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Saturday, 22 September 2007
Friday, 21 September 2007
The expression Italian gourmet cooking is not one that is heard often. While there are gourmet meals that you can find in Italian cooking, the meals that are the most customary are those that are made from simple, readily available foods.
In Italy, they used what they had and have. They found much of what they needed on their land or through simple markets. Today however there is a whole new world of Italian cuisine that you can take benefit of.
This fashionable, Italian gourmet cooking carte du jour is one that is still full of the traditional flavors, but often is provided with a higher quality and in many cases contains ingredients that were hard to find. You can enjoy any of them now, though. When it comes to Italian gourmet cooking you should start with the meals that you know and love. You will find that with today's foods, it’s all about using the highest quality foods available. For example, one of the traditional methods that are now well thought-out gourmet is handmade products such as breads and pastas. In the world that is always in a hurry, it is nice to know that you can still have prepared meals available to you. From making the dough by hand to cutting each noodle independently, this is true precision in cooking. And, it is what makes a meal go from regular to gourmet!
These little touches are what make a meal really special. When you join up in an Italian cooking school, you are likely to gain knowledge of meals that come from a variety of regions of Italy. Each location has its own only one of its kind touches and often has their own completely different tastes. In the southern parts of the country, fish is widely used in virtually all meals. Yet, in northern Italy this was not always readily available and therefore not as commonly used. Each of those coastal areas has used their own techniques for preparing the food as well as herbs to flavor it. The amalgamation of these aspects is what gives you gourmet Italian cooking because of how particular the food can be.
Appreciative that the gourmet cooking schools can provide you with the instruction that you need in terms of Italian cooking is important. You may want to learn where it started in Italy. Or, train under a professional chef that did just that or has immigrated to the US after gaining their training in Italy. The benefit of working with the actual culture is that you can learn the intricate steps that are taught nowhere else. For Italian gourmet cooking, this is what defines quality.
Thursday, 20 September 2007
It is almost that seasonal party time and your friends are on their way to your wine and cheese social gathering. Selecting the right kind of cheese you serve depends on two things: the wine you serve and individual taste. As with all else, each person has his or her own likes and dislikes. This goes for the wine and the cheese.
Cheese guidelines: Countless cheeses flavor better close to or at room temperature. Pull the cheese out your refrigerator an hour prior to serving. Also, you will need in the area of 8-16 oz. of total cheese per guest of which at least 1 or 2 oz. servings of each diverse kind of cheese per guest. Keep in mind that tastes differ from guest to guest, so try to have a nice assortment of varying kinds of cheeses for the wines you serve. Make an effort to use these wine and cheese recommendation or combine them up to find what suits each guest.
Cheeses accompany with this wine:
Brie- Merlot, Champagne or Sweet Sherry; Camembert- Cabernet or Chenin Blanc; Cheddar (Mild)- Champagne or Chardonnay; Cheddar (Sharp)- Cabernet or Sauvignon Blanc; Colby- Riesling or Champagne; Edam (from Holland)- Riesling, Dry Champagne or Pinot Noir; Emmentaler (from Switzerland)- Beaujolais; Fete- Beaujolais; Fresh Mozzarella- Red or White Wine; Goat Cheese- Chardonnay; Gouda- Riesling or Champagne; Graddost (Swedish Semi-hard cheese)- Chenin Blanc or Sauvignon Blanc; Grafton Village Cheddar- Cabernet or Sauvignon Blanc; and Muenster- Beaujolais or Zinfandel
Displaying your cheese can also be entertaining. Compressed Wine Bottle Cheese Platters are a serviceable serving piece that can also dual as wall art!
Have you ever wondered how they are prepared? Actual wine bottles are flattened through a half-day heat and gravity procedure reaching temperatures of over 1600 degrees! It takes a spot on artist to generate these works of art. They’re created in an genuine glass studios ensuring first-class quality. You will absolutely want to display your wine bottle cheese platter when not in use.
Consider these are just suggestions. If it tastes good, love it, eat it, and drink it! It is gourmet wine party time.
Wednesday, 19 September 2007
Decorating a child’s birthday cake is a lot of fun. Candy is almost certainly the easiest decorating apparatus for you to use, as well as the most well-liked type of decoration as far as children are concerned. Have you ever met a child that does not like candy? Not me. Candy is multi-colored, and as every person knows, children feel affection for color. Candy tastes excellent (why else would they eat it?), and is an indulgence that they possibly do not get very habitually. All of those factors make candy on a birthday cake very alluring to children of every age.
What's more, candy being tremendously easy to decorate with it is, apparently, edible. Edible means, not having to remove the candy itself from the cake before cutting and allocating. As this must be done with plastic-type decorations. Bear in mind searching through the cake for those tiny, plastic eye decorations prior to cutting into it so a child would not unintentionally choke on it? Using candy means not having to search for for plastic. Just give your company word of warning that there might be little pieces of hard candy, to keep away from any surprises.
A few well-liked choices in candy are: M&M’s, Skittles, Oreos, animal crackers, pretzel sticks, teddy grams, gummy bears, gummy worms, jelly beans, gum drops, Junior mints and minuscule marshmallows. If you have access to a bulk food store such as Sam’s or COSCO, take a walk down the candy aisle and you are sure to be enthused and stunned at the choices you have on hand for your birthday cake design.
By using candy to decorate with, you can get the birthday girl or boys involved in the process and have them decorate it how they want. It might not manufacture precisely as you planned, or as you sought it to, but consider how proud they will be that they did the cake decorating themselves or had the chance to be your "immense helper" as my son of 4 often boasts.
Please consume sensibly. Those little teeth are just as vulnerable to cavities as adult teeth. Brush well after enjoying the cake, candy, and maybe a little bit of ice cream.
Tuesday, 18 September 2007
A gratification that nobody should miss is to enjoy a tasty dinner of fresh shellfish. It’s easiest to do this, of course, if you live on the beach or in close proximity. On the other hand, if you live inland and do not have good contact to seafood, there may be a specialty shop or a restaurant in your area that can sell you fish that were flown in that day. Of course the best place to get the freshest seafood is from a trustworthy online seller. With the beginning of overnight delivery from FedEx or UPS within the continental US, there is completely no reason for you not to enjoy a fresh seafood meal on a habitual basis. Frozen fish is not a great substitute.
Lobster is certainly the emperor of seafood. The first one which decided to try and eat one must have had guts – or was really hungry. In reality, they were not well-liked for a long time. Did you know that what to us is an expensive delicacy was once the food of common herd? It is true. Nevertheless, that piece of ins and outs will almost certainly be small console when you are shelling out $12.99 a pound in stores or $49.95 in a restaurant. Often times ordering online is the best way to guarantee you are getting the freshest lobster possible. After all, even if you’re in the Nevada desert, this way you can order it straightforwardly from a coastal area and have it shipped to you.
To prepare lobster at home, you buy one per person, alive and kicking at your fishmonger or seafood grocery store section, bringing them home in a bag. Do not put them in unsullied water; people often do, but it will execute them. Just close the bag well and keep it in the refrigerator. Arrange to eat them that day. The lobsters do not stay alive very long.
This is the complicated thing. Bleakly, every lobster will sacrifice him or herself for your dinner, and you are the person to cause this incidence. In order to be as compassionate as possible, you may let loose of them into a pot of violently boiling water, or you can eradicate them first by sticking a knife quickly between the body and the head in order to instantaneously slay them. Selecting the last option means steaming them in a smaller amount of water. Grilling your lobster is also an alternative.
Dish up your lobster with some butter and lemon, put on a bib, and don’t stand on formal procedure. There are tasty morsels of meat all the way through the shell. Green tamale or red roe which you may find in the carcass is edible as well, and gourmets honor it.
An oceanic-themed meal like this does not have to be narrowed to just lobster. Try some fresh shellfish like mussels for example. Just clean them meticulously and steam them in a fluid like wine, water or broth. Also try steamer clams, you steam these and dip them into a broth to wash away any sand left over from the shoreline. Another great shellfish baked, fried or sometimes raw is oyster. Do not fail to remember langoustine, shrimp and crawfish. All of which are appetizing treats from the aquatic.
The great thing about seafood is you do not have to be a great cook. Out of all the different ways to prepare a seafood meal, you can always find one that fits flawlessly with your skill level in the kitchen. Just seafood all by itself tasted great, even if you just boil or steam it.
If these kinds of seafood are all still to some extent terrifying, there is another choice for the optimistic. The option of going into your grocery store and purchasing a bit of clam chowder is always open. Fresh fish is not bad either, but you will still get that salty taste of the ocean. Serve with oyster crackers, a dash of cream and lots of ground black pepper. Before I finish, take pleasure in and make believe you’re on the beach.
When you want to really make an impact on your friends and family, then providing a seafood buffet is the way to go! Just imagine the long lasting impressions you will depart after they have left. In all likelihood this will be something that they talk about for years to come. The festivity that you throw could very well go down in times gone by as the best meal ever! It all happening with you deciding to throw a lobster and shellfish full of flavor exciting activity.
Now that your mouth is watering with the thought of a Lobster and Shellfish combo meal, it’s time to act! Look through our meal delivery and fresh seafood sections and pick your fresh seafood items from the large amount of items to choose from. Excellence fresh seafood, friendly customer service as well as prompt overnight delivery of your seafood items are available now. What's more of interest is the surf and turf meal online right at your fingertips.
Monday, 17 September 2007
It's not too early to start thinking about Thanksgiving gifts and Thanksgiving foods.
Thanksgiving is a time where all the family traditions come out to share with friends and family. Here are a few tips for planning your celebration:
Many people spend the day, or more often just the afternoon, preparing their Thanksgiving meal. This meal generally includes the turkey, beets, mashed potatoes, stuffing, dinner rolls, candied yams, and of course dessert.
Dessert is often pumpkin pie and what better way to enjoy pumpkin than with a pumpkin custard pie. You will need 1 pie shell, 1 ½ cups of canned pumpkin, 1 2/3 cup evaporated milk, 1 ½ teaspoons pumpkin pie spice, 1 package of golden egg custard mix (or you can make your own custard), ¼ cup packed brown sugar, and an egg yolk. Combine the ingredients into the pie shell and bake for about a half hour on 350 degrees. Whipped cream will top of this pie with perfection.
Candied yams are also wonderful. A typical recipe will combine 3 apples, 4 medium sized yams, ½ cup brown sugar, and 1 tablespoon of water. You will bake the mashed ingredients for a half hour on 350 degrees and then add marshmallows on top to melt the last 5 minutes.
Thanksgiving has many traditions depending on your family, including menus dating back to the very first Thanksgiving among the Indians. Many families prefer to add a modern twist to the celebrations, serving trifle fruit salad or other delicious desserts. To a large extent, it really is all about your traditions and creating new ones. And, of course, spending time with and being thankful for the ones you love.
Friday, 14 September 2007
I love to do Wine Food Pairing with foods that are remote of middle-of-the-road America, so for this escapade I crossed the Gulf Stream and cruised over to the Bahamas! Bimini, Bahamas, only a few miles from Miami; it is an easy day trip in your boat and until last January 2007 you could “catch” your own conch for dinner. I say catch, but they really do not move too fast. In fact they barely move at all. At this time, with the new Bahamian set of laws in place, only Bahamian people can harvest the delectable treat.
This last May, when friends and I had a Beach Bash, we had to wait for the conch guy to arrive with his catch. Cruising up to the dock in a 12 foot unpainted flats boat was a man dressed in a bright wetsuit, his boat laden with the delightful Queen Conch (pronounced “konk”). Bargaining begins…how many… do we want him to clean them…of course…would we like to keep the shells for souvenirs…maybe…OK, for a few dollars and a couple of cold Budweiser’s we struck a deal.
Now the fun begins! Before I really get into the preparation of this tasty treat I uncork a nice bottle of white wine. Preparation of cracked conch can be dehydrating work! Once the conch is totally cleaned and I have detached all of the orange and black parts, I slice it into quarter inch slices so that I have little fillets. Next I bring out my conch striker. I guess I take pleasure in this part way too much! Place the fillets on a plastic cutting board and begin to pound the heck out of them. I like mine tenderized to the point of being able to read a magazine through it.
Now dredge it in seasoned flour, dip in beaten egg, then redredge and place on a plate. In the intervening time heat some butter in a sauce pan (I did not say this was healthy!) This is best done outside if at all possible because of the mess it makes, but if there is fire it will work anywhere. Lightly stir fry the fillets on both sides until golden brown and place on a paper towel to drain.
Okay, now we’re really ready to get down to big business. What wine do we couple with this gracefulness? One of my favorites is a clean, refreshing Sauvignon Blanc from France to tribute the conch.
Wednesday, 12 September 2007
Do you want to formulate a great cookie? Using excellence ingredients and superior bake ware are probably the two most significant essentials. A lot of bakers will purchase brand x ingredients like chocolate chips, coconut, oatmeal, raisins, butter and other imperative cookie ingredients. Any one of these economical ingredients could wreck your cookies. Think about what you’re doing. What would you enjoy more, a discounted brand-x chocolate chip cookie or an expensive top-brand chocolate cookie?
Like all lessons in life, you harvest what you sow; cheap ingredients make an uninteresting cookie. Why waste your precious time and get-up-and-go baking cookies nobody will like - not even yourself. You can savor the difference. Inexpensive tastes cheap and excellence taste like quality. When you purchase brand-z knockoff cookies, do they taste as good as the real thing? I do not think so.
Your gifts of cookies are a mirror image on your baking abilities and I have tasted a lot of really bad cookies in my generation. These treats are usually given as a gift from a neighbor with good intentions. During the Thanksgiving and Christmas Holidays our house fills up with goodies from neighbors and friends. Most of the goodies are cookies. By and large half of the cookies we get are not fit for human eating. Do not get me wrong, I am appreciative for the considerate gift, but let me make a point. If you take the time to go behind a tried and established cookie recipe and use excellence ingredients, how much more gratification will come out of your gift.
Not only do quality ingredients play a part in delicious cookies, but the quality of your baking supplies plays a part. A good quality cookie sheet will give you an evenly baked cookie, unless you did not follow the baking directives. The best cookie sheets are the heavy commercial half-sheets. Take all your slim economical cookie sheets and give them a hurl in the trash. You will always have a great effort realizing a wonderful cookie from one of those devices.
Other gadgets used in baking cookies may or may not have a cause on the product of your cookie. Nonetheless, if your time and effort is of any value, quality appliances and frills can play a big part in an enjoyable baking experience. I don’t want to name names, but KitchenAid by far has the best position mixer. The 5 quart or 6 quart mixers make integration of ingredients a zephyr. They also have a great collection of attachments and accessories.
Using a scoop, like a small ice cream dipper to measure out your cookie dough will give you expert looking results. There are many sizes and makes of scoops on the market. Buy a couple of diverse sizes; you will almost certainly find a use for all the sizes.
In conclusion, let use put what I have said to practice. I may not be a specialized chef, but I know my cookies. So if you will follow these straightforward rules and advise your next batch of cookies should be an achievement. If truth be told try this recipe, which by the way is my much loved, and see and taste the results for you.
Chocolate Chip Cookie
Cream together systematically and then add:
To keep your cookie from dispersal out too much places the cookie dough in the refrigerator of a duo of hours before baking. I like to make these cookies big. Scoop out by spoonful onto a cookie sheet sprayed with non-stick cooking spray. Preheat oven to 375°. Place the cookie sheet on the middle oven rack. Bake for 8 to 10 minutes or until golden brown. All ovens bake a little unlike so keep an eye on your cookies.
Tuesday, 11 September 2007
So you have determined that you want to try your hand at cake decorating. You have decided that you want to create something unique for a loved one. Now what? The following is a plan to help you come up with and get moving as you create an amazing, awesome, funny, or just plain interesting birthday cake.
1. Start by brainstorming about the birthday boy or girl. While thinking, do not worry about whether you have the skill to make what you are taking into consideration – just make a long list and worry about the logistics later. For this step, start thinking about what your guest of honor likes. What are their interests? Hobbies? In what year were they born? What was happening at that time? What unique character makes your person special? Put pen to paper, write all of this down.
2. Go through your list and think of as many ways as possible that you could generate a cake based on your information. Does your person love gourmet food? What about creating a gourmet food themed cake? Remember that if you do not have the skill to decorate everything with icing, and so forth. you can always add props like cool small toys, and so on.
3. Go through your list and highlight anything that seems like you can actually create.
4. Take your idea list to a store that sells cake decorating supplies or do a website search on Yahoo!, MSN or Google for those and find out what is available to in fact make your cake.
5. Practice before the big day. You can practice individual decorative essentials on wax paper. If you are actually creating something more intricate than a typical cake (for example, you are cutting up cakes and putting them together in new formation), then you will want to actually create the cake before the birthday party so you can proper for any mistakes.
6. Take pictures, enjoy and be prepared to give details how you came up with such an overwhelming idea!!!
Here is to a unique and astonishing cake that will delight the guest of honor and the entire party.
Monday, 10 September 2007
What gives food it's soul? Many opinions have been noted over the years. Some say it's the food, others say it's the cooking techniques, still others say it's the history behind the food. But everyone agrees, what really gives soul food its soul is the seasonings.
Learning how and what to season your food with is a major key to preparing tasty soul food that will make you want to kiss yourself.
Allspice - Used to flavor desserts such as pies and cobblers, cookies and cakes.
Anise - Sweet and fruity to the taste. Can be used to flavor cookies, cakes, and sweet rolls. Can also be used to add interest to soup, chicken or duck when used in moderation.
Annatto - Can be used to add flavor to beans, rice, fish or poultry.
Arrowroot - Used to thicken fruit juices in pies, cobblers and fillings.
Basil - Used to season tomato based dishes such as sauces, soups and stews and gumbo.
Bay Leaves - Used to season sauces, gravies, soups and stews.
Caraway - Sweet and spicy to the taste. Used to flavor cabbage, noodles and poultry.
Cardamom - Used in curries and to pickle foods.
Cayenne Pepper - Made from red chili peppers. Adds hot and spicy flavor to foods, such as meats, sauces, vegetables, soups, stews and gumbo.
Celery Flakes - Used in stews, soups, potato or egg salad or any recipe that calls for celery.
Cinnamon - Used to add flavor to desserts such as pies cookies, cakes, turnovers and cobblers.
Cloves - Used to flavor pies, cakes, cobblers, bread pudding and ham.
Cream of Tartar - Adds fluffiness to frostings, meringues and lightness to angel food cakes.
Dill - Used in dill pickles. Can also be used to add flavor to potato salad, cole slaw, seafood or gumbo.
Fennel - Used to season pork, poultry and seafood. Can also be used as a rub when barbecuing.
Garlic Powder - Adds flavor to meats, poultry, vegetables, salads, stews, soups and gumbo.
Ginger - Used to flavor desserts, gingerbread, cookies, pies. And foods such as chicken, soups, stews and vegetables.
Gumbo File - Seasoning made of sassafras leaves and thyme. Used to flavor Creole foods.
Honey Powder - Used to flavor meat, barbecue sauce, snack dips and ham or used for a glaze.
Horseradish - Used to flavor sauces and snack dips.
Lemon Juice Powder - Used in barbecue rubs.
Lime Juice Powder - Used in barbecue rubs.
Lemon Pepper - Used to add flavor without fat. Used in dishes such as meat, vegetables, stews, soups and sauces.
Lime Pepper - Adds flavor and zest to vegetables, meat, chicken and sauces.
Mace - Used in desserts, cakes, and fruit salads.
Marjoram - Similar to mint. Used lightly in vegetables, fish and sauces.
Mustard Powder - Used in sauces, salads, soups and dips.
Nutmeg - Used to flavor desserts, pies, cookies and glazes.
Onion Powder - Used to flavor vegetables, meats, sauces, stews, and gravies and used as barbecue and grilling rubs.
Orange Juice Powder - Used as barbecue and grilling rubs.
Paprika - Used this as a garnish to add eye appeal to dishes. Usually used on light colored foods such as salads, soups, vegetables, chicken, fish, sauces and potatoes.
Rosemary - Used to flavor meat, poultry, fish, vegetables, stews, sauces and salads.
Sage - Used to flavor poultry, stuffing, soups, sauces and gravies.
Seasoned Salt - Used to add flavor to meat, poultry, fish, vegetables, soup, and stews and as a dry rub for barbecuing or grilling.
Tarragon - Used to flavor chicken, seafood, salads, sauces and vegetables.
Thyme - Used to flavor poultry gravies and sauces
Saturday, 08 September 2007
If you enjoy a few good bottles of wine every now and then, but do not know what kind to buy or where to start, becoming a member of a wine of the month club is your best option. Wine of the month clubs allow members to receive two or more expertly selected bottles of wine each month. Members do not themselves choose what wine they will receive, but instead receive a wide variety of different wines from a wine expert that selects from wines (red and white) from around the world. This is a great way to taste a diverse array of wines.
Especially for those who are stuck drinking only one type of wine and who are afraid to try new ones, this is an excellent method for broadening wine options. The best wine of the month clubs do not cost a great deal of money but do offer an excellent combination of quality and variation. And the best part is that members are never committed to a minimum term. Members are free to end at any time or to continue ongoing for as long as they like.
Another advantage of being a member of a wine of the month club is that members always have a good bottle of wine on hand. If you were a wine of the month club member and got invited out to a barbeque where you think wine would be appropriate, you could just grab the selection sent to you by the club. Having these various types of wine on hand is convenient and excellent for social events. If you get invited to a wedding and would like to contribute an extra bottle of wine, you could easily do so. Every newly married couple could use any opportunity to celebrate their union with a bottle of fine wine. You can even use one of these bottles of wine to celebrate your own anniversary.
Established wine of the month clubs will send you various different types of wines depending on the level of the club that you choose. You can sign up for many different levels of wine of the month clubs at http://www.gourmetgroceryonline.com/wine_of_the_month1 There you will find a wide variety of wine types and price ranges to best suit your budget.
Wednesday, 05 September 2007
Italian food absolutely has its fans and one of the many tasty varieties of Italian foods is the desserts. Italian deserts by and large come in a wide collection of choices from cakes to cookies to delectable desserts that are prepared for adults with wine and liquors. If you are looking to prepare an Italian work of genius for dessert, here are two outstanding recipes.
Dip lady fingers into Italian coffee and then place them on top of the mascarpone cream. Cover this up with more contents to produce layers. You will want to create about two layers. Once you placed two layers of lady fingers in the cake dish swell with remaining cream. Shake over some cocoa powder on the top of the cream. Set the cake dish into the refrigerator for about 24-hours. Take the pleasure in!
If this dessert is created for kids, sub the Marsala wine with just the coffee.
Coconut Balls Cookies
Ingredients to Use:
Tuesday, 04 September 2007
Thanksgiving and Christmas dinner time celebrations together along with the great meals being prepared regardless of the main meal is only a plain meal if it weren't for the great cakes, pies, cookies, an fruit salads that accompany the meal. This is the greatest recipe for sweet potato pie on the earth! Add this to your meal and watch the entire family ask for more. It is simple to make and great to consume. This addition will make these special times together more meaningful for both you and your family.
1 nine inch unbaked pie shell
1 tsp cinnamon
3 Tbsp. butter
1/2 cup granulated sugar
1 lb and 2 oz can sweet potatoes mashed
3/4 tsp salt
1 cup milk
1/2 tsp nutmeg
Heat oven to 400 degrees. In a large bowl, cream the butter with the sugar, salt, nutmeg, and cinnamon until creamy. Add eggs, one at a time beating well, with mixer. At low speed, add mashed potatoes, alternating with milk until fluffy. Pour mixture into pie shell. Bake for 50 minutes or until knife inserted comes out clean. Cool and serve. This amazing southern sweet potato pie will become the main dessert feature at these festive meals or any other special day. My grandmother would be honored if you tried this great pie. She was one of the first creator of this special pie. Served with any meal, this pie will keep the smiles on the faces of all family members, guests, and friends. I assure you that you will be suprised at all the compliments you will receive.
Saturday, 01 September 2007
One of the special times of the year is the Thanksgiving through Christmas season. This special time of the year presented an opportunity for my father to exhibit his personal touch in preparing the main meal for our family and friends. This recipe is a set it and forget it type meal. By that, I mean you can get the meal started and never have to touch the meal again until your time limit has been reached. I can tell you that this is the best tasting turkey you will ever put in your mouth! It is moist, tender, and just great to eat. Give this a try and you will agree with all I have said!
one 8 to 12lb turkey,
one Season injector,
one 20 to 25 qt metal pot,
one gas or propane broiler,
three or four gallons of peanut oil,
salt and pepper,
one large platter
Obtain one turkey 8 to 12lb. Baste the outside of the turkey with you favorite seasons. Rub the outside of the turkey with sprinkled salt and pepper. Inject seasoning into the turkey breast ( we use Italian dressing). Tie the legs of the turkey together with a heavy string to be used to extract the turkey when finished. Place the 25 qt pot on the propane boiling grill. Fill the pot 3/4 full of peanut oil and heat to 350 degrees. When heated, place the turkey in the oil (please put turkey in oil slowly and do not let excess oil spill to the propane grill.
(Remove access oil if necessary). Here is the secret...Cook the turkey in the oil for 3 and 1/2 minutes for each pound of the turkey. Example would be 28 minutes for a 8 pound turkey. The oil will boil around the turkey. Insure the entire turkey is submerged under the oil. Place a lid cover on the pot. Don't touch the turkey until time runs out. During the cooking time, sit back have a beer or soft drink and enjoy the moment. When time runs out, remove the turkey from the oil and place on platter. Carve , serve and enjoy the turkey. You won't believe just how great it tastes. Large chickens and hens can be prepared the same way. This recipe is a time honored Southern tradition. Gather your family around you and enjoy the day