Serious Eats - seriouseats.com

"This is actually true. The act of salting meat by sprinkling salt on raw meat, then storing it, will leach out all the moisture as evidenced by the pool of blood on the bottom of the container"

Uh, Judy Rodgers of Zune Cafe would probably beg to differ-and having had incredible meals at Zune Cafe, I'm a convert of pre-salting meat.

http://www.juneauempire.com/entertainment/stories/082406/foo_20100824005.shtml

Great video, thanks!

....and...is someone going to post the recipe for that pasta dish going on in the background? :D

This video is a perfect example of over-exaggeration by an over-zealous, tempermental chef that has obviously been out of the American culinary habits loop. Perhaps, he feels the 0.1% who don't over sauce their pastas are the ones who visit his establishments? Nevertheless, the pompous critique of Italians on the use of "condiments" is and always will be considered arrogant. Wasn't it the Chinese that invented pasta? And, ironically, have never read or heard similar commentary. I love his shows but leave the attitude at home.

My guess is that American addiction to so much sauce is based on the relative abundance of food that Italian immigrants found when they arrived here. Throughout most of history, Italy has been very poor so they natural favored the cheap and prevalent ingredients. When they arrived in America, with exponentially more food available, they indulged on the foods they couldn't get back home. This also is a factor in why American Italian food uses herbs and spices in greater quantities than traditional old world recipes.

A ciascuno, suo proprio.

I am always curious about going the fried route, but will be doing a traditional roasted bird this time around.

Roasted with some fresh herbs inside.

My family would throw a fit if I did anything other than roast the turkey. It's simple and tastes good, so I figure why not just go with the flow? :)