For Nicolas - le dindon encore

Hi, Nicolas,

You thought that our dindon at Thanksgiving was a little pale.

We will have le jambon at our main family Christmas dinner, which will be tomorrow (2008.12.27) since part of the family was out-of-town on Christmas day itself.

But Carla's daughter (she lives about 18 miles from us) made dinner on Christmas day for part of the family, and she cooked le dindon.

This one had a much more beautiful skin tone:



Note that we did not use the ColorRight Max, Édition Dindon, to produce this - this shot is ex camera (more-or-less).

Now, for aficionados of the famous Cherokee-English skin tone, here is Carla:



I hope the holiday season has been wonderful for you and for all our colleagues.

Best regards,

Doug

Doug_Kerr said:

Hi, Nicolas,

You thought that our dindon at Thanksgiving was a little pale.

We will have le jambon at our main family Christmas dinner, which will be tomorrow (2008.12.27) since part of the family was out-of-town on Christmas day itself.

But Carla's daughter (she lives about 18 miles from us) made dinner on Christmas day for part of the family, and she cooked le dindon.

This one had a much more beautiful skin tone:

Note that we did not use the ColorRight Max, Édition Dindon, to produce this - this shot is ex camera (more-or-less).

Click to expand...

Ha! So nice from you Doug!

Now we're talking roasted poultry!

But I don't see any potatoe nor turnip, baked together with the beast?!?…

And congrats to Carla, who obviously doesn't know where the kitchen is … ;-)

Nicolas Claris said:

But I don't see any potatoe nor turnip, baked together with the beast?!?…

Click to expand...

Well, the potatoes were cooked separately, and there were no turnips (despite our location in "the South", we are all "immigrants", and they're not a big favorite with the family).

And congrats to Carla, who obviously doesn't know where the kitchen is … ;-)

Click to expand...

Well, actually, she was in it at the time, having just finished constructing the delicious dressing (that's like "stuffing", except it is not cooked in the bird). But she was delighted to not have been chef de cuisine for this event (as she will be today).

We'll see today if we have the proper tools to beautify the skin of le jambon. It was procured, finished, from a firm known as Honeybaked Ham, and is spiral cut at the store (although, as you see from the other shot, we have a perfectly capable épéiste available).

Best regards,

Doug

Doug_Kerr said:

Well, the potatoes were cooked separately, and there were no turnips (despite our location in "the South", we are all "immigrants", and they're not a big favorite with the family).


Well, actually, she was in it at the time, having just finished constructing the delicious dressing (that's like "stuffing", except it is not cooked in the bird). But she was delighted to not have been chef de cuisine for this event (as she will be today).

We'll see today if we have the proper tools to beautify the skin of le jambon. It was procured, finished, from a firm known as Honeybaked Ham, and is spiral cut at the store (although, as you see from the other shot, we have a perfectly capable épéiste available).

Best regards,

Doug

Click to expand...

Hi Doug
Let me tell you, from a French, turnip (if that's we call "navet") can be delicious! choose the small, young pink ones (hold in the hand) cut them in 4 equal pieces, do the same with "young potatoes" put all of them in the oven in the same time as the beast, regularly poor some juice on the vegies (as you do for the dindon, hey that would make a nice song "As you do for the dindon" LoL!)… they will be so sweet and melting in mouth… hhmmmm!

Your épéiste is using an electrical knife ! shame ;-)

Can't wait for the 'jambon' pics…