Hang on. Wasn't it a very well known fact on Beex that Wikipedia was full of shit?

There's a place on Aigburth Road in Liverpool that claims to be the 'home of Phillie Steak'

Actually, it's the 'New Home', but still...

http://maps.google.co.uk/maps?f=q&sourc ... .73,,2,2.5

Hang on. Wasn't it a very well known fact on Beex that Wikipedia was full of shit?

I was married to an Italian Sicilian for ten years. Her parents were born in Sicily. I lived in an Italian community for about six of those ten years.

And calzone isn't Sicilian, it's from Naples. It'd be like asking MaliA about the correct way to create a Lancashire Hotpot.

"turducken"

My eyes are watering at my own post, is that wrong?

Panzerotti

That's what Ryu shouts when he curls off his Sunday morning shite.

Burttank's Fascist Operatic Arch Enemy.

Turkey Bread Stuffing for a 12lb Turkey

3/4 c finely chopped onion - about half a med sized onion.
1 1/2 c chopped celery - 2-3 stalks
1 c butter - about 100g. I think it should be unsalted; I've used salted both times.
9 c bread cubes - I used nine slices of ordinary white bread, left out overnight, and it made about 6 cups. I divided the rest of the quantities by 2/3rds. I reckon you'd want most of a normal white loaf to make the full amount here.

(My instinct would be to pulse them in a food processor to get bread crumbs, but apparently Americans want more texture to their stuffing, so I hand-cut it into cubes instead.)

2t salt - I strongly dispute this, especially if you used salted butter
1 1/2 t sage
1 t thyme
1/2 t pepper

Cook and stir onion & celery in butter in 10 inch skillet till tender It's so much butter you're practically deep-frying them.
Stir in 1/3 bread cubes. Might be better to use more bread here, if you're pan is big enough.
Turn in deep bowl.
Toss in rest of ingredients.
Stuff turkey right before roasting - I just baked it in a dish

Although at least JC didn't call it a "turducken", a horrendous deep South portmaneau that doesn't do the dish's Edwardian heritage justice.

Next bit of my Thanksgiving dinner:

Home-made bread stuffing by PenLlawen, on Flickr
Warning: I've made this twice, and both times, it's come out far too salty. I think we have the recipe written down wrong. It's fine apart from that. I think it just needs to use unsalted butter.

Here's the recipe as I have it, with my notes in blue.

Celery can be used as a seasoning akin to salt and has a similar effect on the palate. Also there's quite a bit of salt in it. I'd halve the salt content and forget about the salted butter being a problem.

I did; first time I obeyed the recipe as printed, last night I halved the salt and it was still too much.

I've edited my original post. Don't know if that could be that much of an issue, but stuffing and the ingredients of said stuffing must be affected by being cooked in the bird.

This has occured to me; maybe the salt is washed through by fat leeching out of the turkey, or ends up soaking into the meat. Danielle says her sister has cooked it separately but I wonder if she varies the recipe for that.

Another thing is that it's baking in a dry atmosphere so reducing for want of a better expression which is likely to attribute to it's saltiness, no?

Take one pound of shredded potato. In America, they sell this chilled for making hash browns and rostis with; I couldn't find that here so I had to resort to frozen hash browns defrosted in the microwave then shredded with a fork.

Is there a reason why you can't just shred some potatoes for this step? I've made hash browns and rostis before, and have always just grated potatoes on the larger of the two grater gauges.

Oh, OK. I would have thought the 120 seconds or so that it takes to grate a few potatoes would be less of a faff than defrosting and dissecting a load of hash browns

Oh, OK. I would have thought the 120 seconds or so that it takes to grate a few potatoes would be less of a faff than defrosting and dissecting a load of hash browns

Looks like a nice meal, though the amount of butter, etc would make it very filling, I presume.

In hindsight, I think you're right, and I don't know why I didn't think of that myself

Actually, it's the 'New Home', but still...

http://maps.google.co.uk/maps?f=q&sourc ... .73,,2,2.5

Danielle's Grandma's coffee cake (confusingly, this is cake to be eaten with coffee, not with coffee in it)