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From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pumpkin Cheesecake - we have been making this for years. Our Thanksgiving has developed into a major event that brings relatives great distances for the food and neighbors to see the annual lighting afire of the driveway when the oil overflows the deep fryer when the turkey is submerged

From Serious Eats

Weekend Book Giveaway: 'Extreme Cuisine'

We used to attend a big game festival every year in NYC. The wierdest food was camel...tasted like a chewy veal scallopine....the kangaroo yakitori was tasty though

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Brisket in back yard smoker....the aroma and the left overs lasted for days.....

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Recent Posts

From Talk

Using Apple Sauce In Muffins?

From Talk

A Night Time Project - What to Bake?

From Talk

Pre-Theater - NYC - Friday Night

From Talk

New Thoughts on Soft Shell Crabs?

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Recent Favorites

From Serious Eats

Chewing the Fat: Batali and Bourdain on Baby Food

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Recent Comments | Response to Comments

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pumpkin Cheesecake - we have been making this for years. Our Thanksgiving has developed into a major event that brings relatives great distances for the food and neighbors to see the annual lighting afire of the driveway when the oil overflows the deep fryer when the turkey is submerged

From Serious Eats

Weekend Book Giveaway: 'Extreme Cuisine'

We used to attend a big game festival every year in NYC. The wierdest food was camel...tasted like a chewy veal scallopine....the kangaroo yakitori was tasty though

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Brisket in back yard smoker....the aroma and the left overs lasted for days.....

From Serious Eats

The Joys of Bluefish

Its got to be hours old fresh, continuously chilled, under 3lb in size and then you only need the simplest prep. We like garlic, and lemon and olive oil, roasted. If its from the freezer or been in the frig a day or more we take the fillet to oiled roasting pan, take a couple tablespoons of your favorite salsa and evenly apply to fillet. Cover with seasoned bread crumbs and bake 20 minutes at 375. Good and easy.

We also smoke bluefish. Great for Sunday brunch.

From Talk

having bad luck with brown rice

@pooch...you are right

So many variables in making the rice..type of rice (I use medium grain brown or a mahogany and black rice blend). and elevation. Once you have the water ratio down for a particular rice it will always come out perfectly.

From Serious Eats

Cook the Book: 'Canal House Cooking, Vol. 1'

Fresh summer vegetables from the farm stand lightly sauteed in olive oil mixed with wide egg noodles and pesto sauce

From Talk

What foods do you use as health remedies?

Chamomile tea for sleep is my contribution...It really works. Oh yes, one more thing..... chocolate cures everything

From Serious Eats: New York

The Crab Pot: Blue Crabs at Patchogue

This is a great article and wonderful break from work, taking me to our local bay....at least in my mind. Thank you. A couple of things...as mentioned before Old Bay mixed in with the beer for steaming and also sprinkled on the shells is a must. We call them blue CLAW crabs and the bait fish is bunker not bunkfish. Minor details and relatively unimportant to the overall adventure.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

When I tried to make my own puff pastry and wrap it around a large salmon fillet. The layers never appeared and the crust was as hard as a..... as well....a cookie.....My guests called it Salmon en Cookie.

From Talk

I eat ______ out of the tin/jar/bottle...

Herring in cream sauce, PB and in a desperate moment....Bac-Os

From Talk

Spaghetti

I usually do sautéed spinach. Whether served as a side or mixed in with the pasta its healthy and tasty.

From Talk

casserole and sides.

goodcooker is right on the money!

From Serious Eats

Cook the Book: 'The Barcelona Cookbook'

Grilled Sardines - olive oil with sprigs of fresh thyme and lemon slice in the cavity...Bet ya can't eat just one!

From Talk

Pre-theatre dining with a time constraint (Midtown West)

We just had a great burger at Five Napkin Burger, it was quick and well done. They have sushi there too!

From Talk

Lemon Juice in Marinade

@dbcurrie: If it works that is all that matters. Well stated.

I usually use both an acid and an oil or fat in a marinade as a base then include the various flavor enhancements but I don't see an oil here. I wonder if the addition of a neutral oil (like canola) would change the outcome significantly?

From Serious Eats

What's the Prettiest Dessert You've Ever Seen?

Jacques Torres made a baby grand piano (miniature) out of chocolate and filled the inside with chocolate mousse for us when he was at Le Cirque

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

Every burger at Bobby's Burger Palace, especially the blue-cheese with bacon burger

From Talk

Diary of a Foodie - PBS...

This series is GREAT! As with most programming on TV the content and the technical expertise has evolved and grown. You'll never see this type of quality programing on FNTV. I think of FNTV as the AM radio of eats and PBS as the FM. "Diary" is done by the same production company that does Anthony Bourdain's "No Reservations."

From Serious Eats

Cook the Book: 'L.A.'s Original Farmers Market Cookbook'

My local farm stand....on the way home from work I can pick up fresh Jersey Corn, Jersey tomatos, Jersey Blueberries et al.
We are the Garden State you know.

From Talk

Fresh Mozzarella

Find an authentic Italian deli....many times they make it themselves....really fresh, with the milk oozing out. Many times with store bought "fresh" mozzarella you might need a little salt to bring out the flavor. But try to find a local purveyor that makes it themselves...its worth the time and expense.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Wild mushroom stuffing....now all I need is a free turkey!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

i can haz chocolate passion fruit bread pudding?

From Serious Eats

Win a Free Organic D'Artagnan Turkey

James Beard's Roast turkey!!! First off, the older folks will know who James Beard is, Secondly, It has Bacon and Cognac. Those are Great Thanksgiving staples.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

roasted sweet potato - very nostalgic, my mom used to give them to us first thing to stave off our appetites

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Potato leek au gratin sounds delicious. I think I'll give that a try some day after our already over-stocked Thanksgiving dinner.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

need to add cranberry sauce, pumpkin and apple pies and turkey cupcakes for the grands. think maybe that should do it with the M&M cookies my daughter is baking.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I think I'm going to try the Potato Leek Au Gratin. Such a nice combination and it would look beautiful on the table.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

THE CIDER GLAZED SWEET POTATOES SOUND GREAT!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Those braised and glazed brussel sprouts are going on my menu, for sure. Maybe with some cauliflower thrown in, too.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I have to try the recipe for Cook's Illustrated's Roasted Brined Turkey.

Recent Posts

From Talk

Using Apple Sauce In Muffins?

From Talk

A Night Time Project - What to Bake?

From Talk

Pre-Theater - NYC - Friday Night

From Talk

New Thoughts on Soft Shell Crabs?

From Talk

Black Skinned Chicken

From Talk

Quinoa - Now That I Bought It.....

From Talk

What Do You Do With Leftover Wheatina?

Recent Favorites

From Serious Eats

Chewing the Fat: Batali and Bourdain on Baby Food

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About thegoch

Website:

Location: New Jersey

About: Diabetic knucklehead foodie. In search of the perfect everything.

Favorite foods: Lobster, foie gras, duck, BBQ, crab cakes, caviar, lamb

Last bite on earth: a bird from Sal's in Rochester