Fairway turkey question
10 years ago
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- 10 years ago
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Question about English Brown Turkey
Comments (17)Herman, I noticed that the English Brown Turkey was not listed with their other figs but I didn't know the significance of it so thanks for clearing that up. You know, Stella was my first choice but I thought I was playing it too safe since I all ready have Stella but maybe I can bless someone with a new fig tree. Rayrose, I'm not sure of the differences but in my area all the nurseries carry brown turkey so I thought it must be a good fig but I've tried four trees from three different nurseries (technically two nurseries and one home improvement store). It took five years for me to figure out that my first tree needed pollinating (?), two of the four produced abnormally huge, weird figs that never ripened no matter how long I left them on the tree, the LAST hasn't given a single fig after two years (it came from Lowes) but I really thought I'd found something special sine this fig was called "English" Brown Turkey when the others were just Brown Turkey. I love Celeste but I love all things sweet and It helps that my taste buds are not very sophisticated. THANKS...See MoreBrown turkey fig question
Comments (2)Are you sure none have ripened? When my first crop came out in the spring (Breba), I believed the same until one Saturday when I saw Cardinals flying into the small tree. I then realized that as soon as the figs began to turn yellow, the birds were eating them. When the larger crop was produced this summer, I was able to get some ripe fruit because the tree produced more than the birds could eat. We ate a lot and the past week or so I've left the remaining ones for the birds and wasps. Hopefully, yours is NOT planted near your house because figs DO attract wasps....See MoreQuestion about Brining a Turkey
Comments (31)DC, you don't get a "salty tasting bird". You get a seasoned bird. You aren't getting a salty taste. dcarch got it. I didn't mean your bird will be TOO salty, just that it won't have anything else going on except the salt. Other than a saltier bird or piece of meat, what can you possibly get if you add salt? One might call it "seasoning" but salt is salt. You'll get the flavor of whatever you add. So if you smoke the salt for example, you'll get a slightly smoky taste. And if you include some chili powder, you'll get a bit of kick. It's impossible to rub salt on ribs or chicken or steak and not have it penetrate - that's the entire point of doing it, no matter what you call it. The flavors are completely different if you only use salt as opposed to other ingredients. I brine or use dry rubs for pretty much every meat and it all depends on what outcome you want. In this case and in fact in most cases, I WANT the other flavors in the meat, or I wouldn't add them. If you marinate a piece of steak or turkey in a combination of soy sauce, wine, honey, ginger, anise, and garlic, you'll get all those flavors even when you grill the food. But if you just rub with salt, and we do that often enough, you'll only have that. That's OK if it's all you want, but I kind of like things that are more fun. Just got done making the brine for this turkey BTW - apple cider, salt, honey, orange peel, cinnamon, cloves, bay leaves, peppercorns, fresh rosemary and thyme from the garden. We're having Korean guests and they're used to slightly sweet/salty flavors with meats, so it should be fine....See MoreTurkey Red Tulip Quilt question
Comments (5)I've posted pictures of a family quilt dating from the same era. Mine is in terrible condition though. It was so worn, even in it's time, that it was halved and both sections sent to the bunkhouse for the farmhands to use. Would LOVE to see pictures of your quilt!!! Kate...See More- 10 years ago
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