It's begun - the stuffing
onion, carrots, celery, local oysters - steamed, bread, butter, thyme, rosemary, salt & pepper and some stock. Bird stuffed and in the oven. Hamhocks boiling for the collards.
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POM Turkey
My Thanksgiving turkey is made from a brine using POM. I would highly highly recommend finding a recipe with it in it .... because you can't have mine. If you plan on doing it, you need about 8 hours prior to cooking.
Want to Deep Fry Your Turkey? Think Twice
UL Will Not Certify These
Here is a video from Underwriter's Laboratories that explains why they will not certify deep-fat turkey friers. There are so many ways that can go wrong when using them.
- Overfilling results in immediate fire when the oil spills over as the turkey is inserted.
- Units are unstable and can easily be tipped over, spilling hot oil quickly onto the user or bystanders.
- There are no thermostat controls on these units. The oil can be overheated without the user's knowledge. Opening the lid can result in immediate fire as the overheated oil is exposed to air.
The UL representative advises that people need to be very cautious. If they are used, they advice to always use them outdoors. They recommend that they be placed on a level surface and not used in a garage or on a wooden patio. Never leave them unattended. In addition, protective gloves should be used when handling any portion of this device.
The UL Video as Posted on YouTube
Japanese Sushi Mold - Slim Maki Sushi
This is great! You can easily make maki sushi using this mold. There are 3 parts to this mold. You fill the little mold 80% full with rice....down the length of the rice, make space for your fillings. Then put this mold with the rice into the bigger mold. Add more rice to cover your fillings, then put the lid on and press down. Have your nori already out on a table, push out the rice and roll....voila! Maki zushi!
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朝からガタッRT @m_um_u: カニときいて！ （ｶﾞﾀﾀｯ RT @godmother: 卓上コンロで焼き蟹と蟹の富貴鍋フルコース：デフレスパイラルを、例えば蟹の需給バランスから断ち切る考察 : godmotherの..
朝からガタッRT @m_um_u: カニときいて！ （ｶﾞﾀﾀｯ RT @godmother: 卓上コンロで焼き蟹と蟹の富貴鍋フルコース：デフレスパイラルを、例えば蟹の需給バランスから断ち切る考察 : godmotherの料理レシピ日記 http://bit.ly/5hijIK #cooking
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The December Project – turning the foulest month into the fowlest month.
People have been cooking birds for a long time - if the rumours are to be believed, we’ve been enjoying wings, breasts and drumsticks somewhere in the vicinity of 250, 000 – 1.8 million years (yes, the enormous gap in scientific consensus struck me as odd too). Thanks to the delicious innovation of the Colonel, 90% of our bird consumption has probably taken place in the last 79 years. Although I reckon if the secret recipe had been around in the Cretaceous period he’d likely have found a way to batter and deep fry pterodactyls too. They probably tasted like chicken. (Doesn't everything?)
I digress.
There’s nothing paltry about poultry and the December Project is all about weird and wonderful ways to cook birds. If you have any recommendations, suggestions or insane ideas (the more nuts, the better), send ‘em my way – I’m open to all of it! In the meantime, the next few days are all about research. Stay tuned.
