A [Thanksgiving] Day in the Life of a (sorta) Mad Scientist

[jonsinger]

[[I think I’ve already addressed the fact that I woke up with a migraine on the day after Thanksgiving, 5 years in a row, after which I tried a fancy organic turkey and did not have any trouble with it, so that’s what I buy now. Lately I’ve been getting them from Maple Lawn Farms, and they’ve been just fine

Comments

[liralen]

Oh, what a beautifully complex and lovely Thanksgiving with a violet laser to light it by. *grins* I love your ideas on the bird, and ours, this year cooked far far faster than I could have anticipated either.

Wow... the drain blockage seems... just wow. Glad you now have a vortex. *grins*.

[jonsinger]

Oh, what a beautifully complex and lovely Thanksgiving with a violet laser to light it by. *grins*

Teehee. It's a fine color, and because of the brightness I can actually see it [I'm old enough that the lenses of my eyes are a bit too yellow]; but it causes fluorescence in so many organic [and, of course, other] materials that I can only really see it as the correct color if it is shining on a very clean nonfluorescent surface, like stainless steel. Just gorgeous.

I love your ideas on the bird,...

I've been driven partly by the food allergies, and partly by personal preferences; I like Chinese sweet sausage in any case, and it's one of the very few kinds of sausage I can eat without having a reaction; otherwise I mostly have to throw it together myself so I can be sure of what's in it. Barberries are just fun. I s'pose you could do it with Australian fingerlimes, if you happen to have a few. They should be in season now, but they are regrettably pricy, and I had the barberries on hand.

...and ours, this year cooked far far faster

[liralen]

*hugs happily*

I suspect that ours cooked faster because it was an all-natural bird and came fresh. Nothing injected, nothing ever frozen, so I suspect that the ambient temperature of the carcass started well above the old frozen ones we used to do all the time. It's interesting to think about....

Yay for things continuing to work!!

[jonsinger]

Seems like this is just happening, dunnit? Gotta wonder. Hope it was a good one, anyway.

[jonsinger]

Ghood ghrief... See my cmts above, to Liralen, about possible causes.

[vgqn]

The reason all of your birds cooked so fast is because OUR birds required all of that extra time, and more!

[jonsinger]

Heh. But yours were precooked, weren't they? This attracts even more dark energy [it's hungry after 87 zillion years out there in the nothingness], which in turn attracts dark matter, and the combination causes them to take more heating before they actually get hot. [This is a followon to my cmts to Liralen, above, on this subject.]

[anonymous]

You are a brave soul to tackle home repairs while cooking Thanksgiving dinner.

At our place, the combination of spatchcocked turkey and "convection-style" outdoor grill resulted in a turkey that cooked in 60 minutes. Whitmore was duly surprised. I am a convert - lovely to have the oven available for stuffing, yams, and potato kugel.

[jonsinger]

Hi! [You came in as "Anonymous", and I had to unscreen you in order to reply. Such are the ways of LJ. Their icon for "Anonymous", btw, is a drawing of a person with a shopping bag over their head, with holes to see out through. Very silly, but cute