Quickies

Skepchick Quickies 11.8

Amanda

Amanda is a science grad student in Boston whose favorite pastimes are having friendly debates and running amok.

Related Articles

13 Comments

  1. Couple of questions:

    Wouldn’t a lollipop with the chicken pox virus in it be considered contaminated by the FDA?

    A Nashville TV station spotted the woman’s posts, in which she also offered to ship spit and cotton swabs, all for a mere $50, payable through PayPal.
    Sending medical waste though the post can not be legal. Why is this woman not in jail?

  2. I think it’s official, as Anonymous and The new version of The Three Musketeers show, that the fucking hipsters have taken over Hollywood.

    Want proof? Just look at the facial hair. ‘Nuff said.

    If you want to watch an historically inaccurate but thoroghly enjoyable retelling of the Shakespeare story watch Shakespeare in Love instead and deprive these shlockmeisters more excuses to produce drivel.

    Hell, even The Shakespeare Code episode of Dr. Who was more accurate.

    1. Slow roasting is the answer.

      For turkeys up to 20lbs I find this works.

      Make sure the turkey is completely thawed
      Make sure to remove the giblets. *I know*
      DO NOT stuff your turkey. Ever!
      Weigh the turkey to get an actual weight.

      Preheat your oven to 475°F
      *Optional* Place whatever herbs/spices you like (I find rosemary and thyme work nicely) under the skin of the breast.
      Place in roasting pan with breast up.
      Brush the skin of the turkey with melted butter.
      Use REAL butter, it doesn’t take much.
      Lightly salt and pepper.
      DO NOT Add water, it is not necessary.
      Cover pan and cook at 475°F (246°C) for 20 minutes.
      Reduce heat to 250°F (121°C) for 20 minutes per pound.

      About 2/3 to 3/4 of the way through the estimated cooking time check the temperature.
      Use a meat thermometer, pop-up timers are shit.
      The thickest part of the breast should be 170°F (77°C) and the thigh 180°F (88°C).

      Don’t let it over cook (a leave-in digital thermometer is a good investment)
      Remove from the oven and let set, uncovered, for 20 minutes before carving.

      The initial high-temp followed by the low-temp (yes 250°F is safe as long as the internal temp is 170°/180°) combined with the butter seals the skin and makes it extra juicy, no basting needed.

      1. 1) If it hasn’t been inside the body cavity of an animal while cooking, it isn’t stuffing. In order to be stuffing, it has to have stuffed something.

        2) Roasting bags prevent the bird from drying out, keeping it nice and juicy while it cooks thoroughly enough for the stuffing to be safe.

        When my family “does” thanksgiving, the supplemental faux stuffing that has not been in the bird is ignored until the last of the genuine stuffing has been consumed.

        1. My family calls the not in the bird stuff dressing. But we have this delicious stuff called meat dressing which is pretty much what it sounds like…. You can’t keep us from eating it regardless of where it’s been put previously. :)

  3. Personally, I’ve long liked the “Christopher Marlowe was gay and a spy, and Walshingham faked his death to get the church off his back and Shakespeare fronted for his writing for the rest of his life” theory. It gets shot down by comparative textual analysis, but at least it has a good plot.

  4. Oh, you don’t even have to go as far as comparative textual analysis (though that will also show that they are different). Anyone who wants to see the copious historical evidence for authorship need only look as far as the supplemental material to any decent edition of the Compleat Works. I recommend the Norton Shakespeare b/c it is cheapest. But there’s a lot of stuff there.

    Bob

Leave a Reply

You May Also Enjoy

Close
Close