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
I have multiple editions, too, but my favorite is still the one I got as a wedding present in 1977.
I began looking for older editions after eating veal stew prepared from an older copy that my catering partner had. The pieces of veal were each wrapped in a piece of bacon and browned before adding the rest of the ingredients and cooking. Newer editions eliminated the bacon. Definitely better with bacon! This stew is wonderful on a cold winter night served over fluffy baked potatoes.
I have that one too. lol
that sounds good thanks!
I sear to God there's NOT ONE restaurant in Texas that does not serve charred beef.
Some of Corbitt'srecipes became classics.
Helen Corbitt's Poppy Seed Dressing
ING 2 tbsp. poppy seeds 1⁄2 cup sugar 1⁄3 cup white wine vinegar 2 tsp. dry mustard powder 2 tsp. kosher salt 1 tsp. freshly ground black pepper 1 small yellow onion, finely grated, juice reserved 3⁄4 cup canola oil 1⁄4 cup olive oil
METHOD Heat a 2-qt. saucepan over medium-high heat. Add poppy seeds, and cook, swirling pan constantly, until lightly toasted and fragrant, about 3 minutes. Add sugar, vinegar, mustard, salt, pepper, and onion with juice, and cook, stirring constantly, until sugar dissolves and mixture begins to simmer. Remove from heat and transfer to a blender. Add both oils, and blend until smooth; chill.
FYI for all:
Just flipped through my e-mail and spotted target ad for Kitchen Aid big boy mixer, 55% off $250 savings.
Stopped shopping there four or five years ago but anytime something is on a big inventory reduction sale I do perk up.
Target?......not right now.
I just saw that, too; it’s the whiz-bang top-of-the-line one.
I wonder how many they have...
I just didn’t care for shaved carrots & raisins in mayo. Not my gig, but homemade mayo could take almost anything to heaven.
I like that Broccoli-Bacon-Raisin salad that folks make for summer parties.
Any time really big price drops happen, it’s either a loss leader or inventory reduction of expensive items which are already losing them money. So I would have no qualms about buying such.
However, I have a table top drill press to which I could add accessory parts if I were so inclined. It’s a guy thing.
I could pimp my drill press/mixer with chrome plating and add brass eagles and brass hardware to resemble one of those Italian uber-espresso machines. Neiman-Marcus could sell them for a grand or two.
;>)
Carrots shouldn’t be in Waldorf Salad.
LOL!
I figure it’s a loss-leader. We got ours free from my MIL, so I’d spend the money on attachments. Problem is, I haven’t used it once in two years, and it takes up a lot of space on the counter.
I liked Alton Brown’s mixer with the flame decals on it:
https://www.pinterest.com/ajnine/pimp-my-mixer/
Alton Brown's pimped out Mixer.
He had a lot of neat props on his show.
Now that sounds good. My mom was the Waldorf salad lover in the family. I laughed when you were talking about ham glaze. In Kroger they have a markdown section & these nasty bright red ham glazes were on sale. They were there forever, so one Saturday I took a pen & made a mark on it & it stayed for weeks. Later we saw a friend of ours who is a condiment freak & he had like 5 of the ham glazes in his cart. We had a good laugh. The kale chips there on the shelf are now kale dust.
The C&B ham glaze is always on the sale/clearance shelf after Xmas; sometimes the mincemeat, too.
But so are all the candied fruits for fruitcake, and I buy them then, for the next year. They hold up fine until I make fruitcakes around the end of Summer, for freezing.
Mayo is heavenly....sometimes I don’t crave a food....just the mayo. There’s something primordial about a sandwich smothered in mayo sliding down your gullet.
I’ll go for the Hellmann’s first in case of a natural disaster.
Ha, I agree! I am guilty of using obscene amounts of mayo.I love, love, love French fries dipped in mayo.
Fries dipped in mayo. Yummy.
Something the Belgians do.....dip those fab pommes frites into mayo.
My husband’s nickname is “mayo man” he eats so much mayo. I made my own once or twice. I didn’t realize it was such a big deal to make. I also learned to cook from my The Joy of Cooking and was making gourmet meals as a teen. My father insisted I go to college and not culinary school though. I was able to find a copy of my favorite edition of The Joy of Cooking through Amazon after my mother sold hers at a garage sale...with all her other fantastic cookbooks :(
As an aside, what might be a helping of “woo” for some, I’ve seen my kitchen in heaven and it’s amazing! Yeah, you can still cook in heaven, if that’s what you like to do.
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