Kenji tried grilling the vegetables first, and he explains the results and that additional liquid isn't needed in the accompanying article:
Would schmaltz work as a fat?
I'm with @Zoet. Adding the seltzer after the syrup and chocolate are combined results in a chocolate soda, with a brown tinged head. One of the theories for why the drink is called an egg cream is because the head is supposed to be a pristine white that reminds one of whipped egg whites.
To achieve this, you put the milk in the bottom of the glass first, pour in your seltzer, and then add the U-betts down the side of the glass, gently stirring with a spoon up and down only to incorporate the chocolate and leave the head pristine.
Now that's an egg cream.
(and this from a Floridian now in the Seattle area. hmph.)
Once defrosted, could the Popeyes turkey be cooked in a deep fried turkey rig instead of roasting?
I am sure you have already heard of this site, but just in case you haven't, if I may suggest Fat Free Vegan (http://fatfreevegan.com/) as a source of ideas to spring board from, please consider it. I am not vegan in the least, let alone a low fat eater, yet I adore her recipe for "sloppy lentils." I would love to see how you would take and build upon her ideas.
Turkey cheese lasagna, based on this chicken cheese lasagna.
Apologies to Simon, as I apparently never returned to this post to see his comment asking for an elaboration on the top rack of a dishwasher method.
This cooking method came from Julie Beeler, the wife of the owner of Beeler's Pork, who has been posting with me on the aol message boards for years. Of course, she recommends that it only be done with their brand of hams, claiming the cryovac used to package other brands may not hold up, and I will admit I have had the occasional melted package when using another brand. But not usually.
What you do is leave the ham in its packaging and set it in the top rack of an empty dishwasher. Run the wash cycle twice, skipping the dry cycle. Once the ham has been "washed" twice, remove it from the dishwasher, cut open the packaging, and place in your roasting pan for glazing in a preheated oven.
That's all there is to it.
I just came across this recipe for Vegetarian Tofu Turkey Pockets (http://www.organicdeals.com/home/2011/11/19/vegetarian-tofu-turkey-pockets.html) yesterday via a recommendation on the Kosher on a Budget blog. I have not tried them myself, and do not know if substituting a vegan-friendly margarine for the suggested butter will work, but otherwise they sound like a very festive vegetarian main course.
I also do not know why "turkey" would be in the title for the receipt, as I see nothing which would give the meal a turkey overtone, but thought the idea might be on interest.
Have a fantastic holiday!
I still say if you like the texture of stuffing from inside the bird, but do not want to dry out your bird by stuffing it, cook the stuffing in a slow cooker. Any stuffing receipt works: Assemble the stuffing, fill the crock, cover, cook on High for 45 minutes and then on Low for four to eight hours, depending on if you have a "heritage" slow cooker or one of the newer ones which cooks at a higher temperature. The edges around the crock crisp up like the stuffing that puffs out of the bird, and the rest has the souffle-like texture that stuffing inside the bird develops.
Kenji, do you feel using planned over roast turkey would be too dry for this, compared to simmered turkey? Especially since my family are dark meat eaters and I would most likely be using breast meat instead of legs?
Kenji, a pretty obvious question, but just to make sure. I prefer Mexican mayonesa, made with lime juice instead of lemon juice. Will a simple substitution of lime juice work in this procedure?
It may be me, but I find a tiny sprig of fresh dill weed placed on top of the filling, along with a sprinkling of smoked Spanish paprika at service, to be a nice addition to deviled eggs. I would probably omit the chives and crushed red pepper with those, and vary the presentation between the two versions.
I'm with jedsa: k4p (kosher for Passover) coke is awesome, especially since you can get it for $1.25/2 litre bottle in the major supermarkets like Publix or Albertson's when coke goes on sale at some point the month before Passover.
But, that is also the problem. I have only seen it in the 2 litre bottle. I will admit to being a feeler as well; I like a freshly opened coke from a glass bottle poured over ice. A k4p coke served that way would be the ultimate for me. In the meantime, I use a Mexican coke for my fix, except during Passover.
@althinique: I do not know if it is true, but I have heard that the US is the only country where coke is made with HFCS. The fact that Mexican coke made with HFCS was found surprised me, but I have friends who are natives of Europe and New Zealand who have never heard of HFCS being used in coke. The formulation of coke may be different in each of those countries, but my understanding is sugar is used in all of them. So, I doubt there would be much difference between a Mexican coke and what is sold in your country.
So how would I adapt this to rose water? Or would it not work as well?
Already mentioned above is the threat of lack of electricity. Buy canned items that you can eat at room temperature (the cooked tuna and chicken suggested is good, as well as canned vegetables and fruit) and make sure you have a manual can opener! Having grown up in south Florida, I can not tell you how many people are well stocked and forget that one essential item...
If damage is excessive, the areas affected, including commercial establishments, could be out of power for several weeks. Stocking up may be difficult and if you do not have a gas grill or generator, room temperature supplies will see you through.
Would this work in a Showtime Rostisserie, for those of us without a rig for a grill? Or would the heat be too direct?
@ Kenji ~ I'm with fireyeti: pass a couple of torn up slices of soft, fresh bread through your KA meat grinder once you finish grinding, and cleaning becomes much easier.
Kenji, I was coming to ask almost the same thing as vereto. The slow cooker recipe I have used for years uses a total of 1.5 cups of liquid: 3/4 cup of stout (I like to use St. Peter's Cream Stout from Suffolk, UK, but I started off using Guiness for years) and 3/4 cup of malt vinegar. The root vegetables sit in the liquid and the corned beef sits on top of those with the cabbage wedges on the top. I cook it for eight to twelve hours on Low in the slow cooker, with all of the vegetables from the start since we like them soft as well, depending on which of my slow cookers I am using since the newer ones cook much hotter than the heritage ones I own.
The corned beef turns out very tender this way. There is no loss of flavor in the meat due to being submerged in liquid, since it isn't submerged. And there is enough liquid to cook the vegetables, even with the wedges of cabbage on top of the meat. I guess steaming for that long and then stirring the cabbage in to the liquid works to get the flavor in to the vegetables.
I saw this article too late to try doing my own corned beef from a fresh brisket, so I will probably attempt that next year. I've used a prepared corned beef and cook it with a spice rub of whole mustard seed, coriander seed, peppercorns, dill seed, allspice, and bay leaf, as well as the enclosed packet (if one is included). I would really like your opinion on how the corned beef turns out in the slow cooker with only using 1.5 cups of liquids instead of submerging it. If you try it next year (I won't ask you to do it now after having over 30 pounds of corned beef on hand to consume), I will warn you that some of my friends who have tried this find the stout and malt vinegar combination a bit bitter for their tastes. I have suggested they substitute a lager and apple cider vinegar instead, and that usually wins them over.
Looking forward to your reply!
Can the coconut milk being sold in cartons by companies such as Silk be used instead of the canned coconut milk? With sales and coupons, I am finding the carton coconut milk much cheaper per ounce.
A shame the Gator Town one fell apart at the last minute. But if the Hare Krishnas are serving on UF's Plaza of the Americas when the next meet-up is scheduled in the summer, I'm pretty sure I know where my suggestion for us Gators to meet will be. ;)
Never had truffles nor even truffle oil. Winning would be an awesome opportunity to explore them!
Gator Town did not happen.
3 reserved, but it is the first weekend of Spring semester at UF and the SEC opener for Men's Basketball was tonight.
...plus, it is a Saturday night in a college town.
So, no go here.
But at least we decided at the last minute not to meet on the meetup page, instead of anyone showing and feeling as if they were stood up.
Learning how to do an authentic Sheboygan-style bratfry, from my Sheboygan born-and-raised father-in-law!
Can it be substituted for schmaltz? Use it to make matzah balls and other ashkenazi recipes?
My goodness, there are so many boneless/skinless chicken breast recipes out there. How about a chicken curry or any of countless Asian-themed stir fry? In an Italian vein there's hicken limone, chicken parmigiana, chicken piccata, and onward.
Check out the chicken recipes on the cooking cache for ides, among other recipes sites.
Please let us know what you decide on!