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| Nigella Cooks!; Nigella Lawson Book-signing | |
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| Tweet Topic Started: Nov 10 2004, 01:35 PM (344 Views) | |
| Heathertee | Nov 10 2004, 01:35 PM Post #1 |
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Heather-Central Connecticut
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I was present at the Scranton Library in Madison, CT last evening to hear Nigella Lawson speak about her new cookbook; bought a copy and she autographed it. There were about 300 people there. She is just as lovely a person as she appears on tv. Here she is, signing my book:
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| Heathertee | Nov 11 2004, 09:55 AM Post #2 |
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Heather-Central Connecticut
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What, nobody else a fan of this lovely and talented lady?
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| PRT | Nov 11 2004, 09:59 AM Post #3 |
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Heather, I've seen her on the Today show and that's about it! Sorry... |
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| cajun cook | Nov 11 2004, 11:16 AM Post #4 |
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cajun cook
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To be honest with you, I have never heard of her. But since I saw the pic. of her you posted, I have become a huge fan. LOL Danny
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| Heathertee | Nov 11 2004, 11:41 AM Post #5 |
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Heather-Central Connecticut
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LOL, indeed, Danny. Nearly half of the 300+ people there were men. Tell me THAT is usual, for a book-signing by a cookbook author!! But it isn't all looks. She is a brilliant speaker and I was very impressed with her ease of expression and her warmth. Only sorry I could not think of a brilliant question for her. |
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| mychrissy | Nov 11 2004, 02:15 PM Post #6 |
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Chrissy
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Heather, you'll have to post some of her recipes. No, I haven't heard of her but then I don't watch that much t.v.. |
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Chrissy | |
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| cajun cook | Nov 11 2004, 06:38 PM Post #7 |
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cajun cook
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Miss Heather, She is a looker, and I bet the men there where happy to stand in line and wait for her to sign their book.
Not like when they got to hold theirs wifes packages in the mall and wait for her to touch every single item in every single store in the mall. LOL Danny :laugh: |
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| Justine | Nov 15 2004, 08:07 PM Post #8 |
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Hi Heather, I've watched her, I like the casual way she " throws things together" of course she makes everything look easy! |
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| Heathertee | Nov 15 2004, 08:16 PM Post #9 |
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Heather-Central Connecticut
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Justine, I just finished reading the new book "Feasts". I never saw a cookbook with so many things in it I'd like to try. She writes and talks just like she cook; very easily. Or she makes it sound so. |
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| Justine | Nov 15 2004, 10:37 PM Post #10 |
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Sounds good, I'll have to wait till it comes( the book) to our Costco, I love cook books( well books in general) and I'd break the bank if I bought all the hardcover ones that are out now!! I wish they'd put them out in paperback! Costco usaully has some of the good hardcovers for 1/3 less then a book store. BTW, does the book use all the measurments in weights( like what is 500 grams of flour?) or is it converted to " normal" ( meaning North American , LOL) measurments? |
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| Heathertee | Nov 16 2004, 07:15 AM Post #11 |
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Heather-Central Connecticut
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Ingredients are in our measurements, the only British thing is in the use of some things like Marmite and golden syrup, which might be hard to find over here. They probably can be ordered through the Web or found at Whole Foods Markets (my favorite store in the Universe). This is her recipe for roast turkey. SPICED AND SUPER-JUICY ROAST TURKEY For a 12-lb bird: 5 quarts water 1/2 cup table salt or 3/4 cup Kosher (pickling) salt 3 TB black peppercorns 2 TB mustard seeds 1 cup sugar 2 onions, peeled and quartered 6 slices peeled fresh gingerroot 1 cinnamon stick 1 TB caraway seed 4 cloves 2 TB allspice berries 4 star anise 1 orange, quartered and squeezed a bit to release the juice 1/4 cup maple syrup 1/4 cup honey Put everything in your biggest, deepest pot or a big bucket and stir til the sugar and salt dissolve. Remove the giblets from the turkey, and any trussing string or plastic. Submerge the bird in the marinade, cover, and put it in the fridge or other cold place, overnight or up to a day before cooking. Take it out about an hour before you plan to put it in the oven, to allow it to come to room temperature. Melt together for basting: 3/4 stick butter 3 TB maple syrup Preheat the oven to 450 F. Roast the turkey (she doesn't say on a rack; I usually use one) for 1/2 hour. Turn the heat down and roast for another two hours, basting when you think of it with the honey butter. When the thigh is pierced at the thickest part with a skewer, the juices should run clear, or you can use your instant-read thermometer and remove the bird when still 10 degrees short of the "poultry" level. Let it rest at least 20 minutes (away from drafts) on the platter, while you do the last-minute preparations. Now for some more observations from my point of view: This sounds like a very delicious recipe; however I am not convinced you would have to use all those spices. I would just use what appeals to you and let the rest go. Star anise does sound good, especially with the orange. If you stuff the turkey (a fruity stuffing with apples and sausage would go best with this marinade), add I would think an hour to the cooking time. She bakes the stuffings separately. So: for a 12-lb turkey: Without stuffing, from removal from the pot to sitting down to carve: 4 hours With stuffing: 5 hours. Of course, cooking times will vary from kitchen to kitchen. Be flexible. Nigella says you cannot dry this turkey out. |
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| Justine | Nov 16 2004, 07:42 PM Post #12 |
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You know I saw a show( not hers) about marinading turkey, it really sounded like it was great, made the bird very moist etc. The only problem is finding a pot big enough to submerge the bird, plus it should still be kept cold( outside may be). In our family a twelve pound bird is only enough for a couple of us, we LOVE our turkey! Has anyone cooked two smaller birds( 10 to 12 lbs) instead of one big one? Can you fit it in your oven? I actually prefer the smaller birds since the breast meat doesb't dry out like they do when you cook a huge bird and are trying to get those massive thighs cooked through. Last year I did a 12-13 lb bird , and we loved it, but no leftovers!!!!
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| cajun cook | Nov 16 2004, 07:52 PM Post #13 |
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cajun cook
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I have cooked many turkeys, fried, baked, bbq, trash can, cajun microwave, etc. I like to cook just the breast in a deep fryer, they are cheaper, and easy to fry, and my family likes the white meat best anyway. Just my 2cents. Danny
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| Justine | Nov 17 2004, 02:07 AM Post #14 |
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You can deep fry a turkey breast? Wow, didn't know that, do you coat it with a batter? How long would it take, and do you have to make a couple of them? |
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| cajun cook | Nov 17 2004, 05:50 AM Post #15 |
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cajun cook
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You deep fry them just like you do the whole turkey, injected with creole butter marinade, and in the turkey fry pot, heat your oil to 375, and I have a basket I found at academy sports, that the breast fit in great. Use less oil and do 1 breast at a time. cook for 4 min. a pound till golden brown . Danny (cajun microwave) thibodeaux |
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8:50 AM Jul 11