This month I thought we should make a list of everything we are or should be thankful for:
The Buffalo Bills winning one game… so far. Wine and spirits. Coffee and aspirin. Turkey and Stuffing smothered in gravy. Facebook, Olive Oil, Cheerios, NCIS. The NFL, Jerry Thomas, duct tape and though a tad strange, sometimes; MY sense of humor.(your welcome)
Be thankful that TOP SHELF STAFFING can staff your next event with a friendly, reliable and professional team that will allow you to enjoy your own party.
Most of all; remember to be thankful for your Family, Friends and the heroic and brave men and woman, serving in our military, around the world.
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CALL US: 585-943-5476
Party Tip from Ted
Deep Frying your Turkey Deep-frying a whole turkey can be messy and presents some unique hazards. For these reasons, it should always be done outdoors on a flat, non-flammable surface–not on the deck, and not in the garage. We also recommend that you don’t attempt this without the right equipment:
*Heavy-duty portable propane burner.
Oil: To determine the amount of oil you will need, place the bird in the pot you intend to use for frying. Pour in cold water until the turkey is covered by a couple of inches. There should still be several inches between the surface of the water and the top of the pot. Measure the water: this is how much oil you’ll need. For a traditional Cajun turkey, use peanut oil for frying the bird. Peanut oil gives the best flavor and has a high smoke point. You can also use half peanut, half vegetable oil.
Note: The turkey should either be fresh or completely thawed before cooking. Before placing the turkey in hot oil, be sure it is patted dry with paper towels to cut down on splattering.
WINE CELLAR or WINE ‘SELLER’
Ok. Lesson Number 23. We’ve started a series called Martini’s at Home. Our first one, here, is my attempt to be extremely cool in front of the camera. I promise they will get better with every attempt. … and action!
Charles Dickens Own Punch. Author Charles Dickens was a dedicated Punch-maker and was known among his friends for his ritualized performance as he worked up a bowl or jug, complete with a running commentary on his ingredients, techniques and progress. This recipe was found in a letter he wrote in 1847. Just made a batch and man does it pack a… wallap.
Add twists and sugar into a 2qt sauce pan on low heat. Muddle or pound the lemon twists and sugar together for 2 minutes. Add cognac and rum. Let sit to warm for 2 more minutes. This is where it gets tricky. I took the pot outside and ignited the mixture. Watch the flame! Stir periodically with metal spoon for 7-10 minutes. Douse flame by covering with lid. Add the lemon juice and water and bring to a soft boil for 5 minutes. Strain punch and set aside or refrigerate for 3 hours.