Serious Eats - seriouseats.com

I have been making them since the early 80's when Paul Prudohme's book first came out. I had a few questions and I called New Orleans. The Chef called me back and answered all my concerns. I am a fan now.

I usually start the week before with stock making, I get my butcher to get me all the pieces he has for the stock and make that. The stuffings, yes three including my secret White Castle , are made two nights before and stored in the referigerator. Since the Birds must be boned and kept as cold as the stufing, we bone them the morning before we stuff. I used to start with a big turkey, about 35 lbs when I could get one that size, as we would have about 100 friends the Sunday before Thanksgiving. Now that my son, the budding chef helps out, we bone two sets of birds starting with a 20 lb. turkey. The first time I boned the birds, it took me about 3 hours including defrosting my fingers every so often. Doubling the stuffing recipes give me enough for two birds plus extra for the table. We have enough ovens to do two birds and they cook for about 12 hours. We put them in about Midnight the night before we eat and they come out about noon the next day. Since they will rest for a while, it gives me those two oven s for what ever needs heating and cooking.
One last thing, since I used to use such a big bird , I used two ducks and chickens in each bird. Still do. Makes a really nice layercake effect.
Using an electric knife to cut the birds keeps the slices from coming apart.

I just turned 68 yesterday and eat at Shopsins at least once a week. I am a State investigator and travel throughout most of NYS.Last year we bought a new kitchen and although we now have Five star 6 burner stove, set of double wall ovens, pot filler and sink with comercial sprayer, my wife' picked the cabinets which cost more than the aforementioned. Oh yeah we had to put the white refer in the basement because it clashed with the chrome stuff. New 3 door thing also that you can't hang anything on/.
My friend Sam and I have a small BBQ team and his bar has all our trophies.
I like to eat crap and will pick up food anywhere when I am hungry. I like Wo Hop at three in the morning especially early on Sunday morning. Feeding my friends,about a hundred once a year is a blast, and since the bride does not like to let dishes stand for long, am asleep before she finishes cleaning.

We get to New Orleans at least once a year and eat well there. You don't have to make a reservation a month in advance.
I am supposed to watch my diet but screw that.

I guess I am old enough to be one of the Seniors in the house. Remember when the guy in the candy store stuck a popsicle stick in the Milkey Ways and froze 'em? Lasted at least a half an hour.

Minetta Tavern - They say make a reservation a month in advance. Hell, I don't know if I will still be upright in a month.

Closet. Why cool down freedon? fries or a good burger?

Back before the Beatles, I found myself without a bed at college as I had been kicked out. Guy on campus found me at a bar nursing a beer and asked me what I was going to do when my folks found out. I told him I would have to beat it out of the City when my story gat back home.
He somehow bought the beer for the rest of the evening and I soon found myself on a bus to Virginia, where I was hired to throw stuff into and out of airplanes. Did some other things for my meger pay and since I thought I was a legend in my own time, I became known as The Legend. Later in the mid 80's I worked for a politician and spent a lot of time working elections and other stuff. I was still known as the Legend.. This person became a NYS Assemblyman and he was asked on occasion, "where's the Legend?". He came to me one day and said "Last Name" there is only one F****n legend in this Assembly district and I am that legend.
So I got a new monicker The Simple Jew From Brooklyn. Every one knows there is no such thing as a simple Jew.

Just heard news item on WINS NY that more markets are following the Wegmans, Fairway cafe trend. How come they are closing? Doesn't make sense. It is the market draw that brings in people who eat first and shop secondly. I do. What dumbness to remove the attraction of good fresh eats for stuff that the MAJORITY of shoppers don't buy. Has the UWS gone high end. I used to shoot pool for a meger living on BDWY about 10 blocks from the market. Long time ago, but now the market has became a draw for us, and we fill the car before taking in a show at the Beacon. Maybe Fairway should just buy another building next door.

My lips.

Back when I was recently seperated, I had the urge to fry up some bacon. Living by myself, I did not see the need for clothing. Big mistake.. NEVER FRY BACON IN THE NUDE.

Later that year, I was making chili. Cutting numerous peppers, I need to use the facilities. Bad move.

There is a place on 86th Street in Brooklyn. Solomon's repair. Not cheep and a deposit is required.

@allot - that the joint on Smith Street in Poughkeepsie? State trooper investigator told me about a dog joint at that location. Damn diet. I am going to have to postpone my visit.

Paul Prudohme writes or is it Emeril? two beer drinking time. Use a WELL seasoned pot. Don't blink or it's toast.

OH YEAH, I FORGOT. WHEN MY FIRST GRANDSON WAS BORN, MY SON ASKED ME TO SMOKE SOME PASTRAMI FOR THE PARTY WHERE THE BABY WOULD BE NAMED AND CHRISTENED. OK I LOAD UP THE SMOKER WITH FIVE CORNED BEEFS ALL RUBBED WITH OUR SECRET BLEND. PUT ALL THIS MEAT THROUGH THE GLOBE SLICER, PUT THE MEAT IN HEAT SEALED BAGS AND GO THE THE BEST KOSHER BAKERY IN BROOKLYN AND ORDER 3 SEEDED RYES, 3 UNSEEDED RYES AND 2 CORNRYE BREADS. ENOUGH FOR THE 40 LBS OF MEAT. I BRING THIS STUFF TO THE KID'S HOUSE, TELL HIM TO HEAT THE MEAT IN A POT OF WARM WATER AND NOT TO OPEN THE BAGS BEFORE THE MEAT IS HEATED.

HE OPENS THE BAGS AND PUTS THE WHOLE 40 LBS. IN THE OVEN.
THE BABY GETS A HEBREW NAME, GETS SPRINKLED WITH HOLY WATER. THEN MY GENIUS PUTS ALL THE FOOD OUT, A LITTLE DRIED AS IT WAS. THIS IS GREAT KOSHER STYLE MEAT. THE FOLKS IN MY DAUGHTER IN LAW'S FAMILY ASK THEIR SON IN LAW FOR WHITE BREAD, CHEESE AND MAYO. THE NEW FATHER GIVES THEM ALL THAT CRAP AND THEY PROCEED TO SHOVEL THAT CONCOCTION INTO THEIR MAWS ALL THE WHILE TELLING ME HOW GOOD IT TASTES. GOYIM!!!

NEVER AGAIN.