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I don't go there, because I can't eat the food
My MIL would attempt a to make a meal that should take 2 hour to bring to the table but would do it in 20 minutes. Sand and raw wine in the mushrooms and steak or chicken that was killed in the broiler, She would say " well it is edible isn't it" No Mom!
What's a Half-Smoke?
When Stationed at Andrews Air Force Base 1961 to 1964 I consumed many half smokes! I was introduced to them by a seargent during a break in the day. I probably was the only Jewish half smoked fan in those days.
Keep eating them they didnt hurt me at all! Burp!
Does Your Grocery Store Have You Crying Tears of Joy?
Wow I would certainly try Wegmans if I could. Here in Colorado we only have Whole Foods which we call "Whole Paycheck" Do I need to tell you why ?
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Recent Comments | Response to Comments
The Food Lab: Turkey Brining Basics
You know, I have done the same as Mr Brown. However when I make my gravy I degrease some of the juice from the roasting pan and pour it into the "Dressing" Pan this gives me the flavor that I crave minus the fat. Try it you will like it!
I don't go there, because I can't eat the food
My MIL would attempt a to make a meal that should take 2 hour to bring to the table but would do it in 20 minutes. Sand and raw wine in the mushrooms and steak or chicken that was killed in the broiler, She would say " well it is edible isn't it" No Mom!
What's a Half-Smoke?
When Stationed at Andrews Air Force Base 1961 to 1964 I consumed many half smokes! I was introduced to them by a seargent during a break in the day. I probably was the only Jewish half smoked fan in those days.
Keep eating them they didnt hurt me at all! Burp!
Does Your Grocery Store Have You Crying Tears of Joy?
Wow I would certainly try Wegmans if I could. Here in Colorado we only have Whole Foods which we call "Whole Paycheck" Do I need to tell you why ?
Leftover Rotisserie Chicken Ideas...
Hey for a cheap treat for dinner
Try cutting up he rest of the bird and 2 packages of Ramen Chicken flavor
add some veggies and you have a nice meal for two!
Water Works: How To Make Seltzer at Home
I had a Syphon years ago that used little cartridges of C02. But the seltzer was never as fizzy as bottled seltzer water. Can some one let me know if this really has pinpoint bubbles in quantity???
Classic Cookbooks: Kasha Varnishkes
What a Kasha surprise! Never used whole buckwheat to make the dish.
Always medium cut groats. My grandchildren (who live with me) hate the stuff. It sure brings back nostalgia of the winter in the bronx and I love to make it as it is actually a fun dish to prepare. Is this a traditional russian dish or is it widespread in the northern European countries. Perhaps someone can answer this question.
The Food Lab: Turkey Brining Basics
@chascates: This will be my third year (Thanksgiving and Christmas each year) brining a Heritage bird and I have not noticed any increased gaminess. I am not a big fan of gaminess, so I think I probably would have noticed!
The Food Lab: Turkey Brining Basics
Thank you Kenji! I absolutely trust your view about the salt vs. aromatics, so I will follow your suggestion for a 6% solution of salt brine and go ahead with the open-air chilling as well.
Happy Thanksgiving!
The Food Lab: Turkey Brining Basics
@yayfood: That sounds about right to me. Open-air chilling helps dry out the skin which makes it crisp up faster in the oven.
I really wouldn't expect much in terms of flavor from the aromatics added to the brine though - not much flavor penetrates during brining because the flavorful molecules need to compete with the salt for space in the turkey, and the salt ions usually win because of their charge. The fact that they are added to the brine cold also means that not much flavor extraction will take place. But I supposed it couldn't hurt either way.
Just remember to keep everything cold while it's brining!
Good luck.
The Food Lab: Turkey Brining Basics
@ Kenji - It's getting down to the wire now, and I'm about to put my bird into the brine. I was thinking of following the suggestion in this this article (halfway down the page, labeled "Best Way Brined Air-Chilled Turkey") from the San Francisco Chronicle that recommends brining for 12-24 hours and then dry chilling, uncovered in the refrigerator for another 12-24. The article says it makes for a moist and flavorful bird, but I'm concerned about ruining my bird. It's a 19 lb organic bird, so I was going to shoot for 24 hours in the brine and 24 drying. What are your thoughts on this method?
The Food Lab: Turkey Brining Basics
Thank you Kenji for the answer to my question.
The Food Lab: Turkey Brining Basics
@neeki
Thanks for the correciont. It's a small point, but accuracy is definitely important!
@cathy5256
No need to brine pre-injected turkey, which is essentially already brined from the inside and out. The most you'll do is succeed in making it a little bit saltier, but that's about it.
The Food Lab: Turkey Brining Basics
Please can someone tell me if I can brine a turkey that's already injected? I have a Butterball turkey and want to try brining this year. I can't find any untreated birds in my area. Will brining it ruin or improve it?
The Food Lab: Turkey Brining Basics
I've been brineing turkeys for years now. It makes a huge diference in the texture of the bird
The Food Lab: Turkey Brining Basics
hey kenji, in your "how it works" section, second paragraph, you mention "cell walls." cell walls don't exist in turkeys, they have cell membranes...which you mentioned later on anyway.
The Food Lab: Turkey Brining Basics
Thank you so much for explaining in detail the process of brining. I brined my Thanksgiving turkey for the first time last year and had a great result- a flavorful juicy turkey!
The Food Lab: Turkey Brining Basics
This is not good. Nearly every turkey I've had in the past 10 years (unless I cooked it myself) is waaaaay too salty. This cannot make that trend better. I "brine" my turkey in the same thing I baste it in: a knarley mix of bacon grease (rubbed lovingly inside/outside/forced into every crevace) and orange juice. No extra salt added. Baste every 30 minutes or so while cooking. Turkey comes out juicy, the skin is crunchy and tangy and perfect (according to my friends who like the skin best - not me) and the stuffing even soaks up some of the flavor. And those of us who have not been inured to the excess salt of a junk food diet can eat it without soaking it in fresh water first. Of course, my vegan wife is not so thrilled, so I ask my friends to store up bacon fat for me - no bacon frying is one of the compromises (but not without benefit - she makes the best curries you could ask for).
The Food Lab: Turkey Brining Basics
I've brined and fried and the bird was great. Recently I've brined but added a little herb stock That is bay lea,f rosemary, basil, celery, onion and garlic simmered for 20 minutes then cooked and added to the brine along with half a cup of sugar. I brine over night in a big stock pot on the back porch when the nighttime temperature is in the high 30's or in a cooler if it is warmer (I replace some of the water with ice. It is melted but still cold by morning).
I cook the bird breast side down on a V rack with no stuffing (except an oinion and a celery stalk and maybe an apple) 450 degrees for 15 minutes and then down to 330 degrees. I use a convection oven . I turn the bird onto it's back (carefully) for the last 20 minutes to brown the breast skin.
The result is crispy skin all over, moist tender meat and because the exposed back cooks more quickly than the breast which is on the bottom, the white and dark meat are both cooked perfectly
Water Works: How To Make Seltzer at Home
Soda-Club and SodaStream are the obvious and best in my opinion choices for home soda making solutions www.makeyoursoda.com is a site I recommend to learn more about soda making and get a discount on your purchase as well
Water Works: How To Make Seltzer at Home
actually unless it makes you feel really really good, putting the bottles in the recycling bin is the worse of the two options because recycling them wastes a bunch of money, energy, and time.
http://www.econlib.org/library/Columns/y2007/Mungerrecycling.html
I don't go there, because I can't eat the food
Ramen Cabbage Salad
INGREDIENTS (Nutrition)
1/2 large head cabbage, coarsely chopped
1 (3 ounce) package ramen noodles, crushed
1/2 cup sunflower seeds
1/2 cup vegetable oil
3 tablespoons white sugar
3 tablespoons distilled white vinegar
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DIRECTIONS
Toss together the cabbage, noodles and sunflower seeds or almonds.
Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.
Water Works: How To Make Seltzer at Home
I also drink a huge amount of soda. I looked at the sodamaker but it was really expensive. I thought there has got to be a cheaper way. Finally I found plans to make a home made system that is WAY cheaper than the sodamaker -- I can make seltzer for less than 2 cents a liter! Here is where I found the plans to build your own soda and seltzer system in about 10 minutes for less than $100 bucks.
It's serving me well and I am making some delicious sodas! And I don't end up using all that plastic, or even worse, shipping all that water!
What's a Half-Smoke?
Foodlexi: Sure, go ahead and link away.
What's a Half-Smoke?
Erin,
Would you mind if I link to this article from whatamieating.com? I like including items with a particular story attached to them and this is a good one, though I rather agree with LunaPierCook about the picture. I prefer Kaszeta's, slightly!! Which reminds me, could I link to your article too Kaszeta?
What's a Half-Smoke?
I'm glad that President Obama doesn't eat half-smokes. He's a healthy, conscientious eater who wants to reach an advanced old age in good health. I hope he'll turn the White House Lawn into a vegetable garden and fruit orchard. We have to stop encouraging obesity, diabetes, and heart disease. Let's promote fresh, natural, flavorful natural foods.
Does Your Grocery Store Have You Crying Tears of Joy?
@edoc918: Late posters always welcome! I liked Publix when my parents lived in FL and I visited. Reminded me a bit of Wegmans.
Does Your Grocery Store Have You Crying Tears of Joy?
I guess I"m a late poster - but when we lived in MN, Kowalski's is the absolute bomb. Unbelievable selection, best produce, meat & cheese, great service, their deli was awesome - and they were open 24 hours.
I'm back in FL now, so Publix is #1, with Sweetbay running a close second. The butcher at Publix deboned our duck, chicken and goose for Thanksgiving for FREE.
Does Your Grocery Store Have You Crying Tears of Joy?
I heart Shop-rite - from Jersey, Shop-rite every Saturday from earliest memory. Good times : ) When the one nearby shut down, my dad elected to drive to the nearest one, which is about 5 miles further, instead of go to other supermarkets.
At school in upstate NY - Wegmans rocks - can't get McVittles anywhere else, or kumquats...
Does Your Grocery Store Have You Crying Tears of Joy?
While Wegman's is a great grocery store, I find my local Super Fresh to be No 1 for customer service, bar none.
When they were recently out of whole fryers at 69 cents, (can't beat that), the meat cutter went back to the deli counter and pull out a fryer from the refrigerator and wrapped and priced it for me. That was the best tasting fryer I have ever eaten.
It's the little things like store prepared gourmet apple pies, fresh from The Farm produce, (their potatoes are the best tasting ever), seafood, and my all time favorite tasting beef, Premium Gold Angus.
For a supermarket that has been business now for 150 years, its all about the quality, value and customer service.
Does Your Grocery Store Have You Crying Tears of Joy?
I'm surprised that no one from the San Franscisco area has mentioned Andronico's. When visiting our daughter in Walnut Creek, we we visited one and thought it a wonderland of food of every kind.
Does Your Grocery Store Have You Crying Tears of Joy?
LOVE my WHOLE FOODS!
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You know, I have done the same as Mr Brown. However when I make my gravy I degrease some of the juice from the roasting pan and pour it into the "Dressing" Pan this gives me the flavor that I crave minus the fat. Try it you will like it!