The First Thanksgiving, Jennie Augusta Brownscombe, 1914 Posted on 10/31/2018 4:36:00 PM PDT by Jamestown1630
The First Thanksgiving, Jennie Augusta Brownscombe, 1914
When we were first married and hosting our first Thanksgiving dinner together, my husband and I salt-water brined our first Thanksgiving turkey. We were very pleased with the difference this made, and continued to do it. However, a few years ago we learned about the ‘Judy Bird’ - named after Judy Rodgers of the Zuni Cafe in San Francisco, who used the technique for chicken. This involves dry-brining the turkey in salt, and does away with the need to fill your refrigerator with a giant container of water right when you need that space the most. And it turned out amazing – the breast meat had the texture that chicken thigh meat usually does – and we have settled on this as our permanent approach.
Most brining instructions indicate that you should not do this with a Kosher or other pre-seasoned turkey; but I believe that in the past, some of the Freepers have indicated that they have brined Kosher turkeys with good results. I haven’t done it myself, but here, from ‘The Joy of Kosher’ is an article about it:
https://www.joyofkosher.com/holidays/how-to-brine-a-kosher-turkey/
and the link to Food52 for the ‘Judy Bird’ instructions:
https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird
A recent King Arthur Flour newsletter featured pretty little brandied mince-meat tartlets; I love mince-meat pie, but if you aren't into it, I think you could do these easily with any pie-filling:
https://www.kingarthurflour.com/recipes/christmas-brandied-mince-tarts-recipe
Chef John of Food Wishes makes a cheddar/spring onion biscuit using the kind of folding technique used for puff pastry; and the biscuits look very good:
https://foodwishes.blogspot.com/2017/03/irish-cheddar-spring-onion-biscuits.html
-JT
Did you use one of their recipes, or your own?
Then I can't see the phone tiny print, zooming limits other things you can do, and who wants to read a blob at a time? I can use a laptop (blown up a little). You can turn the phone to landscape mode and see a little more but still have to deal with above-mentioned difficulties.
No, it's a beautiful gadget but inconsistent and not intuitive. Youtube is not enjoyable any more. No sidebar. Can't pull up my watch history.
Everything I pull up seems to be about making more money. And I'm not totally tech stupid, Been through Windows and the Mac, AA in Business Computer Programming.
No, the pc is the top banana even though bulky and not portable.
I'll keep struggling with the phone which I really only needed to carry around in case I fall but it's not failsafe for sure. Naturally could have gotten by w/something a whole lot cheaper. Better than wearing a red button necklace!
I'm in a b!tcht mood. Can you tell?
The young 'uns type on that tiny kb with their thumbs. There was that NYT article about how Silicon Valley parents don't want their kids on it. Said one parent (paraphrased), the devil is in that machine.
I have a phone for the same reason - in years, I’ve made two or three calls on it. It’s nice for listening to the radio.
There was a cartoon recently: A dinosaur skeleton in a museum, hooked up to a cell phone. A scientist is saying something like, ‘The current theory is that they just wandered into the tar pits’.
I think of that every time I see someone on the street with their nose stuck in a phone instead of watching traffic...and it’s really scary when they are driving.
I couldn't find the dinosaur cartoon, of course take your word for it but be fun to embed if I could. And being overwhelmed when I saw the only one I've ever seen as a child on a trip to Chicago in the Field Museum. And left a new little purse in the bathroom with $2 in it and nobody turned it in, so I grieved over that all the way home on the train. Boo hoo.
Oh the radio, I made sure I could get that to work on iheart at least even though I don't need it right now. I'm not into much music or movies any more for some reason.
All that in cars. And out walking, eating, visiting, slave to phones My daughter does it. Talking isn't too bad as she puts it on speaker on her dash but texting is a whole nuther animal. And they can't help looking down. If I receive a call or make one and find out the person is driving, I try to be considerate and not tie them up in a conversation. Don't have to many these days I talk to, lost my last email pal to a model and a book, and the one before that purely plutonic about our keyboards but wife found out, and one before that (there was an overlap as that was for years) passed away a couple years ago. And there was aother nice fellow from Indonesia about our mutual interest in keyboards, dropped the ball on him. One more Norwegian fellow, very nice, who introduced me to Vangelis.
They took a video down with Jane Fonda and Lee Hazelwood about Boots were made for walkin'. I enjoyed that, probably copyright issues.
Finally and I've gabbed too much here, there are hundreds of versions of Dances with Wolves on yt but this one was extra beautiful, glad I got that saved on my pc before they took that feature away from us in Firefox (on yt end more likely, probably watermarked by a foreigner and copyright issue.
So that's more than enough but appreciate when you have time to chat a little and your congeniality, never saw you be mean to anyone. Or others who have joined in on the cooking threads.
I’m definitely making it! I’ll let you know how it turns out.
I remember hearing that Vangelis piece in the Gallo wine commercial, and buying an album because of it:
https://www.youtube.com/watch?v=mES7lzR9uFE
No Vangelis will prevail. The video got long and boring, and I can watch the rest of it later.
And the Boots one movie style or whatever those are called and not just a cover photo still I can't find, but it was Nancy Sinatra and not Jane Fonda.
The version on the album wasn’t like that.
I bought the Vangelis CD album, too, although there must have been several. Chariots of Fire, Antarctica, Glorianna? can't remember the rest. Had better sound back then. You never know what music I'll like, usually has to have a nice melody line and not way out there sound effects.
Thanks!
I've tried both...and both turned out great:) I've also used it for pumpkin bars; absolutely awesome...excellent texture.
I’ll definitely try it. Do you think it would work with the standard recipe on the ‘brand name’ label? That’s the only one I’ve ever made ;-)
He All your stuff looks yummy. Russ Parsons, I loved reading his food articles in the LA Times, and one day his article was about a little hole in the wall Scandinavian pastry-specializing restaurant in his hood that he could walk to. By his description I could tell it was the little Scandinavian pastry restaurant that I COULD WALK TO, so I found it cool to live in Russ Parsons’ neighborhood. Never knew his dry brining technique. I am so used to my wet brining. Since I brine way before thanksgiving and sometimes even roast the bird the day before, it’s ok to have the huge pot filled with water and bird in the fridge. Lol.
Here is mine and the brine makes a juicy, delicious bird. I really haven’t tasted anything better ever. It’s not really mine; it’s Melinda Lee’s, but I’ve been using it for so many years, she really has to share it.
http://www.melindalee.com/recipes/turkey-basicsincluding-the-ultimate-brine/
I brine it for 24 and leave it to dry in the empty pot (in fridge of course) for another 24. It will need foil tenting soon when roasting because the sweet juice and brown sugar in the brine will cause the skin to burn if you don’t.
Agreed, leftovers are the best part of thanksgiving!
Maybe in a fancy cooking shop?
They have several pumpkin pie recipes on the website...this is the one that I’ve used (it is on the can label)..it’s SO good.
http://www.farmersmarketfoods.com/recipes/traditional-pumpkin-pie/
Miss, you are not going to Burger King for thanksgiving! At least find a good deli and eat at home surrounded by boxes! Happy moving!
I bet you picked a great location and I hope you enjoy it!
I have used it with my regular recipe that formerly incorporated the “brand name” label and it worked just fine. However, I like their recipe so much that I just switched over.
I have to make these ASAP!
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