Geometry.Net - Basic_T: Turkey Ethnic Cooking

82. SPLICEDwire | "What's Cooking?" Review (2000)
Trueto-life performances add seasoning to four ethnic holiday dinners in What s cooking? may not be the best Thanksgiving movie ever made (in that
http://www.splicedonline.com/00reviews/whatscooking.html
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THANKSGIVING STEW Courtesy Photo
"WHAT'S COOKING?"
Opened: Friday, November 17, 2000
COUCH CRITIQUE SMALL SCREEN SHRINKAGE:
LETTERBOX: COULDN'T HURT
A good living room movie. Will play fine on even a small TV. But whether or not you want to watch a Thanksgiving movie any other week of the year is up to you. VIDEO RELEASE:
REVIEW CROSS-REFERENCE
Family thanksgivings "Home for the H..." ('95)
Food movies "Woman On Top" ('00) "Simply Irresistible" ('99) "Big Night" ('96)
Joan Chen directing "Autumn in New York" ('00) "Xiu Xiu" ('99) interview Julianna Margulies "Dinosaur" ('00) "The Newton Boys" ('98) "Traveller" ('97) Mercedes Ruehl "The Minus Man" ('99) Kyra Sedgwick "Phenomenon" ('96) "Something...Talk About" ('95) Alfre Woodard "Lost Souls" ('00) "Dinosaur" ('00) voice "Mumford" ('99) "Pirmal Fear" ('96) "Star Trek: First Contact" ('96) Dennis Haysbert "The Minus Man" ('99) "Random Hearts" ('99) "The 13th Floor" ('99) Maury Chaykin "The Art of War" ('00) "Entrapment" ('99) "Mystery, Alaska" ('99)

83. Your Favorite Type Of Ethnic Cuisine
What kind of ethnic cuisine is your favorite? Do you go ape over sushi? Since I don t cook steak, American is mainly barbecued turkey burgers or turkey
http://www.able2know.com/forums/about149.html

84. Need Cooking Advice? Here's Where To Call
www.southernfood.about.com offers Thanksgiving recipes and turkey information and hints. www.turkeyhelp.com is run by Cook s Illustrated magazine,
http://www.freep.com/fun/food/turkey/lines17_19991117.htm
Need cooking advice? Here's where to call
November 17, 1999 Thanksgiving is just eight days away, and we know you are all planned and organized. But just in case you've forgotten some of the ground rules, there are plenty of holiday hot lines to help. Many also offer on-line help.
USDA Meat and Poultry Hotline, 800-535-4555, 10 a.m.-4 p.m. weekdays year-round, 8 a.m.-2 p.m. Thanksgiving Day; automated service available 24 hours a day. Assistance on safe food handling, meat and poultry preparation, and cooking questions.
Butterball Turkey Talk-Line, 800-323-4848, 9 a.m.-9 p.m. weekdays through Nov. 24, 9-7 Saturday-Sunday, 7-7 Thanksgiving Day, 9-7 weekdays through Dec. 23. Home economists and nutritionists answer questions and offer assistance. Callers get a year 2000 calendar with recipes and coupons. On-line: www.butterball.com
HoneySuckle White , 800-810-6325 anytime through Dec. 31. Automated assistance for questions about turkey. On-line: www.honeysucklewhite.com
Reynolds Wrap Turkey Tips Line, 800-745-4000 anytime through Dec. 31. Recorded message on defrosting turkey as well as several ways to roast turkey. Leave your name and address for free recipe brochures. On-line:

85. Need Cooking Advice? Here's Where To Call
www.starchefs.com has a turkey Tips area where professional chefs and cookbook authors offer suggestions for turkeycooking methods, stuffings, gravies,
http://www.freep.com/fun/food/lines17_19991117.htm
Need cooking advice? Here's where to call
November 17, 1999 Thanksgiving is just eight days away, and we know you are all planned and organized. But just in case you've forgotten some of the ground rules, there are plenty of holiday hot lines to help. Many also offer on-line help. RELATED CONTENT
A gobbler's guide to brining, deep-frying and grilling
The brined turkey
The deep-fried turkey
The grilled turkey ...
Where to dine out on Thanksgiving
USDA Meat and Poultry Hotline, 800-535-4555, 10 a.m.-4 p.m. weekdays year-round, 8 a.m.-2 p.m. Thanksgiving Day; automated service available 24 hours a day. Assistance on safe food handling, meat and poultry preparation, and cooking questions.
Butterball Turkey Talk-Line, 800-323-4848, 9 a.m.-9 p.m. weekdays through Nov. 24, 9-7 Saturday-Sunday, 7-7 Thanksgiving Day, 9-7 weekdays through Dec. 23. Home economists and nutritionists answer questions and offer assistance. Callers get a year 2000 calendar with recipes and coupons. On-line: www.butterball.com
HoneySuckle White , 800-810-6325 anytime through Dec. 31. Automated assistance for questions about turkey. On-line:

86. Foreman Grill
GrillMeats.com Comparison For The Suggested cooking Times Using A George Foreman ethnic cooking cooking Veal You Can Grill Indoors Now With The
http://www.grillmeats.com/foreman_grill.htm
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1) I Believe, That I Need To Inform The Consumer How Great This Grill Operates Indoors. 2) I Believe, That I Need To Teach The Average Consumer How To Cook Meat With The Grill They Purchased. 3) Then They Can Have A Course On Meat Education
Footnoted Sites About The George Foreman Grill The George Foreman Grill Is a Popular Gift And Kitchen Appliance In Today's Modern Kitchen. Some Of My Visitors' Have Asked Me What I Thought About Using The George Foreman Grill, And I Had No Idea How to Answer Questions About Steak Cooking Times. For Christmas I Received A George Foreman, So We Will Compare 'George Foreman's' Suggested Cooking Times With My Suggested Cooking Times. This Will Be A Comparison Table The Blue Digits Are George's The Black Are Marty's George Foreman Grill of GrillMeats.com. Also Remember That Every Model Cooks Differently. They All Have HOT Spots. It Takes Some Practice To Get Good With The Cooking Times On This Grill. I Have Used 3 Different Models and All The Grilling Times Are Different. However I will Stick To The Grill I Have Now, With The Adjustable Temperature Gage, The George Foreman is a great grill with a variable Temperature Gage. When I preheat the grill, I set the setting all the way to the right. Then before I'm ready to cook put the setting to the middle. This Grill Cooks fast at the highest setting, but the Grill burns the top of the meat too fast at the highest setting.

87. Authentic Heirloom Recipes From Our Mothers, Mamas, Moms
authentic mothers cuisine home cooking with heirloom ethnic recipes from Europe China, Cuba, Africa, Caribbean.
http://www.inmamaskitchen.com/OPENING_PAGES/mothers.html
about In Mamas Kitchen
home cooking and heirloom recipes
from our mothers' kitchens
A meal in a restaurant opens the taste buds, but the mother's cuisine widens all the senses. In the mother's food is the tap, tap, tap of her shoes as she moves around the kitchen. In her food is the sight of steam swirling as a pot lid is lifted, and the feel of the fork that was used for daily meals. Mama's kitchen carries the memory of scraped knees and school yard squabbles that seemed unimportant when we sat to eat. This is our inheritance, the living part of the genealogical tree, the heirloom recipes based on traditional cooking passed on through generations. These are the recipes we use, whether we are seniors or young moms. Meals from a mother's kitchen are deceptively simple. A mother's meals are intended to nourish, to build bones and sinew, to please the taste buds of an entire family. This is the food we really eat, the food we call comfort food. The recipes exhibit all varieties of ethnic cooking, run the spectrum of regional foods. They show our mothers' creativity, and their subtle sense of art and science. Please browse through the site and become a member.

88. SANTA MARGHERITA - Menu: Ethnic Recipes - Mole Poblano De Guajolote - Mexico
Cook over moderate flame for 1 h. until the turkey becomes tender. When it starts to boil add 4 cups turkey stock, cover and cook over a low flame for
http://www.santamargherita.com/ricette_e/etniche/messico_5.shtml
Menu Ethnic Recipes
Mole Poblano de Guajolote
Turkey in mole plobano sauce
for 10/12 people
1 turkey weighing approx. 4 kg./9 lb. in pieces - 4 garlic cloves - 1/2 onion - 1 tablespoon coarse-grained salt - 4 l. water.
In a pan place pieces of turkey, cleaned onion, peeled garlic and salt, cover with water and bring to the boil. Cook over moderate flame for 1 h. until the turkey becomes tender. Drain, keep stock and keep turkey to one side.
For sauce: heat two tablespoons oil in a pan and place red and green pepper and fresh green chili peppers in (without seeds and white membranes to obtain a less spicy sauce), gently simmer until they soften, drain peppers, keep oil and simmer onion, garlic; put to one side and in the same oil toast almonds, peanuts, coriander cloves, pepper grains, cinnamon and aniseed for 5/8'.
In a baking tray arrange tomatoes and red chili peppers and place in oven under grill until the skin turns black; to help peel, place in a plastic food bag, close, leave to rest for 10/15' and peel.

89. Butterball's Top 10 Turkey Questions - GourmetSpot Lists
Use cooking methods that allow turkey to reach an internal temperature of Whether you choose to stuff your turkey or cook stuffing in a casserole dish
http://www.gourmetspot.com/listturkey.htm

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Butterball's Top 10 Turkey Questions
The Butterball Turkey Talk-Line is available to smooth ruffled feathers by providing one-on-one turkey advice. Every November and December, the Talk-Line's 48 professionally trained home economists respond to nearly 170,000 inquiries on virtually every turkey topic, from thawing to carving. Below are the ten most commonly asked questions from 1998.
WHAT'S THE BEST WAY TO THAW A TURKEY?

90. Travel USA Travel - American Cooking - USA Tourist
Our cooking is as diverse as our population. The USA cooking pot Almost any combination of ethnic food styles can be combined in California cooking.
http://www.usatourist.com/english/inside/cooking.html
Cooking in the USA
We are a nation of immigrants. Only our Native American bothers and sisters can claim this land as their ancestral home. The rest of us came to this land, or our parents before us came here, from many other places. The United States of America is often called "the melting pot of the world". Our cooking is as diverse as our population. The USA cooking pot contains a blend of cuisines from many countries. We sometimes use the term "American cooking" to loosely define a collection of traditional dishes that have gained popularity across the USA.
American Cooking is hard to define
Few people in the US could agree on which foods are traditional American cooking. Certain simple dishes like roast beef, fried chicken, grilled steak, stuffed turkey, meatloaf, baked potato, yams, corn on the cob, potato salad, apple pie, clam chowder, hamburgers, hotdogs and hot wings would normally be included on most lists of American cooking. Many restaurants and bars in the US serve hot wings or Nachos as snack food. Try them both, but order mild seasoning the first time unless you are accustomed to eating burning coals. Contrary to popular belief, we folks in the USA do not eat fast food every day. We often eat real food in sit-down restaurants, and we sometimes even prepare home-cooked meals. You will certainly find plenty of fast food establishments and chain restaurants in our country. They are convenient places where you can find a consistent quality of food in clean surroundings with good service. I prefer to explore the local establishments where I can sample a variety of dishes from the regional cuisine.

91. 'Just Like Grandma Used To Make' Is Good Enough For Me
In the spirit of crosscultural cooking, we accompanied it with Tuscan bread, It s not easy growing up without an ethnic group to call my own,
http://www.post-gazette.com/food/19990221suz.asp
'Just like Grandma used to make' is good enough for me Sunday, February 21, 1999 By Suzanne Martinson, Post-Gazette Food Editor My husband, Ace, and I seem to be developing a long-term relationship with a pot of Hungarian goulash. The recipe for Beef Goulash Soup came out of a cookbook called "Just Like Grandma Used to Make" by Lois Wyse. On Sunday night we ate out of bowls because it was billed as soup. In the spirit of cross-cultural cooking, we accompanied it with Tuscan bread, which we dipped in olive oil. This time we didn't use balsamic vinegar, but what Hawaiians call chile pepper water. As they say, travel is a broadening experience, and Ace had enjoyed this variation so much at Hula Grill (we dipped focaccia there) in Maui that he bought three bottles and we hauled them home. I couldn't resist doing a little stove-side taste test, and I got a noseful of chile that cleared out my sinuses. I do love fusion cooking and eating. But back to the goulash. As near as I can remember, neither of my own grandmothers made it, but I knew Wyse's work, having fallen in love with her book "Love Poems for the Very Married." I liked the idea of us "very married" still reading love poetry, just as I loved the idea of recipes from grandmothers. Still, I put the cookbook aside for a time. Food editors get too many cookbooks to give more than a cursory look at any of them. Many of them are horrible, which I define as hard-to-understand recipes or recipes with ingredients so exotic that only a chef could make them. Then Wyse's book popped up when I was in search of a Sunday dinner on a cold winter day.

92. Food Product Design: Ethnic Entrees
To develop these regional ethnic entrees, food product designers must understand In the past, most food manufacturers ignored AfricanAmerican cooking,
http://www.foodproductdesign.com/archive/1998/0698CS.html
Ethnic Entrees
June 1998 Cover Story By: Susheela Uhl
Contributing Editor A mericans continue to love ethnic foods. Entrees once considered distinctly ethnic, such as pizzas, pastas and tacos, have become comfort foods for many, particularly young people. Italian, Mexican, Chinese and other ethnic cuisines are as common as meat loaf and mashed potatoes. While canned spaghetti, frozen egg rolls and shelf-stable taco shells enjoy popularity, American palates are becoming more sophisticated and adventurous. Consumers are seeking variety, "new" flavors, good presentation and, sometimes, a little spiciness in prepared foods. As a result, three trends are clearly developing.
Regional flair
First, mainstream consumers desire greater authenticity in ethnic foods. Consumers now understand that "true" ethnic flavors come in regional styles. Thus, instead of Oriental or Chinese food, consumers are seeking Cantonese, Hunan or Szechwan cuisine. Second, the popularity of regional American cuisines, such as Creole or Southern cooking, is growing, and these cuisines are becoming more authentic as well. They also are adopting flavors from other cuisines. For example, Creole cuisines are replacing their heavy sauced flavors with lighter, fruity and hot flavors from Caribbean Creole, Asian and other ethnic cooking. Third, ethnic foods are redefining the concept of the entree. In the future, we will see fewer entrees with a large piece of meat as its centerpiece. Entrees will feature smaller servings of meat, combined with exciting side dishes of rice, legumes and pasta. Meat and fish will come well-seasoned in sauces, or as part of a one-dish meal.

93. Trends In Consumption Of Natural Food
easy, tasty food with frozen ethnic cooking filling the bill 70% who do cook at home spend less than 30 minutes in the kitchen.
http://www.naturalhub.com/buy_food_natural_trends.htm
food trends, healthy food, natural food Opinion Piece Healthy food-buying and eating trends www.naturalhub.com [HOME PAGE] [DIRECTORIES] [INFORMATION]
The USA Department of Agriculture generalizes in a February 1999 report based on food consumption surveys that food obtained by 'eating out' - restaurants, coffee houses, vending machines, cafeterias and fast food combined - has less fiber (25% less), iron levels 29% below recommended daily intakes, and calcium 20% below recommended minimum levels compared with food obtained by 'eating in'.
USA
Eating out
The frequency of eating out has almost doubled in the last 20 years. About 30% of meals are now eaten out, and the trend is considered to be likely to continue, primarily due to low prices for take out food, and with both parents working there is little time and energy left to prepare food at home.
A Californian Department of Health survey in 1997 revealed that those who eat out consume up to 25% less fruit and vegetables than those whose food came only from home.

94. PopMatters
What s cooking? opens with a photograph of a white, AllAmerican-looking family gathered around a Thanksgiving turkey. As the camera zooms out,
http://www.popmatters.com/film/reviews/w/whats-cooking.shtml
@import url( http://www.popmatters.com/stylesubpage.css ); FILM recent reviews A B C ... front page
What's Cooking?
Director : Gurinder Chadha
Cast : Kyra Sedgwick, Julianna Margulies, Mercedes Ruehl, Lainie Kazan, Joan Chen, Alfre Woodard, Dennis Haysbert, Victor Rivers, A Martinez, Estelle Harris
(Trimark, 2000) Rated: PG-13 by Stephen Tropiano
e-mail this article
print this article
comment on this article Meager Helpings W hat's Cooking? Surely, with its four plotlines and large ensemble cast, What's Cooking? Although she is given even less to do on screen, Alfre Woodard is far more effective as Audrey, the mother and wife who is just trying to keep her family together. Unlike Chen, Woodard gives a quiet and introspective performance. She effectively conveys a woman who is in pain and is slowly losing her ability to hide it. In one of the film's best scenes, she sits at the kitchen counter and begins to devour slice after slice of blueberry pie until she finally loses her self-control altogether. There is nothing terribly original about the problems she is dealing with her son dropped out of college, her husband had an affair, her mother-in-law is overbearing. Still, Woodard manages to rise above all the cliches, to a show us a woman who is on the literally on the verge of a nervous breakdown. Meanwhile, a few houses away, the Jewish Seeligs provide the film's comic relief as the couple have difficulty coming to terms with their daughter's sexual orientation. As with the other plot lines, this is familiar territory. The sequence in which Aunt Bea, played by

95. Ethnic: Irish 03 - By Recipe Cottage
Wash the turkey under cold water. Pat dry. Lightly salt and Cover and cook slowly for 5 minutes. Uncover and brown lightly for 5 minutes.
http://www.recipecottage.com/ethnic/irish03.html
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LOCATION: Recipes Ethnic Irish 03
Irish 03
An Irish Christmas Day Menu
to serve 6
Irish Soda Bread
Consomme with Celery
Roast Turkey with Chestnut and Sausage Stuffing
Creamed Brussels Sprouts
Mincemeat Pie
Irish Soda Bread 3 cups whole wheat flour 1 cup all-purpose flour 2 tsp salt 1 tsp baking soda 3/4 tsp baking powder 1 1/2 cups buttermilk, or more Combine the flours, salt, baking soda and baking powder in a bowl. Mix thoroughly. Add the buttermilk, working with your hands to make a dough firm enough to hold its shape. Add more buttermilk if necessary. Knead the dough on a lightly floured board for 2 to 3 minutes. The texture should be smooth and velvety. Form into a round loaf. Place on a well buttered baking sheet. Cut a cross into the top of the loaf with a sharp knife. Bake in a preheated 375 deg F oven for 35 to 40 minutes. The loaf is done when it is browned and has a hollow sound when tapped. Cool on a wire rack. Consomme with Celery 4 pounds meaty beef shanks 2 onions, quartered 1 carrot, quartered 3-1/2 quarts water 2 cups water 2 celery ribs 1-1/2 tsp salt 4 sprigs parsley 1 bay leaf 1/8 tsp thyme 1 5 to 7-pound stewing hem, halved

96. Turkey And Potato Enchiladas With Refried Black Beans
Place turkey, onions and green chiles in pan. Brown ground turkey 5Â7 minutes Spray with cooking spray; add beans and mash with potato masher until the
http://www.publix.com/aprons/meals/EthnicCuisine/SimpleMeal.do?mealId=117&mealGr

97. Cooking Links
Spices, Flavorings, Condiments Nutrition 641.1 Healthy ethnic Vegetarian The American Cranberry - planting, harvesting, cooking, marketing information
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CookingSchools.com - The Cooking and Culinary School Directory - data on culinary arts schools, resources on careers, job listings, financial aid; searchable by location and culinary specialty Culinary History Timeline: Social History, Manners and Menus - links to Web sites covering American and international culinary customs and traditions, from prehistory to modern times The Food Museum - food exhibits, news and issues, resources, food history, and answers to food questions Food Network - news, cooking tools, recipes, TV schedule, entertaining ideas, wines and drinks, and contest information Food Reflections: Ingredient Substitutions - suggestions from food professionals for food substitutions for foods such as butter, eggs, and flour; aimed at the beginning cook The Food Timeline - locate information about food history and period recipes IUF - international industry news on agriculture and plantations, the preparation and manufacture of food and beverages, stages of tobacco processing, and hotel, restaurant and catering services

98. What's Cooking Review
What s cooking review, Cowritten directed by Gurinder Chadha, True-to-life performances add seasoning to four ethnic holiday dinners in What s
http://www.contactmusic.com/new/film.nsf/reviews/whatscooking
document.write(''); Home Music News Films ... PSP document.write(''); What's Cooking - Review THANKSGIVING STEW
True-to-life performances add seasoning to four ethnic holiday dinners in 'What's Cooking?' "WHAT'S COOKING?" Friday, November 17, 2000 Starring Joan Chen Julianna Margulies Mercedes Ruehl Kyra Sedgwick ... Ann Weldon , A Martinez document.write(''); A talented ensemble cast brings an extremely authentic family dynamic to "What's Cooking?," a satisfying four-course cross-section of ethnic American clans gathering for their Thanksgiving dinners. Conceived by director Gurinder Chadha as a celebration of diversity, the film opens with an ironic shot of an advertisement on the side of a Los Angeles bus featuring an airbrushed white-bread family carving a turkey. Chadha then moves inside the bus to show the rainbow of races living together in the area, then on into a grocery store, where she picks up her first story in which a young Mexican-American man (Douglas Spain) bumps into his exiled father (Victor Rivers) and invites him home for Thanksgiving dinner. This doesn't sit too well with his mother (Mercedes Ruehl), who had kicked Rivers out after discovering he'd had an affair. But she's prepared to make the best of it as her huge family gathers for their traditional daylong holiday preparations, mixing turkey with a cornucopia of Latino delicacies.

99. What's Cooking -- Roger Ebert's Overlooked Film Festival
What s cooking? celebrates the holiday by telling interlocking stories about They all serve turkey in one way or another, surrounded by traditional
http://www.ebertfest.com/five/whats_cooking.htm
WHAT'S COOKING?
home November 17, 2000 Audrey Williams: Alfre Woodard
Ronald Williams: Dennis Haysbert
Elizabeth Avila: Mercedes Ruehl
Javier Avila: Victor Rivers
Ruth Seeling: Lainie Kazan
Herb Seeling: Maury Chaykin
Trinh Nguyen: Joan Chen
Trimark presents a film directed by Gurinder Chadha. Written by Paul Mayeda Berges and Chadha. Running time: 106 minutes. Rated PG-13 (for some sexuality, brief language and a perilous situation).
BY ROGER EBERT Thanksgiving is not a religious or patriotic holiday, and it's not hooked to any ethnic or national group: It's a national celebration of the fact that we have survived for another year, eat turkey to observe that fact, and may, if we choose, thank the deity of our choice. We exchange no presents and send few cards. It's on a Thursday, a day not associated with any belief system. And it nods gratefully to American Indians who have good reason to feel less than thrilled about the Fourth of July and Columbus Day. "What's Cooking?" celebrates the holiday by telling interlocking stories about four American families that are African American, Jewish, Latino and Vietnamese. They all serve turkey in one way or another, surrounded by traditional dishes from their nationalities; some are tired of turkey and try to disguise it, while an Americanized Vietnamese girl sees the chili paste going on and complains, "Why do you want to make the turkey taste like everything else we eat?"

100. Simonsays.com > Joy Of Cooking > Joy Of Cooking > Read An Excerpt
Joy of cooking By Marion Rombauer Becker, Ethan Becker and Irma S. Rombauer in Turn the turkey breast side up, baste, and roast until an instantread
http://www.simonsays.com/content/content.cfm?sid=43&pid=406145&agid=2

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Need cooking advice? Here's where to call

Need cooking advice? Here's where to call

home cooking and heirloom recipes from our mothers' kitchens

Cooking in the USA

American Cooking is hard to define

Regional flair

Cooking

WHAT'S COOKING?

home cooking and heirloom recipes
from our mothers' kitchens