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From Recipes

How to Spatchcock a Turkey

So, for those of you following at home:

Dead turkey: Ok

Dead lamb: Not ok

From Talk

Favorite Pizza Condiment??

As a friend of mine once said... "Ajvar on pizza is Serbia's greatest contribution to Italian cuisine".

From Talk

Kouign Amann recipe

FYI, I'm 93.58% certain that Patisserie Kouign Amann make their namesake pastry with croissant dough.

From Talk

Potatos in the refrigerator crisper drawer.

We Quebecois are an interesting lot. For some strange reason, a large number of us enjoy our fries dark brown, limp and sweet. There's a small local chain that stores its potatoes in a refrigerated warehouse at 1°C for several months before frying them. That results in extra dark, extra mushy and sweet fries. They are also cooked at a relatively low temp so they get extra greasy. Yum!

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Cheese in your Eggs Benedict: Yea or Nay!

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From Recipes

How to Spatchcock a Turkey

So, for those of you following at home:

Dead turkey: Ok

Dead lamb: Not ok

From Talk

Favorite Pizza Condiment??

As a friend of mine once said... "Ajvar on pizza is Serbia's greatest contribution to Italian cuisine".

From Talk

Kouign Amann recipe

FYI, I'm 93.58% certain that Patisserie Kouign Amann make their namesake pastry with croissant dough.

From Talk

Potatos in the refrigerator crisper drawer.

We Quebecois are an interesting lot. For some strange reason, a large number of us enjoy our fries dark brown, limp and sweet. There's a small local chain that stores its potatoes in a refrigerated warehouse at 1°C for several months before frying them. That results in extra dark, extra mushy and sweet fries. They are also cooked at a relatively low temp so they get extra greasy. Yum!

From Talk

Where have 'comments we have know and love" gone?

I think they've dropped it because there's just not that much going on in the talk section or in blog comments. It's been so quiet that a couple of the last few times they did it they even picked some of my own comments which is saying a lot.

From Serious Eats

Video: Montreal-Style Turkey and Stuffing

The first time I heard about this thing, I almost ran for the hills. I still can't get my head around it, but you can't knock it 'til you've tired it. I wish I could afford to go to a place like Joe Beef and take a gamble on a such a dish. I just wish I could afford to go to Joe Beef.

From Talk

Not the same old 'chicken and dumplings'

Serve it in a rectangular bowl. Everything looks fancy on rectangular dinnerware.

From Talk

Dry vs. Liquid Measures

Add another vote for cooking by weight. You can find a decent scale for twenty or thirty dollars. I've had mine for a couple of years and I use it everyday. You can even buy ones with presets for measuring volumes of flour, sugar, etc. Those are a bit too gadgety for me, but others like to putz around with such things.

And to answer your question, a cup is a volume measurement. It doesn't matter whether you're measuring a cup of flour or a cup water, the volume is always the same.

From Talk

rendered fat

Why not just use it as cooking fat? Cook your eggs in it, or use it for roasting potatoes. Use it for flour tortillas, pie crusts, in buns, spread it on toast. It's fat, use it where you use lard, shortening, butter or vegetable oil. Just remember that, unlike when using commercial lard, shortening or a neutral oil, you are adding taste as well as fat.

From Serious Eats: New York

Butchering A Whole Lamb, By Slow Foods NYC

@Carey Jones - Please keep posting articles like this. These are the kind of topics that keep me coming here. I find Chichi's contributions have been the most interesting and informative this site has offered lately. This site covers a lot ground foodwise and that's what is fun about it. I don't complain about all the retro junk food or the cake mix reviews so let me have my Nasty Bits, Seriously Asian and butchering articles.

From Serious Eats: New York

Butchering A Whole Lamb, By Slow Foods NYC

I bet people who are grossed out by that picture eat feedlot beef, factory pork and battery chickens. Those are all fine because they come in neat little styrofoam trays. But don't let them see the carcass of what was a happy, healthy, pastured lamb. That's too outrageous.

From Serious Eats

The Best Use of Butter: Kouign Amann Pastries

I used to live three doors over from that place. I think Kouign Amann's croissant dough is responsible for at least 4% of my body mass.

From Talk

Help with bolognese, please!

What your looking for is a ragù recipe. Ragù bolognese is made with ground meat but there are tons of other ragù recipes.

As you can see here.

From Recipes

Dinner Tonight: Chairman Mao's Red-Braised Pork

Love that recipe. I've made it a few times and have adapted it for pork neck. The results with the pork neck were outstanding.

From Talk

Golden Syrup vs Corn Syrup

We know for certain that corn syrup contains fructose almost exclusively.

@AnnieT - That's just not true. Although corn syrup may contain some HFCS, it's not HFCS, and it certainly isn't HFCS 90. Corn syrup is mostly glucose not fructose. Glucose is why corn syrup is used in baking and candy making because it prevents crystallization. Golden syrup is glucose, fructose and sucrose and has the same function in cooking. Subbing one for the other should not make a difference. I don't think that's where the OP's problem lies.

From Talk

What do you use maple syrup for?

I just remembered. At the McAuslan Brunch, a once-a-year event at Au Pied De Cochon in Montreal. I had maple syrup glazed quails. They were very, very good.

Here's an article about it featuring a picture of the quail tree and yours truly in the upper left corner of the soft-boiled egg picture.

http://www.midnightpoutine.ca/food/2008/02/mcauslan_brunch_au_pied_de_cochon/

From Talk

What do you use maple syrup for?

Pour some of it on your bacon a minute or two before removing it from the pan. It's insanely good.

From Talk

A source for tripe?

I can't believe there are no butcher shops in your neck of the woods. America makes me sad.

From Talk

Tim Hortons coffee

There are sites that specialize in shipping Canadian foods to expats. Here are a couple of random links I got from a google search:

http://www.canadianfavourites.com/

http://www.canadaonly.ca/

From Recipes

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.

From Serious Eats: New York

Dim Sum at Ocean Jewel in Flushing, Queens

Chinese food in NYC used to be amazing... why is it not still? Statistically there are more Chinese-born inhabitants in New York than any other major metropolitan area... but it seems to be universally agreed that the food is on the decline.

http://www.migrationinformation.org/DataHub/FB_maps/State_Metro_ACS2008_Chinese_FB.pdf

From Recipes

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.

From Talk

Favorite Pizza Condiment??

At our pizzeria we have red pepper flakes and parmesan on every table. We also have Tabasco and similar sauces and we have two homemade sauces: creamy chipotle and chimuchurri. This last one is intended to go with "empanadas" but a lot of clients request it to have it with their pizza, it has a strong lemony/parsley taste. They some times ask for our (also) homemade Italian dressing, but creamy chipotle is the most requested of all.

From Recipes

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

From Talk

Favorite Pizza Condiment??

I don't mind the condiments on my pizza, but I don't go dipping. What I want on the pizza is already there.

I like a pizza that's smeared with garlic butter, basil pesto, artichokes and oven cured tomatoes.

From Talk

Favorite Pizza Condiment??

I've started eating pizza by choice recently. The place near our house serves their pizza with honey packed on the side.

On my pizzas, I add a lot of crushed red pepper flakes and dip the pizza in honey, even the chicken ranch pizza.

From Talk

Favorite Pizza Condiment??

Sometimes honey for the end crust. I read "condiments" to mean liquid things—like ranch dressing, hot sauce, etc. If that's the case, no. (Except for honey on end crust.) But if you're going to count red pepper flakes, oregano, and Parmesan, then, sure. Who doesn't use that stuff every now and then?

From Recipes

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.

From Talk

Favorite Pizza Condiment??

High quality extra virgin olive oil (I like Colavita) for dousing and also chili pepper oil made with red pepper flake and olive oil.

All other condiments IMO just mask of the true flavor which is fine if you're not paying a premium for the pizza you're slathering in hot sauce, ranch, bacon, mayo, ketchup, etc.....

From Recipes

How to Spatchcock a Turkey

I think spatchcocking a turkey may be illegal in several Southern states. Well, maybe if it was consensual ....

From Recipes

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.

From Recipes

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

From Recipes

How to Spatchcock a Turkey

I spatchcock turkeys all the time for a couple of reasons: One, because I get an extra piece of meat to add flavor to my roasted turkey stock; and two, the most important reason, the turkey lays flat, so I can use the second rack in the oven for the side dishes that are just as important as the turkey. A salute of my Pilgrim hat to whoever thought up this technique.

From Talk

Favorite Pizza Condiment??

Crushed red pepper or cayenne, sometimes Parmesan and on occasion sliced, fresh tomatoes.

From Recipes

How to Spatchcock a Turkey

@Squeezebottle: Yeah I was wondering about that. There was a bit of hubbub about the dead lamb butchering, but not about the pretty graphic break down of a turkey? ::sighs::

From Recipes

How to Spatchcock a Turkey

I spatchcock chickens all year 'round. But I'd never thought to do the turkey - something about liking the visual of the giant bird in the middle of the table. But the time savings seem curiously worth it now.

From Recipes

How to Spatchcock a Turkey

question: article says this technique shaves a half-hour off of the typical 3 hour cook time for a 10-12 lb bird, but then steps 12-13 imply that total cooking time is only about an hour? confused.

From Recipes

How to Spatchcock a Turkey

I always do both chickens and thanksgiving Turkeys this way. I find that as well as reducing the cooking time it really does create the juiciest bird. Last year I even skipped the brining due to poor time management and it still came out juicy and evenly cooked.

From Recipes

How to Spatchcock a Turkey

I've never actually cooked a turkey (always travelling over the holidays), but I always do chickens this way, so if I end up staying put this year I'll definitely do my turkey this way.

From Recipes

How to Spatchcock a Turkey

@latenac - thanks for the clarification on spatchcocking vs. butterflying! Here's my buttermilk brine recipe (I saw it in the Williams-Sonoma Thanksgiving planner last year and modified it to make it a lot simpler). For a 15 pound turkey, use 4 quarts of buttermilk, Whole peppercorns (a handful is enough), Fresh Sage, Lemon wedges, Fresh Rosemary, Fresh Thyme, a little salt (if the turkey is already brined). Mix all ingredients together and prepare your turkey by cleaning it with cold water, placing it in a brining bag, and pouring the buttermilk brine over the turkey. Remove air from brining bag and set in fridge overnight.

The post from last year: http://tinyurl.com/bttrmlkbrine and Williams-Sonoma's original recipe: http://tinyurl.com/WSbrine

Good luck with this year's turkey - I'm so obsessed with spatchcocking that I've already spatchcocked 2 chickens this week!

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About SqueezeBottle

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Location: Montréal QC

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