<So much of a shibboleth has this become that I am beset on all sides when I try to ask for a piece that is fresh from the oven and hot.>> I have a different problem/approach. When I call people to the table it is inevitabely at least 20 minutes of coaxing and herding and gathering before everyone is seated. By the the turkey is tepid at best. And then of course I'm running back and forth to the kitchen and by the time I'm able to actually eat, the turkey tastes like it had been in the frig for a fairly good while. I counter this to the best of my ability by calling everyone 20 minutes before the turkey (and roasts) are ready, leaving them in the oven (turned off, but w/ residual heat) until the last moment. That way at least my first bite is sort of warm. Now, it will be a stretch to relate this to philosophy or literature, but since we're talking sardines, pizza, turkey, I just absolutely have to share something so weird-sounding but so delicious and wonderful that it would be wrong to keep it to myself. (Btw, does anyone else have an absolute passion for guava paste? It's wonderful w/ cream cheese on a cracker, but I keep looking for other ways to use it.) Julie Krueger suddenly hungry _http://splendidtable.publicradio.org/recipes/sundaysuppers/nov_turkey.html_ (http://splendidtable.publicradio.org/recipes/sundaysuppers/nov_turkey.html) <<The Ultimate Turkey Sandwich from _Lynne's Sunday Suppers_ (http://splendidtable.publicradio.org/recipes/sundaysuppers/index.html) , November 2000 Makes 1 Sandwich and multiplies easily Cranberry sauce and cream cheese could change your life. Or at least your sandwiches. They made this one of the best turkey sandwiches I've ever had. I discovered it at a little general store restaurant in Story, Wyoming, a village at the base of the Big Horn Mountains. It's now our Thanksgiving Sunday tradition. 2 slices good tasting, firm white bread 2 to 3 tablespoons cream cheese (not low fat), at room temperature 1 whole scallion, thin sliced (optional) 2 to 3 tablespoons cranberry sauce (whatever you have in the house is fine) A generous amount of thin-sliced turkey (light or dark meat is your call) Dark, grainy mustard (we use Gulden's) 1 leaf of lettuce Mayonnaise Spread 1 slice of bread with the cream cheese. Sprinkle with scallions, then spread with the cranberry sauce. Top with turkey. Spread a generous film of mustard over the turkey. Top with the lettuce. Then spread a thin film of mayonnaise over the second slice of bread. Put the sandwich together. Cut in half or quarters, and enjoy.>> ========Original Message======== Subj: [lit-ideas] Re: Physics, Philosophy, Turkey, Urban Myth Date: 11/22/05 11:53:34 PM Central Standard Time From: _ritchierd@xxxxxxxxxxxxxx (mailto:ritchierd@xxxxxxxxxxxxx) To: _lit-ideas@xxxxxxxxxxxxxx (mailto:lit-ideas@xxxxxxxxxxxxx) Sent on: Some people on this list cook; others pride themselves on their sardines and vegan pizzas. None need be excluded from the debate that follows. Here is the issue. Those of us who eat meat on Thanksgiving will put a turkey in the oven and, one way or another-- here factionism enters in--cook it. I am not concerned here with whether you cover the thing with aluminum foil, start with breasts down, stick the corpse on a beer can, douse the beast in brine. These are the schisms of kitchen belief. What bothers me is an American appetite for cold food. I have come to live with the potluck supper, an euphemism for "let's eat everything cold." And I know that Thanksgiving is supposed to be a Puritan festival--and how better to feel Puritan than by eating food that ought to be hot, cold?--but I have reached my limit of patience with daft advice in the newspaper. Today's Oregonian has a Thanksgiving Turkey expert explaining, "You don't take [the turkey from the oven] to the table. You *hide* it. I hide it in the garage. Now you put the side dishes in the oven. Then I call everyone to the table for the first course. All you're doing is buying time while the turkey rests--half an hour or 45 minutes, if you play it right." Our garage temperature is currently about thirty two degrees (normal scale, not foreign). Forty five minutes in this temperature would give you what? Near-frozen turkey. Americans will tell you that a roast beast continues to cook after you take it out of the oven and thus, like a clockwork toy that needs time to unwind, you must let it "rest." So much of a shibboleth has this become that I am beset on all sides when I try to ask for a piece that is fresh from the oven and hot. My questions to you are: where did this notion of a well-rested dead beast come from? What does it mean concerning the American Way of Death? Why don't some like it hot? David Ritchie Portland, Oregon ------------------------------------------------------------------ To change your Lit-Ideas settings (subscribe/unsub, vacation on/off, digest on/off), visit www.andreas.com/faq-lit-ideas.html