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
LOL! Ours has gone ‘commando’ for long periods :-)
I bought my Godchild a beautiful cover with lacy insets, for a wedding gift. I always wondered what her dog did to it; or if she did what I’d do - store it away for ‘company’ ;-)
Flannel covers are nice, though; I’ve though of just making my own.
I’ve made it the ‘elegant’ way, like that; and once I made it as a sort of casserole with little bay scallops. Not elegant, but just as tasty ;-)
A couple years ago I discovered the “burrito roll” method of putting on a duvet cover. My duvet doesn’t go commando any more. I can put the cover on by myself easily. There are quite a few videos on youtube how to do it.
Oh that looks so good! Love the Tiffany’s window too. So charming.
Beautiful!
Yes, it looks very efficient. I think it comes originally from the same culture that first taught us ‘how to fold a T-shirt”:
https://www.youtube.com/watch?v=b5AWQ5aBjgE
Waldrof salad & butterscotch pudding w/ crushed heath bars were the first things we made in home EC in 7th grade. That was my first & last time for the ol’ waldorf salad ; )
I want that frog leg recipe!
When I was a kid Mrs. Paul sold frozen ones. I love em.
My first and only experience with Frogs’ Legs was at ‘El Bodegon’, in Washington, DC. They were in a paella, and tasted just like chicken. I didn’t even know I was eating an amphibian - I was too mesmerized by the waiter playing games with the porron; he dribbled it down his nose, forehead, everywhere:
https://www.youtube.com/watch?v=ZCUaVhBDNiQ
(see the sidebar, for ‘Extreme Porron-ing’ :-)
They goofed it up too much in your class. It’s really very nice, if it’s just the nuts (candied or not - I never bother with that) the fruit, and the dressing:
https://en.wikipedia.org/wiki/Waldorf_salad
I will have to try that!
It’s nice to add some nuts on top - some slivered almonds, broken pecans, whatever. (Maybe that’s what her husband thought was ‘missing’ :-)
Me too — and I like his “lollipop” trick with the wing pieces.
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Everyone is a snob when it comes to Waldorf Salad, for some reason. It’s a perfectly good salad and learning to make scratch mayonnaise is a standard in culinary training. You don’t start by making dishes Joel Robuchon can easily rustle up.
I’m wondering why your instructor didn’t like your dish. Does he/she just judge by looks, or do they actually taste?
I’m sure your salad was very good! Mayo is not easy, and looks can be deceiving.
Oh, I mixed up two dressing recipes and added the wrong one to the Waldorf Salad. I was able to correct it quickly but since he knew I had made the mistake he decided to flunk me. Apparently, mistakes aren’t allowed in kitchens - even correctible ones. Weirdly, during presentation, he ate heartily from my plate.
I’m with you - I think a fresh, crunchy Waldorf Salad is excellent. I only rebel when grapes are served with it. I have a friend who owned a restaurant in Tarrytown, NY and she served it with grapes.
So you have condemned Waldorf Salad and destroyed a portion of my childhood birthday meal. What’s next on the chopping block — “Mesgettie” and Meatballs?
I suppose Tomatos/Capers & Asperagas in Aspic is out too?
Oh, you are hard nosed this week.
I will have to allow a tad due to the Scallops. Did I ever mention that we spent three days at Digby, Nova Scotia last year, the home of Digby Scallops?
Just as an aside, one of the most important factors in culinary school - unlike home ec, ahem - is that you are also learning restaurant budgeting and ordering. In fact, less time is spent on cooking and more time on learning how to increase/decrease recipes and learning how to order product so that nothing is wasted. As an example, in school, if you accidentally destroy your carrot, you are not going to get another one because the class only budgets for one carrot per person. This way, you learn to properly care for ingredients.
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