Text 21618, 93 rader
Skriven 2007-10-21 14:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DANIEL PRATHER
Ärende: Re: Rice
================
-=> Quoting Daniel Prather to Jim Weller <=-

 DP> Chili: Either, it depends on my mood
                                           
I started with beans which is the Canadian standard. Certain people
here weaned me off them but I backslid. But today I cook them in
separate pots and mix them in the bowl. I don't want any boiled bean
juice in my chili.

 DP> Chowder: Milk, definitely!

I'm with you on that. Tomatoes make a tasty soup but it's not
chowder, it's something else.

 DP> My favorite TV chef-type people are Alton Brown and Anthony Bourdain,

I don't have any. I've read some interesting articles by or about
Bourdain but never seen him on the tube.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Good Eats Roast Turkey
 Categories: Holiday, Turkey
      Yield: 10 Servings
 
     14 lb Frozen young turkey
           FOR THE BRINE:
      1 c  Kosher salt
    1/2 c  Light brown sugar
      1 ga Vegetable stock
      1 tb Black peppercorns
    1/2 tb Allspice berries
    1/2 tb Candied ginger
      1 ga Iced water
           FOR THE AROMATICS:
      1    Red apple; sliced
    1/2    Onion; sliced
      1    Cinnamon stick
      1 c  Water
      4    Sprigs rosemary
      6    Leaves sage
           Canola oil
 
  Combine all brine ingredients, except ice water, in a stockpot,
  and bring to a boil. Stir to dissolve solids, then remove from
  heat, cool to room temperature, and refrigerate until thoroughly
  chilled.
  
  Early on the day of cooking, (or late the night before) combine
  the brine and ice water in a clean 5-gallon bucket. Place thawed
  turkey breast side down in brine, cover, and refrigerate or set in
  cool area (like a basement) for 6 hours. Turn turkey over once,
  half way through brining.
  
  A few minutes before roasting, heat oven to 500 degrees. Combine
  the apple, onion, cinnamon stick, and cup of water in a microwave
  safe dish and microwave on high for 5 minutes.
  
  Remove bird from brine and rinse inside and out with cold water.
  Discard brine.
  
  Place bird on roasting rack inside wide, low pan and pat dry with
  paper towels. Add steeped aromatics to cavity along with rosemary
  and sage. Tuck back wings and coat whole bird liberally with
  canola (or other neutral) oil.
  
  Roast on lowest level of the oven at 500 degrees F. for 30
  minutes. Remove from oven and cover breast with double layer of
  aluminum foil, insert probe thermometer into thickest part of the
  breast and return to oven, reducing temperature to 350 degrees F.
  Set thermometer alarm (if available) to 161 degrees. A 14 to 16
  pound bird should require a total of 2 to 2 1/2 hours of roasting.
  Let turkey rest, loosely covered for 15 minutes before carving.
  
  Recipe by: Alton Brown, Food Network

  Betsy's Notes:  Used for Thanksgiving, 2003.  Used 2 11-lb birds.
  Wonderful with brine and aromatics, but it needed to roast longer
  than was indicated by my probe.
  
  Betsy Burtis Derry, NH
  
MMMMM

Cheers

YK Jim


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