Mountain Views News     Logo: MVNews     Saturday, November 17, 2012

MVNews this week:  Page 8



 Mountain Views-News Saturday, November 17, 2012 


Must admit with all the past Wine Tasting at Vons, I almost missed my chance to brush up on etiquette 
lessons for the holidays. I have to take my Andy Rooney Card 
out again and give you my fellow diners the rules of Etiquette 
101. I love my daughter, and some of my friends kids. But 
here goes.

 I am asked frequently asked about etiquette and table 
manners, so I compiled this simple list based on the most 
common questions.

 Your napkin goes in your lap, folded in half, as soon as 
you sit down. Many people wait until the food arrives, but the 
proper form is to be prepared.

 If you leave the table, place the napkin to the left of 
your plate, loosely draped.

 A napkin is never for blowing your noise or wiping 
your mouth. Use it to dab at the corners of your mouth or your 
fingertips. If you need to cleanse further, leave the table and 
use the appropriate products in the restroom.

 In formal dining, a charger will be under the place setting. It remains there during the starter 
course and is removed at the main course.

 Your eating utensils go in the order of use, starting from the outside (furthest from the plate) 
and working their way in. Forks go on the left; knives and spoons on the right, as you face the plate. 
Dessert utensils are placed at the top of the plate, sideways.

 The bread and butter plate goes to the left, above the forks.

 The water glass goes above the knives (behind 
the wine goblet, if there is one).

 Food should be passed counter-clockwise.

 It is considered impolite to start eating before 
everyone is seated and 
served, including your host.

 Only the meal 
settings and food belong 
on the table. Do not place 
your elbows, eyeglasses, 
notebook, pen or other 
objects on the table.

 Cut no more than 
two bites of any item at a 
time. When it comes to 
bread, tear off one bite at 
a time and butter it, rather 
than buttering a whole roll.

 Do not season your 
food until you have tasted 

 It is permissible to 
use a piece of bread to wipe 
up excess gravy, as long as 
you use your fork and not 
your fingers.

 If you need to 
leave the table, place your 
utensils on the edge of 
your plate so that the tips 
point to the plate’s center, 
in a V-shape. To signal 
when you are finished, lay 
your utensils side by side 
diagonally on the plate. 


Keep December 6th at 
noon open I will be on the 
Channel 9 News . 

Topic” Tipping

Listen to Talk radio KABC’s 
Dining with Dills at 6 PM. 
Email me at thechefknows@



2 cups butter

1/4 cup onion juice

1/4 cup garlic juice

1/4 cup Louisiana-style hot sauce

1/4 cup Worcestershire sauce

2 tablespoons ground black pepper 

1 teaspoon cayenne pepper

7 fluid ounces beer

3 gallons peanut oil for frying, or as needed

1 (12 pound) whole turkey, neck and giblets removed 


1. Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot 
sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.

2. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all 
over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and 
marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you 
can use an oven bag.

3. When it’s time to fry, measure the amount of oil needed by lowering the turkey into the fryer and 
filling with enough oil to cover it. Remove the turkey and set aside.

4. Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the 
turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey 
should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. 
The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F 
(80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains 
out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

TABLE FOR TWO by Peter Dills


 Do you deep fry your turkey? Before deep-frying your turkey, read these safety tips from the 
U.S. Fire Administration:

 Use turkey fryers outdoors a safe distance from buildings and any other combustible materials. 

 Never use turkey fryers in a garage or on a wooden deck. 

 Make sure fryers are used on a flat surface to reduce accidental tipping. 

 Never leave the fryer unattended. Most units do not have thermostat controls. If you do not watch 
the fryer carefully, the oil will continue to heat until it catches fire. 

 Never let children or pets near the fryer, even if it is not in use. The oil inside the cooking pot can 
remain dangerously hot hours after use. 

 To avoid oil spillover, do not overfill the fryer. 

 Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety 
goggles to protect your eyes from oil splatter. 

 Make sure the turkey is completely thawed, and be careful with marinades. Oil and water do not mix; 
water causes oil to spill over, causing a fire or even [becoming] an explosion hazard. 

 The National Turkey Federation recommends thawing the turkey in the refrigerator approximately 
24 hours for every five pounds in weight. 

Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. If the fire 
is manageable, use your all-purpose fire extinguisher. If the fire increases, immediately call the fire 
department for help. 

 Remember, cooking oil doesn’t go down the drain. Recycle your used cooking oil by calling the following 
disposal companies listed here. You can also call around to local restaurants, who may accept 
used cooking oil.