This was our Thanksgiving dinner for 2 last year. Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe | Serious Eats
I don't have "as finished' pics - all I wanted to do was start eating -- but here's cooking it sous-vide the day before. I can't remember if we served it with Burgundy or Barbaresco or both.
Phil
I don't have "as finished' pics - all I wanted to do was start eating -- but here's cooking it sous-vide the day before. I can't remember if we served it with Burgundy or Barbaresco or both.
Phil
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Thanks Scott, I will look again after work but I don't remember seeing any colourant added. I am guessing I simply read over it too quickly. It has to be coloured.
Nope, good.
I have never had stuffing that was cooked outside the bird and was any good. Around here proper stuffing and vats of gravy are minimum requirements for a turkey dinner.
Just last week I was served glowing bright red tobiko (flying fish roe) a "red" flag for fake, so to speak. Usually I have to bite my tongue when dining with friends and family rather than challenge the restaurant.
I did call a local establishment recently on claiming to serve a banned seafood, the waitress was very uncomfortable but when she knew I knew what I was talking about and was not about to back down she admitted the menu lied totally. The meal was horrifying anyway.
Nope, good.
So try that Julia Child recipe, sans bones you can pile a mass quantity of stuffing under the bird, and take all the bones to make quarts of gravy.
back in the day, you would get "scallops" which were actually "skate wing" cut with a very sharp cookie cutter -- this on the nether reaches of Eastern Long Island. Today "skate wing" is considered a delicacy.
you couldn't give "monk fish" away, maybe for fertilizing your rose beds -- then the NYTimes popularized it and the "Oyster Bar" in Grand Central Terminal made a big "ta-do" over it.
Nope, good.
Of course not -- that would be dressing instead of stuffing.
Anyhow, most stuffing I've had has been disappointing. My mom's dressing recipe, as refined over most of my lifetime? Stuff of legends.
Anyone precooked their turkey, deboned it and then made stock/gelee (or used a second turkey!) for enriching gravy? Seems decadent enough that I'm wondering if it has some merit.
This year's battle will be convincing the parents to break down the turkey before cooking it. It's not like we even present it whole!
Used to sit on the Elyria Water Works (Lake Erie) pier fishing all summer, caught a lot of sheepshead which my cousin and I gave away...that is an ugly fresh water fish. We did manage to get small mouth bass and perch. In the period of maybe 4 or 5 years only caught one walleye.
Would gut them and roast right on the gravelly beach with corn and fresh tomatoes.
Would gut them and roast right on the gravelly beach with corn and fresh tomatoes.
Being back home, I'll surely need to impart some effect on our family's Thanksgiving (more than "hey, Dad, can you pick me up from the airport?"), but don't want to mess with the matriarch's work flow. I'm sure she'll need a prep cook, though.
I was only referring to stuffing a brined bird. I learned that lesson the hard way. Thankfully only once.
Buddy-o-mine likes to tell the story about how, when growing up in New Brunswick, the families that couldn't afford chicken or mutton could always feed themselves with lobster. Kids would actually make fun of the others who brought lobster sandwiches to school.
Me too but that's often because they make too much and keep pounding it into the cavity. It doesn't stand a chance.
Dressings can be very good. Just use more stock in the recipe.
Always. So few people these days put the effort into it. Yes it's a lot of time and effort but in the long run, it can have a big effect on your dish. We always have a pot on the go or at least some in the freezer so we don't need to do an extra bird.
A great antidote to the current precious food fusion restaurant scene I came across some CNTV documentaries on food in China focusing on rural customs. The scale of cooking in the average household makes me feel like I'm playing with toys and this really is food you will never get.
Not perfect but it is very low on politics and very much on the human/family aspect. A Bite of China - Wikipedia The guy slamming the oil out of rapeseed is not to be missed.
Not perfect but it is very low on politics and very much on the human/family aspect. A Bite of China - Wikipedia The guy slamming the oil out of rapeseed is not to be missed.
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To start we have Land and Sea salad:
Japanese cuke
Giant green kelp fronds
Slivered black fungus
Salted Jellyfish
Next up - Omasum.
Then onto Pork tongue.
And finish with beet soup:
Turkey broth
Beets
Angel-hair shredded carrot, yam, potato and jicama
No picture.
Japanese cuke
Giant green kelp fronds
Slivered black fungus
Salted Jellyfish
Next up - Omasum.
Then onto Pork tongue.
And finish with beet soup:
Turkey broth
Beets
Angel-hair shredded carrot, yam, potato and jicama
No picture.
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