access to view most cooking discussions and access our other features. By joining our free cooking community you can share your cooking skills, and learn from other skilled cooks, You will be able to interact, post topics, communicate privately with other cooks (PM), respond to polls, upload content and access many other special features. Registration in this cooking forum is fast, simple and absolutely free so please, join our cooking community today! If you have any problems with the registration process or your account login, please contact contact us. |
 |
|
|
LinkBack | Thread Tools | Display Modes |
10-22-2008, 02:39 AM
|
||||
|
||||
Howdy Lynninbiwa!
Welcome to Spice Place! We're a grand groups folks who always enjoy meeting new folks & making new friends. C'mon in- we're glad you're here! smiles- kevin (chubbyalaskagriz)     
|
|
10-22-2008, 09:16 AM
|
||||
|
||||
|
One year I made my turkey with miso under the skin and it's still my favorite of all the turkey recipes I've tried. It didn't taste Asian it just made all of the meat even the breasts taste like suculent dark meat which for me is a good thing. I may have to do that one again this year.
|
|
10-23-2008, 01:47 AM
|
||||
|
||||
|
jfain,
Hmmm... sounds interesting. I can like white meat IF it's juicy and moist- but because it usually is not- I tend to prefer dark meat. One fav aspect of Thanksgiving turkey for me always, is the mega leftovers. And next-day chilled white meat tends to be even drier than fresh outta the oven. I would enjoy white meat if it weren't so damned dry all the time! Your method sounds promising though!
|
Linear Mode
