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| StriperTalk! All things Striper |
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11-27-2013, 08:29 PM
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#1
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BigFish Bait Co.
Join Date: Apr 2003
Location: Hanover
Posts: 23,392
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I cook the turkey on a bed of celery, carrots and onions with a little water and apple cider in the pan! Bird cooks....drippings drip......the drippings mingle with the veggies!!! The gravy gets so much added flavor (ya ain't had gravy till ya had mine!) but the carrots, celery and onions......they are so tender and flavorful they are like candy!!!!  |
Almost time to get our fish on!!! 
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11-27-2013, 09:30 PM
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#2
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,500
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Quote:
Originally Posted by BigFish
The gravy gets so much added flavor (ya ain't had gravy till ya had mine!)
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Ask Nebe about my gravy.
Posted from my iPhone/Mobile device |
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11-27-2013, 11:11 PM
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#3
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Super Moderator
Join Date: Sep 2003
Location: Georgetown MA
Posts: 18,223
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Quote:
Originally Posted by spence
Ask Nebe about my gravy.
Posted from my iPhone/Mobile device
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I'd rather not.....
Posted from my iPhone/Mobile device |
"If you're arguing with an idiot, make sure he isn't doing the same thing."
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11-27-2013, 11:15 PM
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#4
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,500
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Quote:
Originally Posted by The Dad Fisherman
I'd rather not.....
Posted from my iPhone/Mobile device
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You mock what you don't understand.
Posted from my iPhone/Mobile device |
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11-27-2013, 11:19 PM
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#5
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Registered User
Join Date: Nov 2007
Posts: 12,632
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mother in law makes an oyster casserole every year that's pretty impressive....grilled chorico, walnut, dried apricot and cranberry cornbread stuffing is a fav...
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11-28-2013, 04:40 AM
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#6
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Very Grumpy bay man
Join Date: Nov 2003
Location: Rhode Island
Posts: 10,882
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My antipasto. I make it quite different from a traditional one. Roasted red peppers that I roast myself all summer, sharp provolone, very thin sliced Proscuitto, imported hard Salami, basil, garlic, extra virgin olive oil, artichoke hearts and dried olives
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No boat, back in the suds.  
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11-28-2013, 08:32 AM
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#7
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Registered User
Join Date: May 2004
Location: South of Boston
Posts: 2,605
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Quote:
Originally Posted by piemma
My antipasto. I make it quite different from a traditional one. Roasted red peppers that I roast myself all summer, sharp provolone, very thin sliced Proscuitto, imported hard Salami, basil, garlic, extra virgin olive oil, artichoke hearts and dried olives
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This is right in my wheelhouse.
Posted from my iPhone/Mobile device |
The charm of fishing is that it is the pursuit of what is elusive but attainable, a perpetual series of occasions for hope. ~John Buchan
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11-28-2013, 06:47 AM
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#8
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Registered User
Join Date: Sep 2003
Location: Libtardia
Posts: 21,714
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Quote:
Originally Posted by spence
You mock what you don't understand.
Posted from my iPhone/Mobile device
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Without a doubt....Hands down the best bird I have ever and probably will eat in my life.
No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
Posted from my iPhone/Mobile device |
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11-28-2013, 07:07 AM
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#9
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Oblivious // Grunt, Grunt Master
Join Date: Nov 2005
Location: over the hill
Posts: 6,682
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Pie
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11-28-2013, 07:53 AM
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#10
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Very Grumpy bay man
Join Date: Nov 2003
Location: Rhode Island
Posts: 10,882
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Quote:
Originally Posted by Nebe
Without a doubt....Hands down the best bird I have ever and probably will eat in my life.
No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
Posted from my iPhone/Mobile device
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And well he should be with a $5K Wolf stove |
No boat, back in the suds.
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11-28-2013, 09:47 AM
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#11
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,500
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Quote:
Originally Posted by piemma
And well he should be with a $5K Wolf stove
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I wish. Contemplated getting a nice range but to install a proper vent hood would have required remodeling 2/3rds of my house!
-spence |
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11-28-2013, 08:13 AM
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#12
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Super Moderator
Join Date: Sep 2003
Location: Georgetown MA
Posts: 18,223
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Quote:
Originally Posted by Nebe
Without a doubt....Hands down the best bird I have ever and probably will eat in my life.
No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
Posted from my iPhone/Mobile device
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I have no doubts about Spence's prowess in the kitchen.....just really didn't want to hear about you sampling Spence's Gravy 
Posted from my iPhone/Mobile device |
"If you're arguing with an idiot, make sure he isn't doing the same thing."
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11-28-2013, 08:25 AM
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#13
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No Trolling allowed
Join Date: Oct 2004
Location: North Kingstown, RI
Posts: 414
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Westport white turnips mashed w/carrots, butter and salt.
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1 @ 32 Pledge. Our beloved Striped Bass are in trouble AGAIN.
I fished through the lean years and don't want to live through another collapse of the stock.
2 fish @ 28" is ridiculous.
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11-28-2013, 09:48 AM
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#14
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,500
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Quote:
Originally Posted by The Dad Fisherman
I have no doubts about Spence's prowess in the kitchen.....just really didn't want to hear about you sampling Spence's Gravy
Posted from my iPhone/Mobile device |
Made a double strength smoked turkey stock for the base, it was epic.
-spence |
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11-29-2013, 10:44 PM
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#15
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........
Join Date: Apr 2002
Posts: 22,805
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Quote:
Originally Posted by Nebe
Without a doubt....Hands down the best bird I have ever and probably will eat in my life.
No one should ever doubt Jeff's abilities in the kitchen. The man is a poet with flavors.
Posted from my iPhone/Mobile device
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is that like seeing sounds when shroomin...  |
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