HOMEBREW Digest #4107 Sat 30 November 2002

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  Turkey Frying (MrMike656)
  American fryers.. (pardon the pun...) (Bev Blackwood II)
  Al Korz.... ("Scott D. Braker-Abene")
  Re: Turkey Frying... pls send photo's (Chris Mikkelson)
  Turkey Frying and The Media (MrMike656)
  OT Turkey Frying Horror ("John Misrahi")
  re: Turkey Frying... pls send photo's ("Mark Tumarkin")
  Turkey Frying... pls send photo's ("Fred Kingston")
  Fried Turkey (Pat Babcock)
  Yeast slant recipes. (Walter J Doherty)
  YCKCo Yeast IDs ("David Reynolds")
  Turkey Frying (Wil)
  Women and Beer ("Ken Haycook")

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---------------------------------------------------------------------- Date: Thu, 28 Nov 2002 23:46:53 EST From: MrMike656 at aol.com Subject: Turkey Frying Hi all - Couldn't pass up the recent posts on turkey frying (although I've been lurking for the past year or so on everything else....geez, where are my priorities??). Any temp above 350 seems too high - all the conventional wisdom sez 350 and cooking times of 3 to 3.5 minutes per pound. One set of 'instructions' stated that larger birds required lower temps and longer cooking times. Here's my personal experience - My test bird was a 9 lb turkey breast - took 35 minutes at 350 degrees. No marinade, as was kind of a spur of the moment thing. Result - tasty, just on the cusp of dryness. On the real thing - Thanksgiving bird - 18 lb. bird. Did the water/turkey displacement, patted bird dry, heated oil, turned off burner, and lowered bird into said boiling oil (wearing appropriate danger gear), and surprise - had almost too much oil. Decided to press on. Re-ignited burner, and watched temp like a hawk. Did have some minor oil spillover, but no flame-ups or boilovers. 60 or so minutes later, a just right turkey emerged. Frying temp never varied much above 350. And - enjoyed fine homebrewed saison, pumpkin-IPA, cream ale, and meads and barleywines of assorted vintages during cooking, eating and cleanup. This may be too late for this holiday, but - I'd say shoot for the 350 mark, use the 3/3.5 min per pound cooking rate and check with meat thermometer for doneness. And save the barleywines for cleanup. Mike Maimone "If you can't be a good example, then you'll just have to be a horrible warning." Catherine Arid Return to table of contents
Date: Thu, 28 Nov 2002 22:59:01 -0600 From: Bev Blackwood II <bdb2 at bdb2.com> Subject: American fryers.. (pardon the pun...) > Can some one take a digital and send it. SWMBO'd is similar aghast. Is > there anything you guys do not fry??? While my turkey was smoked today, I can attest to our propensity to fry things... Our local homebrew contest, The Dixie Cup, fried many turkeys this year as part of our Friday night dinner. -BDB2 Bev D. Blackwood II Competition Coordinator The Foam Rangers http://www.foamrangers.com Return to table of contents
Date: Thu, 28 Nov 2002 21:10:11 -0800 (PST) From: "Scott D. Braker-Abene" <skotrat at yahoo.com> Subject: Al Korz.... Al, Come on back and post more often. You made the digest something I wanted to read for such a long time. You have been missed. Your knowledge is always needed here. C'ya! -Scott ===== "The broken seats in empty rows, It all belongs to me you know" - P. Townshend http://www.skotrat.com/skotrat - Skotrats Beer Page http://www.brewrats.org - BrewRats HomeBrew Club Return to table of contents
Date: Thu, 28 Nov 2002 23:27:32 -0600 From: Chris Mikkelson <chris at mikk.net> Subject: Re: Turkey Frying... pls send photo's > Is there anything you guys do not fry??? Surely you have us confused with the Scots! :-) [I believe they were behind the deep-fried Mars bars] As for photos, I think my favorite are at: http://www.ul.com/consumers/turkeys.html The whole turkey frying thing seems to have originated in the southern parts of the U.S., around Texas, Louisiana, Arkansas, or thereabouts. I do not know how it developed down there, but is probably related to crab boils, jambalaya, and other more normal-sounding "one-pot meals for large crowds" which require the apparatus now marketed nationwide as a "turkey fryer" for proper preparation. Given the right equipment in enough people's hands, someone is bound to try frying a turkey. Turkey frying would probably have stayed in that region of the country, if it were not for Wal-Mart, the corporate behemoth headquartered in that region. They saw a country without propane burners and large pots, and thus an opportunity to sell these items to us. As a result, turkey frying was the subject of a nationwide marketing campaign a couple of years back, complete with "product placement" on news broadcasts, a reference in the T.V series "King of the Hill," and easy availability in Wal-Mart and Sam's Club stores nationwide. Competing businesses, of course, needed to get in on this game, compounding the visibility and probably leading the oversupply which has outfitted many homebrewers... The end result is, at least where I live, this phenomenon seemed to come out of nowhere a couple of years ago. It looked very much like a Wal-Mart-led cultural invasion from the south (Fear the day when we Northerners retaliate with Lutefisk :-). Chris Mikkelson St. Paul, MN Return to table of contents
Date: Fri, 29 Nov 2002 00:29:12 EST From: MrMike656 at aol.com Subject: Turkey Frying and The Media Sorry for the additional post, but wanted to get this out - Prior to Thanksgiving, I saw several local news shows do pieces on the fabulous taste of the deep fried turkey. They showed the equipment necessary, where to get it, and safety tips. On the day BEFORE Thanksgiving, the same shows have the fire marshall on. He shows how the pot can explode (when you take the lid off the pot - the lid that the directions tell you not to use), and how this can burn down your home. Granted - this is NY, and we have a higher number of boneheads (don't even start with me unless you've lived here. If you have, you'll know what I mean.). And the news shows have to fill time. But come on - to entice people with how good it is, and THEN tell people how DEADLY it can be (when it really isn't if you have good common sense) is just irresponsible and annoying. BTW - these are the same newshows that nailed a new brewpub for 'sanitation reasons' because one or two patrons 'didn't feel well' after downing a beer with 'active yeast' in it. Pull-eeeze. ............ Mike Maimone "Sharpei Deim" (Seize the small wrinkled dog) Return to table of contents
Date: Fri, 29 Nov 2002 04:13:49 -0500 From: "John Misrahi" <lmoukhin at sprint.ca> Subject: OT Turkey Frying Horror Scott Morgan writes about being aghast at the whole idea of frying a turkey. He wonders if it is a joke on those Southern Hemisphere types. It's not. Ever since i first heard of this concept last year, I have been similarly bewildered by it. See, up here in Canada, you cook a turkey in the oven. Maybe make some casserole after. Possibly a turkey sandwich. That's it. I can't even visualize what a turkey fryer or fried turkey looks like. If anyone has a page with photos posted, i'd be equally interested to see them. I went to Newfoundland for a vacation in 2001 and I thought *they* were out of control with the deep frying..Deep fried mars bars???? But the turkey thing takes it to a whole new level... John [6631.2, 17.4] Apparent Rennerian Montreal, Canada Pothole? Thats luxury! I have to ferment directly in my mouth. On brew day I fill up my mouth with wort in the am and drop a few yeast cells in and 3 hours later I swallow. Wish I had a pothole to ferment in. -Mike Brennan on the HBD "Ah, Billy Beer... we elected the wrong Carter." -Homer Simpson "Fryer oil is like underwear, it needs to be changed once in a while or it breaks down" - Andrew Perron Return to table of contents
Date: Fri, 29 Nov 2002 07:19:21 -0500 From: "Mark Tumarkin" <mark_t at ix.netcom.com> Subject: re: Turkey Frying... pls send photo's Scotty writes in disbelief: "I really do not know if you all are pulling our Southern Hemisphere Chains or not... but this whole Fried Turkey I just cannot believe." Well, I can certainly understand your disbelief. I felt pretty much the same way the first time I was invited to a party where a friend fried a turkey. But I was convinced otherwise with the first bite. Your mental image is probably that it's like fried chicken..... no way. Although smoked turkey is also fantastic, this is probably the best way to cook a turkey. The extremely hot oil instantly sears & seals the skin, making the turkey really juicy & yummy. It's not oily at all, and there's no batter involved. I don't have any pics to send you, though probably other people in our club have some since turkeys end up getting fried at our beer club events at least once or twice a year. And I know several people who always fry their Thanksgiving bird. So I did a quick internet search and came up with the following site (there were other sites as well) - http://www.tznet.com/lwittman/turkey.html Now, I got a response to my post from a HBD lurker in Singapore. His buddies told him about putting a chicken inside the turkey. And even going further, they told him about stuffing the turkey with a duck that was in turn stuffed with a small chicken. Now, apparently these guys are from New Orleans & I believe the whole turkey frying thing started with the Louisiana Cajuns, but I'm pretty sure these birds aint gonna fly. Oh, and Scotty, if you thought we were jerking your chain about the fried turkeys, we better not even talk about Beer Butt Chicken.... http://www.outofthefryingpan.com/recipes/chicken.beer.butt.shtml Mark Tumarkin Hogtown Brewers Gainesville, FL Return to table of contents
Date: Fri, 29 Nov 2002 09:35:56 -0500 From: "Fred Kingston" <fred at kingstonco.com> Subject: Turkey Frying... pls send photo's >Scott Morgan and his SWMBO ask... >Is there anything you guys do not fry??? I don't fry 'possum... best soaked in Lye and then roasted with taters... Although, once you've got a big ole pot'o fat bubblin'... cain't think of much reason NOT to chunk all yer food in there... Ya'll Yankees throw them picky no-meat mud-suckin' crabs in bots'o boilin' water and spend all afternoon tearin' yer hands up gittin' 1/2oz.'o meat outa a dozen... and ya'll question us 'cuz we treat a turkey right??????? There's a reason ya'll tried to burn us out, on yer way outa here.... ya'll was just jealous 'cuz we know how to cook... Fred Kingston - --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.422 / Virus Database: 237 - Release Date: 11/20/02 Return to table of contents
Date: Fri, 29 Nov 2002 11:30:24 -0500 (EST) From: Pat Babcock <pbabcock at hbd.org> Subject: Fried Turkey Greetings, Beerlings! Take me to your lager... I had sent this to long-time friend Scotty provately, but it seems there is universal, non-US bewilderment over it, so here it be from me... It's real. And real good! Many homebrewers around here get their outdoor burners and kettles simply by buying a turkey fryer. Take a peek at http://presentpicker.com/ppp/item/iteml.html?theId=1448&rev=norev or http://www.finesgas.com/turkey_fryer.htm for what a setup looks like. Here's one made from a keg: http://www.kegs.com/turkeyfryer.html And here's a page showing the deed http://www.tznet.com/lwittman/turkey.html And remember: If it can't be fried, it ain't edible... - -- - God bless America! Pat Babcock in SE Michigan pbabcock at hbd.org Home Brew Digest Janitor janitor@hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock [18, 92.1] Rennerian "I don't want a pickle. I just wanna ride on my motorsickle" - Arlo Guthrie Return to table of contents
Date: Fri, 29 Nov 2002 09:26:29 -0700 (MST) From: Walter J Doherty <wjd at U.Arizona.EDU> Subject: Yeast slant recipes. Hello all, I've had some trouble in making good slants lately. The work out fine until I put them in the refridgerator, then they accumulate a fair amount of liquid in the bottom of the vial (I store them upright). Even though the liquid is OK, since it's sterile and everything, it's more of an aesthetic thing. I just don't like it. I was wondering what people use for recipes out there for their slant medium. My recipe is 1 Tbs. light malt extract, 1 Tbs. Agar-Agar (from the Chinese market), dissolved into 1 c. of water. I've tried doubling the Agar amount, but still get similar results. I fill the Petri dishes or slants, cap them up, and pressure cook (i.e. autoclave) them for 15 min. at 15 psi. Thanks a bunch for the help. Wally Doherty Tucson, AZ Return to table of contents
Date: Fri, 29 Nov 2002 14:47:08 -0500 From: "David Reynolds" <dreynolds at cyburban.com> Subject: YCKCo Yeast IDs Hi all, A number of years ago, I bought yeast strains from the Yeast Culture Kit Co. (which I guess is now defunct.) I had frozen the yeast with glycerol and kept them at -80C since then. Wouldn't you know that I lost the names of the strains and now only have the ID #s. They are A61 and A78. If anyone knows what these strains are please let me know. I've done web searches to no avail. I'll mail slants of the strains to the first person to identify them. (Is bribery with yeast unethical?) Dave Reynolds Hartsdale, NY Return to table of contents
Date: Fri, 29 Nov 2002 20:36:02 GMT From: Wil at maltydog.com Subject: Turkey Frying >Date: Thu, 28 Nov 2002 16:39:43 +1100 >From: Scott Morgan <Scott.Morgan at Sun.COM> >Subject: Turkey Frying... pls send photo's > >Guys, > >I really do not know if you all are pulling our Southern Hemisphere >Chains or not... but this whole Fried Turkey I just cannot believe Why is it that people have such a hard time with people frying turkeys? Have you ever hear of, or even eaten FRIED chicken!!! Fried bird is fried bird....and Its DAMM good and fast too. And its not even a NEW idea, one of my friends has a recipe for fried turkey on an index card from 1985!!! No injecting, just a dry rub that you can buy in any Piggly Wiggly.......We have it every year for fried turkey day ;-) Wil Kolb The Beer Man Plaza at East Cooper 607 B Johnnie Dodds Blvd Mt. Pleasant SC 29464 843-971-0805 Fax 843-971-3084 Wil at maltydog.com www.maltydog.com www.thebeermanstore.com Wil at thebeermanstore.com God bless America! Return to table of contents
Date: Fri, 29 Nov 2002 15:44:48 -0600 From: "Ken Haycook" <khaycook at concentric.net> Subject: Women and Beer It's not ego, It's not for the guys, It's Chemical. Most women don't like the smell of hops. Take a sample and let women take a sniff and watch the reaction. Ken Return to table of contents
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