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Old 11-23-07, 05:45 PM   #1
DDYTDY
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No other way to cook a turkey IMHO

Wrapped in Pancheta (Italian Bacon)

OMG!
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Old 11-23-07, 05:49 PM   #2
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OK that looks good! I think I wrote a post earlier today saying that everything tastes better with bacon. Thanks for proving my point.
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Old 11-23-07, 05:51 PM   #3
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<speechless>



<speechless>

Is this just a pic - or did you actually eat? Make?

I mean bacon, i.e. panchetta is betta, always enhances foods - but ...

<still speechless!>
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Old 11-23-07, 06:01 PM   #4
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Thats a 25lb fatty bird from a local farm. My wife woke up at 3:00 to start it.

It tasted much better then it looked.
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Old 11-23-07, 06:04 PM   #5
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Thanks for the idea. I have a turkey that I'm going to cook for next week!!
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Old 11-23-07, 06:07 PM   #6
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The saturated fatcount is innumerable.
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Old 11-23-07, 06:08 PM   #7
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The saturated fatcount is innumerable.
Yeah!
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Old 11-23-07, 06:14 PM   #8
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The saturated fatcount is innumerable.
Gee thanks.

*Listening to Mich screaming in the background of my mind*
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Old 11-23-07, 06:20 PM   #9
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*Listening to Mich screaming in the background of my mind*
If you'd like I can call you up with further details!
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Old 11-23-07, 06:22 PM   #10
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No thank you. I really don't want to hear a lecture.

But I'll see you tonite when I get back. If you promise not to lecture me....
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Old 11-23-07, 06:35 PM   #11
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Just perused this thread again. And once again I'm ...

But OK, past that one, specially since I'm also a bacon luver --- out of curiosity - you stuff that big bird?

And ... with what?
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Old 11-23-07, 06:42 PM   #12
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If I told my Doctor about something like this he would just hand me a gun and say "get it over with".

Still....

I gotta get one of those!

Steven
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Old 11-23-07, 06:49 PM   #13
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If you were to eat that blob of animal fat, wait like 1-2 hours, remove some blood and let it separate in a test tube, you will see a much blobbier array or fatty oil on the top than usual. Yuck. No clogged arteries please.
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Old 11-23-07, 06:59 PM   #14
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Through diet and biking I got my cholesterol down 75 points.!

Yesterday it Must have went up 80 points between the bacon and the cheese plate.

Cheese:

Vachvrin

Morbier

Ombra

Shropshire Blue

Truffle Cheese.

The bird was stuffed with fennel and sausage stuffing made with sourdough and brioche bread.

MMMmmmmMMMmmmm

I did ride 12 miles off road on my fixed cyclocross bike this morning.
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Old 11-23-07, 07:08 PM   #15
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Through diet and biking I got my cholesterol down 75 points.!

Yesterday it Must have went up 80 points between the bacon and the cheese plate.

Cheese:

Vachvrin

Morbier

Ombra

Shropshire Blue

Truffle Cheese.

The bird was stuffed with fennel and sausage stuffing made with sourdough and brioche bread.

MMMmmmmMMMmmmm

I did ride 12 miles off road on my fixed cyclocross bike this morning.
o.o
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Old 11-23-07, 07:36 PM   #16
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everything tastes better wrapped in panchetta
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Old 11-23-07, 09:46 PM   #17
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Looks like a heart attack in a roasting pan. But nevertheless. I'd go for it.
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Old 11-23-07, 09:52 PM   #18
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Quote:
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If you were to eat that blob of animal fat, wait like 1-2 hours, remove some blood and let it separate in a test tube, you will see a much blobbier array or fatty oil on the top than usual. Yuck. No clogged arteries please.
OH GAWWWWWWWD!!!
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Old 11-23-07, 09:55 PM   #19
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That made me weak in the knees

Quote:
Originally Posted by EJ123 View Post
If you were to eat that blob of animal fat, wait like 1-2 hours, remove some blood and let it separate in a test tube, you will see a much blobbier array or fatty oil on the top than usual. Yuck. No clogged arteries please.
That made me weak in the knees..:0(
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Old 11-23-07, 09:58 PM   #20
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Through diet and biking I got my cholesterol down 75 points.!
...
If that happens to me, I'm dead.

How do you cook that so that the bird gets cooked, and the bacon doesn't get burned?
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Old 11-23-07, 10:07 PM   #21
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If that happens to me, I'm dead.

How do you cook that so that the bird gets cooked, and the bacon doesn't get burned?
Very carefully.
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Old 11-23-07, 10:14 PM   #22
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I love putting bacon on various items to keep them moist. I have never tried it on a turkey and will have to give it a shot very soon.
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