Serious Eats contributor, rabbit enthusiast, pedant.
I really like this guy. TJ and I once spent an entire evening watching him construct and "play" his entire range of vegetable ocarinas. They all sound kind of awful, but his futile passion is winning and contagious.
Kenji, you'd need either an i before the double-L or an e or y after. "Maillot de bain," bathing suit, is pronounced mah-yo; "chantilly," of course, is chohn-tee-yee.
I have this theory that the "balantine" hybrid word came about in part because of Ballantine's whiskey.
Re: mayo, I guess I'm saying that the offending aioli might actually have the teeniest smidgen of garlic in it. Oh I don't know.
Kenji, it's not pronounced bah-yo-tine. It's bal-o-tine. And aioli and mayonnaise are, as I'm sure you know, different things.
Thanks, Kenji! Norman Rockwell is rolling in his grave a little, but hey :)
I have only ever made one Thanksgiving turkey (am a recent arrival to US) and I basically pretended I was cooking a very large version of Thomas Keller's "poulet roti a ma facon." So I salted my unbrined, unstuffed bird like crazy--with coarse salt--and put it in a roaring hot (450) oven for 2 hours. Didn't touch it or baste it during that time. Fast and moist, but, like I say, I don't have a lot to compare it to.
Which is all to say that if you ever feel like doing a exhaustive, and surely exhausting, comparison of methods, I would be very eager to see how that method stands up. I won't hold it against you if you don't, though.
I have a couple of questions about how your findings apply to an actual Thanksgiving turkey, since most of us will not be eating just the breast :)
1. How does brining affect the skin of the bird? I notice that you sear the breast to crisp the skin. That's not really possible with a whole bird, so what would you recommend in that case?
2. Certainly a breast is at its juiciest at 140-150F, but, if the breast part on a whole bird is at 145F, then the thigh is almost certainly still a little undercooked, right? (That's true for a chicken, at any rate.) How would you get around this? In school, we'd sometimes remove the cooked chicken breast and return the rest of the bird to cook for a little longer, but this doesn't seem practical with a whole turkey.
My favorite breakfast in the whole world. They usually come in sets, so you can choose a breakfast drink (tea, coffee, 1/2 tea 1/2 coffee, Ovaltine, or Horlicks) and a big piece of crustless toast with butter, peanut butter and/or sweetened condensed milk. Heaven.
If you just dolloped circles of muffin batter on a regular sheet pan, do you think they might come out sort of like domed tops anyway?
There was an opportunity here to post the Muffin Top song clip from 30 Rock, and it was missed :)
I really love Dr Oetker 4-cheese. And the brand boasts pretty impressive picture-on-box fidelity, don't you think?
I don't know the exact ratio used, but I've been known to ask for my martinis "wet." I like vermouth! Where's the fun in a glass of neat gin?
My belief is that people are ever more concerned with appearing sophisticated and making the "correct," tasteful choice--which generally ends up meaning the dryer the better, whether it's chocolate that's 1 million % cacao, or avoiding rieslings, or, in this case, dispensing with the vermouth. It's all very silly.
@maggiej That's really cheap! I had heard that they were cheaper this year but that's pretty considerable. Is $8.99/pound for whole, uncooked lobster, or...? I gotta check it out.
@DELICIOUS Heh. Careful there, or people will think I'm on Zapp's payroll.
@delilah I've actually only found them at a very expensive "gourmet" store we have called Dean & DeLuca. If anyone has any other sources for Zapp's, please speak up!
@jammin83 Come back and let us know how it went!
@daemon Yes, assuming your boss is wearing a laser monocle. Please.
It's by Jeremy Scott. Here's more from the collection: http://www.flickr.com/photos/nuffstyle/2183915088/
@dpisping I don't dispute that a wide range of dry wines, both red and white, can be used. But cab and shiraz are far more tannic than merlot, which could potentially lead to a really astringent sauce.
The city's much cheaper, but if I want to stay in Brooklyn I like Cook's Companion on Atlantic. Plus it's right next to Sahadi's and Damascus Bakery, so I can pick up a slice of baklava on my way home :)
@realhound Shiraz and Cab are too full-bodied for a stew like this, which uses only wine for the braising liquid. Merlot is a lighter varietal and better suited to this dish.
@nasochkas Nobody is asking you to drink it. Not drinking it is kind of the point :)
@crankycakes Thanks for the kind words!
@borrais I would suggest that you use a favorite boeuf bourguignon recipe--say, this one, which has very similar ingredients--and simply substitute the Two-Buck Chuck.
@nicochi Thanks! I'm really glad it worked out.
I tried this yesterday and they were so stingy with the syrup and cherries :( It's a nice flavor with good potential but they're not really executing it properly.
We also got a lime/lemongrass one, which was so sour and bitter that we threw it away after a few bites.
I'm sorry, Ed. What a good, sweet dog.
@carriebwc That was a bad call on my part. In the UK, where I lived last, the two varieties are commonly available side by side. In fact, smoked bacon will work just fine.
@laurelie I hoped that I'd made it clear that my perseverance paid off but I guess not :) Hot plate cooking really is tough, though...takes eons for the thing to get hot enough and then even longer to cool it down again.
I've never had gizzards any other way than confit-style or in Chinese watercress soup (those were duck gizzards, I believe). But I have Southern-fried innard experience with chicken livers, marinated and breaded much as these are, but bigger and meatier.
This steak and greens recipe by Paula Deen is really great--I've tested it. It's top round with a serious spice rub, sauteed and then stewed with greens to produce exceptionally flavorful potlikker.
What with all the upskirt leopard-spotting, this is starting to sound like an over-cougarization of the pizza lexicon.
There's nothing herbal about watercress soup. It's, as @e_ting says, "tasty and consomme-like." If it's a traditional Cantonese watercress soup it'll start with a broth of pork bones and contain duck gizzards, too. It's so popular that Campbells actually makes a special watercress and duck gizzard canned soup just for the Asian market--or used to, as I can't find it on the website anymore.
(a) Surprised "Californication" pun has not been made in some form.
(b) They're not even flat. Not. Even. Flat.