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From Recipes

Grilling: Rotisserie Turkey

If I were trying to make smoked rotisserie turkey, I would try cold-smoking the turkey for some time and then grill-roasting on a rotisserie as in this recipe. The problem with hot smoking is that the air surrounding the bird can hit a sort of bermuda triangle of temperature where it's hot enough to evaporate the water from the skin but not hot enough to convert the collagen into gelatin, leading to dry, leathery skin. If you cold-smoke the bird below the boiling point of water you might be able to get around this.

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Recent Polls

From Serious Eats: New York

Aaron Mattis answered "Location is no objection. I'll go anywhere." to How Far Would You Travel For Good Food?

From Slice

Aaron Mattis answered "Pizza!" to Deep dish: "pizza" or "casserole"?

From Slice

Aaron Mattis answered "Chunks" to What type of sausage do you prefer on your pizza?

From Sweets

Aaron Mattis answered "Sour Gummy Worms" to What's Your Favorite Gummy Candy?

Recent Quizzes

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Aaron Mattis got 55% correct on How Much Do You Know About Peanut Butter?

From Serious Eats

Aaron Mattis got 90% correct on Meat Quiz

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Aaron Mattis got 70% correct on Quiz: How Much Do You Know About Oysters?

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Aaron Mattis got 80% correct on Quiz: How Much Do You Know About Cheese?

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Recent Comments

From Recipes

Grilling: Rotisserie Turkey

If I were trying to make smoked rotisserie turkey, I would try cold-smoking the turkey for some time and then grill-roasting on a rotisserie as in this recipe. The problem with hot smoking is that the air surrounding the bird can hit a sort of bermuda triangle of temperature where it's hot enough to evaporate the water from the skin but not hot enough to convert the collagen into gelatin, leading to dry, leathery skin. If you cold-smoke the bird below the boiling point of water you might be able to get around this.

From Drinks

How to Choose Wine for Thanksgiving

@Maggie: Thanks for the advice. Are you going to post beer recs as well?

From Slice

My Pie Monday: Microscopes, Broiler Issues, and More

Excellent MPM crop this week. Those of you having broiler issues--have you tried leaving the broiler/oven door slightly ajar? This stops the broiler from going into an automatic cycle.

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How to Make Thin-Crust Focaccia Pizza

@mangia_beve: Yeast survives a broad range of temperatures. You can refrigerate yeast; it just becomes inactive. 40F, which is hotter than a refrigerator, is just fine.

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@duncan1205: Strain the fat and keep in its original bottle. It will keep for months.

From Talk

Best General Purpose Cookbook

I would avoid Bittman and the Joy of Cooking. They're not good sources for excellent meals. You don't need an encyclopedic reference; you need to build technique. If you know how to cook, unfamiliar ingredients or combinations are not challenging.

Martha Stewart's Cooking School and Tom Colicchio's Think Like a Chef teach you how to cook, which is all you need.

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This Week in America's Test Kitchen: Charcoal Grill-Roasted Boneless Turkey Breast

That looks fantastic. It would probably be even better refrigerated overnight.

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I've had a lot of bad honey cake, but I strongly recommend the recipe from Mimi Sheraton's book From My Mother's Kitchen. It's absolutely fantastic.

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I recently purchased this cheese from Cowgirl Creamery in San Francisco. It was absolutely fantastic.

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Rustic Country Pizza Dough

@wefamlee: I'd avoid pastry flour b/c it's not very glutinous. You can use bread flour, AP flour, or any whole grain you like. I know the Chez Panisse cookbook recommends a little rye flour in pizza.

@The Fat Pug: Glad it worked out for you!

From Slice

Quote of the Day: Canned Mushrooms. Discuss

Small batch canned or jarred mushrooms expertly preserved in a delicious brine could be awesome, but I've never found that on a pizza.

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'Slice' Poll: Fresh Mushrooms or Canned?

Fresh mushrooms ftw. As my recipe indicates I like to sauté the mushrooms first, but slicing them ultra-thin also works.

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I always want to make some bizarre joke to cashiers but end up restraining myself at the last minute.

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Rustic Country Pizza Dough

I reduced it to 2 Tbsps. just for you.

From Serious Eats

Recap: Top Chef DC, Episode 9, Restaurant Wars

I'd be wary of saying Alex broke the rules as we're not privy to the exact instructions for each challenge.

Kenny's dishes clearly elicited the worst responses from the judges out of all the offerings on the losing team. He's been good in previous weeks, but Top Chef is all about what the judges have in front of them and he dropped the ball this time around.

Even given his output over the course of the season, I'm not upset about his ouster. His food always seemed to lack sophistication and finesse, though I liked the sound of his quickfire-winning pie dish. I think if you ask yourself what Kenny's style is and try to characterize the artistry of his cooking you'll come up short.

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@Adam--It's hard to think of a better snack than a baguette on the go.

Sweet pics; I hope there are more to come.

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Polls

From Serious Eats: New York

Aaron Mattis answered "Location is no objection. I'll go anywhere." to How Far Would You Travel For Good Food?

From Slice

Aaron Mattis answered "Pizza!" to Deep dish: "pizza" or "casserole"?

From Slice

Aaron Mattis answered "Chunks" to What type of sausage do you prefer on your pizza?

From Sweets

Aaron Mattis answered "Sour Gummy Worms" to What's Your Favorite Gummy Candy?

From Slice

Aaron Mattis answered "No. I'm pie-curious!" to Are you a pizza purist?

From Slice

Aaron Mattis answered "Way!" to Egg pizza: Way or No Way?

From Slice

Aaron Mattis answered "Fresh" to Do you prefer canned or fresh mushrooms on your pizza?

From Serious Eats

Aaron Mattis answered "On the cob" to How Do You Like Eating Corn?

From Slice

Aaron Mattis answered "Some other way that I will educate you all about in the comments of this post" to How do you store your leftover pizza?

From Serious Eats

Aaron Mattis answered "Yes" to Do you like oysters?

From Serious Eats

Aaron Mattis answered "10-15 years old" to When Did You Learn to Cook?

From Slice

Aaron Mattis answered "Yes. Bring it on" to Do Garlic and Mozzarella Belong Together on a Pizza?

From Serious Eats: New York

Aaron Mattis answered "There's a whole lot else I'd rather have for dessert." to Do You Care About Cupcakes?

From A Hamburger Today

Aaron Mattis answered "Yes" to Patty Melt: Is it a Burger?

From Slice

Aaron Mattis answered "No: My favorite pizza-flavored snack IS PIZZA!" to Do you eat pizza-flavored snacks?

From Slice

Aaron Mattis answered "Under the broiler" to How Do You Reheat Your Pizza?

From Serious Eats

Aaron Mattis answered "Medium-brown " to How do you like your toast done?

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Quizzes

From Serious Eats

Aaron Mattis got 55% correct on How Much Do You Know About Peanut Butter?

From Serious Eats

Aaron Mattis got 90% correct on Meat Quiz

From Serious Eats

Aaron Mattis got 70% correct on Quiz: How Much Do You Know About Oysters?

From Serious Eats

Aaron Mattis got 80% correct on Quiz: How Much Do You Know About Cheese?

From Serious Eats

Aaron Mattis got 70% correct on Quiz: How Much Do You Know About Bagels?

From Serious Eats

Aaron Mattis got 80% correct on Quiz: How Much Do You Know About Sushi?

From Serious Eats

Aaron Mattis got 30% correct on Quiz: How Much Do You Know About French Fries?

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Aaron Mattis got 80% correct on Quiz: How Much Do You Know About Ramen?

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Aaron Mattis got 75% correct on How Much Do You Know About Beer?

From Sweets

Aaron Mattis got 50% correct on What's Your Ice Cream IQ?

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Aaron Mattis got 80% correct on How Much Do You Know About Spring Vegetables?

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Aaron Mattis got 62% correct on How Much Do You Know About Breakfast Foods?

From Serious Eats

Aaron Mattis got 62% correct on How Much Do You Know About Cheese?

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About Aaron Mattis

Website:

Location: 10583/02138

About:

Favorite foods: many cheeses, hamachi, halibut, toro, ribeye, fatty pork

Last bite on earth: Vacherin Mont d'Or, no question