Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "Mom’s kitchen habits—here we go…"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous]My mother and grandmother both had a lot of weird food aversions and unique approaches to preparing the turkey. First it would be defrosted in the sink and I don't think I recall the water ever being changed. Next, she would throughly scrub the turkey inside and out to with an abrasive sponge to remove all the "bad" parts, like any bit of blood or fat. The turkey would then be tied with twine and hung on the doorknob of the pantry closet overnight with a dishcloth draped over it. A drip pan was placed below to catch, again, all the "bad" stuff (moisture and flavor) that would drain out overnight. Year after year we'd eat a turkey that was kept raw, at room temperature, for nearly 24 hours before cooking. No one ever got sick as far as I know. Turkey was gross and dry, AF, but we lived. Count your lucky stars OP :lol: [/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
