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From Serious Eats

Have You Ever Deep Fried a Turkey for Thanksgiving?

Another saftey tip for folks in Socal (or other warm weather spots), flip flops are not proper attire for deep frying.

From Serious Eats: New York

Photos from Big Apple Barbecue Block Party 2009

Nice post, why no Daisy May's and the now famous Adam Perry Lang?

From Recipes

Cook the Book: Welsh Rarebit

What is that picture of? So confused

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Pasta Caruso, love the combo of chicken livers and pasta.

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Recent Comments | Response to Comments

From Serious Eats

Have You Ever Deep Fried a Turkey for Thanksgiving?

Another saftey tip for folks in Socal (or other warm weather spots), flip flops are not proper attire for deep frying.

From Serious Eats: New York

Photos from Big Apple Barbecue Block Party 2009

Nice post, why no Daisy May's and the now famous Adam Perry Lang?

From Recipes

Cook the Book: Welsh Rarebit

What is that picture of? So confused

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Pasta Caruso, love the combo of chicken livers and pasta.

From Serious Eats

Have You Ever Deep Fried a Turkey for Thanksgiving?

I was at someone's house for Thanksgiving one year when the phone rang and it was a call for one of the other guests. There had been a fire at his sister's house, caused by the deep frying of the turkey. The house burned to the ground and was a total loss. There will no turkey frying at my house! I would, however, be willing to taste a turkey that SOMEONE ELSE has fried.

From Serious Eats

Have You Ever Deep Fried a Turkey for Thanksgiving?

I have fried a turkey now for Thanksgiving going on three years. It is great. I just hate spending $60 on oil. I am seriously interested in the Infrared turkey fryer but I am not sure how it compares in texture and flavor with oil.

From Serious Eats

Have You Ever Deep Fried a Turkey for Thanksgiving?

Oh, the stories I could tell...

Two important phrases-

Make sure the turkey is patted or air dried very well.
Make sure it's not raining.


From Serious Eats

Have You Ever Deep Fried a Turkey for Thanksgiving?

As far as the oil goes cost wise, it is used several times. Its strained and put in the garage refrigerator. Peanut oil is much different than other oils. We used to fry them for our church parishioners and youth group on New Years--upwards of 30 birds. There is no oil retained in the bird, thus not oily. The correct color should be a dark golden brown or mahogany and no, its not like fried chicken. Much better. I'm like the other writer upthread, if you had it and did not like it, then it wasn't cooked right. At a luncheon last week our bird was gone in minutes and the roasted bird was left over.

From Serious Eats

Have You Ever Deep Fried a Turkey for Thanksgiving?

Call me chicken, but I'll probably never deep fry a turkey. I've had fried turkey before and it was tasty, but didn't seem worth the danger or the expense (of buying a turkey frier) when roasted turkey can be really tasty too, and I'm confident in my turkey-roasting abilities.

The best turkey I ever had was one that had been slow-smoked all day long. Now THAT I might attempt some day, once I get a smoker. But fried turkey... I'll eat it if someone else makes it for me.

From Serious Eats

Have You Ever Deep Fried a Turkey for Thanksgiving?

@ frenzels: That is a tragedy! I would have banned the grandparents from the house after that.

I really want to try it but don't have the budget to spend on all the equipment yet. Maybe next year. And I loved Alton Browns turkey frying videos!

From Serious Eats

Have You Ever Deep Fried a Turkey for Thanksgiving?

My dad and brother attempted to fry our bird a few years ago... it was the first and last time they tried! The bird was golden brown when they took it out at the recommended tie, but when we cut into it... way underdone, much to our chagrin and disgust. My mom didn't trust any attempts to try to cook it further, so we fell back on the ham (as well as the chicken that, for whatever reason, my nana had baked - thank goodness she did!). It's too bad, as we were psyched to try fried turkey after all the hype we'd seen on Food Network and the like about how wonderful it was. We're just too skittish to try it again!

From Serious Eats: New York

Photos from Big Apple Barbecue Block Party 2009

After having worked the entire event alongside Chris Lilly and his crew, I decided to chronicle my experience and make it part of my blog series entitled "things I've seen..." Here's the 4th installment of said series, which could also be called "The Pitmaster and The Apprentice." If you're serious about "Q," read on...
http://www.corinnetrang.com/things-ive-seen-4#more-346

From Serious Eats: New York

Photos from Big Apple Barbecue Block Party 2009

Pappy's BBQ is from St. Louis, but Memphis style. St louis BBQ is sort of gross....(I live here) There is the St. Louis cut of ribs which is what Pappy's uses, but that is the end of St. Louis about it! Love the Pappy's ribs....but the brisket they make is the best!

From Serious Eats: New York

Photos from Big Apple Barbecue Block Party 2009

This is the first time in three years I haven't been there. Oh BBQfest, next year my sweet. I will be there, fastpass in hand, to absorb your pigmeat.

From Recipes

Cook the Book: Welsh Rarebit

I had no idea this was endangered- I'll have to make some right away.

From Recipes

Cook the Book: Welsh Rarebit

Oh my goodness, I eat rarebit ALL the time! it will not be forgotten with me!
I use it a lot as an appetizer, cut the bread in round slices instead of long ways broil 5 minutes and ta-dah, and it stays well a long time.
sometimes i even eat it on a english muffin for breakfast. yum yum
now i think i'm going to have to have some with lunch!

From Recipes

Cook the Book: Welsh Rarebit

Thanks Feefiefoefum, I'm glad someone pointed that out. It's sort of a pet peeve of mine for the reasons quoted.

I also don't think that the origin of why it's called Welsh Rabbit is really 100% known, either. The story told here is just (likely!) speculation.

From Recipes

Cook the Book: Welsh Rarebit

Once Welsh rabbit, always Welsh rabbit. There's no mystery of how rabbit becomes rarebit. Political correctness wasn't invented in the 1980s. Quote from The Devil's Dictionary:

RAREBIT n. A Welsh rabbit, in the speech of the humorless, who point out that it is not a rabbit. To whom it may be solemnly explained that the comestible known as toad in the hole is really not a toad, and that ris de veau à la financière is not the smile of a calf prepared after the recipe of a she banker.

From Recipes

Cook the Book: Welsh Rarebit

@swampyankee: maybe its a generous attempt to let the rarebit rise above its working class roots! It sounds delicious, and I don't like cheese.

From Recipes

Cook the Book: Welsh Rarebit

Sounds delicious but does anyone else find Welsh rarebit artfully arranged with something drizzled on the plate at least a little ironic?

From Recipes

Cook the Book: Welsh Rarebit

sfolio, it's a Welsh rabbit (cheese sauce over bread, then broiled), apparently with some sunflower seeds arranged artfully over the top, and some tomatoes and basil. And I'm guessing that's balsamic vinegar drizzled underneath, since that shows up almost everywhere these days. I'm hoping it's not Worcestershire, because that would be weird.

From Recipes

Cook the Book: Welsh Rarebit

Tea and Sympathy in NYC makes the most voluptuous welsh rarebit. It's just to die for.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

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From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Carbonara pasta... gotta love bacon and egg and pasta!!! YUMMY!!!

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

whole grain pasta, olive oil, chopped garlic, sauteed spinach with some grilled chicken. Love it.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Easy italian here means also making fresh pasta in the time it takes to boil the pot of water. I use Jamie Oliver's friend Gennaro's method to make pasta in about 3 minutes - check out this podcast:

http://www.youtube.com/watch?v=boSyVjkf4to

While the pasta rests 5-10 minutes before rolling and cutting, I pull out the food processor and mix 1 cup of toasted walnuts, 1/2 cup of fresh basil, a clove of garlic and olive oil (adding slowly, probably around 1/2 to 3/4 cup in total) until I get a decent pesto. I usually season it, adding salt and ground pepper.

Now the pesto's done, just quickly roll out the pasta, roll it up into a tight jelly roll and slice to the thickness you want...easy!

Boil the fresh pasta (takes far less time - watch it), top with sauce and freshly grated grana padano.

A very easy way to impress your date!

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

My favorite make at home pasta is any pasta, I just love pasta. I am craving pesto at the moment though. I'm a southern girl who loves Italian food so I'd love to have this book.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

I like to make my own homemade pasta. It's time consuming but worth it.

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