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HOMEBREW Digest #4107
HOMEBREW Digest #4107 Sat 30 November 2002
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: janitor@hbd.org
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Contents:
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@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
------------------------------
Date: Thu, 28 Nov 2002 22:59:01 -0600
From: Bev Blackwood II <bdb2@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
------------------------------
Date: Thu, 28 Nov 2002 21:10:11 -0800 (PST)
From: "Scott D. Braker-Abene" <skotrat@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
------------------------------
Date: Thu, 28 Nov 2002 23:27:32 -0600
From: Chris Mikkelson <chris@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
------------------------------
Date: Fri, 29 Nov 2002 00:29:12 EST
From: MrMike656@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)
------------------------------
Date: Fri, 29 Nov 2002 04:13:49 -0500
From: "John Misrahi" <lmoukhin@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
------------------------------
Date: Fri, 29 Nov 2002 07:19:21 -0500
From: "Mark Tumarkin" <mark_t@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
------------------------------
Date: Fri, 29 Nov 2002 09:35:56 -0500
From: "Fred Kingston" <fred@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
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------------------------------
Date: Fri, 29 Nov 2002 11:30:24 -0500 (EST)
From: Pat Babcock <pbabcock@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@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
------------------------------
Date: Fri, 29 Nov 2002 09:26:29 -0700 (MST)
From: Walter J Doherty <wjd@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
------------------------------
Date: Fri, 29 Nov 2002 14:47:08 -0500
From: "David Reynolds" <dreynolds@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
------------------------------
Date: Fri, 29 Nov 2002 20:36:02 GMT
From: Wil@maltydog.com
Subject: Turkey Frying
>Date: Thu, 28 Nov 2002 16:39:43 +1100
>From: Scott Morgan <Scott.Morgan@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@maltydog.com
www.maltydog.com
www.thebeermanstore.com
Wil@thebeermanstore.com
God bless America!
------------------------------
Date: Fri, 29 Nov 2002 15:44:48 -0600
From: "Ken Haycook" <khaycook@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
------------------------------
End of HOMEBREW Digest #4107, 11/30/02
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