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Saturday, December 30, 2006

12-30-2006 Ysabellabrave

Ysabellabrave is one of the hottest stars on YouTube. She is listed as one of the top 100 most subscribed directors. If you haven't taken a moment to check her out, you should. Here is her website. Her strengths are the 30s & 40s music but she can also belt out modern songs. Here are two, Love me two times and Dream a little Dream.

Love me two times

Dream a little Dream

Thursday, December 28, 2006

12-28-2006 Hanging out at the grill

Hanging' Out At The Grill - a Film Cow Production.

A talking burger, hot dog, and some chicken breasts.

Wednesday, December 27, 2006

12-27-2006 Trunk Monkey 1


Trunk Monkey 1

12-26-2006 Polka - Your too fat for me

Music Video
Polka - She's Too Fat For Me - Fun with World of WarCraft

Copyright 1947 Shapiro, Bernstein and Co., Inc. (published by Francis Day and Hunter Ltd.)

Monday, December 25, 2006

12-25-2006 Alton Brown

Courtesy of Food Network and Alton Brown.

The most juicy turkey you will ever, ever, ever eat.
A bit more work but once try it, you will throw out your old recipe.

1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

For the aromatics:

1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

TIPS: create the brine solution the night before. Since the turkey must soak for a while, try placing the bird in the brine solution around 7 AM if you want to eat late in the afternoon.

Sunday, December 24, 2006



LONDON -- Pygmy hippopotamus 'Thug', has his teeth cleaned with a new giant toothbrush at the London Zoo. The hippos' teeth are regularly cleaned by zoo keepers as part of their care routine and until now a broom for each hippo has done the job perfectly. Keepers decided the brooms just weren't snazzy enough for the hippos and ordered two giant 5-foot toothbrushes for the pair, a pink one for Thug and a blueone for Nicky. (12/13/06 AP photo)

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