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Post by Bonobo on Jan 27, 2016 19:40:52 GMT 1
I would likely be an advocate for the Thanksgiving holiday. For me, it is the crowning achievement of American society. Well, uncletim would have a lot of work trying to popularise Thanksgiving in Poland. First of all, we didn`t have Indians who saved us. Secondly, turkeys are available here but they are twice as expensive as chicken. www.befsztyk.pl/drob-swiezy-i-mrozony.htmlSo, what new holiday of similar thanksgiving nature could be introduced and with what products? |
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uncltim
Just born
I oppose most nonsense.
Posts: 73
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Post by uncltim on Feb 20, 2016 23:41:37 GMT 1
In practice Thanksgiving is a time to gather with friends and family, to share a meal, and focus on the blessings in our lives. Aboriginals and Turkeys have little to do with it in reality. It's more an idea than a ritual. The focus is gratitude.
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Post by Bonobo on Feb 21, 2016 3:03:42 GMT 1
In practice Thanksgiving is a time to gather with friends and family, to share a meal, and focus on the blessings in our lives. Aboriginals and Turkeys have little to do with it in reality. It's more an idea than a ritual. The focus is gratitude. Interesting. But why there is so much discussion about turkeys? And this halo about saving the turkey?
National Thanksgiving Turkey Presentation is a ceremony that takes place at the White House every year shortly before Thanksgiving. The President of the United States is presented with a live domestic turkey, usually of the Broad Breasted White variety. Generally the National Turkey Federation and the Poultry and Egg National Board are involved. The ceremony dates back to the 1940s, with presidents occasionally sparing the bird presented to them; since 1989, during George H. W. Bush's first Thanksgiving as president, it has been an annual tradition for the president to "pardon" the turkey.[1]
Finding the perfect turkey for your needs is the first step to a memorable Thanksgiving dinner Here's help on determining the size and type of bird to purchase.
What kind?
With so many turkeys on the market, trying to choose your holiday bird can be mind-boggling. To help you cut through all the jargon and find the perfect turkey, here's a glossary of the terms you're likely to see.
Fresh vs. frozen
Fresh: A turkey may be labeled "fresh" only if it has never been chilled below 26°F. (Turkey meat, according to the National Turkey Federation, doesn't freeze at 32°F, but at a temperature closer to 26°F.)
Frozen: Turkeys chilled below 0°F must be labeled "frozen." Or, if they're sold already defrosted, you may see "previously frozen" on the label. Most turkey producers agree that freezing adversely affects the texture and taste of the meat.
Hard-chilled or not previously frozen: Turkeys that have been chilled below 26°F, but not below 0°F can't be labeled fresh, but they don't have to be labeled frozen either. If a turkey isn't labeled as either fresh or frozen, it's most likely in this category. This type of bird may also be identified as "hard-chilled" or "not previously frozen."
We recommend choosing a fresh turkey without any added ingredients, and organic, kosher or premium-brand turkeys are all great options. If the turkey is not kosher, you can brine it yourself for extra-moist, flavorful meat.
Specialty turkeys
Once you've determined if a turkey is fresh or frozen, you'll have other qualities to consider. Many turkeys carry labels like "all-natural," "free-range," and "organic." Still other specialty turkeys don't fall into neat categories but are distinguished by brand.
Organic: The USDA's National Organic Program requires that turkeys labeled as "organic" be certified by a USDA-accredited certifying agency. A certified organic turkey will have been raised on 100% organic feed, given access to the outdoors, and will never have received antibiotics. The use of hormones in the raising of all poultry is prohibited, certified organic or not.
Kosher: A kosher label may only be used on poultry that has been processed under rabbinical supervision. The turkeys are grain-fed with no antibiotics and are allowed to roam freely. In addition to being individually processed and inspected, kosher turkeys are soaked in a salt brine, which gives them their distinctive savory character. (If you buy a turkey that isn't kosher, brine it for extra-moist, flavorful meat.)
Self-basting: A self-basting turkey has been injected with or marinated in a solution of fat and broth or water, plus spices, flavor enhancers, and other "approved substances."
Free-range: By USDA definition, "free-range" simply means that the birds have access to the outdoors. But what really affects the quality of the meat is how crowded the birds are, not whether they can go outdoors. Some of the best turkeys are therefore not technically free-range, simply because the uncaged birds don't roam outdoors.
Premium brands: Premium-brand turkeys are an increasingly important market for holiday birds. Companies like Murray's, Bell & Evans, Jaindl, Maple Lawn Farms, Koch's, Willie Bird, Eberly's, Empire Kosher, Diestel, and others sell turkeys based on their reputation. Most of these producers claim that the difference between their turkeys and others lies in the quality of the feed their birds get. Most often, there are no animal byproducts in the feed and usually no antibiotics. Most of these birds are raised without being caged. The lack of animal fat in their diet and the fact that the birds can move around freely mean that the turkeys grow more slowly than factory-raised birds, so the meat has a chance to develop a richer flavor and denser texture.
Natural: The term "natural" simply means "no artificial ingredient or color added, and minimally processed." The term makes no reference to the way the turkey was raised.
Heritage breed: Over 99% of the turkeys sold in supermarkets are a single breed: the Broad-Breasted White. But some small farmers focus on raising other breeds that have otherwise been edged out of the market. Some of the more common heritage breeds include the Narragansett, the Bourbon Red, and the Jersey Buff. Heritage breed turkeys tend to have darker, more flavorful meat and less breast meat than supermarket turkeys, and are generally available directly from the farmer or through other local sources. For more information, see the Heritage Turkey Foundation.
How Big a Bird?
How to match the size of your Thanksgiving turkey to the size of your crowd.
Smaller birds fit in the refrigerator better and are easier to handle. If you're hosting a big crowd and have two ovens, consider roasting two smaller birds instead of a large one (this also gives you a good excuse to try two kinds of stuffing). Some cooks look forward to turkey leftovers as weekend fare; others prefer to serve just enough to feed the guests at the feast.
Turkey math
For birds under 16 pounds, figure at least 1 pound of turkey per person. For birds 16 pounds and heavier, figure a bit less since there's more meat in proportion to bone. If you want substantial seconds and leftovers, allow another 1/2 pound per person.
www.finecooking.com/articles/how-to/choose-thanksgiving-turkey.aspx?pg=2 |
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uncltim
Just born
I oppose most nonsense.
Posts: 73
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Post by uncltim on Feb 21, 2016 11:01:09 GMT 1
That is just the politicians and media trying to stay relevant. The politician spares the turkey and then goes inside and eats some other turkey while nobody's watching.
Seems about right..
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Post by jeanne on Feb 21, 2016 16:24:50 GMT 1
My family eats turkey for Thanksgiving like everyone else...it's tasty and lots of family traditions and recipes have evolved over the years. Turkeys are large and can feed a crowd of relatives and friends, and it's not something people cook a lot during the year, so it's something festive for the occasion.
But, the holiday is, as Tim said, about gratitude. It's also a wonderful holiday to get together with family and just enjoy each other's company without all the other trappings that often occur at Christmas with all its present-buying and giving.
The hoop-la over what kind of turkey to buy, etc. is just the American commercialism which creeps into everything we do where money can be spent. As with anything else, the commercialism can be ignored, and people do continue to celebrate their own traditions and keep the relevance of the holiday.
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Post by Bonobo on Feb 21, 2016 17:09:41 GMT 1
My family eats turkey for Thanksgiving like everyone else...it's tasty and lots of family traditions and recipes have evolved over the years. Turkeys are large and can feed a crowd of relatives and friends, and it's not something people cook a lot during the year, so it's something festive for the occasion. But, the holiday is, as Tim said, about gratitude. It's also a wonderful holiday to get together with family and just enjoy each other's company without all the other trappings that often occur at Christmas with all its present-buying and giving. The hoop-la over what kind of turkey to buy, etc. is just the American commercialism which creeps into everything we do where money can be spent. As with anything else, the commercialism can be ignored, and people do continue to celebrate their own traditions and keep the relevance of the holiday. In practice Thanksgiving is a time to gather with friends and family, to share a meal, and focus on the blessings in our lives. Aboriginals and Turkeys have little to do with it in reality. It's more an idea than a ritual. The focus is gratitude. Now, I have a full grasp. After all this explanation, we could get back to making up a Polish counterpart of Thanksgiving. I mean when, why and what food. |
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Post by jeanne on Feb 21, 2016 21:37:10 GMT 1
My family eats turkey for Thanksgiving like everyone else...it's tasty and lots of family traditions and recipes have evolved over the years. Turkeys are large and can feed a crowd of relatives and friends, and it's not something people cook a lot during the year, so it's something festive for the occasion. But, the holiday is, as Tim said, about gratitude. It's also a wonderful holiday to get together with family and just enjoy each other's company without all the other trappings that often occur at Christmas with all its present-buying and giving. The hoop-la over what kind of turkey to buy, etc. is just the American commercialism which creeps into everything we do where money can be spent. As with anything else, the commercialism can be ignored, and people do continue to celebrate their own traditions and keep the relevance of the holiday. In practice Thanksgiving is a time to gather with friends and family, to share a meal, and focus on the blessings in our lives. Aboriginals and Turkeys have little to do with it in reality. It's more an idea than a ritual. The focus is gratitude. Now, I have a full grasp. After all this explanation, we could get back to making up a Polish counterpart of Thanksgiving. I mean when, why and what food. Poland has long had an agrarian culture, so thanksgiving for a bountiful harvest would make sense (similar to US model, and shortly after harvest time would be good timing (also like in US), but someone else will have to suggest the food to serve...I'm not that knowledgeable about the Polish diet. |
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Post by Bonobo on Feb 21, 2016 23:47:50 GMT 1
Now, I have a full grasp. After all this explanation, we could get back to making up a Polish counterpart of Thanksgiving. I mean when, why and what food. Poland has long had an agrarian culture, so thanksgiving for a bountiful harvest would make sense (similar to US model, and shortly after harvest time would be good timing (also like in US), but someone else will have to suggest the food to serve...I'm not that knowledgeable about the Polish diet. Unfortunately, the Harvest Festival already exists here. :(P:(  It is called Dożynki, has pagan roots.  en.wikipedia.org/wiki/Do%C5%BCynki
Dożynki (Dozhinki, Ukrainian: Обжинки 'Obzhynky', Polish: Dożynki, Russian: Обжинки 'Obzhynki'; Belarusian: Прачыстая 'Prachystaya'; Czech: Dožínky, Obžinky; Dormition) is a Slavic harvest festival. In pre-Christian times the feast usually fell on the autumn equinox[citation needed] (23 September), in modern times it is usually celebrated on one of the Sundays following the end of the harvest season, which fall on different days in different regions of Europe.
The feast was initially associated with the pagan Slavic cult of plants, trees and agriculture.[1] In 16th century in Central and Eastern Europe it gained a Christian character and started to be organised by the landed gentry and more affluent peasants as a means to thank the reapers and their families for their work, both during the harvest and during the past year.[1][2]
While there are many regional varieties and traditions, most have some aspects in common. Often the peasants or farmers celebrating dożynki gather in the fields outside their village, form a procession and bring back a sheaf or the last batch of cereal reaped from nearby fields.[2] The women would then turn it into a wreath and offer it to the guest of honour (usually the organiser of the celebration: a local noble, the richest farmer in the village or – in modern times – the vogt or other representative of the authorities).
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tomek
Nursery kid
Posts: 256 
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Post by tomek on Feb 22, 2016 12:50:09 GMT 1
New celebration for Poland? WIth thank giving for God. Hard exercyse.
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It is called Dożynki, has pagan roots. 
