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Hunk

I have a.portrait size photo of Kyler on a paint horse with his dog running in the bucking stock. He has a winsome look which a lot of guys have commented on. They are usually embarrassed to say something suggestive and then find he is my son. He's truly a great guy and has always been one of my most ardent supporters.
 
Kelly------

Did you once say (or am I hallucinating?) that you have a son or nephew riding on the IGRA circuit?

Oh, yeah, when it comes to riders of any circuit, I am as much a buckle boy as my (real life!) shyness allows.

I've forgotten....have you tried the King Arthur flours? I have had such good results with them.

Lawrence/Maytagbear
 
I'd be honored to just WATCH you cook.

Agreement! It was an absolute treat watching Kelly create the most wonderful dishes at Kevin's Wash In. About EVERYTHING hand made from scratch while listening about the various jobs he's held in the field. I didn't want to interrupt his musings as it felt like it would have been as if I'd dropped a can full of screws at a chess tourny. Kelly, I'm still humbled by how you give of yourself like that, expressing your care and love thru your cooking for others.

RCD
 
Not Easy but Worth It

I had a rough childhood and much of my early years were difficult. Its almost unbearable for me to observe someone in pain; mental, spiritual, phsyical or relational. Offering food, the distraction of watching processes and listening often unhinges a reluctance to share. Many hours of "therapy" occur over the kitchen range. From my earliest recorded history I was addicted to appliances and spent every possible moment, cleaning, doing laundry and cooking. To some who may see this as an onerous task, nothing is more fun for me. It makes letting me have fun look like I am doing a great service to the recipient. As I have grown into my years, fallen in love and become the object of someone's desire, my low self esteem and sarcastic rebuttals have begun to heal. My hope is that everyone should know how wonderful and affirming it is to be loved. I try to be a mirror so other's can see the goodness reflected I see in them when I look into their soul, until they can believe and accept it for themselves. Its never been about the food but being together, creating memories and building sanctuary for those brief moments. It humbles me to read these many kindnesses and it steels my resolve to continue to be a kinder and less judgemental expression in the world.

My son is a PRCA "pick up" man retrieving the cowboys from the back of rough stock at the end of their ride. (Know why cowboys make rotten lovers? They think 8 seconds is a long ride.) trains horses and cow dogs, has training seminars for the Buck Branaman style of horsemanship, shoes horses and runs about 400 cattle, many of them on contract to raise and fatten Hawiian calves after they have been weaned. Ranching is hard work and requires diversification to stay solvent. My daughter in law is a high school teacher and Josie is their first child.

When Kyler was three he came home from a visit at my parents. He said, "dad, its okay if you're not a cowboy. Men can be a chef." He is rugged and very manly but has never acted in any way if his weird father was an embarrassment. I worried how I would ever be able to raise a son and teach him how to hunt, fish, play catch and be tough and competitive. He does everything I do and is skilled inside the house but has a degree in diesel mechanics, has worked in Alaska in logging camps, was a formidable member of a fight club and did everything wild boys do growing up. As an adult he is thoughtful, patient, courageous and totally unconcerned what anyone thinks of him or his family. My greatest therapy was raising 4 children and my greatest joy has been watching them become adults and go into the world. Of course there have been moments of anguish but that is all part of the job description of being a child and being a parent.

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Thawing a solidly frozen turkey in a cooler? Sure, it's the best you can do if you can't get a fresh one.

Brining a turkey? No way.

What does brining accomplish?

It proves that osmotic pressure works, but that's it. The concept of osmotic pressure is important for people undergoing kidney dialysis.

It's the least useful thing in the world for cooking a tasty turkey, though.

Why do the Food TV "chefs" recommend brining turkeys, but they also recommend dry-aging steaks? Not picking on Alton Brown...actually I am.

They both start out as animal flesh with 78% to 82% water content. Think about it. How bad of a cook do you need to be to dry out something that starts out as 80% water?

But the people that can't cook a turkey without drying it out are the same people that can't cook a steak.

Try getting a refund from DirecTV. I'm sure Alton Brown doesn't have malpractice insurance, since he's not a professional in terms of the law.
 
how wonderful!!!!

Just looking at your pictures of the smiling people reminds me of an old movie,when folks would get together and enjoy meals and life! All of the work you did to prepare for this feast seemed well worth it.Pat yourself on the back and take a break it is well deserved! Happy Holidays to you!!!!!!!
 
Cowgirls Are Bow Legged

Cowgirls have bowed legs because cowboys never take their hat off before eating. Most cowboys around here wear their hats in the house so it never seems odd to me. My dad at 85 is still self conscious about his baldness and is loathe to remove his hat.

I worked as a consulting chef with Norbest, Wampler, Con-Agra, Tyson and Sara Lee among others, but these companies sold turkeys and turkey products. I personally prefer a frozen turkey and I always prefer an injected bird because the vacuum infusion of stock and flavors tenderizes the meat. Fresh birds are shipped at 22 to 26 degrees and anything above hard frozen can be considered fresh. You can just as easily get a fresh bird that is beginning to get a bit long in the beak and to me its not worth the extra money for a "fresh" bird. Turkeys are seldom carriers of virilent salmonella so the risk isn't as great as chickens. The process of thawing the frozen bird in an ice chest retards the warming and thawing of the bird and keeps it under 40 degrees. I put my cooler in the garage which is usually an ambiant 40 degrees this time of year. Both salt and sugar retard bacterial growth making this process of thawing less dangerous. Brining makes the flesh whiter and gives it a creamy finished appearance, more moist and the meat fibers are less stringy and more compact. The key of course is not to over cook the bird. Many would place a turkey in the roaster, breast up with the legs trussed together. This places the dark meat which takes longer to cook, sheilded by the roaster and the thighs are held close to the body taking longer to pull 165 at the thigh while the white meat turns to sawdust. I roast the turkey breast side down, unstuffed and with the legs gaping open. At 375 and 18 to 20 minutes a pound I have a moist and succulent turkey. I do believe a turkey is a great appliance to make wonderful stuffing. I sometimes cook two birds and make the sacrificial bird the host for the stuffing, extra drippings for gravy and in a pinch the breast meat can augment the "good" bird for a large crowd. Con-Agra fabricates an 18 pound whole boneless turkey with both light and dark meat in a netted uniform tube shape. I have never tasted or served better turkey.
One must always understand there is never a clear right or wrong in preparing food. As long as those eating the meal are enjoying and it has been handled to be free of toxins and cross contaminations I find no need to denigrate the culinary art and pratice of others. I am a retired food technologist, worked with a consortium of 53 food manufactueres, having a teaching degree in Culinary Arts from Johnson and Wales and have my entire life been immersed in the pursuit of flavor. More than anything I have learned that experience and practice have added more to my success than any book learning.[this post was last edited: 11/27/2012-00:19]

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Mine all Mine

I have a flair in storage and have been using this range for a year and a half. Bought it from a LOL who even had extra burners and bake elements. The clock doesn't work and I hope someday to find a replacement motor.
 
Point Of Clarification

Phil, the range in the kitchen shot with food was mine some years past. I change ranges and appliances like some people change shirts. They're simply in place until something more sought after comes along. The kitchen picture was in an apartment in Seattle where I lived from 2006 to 2009. When I moved in it had a new Kenmore that I swapped for a Whirlpool and then a Frigidaire and then a new GE smooth top with convected oven. The GE now resides at my son's and since moving into this house on my birthday, January 8th, 2010 I have had two Flairs and now the 40 inch double oven most often pictured. I am sure I could do a lineage of every appliance I have owned since moving out on my own in 1969. Silly the things we remember. My holy grail is a Frigidaire 40 inch double full size ovens with glass on both left and right. I believe it was a 1967/68 offering. It makes no sense to have the second oven half size when it could just as easily be full sized.
Eugene, we have to join forces and bake. I now have to face a bucket list and this goes in.

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If you have more pics of it, I'd be curious to see more details about it! I've been lucky with clocks on my Frigidaire ranges. They all worked when I got them but one (a GE timer in my RCIB-645C Flair that I replaced as soon as I got it!)... I really like electric clocks. I hate when one doesn't work! I think the least durable clocks in Frigidaire ranges were those GE clocks used in 1957-60 ranges and ovens and also on 1961 Flair ranges. The clocks with the 3 "smiles" used after that on most US-built Frigidaire products seem much better, I think they have "International Register" motors. Here in Canada, they used a different kind of clock/timers on the free standing models starting in 1961 but the Flair, Compact 30 and wall ovens got the same clock as the US models.
 

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