Anyone???
I ain’t cooking nuffin cos it is being cooked by others. Yes, I have a rather relaxing lifestyle at the moment…
Re: Watchya cooking today... It being the 25th...???
sopa de mariscos and unhalal tamales that i'd share only with haraam01 and pyg.
feliz navidad!
Re: Watchya cooking today... It being the 25th...???
^ Demi comprendez...
Is no one else cooking? Hey people, what's on the menu?
Re: Watchya cooking today... It being the 25th...???
Chicken pulao and meat salan
Re: Watchya cooking today... It being the 25th...???
^ Send me some, I still gotta wait for my dinner, not time yet. Erm, can I have some chutney and raita with it too?
Re: Watchya cooking today... It being the 25th...???
We are making it for dinner too so I think by the time its ready you will already be munching yours :D
I am not a fan of chutnys and raitas so I will make shami kabab with it instead :@:
Pilau without chutney or raita is like crackers without cheese. I am mourning for the lack of appreciation you show to our native condiments. :(
Re: Watchya cooking today... It being the 25th...???
BBQ party of 14 people at my house. Lots of khana.. lots of khanaaaa
Re: Watchya cooking today... It being the 25th...???
sarsoon ka saag and chawal kee roti :)
Re: Watchya cooking today... It being the 25th...???
my mother is cooking one chicken and one turkey. i don't understand the turkey, everyone knows it's gonna taste like crap. i just happened to mention 2 weeks ago that Delia reckons a turkey can come out good if you know how to cook it properly and doing it 'properly' requires lots of bacon and pork, so not something we can ever do. i think mother dearest took that as some kind of challenge.
now i dunno what the hell is going on in that oven but it doesn't look like xmas birds to me.
Re: Watchya cooking today… It being the 25th…???
payea..(with lemon, ginger+coriander+chaat masala) and naan 
Re: Watchya cooking today... It being the 25th...???
verdict = nommy
Re: Watchya cooking today… It being the 25th…???
Turkey’s roasting in the oven … and no, you don’t need pork for it to taste good. As long as you cook it properly and baste it regulary it turns out juicy and yummy. Haleem is also on the stove. 
Thanks for inviting me…???
Not a fan… at all! (sorry!)
haha…
Good thing Mr Halwa don’t know where u live, otherwise he would be over there to nick it before u could say “jimminy cricket”.
Does that mean NOt yuMMY?
Not convinced…
Re: Watchya cooking today... It being the 25th...???
I don't think you can get the bulk of the turkey meat to be juicy, less dry maybe. The point of pork in the stuffing is because it is a fatty meat and stops the meat from turning out too dry and to get some flavour in the meat. Basting is only gonna help the outer layers.
Ours turned out pretty good. Lots of stuffing and gravy along with breast meat made it all good.
Re: Watchya cooking today… It being the 25th…???
Re: Watchya cooking today... It being the 25th...???
^ EEEEUUUUURRRRRRGGGGGHHHHHHHHHHHHHHHHHHHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!!!!
Re: Watchya cooking today… It being the 25th…???
Cook it breast side down instead of breast side up. Most recipes say to cook it upwards. If you cook it downwards, it’s able to cook in it’s own juices, which is what makes the breast meat very tender and juicy. You should also put at least 3 cups of water in the pan while it roasts and use that juice, combined with it’s own juices released whilst cooking, for basting purposes. The Turkey should be on a rack that is elevated so that it isn’t touching the actual bottom of the pan. The breast being face down in marinated water is the main reason why the breast meat turns out juicy and tender. Cause it’s downwards in the pan and in its own juices. You should never use butter, which is another thing a lot of recipes ask for. It’s better to use it’s own juices to baste it. If you keep the pain tightly covered with tin foil for at least a full hour, it will release a lot of juice. Remove the foil after an hour. After the first hour, baste it at least every 30 minutes. Most recipes call for the turkey to be cooked for 5+ hours. Maximum you need is 3 hours at 350 degrees. It continues cooking for an additional hour after you turn the heat off, so essentially, it cooks for 4 hours. A lot of people overcook their turkey, which is another reason why it ends up so dry.
My turkey turned out great. I cooked a 17 pound turkey and there was none left. The meat was nice and tender. 
I marinated it from the night before with a 4 different types of masalas, lots of lemon juice and poultry seasoning.
I kept the stuffing simple … bread, milk, celery, onion and seasoning.
Re: Watchya cooking today... It being the 25th...???
we had eggplant dip (vienetta, as they call it in hungarian), and chicken salad for appetizers. followed by some pork dish mum in law made for them to eat. i bought halal roast beef with whole roasted mini potatoes, onions and peppers (mmm....). dessert was lots and lots of pastries.
'twas a good meal!
Re: Watchya cooking today... It being the 25th...???
Mmm, chicken salad as a starter is a good idea. Your dinner sounds nice (and NOT in the LEAST bit fattening of course!).
Mine is now a distant memory, all the nice roast dinner with gravy finished... Someone should make it again this weekend... (I wish).