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How to Spatchcock a Turkey
This looks interesting, I have not thought to do it with a turkey.
My question is a about fat drippings. Generally I try to raise the bird in cooking rack (not sure what it is called, an x shaped thing that the bird sits in the top half, that lifts it above the pan)
So then would all the meat sit in the fat while it cooks?
If so, is there enough juice in the pan to make gravy?
Do you grease the pan first so that it doesn't stick?
All the fat loving people, trust me, I am with you, but my family is not, and on this day I cater to their needs.
Thanks
SF
The Burger Lab: Turkey Burgers That Don't Suck
Burger Sensei,
Could you please comment on your eggplant roasting technique. No dice, salt, wash, dry?
Thanks
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Last Ditch Attempt to Eat the Best of Austin
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Alert: Julia Child Video Available on PBS.ORG
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Recent Comments | Response to Comments
How to Spatchcock a Turkey
Also, just so I can start my Christmas planning, has anyone tried to spatchcock a Goose?
In that case I imagine that the fat dripping would be a REAL issue.
How to Spatchcock a Turkey
This looks interesting, I have not thought to do it with a turkey.
My question is a about fat drippings. Generally I try to raise the bird in cooking rack (not sure what it is called, an x shaped thing that the bird sits in the top half, that lifts it above the pan)
So then would all the meat sit in the fat while it cooks?
If so, is there enough juice in the pan to make gravy?
Do you grease the pan first so that it doesn't stick?
All the fat loving people, trust me, I am with you, but my family is not, and on this day I cater to their needs.
Thanks
SF
The Burger Lab: Turkey Burgers That Don't Suck
Burger Sensei,
Could you please comment on your eggplant roasting technique. No dice, salt, wash, dry?
Thanks
Seriously Meaty Turkey Burgers
Dang hoss, that is some masterly technique there. Not to get off topic but could you explain a little bit more about your eggplant roasting method? Why wrap it in foil?
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon for who it is. It's got some fat, and it's ok with it. Sure there are all these fancy cured products out there, speck, guanciale, lardo, but bacon knows that no matter if I engage in some brief dalliance, it doesn't mean anything. I'm still coming home for some of that sweet, salty goodness.
P.S. Hey Vermont, when are you going to legalize Human Bacon Marriage. Equal Rights Now!!!!
Snapshots from Paris: Perrier with Smaller Bubbles
@Christel: Heck Yeah!!!
@ Sodastream You really should have put me in your infomercial
Snapshots from Paris: Perrier with Smaller Bubbles
Plus if you carbonate tap water, you get the flouride kindly provided by a paternalist government.
Snapshots from Paris: Perrier with Smaller Bubbles
Some say naturally full of minerals others say naturally full of Benzene and Sodium.
Snapshots from Paris: Perrier with Smaller Bubbles
Not trying to sound like an ad, but sounds like youl need to get a soda making machine (I have a soda club).
It makes soda, you can carbonate it to your exact degree of desired carbonation, it ends up being dramatically cheaper, and it is WAY greener to make it at home rather than the energy it takes to make the bottles, and truck and ship the bottles everywhere.
Also it makes a fun burping noise when it carbonates.
Mario Batali's Jarred Pasta Sauces
I like tito's salsa from RI on my pasta.
The Joys of Bluefish
A summer favorite for me in RI is to cook chorizo and blue fish (in foil) on the grill then cut it up and mix with clams butter, white wine and garlic.
Heck Yeah
For the laddies- Hottest Food Network Dude?
Dang, there is no love for Rick Bayless on here.
Anyone Interested in Starting an Underground Supper Club in NYC?
NARC!!!
The first rule of Underground Supperclub IS YOU DO NOT TALK ABOUT UNDERGROUND SUPPER CLUB.
That being said, I'm in.
Help -- LOTS of fresh epazote
Cook it with a pot of beans, legend says that it takes the . . .cough cough . . "air" out of them. This should make for a happier household.
Serious Heat: Is Death by Chiles Even Possible?
Hi, Do you know where I can get those Jalokias in NYC? Does Kalyustan's carry them?
Last Ditch Attempt to Eat the Best of Austin
Last night- Top Notch
Chili burger- meh, typical fast food style, with the redeeming feature of a chargrill.
Onion rings=da'bomb. I love them, crave them, and want more.
Today- Angry Goat tacos- super greasy and not worth it.
Last Ditch Attempt to Eat the Best of Austin
Sam's BBQ- Ate there last night. The ribs were hella dry, clearly they had been sitting around for awhile, the mutton was moist and unctuous, dripping with fat. Very good.
Decor was fun, the guy behind the counter was super nice.
Today- Omlettery- Friendly service, typical austin decoration. I had huevos rancheros. The potatoes were undercooked, the beans were very toothsome. Not sure if that is just how they do it there, but I prefer softer beans. The eggs were well cooked and topped by a tasty, tomato, jalapeno, onion, pepper mixture. Honestly though, I felt like there wasn't enough food on the plate. I ate at 1, and it is 4 now, and I am pretty hungry. Next time I go I will try an omlette. though I was upset by their lack of meat fillings for them.
Last Ditch Attempt to Eat the Best of Austin
Thanks so much to everyone for giving suggestions, keep em coming. I really am going to try to eat my way through Austin in the next three weeks.
-Casino el camino looks awesome, and I will def eat there.
-Will prob skip all the cupcake places to focus on cheese and meat
-Clay pit- the first time I ate there I thought it was overpriced crap, the second two times were much, much better. I will give props where it is due, it is the only good indian place downtown. That being said it is expensive. I would much prefer to go up north to Madras Pavillion or Swat.
-Sarovar and Shalimar- both ok, not my faves
-Taco Deli will be done.
- Random rant, why doesn't tamale house have tamales, makes me angry.
-random rave- barfly's- I love you so much barfly's. You are responsible for the best terrible decisions in my life.
-Rudy's- meh
-Ruby's- I like, good beef ribs, call ahead. Brisket is ok.
-Vespiao- amazing, I want more of it
-Eastside cafe- it is ok, but I don't see what the fuss is about.
-The omlettry looks like a must try
-Huts's-meh
-Hoffbraue- tasty onion rings, old school
Last Ditch Attempt to Eat the Best of Austin
On places people have suggested:
Guerros on S. Congress.- No, i hate waiting for an hour to get a table
The Omelettry - 4811 Burnet Rd ~ sounds good, I live close
Hyde Park on Duval ~ greasy, and crappy
Santa Rita on W. 38th - Meh
Trudys - 409 W 30th Street ~ Love that Stuffed avocado.
Alborz- My hetero life mate is persian, and I have eaten a lot of persian food, I liked the meat there, but the tadiq was swimming in grease, and the fessenje was subpar. One thing I am psyched for in NYC is going back to Ravagh, such good persian food.
Last Ditch Attempt to Eat the Best of Austin
Also, have made reservations for Uchi and Austin land and cattle for when the gf comes down next week to help me pack. Also planning on hitting up karibou ethiopian on the eastside.
Last Ditch Attempt to Eat the Best of Austin
Java noodles was tasty. The lunch special comes with free access to a "salad bar" which included:
crappy looking veggies
2 kinds of spring rolls- savory and sweet ones filled with banana and topped with condensed milk. The banana ones WERE GOOD
2 kinds of soup, and nice fresh wonton chips. 1 soup looked nasty, the other was a very tasty cocunutty thing. Sorry for the terrible descriptions.
For my main, I had a white curry. It was good, but tasted like thai food.
Lunch companion had some very tasty fried, spicy, sweet fried chicken bites. Those things were darn yummy.
Good price, $6.95 for the lunch special, plus 2 bucks for a very good indonesian coffee. It was like Vietnamese coffee, but it came premixed, and was more pleasant to drink.
I would recommend it to friends.
Next door is a philapino place, and a vietnamese place that looked good.
Tonight Sushi Japon. Very nice decor, friendly service. Had salmon nigiri. The pieces of salmon were huge, and flavorful. the unagi was very good.
Also had spicy tuna and spicy salmon rolls. They were ok, but not fantastic. The meat part was good, not goopy like some places, and clearly made with high quality fish. My beef is with the seaweed wrapper on the inside, it was unpleasantly tough. I would have finished the rest of the piece but still be chewing on it, not cool. Also this place was kinda expensive. 28 bucks for the food I mentioned and a coke, not counting tip.
Tomorrow Sam's on the east side.
Cook the Book: 'Tacos'
also, bacon tacos, at the now infamous baconfest.
Cook the Book: 'Tacos'
This fall at my friends citizenship party we made a big bunch of tacos. Some of our indian friends decided this would be the first time they ate beef. They were REALLY tasty brisket tacos, and less tasty chicken. A look of wonder crossed over their faces, as they proceeded to devour most of the beef tacos.
Thanks Jerks
Seriously Meaty Turkey Burgers
I found a tag on the shelf at one supermarket (Hannaford - I checked at 2, only one even carries it) where the Marmite should be, but they were out.
The guy at Price Chopper said, "WHO?!" when I told him what I was looking for.
At $5 for a little jar, and only 1/4 teaspoon for the whole pound of turkey, would it make a huge difference if I subbed an additional 1/2 teaspoon of soy sauce?
The Burger Lab: Turkey Burgers That Don't Suck
Made a few adjustments. I started with grocery store pre-ground turkey, which I find to be too readily available and affordable to ignore. Next, I cubed and microwaved the eggplant with just a drizzle of olive oil, substituted miso paste for the marmite (I had miso on hand from earlier experiments to make ground turkey palatable), and backed off a bit on the soy sauce. I was afraid the 1-2 punch of both miso and soy sauce would give too strong a soy flavor. Fried the burger with a little oil in a non-stick skillet to an internal temperature of 180F.
No soy, eggplant, or anchovy was detectible - just juicy and well flavored turkey.
It was delicious!
Thanks for the research. Eggplant and anchovy! Who knew?
How to Spatchcock a Turkey
I can't wait to try this one. It looks so moist and yummy. Might have to make it for Christmas as well.
The Burger Lab: Turkey Burgers That Don't Suck
These food lab articles are wonderful. I can't wait to try these turkey burgers. Keep 'em coming!
How to Spatchcock a Turkey
We had a Thanksgiving pre-game last weekend and used the spatchcock method. I used Alton Brown's brine recipe, brined for about 8 hours. A 15 lb bird took about an hour and a half to cook. Our guests said again and again that it was the juiciest turkey they have ever had. A few weeks ago I spatchcocked a chicken as a test run and it was the best roast chicken I've ever made. The brine-spatchcock method is definitely the way to go.
The Burger Lab: Turkey Burgers That Don't Suck
The Burger Joint, a small new chain in the D.C. area, is featuring the Thanksgiving Burger as the burger of the month.
While their regular burgers look to be significantly better than Five Guys Burgers and Fries, this sandwich should be called something other than a burger, I think. Gravy, stuffing and cranberries do not a hamburger make.
My article here.
How to Spatchcock a Turkey
This technique sounds so good. A couple years ago, I cooked my turkey breast side down technique, that was a very moist turkey. Another time I tried pouring boiling water on turkey while in the sink, again kept the moisture in and was very moist ,and tender, but ruined the skin, too tough and I was bummed as I am a skin lover. coco ps: I will have to try this
How to Spatchcock a Turkey
Just use a large roasting pan with a flat rack instead of a v-shaped rack.
Better yet you can just place the turkey on large chunks of aromatics/mirepoix (onions, celery & carrots) & herbs (or potatoes maybe) and use them as a rack to keep the bird from sitting in drippings. Add a little stock to keep them from burning at roasting temps. They'll be useless after they've roasted for long, but strain them out & deglaze the pan and you have some delicious strong stock for gravy.
How to Spatchcock a Turkey
I think spatchcocking a turkey may be illegal in several Southern states. Well, maybe if it was consensual ....
The Burger Lab: Turkey Burgers That Don't Suck
@SkinnyFatty
Yep - roast it whole in the skin, kinda like you'd do when making baba ganouj. The idea is that you want to retain some of the moisture in there. Modern eggplants are not bitter at all - especially the small one called for in this recipe, so you don't have to worry about salting and pressing them. If I wanted to give them a denser, meatier texture, then I'd do what you do: slice them, salt them, wash them, press them, then cook them.
That said - I didn't actually try it the second way. Perhaps it would work as well. If you give it a go, let me know!
Kenji
Seriously Meaty Turkey Burgers
@skinnyfatty
Look at the response in the original post.
22 Sandwiches That Will Change Your Life
My hometown Cuban sandwich can't get no love? Awww....
22 Sandwiches That Will Change Your Life
The godmother from Bay Cities in Santa Monica needs to be on here too! Or any sandwich from them, really. It's all about the bread...and giardiniera mmm.
22 Sandwiches That Will Change Your Life
BIGELOWS!! i grew up in rvc and this is truly a classic spot. i had my last family meal here with both my parents and my brother a few years back. brings back great memories. so happy to see it on the list.
22 Sandwiches That Will Change Your Life
Boccalone in SF is fantastic....Collest thing I have had to an Italian panini in the US....
Mario Batali's Jarred Pasta Sauces
I'm with the other posters on here. If I wanted a recipe i'd have asked for one. Bought Mario Batali's sauce last night at Food Emporium in midtown Manhattan.
"Pasta sauce, almost by definition, is fast and easy to make. Stop wasting your money on these BS, corn syrup-laden monstrosities. " Uh, there is no corn syrup or sugar added to the Batali sauces. They are incredible!
Keep you comments to facts girlie...
For the laddies- Hottest Food Network Dude?
HA! HA! OMG! some of these posts are freaking hilarious! Thanks!
okay...I have a serious thing for Chris Cosentino...always liked him on the Next Iron Chef...
Aaron is pretty yummy too....Has anyone seen his tats before???
Mario Batali's Jarred Pasta Sauces
just bought this at publix in central fl for $6. i chose the arribiata sauce because i wanted some heat. IT WAS HOT!! delicious, but if you aren't into spicy foods..this is not for you.
For the laddies- Hottest Food Network Dude?
The Deen Boys, Bobby and Jaime, are adorable! They got my vote!
Cook the Book: 'Zingerman's Guide to Better Bacon'
Thank you for participating, and congratulations to our winners:
jolene278
AddiE
jennts
cobaltab
llama
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Zingerman's Guide to Better Bacon'
It's comfort food
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love almost burned bacon because of the crispiness and saltiness. It also goes soooo well with over-easy eggs and buttered toast. It's so perfect!
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon because I can have it the first thing in the morning, at lunch on a BLT and at dinner in a salad or in one of my wife's delicious creations.
Cook the Book: 'Zingerman's Guide to Better Bacon'
I do so Love Bacon...a guilty pleasure which makes it even more lusted after. I also LOVE Zingermans!
Cook the Book: 'Zingerman's Guide to Better Bacon'
I love bacon because the taste is out of this world!
Recent Posts
Last Ditch Attempt to Eat the Best of Austin
Posted by SkinnyFatty, April 22, 2009 at 8:45 PM
Alert: Julia Child Video Available on PBS.ORG
Posted by SkinnyFatty, April 13, 2009 at 12:43 AM
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Need a fancy vegetarian friendly date spot in Austin
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Banh mi in Austin, where can I get one?
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Artichoke heart, horseradish and hot sauce sandwich.
Posted by SkinnyFatty, November 18, 2007 at 11:12 PM
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Posted by SkinnyFatty, April 17, 2007 at 11:14 AM
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Also, just so I can start my Christmas planning, has anyone tried to spatchcock a Goose?
In that case I imagine that the fat dripping would be a REAL issue.