Where to go from Seattle on Friday?

**Mike Pow** · 11-10-2005, 01:18 AM

Where to go tomorrow?

Baker, Stevens or Crystal?

And could someone please tell me the REAL driving times from Seattle to these resorts.

Thanks

**Squirrel99** · 11-10-2005, 01:27 AM

Originally Posted by Mike Pow

Where to go tomorrow?

Baker, Stevens or Crystal?

And could someone please tell me the REAL driving times from Seattle to these resorts.

Thanks

Crystal & Stevens are about 90 minutes
Baker is about 2.5 hours minimum with dry roads

Crystal & Baker will have the most terrain open. If you're in Seattle, I'd probably head to Crystal. Much easier to do as a 'day drive' although Baker has twice the amount of snow. Either way, conditions are good & it's early season.

**Art Shirk** · 11-10-2005, 01:57 AM

I concur with squirell. I am heading to stevens after work to get some turns for some night skiing. I expect good road conditions and about an hour and a half drive time. For terrain during the day, I would recommend Crystal without a doubt. I think the drive time may be a bit over 90 minutes but not much more. The better skiing makes up for the negligible additional time.

**Zeedashbo** · 11-10-2005, 02:15 AM

won't that be a total bummer to post on the internet about driving to stevens to go night skiing, but not check the internet to see if stevens is open for night skiing?

i think its funny.

**Art Shirk** · 11-10-2005, 12:22 PM

Originally Posted by Zeedashbo

won't that be a total bummer to post on the internet about driving to stevens to go night skiing, but not check the internet to see if stevens is open for night skiing?

i think its funny.

It is open jackass. Turns are turns even if its dark.

**pollard** · 11-10-2005, 12:29 PM

Originally Posted by commonlaw

It is open jackass. Turns are turns even if its dark.

but not for night skiing dumbass

**ill-advised strategy** · 11-10-2005, 12:34 PM

you asses are assing this thread right up it's ass.

**Art Shirk** · 11-10-2005, 12:43 PM

hey pollard, check your signature line for typos

KQ · 11-10-2005, 12:53 PM

HERB-ROASTED TURKEY WITH APPLE CIDER GRAVY

Brining the turkey in the refrigerator for two days ensures an incredibly moist result. We do not recommend stuffing brined turkeys because the brine can make the stuffing too salty. A do-ahead gravy base eliminates last-minute stirring and thickening. Look for fresh bay leaves in the produce section.

Brining
8 quarts cold water
2 cups coarse kosher salt
8 large fresh or dried bay leaves
2 tablespoons black peppercorns
2 tablespoons whole allspice
1 16- to 17-pound turkey; giblets removed, neck reserved

Herb butter and gravy
3 tablespoons minced fresh Italian parsley
3 tablespoons minced fresh thyme
3 tablespoons minced fresh sage
3 tablespoons minced fresh marjoram
1 teaspoon minced fresh rosemary
1 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature

4 cups low-salt chicken broth
2 cups apple cider
3 tablespoons all purpose flour
1/2 cup whipping cream
2 tablespoons Calvados (apple brandy) or other brandy

Roasting
2 large Granny Smith apples, quartered, cored
2 large onions, quartered

1 cup apple cider

To brine the turkey:
Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other. Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.

Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.

For herb butter and gravy:
Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.

Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)

To roast the turkey:
Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan.

Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).

Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.

Serve turkey with gravy.

Makes10 servings.

**Zeedashbo** · 11-10-2005, 04:06 PM

damn, turkey sounds good. maybe i'll make some then go night skiing at stevens.

**skibuminwyo** · 11-10-2005, 04:11 PM

better check the internet and make sure its open

**Art Shirk** · 11-10-2005, 05:21 PM

Originally Posted by Zeedashbo

damn, turkey sounds good. maybe i'll make some then go night skiing at stevens.

Need a lift up there? There is room on my balls.

**Zeedashbo** · 11-10-2005, 06:17 PM

Originally Posted by commonlaw

Need a lift up there? There is room on my balls.

hey dude. don't be a total dick. take a little good natured ribbing like a regular person. remember you are a holdover from epic ski, and have yet to earn a shit talking degree on this forum.

this is a special place, and i have made more than a few amazing friends on this forum, and if you are looking to do the same, try not sucking so bad.

**Art Shirk** · 11-10-2005, 07:06 PM

Originally Posted by Zeedashbo

hey dude. don't be a total dick. take a little good natured ribbing like a regular person. remember you are a holdover from epic ski, and have yet to earn a shit talking degree on this forum.

this is a special place, and i have made more than a few amazing friends on this forum, and if you are looking to do the same, try not sucking so bad.

I understand "earning your stripes" theory as well as anyone. And I dont plan on being one of those guys that makes a snide comment about every post out here--I see too much of that as it is. However, don't fling shit my way without being up for a little bit of the same. No number of posts will eradicate that hypocricy. So, lets all laugh at the amazingly hilarious "Steven's Pass Hours of Operation Snaffu of 2005." I can certainly handle it.

**Zeedashbo** · 11-10-2005, 07:34 PM

let's see. i make a funny. you call me a jackass. i make another funny. and you tell me to ride your balls.

now i'm all up for flinging 'shit' around. that's half the reason i'm on this board. but if someone makes a funny on my behalf, i will keep my own funny on par with their funny. unless i know the person, and said person will find it funny if i go beyond the funny boundary and full on diss them. since you don't know me personally, or have 'earned your stripes' per se, you should not full on diss on me or i will take it personally, and i won't be very funny if you do meet me personally.

so, in conclusion. don't tell me to ride your balls. unless i know you, in which case it might be funny.

**tibaher** · 11-10-2005, 07:44 PM

nah, still not funny

Z are you goin to the other side of the road Sat?
Wilson and Ringo said they want to go skiing!

**Zeedashbo** · 11-10-2005, 08:16 PM

yo rehabit- looks like i might be working saturday. so i'd be heading up to the mt. in the afternoon. so it'd be all lifts at that point. thinking of heading to evo on sat. night as a warmup to huthut hawkball.

**Art Shirk** · 11-10-2005, 09:17 PM

Originally Posted by Zeedashbo

let's see. i make a funny. you call me a jackass. i make another funny. and you tell me to ride your balls.

now i'm all up for flinging 'shit' around. that's half the reason i'm on this board. but if someone makes a funny on my behalf, i will keep my own funny on par with their funny. unless i know the person, and said person will find it funny if i go beyond the funny boundary and full on diss them. since you don't know me personally, or have 'earned your stripes' per se, you should not full on diss on me or i will take it personally, and i won't be very funny if you do meet me personally.

so, in conclusion. don't tell me to ride your balls. unless i know you, in which case it might be funny.

Allright man, we could go back and forth on this some for awhile but I think it is a little disingenuous to claim that I have personally offended you. The fact that I don't know you should be a reason for you to NOT be offended. Regardless, I didnt intend to personally upset you by offering a lift on my beanbag.