Good Eats General Chat | Forum profile

It doesn't look quite as traumatized in the pictures as it did in person but you can see how discombobulted it is, it was lying flat on it's back.

Leo wrote: My experiment was to add 1/4 peeled Spanish onion by weight to the potato boil. Then mash/rice as usual. It adds a savory flavor that you can't quite identify but plays well with the potato. Ah yes. I often do that too. (in larger quantities). Mmmmm. Me? an allium freak? Nah...

Rachel wrote: I've never been able to "infuse" my mashers w/garlic flavor & I've tried all different ways. The other day, I think it was tyler Florence whizzed it up in the processor & w/some cream. So I tried that. Eureka!! Only trouble was, I turned the cream to butter that's ok; that was going in there, too. I'm loving this. Once a year. Not enough. I've used 3 different ways to...

Okbye, I've bought birds before that seemed to have sustained a traumatic blunt-force injury at some point during the processing. They'll cook weird and look a bit freaky. The turkeys were awesome, esp. the free-range boid. The oysters off the spine were so rich I think I may have blacked out for a minute. Best pecan pie I've ever made. Seriously. Wow. I'll be making more at Christmas. The only minor bobble was both Erin...

okbye wrote: If you wet your bread the day before it's going to be goo by tomorrow. I haven't found that to be true, I mix my dressing the day before and then the following day it goes into a buttered casserole and gets baked. It's possible I don't add as much broth as some. Your mother's recipe sounds wonderful Soulpainter. I think you could make it and fold in the eggwhites tomorrow, as long as the mixture...

I thought it would be good to have a thread highlighting our successes and failures. I would also love a rundown from those who dry brined their birds this year. I'll start. This year's turkey turned out better than any of the other ones I have ever made. I decided to just do a water/salt/sugar brine and allow the turkey's natural flavors to come through. Boy did they ever. Moist without being spongy, crackly, crisp skin and the...

The kitchen gods were with me today. Timed everything perfectly, and everything came out beyond expectation. My family thinks I'm a rock star. Yay! If it weren't for this board and all of you help over time, I never could have pulled off what I did today. What am I thankful for? All of you good folks!

went in today at 7, along with all the other cooks and dishwashers. the club closed at 3pm, so we had both shifts of employees stepping on each other's feet. our reservations have dropped from over 600 in '07 to about 360 last year, to a mere 230 people this year. so, i cut way back on the amount of prepped food that i actually "fired". there were so many hands helping today that everything was a non-issue. the...

I'm very thankful I found this crazy place 6 years ago. Happy Thanksgiving!

It's a good thing. I bought about 25# of sweet potatoes today. Our Walmart (yes, I hear the collective groan, but I was out of time, this was the one by the park with the kids, and I popped in to pick up a couple of thigns) Neighborhood market has them on sale for 25 cents a pound. So now...quick ideas of how to do this and store them? Can you blanche sweet potato fries before freezing? I'm doing up loads of mashed sweet potatoes. I...