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Costacat
Member
07-15-2000
| Monday, October 06, 2008 - 7:52 pm
If he likes yogurt or cream cheese, you could do a fruit wrap for him. Add a little honey and some sliced fruit slivers. It might be a "fun" thing for him, and then you can start to do veggie rolls and see if he likes them. If you use yogurt, use the "Greek style" yogurt. It's thicker, and will spread easier. Another trick... after you make the rolls, wrap them tightly in waxed paper, and then wrap them again in plastic wrap. Refrigerate for at least an hour. Then unwrap the plastic, but keep the waxed paper on, and use a sharp knife to cut into rounds (about an inch or so).
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Suz
Member
10-13-2005
| Monday, October 06, 2008 - 11:21 pm
Thanks Costacat, sounds good and I'm going to try it. How do I do the veggie rolls? Anything special that you like?
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Costacat
Member
07-15-2000
| Tuesday, October 07, 2008 - 7:25 am
Well, I'm a vegetarian, so... And it depends on my mood. The ones I make for parties usually include thinly slivered carrots, radishes, cheddar cheese, and avocado. Then lettuce, tomato, and sometimes radish sprouts (but they are a bit spicy). Sometimes I do all thinly slivered veggies, including squash. But really, anything you like can go in them. I try to put a lot of crunchy veggies in, and then just a bit of tomato. And depending on my mood is how fancy I get. Actually, I'm kinda craving one of these now. Maybe I need to make a run to the store to buy some lahvosh!
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Suz
Member
10-13-2005
| Tuesday, October 07, 2008 - 12:19 pm
Lol, you made me hungry too. All of that sounds good. Thanks for the information. Now I just have to find out what my Grandson will try. When I pick him up from school every afternoon, his first words are Grandma, I'm hungry. He always asks for Famous Amos cookies. I also love sweets, but think it is time to start eating something more healthy. That's why I have been buying a lot of fruit. I do eat meat, but not a lot of it. I would think veggies are better for you than fruit because of the sugar in fruits. My sweet tooth has to go... I need to lower my cholesterol and was told sugar would raise it. Lol, too much of my information. Now back to the Quick cooking questions.
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Costacat
Member
07-15-2000
| Tuesday, October 07, 2008 - 12:39 pm
You know, you can have him "help" you. Have some veggies that you think he'd like ready to go, and have him help make the rolls. He may be more eager to try them if he's actually helped put the veggies in and rolled 'em up. And if you think he'll be resistant to the veggies, try the fruit first.
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Suz
Member
10-13-2005
| Tuesday, October 07, 2008 - 12:52 pm
Thanks Costacat, I'll remember that. He does like to help and I think that would work.
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Karen
Member
09-07-2004
| Tuesday, October 07, 2008 - 2:07 pm
I'm totally embarrassed to be asking this question. I'm doing turkey dinner this weekend for ten people. I have a meat thermometer, and I always just pull the roast out, poke it with the thermometer, and leave it for a minute. But all the ads I've been seeing lately for Thanksgiving show the housewife pulling the turkey out of the oven with the thermometer in the bird. Can you do that?? Wouldn't the thermometer being inside the oven skew the reading?
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Twinkie
Member
09-24-2002
| Tuesday, October 07, 2008 - 3:34 pm
Maybe they are using the birds that come with an automatic pop-up thermometer?
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Costacat
Member
07-15-2000
| Tuesday, October 07, 2008 - 3:51 pm
Depends on the kind of thermometer. Some are meant to be inserted and left in. Some are instant read and inserted only when you want to check the temp. And no, it doesn't. If the thermometer is inserted correctly, it reads the temperature at insertion point (presumably, the thickest part of the thigh).
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Mameblanche
Member
08-24-2002
| Tuesday, October 07, 2008 - 5:08 pm
We use this amazing thing that you are SUPPOSED to put into the turkey and it pops up when its the perfect temperature. DH loves gadgets and he found this really neat one... I'm going to see if I can find it in my catch-all kitchen-drawer so I can give you the name.
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Karen
Member
09-07-2004
| Tuesday, October 07, 2008 - 5:13 pm
Thanks, all! I don't usually use a thermometer - I just gauge by the juices. But I figured a bird this big... might as well ensure it's perfect. And seeing a Safeway ad last night just got my head thinking... I'll keep the thermometer out of the bird until it's time to poke it. It's more fun that way. 
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Mameblanche
Member
08-24-2002
| Tuesday, October 07, 2008 - 5:23 pm
Karen I found it! It's called Perfect Poultry Pop-up Timer imported by Today's Housewares 1-800-611-0311. The price tag on mine says $3.69 but we got it on sale for a a buck and a quarter.(Deal of the century, LOL) anyhow, DH says he bought them at Dominion, which to confuse matters, just changed their name to Metro. Hope that helps. Here's what mine kind of looks like, although the pic is of another brand:
ETA, just saw your post above this one... well good luck whatever you choose to do, but honestly, it's sooooooooooo easy with this little gadget.
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Costacat
Member
07-15-2000
| Tuesday, October 07, 2008 - 5:30 pm
Just as an fyi... the popups that come in turkeys are traditionally inaccurate. I'd use a thermometer. In fact, I'd go buy a new instant read thermometer.
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Serate
Member
08-21-2001
| Wednesday, October 15, 2008 - 2:11 pm
Parsley question This probably belongs in the dumb question thread. I've never cooked with parsley. I am making soup and it calls for 1/4 cup chopped parsley. Is that just the leafy part or do I use the stems too?
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Babyruth
Member
07-19-2001
| Wednesday, October 15, 2008 - 2:26 pm
leafy part ed: well, you will prob get some stem parts in there too, near the leaves...that's unavoidable.
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Serate
Member
08-21-2001
| Wednesday, October 15, 2008 - 2:29 pm
Thanks Babyruth!!!!
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Costacat
Member
07-15-2000
| Wednesday, October 15, 2008 - 7:48 pm
Serate, there's also two different kinds of parsley... flat leaf (or Italian) and curly. I never buy the curly stuff, only the flat leaf.
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Christy358
Member
07-10-2007
| Thursday, October 16, 2008 - 1:29 am
My mom still tells the story of cooking her first thanksgiving turkey and a last minute question. She had no one to ask, as it was very late.... She picked up the phone and asked the operator. Now we have the internet!
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Roxip
Member
01-29-2004
| Thursday, October 16, 2008 - 10:11 am
My sister was working the help desk (IT) at her office one time and I called her to ask for help...in making a pie! Her coworkers were rolling. HEY...it was a HELP DESK!
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Serate
Member
08-21-2001
| Friday, October 17, 2008 - 4:45 pm
2 kinds of parsley? *L* I just bought what I saw at Hy-Vee. Does parsley give any flavor or is it just for color? I didn't notice any difference in the soup taste once I stirred it in.
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Hukdonreality
Member
09-29-2003
| Friday, October 17, 2008 - 4:48 pm
"They" say (whoever they are) that the curly parsley that generally decorates your dinner plate at a restaurant, is good as a breath freshener. I can't even imagine chewing on that. It should be fed to rabbits or something. Just give me an Andes mint and I'm good to go.
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Teachmichigan
Member
07-22-2001
| Friday, October 17, 2008 - 9:20 pm
Parsley has a fairly mild flavor, so unless you put large amounts in soup, it will be more of an enhancer than a standout.
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Costacat
Member
07-15-2000
| Sunday, October 19, 2008 - 7:14 pm
Italian parsley adds freshness to whatever it is you're cooking. Often, if I'm making something that started with cans, I'll add fresh chopped parsley and a bit of lemon juice, just to freshen up the taste.
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Grooch
Member
06-16-2006
| Monday, October 20, 2008 - 10:43 am
My mother makes me eat parsley. Supposedly, it is much more viatimin packed than most vegetables. Here's an article about it. Health Benefits of Parsley Although most of us think of it as a simple garnish, herbalists and other traditional healers believe that the benefits of parsley are numerous. Scientific evaluation of the dietary effects of parsley support some of these traditional uses. And, the nutritional value of parsley is higher than you might expect. One of the primary health benefits of parsley is as a food source. Over the years both the leaves and the roots of some varieties have been eaten by people all over the world. Some ethnic dishes rely on the herb for its fresh flavor. It goes particularly well with fish, but can also be used in sauces, soups, stews and salads. Unfortunately, in America, most people view parsley as a garnish and leave it uneaten. Big mistake. As a food source, the nutritional value of parsley comes mostly from its vitamin C content. A mere 3 ½ ounces contains 133mg of vitamin C, more than double the USRDA for the vitamin. Although when it comes to vitamin C, many nutritionists feel that individuals can benefit from thousands of milligrams per day, particularly from food sources. The high nutritional value of parsley also comes from its vitamin A content; 421 mcg per 3 ½ ounces, about 50% of the USRDA for that vitamin. Vitamin A is an antioxidant, meaning it reduces the damaging affects of oxygen on the cells of the human body. But, the dietary effects of parsley do not end with its vitamin content. The health benefits of parsley in herbal medicine include its use in the control of high blood pressure. Chinese and German herbalists recommend parsley tea for this purpose. Scientific evaluations of the dietary effects of parsley seem to support this recommendation. Several different underlying problems have been associated with hypertension or high blood pressure. One, the kidneys lose their ability to excrete sodium (salt) efficiently, disturbing the natural balance of water and salt in the body. Two, people who have high blood pressure are usually “salt-sensitive”; salt tends to increase fluid retention in their bodies. And three, the body’s natural systems designed to control blood pressure in the short term is overactive in people with chronic hypertension. This leads to constriction of the blood vessels and increases retention of water and salt. Some of the prescription medications for the treatment of high blood pressure are designed to improve the body’s ability to rid itself of excess fluids and salt. They are called “diuretics”. Scientific evaluations of the dietary effects of parsley have shown that it enhances the kidney's ability to excrete sodium and water, thus it acts as a natural diuretic. It also improves the function of potassium in the body. Potassium counteracts the negative effects of salt. Other reported health benefits of parsley are to improve blood flow in the pelvic region and to strengthen the bladder. Modern evaluations of the dietary effects of parsley do not support these claims. Parsley contains a compound (oxalic acid) that is involved in the formation of kidney stones. If consumed in large amounts over long periods of time, this compound can result in calcium and other nutrient deficiencies, because it binds to these minerals, making them unavailable for use in the body. On the other hand, when calcium supplements are taken with foods containing oxalic acid, the effect is counteracted. The oxalic acid is not absorbed and it is excreted from the body harmlessly. A handful a day or the amount found in whole food supplements should provide the health benefits of parsley, without the possible effects of over consumption. Numerous public health organizations have made recommendations to eat a wide variety of fruits, vegetables, low-fat dairy products, nuts and whole grains. The nutritional value of parsley is high, but it does not contain everything that the body needs to function efficiently on a daily basis. The health benefits of parsley and other vegetables, as well as fruits, nuts and whole grains cover every system of the human body. For those who do not get their recommended 5-10 servings per day, a whole food supplement is a good option. Russell Cantwell is the editor of http://www.whole-food-supplements-guide.com/. Visit health benefits of parsley now to learn more about this amazing green veggie, and to discover whole food supplements that contain it and much more. Article Source: http://EzineArticles.com/?expert=Russell_Cantwell
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Happymom
Member
01-20-2003
| Monday, October 20, 2008 - 1:51 pm
No question, but here is a warning...I am running low on garlic powder. The only garlic powder I can find is a product of China. That really scares me. I will post if I ever find a brand/store that carries some not from China. I just thought I should post a warning about this. (I live not so far from Gilroy CA, the garlic cap of the world or country, I think. I am so disappointed not to find any garlic powder not coming from China!)
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