I saw something about Honeybaked Ham on TV once. I was under the impression they did something really special but what the =y really do is pour the coating on then cook it on quickly with a propane torch.
Grandma's ham for holidays/special occasions was always prepared that way. Maraschino cherries were a special treat when I was younger.that would be special. Stuffs much too sweet for me.
Simple ham with the pineapple rings with cherries in the middle and little cloves stuck around. Don't get those since the previous generation passed but sure do miss it.
Grandma had two cherry trees and a pear tree in her yard plus a grape arbor over the well. The cherry trees would have a gummy substance seep out on the tree. Used to chew on chunks of whatever that was for hours. Whatever it was, it didn't kill me.first time I saw a black cherry I was all, "what's that?" Didn't know there were any other kind than those masaschinos.
Grandma had two cherry trees and a pear tree in her yard plus a grape arbor over the well. The cherry trees would have a gummy substance seep out on the tree. Used to chew on chunks of whatever that was for hours. Whatever it was, it didn't kill me.
My wife's best friend's husband is Cajun, from Gonzales, LA. He taught me how to cook Cajun style deep fried turkey around 25 years ago. With the exception of maybe three of four times, I've done deep fried turkey his way ever since. And turkey salad made from deep fried is the best I've had, if I do say so myself. Besides, what better way to spend quality time with my son frying a bird, smoking Cuban cigars, drinking beer and Irish whiskey, grunting, belching and farting in the Wisconsin cold, talking about hiking, camping and guns. That's probably my favorite day of the year.How many of you have done the deep-fried turkey thing? I have not and have never had the opportunity to try the meat from a deep-fried turkey.