Interesting idea in terms of multi-taskers.
However, I don't think I'll be employing it.
I wouldn't be as concerned with salmonella blowing around the kitchen as much as bringing a bathroom object into the kitchen. There might not be salmonella in that chicken. But, chances are there are e.coli microbes hanging out in your bathroom. If I really wanted a dry bird, I might just use my clean cutting board to fan the poultry.
Easy enough.
Sorry about the typo in Chris' name in my previous post.
--DanaMc
Cris Cosentino recently used a rig by the same company to smoke a whole pig, too. You can see some really nice pics and read Chris' adventure in his Jan. 4th entry at http://www.offalgood.com/site/category/blog/
(Search on whole pig.)
--DanaMc
And, it should be noted that Alton Brown authored Time's #46 write-up for McGee.
Alton on mom-and-pop roadside joints: "I watch these people drive by all these fabulous places—to go to ... McDonald's. It drives me nuts." ...
Amen. There are owners who get up every morning because they love their business - their food. There are servers, waitresses, who really want to tell you which it the good stuff...and enjoy chatting with you. Ask them, "what are you proud of?" If they smile and step closer and suggest something, order it. If they shrug... order a coke to go. But, it's worth the chance for meal your mouth will love!
People say they want consistency.
They KNOW that their going to get at McDonald's.
When is the last time you made "Mmm-Mmm" sounds?
Me? At the BZB Cafe where I had a cheeseburger, American Fries...and I bought a ballcap. ;)
My favorite food for Easter are solid red dyed eggs in a Greek basket. I guess it's not so much the eating of them, or the cracking of them. Rather, it's the visual appeal of the basket of crimson.
As a child, the vision of the basket of red eggs instantly brought deep emotions of loving family, a loooong holiday meal with lots of laughter, and napping on the couch while my Mom and my aunt's drank coffee and played board games till the wee hours of the morning.
What a warm memory!
Thanks for reminding me.
Alton Brown taught me HOW to cook. Then I thought back to the banquets of food my aunt used to make. Childhood memories came to life. The color. The flavor. The smell of her kitchen.
She was the inspiration.
He was the technique.
Dana
Most of what Sietsema describes is indeed revealed in the ICA's Behind the Scenes show. And, there are plenty of articles on the internet discussing the same show details. The stand-ins make perfect sense and I had assumed such from the get go. No surprise there. Just my .02.
The same guy - ok, not really - has his "Yummy, yummy....Bourbon Chicken" in Union Station in Chicago.
At least he did for the 8 years I was a daily commuter.
He's probably still here.
Good stuff. (Good, as in...comfort food.)
DanaMc
I feel it's like making a good biscuit.
Before adding the liquid, I work the butter into the flour, quickly and gently with my fingers, until it's about the consistency of corn meal.
I agree about not over mixing. You don't want a lot of gluten. Once the liquid is poured, I only stir my scones about 5 times, just to get it mixed. Mine is a loose wet dough. Plop it on a well-floured board. Press out and cut, trying not to knead or work it and more than necessary to cut it.
Now, I'm only a home cook. But, I think their tasty. Dry textured, yet not overly crumbly.
http://www.offalgood.com/site/photos/put-your-pig-in-a-box/ is the direct link to Chris Cosentino's roast pig photos.
I second seadkc's critique of that statement regarding the eco-friendliness of using a blow drier instead of paper towels. However, being a huge fan of roast chickens and well crisped skin, I may have to try this technique. Since I'm bald, I don't have a blow drier. I just might buy a cheapo one for the kitchen. This would have the added benefit of not blowing mold, yeast and poo particles on my chicken.
Question: does one blow dry the chicken before or after seasoning?
So very exciting! And that cake is truly stunning. I've always wanted to try out one of these boxes, but alas! The fire department continues to be offended by my attempts to grill in the living room...
OMG PIGGEH!
I love a good pig-tasting pig. (points to open mouth)
Sorry about the typo in Chris' name in my previous post.
--DanaMc
Everybody loves Alton Brown! He just seems to be the type of guy that we would all want to have a beer with!
In fact, over at 43People (http://spriestley.43people.com/) I have listed Alton as one of only 5 people I would really like to meet - Alton, if your're reading - the list isnt in order of importance otherwise you'd be at the top!
I edit the FoodBlog Chowbelly (http://chowbelly.wordpress.com) and would LOVE to do an email interview with Alton sometime!!
Alton Brown!!! Not much need say anything more. But he's one of the main reasons to watch FN. My husband makes fun "it must be 5 o'clock cause Good Eats is on". :)
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Website: http://cookingatcafed.blogspot.com/
Location: Chicago
About: One day I woke up - literally and figuratively - and started to cook. I never wanted to cook. I was fine being a career gal. Since then I have taken on a 2d job - cooking. And, I blog - about food and travel - because I just have to get it out!
Favorite foods: I love to eat anything a cook is proud to make. *** A little extra.*** If there were awards for the "Top 5 people who have single-handedly changed your life," Alton Brown would receive a trophy from me.
Last bite on earth: Southern fried chicken. Biscuits and gravy. Corn puddin'. Cheesy potatoes. Sweet tea. Apple pie with butter pecan a la mode.