angraecum leonis

Well, I found a new site.... I've never come across this page before, but perhaps I'll go back again.

Anyway,

K Barrett

This site also has some good info.

Bob

sesquipedale get as big as a house. You may want to drop it from your list

I have the A. eburneum that ate NY. Of course, right now I feel like *I* ate NY, LOL!

O/T: What's your favorite brand of turkey? We always liked Butterball, but for the second year in a row, BB has not quite lived up to its usual standards. Gotta try a new one next year.

Diana

On Thu, 22 Nov 2007 14:43:36 -0800, Diana Kulaga wrote (in article <eCn1j.47$ snipped-for-privacy@bignews7.bellsouth.net>):

Diestel. Tom Walnut Creek, CA Nikon D200

The Denver Post tested Turkeys this year. 8 birds all professionally cooked in the same manner, everything from the EL-Cheepo to the Organically grown Fresh Bird.

I would give you 2 guesses -- as to the best tasting and best looking, carving etc... But the first one would not count.

Yes, EL-Cheepo was the winner. The second was the second store's Cheepie. The third I believe was Butterball (better watch out they just re-branded the Turkey Factory in town).

But as many predicted #8 with the poorest taste, driest meat, and least appealing look when cooked was the Fresh, Organically grown bird. SuE

That had been our experience, too, SuE. We went totally yuppie for a few decades, seeking the free range turkey, paying thru the nose, being unimpressed. Then the 'brining' rage started and the cheap-o birds were very good when brined. Then this year we hit our heads "D'oh!" realizing

Some years ago a man collected all the turkey fat and disgusting parts that Butterball threw away, rendered it into grease/oil, and made deisel fuel out of it. It was the fisrt time I'd ever heard the term 'bio diesel' (Bio Diestle?) That idea fell with a thud. Now 6-7 years later everyone is looking at rendering oil out of cooking grease/oil/etc. Everyting old is new again.

The San Francisco Auto show is this weekend and the Hybrids/Electric cars are creating quite a splash. I've long been interested in fuel cells. I know the technology probably won't fly where autos are concerned, however I'd truly like to get something along those lines to take my GH off grid. Somehow getting solar cells and inverters to charge batteries to power fans over night. I doubt I'd ever get enough power to run the swamp cooler, though.

As Sundance said to Butch, "Keep thinking, that's what you're good at."

K Barrett (amazingly I got back on topic after all......)

I got a fairly small Butterball (14 Pounds) and did it on the grill to slow cook and smoke it. Not much leftovers, stayed juicy. I filled a pan of water/white wine with celery and onions to catch the drippings. Made sage Butter by mixing fresh sage leaves and cold butter in a food processor and slathering it over the surface and placed whole sage leaves UNDER the skin in a decorative pattern. Took about 3.5 hours at

Cheers!

Dave

Dave Fouchey

Florence, SC

N34° 11' 36.40" W79° 47' 6.85"

WA4EMR

Interesting, Dave. We have a super grill w/very reliable temp control. Never have tried turkey on it, but it sounds like we will!

Diana (also a big fan of fresh herbs and butter......)

Diana, It is really neat to put whole sage leaves under the skin, when the skin is golden the leaves show through in relief. Tastes great too.

Mine is a large charcoal grill that has good vent control so I have learned how to manage the fire to keep the temp stable. Use a smoke box with soaked wood chips over the fire, build a small fire on each end and roast the bird over the middle. This cooks it evenly and allows fine control of the smoke and the temperature. The secret is to keep the fire even, and check it often. Makes a great excuse to work in the herb garden while monitoring the grill! I also will take green herb cuttings and place them on the coals to add subtle flavor to what I am cooking.

Good luck!

Dave Dave Fouchey

Florence, SC

N34° 11' 36.40" W79° 47' 6.85"

WA4EMR

Dave just wants our mouths to water.... all over again. I love thanksgiving, LOL!! Its all about the food.

K Barrett

Yeah, but there's love mixed in there! A pox on the stores that opened on Thanksgiving day. Sorry to anyone who shopped.........

Diana

Amen to that, wife and I had shopped for everything we needed well in advance. No need to make any last minute runs to the store. Time to relax and spend with family and friends. Shopping could wait.

As you can tell I love to cook and so does my wife, and I wondered why I needed bigger and bigger shirts....

Well yeah there is that.... It is PARTLY about the food, it is MOSTLY about family and friends and sharing the love WITH food. Wife made home made pies after baking two sugar pumpkins for the filling. Everything we did was made from scratch, cornbread for the stuffing, pecans for the stuffing came off the trees in our yard. The Herbs used in cooking came from the garden. All to make it right for the Family.

Old fashioned I suppose but it was what my mom and grandma did and so for me it is what Thanksgiving is all about.

Peace

Dave Dave Fouchey

Florence, SC

N34° 11' 36.40" W79° 47' 6.85"

WA4EMR

Hah! Frank & I both love to cook. The very first year we were together, he had already retired (early). I was still working. I had this tradition of making treats for Christmas and giving them away.

One day I came home and he had made (are you ready?) 11 dozen cookies! Trying to steal my thunder, I tell you, so I out did him the next day. Good thing we had lots of cookie monsters in our life.

Guess I really love these holidays. And to all, a good night for now.

Diana

I want to go to your cookie exchange. The ones I have been too have 3 dz of each type and 10 people. You end up being lucky to bring home 3 of a kind. I love a cookie plate with 10 - 12 different kinds. SuE