Posted on 11/29/2016 4:18:07 PM PST by Jamestown1630
Our Thanksgiving turkey turned out picture-perfect this year, thanks to my husband’s careful and devoted ministrations. I wouldn't want anything but the 'whole bird beautifulness' for Thanksgiving; but for other occasions you may want to try a boneless, stuffed turkey ‘loaf’. We happened to find a video by Chef John of ‘Food Wishes’, where he shows how to debone a turkey:
https://www.youtube.com/watch?v=q0TfYHzEOcs
If you’d like to try first with something easier, try with a chicken; the process is practically the same, and a search on ‘deboning a chicken', will bring up lots of videos, including Jacques Pepin’s, whose videos are always very clear on technique.
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A while back, I found a video on changing a duvet cover, using the 'Burrito Method'. I haven't tried this yet - my cats finally shredded my cover sufficiently that I threw it out, and haven't gotten a new one yet. But having endured several grueling experiences trying to change a cover by folding it in half and attempting to make the corners stay in their proper places, I found this intriguing. Let me know if you've tried it, and how it worked:
https://www.youtube.com/watch?v=DRPfudNNd8Y
-JT
At Le Cirque I had the Chilean sea bass in Barolo Sauce.....heavenly.
Tiffany’s was complaining that they couldn’t put these up because of Trump Tower. I didn’t really get that but they’re still complaining about Trump. I always loved their very small but pretty window designs at the holidays.
Not to worry. Nobody eats Waldorf Salad anymore.....so no biggie.
Ooh, nice! It was a set menu at Le Cirque so we were somewhat limited. We originally had reservs at Bouley but I thought it was going to go over $500-600 for two so cancelled. As it was, it was a very expensive at Le Cirque, anyway.
Oh, the crème brulee and the service was excellent!
he works with my brother now that has a distributorship for Boers Head...lol....and he did his time at Wegemans too...
Only I could flunk salad-making. My teacher is a very strange marker.
Yeah....the security around Trump’s place is monstrous.
He lives and works there.
I’m in a class with all 18 year olds - all great kids who work in supermarkets and bakeries. Most are going into hotel management. I’m one of two who is studying “culinary arts”.
I LOVE Bouley Bakery....the little rattan bread cart is divine.
The wait staff comes out saying “The chef wants you to try this.”
That’s right before they bring your appy, main course and dessert.....so you get two meals for the price of one.
Great place.
Hey, I like Waldorf Salad! I think it’s just that it’s no longer on a menu anywhere ;-)
Not on menus anymore.......proves my point.
The restaurant is closing at the end of the year.
Prior to Le Cirque, we stopped for martinis at a pretty, modern bar in the Regency Hotel. I disgraced myself with the salted nuts and popcorn and sailed into the restaurant as high as a kite. I paid for it the day after!
I have found it in New York State restaurants, for some reason. It can be very good.
To be frank, my lesson was to learn how to make mayonnaise and the Waldorf Salad was the vehicle for it.
About memorable restaurants....I love to tell this story.
I was in Florence Italy .....went to this little out-of-the -way restaurant.....if you blinked you’d pass it by.
The prix fixe was like 150 dollars....very elegant place.
I had a different wine w/ each course.....and the maître ‘d personally escorted me to the dessert display.
I had finished the meal and the wait staff asked me how was everything.
I said the appy of herb-buttered croutons and smoked salmon was excellent. The pasta course of seafood alfredo was perfect....but the veal main course was a little fatty.
That’s all I said....I never complained and never sent anything back to the kitchen.
So Im waiting and waiting for the check.....I called her over and said, “may I have my check please, I need to leave.”
NO CHECK....they picked up the entire check including wines b/c the veal was fatty.
Yeah, I heard it’s closing....it certainly had a long run.
Oh, wow! That’s amazing.
This has been my favorite Jean Georges recipe for a long time:
Scallops and Cauliflower with Caper Raisin Sauce:
http://www.epicurious.com/recipes/food/views/scallops-and-cauliflower-with-caper-raisin-sauce-15422
Those are great, but years ago I just said forget about it & our down comforter goes commando now. Put a quilt on top to keep it clean & it feels warmer & softer against your skin. I’ll never go back to a cover.
“my leftover turkey recipe”
Made it for dinner tonight. (Cheated. Used left over gravy!) Tasty. Thank you!
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